coconut milk pannacotta with mango jelly

hey there! i made coconut milk pannacotta with mango jelly last week. it turns out great, i love it. the tropical combo between coconut milk and mango never fail to freshen up the day. i have tons of things i wanted to make now but i just still couldn't find the right time to actually make it. i hope this week i could make at least two of them.

wow, turns out i'm so happy to see these photos of the pannacotta, the colors are so cheerful and brighten up my day. this is very good because i wasn't feeling that shiny today, i don't know why, but maybe i'm just a little exhausted over yesterday's work out. i'm starting a healthy life by this month, which means i'll be doing some sports and work my body. hopefully i could be very consistent about it.   because i couldn't just stay in the kitchen baking and making a lot of sweets, eating it, and not having any sports. it's like drowning my self into the sea of diabetes. lol. so this is also a precaution and message for all of you my favorite readers, who have a very sweet tooth like me yet doesn't like doing sports, we really should do some exercise for our body! for the sake of our health.

well, now let's talk about the pannacotta.. pannacotta has becoming so famous lately. it's like everywhere i go to cafe or patisserie they must have some variations of pannacotta. the amount of people entering my blog with keywords 'pannacotta' is also seriously so much. i couldn't blame anyone for this, since pannacotta is like the best dessert in my world. i've made the original one, then the yoghurt one, and this is the coconut milk version. i wonder what will i modify again next. any idea? i want to make the matcha version of this. still don't know when though. lol. so anyway, for you pannacotta lovers, savor this!

a late torta pasqualina

i know that it maybe late, completely late for sure.. but i just couldn't keep this post not being published. actually, this was KBB's challenge last month, we had to do a savory baking. indeed, some of us were going to celebrate easter earlier this month, so we were all dared to make this (rumor has it) traditional italian easter tart.

however, i wasn't really positive about how this tart might taste like. what i did thought was that it would taste a little weird on my tongue.. guess why?! because here in Indonesia, we rarely eat spinach with cheese. but seeing all the history i've made with foods i've been eating all my life, i never had any problem with italian food. oh, sorry, i had.. :) it was salad with arugula and rare meat. i would never eat that again. but this Torta Pasqualina, i was also curious about how it would taste. turns out, all my anticipation on whether i will like it or not must change into an anticipation of how many inches my waistline would increase after eating it. i love it! perhaps because of it, i will be making spinach quiche quite often in my kitchy.

but i know, some of you might just be as curious as me when i was first hearing its name. what is torta pasqualina? torta pasqualina is so sexy to say, torrrrta pasqualina. i always always always love hearing spanish and italian language. i wish i had some chances to learn those languages soon. okay, back to torta pasqualina, it is some sort of tart, made from 7 layers of phyllo pastry in the bottom, then a thick layer of spinach - eggs - spices - and milk mixture, then a heaven of cheesy layer, and closed with another 7 layers of phyllo. not forgetting to mention the 10 special whole eggs pour into the cheesy layer just as it is. as the tart baked, the eggs would become hard boiled eggs. LOVE IT!

KBB#26: panettone

hello everyone, it feels great to be back from my unofficial hiatus last month. let's start this month with last month's KBB challenge. we were expected to make a traditional italian christmas bread. yay! panettone! feel so satisfied making this bread. it is surprisingly good for my taste because usually i didn't like fruit cake or raisin bread but this one is an exception.

at first, i really wanted to excuse my self from joining this panettone challenge. but deep inside my heart i still wanted to make it so much. so until the day before the last day (yeah it sounds confusing..) of November, i decided to make this beautiful panettone by skipping my Wednesday class. hahaha. i did it for the sake of panettone! i made it half a day and i wouldn't be able to do it if i didn't skip class. i hope nobody would punish me for this ;)

fortunately, the result is soo great.. that is why i feel so satisfied with it, at least my sacrifice for skipping class was worth it. i heard some of other's panettone didn't rise in the oven or even when it was being proofed because this bread is not the usual kind of white bread, this is called the rich bread dough which contains so many fat in it. let me share my experience below.. promise you that today i will give you more details on the directions. i didn't think my bread would rise as well when i proofed it, but suddenly when i baked them, they were like poof rising to the top and cracked on the center. they were so beautiful i can't even believe my self made it. so, any of you tempted to make it, let's wait no more and read the recipe below.. :D

vanilla yoghurt pannacotta with orange jelly

it's the first day of February. what's your february wish, dear readers?

today, still with the Junior Masterchef fever, i made another pannacotta! yayyy! i'm so happy to sink my self in my favorite desserts lately, last one is creme brulee and this time is pannacotta. this time, pannacotta with a twist. not the original one, but using cream and yoghurt. i got this recipe from Junior Masterchef website. if you look closer to the pictures, you'll see a little black dots in the cream, that's vanilla seeds and it's a magical ingredient.

my passion to make this pannacotta came when i watched the Junior Masterclass episode where chef Poh Ling Yeow demonstrate how to make her vanilla yoghurt pannacotta with raspberry jelly. suddenly i craved, suddenly i became crazily curious to make a yoghurt pannacotta. the next day, i automatically ran into my favorite supermarket and try to find some raspberries but none was available that time. do i feel bad? no, a hundred percent no. i've made raspberry pannacotta before and i will bore you all if i make it again, right?! so i decided to use whatever fruits that come up to my mind. my father just bought lots of mandarin orange and i realized how oranges can also be refreshing and yet wonderful to go with pannacotta.

so i peel some oranges, about 4, more or less. i removed all the skin and only use the pulp, i tried to keep their shape but i couldn't. naughty hands. if the original recipe from Chef Poh Ling Yeow call for a raspberry water infusion, i used orange juice from another 2 oranges. however, i think juice from 2 oranges isn't enough to make the jelly rich in orange flavor. next time i would substitute all the water with orange juice. if you want to execute this recipe, do substitute all the water with orange juice, okay? anyway, if i prefer a plain vanilla creme brulee, for pannacotta i would prefer the vanilla-yoghurt one. it is more refreshing and rich in flavor, me love it so much.

KBB#19: Pizza

this month KBB is having its third birthday! hip hip hurray! :)

Happy Birthday, KBB! may you always enlighten all the Indonesian bakers anywhere we are. live long! well it can be say that i'm a newbie in KBB, but this club makes me feel comfortable and i always love doing every challenges that i have given. this month, we were asked to celebrate KBB's birthday by doing any recipe from all of the challenges so far. i definitely chose a challenge that has already exist before i joined KBB. it was so hard to choose one of all those tempting recipes and i have to think twice or maybe more to decide one. finally, i chose Pizza. why? because in my house, we all love pizza especially with our own selection of toppings. haha. 

making pizza doesn't create a lot of mess but it does take some of your time. first, you have to make the pizza sauce (you can cheat on this one, though. use a store-bought one, however i prefer using the homemade and made it a day in advance). second, you have to make the dough from yeast which leads to a proofing time. third, assembling all those veggies and meat on top of it (but this is the most fun part!). since i was little, i have always been loving to see people making pizza. i love the way they toss the dough up to the air and catch it again, then they put much sauce on top of the dough, place the toppings artfully, and in the end they put it in the rustic oven. they look so skillful! however, i wasn't doing all of the process like them, i just did it all amateurishly. haha.

don't be intimidated with all the processes, do it happily and you'll get an exciting result too. i was so thrilled with the result and directly put this recipe in my favorite recipes' list. thanks to KBB who finally encourage me to make pizza and giving such a wonderful recipe for the dough. it's really a super tasty recipe. for the sauce, i got it from my Italian food cookbook and for the toppings, just choose whatever you'd love to be on your pizza. i used pepperoni, canned champignon mushroom, mozzarella cheese, sausages, and garnish them with freshly grind pepper and dry oregano. you can add more vegetables to it, i didn't put much because my little brother is so picky with veggies.

arancini ai funghi

yihii.. another MasBar task done! this is my second time joining masbar event, this time i really want to commit on masbar. this month's theme is 'rice'. as i am living in a country where most of the people eat rice everyday, i should make this easy. but in the fact, it's not easy for me. i've been planning on making this recipe on last Thursday, but there's always something missing from the ingredients. then i decide to make them today. today, i also have to make a quick run to the nearest supermarket to buy mushrooms. it's all because i woke up late and the mushrooms in the traditional market have already sold.

  

the recipe itself, is not that complicated to make. quite simple except in the balling part, part when we have to shape the rice batter into cylindrical shapes. it's worth the effort, though. okay, without further ado, i'll give you the recipe..

vegetable cream soup

i've decided to join another food group recently.. called 'Masak Bareng', this is my first entry for their monthly event. this month's theme is soup and i actually want to try zuppa soup for my post, but i couldn't find any frozen puff pastry nearby so i cancelled using the pastry on top of the soup. let them be plain. my sister likes this soup so much, she even asked me to cook it again soon. haha. well, i have to think twice about it since i'm not a huge fan of soup. 

i used zuppa soup recipe that i have in one of my cookbook. i modified them a little bit. this is quite simple just like other soup. honestly, i don't love cooking as much as i love baking, but i still like it cause either cooking or baking occupy me in the kitchen and i like love being in the kitchen. despite that fact, i want to master both of them, so i guess i will continue to post frequently for 'Masak Bareng' event. hope i can make it..