catering saturday...

Antara tempahan untuk satu majlis pertunangan.....

Fruit Tartlets

Cuppies

Sardine Rolls

ZZZZzzzzzzzzzzzzzzzzz.................

McK

Twisted Puff

Dah larut malam sgt tapi mata tak mau lelap.....

Makcik bagi teaser....

Guna henfon tak boleh tulih banyak, keyboard cinonet jari gedebak

Makcik buat utk dinner tadi....

Good nite

Chicken Pot Pie

Salam Jumaat.

Hari ni last day of school. Those who have school going children, haruslah dok pikir apa nak buat cuti skolah ni kan. Lama oooo cuti......

Hari ni kita share my few days ago punya food.......

I like yang senang nak prepare sebenarnya...malas nak 'songeh songeh' pun ya.....
 Selalu, kalau first time cuba resepi, i will follow as per instruction. Lepas tu will adjust ikut selera di rumah and kependekan masa orang yang membuat.

Chicken Pot Pie.
source: makcik

1 mangkuk mince chicken atau cubed chicken fillet
1 mangkuk cubed bawang besar
1 mangkuk mixed vege
2 tin mushroom soup (i used campbell)
Lada hitam, garam secukup rasa.
Butter.
Short crust pastry (i used brand Kawan)

- Cairkan butter dalam kuali dan goreng bawang besar, biar layu
- Masukkan chicken chunks, kacau
- Masukkan Mixed vege and kacau rata.
- Tuangkan mushroom soup, tambahkan air.
- Kacau rata, biar mendidih sekejap.
- Perlahankan api dan biar mendidih.
 -Tambahkan air lagi jika perlu; bergantung pada berapa lembut & pekat you want you mixture to be.
- Tambah lada (makcik tak letak garam dah) ikut rasa.

Letakkan mixture di atas ke dalam mangkuk yang sesuai.
Tutup dengan pastry.
Sapu dengan telur (eggwash)
Bake @ 180* C, 30 minit atau hingga masak (bergantung pada oven)

Kalau nak buat cara asal;

Boil whole chicken sampai lembut, carik2kan isinya, continue rebus tulang ayam to get stock.
Cendawan butang, hiris nipis
White sauce (tepung + melted butter & air)
Buat macam di atas, cumanya masukkan stock ayam, cendawan, rebus sampai semua bahan lembut (bukan hancur).
Masukkan white sauce Untuk dapatkan kepekatan yang diingini.

Note: Inti chicken pie pun makcik buat macam ni jugak, cumanya bagi kering sikit dan lapik pastry di bekas sebelum letak inti

- maaf kalau resepi 'looked' too simple, makcik mmg macam ni...kecualilah buat cookies/cakes/kuih melayu or things yang kalau silap sukatan....hancur. otherwise, ambillah resepi sebagai reference dan olahlah ikut kita...tak lah stress sangat bila bahan tak cukup.



Selamat berhujung minggu

McK

Apple Crumble-2

Lama tengok apple tersadai kat dapur, strawberry & blackcurrants pun dah kesejukan dalam freezer.......tahap kerajinan pun lebih sikit...............

This is what i do this time round, no specific recipe, just using what-you-have stuff

The Fillings:

10 green apples, cored, skinned & chopped

1~2 C strawberry

1 C blackcurrants

1 C brown sugar

Dash of cinnamon powder, more if you like.

(*) Cinnamon powder can be replaced with cinnamon bark, just throw in 1 pc together with the above and remove when done.

Put everything in pan and cook, low fire until almost all liquid is gone.

Apple jam with Strawberry & Blackcurrants

The Pastry:

500 g flour

250 g cold margarine, chopped

Ice cold water

1/4 C brown sugar

Place flour and chopped margarine in bowl and using rub-in method, work until it becomes like breadcrumbs.

Add cold water, 1 tablespoon at a time, use fork to incorporate.

Put in plastic bag and place in fridge for about 30 mins.

What i do after this is, I put aside about 1/4 of the portion- for my crumble

The rest of flour, I add in more water until I am able to roll them

Roll and place in pastry dish, cover with aluminium foil and blind bake for 15 mins @ 160'C

Remove foil and continue baking for another 10 mins or until the pastry turns slightly brownish.

Spread cooked apples on top of the pastry.

Sprinkle the crumbs(that you've put aside) until it covers the apples.

Bake for 15 mins or until the crumbs turns brown to your preference.

Serve on its own or take with custard and ice cream

The last time I did it differently

Pastry Cutter

Sudah lama mencari, baru hari ni dapat ku miliki :))

Apricot Tart Royal

Kat mana yang 'Royal' nya?? I don't know

Apricot Tart Royal...undressed

(Bad architectural planning resulted in those cracks/chips)

I saw some canned peaches leftover in the fridge. I have to think fast before those peaches end up in the custody of Mr Tong Sam Pah (he he my rubbish bin..)

Browsed thru the many many recipe books that i have and decided on this combination....

Son1 gave his "passed" (with flying colours??). Him being fussy & choosy....I decided to share it here...bukan apa...............senang kan dari dok buka buku resepi yang bertimbun kat rumah ni....

Tak sabar nak potong......Puas tiup nak bagi sejuk cepat :-D

Apricot Tart Royal

You need;

Base (refer below)

Filling (refer below)

Canned apricot (halves or quartered), drained

Base:

2 Cups self raising flour

1 Cup cornflour

7 oz butter

1 egg

pinch of salt (add to flour) - optional

Method:

Cream butter ( i just use wooden spoon)

Add egg, incorporate well

Add flour, and mix just like you are making biscuit/cookies

Roll the pastry to desired thickness and place in loose bottom pie dish

Blind bake for a while (or you can choose not to pre-bake)

Filling:

200 ml whip cream

200 ml evaporated milk

4 eggs

100 gm sugar

2 Tablespoon (Tbsp) flour

- mix everything and strain if necessary

Assembly:

• Brush pastry with egg white (just incase it leaks-egg white serves as glue)
• Arrange apricot as you like.
• Pour filling up to the brim.
• Bake @ 180*C for 30 mins or until custard is set (slightly shaky, soft in center is ok).
• By this time the pastry should be slightly browned.
• Leave to cool.......

Jemputlah makan....

Apa dia???? Apa yang tak cukup?.........

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Mengkelan???

Laaa sori sori....makcik ni selalu cam ni.....

Sila sila.....

nak kopi 'o' piring sumbing?

atau cappucino...

ish ish cerewetnya....nah makcik pi beli yang ni

- Mck -

Puffy puffy pastries

Pratha Puff

Filling:

600 gm potato (preferably yellow potato)

300 gm onion - diced

150gm mince chicken or meat

1 tsp garam masala (*)

2 tbsp full soup mix powder (perencah sup) (*)

1-2 tsp black pepper (*)

Mix (*) with little water.

Celery leaves-chopped

Salt

Plain Pratha bread (available at supermarket)

Method;

-Heat oil in pan, saute (*) till fragrant, add mince chicken and fry for about 5 minutes.

-Add diced onions followed by potato. Pour about 2 cups of water.

- Leave mixture to boil, stirring occasionally. Add salt to taste.

- When cooked, add celery. Leave to cool

- Divide pratha bread into two, place enough filling, about 2 tsp full.

- Secure the sides with fork.

- Glace with beaten egg.

- Bake @ 160 deg C for 25-30 minutes, or until brown.

- Cool on wire rack.

Note: I use pratha bread instead of the normal currypuff dough as it is hassle free

Chicken Pie

Chicken Pie

I have simplified this recipe without compromising the taste. Reason? Simple recipe is a hit among busy people.

Filling:

1 packet mince chicken (I use Ramli's ~ 340gm)

1 can mushroom soup (I use campbell)

300 gm mixed vegetable

300 gm onions, diced

2 tablespoonful of butter

2 tablespoon plain flour mix with 1/2 cup water

salt & white pepper

Method:

- Heat butter in a pan & saute diced onions till soft.

- Add mince chicken, stir to break the lumps and all the chicken turns white.

- Stir in the mixed vegetable.

- In another bowl, mix mushroom soup with one cup water, stir until smooth.

- Pour mushroom soup mixture into the chicken, add more water if necessary.

- Add in flour that has been mixed with water. This is to thicken the filling.

- Cook at slow fire.

- Add salt & white pepper to taste.

Line chicken pie dish with pastry. I used the square pastry that you can purchase from the store.

Spoon in enough filling, cover the top with another piece of pastry.

Bake @ 160 deg C for about 30 mins or until done.