Dziriate - Algerian Almond Tarts

Dziriate? Never heard before.

Actually I made these cookies because of their unique name ;).



This is a smart idea to use your "ready to use pastry". But the result is just too sweet for me. And I don't like the scent of the rose water. Lucky me, my girls will always be there to empty the jar.

Dziriate (Algerian Almonds Tart)
adapted from Dessertmag

Ingredients :
Ready to use pastry

Filling :
3 cups slice almonds
1 1/2 cups sugar (dita - I used brown sugar)
2 eggs
1 1/2 tsp lemon zest
2 tbsp rose water or orange flower water
1/2 tsp vanilla extract

Topping :
1/2 cup honey
Pine nuts (optional)



Directions :
1. Preheat oven to 350˙F (180˙C). Lightly grease a few cookie sheets or line with silicone baking mats (dita - I used parchment paper). Using a food processor, grind almonds and sugar to a fine meal. Add eggs, lemon zest, rosewater and vanilla. Process until all ingredients are evenly incorporated.

2. Use 2- to 3- inch cookie cutter to cut out circles from the dough.

3. Drop tablespoons of filling into the center of each circle. Wet fingers with water and pinch the dough together into four corners, forming a cup around the filling. Or, if you have a mini muffin tin or other small molds, fit the dough circles into the molds and fill about 3/4 full with filling.

4. Place tarts on sheet. bake for 20 mins, rotating sheets halfway through until filling begins to brown and the cookies are a light golden color. Remove sheets from oven and place on wire racks. Drizzle honey over each of the tarts. Let tarts cool on sheets before serving. Yield : about 2 1/2 dozen cookies

Storage : store in an airtight container for up to 1 week

[Indonesian Food] Ayam Kremes

Sebenernya usaha yang dilakukan dan dapur yang dikorbankan untuk jadi penuh minyak, saat bikin ayam ini, terbayarkan dengan rasanya. Gimana gak penuh minyak tuh dapur, lha wong nggorengnya itu nyiprat ke mana-mana minyaknya :P

Dimakan pake nasi anget dan sambel terasi.....hhmmmm nikmat banget!!!



Ayam Kremes ala Mamin

Bahan-bahan :
1 ekor ayam, potong sesuai selera
3 lembar daun jeruk
3 cm lengkuas

Bumbu halus :
6 bawang merah
8 siung bawang putih
3 sdm ketumbar
1 sdt merica
3 cm jahe
garam dan gula secukupnya

Bahan kremes:
2 cup air kaldu ayam (dari rebusan ayam)
1/4 cup tepung beras+5 sdm tepung tapioca
1 butir telur, kocok asal
5 sdm (atau sesuai selera) garlic powder (karena gue suka banget kalo kremesnya berasa bawang putih)

Cara Membuat :
1. Rebus ayam dengan semua bumbu hingga empuk, angkat ayam dari air rebusan.
2. Goreng ayam hingga kekuningan (kalo gue doyan yang agak gosong).
3. Campur semua bahan kremes, goreng (pake sendok sayur dan per satu sendok aja) dalam minyak panas dengan api agak besar. Goreng hingga kering. Angkat.
4. Sajikan ayam dengan taburan kremes, nasi panas dan sambel terasi....yum yum yum!!

Tips :
1. Kalo mau bumbu ayam lebih meresap, setelah direbus dan api dimatikan, diamkan semalamam, baru digoreng besok paginya.
2. Kalo mau menggoreng kremes mending pake minyak baru, jangan pake minyak bekas menggoreng ayamnya, supaya hasil kremesnya terlihat bersih tidak hitam.

Snickerdoodles

Cute name!!
Cinnamony butter cookies....definitely my favourite!



They were gone in a day! Thanks Van, for the recipe.

Snickerdoodles
adapted from : Vania's



Original Source: Martha Stewart's Cookies. The origin of the name of these homey, drop-style cookies is unclear, but recipes for them appear in early-twentieth-century American cookbooks and newspapers. After rolling balls to dough in cinnamon sugar, give them ample room on baking sheets; they spread quite a bit.

Ingredients :
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 1/2 cups plus 2 tbsps sugar
2 large eggs
2 tsp ground cinnamon

Directions :
1. Preheat oven to 350 F. Sift together flour, baking powder, and salt into a bowl. Put butter an 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

2. Stir together cinnamon and remaining 2 tbsp sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

3. Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire rack. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.