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| Tuesday, 27-Feb-2007 00:00 |
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Triple Cheese Cake/Chilled
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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. |
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| Thursday, 22-Feb-2007 00:00 |
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Fish Chips In Crisp Batter
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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.
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| Wednesday, 14-Feb-2007 00:00 |
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Chocolate~Crusted Chocolate Tarts
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Pls don make these if u r watching ur calories ~
u will eat too many and then hate d person who eats d last one without asking u if u want it!
Prepare d tart shells with crushed chocolate wafer crumbs and ground hazelnuts. Then fill and bake.
Ingredients ~
1 recipe Chocolate-Hazelnut Tart Shells (see recipe below)
10 to 10-1/2 ounces 85-percent-cocoa chocolate or bittersweet chocolate ~ finely chopped
3/4 cup whipping cream
1/2 cup milk
3 tablespoons flavored honey (raspberry, cinnamon, or ginger)
1 egg, lightly beaten
Halved or chopped hazelnuts (filberts) (optional)
Directions ~
1. Preheat oven to 325 degree F. Prepare Chocolate-Hazelnut Tart Shells ~ set aside.
2. In a medium microwave-safe bowl combine chocolate, cream, and milk. Microwave, uncovered, on 100 percent power (high) for 3 to 4 minutes or until chocolate is melted and mixture is smooth, stirring once each minutes. Stir in honey, place chocolate in a medium-bowl. Set aside. In a small saucepan combine cream and milk. Bring to boiling. Pour over chocolate. Stir until chocolate is melted. Stir in honey.
3. Place egg in another medium bowl. Gradually stir hot chocolate mixture into beaten egg. Pour into tart shells.
4. Bake 25 minutes. Cool slightly on wire rack for 30 minutes. Serve warm. If desired, garnish with coarsely chopped hazelnuts (filberts). Makes 12 servings.
Chocolate-Hazelnut Crust ~
Preheat oven to 375 degree F. Lightly coat 12 - 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl stir together 1/2 cup melted butter, 2 tablespoons sugar, 1-3/4 cup crushed chocolate wafer crumbs (about 32 cookies), and 2/3 cup ground hazelnuts. Press into the bottom and sides of prepared muffin cups. Bake for 5 minutes. Using the bottom of a 1/4 or 1/3 cup dry measuring cup, lightly press down bottoms of crusts. Set aside while making filling.
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| Tuesday, 13-Feb-2007 00:00 |
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Chocolate Indulgences ~ Ganache Glazed Brownies
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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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| Monday, 12-Feb-2007 00:00 |
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Rich Chocolate Muffins
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These deeply chocolate muffins benefit from a good chocolate.
Yields about 20 medium muffins.
ingredients
10 oz. bittersweet chocolate
8 oz. unsweetened chocolate
1-1/4 lb. (2-1/2 cups) unsalted butter
1 lb. (3-1/2 cups) all-purpose flour
4-1/2 cups sugar
12 eggs, cracked into a bowl
how to make
In a saucepan, melt the two chocolates with the butter. Cool slightly. In a large bowl, mix the flour and sugar. Whisk the eggs into the dry ingredients. Pour the chocolate into the egg mixture and stir until well blended; chill at least 3 hours. Heat the oven to 350°F. Line a muffin tin with muffin papers. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup (refrigerate extra batter in an airtight container for up to a week). Bake the muffins until the tops puff and crackle and are slightly soft to the touch, and a toothpick stuck in the center has moist but not wet crumbs clinging to it, about 30 min.
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