Citra's Home Diary

Brownie Tangerine Cheesecake

I'm enjoy going and walking around in Farmer market. I can see many various color from fruits, vegetables, local (traditional) ready food and local hospitality. Mostly people see me in curious way with smile in their face, yes, it's because my Asia look among Them :D

Start early winter I can find many kind of orange or other fruits that mostly we find it in winter. Like this mandarin orange (tangerine orange), I bought 5 kg for 5 Turkish Lira (around US$ 3.5). Pretty much to make many kind of food or dessert. Well.. maybe I can try to make Cheesecake with tangerine... and voallaa... Before the cake really ready, my mouth already watering :)

I served it with my Pomegranate jam as sauce...hmm...Yummy!

This cheese cake I made brownie as base instead of biscuit crumb.

Ingredient and how to make brownie base:

1) Prepare your 7" springform pan. Grease with margarine. Preheat oven on 180 deg C.

2) Melted 80 gr dark cooking chocolate together with 50 gr unsalted butter over double boiler. Remove from heat. whisk in 1/2 cup caster sugar, 2 eggs one at the time. Whisk until sugar dissolve.

3) Whisk in 1 tablespoon whole milk. Mix in 1/2 cup flour. Whisk just until everything well combine. Pour in springform pan and bake 10 ~ 15 minutes. Let your brownie base cool.

For the cheesecake:
- 450 gr Cream cheese. softened on room temperature.
- 1 cup caster sugar.
- 3 large eggs
- 40 ml juice from tangerine orange.

Pumpkin Pie...It's My Weekend Dessert... (^_^)

Nothing is more fun than spending whole day in weekend with family. Just doing nothing, lazy time on warm sitting room, watching TV all day, hot tea, playing card with husband... :D

Nothing really special for lunch and dinner. But I made this Pumpkin Pie for our dessert this chill weekend. I already made the pie crust last Friday, so it's ready to bake by this Saturday morning as I planned before

Have a nice weekend Everyone !!! @(^_^)@

What you need:
- 1 recipe single crust pie dough. Roll with rolling pin and set to 22 cm pie pan, pin-prick the bottom with fork. Bake on preheat oven 190 deg C about 30 minute or until done.

- 1 cup + 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- Tip of teaspoon ground cloves (if it's too much it'll give bitter taste)
- 1/2 tsp fine salt
- 1/2 teaspoon nutmeg (grated from whole nutmeg)
- 1/2 teaspoon ginger powder
- 2 tsp cinnamon powder
- 3 eggs. beaten.
- 2 cups pumpkin puree
- 1/3 cup whole milk
- 200 ml (1 cup) heavy cream

Pie Crust Basic Dough (Adonan Dasar Pie Crust)

This Pie crust recipe making double crust pie (around 22 cm each). So if you want to make single pie crust, you can make it half recipe. But as my habit, for any basic dough I don't mind make it a little bit more because you can wrap it tightly with plastic film and keep in in freezer, anytime you need it, just grab it and you are ready for your dessert

Ingredients for double pie crust and how to make it:
- 2 and ¾ cup (310 gr) all purpose flour
- 1 tbsp sugar
- 250 gr unsalted cold butter. Cut in small pieces.
- pinch of salt
- 80 ml very cold water

If you use food processor (like I did): Combine sugar, flour, salt. Mix in butter until well combine. Mix in water, do not add all- just do it carefully, and process until everything become like crumbs.
Take it out from container and Roll with rolling pin on lightly floured working surface.
Or you can use butter cutter if food processor doesn't available in your kitchen. Just try not to touch the dough too much with your bare hand otherwise your crust will be hard (less crunchy).

Your pie crust is ready to go !

Pizza with mix topping

Sometimes I make and stock some pizza dough in case I need to make something quickly and I have no time. Just like Pizza. Once you have pizza dough on your refrig, you can grab and topping it as fast as your family order, bake it and voallaa... serve it hot immediately

Prepare your Pizza basic dough here. You might need only half recipe if you want.

For the sauce:
-2 cloves of garlic. crushed and finely chopped
-1 small onion. very finely chopped
-1 tablespoon dried basil leaves
-1 tablespoon dried thyme
-3 tbsp tomato paste (I mix with chilly paste). Dissolve in 1 cup warm water.
-salt and pepper to taste
- enough cooking oil (I use 2 tbsp olive oil)
For topping
- sausage, cut to taste
- sweet corn
- 1 tomato medium size. seeded and dice finely
- bell pepper, seeded and dice finely.
- cheddar cheese as much as you like. shaved
- mozzarella cheese as much as you like the. shaved

Method:

Almond Chocolate Swiss Roll Cake / Bolu gulung cokelat almond

For me making roll cake was very tricky. Sometimes end up with "cracking" in some part, other time end up 'shrinking' after comes out the oven. And after some bad experiences, finally I learn something for making this good looking cake.

Type of cake to make this roll cake is "airy" foam cake like sponge cake base recipe because it's flexible enough to being roll. So if you find "crack" on your roll cake it means your dough isn't moist and flexible enough when it being roll. Sprinkle your towel/napkin surface with icing sugar can help moist still during rolling process. And more important thing to make your dough moist is egg beating. The air 'trap' in the batter make cake flexible and moist. One more thing is baking condition. Do not bake it too dry but correct heat to make cake perfectly done. Tricky? NO, Just don't stop learning things d(^_^)b

My wish now, I can have very BIG steamer to make steamed roll cake .. *pray mode on d(^_^)b

Ingredients:

- 6 eggs. Separate the yolks from whites.
- 1/2 cup caster sugar
- 100 gr dark cooking chocolate. Melt over double boiler.
- 1/2 cup almond meal (ground almond)
- 1 tsp almond extract
- 1/2 cup all purpose flour
- a pinch of fine salt
- Enough icing Sugar for dusting over napkin/ towel.
For cream and garnishes:
- Enough whipped cream ( I use about 400 ml) whipped until stiff
- Canned Cherry
- Cocoa powder (optional)

Method:

My papertole

paper tole picture is built by cutting out certain parts of different prints of an identical image, then by shaping, layering, and gluing the pieces to the base print using neutral cure silicone, a 3 dimensional effect is created. The option of applying a lacquer or glaze to selected areas on your paper tole is open to highlight the 3 dimensional effect.

It's only one of my hobbies in my very spare time and feeling crafting.. If you want to learn more about this beautiful and fun craft you can googling for the papertole craft.. It's fun and it'll turn awesome ! @(^_^)@

TOM YUM GOONG (Spicy sour Shrimp Soup)

Tom Yum soup or Spicy sour shrimp soup, is a soups originating from Laos and Thailand. The Royal Lao version includes a pinch of rice in the soup, whereas other typical Laotian and Thai versions do not include rice as an ingredient. Tom yum is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world.

Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, limejuice, fish sauce and crushed chili peppers.

Tom yum is usually made with prawns (tom yum goong or tom yum kung), chicken (tom yum kai), fish (tom yum pa in Laotian and tom yum pla in Thai), or mixed seafood (tom yum thale or tom yum po taek) and mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves).

The less popular, and relatively more modern, variety of tom yum is tom yum nam khon (Thai: ต้มยำน้ำข้น), where coconut milk is added to the broth. This adaptation is not to be confused with tom kha - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha (called tom kha gai, "chicken galanga soup"). Its other cousin is less well-known outside Thailand - tom khlong. Sometimes Thai chili jam (nam phrik phao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.

Commercial tom yum paste is made by crushing all the herb ingredients and stir-frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients.

Source: Wikipedia

It's sunny but very cold Sunday morning,2nd January 2011, about 5 degrees outside. This New Year celebrations I still passed it in Turkey, very much miss the celebration among families in Indonesia ...hopefully, the celebration next year I could be in Indonesia.

And this one, is only my little cure in this chill early 2011 day...

Ingredients needed:

- 1 kg of shrimp. Clean and separate shrimps' head and tail for making broth.
- 1/2 Kg fresh button mushrooms. Cut into pieces
- 1 + 1/2 lt of water for broth
- 2 stalks lemongrass. Crushed.
- 3 kaffir leaves.
- Galangal. Crushed.
- lemon juice to taste
- 2 tbsp oyster sauce
- 2 tablespoons fish sauce

- 1 tablespoon soy sauce

- Coriander leaves for sprinkle/ garnish
- Enough cooking oil for sauteing.
Make puree from these Spices:
- 1 red onions (if you have small one, use it 3 or 4 pcs)
- 4 cloves garlic
- 1 teaspoon shrimp paste
- 1 tsp coriander seeds
- 1 large red chilly,seeded. (to give red color of soup)
- some cayenne pepper (if you like more hot spicy, you can add the amount)
- 3 kaffir leaves
- salt and sugar to taste
You can use blender or food processor

Method:

My Eggless Tiramisu on Today's Top 9 Choice

Happy new year friends and neighbors d(^_^)b Starting my morning by checking my blog and found that my Hearted eggless tiramisu chosen on Today's Top 9... Please have a buzz for me at

http://www.foodbuzz.com/top9?date=2011-01-01

on Eggless Tiramisu...

Thank you all for comments and support to my blog posts.... it means a lot for me to keep on learning things. @(^_^)@

~Citra~

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