HomeMadeS

Truthfully Saying

arfi.binsted@gmail.com (Arfi Binsted) — Fri, 06 Nov 2009 22:35:00 +0000

I have been writing and re-writing what's the best words to put my feelings together and describe them, but nothing rights are coming up. I give up. I am not going to think about it anymore. I just don't care if I am IN the crowd or not, I am NOT going to try to put myself IN the crowd doing whatever people doing without enjoying it or to try to impress you or others; I will still be here: writing whatever I please, photographing whatever I enjoy. Comments or no comments, I have decided I am quite happy with a small group of constant friendly readers rather than a huge group of fans that I haven't really got time to know which is who, who is which. From now on, I am going to write not to try to impress you or a group of popular people in this blogging world (as if they care?), but me only to watch my own progress. I am writing out of my passion, interests, and joy on food and food photography. I don't mind if you like it or not.

Cheers to the new HomeMadeS.

HHDH: Carciofi Aglio E Prezzemolo

arfi.binsted@gmail.com (Arfi Binsted) — Wed, 28 Oct 2009 02:31:00 +0000

Globe Artichoke (Cynara scolymus) is in season here. I quite like the green heads of them filling out vegetable boxes in our local growers market. Proudly to say that New Zealand grows our own artichoke, so you know. I also am planning to grow one or two in my own garden next year. I think it will be handy to have them fresh and available in Spring.

I have this old recipe (it was written by Alessandra Zecchini on a culinary magazine as far as I remember), to participate on Hay Hay It's Donna Hay, created by Barbara of Winos and Foodies, once facilitated by Bron of Bron Marshall, and now it is organized by Chez Us and this month is hosted by J of Have Fork Will Travel.

This dish is really good to be served as a starter with a group of people you know well. Sharing laughters over a plateful of artichokes by plucking each leaf is a sensuous affair. Garlic and parsley give great flavour on the basic taste of artichoke, with a generous amount and season, allow yourself licking the mixed flavour lingered on your fingers. A sip of wine perhaps a good idea. I don't drink, so I leave it up to you to choose a good wine to company your relaxing dinner.

In the recipe, Zecchini uses fresh garlic, I use roast garlic instead. I bought smoked garlic from the farmers' market the other day and I roasted it. The flavour is awesome! You can smell the lovely earthy with smoky flavour which you can almost taste it on the tip of your tongue. Mixing it with freshly chopped parsley and olive oil, it is a great journey with this sensational garlicky and herby artichokes.

So, here's what I do with the artichokes.

Carciofi Aglio E Prezzemolo for Two

adapted from Alessandra Zecchini's recipe.

2 small artichoke heads

a handful of fresh Italian parsley, chopped well

a good drizzle of olive oil

vegetable stock

3 cloves roast garlic, peeled and minced

1 fresh clove garlic, finely chopped with extra freshly chopped Italian parsley and mixed with a tablespoon olive oil, salt and black pepper

Use mezzaluna if you wish to chop herbs and garlic well.

Prepare a bowl of lemon juice and slice from 1-2 lemon(s), pour in cold water. Set aside. Prepare the artichokes. Cut the stems. Use a serrated knife, cut the tip of artichoke heads, just to reveal the heart. Make the parsley paste by mixing the freshly chopped Italian parsley, and minced roast garlic. Stuff this mixture generously in between the leaves and heart. Put these artichokes in a saucepan to fit enough, drizzle with olive oil, and pour in vegetable stock just to cover half-way. Simmer and cook until the artichokes are cooked. You can pluck the leaves easily when they are cooked.

Remove from the saucepan on the serving plate. Spoon the extra mixture of parsley, garlic and olive oil to serve. Sprinkle with salt and pepper to season. Serve immediately. Enjoy.

On the Pink Side

arfi.binsted@gmail.com (Arfi Binsted) — Sun, 18 Oct 2009 06:11:00 +0000

It's October and it is the month of pink. Breast cancer awarenesses everywhere. Buy breast-cancer-labeled bras or knickers and everything in pink, you'll get one free. Special pink month.

I used to bake for breast cancer awareness fund-raising in the town, but I have no idea why there's no more such an event to participate. I got a pleasure to bake while donate. Don't you?

Last year, we have my fellow foodie blogger, Bron Marshall, hosted Pink Paris Bre(a)sts for Pink October. This year, Susan Vriens of Dragon Musings hosts Virtual Girls Night In to support breast cancer awareness througout the world. Please, feel free to join in and let's be merry with lots of girly pinky winky goodies!

I am sending you all my girlfriends these little gem roses. Well, I call them chocolate buttons. These little gems used to be the main target when my mother asked me to accompany her shopping at a local market. Just like many other children who love sweets, I would eat the icing firsthand. Today, my children do the same. Some genetics, is it?

Anyway, these little sweets are easy to make and fuss-free (except you are not too keen on playing up with piping icing?). These can be a great idea for a special occasion, too: colour them differently, wrap in a cellophane bag, and pop in to a lunch box, or even a birthday gift bag for your guests to bring home. Help yourself with larger ideas. You'll find a lot of fun!

Cokelat Glasur
Source: Tabloid Lezat. Edisi 141. September 2009.

I made a few changes on the recipe as I don't really like biscuits or cakes which taste overwhelmingly too sweet: using 275g plain flour; 80g caster sugar; and 50g cocoa powder. I also add 1 tsp vanilla extract. I just love the darkness of chocolate flavour on chocolate biscuit. Next time, I am going to try to make these using dark cooking chocolate. See how it goes.

300g plain flour
1 egg
250g butter
150g icing sugar
25g cocoa powder

Beat butter, icing sugar and egg until soft (what I do is beat the butter and icing sugar until just going pale, and then add the loosely beaten egg). Take a little bit of biscuit dough (I use a teaspoon at a time), roll into marble-size balls, and put on the greased baking sheets. Flatten a bit, and then brush with egg white, sprinkle with desiccated coconut (I omit this step). Bake in a preheated oven to 170C for about 25 minutes or until cooked. Remove from the oven and cool. (I transfer them on a wire rack after leave them on the sheets for 5 minutes).

Icing
175g icing sugar
30ml egg whites
1 teaspoon lime juice
1/2 teaspoon pink food colouring (I just use a drop of red food colouring)

Whisk the egg whites in a bowl on a simmering water, add in the icing sugar a small amount at a time, keep beating until stiff. (What I do was making a hot sugar syrup and then pour it with a thin stream into the foamy egg whites while keep whisking, and then add more icing sugar to a thicker paste). Add in the lime juice and the food colouring. Mix well. The icing should be a form of paste rather than runny. Put this icing into a pastry bag with a star or rose noozle. Pipe on to each biscuit. Leave it dry and then keep them into an airtight container. Makes heaps!

Besides all the chocolate buttons with pink icing, I also made gluten-free version which suit me the best. I made vanilla biscuits topped with different coloured icing.

Gluten-Free Vanilla Buttons
Inspired by Tabloid Lezat's Coklat Glasur

350g gluten-free flour
125g unsalted butter
125g margarin
80g icing sugar, sifted
50g milk powder
100g almond powder
1 egg, loosely beaten
1 tsp vanilla bean paste

Preheat the oven to 150C. Line the baking tray with baking paper. Put the butters in a mixing bowl. Beat with a wooden spoon until just light. Fold in icing sugar and milk powder. Add in the loosely beaten egg. Add in the vanilla bean paste. Mix well. Add in the almond powder and gluten-free flour. Roll into tiny balls (otherwise, you're ending up with golf ball-size buttons rather than marble-size ones). Bake for 20-25 minutes or until cooked and the biscuits are hard but are not brown. Remove from the oven and leave on the trays for 5 minutes before transfer them on wire racks to cool completely. Ice them. Use the recipe above to make the icing. I just play up with different colours. I use pandan paste for the green one. I also drop a few of orange essence on the yellow icing.

Donna's Vanilla and Rosewater Madeleines

arfi.binsted@gmail.com (Arfi Binsted) — Thu, 08 Oct 2009 04:33:00 +0000

It's been a long time I haven't sent any entries for foodie events. Time just flies and the next thing I know, the day has just finished. I am trying this time to send you these little biscuits for High End Treats, as a theme of Monthly Mingle food event, pioneered by Meeta of What's For Lunch, Honey. This month, my dear friend, Aparna of My Diverse Kitchen is hosting.

I have never baked madeleines and this is my first. I chose Donna's Vanilla and Rosewater Madeleines as they look so simple to make and bake. These madeleines are iced with rosewater icing. I prefer to ice these little biscuits with lemon/lime/orange icing rather than rosewater. However, to taste the combination of vanilla and rosewater, I had to bake as instructed.

I like the lightness of these biscuits. The flavour of vanilla is really mild and it is such a pleasant fragrant in a texture of little cakes. However, rosewater is quite overwhelming to combine with vanilla, and if it's used a few more drops, its fragrance will take over. I may be not too familiar with this kind of scent in baking, but it's quite nice to flavour it, for a change.

When I made batch of madelienes the second time, I use vanilla biscuits, flavoured with orange zest and iced with orange icing. Taste much more familiar, really, not too-good-to-be-true-kind-of. They are also really good match with green tea with mint and slices of lime. High end treats, to be true.

Vanilla and Rosewater Madeleines

Source: Donna Hay Magazine, Spring, Issue 41. Oct/Nov 2008. Page 82.

2 eggs

75g caster sugar

1 vanilla bean, split and seeds scraped

75g plain flour (sifted with) 1 tsp baking powder

80g butter, melted

Preheat the oven to 180C. Grease madeleine tin. Beat the eggs, sugar and vanilla, whisk to combine. Fold in sifted flour and baking powder, mix well. Add the melted butter, mix well. Spoon or pour the batter into a 12-hole madeleine tin. Bake for 8-10 minutes or until cooked. Cool on a wire rack.

Rosewater Icing

320g icing sugar

80ml boiling water

1/2 tsp rosewater

Put all the ingredients in a bowl. Mix well. Spoon the icing over the madeleines. Leave to set.

Makes 12.

Have a great afternoon tea, everyone!

Back on Track!

arfi.binsted@gmail.com (Arfi Binsted) — Tue, 29 Sep 2009 12:51:00 +0000

Spring is here. My mojo has started crawling back slowly. Back on track with these entriesto contribute on KBB 2nd Anniversary.

My entry for cake decorating competition.

I use fruit cake for cake decorating. Baked about 3 weeks ago, wrapped and stored in a cool dark place in my pantry, it is time to dress up. The cake is 22cm in diameter.

Like any other Christmas cake, I cover the cake with marzipan first thing. I use marmalade to help gluing the marzipan. I am told that marzipan can help fruit cake to retain its best flavour and keep it moist.

Continue covering with white sugarpaste. I use 2kg of sugarpaste here as I want a thicker layer to cover the marzipan.

Making royal icing for the border and for gluing the roses and leaves.

Long before I covered the cake, I made some of the roses using marzipan, some use flower paste, and the small roses are piped works using royal icing. I use Chefmaster Christmas Red for the red colour on the piped royal icing roses. Same goes for the marzipan rose. And the other two I use Chefmaster Red Wine. What I learn about colouring marzipan is that the colour is quite intense when it is left a week or so. If you see the colour of the marzipan roses on step-by-step photo above, you may notice that the colour of the roses is pale pink. Scroll down to get a good look of the flower arrangement. You can see that the pale pink colour of marzipan rose has become reddish.

To make the leaves, I use Chefmaster Forest Green. Did not like the colour, but let's see how they are going to turn in a couple of weeks.

About flower arrangement, I suppose it is only your sense of art can lead upon. I am truly a beginner on this kind of sugar art, I am only following my feeling. A little balance here and there, colour here and there. As the theme of the anniversary is Red and White, so it is I should have done.

Bordering the cake with royal icing is fairly simple. And I only use shell pipe around the bottom of the cake.

The finaly flower arrangement.

Happy 2nd Anniversary, KBB and KBBers. Tetap semangat!

This is my entry for Food Photography competition on celebrating KBB 2nd Anniversary.

Eid Mubarak, My Friends!

arfi.binsted@gmail.com (Arfi Binsted) — Thu, 17 Sep 2009 22:44:00 +0000

May we all be coming back a genuine and purified heart to walk along our life towards the new Ramadhan next year. And I hope I will find my mojo back.

TGRWT#18: Plum, Blue Cheese, and Hiatus

arfi.binsted@gmail.com (Arfi Binsted) — Sat, 22 Aug 2009 20:58:00 +0000

I am kind of losing energy of blogging recently. Like Bruno said, losing my mojo. Yeah, things are a bit too much these days, with Spring is coming, orchard is heavy with blooms, now it is time to plant seeds and seedlings, starting to spray for a prevention against possible diseases on anything we plant, farming causes, really, it is hard to find time around the computer. I can't concentrate on many things at the same time, as much as priorities, I am still as humble as humble pie. It is Ramadan as well. I want to concentrate on the family matters on this important holy month, so this is my last post. And I will be hiatus. I don't know for how long, but we still can be in touch through twitter or facebook if you want. You can see my IDs on my sidebar. I'd love to hear from you.

Just to give my words to Trig, answering his invitation to join They Go Really Well Together, initially organized by Martin of Khymos. This time round, Trig is daring us to food pairing Plum and Blue Cheese.

I still have a mould of plum cheese that I made on February this year. This has been a ritual on annual preserving abundant plums since we got great rewards from our Damson Plum trees these past three years.

The process is simple. The cheese is made from boiled plums. I use damson plums which have purple skin and creamy flesh. Don't be tricked by its flesh colour, because when they are boiled, they will give you nice deep red colour, like blood. These damson plums are really tart and almost impossible to eat straight away, unless you have that kind of sour-palatable-friendly buds, that probably will be a different case. I don't usually weigh the plums raw, but I will weigh them when I got the stones out and when they are boiled, and skinned, to indicate approximately the weigh of sugar to use. If you have 500g of plum pulp, you can add the same amount of sugar or less. I usually use a quarter or half of the pulp weigh. I use water, but you can use casis or red wine, if you wish. I haven't explored any cheeses made with alcohol, so please tell me if you have.

The remaining steps are just like the ones you usually how to make jam, but this time, you really need to get a heavy and thick paste. That when you're stirring, you can see the bottom of the pot. Then, you can just pour it into greased ramekins which are straight-sided (other shape like pear-shape or bottle-shape is hard to unmold, unless you are planning to leave the cheese in the container). Leave them to cool. Unmold, then wrap them. I use baking paper to wrap them and then leave them dry in a cool oven, overnight. Store them to use. I also made fruit butter, which is the softer texture of cheese. I pour it into midget cups, so it is handy to spread on our toast.

I tend to leave the cheese develop its flavour for months, at least three months. The cheese that I share with you on one of recent photos is aged a year, which is the batch that I did last year. The flavour is much more intense with great texture of mature sweetness and tartness, playing each part at the same time. Compare those photos above. The first one was made last year and the second one was in February this year.

We enjoy plum cheese with blue cheese, sometimes with Brie Blue. All New Zealand made, proudly speaking. There is a subtle chemistry between plum cheese and blue cheese and a close connection of tart-sweet-ness is handled perfectly once they hit my tounge. The earthy and nutty flavour of blue cheese, indeed, is a perfect soulmate of plum cheese. There is also tangy texture, hidden somewhere in your mouth, and then topped with mellow flavour of blue cheese. Have it with walnuts or almonds, that is sublime. I don't mind to have sweet grapes in between, just to cleanse my tounge before having some more.

Now, what is the perfect drink? Wine? Port? Champagne? Up to you. I don't drink alcohol, so I can't give you any recommendation on that. I can only say, it is worth to make your own plum cheese, for the sake of preserving fruit. One flavour goes a long the way. You can even still enjoy it in Winter, when all the stone fruit trees are asleep. Whatever drink you may have, you can truly explore the world of perfection.

Have a great day. Until we meet again.

A Wedding Cupcake for Afternoon Tea

arfi.binsted@gmail.com (Arfi Binsted) — Sun, 16 Aug 2009 05:15:00 +0000

Photo is courtesy and downloaded to re-produced on HomeMadeS
as permitted and agreed by Yulia Riani of Maki Cakes

I've been really amazed by how many of my baking friends have actually immersed themselves in cupcakes making industry. It seems it has become a trend mark in Indonesia when a wedding (and even a birthday!) is celebrated with tiers of decorative cupcakes. Perhaps Lapis Surabaya, as the iconic national traditional cake, has to step aside for a while, as cupcakes seem to be the most-wanted and have been on the top of the list of bridal decision these days. Have a look at these swirled decorative cupcakes for wedding that Yulia Riani made for a wedding celebration.

I don't know how many of you have got to put so much plan and consideration on wedding cake when you're planning to be going to the altar, or taking a vow for life and death, but many, I believe, have got to include it on a must-list wedding preparation. Perhaps, it is some kind of entertaining style, tradition, prestigious Western-like wedding, or whatever the reasons may be, cupcakes have found its way forward and have been a certain option to be inserted on the menu of a wedding catering.

The curiosity of the delicate wedding cupcakes with the feeling of excitement and anxiety leads me to this experiment of producing wedding cupcakes for our afternoon tea. With the impact on experimenting white objects on white background as the food photography session, I feel like killing two birds with one stone. Although, I miss the excitement and anxiety a bride should feel before the important day, I go on with my own desire.

We are not really cake people, although every now and then I do make and we eat cake. Like these delicate wedding cupcakes I specially made for Tungsten Wedding Ring s (Hey, they got titanium wedding rings, too!). Yes, wedding has a close knit with rings. I haven't really witnessed any wedding without rings. Even in traditional wedding in Indonesia, there are always rings to present and wear.

And rings are ultimately important! I remember when it was our final week of preparation to wed, we had to go around Jakarta to look for our 'perfect' rings. We had been to many shopping centres in the central Jakarta, the busy Sarinah Plaza, Senayan Plaza, Ratu Plaza, Sogo, and then went to Blok M, you name it, until we had to go back to Depok, West Java, empty handed. Exhausted for nothing. Do you need so fussy to choose the wedding rings, I wonder? Once, his finger was way too big for a certain ring we agreed to wear; the other time, the design on the rings are too complicated for simple people like us; the rest of it was the quality. Hey, wedding is once in a lifetime, we have to make the most of it and be the best.

The journey made our heads turned toward Singapore. It wasn't too long until we found where they were, the exact rings we wanted. Perfect size, perfect quality, and perfect timing. Phew.

Now, it is just time for us to looking back at all of the fuss we've been through, with a smile on our face, a cup of tea/coffee, and a decorative cupcake each that we did not get to enjoy on our wedding day on a lovely, lovely day.

A De-constructive Salad for HHDH

arfi.binsted@gmail.com (Arfi Binsted) — Mon, 10 Aug 2009 02:46:00 +0000

It was late afternoon. I and my beloved had just made a come back from two different places outdoor. He had just been spraying in the orchard, and I just came back from my little garden at the front lawn, weeding and admiring the beauty of Holyness on earth, to create such interesting shape of bulbs, and then buds, and then flowers. Our children were somewhere at their grandmother's, and perhaps were enjoying lunch with their aunt who specially visited New Zealand to come for Sarah's birthday in July last time, and who now was preparing to go back to Brisbane. So, they had their few moments left from the trip, I suppose. Every last minute counts, you know. They just love their aunty Jan.

I went to the kitchen and found nothing to eat. Of course, if the cook is busy being the gardener for all hours in the morning, how could she be able to find herself in the kitchen? I started rambling through my pantry. I spotted these crispy wonton wrappers which I had shallow-fried and stored in a jar yesterday, in case we are going to eat them to accompany fried rice or something. I thought, well, that's something for a start. I took the jar out.

Next, make my way to travel inside the fridge. I realize that it is almost our groceries shopping day again. The fridge is almost empty. We still have pears, two wholemeal buns that I made the other day, blue cheese and camembert. A jar of crispy won ton with cheese and pears and shredded buns? Uhm, why not? Then, I went to the vegetable garden, looking for what I can pick for the greens. There is a clump of New Zealand spinach, which is dark green. Its leaves' texture is crispy. Would be lovely to be mixed with oil, sea salt, and black pepper, and then sprinkled with some crumbled blue cheese. Pear can be shaved or thinly sliced. I saw rocket plants although they are still baby, I pick them anyway.

I gather them on a wooden tray, and I thought about Hay Hay It's Donna Hay event which was mothered by my dear friend Barbara of Winos and Foodies, facilitated by my dear fellow Kiwi blogger down in Christchurch, Bron of Bron Marshal l back then, and now that is currently organized by Chez Us and this month's event is hosted by Akshayapaatra.

Here's my snapshot and a recipe. I think Donna has this kind of salad on her magazine and I am sure I am inspired by it, only I forgot which issue it is. You know, I am a fan of Donna, and I got a pile of her magazines (I wonder how I can't see her books in our bookstores?). I don't subscribe, but I buy every so often when I make a trip to a bookstore or a grocery store. I love her choice of photographs. She never fails to amaze me. Rock on, Donna!!

Donna's Pear and Blue Cheese Salad with Crispy Wonton
Inspired by one of Donna Hay magazine.

won ton wrappers, shallow or deep fried
pears
rocket leaves, watercress, whatever your choice
blue cheese
freshly crushed black peppercorns

We eat the salad just like enjoying canape. Crsipy wonton, smeared with blue cheese, topped with rocket or spinach, sliced pear, and sprinkled with black pepper. Perhaps you may want to wash down with wine? Up to you. We finished the salad slowly with a bite or two of shredded wholemeal buns, before having a cup of coffee, a slice of chocolate cake, and heading back to the garden. Life is good, isn't it?

Cheers!

Next post, I will join Trig's event They Go Really Well Together. Anybody interested? Come, join Trig!

I Got Milk!

arfi.binsted@gmail.com (Arfi Binsted) — Wed, 05 Aug 2009 02:06:00 +0000

Spring is almost here. We've been receiving mild and heavy rain, interchangebly with cold breeze. And yet, Spring bulbs are readily shooting out and opening their buds. One of my yellow tulips has been peeking its little head out and displaying its colour immediately. Jonquils are showing off its dainty little flower heads. Although I dislike its way-too-scented parfume, I quite like the fact that they are readily cheering up our gray garden. My pink rodhodendron has also started opening its buds, making a little display cluster of trumpet-like flower head. Some of our fruit trees have been heavily budding and I would say, soon in early Spring, they'll be opening their first blooms! I can't wait to see it again. It is quite addictive, you see. Although it is happening each year, still it does not feel the same.

Our sheep in the paddock have also started to give birth to their little lambs. Some of them are still expecting and this is just like a waiting game. When they give birth to twins, there is a small chance for one of them to stay alive. There is always a live-or-die impact. The nature has just taught them from such a little beginning that if you can't survive the world, then you'd rather die. Although we have given our best to help the lambs to be strong, especially when they need to reach their mother's milk, very few will still be alive. When they are only days old, it is very difficult to foster them, because they will still need the goodness of their mother's milk. The colostrum is the very best nutrition fod baby lambs to get as soon as they were born.

And that is supposed to be we, human, doing to our newborn babies. I do not believe if there are any breasts of mothers that haven't got any milk for their babies, as breasts are designed to store milk, unless mothers do not eat much to let her body produce milk (and junk food is not optional). You know, some mothers are just scared to gain more weigh at postnatal phase, which is silly, for I believe breastfeeding helps mothers to gain her normal figure, in my experience. What a shame that our newborn babies are given cow's milk, instead of mothers own natural colostrum (just because of a selfish reason), which I believe is the only first goodness of food newborn babies are suitable to be fed with.

I was breastfeeding my children for 2 and a half years each, and for 5 years, I was off of coffee, black tea, and chocolate. Since my son and daughter is only 18 months apart, I did tandem breastfeeding for 6 months before my son started to wean himself and only had a little milk at a time and ate more solid food. My daughter weaned naturally as she was introduced to solid food. I cooked them rice porridge with spinach, for instance. No cow's milk involved whatsoever in their very early years.

I always find that breastfeeding is comforting. There is a rhythm of a little mouth latching on and the movement of his/her jaws while drinking milk. I can hold them close, and feel their skin on mine. I can sleep with them and cuddling them at the same time. It's so enjoyable. It's just so much love and massive bond that I would not even want to miss from such a little interaction.

When Linda announced her latest foodie event Got Milk to support breastfeeding in the world, I definitely wanted to join in. I know, I am really behind foodie events lately, just an impact from a spoilt holiday, I suppose. I am a home-school mum, too. Things are a bit hectic these days with so much reading, writing, counting, science, and craft and art projects. Kids have got so much energy, don't they, to do all of those things. Don't mind our messy house.

This is my entry for Got Milk, hosted by Linda Kovacevic of Make Life Sweeter!

Caramel Fudge
by Arfi Binsted

My husband is a sweet tooth. He loves caramel-type of sweets, while I just like to play my part as the home-confectioner.

395g sweetened condensed milk
1/2 cup brown sugar (add more if you'd like much sweeter)
1/2 cup white sugar
vanilla extract
oil to grease the pan

Line and grease a square 19-20cm tin. Put everything in a heavy pan, except vanilla extract. Cook until golden and having that lovely caramel colour. The mixture will be thicken and when it is done, you will be able to see the bottom of the pan as you stir the mixture. Remove from the heat. Give a few drops of vanilla extract, mix well. Pour into the prepared tin. Leave to cool. Cut to your liking. Makes 25 little squares.

KBB#12- Cheese Souffles

arfi.binsted@gmail.com (Arfi Binsted) — Wed, 29 Jul 2009 18:41:00 +0000

Klub Berani Baking (KBB) is a baking club that I initiated and founded almost two years ago. We 'meet' and try out a recipe in each kitchen every two months. Like any other bloggers, we 'report' what and how we have created. The final result can vary and it is depending on how a person transform an idea into a her own prespective.

Members of KBB come from many parts of Indonesia and of the world. We communicate through email and mailing list where we can discuss what the recent task is all about. Some of us have known each other for quite a long time and most of us haven't even met. I first met some of KBB members who reside in Bandung, West Java, Indonesia on our holiday.

We were invited to a talkshow at the Female radio station where I first came to know who is who. It was a fun talk with Alti as the radio announcer and it was all about KBB, especially those who live in Bandung. It was nice to hear that these ladies enjoy baking and getting along with the other ladies from other parts of Indonesia in KBB. Thank you, Mira, who organized this program to live on air. I actually have a dream to get together with all the KBB members, if I could. Maybe one day.

While we were there, we then had lunch together at one of well-known Sundanese restaurants which is named Sindang Reret. I love Sundanese food. I just love the humble cuisine, the sweetness of fresh ingredients that you can taste in every bite. We'd love to go visit Bandung again next time we travel in Indonesia since my husband likes the city (while he dislikes Jakarta that much), which is a good news.

This month, KBB is going cheesy. Our #12 task is Cheese Souffles, and hosted by Zita.

Cheese Souffles

Sumber: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

Ingredients

100g unsalted butter

½ cup plain (all-purpose) flour

300ml milk

1 cup grated cheddar

2 Tbs freshly grated parmesan

½ tsp Dijon mustard

pinch cayenne pepper

4 eggs, separated

Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes. Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well. Lightly beat the egg yolks and add these to the cheese mixture. (I add chopeed parsley). Mix well.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.

We ate cheese souffle with my homemade tamarillo chutney. I think it works as I don't really fancy eggy lunch. Tamarillo chutney helps to balance the taste of eggs in souffle.

Next week, I am going to post an entry for Linda's Got Milk event. Have a look at her page, and see if you can do something, too?

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Kisah si Souffle

Ini bukan pertama kalinya aku bikin cheese souffle, di tahun 2007 aku pernah ikut HHDH-Souffles yang dihosting sama Tami. Sayangnya, fotonya menghilang dari post tersebut. Udah ga inget lagi gimana rasanya karena sejak itu ga pernah lagi bikin cheese souffle, tapi sering bikin chocolate, raspberry, atau lime/lemon souffles.

Ga ada halangan yang berarti sih saat bikinnya, soalnya rada gampang dan cepat. Yang bikin repot adalah saat memotret hasilnya. Karena souffle terkenal temperamen dengan suhu ruangan, begitu keluar dari oven langsung jepret sebelum keburu nyungsep dengan suksesnya. Settingnya sudah disiapkan selagi souffles berada di oven. Musti siap-siap oven gloves ya!

Di langkah pengadukan keju dengan roux untuk menjadi bechamel sauce, aku tambahkan cincangan parsley, buat ngimbangin legitnya keju dan baunya telur.

Review:

Lembut, lunak, dan berasa keju banget. Terus terang, aku lebih suka omelet keju dengan saus jamur ketimbang souffle begini. Tapi enak juga dimakan bareng tamarillo chutney yang baru aku bikin seminggu yang lalu. Kayaknya lebih enakan makan souffle coklat atau yang manis deh.

Oreo Biscuits: A HomeMadeS

arfi.binsted@gmail.com (Arfi Binsted) — Tue, 21 Jul 2009 06:58:00 +0000

In the middle of Winter, it is a common to see the sight of early Spring bulbs blooming in the garden. My snowbells [Leucojum Aestivum] (or it is often called snowflakes) and jonquils [Narcissus Jonquila] have been becoming parts of the season. My daffs are still growing, springing up, ready for a display in time. Perhaps the earth is warming up, that makes all the bulbs are growing happily.

I have finished planting garlic and tulips, have pruned my roses, have cut back the raspberry bushes, and have divided plus replanted strawberry plants. I made another strawberry patch, given that they really did well in Summer this year, hopefully they'll do another good job next year. John had pruned some of the plum trees and have prepared more beds for vegetables in the vegetable garden. I have claimed one of the beds to be planted with herbs and mixed greens. I also need to grow more coriander this year as I'm running out of annual supply.

We're still enjoying kiwifruits. Nothing else than a homegrown, really. Tastes so much better, much sweeter. I almost can smell the scent in the air when I went out to the driveway to get to our mailbox. It's the scent of nature.

With the weather still unpredictable, we almost are tucked in inside each day. Spending time inside, doing what we're doing. Baking with children, mostly. We just baked anything, from pizza to biscuits. They just love it, so why not make the most of it?

It is the Oreo Biscuits we've made recently. Started by Sofie with a discussion in the KBB mailing list about dark cocoa powder, specially made for Oreo (perhaps that is the dark colour it represents?), the topic then was shifted with a challenge to make the homemade version of Oreo biscuits. I am not sure if I have ever seen any black powder for Oreo biscuits before. It is not dark, but black, for I still can use Dutch cocoa powder which I believe can make goodies look much darker than the usual ones if it is only 'dark'.

One question: how did they make Oreo biscuits so dark? Is the black colour coming from a food colouring or do they use this black cocoa powder? Anyone knows?

Anyway, despite of having that magical black cocoa powder, I just use Nestle cocoa powder. I have got one thing on my mind, if they got it black, then I will use black food colouring. So, I made two batches. One batch use no food black colouring, and the other one does.

You can see the colour difference from the photo above. Not significant, really. And I prefer the ones without food colouring. The thing when added the food colouring, they look really like the original ones, see the photo below.

Apparently, my children don't fancy them. They never have been given any Oreo in their whole life, with the concern of the content of sugar they may have. By baking myself, I can reduce the amount of sugar.

The wafers taste rather salty, which is a good way in combination with sweet filling. And how did I eat it? Precisely.

Now, are you tempted to make these your own? Please, visit Smitten Kitchen for the recipe.

ENJOY!!

Donna's Chocolate and Oat S'Mores

arfi.binsted@gmail.com (Arfi Binsted) — Mon, 13 Jul 2009 03:50:00 +0000

It is time for sweets, our old friend once said when he and his wife came over to see us one afternoon. While we were chatting and brewing some coffee, he then produced a bag of store-bought chocolate wafers from his jacket pocket. The sweets that he meant, perhaps. Until I went out (without any intention to disregard the chocolate wafers, by all means, and the generosity of our guests) with a tray of brewed coffee and a plate of oozy sweets: Chocolate and Oat S'mores. I said, it is Winter and we all deserved to eat sweets, although I am not a too sweet tooth person, I think I just allowed myself to be just at that time.

I wonder where this supposition is coming from? Frosty weather? Cultural invention? Craving? I don't know. For all I know, it is like an attachment to a wintertime entertainment, don't you think? When there is cold, you deserve to eat sweets. Not that you cannot enjoy it at another time of the year, but when it is cold, sweets seem can beat up the gloom.

This biscuit is quite rich with the addition of marshmallow and dark chocolate, melted and sandwiched. I have to reduce the amount of sugar in the biscuits because of these combinations. I won't get near diabetes, just because I want to indulge myself, and everyone, with home-baked goodies (which are supposed to be healthier). I still consider these biscuits as adults' ones because of the content which I don't think is suitable for my young children.

Well, next time you dream of Oat S'mores, dream no more! Bake these!! You will get s'mores, addiction, in no time, without regrets. I hope.

Donna's Chocolate and Oat S'Mores
Source: Donna Hay Magazine. Issue 39. 2008.

125g butter, softened
220g brown sugar (mine: 150g only)
1 tsp vanilla extract
1 egg
225g plain flour, sifted with 1/2 tsp baking powder
100g dark chocolate chips
100g milk chocolate chips
30g rolled oats
20 dark chocolate squares
20 marshmallows

Preheat the oven to 180C. Beat the butter, sugar, and vanilla until creamy, about 8-10 minutes. Add the egg, beat well. Add the sifted flour, beat for a while until just combined (I just mix it with spatula, don't want it becomes rubbery). Then, add in the chocolate chips and rolled oats. Mix well. Roll tablespoons, put them on the trays, flatten a bit and bake for 10-12 minutes or until golden. Cool on the trays.

To enjoy these biscuits, you need to put the baked biscuits, bottom-side up on the baking tray, put the chocolate square on each biscuit and marshmallow on the other half. Bake for a little while until the marshmallow and chocolate are almost to melt. Sandwiched, enjoy! Makes 20.

Painting, Batikking and Chili Crab Night at Batan Waru Cafe

arfi.binsted@gmail.com (Arfi Binsted) — Sun, 05 Jul 2009 02:36:00 +0000

At our final week in Ubud, Bali, we spent time with painting, batikking, and dancing workshops. I enjoyed painting as much as my children did. We were entertained by a group of school children who practiced Barong dance while we were painting on a Sunday morning at the museum. It was just like being in an artistic palace with artistic people doing artistic works. About time!

Balinese traditional painting is colourful and has fine details. We learned the basic sketch and introduction of lines and colours, including its popular floral theme. I decided to follow my own sketch to transform the idea on my paper. And here is what we have achieved:

The next day, I came solo as batikking is quite a heavy handling for my young children. They decided to do something else with their father, while I later joined them in a cafe for lunch. Batikking is my main project and I just love it.

Although Batik itself is not native to Balinese, there are always some people who learn and make batik as a way of living and give course to visitors. I once had learned making batik when I visited Jogjakarta (Central Java) in 1990s, and Java is the island of batik origin, if you have ever heard about Pekalongan Batik?

First thing I had to do is to choose the design and had to learn to waxing on a piece of paper, following the lines. It is not easy, I can tell you, and it is hot! I chose a design with colour scheme planned on my head and began canting (= waxing the lines with the wax spoon). Canting is designed to store melted wax in its little bowl which the wax is going through a little curved tip to line the design, as you can see on the photo above. The first photo on the top was taken when I just practiced to waxing on a piece of paper, to get my hands used to the design and how to handle the canting on different curves and lines. Then, I moved to the cloth, photographed on the two photos at the bottom. As you can see, there are two splodges on the cloth already as I spilled the hot wax before I lined. This can be a messy job!

And, here's what I came next with the colours.

Yes, I love colours, simply because I love working on them. Have you seen the message how I felt that day? Now, it is my big task to look for the right frame to hang this up on the wall.

On Tuesday night, the last Tuesday we'd had in Bali, we headed off to Batan Waru. We did go to this cafe before, to enjoy desserts, and we did not come back, as we traveled to Jakarta and Bandung.

Batan Waru Cafe is located on Jalan Dewi Sita, Ubud, Bali, near the Bunute Restaurant and Tutmak. We used to go there in 2001, 2004, and 2006 to enjoy my husband's favourite dessert, bubur injin, and authentic Indonesian meals, desserts or snacks. I did not like the klaapertaart (on the left bottom of the photo above). The slice was too thick and there was more bread than the young coconut flesh itself and it was also too sweet for my taste. I did not come back for it.

This time, we came back for chili crab night. There was a basket of crab at the front door for the guests to choose. They will be cooked by order. I first ordered breeze, a fizzy drink of the mixture of lychee and herbs. Again, I almost was choked as the drink was way too sweet. I had to top up with my drinking bottle to thin down the sweetness.

Finally, out it came, our special plates of chili crab. The crab was sitting on a bed of chili sambal, not too hot, not too sweet. It was just right. My husband even could eat it. There was also a generous handful of fresh coriander leaves and a basket of hot steamed rice. Then, things went black! We had to eat our chili crab in the dim light of candles when they have a power blackout throughout Ubud. Fancy that.

Visit Ubud Community, if you are interested in traveling to Ubud and are looking for information on accommodation, workshops, dance performances, etc. They also have a list of good food cafes, restaurants and bar. I hope you'll enjoy the hospitality of Ubudian, the cultures, and artistic people.

Bring Home TeraZo's Superb Salad Mixed

arfi.binsted@gmail.com (Arfi Binsted) — Fri, 26 Jun 2009 23:53:00 +0000

Bali, as stunning as ever, keeps one of the BEST restaurants in it. TeraZo Restaurant and Bar is located on Jalan Suweta, Ubud, Bali serves the most exquisite cuisine you may not expect to get from such a village. But, tell me it's no dream, yeah, this is real!

I just do not forget the flavour in my mouth that day and when I come back to New Zealand, I only know one thing: I have to make that salad alright. And yeah, not being fussy, but that must be one way or another, to find out if you're good or not. Although this has nothing to do with skills in comparison or anything, I find out it is not tricky to get there. Perhaps, it's almost there, but I can find the taste and the mixture.

I have to substitute some tart mango with tart apples, red chili with red capsicum, and I don't use cashew nuts and carrots. Forgot about cashews and carrots, really. And I don't have the same fish they have used. I don't know if that makes any difference, but what I think is the dressing MUST be similar.

Alright.

Here I go. First, I made the dressing. This is Thai dressing and it must have a hint of chili, garlic, fish sauce or rather. I don't know what they have used, but I am just going to use my imagination and the taste that lingered in my mouth that day. Then, made the salad. Right, no tart mango. Of course, it's Winter here. Even if it is Summer, I don't think I can get any tart mango. So, okay. I use Granny Smiths, that'll do. They're both tart and are crunchy. Does not matter the rest of the other ingredients in the original salad, I think. I need to move on.

And here's what I did.

Crispy Fish and Granny Smiths Mixed Salad with Thai Dressing
by Arfi Binsted

Crispy Fish

For the flour, I adjust the amount while I am mixing it. If the fish is well covered, then it is fine. You may want to try to glue with egg white? Make your own experiment.

1 cup minced fish (I used Gurnard)
plain flour
rice flour
1 tsp ground coriander
1 garlic, minced
salt
pepper
a little oil for frying

Combine fish, flours, coriander, garlic, salt and pepper together. Mix well. Heat the frying pan and add in the oil. Fry the fish mixture. You may need to break any lumps with your spatula if they become too big. Cook until dry and golden brown. Spread on the paper towel to cool. Set aside and store in a well lidded jar. Makes 1 jar.

Thai Dressing

5 cloves garlic, minced
1 tsp hot chili sambal (you may want to grind fresh chili, be my guest)
1/2 cup hot water
rind and juice of 1 1/2 lime
palm sugar, shaved (brown sugar can be used here, use dark cane sugar for thicker flavour)
salt
rice vinegar, optional
a drop of fish sauce
1 Tbs rice bran oil (I only trust this oil, but you can use your favourite if you like)

Mix everything in a lidded jar. Shake well. Season and taste. The flavour should be tangy, sweet, and mildly hot at the same time.

The Salad

I use mixed salad with Mizuna leaves, lettuce and finely sliced capsicum. The Granny Smiths are thinly sliced and mixed through the leaves. Pile these in the bowl, scatter the crispy fish and drizzle the dressing. You should be in heaven :)

Warming Winter Nights with Sup Buntut

arfi.binsted@gmail.com (Arfi Binsted) — Fri, 19 Jun 2009 21:06:00 +0000

Less than a week before we went for a holiday, we had to home-kill Brownie. Since we've been back, we are enjoying the sweetness of home-raised Brownie meat. He did a pretty good job, that's all I can say. We did not give him any chemical growth booster or some sort. He was very happy being on the green paddock and grazed with his mate, Whitey. We did not need to inject him with anything that would make him sick. Organic or natural home-raised perhaps the term is. The reward is that meat which is so tender and the taste which is so pleasant.

We had been warming ourselves up with sup buntut (sup = soup; buntut = tail/oxtail) which is a well-known Batavian or Jakartan traditional soup. I never use ready-made stock and am quite happy to do it from scratch everytime I make soup. I really do care of freshness of the ingredients that bring totally different freshness of the food. I hate seasoning sachets and never have them in my pantry. I'd rather stock, either vegetable, chicken, or beef, and then freeze them within a month use. I can use them in various cookings as well, to give more flavour in gravy, casserole, stew, or savoury sauces.

I like to add vegetables on stock I make. Carrot, leek, potato peels, onion, and garlic are the main ingredients I always throw in the saucepan to make stock. I just need to add chicken or beef shin/oxtail, or different flavour of chicken or beef, and leave them as they are for vegetable stock.

Sup buntut is usually served with warm steamed rice. I served mine with finelly chopped spring onion and celery leaves, and sprinkled with fried shallots. It is easy to make fried shallots. All the pain that you need to go through is to peel the shallot skin. Just sing while you peel, youll get away quickly. Thinly slice the shallots and fry, either shallow or deep. I'd just like to do shallow fry and keep a good watch on them while in the pan. Once they are coloured, remove them with a slotted spoon and drain them on the paper towel. Spread them, don't pile to avoid any moisture caught on the bottom that make them lousy and wet. By spreading them, they'll be dry quickly and will be crispy in a minute. Store in a tight-lidded container or jar. I make this once a week to sprinkle on top of fried noodles, nasi goreng, soup, chicken/beef satay, peanut sauce, or even to garnish steamed rice.

The vegetables in sup buntut is varied, depending on what you like. I like to add more carrots than potatoes, as we're going to eat it with rice. I also like to add a spoonful of hot chili sauce and a drizzle of kecap manis into my soup. YUM!

HomeMadeS Sup Buntut
by Arfi Binsted

I use more garlic than you usually do, perhaps. Feel free to use less or more, to your liking. I do believe garlic has such miraculous power to heal sicknesses and boost my immune system to the higher level. We need more garlic, especially to keep us healthy in Winter time.

Stock
1 oxtail (ask your butcher to cut it up)
1 onion, peel and halved
8 cloves garlic, crushed (don't bother to peel the skin)
1 large potato, washed, quartered
3 medium potatoes, washed, peeled (use the peel in the stock and reserve the remain for soup)
1 carrot, washed, cut up (no need to peel, just cut off the stalk)
4 carrots, washed, peeled (use the peel in the stock and reserved the remain for soup)
1 large leek, washed, cut up
3 medium celeries, washed and cut up
a spoonful of whole black peppercorns
enough water to cover all the ingredients

Put everything in the saucepan, except potatoes and carrots for soup. Bring to the boil and then simmer until the water comes down half way. Strained and separate the oxtail from the vegetables. Make soup.

Soup
cooked oxtail
potatoes, diced
carrots, sliced
5 cloves garlic, minced
1 medium onion, peeled, finely chopped
a pinch of nutmeg
ground white pepper (I'd like to use whole white peppercorns, if it's available)
beef stock
enough water to thin the beef stock
2 cm ginger root, bruised
1 lemon grass, use white part only, bruised
1 Tbs margarine
salt
raw sugar
finely chopped spring onion and celery leaves, to garnish
fried shallots, to garnish
cooked steamed long-grain rice, to serve

Heat the pan and add margarine. Add in the chopped onion, cook until soft. Add in the minced garlic, pinch of nutmeg and ground white pepper. Cook until fragrant. Add in the cooked meat. Sautee until well mixed. Pour in the beef stock and water. Bring to boil, then add in the vegetables, ginger and lemon grass. Simmer until everything is cooked. Season with salt and sugar. Serve immediately, sprinkled with chopped spring onion, celery leaves and fried shallots and a bowl of steamed rice. Enjoy. Serves 6.

Uhm, this is nothing to do with soup, but just want to let you know that I enjoyed learning Pendet dance, a Balinese welcoming dance, while I was taking the children to learn it too. Here I am. The shot was taken by Ben using my cameraphone. A bit grainy, but that's okay. He's still learning. When you visit Bali, don't forget to learn Pendet dance. A bit of exercise too!

Ubud, The Village We Love

arfi.binsted@gmail.com (Arfi Binsted) — Thu, 11 Jun 2009 08:11:00 +0000

Arrived at Ngurah Rai International Airport in Denpasar, I can feel a decent feeling immediately hit my mind and senses. I can tell that I am in Bali, ever if I am blindfolded with the hints: as soon as my face meet the hot breeze, my nose's sense is catching a familiar fading scent of burning either jasmine or frangipani incense sticks floating in the air, a heavenly welcoming aroma, mixing with humidity, and softly played Balinese gamelan that my ears are friendly with.

There were a lot of people, I mean, a LOT of people, going to the same destination, to go through the customs that is, and that made a long line of human bodies when you can expect all sort of overwhelming odour spreading about. The humidity does not help. No matter how quick you fan yourself to get rid of the heat and smell, you still can feel sweat tricking down your back, and your nose can faithfully trace back various odour mixed with scents. Pungent, fragrance, mushy HOT air.

Then, as there might be One God, He was the One who helped us, to change our luck. One of the crews at the airport approached us and gestured to follow him to go straight to the front line. Just because we traveled with children (gee, thanks kids!), we sort of had a privilege to use the shortcut. Don't mind other people staring at us, really, we just need to get to the front line and breath the fresh air. Can't believe our luck, either. What was waiting for us in the front line you can't even imagine than just gave yourself a good surprise! There was a small box, looking like a metal detector, guarded with people in uniform wearing medical masks, like those ones in the surgery. Oh, we felt like an insect when they started to disinfect us from what bugs may have been attached to our skin, clothes, or hair. What the heck, we just close our eyes and mouth, then put our hands in two small holes prepared for the hands, and let ourselves sprayed with whatever they use. Hey, do we need to take a shower afterwards?

Happened got through that line was just like getting out of a hell pit, and we deserved to wear broad smiles on our face once we were out. We went out of the arrival chamber happily, counting our luck to give the fact that there was still a very long line back there (which I felt I might be fainted if we were standing there long enough) with every half an hour perhaps more passengers from other planes were adding up. What a good start, ey? Our driver, Kadek, was there waiting for us with a broad smile on his face, waving his hands up to give us a sign that he had been there. The rain was pouring thinly in the background as we exchanged our greetings. I looked around. Dark faces and figures of Balinese are somehow an exotic scene to capture, with their high cheekbones and strong jaws, you might want to get a snapshot one or two, once they're willing to show you off their the white ridge of their teeth?

Denpasar, as the capital city of Bali island, is busy as usual, but we had got no business in there, so we went straight to Ubud, the place that we love to live in. Looking at the sides of the road, I realized that there has been more building development here and there. There are more shops, restaurants, beauty salons, gallery, everything. More tourists, I can see, were strolling along the sidewalk, some were standing in front of the shops windows, and many of them were sitting in the cafe. I believe, the volume of visitors this year can be much more exciting rather than the times we went back in 2004 and 2006. I suppose this is a good sign for Indonesian tourism, especially Bali's. More Balinese will be helped by the income of selling goods, hospitality business, food, and others; which is a good news.

Once we arrived at the Monkey Forest road, more shops we can witness are piling up there. New shops which we had seen there were there three years ago. And some activities were quite dynamic on the road, as usual, where tourism buses, cars, and bikes are crammed with people. It is not as bad as you think, though it is by comparison with New Zealand traffic. New Zealand's traffic is nothing compared to any traffic in any parts of Indonesia.

What is Ubud?

Ubud once was only a forest, situated in the heart of Bali island. Rsi Markandya, a Hindu priest from Java island made a holy journey with his followers to a place where the Wos Timur (East river) meets up with the Wos Barat (West river) in Campuan river, which is situated in the outskirts where Ubud is located. He found out through his religious meditations that this place had to be a holy place to settle down and build stronger power of Hinduism teachings throughout Bali. The river itself has been believed to have a healing power to the sicknesses. Like Hindu people who bathe themselves in the holy Ganga river, India, these Hindu people in Bali do the same in their own land. This river has not only attracted religious visitors, but also has done artists. Antonio Blanco, to name a few, had been inspired by this river and Balinese on his many outstanding masterpieces that you can view at The Blanco Renaissance Museum Campuan.

As the importance of this river to heal those who are sick, it is then believed that the water is to be an ubad, which in Balinese language means medicine. Ubad is then pronounced Ubud, as how people name it to be until today.

Why Ubud?

Because it is the place where you can express your artistic values, minds, and talents that can be creatively transformed artistically in the artistic atmosphere into any dimensions your art of sense may take a lead. I, specifically, regard Ubud as the most artistic village on earth. It is as colourful as what a diversity can ever mean for. Even if you feel you're not artistic, you can immediately agree that you can enjoy the arts instead.

If you love tranquil surroundings, you still can find it in Ubud. Your choice of bungalows can be those of standing in the middle of paddy fields, or of the accommodations resting peacefully located near the forest of Campuhan river in the outskirts of Ubud. Suits your needs and personal preference, I suppose. There are good villas about, you just need to google I suppose. But here they are to name a few: Ibah, De Ubud Villas and Spa, Kajane, and many more.

There is Tjampuhan Hotel if you want to enjoy the luxury of life located in the outskirts of Ubud, and there are also many villas, inns or bungalows offered in different styles you may prefer to stay at. If you are feeling humble you may be just happy to stay in with the locals in their compound, to get access to their daily routines, religious activities, and perhaps learn Balinese language.

If you are hungry, depending on where you decide to stay, you may certainly be instantly able to find a nearest warung, cafe, or restaurant and bar. There are scattered about in Ubud and you don't have to worry that you may get starving. Because you won't! There you can taste the flavour of Bali, Indonesian meals, or Western food.

If you are someone like me who loves to be entertained by the elegant movements of curly hands and toes of Balinese dancers, you may be wanting to spend the rest of your evening watching various performances held at many places in Ubud. The places that we often go to are Ubud Palace and Ubud Water Palace near the Lotus Restaurants. There are always stories of religious and the way of Balinese see the world behind each performance. I provide you some photos I took from many performances we had watched.

There are also many things you can do in Ubud. When you are with children like we are, you might want to make your quality holidays suit everyone's interest. I took my children to the Museum Puri Lukisan to admire professional paintings which most of them are oldies. I also took them to painting and dance workshops. For one time, we also learn Balinese dance at the museum as well.

When you need adventurous journey, you may want to go to the Ayung river to do white water rafting. Or perhaps, you want to retreat yourself with a series journey of healing energy? There is a yoga retreat to suit your needs.

So, why Ubud? You now know the answer.

Note: You'll find descriptions under the photo on my Flickr if you click each of the photos.

Like They Say "Home Sweet Home"

arfi.binsted@gmail.com (Arfi Binsted) — Sun, 07 Jun 2009 01:18:00 +0000

This is a landscape that you may encounter when you visit Ubud, Bali. This is on Jalan Bhisma, were Nick's Pension is. Nick's Pension is an inn that you can rent for days, months, or years.

When the plane touched down with smooth landing, there were applauses suddenly filled the cabin. Such a relief for everybody, I suppose, after long hours trip with being bumped and shaken as we flew on some parts above the ocean (with one session was so terrible that we almost jumped out of our seat!), as if we would not be able to touch the ground anymore. Fear may have been occured for some stage, ironically, it was a bit fun for my kids with they were cheering up themselves with 'weeeeee weeeeee' noise everytime the plane was shaken. I was just glad it was over and now, we can have a cup of coffee, safely on the ground, in our nice warm house.

'Home Sweet Home' you may call it. Both Bali and New Zealand are home for us. Bali is like our second home where we experience different culture and expand relationships with artistic works, and New Zealand is the 'main' home that we always go back from many trips, the safe land and the fresh air with lovely green jewel spread from North to South where we love to live in.

I am just wanting to say hello to you all, I am back! I really would love to share with you what we had done during our trips, but you know when you just arrived from a trip, you really need to adjust yourself again, at some stage, and it can take time. I may be doing it step by step and as we go along, I'll give you more information through photos. There are many cultural experiences we have had that I think might be interesting for you, especially if you haven't been to Bali yet. Here are some photos you may want to look that I took when we first arrived in Bali. I promise to upload more of them in a week time, so please keep looking out :)

These are the photos I took when we first came to Ubud and we went straight from the airport to Tutmak Cafe, our favourite cafe of all the cafes in Ubud, Bali. I'll write a review later.

Ben's enjoying his watermelon juice.

Sarah's enjoying her orange juice.

John's sccoping out the foamy milk out of his favourite cafe latte.

And Me? I forgot what I had, really. Anyway, it doesn't matter :)

Onbitjkoek

arfi.binsted@gmail.com (Arfi Binsted) — Mon, 04 May 2009 02:17:00 +0000

Hello from Ubud, Bali!! This week will be our last week in Ubud, Bali before we touch down on the land of Kiwi on early June. I wrote this post before I went, to meet the deadline for KBB-11 task :)

KBB #11: Onbitjkoek

Indonesia, my home-country, is rich with culture diversity which covers most of lifestyles in every region. On one part of the island, you may well be eating similar shape or flavour of a meal while you are miles apart of another island. This culture is shared nationwide and it shall not be a surprise.

Lapis Legit, for example, can be either found in Sumatra or Borneo with same repeated layers and similar flavour, although there can be possible modified flavours here and there. Now, we're talking about Onbitjkoek. Does not sound like Indonesian, does it?

Have a look at the Indonesian history, you may find the answer why onbitjkoek? Indonesia has a long history with Dutch colonial. Despite of all of those political issues, there is one wonderful exchange on culinary world. The Dutch brought the knowledge of milk, butter and cheese, while The Indonesians gave the wider availability of access in using various spices on the Dutch's kitchen.

Onbitjkoek has been on the array of Indonesian bakeries, which I believe has been a part of Indonesian traditional cakes. This is my entry for KBB-11, themed Onbitjoek, for this month's task.

Here's the recipe:

ONBITJKOEK

Source: Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007.


125g palm sugar
5 egg yolks
3 egg whites
Sift well: 125g flour,1 tsp ground cinnamon,½ tsp ground nutmeg, ¼ tsp ground cloves
50g almond, thinly slices (used slivered will do too)

Beat the yolks, whites and sugar until fluffy and thick. Fold in the sifted flour and spices, mix well. Pour into a lined and greased then floured loaf tin. Bake for a good 20 minutes and then take it out of the oven, scatter the sliced almond on top, and return into the oven. Bake until well golden brown and cooked. Served slices to your liking.

This cakey loaf happened to be my first experiment on onbitjkoek, as I have to convert all of the measurements to suitable for gluten-free, as its mass is quite different from the mass of ordinary flour. That first time I did manage to add a little gram of flour with the same amount of eggs require on the recipe. I don't think the batter would like that construction, as you can see the middle of it had sunk a bit.

The ingredients are so easy to find and readily available in your groceries store. I used brown sugar as I did not keep palm sugar at the moment I baked this. I suppose, muscovado sugar will do just good, as it will give a nice darker colour.

The second and third time I tried, I added more gluten-free flour than it required when using wheat flour. The result as below.

I also found out that topping the almond slices before it goes into the oven is a better way rather than waiting for 20 minutes in the oven. The first time I followed the recipe, the top of the cake was already dry, and scatter the almond slices did no good as they were not 'glued'.

The Gluten-Free Version

115g palm sugar
5 egg whole eggs
2 Tbs hot water
1 tsp vanilla bean paste
Sift well: 150g flour + 60g ground almond,1 tsp ground cinnamon,½ tsp ground nutmeg, ¼ tsp ground cloves
50g almond, thinly slices (used slivered will do too)




Beat the yolks, whites and sugar until fluffy and thick. Fold in the sifted flour and spices, mix well. Add in the hot water, mix well. Pour into a lined and greased then floured loaf tin. Scatter the sliced almonds on top and then bake for 20 minutes at 170C, turn the oven to 150C for 10-15 more minutes or until the cake is well golden brown and cooked.

We have this loaf with my homemade plum jam, butter and a pot of tea. Great for morning tea or even breakfast!

'till we meet again...

arfi.binsted@gmail.com (Arfi Binsted) — Sat, 02 May 2009 02:33:00 +0000

I have been trying to keep up with blog posts, and I realize that I am not that kind of a super mum who can get everything organized in a short time. With this fight against plagiarism in Indonesia and the company which stole our photos (yup, it is not only mine, but around 10 more photos of 4-6 other foodie bloggers!) to seek justice, it takes most of my time, writing and staying in touch with the latest news. Yet, this must be done and must be finished to the end.

My complaint letter has been published by the local online media, here. Pepy also had written her letter of concern publicly to the same media, which you may be able to find it here. Right now, we are still seeking good lawyers who care about our rights and are willing to fight with us.

I am going to Indonesia for a holiday next week, and I hope it will remain a 'holiday'. Days are getting closer and I am quite left behind with spring cleaning. You know when you go away from home for quite some time, you always want to come back to a clean house, and that's what I am doing, in between my spare time.

Until we meet again, my friends! We'll stay in touch!

Hugs from me.

No Place for Plagiarist in the Creative World

arfi.binsted@gmail.com (Arfi Binsted) — Fri, 24 Apr 2009 21:36:00 +0000

I was really shocked and angry when I was sent a news from Indonesia that somebody stole my photo and recipe. The worst thing is that they use it on a cookbook without any given written permission from me, whatsoever.

This is the original photo that I took for Lapis Tikar (Thousand Layers Cake made from egg whites).

And I posted it here.

They downloaded my photo, cropped it, and copy-pasted my recipe by eliminating little comments in the brackets.

These are the photos that Mae took from the book.

Mine is not the only one. There are other foodie bloggers suffered the same problems created by the darn crazy people which named themselves CAM Boga (Cerdas (Smart), Aktual (Actual), Moderen (Modern)--which does not at all match with their plagiarism practice!

Budi Sutomo is an author, a famous man in the culinary world in Indonesia has also been treated the same. Have a look at his page here. He's displaying his works which were copied to become a book which is called Aneka Jajan Pasar Favorit (Assorted Traditional Market Favourite Snacks).

Vivi is the other victim. She bought a book which she found her food photos were displayed. Ironic really when she does not give any permission to anyone published it that way, let alone received any royalty. She posted her complain here.

I have contacted the publisher and have left a message on their guestbook. They replied and have promised me to take care of the issue within 5 working days. So, let's see.

If you have received the same treatment from your readers or other irresponsible people, do not hesitate to get back to them and tell them what you think. We have to stop this plagiarism by our act. Do not let them get away with this. If we do, we'll let them win and they'll do it again and again. We don't want that, do we?

This logo is created by Ophoeng, one of culinary enthusiasts in Indonesia who also gets on the "Do Not Buy Books from Copy-Pasted" going. You may contact him if you'd like to support us.

Have a great weekend!!

A Health Starter Kit with the Smiling Dragon

arfi.binsted@gmail.com (Arfi Binsted) — Wed, 15 Apr 2009 01:05:00 +0000

It's been more or less two months I have joined Tai Chi class, and I cannot feel more gratitude than how much improving my health has been since.

To be honest, I was very sick last year, very moody with severe headaches, perhaps almost on the state of depression with delicate emotional being. I felt so alone. I could not even concentrate and lost interests in anything else but myself. I felt like there's darkness in my mind, and I was blind. I was not me, to be short, really.

I was lucky enough to have a very wonderful husband who really looks after me and understands what I need. With his help of muscle testing, I start a new approach of lifestyle. What I eat is what my body needs. I am aware of what she needs and what does not. Yes, there are temptation, but again, I am doing it for me, because I am not alone. My presence is needed by my family, and to them, I am precious. Does not it make you happy, to be needed by your loved ones? And why should I miss every moment of it, just because I am not looking after myself?

Introduced by Tamara, the Smiling Dragon, our lovely Tai Chi instructor, Tai Chi has become another path way of life for me to get on. It helps improving my health. I benefited from every movement and breathing exercise.

To me, Tai Chi is just like the movements of Yoga and meditation at the same time, and I don't consider it as martial arts (although the movements of Tai Chi themselves originated from martial arts), but more as the meditative exercise of my body, mind, and spirit. In Chinese Philosophy, everyone has 'chi' energy floating in their body, but it is depending on himself/herself to generate this chi within, so that chi can circulate to the nervous and vascular system, therefore a healthy well-being is enhanced.

"Stiff and bending is the principle of death. Gentle and yielding is the principle of life. Thus an army without flexibility never wins a battle. A tree that is unbending is easily broken. The hard and strong will fall. The soft and weak will overcome." [Tao Te Ching]

That philosophy can describe the principle of Tai Chi, I suppose. With its slow movements, you are AWARE of your arms moving, your weight is shifting to another foot, your foot is touching the ground, you feel your abdomen moving while you're breathing, and yourself makes connection within. The slower you do it, the stronger you can feel your chi energy is generated. I always feel my palms and body grow warmer during the movements and this is a pleasant feeling. It is true that Tai Chi can foster tranquil mind and it calms me down.

I am so happy, like I've never been before. Thank you, Tamara!!

Now, this is my entry for Cooking to Combat Cancer 3, hosted by Chris of Melecotte. The third year, ladies and gentlemen! My first entry was Ong Choy Salad, and second was Gado-Gado and Blueberry Yogurt. This is my third, and I am going gluten-free. Do you know what the muscle testing results on this? YES!

Gluten-Free Almond and Pineapple Biscuits

1 1/2 cup ground almond
1 1/2 cup gluten-free flour
1/4 cup caster sugar
3-4 Tbs rice bran oil
1 egg

Preheat the oven to 170C. Line the baking trays with baking paper. Combine rice bran oil, egg, and sugar, whisk well. Combine ground almond and gluten-free flour. Pour in the wet mixture, mix well. Roll into balls and put them on the baking trays. Make an indent in the centre and spoon the pineapple jam on top. Bake for 20-25 minutes or until the biscuits are crisp. Makes 20-25.

Homemade Pineapple Jam

1 pineapple, peeled, removed the eyes if there are to be seen. Remove the core, and chopped. Put the chopped pineapple in the food processor, and puree. Pour it into a saucepan or frying pan. Throw in 2 whole cloves and 1 small cinnamon stick. Cook until thickened, then add 1/2 cup to 1 cup white sugar, depending on how sweet the pineapple is. Cook until thick and becomes paste which should not be dry. Use this to fill the biscuits. Makes a middle size jar.

Food Photography According To Me

arfi.binsted@gmail.com (Arfi Binsted) — Tue, 07 Apr 2009 15:13:00 +0000

I am often asked how I can produce good photos. It is quite a task to answer, really, given that I just take photos. They say I take photos with all my heart, and that is quite true, too, although I don't know if my heart has got to do with it. They are wondering what gadgets I am using, and I just can ask myself the same question. Truly speaking, I don't have tripod, Strobist, ECO light, or whatever professional equipments you may have had. All I have and use is a camera with my favorite lens. A reflector, you asked? YUP, a handmade one, made from a cake board lined with tin foil. That's it.

I just take photos, I said, but it does not mean I do abracadabra the food and then it will set itself on the style I want to. I use my eyes, to be honest, and perhaps passion. Or sense of art. Whatever you call it, it is on my mind mixed with my true definition of the setting should be like.

There are methodology and techniques (perhaps, you'd like to read an article I've written for Desserts Magazine: Make Better-Looking Food Photos From Home On A Budget for another overview?) out there, explained by various professional photographers, and you can fave them. Methods and techniques are made for us as guidelines to understand further what is which, which is how, how is which, and which is what. You don't have to strict yourself in a certain and particular term in producing good-looking photos, though you do have to look at and consider several elements to support the idea you have on your mind. There is mix and match, for all I know, which professional and critical photographers can look in their scrutiny eyes. There's also perspectives, like you learn when you do sketching at primary school, which are often the 'thought' of a photo. And the styles to show off your footprint, that is really you, yes you!

If you subscribe culinary magazines, there are mags that have particular food styles which even when you put them on random with other photos from different mags, you will always know that that particular photo must be from that particular mag. I don't suppose it's boring, although you can always do many experiments on different styles, someone does need to make a mark on his/her work in this world that entitled 'MINE'. Nothing wrong with it. People have different way to make way of showcasing their works, don't they?

I can say, there are many people who take a lot of efforts in taking food photos, although they still complain that the results are not the best they have expected to be; and there aren't many, either, who seem care less of what they've done. You go have a look around, and you'll see whether people just like to press the shutter button, let go and that's it. Yeah, you can do that for shooting birds, because they'll fly away, but... food? Food can't go anywhere, it's still life.

Between these two categories, I go with you who care more and put more efforts in taking food photos. You love food, that's why your photos show us how you love it, how you would serve it, how you should eat it, and how passionate you are in the making of it. Photos tell us all. Photos don't tell lies, well, except those which are mucked up with many tools one can find on touch-up products and it is unnecessary to be applied on food photos.

And, you've never won, you said? Win what? What should you win for?

Yes, there are many photo events in the blogging world. They are prestigious, so I am told, and they are, to showcase your works. You have to be dared to compete with talented people in the whole world and when you won a title, you must be on top of the world, you'll build more scope of friendship (or readers), and extend your networking. But, let me tell you something, this is not all, not the end of the world if you don't make it to the top.

Judges are humans. Each of them has different opinions, perspectives, vision, and styles. Your photo which is sent to a certain theme of photo events may be good, but they are considered ordinary to various critical eyes. Judges have to be fair, though. They must decide the best photos, not because they want to give titles to bloggers who have not won since ages, but because of the quality of the photos. There are different criteria of skills and photographic elements in each category, to keep you informed, so they should not look at somewhere else. And that's what I do when I am asked to be on the judge panel. To be quite frank, I work with my brain and soul in scoring the photos, not looking at the person who took the photos. I don't care even if it's my mother's.

My photos are not always winners of many photo events, now I can tell you. Below, I'll show you the photos that won the titles and which did not.

Third Place, DMBLGIT March 2008

First Place, DMBLGIT November 2008

And some photos which did not make it to the top on DMBLGIT:

SnackShot #1: Salad

And the photo did not win on SnackShot

Third Winner Click: Coffee and Tea

Fifth Place Super Click 2008

First Place Click: Red January 2009

Some of the photos did not win on Click

So, there you go. My good-looking photos do not always win, do they? You can see it now that photos according to me are always good, but to other people, they aren't. Like I said, people have different vision and perspectives, tastes and styles. I sometimes am wondering myself which part of the details they don't like, but perhaps there are always more things to learn from each winning photo.

Given that I use minimal gadgets, there is definitely confidence to accompany the lead to success in producing good food photos. The most important thing to me is that I master the functions on my camera and I have a good lens to cover food photos. Other stuffs I can manage by hand-making or purchase them on sale. Well, this is an expensive hobby and we don't really put a budget on buying lenses or studio equipments at the very moment, although I would love to have all of those gadgets. In the meantime, I do the best with what I have and hopefully, you'll keep enjoying my photos, the food photos according to me. And I thank you for it.

Last thing, KBB-Flickr Photo Challenge is open with a new theme: Ice & Icy Desserts. So, if you dare to dare yourself in making your best photo of ice cream, sorbet, gelato, parfait, or any other icy desserts, you are welcome to post it here, on a small size to the group discussion. You can open a new discussion on the matter of shooting ice cream on a new thread, if you like. We'll definitely talk about it!

This is my Homemade Soy Milk Chocolate Ice Cream, my first contribution to MenuMania and the photo is submitted for Ice & Icy Desserts.

Come, get your camera and start exploring!! Have fun!

The Marriage of Shortbread and Caramel Pots

arfi.binsted@gmail.com (Arfi Binsted) — Sun, 29 Mar 2009 13:34:00 +0000

I can't believe it's the end of March and we still have 4-5 more weeks to get the house organized for 4 weeks holiday. I have cut back my raspberry bushes and I still need to apply some fertilizer to provide food, but the ground is so dry as we haven't got any rain for, let's see, at least a week and a half?

The weather is quite pretty with hot sun at midday but chilly mornings and nights. Mostly we have 10-12C to start with, and then will be improving to 26-28C at midday. I was careless about this drastic weather as often as I got sunburn on my face because I thought the sun will be mildly shining, you see. It's not Summer anymore, but here I am, got my lesson learned.

We've been watching monarch butterfly's life cycle these days (you may want to see my journal Raising Monarch Butterfly back in 2007 with updated photos, or visit my photos blog (Magical Moments), if you like. I've uploaded more photos for you to see, from tiny egg to newborn butterflies (perhaps your children or grandchildren might like to see too?). If you'd like to use the photos for a certain reason, please acknowledge me firsthand. I will send you the photos without watermarks with bigger pixels, if you like, just for the sake of science and awareness of green environment and raising Monarch butterfly at your home garden).

Back to the kitchen. It is the time for KBB#10: Caramel Pots with Minted Shortbread Sticks, which recipe you can view here (English and Indonesian versions).

I know I won't be able to eat this, so I just dedicate it to my beloved, who love caramel sort of goodies. My kids like the shortbread, and that means, everyone is happy (well, I am happy too because they are, really).

In the orchard, there are peaches I have to keep picking and preserved, other than eaten fresh or let the brown rots taken them in a huge mess. It's pretty mad this year, both crops and brown rots. But the weeds! You have to look at our garden at the moment, the weeds are just growing crazily. They are just crazy! I think everyone in the neighbourhood has complained about this year's weeds. They're tough and self-seeds and just drop their tiny seeds, and off they go. Sadly, when we attend our garden regularly, we can't really expect anyone else to do the same, but they can expect us to receive their weed seeds blown by the wind or brought by birds to our lawn, garden, paddocks, and orchard. They believe that they can share their perfect mess. And yes, we got it, thank you very much.

Anyway, with peaches are bountiful, I halved and caramelized them. I made plum puree and use it as the sauce. I just love its dark red colour. Suits the mood of brownish and yellowish colour in the whole frame. So, here's a vision: the father takes pleasure of the velvety smooth caramel pots, the mother devours the caramelized peaches, and the children enjoy the delicate minted shortbread, from one plate :) It's just like three bears without Goldilocks, don't you think?

------------

Waktu bikin KBB #10, aku bikin caramel pot dulu karena musti didinginkan. Setelah masuk ke kulkas langsung bikin shortbread-nya. Sehari jadi sih, soalnya bikinnya hari Minggu sejak pagi-pagi, disambil sama tugas-tugas rumah tangga lainnya. Anak-anak kebetulan ikut bantuin meremas-remas adonan shortbread sebelum ngacir ke rumah eyangnya di seberang jalan.

Caramel Pots

125g caster sugar, 2 sdM air, 125ml susu, 250ml krim, 3 kuning telur

Kocok dengan whisker gula ke dalam air di atas panci. Hati-hati saat memanaskannya (pakai api kecil saja) dan masak hingga berwarna coklat karamel. Campur susu dan krim di sebuah panci yang lain dan hangatkan, jangan sampai mendidih. Kocok dengan whisker susu ke dalam karamel. Biarkan dingin sejenak.

Kocok kuning telur hingga mengental. Tuangi sedikit demi sedikit dengan karamel panas tadi, aduk rata (pake whisker ngaduknya).

Tuang ke dalam 4 buah ramekin. Panggang di dalam water bath dengan suhu 160C selama 30 menit atau hingga set. Angkat, biarkan dingin, lalu masukkan ke dalam kulkas untuk didingkan lebih lanjut. Untuk 4 porsi.

Ketika nulis resep ini, aku sengaja meninggalkan satu step, yaitu saat mengocok kuning telur sebelum dituang ke dalam ramekin. Ingin tahu siapa yang teliti membaca resep sebelum bikin. Emma yang pertama ngacungin tangan dan sempat kongkalikong supaya jangan bocorin dulu ke teman-teman di milis hihihihi... Inget kan kata mbak Ine dan mbak Litha, kita ga cuma baking, tapi juga belajar teliti membaca resep. Iya dong, kudu dilatih indra ketujuhnya... loh?

Eniwei buswei, ga ada kesulitan yang major banget sih waktu bikin caramel pot ini, dan ukurannya pas banget sama 4 ramekin ukuran 3/4 - 1 cup. Jadi kangmas dah punya desserts untuk 4 hari. Beliau suka banget ama jenis2 caramel pud kayak begindang. Sweet tooth deh meskipun aku kurangi takaran gulanya 50g, beliau tetep enjoy.

Minted Shortbread Sticks

100g icing sugar, 200g tepung terigu, 100g maizena, 250g mentega tawar, lunakkan (di suhu ruangan), 1 batang vanili, ambil bijinya dan sisihkan, 1 batang daun mint, cincang (halus)

Panaskan oven suhu 150C. Alasi loyang dengan baking paper.

Campur icing sugar, semua tepung, mentega, biji vanili dan mint di dalam mangkuk dan aduk rata. Gilas sekitar setebal 1cm. Potong-potong dengan ukuran 2 x 8cm (like fingers). Letakkan ke atas loyang yang sudah dialasi baking paper dan panggang selama 20-25 menit, hingga sedikit kecoklatan (musti diingat, shortbread pada umumnya berwarna pucat). Biarkan dingin dan simpan di dalam wadah kedap udara hingga diperlukan. Untuk 30 potong.

Waktu bikin biskuit juga ga begitu ada halangan yang berarti. Hanya gulanya aku kurangi jadi cuma pakai 80g. Ketika mengaduk adonan pake tangan, anak2 sempat ketawa ketiwi karena adonannya lengket dan ga sempat mereka cetak karena udah dijemput sama eyangnya, jadilah aku yang menikmati hasil remasan mereka hehehehe. Mungkin karena pemakaian softened butter ya, jadi adonannya ga se'keras' adonan yang memakai chilled butter. Akhirnya sebelum dicetak aku masukkin ke kulkas dulu sekitar 15-20 menit, baru dicetak atau dibentuk persegi panjang. Selain dicetak persegi panjang, juga aku cetak bulat-bulat, sisanya dibentuk persegi panjang lagi.

Karena sedang panen peach pada saat pembuatan, aku juga memasak peach memakai brown sugar, caramelized. Sebentar aja sih, ga sampe peach-nya lembek. Aku juga bikin plum puree untuk dijadiin sausnya. Jadi di dalam satu piring, semua bisa makan: kangmas makan pudingnya, aku peach-nya dan anak-anak biskuitnya. Adil ya.

Sampai ketemu di KBB#11! Siap2 going traditional yaaaaaa!!

Pear Deals

arfi.binsted@gmail.com (Arfi Binsted) — Wed, 18 Mar 2009 21:53:00 +0000

Has Autumn arrived yet? It seems Summer is fading away with its heat, leaving us nothing but debris of latest harvests. Berries are a long gone season by now, well, from our garden anyway. Black Boy peaches have been bottled and enjoyed. Some late peaches are still green and slowly maturing when there's not enough heat to boost them to ripen, not sure when they are.

Our garden is such a mess with kikuya grass growing knee-high in my flower beds and around my roses beds. This is a hard grass with shoots can dig deep into the earth and one way to get rid of them in the garden is digging them out, otherwise they'll be back before I've finished the whole beds. It is a hard work, but I want to get everything done before we go to Indonesia in May. If I don't work on it now, I am not sure if I can get everything else done as well.

We're still enjoying nashi (have a look at my latest experiment on nashies) and apple from the orchard while kiwifruits are in awaits to ripen in Winter. For Eating with the Season, I am thinking to send a gluten-free cake experiment I made with pears. I use Borsch pears which have delicate flavour and excellent firmness to be cooked with cakes.

I meant to bake the baby cakes for me too, but when we tested, they failed the muscle test. A little bit disappointed as I had used ingredients which are gluten-free and fresh, but perhaps I shall also consider the combination of them that may work with my body. Anyway, I am still doing baking for my family, although I can't eat the baked goods. I also have been experimenting here and there, to find out which baked goods I can take and which combination of ingredients does not agree with me.

This is my entry for Eating with the Seasons, hosted by Maninas: Food Matters.

Gluten-Free Almond Chocolate Baby Pear Cakes

1 1/2 cups Healtheries Simple Baking Mix
1 tsp baking powder
1/2 tsp baking soda
1/2 cup almond meal
1/4 cup cocoa powder
1/2 - 1 cup caster sugar
3 eggs
1/2 cup rice bran oil
1 tsp pure vanilla extract
2 baby pears, peeled, cored, and quartered caramelized lightly with a little butter and brown sugar, set aside

Preheat the oven to 170C. Sift the flour, baking powder, baking soda and cocoa powder in a bowl. Break the eggs in another bowl, whisk with caster sugar, oil, and vanilla extract until well-combined. Pour this mixture into the flour mixture, and fold in, mix well. Pour into 8 pudding moulds or 8-hole Texas muffin tin. Bake for about 25-30 minutes until cooked (after first 15 minutes, insert the quartered pear in each half-baked cake). Serves 8.