KBB #5 : Banoffe Pies

Tantangan kali ini dari KBB adalah Banoffee Pies, ini udah tantangan ke-lima dan gue udah ikutan dari tantangan ke dua. Seru juga tiap nunggu tantangan baru..:P

Banoffee Pies ini baru pertama kali gue buat, biasanya sih bikin pie biasa yang diisi sama custard dengan topping buah-buahan. Nah yang sekarang rada beda pienya diisi pisang, karamel sama cream.

Banoffee pie is an English dessert made from bananas, cream and boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Its name is a portmanteau constructed from the words "banana" and "toffee".Source : Wikipedia


Untuk pembuatan pastry pienya gue pake loyang pie yang ukuran mini yang biasa dipake buat bikin pie buah tadi. Sebenernya sih udah hunting loyang pie bongkar pasang, cuma kemaren waktu balik lagi ke tokonya ternyata udah abis..:P ya udah daripada bingung mikirin loyang, diperbudak juga tuh loyang mini gue...:D

Buat pastrynya ga ada kesulitan kecuali waktu mau digilas sama rolling pin, adonannya nempel dengan sukses ke rolling pin nya, ya terpaksa digilas pake tangan dan plastik, lumayan malah lebih cepet sama ga ribet ngambilin sisa adonan yang nempel ..;P Trus, gue ga pake biji-bijian buat menahan adonan waktu dipanggang.

Banoffee Pies

Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.

Pastry

300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.
Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

Filling

75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.

Tapi buat fillingnya gue punya kesulitan karena salah gue sendiri ga seksama baca resep dan ga pernah nyimak email di milis :P. Waktu bikin filling yang harusnya pake susu cair gue pake susu bubuk...LOL :P, jadi yang ada itu si filling jadi keras kayak permen susu. Nah kebetulan malemnya sempet chat sama Ienas, setelah ngobrol - ngobrol akhirnya gue baru ngeh ternyata salah masukin susu...:P, juga dapet saran dari Ienas kalo bisa diencerin lagi dikasih susu cair lagi.

Besoknya baru dicairin lagi deh itu filling yang udah keras, dikasih susu cair yang agak banyakan :P, ehmm lumer juga akhirnya si filling dan jadi ga manis b anget karena dikasih susu yang melebih resep. Semua bahan memang gue kurangin gulanya, dari mulai pie base-nya sama karamelnya. Untuk topping cream, malah ga pake gula sama sekali.

Akhirnya selesai juga tantangan kelima ini. Banoffe Pies yang baru dibuat tadi, disantap setelah makan malem. :D

Click Beans and Lentils : Nattou (なっとう)

In my first few months in Japan, a good Japanese friend of mine invite me to try natou. It is one of favourite food among Japanese. When I first looked at it, I could not stand the powerful smell and sticky-shape which of course it did not invite my appetite at all.

Nattō (納豆, Nattō^?) is a traditional Japanese food made from fermented soybeans, popular especially for breakfast. As a rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. For some, nattō can be an acquired taste due to its powerful smell, strong flavor, and sticky consistency. In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Source : Wikipedia

Natou is sold in any supermarket. Very cheap, it is usually boxed in small stryrofoam cup. It is made of soya beans which is fermented in such a way very much like Indonesian's tempe. Most Japanese will have natou along with raw egg, onion leaves and of course soy sauce and some will put wasabi on top.

Despite the look and bad smell, natou is rich in protein and very nutritious. So it must be good for your body. You should try natou when you come to Japan ! This natou presentation is my entry to the " Click " event hosted by Jai and Bee, which this month's theme is Beans and Lentils.

Wholesome Lunchbox : Onigiri with Katsuobushi Bentou

Not all kindergarten in Japan prepares lunch meal for the children. My youngest son's, "P", school is among those who requires moms to prepare meal for their children. Lunch box is called obentou (おべんとう) in Japanese. However, unlike any ordinary lunch box, bentou is usually prepared in such a way which makes look like a piece of rather than a regular lunch box. So I learn the trick from the bentou books which are widely sold in any bookstore in Japan.

Bentou for kids usually do not contain any sweets. The school encourages mom to prepare bentou from fresh materials. Onigiri bentou is the most popular one. It is a rice ball which is can be mixed with fish, egg, konbu, or katsuobushi, and wrapped with nori. Nori is seaweed, which is a must companion for onigiri. Katsuobushi is Japanese name for dried and smoked tuna.

Katsuobushi (鰹節 or かつおぶし, Katsuobushi^?) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and kombu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.
Source : Wikipedia

Kombu or konbu (Japanese: 昆布 IPA: [kombɯ]), also called dashima (Korean: 다시마 dasima), or haidai (traditional Chinese: 海帶; simplified Chinese: 海带; pinyin: Hǎidài), are edible kelp from the genus Laminaria widely eaten in East Asia.
Over 90 percent of Japanese kombu is cultivated, and most is harvested, in Hokkaidō. It is cultivated as far south as the Seto Inland Sea.

Source : Wikipedia

Today, I make onigiri with katsuobushi, chicken katsu, egg roll with kani, grape, cherry tomatoes and cucumber.

You can make katsuobushi onigiri by yourself. First, mix a bowl of rice with a little bit of salt. Put small amount of katsuobushi and mixed with the rice. Then put them into the onigiri template. You can buy the template from any local japanese store. This bento idea is my entry for Wholesome Lunchbox, hosted by Margot - Coffe and Vanilla.

Sugar High Fridays : Baked Lemon Pudding

I love pudding, baked one or jelly one. My favorite one is chocolate pudding. Usually I put vanilla custard for topping. As temperature gets warmer, pudding can cool you down.

Lemon pudding is another great idea. I got this recipe from Kitchen Queen.

Baked Lemon Pudding

Source : Kitchen Queen - Recipe Zaar

Ingredients

• 1 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 cup lemon juice
• 1 tablespoon lemon zest of
• 2 egss, separated
• 1 tablespoon melted butter
• 1 cup milk

Directions

1. In a medium mixing bowl, combine sugar, flour and salt.

2. Stir in lemon juice, zest, beaten egg yolks, butter and milk.

3. In a separate bowl, beat egg whites until stiff but not dry; fold into lemon mixture.

4. Pour into buttered 6 cup casserole dish.

5. Place this casserole INSIDE a large pan (I use a 9x13 pan); pour hot water into the 9x13 pan to a depth of about 1 inch.

6. Bake at 350 degrees for about 40 minutes or until the topping is set and golden brown.

7. **During baking this separates into a cake-like topping with a lemon sauce beneath.

This dessert is my entry for Sugar High Fridays hosted by Helen of Tartelette which this month theme is Citrus.

Home Food Photograpy II : Properti .. oh.. Properti

Ikutan lagi event yang diadain Dita, gw rada surprise waktu liat judulnya HFP II : Gila Properti !!..Tapi kalo di pikir memang bener, semenjak gw suka moto-moto salah satu yang ada dipikiran gw ya properti. Iyaa..properti buat foto. Kebayang ga kalo moto makanan tapi ga punya barang kayak mangkok, gelas, atau piring. :P

Sebenernya bisa kok pake piring, gelas atau peralatan makan yang biasa dipake sehari-hari :D...Tapi buat gw jelas rasanya jadi laen kalo kita punya properti khusus buat moto makanan. Masalahnya peralatan sehari-hari gw standar banget dan emang bener-bener dikitttttt bangetttttt...LOL. Bisa dibayangin kalo peralatan makan gw banyak, apato gw bakalan penuh sama peralatan makan...qiqiqiiqiq...(bingung kan seberapa besar sih apato gw :P)

Balik lagi ke topik, perburuan gw untuk ngedapetin properti moto bisa dibilang belum parah..:P. Ga tau sih kalo gw nemu toko yang super duper murah dengan barang yang lucu-lucu mungkin bakalan parah juga aka kalap...:D. Biasanya gw cari barang-barang itu di DAISO, karena memang itu yang paling murah dan lumayan deket dari rumah. Lumayan juga barangnya, macem-macem banget deh...dari mulai kertas kado, piring, gelas sendok, sumpit sampe napkin. Cumaaa memang barang di DAISO jarang banget ganti-gantinya...jadi tiap kali kesitu ya yang diliat itu lagi itu lagi...:P

Kalo beli barang pun gw ga banyak-banyak, paling sendok satu biji, piring kecil satu biji..atau serbet juga satu biji...:P Yang penting warnanya beda-beda, sama juga dengan kertas kado, gw beli ga banyak..paling tiap dateng ke DAISO beli satu biji atau paling banyak dua deh...:P

Kalo serbet gw biasa beli agak banyak, soalnya itu juga bakalan dipake sama anak gw kesekolah buat properti bentonya..qiqiqi, jadi sekalian tuh serbet dipake moto juga..:P.

Yang paling sebel kalo salah beli barang, gw pernah beli piring ukuran agak besar, eh yang ada tuh piring ga kepake sampe sekarang. Masalahnya waktu dipake buat moto ternyata kegedean...*sigh* ya akhirnya dipake deh buat makan sehari-hari...qiqiiqiq. Memang sampe sekarang masih bingung kalo bikin layout buat moto.

O iya buat tempat properti sih gw ga punya tempat khusus, paling dimasukin ke box alat-alat makan, sama ke satu kantong khusus buat naro kertas warna warni, kertas kado sama aluminium foil buat alas kompor..LOL itu aluminium foil gw pake buat reflektor...

Gitu deh perburuan gw buat properti poto di blog ini :D...ga terlalu kalap kan...kekekekke...tapi memang menyenangkan kalo lagi berburu properti, walau yang dibeli cuma satu dua biji....:P

Recipe Remix : Crepes with Apple Sauce

When I prepare breakfast for my family, it has to be quick and simple. My youngest son is choossy when it comes to food. Sometimes, he asks me to prepare something light, as it will ease on his digestion.

Porridge, sandwich and pancake is among our favourites. However, since we live in Japan, choice of breakfast are mostly limited to rice and its side dishes, which in fact the least expected by my family.

Fortunately, we got crepe recipe from Ayin's kitchen. Back in our home country, My hubby and I used to buy crepes, which sold in a yummy crepe stall in downtown. It has special topping like fruit, ice cream or anything you want.

Now, I try it myself. I put homemade apple sauce for topping. It is perfect breakfast idea for my family and this is my entry for Recipe Remix - Part II event, hosted by Danielle and Robin.

CREPES

Source : Ayin's Kitchen

Ingredients :

100 gr flour
1 tbs sugar
1 egg
50 ml milk
50 gr butter, melted
100 ml water ( you can add more if it's required )

Direction :
In a bowl wisk together the flour, sugar and egg.
Gradually add milk, water and butter until combine.
Heat a griddle or frying pan in medium heat, pour the batter onto griddle or pan.
Tilt the pan with cilcular motion until the batter coats the surface evenly.
Cook for 2 or 3 minute until the bottom golden brown.

Sarah's Apple Sauce

Source : AllRecipe

Ingredients :

4 apples - peeled, cored and chopped

• 3/4 cup water

• 1/4 cup white sugar

• 1/2 teaspoon ground cinnamon

Directions :

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.