KBB #31

Seru juga terima tantangan KBB 31, karena resepnya campur sari. Intinya sih mushroom pie, tapi bukan sembarang mushroom pie karena masing-masing bagian dari pie-nya diambil dari resep berbeda. Intinya; untuk tutup pie dari resep Gordon Ramsay, filling dan alas dari resep Donna Hay.

Aku modifikasi filling dengan ayam karena di rumah ku nggak ada yang makan beef. Jadi deh ku buat potongan ayam dadu kecil-kecil.

Pembuatan pie ini lumayan lama yaa untung persiapan-nya dibantu sama sodara dan anakku. Tapi akhirnya kita puas juga lah dengan hasilnya.. enak banget disantap pakai sambel extra pedas.

Berikut step-by-step tantangan KBB 31 ku...

Untuk bagian tutup pie (atas) memakai resep Gordon Ramsay 

Resep Rough Puff Pastry

By Gordon Ramsay

www.bbcgoodfood.com

Bahan

250g tepung protein tinggi

1 sdt garam

250g mentega, di suhu ruangan namun tidak lembek

150ml air dingin

1. Ayak tepung dan garam ke dalam mangkuk lebar. Robek-robek atau iris mentega hingga potongannya kecil-kecil (dadu juga boleh tapi jangan terlalu fine), masukkan ke dalam campuran tepung dan garam dan remas sekedarnya. Kita masih harus bisa lihat bentuk mentega di dalam adonan.

2. Buatlah lubang di tengah-tengah adonan dan tuangkan 2/3 air dingin, aduk hingga membentuk adonan padat tambahkan lagi air dingin jika perlu. Bungkus dengan plastik bening dan biarkan istirahatdi kulkas selama 20 menit.

3. Keluarkan dan letakkan di atas papan kerja yang sudah ditaburkan sedikit tepung, uleni seringan-ringannya dan bentuklah adonan menjadi empat persegi panjang. Gilas adonan hanya ke satu arah hingga 3 kali lebar asal, sekitar 20 x 50cm. Jaga sisi-sisi pastry tetap lurus dan rata. Jangan terlalu lama menguleni mentega yang terlihat nyata di dalam adonan, karena adonan yang seharusnya baik (untuk rough puff pastry) adalah adonan anda memiliki efek marble 

4. Lipat pertiga atas adonan ke tengah-tengahnya, lalu lipat sepertiga adonan bawah ke atas dan di atas lipatan tadi. Putar adonan 1/4 turn (ke kiri atau ke kanan) dan gilas lagi hingga 3 kali lipas panjangnya. Lipat seperti sebelumnya (like you would puff pastry, girls), bungkus dengan plastik bening dan biarkan dingin kurleb 20 menit sebelum digilas untuk dipakai.

Setelah keluar dari kulkas penampakan seperti ini.. siap untuk di-roll..

Untuk filling memakai resep Donna Hay

Beef, Guinness and Mushroom Pies

by Donna Hay

1 Tbs olive oil

1.5kg beef brisket, chopped into 6cm pieces

1 brown onion, chopped

2 cloves garlic, crushed

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce

1 tablespoon brown sugar

500ml beef stock

430ml Guinness beer

2 tablespoons all-purpose flour

300g Swiss brown mushrooms, halved

2 x quantities hot water pastry

eggwash

Heat the oil in a heavy-based saucepan over high heat. Add the beef and cook, in batches for 4 minutes or until browned. Set aside. 

 Add the onion and garlic and cook for 3 minutes or until softened.

Add the tomato paste and Worcestershire sauce and cook for a further 1 minute.

Return the beed to the pan with the sugar, stock and beer. Reduce heat to low and simmer, covered, for 1 hour. Remove the beef and shred with a fork. Add the flour to the pan and cook, stirring, for 2-3 minutes or until thickened. 

 Remove from the heat, add the beef and mushrooms and stir to combine. Refrigerate until cooled.












Untuk alas pie (bawah) memakai resep Donna Hay

Hot Water Pastry

by Donna Hay

150g butter, chopped

160ml water

375g all-purpose flour

1/2 tsp sea flakes

Place the butter and water in a saucepan over high heat and bring to the boil. Remove from the heat. Add the flour and salt and stir until a smooth dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Begini penampakan pastry resep Donna Hay..

Setelah semua adonan sudah siap, baru deh pastry alas dicetak sesuai loyang yang digunakan, masukan filling pie dan ditutup dengan pastry dari resep Gordon Ramsay. Untuk petunjuknya sebagai berikut;

--> Preheat oven to 200C. Divide the pastry in half and roll each portion out between 2 sheets of non-stick baking paper to 4mm thick. Line a lightly greased 17cm x 35cm pie tin with 1 sheet of the pastry. Spoon the filling into the pastry and place the remaining pastry on top. Press the edges to seal and trim the excess pastry. Brush with the eggwash and bake for 40-45 minutes or until golden. Serves 4-6.

Pie-pie ini siap untuk dipanggang... Gambar dibawah ini penampakan pie setelah dipanggang 15 menit

OKAY! Sudah jadi pie nya.. siap untuk disantap.. Hhhmm yummy!!

Potongan pie

Seru juga ya memadukan pie dengan resep yang berbeda.. harumnya wangi banget deh pie-pie ini.. Bon appetit!

KBB #30 : Rosemary and Cheese Spritz

Kembali lagi ditantangan KBB :)

Sudah nggak sabar nih mau ngepost laporan KBB#30 karena sewaktu membuat kue nya sangat bersemangat. Maklum, aku senang sekali membuat kue kering, apalagi yang ada cheesenya! Yuuummy cocok sekali untuk dijadikan snack berbuka puasa dirumah! Aku tidak melakukan modifikasi yang drastis pada resep yang ada di 'surat cinta', aku ikut-in plek-plek-an karena penasaran juga jadinya seperti apa :) Ok, berikut laporan step-by-step by dalam pembuatan Rosemary and Cheese Spritz di tantangan ke 30 KBB.

Resep dikutip dari surat cinta ibu host (From 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
1/2 cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine salt
Pinch freshly ground nutmeg

Special Equipment: Cookie Press

ini dia bahan untuk bertempurnya 

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.

ini dia hasil cetakan cookie press. Ditengahnya dikasih sprinkle sisa Parmesan cheese

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.

Nah ini dia hasilnya setelah keluar dari oven

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.

Penampakan akhir yang sudah masuk ke toples

Selamat Menikmati ~

KBB #29 Eccles Cake

Tantangan yang kutunggu akhirnya datang juga!

Berikut perjalanan ku membuat Eccles Cake asal Inggris ini. Resepnya aku ambil dari milis KBB;

x ini dia bahan-bahan yang diperlukan x

Makes about 50 smallish cakes Filling

6 tablespoons unsalted butter

1 cinnamon stick

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

Peel from 2 lemons Peel from 2 oranges 2 cups dried currants 1/2 cup

golden raisins
2 tablespoons brandy

1/4 cup fresh-squeezed lemon juice

Melt the butter in a small saucepan over medium heat.

Add the spices and peel and fry until they are fragrant in the butter.

Add the fruit, brandy, and juice.

Simmer for ten or fifteen minutes, stirring occasionally.

 Let cool, then put in the fridge overnight to let the flavors really meld.

Puff Pastry

1 pound (4 sticks) unsalted butter
4 cups AP flour
1 teaspoon salt
Between 1 and 1/2 cups ice water

Take three of the sticks of butter and slice them in half lengthwise and then again widthwise.

Arrange them into a rectangle on a large piece of wax paper.

Put another piece of wax paper on top and roll them the butter
out into a 9x12-inch rectangle between the sheets of waxed paper.

Chill for at least four hours. Put the four cups of flour into a food processor.

Cut up the remaining stick of butter and add it, bit by bit, to the flour and pulse into dusty
crumbs.

Dump the butter-flour crumbs into a big bowl and add ice water gradually, stirring, just until the dough comes together.

Knead for a couple minutes until smooth.

Wrap and refrigerate four hours or overnight. Roll the dough out into a 1/4-inch-thick rectangle and place the butter rectangle on top.

Fold the corners of the dough over the butter and roll out to its previous size.

 Fold the sides of the dough up to the middle, like folding a piece of paper into thirds, then fold it again in half —like closing a book.

You're working the butter into the dough in finer and finer layers; the butter if it stays cold will puff the pastry up in delicious and spectacular ways when you're finished.

 Wrap this parcel well and put back in the fridge for at least an hour or two.

Take the dough out and roll the parcel out into the rectangle again, then repeat the folding process.

This is working the butter into the pastry in finer and finer layers. Continue this process - rolling out, then folding.

These are called turns. Do at least four turns - six or more is even
better.
It's very simple: the longer you let the dough rest and chill between
turns, and the more turns you do, the lighter and flakier your pastry will
be.

I did five turns over the course of about 8 hours, and mine was fine -
but if I was doing some other kind of pastry I would definitely let it sit
overnight at least once.

Assembly 1 egg, beaten Coarse sugar Heat the oven to 375°F.

Line a baking sheet with parchment paper.

Take a third of the the puff pastry dough from the fridge.

It should be very cold and firm, but not hard. Roll it out to a thickness of about 1/8-inch.

 Cut small circles - I used a biscuit cutter that gave me four-inch circles. You could do larger, but I wanted a lot of individual pastries.

Put a small dollop of filling (about 1 teaspoon) in the center of each
dough circle.

Fold in half, like a potsticker dumpling, and seal the edges with your
fingers.

Now bring the two pointy edges up and fold them in the center, on
the curved seam. Flatten out the little pouch with your fingers, and roll
it into a small circle - just thin enough that the filling shows through
the dough a little.

Try not to let it leak out, though. Make two or three
shallow slashes in the top of the finished round cake. Brush with beaten egg, and sprinkle with sugar. (Note: I think that my pastry dough was pretty warm by this point, from all the handling and
rolling. I didn't try this at the time, but in the future I think I would
put the finished, unbaked pans of cakes in the fridge or freezer to let
them chill again - maybe for an hour. This would make a higher, lighter
pastry.)

Bake for about 20 minutes, or until golden brown and puffy. 

Yummy!

KBB #28 - Torta Pasqualina (Easter Savoury Cake)

Tantangan ini bener-bener "tantangan" buat aku hihi. Belum pernah sama sekali denger savoury cake dari Itali dengan nama Torta Pasqualina :D Walaupun baru dengar, tapi semangat nggak boleh memble hehe. Baiklah, jadi aku membuat torta pasqualina ini 2 kali. Yang pertama hanya demo, yang kedua baru lebih serius.

Kesan pertama ku makanan ini mirip quiche yang suka dijual di toko2 pastry express. Oke, berikut sepak terjang ku membuat KBB 28 ini.

Untuk resep, aku pake resep dari surat cinta KBB seperti biasa. Berikut laporan ku:

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


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


Bentuknya setelah dipotong:

Selamat Menikmati

KBB #27 Fortune Cookie

Gong Xi! Unik banget deh tantangan kali ini membuat fortune cookie. Yang paling aku ingat dari fortune cookie ini adalah kata-kata yang tersembunyi di dalamnya. Pernah sangking excitednya, dapet 5 fortune cookies, semua dibukain cuman pengen ngliat kertasnya, eh cookies nya ngk dimakan.

Tapi nggak nyangka juga sih tantangan kali ini malah membuat fortune cookies. Sebelum posting kesini, aku sempat beberapa kali coba, dibilang gagal total nggak, dibilang sukses banget juga nggak. Jadi percobaan ku hanya buat pemanasan saja :p

Okey, berikut recap aku dalam tantangan KBB #27

Fortune Cookie

Source: http://chinesefood.about.com

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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

Hhmm.. Selamat menikmati :)