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By: simply dee man

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Tuesday, 27-Feb-2007 00:00 Email | Share | | Bookmark
Triple Cheese Cake/Chilled



Source ~ Femmy Jaco's

I have tempted to make dis cheesecake since I found d recipe from Femmy Jaco's blog. It looks easy to make it does! and doesn't need to bake. The original recipe uses white chocolate, milk chocolate and dark chocolate. Dis cheesecake is served chilled. Cudn't go wrong to drizzle fudge chocolate sauce for a richer version. I juz stick not to use dark chocolate. Cream and chocolate are a rich combination oredi.

Base
(D original recipe is using sponge) but
I use 200g of choc chip cookies/digestives biscuits + 75g melted butter,
1 tsp ground cinnamon,
½ tsp ground ginger,
1 tsp fresh milk ~ mix them in d food processor until resembles fine crumbs.
Press on d base of 20cm cake tin.

375g cream cheese (I used 500g Danish Cheese)
250ml pouring cream whipped (I used 300ml)
125ml fresh milk,
125g caster sugar (I used only 100g)
60g white chocolate (I used 100g white chocolate),
60g milk chocolate (I used 100g milk chocolate),
60g dark chocolate (I omit dis) all chocolates are melted in d separate bowls
1 ½ tbsp gelatine,
60ml water

Chill d prepared base in d fridge for 1 hour. Heat d gelatine and water, stir well. Set aside. Mix cream cheese until smooth (I mixed it 2geder with creme), then mix in milk and sugar until sugar is dissolved. Add in gelatin, stir well. Divide d mixture in 3 bowls, add in each chocolate in each different bowl. Pour d white chocolate mixture on d biscuit base, chill in d freezer until it's firm. Then repeat d process with d rest of d chocolates (dark chocolate will be on d top layer but to me, it's juz another imagination to create something u like). Covered, chill in d fridge. Serve chilled.


Quote:
I'VE BEEN TAGGED
Untuk mamazieza sbb meng"TAG" kita.
6 weird things? Aduh pening lah! Ok mamazieza, ni dia...

1- Suka nak berkawan tapi mula2 malu nak menyapa, lepas tu mesti terlebih peramah.

2- Suka mencuba resipi yg baru terutama makanan yg ada coklat! Mamamia!

3- I love eating anything with chocolate. Yummy!

4- Kalau masuk dlm bilik air, mesti lama...mandi atau apa2 pun harus dicuci dgn betul & wangi.

5- Tak suka pegi pasar, suka masuk ke supermarket sebab ada air con.

6- Tak suka mop rumah. Tunggu orang buatkan! Bole?

ok, itu saja...nak tag siapa lagi ni?

Ishzah
Rinnchan
Ida (Merpati66)
?
?
?

Jgn marah ya!

Rules: People who are tagged should write a blog post of 6 weird things about them as well as state this rule clearly. In the end, you need to choose 6 people to be tagged and list their names. Don't forget to leave a comment that says 'you are tagged' in their comments and tell them to read your blog.


Thursday, 22-Feb-2007 00:00 Email | Share | | Bookmark
Fish Chips In Crisp Batter



I like fish and chips, and y not make dem myself?

Ingredients ~
300g fish fillets
ground black pepper
salt
1 tsp lemon juice

Crisp Batter ~
¼ cup cornflour
½ cup plain flour
1 tsp baking powder
¼ tsp salt
ground black pepper
pinch of paprika
½ cup milk
oil for deep~frying

Directions ~
Cut d fillets approximately d size of two fingers. Sprinkle with lemon juice. Season with pinch of salt, and ground black pepper. Set aside.
Meanwhile, make d batter. Sift cornflour, plain flour, baking powder, salt, pepper, and paprika in a bowl, then add milk gradually. Mix until smooth.
Coat each fillet with d batter. Deep fry dem in hot oil until golden. Drain on absorbent paper.
Serve hot with sweet chili sauce sprinkled with a lil bit of lemon juice.


Tuesday, 13-Feb-2007 00:00 Email | Share | | Bookmark
Chocolate Indulgences ~ Ganache Glazed Brownies



A ganache topping transform d classic fudgy brownie into an elegant,
grown-up dessert, but u can also omit dem for an indulgent afternoon snack.
Aren't u droolling?


Yields 16 2-1/4-inch square brownies.

Ingredients ~

For d brownies ~
8 oz. (1 cup) unsalted butter ~ more softened butter for d pan
3 oz. (2/3 cup) unbleached all-purpose flour ~ more for d pan
2 cups granulated sugar
4 large eggs ~ at room temperature
1/2 tsp. pure vanilla extract
2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
1/2 tsp. baking powder
1/2 tsp. table salt

For d ganache topping ~

1/2 cup heavy cream
6 oz. semisweet chocolate, finely chopped (about 1 cup)

Make d brownies ~
Position a rack in d center of d oven and heat d oven to 350° F. Butter and flour a 9-inch-square metal baking pan, tapping out d excess flour.

Melt d butter in a medium saucepan over medium heat. Remove d pan from the heat. Whisk or stir in d sugar, followed by all four of d eggs and d vanilla. Stir in d flour, cocoa, baking powder, and salt, starting slowly to keep d ingredients from flyin gout of d pan and stirring more vigorously as u go. Stir until d batter is smooth and uniform, about 1 minute.

Spread d batter into d prepared baking pan, smoothing it so it fills d pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into d center of d brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let d brownies cool completely in d pan on a rack.

Make d topping ~
In a small saucepan over medium heat, bring d heavy cream to a boil in d pan over medium-high heat, stirring occasionally. Take d pan off d heat. Stir in d chopped chocolate until d mixture is smooth and d chocolate is melted.

Pour d ganache into a bowl and cover d surface with plastic wrap to prevent a skin from forming. Put d bowl in a cool part of d kitchen and let d ganache cool to room temperature, stirring occasionally. When it's cool, spread it evenly over d cooled brownies and give d ganache about an hour to set ~ it will still be quite soft and gooey. Cut into 16 squares. Keep d brownies at room temperature, well wrapped. U can freeze dem, too.


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