Me Bread Pudding

Bread Butter Pudding

Ingredients:

1 french bread, break into small pieces

3 eggs

1 cup of castor sugar

1 teaspoon vanilla essence

1.5 cup whip cream

2.5 cup fresh milk

125 gram butter, melt

2 firm pear, diced into cube

1/2 cup chop dried appricot

1/2 cup slice almond

Method:

Beat the egg and sugar. Once the eggs mixture dissolve, add in the vanilla, followed with cream and fresh milk. Put in the french bread & butter mix well. Leave it aside for 30 - 45 min and stir gradually. Once the bread has dissolved and soft, add in the diced pear and appricot, stir well. Pour it in the rectangle baking dish and bake it at 180 degree for 50 mins or until its cook. Sprinkle the almond and bake for further 3 mins or untill the almond golden brown.

Vanilla Sauce

500 ml whip cream

2 eggs

1 tsp vanilla essence

1.2 cup sugar

Method:

Beat the eggs and sugar. Once its dissolve, add in the vanilla essence. Boil the cream in the sauce pan. Turn off the fire once it boiled. Pour the egg mixture with holding high up the bowl and keep on whisking it till finish. Continue whisking it until its smooth

Apple & Cranberry Crumble Cake

I have no proper picture taken for this cake, so this was a courtesy from my dear guest which I made specially for her as well as the recipe posted here. Am not in the situation to update this blog due to my other commitment. As to honor the guest & a dear friend who had been asking and me been ignoring for too long, bet they must have a kind of idea what type of person am I...haha which I believe they wont! I am posting it today after this cake had been baked for err more than 6 months I think....;)

APPLE AND CRANBERRY CRUMBLE CAKE

Cake

1/2 cup butter, room tempeture
1 cup castor sugar
2 large eggs
1 cup all purpose flour
1 teaspoon baging powder
2 medium granny smith apples, peeled, cored and diced
1 cup dried/fresh cranberries ( I used dried cranberries)

Crumble Topping

1/4 cup frimly packed brown sugar
1/4 cup all purpose flour
1/4 cup ground almond ( originally recipe was desiccated coconut)
3 tablespoon cold butter, chopped

Method

Preheat the oven to 180 degree C. Lightly grease a 9 inch springform cake pan and line base with parchment paper.

To prepare the cake, beat the butter and sugar in a medium bowl with an electric mixer on medium high speed until pale and creamy. Add the eggs one by one at a time, beating until just blended after each addition. Combine the flour & baking powder in a medium bowl. With mixer on low speed, gradually beat in the mixed dry ingredients. Stir in apples and cranberries by hand. Spoon the batter into the prepared pan and set aside.

To prepare the topping, place the brown sugar, flour, ground almond in a small bowl. Rub in the butter until the mixture resembles coarse bread crumbs. Sprinkle the topping over the batter.

Bake for 50-60 minutes, until golden brown and firm the touch. Leave to cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at temperature room.

Note : the photo above was double of this recipe as I want the cake to be thick.

Trifle

Trifle

Initial plan was that I wanted to make berries triffle as I have frozen mix berries. Unfortunately, it was mishandled. Frankly speaking I am very inexperience in dealing with frozen fruits. As the time was a crucial factor so I have to use whatever available fruits and ingredients in my kitchen. Lychee wasnt in the picture initially as peaches was nowhere in the kitchen. I sprinkle with melted chocolate so it will give some contrast on top of the trifle instead of just white and plain...Conclusion is...let your mind run wild while making trifle. As long the sponge cake and custard taste good, any fruits will do...so enough of my membebel..here is the recipe adopted from Dessert and After Dinner Treats.

Ingredients

1 box of Jell-O ( any flavor but for this recipe I used Raspberry flavor)
1 loaf sponge cake
2 tablespoon of strawberry jam
1 can ring pineapple, drained &chopped
1 can peach, drained and chopped

Custard

1/4 cup castard powder
1/2 cup castor sugar
2 cups milk
1 cup cream
1 teaspoon vanilla essence

1. Prepare the jelly as per directed on the box and refrigerate till partly set . Heat up the strawberry jam with low heat.
2. Cut the sponge cake into 1.5cm cube. Place in a bowl and brush with the warm jam layer by layer. Cover with plastic and refrigerate
2. Blend custard powder and sugar with little milk in a small bowl. Place remaining milk & cream in medium heavy based pan. Add custard mixtur and keep on stirring till it boils and thicken. Remove from heat and add in vanilla essence. Cover with plastic wrap to prevent from the skin forming.
4. Spoon partly set jelly on top of the sponge cake. Topped with fruits and custard. Decorate with whipped cream and the preferred fruits. As for this on I used Lychee that I decorated with melted chocolate on top and sprinkle with strawberry jam.
5. Tips: You may combine any fresh fruits and canned fruits. Its all up to your on creativity.

Almond Chocolate Cake

The latest chocolate cake that being produced lately from my kitchen just because I love the texture and the taste. Both are same recipe just the deco is different just to suit the occasion.

Almond Chocolate Cake

300g dark chocolate

250g unsalted butter

1 1/4 cup all purpose flour

1 1/4 teaspoon baking powder

3/4 grounded almond

1/2 cup castor sugar

5 eggs

Method:

1. Preheat the oven to 170C. Grease 20cm round baking pan with butter and put aside.

2. Melt the chocolate using double boil method. Once dissolved put in butter. Once both has combined put aside

3. Whisk the eggs and sugar till pale.

4. Sieve the flour and baking powder and fold into the butter mixture.

5. Then fold the grounded almond and the chocolate mixture

6. Bake for about 50 mins.

Glaze

2 tablespoon cocoa powder

4 tablespoon castor sugar

1 tablespoon unsalted butter

2 tablespoon milk

Method:

Combine all the ingredients except butter and heat it up using double boil method. Once heat up then put in butter. Spread it when the cake already cold.

Lemon Pancake

• Saw this pancake at Munafadaaq fotopages...been her silent reader all this while...may not know her personally but in a way I really admire her cooking skills and also Che Mat Gebu..the name that always appear in my entry. Most of the time his blog hardly fail to give me ideas what to serve for my family or guests.. The pancake was awesome as the kids lovessss it so much! Finally I got perfect recipe instead of preparing it from the box, name the brand, all I had tried~ Was not a wrong decision as my 3 beautiful souls enjoyed it very very much!

Ingredients:

• 1 cup self raising flour
  
• 1 tea spoon baking powder


• 1 table spoon caster sugar
  
• 1 cup fresh milk
  
• 1 egg
  
• 3 table spoon cold melted butter
  
• 1 table spoon of lemon (may substitute it with 1 tea spoon of vanilla)


• 1 tea spoon salt
  
  
  

Method:

1. Sieve all the dry ingredients & put aside. Beat lightly the egg, then mix with the melted butter, fresh milk & lemon.
2. Combine both wet & dry ingredients in the blender and blend it till smooth. Let the batter rest for half an hour.
3. Use small non stick pan so that nice shape can be obtained. Brush it with butter then put in about 2 tablespoon of the batter. Let the hollows pattern appears on the surface, turn it over. Let it for a while till a light golden color appear.
4. Serve it warm with maple syrup/pancake syrup & butter.

1. 
   

fruit salad & manggo dressing, mutton stew

some of the dishes that were served during Amir Hakim's 6th birtday on 16 January 2010. His actual birtday was on 13th January. Since it was on Wednesday then we decided to brought forward over the weekend. Amir Hakim had wished before this that he wanted to celebrate his 6th birthday with Kak Nura, Kak Hani & Kak Nana and not to forget Uncle Hussain and Auntie Tipah also...So basically we were making his wish come true!! during the party he came over to me and said" Mummy, I cant believe it that everybody is here for my birthday!!" His moral was really boost that day! Well..Amir Hakim, we tried our best to make you happy but like I always said there always a limit for everything..so dont ever think that anything you wish for your birthday it will come true! It was attended by our close neighbors as we dont intend to make it big event! afraid mummy will "pengsan!" Mummy feel so glad to share some of the recipies of the dishes served on that day...

Fruit Salad & Manggo Dressing

Fruit Salad

Mixture of fruits of your own choices

That day was Rock melon, water melon, green & red grapes & toasted walnuts ( can be substitute with toasted almond or hazelnut)

Manggo dressing

4 table spoon mayonaise

1 table spoon sugar

2 table spoon ripe manggo

Put everything in the blender. Once blended, chilled it before serving.

Mutton Stew

• 500 gram mutton
• 10 shallot
• 2 onion
• 2 inch ginger
• 7 cloves garlic
• 1 teaspoon garam masala
• 3 tablespoon multipurpose flour
• 2 tablespoon cooking caramel
• 4 tablespoon butter
• 1 liter chicken stock
• salt and seasoning
• 3 russet potato
• 1 carrot

Cut mutton into a cube. Normally I will wash it with some fluor to get rid of the smell..so far it work out very well. Marinate with white pepper and salt and leave it aside for a while. Slice the onions, shallots and garlic. Heat the butter and saute till fragrant. Put in the garam masala, flour, cooking caramel & little bit of chicken stock. Once the ingredients blendtogether nicely, switch off the fire. Blend everything with handblender. Once blended, put in the rest of the stock and let it boil. Once boiled add in mutton cubes. Cook it till tender. May add some hot water if the mutton requires longer cooking. Then add in the potato and carrot. Cook till tender. Normally I will serve the stew with baget, soft rolls or pita bread. Actually any kind of plain bread will be nice with this stew.

Snow Cok/Sambal Cok

Today I went to mamafami's house. Decided to strolls around as today I have this "lazy" mood attacking me despite of my long list of errands..which has over due long long time ago. Just that I dont have a boss to check on my performance so I entertain my mood by sitting infront of my laptop on saturday..In my blog list I saw mama's new post as well as Yummylicious. 2 ladies were producing the same product almost at the same time..so I guess this must be interesting..So went to Mama's house..true enough its so simple and yet it looks delicious. I decided to give a try since its almost time for me to serve something for lunch/tea. It just like a custom in my house to take brunch during weekend, so no lunch will be served as everybody still full. Its so simple, just chuck everything inside the mixer..so as usual, my mixer does the job for me. I dont knead okk..While frying it I remembered I watched a program on Travel & living channel. I cant recall at all what was the program called but all I can remember there was a restaurant in US serve something like this..They serve it by dusting with of icing sugar on top of it. So I made 2 versions...serve it with sambal just like mamafami & yummylicious did and dusting it with icing sugar on top. So here is the recipe:

Ingredients:

3 cups wheat flour (sieve)
2 teaspoon dry yeast
3 teaspoon salt
3 tablespoon caster sugar
3 tablespoon butter/margerine ( used margerine since I need to finish off my margarine stock)
1 egg
1/4 cup water ( amount may vary..adjust accordingly)

Method:

• Place all the ingredient except water in a mixer.
• Add water a little at a time until it smooth.
• Take out from the mixer and leave in the bowl for 30mins.
• Roll it to1 cm thickness and cut into the shape according to your preference.
• Fry it till golden brown.
• May dust it with icing sugar and make it a "Snow Cok" or serve it with Sambal Ikan Bilis.

Note: I add few buah keras in my sambal ikan bilis. The ingredients I believe is the same with other recipe. Will post mine in near future. I used Miri prawn paste. Its really nice...