blueberry frozen yoghurt

for nearly about these past 3 years, teenagers in my country have some kind like frozen-yoghurt fever. since the first fro-yo parlor has been opened, there's always been a long line to buy the fro-yo. and now, we have more than lots of fro-yo parlor almost in every shopping centers, each one has at least 1 and it's not impossible to have more than 3.  me, my self, must admit that i am also a fan of frozen yoghurt with variants of toppings, fruit toppings are my favorite. from the day i learned how to cook, i have always been very curious on how to make foods that i like, including this frozen yoghurt.

it was my dream to have an ice-cream maker, because i scream for ice-cream pretty often. my dream has just came true 2 weeks ago, i finally bought an ice-cream maker with my own savings. tee-hee! i've tried two recipes already, but just satisfied with one of them, this one. blueberry frozen yoghurt. i've made mint chocolate-chip ice-cream but turns out i don't really like the eggy taste there. forgive me as an asian who was destined to like light dishes, the super eggy style ice-cream is just not my type. i can tolerate egg yolk contained in an ice-cream but please no yolks. this fro-yo recipe has no egg in it and i love it. maybe i should try to modified some ice-cream recipe to match my taste from now on.

KBB#17: Savory Baking - Potato and Tomato Quiche

Thursday, May 13th, 2010

guess what? i've officially become one of KBB member now. this is my first real challenge, Savory Bake.
when the challenge email (read: love letter) came, i was quite intimidated yet interested. we have to made lattice pie with puff pastry base and savory filling as the theme was savory bake.

if some of you are confuse with the differences of pies, tarts, tartelettes, and quiche (just like me before doing this task), well tarts and pies are actually the same, while tartelettes are the small / bite-size version of tarts, and quiche according to Wikipedia are pies made primarily from eggs and cream in a pastry crust. thanks to KBB for enlighten me. i found quiche is quite match with this month's challenge, pastry base and most of them are savory. so i choose one of many quiche recipe in my cookbooks called Potato and Tomato Quiche. for this quiche, i made two kinds of garnishes, one for the lattice and one for the perimeter. i used the usual simple lattice you used to see, the woven one, for the lattice tops and for the perimeter i braided my pastry just like Martha Stewart tells in her web. it's literally not that hard, it's really fun and a nice thing to do especially if you love crafting as much as i do. the only hard thing is because of the weather, i live in a tropic country called Indonesia. it's hot here, my pastry can easily reach the room temperature and when it has reached the room temperature it's getting sticky and hard to shaped.

i made this quiche rushing with the day. i had to go to the church at 10.30am and going somewhere after. as the result of that, i woke up at 6am today preparing everything and finished at 9. wooo, relax! it's not that long to bake this quiche actually, it's just me being so slow. that's why i couldn't take a decent pictures today, i just want it to be fast and quickly so bad. o yeah, by the way, daddy's back with our dslr but i'm still a little attached with my dsc. honestly, i failed making this quiche on Tuesday, because i forgot that my filling is so runny. i baked them in a baking tray and just lined the pastry sheet on it. then i pour the filling, result: the filling ran out from the top of the pastry to err.. everywhere? yes. it was also pouring down from the kitchen table to the floor, and it turned out to be a huge mess! that's okay, at least i made a better one today..

molten chocolate cake

first of all, i'd like to excuse myself for sounding hyperbolical on my post today. but really, that's the fact people, i swear it is.. and we shall get it started now..

this is one of the most delicious molten chocolate cake i've ever tasted, and this time i made it by myself. this is the best result in my baking and cooking history, haha. even i get a little too much confident by thinking that i can enter this recipe into a famous restaurant and this cake will become a top request there. it's soft, it's gooey, it's sinful, it's rich, and it's chocolate! who doesn't like chocolate? i guess most of the people in this world like it. some people might call this cake as chocolate lava cake because of it's gooey melted chocolate inside. this cake, whatever its name, is super-duper-extremely-very-very-delicious. 

one thing that makes me proud is because i formulated this recipe by myself. though i have to browse everywhere first to find the actual formula of this cake. but i come up to a big modification and recreate it. i add this and that to the recipe, mix 'em up, and bake 'em with crossed finger and prayer. other thing that makes me proud, i beat the eggs without any help from my electric mixer, i used a whisk and beat them until they became so pale and creamy. i know that you might think, 'so what's the great thing about whisking an egg without an electric mixer?' but please let me be a little proud since i did it for the first time. does any of you start to wonder about the difficult part, again it's the baking time. you have to ensure your cake is still gooey and wobbly in the center. if you bake them too long, they'll form a soft cake; too short, you won't get the cake texture wrapping the molten chocolate. i made this recipe for 2 servings only, just double or triple the ingredients if you want more servings.

coconut twigs

i had a leftover puff pastry sheet. it's easy to use some leftover pastry, you can turn it into a simple this and that. that's what i did today!

do you know that there's one e-magazine called dessert magazine? it's a really good magazine, and it's talking dessert! you can subscribe and enjoy every recipes they give inside. and let me tell you that their recipes are so tempting as well as the pictures. i'm sad for not took notes of last edition, so for this month's edition i would not miss that again. i already noted some recipes including this one i tried. it is actually meant to be served with tapioca soup, i skipped that part.

i have been always curious with how to make a granulated sugar coated pastry. the sugar hasn't caramelized yet, hasn't browned yet but it's somehow melt and stay in your pastry like little sparkling crystals. everytime i try to do that, i always make my sugar caramelized, browned, or even burnt. haha. thank God it's not happening too much today, just some of them and the others are saved from those bad effects. the others are crystalized beautifully..

my mother is a big fan of pastry, any kind of pastry, she's becoming so delightful if i bake puff pastry especially. she loves these cookies. however, i experienced a bit problem in my kitchen though, pretty confuse with my oven. i think it doesn't distribute the heat evenly so i can burn one side of the pastry while the other is still uncooked. ah, i don't know it's just confusing because of that i used my feeling only..

chocolate mousse

sometimes last week, i've been visiting bookstore very often without any personal intention on buying any books. i'm just looking at some cookbooks, design books, literature, craft books, in the end i was just looking for a good book to read there and not at home. i love going to the bookstores and i will always will..

i found myself tempted so much for chocolate cookbooks. i have had one in my house, but i just wanted to have more and more if only i didn't think about the money since i was looking at an imported cookbook. my bf is a huge fan of chocolate, not that i'm not, i'm just not that crazy. by looking at those chocolate cookbook, one thing popped in my mind was that i want to make him some chocolate desserts again, it's been a while from the last time i made him a chocolate dessert (i didn't even do it on valentine's day, poor him). so i searched for something that he would definitely like, a chocolate mousse. he's been asking me to make this since a long-long time ago, i don't know why i finally just made it two days ago.. hehe.

kimbap (korean style sushi)

tee-hee, my exams have all done! and today i made Kimbap (Korean Style Sushi) and i guess i'll talk a little longer today..

before the exams i had some moments to watch Korean mini series called My Fair Lady and i don't know why but all Korean movies can make me crave for the food they're eating or showing on the show. i browsed quite a lot about korean food lately, starting from teobokki, beebimbap, bulgogi, etc etc, and so on and so forth.. haha. hey it's really nice to see them plus they're actually simple.. i am interested in making teobokki, beebimbap, bulgogi, but ended up on this kimbap since it was the simplest one.

making this kimbap is not hard, just prepare wide nori sheets, crabstick, chikuwa, or whatever ingredients available in your house, thinly sliced cucumber and carrots, one thing left: egg. the recipe itself i got from Korean-Cuisine, there are more than lots of korean food to look at. i modified this recipe a little, bf told me so, as the result of that i add some black pepper soft-shell crab and cashew (those were available in my house's dining table), can you guess which one is the black pepper, cashew, crabstick, chikuwa, or even the mix up? hehe. for the recipe and how to make them i simply just follow the original recipe. please take a look at it.. :)

i am really satisfied with this kimbap. what i quite regret was that daddy are going out of town and took our dslr with him, so i was left with little sony dsc which was pretty cool though (it has gourmet mode, by the way). i used it to take pictures of kimbap today, is it better or no? i know that i'm still lacking my food photography skill, but i really wish i could be better everytime i take another new pictures. hehe.

well, i guess enough for the talk today.. see you later readers! thanks for reading..

Good Day! :D

  

cinnamon rolls

yayy! finally finally.. i can proudly present you my cinnamon rolls! :)
look at this picture below, the top's color is more yellowish than the other pictures. you know why? i bake them in the oven for about 15 minutes, unfortunately the top hasn't browned yet. i'm afraid of the bottom scorching just like before so i took them out, took this picture below and then i put them in the oven again and broil them for about 2 minutes.

this time, i cut them wider than my second before and i just bought one new package of dry active yeast! i thought my last mistakes were because of my yeast and the cutting so i recreate them again today. and yes, it turns out well.

for today's cinnamon roll i made them for 2 servings instead of 1 for i think if i want to cut them wide then i have to prepare more dough. i still couldn't make the icing though, but even without the icing these cinnamon rolls are already so delicious. i bake them in a muffin tin and some in a springform pan, just like bakerella and pioneer woman did. they're as cute as roses aren't they?

well, okay guys.. i have to go soon, i have my exams waiting for me tomorrow and i've got to study..
thanks for reading!