TIRAMISU CHEESECAKE

This is really great combination for Cheese cake lover and Tiramisu lover ... Cheesecake with tiramisu flavor. It's even surprising me how wonderful this dessert being in our family dessert table.. Everybody love it!

@(^,^)@

For an 8 "springform pan

Ingredients:

• 150 gr lady finger (about 16 large biscuit)
• 25 gr butter. Melted. Plus for greasing pan.
• 1 tablespoon strong instant coffee. Dissolve with 3 tablespoons hot water, set aside.
• 500 g cream cheese. Room temperature.
• 1 cup caster sugar.
• 1 whole large egg, at room temperature.
• 1 tbsp plain flour
• 1 tablespoon cornstarch.

For the topping:

• Chocolate cream frosting ready mix
• Shaved semi sweet cooking chocolate.

Method:

1) Rub  8 "(± 20 cm in diameter) springform pan evenly. Cover bottom of the pan with parchment paper. Preheat oven to 175 ⁰C, place one pan fill with water on bottom rack of oven. Prepare another rack in center of oven to put cheese cake later.

2) Crush lady finger with food processor, pour melted butter and 2 tablespoons coffee solution alternately, pulse until they just combine well. Press the crumbs at the bottom of springform pan, set aside in refrigerator.

3) In a large bowl, combine cream cheese and caster sugar, beating well until smooth, mix in remaining 1 tablespoon coffee solution and eggs, beat until blended. Turn off mixer.

4) Mix in flour and cornstarch, Use manual whisker stir until blended and no lumps. Pour into prepared pan. Place on middle rack of the oven and bake for 45 ~ 50 minutes until center is set. Slightly open the oven door and turn off the heat. Let the cheese cake cool in oven about 30 minutes before removed from the oven. Chill before decorated with toppings. Here I use ready-mix chocolate cream smeared on the surface of my cheese cake then sprinkle with shaved semi sweet chocolate. Chill in refrigerator before serving minimum 2 hours.


Enjoy.

It's Chosen daily Top 9 at Foodbuzz , June 17 2011. http://www.foodbuzz.com/top9?date=2011-06-17

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Turkish Poppy Seeds Semolina Pudding / Revani

Bahasa Indonesia ada dibagian bawah

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 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 😍💛

It is the simplest dessert I ever make. No time consuming, with only using 3 eggs you can get great and delicate dessert such this.. try it! you gonna love it too d(^,^)b

 Ingredients:
- 2 medium size eggs
- 4 tbsp (60 gr) sugar
- 6 tablespoons plain yogurt
- 6 tablespoons (60 gr) semolina
- 6 tablespoons (60 gr)  of flour, sifted
- 100 g butter, melted (or ½ cup vegetable oil), plus for greasing pan
- 2 tablespoons poppy seed
- Pinch of salt
- 1 tsp powdered vanilla
- 2 tsp baking powder

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STUFFED ZUCCHINI

This is now become my favorite, great pilaf for stuffing in my fave vegetable Zucchini. And hubby likes it so much until he ate 3 portion ! He likes eat it with yogurt, it's nice though, you can try with yogurt also. But me, I like it with sprinkle of chili flakes and mix vegetable pickles... 

And here I share my recipe, maybe you'd like to try it also.

Ingredients:

 3 medium zucchini.
 1 cup rice, wash and drain
 150 gr beef / lamb, roughly chopped
 1 medium onion, finely chopped
 2 cloves garlic, crushed and finely chopped
 1 teaspoon ground red pepper
 1 teaspoon cumin powder
 1 teaspoon all-spice powder
 1 teaspoon ground black pepper
 Salt to taste and pinch of sugar
 1 ½ cups beef broth or hot water
 2 tablespoons margarine / butter for sauteing
Ingredients for sauce:
 3 medium fresh tomatoes, finely grated.
 1 tablespoon tomato paste / chili paste. Dissolve in 1 cup hot water
 1 small onion, finely chopped
 Small amount of oil for sauteing
 Pinch of salt


 Parsley for sprinkles, chopped coarse

Method:
1) Peel Zucchini, Halved lengthwise, scrape and remove the core. Soak in salt water for few minutes.
2) Heat the margarine / butter. Cook meat until tender, stir in garlic and onion, saute until fragrant and transparent. Combine the rice and stir well. Put all the spices and stir well. Pour the beef broth / hot water, stirring until blended. Cover the pan and reduce heat. Cook until broth is absorbed by rice (± 15 minutes). Turn off heat, set aside.
3) Make the sauce: Heat a little oil, saute onion until fragrant and transparent, cook in grated tomatoes and tomato/ chili paste solution , put some salt and bring to simmer. Turn off the heat.
4) Take zucchini, fill all of them with stuffing. Prepare a wide pan with a lid, and cook zucchini in tomato sauce till zucchini cooked (soft), about 20 minutes.
:: Note. If wide pan not available, you can do batching cooking, but 1st divide the tomato sauce into two.


Serve warm with a sprinkling of chopped parsley and yogurt (or chili flakes) d(^,^)b

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Lemon Bundt Cake with Lemon Curd Glazed

 I don't like too sweet cake for my tea/ coffee time. Just simply fresh for dessert also. And this one is easy and quick one to make. You can serve it with additional lemon curd on your dessert plate.. Perfect one to entertain your family.

Ingredients:
- 3 medium size eggs, beaten.
- ¾ cup caster sugar
- 3 tablespoons milk
- 1 ½ cups flour, sifted.
- 170 g unsalted butter, plus for smear the bundt pan.
- ½ teaspoon baking soda
- ½ tsp fine salt
- Lemon Zest of 1 medium lemon

For Glazed:
Lemon Curd, you can use your own lemon curd or you can make and see recipe here.

Method:
A) Pre-heat oven to 160 ⁰C. Grease your bundt pan (about 1½ liters capacity) with butter/ margarine.
B) Whisk eggs, milk and lemon Zest. Set aside. With electric mixer, whisk : flour, sugar, salt and baking soda.

C) Beat in butter and half of egg mixture into the flour mixture, beat with a low speed until well blended. Add the mixer speed and beat in remaining egg mixture. Whisk until blended about 1 ~ 2 minutes. Pour into the prepared pan and bake for 40~ 55 minutes (depending on your oven conditions). Check with a skewer inserted in middle of cake comes out clean. Let cool to room temperature before glazed it with lemon curd.


Enjoy and serve with lemon curd.

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Simply Crunchy Chocolate Chip Cookies

I am cookies and chocolate lover, and if you are in same boat, you must try this and you will agree that this one is irresistible one... @(^,^)@

Make about 30 cookies.

Ingredients:

• 120 gr butter. Soften at room temperature
• 1 cup caster sugar (add more 1/4 cup if you like sweet)
• 1 large egg
• 1 ½ cups plain flour
• 1 ½ tbsp dark cocoa powder
• 1 tsp Vanilla powder
• ½ teaspoon baking soda
• ½ tsp fine salt
• 1 cup chocolate chips

Method:
1) preheat oven at 150 ⁰C. Sift and mix, flour, cocoa powder, baking soda, vanilla powder and salt. Set aside.
2) In a large bowl, cream butter and sugar until smooth. Add egg and beat until sugar dissolves. Mix in flour mixture and chocolate chips, stir using a spatula / wooden spoon until blended.
3) Scoop the dough larger than marble (about 1 dessert spoon) and put it on baking sheet lined with baking paper or margarine. Make space about 3 fingers to each other. Bake in oven for 15 ~ 18 minutes. Remove from oven, allow it to room temperature before being stored in an airtight jar.

Enjoy.

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Steamed Red Velvet Brownie Sandwich with Cream cheese frosting

If you are chocolate lover, If you are Brownie lover, if you are red velvet brownie lover, so you must try this one. It's like other red velvet brownie, but... the different are it's steamed, it has chocolate sandwich in between, and more over and it's my favorite.. cream cheese topping ! 

well... here I share my recipe if you want to experience other red velvet brownie taste and texture...

What you need:
For the red velvet brownies:
- 4 medium size eggs, room temperature
- ¾ cup (170 gr) caster sugar
- ½ tsp vanilla essence
- 1 cup (110 gr) all purpose flour
- 1 tablespoon cocoa powder 
- 100 g butter, plus for greasing pan
- 80 g white cooking chocolate
- ½ teaspoon powder red food color (more if you need stronger red color)
- Pinch of salt

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Pilaf wrap with Eggplant

It's been for a while I didn't post something new on my blog.... The reason friends, that's because I started to join Turkish language class here in my city. Actually I'm pretty late to join that class which special for foreigner.. the class will be over on this summer vocation, but it's okay, after summer holiday I can continue from the basic again. Class takes weekdays for few hours, so I'm a little bit busy and maybe a little bit late writing and sharing on my blog to you all my friends... But however, I'll try to keep writing and cooking and sharing... those are my great passion after all....

Another great thing I like is rice/ pilaf... in any ways, I just love it..  ..Cause maybe mostly we eat rice as primer food in my homeland. We eat everything with rice. And we have many variety of food make from rice/ pilaf. Maybe you already know about Indonesian Fried rice.. or you heard about "nasi Tumpeng" or "nasi Kuning" .. all of them made from rice.. so here another my favorite of pilaf.. wrap with eggplant.. it's great ! and it will soon become your family's fave too @(^,^)@

Servings 6 ~ 8
Ingredients:
- 2 kg eggplant. Peel and damping in salt water for a while.
- 250 gr lamb/ beef meat. Cut into small chunks.
- 2 cups long grain rice. Rinse and drain.
- 1 large onion. Chop finely.
- 2 cloves garlic. Crushed and finely chopped.
- 2 tablespoons pine nuts.
- ± 25 stalks celery,  just take leaves part. Chop roughly.
- 2 tsp all spice
- Homemade chili and tomato paste @¼ tbsp .
- 1 tsp pepper powder or to taste.
- Salt to taste.
- 3 ½ cups beef broth / hot water.
- Enough cooking oil.

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