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Cottage Pie

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Cottage pieBahan-bahan ( 3-5 orang ) Utk Filling: 450g minced chicken meat (kalo nk tuko ke daging leh jerr sbb tu sbenonye resipi asal; kalo guna daging kambing, maka jd ler shepperd pie) 1 biji bwg besar, potong dadu & 15g all-purpose flour (kalau x der, rembat je tepung gandum) 2-3 batang karot, potong dadu 1/4 sdk serbuk kayu manis (ground cinnamon) 1 sdk seasoning & 1-2 btg chopped parsley segar (kalo xder, yg flake pun leh, kalo tu pun xder, coriander pun leh, kalo smua xder tak payah ) 1 3/4 cwn air yg dicampur dgn 1 kiub stok ayam (spatutnye guna broth kalo tarak, kiub knorr je la) 1-2 sdb sos tomato garam & serbuk lada sulah secukupnye Utk topping: 4 biji ubi kentang - buang kulit then potong dadu 3-4sdb butter 1 cwn susu segar garam & serbuk lada sulah secukupnye Shredded cheddar cheese (terpulang, kalo nk cheesy, wat lebih sket)Cara-cara1. Utk filling : Panaskn skillet dgn api sederhana. guna cara saute (masak tanpa minyak sbb meat ader lemak) - kacau2 daging & saute dlm seminit gitu. then baru masukkan bwg & karot yg dipotong dadu tu. Teruskan saute smpai nmpk daging masak (dlm lebih kurang 15 min)2. Lepas tu baru tambah tepung, cinnamon, seasoning & parsley; then kacau2.3. Sementara tu, kacau air stok ayam/lembu td dgn sos tomato, kemudian campurkan dlm skillet td. Tmbh garam & serbuk lada sulah. Dgn api yg kecil, simmer dlm 15 min atau smpai ia membeku sket, pastu tutup api. Then masukkan dlm bekas pie ukuran 9x9 inci.4. Utk topping: Rebus kan ubi kentang smpi lembut. kemudian toskan & mash kentang smpai lembut. Kemudian tambah butter & susu. whip smpi fluffy; then tambah garam (sket je, sbb kalu filling dh masin so topping kurang kan ler sket masinnye tu) & sebuk lada sulah.5. Tuangkan campuran mashed potato ni ke atas filling pie td tu. Pastu sprinkle dgn cheddar parut.6. Bakar dlm preheated oven, dlm 190 deg C; smpai top tu brown (dlm lebih kurang 25min)7. Pie yg baru bwk kuar dr oven..mmm :)...serving suggestion: dgn mixed veggy/green peas & mushroom soup with garlic bread (sbb tekak org melayu ni bknnye cukup mkn pie ni jerr hehe).Tag

Sweet sour fishBahan-bahan ( 3-5 orang )

1 ekor ikan kerapu / ikan bawal1/2 batang timun dibuang biji4 keping nenas dipotong panjang2 biji tomato3 biji bawang putih5 sudu makan cili kering / cili boh6 sudu makan sos tomato2 sudu sos ikan1/2 batang lobak merah2 bji bawang besar1 tangkaiCara-cara

Goreng ikan hingga kering, kemudian tumiskan bawang putih hingga kekuninganMasukkan pula cili, sos tomato, sos ikan, lobak merah, nenas, timun, bawang, air, gula,garam dan serbuk perasa secukupnyaKemudian masukkan pula bawang besar dan kacau hingga rataBiar sehingga masak, padam api dapurTuangkan kuah di atas ikan dan tabur daun sup dan daun ketumbar diatasnya. Hidangkan

Tom yam pasteemongrass - stalks lightly crushed

Galangal - fresh is best but if you are unable to find you can replace with fresh root ginger

Kaffir lime leaves - 2/3 leaves sliced thinly

Nam Prik Plao (Thai roasted chilli paste) - 1-2 tsp (depends on how hot your brand of paste is)

Thai bird's eye chillies- 4-5 at least

Fish sauce - 2 tbsp

Lime juice - 1 medium lime

Shallotts - 1 medium sized specimin will suffice

Sugar - 1/2 tsp

Coriander (cilantro for you Americans) leaves & stalks - 4 tbsp

Brownies kejuLapisan Coklat110g coklat masakan90g mentega2 biji telur100g gula castor60g tepung naik sendiri1 cmct Vanila esen40g gajus/badam panggang dicincangLapisan atas30g mentega80g krim keju30g gula castor1biji telur40g tepung gandum2 cmcb susu segarCara-cara

Alas tin dnegan kertas kalis minyak. gris gan marjerin.cairkan coklat dan mentega secara double boil. biar sejuk.Pukul telur hingga kembang. masukkan gula hingga sebati.Campurkan tepung berserbuk penaik.Masukkan coklat,Vanila, dan gajus. Ketepikan sebanyak 2 camca untuk corak.Untuk lapisan biasa pukul mentega dan krim keju hingga sebati.masukkan gula dan pukul.Campurkan telur, tepung, dan vanila.Ratakan adunan coklat dlm tin dan rata kan lapisan atas. lebihan bancuhan coklat tadi dijadikan corak marble k..Bakar 170C selama 45 minute atau sehingga masak.maklumat lanjut- chefkecik.blogspot.com :) selamat mencuba.

Pudding caramel pandan

Bahan-bahan ( 10 org makan )

5 biji telur1/2 tin susu pekat manis1 cawan air perahan daun pandan1 sudu besar tepung jagungbeberapa titik pewarna hijau1 penutup botol esen vanila3 sudu makan gula-untuk buat karemel- hanguskan dalam loyangCara-cara

didihkan air terlebih dahulublend semua bahan dan tapis ke dalam loyang karemel tadi..bila air dah mendidih,kukus puding selama 20 minit.Bila dah masak,tunggu hingga sejuk baru terbalikkan

Vietnamese meatball1 1/2 lbs ground beef or 1 1/2 lbs pork2 garlic cloves1 tablespoon rice wine1 tablespoon fish sauce1 tablespoon soy sauce1/2 teaspoon sugar1 egg white1 tablespoon sesame oil2 tablespoons cornstarchDirections:

1Combine all ingredients until well blended.2Make 1" meatballs.3Put them on wooden skewers (about 4 per skewer--you kind of have to mold them on to the skewer).4Broil (or grill) until thoroughly cooked.

Read more: http://www.food.com/recipe/vietnamese-meatballs-70235?oc=linkback

Chewy BrowniesDAIRY-FREE GLUTEN-FREE

This is one of those recipes that working without gluten actually proves advantageous. The texture of these brownies is dense and chewy, with that nice, shiny top to them.

Makes one 8-inch square pan

Cuts into 25 brownies

1 14 cup sugar34 cup Dutch process (alkalized) cocoa powder, sifted12 cup vegetable oil3 eggs1 tsp vanilla extract12 cup brown rice flour2 tbsp cornstarch12 tsp salt12 cup walnut piecesPreheat the oven to 350F. Grease and line an 8-inch square pan with parchment so that the paper comes up the sides of the pan.

Stir the sugar, cocoa and oil together until moistened.

Add the eggs and vanilla and whisk to blend.

Add the rice flour, cornstarch and salt and stir until incorporated. Stir in the walnut pieces. Scrape the batter into the prepared pan and spread evenly.

Bake the brownies for about 25 minutes, until they lose their shine and when a tester inserted in the centre comes out clean. Cool the brownies to room temperature before slicing.

The brownies will keep in an airtight container for up to 2 days.

Rich Chocolate BrowniesMakes 1 9x13 (3.5L) pan, cuts into 24 squares

Ingredients:4 oz unsweetened chocolate, chopped23 cup boiling water2 cups sugar23 cup mayonnaise3 large eggs, room temperature1 tsp vanilla extract1 cup all-purpose flour12 cup cocoa powder, sifted12 tsp salt1 cup chocolate chipsPreheat oven to 350 F (180 C). Grease and line a 9x13 inch (3.5L) baking pan with parchment paper.

Place the chopped chocolate in a large bowl and pour boiling water overtop. Let the chocolate mixture sit for one minute, then whisk to melt.

Whisk in the sugar, then add the mayonnaise and then the eggs, one at a time. Stir in the vanilla.

With a wooden spoon or spatula, stir in the flour, cocoa powder and salt until evenly blended. Stir in the chocolate chips.

Scrape the batter into the prepared pan and spread evenly. Bake for about 30 minutes, or until a tester inserted in the centre of the brownies comes out clean. Cool to room temperature.

The brownies slicer better when chilled, but taste best at room temperature. Once sliced, you can store the brownies in an airtight container for up to 5 days.

Anna's Tips:You can use whole wheat flour in place of the all-purpose flour the brownies will still be nice and dense.You can use dark chocolate, milk or white chocolate chips, but the dark adds the richest flavour.You can use regular, low-fat, or homemade mayonnaise.The mayonnaise replaces the need for butter or oil (a typical brownie recipe this size would use a cup of butter!), and if you omit the chocolate chips, makes this recipe dairy-free, since unsweetened chocolate has no dairy in it.It doesnt matter if you use regular or Dutch process cocoa powder.

Pumpkin Carrot Cupcakes with Vanilla FrostingMakes 24 cupcakes

Muffins:12 cup (125 mL) unsalted butter, room temperature12 cup (125 mL) sugar12 cup (125 mL) golden yellow sugar, packed2 large eggs, rooms temperature1 cup (250mL) pure pumpkin pure 12 cup (125 mL) sour cream1 tsp (5mL) pure vanilla extract2 cups (500mL) all-purpose flour1 tsp (5mL) baking powder1 tsp (5mL) baking soda1 tsp (5mL) salt12 tsp (2.5 mL) ground cinnamon12 tsp (2.5 mL) ground ginger1 cup (250mL) finely grated carrotFrosting:14 cup (60 mL) + 1 Tbsp (15mL) 2% milk12 cup (125 mL) unsalted butter, room temperature3-4 cups (750-1000mL) icing sugar, sifted1 tsp (5 mL) vanilla bean paste or pure vanilla extractPreheat oven to 350F and grease or line with paper cups 24 muffin cups.

Cream butter and sugars until evenly combined. Add eggs, one at a time, beating well after each addition. Stir in pumpkin, sour cream and vanilla. In a separate bowl, sift flour, baking powder, baking soda, salt and spices. Stir into pumpkin mixture, then stir in grated carrots. Spoon into prepared tins and bake for about 25 minutes, until a tester inserted in the centre of the cupcake comes out clean. Cool for 15 minutes in the tin before removing to cool completely.

For frosting, beat butter with electric beaters until fluffy. Add 2 cups (500 mL) of icing sugar, milk and vanilla and beat for 3 minutes on high speed until fluffy. Add remaining 1 to 2 cups (250-500 mL) icing sugar until frosting is a fluffy, spreadable consistency. Spread frosting generously onto each cupcake.

Pumpkin PieEveryone needs a tasty pumpkin pie recipe for Thanksgiving!

Makes one 9 inch pie

recipe Double Crust Pie Dough (recipe follows)2 cups plain pumpkin pur

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