Monday, April 26, 2010

Chocolate Banana Buritos


4 8-to-9-inch flour tortillas
1 cup semisweet chocolate pieces(250ml)
1 cup fresh cherries(250ml)
2 tablespoons unsalted butter, melted(30ml)
1 tablespoon icing sugar(15ml)
1 teaspoon cinnamon(5ml)
1 cup whipping cream(250ml)
6 bananas, chopped


In a pot, set over low heat, melt unsalted butter.

Prepare the barbecue for direct grilling. Preheat grill for medium low heat.

Wrap soft tortillas in foil and place on grill to warm. To wrap, place filling of chocolate, bananas and cherries, in center of the tortilla. Evenly distribute filling over the tortilla. Fold the sides over filling, and roll the tortilla like an envelope. Brush lightly with butter lay on a try seam side down.

Oil grill and place burritos on medium low heat for approximately 3 minutes a side to melt the chocolate and achieve grill marks. Brush with more melted butter and flip using a spatula. Remove from grill and plate. Sprinkle with icing sugar and cinnamon and add fresh cream. Ready to serve.

Optional Garnish:
Vanilla ice cream
Whip cream

Banana Rum Crème Brulee


For Chocolate Bottom:

4 Tbsp unsalted butter
4 oz semisweet chocolate, chopped
2 Tbsp coffee (optional)
2 Tbsp + 2 tsp corn syrup
1/2 cup sugar
1/2 cup cocoa powder, sifted
1/4 tsp salt
1/2 cup + 2 Tbsp whipping cream
1 tsp vanilla extract

For Crème Brûlée:

4 cups whipping cream
2 vanilla beans
12 egg yolks
1 cup sugar
1/4 cup rum

For Bananas:

2 bananas
3 Tbsp rum
1/2 cup sugar


1. For chocolate bottom, melt butter and chocolate together over in a bowl placed over a pot of gently simmering water, stirring regularly. Stir in coffee and corn syrup. Add sugar, cocoa powder and salt and blend. Add cream and vanilla and continue stirring until sugar is dissolved. Pour chocolate sauce into bottom of 8 x 11-inch baking dish.

2. For crème brûlée, heat cream with the scraped seeds and pod of vanilla bean to just below a simmer. In a bowl, whisk together egg yolks, sugar and rum. Place bowl over a pot of simmering water and whisk vigorously until eggs are doubled in volume and hold a ribbon when the whisk is lifted. Remove from heat. Slowly pour cream into egg mixture, whisking constantly until all cream has been added. Return cream to pot, and with a wooden spoon, stir over medium-low heat until thickened and coats the back of a spoon, about 5 minutes. Remove from heat and strain. Pour brûlée filling over chocolate sauce in baking pan. Bake in a bain-marieat 350° F for 50 to 60 minutes. Cool to room temperature, then chill for at least 3 hours before serving.

3. To serve, slice bananas lengthwise and place on top of custard mixture. Sprinkle with rum. Sprinkle with sugar and torch with a blowtorch or broil for one minute, with the oven door cracked open. Serve immediately.



For Topping:

1 c whipping cream
2 tsp sugar
2 Tbsp coffee liqueur
chocolate shavings and cocoa powder, for garnish

For Cream Filling:

1 c whipping cream
1 Tbsp vanilla extract
5 egg yolks
½ c sugar
1/3 c Marsala wine
2 c mascarpone cheese

For Ladyfinger Base:

1 ½ c coffee
¼ c rum
5 Tbsp sugar
1 package ladyfinger biscuits
½ c grated chocolate
For Topping:

1. Whip cream to soft peaks and stir in sugar and coffee liqueur. Chill until ready to assemble.

For Cream Filling:

1. Whip cream to soft peaks and stir in vanilla extract. Chill.

2. Place a pot with 2 inches of water on medium heat and bring to a simmer. In a metal or glass bowl, whisk together egg yolks, sugar and Marsala wine. Place over the pot of simmering water and whisking constantly until mixture has doubled and holds a ribbon design on itself when you lift the whisk. Remove from heat.

3. Whisk in mascarpone cheese and if still warm, chill until at least room temperature. Fold in vanilla whipped cream. Set aside until ready to assemble.

For Ladyfinger Base:

1. Mix coffee, rum and sugar until sugar has dissolved.

To Assemble:

1. Dip ladyfingers in the coffee soaking liquid, just for a moment, to let it soak up the coffee (but not get soggy). Line the bottom of a trifle bowl, or decorative casserole dish completely with the soaked ladyfingers.

2. Spread a half of the Cream Filling over the ladyfingers and sprinkle with grated chocolate.

3. Repeat Steps 1 and 2. (If your trifle dish is quite tall, repeat Steps 1 & 2 again, using a third of the cream filling each time).

4. Spread whipped cream topping over Tiramisu, dust with cocoa powder and sprinkle with grated chocolate.

Smoked Salmon Rye Bread Pudding


1 loaf rye bread, sliced thickly, about 400 grams
12 ounces smoked salmon, sliced thinly
1 red onion, peeled and finely chopped
1/4 cup capers
2 cups milk
2 eggs
1 tablespoon Dijon mustard
Sprinkled sea salt and freshly ground black pepper, to taste
1 bunch fresh dill, lightly chopped
1 cup grated Havarti cheese


Preheat your oven to 350°. Toast the bread slices until they are golden brown. Cut the toast into cubes and place in a large bowl with the smoked salmon, onion and capers.

Pour milk into another large bowl and whisk in the eggs, mustard, salt and pepper. Stir in the dill and cheese. Pour over the toasted bread cubes and toss well to combine ingredients. Rest for five minutes or so allowing the bread to absorb the liquid. Pour into a lightly oiled 8” by 8” baking dish and bake in the oven until puffy and golden brown, about 45 minutes.

Friday, April 9, 2010

Le Club Med Cherating Beach En Malaisie Vu Par

Rindu Terhenti.

Rindu Terhenti

Telahku tinggalkan
Memori Silamku itu
Tidak ku biarkan
Hidupku dibelit pilu

Walaupun duka menampar dada
Walau sepi mencalar hati
Rindu ku terhenti

Ku pinggirkan sayu
Yang merundum kalbuku
Kasih dulu ku biar berlalu

Ku pinggirkan lara
Yang bertaut di jiwa
Ku teruskan hidup tanpa dia

Padam nyala patah tumbuh
Hilangkan berganti
cinta tiba, cinta pergi
Biar di asal ku nanti

Ku lupakan mu jua di sini
Sedang kau pergi menjauhi