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Sop Daging
Hari ini kita masak sop daging campur. Yaitu sopnya campuran dari sayuran berwarna merah, hijau dan putih. Apa aja yach. Sop ini kandungan gizinya bagus sekali cocok untuk anak- anak masa pertumbuhan dan cocok juga untuk mempercepat penyembuhan penyakit flu. Didalamnya ada daging tentunya banyak mengandung protein hewani, ada wortel yang banyak mengandung vitamin A yang banyak dibutuhkan oleh tubuh, juga ada buncis yang mengandung kacang-kacangan banyak mengandung vitamin dan juga harganya relatif murah daripada teman-teman sebangsanya. Bunga kol wah ini enak juga.Bumbu sopnya relatif gampang dan mudah Bawang putihnya geprak aja biar cepat dan tidak perlu cuci peralatan banyak.
Sop ini enaknya dihidangkan panas-panas. Makan sampai badan berkeringat, kasih sambal pedas makan pas hujan-hujan. Wah cocok sekali badan jadi hangat sakit flu langsung mereda. Ini adalah kebiasaan keluarga kami bila nggak enak badan, badan meriang, kepala cekot-cekot nah ini kan tanda-tanda flu menyerang. Makanya keluarga kami sukanya masak sop daging campur sayuran biar gizinya ok. Dikasih pala dan merica agak banyak. Dimakan panas-panas, taburi seledri dan bawang merah goreng. Asli pasti ketagihan dech!??
Bahan :
100 gr daging sapi potong dadu
100 gr buncis potong
100 gr wortel potong bulat
250 gr bunga kol potong-potong
500 cc air
2 btr bawang putih cincang
1 btg bawang prei iris
Garam, pala, merica, secukupnya. Penyedap bila suka.
Cara membuat :
1. Panaskan margarin, tumis bawang putih, bawang prei, hingga harum, masukk
an daging.
2. Rebus air hingga mendidih, masukkan tumisan rebus kira-kira 10 menit. Mas
sukkan buncis, wortel,dan bunga kol. Tambahkan garam, merica, penyedap.
Tunggu sampai matang. Angkat.
Siap dihidangkan taburi bawang merah goreng.
Saturday, November 29, 2008
Wednesday, November 26, 2008
Chiffon Cake Pandan
Bahan :
6 butir putih telor
½ st cream of tar tar
100 gr gula pasir
7 butir kuning telor
170 gr tepung terigu
125 cc susu/ santan
70 cc minyak
1 sm rum
½ st garam
1 st baking powder
Pewarna hijau dan pasta pandan secukupnya
Cara Membuat :
1. Kocok putih telor dan cream of tar tar hingga berbusa, kemudian masukkan gula sedikit demi sedikit hingga kaku. Sisihkan. Campur kuning telor, minyak goreng, tepung terigu.
Kocok hingga lembut. Tambahkan pasta pandan, susu. Aduk rata. Masukkan adonan putih telor kedalam kuning telor . aduk hingga tercampur rata. Tuang adonan kedalam loyang khusus chiffon.
2. Panggang hingga matang, kurang lebih 45 menit.
3. Setelah matang letakkan loyang terbalik diatas botol biarkan sampai dingin. Keluarkan cake dari loyang, siap untuk dihidangkan.
RAHASIA MEMBONGKAR CHIFFON CAKE
Tidak sukar membuat chiffon cake asal perlengkapan dan caranya tepat Emang membuat chiffon cake cetakannya harus khusus untuk chiffon aja. Biasanya terdiri dari dua bagian yaitu bagian cetakan dan bagian dasar cetakan yang bisa dilepas.
Setelah chiffon matang dan diangkat dari oven, cara mendinginkannya adalah dengan bantuan botol. Lho kok bisa. Mungkin biar kuenya tetap nyus dan tidak ngempes. Ambil botol kemudian letakkan cake dengan posisi terbalik. Diamkan hingga adonan betul-betul dingin. Setelah itu keluarkan cake dari cetakan.
Cara mengeluarkan cake dari cetakan. Gampang dech caranya ambil cetakan dan pisau, lepaskan kue dari dinding cetakan. Setelah itu dorong cetakan dari dasar cetakan hingga kuenya terlepas. Nah udah lepas kaaan dari dinding cetakan, sekarang ganti dengan bagian dasarnya, tetep dengan bantuan pisau, lepaskan kuenya dari dasar cetakan. Sudah lepas semua dech tinggal motong-motong kuenya taruh di piring. Hidangkan tuk tamunya. Tuch sudah pada nunggu hasil chiffon bikinan sendiri. Waaah lezatnyaaaa!!!
Thursday, November 20, 2008
SUS
Bahan :
100 gr margarin
250 cc air
¼ st garam
150 gr tepung terigu
4 butir telor
Bahan untuk vla :
400 cc susu cair
100 gr gula pasir
40 gr maizena
3 butir kuning telor
Rum bila suka
Cara membuat :
1. Masak margarin , air dan garam hingga mendidih. Masukkan tepung terigu, aduk hingga tidak melekat dipanci . Angkat , diamkan hingga dingin.
2. Masukkan telor satu persatu sambil terus dikocok. Cetak adonan diloyang yang telah diolesi margarin.
3. Oven hingga hingga matang. Kurang lebih 200° C.
4. Buat vla: campur susu, gula aduk hingga rata. Masukkan maizena dan kuning telor , masak dengan api kecil. Angkat dan dinginkan.
5. Belah kue dengan gunting. Isi dengan adonan vla. Siap disajikan.
Wednesday, November 19, 2008
SUKSES MEMBUAT SUS
Hampir semua orang sudah tahu kue sus yang rasanya lembut di lidah dan terasa menggigit Dan hampir semua toko pasti menjual sus. Tapi yang belum semua orang tahu adalah bagaimana membuat sus yang lezat. Kalau di buku resep ada berbagai macam cara membuat sus, tapi kadang kita takut untuk mencoba, takut kalo gagal kali. Kan sekarang bahan-bahan kue pada naik semua.
Nah mari kita buka resep membuat sus anti gagal. Kita sudah tahu bahan membuat sus.Pasti ada tepung terigu, margarin, telur dan jangan lupa sedikit garam. Biar rasanya mantap. Cara membuatnya sangat mudah. Tidak perlu tenaga extra
Langkah pertama membuat sus yaitu mencampur air, margarin, dan garam rebus sampai mendidih, kemudian masukkan terigu sedikit demi sedikit sambil terus diaduk biar adonan tidak menggumpal sambil dikecilkan apinya biar tidak gosong.Aduk terus sampai adonan kalis dan pastikan tidak ada penggumpalan adonan. Dinginkan.
Nah setelah campuran adonan betul-betul sudah dingin pastikan sekali lagi derajat kedinginannyan baru kita memasukkan telornya itupun harus satu-satu tidak boleh semua. Nah masukkan telor satu persatu sambil terus dikocok. Kayaknya lebih enak pakai mixer lebih cepat dan mudah.Kalau ingin hasil sus yang empuk n tidak terlalu kering dalamnya n bentuk yang agak melebar telurnya bisa ditambahin. Nah udah jadi deh adonan susnya tinggal cetak n manggang.
Sebelumnya olesi dulu loyangnya dengan margarin atau kalo sayang ama margarinnnya beli olesan loyang di toko bahan kue. Masukkan adonan sus ke kantong segitiga. Cetak sus sesuai selera mau bulat, mau panjang boleh. Karena yang lebih penting adalah proses memanggangnya. Biasanya di sini banyak yang mengalami kegagalan. Karena kadang-kadang kita ingin cepat-cepat lihat hasilnya open kita buka sebelum waktunya. Akibatnya kue jadi kempes deh.
Setelah sus selesai dicetak, panaskan oven kira-kira 200 derajat Celsius. Memang oven harus betul-betul panas biar kue mengembang dengan sempurna. Setelah oven panas masukkan loyang. Jangan memasukkan loyang semua, takut yang bagian bawah gosong. Oven kira-kira 30 menit. INGAT JANGAN BUKA TUTUP OVEN SEBELUM KUE MATANG. Setelah 30 menit kue biasanya sudah matang. Angkat dan dinginkan.
Untuk mengisi sus biarkan kue dingin dulu. Setelah dingin baru kasih lubang biar dapat diisi. Bisa pake gunting atau pisau yang tajam. Untuk bahan isi sesuai dengan selera lu, mau asin mau manis, atau yang segar sekareplah.
Mini Pie Warna Warni
Bahan Pie :
200 gr tepung terigu
1 sm coklat bubuk
150 gr mentega/margarin
30 gr gula halus
1 btr kuning telur
2 sm air es
Bahan isi :
½ bks agar-agar putih
250 ml susu cair
75 gr gula pasir
25 gr custard powder
50 gr cerry merah, hijau dan kismis
Cara membuat :
1. Kocok mentega, gula halus, masukkan kuning telur, tambahkan air kocok hingga lembut.
2. Masukkan tepung terigu, coklat bubuk aduk hingga rata.
3. Cetak dalam cetakan pai. Panggang hingga matang, kurang lebih 30 menit.
4. Angkat, dinginkan.
5. Bahan isi : Campur agar-agar, susu, gula pasir, custard powder, aduk hingga matang.
Angkat.Ambil pie isi dengan adonan isi atasnya kasih irisan cerry merah, hijau dan kismis.
Dinginkan kue siap dihidangkan.
Tuesday, November 18, 2008
PERNAK-PERNIK PIE
Siapa yang tidak mengenal pie. Pasti semua sudak tahu n kenal bahkan banyak yang suka. Kecil, cantik , manis n menarik hati. Lihat bentuknya aja orang pasti gemes n pngin cepat-cepat menggigitnya. Ehmmmm pasti lezat dech. Ada yang bilang namanya Tartelette (baca: tarlet) kue – kue mungil yang terdiri dari mangkok beserta isinya. Cantik juga untuk hantaran kerabat. Pasti cocok untuk bingkisan ke sanak saudara.
Penampilannya yang serba manis dan mungil akan banyak menggoda selera. Dan cara membutnya lebih mudah dan gampang. Dari adonan dasar dapat diisi berbagai macam, buah-buahan, vla atau kacang. Wah pokoknya sesuai keiginan kita dech. Pas kita pingin yang asin-asin boleh kita isi daging sapi atau ayam yang dicincang, wortel, jamur,kacang polong, selada wis pokoke sesuka hati kita. Yang penting hemmmm …..Kalo pas pingin yang manis n seger kasih strawberry n agar-agar ini juga tidak kalah lezatnya.
Ingin pienya tampil beda buat kulitnya juga beda, kasih coklat bubuk adonannya. Jadinya item-item manis kayak yang bikin ha….haa…Rasa tetep OK. Kalo isinya tetap menarik juga malahan lebih kelihatan apa yach? Ok juga sich! ini tak tambahin puding aja biar lain n tak kasih cerry merah n hijau tak lupa tak kasih kismis biar rasanya yahuud n renyahnya tahan laaamaaa banget.
Saturday, October 18, 2008
Mini Roll Tart
Ingredients
6 yolks
1.5 eggs white
75 gr Melted Butter
75 gr Sugar
50 gr Mixed of Wheat, Milk, Cornmeal Flour
0.5 tsp Cake Emulsifier
Strawberry Jam
Chocolate Block
Directions
1. Mix yolks, white eggs, sugar and cake emulsifier, then stir until thick enough.
2. Add wheat flour and melted butter.
3. Pour the dough into baking pans.
4. Cook until the dough is cooked through then remove from the heat.
5. Spread strawberry jam at the cake surface.
6. Roll the cake tightly.
7. Slice the cake in small size, and dip into melted chocolate block.
8. Cool them in a minute.
Friday, October 17, 2008
Health Benefits of Chocolate
A chocolate bar a day keeps the doctors away!
Research Reveals: Chocolate May Be Good for You
Recently studies on chocolate have been published that illustrate the many health benefits it provides. For nearly half a decade chocolate lovers have been told to avoid this treat, but as we further our research on the everyday foods we eat, we begin to realize that we have been misled about the health-related risk-reward ratio of chocolate.
First, cocoa, the main component in chocolate, contains Phytochemicals called flavonoids also found in red wine, green tea, and fruits and vegetables. Flavanoids contain antioxidants, which are beneficial in that they block arterial damage caused by free radicals. Flavonoids are also associated with a reduced risk of cardiovascular disease and some cancers. Chocolate contains stearic acid, which is a neutral fat that does not raise bad cholesterol and a recent study in the Journal of the American Heart Association also shows that dark chocolate might lower your blood pressure and improve insulin resistance.
Chocolate also contains Tryptophan; a chemical the brain uses to produce serotonin. Serotonin is a neurotransmitter that has been proven to be an anti-depressant, as well as generate feelings of ecstasy or love, so not only can it benefit you physically, but mentally as well. Other substances, such as theobromine and phenylethylamine, have a stimulating effect.
Contrary to popular belief, chocolate only contains small amounts of caffeine. A cup of decaffeinated coffee actually contains more caffeine than the average serving of chocolate, though the misconception might stem from a popular combination of coffee or espresso beans with chocolate in many desserts and beverages.
Research also proves that candy eaters live almost a year longer than those who abstain. Similarly, a Harvard University study found that men who ate chocolate live longer than those who didn’t.
Dark chocolate, with its higher cocoa to sugar ratio may actually inhibit tooth decay and lead to fewer cavities as well as potentially whiter teeth. Milk chocolate is also on the list of least likely to cause tooth decay because of the combination of phosphate and other minerals in its structure.
Chocolate is also a good source of carbohydrates as well and is an excellent source of quick energy and a powerful fighter of fatigue. On the other hand, pediatricians are saying that there is no link between the sugars found in chocolate and restlessness or attention-deficit-hyperactivity type disorders (ADHD) found in children.
Probably the leading misconception about chocolate is that it causes acne. This has been disproved, however, by the University of Pennsylvania’s study of 65 acne sufferers. All were instructed to eat large amounts of chocolate; 46 showed no change in their condition, 10 got better and 9 got worse, results showing no direct correlation between chocolate consumption and acne.
Researchers in Oakland, California at Children's Hospital & Research Center have discovered that the same flavonoids that are also associated with a reduced risk of cardiovascular disease can limit the development of fluids that cause diarrhea. Young children under the age of five and senior citizens are the most likely to develop several health problems linked to dehydration.
It is true that chocolate contains “cannabinoids,” chemicals that have a similar affect on your brain as marijuana, a person would have to consume nearly 25 pounds of chocolate in one sitting to get “high.”
In addition, cocoa contains many vitamins including vitamins A, B1, C, D, and E, and is also the highest natural source for Magnesium. A lack of magnesium in diet has been linked to joint problems, heart disease, hypertension, diabetes, and pre-menstrual tension (PMT or PMS), just more reasons to increase your chocolate intake.
Source : http://www.lakechamplainchocolates.com
Wednesday, October 15, 2008
Mini Chicken Mushroom Pie
200 gr Wheat Flour
150 gr Butter
1 egg yolk
25 gr Softened Sugar
1 Tbsp Cooking Oil
1 Blade Onion Leaf
100 gr Chopped Chiken
100 gr Button Mushroom
50 ml Dairy Milk
Salt
Ground Pepper
Cornmeal Flour
Sausage, slice slighty.
Lettuce
Cold Water
Directions
Pies
1. Stir butter, sugar and egg yolk until creamy.
2. Add wheat flour, beat well.
3. For each pie, shape the dough in a small pie molder.
4. Bake at 180 degrees for 15 minutes.
Fillers
1. Saute onion leaf until fragrant.
2. Add chopped chiken, button mushroom, salt and ground pepper.
3. Pour milk and cornmeal flour, stir until completely combined and cooked.
Fill the pies with fillers, add a piece of lettuce and a slice of sausage.
Ready to served.
Wednesday, October 1, 2008
Button Mushroom (Agaricus bisporus)
Agaricus bisporus, known as table mushroom, cultivated mushroom or button mushroom, is an edible basidiomycete fungus which naturally occurs in grasslands, fields and meadows across Europe and North America, though has spread much more widely and is one of the most widely cultivated mushrooms in the world. The original wild form bore a brownish cap and dark brown gills but more familiar is the current variant with a white form with white cap, stalk and flesh and brown gills.
Some grocery stores in the Western world sell this mushroom in canned and fresh preparations. An agaric, its gills are often left on in preparations. It can be found cooked on pizzas and casseroles, stuffed mushrooms, raw on salads, and in various forms in a variety of dishes. Some mycologists, including Paul Stamets, have raised concerns that this mushroom contains trace quantities of a chemical agaritine known to have carcinogenic properties, though whether levels are sufficient to cause harm in consumers is debated.
Taxonomy and Naming
Agaricus bisporus is known by many names several of which refer to different stages; "button mushroom" when sold, collected or eaten in young, unopened form, "Crimini mushroom" or "baby bella" as an immature portobello, or "Portobello mushroom" as a large brown mature mushroom. It is known as the champignon de Paris in France. It is also often called simply "champignon" (the french word for "fungus") in several languages.
The cultivated mushroom is a member of the large genus Agaricus, which has numerous members which are edible, tasty and collected worldwide. The next best-known is the commonly collected wild mushroom (A. campestris), known in North America as the meadow mushroom or field mushroom in England and Australia. This can be found throughout much of the United States and Europe.
The common mushroom has a complicated taxonomic history. It was first described as a variety (var. hortensis) of A. campestris in 1884, before Danish mycologist Jakob Emanuel Lange reviewed the cultivated form, naming it as a variety Psalliota hortensis var. bispora in 1926, its epithet derived from its two-spored basidia (as distinct from other members of the genus which had four-spored basidia). Mõller and Schäffer raised the mushroom to species status as Psalliota bispora in 1938. It was given its current binomial name of Agaricus bisporus by Emil J. Imbach upon the renaming of Psalliota to Agaricus in 1946.
The earlier Agaricus brunnescens was a name coined by Charles Horton Peck in 1900 and proposed as the correct name for the mushroom, however this description referred to a four-spored collection and cannot be ascribed to A. bisporus.
Culinary Use
There have been few studies on the nutritional value of mushrooms, with what is known derived from chemical analyses of the composition and few animal studies. Thus much of what is said about their nutritiousness is speculative. The water content of fresh Agaricus bisporus has been measured at 89%.
Common mushrooms are fairly rich in vitamins and minerals. The mushroom contains high amounts of vitamin B group, sodium, potassium and phosphorus. Raw mushrooms are naturally cholesterol and fat free. The mushrooms also have very low energy levels — five medium-sized common mushrooms added together only have 20 calories.
Common mushrooms have a unique flavor that can be matched by few other mushrooms. No specific flavor can be defined; most people describe the mushroom as "plain", but other people say that the common mushroom tastes slightly sweet or "meaty".
Like potatoes, apples and avocados, table mushrooms oxidize ("rust") quickly when exposed to air. When sliced and exposed to air for ten minutes or more, the mushrooms quickly soften, turn a brownish color, and lose their original flavor.
Agaricus bisporusNutritional value per 100 g (3.5 oz)
Energy 20 kcal 90 kJ
Carbohydrates 3.3 g
- Sugars 1.7 g
- Dietary fiber 1.0 g
Fat 0.3 g
Protein 3.1 g
Thiamin (Vit. B1) 0.08 mg 6%
Riboflavin (Vit. B2) 0.4 mg 27%
Niacin (Vit. B3) 3.6 mg 24%
Pantothenic acid (B5) 1.5 mg 30%
Vitamin C 2 mg 3%
Iron 0.5 mg 4%
Percentages are relative to USrecommendations for adults.Source: USDA Nutrient database
(Source : Wikipedia)
