in my studio

Posts Tagged With 'halal'

Apr
15
2017

Profiteroles cream puff (choux)

CREAM PUFF – PROFITEROLES
Adapted from Donna Hay with slight modifications

Ingredients for choux
½ cup (125ml) water
¼ cup (60ml) milk
¼ teaspoon salt
¼ teaspoon caster sugar
80g unsalted butter, chopped
¾ cup (110g) plain flour, sifted
3 eggs, lightly beaten
1 teaspoon vanilla essence

Whipped cream
¾ cup (185ml) thickened cream
2 tablespoons icing sugar, sifted
1 teaspoon vanilla essence

Method

Preheat oven to 180°C. Place the water, milk, vanilla, salt, sugar and butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and the mixture is boiling. Turn off the stove, add the flour and beat with a wooden spoon until the mixture is all mixed through and smooth; and comes away from the sides of the pan. Let it cool for 5 minutes.
Transfer to the bowl of an electric mixer and beat on medium speed for 1 minute or until cooled slightly. Add half the egg and beat until combined. Gradually add the remaining egg and beat for 1–2 minutes or until the mixture is smooth and well combined.
Spoon the mixture into a piping bag fitted with a 1cm star nozzle. Pipe into a rose onto a lightly greased baking tray lined with non-stick baking paper. Bake for 20–25 minutes or until puffed and golden. Allow to cool completely on the trays.
Place the cream, icing sugar and vanilla in a bowl and whisk until soft peaks form. To assemble the puffs, use a bamboo stick to wiggle around the bottom of the pastries and then pipe the cream into the centre. Sift the top with icing sugar

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Category: cake, desserts, in my kitchen

Dec
04
2016

kuih lapis | malaysian delicacy

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RECIPE FOR KUIH LAPIS

Ingredients

1 cup rice flour

2 cups coconut milk

2 tablespoon corn flour

2 tablespoon flour

1/2 cup caster sugar

1/4 tsp salt

a bi9t of rose flavouring and pink colouring

Method

1. Heat the steamer until water boils. Prepare a 7 inch cake pan

2. In a small pot, heat up the coconut milk until just lukewarm.

3. Add all the flours, sugar and salt into a large bowl. Add in the coconut milk. Stir until evenly mixed.

4. Divide the batter into 2 smaller bowls.In one of the bowls, add a bit of pink colouring as well as the rose. Leave the other untouched.

5. In the cake pan, pour about 100mls of pink batter and put it into the steamer. Cover and steam for 5 minutes (must time this). When time is up, open the lid and add 100mls of the white batter. Steam for another 5 minutes. Repeat this process until all the batters are finished. You should end up with 7 layers. The top layer MUST be the pink colour.

6. Once done, let it cool for a few hours and cut into mini diamond shaped cake.

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Category: cake, desserts, halal, in my kitchen

Sep
14
2015

savoury brunch pastry

I love pastries! Sweet or savoury, I’ll happily scoffed them all! I made these pastries for a brunch a few weeks ago. I’m very fussy with it comes to breakfast so I decided not to follow a recipe, and just simply whip up something that I would enjoy. I love caramelised onions and haloomi cheese. These 2 are the main ingredients I love and I could just eat them on their own!

RECIPE FOR SAVOURY BRUNCH PASTRY

Makes: 12 pastries
Prep time: 15mins
Cook time: 20-30mins

Ingredients
300g mix mince (beef & lamb)
1 brown onion, sliced thinly
1 cup cut haloomi cheese (diced)
1 red capsicum, sliced thinly
1/2 cup sliced black olives
beef rashes (optional, for variety)
3 sheets puff pastry, thawed
10 mushrooms, sliced
1 tsp italian herbs
2 eggs, beaten
salt & pepper, to taste

Method

1. Preheat oven to 160degrees fan forced. Line 2 baking trays with baking paper
2. In a saucepan with some oil, brown the mince. If adding rashes, you may cook it with the mince. Do not overcook. Remove
3. Add a bit more oil and saute the onions, mushrooms and capsicum. Cook until onions caramelised and capsicum is nice and soft. Then add salt, pepper and italian herbs
4. Cut 1 sheet of pastry into 4 square. Gently roll the edges to form a shallow pit for the ingredients to sit in. Then add the sauteed onions/capsicum/mushrooms around the edges. In the middle, put about 1-2 tablespoons of mince. Top it off with some olives and cheese and finally drizzle the egg over.
5. Bake for 20-30mins until pastry is golden and puffed.

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Category: beef, entree, halal, in my kitchen, pastry

Jul
05
2015

chewy fudgy brownies

I kid you not! This the most chewy-fudgy-brownies you will ever taste! My Sister in law came over for iftar last week and she brought over her brownies, ever since then, I am hooked! I got her to give me the recipe so I could make it for tonights iftar at my parents. The smell is simply amazing once it goes in the oven. I was fasting while I was taking these photos, and had to control my nafs to not lick my fingers!

RECIPE FOR CHEWY FUDGY BROWNIES
Adapted from my sister in law

Prep time: 15mins
Cook time: 50mins

Ingredients

185g butter, chopped
300g dark chocolate
1.5 cups (330g) caster sugar
4 eggs, lightly beaten
1.5cups (225g) plain flour
1/4 cups (25g) cocoa powder
Pinch of salt
Hazelnuts, chopped roughly (or any nuts of choice)

Method for Cake

1. Preheat oven to 170 degrees. Grease a rectangular baking tray (30x20cm) and line bottom and sides with baking paper.

2. Stir butter and chocolate in a saucepan over ow heat until smooth and combined. Remove from heat. Stir in sugar. Cool for 5 minutes.

3. Stir in eggs. Add sifted flour, cocoa and salt. Stir until combined. Spoon into prepared pan. Bake for 50-60 minutes until set and just firm to touch. Cool in pan.

4. Dust with icing sugar is desired.

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Category: cake, chocolate, desserts, in my kitchen

May
24
2015

new york cheesecake

This is the best baked cheesecake ever. Like ever! For years, I baked so many cheesecakes and finally have found a recipe that I am happy with, again, thanks to my amazingly talented sister who made this cake a while back, I am now hooked on it. It is so soft, moist, creamy and not overly sweet. I think it has the perfect balance of sweet and sour (from the raspberry coulis)

RECIPE FOR BAKED NEW YORK CHEESECAKE Adapted from A Glutton in London with slight modifications Serves: 12 Cook time: 1 hour Cool time: min 4 hours (preferably overnight) Ingredients

3 tbsp melted butter

1 packet Scotch finger or any biscuit of choice (about 200grams)

3 tbsp plain flour

1/2 cup sour cream

2 tsp vanilla extract

2 blocks of Philadelphia cream cheese

1 cup white sugar

1/3 cup milk

2 eggs

1 tsp finely grated lemon zest

1 tsp finely grated orange zest

Method

1. Preheat oven to 160ºc. Fan forced.

2. Lightly grease a 22cm springform pan and lined with baking paper.

3. Mix biscuits and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom evenly.

4. Whisk flour, sour cream and vanilla extract in a bowl, and set aside.

5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, about 3 to 5 minutes.

6. Pour milk into cream cheese mixture and whisk until just combined.

7. Whisk in eggs, one at a time, stirring well after each addition.

8. Stir in lemon and orange zests, and sour cream mixture. Whisk until just incorporated.

9. Pour mixture into springform pan and bake for about an hour, when the edges have puffed up slightly and the surface of the cheesecake is firm except for a small spot in the middle which should jiggle when the pan is gently shaken.

10. When the baking time is over, turn off the oven and let it cool in the oven for 3 to 4 hours to prevent cracks in the cheesecake. This is really important, and my cheesecake did not crack at all! woohoo!

Ingredients for coulis

1 cup raspberries

1/3 cup caster sugar

1 tsp lemon juice

Method for coulis

1. Add all ingredients in a small saucepan and stir until incorporated.

2. Leave to cool for 15mins before blending it, finally put it through a sieve and serve!