Thursday, March 3, 2011

Bolu Pisang

 Ingredients:
8 eggs
225 gr granulated sugar
250 gr cake flour
1/2 tsp baking powder
1 tbs TBM
5 medium size bananas, mashed
1 tsp vanilla
100 gr melted butter

Directions:
Preheat oven to 350F. prepare a  round Bundt baking pan. Sift flour and baking powder into a small bowl.

In a medium bowl, beat egg and sugar until tripled in volume. Gently, fold flour mixture into egg batter. Drizzle in melted butter and vanilla, fold gently. Add mashed banana, mix well.

Pour cake batter into prepared pan. Bake for 25-30 minutes.

Baked Potatoes

Ingredients:

1/2 kg baby  potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon kosher or sea salt, plus more for seasoning
Freshly ground black pepper
1 bunch chives
1/2 cup sour cream
4 tablespoons unsalted butter


Directions:
Preheat the oven to 220C
Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes.

Meanwhile, bring a small pot of water to a boil and salt it generously. Fill a medium bowl with ice water. Put the chives in the boiling water and cook until bright green, about 30 seconds. Immediately, plunge into the ice water to set the color. Squeeze all the water out of the chives and give them a rough chop.

Put into a blender with the sour cream. Pulse until you have a smooth green sauce and season with salt and pepper, to taste. Chill until ready to serve. (Or, thinly slice the chives and stir into the sour cream, season with salt and pepper, to taste.)

Cut the potatoes lengthwise and then across. Pinch and press the sides to open the potatoes. Divide the butter among the potatoes and serve with the sour cream.

This recipe from CDKitchen

Baked Pasta


Ingredients

  • 448 g dry pasta
  • 455 g lean ground beef
  • 3 cloves garlic, minced
  • 2 (15 ounce) cans tomato sauce
  • 335 g white gravy  (bechamel sauce)
  • 40 g grated Parmesan cheese
  • 2 g dried oregano
  • 1 g dried basil
  • 110 g shredded mozzarella cheese

Directions

  1. In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy,  Parmesan cheese, oregano and basil. Simmer for 30 minutes.
  2. Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
  3. Combine the cooked pasta  and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
  4. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.


Apple Pie with Brown Sugar Streusel

 Apple Pie with Brown Sugar Streusel


For Crust
1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1-inch pieces
4 tablespoons (about) ice water

Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 3 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Flatten piece into disk; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)

For Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon ground allspice
1 3/4 pounds apples, peeled, quartered, cored, thinly sliced .
1 tbsp vanilla extract

Combine sugar, flour and allspice in large bowl. Mix in apples, then vanilla extract.

For Streusel
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
5 tbsp (2.5 oz) unsalted butter, chilled

Combine the flour, brown sugar, and cinnamon in the work bowl of a food processor fitted with the steel blade. Cut the butter into small pieces and add to the dry ingredients. Pulse until the butter is cut into very small pieces, 30 seconds to 1 minute.

When you're ready to start putting it all together, position rack in bottom third of the oven and preheat to 375F.


Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, trying to make it relatively level so the streusel doesn't fall all over the place. Evenly sprinkle streusel topping over apples.

Bake pie until apples are tender and topping is light golden, about 45-50 minutes. Transfer to rack. Serve pie warm or at room temperature with vanilla ice cream.

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