>Dah lama orang mintak recipe, baru sekarang berkesempatan (well, baru ada mood actually :-)) nak letak recipes. So, here they are:-

1. Chocolate truffles

– 1 cwn currants (it’s a bit like sultanas but darker and smaller in size)

– 2 tsp kulit oren, very finely grated

– 1/4 cwn fresh orange juice

– 300g butter kek atau coklat kek yang telah di ‘crumb’ dlm food processor

– 125g cooking chocolate/choc chips/choc melts -melted

Method

– Masukkan currants dlm tapisan dan curahkan boiling water through them. Process ni utk ‘plump up’ the currants so they become juicier. Drain them thoroughly and masukkan kedalam mangkuk.

-Then add the grated orange rind and the juice ke dalam mangkuk yang berisi currants tadi.

– In another bowl, tuangkan melted chocolate ke atas cake crumb dan gaul sebati.

– Then add them ke dalam mangkuk berisi campurant currants tadi dan mix them really well. Jika kek yg digunakan a bit dry, you might need to add extra orange juice sehingga adunan itu boleh dikepal dan tak berderai.

– Jika nak buat bentuk bulat2 and roll them in choc rice pun boleh. Kalau nak roll them in cocoa powder pun boleh, icing sugar pun boleh. Pastu bolehlah masukkan ke dalam small paper cases and simpan dlm fridge jika nak tahan lama. Kalau malas nak roll them kecik2, just put them in a small baking tin, and cut them into squares like I did.

2. Potato and onion tart

– 1 sheet ready-rolled shortcrust pastry, thawed

– 1 tbsp olive oil

– 1-2 biji bawang besar (brown onions), thinly sliced

– 2 teaspoon brown sugar

– 1 tsp malt vinegar ( klu takde, tak payah letak)

– 3 small potatoes, thinly sliced

– 1 teaspoon fresh rosemary leaves, chopped

– salt and black pepper to taste

– 1/4 cup (20g) finely grated parmesan

– 3 large eggs, lightly beaten

– 1/2 cup (125mls) cream

Method

– Grease a 20 cm diameter removable base tart pans with butter or oil spray and line with the pastry. Trim off excess pastry and tempekkan kat mana2 yang tak sekata. Put the pan in the fridge for about 15 mins.

-Heat the olive oil in a non-stick frying pan over medium heat. Add the sliced onion and cook for 15 minutes until layu but not brown. Add the brown sugar, malt vinegar and potatoes and cook for a further 15 minutes until the mixture is browning and the potatoes cooked. I normally put the lid on the frying pan at this time sbb nak bagi the potatoes to cook quicker. But kacau lah a few times just to make sure the potatoes tak melekat kat pan. Bila dah masak, masukkan rosemary, salt and pepper and set aside to cool slightly.

-Panaskan oven to 180°C. In a bowl, masukkan grated parmesan, egg and cream and whisk until all combined.

-Keluarkan chilled tart case from the fridge and put the onion mixture into it, then pour the egg mixture over the onion mixture and make sure all is covered. Bake for 20-30 minutes or until set and golden on top. Serve warm or at room temperature.


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