Monday, May 26, 2014

Quick Bite: Nutella Brownies


Here 's a quick bite that i learned from FoodNetworkAsia. If you happen to have some left over brownies, boleh la buat macam ni.


Just cut the brownies into bite size, atur dlm oven baking tray. Spread some nutella on top. Then sprinkles with choc chips and nuts. Bake in the oven until the nutella starts to melt.


... and it's ready to go with your favourite cuppa! Enjoy ;)

** Courtesy to Giada de Laurentiis, Food Network Asia

Friday, May 23, 2014

Salam Jumaat


Salam Jumaat to all. Belum sempat nak share cerita baru ye. Dah selesai baca Al-Kahfi ke? Menu lunch arini adalah kue tiaw goreng dgn kerang & daging.


Sementara nak masak kue tiaw tadi sempat la alas perut dengan overnight oat ni. Resepi sama macam kat bawah, cuma kali ni cheq tambah greek yogurt perisa peach.


Thursday, May 15, 2014

Coffee Walnut Butterscotch Bread


A very nice bread indeed ... that's definitely a keeper. Roti ni dah lama dah buat, bulan lepas lagi before kita buat bee hive bread tu. My first try of making bread menggunakan kaedah water roux (sebutannya water rou). Memang best, sedap lembut & moist tekstur roti tu. I suka sangat, but I buat x banyak that day. Dapat bagi mak 3 ketul je la, sekejap je dah licin I tengok. Sedap ler tu ... ;)


I no longer have a breadmaker maka I just use my mixer kesayangan je. Senang, nak uli banyak pon boleh. By the way, kalau buat homemade bread mmg I elak guna all those improver & softener ...  Itu la yg bestnya bila buat roti sendiri ni, those ingredients mmg do no good to your health pon. Tapi kalau time xrajin nak menguli tu, buat-buat lupa la eh bila borong roti kat bakeri tu ... huhu ... 


COFFEE BREAD
Reference: Kak Nor Secubit garam

190 g high protein flour (I used multipurpose flour)
50 g sugar
2 g salt
6 g instant dried yeast
1/2 teaspoon bread improver
1 egg yolk
50 g fresh milk
12 g instant coffee  I ganti dengan 1 espresso cup Arpeggio Nespresso Grand Cru
60 g water roux
1/2 teaspoon cappuchino coffee emulco
30 g butter
Chopped walnuts & butterscotch chips

Breadmaker method:
1. Pour fresh milk into the breadmaker pan. Add in instant coffee, salt, sugar, egg and water roux.
2. Top it with sifted flour, dry yeast and bread improver.
3. Set the Breadmaker to Dough function.
4. Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
5. Remove dough from BM and punch down to release the air. Cut the dough 35g portion each. Make into round balls and leave to rest for 10 minutes.
6. Let the air out of the dough and make into round balls again. Arrange in the prepared tin.
7. Leave to proof till double the size.
8. Bake in a preheated oven at 180 C for 25 minutes or so.
9. Once out of the oven, brush with butter.

Dough Mixer method:
Dalam mangkuk adunan, campurkan kesemua bahan kering kecuali walnut & butterscotch chip; dan mix sebati.
Masukkan egg yolk, pukul  dan masukkan wateroux. Kemudian masukkan susu dan bancuhan kopi dan pukul lagi hingga sebati dan doh menjadi elastik.. Lagi lama lagi bagus dan lagi gebus roti kita nanti.
Bila rasa dah puas uli, masukkan walnut & butterscotch chip, gaul rata & biarkan doh naik 2x ganda di tempat sikit panas. Tumbuk-tumbukan doh untuk buang angin. Bentukkan doh kepada bun-bun kecil & rehatkan lagi biar ia naik 2x ganda baru lah dibakar. Sapukan sedikit butter ke atas roti selepas masak untuk mendapatkan crust yg lembut.


WATER ROUX
Source : The Wandering Gourmet
(Yields about 520g Water roux)

Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy – causing people young-at-heart to go, “Whee!” *ahem* To make the Water Roux Starter, you need 1 part flour, 5 parts water.

Ingredients :
50g flour
250g water

1. Whisk the flour & water that you have decided to use in a bowl until it is whisked well & is free of lumps.
2. Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!
3. Cover it with plastic wrap and store it in the fridge.

When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.

Thursday, May 8, 2014

Butterscotch Chip Chocolate Muffin


Muffin ni I buat malam tadi for my kids breakfast pagi ni. Terpanggil nak buat bila kawan-kawan kat Telegram sibuk dok buat 2 3 hari ni. Resepi asal dari Nigella ni dikongsi kat myresepi, ramai yang dah cuba dan puas hati. Bahan-bahannya mudah je dan gerenti menjadi punya. I just gantikan coklat chip dgn butterscotch chip. Cuma ada sedikit kemusykilan dan xpuas hati lah, kenapa ada 3-4 biji muffin I yang menyenget kejadiannya ni ... mmm ... x mungkin dulang bakar ku senget.


COKLAT CHIP MUFFIN
Resepi: Nigella
Sumber: junjs11 MyResepi
Menghasilkan 15 biji muffin size M cup

250gm tepung
2 sudu teh baking powder
1/2 sudu teh soda bikarbonat
2 sudu besar serbuk koko
175gm gula - 160gm
150gm coklat cip - ganti dgn butterscotch chips
250ml susu segar
90ml minyak
1 biji telur A
1 sudu teh esen vanilla


gaul semua bahan kering dalam satu mangkuk.
gaul bahan basah dalam mangkuk lain n masukkan campuran bahan kering tadi. gaul rata, masukkan coklat cip, gaul lagi.
letak dalam papercup, tabur coklat cip lagi jika suka. bakar selama 20min.

Wednesday, May 7, 2014

Overnight Oat


My kinda breakfast this morning ;) ... an overnight oat yg sgt sedap ...with almonds, raisins & dates.

OVERNITE OATS with Dried Fruits
(ain@my-sweetthots.blogspot.com)

6 tbs Organic Rolled/Instant Oats
1/2 cup Fresh Milk
some dates, raisins, almonds
Orange segment from one orange
some honey

Using a clean jar, add rolled oats and pour in milk.
Gently stir the mixture, add a little more milk if the mixture is too thick.
Lastly add in dates, raisins, almonds and honey, give it a few stirs.
Cover the jar and leave the mixture overnight in the fridge.


Btw, Sanah Helwah to my sis, Cik Wa. May Allah shower you with His blessings & all good deeds.


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