Delicious Banana Muffins

Ingredients

Serves: 12

• 190 g all-purpose flour
• 3 g baking powder
• 5 g baking soda
• 3 g salt
• 3 large bananas, mashed
• 150 g white sugar
• 1 egg
• 75 g butter, melted

Preparation method

Prep: 10 mins | Cook: 25 mins

1.

Preheat oven 180 degrees C

2.

Place 12 paper baking cases in muffin tin.

3.

Sift together the flour, baking powder, bicarbonate of soda and salt; set aside.

4.

Combine mashed bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture, and mix until smooth.

5.

Spoon evenly into baking cases in muffin tin.

6.

Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.

Fresh Citrus Salmon

Ingredients

Serves: 4

• 1 tbsp finely chopped fresh dilll
• 2 cloves garlic, crushed
• 2 tbsp olive oil
• 50 ml lime juice
• 100 ml lemon juice
• 100ml orange juice
• freshly ground pepper and sea salt
• 4 x 200g salmon fillets, skin-on
• 2 small lemons
• 2 medium oranges
• 1 lime
• 250g red grape tomatoes
• 2 tbsp balsamic vinegar
• 100g mesclun (mixed lettuce)

Preparation method

Prep: 2 hours | Cook: 10 mins

1.

Combine dill, garlic, half of the oil and lime, lemon and orange juices in a small bowl. Season to taste. Place salmon in a shallow non- metallic container and pour over the dill mixture. Cover and refrigerate for 2 hours.

2.

Meanwhile, segment lemon, orange and lime over a bowl to collect all of the juices. Stir in the tomatoes, balsamic and remaining oil.

3.

Place drained salmon fillets, skin-side down, on a heated barbecue or grill pan. Cook, covered, for 3 minutes each side or until the skin is crisp and salmon is cooked as desired.

4.

Serve salmon on lettuce leaves and topped with citrus and tomato mixture. Drizzle with extra balsamic and serve with crusty bread, if desired.

rendang ayam,malaysia

Ingredients

Serves: 8

• 2 kg chicken, cut into bite size pieces
• 4 cups (1l) thick coconut milk
• 250g grated coconut to make kerisik (see recipe)
• 3 tumeric leaves, slice finely
• 3 kaffir lime leaves, slice finely
• Salt to taste
• Spice Blend:
• 30 dried chillies, soak in hot water and discard seeds
• 300g shallots
• 4 cloves garlic
• 5 cm ginger
• 4 stalks lemongrass
• 2 cm galangal
• 2 cm tumeric root
• Caster sugar to taste

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Preparation method

Prep: 20 mins | Cook: 1 hour

1.

To make the kerisik, toast the grated coconut in a dry pan over low heat. Stir constantly until the coconut becomes golden brown and set aside.

2.

Blend the spice ingredients until fine. Put the chicken, spice blend, and coconut milk in a pot and stir over medium heat and bring to a boil.

3.

Reduce heat and cook until the gravy thickens. Add kerisik, tumeric leaves, kaffir lime leaves, salt and sugar to taste. Cook until the meat becomes tender and the gravy is thick.

dodol sulumits

How to make dodol Sulumits

Things we need :

1. 1.8 kg  glutinous rice flour
2. 300 g rice flour
3. 3.6 kg palm sugar
4. 12 coconuts, extract as much milk as possible, separating the thin from the thick
5. 10 – 15 screw pine leaves

How To :

1. You Have to mix both types of flour with the thin coconut milk and strain into an iron pan.
2. Then cook the palm sugar and screw pine leaves with a little bit of water and when it has dissolved pour into the pan
3. Bring the mixture to boil over a very low flame, stirring continuously
4. When it is half cooked add the thick coconut milk and continue stirring until cooked
5. Finally, When mixture no longer sticks to the fingers, it is ready to be removed from the fire

And the Tasty Dodol Sulumits Retsambew is Ready…..

ice cream

How To Make Ice Cream Without a Machine

People have been making ice cream far longer than the invention of electricity so there’s no reason you can’t make ice cream and sorbets at home without a machine.

The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible.

Machines are relatively inexpensive nowadays with models costing less than $50, and yes, I’ve seen the ball, but if I started tossing one of those around the streets here in Paris, I’d probably get even more strange looks than I normally get. (Plus you’ll need to lug some rock salt home as well.)

But not everyone has the space or the budget for a machine, so here’s how you can do your own ice cream at home without a churner. I recommend starting with an ice cream recipe that is custard-based for the smoothest texture possible. You can use my Vanilla Ice Cream or another favorite, or even this Strawberry Frozen Yogurt recipe using Greek-style or drained yogurt. The richer the recipe, the creamier and smoother the results are going to be.

Ice cream made this way is best eaten soon after it’s made—which shouldn’t be a problem.

Making Ice Cream Without A Machine

1. Prepare your ice cream mixture, then chill it over an ice bath.

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

3. After forty-five minutes, open the door and check it.

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.

But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

You can easily make Stracciatella ice cream with Italian-style chocolate chips:
Drizzle pure melted dark or milk chocolate (about 5 ounces, 140 g) over the almost-frozen mixture, then stir, breaking up the ribbons of chocolate as they start to freeze, to create little ‘chips’.

Transfer the ice cream to a covered storage container until ready to serve.

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Chocolate Surprise Cupcakes

Ingredients

• 3 cups all-purpose flour
• 2 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2/3 cup vegetable oil
• 2 cups water
• 2 tablespoons vinegar
• 2 teaspoons vanilla extract
•  
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
3. To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

YELLOW CAKE

Ingredients

• 1 cup butter
• 1 1/2 cups white sugar
• 8 egg yolks
• 3/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.