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.