Meringue

• BAHAN DASAR
• 4 butir Putih telur 
• Sedikit garam 
• 1 cup gula pasir 
• 1 sdt Tepung maizena 
• Sejumput bubuk cream of tartar 
• 1 sdt Vanilla extract 
• 250 ml Cream cair 
• Buah favourite anda 

• CARA MASAK

• Cara membuat

  1. Kocok putih telur dengan garam, cream tartar sampai agak kaku. Lalu masukkan gula sedikit demi sedikit, kocok terus sampai kaku dan mengkilat.

  2. Setelah itu masukkan tepung maizena, vanilla dan aduk perlahan sampai tercampur.

  3. Olesi piping bag menggunakan kuas dengan warna yang kamu sukai, lalu tuang dengan sendok meringue ke dalam piping bag.

  4. Di atas loyang yang telah dialasi parchment paper, letakkan meringue dan bentuk sesuai selera, panggang dengan panas 110 derajat selama 1 jam.

  5. Setelah 1 jam matikan oven, lalu biarkan meringue dingin dan benar-benar kering.

  6. Setelah kering, sajikan meringue dengan kocokan cream cair dan potongan buah favorit anda.

Crispy almont

Mengisi waktu luang atau menambah semangat di sela-sela pekerjaan dengan biskuit almond pastinya sangat mengasikkan. Selain almond yang sehat untuk tubuh, biskuit ini pun memiliki rasa yang dapat menggoyang lidah dan membuat kamu ketagihan. Tidak percaya? Yuk cek resep biskuit almond milik Nina Chrestela dari Luscious Cakery.

• BAHAN DASAR
• 50gr Tepung kue 
• 30gr Gula halus 
• 5gr Vanilla bubuk 
• 2gr Garam 
• 30gr Putih telur 
• 20gr Mentega suhu ruang 
• 25gr Keju parut 
• sdt Baking powder 
• Sliced almond secukupnya 

• CARA MASAK

• Cara memasak:

  1. Ayak tepung kue, vanilla dan gula halus. Masukan garam

  2. Kocok mentega dan gula hingga pucat. Masukkan putih telur, kocok.

  3. Masukan tepung dan aduk hingga merata

  4. Masukan sedikit keju parut (sisakan untuk taburan)

  5. Gunakan parchment paper/wax paper/silicon mat untuk melapisi loyang

  6. Gunakan sendok teh sebagai takaran untuk adonan

  7. Tuang adonan yang sudah ditakar lalu tipiskan membentuk bulat menggunakan belakang sendok serata mungkin

  8. Panaskan oven pada suhu rendah 120oC selama 20 menit sebelum memanggang

  9. Taruh almond dan taburkan parutan keju pada masing-masing bulatan

  10. Panggang selama kurang lebih 25 menit atau tergantung besar bulatan (terus pantau jangan sampai gosong)

Waffle crispy

RESEP
Resep Crispy Waffle

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Kokiku TV
26 November 2015
  SIMPAN RESEP
Mau makan waffle tapi bingung beli di mana? Bikin aja yuk! Kokiku akan share resep cripsy waffle yang nagih banget loh. Let's get cooking!

BAHAN DASAR
180 ml Sparkling water
200 ml Susu hangat
3 gram Ragi
1 sdt Vanilla ekstrak
2 butir Telur (pisahkan putih dan kuningnya)
30 gram Gula
1/2 sdt Garam
270 gram Tepung terigu
90 gram Mentega, lelehkan
CARA MASAK
Cara memasak

Pertama, hangatkan susu lalu tuang ragi.

Campurkan tepung dan gula, lalu buat lubang di tengah dan tuang susunya,

Masukkan vanilla ekstrak, kuning telur, dan sparkling water lalu aduk sampai halus.

Ambil wadah baru, masukkan putih telur, lalu kocok sambil menuang garam.

Kocok sampai adonan telur kaku.

Lalu masukkan ke dalam adonan terigu, dan aduk dengan cara melipat agar adonan tidak kempes

Bungkus wadah dengan plastic wrap, atau handuk hangat dan diamkan selama 40 menit.

Panaskan wajan cetakan waffle, lalu tuangkan adonan dan tutup wajan dengan api medium low.

Balik wajan agar sisi sebaliknya matang lebih dulu.

Cara penyajian: taburi dengan potongan buah favorit kamu atau gula halus.

Kue cubit

• BAHAN DASAR
• 2 butir telur 
• 300 gr gula pasir 
• 300 gr tepung terigu
• 1 sdt baking powder
• 1 sdt baking soda
• 2 sdt ekstrak vanilla
• 100 gr mentega, cairkan 
• 100 ml air
• 1 sdt green tea powder
• Mentega secukupnya untuk olesan
• Topping:
• Oreo secukupnya
• Potongan kitkat secukupnya 

• CARA MASAK

• Cara memasak:

  1. Kocok telur dan gula hingga mengembang.

  2. Masukkan tepung terigu, baking powder, baking soda, vanilla, dan mentega cair. Kocok hingga semua tercampur rata.

  3. Tambahkan air sambil terus diaduk hingga rata.

  4. Bagi adonan menjadi dua bagian. Tuang green tea powder dalam salah satu bagian, aduk hingga rata.

  5. Panaskan cetakan kue cubit dengan api kecil. Oleskan mentega secukupnya. Tuang adonan dalam cetakan.

  6. Tambahkan topping dalam adonan. Masak hingga kematangan yang diinginkan.

  7. Sajikan

Martabak manis

Pernah lihat berapa sendok margarin yang digunakan tukang martabak? Tentunya mengerikan ya. Waktunya bikin sendiri di rumah!

• BAHAN DASAR
• Bahan 1 
• 500 gr Tepung terigu 
• 650 ml Air hangat 
• 2 Telur 
• 120 gr Gula 
• 1 sdt Ragi 
• 1 sdt Baking powder 
• 1 sdt Baking soda 
• 1/2 sdt Garam 
• 20 gr Mentega cair 
• 20 gr Susu bubuk 
• * 
• Bahan 2 
• Cokelat/keju/susu kental manis sesuai selera 

• CARA MASAK

• Cara membuat:

  1. Campurkan bahan martabak ke dalam suatu wadah. Aduk rata.

     

  2. Tutup wadah dengan lap basah dan diamkan selama 1 jam. Ragi di dalam adonan akan mengembang dan akan membuat tekstur martabak yang berongga.

     

  3. Setelah adonan mengembang, masukkan adonan ke dalam wajan berapi sedang. Jika mau membuat martabak tipis, maka tuangkan adonan tipis-tipis. Jika mau membuat yang tebal, maka tuangkan lebih adonannya. Untuk membuat pinggiran yang garing, tekan adonan pada pinggir wajan.

     

  4. Masak hingga permukaannya meletup-letup dan lalu taburkan gula. Agar seluruh permukaan matang, gunakan tutup pada wajan sampai pinggirnya kecoklatan. Angkat.

     

  5. Agar martabak tetap lembab, oleskan mentega sesuai selera, lalu oleskan/taburkan cokelat/keju/susu kental manis sesuai selera. Sajikan!

Pastry cream

Pastry cream yang lezat dan lembut akan sangat cocok untuk digunakan sebagai teman makan kue, dan berbagai jenis pastry lainnya.

• BAHAN DASAR
• 350 ml susu full cream 
• 5 kuning telur 
• 5 sdm tepung maizena 
• 5 sdm gula pasir 
• 1 batang vanilla, diambil bijinya 

• CARA MASAK

• 1. 1. Disebuah mangkuk, campur kunging telur bersama dengan tepung maizena. Lalu siapkan panci dengan api sedang, masukkan susu bersama dengan vanilla dan gula pasir.

  2. 2. Jika susu sudah panas dan berasap, tuang ke dalam adonan telur dan aduk rata hingga telur dan tepung maizena bercampur. Masukkan kembali ke dalam panci tadi, lalu masak sambil terus diaduk dengan api kecil-sedang.

  3. 3. Jika sudah kental, matikan api dan pindahkan ke dalam mangkuk kaca. Lapisi atasnya dengan plastik wrap dan biarkan hingga dingin.

Lamb shank withe sauce makadamia

Braised Bahmia Lamb Shank

140g lamb shank (four portions)
150ml corn oil
100g red onions (sliced)
100g garlic (sliced)
50g old ginger (sliced)
150g fresh tomatoes
60g local celery leaves (daun sup)
100g cinnamon, cardamom, star anise
50g turmeric powder
Salt and pepper to taste

Saute all the vegetables until aroma rises, then add spices.

Season to taste, then blend the ingredients into a paste.

Marinate the lamb shanks in the paste for five hours, and place in refrigerator.

Bahmia Gravy

200g ghee
100ml corn oil (optional)
200g red onions (sliced)
100g garlic (sliced)
100g shallots (sliced)
5g star anise*
3g cardamom*
5g cinnamon sticks*
1 screw pine (pandan) leaf
30g fennel powder
100g coriander powder
50g cumin powder
40g turmeric powder
50g chilli powder
60g red chilli (sliced)
40g green chilli (sliced)
30g coriander leaf
30g local celery (daun sup)
200g fresh tomatoes
100g tomato paste
100g dates
50g raisins
50g apricots
250ml evaporated/low-fat milk (or substitute with almond or macadamia nuts milk)
300ml vegetable stock
20g curry leaf
Salt and pepper to taste

*Do not grind

Remove the lamb shanks from the fridge and let it sit for a while.

Saute vegetables with ghee and corn oil until aromatic, then add pandan leaf

Throw in all the spices and keep stirring until spices are cooked, then add the chilli, coriander, local celery and tomatoes and keep stirring until a paste is formed.

Add stock, curry leaf and milk and bring to a boil.

Season to taste and reduce the flame.

Add the lamb shanks, cover the pot and braise in an oven at 150°C for two hours OR if using a gas stove, let it sit on low flame for between two hours and 30 minutes and three hours, stirring occasionally.

Lamb shank with red wine sauce

Slow Cooked Lamb Shanks with Red Wine Sauce

 

Prep time

10 mins

Cook time

3 hours 30 mins

Total time

3 hours 40 mins

 

These lamb shanks are meltingly tender with a rich glossy sauce. The deep flavours of a full bodied (cheap!) red wine makes a perfect sauce base for lamb. Make this in the oven, on your stove or even in a slow cooker - instructions provided for all. I served these with creamy cauliflower puree but creamy mashed potatoes are also the perfect accompaniment! Even though this has wine in the ingredients, all the alcohol is completely evaporated, making it perfectly safe for children. There is no distinct red wine flavour in the sauce, just a deep, rich gravy flavour that you'll never get in powder form from the store!

Author: Nagi | RecipeTin Eats

Recipe type: Slow cooked, main, lamb

Serves: 4

Ingredients

• 4 lamb shanks, around 1 lb / 500g each (Note 1)
• 2 tsp salt, separated
• Pepper
• 2 - 3 tbsp olive oil, separated
• 1 cup onion, finely diced (brown, yellow or white)
• 1 cup carrot, finely diced (optional) (Note 2)
• 1 cup celery, finely diced (optional) (Note 2)
• 3 garlic cloves, minced
• 2½ cups red wine, full bodied (good value wine, not expensive! Note 3)
• 28 oz / 800g can crushed tomatoes
• 2 tbsp tomato paste
• 2 cups chicken stock (or water)
• 5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
• 2 dried bay leaves or 4 fresh

Sauce

• ½ to 1½ cups hot water

Instructions

1. Preheat the oven to 350F/180C.
2. Pat the lamb shanks dry and sprinkle with 1 tsp of salt and black pepper.
3. Heat 2 tbsp of olive oil in a heavy based pot (dutch oven is ideal) over high heat.
4. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
5. Remove lamb onto a plate and drain excess fat (if any) from the pot.
6. Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot. Add the onion, carrot, celery and garlic. Sauté for 10 minutes until the onion is translucent.
7. Add the red wine and turn up the heat to medium high. Bring it to a simmer, scraping the bottom of the pan to mix all the brown bits into the wine. Simmer for 3 minutes to evaporate the alcohol a bit (Note 4).
8. Add the remaining ingredients (including remaining 1 tsp salt and pepper) and stir to combine.
9. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
10. Bring back up to simmer, cover, then transfer to the oven for 2 hours.
11. Turn the lamb shanks, cover, then return to the oven for another 30 minutes (so 2½ hours in total). The lamb should be very tender, the exposed surface above the liquid should be browned and the sauce should be reduced down to about ¼ of the original amount.
12. Carefully transfer the lamb to a plate and pick out the thyme sprigs and bay leaves.
13. Skim excess fat off the surface of sauce. Use a stick blender to puree the sauce to make it smooth and thick. Use hot water to adjust the thickness and intensity of the sauce. (Note 5) Adjust salt and pepper to taste.
14. Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce!

Notes

1. The size of lamb shanks vary considerably so make sure you get ones that will fit in your cooking vessel! 4 x 1 lb / 500g lamb shanks fits snugly in a 24cm/10" diameter Chasseur dutch oven which is what I use. Don't worry if they don't lie completely flat, you can squeeze them in on their narrow side, head to tail. As long as the meaty end is more than half submerged in liquid, that's fine. Also, if you don't have a pot large enough, you can switch to a baking dish for the slow cooking part, and cover with a double layer of foil if you don't have a lid for it.

Here in Australia, Woolworths sells lamb shanks with the shaft partially cut so you can bend them to make them fit into the pot. You can ask your butcher to do that if you are concerned they are too long, or to trim the shaft slightly.

2. Onion, carrot and celery is the "holy trinity" of slow cooking. From Europe, including France, Spain and Italy, to Cajun cooking (jambalaya!), sautéing equal parts of these 3 ingredients forms the starting base of many of the best dishes to come out of these countries. 

While including carrot and celery isn't going to "break" this dish, it does "make" it!

3. Use a good value full bodied red wine, like cabaret sauvignon or merlot - no need to use expensive wine. Shiraz is ok too, or any mix of these 3. Pinots are not suitable, they are too light. You can tell if a red wine is "full bodied" by looking at the colour - if they are a dark, deep red, then they are full bodied. If they are lighter and almost see through, then they are light reds.

4. Most of the alcohol in the red wine will evaporate during this step but not completely - it will finish evaporating during the slow cooking. There is not a single trace of alcohol or even red wine flavour in the finished dish.

5. This step is optional. Also, if you don't have a stick blender, you can either puree it in a blender (but cool the sauce down a bit first, then reheat it after pureeing).

6. This makes more sauce than you will need. The leftover sauce is fabulous tossed through pasta.

7. To make this in a slow cooker, start with the recipe in a skillet. Follow the recipe up to simmering the wine in the skillet, then place all ingredients in the slow cooker. Cook on low for 8 hours. You won't get the brown crust and you will have far more liquid so DO NOT use the extra 1 cup of water in the recipe. If the sauce is too thin for your taste, reduce it on the stove or puree it.

8. Stovetop method - to cook this on the stove, cook for about 2 hours on low, ensuring that you check it at 1 hour then every 30 minutes thereafter to ensure there is enough braising liquid (because liquid evaporates faster on the stove). Turn the lamb shanks twice. You won't get the brown crust, but the flavour is the same!

9. Cauliflower puree - boil cauliflower florets until soft, then puree with butter, milk or cream, salt and pepper. Use milk to adjust the consistency to your taste - I like mine very soft and creamy, as you can see in the photo.

Herb Roasted Spring Lamb Loin

Herb Roasted Spring Lamb Loin

Courtesy of Chef Jason Wilson of Crush, Seattle, WA
Serves 4

INGREDIENTS

• 2 pounds (1 kg) spring lamb loin, cleaned of silver skin and fat
• 2 tablespoons (28 g) Kosher salt
• 3 tablespoons (45 ml) extra virgin olive oil
• 3 tablespoons (43 g) unsalted butter
• 3 tablespoons (45 ml) rosemary leaves
• 3 tablespoons (45 ml) marjoram leaves
• ¼ cup (10 g) Italian (flat leaf) parsley
• ¼ cup (10 g) mint leaves
• 3 tablespoons (45 ml) chopped chives
• 1 tablespoons (15 ml) ground fennel seed
• 1 tablespoon (15 ml) orange zest, grated
• 1 teaspoon (5 ml) ground cumin

INSTRUCTIONS

1. Fill and preheat SousVide Supreme to 135F/57C.
2. Portion the lamb loins evenly into 5-ounce (140g) portions.
3. In a skillet over medium high heat, sauté the portions until golden brown on all sides; remove to a rack to allow to cool.
4. Blanche the herbs in salted boiling water. Arrest the cooking in an ice bath and wring dry. Chop the herbs well and blend with the olive oil and dried spices.
5. Warm the butter with the salt and orange zest. Whisk the two fats (herbed oil and butter) together and pour over the lamb portions in a cooking pouch.
6. Vacuum seal the loin portions and submerge in the water oven to cook for 25 minutes.
7. Remove from the pouch and serve with an assortment of your favorite spring vegetables.

Salmon Becca's Bruschetta

8 oz smoked salmon (see note) 1 loaf french bread, sliced

1⁄2 sweet onion, finely chopped

2 clove garlic, chopped

2 1⁄4 oz can sliced black olives, drained

3 tbsp extra-virgin olive oil, divided

1 tbsp fresh oregano, chopped

2 tsp fresh basil, chopped

2 tsp fresh parsley, chopped

2 large fresh tomato, diced

1 cup feta cheese, crumbled

1⁄4 cup parmesan cheese, grated

Directions

• Prep 20 min
• Cook 10 min
• Ready 30 min

1. Preheat oven to 375 degrees F (190 degrees C).
2. Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
3. Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.