Tiramisu

TIRAMISU
Recipe by Fatmah Bahalwan

Bahan:
250 gr keju mascarphone
300 ml whipped cream
100 gr gula bubuk
½ sdt esence vanilli

4 btr kuning telur
50 gr gula kastor

Bahan lain:
2 sdm kopi instant, cairkan dengan
150 ml air hangat
1 sdm gula pasir
150 ml kahlua / rhum (bila suka)
20 bh lady finger atau sponge cake coklat 3 lembar ukuran 22x22x3cm

Garnish:
Whipped cream dan coklat bubuk secukupnya

Cara membuat:

1. Kocok keju mascarphone, sisihkan. 
2. Kocok whipped krim dan gula bubuk hingga kental dan kaku. Sisihkan dalam kulkas agar tidak meleleh. 
3. Kocok kuning telur, gula kastor, dan vanilli hingga kental, lalu lanjutkan mengocok di atas air mendidih (kocok tim) hingga telur hangat. Angkat, teruskan mengocok hingga telur kembali dingin. Matikan mikser.
4. Keluarkan whipped cream dari dalam kulkas. Masukkan keju mascarphone yg sudah dikocok, aduk rata (atau kocok dengan mixer speed 1), tuangkan pula kocokan kuning telur, aduk hingga rata benar. 
5. Ditempat lain, campur gula, air kopi, dan rhum (optional), aduk rata, sisihkan.

Penyelesaian :

1. Siapkan loyang bongkar pasang atau gelas saji, susun lady finger (ato cake coklat sesuai selera) di bagian dasar hingga rata, perciki dengan cairan kopi hingga lembab. Tuangkan adonan mascarphone, ratakan. 
2. Susun lagi lady finger, seperti paling bawah tuang lagi dengan adonan mascarphone. 
3. Buat dua atau tiga susun paling atas, hias dengan whipped krim, lalu ayakkan coklat bubuk. 
4. Bekukan dalam kulkas selama 4 jam

Carrot Cake

[16:04, 08/10/2020] Ovie: OR THE CAKE:

¾  cup/180 milliliters neutral oil or mild olive oil, plus more for greasing the pan

1  cup/225 grams packed light brown sugar

2  large eggs

1  teaspoon ground cinnamon

½  teaspoon ground cardamom

1  teaspoon kosher salt

1 ¾  cups/225 grams all-purpose flour

2  teaspoons baking powder

½  teaspoon baking soda

1 ½  packed cups peeled and grated carrots (about 6 ounces/165 grams, from 3 medium carrots)

FOR THE GLAZE:

1  lemon

1  cup/100 grams confectioners’ sugar

1  tablespoon finely grated carrot (optional)

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Ingredient Substitution Guide

PREPARATION

Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.

Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.

Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.

Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.

Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.

When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners’ sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

Source: NYT Cooking

LisBon chocolate cake

INGREDIENTS

FOR THE CAKE:

• ½ cup/115 grams unsalted butter (1 stick), cut into chunks, plus more for greasing the pan
• ⅓ cup/30 grams unsweetened cocoa powder
• 1 ½ tablespoons cornstarch
• ¼ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 5 ounces/140 grams semisweet or bittersweet chocolate, coarsely chopped
• ½ cup/100 grams granulated sugar
• 3 large eggs, chilled

FOR THE GANACHE:

• 1 ¾ cups/420 milliliters heavy cream
• 6 ounces/170 grams semisweet or bittersweet chocolate, finely chopped

FOR THE TOPPING:

• 3 tablespoons unsweetened cocoa powder
  

PREPARATION

1. Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.
2. Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.
3. Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter the semisweet or bittersweet chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.
4. Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.
5. Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.
6. Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan. (The mousse layer is too soft to stand on its own until it's chilled. It needs the support of the pan sides.)
7. Whip the remaining 1/2 cup cream until it holds medium peaks.
8. Using a whisk, gently beat the ganache until it’s soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.
9. To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.
10. source : New York Times Cooking

Cruffin with Cinammon

Source: Foodim

Makes 8 ⁠
5g fast action yeast ⁠
160g scalded and tepid milk ⁠
300g white bread flour ⁠
30g caster sugar ⁠
6g salt ⁠
25g butter ⁠
150g soft salted butter ⁠
100g caster sugar ⁠
Cinnamon ⁠
⁠
Mix the yeast with the milk, until the yeast is dispersed, set aside. ⁠
Place the flour in a bowl add the salt and sugar then rub in the butter. ⁠
Pour in the yeasty liquid, bring the dough together, briefly and lightly knead until just smooth. ⁠
Cover and leave to rest until doubled in size. ⁠
Once doubled in size, cut the dough in half. ⁠
On a lightly floured surface, roll each piece into a thin and long rectangle. ⁠
Brush each rectangle with a generous layer of softened butter, divide the dough in half, you should now have 4 pieces. Scatter the dough with cinnamon and caster sugar, starting from the bottom roll the dough up into a sausage shape. ⁠
Cut each piece of rolled dough lengthwise, you should now have 8 pieces. ⁠
Take one half and roll it into a spiral, with the cut-edge up. ⁠
Place into a well-greased non-stick muffin tin. ⁠
Repeat with the rest of the dough. ⁠
Cover the cruffins in cling film and leave to rise for around 1 hour. ⁠
Preheat the oven to 180°C fan, bake for +\- 25 minute until golden, turning the tray if needed. ⁠
Leave to cool for around 10 minutes, remove from the pan and place onto a cooling rack. ⁠
⁠
Dust with cinnamon icing sugar, drizzle with glace icing and top with chopped nuts or brush with warm apricot jam and sprinkle with nibbed sugar to make them shiny.⁠

Copyright © 2020 Ovie Ober-Marbun

Brownies

Soooo...  I got a new bike last month. It's part of my "try to be healthy" resolution for 2017. The last time I rode the bike was 9 years ago. I bought a new bike then the week after i found myself pregnant, so I put my bike in the shed with the thought that I will use it to loose some weight after giving birth. Well, the rest is history... I forgot why I didn't ride the bike anymore, I guess mostly because I still remember how my bottom hurted after that ride.

Now the story is different, the weighing scale is already screaming everytime I try to jump on it. Last year I lost about 10 kilos because I do exercise religiously about an hour everyday and watched my food. But since I went back to work last July, slowly but sure I added everything back 😓😢. I do really want to be healthy and live forever so I can see my daughters grow 😍. 

To maximise the use of my expensive bike (not that my bike is expensive, but since it's my 2nd bike and  if I didn't use it then my hubby will put that with the same group of my once in the blue moon shoes and call it an expensive hobby. How come the shoes are expensive? They last forever if you hardly use them and take good care of them!) I decided to ride the bike to buy the groceries. It's not much that I want to buy only eggs, fillet steak, and onions.  

Oh gosh, it's really hard work. 2 weeks ago I cycled on the very flat track so I was flying with my bike (and of course I had a sore bottom after that).  This time it was up and down the hills eventhough the distance perhaps less than the last time. I was  dying when it was uphill and then I remembered how I always roll my eyes to see the cyclist going uphill in front of me and I should wait patiently behind them inside my car. I was lucky that I can pedalling to keep on moving, so you can imagine how happy I was when it went downhill and I am so close to just put my hands up in the sky and yelling "woooohoooo" just like I won the jackpot (if I only would be confident enough to cycle handsfree 😱). 

On the way home, I really really enjoyed the downhill part and forgot that I had bought eggs! So yeah, i broke 3 of the eggs and cracked some others. Should practice more or bring some pillow when I buy some eggs. Since I don't want to waste the cracked eggs, I decided to make these brownies. 

So yeah, if I was lucky maybe I still lost some calories because of my cycling 😅.

The recipe is taken from Sally Baking Addiction page, since I trust her recipes. 


Ingredients:

• 115gr  salted butter
• 220gr cooking chocolate
• 100gr granulated sugar
• 100gr light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 80 gr plain flour
• 15 gr  unsweetened cocoa powder
• 100gr semi-sweet chocolate chips
• 100gr chopped nuts (almond,pecan, walnuts)

• 
  

Directions:

• Put the chocolate and butter in a bowl and put the bowl in the medium saucepan on medium heat. Stirring the mixture constantly and when the bowl is hot remove it and keep on stiring until everything is melted. Allow the mixture to cool.

• Adjust the oven rack to the lower third position and preheat oven to 160C degrees. Line the bottom and sides of a 9x9 inch square baking pan with baking paper. Set aside.

• Whisk the granulated and brown sugars into the cooled chocolate mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips and nuts if you use it.

• Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.

• Allow the brownies to cool completely in the pan set on a wire rack and cut into squares with a very sharp knife and clean it after each cut to creates a neat square.

Copyright © 2017 Ovie Ober_Marbun
Source: Chewy Fudgy Homemade Brownies.

Beef Wellington

Christmas is always a big day in my family, my Mom will prep all the foods and stuffs for the open house to ensure the guests are well feed and enjoy the warmth of Marbun's family...  Well, I bet they will feel warm because my Dad (Papi) won't hesitate to serve all those expensive liquors for his guests while us just wonder if Papi will let us have a taste of alcohol.

Since I have my own family, we always serve Beef Wellington for Christmas dinner and somehow this food only came once a year from my oven. Let's just keep it like this so it will stay special for us :P (or actually to keep my laziness at the right level). This year around we serve the Beef Wellington with mashed potatoes, roasted carrots and kale and also the onion and wine sauce. 

I prep the Beef Wellington a day in advance so it won't be too hectic on Christmas day since K and M will always have special requests on the last minutes for their christmas dinner. We can't get a nice big Angus Fillet this time, so I decided to make it as individual Beef Wellington instead, causing I let it cooked a little bit too long for the beef.

There is a lot of recipe on the internet, but my favourite is from Gordon Ramsay. The ingredients is not too complicated and as long as you follow the instruction religiously, it won't fail.. errr, except about your cooking time for the beef :P

Ingredients:

Beef fillet of around 1kg

• 3 tbsp olive oil

• 250g chestnut mushroom, include some wild ones if you like (I use almost 400gr)

• 50g butter

• 1 large sprig fresh thyme

• 100ml dry white wine

• 12 slices prosciutto (1 used about 16 sliced ham)

• 500g puff pastry, thawed if frozen

• 2 egg yolk beaten with 1 tsp water

Method:

1.     Consider the size and weight of your steak before calculating the cooking time; eating the well done steak when you want a medium rare one is painful!!! Season the fillet with salt and pepper, and gently press it into the meat with your fingers.

2.     Get the grill pan nice and hot, then add a tbsp of olive oil. When the oil is heat up, put the fillet on the centre of the pan. Only flip the steak once during the cooking.  For medium steak as an end result, cook for 3 minutes for first side and then 2 minutes for the rest of the side.  When the beef is cooked to your liking, remove from the pan to cool, then chill in the fridge for about 20 mins.

3.     While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.

4.     Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and drink the rest of the bottle as you are cooking and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.

5.     Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.

6.     Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.

7.     Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – usually it took 20 minutes for medium steak when i use about 700gr fillet steak. This time as i wrap the steak individually, each steak is 200gr and 20 minutes give me a medium-well done steak, still juicy but I want that pinky meat :(

Modified from BBC Goodfood

© 2015 Ovie Ober-Marbun