BLUEBERRY CAKE

SPONGE CAKE

(A)
250g sponge mix flour
4 eggs

(B)
50 ml water

(C)
80g melted butter

Method:
Pour (A) into mixing bowl.
Whip (A) till thick.
Add (B) and mixed into the batter.
Whip the batter till light and fluffy.
Mix (C) with the batter till well blended. Pour it into 9" round mould.
Bake at 180'C for 30 min.

Topping and Filling

Whipping cream
Blueberry filling.

STEAM CHOCOLATE CAKE WITH WHITE CHOCOLATE GANACHE FROSTING

Kek Coklat Kukus Badariah - Sumber Puan Badariah Ibrahim (ResepiNet)

Bahan-bahan:-
2 cwn tepung gandum
1 cwn serbuk koko
1 sudu teh baking powder
1 sudu teh soda bikarbonat
2 biji telur
1 cwn gula pasir
1 cwn susu pekat manis
1 cwn minyak (veg. oil)
1 cwn air panas

Cara-cara:
- ayak bersama tepung gandum, soda, baking powder dan serbuk koko.
- satu bekas lain pukul telur, minyak, susu dan gula bagi sebati ( tak payah pakai mixer )
- masukkan tepung yang diayak tadi, kacau sebati lagi
- last sekali masukkan air panas dan kacau sebati lagi.
- adunan ready utk dikukus. Kukus selama 1 jam

White Chocolate Ganache Frosting (RECIPEZAAR)

Ingredients
1/2 cup heavy cream
12 ounces white chocolate, chopped
4 tablespoons butter
Directions

In a small, heavy saucepan, heat the cream just until it starts to simmer.

Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.

Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.

Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.

Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.

GAMBAR ROTI

ASAM PEDAS AYAM

ASAM PEDAS AYAM

Bahan2
ayam kecil 1 ekor {potong ke beberapa bahagian}
1 biji tomato {potong empat}
2 biji terung {di belah dan potong serong2}
daun kunyit {siat2kan}
1 sudu teh gula
1 cube ayam {klu suka}
serai 1 batang {di ketuk}
asam, garam mengikut rasa
air
minyak

Bahan2 kisar
2 biji bawang besar
3 biji bawang putih
sedikit halia
1 sudu teh ketumbar biji
1 sudu teh kunyit serbuk
3 biji buah keras
2 sudu besar cili boh {klu nak pedas ltk lbh}
sedikit lada hitam
sedikit blacan

Caranya:

Tumis bahan2 kisar hingga garing...masukan ayam...gaul...masukan air asam dan terung...masak hingga didih...kemudian masukan daun kunyit, gula dan garam...masak hingga ayam empuk...akhir sekali masukan tomato..masak sebentar...tutup api.

CHICKEN BIRYANI

CHICKEN BIRYANI(Pakistani Recipe)

Ingredients
1/2 kilo chicken
1 medium onion finely chopped
1 medium-large tomato chopped, put in microwave for 1 minute
1 cup yoghurt
1 heaped tbsp ginger garlic paste
1/4 tsp haldi/ turmeric powder
1/2 tsp red chilli powder
1 heaped tsp coriander/ daniya powder
Few pieces of assorted garam masala
Zeera
1 heaped tsp of garam masala powder
Tip of tsp of yellow colour powder
Few threads of saffron/zafran
2 cups of basmati rice soaked for half an hour
Half a cup of milk
Oil

For Layering of biryani
1 small tomato chopped
Corriander leaves
Mint leaves
Few pieces of green chilli
Handful of fried onion
Lemon Wedges
Few drops of kewra essence(sy pakai air mawar)

Caranya lihat disini

CHOCOLATE FONDUE

Chocolate Fondue Recipe

Ingredients
12 ounces of dark chocolate (chips or roughly chopped if from a block)
8 ounces whipping cream

Method
1 Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.

2 Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.

3 Arrange the fruits on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.

If the fondue begins to feel a little stiff, add a tablespoon of cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.

RASPBERRY CREAM CHEESE BARS

RASPBERRY CREAM CHEESE BARS

Crust Ingredients:
1/2 cup Butter, softened
1/3 cup sugar
1 1/2 cups all-purpose flour

Topping Ingredients
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 teaspoon almond extract
1 cup fresh or frozen red raspberries
1/4 cup sliced almonds

Directions
1. Heat oven to 350°F.
2. Combine butter and 1/3 cup sugar in large bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Reduce speed to low; add flour.
5. Beat until well mixed.
6. Press mixture onto bottom of ungreased 13x9-inch baking pan. 7. Bake for 12 to 16 minutes or until edges are very lightly browned.
8. Meanwhile, combine cream cheese, 3/4 cup sugar and cornstarch in large bowl.
9. Beat at medium speed, scraping bowl often, until creamy.
10. Add eggs and almond extract; continue beating until well mixed.
11. Sprinkle raspberries over hot, partially baked crust.
12. Pour cream cheese mixture over berries; sprinkle with almonds. Bake for 20 to 25 minutes or until set and edges are lightly browned. Run knife around outside edge of bars.
13. Cool completely (at least 1 hour).
14. Refrigerate bars at least 2 hours before cutting.
Store refrigerated.

TIP: If using frozen raspberries, completely thaw and drain on paper towels before using.