Lemon cake with coconut

Source : Cake au citron vert et à la noix de coco (Recette express edition Marabout)


For 8 persons
Ingredients
150g soft butter
150g sugar
2 tsp green lemon zest
2 eggs
55g crystallized ginger chopped
215g self raising flour
45g coconut flakes
185 ml milk
Lemon slices for decoration

Instructions:

1. Preheat the oven at 180°C. Greased the loaf pan. Mix the butter, sugar and lemon zest with an electric mixer until creamy.
2. Add the eggs one by one, then add the ginger. Keep mixing in low speed and fold in the flour, coconut flakes. Add the milk little by little. Pour the mixture in a loaf pan and cook for 50 minutes.
3. Let it cool 5 minutes. Serve with lemon slices.

One-Bowl Chocolate Cupcakes

Source: Martha Stewart

Ingredients
Makes 2 dozen
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Directions

• Preheat oven to 180°C. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
• Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Bubur Kacang Hijau dan Ketan Hitam

Sweet mung bean and black sticky rice

Ingredients:

• Kacang hijau, rendam semalaman
• air
• 1/2 st garam
• 1 cm jahe, digeprak
• daun pandan (ato essence pandan)
• santan
• gula merah
• gula putih

• ketan hitam, rendam semalaman
• air
• gula putih sedikit

• santan
• 1/2 st garam
• daun pandan
• 1 sdm maizena

Directions:

Rebus kacang hijau, air, garam, pandan dan jahe hingga lunak. Masukan santan, gula merah dan gula putih. Masak hingga mengental.
Rebus ketan hitam, air dan garam sampai lunak.
Rebus santan dg sedikit garam dan daun pandan sampai mendidih, kemudian tambahkan maizena yg telah dicampur air. Aduk lagi hingga mengental.

Chocolate chip muffins 2

Source: Moist and delicious muffins by Eliza (taken from Fine Cooking magazine, February/March 2006) with slight modification

Makes 1 dozen muffins

Step 1: Start the batter
Position a rack in the center of the oven and heat the oven to 180°C. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tins (cup should be 2 3/4 inches across and about 1 inch deep) and line with paper or foil baking cups

1 pound (3 1/2 cups) unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cup granulated sugar
5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup creme fraiche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.

Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.

2. Add chocolate 50g of chopped dark chocolate. Pour 100g of chocolate chips on top of the muffin before you put into the oven.

3. Put into the oven for about 30 minutes

Bloomin' brilliant brownies

Source: Jamie Oliver (From Anne's kitchen)


Ingredients:
• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 320g caster sugar (I reduce the quantity of the sugar)
• 4 large free-range or organic eggs

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.

Mango mousse

Source: Magimix Le Mini Plus "Mousse de mangues"

Preparation : 30 min, Cooking : 2 min
Ingredients: (for 4 serves)

2 very ripe medium mangoes
50 g (2 oz) icing sugar
3 sheets gelatine
2 tbs lime juice
12 cl crème fouettée (4 fl oz) whipping cream
4 kiwi fruit (optional)

Directions:

• Whip the cream in the bowl, using the egg whisk. Set aside in a large bowl.
  
• Peel and chop the mangoes and place in the bowl, fitted with the metal blade. Blend for one minute, then add the icing sugar and blend for a further minute. Set aside.
• Soak the gelatine sheets in cold water for at least 10 minutes. Drain thoroughly. Heat the lime juice and add the gelatine. As soon as it has melted, pour into the bowl with the mango. Pulse 3 times.
• Transfer to a dish and place in the freezer compartment until it starts to take on a firmer consistency.
• Gently fold this mixture into the whipped cream using a spatula.
• Chill in the refrigerator for 2 hours before serving.
• Serve with slices of kiwi fruit.

Chocolate chip muffins

For 6 muffins
Ingredients:

• 100 ml milk
• 1 egg
• 1 white egg
• 120g flour
• 6 gr or 2 teaspoons yeast
• 60g sugar
• 70g salt butter, softened
• 70 gr chocolate chips

Directions:

• Preheat oven to 180°C
• In a large bowl, cream together butter and sugar.
• Add the egg, white egg and milk and stir well.
• Blend in the flour and yeast.
• Add the chocolate chips and mix briefly.
• Pour the batter into the muffin cups then bake in the oven for 30 minutes.
• You can substitute the chocolate chips with blueberries or raspberrie.

Chocolate and Almond Cake

Source : Moelleux au chocolat à l'amandin

Ingredients:

200g dark chocolate
100g butter
150g sugar
1 sachet of vanilli sugar
4 eggs
125g almond powder

Directions:

• Preheat the oven at 180°C and prepare a well greased pan.
• Separate the eggs and beat the egg whites until stiff.
• Melt the chopped butter and chocolate together in a bain marie. Add the sugar, the vanili sugar and the egg yolks one by one then the almond powder.
• Pour 1/3 of the egg whites into the chocolate mixture and mix rapidly. Then pour the rest of the egg whites delicately.
• Pour into the pan and put into the oven for about 20 minutes. Let it cool for 5 minutes before serving.

Fondant au chocolat

Source: video jug

Ingredients:
3 Eggs
100 g Dark chocolate
50 g Plain flour
100 g Sugar
some Fresh mint
100 g Butter
some Cocoa powder

Direction:

1. Preheat the oven on to 180°C
2. Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder. Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder. This will prevent anything sticking later.
3. Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water. Leave it to melt.
4. Beat the eggs in a separate bowl. Slowly incorporate sugar. Mix until airy and fluffy.
5. Sieve the flour into the melted butter-chocolate mixture. Mix until no flour crumbles are seen.
6. Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.
7. Pour the mixture into the prepared aluminium dishes. Place into the oven for 6 minutes (it depends on your oven, could be 7 or 8 minutes)
8. Serve with ice cream. Garnish with a sprig of mint and a sprinkle cocoa powder.

Chocolate Pecan Pie

Source: Magimix Le Mini Plus Tarte au chocolat et noix de pécan
Preparation : 30 min, Cooking : 30 min

Ingredients (for 4 serves)

1 quantity French flan pastry
200 g (7 oz) pecan nut dark chocolate or 150 g (5 oz) dark chocolate + 50 g (2 oz) pecan nuts
1 egg + 1 egg yolk
5 cl (1 1/2 fl oz) milk
1 sachet vanilla-flavoured sugar
80 g (3 oz) soft brown sugar
Knob of butter

Directions:

• Pre-heat the oven to 210°C (gas mark 6/7)
• Make the French flan pastry and leave it to rest for 15 min. in a cool place.
• Bring the cream, milk and vanilla sugar to the boil. Turn off heat and add the chocolate, broken into pieces. Melt the chocolate in the mixture.
• Butter the dish and line it with the pastry, and bake blind for about 10 minutes until cooked. Remove from oven and lower the temperature to 150°C (gas mark 2).
• Fit the metal blade in the bowl, then tip in the sugar, the whole egg and the egg yolk and blend. Then add the chocolate and cream mixture (and nuts, if using), and blend again.
• Pour the mixture into the pastry shell and return to the oven for 20 minutes.

Tiramisu

Banyak macam2 resep tiramisu, ini yg simpel2 aja (sumber buku resep Magimix Le mini plus)

Bahan:

- sekitar 1 kotak biscuit à la cuillers (biskuit yg untuk bikin charlotte)

- 3 telur + 2 kuning telur

- 1 sm cacao pahit

- 3 sm marsala

- 400g keju mascarpone

- 100g gula pasir

- kopi (strong coffee)

- gula sedikit (utk putih telur)

Cara

• kocok putih telur dg sedikit gula (untuk menaikkan putih telur)
• kocok kuning telur dan gula, kemudian masukan mascarpone dan marsala.
• campurkan kedua adonan dan aduk perlahan2
• celup sebentar biskuit ke campuran kopi dan marsala sebelum disusun di atas loyang, kemudian tuangin adonan yg sudah merata
• lakukan hal yg sama untuk membentuk 2 tingkat
• tuangkan cacao pahit ke seluruh permukaan loyang.
• masukan ke kulkas minimum 4 jam.

Muffin halloween

Resep asli Muffins araignées, artinya muffin berbentuk laba laba.

Bahan:

Utk muffin:

- 115g tepung terigu

- 50g gula

- 1 sm Ragi bubuk (yeast)

- 1 sm coklat bubuk cacao

- 1 butir telur

- 125g yoghurt

- 1 sm minyak

- sedikit garam

- selai aprikot utk hiasan

- misis coklat utk hiasan

- permen réglisse utk kaki laba laba

- permen dragibus warna oranye utk mata laba laba

Cara:

Muffin:

• Ayak terigu, gula, ragi dan coklat cacao.
• Kocok telur dan yoghurt, setelah menyatu tambahkan minyak dan sedikit garam.
• Campurkan adonan ke ayakan terigu kemudian tuangkan ke cetakan muffin.
• Masukan ke oven yg telah dipanaskan hingga 180°C selama 25 menit.
• Setelah matang, dinginkan muffin sebelum dihias.
• Untuk hiasan laba laba, oleskan selai aprikot ke atas muffin kemudian taburi dg misis coklat.
• Tusukan potongan réglisse utk membentuk kaki dan 2 permen dragibus oranye utk membentuk mata.

Kolak Ubi

Bahan:

- 3 buah ubi (bisa ditambah/diganti dg pisang, singkong)

- gula merah

- santan 400 ml

- air utk merebus

- 1 sachet gula vanili

- jahe 1 irisan

Cara:

• Rebus ubi dg air dan gula merah, jahe, garam dan gula vanili sampai empuk
• masukan santan sambai mendidih
• sajikan

Flan jeruk (Flan aux Clémentines)

Dijamin cepat dan mudah bikinnya. Yg lama kayaknya nyiapin jeruknya aja.


Bahan:
-1 rol adonan tart (pâte sablée bhs perancisnya)
-8 buah jeruk
-1 sachet gula vanili
-4 kuning telur
-150g gula
-100g tepung
-1 sm vanili cair
-35cl susu cair
-35cl krim cair

Cara:

• Panaskan oven 180°C
• Potong jeruk hingga tinggal dagingnya saja
• Panaskan susu, krim dan vanili cair hingga kental
• Kocok kuning telur dan gula sampai putih, kemudian masukan terigu sambil terus dikocok
• Masukan 1/4 cairan susu, krim dan vanili sambil dikocok. Kemudian masukan sisa seluruh cairan sedikit demi sedikit
• Tuangkan 1/2 dari adonan ke atas adonan tart, tambahkan potongan jeruk (sisakan sedikit utk dekorasi), kemudian tuangkan sisa adonan
• Taburkan gula vanili, masukan ke oven selama 25 menit (tart kecoklatan)

Chocolate Fondant

(make 6 muffin tins or 1 rectangular loaf pan)

100g chocolate

100g butter

40g de sugar

4 egg whites

25g flour

50g almond powder

2 tbs honey

some fresh mint.

Direction:

• Pre-heat oven to 180°C.
• Melt the chopped butter and chocolate together in a bain marie (or you can use microwave). Remove from heat and reserve.
• Beat in the eggs and slowly incorporate the sugar. Add the flour, almond powder and honey into the butter-chocolate mixture. Stir well.
• Then add the egg mixture and pour into a well greased rectagular loaf pan or muffin tins.
• Cook in the oven for about 7 min (it depends really on your oven). It should have a cake-like texture on the outside and be melting in the centre.
• Serve with crème anglaise or vanila ice cream and garnish with a sprig of mint.