Akhirnya bisa bikin puff pastry juga setelah beberapa kali nyoba. Pegelnya itu gak kuat. Ini pun masih pakai teknik blitz puff pastry, bukan yang classic. Tapi jd membuktikan lg kl skill kyk gini bukan semata perkara bakat. Ini mah jam terbang. 10.000 jam latihan ginian, jamin jago.
Tp siapa jg yg mo bikin puff pastry sepuluh reb6 jam mah atuh, hahaha. Sy mah mending beli ajalah kulit pastry udh jd tinggal pake. Hihi.
A little bit bored with apples, i turned to peach. This one had 'black peach' label on the box. A bit confusing. Black but peach. Hehehe. Nevermind. Here goes the recipe.
For the crust:
150 gram or 1/2 cup cold unsalted butter
150 gram or 1 cup all purpose flour
Cut cold butter into cubes then toss right away into flour. Using hands, roughly mix together butter and flour to make rough crumbles. Press into the bottom of your baking pan. Press evenly then put in the fridge.
For the cake:
1 cup sugar
1/3 cup butter
1 egg
1 cup full cream milk at room temperature
1 and 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder. I used double acting baking powder.
1 to 2 tsp vanilla essence
3 blackpeaches, thin sliced
Sliced almond and confectioner sugar for finishing.
Bake pie crust in 170 degree celcius oven for about 15 minute.
Meanwhile, using a low speed mixer, cream butter and sugar until smooth. Add egg, mix evenly. Pour milk into the batter and mix until well combined. Pour in flour, baking soda, baking powder, and vanilla essence and mix for about one minute. Continue with folding technique, about 50 folds.
Take pie crust out from the oven, spread peach on top of it then cover with cake batter. Sprinkle the top with sliced almond.
Bake in 170 degree celcius oven for about 40-45 minutes or until a toothpick can come out clean.
Serve warm with sugar sprinkle over the top.
Smakelijk!
Today my daughter did not want to eat anything, so i had to make something to fill her energy up. I needed to make sure that she had enough proteins and carbs whenever she refused to eat proper fibre-carbs-protein balanced diet, that's why homemade dessert containing eggs had always been my favorite.
This recipe was basically a thick crepe-like cake. I wanted to make it really moist and soft so my daughter could hold it as finger food. A normal 1-2-3-4 or pound cake usually ended up crumbling in her hand (she would play with it rather than eat it) and a chiffon type cake would spend too much time.
Here is the recipe.
For a 18x18cm baking pan.
2 eggs, at room temperature
2 tablespoon melted unsalted butter
1/2 cup flour
1/2 cup sugar (i reduced it to 1/4 cup to meet my daughter's need)
1/2 cup milk
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2-3 sweet apples, thin sliced
A pinch of salt
A dash of cinnamon if you like
Butter to coat the pan
Mix together all of the ingredients until smooth and no lumps. Put apples in and coat evenly. Pour into butter coated pan.
Bake in preheated oven at 160 degree celcius for about 30 minutes or until a toothpick come out clean.
Easy? Of course! You can also enjoy the crepes with a scoop of vanilla ice cream and add your favorite berries on top.
Smakelijk!
First time i tried this meal was in Prague. It was sold at an underground cellar restaurant, slightly spooky -in Prague, what's not?- but nice and warm. This time i made a different goulash. It was not Czechen, it was Hungarian. I personally like the Czech's goulash better because it's thicker, but this one is also good.
Here it goes.
Yield 4-6 serving bowls
500 gram beef shank, cut into cubes
2 red capsicum (or paprika), chopped
1 onion, sliced
3 garlic cloves, chopped
2 sticks of carrot, thick sliced
2 tomatoes, roughly chopped
3 cups water
4 tbsp flour
1/2 tsp chili flakes, if you like it spicy
Salt, pepper, and sugar to taste
In a saucepan on medium heat, saute onion until caramelized then toss in garlic. Stir until fragrant. Stir together chopped capsicum, pour flour, stir again, and simmer until it softened. Turn heat into low.
While waiting capsicum to soften, sprinkle salt and pepper on beef, rub evenly. Then put beef in the pan, stir until coated by onion and capsicum. Wait until the meat turn a little brown then add water. Simmer on low heat with closed lid for 1 hour. Keep an eye on the pan, if the water runs dry, add more.
After an hour, add carrots and tomatoes into beef mixture. Stir.
Sprinkle chili flakes, salt, pepper, and sugar to taste. This goulash should have a stronger 'sweet' taste rather than 'savory'. Simmer for another 40minutes until vegetables soften.
Serve with lean bread or boiled potatoes. Or in more Hungarian way: with noodle.
Smakelijk!
PS: you won't find carrots like shown in my photo because i've cut the cooking time halfway. Yours should be reallysoft, almost pureed. My daughter interrupted me while i was cooking so... yeah, i had a halfcooked carrots here :))))
