Cake With Jam

170 gram eggs the same quantity of flour, sugar, melted butter. Half sachet of yeast. Half tablespoon of cinnamon. Mix eggs and sugar til moused. Add butter then flour pinch of salt and yeast. Mix well. Pût in mould and add jam in 6 différent spot and in the center. Cook for 20 minutes in thermostate 6.

Brownies Easy

200 gram cooking chocolate melt with 125 gram of butter
4 eggs
2 tablespoon of flour
200 gram sugar
3 tablespoon of almond powder
How to cook :
Mix chocolate butter with eggs, flour, sugar stir well. At the end add the almond powder, pût inside buttered mould and cook for 20 minutes at 180 dégrée Celsius or Termostate 6

Easy French Macaron

White Ingredient :
140 gram or 4 big white egg must be room temperature
180 gram sugar divide into two

• Beat egg well with mixer LOW position until liquid becaming FOAM
• Add half of sugar, mix again in LOW position until foam becaming CREAMY stop the mixer & check if it forms like a bird's beak
• Add the rest of sugar, mix in HIGHER position until the liquid is SOLID, check when it won't fall down from your mixer whip

Almond Ingredient :

160 gram almond powder sifted

160 gram icing sugar sifted

• Mix almond & sugar powder add food coloring
• Put into white ingredient, start MACARONNAGE
• Macaronnage is a mixing technic using spatula in order the white won't break while mixing almond ingredient inside, start with the edge of bowl for a couple of second and after flatten the mixture, always with delicate movement until the mixture is SHINNING
• Put inside pastry bag & make a small round diameter about 4 cm on the cooking pan
• CROUTAGE : wait for about an hour the small rounds, when it's not sticky anymore you can start cooking
• COOKING : heated oven 150°C for about 12-14 minutes, check every thirty second if you're not sure, take out from cooking pan when it's cool 
• Use two shells of macaron put the garnish on top of one shell, I used apricot jam & make a sandwich form with the second shell

source : www.inratable.com

Surimi French Fish Cake

1 can of about 300 gram tuna fish in water
4-6 surimi stick
3 beaten eggs
200 ml sour cream
2 tablespoon of chopped basilic
salt & pepper

How to make :

Mix everything except surimi
Put half of mixture inside a buttered oven dish, add 4 rows of surimi, add half of mixture until finished
Cook in bain marie for about 35 minutes depending on oven temperature 180°C

Bain Marie is French Term of cooking in the oven using water in bigger container, and smaller container is used to hold the food ingredient & put inside the watered bigger container.

Oeufs aux Lait alias Telur Susu

3 telur kocok
500 ml susu cair
70 gram gula pasir
1 sachet gula aroma vanila
Cara membuatnya :
1. Susu & gula didihkan, jangan terlalu lama
2. Tuang kocokan telur kedalamnya, aduk yang cepat
3. Masukan dalam mangkok kecil atau pinggan tahan panas
4. Masak di oven (jangan DIHANGATKAN) dengan cara bain-marie, pinggannya ditaruh diatas panggangan yg dikasih air
5. Cara masak dengan 3 temperatur, pertama 120°C selama 20 menit, kedua 180°C selama 10 menit, ketiga 240°C selama 5 menit agar atasnya sedikit keras tp dalamnya lembut

Fondant

50 gram marshmallow
2 to 3 tablespoon water
500 gram icing sugar (glace)

Melt marshmallow with bain marie or microwave
Put inside 500 gram icing sugar
Mix with buttered wooden spoon or mixer
To stick use water
If it's too sticky add icing sugar

Pastel Goreng

250 gr tepung terigu
1 btg telur
50 gr margarin
1/2 sdt garam
75 cc air
tepung terigu secukupnya, untuk taburan
minyak, untuk menggoreng

Isi:
150 gr daging ayam cincang
100 gr udang, kupas, cincang
1 bh wortel, potong dadu (2 cm)
50 gr buncis, iris tipis membulat 
25 gr suun, potong-potong, rendam sampai lunak, tiriskan
3 btr telur rebus, belah 6-8
2 bh bawang putih, cincang
5 bh bawang merah, cincang 
2 btg daun bawang, iris tipis 
1/2 sdt merica bubuk
1 sdt gula pasir
2 sdt tepung terigu untuk mengentalkan
2 sdm margarin, untuk menumis

Cara membuat:
- Kulit : campur tepung, garam, telur, dan margarin dalam mangkuk, remasremas, tuangi air, uleni sampai tak melekat pada tangan. Biarkan 10 menit. Tipiskan sampai ± 3 mm. Cetak bulat dengan garis tengah ± 7 - 8 cm. Taburi permukaannya dengan sedikit tepung supaya tak melekat jika ditumpuk.
- lsi: tumis bawang putih dengan margarin sampai kuning, masukkan bawang merah, tumis sampai layu. masukkan bahan-bahan lain dan sedikit air sampai matang, kecuali telur rebus.
- Kentalkan dengan 2 sdm tepung terigu yang sudah dicairkan dengan sedikit air. Aduk rata, angkat dan dinginkan.
- Ambil selembar adonan kulit, ±1 sdm adonan isi dan 1 pt telur rebus, lipat 2 menjadi setengah lingkaran.
- Olesi air di antara lembaran kulit supaya rekat. Tekan-tekan tepinya dengan garpu atau dicubit-cubit sebagai hiasan. Goreng dengan minyak yang sedang panasnya sampai kuning kecokelatan. Angkat dan tiriskan.


Sumber : eresep.com

Roll Chicken with Sausage Fill

Ingredients:

300 gram boneless chicken breast, blend
1 egg
2 beef sausage
2 tablespoon tapioca flour or corn flour
salt & pepper
1 chopped garlic

How to make :

• Add salt & pepper to  blended chicken
• Spread on top of plastic cling wrap
• Add sausage in the middle of spread
• Roll tighly using the plastic, steam for 15-20 minutes
• Cut & serve wtih cucumber & tomato sauce

Chocolate Muffin

Ingredients :
60 gram butter
60 gram sugar
1 sachet sugar with vanilla aroma
pinch of sel
1 egg
1 teaspoon of honey
120 gram flour
80 ml milk
100 gram milk chocolate
1 teaspoon yeast

How to make :

• Let butter soften at room temperature. Cut chocolate in small pieces and heat in microwave to make it melt
• Beat butter, sugar, vanilla sugar and salt, until creamy
• Add egg, honey, milk, melt chocolate
• Add slowly flour & yeast 
• Cook in oven of 170°C for 20 minutes

Basil Tomato Juice

Ingredients
2 ripe tomatoes
4 basil leaves
5 parsley
salt pepper
100 ml water
lime juice from half one
a bit of sugar if needed

Blend everything together, filter if needed, serve with ice cubes

Image : lacuisinedenatalie

Homemade Ketchup

You can easily buy tomato ketchup at the supermarket, but nothing is better than homemade one. Easy to make, cheaper and healthier.

Ingredients :
2 kg ripe tomatoes
2 onions
2 garlic
150 ml vinegar
100 gram sugar
2 teaspoon of salt
1 teaspoon of pepper
half teaspoon of powder chilli

How to make :

• Put tomatoes inside boiled water for 30 seconds, peel the skin, unseed
• Cut tomato into 6 parts and cook with garlic & onion for 30 minutes in low heat
• Blend the mixture and add vinegar, sugar, salt and pepper, cook again for another 30 minutes in low heat until thick
• Put inside a bottle and you preserve for two weeks.

Image : notthatsnifty.com

Chocolate Cupcakes with Chocolate Glaze

1 cup flour
1/4 teaspoon baking soda
2 teaspoon baking powder
3/4 cup unsweetened cocoa powder
pinch of salt
3 tablespoon softened butter
1 1/2 cup white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup of milk

How to make:

1. Mix well all dry ingredients expect sugar
2. Mix softened butter with sugar until light & fluffy
3. Add eggs at one time, beat well, add flour and milk alternatifly.
4. Put 3/4 height of muffin mould and cook in hot oven of 175°C for 15-20 minutes
5. Keep cool and add chocolate glaze

Chocolate Glaze :
140 gram cream
70 gram dark cooking chocolate
70 gram milk cooking chocolate
70 gram sugar
110 gram softened butter

How to make : 

1. Heat but not boil the cream and two kinds of chocolates then sugar til melt
2. Wait until cool
3. Add butter and mix well

Pan Roasted Duck Breast with Orange Sauce

1 Duck breast with skin, grate the skin
half glass of  juice from 1 orange
1 garlic peeled
half tablespoon of mustard
salt
pepper
1 tablespoon sugar, add more during cooking if the juice is too sour

How to make :

1. Make a small hole in the middle of duck breast meat enough to put the garlic inside
2. Cook the breast in hot pan, start from the skin side for about 6 minute each side
3. Take out half  of the fat that come from the cooking
4. Turn the breast, cook the meat side until coloured changed
5. Set aside, keep warm
6. Put half glass of orange juice, add mustard, sugar, salt pepper, cook until thick
7. Serve with sliced duck breast

Chocolate Topping Cake

Cake :
4 eggs
140 gram sugar
140 gram flour
40 gram butter for mould

Topping :
70 gram dark cooking chocolate
70 gram milk cooking chocolate
140 gram liquid cream
70 gram sugar
110 garm butter (room temperature)

Fruit Topping :
a bit of raspberry
2 kiwis cut into round shape

How to make cake :

1.  Using mixer : blend eggs & sugar until triple the size
2. Slowly add flour
3. Pour into buttered round mould
4. Cook in oven temperature 180°C for about 20 minutes

How to make topping

1. Cook slowly two chocolates with cream, stir often with wooden spoon
2. Add sugar and at the end butter cut into small pieces, mix well

Put the cake on top of grill tray, so that the chocolate melt around to make nice topping

Pour the chocolate topping, start from the middle of cake, then around, until the side

Add fruit topping 

Put into fridge for couple of hours

CHESTNUT THICK SOUP WITH SCALOP

For 6 persons
12 big Scalop
250 gr Cooked Chestnut
150 ml Liquid Cream
1 Minced Shallot
Olive Oil
Salt, Pepper
a bit of Sugar

How to make :
* Stirfry shallot in Olive Oil, add Chestnut & add water, enough to cover the Chestnut
* Boil for 20 minutes in low heat
* Add Salt Pepper, a bit of Sugar & Liquid Cream
* Stir fry Scalop in Olive Oil for about 40 seconds each side
* Put the soup inside a bowl & add scalop on top

MAGRET DE CANARD AUX CEPES

Pour 6 personnes
Préparation : 40 mn
Cuisson : 1 h

6 magrets de canard
60 g cèpes séchés
1 gousse d’ail
90 g cerneaux de noix
75 g jambon sec
3 tranches de pain de mie rassis
15 cl lait
Persil
Beurre, huile d’olive
Sel et poivre

Mettre à réhydrater les cèpes dans de l’eau tiède.

Égouttez les cèpes et les faire revenir 5 mn dans un filet d’huile avec l’ail haché. Mixer en farce les cèpes, les noix, le jambon, le pain de mie préalablement trempé dans le lait et essoré, le persil et 1 CS d’huile.

Dégraisser les magrets sur les côtés, puis entailler la graisse restante en croisillons à l’aide d’un couteau pointu. Répartir la farce sur 3 magrets côté chair. Recouvrir des 3 autres magrets, côté graisse au-dessus. Maintenir serré avec de la ficelle de cuisine.

Mettre dans un plat et cuire 25 à 30 mn au four préchauffé à 220° en les retournant à mi-cuisson.

Servir les magrets coupés en tronçons avec une purée de céleri.

Source : Maxi Cuisine

Rillette du Thon (Tuna cheesy spread)

Ingredients :

100 gr cream cheese (i used St Moret)

150 gr tuna chunk in water, drained

1 tablespoon of lemon juice

1 teaspoon of salt

a bit of white pepper

1 chopped shalot

How to make :

Stir fry shalot until transparent, mix everything and spread on top of your toast or sliced french baguette

Fougasse Lardons (Southern French Bread)

Ingredients :

500 gram flour

1 sachet of yeast

3 tablespoon warm water

3 tablespoon olive oil

200 gram lardon (diced bacon)

1 bowl of water

1 tablespoon salt

How to make :

1. Mix 1 sachet of yeast with 3 tablespoon warm water, wait 15 minutes
2. Mix flour, water, salt, yeast mixture and olive oil with wooden spoon and work with hand about 10 minutes
3. Cover the mixture with cloth and wait for 2 hours
4. After two hours, stirfry bacon (without oil) until the color changed
5. Put the dough and make a rectangular flat shape, add bacon on top, some shredded cheese if like and some sea salt
6. Heat oven 180°C and cook for 35-45 minutes

Salmon provençale with Indonesian rice roll

This one is my creation too, it contains lots of HISTAMINE, but I took my medicine before taken this, for 2 persons

Ingredients :

2 pieces of salmon

1 zuchinni, peel cut into small bites

2 tomatoes, peel cut into small pieces

half of red pepper, peel, cut into small pieces

salt & pepper

5 tablespoon white wine

olive oil

Indonesian rice roll :

Cooked rice

1 glass of coconut milk

1 bay leaf

1 cm f galangal

salt

1 big shalot

1 garlic

1 carrot cut into small piece

1 potato cut into small pieces

a bit of cooked green beans

How to make Indonesian rice rolls :

• Cook again rice with warm coconut milk, water, bay leaf & galangal until the liquid absorbed
• stir fry carrot, potato with shalot & garlic, add a bit of water & cook until soft, then add the cooked green beans
• add salt & pepper
• Lay a plastic cling wrap about 30 x 30 cm then spread the rice on top
• add the stir fry vegetables on one side & roll the rice, tide very hard both side, cook again in steamer for 15 minutes

How to make salmon provençale :

• stir red pepper, zhucinni & tomatoes in olive oil, add salt & pepper, add of a bit of white wine & half glass of water, cook through
• then cook the salmon in another pan with a bit of olive oil 3 minutes each side, add salt & pepper
• at the end, top the salmon with vegetables and serve with Indonesian rice roll that cut into sushi shape roll

Macaron of Caramel salted butter

I've been searching for the recipe of French macaron, and I got a book about macaron for my birthday

Ingredients macaron:

2 white egg

5 tablespoon of almond powder

150 gr of powdered sugar

1 tablespoon of granulated sugar

1 tablespoon of cacao unsweeten

a bit of lime juice

a bit of salt

Ingredient caramel filling :

200 gr of granulated sugar

50 gr of salted butter cut into small pieces

3 tablespoon of liquide cream

a pinch of salt

How to make the filling :

• heat one tablespoon of water with sugar, when they start to have colour, mix well
• take out from burner & add butter and don't stop mixing
• when everything's melt, add the cream slowly while mixing then a pinch of salt, reserve one hour in the fridge

How to make the macaron :

• Mix powdered sugar, almond powder & cacao, then sift
• Using mixer, beat the egg whites until stiff add the powder mixture, mix all until soft
• Put the mixture inside the pastry bag, make small round shape dough on baking tray covered with baking paper, set aside for 1 hour.
• Heat oven 120°C or thermostat 4
• Cook for 12 minute

At the end, take out the macaron & make a sandwich with caramel filling

source : 750g.com

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