Mixed Berries Pavlova

Meringue Cake
4 large egg whites
1/2 tspn salt
1 cup superfine castor sugar
1 tspn white vinegar
1/2 tsp vanilla essence
1/2 tbsp cornstarch (or cornflour, or arrowroot powder)

Berries and Whip Cream Topping
1/2 cup strawberry or raspberry sauce
1 cup frozen mixed berries (thawed)
1/4 cup regular Whip Cream

Method
Preheat oven to 250°F (130°C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. (I ust used an icecream bowl to mark the rounds)

Pour the vanilla and vinegar into a small cup. Stir the cornstarch into the sugar in a small bowl.

In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites and salt, starting on low, increasing incrementally to medium speed until soft peaks start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar. Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

Assembling the Pavlova
Just before serving, gently place the meringue-cakes onto a serving plate. Whip the cream in your until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the thawed mixed berries on the top, then drizzle some raspberry sauce over it. Serve immediately as this dessert does not hold for more than a few hours.

Source: joyofbaking.com

Kek Coklat Kukus

Bahan-bahan (loyang 8"/9" bulat)

100 gram serbuk koko *

250 gram gula kastor* (boleh letak 230 gm )

1 tin susu isian cair*

200 gram minyak masak sayuran*

250g susu pekat*(boleh letak 230 gm )

4 biji telur - dipukul sehingga berbuih

150 gram tepung gandum

1 sudu teh soda bicarbonate

1 sudu teh baking powder

Cara-Caranya:-

1. Campurkan kesemua bahan bertanda (*) dan masak dengan api perlahan sehingga licin. Tak payah sampai menggelegak.

2. Satukan dengan telur yg di pukul tadi dgn mixer.

3. Gaulkan bahan-bahan kering dan ampurkan sedikit-sedikit sehingga sebati.

4. Masukkan ke dalam tin yg dilapik dan diminyakkan. Kukus selama 1 jam dgn api sederhana. Pastikan air telah menggelegak sebelum di kukus.

5. Sejukkan dahulu sebelum dihiaskan dengan ganache.

Bahan Untuk Ganache/Icing:-

* 1 tin susu pekat - (boleh guna 3/4 tin)

* 1 sudu teh esen vanila

* 1/2 cawan minyak jagung/apa-apa minyak masakan

* 1/3 cawan serbuk koko

* sedikit garam

Cara Membuat:-

1. Campurkan susu, serbuk koko dan minyak ke dalam periuk.

2. Masakkan di atas api yang sederhana panas sehingga pekat sambil dikacau selalu dengan whisker.

3. Kemudian masukkan garam dan esen vanila, kacau lagi.

4. Setelah adunan agak-agak pekat (tidak perlu sampai menggelegak), tutup api.

5. Biarkan icing betul-betul sejuk barulah disapu ke atas kek tadi.

Kek Batik Coklat 2nd Version

Resipi Kek Batik Coklat

• 200 gm digestive biscuits atau biskut marie
• 100 gm butter
• 250-300 gm milk chocolate
• 200 gm / 1/2 tin susu pekat manis
• 80 gm kacang pistachio (boleh guna kacang lain juga)
• 80 gm badam yg dibakar
• 80 gm walnut yang dibakar

1. Cairkan coklat, butter dan susu pekat manis secara kaedah double boiling. Kacau semua hingga cair dan sebati.
2. Dalam mangkuk lain, patah-patahkan digestive biscuits dan campurkan dengan kacang-kacang tadi.
3. Bila campuran coklat-butter-susu dah siap, tuangkan ke dalam mangkuk yang mengandungi biskut dan kacang.
4. Kacau sebati dan masukkan adunan ke dalam bekas yang sesuai. Kami gunakan loyang kertas detachable supaya mudah keluarkan kek bila dah keras.
5. Sejukkan kek batik coklat dalam peti sejuk selama beberapa jam sehingga keras dan mudah di potong.

Source: blogresipi.com

Kek Batik Biskut Marrie

• 1 bungkus (350g) biskut marie
• Setengah buku butter
• 2 biji telur
• 1 cwn serbuk koko
• 1/2 cwn milo
• 1 cwn air
• 3/4 cwn gula
• ** milo dan koko tu terpulang pd citarasa. nak rase cokelat yg kuat..gune 1 cwn koko+1/2 cwn milo.nak rase yg agak mild,gune 1cwn milo+1/2 cwn koko

Cara-cara

1. patah2kan biskut
2. dalam periuk, campurkan koko,milo,air,gula. Dengan api sederhana, kacaukan sampai semua dah larut
3. masukkan butter,kacau sampai butter cair
4. kecilkan api, masukkan telur..kacau sampai agak2 pekat (lbh kurang 30 saat).padamkan api
5. masukkan pula biskut yg dah dipatahkan tadi.kacaukan sampai semua biskut dh di selaputi cokelat.(sukatan biskut terpulang pd citarasa. kalo nak byk cokelat gune sket ajer...)
6. masukkan dlm loyang..tekan2 sket bg padat.simpan dlm peti sejuk sebelum dipotong dan dihidang

Puding Roti

Bahan-bahan:

A

500 ml susu segar

8 keping roti

B

4 sudu besar gula

2 sudu besar butter

2 biji telur

1 sudu teh esen vanilla

1 sudu besar tepung jagung

C

2 sudu kismis

Cara penyediaan:

1) Koyak roti, rendam dalam susu selama 1/2 jam.

2) Gaul bahan B.

3) Gabungkan A,B,C dan gaulkan. Masukkan dalam bekas pembakar.

4) Bakar 180C selama 30 minit.

Sos kastard

Gaul 1 tin susu cair, 2 sudu besar tepung kastard, 2 sudu besar gula - masak atas api kecil.

Bengkang Ubi Kayu

Bahan-bahan:

Ubi kayu

Santan

Garam

Gula

Pewarna kuning

Cara penyediaan:

1) Sagat ubi kayu.

2) Perah ubi kayu yang di sagat dengan kain.

3) Air perahan ditinggalkan untuk dapatkan sagu.

4) Gaul ubi kayu sagat (yang sudah di perah) dengan santan. Santan pun d perah dengan kain.

5) Gaul dengan garam, gula dan pewarna kuning.

6) Sagu yang termendap bawah air perahan ubi kayu di campur dengan adunan ubi kayu dan santan.

7) Bakar dalam ketuhar sampai masak.

Source: Maktok

Banana Milkshake

Ingredients:

Banana

Milk

Cocoa powder

Mocha powder

Honey

Method:

1) Blend all together.

2) Serve cold. Top with whipped cream.

Source: Nigella Lawson's TV show

Pancake by Nigella

Ingredients:

Plain flour

Bicarbonate

Baking powder

Sugar

Salt

Egg

Milk

Butter

Method:

1) Add egg, milk, melted butter in flour mixture.

2) Pour the batter onto buttered pan.

3) Ready to be served with your choice of syrup and fruit.