Special MAKAN + MINUM untuk MAK!
By Eppy Ismail - 4:42 PTG
Assalam :)
Hey ho! Today aku rasa macam naik gila. Aku sebelum ni yang memang minat makan saja tiba-tiba boleh pulak minat dengan resipi-resipi dekat tv. Sepanjang hari layan FoodNetwork saja. Haih~
Al-maklum lah,hari ni kan hari ibu. Happy Mak Day,mom! So,apa lagi FoodNetwork,memang banyak lah show-show masakan yang sedap-sedap. Ouh. Kau tau tak aku sangat cair dengan semua tu. Especially kalau dia buat desert dan daging. Can't stand with it!
Tapi yang tak sedapnya pasal resipi-resipi ni semua,dalam banyak-banyak bahan,mesti ada satu dua yang tak ade kt pasaran. Hermm. What the fish lah.
Tapi,aku ada jumpa sumthing yang cukup enak dan refreshing untuk parti hari ibu malam ni dengan mak. Korek-korek dengan robot google ni,jumpa jugak akhirnya resipi dia. Tapi tak sempat salin sebab laju sangat. So,nak share dengan korang. Mana lah tahu timbul idea yang lebih bagus daripada ni untuk korang cuba tapi malam ni,nak ambik senang,buat yang dua ni sajelah. Gambar ambil dari google gak. Thanks,Incik Google!
Firstly ialah EARL GREY ICED LEMON TEA. Yang ni inspired dari rancangan Giada At Home.
Ingredients
Syrup:
1 cup sugar
1 cup water
Tea:
5 cups water
5 Earl Grey tea bags
4 dried or fresh lemon slices, plus extra for garnish
Ice
Sparkling water
Directions
For the syrup: In a small saucepan, combine the sugar and water over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the sugar has dissolved, stirring occasionally, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
For the tea: In a medium saucepan, bring the water to a boil over medium-high heat. Add the tea bags and lemon slices. Let the mixture cool to room temperature, about 1 hour. Remove the tea bags and discard.
Pour the syrup and tea mixture into an ice-filled pitcher. Pour into glasses and add a splash of sparkling water. Garnish with lemon slices and serve.
Notes
Cook's Note: To dry lemon slices: arrange in a single layer on a wire rack. Place on a baking sheet and bake in a preheated 150 degrees oven for 1 to 1/1/2 hours until dry and crisp. Store in an airtight container at room temperature. Alternatively, the lemon slices can be dried in a dehydrator following the manufacturer's instructions.
Kalau paham cakap omputeh,bisa lah korang. Hihi~
Next one is TRIPLE SALTED CARAMEL CUPCAKE. Yang ni amik random dari internet. Tengah cari resipi cupcake dari show Cupcake Wars,jumpa yng ni pulak. Nampak sedap,kan? Tapi susah jugaklah nak buat. BTW,tak salah kalau cuba. Masak memasak is all about EXPERIMENT~
Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk
Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.
Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
Salted Caramel Filling:
1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature
Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.
Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.
Salted Caramel Buttercream Frosting:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar
In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.
Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
Top caramel-filled cupcakes with frosting.
Candied Salted Caramel Rounds
1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cup water
2-4 tablespoons of large-crystal sugar
Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.
Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves. Increase heat and bring syrup to a boil. Lower heat slightly and swirl the pan once or twice as the syrup caramelizes so it will color evenly; do not stir. When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds to stop further cooking.
Working quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle. Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times. When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar. Remove from paper and adorn cupcakes.
Aku pun naik rimas baca benda ni dalam English tapi disebabkan nak cuba,sanggup pekena faham satu-satu sampai habis. Huh~
Tapi itu semua tak penting,yang penting,mak ialah the best people that we must appreciate her for all her sacrifices.
HAPPY MAK DAY,Mam Zaharah Sabadar!
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Wah, ada makan-makan.. Pande kita masak owe.. X macam kamek x pande masak.. Huhu..
BalasPadamhaha..xdalah pande gilak..saja-saja mok makan nak nyaman..hihi..
Padamwah untunglah mak sebab ada anak yg suka bereksperimen dgn masakan...hehe :)
BalasPadam