Rabu, 12 November 2008
Sabtu, 08 November 2008
FUDGE-GLAZED CHOCOLATE BROWNIES
These brownies are just about irresistible, so hide them from friend- or make lots !
Make 16.
250g/9oz bittersweet chocolate,chopped 150g5oz white chocolate, chopped
25g/1oz unsweetened chocolate,chopped pecan halves,to decorate(optional)
115g/4oz/1/2 cup unsalted butter, cut
into pieces.
90g/3 1/2 oz/ 1/2 cup light brown sugar FUDGY CHOCOLATE GLAZE
50g/2 oz/ 1/4 cup granulated sugar 175g/6oz bittersweet chocolate.chopped
Make 16.
250g/9oz bittersweet chocolate,chopped 150g5oz white chocolate, chopped
25g/1oz unsweetened chocolate,chopped pecan halves,to decorate(optional)
115g/4oz/1/2 cup unsalted butter, cut
into pieces.
90g/3 1/2 oz/ 1/2 cup light brown sugar FUDGY CHOCOLATE GLAZE
50g/2 oz/ 1/4 cup granulated sugar 175g/6oz bittersweet chocolate.chopped
Kamis, 06 November 2008
JUMAT, 7 NOVEMBER 2008
Harus mengambil sendiri barang ke gudang di daerah blimbing malang..payah masih susah untuk stok barang....
CHEWY FRUIT MUESLI SLICE
The apricotes give these slice a wonderful chewy texture and the apple keeps them moist.
Make 8
75g/3oz/scant 1/2 cup ready-to-eat 150ml/ 1/4pint/ 2/3 cup applea juice
dried apricots, chopped 15g/ 1/2oz/ 1 tbsp sunflower margarine
1 eating apple, cored and grated
150g/5oz/ 1 1/4 cups Swiss- style muesli
1. Preheat the oven to 190 degree C/375 degree F/Gas 5. Place all the ingredients in large bowl and mix well.
2. Press the mixture into a 20 cm/8 in round non-stick sandwich tin and bake for 35 - 40 minutes, or until lightly browned and firm. Mark the muesli slice into wedges and leave to cool in the tin.
Make 8
75g/3oz/scant 1/2 cup ready-to-eat 150ml/ 1/4pint/ 2/3 cup applea juice
dried apricots, chopped 15g/ 1/2oz/ 1 tbsp sunflower margarine
1 eating apple, cored and grated
150g/5oz/ 1 1/4 cups Swiss- style muesli
1. Preheat the oven to 190 degree C/375 degree F/Gas 5. Place all the ingredients in large bowl and mix well.
2. Press the mixture into a 20 cm/8 in round non-stick sandwich tin and bake for 35 - 40 minutes, or until lightly browned and firm. Mark the muesli slice into wedges and leave to cool in the tin.
Kamis, 6 November 2008
Payah hari ini tidak dikasih kiriman aqua galon..Tidak adil nih pembagiannya...Hiks jahatssss.
: ((
: ((
Selasa, 04 November 2008
RABU, 5 NOVEMBER 2008
Saya lebih tertarik lihat America election see on www.cnn.com. dari pada www.metrotvnews.com.
Sambil nunggu barang browsing dan chatting ah....
Sambil nunggu barang browsing dan chatting ah....
Minggu, 02 November 2008
Senin 3 November 2008
Sampai kapan yah AQUA produksinya normal ?
Pusing deh...ngaturnya bagi2 sama toko2 langganan saya.
http://www.aqua.com/ mineral water company in indonesia
Pusing deh...ngaturnya bagi2 sama toko2 langganan saya.
http://www.aqua.com/ mineral water company in indonesia
HAZELNUT SQUARES
These crunchy, nutty squares are made in a single bowl. What could be simpler ?
Makes 9.
50g/2oz plain chocolate 2 eggs, beaten
65g/2 1/2oz/5 tbsp butter or 2,5ml/1/2 tsp vanilla essence
margarine 115 g/4oz/ 1 cup skinned hazelnuts,
225g/8oz/generous 1 cup caster sugar roughly chopped
50g/2oz/ 1/2cup plain flour
2.5ml/ 1/2 tsp baking powder.
1. Preheat the oven to 180 degreeC/350 degree F/Gas 4. Grease a20 cm/8in square baking tin.
2. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter or margarine. Remove the bowl from the heat.
3. Add the sugar, flour, baking powder, eggs, vanilla and half of the hazelnuts to the melted mixture and stir well with a wooden spoon.
4. Pour the mixture into th prepared tin. Bake in the oven for 10 minutes, then sprinkle the reserved hazelnuts over the top. Return to the oven and continue baking until firm to the touch, about 25 minutes.
5. Cool in the tin, set on a wire rack for 10 minutes, then unmould on to the rack and cool completely. Cut into squares before serving.
Makes 9.
50g/2oz plain chocolate 2 eggs, beaten
65g/2 1/2oz/5 tbsp butter or 2,5ml/1/2 tsp vanilla essence
margarine 115 g/4oz/ 1 cup skinned hazelnuts,
225g/8oz/generous 1 cup caster sugar roughly chopped
50g/2oz/ 1/2cup plain flour
2.5ml/ 1/2 tsp baking powder.
1. Preheat the oven to 180 degreeC/350 degree F/Gas 4. Grease a20 cm/8in square baking tin.
2. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter or margarine. Remove the bowl from the heat.
3. Add the sugar, flour, baking powder, eggs, vanilla and half of the hazelnuts to the melted mixture and stir well with a wooden spoon.
4. Pour the mixture into th prepared tin. Bake in the oven for 10 minutes, then sprinkle the reserved hazelnuts over the top. Return to the oven and continue baking until firm to the touch, about 25 minutes.
5. Cool in the tin, set on a wire rack for 10 minutes, then unmould on to the rack and cool completely. Cut into squares before serving.
Sabtu, 01 November 2008
LEEK, POTATO AND ROCKET SOUP
Rocket, with its distinctive peppery taste, is wonderful in this filling soup. Serve it hot with ciabatta croutons.
Serves 4 - 6
50g/2oz/ 4 tbsp butter 150ml/1/4pints/ 1/2 cup double cream
1 onion,chopped salt and ground black pepper
3 leeks,chopped garlic-flavoured ciabatta
2 potatoes,diced croutons, to serve
900 ml/1 1/2pints/3 3/4 cup light
chicken stock
2 large handfuls rocket, roughly chopped
1. Melt the butter in a large heavy-based saucepan, add the onion,leeks and potatoes and stir until all vegetable pieces are coated in butter.
2.Cover with a tight-fiiting lid and leave the vegetable to sweat for about 15 minutes. Pour in the stock, cover once again with the lid, then simmer for a further 20 minutes, until the vegetables are tender.
3.Press the soup through a sieve or food mill and return to the rinsed-out pan. (When pureeing the soup, don't use a blender or food processor, as these will give the soup a gluey texture). Add the chopped rocket, stir in and cook gently for about 5 minutes.
4. Stir in the cream, then season to taste with salt and pepper. Reheat gently. Ladle the soup into warmed soup bowls, then serve with a few ciabatta croutons in each.
Cook's tip.
To make the croutons,cut the bread into 1cm/ 1/2 in cubes, without the crush if you wish, and either fry or bake in a roating tin in oil until golden and crunchhy.
Serves 4 - 6
50g/2oz/ 4 tbsp butter 150ml/1/4pints/ 1/2 cup double cream
1 onion,chopped salt and ground black pepper
3 leeks,chopped garlic-flavoured ciabatta
2 potatoes,diced croutons, to serve
900 ml/1 1/2pints/3 3/4 cup light
chicken stock
2 large handfuls rocket, roughly chopped
1. Melt the butter in a large heavy-based saucepan, add the onion,leeks and potatoes and stir until all vegetable pieces are coated in butter.
2.Cover with a tight-fiiting lid and leave the vegetable to sweat for about 15 minutes. Pour in the stock, cover once again with the lid, then simmer for a further 20 minutes, until the vegetables are tender.
3.Press the soup through a sieve or food mill and return to the rinsed-out pan. (When pureeing the soup, don't use a blender or food processor, as these will give the soup a gluey texture). Add the chopped rocket, stir in and cook gently for about 5 minutes.
4. Stir in the cream, then season to taste with salt and pepper. Reheat gently. Ladle the soup into warmed soup bowls, then serve with a few ciabatta croutons in each.
Cook's tip.
To make the croutons,cut the bread into 1cm/ 1/2 in cubes, without the crush if you wish, and either fry or bake in a roating tin in oil until golden and crunchhy.
CARROT AND CORIANDER SOUP
Use a good home made stock for this soup, its adds a far greater depth of flavour than stock made from cubes.
serves 4
50 g/20z/4 tbsp butter 150 ml/1 1/4pint/1/2 cup Greek-style yougurt
2 leeks. sliced salt and ground black pepper
450g/1 lb carrot,sliced 30-45 ml/2-3 tbsp chopped fresh coriander, to garnish
15 ml/1 tbsp ground coriander
1,2 litter/2 pints/5 cups chicken
stock
1. Melt the butter in a large saucepan. Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover with a tight-fitting lid and cook for about 10 minutes, until the vegetables are beginning to soften but not colur.
2. Stir in the ground coriander and cook for about 1 minute. Pour in the stock and season to taste with salt and pepper. Bring to the boil, cover and simmer for about 20 minutes, until the leeks and carrots are tender.
3. Leave to cool slightly, then puree the soup in a blender until smooth. Return The soup to the pan and add about 30 ml/2 tbsp of the yogurt, then taste the soup and adjust the seasoning again to taste. Reheat gently but do not boil.
4. Ladle the soup into bowls and put a spoonful of the remaining yogurt in the centre of each. Scatter over the coriander and serve immediately.
serves 4
50 g/20z/4 tbsp butter 150 ml/1 1/4pint/1/2 cup Greek-style yougurt
2 leeks. sliced salt and ground black pepper
450g/1 lb carrot,sliced 30-45 ml/2-3 tbsp chopped fresh coriander, to garnish
15 ml/1 tbsp ground coriander
1,2 litter/2 pints/5 cups chicken
stock
1. Melt the butter in a large saucepan. Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover with a tight-fitting lid and cook for about 10 minutes, until the vegetables are beginning to soften but not colur.
2. Stir in the ground coriander and cook for about 1 minute. Pour in the stock and season to taste with salt and pepper. Bring to the boil, cover and simmer for about 20 minutes, until the leeks and carrots are tender.
3. Leave to cool slightly, then puree the soup in a blender until smooth. Return The soup to the pan and add about 30 ml/2 tbsp of the yogurt, then taste the soup and adjust the seasoning again to taste. Reheat gently but do not boil.
4. Ladle the soup into bowls and put a spoonful of the remaining yogurt in the centre of each. Scatter over the coriander and serve immediately.
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