KBB # 12 : Cheese Soufflés

I never made souffle before, because some people said, it's a bit tricky to make one. So this is my first attempt. If it wasn't KBB's challenge, I don't think I want to try making it :)).

Then I made it. And you know what? Believe it or not, it wasn't as difficult as I thought! The taste was great. I added chopped spinach in it.

The thoughest part actually came up on the photo session. I have to work fast. Maaannn....souffle is easy to collapse. On the oven it rises beautifully...and DANG...5 minutes outside the oven, it collapsed!! And it become ugly. See my souffle? Not that appetizing, eh?

Cheese Souffle

Cheese Souffles
Source : The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

* 100g unsalted butter / mentega tawar
* ½ cup plain (all-purpose) flour / tepung terigu
* 300ml milk / susu
* 1 cup grated cheddar / cheddar parut
* 2 Tbs / sdM freshly grated parmesan / parmesan parut
* ½ tsp Dijon mustard / mustard Dijon
* pinch / sejumput cayenne pepper
* 4 eggs / telur, separated / pisahkan

Directions/Cara Pembuatan:
Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
Panaskan oven suhu 190C (375F, Gas Mark 5). Minyaki/olesi mentega dan taburkan tepung loyang souffle dengan kapasitas ½ cup sebanyak 6 buah.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
Lelehkan mentega di panci kecil dengan api kecil. Tambahkan tepung lalu masak sambil diaduk-aduk selama 1 menit. Tambahkan susu sedikit demi sedikit dan whisk terus menerus dengan api sedang hingga adonan lembut, mengental dan mendidih. Biarkan dingin sejenak selama 5 menit.

Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.
Pindahkan adonan ke dalam mangkuk dan masukkan keju cheddar, parmesan, mustard dan cayenne pepper. Aduk rata.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
Kocok ringan kuning telur dan masukkan ke dalam adonan keju. Aduk rata.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
Kocok putih telur menggunakan electric mixer hingga mencapai firm peak. Masukkan seperempat adonan putih telur ke dalam adonan keju untuk sedikit 'melemaskan' adonan, lalu masukkan sisanya perlahan.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.
Sendokkan adonan ke dalam loyang yang sudah disiapkan lalu panggang selama 20-25 menit, atau hingga mengembang naik dan kecoklatan. Jangan tergoda untuk membuka oven sebelum souffles betul-betul sudah mengembang/naik. Hidangkan segera.

Cheese Souffle


Black Cherry Sour Cream Muffins

It's cherry season! And I got a bunch of cherries in my hand. Kids and me are cherry-addict so I always stocked them in my fridge. We like to eat them as it is or in baking goods.

Mindy post this recipe on her blog and I'd love to try. And this recipe turned out great. Love it! The texture of the muffin is so light and soft with a touch of sourness from the cherries.

Black Cherry Sour Cream Muffin

Black Cherry Sour Cream Muffins
Source : Baking Bites via Mindy's Deli

Ingredients :
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 large egg
1 tbsp butter, melted
1/2 cup sour cream (light or regular)
1/4 cup cherry juice (or milk, if juice is unavailable)
3/4 cup pitted black cherries (defrosted, if frozen), chopped
coarse sugar, for topping

Directions :
Preheat oven to 375F and line a 12-cup muffin tin with paper liners.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, beat together sugar, egg and melted butter. Add in 1/2 of the flour and the sour cream and stir to combine. Stir in cherry juice (or milk) and remaining flour, just until no streaks of flour remain. Stir in cherries and divide into prepared muffin cups. Sprinkle each generously with sugar.
Bake for 16-19 minutes, or until a toothpick inserted into the center comes out clean.

Makes 1 dozen.

Black Cherry Sour Cream Muffin


Black Forest Cake and Cupcakes

Now it's time to treat myself. I've been wanting to make my own Black Forest Cake since a long time ago. This classic cake always attracted my attention. Actually I'm a bit picky with BF recipe. I want my cake turn to be moist. When I saw the recipe at Eliza's, I fell in love at the first sight. I knew this is what I really wanted. And that was my first self made proper birthday cake for myself. Happy birthday to me! :)

Black Forest

If you ask me which Black Forest recipe that I recommend...definitely this is the ONE!

I also made a cupcake version for this cake. For the filling, I use cherry puree which cooked with sugar.

Filling cupcakes with cherry puree

Makes 9-inch three-layered cake
source : via Eliza

Cherries and syrup:
2 cups jarred sour cherries in light syrup, drained with 1 cup syrup reserved
1/2 cup (3 1/2 ounces) sugar
1/2 cup kirsch or other cherry flavored liqueur

Whipped cream frosting:
1/4 cup (1 3/4 ounces) sugar
1 tbsp cornstarch
3 cups heavy cream, chilled
1 1/2 tsp vanilla extract

1 recipe Devil’s Food Layer Cake, baked and cooled, but unfrosted, recipe below
Chocolate shaving (see note), for serving

FOR THE CHERRIES AND SYRUP: Reserve 8 of the prettiest cherries for garnish in a small bowl. Slice the remaining cherries in half and place in a medium bowl. Simmer the reserved cherry syrup and sugar together in a medium saucepan over medium heat until mixture is thickened and measure about 1/2 cup, 8 to 10 minutes. Off the heat, stir in the kirsch.

Toss 1 tbsp of the syrup with the cherries reserved for garnish. Toss 3 tbsp more syrup with the halved cherries. Poke the top of the cake layers thoroughly with a wooden skewer and brush with the remaining syrup.

FOR THE WHIPPED CREAM: Whisk the sugar and the cornstarch together in a small saucepan and slowly whisk in 1/2 cup of the cream. Bring the mixture to a simmer over medium heat, whisking constantly, until the mixture thickened,2-3 minutes. Let the mixture cool to room temperature, about 30 minutes.

In a large bowl, whip the remaining 2 1/2 cups cream and the vanilla together with an electric mixer on low speed until frothy, about 30 seconds. Increase the mixer speed to medium and continue to whip the mixture until it begins to thickened, about 30 seconds. Slowly add the cooled cornstarch mixture and continue to whip until the mixture forms soft peak, 1-3 minutes.

Line the edges of a cake platter with strip of parchment paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter. Spread 1/2 cup of the whipped cream over the top, right to the edge of the cake, then cover with half of the sliced cherries. Repeat with another cake layer, 1/2 cup more whipped cream, and the remaining sliced cherries. Place the remaining cake layer on top and press lightly to adhere. Frost the cake with the remaining whipped cream.

Refrigerate the cake until it absorbs the soaking syrup, at least 2 hours or up to 24 hours. Before serving, let the cake sit at room temperature, 30-60 minutes, then gently press the chocolate shavings into the sides of the cake. Evenly space 8 small pile of chocolate shavings around the top of the cake and top each with a cherry. Remove the parchment strip from the platter before serving.

NOTE: Be sure to buy jarred or canned cherries packed in syrup, not water. You will need about 7 ounces of chocolate for the shavings to decorate the sides and top of the cake. Letting the cake to sit at least 2 hours before serving allows the soaking syrup to sink in and the flavors to meld; however in a pinch, you could serve it right away.


1/2 cup Dutch-processed cocoa powder, plus extra for dusting
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups boiling water
4 ounces unsweetened chocolate, chopped
1 tsp instant espresso or instant coffee
10 tbsp (11/4 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 tsp vanilla extract

Adjust the oven racks to the upper-middle and lower-middle position and heat the oven to 350 degrees Fahrenheit. Grease 3 9-inch round cake pan, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, 1/2 cup of the cocoa powder, and instant espresso together until smooth.

In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the sour cream and vanilla until incorporated.

Reduced the speed to low and beat in 1/3 of the flour mixture, followed by 1/2 of the chocolate mixture. Repeat with half of the remaining flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Give the batter the final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15-20 minutes, rotating and switching the pans halfway thorough baking
Let the cakes cool in the pans for 10 minutes. Runs a small knife around the edge of the cakes, then flip them out onto the wire racks. Peel off parchment paper, flip the cakes side up, let cool completely before frosting, about 2 hours.

Source: adapted from America’s Test Kitchen Family Baking Book

Black Forest

On the next day we had a fabulous family dinner at Le Notre.....the food is so yummy!!!

Birthday Girl

Dinner at LeNotre Kuwait


Yorkshire Pudding

If you just have a little time in the morning to prepare breakfast, try this recipe. This pudding supposed to eat with grilled chicken/meat, but it's great for breakfast with scramble egg and sausage :).

Yorkshire Pudding

Yokshire Pudding
Original recipe by Mrs Gladman through her daughter in-law Lina Gladman (via Sefa Firdaus)

1 cup fresh milk
1 cup all-purpose-flour, sieve
2 eggs
1/2 tsp salt
(Dita - I added chopped spring onion)
Vegetable oil

Directions :
1. Preheat oven to 200°C.
2. Combine eggs and milk in a mixing bowl. Mix until incorporated using whisker.
3. Gradually add flour and salt. Continue whisking to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
4. Prepare 6-hole muffin tin. Pour half tablespoon of vegetable oil in each hole. Place the muffin tin into oven and let the oil become really hot (produce smoke). Take it out.
5. Pour batter into each hole. Fill a half to each and return quickly to the oven. Leave to cook until golden brown for around 25-30 minutes. Remove immediately from the oven and serve.

- You can blend all the ingredients in a blender or food processor.
- Store Yokshire pudding in an airtight container. Warm it on the microwave and can be served with jam, golden syrup, honey or sugar.
- It's known as Popover in USA.

Yorkshire Pudding collage


Peanut Butter Choco Chips Cookies

Time to treat my girls!!!!! Arwen! Leia! Here are your cookies. Thanks Bunda Nadine for the recipe!

Peanut Butter Cookies

Peanut Butter Choco Chunk Cookies
source: Everyday food magazine - March'09

Ingredients :
1.5 cup all purpose flour
1 tsp baking soda (dita - use only 1/2 tsp baking soda)
1 cup peanut butter
1/2 stick (4 tbsp) butter,room temp
1/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tsp vanilla extract (dita - use only 1/2 tsp vanilla)
8 ounces semi sweet chocolate,cut into chunk (dita - use chocolate chips and butterscotch chips)

peanut Butter Cookies

Directions :
1. Preheat oven to 350. In bowl whisk fluor and baking soda,set aside. In mixer bowl,beat peanut butter,butter and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low,gradually add fluor mixture,beating just until combined. Stir in choco chunk.
2. Drop dough by heaping tablespoons,1 inch apart,onto two large baking sheets. Bake until golden,13 to 15 mins,rotating sheets halfway through. Transfer to wire racks to cool.

Peanut butter cookies


Classic Sour Cherry Pie with Lattice Crust

I love this recipe! No egg needed, so the texture will be more like puff pastry. Light and flaky crust with incredible sour cherry filling....YYUUUMMM!!!

Cherry Pie

Classic Sour Cherry Pie with Lattice Crust
adapted from : Bon Appétit Magazine June 2008

Ingredients :

* 2 1/2 cups unbleached all purpose flour
* 1 tablespoon sugar
* 3/4 teaspoon salt
* 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
* 5 tablespoons (or more) ice water


* 1 cup plus 1 tablespoon sugar
* 3 tablespoons cornstarch
* 1/4 teaspoon salt
* 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
* 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
* 1/2 teaspoon vanilla extract
* 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
* 1 tablespoon (about) milk
* Vanilla ice cream

(Tips : Since I don't have cherry pitter, I used a Chopstick to push the pit through the fruit)

Manual Cherry Pitter

Directions :

Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. DO AHEAD Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.


1.Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

2. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Cherry Pie Fresh from the Oven

3. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Cherry Pie Collage

Another Pie recipes ;
1. Banofee Pies
2. Apple Tart


CLICK : June 2009 - Stacks

This month's theme in Click is Stacks. Couple days ago I took a shot of these cookies and I thought that would be good to be submitted to CLICK.

Jai and Bee...here's my entry for Stacks.

Pennylane's Choco Cookies
Camera : Canon EOS 350 D
Lens : 17-40 mm f/4L

Here are some other shots

Pennylane's Choco Cookies Pennylane's Choco Cookies

Pennylane's Choco Cookies collage