♥♥ When two Cultures mixed (。◕‿◕。) Everything in my Page are only simple thing, but I did it with great love.

Ordinary Apple pie using Puff Pastry


Puff Pastry... So love it , crispy and unique dough with dozens of layers make it so beautiful......
As 'choux' pastry, this puff pastry also allows us to have more fun by vary them with as many kind of fruits, vegetables, jams, sausages, meat, cheese, and other more your favorite topping and filling. 

From my Puff Pastry basic dough II last time, I made this apple pastry. I tell you, after you have basic dough of puff pastry in your refrig, you will have fun with it @(^_^)@ ... or I'm the only one who like to play with my dough..hehehhe..
For any pastry, I prefer making dough homemade rather than buy ready one. I don't know, for me homemade always better.

Maybe this apple pastry isn't the best good looking apple pastry you ever seen. But the taste is superb for me and my husband d(^_^)b. 
We bough many-like tons-of green apple from farmer market last week cause they were very cheap. So I made some of them for these apple pastry.. Just really comfort us during chill days lately with our hot evening Turkish tea.
Ingredients:
- 1/2 basic puff pastry dough II. Recipes can be found here. Thaw. Or you can use store bought
- 1 kg green apple. Peel and slice thinly crescent.
- 1/2 cup brown sugar
- 1/4 cup caster sugar
- 1 tablespoon ground cinnamon
- 1 cup raisins
- 1 egg yolk +3 tablespoons of milk, beaten and mix well for spread.


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Puff Pastry Basic dough II (Adonan dasar puff pastry II)


PUFF PASTRY: Originating in France, they call this as pâte feuilletée or feuilletage. Puff pastry is a light, flaky made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven. It is one of the ultimate examples of flakiness, if everything is done right from start to finish, or the results will be disappointing.


Puff Pastry was invented in about 1645 by a French pastrycook's apprentice named Claudius Gele. At the end of his apprenticeship, Claudius wanted to bake a delicious loaf of bread for his sick father, who was prescribed a diet consisting of water, flour and butter. Claudius prepared a dough, packing the butter into it, kneading the dough out on the table, folding it, and repeating the procedure ten times, after which he moulded the dough into a loaf.
The pastrycook, who had watched the procedure, advised Claudius against baking the loaf as he thought the butter would run out of it. Nevertheless, the loaf was put in the oven, and as the loaf baked, both the pastrycook and Claudius were more and more surprised at the shape and the unusual size it attained.
Having finished his apprenticeship, Claudius left for Paris, where he found work at the Rosabau Patisserie. Here he completed his invention, which won the shop an enormous fortune and name. Claudius later went to Florence, where he worked in the Brothers Mosca's pastry shop. The brothers Mosca reaped the honour of having invented the Puff Pastry, although Claudius kept his secret to himself and always prepared his pastries in a locked room. Claudius died in 1682, a highly regarded artist.
from Baking911


It's my Puff Pastry Basic dough II. There are some differences from my 1st Puff Pastry dough here  . This 2nd  puff pastry basic dough has slightly sweet taste so it's perfect for fruits, jam and any other dessert purpose. But of course you can fill or topping with cheese or cream cheese or other ingredient which you think suit and allow your family or friends give you compliments because your serve great meal for them d(^_^)b


This recipe make about 1,3 kg yield. Enough for make many kind of your favorite dessert and you can keep it in freezer with nice wrap up to more than 2 months.

Ingredients:
- 1 kg of all purpose flour (reduce 1 cup)
- 1 cup milk powder
- 2 tsp salt
- 1/2 cup granulated sugar
- 300 g margarine/ butter
- Very cold water (+/- 500 ml)
- 500 gr Corvette (margarine pastry) or just use good quality butter. Room temperature.
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STEAMED BANANA CAKE / BOLU PISANG KUKUS




I like the fact that banana has many calcium and one of the best food for our body and diet. Personally, I don't really like to eat them in raw, soft and I think not good for my mouth exercise cause I don't chew much....😊.. I usually make them something like fried banana coated with flour. Or roasted them with chocolate and cheese. and I love "keripik pisang" or banana chips... 

Banana cake? Frankly speaking, I always tried to make them in many different recipes like hundreds of times... believe me.. none of them end up successfully  well d(^_^)b
Never broken heart with this very great, high calcium fruit, I learned and read much literature about banana and how to make it a cake. And this time... Voalllaaa.... I feel I will never fail again handling banana...wohohohoho... and I choose steam method because I love it's the final result, not dry, so moist and fear-free from it'll end up burn in my old oven d(^_^)b -- Just keep eye on water not dry in your steamer, it will be okay.

So here it is.. my Steamed Banana Chocolate chip cake (Cake pisang kukus dengan coklat chip). you can see from picture below, the surface appearance isn't really pretty cause there are dark spot and make small hole.... Well, I'll tell you... I was a little greedy to add more chocolate chips and spread on surface other than that I have already mixed in the batter @(^_^)@ So Please (If you make it) Do not do as I did.. If you want more chocolate, you can mix in the batter, not spread them...

STEAMED BANANA CAKE / BOLU PİSANG KUKUS

Ingredients:
- 3 eggs
- 1 /2 cup granulated sugar (for me it's sweet enough, but if you want to reduce or add, just do it a little)
- 1 + 1/4 cup flour
- 1/2 tsp vanilla powder.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 medium-size bananas (mashed-I use a fork only)
- 100 gr Margarine-Melted
- 1/2 cup chocolate chips

:: Alternatively, you can use raisins or mixed dried fruit for chocolate chips.


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Hamsi Pilavı (Turkish Anchovy Pilaf)



Merhaba From Türkiye 👋


First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.



Seafood is my number one choice when I was in my country. With very long beach line and thousand of island makes Indonesia produce hundreds kind of seafood... sigh.... I miss crabs, shrimps, lobsters and their friends  d(*_*)b
Living in Bursa make me eagerly search for some seafood, but I found only some kind of fish instead of crabs and its friends....
Crabs is something very rare to find here. Only in big chain market sometimes sells it.
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Please Buzz on My Today's TOP 9, December, 06, 2010

Another my recipe become choice of Today's TOP 9 version FoodBuzz , today, December 6th 2010. Check the recipe and have a buzz for me 
@(^_^)@ .. thx





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Blood orange upside down pudding

Selam everybody...merhaba from Turkey

Pudding and syrup are really perfect for this weekend evening dessert today, but I am a little disappointed with the Candied orange blood. There is a slight bitter taste in it, I have no clue about it. I peeled it's skin, has been seeded as well, but after I candied them, I tasted slightly bitterness :(

But overall, my husband and I are satisfied with the look and taste .. Maybe anyone can help me to avoid the bitter taste in Candied (blood) orange in my recipe?


 Blood orange candied ingredients:
- 1 cup granulated sugar
- 1 / 2 cup water
- 2 tsp lemon juice
- 1 / 2 tablespoons unsalted butter
- Food yellow / orange color (if desired). I do not use it, so mine is clear colorless syrup.
- 2 pieces of blood orange large size. Peeled. Slice crosswise about 1.5 cm thick (1 orange into 4 or 5 slices). Discard any seeds.

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Spiced Checkerboard Cookies (kue kering domino berempah)


I LOVE cookies as much as I make it.. Cause I can "play" with the dough, it reminds me when I was kid I played (tried to make actually)with cookie dough when my aunties or my late grandma made them in our kitchen....Yeahh.. I started love and enjoy making things in kitchen since I was Child....Mostly we made cookies and other traditional Indonesian cake and meals. So making cookies (or in Indonesian language we call it "Kue Kering") always bring some kind of nostalgic memory...  

 There are many kind of cookies from Indonesia that I know and some I already posted in my Blog. But this 'Kue kering Domino' (that's we usually call it), frankly speaking, this is my first!
Yes, there's always first time of everything, right? d(^_^)b  and I admit, this cookies far away from perfect ! I must try better next time. I love spicy or cheesy cookies, not really sweet, so will be perfect with my tea or coffee d(^_^)b
Because I use spice and small amount of cocoa, the brown color of  these cookies less contrast with the white (yellow) dough. You can add more cocoa if you like or add dark chocolate color will be nice.
 Ingredients:
Prepare all ingredients in room temperature.
- 3 cups flour
- 1+ 1/2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 package (250 grams) unsalted butter
- 3 /4 cup caster sugar
- 1 large egg
- 2 teaspoons cocoa powder
- 3 tsp cinnamon powder
- 1/8 teaspoon ground cloves
- 2 teaspoon ground ginger
- 1 tsp vanilla powder.

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Even though I'm out of US.. I really want this B'day Present ! (^_^)

I just met and became a friend from FOODBUZZ dot com.. it's great to have many friends from many different places on earth with same pleasure and they are all foodies ! @(^_^)@
And when I cross by and check some of their pages I found great one. Page name http://www.everydaysouthwest.com/ and it's celebrating their b'day by giving away one beautiful kitchen gadget which every body want! (I'm eagerly want it too... even though I'm out of US.... hehehhee) .
Just check their nice and beautiful page here and experience by your self @(^_^)@

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