KBB# 30 Rosemary Cheese Spritz Cookies

Lega sekali akhirnya bisa menyelesaikan tantangan KBB kali ini setelah ijin untuk tantangan sebelumnya.

Cookies yang menjadi tantangan kali ini sangat mudah pembuatannya. Dan rasanya enakkk sekali.. Waktu dipanggang saja harumnya sudah memenuhi rumah. Aku suka sekali perpaduan wangi rosemary, butter dan kejunya. Walaupun tidak bisa makan keju tp untuk kali ini aku niat mencoba rasa cookies ini dannn ternyata bikin ketagihan.

Proses pembuatan mengharuskan memakai cookie press tapi ternyata pas mau dipakai cookie press ku rusak... jadi akhirnya aku menggunakan spuit.

Berikut adalah resepnya plus sedikit modifikasi yang aku lakukan

Rosemary-Cheese Spritz Cookies

(Food Network Kitchens)

Ingredients

1 cup (2 sticks) unsalted butter              

1 teaspoon finely grated lemon zest

1 large egg yolk                                                

6 tablespoons heavy cream

1 3/4 cups all-purpose flour                              

3/4 cup finely grated Pecorino cheese (ganti dengan Keju Edam)

1/2 cup finely grated Parmesan cheese  

1 tablespoon sugar

2 teaspoons minced fresh rosemary leaves         

1 teaspoons fine salt (diskip karena memakai keju edam)

Pinch freshly ground nutmeg     

Special Equipment: Cookie Press (menggunakan spuit)

Directions

Bring all ingredients to room temperature.

Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.

Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.

Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.

Preheat oven to 325 degrees F.

Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.

Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie.

Till We Meet Again

Honey Castella

It's been quite sometimes since I was curious about this cake. And I was even more intrigue when my cousin who doesn't like cake took a course in making this cake. Hmmm this must be something good.

So I started to look for recipes that I could try, then I found out that many bloggers are also caught in this Castella's bug ^_^. When I saw Zoe from bakeforhappykids posted the Castella (I really admire her beautiful blog), I promised myself that I will try on the recipe.

And The Castella is just like everyone said a flavorfull and soft cake. I love it and have been baking it a few times.Mine is not a perfect one, but I'll practice more to make it right
Here's the recipe..try it you'll love it

Honey Castella
(Bee Ren - rotinrice Modified by Zoe - bakeforhappykids)

Ingredients
3 egg whites at room temperature
3 egg yolks at room temperature
50 g sugar
75 g bread flour, sifted
40 g honey diluted with 1 1/2 tbsp hot water

Method
Line a 10 cm x 22 cm loaf pan with aluminum foil followed by parchment paper. Preheat oven to 165°C
Beat egg whites in mixing bowl at high speed until slightly foamy. Add sugar in 3 batches until soft peaks form.
Add yolks one at a time at low speed until well combined. Add sifted bread flour and beat until just combined. Pour in honey mixture and continue to beat for 1 min.
Pour batter through a sieve into cake pan. Tap pan lightly to remove air bubbles. Smoothen the top of batter to remove any remaining bubbles.
Bake in preheated oven for 45 min or until top is evenly browned. Toothpick inserted into cake should come out clean. Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.
When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. Wrap with plastic wrap and leave overnight at fridge to preserve moisture in the cake and for flavor to develop.
To serve, cut off edges on three sides except the browned top with a very sharp knife. Cut into thick slices using a sawing motion and serve with a cup of tea.

Till We Meet Again

KBB#28 Torta Pasqualina (Savoury Bake)

Torta Pasqualina literally means 'Easter cake' in Italian. It's a typical Easter dish from Piemonte and Liguria.
The dough is a layered dough, a bit like 'fillo dough', but thicker.
It's called 'pasta matta' (i.e. crazy dough) As this dish comes from Liguria it contains a local cheese called Prescinseua which can only be found in Liguria. It is very creamy, soft and slightly acidulated.
It’s unlikely you will find Prescinseau so a very soft ricotta can or a regular ricotta with the addition of a little milk will do.

Here's the recipe

Torta Pasqualina
Source: Old Time Cooking Recipes

Ingredients:
DOUGH:
600 g (1 lb 5 oz) white flour
6 Tbs olive oil
a pinch of salt

FILLING:
1 kg (2 lb) Swiss chard (silver beet) or spinach
400 g (0.9 lb) cottage cheese/ricotta cheese
100 g (3.5 oz) parmesan
10 eggs
2 teaspoons marjoram, chopped
2 teaspoons parsley, chopped
garlic, minced (optional)
olive oil
salt, pepper

Preparation:
1. DOUGH:
-Combine flour, oil, a pinch of salt and enough cold water to make a
medium soft dough.
-Knead well for 10 minutes or until the dough becomes elastic.
-Divide the dough into 14 balls.
-Cover with cloth and let stand for about 1 hour.

2. FILLING:
-Clean, wash and dry the Swiss chard.
-Place in a saucepan with little boiling water and cook at high heat
until wilted.
-Cool, then squeeze out excess liquid and chop finely.
-Add 50 g (1.7 oz) parmesan cheese, marjoram, parsley, garlic and 2
eggs. Season with salt and pepper.

3. Oil a round shallow oven dish, 9 inches (22 cm) in diameter.
4. Flatten each piece of dough, one at a time, making each a very thin disk, larger than the baking pan you are going to use.
5. Lay the pastry on the oven dish, allowing it to flow over the edges. Oil it lightly.
6. Place another disk over it and repeat until you have used 7 disks.
7. Spread the Swiss chard stuffing over the dough, and then spread the cottage cheese over the greens level with a knife.
8. Make 8 small cavities. Pour a raw egg into each cavity and sprinkle each with salt, pepper and remaining parmesan cheese.
9. Cover the whole lot with the same number of pastry sheets, each brushed with oil.
10. Pinch the borders and trim the excess dough, prick the top of the pie in a few places and then brush with oil.
11. Bake for 1 hour in 190 C (375 F) oven. Allow to rest before removing from the cake tin

the ingredients and process of making

The Torta Pasqualina

As you can see I forgot to prick the top of the Torta.. This is the result of doing things in a hurry

Till We Meet Again

KBB#27 Fortune Cookies

Tantangan kali ini sebenarnya mudahhh sekali pengerjaannya..(kalau tidak melihat jari2x yg melepuh he..he.) Tetapi karena datangnya bebarengan dengan persiapan dan perayaan Imlek jadinya baru setor pas sudah super mepet... (Sorry Bu Hosts..aku jangan dikutuk jadi tambah gemuk ya..;-p)

Yang paling enjoy Fortune Cookies ini adalah bocah-bocah di rumah... mereka sibuk memecah Fortune Cokiesnya dan membaca isi "ramalannya" ("Ramalannya aku ambil dari Motivational Quotes he..he..he..)

Resep dan Proses pembuatannya seperti di bawah ini ya...dengan bahasa aslinya untuk menghindari lost in translation

Fortune Cookie

Source: http://chinesefood.about.com

Fortune cookies can be tricky to make - it's important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it's better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies. This fortune cookie recipe makes about 10 cookies.

Ingredients:
2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Preparation:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).
7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies

Not sure apakah hasil akhirnya sudah benar...tapi memang ada beberapa yang crack.
Atas permintaan bocah-bocah akhirnya sisa adonann aku buat tuilles dengan almond..

Semoga Fortune Cookies ini membawa Keberuntungan kepada semua KBBers
Untuk KBBers yang merayakan aku mengucapkan :

"Gong Xi Xin Nien...Gong Xi Fa Chai...Shen Thi Cien Khang"

(Happy New Year... Happy Prosperous Year... May u be healthy always)

Till We Meet Again