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.

KBB # 8 : Bitter Chocolate Peppermint Biscuits

Honestly, this is not my kind of cookies/biscuits. Even my kids don't like them. But a task is a task since this is KBB's challenge.



And I am not enthusiastic enough to do the task, because it's difficult to find peppermint essence, here in Kuwait. But that's the challenge, I have to think hard to find a way to make a homemade peppermint essence.

So I made the essence by boiling water and put mint leaves in it. Let it cool and use the water to make the filling. But heeyyy...it didn't work so well because I didn't get the cool sensation from the mint water :(.

Actually I love the biscuit itself before it dipped into chocolate. It reminds me of Danish/Le Monde biscuit. Delicious butter cookies! After it dipped, no one in my home would eat that :(.

The final conclusion : sorry guys....I'm not really satisfied with the recipe.

And thanks to Ellen of Chicken's Kitchen for hosting this round.

Bitter Chocolate Peppermint Biscuits
Source: Donna Hay for Canvas, NZ Herald.



Ingredients :
185g butter, softened
1 cup caster sugar
1 egg
2 cups plain flour
½ tsp baking powder
1 cup icing sugar
1 tsp peppermint flavouring (dita- I used mint water)
2 Tbs water
200g dark chocolate (70 per cent cocoa)
1 cup cream

Directions :
Preheat the oven to 180˙C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.



Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 5-6 minutes or until golden. Allow to cool on trays.

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.



Sandwich three biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set.

[Indonesian Food] Soto Kudus ala Mamin

Winter means saatnya ber-soto-soto ria!



Soto Kudus ala Mamin

Bahan :
* 1 ekor ayam kampung
* 2 lembar daun salam
* 4 cm lengkuas/laos, dimemarkan
* air untuk merebus ayam

Bumbu halus :
* 5 butir bawang merah
* 50 gr bawang putih, goreng kering (ini yang bikin wangi khas soto Kudus)
* 5 butir kemiri
* 4 cm jahe, memarkan kemudian bakar

Pelengkap :
* 100 gram tauge, dibuang akarnya & dicuci bersih
* 2 batang daun seledri, diiris halus
* 2 batang bawang daun, diiris halus
* bawang putih goreng
* 1 jeruk nipis, diambil airnya
* Garam, gula dan merica secukupnya
* 3 sdm kecap manis

Cara Membuat :
1. Siapkan air di dalam panci besar. Masukkan ayam kampung, daun salam dan lengkuas di dalam panci, rebus sampai matang dan empuk.
2. Angkat ayam yang sudah empuk, tiriskan. Suwir-suwir daging ayam, sisihkan.
3. Sisihkan kaldu ayam sebanyak 2 liter, jika kurang tambahkan air matang.
4. Haluskan bawang merah, bawang putih goreng, kemiri dan jahe.
5. Panaskan 2 sdm minyak lalu tumis bumbu halus sampai harum. Masukkan tumisan bumbu ke dalam kaldu ayam yang sudah disisihkan tadi. Tambahkan garam, gula, kecap manis dan merica secukupnya dan didihkan di atas api sedang. Setelah mendidih, angkat.

Cara Menghidangkan:
1. Siapkan mangkuk cekung, masukkan daging ayam, tauge, bawang merah, daun bawang, daun seledri dan perasan jeruk nipis.
2. Terakhir, tuangkan kaldunya. Taburi dengan bawang putih goreng.
3. Hidangkan selagi panas dengan Sambal Kecap.

Sambal Kecap

Bahan :
Kecap Manis
Cabe Merah
Bawang Putih goreng

Cara Membuat :
Haluskan cabe bersama bawang putih goreng. Campur dengan kecap manis.

[Indonesian Traditional Food] Es Brenebon - Red Beans in Cocoa Syrup

A popular desert from Manado (North Sulawesi, Indonesia).



Es Brenebon - Red Beans in Cocoa Syrup
adapted from Lina Hidayat



Ingredients :
1 kg red beans, soaked for 2-24 hours, boil the beans until soft
90 gr cocoa powder
2 cans chocolate condensed milk
750 gr sugar
water
ice

Directions :
1. Boil water, chocolate condensed milk, sugar and cocoa powder.
2. Add boiled red beans, bring to a boil. Remove from heat.
3. Serve with ice or vanilla ice cream (better serve the next day).

Another Indonesian Food Recipes from my kitchen :
1. Klepon - Sweet Rice Balls Stuffed with Palm Sugar
2. Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
3. Bubur Kacang Ijo - Mung Beans Porridge with Pumpkin Puree
4. Nasi Langgi
5. Kering Kentang - Spicy and Crispy Potato
6. Tongseng
7. Mie Bakso Iga
8. Wedang Ronde - Ginger Ronde Drink
9. Roti Gambang - Indonesian Traditional Bread
10. Gohu - Unripe Papaya in Sweet, Sour and Spicy Syrup
11. Ketan Serundeng - Sticky Rice Balls with Spicy Grated Coconut
12. Gemblong - Deep Fried Sticky Rice Coated with Caramel
13. Ketan Sarikayo - Steamed Coconut Rice and Coconut Milk Custard

Banana Cake with Chocolate Chips

Any cakes with banana are always my favorite. Especially with the ripe ones. This is a really quick easy cake to make. The result isn't that moist. The texture is dense and crumbly. More like muffin or banana bread.



Banana Cake with Chocolate Chips
Recipe from Lintang with a little re-worked from me.

Ingredients:
150 gr butter
80 gr sugar
2 ripe bananas, mashed
3 eggs
180 gr flour (dita - 130 gr all purpose flour+50 gr custard powder. The custard powder will make your cake look yellowish)
1 pack dry yeast
70 gr almond powder (dita - I didn't use almond powder but substitute it with grated parmesan)
100 gr chocolate chips



Directions:
1. Mix the butter and sugar until white and fluffy, then add mashed banana in it.
2. Add the eggs in butter-mixed, beat well.
3. Then pour flour and yeast, and mix well.
4. Add almond powder (dita - grated parmesan) and chocolate chips in the mixture. Pour in the baking pan.
5. Bake in the oven 200°c for 10 minutes, then another 35 minutes on 160°c.

Home Food Photography # 4 : Konsep - The Round Up

Wiihhhh seneng banget liat antusiasme temen-temen untuk belajar Food Photography. Mohon maaf sebelumnya karena Round Upnya jadi mundur.

Seneng banget melihat deretan foto-foto yang "hidup" bukan sekedar foto makanan benda tak bernyawa. Seperti yang gue bilang di sini, bener kan kalo kita udah mikirin konsep sebelumnya, proses memotret akan jadi lebih mudah kan? Gak perlu mati gaya lagi.

Owiyah, sekedar input pengiriman entry. Wooaaahhhhh masih banyak yang "bandel" nih :D, ngirim entrynya gak sesuai format *juling deh ik!*. Next time tolong diperhatikan lagi ya tata cara pengiriman entry.

Buat yang merasa udah ngirim tapi belum ke round up, ngacung. Maaf nih kalo ada yg ketlisut, mudah-mudahan sih nggak ya?

Sekali lagi terima kasih banyak untuk temen-temen semua atas partisipasinya di HFP#4 : Konsep. Semoga di sini kita bisa saling belajar satu sama lain.

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PennyLane's Chocolate Cookies

If you're looking for that Perfect chocolate cookies, you've certainly come to the right place. Did I say perfect?? Yes, with a capital P! No doubt.

This is my kind of cookies. Crispy on the outside, fudgy on the inside with a hint of white chocolate chips (please please don't omit this item. I know...I know...for some people including me, white chocolate is not a chocolate but this time it's exceptional. It's there to strengthen the taste of the dark chocolate) mixed with nuts and chocolate chips.



Nuff said, I lost word and my mouth is full. I couldn't stop nibbling on all of these cookies *now I become a cookie monster*. I don't even care about my waistline and my digital scale. Sorry Arwen and Leia, you have to share them with mommy :D

To my dearest friend, Mindy Jordan, you should put this recipe on the top of your baking list this week ;). Must try!

5 stars to this recipe! Thanks for sharing the recipe, mbak Riana. Damn girl, you're so genius! This is the best chocolate cookies ever.

PennyLane’s Chocolate Cookies
Original source: Joy of Baking
Modified by: Riana



Ingredients :
60 grams cake flour (low protein flour) (dita-I used all purpose flour)
1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped
60 grams unsalted butter or margarine
250 grams granulated white sugar
4 eggs, room temperature
1/4 teaspoon salt
4 gram instant coffee powder (2 sachet @ 2 grams), diluted with a few drops of hot water
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips
175 grams white chocolate chips
200 grams your favorite nuts, coarsely chopped and toasted (dita-I used walnut)

Directions :
1. Mix together the flour and baking powder. Set aside.
2. Melt the chocolate and butter/margarine in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar, eggs and salt until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture, coffee and vanilla extract. Sift the flour mixture above the batter and fold it in. Mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30-60 minutes.
4. Preheat oven to 170-180 degrees Celcius and place rack in center of oven. Line baking sheets with parchment paper or silicone baking mat.
5. Using ice cream scoop, small or medium –whatever you prefer, scoop and drop batter onto prepared cookie sheets, spacing evenly. With moist fingers, press batter a little bit.Bake cookies about 10 - 12 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
6. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.



Note from Riana :
* The time you need to let the batter harden in the fridge could be varied, depending on the chocolate you use. One chocolate could make the batter thicker or runnier than the other one. Check every 30 minutes, just until the batter is easy to scoop and drop without spreading.
* When you found your batter is too hard to scoop, or the cookies are too flat, it means the batter is too cold to begin with. Let it stand at room temperature until it reaches right consistency, then continue baking. The cookies should not be too flat.