sebenernya saya judul blog itu cuma curhatan saya yang tadi g solat subuh karena saya tidur terlalu kaya kebo. Saya tidur tadi malem sekitar jam 11, saya bangun jam 8 kuranglah. Saya sebenernya ‘g sengaja’ bangun karena ada sms dari temen saya. Ya.  Sms. Setelah saya liat hp saya ternyata ada tulisan (4) new messages. Ko bisa ngga kedengeran ya ? padahal message alertnya Paranoid – Jonas Brother yang kenceng bgt suaranya. Hmm, ternyata saya memang kebo.

Setelah bangun, saya stay di kasur selama kurang lebih 25 menit. Kenapa ? karena nyawa saya belum terkumpul a.k.a masih males buat bangun soalnya bed cover kasur saya baru di ganti hahahahaha.

Abis beresin tempat tidur, saya langsung mandi, menyambar handuk, menuju kamar mandi.

Udah mandi, kamar udah bersih, sisanya tinggal sarapan. Sewaktu saya menghampiri meja makan, saya hanya menemukan roti, mentega, dan mezes. lalu saya buat roti isi. Sambil makan saya twitting, dan ternyata saya udah ketinggalan beberapa topik, ckckck, jaman memang harus cepat kalo g ketinggalan jaman. Karena bukan jamannya ketinggalan jaman, hehe.

Karena saya khawatir bosan saya akhirnya memutuskan untuk browsing, buka twitter, buka fb, ol ym, dll. Tentunya d komputer, ngga mungkin d hp butut. Ya . Hp butut. Ngomong2 soal Hp, saya ingin mempunyai hp baru tapi berhubung keuangan saya menipis sampai di dompet tinggal 12 ribu, saya hanya berangan-angan. Saya ingin Samsung Corby, Saya ingin LG GW 300, ingin blackbary storm, huaaaaaaaa. hahahha saya banyak maunya.

Eh kemaren saya liat2 www.crocs.com, dan saya melihat model baru crocs, komentar saya biasa aja sih. Tapi ada yg saya sukai yaitu Crocs santa cruz, bentuknya keren lo. Tapi karena keuangan saya menipis saya hanya bisa beli crocs cayman, crocs beach, crocs disney edition.

Udah dulu ah, cape. Ntar klo saya posting macem2 takut kena UU ITE. Ntar nasib saya sama kaya Luna Maya dan Prita Mulyasari. Tapi ntar ada koin keadilan buat andas ga ya?

Last week, everything came together to make it a perfect day to make Methi theplas. An unusually cold evening, an empty stomach, and fresh bunches of methi at the local grocery store. Methi thepla is one of my favorite gujarati dishes. Whenever I see fresh methi, I think of methi theplas and methi theplas take me back to immaculate gujarati kitchens with shiny stainless steel containers, round clay pots filled with water, and of course the famous roti and pickles dabba. When the theplas are being made, they fill the kitchen with an aroma that will whet anyone’s appetite. Left over theplas become a great breakfast item the next day. I always  look forward to having them with my morning tea.

This recipe is  blogged especially for my south indian friend Shanta who loves these theplas and had been asking me for the recipe.

2 cups wheat flour
1 table spoon besan (optional)
1 bunch fresh methi/fenugreek leaves  finely chopped (approx. 2 cups)
7-8 small green chilies cut finely (use less if you prefer mild rotis)
4 table spoon oil
1/2 tea spoon turmeric
1/2 tea spoon red chili powder (use less if you prefer mild rotis)
1 table spoon sesame seeds
3/4 tea spoon sugar
1 tea spoon salt
1/4 tea spoon hing/asafoetida (optional)
1 cup water

Method:

Mix wheat flour, besan and salt.
Add oil and mix well into the flours.
Mix in the rest of the ingredients except water
Now sprinkle about 3/4 cup of water all over the flour and knead into a smooth dough. If you are very comfortable with rolling rotis, you can add 1/4 more cup of water and knead it again. Keep the dough aside for about 1/2 hour.

When ready to make the theplas, take a golf-ball size dough and roll into a thin roti. You will need some extra wheat flour on the side to sprinkle on the rotis to roll them and to keep them from sticking to the surface. (Seasoned Indian cooks, please don’t get offended at this. This tip is only for the sweet and innocent beginners!)
Heat the roti on a medium hot tava for about 15-20 seconds. Smear 1/4 tea spoon of oil on roti and flip it. Smear oil again on the other side of the roti and keep on the tava until brown dots appear all over the roti. (another 15-20 seconds or so)

Note: Keep the tava reasonably hot while making rotis. Typically these rotis are not kept for more than a minute on the tava.

This recipe makes about 24 theplas and will stay fresh for at last 2-3 days on counter.

A Simple Gujarati menu Suggestion:
Methi Thepla
Cabbage or eggplant curry
Gujarati Kadhi
Rice
Papad
Sweet pickle

Radix Bakery House HPA yang terletak bersebelahan dengan Restoran Radix Oriental Cuisine (ROC) memulakan perniagaannya pada 5 Ogos 2009 yang lalu selepas dirasmikan oleh Tuan Haji Ismail Haji Ahmad. Radix Bakery House ini menggunakan produk-produk HPA seperti olive oil, madu, kismis, kopi radix, koko radix, jem nenas, jem roselle dalam pembuatan kek dan roti yg dijamin HALAL.

Di samping itu juga produk-produk Radix Bakery House ini mempunyai keunikan tersendiri kerana mengandungi herba-herba HPA. Di antara produk-produknya ialah cup cake, muffin, aising cake, pizza,cream puff, roti, butter cake, biskut dan lain-lain.

Di antara sebab-sebab yang membuatkan HPA mahu menubuhkan kedai keknya sendiri adalah kerana menyahut seruan daripada JAKIM dan PPIM yang mengatakan bahawa lebih daripada 80% kek yang dijual di pasaran pada hari ini menggunakan berus yang mengandungi bahan haram

Penggunaan jeli dan gelatin serta keju yang berleluasa dalam pembuatan kek ini juga antara faktor usaha dari HPA ini. Alhamdullillah, keju yg digunakan dalam produk Radix Bakery House ini adalah diperbuat daripada minyak kelapa sawit seperti yg dimaklumkan oleh Tuan Haji semasa perasmian berlangsung.

Penggunaan mentega dan pewarna juga membimbangkan kita. Tetapi HPA tetap mencuba mencari altenatif lain yang dapat menggantikan bahan ini. Malah ada juga kek yang mengandungi sedikit alkohol untukk membuatkan kek tersebut jadi gebu dan besar. Semua masalah ini Insyaallah, HPA berusaha untuk mengadakan altenatif lain.

Sumber: http://bahterajuang.blogspot.com/
Satu lagi sejarah dilakar oleh HPA di mana restoran Radix Pizza House (RPH) yang dinanti-nantikan oleh para pengedar HPA telah pun mula beroperasi pada 17 hb Oktober 2009 bertempat di Lagenda Heights Sungai Petani. Restoran ini menyediakan masakan pizza seperti rendang pizza, satay pizza, tandoori chicken pizza dan lain-lain serta masakan western food seperti spaghetti. Waktu perniagaan juga adalah sama seperti rangkaian restoran HPA yang lain iaitu bermula jam 9.00 pagi sehinggalah jam 11.00 malam. Lihat gambar di bawah untuk mendapatkan gambaran sebenar restoran ini.

Apakah Radix Pizza House (RPH) akan turut di’franchise’kan juga seperti ‘adik-beradik’ restoran Radix yang lain? Kita nantikan.

Vegetable Curry

1 lb. green beans (stems removed)

2 carrots

2 potatoes

8 ounces pumpkin

1 can (15 or 16 oz.) chickpeas, drained and rinsed

2 cups chicken or vegetable stock

½ cup coconut water

¼ cup milk or cream

¼ cup curry powder

2 tbs. coriander seeds

4 tbs. vegetable oil

1 small onion

1 tbs. minced garlic

1-inch piece of fresh ginger

1. Heat oil in a large pot over medium high heat and add coriander seeds and ginger, sautéing for 5 minutes before discarding.
2. Add carrots and potatoes, stirring occasionally for 7 – 10 minutes.
3. Add green beans, chickpeas and 1 cup of the stock.
4. Stir occasionally for 5 – 7 minutes.
5. Add garlic, onion and the other cup of the stock.
6. Stir, cover and allow to cook for 7 – 10 minutes.
7. Reduce heat to simmer
8. Add pumpkin, coconut water and milk or cream.
9. Cover and cook until all vegetables are just softened, stirring occasionally – about 20 minutes.

Paratha Roti

4 cups all-purpose flour

4 tsp. baking powder

2 tsp. salt

1 ½ cups water

4 tbs. unsalted butter

4 tbs. vegetable oil (approx. for coating roti)

2 – 3 tbs. vegetable oil (for frying pan)

1. Stir dry ingredients together.
2. Add water a third at a time until a soft dough forms.
3. Knead well into a large ball.
4. Place in a large bowl and cover for 30 minutes.
5. Then, re-knead and divide dough in quarters.
6. Roll into 4 small balls.
7. Flour a flat surface and roll each ball into an 8 – 10 inch circle.
8. Cut a radius into the dough, spread with about 2 tsp. vegetable oil and sprinkle with a little flour.
9. Roll tightly into a cone.
10. Press peak of cone into the center and rub a bit of vegetable oil over the ball.
11. Repeat for the other 3 pieces.
12. Leave to rest for thirty minutes, covered with a damp cloth.
13. Heat oil in frying pan to medium high.
14. Sprinkle flour on surface and roll each resting ball very thin.
15. Place in pan and cook for about 1 – 2 minutes per side.
16. Butter each side after it cooks.
17. Remove from heat and crush in a clean towel.
18. Repeat for each ball of dough.
19. Serve warm.

 Some parts of the Levant, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side-dish or salad. It is made of aubergine with finely diced onions, tomatoes, and other vegetables blended in. It is normally served with a dressing of oil and pomegranate concentrate. It is made of roasted, peeled, and mashed aubergine, blended with tahini, garlic, salt, and lemon juice and topped with olive oil. Cumin and chili powder can be added. A similar dish is known as mutabbal in the Levant. In the traditional method, the eggplant is first roasted in an oven for approximately 30 minutes. The softened flesh is scooped out, squeezed to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.^[3]

^{(In Photo: Syrian Style baba Ghanoush)}

It is eaten in Turkey, where it is called patlıcan salatası (meaning “eggplant salad”). And, in Greece, it is called μελιτζανοσαλάτα – melitzanosalata (meaning “eggplant salad”). An Israeli variation of the salad is made with mayonnaise.^[4] There is also Bulgarian eggplant salad/spread, called Kiopolu Кьополу.

Indian Baingan Bartha is a dish similar to baba ghanoush. It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic, and onions. It is commonly served with breads like Paratha, Roti, and Naan.

In West India, yogurt and chopped onion are added to roasted eggplant along with various seasonings. The dish, typically served as a side, is called Bharta.(Wikepedia)

I seemed to have had a dining week and my waistline on my skirt felt it yesterday. Friends invited me to dine at Harbour Village for Thanksgiving. La Balandra is certainly one of the nicest dining spots but food has been mediocre at best and recently, it was closed to the public. Now with a new F&B manager and some public hours it will be interesting to see what transpires. We had the Thanksgiving menu. Staff were very attentive in fact over the top. My friends reside at HV so perhaps that was the reason for the incredible reception. We all ordered the turkey menu. Our menu started with a nice salad with candied walnuts and cranberries. The turkey was a small but decent portion of dark and white meat with a nice gravy. There was mashed yucca which was very stick to your ribs but tasty. There was a formed stuffing which was another stick to your rib dish and again tasty and finally grilled frozen corn we could not eat. It was too sticky/gummy and was sticking to our teeth. We had a good laugh. The setting is magical, on the water with the breezes steady keeping the night comfy and bug free. It was a lovely night. The food was really good but knowing the prices in the past, I doubt I could afford to dine on my own. I would  certainly consider it for lunch with out of towners sometime. The staff are South American, Mexican and Antillean. I enjoyed their service well.

My amazing friends from Milan invited me for apero’s and then dinner.  What fun!! We had no reservations so could not get into their first choice, Rains Fishes. We ended up on a street table at La Guernica. I have eaten here once but do not love it because one dines on the street where the American Graffitti like traffic procession of young locals goes by….I must have waved at 30 people during my dinner. I prefer a more private experience.  First of all, the young Dutch servers were pleasant and very efficient.  We all ordered the fresh fish, Erika and I had barraccuda in lime sauce (on the side) and Claudio had the Mahi Mahi. The price was 39, 00 naf/21.00 USD for dinner with just water as we had drinks before.  If you like tapas or fish dine here but ask for a table on the back.

The next night I treated the Italians and my friend Matt to dinner at Mi Banana, a Columbian owned hole in the wall across from our famous brothel Pashi’s Place. With Pashi’s pretty pink and red lights it was a fun and  giddy experience for the newcomers. The restaurant is lively with bright lights. The bar crowd is busy but not over the top noisey. I always dine here and rely on great service and fresh fish. We all had the red snapper filet in garlic sauce with rice and veggies. I had so much I brought the leftovers to the cats. We had aperos first at the Italians so food only, fresh bread and water for 56 USD for 4. What a steal.

Wed. night I had girls night with two friends who reside on island and our other friend, a flight attendant for KLM. We wanted Roti so dined at Cocos on the waterfront. The place is VERY casual and simple. The fare is Surinamese. Our server a lively fun local guy kept us laughing. The Roti came quickly. It was typical Surinamese style with the curry on the side and the Roti folded neatly, to be used as a means to fill or push the food into your mouth. We also had lovely Surinamese style green beans and pickles. It was 20,00 naf for the Roti or 11.00 USD. I had fruit punch but forgot the price.

I am on the food wagon today…in 16 days, more friends come and naturally more eating and drinking..

Happy Holidays.. Bon Pasku

Not Coco's Roti but Trini Roti from Smokeys in Anguilla

Udah lama wira wiri blognya KBB, antara kepengen dan ‘ngeri’ kira-kira bisa ngerjain tantangan-tantangannya gak yah.. Sepertinya lebih setahun atau bahkan dua tahun, sejak aku baru pindah dari Pekanbaru ke Balikpapan.
Sampai akhirnya 12 Agustus 2009 (pas aku dah pindah lagi ke Pekanbaru !) aku membulatkan tekad untuk melayangkan e-mail pendaftaran..

Dan….. duh, kok gak ada respond yah… sampai agak-agak desperado gitu, ini e-mail ada efeknya gak yahhh…???
Kemudian pada 26 Oktober 2009 ada ‘tanda-tanda kehidupan’ dapat balasan dari mbak Arfie…
Sebagai salah satu ‘waiting list’ kami diberi kesempatan untuk mengikuti KBB#14 dan KBB#15 dan setelah itu memberikan konfirmasi apabila masih berkeinginan untuk menjadi anggota KBB…
Fiuhhh genderang mulai ditabuh!

Tiga hari kemudian, 29 Oktober 2009, akhirnya surat cinta itu datang!
Wuih, jadi inget lagu jadulnya Vina Panduwinata :
“Hari ini ku gembira, melayang di udara, inboxku berisi berita yang kudamba…!”
It’s KBB#14 !!! And it’s White Bread...!!!!!!!!!

Gubraksss, to tell you the truth aku paling ngeper sama per-roti an….!
Haduh, kok yaaaa tega-teganyaaaaaa……!
Kubaca bolak-balik material yang di kirim ke inboxku…
Aku sambil nanya2…. Ehhhh gak dijawab sama sekali sodara-sodara!
Aku bingung…, ya wes aku kerjain ajah…sesuai dengan “serapan otakku atas materi yang bisa jadi kesimpulannya dodol habis”
Saking ngeper nya, aku gak juga kerjain…
Padahal bolak balik kubaca..!
Akhirnya, entah mengapa aku mulai ngerjain jam 9 malem! What a timing!!!
Karena sudah dari awal jiper, maka aku gak berniat bikin sejumlah satu resep White Bread yang dikirimkan..
Akhirnya aku memakai standard patokan berat satu butir telur tanpa kulit untuk mendapatkan komposisi berat bahan lainnya sesuai Baker’s percentage yang diberikan…
Inilah komposisi teoritis dari White Bread ala Lukie
575 gr Terigu protein tinggi
10.35 gr Garam
44.275 gr Gula Pasir
35.65 gr Susu Bubuk Full Cream
5.75 gr gist
44.275 gr telur
44.275 gr butter
361.1 gr air

Ngantuk-ngantuk, berusaha ambil foto.. Ohh myyy Battery camdig ku abes… gak punya backup, tapi ada camera pocket lainnya… foto2 ehhhh habis juga battnya… nasib ya nasib… Ini lah dokumentasi proses alakadarnya … maaf

Di saat menguleni aku pakai mixer ngantuk bo, si bungsu minta ditidurkan… ehhh aku tertidur… terbangun jam 11 malem! Hiyaaaa itu mixer masih idup! Hasil adonannya kalis deh ditanggung, tapi kok lembek bener yaaa ?? Kelamaan kali ?
Btw belum sampai seluruh air aku campurkan, aku dah merasa adonan ini sangat lemas, jadi aku hentikan pas air masih 50cc

Berikutnya waktu proofing pertama… Dannnn aku ketiduran hahahahaha… Bangun jam 2 pagi
Ngantuk-ngantuk aku bulatkan kecil2 kira2 58 gr deh, dan ada sisa sedikit aku masukkan paper cupnya muffin…

Proofing ke 2… tidur lagiiii hihihihihi
Jam 4 kebangun dan aku oleh susu evaporated yg kucampur sama kuning telur, panggang… Dan… aku tertidur lagi….. ngantuk bo’! Jadinya terlalu kecoklatan..
Trus kurang lemas. Ini krn air tadi atau kelamaan manggang ya ??
Dan ini lah hasilnya…

Ga papa deh not bad lah ya, yang penting aku dapet tanda LULUS buat Tantangan KBB#14 ini… Yuhuuuu…

Alhamdulillah, selesai sudah tantangan white Bread ini… walaupun total pengerjaan dari jam 9 malam sampai pagi, suhu ruangan yang ber AC tidak membuat roti over fermented…
Dari awal aku milih bentuk rolls, karena mbayangin makan sama Minestrone Soup mengenang jaman masih bisa order Crab Florentine seharga Rp 2.500,- di kota kecil Duri dan saat masih blum punya buntut…

Am un vecin. Am mai multi vecini dar asta saracu’ are acum o problema. Se pare ca este un om normal, nici foarte foarte nici prea prea, cu familie, un copil, afacerist se pare si cu un superb Range Rover HSE Sport alb. Nimic interesant pana acum. Doar ca ieri dimineata merg spre masina mea, parcata si ea in aceeasi zona cu acest Range Rover, undeva mai departe de el, trec pe langa Rover si ce sa vad..? masina era pusa pe 4 bucati de BCA. Nu mai avea roti. Ei spuneti si voi. Comanda serioasa se pare. De vo’ cateva zile eu am observat ca omu’ isi schimbase jentile cu unele noi noute si mult mai arataoase decat celelalte. Se pare ca a fost urmarit si la o comanda scurta asta a fost.

Este groaznic ce se intampla. Cand ma gandesc sa si eu imi pot gasi masina pe butuci. Off..ce tara de hoti. Fura astia orice.

Ar putea omu nostru sa ceara ajutorul primariei pentru a-i pune la dispozitie imaginile filmate cu camerele amplasate in intersectie si pe blocul de langa carosabil. Cica acele imagini stau in arhiva 3 zile.

Este putin probabil ca isi va mai putea recupera rotile. Militia no’ sa faca nimic ca este o munca in plus pentru ei..asa ca..Ghinion.

Aia e.

Era in fata mea, cativa metri ne desparteau, doar ca distanta crestea cu fiecare pas al lui, era inalt si alerga… vroia sa prinda microbuzul in care doar eu am reusit sa ma urc…el, nu! Cine spune ca totul se petrece intr-o secunda exagereaza, e de ajuns de o fractiune de secunda…am vazut tot si acum rememorez cu incetinitorul de parca ar fi durat doua ore, de parca am stat pe un fotoliu la cinema si am vazut un film…a traversat prin spatele unui camion parcat iar soferul daciei nu l-a mai putut evita…buf si atat…el pe capota si apoi pe jos, tipul de la volan tremurand se duce la el si il intreaba daca e ok… cred ca a fost un om distrus cand l-a lovit si un om fericit cand idiotul i-a raspuns… aha, idiotul…

S-a intamplat in aceasta dimineata, 27.11.2009 la ora 7, in intersectia Antiaeriana cu Petre Ispirescu…

yeh, originally uploaded by sizzled.

i first met this fine young man in 1997 at the bmg offices with rainbow if memory serves me correctly.

he couldn’t have been a day over 15 at the time and to see that earnest youngin turn into the well rounded dude and peer he now is puts a smile on my face.

i don’t have many close friends, and definitely not many “new” ones. It takes a special person to last 10 years in my life and in all honesty, i am just getting to really know kaelah since moving back to toronto in 2006.

congrats on making it to this first milestone, homie. i hope your 25th year is amazing and brings you perspective, growth and promise!

One of my recent posts questioned the quality of poulet roti at the famous Chez L’ami Louis, which once had high praise from a handful of food critics.  Alexander Lobrano has recently created an updated list of the best roasted chicken in Paris and he has kept Chez L’ami Louis off the list.  He has listed L’AOC as the best poulet roti in Paris, which was ranked 17th overall on Le Figaro’s list. Lobrano had the following to say about the poulet roti at L’AOC:

This inviting auberge spins on the axis of a winning formula—serve only products with an official Appellation d’Origine Contrôlée. The poulet aux pattes noire de M. Barreau comes with crunchy sautéed potatoes, and it’s a beauty. Don’t miss the ewe’s milk cheese made by Benedictine monks at the Abbaye de Belloc in the Basque Country. 14 Rue des Fossés St Bernard, 5th

Compared to L’ami Louis astronomical price of 76€ the 16€ at L’AOC is a complete steal for anyone who may be looking for a good quality poulet roti in Paris.

Taking a look at Lobrano’s top 8 there seems to be some movement with L’AOC rising dramatically while L’atelier de Maitre Albert, Le Relais Plaza, Le Pere Claude, and La Rotisserie Du Beaujolais have stayed consistent among the rankings between the two publications.

* Le Figaro scored the restaurant out of 20, which concluded in both restaurants being ranked 3rd.

The poulet roti is a mainstay in many restaurants throughout Paris and an accessible food for many regardless of how much you are willing to spend.

Location:

170 Spadina Ave. Toronto

www.ackeetree.com/

I’ve not eaten a full meal at Ackee Tree.

The Jerk fries that I ordered were quite sadly limp and lacking in any real Jerk flavour, however, that said, my friends who ordered the chicken roti and BBQ chicken meals were more or less satisfied with their meals.

Here, the said orders:

Not so fresh Jerk Fries $4

Boneless Curry Chicken Roti $11.99

BBQ Chicken $10.95

I was fully pleased with my Old Jamaican Ginger Beer…especially when the first sip exploded with some tang! through my nasal cavity.

Always a fan of ginger beer..with sometang.

Old Jamaican Ginger Beer

I’ve not written off Ackee Tree, I can’t do that based only on fries…

kaeweeeezy, originally uploaded by sizzled.

whatup lil hommie? this would be a dirt on you doggie, but you were pretty much the youngest in charge so it’s actually just you. on some 2001 type shit

Recently I remembered that my friend’s great aunt in Trinidad taught me how to make a very simple Roti recipe in 2006 which is almost foolproof. I can’t believe I didn’t remember this for so long!

This is how it goes for about one 8 inch roti/flatbread:

3-4 hands of flour (I use whole wheat)
lukewarm water (add bit by bit)
pinches of salt

Add the water to the flour and keep kneading with your hand. You don’t want it very liquidy. Keep adding water until all the flour is wet but doesn’t stick to your hands while kneading. (If it gets too wet, add more flour) When you have the consistency of pizza dough, keep kneading and folding for a couple of minutes.
Then form a ball and start making a round flat bread. You can probably use a roller but I usually use my hands.
Then I put it in my cast iron pan for a few minutes from each side until it’s browned a little from each side.
When it’s still hot, you can spread pesto on top or a olive oil/garlic mixture and then layer some cheese on it thinly so it melts. And/or you can add anything you want. Veggies, fish, more cheese, mushrooms, or hummus.

It might take you a couple times until you have it down but it’s quite easy.

This is the one I made recently with garlic, spinach, pears and ricotta cheese:

flatbread with garlic, olive oil, spinach, pears and ricotta cheese

Good eats I’ve recently discovered or made:

Bang bang chicken: for this Chinese dish I cooked a chicken breast and stir-fried some veggies. Then I shredded the chicken in small pieces and mixed it with the veggies.

Meanwhile, I made the star of this dish: the sauce! I mixed 1,5 tablespoon of tahini (you can use peanut butter, but that’s less authentic), 1 tablespoon of (sesame) oil, 2 teaspoons of sweet soy sauce and some grated ginger and garlic. I needed to add a little bit water, to make it ‘drizzable’.

I served the veggies and chicken with some rice and drizzled all the sauce on top. So good!

Roti with chicken massala: I marinated some chopped chicken breast in oil, garlic, salt, pepper and a lot of massala powder(or you can use curry powder and cumin). Then I cooked the chicken in some oil with a chopped onion until the pieces were brown. I added a tablespoon of tomato paste, half a chicken stock cube, some extra massala and enough water to cover the chicken. I brought this to a boil and let it simmer (with a lid) for half an hour. The last minutes, I uncovered the skillet until the sauce reduced a bit. I served this mixture with a roti and beans. Eat with your hands!

Realisation I’ve recently made:

The sweet Hannah tagged me in a food survey, so here I go:

1. Favorite variety of apple? Pink Lady and Jazz

2. Apples dipped in..? sugar, raisins and cinnamon

3. Favorite way to enjoy pumpkin? In a risotto with goat cheese

4. Favorite soup? With crackers or bread? Difficult: pumpkin soup or vegetable soup. With bread (and butter!)

5. Do you eat orange foods all year round? Yes! (Carrots, pumpkin, pepper…)

If you haven’t done this survey: try it! I tag YOU!

To be honest: I prefer the spring and summer over this autumn season. Bring me some sunshine and I’m happy! But thinking about my favorite autumn foods for this survey made me realise there are also ‘good things’ about this season. I say candles, blankets, fires, christmas, hot chocolate…and you?

Kroket kentang dengan isi telur puyuh terbilang sangat mudah dalam proses pembuatannya, karena tidak memerlukan bumbu yang macam-macam untuk adonan isinya, cukup dengan telur puyuh yang direbus saja. Kroket kentang isi telur puyuh sangat cocok dijadikan cemilan atau bekal anak sekolah. Dicobain az yukz!

Adonan Kulit

• 1 kg kentang
• 4 SDM tepung kentang (resep asli susu bubuk)
• 2 SDM margarine
• 1/2 sdt merica bubuk
• 1 1/2 sdt garam (resep asli tak pakai)
• 2 buah kuning telur (resep asli seluruh telur dipakai)

Adonan Panir

• Tepung roti
• 2 buah telur dan 2 putih telur sisa untuk kulit, dicampur dengan garam 1/2 sdt untuk memanir

Tips :

• Saat membulatkan kroket, hasil akhirnya harus benar-benar mulus, tanpa ada celah ataupun guratan. Ini dimaksudkan agar adonan tidak pecah saat digoreng nanti.
• Saat akan menggoreng, minyak yang dipanaskan harus dengan api yang kecil, agar kroket tidak gosong dan tingkat kematangannya pun sempurna.
• Saat menggoreng harus terus dipantau, sesekali dibalik agar penampilan seluruh permukaan kulitnya matang merata.

Isi pastel

• 3 sdm marganin, untuk menumis (saya pakai vegetable oil secukupnya)
• 4 siung bawang putih (saya pakai 2 sdt garlic paste)
• 10 butir bawang merah (saya pakai 2 bawang bombay ukuran medium)
• 150 gr daging ayam giling (saya pakai 200 gr daging sapi disuwir-suwir)
• 75 gr wortel, potong dadu 1/2 cm (saya pakai 250 gr wortel)
• 75 gr buncis, iris 1/2 cm (saya pakai 250 gr buncis)
• 1 sdt garam (saya pakai feeling)
• 1 sdt merica bubuk (sama, pake feeling juga)
• 1 sdt gula pasir (ini juga dikira-kira hingga rasa pas)
• 100 cc susu cair (saya tuang secukupnya)
• 2 batang daun bawang, iris halus (gak pakai)
• 3 batang seledri, iris halus (gak pakai juga)
• Oregano dikit (resep asli tak ada)
• tomato ketchup kurleb 5 sdm (resep asli tak ada)
• tomato paste kurleb 5 sdm ( resep asli tak ada)
• kecap sedikit (resep asli tak ada)

Cara membuat isi pastel

• Kukus wortel dan buncis terpisah, lalu potong-2 kotak-2 dadu. Ini cara saya yang rasanya lebih mudah dibanding resep asli yang langsung masuk tumisan dan ditunggu masak.
• Tumis bawang bombay hingga layu, beri garlic paste, garam, merica, gula dan oregano secukupnya lalu masukkan daging tambah air sedikit, baru masukkan wortel dan buncis.
• Tambahkan susu secukupnya, biarkan matang (sebentar saja)
• Beri tomato paste dan tomato ketchup, sedikit kecap, cicipi dan tambahkan gula, garam hingga pas.

Cara membuat kulit kroket :

• Kukus kentang lalu hancurkan dengan potato masher (lihat foto) atau cukup dihaluskan dengan diuleg atau dengan alat lain.
• Campur mashed potato yang telah jadi dengan tepung kentang (lihat foto contohnya), margarine, merica bubuk dan garam, dengan tangan bersih ratakan.
• Masukkan kuning telur, lalu campur rata semua dengan tangan bersih lagi.
• Ambil kulit kentang secukupnya dan diisi dengan isi pastel, lalu tutup dan bentuk lonjong, lalu gulingkan ke campuran telur utk memanir dan gulingkan ke tepung roti (breadcrumb) lalu gulingkan lagi ke telur dan tepung roti lagi agar tebal hasilnya.

Note :

• Kulit kentang resep ini jauh lebih kesat dan tak gampang retak dibanding resep asli yang mesti hati-hati sekali ditangani, salah sedikit gampang retak.
• Hasil akhirnya dimakan langsung sudah pas dimulut, terutama buat yang tak suka pakai tomato ketchup. Dikasih lagi untuk dipping juga gapapa sih.

Bahan kulit:

• 150 gram tepung terigu
• 2 butir telur
• 275 ml susu cair
• 1 sdt garam

Bahan isi:

• 1 buah paha ayam, direbus dalam 600 ml air (potong ayam kotak-kotak kecil)
• 3 sdm mentega
• 1/2 buah bawang bombay, dicincang halus
• 3 sdm tepung terigu
• 3 sdm susu bubuk, dilarutkan dalam 300 ml kaldu ayam
• 25 gr wortel, dipotong kotak kecil, rebus
• 25 gr kacang polong
• 1 sdt garam
• 1/2 sdt merica bubuk
• 1 sdt bubuk pala

Pelapis

• 100 gr tepung roti
• 2 butir telur

Cara Membuat

1. Buat isi, tumis bawang bombay sampai harum. Masukkan tepung terigu. Aduk sampai menggumpal. Tambahkan susu cair sedikit demi sedikit sambil diaduk hingga licin.
2. Tambahkan ayam, wortel, kacang polong, garam, merica, dan pala bubuk. Aduk sampai meletup-letup. Angkat dan dinginkan
3. Kulit, Aduk bahan kulit jadi satu lalu buat dadar satu per satu. Ambil selembar dadar. Letakkan 1 sendok makan penuh adonan isi. Bungkus bentuk segitiga.
4. Gulingkan risoles di telur, lalu di tepung panir, gulingkan lagi di telur, kemudian di tepung panir. Goreng hingga kecokelatan di atas api sedang.

Pe piata exista multe carucioare pentru bebelusi. Dar de unde sti care este caruciorul potrivit pentru bebelusul tau?

Nimic mai simplu. Echipa Carucioare Bebelusi . wordpress.com a facut un top al carucioarelor pentru copii:

1. Carucior Sport Parade [ABC Design]

2. Caruciorul pentru Ea

3. 3 Tec, 3 in 1

4.  Caruciorul Targo-Pocco cu pelerina Hauck Icoo

Hi All

Your November Breadbasket is ready and waiting for your viewing

Just go to our website,which by the way is being revised at www.roti.org and go down the left hand side until you get to the Breadbasket, click on the link and all will be revealed.

Great articles again and loads of interest

ENJOY

YIR

Chris Wilks

RCof Wanganui Daybreak Inc

District 9940

New Zealand