Biskut raya 2011 - part 1 (biskut cornflakes)

Made these cookies yesterday evening. Recipe from my earlier post here.

This time, buat 2 adunan biskut, dapatlah dalam 180 biji.... 

Still in the opinion that this is the simplest cookies ever!!

Sebelum bakar - bakar pada 160 degree celcius for about 15 minutes 

After 15 minutes in the oven

Sedap & senang sangat nak buat

Chicken pie & mini blueberry pies

My original plan for this weekend was to start making raya cookies. However, I ended up making chicken pie and mini blueberry pies instead, for iftar.


For the chicken pie, I had used the same recipe as per my earlier post on mini chicken pies. The pie crust is definitely a never fail recipe, and the chicken pie filling is real easy to prepare.

Here's the recipe for pie crust:

2.5 cups flour

a pinch of salt

225g cold butter, cut into small pieces

a little less than 1/2 cup of ice water

Using a food processor, combine the flour and salt. Add in butter and pulse for about 10 seconds. With the food processor running, add in ice water in a slow steady stream until the dough just holds together.


Wrap the dough in cling film and refrigerate for at least half an hour.


Now you can start working on the chicken filling.


Recipe for chicken filling:


1 onion - sliced
2 garlic cloves - chopped
chicken breast - cubed
2 potatoes - diced
about 6 to 8 button mushrooms - sliced
1/2 packet of mix vege
1 large can cream of mushrooms
1/2 can (use the cream of mushroom's can) of water
1/2 chicken cube
salt and pepper to taste
about 1 to 2 tbs of vegetable oil


Fry the onion and garlic with oil, then add in the chicken breast. Fry for about a couple of minutes then add in the potatoes. Next add in the mushrooms and mix vege. 


Mix in the cream of mushrooms, water, chicken cube and salt and pepper to taste. Let it simmer until the potatoes are cooked through and the sauce had thickened.


Take about half of the pie crust dough and line the pie plate. Pour in the filling and cover with the balance of the dough. Make some cutouts using knife to allow steam to escape. Bake for 180 degrees Celsius for about 30 to 40 minutes.

And since Amirul had been asking for "purple pie" since mid last week, I had reserved some of the pie crust from the above recipe  to make some mini blueberry pies for him. The blueberry filling recipe was adapted from allrecipes.com.


This is the simplest version of blueberry pie recipe, as all you need to do is line the tart shell (I used about 4 mini tart shells) with the pie crust dough. Pour in some fresh blueberries, and sprinkle the blueberries with a mixture of sugar,salt, corn flour & cinnamon powder. Dot with a little butter and cover with pie crust dough. Bake for 180 degrees Celsius (or lesser) for about 20 to 30 minutes.


I have no picture of the mini blueberry pies, but this recipe is definitely a keeper. Not only that it's easy to make, it tasted delicious too!

Raspberry bakewell cake

Whilst browsing through the internet the other day, I found this recipe on BBCGoodFood's website. It's really easy to make as all you need is a food processor to mix the ingredients together, and a cake pan to bake the cake in.

I was a bit skeptical at first, as normally, in most cake recipes, we tends to cream the butter and sugar first, but in this recipe, all ingredients went into the food processor at the same time. And the cake still came out light and delicious.

Here's the recipe, adapted from the website:

• 140g ground almonds (i used flaked almond and processed it in the food processor before adding in the rest of the ingredients)
• 140g butter
• 140g caster sugar
• 140g self-raising flour
• 2 eggs
• 1 tsp vanilla extract
• 250g raspberries (i used about 160g)
• flaked almonds
• icing sugar to serve

1. Heat oven to 180C, and prepare an 8 inch loose-bottomed cake tin.
2. Blitz all ingredients (except for raspberries, flaked almonds and icing sugar) in a food processor.
3. Spread half of the cake mix over the cake tin, scatter with raspberries and spread the balance of the cake mix on top of the raspberries.
4. Scatter with flaked almonds and bake for 50 minutes.
5. Cool, remove from cake tin and dust with icing sugar to serve.

It was really simple, does not require much time to prepare and tasty!. Will definitely make this cake again, but will try it with strawberry or blueberry instead.

Agar-agar mangga

Dah lama teringin nak cuba buat agar-agar. Rasanya dah lama sangat x buat agar-agar ni. Dulu masa kecil2 selalu la juga tolong mama buat agar2 santan. But that was years ago. Sejak dah besar nih, memang x pernah buat agar2 rasanya.

Memang ada stok 1 paket agar2 kat rumah, sebab niat memang nak cuba buat. Hari ni baru berkesempatan nak buat. Resepi pun main agak2 je.

Hasilnya....

Ni resepi agar-agar mangga yang saya buat:

1 paket agar2

4 biji buah mangga

Air

6 sudu besar gula pasir, atau secukup rasa

Cara-caranya:

• Potong buah mangga (dalam 3 biji) dan blend (boleh campur air)
• Kemudian, tapis mangga yang di blend tadi - sukat hasilnya (saya dapat dalam 350 ml)
• Rebus 1 paket agar2 dengan air (air campur air mangga mestilah dalam 1300 ml, sebab air mangga tadi saya dapat dalam 350 ml, rebus agar2 dengan 950 ml air)
• Bila agar2 dah hancur, masukkan air mangga tadi dan campur lebih kurang 6 sudu gula, atau secukup rasa - kena buat manis sikit, kalau tak agar2 akan tawar bila dah sejuk
• Bila semua gula dah larut, dan campuran agar2 dah hampir mendidih, tutup api
• Potong dadu baki mangga tadi (1 biji) dan letak dalam bekas/acuan agar2 (saya pakai 6 biji gelas)
• Tuang campuran agar2 dalam acuan, dan biar sejuk. Bila dah agak suam, bolehlah disimpan di dalam peti sejuk

Mangga yang dipotong dadu

Tuang campuran agar2 kedalam gelas

Letak dalam peti sejuk lebih kurang 1 hingga 2 jam, dah siap! 

*Update  - cara buat agar-agar berbeza-beza, bergantung kepada jenis agar-agar yang dibeli. Konsep untuk buat agar-agar ni sama, tapi, untuk banyak air dan gula, ikut arahan seperti yang tertera pada pek agar-agar.

Mum's birthday cake

Made this cake for my mum's birthday. 

It took me about 2 hours to bake and decorate the cake. I reached home at about 7.30 p.m. after work and straightaway started working on the cake batter. I then started on the buttercream icing. Had a break to perform my prayers, and had a quick dinner before continuing with the cake. 

Decorated the cake with easy swirls. And then hurried off to my mum's place.

Happy birthday mama!

Scones for breakfast :)

We had a lot of scones when we went to Cameron Highland last month, and we especially love the one we had at the Cameron Valley Tea Farm.

Since the kids were up early this morning, I decided to make some scones for breakfast.

Scone with whipped cream & strawberry jam

Recipe adapted from Olive Magazine:


225g self-raising flour
1 tsp baking powder
55g caster sugar
55g raisins
1 egg
2 tbsp milk




Heat the oven to 200C.
Sift flour and baking powder into a bowl and add the sugar.
Rub the butter into the flour mixture, then add the raisins.
Add in the egg and mix together.
Gradually mix in the milk, until you have a firm dough.

Roll out the dough to about 1.5 cm thick, then cut into rounds.

Put the rounds of dough onto a buttered baking tray and bake for 8 minutes, or until risen & golden.

Overall, the it took me about 10 minutes or so from the time I weight the flour to the time I put the baking tray into the oven, and another 8 minutes for the scones to cook & for me to do some cleaning up and load all the dishes into the dishwasher.

This recipe is definitely a keeper!