Biscuits of imagination

The this biscuits, if nice of imagination, I found the receipt
here.Ingredients:300 general-purpose butter of the tsp
vanillaMethod:Mixer of the corn starch1 of the tbs flour1 of gr. of
the eggs yolks500 of glazing sugar4 of the gr. butter100 and ice until
soft sweetens it, adds the mixer, egg yolk still, adds the flour,
reduces to starch corn and vanilla, mixture and mixture with rubber
spoon/spatula.For decorationIngredients:500 the cream of tsp of the
eggs white1 of glazing sugar100 DC of the tartar (Method:Mix gasoline
of tsp of optional)1tsp vinegar1 all the ingredient with the method of
Marie of bath of With, during 5-10 minutes. Leave the furnace and mix
it to the soft peak.

Chicken biscuit of Kampar

This cookie recipe is so unique, there is no trace of chicken , even a little bit. The source of this recipe from Amy Beh. Taste so wonderful.

Ingredients:

300g plain flour

1 tsp baking powder

1/4 ammonia powder/baking ammonia

1/2 tsp salt

1/2 tsp pepper

1/2 tsp five spice powder

1 tbsp icing sugar

60g sesame seed

100g candied winter melon(chopped finely) ( I put more 150 gr)

1/2 tbsp garlic(minced very finely)

30g cooking oil, ( I put 2/3 tbs shortening)

2 pieces nam yue(red fermented bean curd)

1 egg(lightly beaten) ( I put 1 1/2 eggs)

30g maltose(mai tang)

What to do:1. Preheat oven to 160 degree C. Line baking trays with parchment paper because the cookies will stick to the baking pan.

2. Combine all the dry ingredients and mix well.

3. Mash the nam yue and combine this and all the other wet ingredients together with the dry ones.4. Mix and knead gently into a soft dough.

5. Roll dough into small marble size pieces.

6. Place each marble sized dough between 2 pieces of parchment paper and flatten with rolling pin.

7. Transfer to baking tray and bake for 15-25 min or till golden brown and crispy(time taken depends on how thick and big your biscuit is).

8. Cool on wire rack and store in an airtight container.

Notes:

1. I added 2 1/2 pieces of nam yue

2. I used 1 1/2 eggs to combine the dry and wet mixture because it seemed far too dry when i used 1 egg. You can judge for yourself on how dry/wet the dough is and if you need more egg.

3.ammonia powder was very popular in the olden days. It yield a very light , airy product, but can impart an ammonia flavour to baked goods, though this can be prevented if the cookies are thin and allows the ammonia smell to evaporate. It is best used in cookies which are flat enough to allow the ammonia to dissipate during cooking because ammonia is heat activated.You may substitute one teaspoon of ammonia powder = one teaspoon of baking soda PLUS one teaspoon of baking powder.You will not get the exact same texture using ammonia powder but its good enough…

Sweet potato Klepon

This taste of marvellous and soft sweet potato klepon, sugar in the
average cast iron in your mouth, I found the receipt of the pieces
here.Ingredients:(20 of the soft viscous water of tbsp of rice cooked
with the vapor by each)150g flour6 of 20g potato150g or the corn of
the tsp more1 oilchopped of the pieces of vapor coconutMethod:1
melakafreshly grated gula) the sweet potato until soft.2) in a basin,
crushes sweet potato, is added in the viscous rice flour, water and
oil.3) mixes until a paste smoothes is formed. You can add more water
if the thedough is) melaka of gula blow of axe dry.4 in the face
pieces.5 of bite) divide the paste into 20g each one and in the gula
melaka.6) put the balls wrapped in a large pot to boil water.7 wraps
it) fish them outside when the ball floats.8) throw them in the air
above with a dish filled with coconut grated and allaround of coat the
balls.9) eat them and appreciate the glare of the molten melakaNotes
of gula: you can add the pandanpaste to make him more water of
consequently fragrant.Adjust because some sweet potatos are drier
while othershave a higher level of moisture.

cake Basbousa-Egyptian of semolina

Basbousa - Egyptian Semolina Cake. The combination of lemon and
almonds introduces the Middle East into your cup extrafine yogurt2
ounce (cup of 1/2) Syrup16 almondsSugar bleached liquid ounce of the
treatment the furnace powder3/4 of the tsp semolina1-1/2 of the medium
eggs12-1/2 ounce (2 cups) of vanilla extract2 of the tsp sugar1 of the
cup butter3/4 not salted tbsp of home.Ingredients:Batter 7 (2 the
cups)water 2 format of cup the juiceMETHODPreheat extrafin of lemon of
the tsp sugar1 the furnace with 375°F. Start by making the smooth
paste. In a large basin, beat butter, sugar and vanilla until light
and with fluffy. Add eggs and beat well them. Mix gradually in the
semolina and the baking powder. Add yoghourt and mix well until the
paste smoothes is smooth. Draw aside the smooth paste in a place
lubricated of pan out of Pyrex glass an almond in the center of each
diamond. Make cook with the furnace during approximately 20 minutes,
until a knife inserted into the center comes out of clean.In the
interval, make sugar syrup: In a pan, bring water and sugar to
boiling, then add the lemon juice and reduce the heat.Simmer,
discovered, during 10 minutes, then remove it heat and allow cool.When
that the cake is made cook, remove to it furnace and pour syrup cooled
above the hot cake. Cool, cross and stored in an airtight container.

Meat pie of pear chocolate cake

Each end of week when I always have this problem much with surplus,
this pear of scrapers of time, well I made this meat pie of pear
chocolate cake, I added plum of some prunes. You can add any fruit
which you have, I prefer of cranberries. It nice to eat this heat with
ice cream.Ingredients:A. flour of cake of 150 gr., powders cocoa of 30
gr. B butters of 115 gr.55 DC of water, 1 saltC of gr. eggsD 2. 75
sugar of the caster /granulated of gr., brown sugar of 75 gr., baking
powder 1tsp, ingredients B of bicarbonate of soda the method:1.Boiled
of tsp of 1/2: butter, water and salt to the flour of boiled2.Put to
the mixer roll, add B when is still hot, mix with the mean velocity
until the hot ingredients, add the vanilla gasoline, leave it fresh in
room temperature.3. Add egg one to the beat of stage No 2 it with the
mixer, the speed.4 medium. Mix the ingredients D, sugar, baking
powder, add at stage 5, beat them with matrices pear, plum of prune
mixer6.Add which the mould of cake sprinkle with sugar of 3 tbs, add
all the ingredient of cake on the pear, made 160 cook with the furnace
C, around 30-35 minutes

Huzarensla

Huzarensla is indonésienne influence of salad by the kitchen of
Dutch. The manner of making sauce or of getting dressed is so
different from usual salad. The tsp olive saltMethod:-heat of the tsp
pepper1 of the tbs vinegar1 of lime egg2 juice3 boiled by honey5 of
tbs of the tbs mustard1 of the tbs oil4 flour200 DC milk2 of the tbs
Ingredient:3 the olive oil, add the flour, mix it until fact, slowly
add the milk, until thicken, leave heat-crushed boiled egg (yellow)
are added to the mixture of milk, add all the ingredients, cut out the
white part of egg are added finely to the mixture.Other
ingredient:Potato, the root of beet, the can of A of pineapple of
matrices, to peas, corn, the carrot pulp and

Made Tofu, vapor to cook with the furnace and mushroom

I went to the blog of Isha, I take some tofu and mushroom in the
refrigerator, and I do not have any idea what I will do with him,
thanks to Isha, I am inspired by his vapor tofu, thus I do one today,
I cooked with the vapor and made the tofu of mixture and mushroom,
thank you still Isha. I made agree adjustment what I have in my
office. The green bird chillies5 expenses of the salam leaves4 of the
box mushroom1 egg1 lemongrass2 of Ingredient:1 Tofu1 observes
chillies4 the garlic of the candle nuts5 shallots3, 3 onions1 the
green tsp sugarMethod:Mashed of the saffron of the Indies powder1 of
the tbs salt1tsp the tofu, mixes it with egg, shallots parcelling out,
garlic, nuts of candle to stringer, mixes it with the crushed tofu,
mushroom of section, cuts in sections green peppers, mixes it with
others, adds the powder of saffron of the Indies, the section
onions.salt green, the sheets of sugar.salam, Wrap Of crushing of
lemon grass in the banana sheet, vapor during approximately 30 minutes
grill with the always covered sheet.

Biscuits D' Anzac

On a dit que des biscuits d'Anzac proviennent de la guerre mondiale 1.
Ils gardent pendant longtemps et pouvaient donc être envoyé par des
familles aux soldats d'Australien et de la Nouvelle Zélande (Anzac)
servant dans les fossés en France et en Belgique ou en Turquie. Bien,
il n'est pas facile former assez de la leçon d'histoire, de nouveau
à la prévision, goût bon mais lui, j'a constaté que le manque de
recettes de quelque chose, je l'a trouvée à friable, les recettes à
l'origine de l'ambassade australienne, la Haye par Peter
Stephens.Waune la fois prochaine que je dois faire un certain
ajustement, ainsi je recherche encore, j'ai découvert ce qui est
erroné, la recette que j'ai fait, la source n'ai pas ajouté l'eau,
la fois prochaine j'ajouterai une certaine eau dans elle. Une plus de
chose j'ajoute quelques raisins secs, puits que je n'ai pas connu
qu'il est ainsi le temps friable et prochain, je ne vais pas mettre
des raisins secs, ainsi facilitez-le pour former. Je signale les
recettes dedans ici après le sirop d'or de tbs du brun sugar120gr
butter2 de la tasse oats3/4 coconut1/2 desséché par tasse roulé par
tasse de la plaine flour1 de la tasse adjustment.Ingredients:1 ou le
mélange hollandais de bicarbonate de soude du tsp stroop1 avec 2 du
beurre chaud des tbs waterMethod:-Combine et le sirop d'or dans une
casserole, cuisinier doucement jusqu'à la fonte de beurre et les
enlève de chaleur-ajoute le bicarbonate de soude qui se mélangent
déjà avec de l'eau au mélange fondu beurre-ajoutent les
ingrédients secs au beurre de mélange et bicarbonate de soude
mélanger-roulent et aplatissent le 180C pâte-cuit au four par
biscuits environ 20 minutes ou jusqu'au brun d'or

Delicious in the banana rolls of belly

Spout out the original title of the receipt is delicious in the banana
rolls of belly, the forecast, yup is really yumm, I obtained the
source of receipt of the book of basic kitchen of rack, city of the
unit of health of York, 1995. If you do not take the whole flour of
corn, you can whole cup used of the treatment the furnace soda3/4 of
tsp of the treatment the furnace powder1/4 of tsp of the corn flour2
1/2 of the general-purpose cup flour1/2 general-purpose of the cup
flour.Ingredients:1/2 rooled the bananas sugar2/3, furnace slightly
packed average blackberries white brown cup sugar1/2 of the cup
oats1/4 of the essenceMethod:1.Preheat of banana of tbs of the tbsp
margarine/butter melted1 of the cup milk3 of the cup raisins1 egg1/2
of 1/2 with the flour any use of 180 C2.Put, with the whole flour of
corn, the baking powder and bicarbonate of soda in a large basin. Stir
up in the oats, sweetens and the fixed bananas of the brown sugar
aside.3.Mash in an average basin add egg, milk and the melted
margarine, banana nixture of the mixture to well.4.stir in the dry
ingredients. Stir up roll cups.Put grease 12 right of the surplus
mix.5.Lightly of the untill blended.Do not the large one that the
paste smoothes roll in the roll cups.6.Bake in tops of untill of
furnace are firm once slightly touched with your finger approximately
the roll of 20-25 minutes7.Remove of tin and cool.
Tacos Celaya
Food of these annoying young people ' ones

Chicken Biryani Rice and Eggplant with Tahineh

Someone gave me Tahineh ( middle eastern sesame paste), I have no idea what to do with it, as usual googling help me figured out what to do with this. I made grill eggplant with it. Well, I guess I have to make the chicken Biryani also to eat with this grill eggplant.

Chicken Biryani Rice

Ingredients:

chicken 550-750 gr

4 onion sliced

4 tomatoes chopped

1 cup ghee

1 cup yogurt

1 box Chicken Biryani mix spice

1 tbs garlic paste

1 tbs ginger paste

2 1/2 tsp mint leaves

4 green chillies chopped

2 tbs salt

Method:

-Fried the onions until brown with ghee

-add chicken , garlic paste, ginger,fried with high heat

-add tomatoes, and chicken biryani mix spice

-add yogurt,chillies ,cook until chicken tender

-cook the rice , layer chicken biryani with rice.

Eggplant and Tahineh

Ingredients:

2 big eggplant grill

1/2 cup Tahineh

1 cup yogurt

2 tbs Dahi bara chaat /chat masala

1/2 juice of lime

1tbs garlic paste

1 tsp salt, 2 tbs olive oil

1 tbs chilli powder (for garnish)

Method:

Grill the eggplant, take out the inside mashed it, discard the skin.

mix all the ingredients together.

Rice and aubergine of chicken Biryani with Tahineh

Someone gave me Tahineh ( middle eastern sesame paste), I have no idea what to do with it, as usual googling help me figured out what to do with this. I made grill eggplant with it. Well, I guess I have to make the chicken Biryani also to eat with this grill eggplant.

Chicken Biryani Rice

Ingredients:

chicken 550-750 gr

4 onion sliced

4 tomatoes chopped

1 cup ghee

1 cup yogurt

1 box Chicken Biryani mix spice

1 tbs garlic paste

1 tbs ginger paste

2 1/2 tsp mint leaves

4 green chillies chopped

2 tbs salt

Method:

-Fried the onions until brown with ghee

-add chicken , garlic paste, ginger,fried with high heat

-add tomatoes, and chicken biryani mix spice

-add yogurt,chillies ,cook until chicken tender

-cook the rice , layer chicken biryani with rice.

Eggplant and Tahineh

Ingredients:

2 big eggplant grill

1/2 cup Tahineh

1 cup yogurt

2 tbs Dahi bara chaat /chat masala

1/2 juice of lime

1tbs garlic paste

1 tsp salt, 2 tbs olive oil

1 tbs chilli powder (for garnish)

Method:

Grill the eggplant, take out the inside mashed it, discard the skin.

mix all the ingredients together.

Round not of restaurant: The Barber, hands of change of Mrs Matisse
News De Taco

Bread pudding of Oatmeals

Each one can make the French toast, this is its is kind of as French
toast but cooked with the furnace instead of fried.It is so nice for
the breakfast. I soaked during the night and on the left the bread it
in the refrigerator. With right employee your bread of surplus or
stale bread. The Ingredients:1 bread of the ventilated eggs bread5
beat the cups lightly4 dryed grapes of cup of vanilla essence1/2 of
cinnamon powder1tbs of tbs of the tsp salt1 of the maple syrup1/2 of
the tbs milk1 or the dry cranberriesFor sprinkles on top:1/2 the brown
place of the tbs butterMethod:Cut of will demarara sugar4 tbs sugar1
of tbs maple syrup2 of tbs of the cup oatmeal3 bread of 6cm X of 6cm,
put in Pyrex glass which sweeps already with butter, beat egg with the
mixture of fork it with milk, maple syrup, salt, powder of cinnamon,
vanilla. Add the mixture of milk to the bread, add the dryed grapes or
the dry cranberries, push sheets it overnight.In the morning, made
watering for the top, melt butter, add the brown sugar, maple sugar,
leave heat add the meals, sprinkle it on the top of the bread, and
sprinkle it with sugar of Demarara, cooked with the furnace during
approximately 40 minutes or brown of gold, 180 C
Ragging on the chronicle of SF for a change
We have one gaining of night of reggae!

Cake of Daikon/navet

I have a lot of Daikon/Turnip / lobak, so I made Daikon cake, If you like Dim Sum , you will like this.

I found the recipes from here

Turnip Cakes

2-3 Tb Small Dried Shrimp(optional - also soaking them in hot waterfor 20-30 minutes and draining is optional, we didn't do this)

2 1/2 - 3 cups(lightly packed) Coarsely shredded Daikon Radish

1 Lup Cheong(Chinese sausage) finely diced

2 Green Onions (include white parts) finely sliced

1-2 Tb Cilantro - finely chopped

2 Cups Rice Flour (* Important note - use rice flour, do not usesweet/glutinous rice flour)

1 Tsp salt(adjust up if not using shrimp)

1/2 Tsp Sugar

1/4 Tsp Ground White Pepper

1 1/2 Cups WaterVegetable/Canola Oil

1 - Place shredded radish in a small pot or saucepan with water. Bringmixture to a boil, than reduce the heat to a low and simmer for 15minutes or until tender, stirring occasionally. Remove from heat.

Remove radish from liquid(do not discard the cooking liquid) and place in measuring cup. Add in cooking liquid to bring the amount to approximately 3 cups.

Let the mixture cool to a lukewarm temperature.

2 - While radish is cooking, heat 2 teaspoons of oil in a skillet orwok. When oil starts to smoke add the Lup Cheong,Green Onions, and Dried Shrimp. Stir fry for 1 or 2 minutes.

Remove the mixture from heat and stir in Cilantro.

3 - Get the steamer going.

4 - In a bowl mix the rice flour, salt, sugar, and white pepper.

Add the radish and cooking water, and stir to a batter-like consistency.

Add the Lup Cheong mixture to the batter and mix. Pour mixture into a8x8 cake pan, or a 9 inch round cake pan.

5 - Place cake pan into steamer, and steam at a medium-high boil for35-45 minutes.

6 - Once done, remove the turnip cake from the steamer and let cool.

News of Wednesday
Notes of sample: Falafel de Froma and of Amir

Madeleines

I bought this mold from the states 2 weeks ago when I visited my uncle and aunt, I never try Madeleine's before, so I have searched for this recipes, well the taste almost like kueh cubit from the food vendor. Madeleine's are little cake like cookies that are baked in special molds that give them a delicate shell shape. This small cakes taste so nice because of the honey and the brown butter, I tweaked the recipes a bit , I added raisin and nuts, yummm........

The source of the recipes is from here .

Honey Madeleine's

Ingredients:

170g unsalted butter

4 large eggs

1/2 cup caster sugar

2 tbsp firmly packed brown sugar

1/4 cup full flavour honey (chestnut or any wildflower variety)

1.5 cup plain flour

2 tsp baking powder

1/4 tsp salt

*extra butter for greasing

Method:

Make brown butter by melting butter in a saucepan and cooking it until milk solids fall to the bottom and it turns rich hazelnut brown. Set aside and let it cool until room temperature.

In a large bowl beat eggs, caster sugar, brown sugar and honey until pale and foamy.

Sift flour, baking powder and salt and fold into the batter.

Fold in brown butter.Cover and leave in the fridge for at least 8 hours. (At this point I generally just stick it in the fridge and go to bed)

Preheat oven to 180deg and grease your Madeleine pans with melted butter

Fill in Madeleine pans about 1/2 or 3/4 full. Don't over fill or this will cause the batter to overflow during cooking and your Madeleine's will end up sticking together.

Bake in the oven for about 8 to 10mins until the bumps rise.

Remove from oven and let cool for about 5mins before removing them from the pan and repeating the process with the remaining batter.Here's a chocolate variation of the above.

we all are insane...
... back de.I' m! Not much of news of food to the report/ratio of
T...

Soft Manis of Martabak/Martabak

I did this at the day, I usually bought this with the suppliers food
on the street, it is thus receipts of delicious.This by Vita, it is
sure for the subsistence, because taste of martabak so good, very
soft, inside cheese, chocolate, dissolve, with nuts, sesame, paste of
butter of taste, flour of cake of gr. of yummmingredients:A:125, 25
yeastB of tsp of the tsp salt175 ml water1/2 of the treatment the
furnace powder1/4 of tsp of the gr. granulated/castor1/4: egg of
mixture 2 with 1/8 bicarbonate of soda of tsp, 25 the gr.
sugarMethod:1.mix A with yeast of mixer2.add, mix3.lgouttière it
during 2 hours when the cover with kithen the double of rise in untill
of towel it 2 hours of size4.after add the ingredients B, stir up
until with mix5.put all the cast iron iron ingredients, make cook with
the furnace on the top of the untill of furnace buble left, and dry on
the cheeserice chedar of top.Filling:grated chocolatenutsbaked the
sesame seedsbutter to draw aside at the interior of the paste and the
condensed milk of topsweet
more radical things...
The tacos puts Jorge coming at the westside

Manis de Kwe pudding/cantik of hun of pearl of sagou

I employ the kwe flour/powder (receipt of hun of source by primarasa)
for this pudding, it is really nice ate this when to survive it is hot
as in this moment. Cool it in the refrigerator before you eat it.
Usually you find this kind of food on the traditional market in
Indonesia, they it wrapped one with the banana sheet or the
transparent plastic, since I are so lazy to wrap it, hello, hello:P, A
just put in the pirex and cut the sheet or the plastic of banana of
fruit nangka of jack of gr. of the kwe flour/powder175 of hun of gr.
of the sheet /pandan leaf125 of screwpine of the gr. granulated/castor
sugar2 of the tsp salt250 of coconut milk1 of the pearl sago1300 ml of
the gr. it.Ingredients:100 for wrapDirections:1. With boiled water,
the pearl of sagou adds to water pulp, until fact, leaves the pearl
sagou put it in the cold coconut milk of water2.Boiled 1000ml with
salt, sugar, and the screwpine leaf/pandan, stir up until sugar
dissolved, lower the heat.3.Mix that the remainder of coconut milk
with the hunkwe flour/powder4. slowly add no.3 to no.2 stir up until
the thick chime of sagou of drain of the uniformity develop.5.add, and
the matrices put on jack the fruit at the not 4.6. Wrap to it in the
envelope of the banana leaf/plastic one, or put-Juste it in the pirex,
and when it is fresh cut it places.
Open you for the junction to lay down sun: Cook Vegan Flora
Best the fish taco in Ensenada comes in Hillhurst

Lemon cheese spread biscuits

I tried this recipes by Alex Goh, but I don't have Cheddar cheese, and the recipes isn't so clear, corn flour? may be corn starch, well I don't have corn flour, but I didn't put corn starch , if I added corn starch the dough will be to soft. Instead of corn flour, rice flour will be allright for the substitute ,make it crunchy. I don't have almond flakes, so I added glaze icing instead. I thing this cookies will taste much better on second day, because of the butter and the cream cheese.

Ingredients:

100g cream cheese

60g Cheddar cheese,grated

200g butter

150g caster sugar

1/8 tsp salt

lemon zest from 1 lemon, finely grated

1 egg

Dry Ingredients: (sift together)

300g plain flour

20g corn flour

1 tbsp milk powder

1/2 tsp baking soda

100g flaked almonds (for coating)

Method:

Cream the cream cheese till smooth. Add in grated Cheddar cheese andmix till well blended.Add in butter, sugar & salt and whisk lightly. Then, add in the gratedlemon zest & egg and cream till smooth.Add in the dry ingredients, mix till blended. Chill in the fridge foran hour to firm up the dough.After an hour, take the dough from the fridge and knead lightly tobecome pliable.Divide the dough into 4 portions. Shape each portion into 28cm longtriangular log.Coat all the sides of each triangular log with flaked almonds. Wrap itwith plastic sheet and chill overnight.Remove the dough from the fridge and cut into 3mm thick slices.Place the slices into a greased tray or a tray lined with baking paper.Bake in preheated over at 170 degree Celsius for 20 minutes or tillgolden brown.

Hooray for the backlash bottled of water!
New Italian in park and more echo...