Sausage & Green Peas Quiche/ Quiche sosej dan kacang pis

My sister bought a new tart pan and I was craving for a quiche...

Sausage and Peas Quiche

Ingredients
Pastry:
125g cold butter, diced
2 cups (250g) all-purpose flour
1 tbsp sugar
1 tsp salt
3 tbsp ice cold water

Filling:
2 tsp olive oil
half an onion (about 30g), sliced
2 cloves of garlic, minced
2 sausages or frankfurters, sliced
1/2 cup green peas
1/2 cup chopped vegetables (I used shiitake mushrooms, carrots and capsicums)
1 bird's eye chilli, chopped - optional
salt and pepper to taste
1 tomato, sliced thinly

Custard:
2 eggs
1/4 cup fresh milk or pouring cream (I used low fat milk)
1 slice of cheddar cheese, chopped (you can use grated cheese)
salt and pepper to taste

Method
Prepare the pastry:
1. Put the cold butter pieces, flour, sugar and salt in a large bowl. Work those ingredients with your fingers until they resemble bread crumbs. Don't worry if there are still some visible butter pieces. They will puff up in the oven and results in a flakier crust.

2. Add the ice cold water, a tablespoon at a time to moisten and work the mixture together to form a dough. Do not overwork the dough. Once the dough has come together, flatten and wrap with cling film. Chill the dough for at least 30 minutes in the refrigerator.
*I was pressed for time, hence I roll the dough straight away, line my tin with the dough, trim the excess and chill. 

3. After chilling, take out the dough from the fridge and roll it on a floured surface or between two sheets of clean plastic. Roll it enough to cover an 8-inch tart tin. Line the tin with the dough, trim the excess and prick the bottom with a fork. Chill the dough again while you prepare the filling.

Prepare the filling:
1. Heat the olive oil in a pan. Sautee the onion until fragrant. Throw in the garlic and chilli and stir. 

2. Once fragrant, add in the sausages. Next, mix in the chopped vegetables, peas and season with salt and pepper. Set aside to cool.

Prepare the custard:
1. Whisk all the ingredients for the custard, season with salt and pepper (not too much salt as the cheese and filling would contribute to saltiness) and pour into a jug.

To bake: 
1. Blind bake the pie shell first. Preheat the oven at 190C. Line the pie dough with foil and fill with baking beans (you can also use rice). Bake the shell in the preheated oven for about 15 minutes.

2. Take out the shell from the oven and remove the foil and baking beans. Continue baking the shell for another 10-15 minutes until its surface dries out, no longer moist and firm to the touch. 

3. After that, add in the filling to the pie shell and pour in the custard. Arrange the sliced tomato on top (I forgot!). Continue baking for another 20-25 minutes until the filling is firm and the top is golden brown. 

Quiche Sosej dan  Kacang Pis

Bahan-bahan
Pastri:
125g mentega sejuk didadu
2 cawan (250g) tepung gandum
1 sb gula
1 sk garam
3 sb air sejuk dari peti ais
Inti:
2 sk minyak zaitun
Separuh bawang merah (dalam 30g),dicincang
2 ulas bawang putih, dicincang
1/2 cawan kacang pis
1/2 cawan sayuran (saya guna cendawan, lobak merah dan capsicum yang didadu))
1 biji cili padi, dicincang - optional
garam dan lada secukup rasa
1 biji tomato, dihiris nipis

Kastard:
2 biji telur
1/4 cawan susu segar
1 keping keju cheddar Cheesedale, dipotong kecil
sedikit garam dan lada sulah

Method
Untuk pastri:
1.Satukan mentega sejuk, tepung, gula dan garam ke dalam satu bekas. Ramas dengan menggunakan jari sehingga adunan menjadi seperti serbuk roti.

2. Tambah air sejuk dan gaul sebati menggunakan tangan hingga menjadi doh. Tekan sedikit doh, balut dengan cling wrapper dan rehatkan di dalam peti sejuk.
*Saya canai terus doh, letak dalam pie tin dan sejukkan.

3. Selepas 30 minit, keluarkan doh daripada peti sejuk. Canai doh di atas permukaan yang ditabur tepung atau di antara dua keping plastik bersih. Canai doh anggaran boleh muat pie tin berukuran 8 inci. Selepas itu, alihkan doh ke atas pie tin, potong lebihan doh dan cucuk permukaan doh dengan garpu. Sejukkan kembali doh di dalam peti sejuk sementara menyediakan inti. 

Untuk Inti:
1. Panaskan minyak dalam kuali. Tumis bawang merah, bawang putih dan cili padi hingga wangi. 

2. Selepas itu, masukkan sosej dan goreng  sampai masak. Tambah sayuran dan kacang pis dan perasakan dengan garam dan lada. Ketepikan. 

Untuk Kastard:
1. Whisk semua bahan-bahan untuk kastard dan perasakan dengan garam dan lada sulah (jangan letak garam banyak sangat sebab inti dan cheese dah masin).

Untuk membakar: 
1. 'Blind bake' kulit pastri dahulu (untuk tutorial 'blind baking', bolehlah singgah ke dapur CMG yang famous 2 ye). Panaskan oven pada suhu 190C. Alaskan kulit pastri tadi dengan foil aluminium dan isi dengan benda berat seperti beras atau kacang soya. Bakar selama 15 minit.

2. Keluarkan pastri dari oven dan alihkan foil aluminium serta kacang tadi. Bakar lagi pastri selama 10-15 minit atau sehingga permukaan pastri sudah tidak lembap apabila disentuh.

3. Selepas itu, masukkan inti ke dalam pastri. Tuang kastard dan susun kepingan tomato di atasnya (lupa nk letak). Bakar semula quiche selama 20-25 minit sehingga kuning keemasan.

Mini Vanilla Cupcakes

 

Another recipe from my bake! cupcakes and muffins board on Pinterest. And another keeper. I love that board so much. This is a fantastic recipe from the fabulous Michelle of brown eyed baker.

Mini Vanilla Cupcakes
Makes 12 cupcakes or about 50 mini cupcakes
Original Recipe: Vanilla cupcakes by brown eyed baker

Ingredients
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick, 113g), room temperature
½ cup sour cream *I used plain yogurt
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Method
1. Adjust oven rack to middle position; heat oven to 350F/176C (I heat my oven at 160C). Line standard muffin/cupcake tin (I use patty tins) with paper or foil liners.
 
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes (I baked the mini cupcakes 15-20 minutes per batch). Remove the cupcakes from tin and transfer to wire rack to cool.

Cupcake Vanilla Mini
Menghasilkan 12 cupcake atau anggaran 50 cupcake mini
Sumber: Vanilla cupcakes by brown eyed baker

Bahan-bahan
1½ cawan tepung gandum
1 cawan gula kaster
1½ sudu kecil baking powder
½ sudu kecil garam
113g mentega tanpa garam, suhu bilik
½ cawan sour cream/krim masam *saya guna plain yogurt
1 biji telur grade A
2 kuning telur grade A
1½ sudu kecil esen vanilla

Cara-cara
1. Panaskan oven 350F/175C (saya panaskan 160C). Alas loyang muffin (saya guna patty tin) dengan kertas cupcake.
 
2. Dengan menggunakan whisk, gaul bersama tepung, gula, baking powder, dan garam. Kemudian, masukkan mentega, krim masam (atau yogurt), telur, kuning telur, vanilla dan pukul dengan menggunakan hand mixer dengan kelajuan sederhana hingga sebati.

3. Sudukan adunan dalam loyang tadi. Bakar selama 20-24 minit (untuk cupcake mini saya bakar 15-20 minit) atau sehingga permukaan kek kuning keemasan. 

 

Super Moist Dark Chocolate Mini Cupcakes

This is one of the recipes that I pin on my bake! cupcakes & muffins board on Pinterest. I am glad I found this recipe because it is superb! The cuppies stay moist days after baking them. I must remind you the batter is very thin, almost watery. But fret not. The recipe owner, Carol from a cup of mascarpone assures you that these cuppies "will rise and bake up beautifully" - and she is telling you the truth. They do bake up beautifully and stay moist for days! This recipe really yields a lot of cupcakes. I got about 150 mini cupcakes from this batter. Feel free to half the recipe if you want less cuppies :)

Super Moist Dark Chocolate Mini Cupcakes
Yields 30 cupcakes or approximately 150 mini cupcakes

Original Recipe: a cup of mascarpone

Ingredients

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup Hershey's "Special Dark" Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt *I used 1/2 tsp

2 eggs

1 cup milk

1/2 cup canola oil

2 teaspoons vanilla extract

1 cup boiling water or 1 cup hot brewed coffee

Method 
1. Heat oven to 350F/176C (I heat mine at 170C).  Line muffin pans (I use patty tins) with paper baking cups.  Set aside. 

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large  bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of hand mixer for 2 minutes.  Stir in boiling water or hot coffee (batter will be thin).
 

3. Fill cups 2/3 full with batter.  Bake 22 - 25 minutes (I bake for 20 minutes for the mini cupcakes per batch).  Place on wire racks and remove from the pans as soon as they're able to be touched without burning yourself. 

The batter is very thin. That's what makes them moist.

Super Moist Dark Chocolate Mini Cupcakes
Menghasilkan 30 cupcake atau anggaran 150 mini cupcake
Sumber: a cup of mascarpone

Bahan-bahan

2 cawan gula

1-3/4 cawan tepung

3/4 cawan serbuk koko Hershey's "Special Dark"

1-1/2 sudu kecil baking powder

1-1/2 sudu kecil baking soda

1 sudu kecil garam *saya guna 1/2 sk

2 biji telur

1 cawan susu segar

1/2 cawan minyak canola (atau apa-apa minyak sayuran)

2 sudu kecil esen vanilla 

1 cawan air panas atau kopi panas *saya guna kopi panas 

Cara-cara
1. Panaskan oven 176C (saya panaskan 170C). Alas loyang muffin (saya guna patty tins) dengan kertas cupcake.

2. Dalam satu bekas, gaulkan gula, tepung, serbuk koko, baking powder, baking soda dan garam.  Tambah telur, susu, minyak dan vanilla; Pukul dengan hand mixer pada kelajuan sederhana selama 2 minit.  Tuang air atau kopi panas ke dalam batter tadi. (batter akan jadi cair)

3. Isikan loyang muffin 2/3 penuh.  Bakar selama 22 - 25 minit atau sehingga masak (saya bakar 20 minit untuk mini cupcakes).  

Povitica / Roti Coklat Hazelnut

While I was busy pinning pins on my Pinterest pinboard, I came across this beautiful photo of bread from passionate about baking website:

Povitica. Image courtesy of passionateaboutbaking.com

I was completely smitten by the image and told myself to bake one someday. And, I have to tell you that it tastes as good as it looks! This is my first time baking povitica, even introduced to this Croatian delicacy. I haven't heard of it before, but I am positive that after this, it will make more appearance in the kitchen. I happened to have hazelnut when I baked this, so I substituted the walnut for hazelnut and boy, the filling just tastes like Nutella. The only thing i would improve on next time is to roll the dough thinner, so the bread will have more layers and look more interesting as Deeba Rajpal's (of passionate about baking). 

Povitica - Croatian Walnut (Hazelnut) Bread

Taken from: passionate about baking

Ingredients

To activate the Yeast:

½ tsp sugar

¼ tsp all purpose flour

2 tbsp warm water

1½ tsp dry yeast

Dough:

{I mix by hand}

½ Cup (120 ml) 2% milk *I used low fat milk

3 tbsp (45 ml/43 gm/1½ oz) sugar

¾ tsp salt

1 large egg

1/2 vanilla bean,scraped *I forgot to put

1 tbsp (30 ml/30 gm/¼ stick/1 oz) unsalted butter, melted

2 cups (480 ml/280 gm/10 oz/0.62 lb) all-purpose flour *I added 3/4cup (90g) more

Filling Ingredients {for one loaf}

1¾ cups (420 ml/280 gm/10 oz) walnuts, ground *I used hazelnuts

¼ cup (60 ml) 2% milk *I used low fat milk

¼ Cup (60 ml/58 gm/½ stick/2 oz) unsalted butter

1 egg yolk, beaten with fork

½ vanilla bean, scraped *I used vanilla extract

½ Cup (120 ml/115 gm/4 oz) sugar

2 tbsp unsweetened cocoa powder

Topping:

1 egg white, beaten with fork

1½ tsp granulated sugar

1 tbsp melted butter

Method
      
        To Activate Yeast:

• In a small bowl, stir sugar, flour, and the yeast into warm water and cover with plastic wrap.
• Allow to stand for 5 minutes.

To Make the Dough: 
• In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.{I just heated it to 'hot enough' in the microwave}
• In a large bowl, mix the scalded milk, sugar, and the salt until combined.
• Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour. 

 

• Blend thoroughly and mix well until the dough starts to clean the bowl
• Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. *I added 3/4cup (90g) more flour

 

• If using bread machine, place all ingredients ingredients in bowl of machine process for 6 seconds using speed 6, and then knead for 2 minutes. Done!
• Place dough in a lightly oiled bowl, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.{Mine tripled} *I only rested mine for an hour

 

To Make the Filling:
• In a large bowl mix together the ground walnuts, sugar and cocoa. {I whizzed the walnuts, cocoa, scraped vanilla bean and sugar in the Thermomix}
• Heat the milk and butter to boiling.
• Pour the liquid over the nut/sugar mixture.
• Add the egg yolk and vanilla and mix thoroughly.
• Allow to stand at room temperature until ready to be spread on the dough.
• If the mixture thickens, add a small amount of warm milk {This is important} *I added 3 tbsp more
To Roll and Assemble the Dough: 
• Spread a clean sheet or cloth over your entire table so that it is covered.
• Sprinkle with a couple of tablespoons to a handful of flour {use flour sparingly}
• Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches in diameter
• Spoon 1 to 1.5 teaspoons of melted butter on top.{I forgot to do this}
• Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
• As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
• When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.  *Clearly mine wasn't thin enough

• Spoon filling evenly over dough until covered. {It should spread easily else the dough will tear}

• Lift the edge of the cloth and gently roll the dough like a jelly roll 

• Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.

• Brush the top of the loaf with the beaten egg white and sprinkle with granulated sugar. {Original recipe uses strong coffee instead of egg white} 

• Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.  *Mine 30 min

• Preheat oven to moderate 180°C.

• Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes. 

• Turn down the oven temperature to slow 150°C and bake for an additional 45 minutes, or until done. {Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.} *I missed this stage as I was a lousy instruction reader and I baked mine at 180°C for 20 mins and let it cool in the oven completely.

• Remove bread from oven and brush with melted butter.

• Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread is heavy about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.
• It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife. 

Povitica - Roti Coklat dan Walnut dari Croatia

Resipi: passionate about baking

Bahan-bahan

Untuk aktifkan yis:

½ sk gula

¼ sk tepung

2 sb air suam

1½ sk yis

Doh roti:

{Saya uli dengan tangan}

½ cawan (120 ml) susu

3 sb (45 ml/43 gm/1½ oz) gula

¾ sk garam

1 biji telur

1/2 sk esen vanilla

1 sb (30 ml/30 gm/¼ stick/1 oz) mentega, cairkan

2 cawan (480 ml/280 gm/10 oz/0.62 lb) tepung *Saya tambah 3/4 cawan (90g) lagi sampai doh xlekat di tangan)

Inti

1¾ cawan (420 ml/280 gm/10 oz) kacang walnut, dicincang halus *Saya guna hazelnut

¼ cawan (60 ml) susu

¼ cawan (60 ml/58 gm/½ stick/2 oz) mentega

1 kuning telur, dipukul sedikit

½ sk esen vanilla

½ cawan (120 ml/115 gm/4 oz) gula

2 sb serbuk koko

Untuk sapuan:

1 putih telur, dipukul sedikit

1½ sk gula

1 sb mentega cair

Cara-cara:

        Untuk aktifkan yis:

• Satukan gula, tepung dan yis bersama air suam dan biar selama 5 minit.
Untuk membuat doh: 
• Panaskan susu sehingga suam-suam kuku.

• Dalam bekas yang besar, satukan susu suam, gula, garam, telur, campuran yis, mentega cair dan 2 cawan tepung tadi. Kacau sebati.

• Tambah lagi tepung sedikit demi sedikit (Saya tambah 3/4 cawan, 90g lagi) sehingga doh tidak melekit dan elastik. 

• Jika guna bread machine, letak semua bahan untuk doh dan uli sampai menjadi doh.

• Letak doh dalam bekas yang disapu sedikit minyak dan rehatkan doh selama 1 jam setengah atau lebih sehingga naik 2 kali ganda. *Saya rehatkan doh selama 1 jam sahaja

Untuk membuat inti:
• Satukan walnut cincang, gula dan serbuk koko dalam satu bekas.
• Panaskan mentega dan susu hingga mendidih.
• Tuang susu tadi ke dalam campuran walnut gula dan serbuk koko.
• Masukkan kuning telur dan vanilla. Kacau sebati dan sejukkan.
• Kalu inti memekat, tambah sedikit susu suam *Saya tambah 3 sb
Untuk membentuk doh: 
 
• Letakkan kain bersih di atas meja (saya xguna pun). Tabur sedikit tepung di atasnya. 
• Canai doh di atas kain agak-agak 10-12 inici diameter dan sapu mentega cair di atas doh.
• Seterusnya, doh perlu dinipiskan senipis yang mungkin. Regangkan doh dengan menggunakan tangan (boleh juga guna pencanai) sampai agak-agak boleh nampak kain alas di bawahnya. *Doh saya tak nipis pun

• sapukan inti keseluruh permukaan doh {jika inti memekat, tambah sedikit susu suam. kalau inti pekat, susah nk sapu dan doh akan koyak}

• Angkat hujung kain tadi dan gulung doh seperti menggulung swiss roll. 

 

• Selepas itu, letak doh dalam loaf pan yang telah digris seperti bentuk “U”, dengan dua hujungnya bertemu di tengah.

• Sapu permukaan doh dengan putih telur dan tabur gula.
• Rehatkan doh selama 15 minit (Saya rehatkan 30 minit).

• Panaskan oven suhu 180°C.
• Bakar roti selama 15 minit. selepas itu, turunkan suhu kepada 150°C dan bakar lagi selama 45 minutes, atau sehingga masak. {Jika roti menggaring selepas 30 minit, tutup dengan foil untuk elakkan permukaan roti hangit} *Saya terlepas pandang bab kena turunkan suhu tu. Saya bakar pada suhu 180°C selama 20 minit dan biar di dalam oven sampai sejuk.  
• Selepas masak, sapu roti dengan mentega cair.
• Biar roti sejuk sepenuhnya di dalam loaf pan sebelum dikeluarkan dan dipotong.

 

Shepherd's Pie with a Twist/ Pai Shepherd Pedas

What twist you ask? It is simply the addition of curry and paprika powder. I first saw a recipe for shepherd's pie with addition of curry powder in the Australian Women's Weekly Magazine (July 2010 issue) by celebrity chef Pete Evans. Since then, I am dying to try this twist to shepherd's pie. You might be surprise how such a small addition makes the biggest difference, taste wise. Don't worry, it is not alarmingly spicy. The chilli and paprika just add a little kick to the pie. Trust me :)


Shepherd's Pie

Ingredients:

The beef filling:
500g mince beef*
2 cloves of garlic, crushed and minced*
1 tablespoon oyster sauce* (you may use Worcestershire sauce) 
*Mix all the ingredients above and let sit while you prepare the potato 
1/2 tablespoon butter
1 medium onion, finely chopped (80g)
1 tomato, cubed
1 teaspoon (meat) curry powder
1 teaspoon chilli or smoked paprika powder
2 tablespoons tomato puree/ paste
1 teaspoon of sugar
1/2 tablespoon oyster sauce *omit this if you use Worcestershire sauce to marinade the beef
200g mixed vegetables *you can use frozen. I use some broccoli,carrot,sweet peas and capsicums
salt and pepper to taste  
 

The mashed potato:
600g potato (peeled and cubed to even sizes)
2 tablespoon fresh milk
2 tablespoon yogurt/sour cream *you may use all (4tbsp) milk
2 tablespoon soft butter or margarine 
salt and pepper to taste

~ ~ ~ ~ ~

To sprinkle on top:
1 teaspoon of curry powder
Grated cheddar cheese *optional, I did not add


Method:
Prepare the mashed potato:
1. Boil the cubed potatoes until soft and tender (about 25 mins). 
2. Drain the potatoes and put in a large bowl. Add in the milk, yogurt, butter, salt and pepper and mash until smooth. You may add more or less liquid to achieve a fluffy mashed potato with spreadable smoothness, depending on your potatoes. 

Prepare the filling: 
1. Preheat the oven at 200C.
2. Saute the chopped onion in butter until fragrant. Throw in the chopped tomato and cook until soft.
3. Next, add in the curry and chilli powder. Lower the heat and add a sprig of water if the mixture is too dry. Simmer for a minute.
4. When the spices are fragrant, add in the marinated mince beef, oyster sauce (if using), tomato pure and sugar. Stir well and cook for 2 minutes. 
5. Add the mixed vegetable and stir well. Season with salt and pepper (Be careful with the seasoning as the oyster sauce is already salty. You may or may not need more salt, adjust the taste to your liking).

Assemble the pie:
1. Spread the filling in a casserole dish. Top with the mashed potato and smooth the top. Sprinkle with curry powder and grated cheese if using. 
2. Bake in the preheated oven for 25 mins. I add another 5 min to grill the top. 

Pai Shepherd Pedas

Bahan-bahan:

Inti Daging:
500g daging cincang*
2 ulas bawang putih dicincang halus*
1 sudu besar sos tiram* (boleh juga guna sos Worcestershire)
*Satukan semua bahan-bahan di atas dan biar seketika sementara menyediakan kentang lecek
1/2 sudu besar butter
1 biji bawang merah dicincang halus (80g)
1 biji tomato,dipotong kiub
1 sudu kecil serbuk kari daging
1 sudu kecil serbuk cili atau paprika *boleh juga guna cili mesin. kalau nak pedas lagi, tambah cili
2 sudu besar puri/pes tomato
1 sudu kecil gula
1/2 sudu besar sos tiram *tak perlu guna kalau dah marinade daging tadi dengan sos Worcestershire
200g sayur campur (boleh guna sejuk beku)
garam dan lada sulah secukup rasa
 

Kentang lecek:
600g kentang (kupas kulit dan potong kiub)
2 sudu besar susu segar
2 sudu besar yogurt atau sour cream (krim masam) *boleh juga guna semua (4 sudu besar) susu
2 sudu besar butter atau marjerin
garam dan lada sulah secukup rasa

~ ~ ~ ~ ~

Bahan-bahan taburan:
1 sudu kecil serbuk kari
Parutan keju cheddar untuk ditabur *x letak pun xpe

Cara-cara:
Sediakan kentang lecek:
1. Rebus kentang sampai empuk (lebih kurang 25 minit). 
2. Toskan kentang dan letak dalam mangkuk besar. Masukkan susu, yogurt, marjerin, garam dan gula. Lenyek sampai halus. Kalau kentang masih belum halus, boleh dimasukkan sedikit lagi susu.

Sediakan inti daging: 
1. Panaskan oven pada suhu 200C.
2. Tumis bawang dengan butter hingga wangi. masukkan tomato cincang dan masak lagi sampai lembut.
3. Masukkan serbuk kari dan serbuk cili. Perlahankan api dan masukkan sedikiy air jika tumisan kering. Biar rempah garing seketika.
4. Selepas itu, masukkan daging yang diperap dengan bawang putih dan sos tiram tadi bersama-sama sesudu besar sos tiram (jika guna), puri tomato dan gula. Gaul sebati dan masak selama 2 minit atau hingga daging empuk.
5. Masukkan sayur campur dan perasakan dengan garam dan lada (Garam xperlu letak banyak sebab sos tiram dah masin).

Penyediaan untuk membakar:
1. Letak inti daging tadi dalam bekas kaserol. Letak kentang lecek di atas inti daging dan ratakan permukaannya. Tabur serbuk kari dan parutan keju jika guna. 
2. Bakar dalam oven yang dipanaskan selama 25 minit. Untuk 5 minit berikutnya, tukar fungsi oven kepada grill dan grill selama 5 minit. 

Upside Down Apple Baby Cakes / Kek Epal Upside Down

 

This is a variation of the Apple Loaf Cake I've made before with the same recipe from Kak Yani. This time around, I did not cook the apples beforehand, bake them in a muffin pan and add apple slices and brown sugar at the bottom. I insist on using brown sugar to sprinkle at the bottom of the pan since it imparts more flavour once caramelised and for appearance sake too. The best part for me is the caramelised apples. Yum!

Upside Down Apple Baby Cakes

Original Recipe : MyResipi

Ingredients

• 3 apples - peeled and cored (1 apple is cut into cubes, another two thinly sliced) *I used royal gala
• 80g caster sugar
• a pinch of cinnamon (if you like)
• 100g butter - at room temperature
• 2 eggs
• 1 teaspoon vanilla extract (better if you have apple extract)
• 100ml plain yogurt (you may use fresh milk, fresh/whipping cream or buttermilk)
• 150g all-purpose flour
• 1 teaspoon baking powder 
• Some brown sugar for sprinkling 

Method:

1. Preheat the oven at 170C.
2. Cream the butter and sugar until pale.
3. Beat in the eggs and vanilla extract.
4. Mix in the plain yogurt.
5. Sift in the flour, baking powder and cinnamon. 
6. Fold in the cubed apples and mix well. 
7. Grease a 12-hole muffin pan with butter generously. Sprinkle about a teaspoon (or more) of brown sugar in each hole of the muffin tray. Arrange the thinly sliced apples at the bottom and sides of the muffin hole. Then, spoon in the cake batter evenly in each hole.
8. Bake the cakes for about 25 mins. 
9. Once cooled, turn the pan upside down to release the cakes. 

Kek Epal Upside Down

Sumber : MyResipi

Bahan-bahan

• 3 biji epal - dikupas dan dibuang bahagian tengah (1 biji epal dipotong kiub; dua lagi epal dipotong nipis-nipis)
• 80g gula kaster
• secubit serbuk kulit kayu manis (optional)
• 100g mentega- suhu bilik
• 2 biji telur
• 1 sudu kecil esen vanila (atau esen epal)
• 100ml yogurt (boleh diganti dengan susu segar, fresh/whipping cream atau buttermilk)
• 150g tepung gandum
• 1 sudu kecil baking powder 
• Gula perang untuk ditabur

Cara-cara:

1. Panaskan oven pada suhu 170C.
2. Pukul mentega dan gula hingga berkrim.
3. Masukkan telur dan esen vanilla. Pukul hingga kembang
4. Masukkan yogurt dan kacau.
5. Ayak tepung dan baking powder ke dalam adunan. 
6. Masukkan epal yang dipotong kiub tadi dan gaul secara kaup balik hingga sebati. 
7. Sapu loyang muffin dengan butter. Tabur sedikit gula perang (anggaran 1 sudu kecil) ke dalam setiap lubang muffin. Susun kepingan epal yang dipotong nipis tadi di dalam setiap lubang muffin dan tuang adunan kek sama rata.  
8. Bakar selama 25 minit atau hingga masak sempurna.  
9. Sejukkan kan kek dahulu sebelum dikeluarkan daripada loyang.