Saturday, November 3, 2012
♥ DIA BUKAN JODOHKU ♥ Ya Allah, andai cinta itu milik kami, biar apa jua dugaannya, kami mohon agar diberi kekuatan dariMu, untuk mengharunginya. Ya Allah, andai cinta itu bukan lagi milik kami, biar seberapa kali kami cuba pertahankan, kami mohon agar diberi kekuatan dariMu, untuk menerima segala takdirMu yang indah ini... ____________________________________________ Andai suatu detik, apabila Allah menjauhkan dan memisahkan kamu, dari insan yang kamu terlalu cintai, maka ucapkanlah, "Allah Maha Mengetahui, DIA BUKAN JODOHKU" terimalah dengan hati yang tenang dan terbuka, redhalah dengan ketentuan takdir dariNya, kerana milik Allah jualah segala cinta yang ada di dunia...
Thursday, November 1, 2012
Wednesday, August 8, 2012
Friday, July 27, 2012
dikongsikan beberapa jenis makanan yang sesuai diambil sebagai menu makanan kita semasa berada di bulan Ramadhan. Sayuran-sayuran dari serat hijau (Fibregreen) Pengambilan sayuran hijau mampu melambatkan proses penghadaman sekaligus melambatkan keinginan untuk makan. Selain baik untuk kesihatan dan juga perut, daun hijau seperti sederi dan juga lobak merah memang baik untuk proses penghadaman. Karbohidrat Maksud bijirin adalah seperti roti serat yang dijual mempunyai kanduagan gandum (Wheat) . Anda boleh memakan roti putih namun lebih digalakkan memakan roti yang terdiri daripada bijirin kerana rotinya lebih tebal akan membuat anda lambat lapar. Selain daripada itu juga variasikan menu anda agar tidak bosan, pilih la menu dari produk kekacang seperti kacang dal ataupun minuman barli ketika bersahur. Penuhkan dengan menu tersebut agar anda kekal cerdas untuk bekerja di siang hari. Makanan protein Kurangkan memakan nasi tetapi lebihkan pengambilan lauk dari menu berasaskan daging, terutama sekali dari resepi ikan. Ikan sememangnya antara menu yang harus anda hidangkan untuk seisi keluarga ketika bersahur. Kurma Sebelum tamat waktu bersahur, seelok-eloknya pengambilan kurma harus dititikberatkan kerana kurma adalah antara makanan yang memang penuh dengan khasiat dan vitamin, antara khasiat yang terdapat di dalam kurma adalah seperti, serat, gula, vitamin A dan C serta zat mineral atau galian seperti besi, kalsium, sodium dan potasium.
Thursday, June 7, 2012
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own! Ingredients 8 slices bacon, chopped 4 onions, peeled and diced 2 carrots, peeled and diced 2 stalks celery, diced 10 cloves garlic, peeled and minced 2 zucchini, quartered lengthwise and sliced 1 red pepper, seeded and diced 1 cup cauliflower florets 1 x 28 oz can whole tomatoes, with juice 1 litre chicken broth 1 tablespoon dried oregano 2 Parmesan rinds Sprinkled sea salt and freshly ground black pepper, to taste 2 large handfuls baby spinach 1 x 18 oz can white kidney beans Method Put the bacon into a 6-quart soup pot and brown it until it is crisp. Pour off half of the bacon fat and discard. Add onions, carrots, celery and garlic and sauté for a few minutes. Add zucchini, red pepper, cauliflower, tomatoes and juice, chicken broth, oregano and Parmesan rinds. Season with salt and pepper. Bring to a simmer, stirring occasionally. Simmer for 30 minutes, until vegetables are tender, but still hold their shape. Stir in baby spinach and beans and stir until spinach has wilted and beans are heated through.
Wednesday, May 23, 2012
Mark your calendars, the musical maestro will be making his way to our shores again come this June 19th 2012. Yay!
Monday, May 21, 2012
Friday, May 18, 2012
Tuesday, May 15, 2012
Ingredients 9 cloves garlic, minced 1/2 cup olive oil 6 tablespoons butter 1 (15-ounce) can crushed tomatoes Salt and freshly ground black pepper 1 pound spaghetti, cooked al dente 2 tablespoons chopped fresh basil Grated Parmesan, for garnish Directions In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out. In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan
Ingredients 1/4 cup olive oil, plus more as needed Kosher salt and freshly ground black pepper 1 small eggplant, chopped 1 zucchini, chopped 1 pepper (red, green, or yellow), chopped 1 onion, chopped 3 small tomatoes, chopped 3 cloves garlic, pressed 2 teaspoons chopped fresh thyme 3 or 4 leaves fresh basil, chopped Splash red wine vinegar Directions Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.
Ingredients 1 cup halved cherry tomatoes Kosher salt and freshly ground black pepper 1 cup cooked great Northern white beans 1 (5 to 6-ounce) can light tuna, packed in oil, drained 1 shallot, thinly sliced 1/4 cup sliced pitted kalamata olives 1/2 long baguette, cut into cubes (slightly stale works great) 2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar 3 tablespoons olive oil 2 tablespoons roughly chopped fresh basil leaves (or oregano) Directions In medium serving bowl, add the tomatoes and season with salt and pepper, to taste. Let sit for 10 minutes before adding the beans, tuna, shallots and olives. Just before serving, mix in the bread cubes and combine gently. In a small bowl, whisk together the mustard, vinegar and salt and pepper, to taste. Drizzle in the oil, whisking to blend. Pour over the salad just before serving. Add the basil and toss. Taste for seasoning before serving.
Ingredients 4 stalks celery and their leaves, chopped 1 red grapefruit, supremed, sections halved 1 green onion, finely chopped (greens only) 1/4 cup chopped black olives 2 tablespoons grapefruit juice 1/2 teaspoon sugar 2 tablespoons olive oil Kosher salt and freshly ground black pepper Directions Place the celery, celery leaves, grapefruit, green onions and olives in a medium bowl. In a small bowl, whisk together the grapefruit juice and the sugar. Drizzle in the olive oil, whisking. Add salt and pepper to taste, and pour over the salad. Toss, taste and adjust with salt, if needed.
Saturday, April 28, 2012
Thursday, April 5, 2012
-2 flour tortillas
-wheat house marinade
-300 grams of chicken breast
-salt and pepper.
Put the chicken in the marinade with wine and lemon juice for 2 hours, take a hot grill and seal, cook well, season and desmechar aside. Place a tortilla on the counter, smear it with butter and place the lettuce, add the bacon, ham, chicken and cut it very small tomato, onion and avocado, covered with cheese and roll up carefully. In a hot plate and leave to put the wraps completely browned, sprinkle oregano and serve hot. Serve with orange juice stapled.
Wednesday, February 29, 2012
Cooking time-30 min / 1 hour
3 lbs veal (stew meat cut into 2-inch cube)
1 or 2 carrots
18 white/pearl onions (peeled)
1/2 lb mushrooms
Herbs: 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf
2 egg yolks
1/2 cup whipping cream
1 lemon juice
6 / 7 cups water
Veal Stew Recipe serve 6
Step 1: Cut the veal into 2-inch cubes. Stick the onion with a clove. Tie together the celery, thyme, bay and parsley.
Step 2: Melt 3 tablespoons of butter with oil in a dutch oven or casserole. Add the veal. Brown on all sides.
Step 3: Add the carrots, onion, herbs and salt. Add water to cover the meat.
Step 4: Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.
Step 5: Peel the white pearl onions. Clean the mushrooms and cut them into quarters. Melt 3 tablespoons of butter in a skillet. Add the mushrooms, salt and pepper. Sauté until lightly browned.
Step 6: Remove the mushrooms. Add 2 tablespoons of butter in the skillet, add the onions and sauté for 1 or 2 minutes. Return the mushrooms to the skillet and keep warm.
Step 7: Combine the egg yolks with the cream and half of the lemon juice in a bowl.
Step 8: Remove the meat, the mushrooms and onions and place them in a serving dish.
Step 9: Pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add the lemon juice, salt and pepper if needed.
Step 10: Pour the sauce over the meat in the dish.
Serving: Veal stew is usually served with rice.
Wine suggestion: red Bordeaux Supérieur or Graves, red Loire, Chablis, Vouvray (French Wine Guide).
Tuesday, February 28, 2012
For the chocolate truffles
1 1/2 cup chopped good quality dark chocolate
1 cup 35 % cream
1 vanilla bean, seeds scraped
1 cup pecans
1/2 cup maple syrup
For the topping
1 cup good quality melted dark chocolate
1 cup maple flakes
In a saucepan, roast the pecan on medium heat, stirring regularly for 2 minutes until they start to be fragrant.
Reduce the heat to minimum and add the maple syrup.
Continue cooking for 10 minutes until the syrup starts to crystallize on the pecans stirring regularly.
Let cool on parchment paper.
Place chocolate in medium-sized bowl and set aside.
In a saucepan, heat the cream with the vanilla bean over medium-low heat until simmering, about 5 minutes.
Pour the hot cream over the chocolate.
Stir until totally smooth.
Roughly chop the maple sugar pecans and add them to the chocolate mixture.
Place the bowl of chocolate mixture in an ice bath.
Using a spatulat stir it constantly for 5 minutes, then place in the fridge for 10 minutes.
After the mixture has chilled, remove from refrigerator.
Wearing latex gloves and using two spoons, scoop out rounded sections of the chocolate into palms and form into balls.
Use spoons to roll each ball in the melted chocolate then in the maple flakes.
Place on a baking tray covered with parchment paper.
Chill until firm, about 1 hour.
Do ahead: Can be made 1 week ahead.
Store in airtight container and keep chilled.
Let stand at room temperature 1 hour before serving.
Friday, February 17, 2012
I first made a Pavlova a couple of years ago for my birthday. Its such a pretty, girly dessert, and its something fun and different for a birthday. Unfortunately, my birthday is in early July, and its not exactly berry season at that time.
This year, I really wanted a Pavlova on my birthday, but I convinced myself to wait until the berries would actually taste good. As I was thinking about what kind of dessert to post for today, I realized that the berry Pavlova would give me the red, white, and blue color scheme I was looking for. Though its not your typical bbq fare, this dessert is both pretty and delicious, a wonderful addition to any celebration.
Mixed Berry Pavlova
4 large room temperature egg whites
1/8 teaspoon salt
1 cup superfine sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1 teaspoon pure vanilla extract
1 pound fresh strawberries, hulled and sliced
½ pint fresh blueberries
Preheat oven to 180*F.
Draw a 9 inch circle on a piece of parchment. Flip the parchment over and place on a large baking sheet.
Using the whisk attachment, beat the egg whites on high until firm. Gradually add sugar while beating until the egg whites reach stiff, shiny peaks.
Fold the cornstarch, vinegar, and vanilla into the egg whites. Spread the meringue onto the parchment circle, building up the edges slightly. Bake for 1 ½ hours, then turn off the oven for another hour to cool completely.
In a medium bowl, combine the strawberries, blueberries, and raspberry sauce.
Transfer the meringue to a plate or cake stand and top with whipped cream. Pile the berries on top of the whipped cream, allowing some sauce to drizzle down the edges.
8 ounces heavy cream
2 tablespoons confectioners sugar
1 ½ teaspoons pure vanilla extract
Place bowl and whisk in the freezer for 15 minutes. Beat cream on high speed; as it starts to thicken, add the confectioners sugar and vanilla. Continue to beat until soft peaks form, being careful not to overbeat.
1 bag frozen raspberries (about 10 ounces), thawed
1/3 cup sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
Whirl the raspberries, sugar, and cornstarch in the food processor until the berries are liquefied. Transfer to a medium saucepan and add the lemon juice. Bring to a boil over medium heat and cook until you can scrape a path across the bottom of the pan. Remove from heat and pour through a sieve into a bowl to remove the seeds. Cool and refrigerate until ready to use.
Thursday, February 16, 2012
1/4 cup/60 ml espresso
1/4 cup/60 ml Cognac or rum
1 tablespoon pure vanilla extract
16 ounces/460 g bittersweet chocolate, broken into pieces
1/2 cup/100 g sugar, more to taste
1 cup/250 ml heavy cream, chilled
Gold leaf (optional)
Heat the oven to 350°F/180°C.
Grease and line a 10-inch/25 cm cake pan, with quite high sides.
Boil a full kettle of water and set aside.
Have a roasting pan at the ready that will accommodate the cake pan comfortably.
Put the coffee, rum, vanilla and chocolate into a saucepan and melt over a bain-marie.
Break the eggs into a large glass or metal bowl with the sugar, set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream.
This will take about 10 minutes.
In a separate bowl, whip the cream into peaks.
Partially fold the chocolate into the egg mixture.
Add the cream and continue folding until evenly combined.
Pour into the cake pan.
Set the pan into the roasting pan, and slide it into the oven.
Now, pour the hot water from the kettle into the roasting pan to come half way up the sides of the cake pan.
Bake until set, about an hour.
Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan.
Remove the cake from the oven and let it sit 30 minutes in the water bath.
Remove from the bath and flip the cake onto a platter.
Press gold leaf on the top to decorate.
Serve with sweetened whipped cream on the side.
5 oz unsalted butter
5 1/2 oz best quality cooking chocolate, (70 percent cocoa solids)
8 tbsp cocoa, powder, sifted
1 pinch salt
7 oz caster sugar
3 tbsp golden syrup
3 tbsp sour cream or 3 tbsp creme fraiche
1 10-inch flan or tart shell, baked blind
Place the butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed.
In a separate bowl beat the eggs and sugar together until light and well creamed, and then add the golden syrup and sour cream or crème fraiche.
Stir the chocolate mixture into this mixture, scraping all the chocolate out with a spatula.
Once you've mixed it well, pour it into the pastry shell.
Place into a preheated 150C/300 degree F/Gas 2 oven for 40 to 45 minutes.
During cooking a beautiful crust will form on top.
Carefully remove the tart from the oven and allow to cool on a rack for at least 45 minutes, during which time the skin will crack and the filling will shrink slightly.