Recipes Heaven

We Moving....

noreply@blogger.com (Ayu Husodo) — Wed, 05 May 2010 08:46:00 +0000

2 Websites and 4 blogs , hard to manage alone.

So we will move all the contents on this blog to our more prominent blog (http://ayuhusodo.blogspot.com) so you -reader and follower- get no trouble and confusion in the future.

See you there...

Cheesy-star cookies

noreply@blogger.com (Ayu Husodo) — Mon, 14 Sep 2009 09:02:00 +0000

noreply@blogger.com (Ayu Husodo) — Wed, 09 Sep 2009 02:31:00 +0000

You need:
2 cups plain flour
2 teaspoons baking powder
1 cup caster sugar
2 eggs
¼ cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
250g ricotta cheese
100g strawberry, diced (fresh preferable)

How to:

Turn the oven to 180C. Put cupcake papers in a 12-hole muffin tin. Sift flour and baking powder into a big bowl. Throw in the sugar, eggs, oil, milk, chocolate powder and vanilla. Mix well with a wooden spoon. Add the ricotta and mix in gently. Once it mixed, add strawberries, mix it using wooden spoon.

Spoon the mixture into the muffin tin and bake for 20 minutes. Poke the muffins with a skewer. If it comes out clean, they’re ready. If the skewer is sticky, bake the muffins for a little longer. When it's turn golden brown, move to wire rack and let them cool.

Makes about 12 mini-cakes.

Simple Chocolate Muffins

noreply@blogger.com (Ayu Husodo) — Wed, 09 Sep 2009 02:20:00 +0000

Simple Chocolate Muffins
(Recipe modified from Donna Hay’s Raspberry muffins)

You need:
2 cups plain flour
2 teaspoons baking powder
1 cup caster sugar
2 eggs
¼ cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
2 tablespoon chocolate powder / cocoa powder

How to:
Turn the oven to 180C. Put cupcake papers in a 12-hole muffin tin. Sift flour and baking powder into a big bowl. Throw in the sugar, eggs, oil, milk, chocolate powder and vanilla. Mix well with a wooden spoon.

Spoon the mixture into the muffin tin and bake for 20 minutes. Poke the muffins with a skewer. If it comes out clean, they’re ready. If the skewer is sticky, bake the muffins for a little longer. Carefully tip the muffin tin upside down onto a wire rack. Turn the muffins right side up and let them cool.

Makes 12 muffins.

Choco-Flakes Cookies

noreply@blogger.com (Ayu Husodo) — Wed, 09 Sep 2009 02:16:00 +0000

You need:
180 g soft butter
1 cup caster sugar
1 egg
2 cups sifted plain flour
½ teaspoon baking powder
1 tablespoon chocolate powder
50g dark chocolate flakes
50g white chocolate flakes

How to:
Turn the oven to 180 C. Put the butter and sugar into the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Add the flour and baking powder. Mixed it. Add chocolate powder, dark chocolate flakes and white chocolate flakes. Mix until it turns into a dough.

Use your hands to roll tablespoonfuls of the dough into little balls. Put on baking trays covered with baking paper. Make sure you leave some space between each biscuit. Flatten the balls a little bit. Bake for 10 minutes or until golden. Cool on wire racks.

Banana Bread

noreply@blogger.com (Ayu Husodo) — Wed, 09 Sep 2009 02:09:00 +0000

Banana Bread
(modified from Donna Hay’s recipe)

You need:
130g soft butter
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
3 medium size bananas
1 ½ cups plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 tablespoon of honey

How to:
Turn the oven to 160 C. Grease the inside of 30cm long X 7cm wide tin with butter (any tin on your pantry will do as well). Stick a large piece of baking paper on the inside. Put the rest of the butter, sugar and vanilla into big bowl. Beat until it’s pale brown and creamy. Slowly add the eggs and beat until well mixed.

Mash the banana with a fork and add to the batter.

Sift the flour, baking powder and bicarbonate of soda over the batter. Add honey. Beat until everything is mixed in.

Spoon the mixture into the long tin. Bake for 1 hour. Poke the cake with a skewer. If it comes out clean, it’s ready. If the skewer is sticky, bake it for a bit longer. Let the bread cool in the tin. Tip out bread. Slice and smear with butter.

Hoisin Beef Stir Fry on Rice Thin Noodle

noreply@blogger.com (Ayu Husodo) — Wed, 22 Jul 2009 07:56:00 +0000

Serves: 4

You need:
500gr beef sirloin steak or beef yakiniku
2 tablespoon vegetable oil
1 onion, thinly sliced
1 carrot, thinly sliced
1 red capsicum, thinly sliced
200g snow peas, trimmed
1 zucchini, thinly sliced
4 green spring onions, thinly sliced

500 gr Rice thin noodle to serve, cook according on the packaging

Marinated:
2 cloves of garlic, crushed
2cm piece fresh ginger, grated
¼ cup soy sauce
¼ cup hoisin sauce
1 tablespoon brown sugar

To make marinade, combine all ingredients in a large bowl.

Trim fat and sinew from steaks, cut into 1cm wide strips. Add to marinade. Toss to combine. Cover and refrigerate for at least 30minutes (overnight will do better). Drain thoroughly. Reserve marinade.

Heat half of the oil in a non stick wok until very hot and smoking. Add beef in two batches. Stir-fry until almost cooked through. Remove from wok. Place in a bowl and cover to keep warm.

Heat remaining oil in same wok until hot and smoking. Add onion and carrot. Stir fry for about 2 minutes, or until almost tender. Add capsicum, snow peas and zucchini, stir fry for further 2 minutes. Return beef and juices to wok with reserved marinade. Stir fry for 1 minute. Add spring onion. Toss to combine.

Serve stir fry on the top of Rice-Thin noodle that been cooked, and extra green spring onion if you wish.

You can always substitute vegetables used above with your own preference.

Fish Soup with Basil Leaves

noreply@blogger.com (Ayu Husodo) — Thu, 09 Jul 2009 09:49:00 +0000

In the bowl there's an explosion of flavours and textures that have you gasping for breath at every mouthful and wiping your eyes after every spoonful.

Ingredients

1 white-snapper fillet
1 tbsp fish sauce
1/4 tsp black pepper, freshly ground
1/4 cup spring onion, thinly sliced

Soup stock

1 tbsp sesame oil
3 shallots, sliced finely
2 lemongrass stalks, cut into 3cm lengths and crushed
6 cups of water or chicken stock
1 small chili, seeded and thinly sliced (optional)
1 tbsp sugar
2 tbsp fish sauce
2 tomatoes, seeded and cut into wedges
pinch of sea salt
pinch of freshly ground black pepper
1/2 cup fresh lime juice
Bunch of basil leaves, divided on to 2 portion (for garnish)
2 limes, cut into wedges

Method

Place fish fillet into a bowl with the fish sauce, pepper and spring onions. Allow to marinate in the fridge while you make the soup.

In a deep pot, heat the oil. Add the shallots and lemongrass. Saute for 3 minutes, then add the water or chicken stock and simmer for 20 minutes.

Pass this stock through a fine sieve into a deep pot. Bring to the boil and add chili, sugar and fish sauce.

Simmer on a low flame for 5 minutes, then drop in the marinated fish fillet, tomato wedges, salt and pepper.

Cook for a further 3-5 minutes or until fish is cooked. Pour in the lime juice and stir in bunch of basil leaves.

To serve

Serve in individual bowls with basil leaves and a wedge of lime.

Serves 6

Simple Spaghetti with Sausages

noreply@blogger.com (Ayu Husodo) — Fri, 11 Apr 2008 13:19:00 +0000

Serve 3-4

You need:
*1/2 kg of beef sausages, sliced
*1 red capsicum, chopped
*250grams carrots, chopped
*2 tomatoes, chopped
*1 can of tomato paste (+/- 200ml)
*1 can of chopped tomato (+/- 200gr)
*1 onion, chopped
*2 tablespoon of Olive oil
*500gr spaghetti, cook according packaging instruction
*Salt & pepper, to season

How to:
Heat olive oil in a large pan
Stir onion, capsicum and carrots in, about 30 seconds
Add beef sausages, stir/mix well about 1 minutes or until sausages cooked
Add can of chopped tomato and tomato pasta, stir well
Add chopped tomatoes, mix well
Season with salt & pepper
Pour meat sauce over cooked spaghetti
Serve while hot

TIPS :
When cooking your pasta, always add your pasta when on water is boiling. Don’t need to add oil on the water or after draining the pasta, as the oil will coating pasta and make pasta doesn’t absorb flavour from sauce well.

Once you drain the cooked pasta from the pot, rinse pasta under stream of cold water to prevent pasta from overcook

You can always add basil (chopped) on your meat sauce on the last minute. It will enrich the sauce (add on the same time when you add fresh chopped tomato)

Sprinkle your spaghetti with parmesan cheese, it make taste better
Penne can be use instead of spaghetti

Honey-soy Chicken

noreply@blogger.com (Ayu Husodo) — Fri, 11 Apr 2008 13:19:00 +0000

Serve 4-5

You need:
*1 kg of Chicken Drummettes (about 10-14 pieces)
*1/2 cup of dark soy sauce
*1/2 cup of honey
*3 garlic cloves minced
*flour for dusting

How to:
Mix soy sauce and honey on heated pan on medium heat. When it dissolve and mixed, add minced garlic, stir until mix well, turn off the heat
Pre-heat the oven. 180C for 10 minutes
Dust drummetttes with flour, arrange in baking tray
Pour honey-soy mixture on to drummettes, spread evenly
Bake for about 45-60 minutes until golden brown. Turned it over once when halfway cook if necessary
Ready to serve

TIPS & HINTS
Indonesian kecap manis goes very well and could be use instead of dark soy sauce
Honey-soy drummettes can be serve with plain rice, fried rice, brown rice, or pasta and vegetables with mayonnaise dressing

Sour Cream Pound Cake

noreply@blogger.com (Ayu Husodo) — Mon, 17 Mar 2008 08:58:00 +0000

Serves 8-10

You need:
250grams butter, softened
1 1/2 cups caster sugar
1 teaspoon vanilla extract
6 eggs
1 cup sour cream
3 cups plain (all purpose) fluor
1 1/2 teaspoon baking powder

How to...

Preheat oven to 160 degrees C.

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.

Gradually add the eggs and sour cream and beat well.

Sift the flour and baking powder over the mixture and stir to combine.

Spoon into a 23cm (9 in) square or round cake tin (lined with baking paper if necessary), bake for 1 hour or until cooked when tested with a skewer.

Recipe from Donna Hay - Classic 2 Book

Pumpkin & Spinach Pie

noreply@blogger.com (Ayu Husodo) — Mon, 14 Jan 2008 09:38:00 +0000

Fancy this Pumpkin & Spinach Pie ?

Recipe coming soon...

Garlic Prawn Fettucine

noreply@blogger.com (Ayu Husodo) — Fri, 14 Dec 2007 00:28:00 +0000

Serves 2

500 grams fresh medium size green or banana prawn, peeled, left tail intact
500 grams fettucine
6 cloves of garlic, minced
50ml Olive oil
2 small chili, sliced (if desired)
Handfull of basil

Cook fettucine accordingly until al dente. Drain, left aside
Heated olive oil on medium size pan, fry the prawns about 30minutes (or until the color change)
Add minced garlic, cook for about 3 minutes in medium heat
Add basil, stir for another 30 seconds (or until the prawn cooked)
Once cooked, pour garlic prawn into fettucine, have a good stir. Sringkle with sliced chili if desired.

Enjoy while it is hot.

Garlic Prawn

noreply@blogger.com (Ayu Husodo) — Fri, 14 Dec 2007 00:18:00 +0000

Serves 2

500 grams fresh medium size green or banana prawn, peeled, left tail intact
6 cloves of garlic, minced
50ml Olive oil
2 small chili, sliced (if desired)

Heated olive oil on medium size pan, fry the prawns about 30minutes (or until the color change)
Add minced garlic, cook for about 3 minutes in medium heat (If you need a bit spicy on yur prawns, springkle sliced chili )
Once cooked, move quickly into serving plate
Ready to eat.

If you want to eat with it with rice, do plain fried rice(steamed rice fried with bit of butter or olive oil).

Fruit Kebabs

noreply@blogger.com (Ayu Husodo) — Thu, 06 Dec 2007 02:46:00 +0000

This Fruit Kebabs is very easy to make. What you need is :

Cookie Cutters
Bamboo skewer
Fruits,Of course

You don't have to stik with what I made. You can use any kind of fruit (watermelon, rockmelon, papaya, mango) that can be cut with cookie cutter, and combine with other pretty fruit (strawberry does well, expensive though)

I am using smallest cookie cutter I could possibly find, and just mixed two different shapes onto one skewer.

Homemade BANANA Muffin - no mixer required

noreply@blogger.com (Ayu Husodo) — Tue, 27 Nov 2007 23:56:00 +0000

Makes 12

1 Large ripe banana
1 cup / 250ml milk
1 egg
60gr butter, melted
1 1/2 cups (approx 180gr) self raising fluor (can be substitute with plain Fluor + 1 teaspoon baking powder)
1/2 cup (approx 120gr) caster sugar

In a mixin bowl, mash the banana, add the milk, egg and melted butter. Mix well.
Stir the fluor and sugar into the banana mixture, mix only until the ingredients are combined. Don't overdo it.
Spoon mixture into well-greased muffin tins. Bake at 190C for around 20 minutes
Serve warm or cold

Strawberry Jam Cookies

noreply@blogger.com (Ayu Husodo) — Tue, 27 Nov 2007 23:38:00 +0000

Makes 30

3/4 cup unsalted butter at room temperature

1 1/4 cups sugar

1 egg

1 egg yolk

1 egg yolk, to spread over cookies

1 teaspoon vanilla extract

grated rind of 1 lemon

1/4 teaspoon salt

2 1/2 cups flour

1/2 jar strawberry jam , or as needed

With an electric mixer, cream the butter until soft. Add the sugar gradually and continue beating until light and fluffy.
Using a wooden spoon, slowly mix in the whole egg and the egg yolk. Add the vanilla, lemon rind and salt. Stir to mix well.
Add the fluor and stir to blend. Gather the dough into a ball, wrap and refrigerate for 30 minutes.
Preheat the oven to 200 C. On a fluored surface, roll out the dough about 1/2cm thick.
Stamp out shapes or rounds with cookie cutters.
Spooned 1/4 teaspoon of Strawberry jam on the middle of cookie, spread bit of egg yolk (it makes cookies golden brown when baked)
Baked until lightly colored, about 5-8 minutes. Trasfer to a rack and let cool completely before place on the jar.

Strawberry jam can be substitute with any jam as desire.

Don't left your oven when baking, as oven have various heat which give different time of baking, so your cookies doesn't burn.

Happy cookies :)

Beef Casserole

noreply@blogger.com (Ayu Husodo) — Tue, 27 Nov 2007 00:10:00 +0000

Serves 4

1 tablespoon Olive Oil

1 brown onion, roughly chopped

2 garlic cloves, sliced

0.5kg chuck steak, diced into 3cm pieces

1 swedes, peeled, roughly chopped

1 carrot, peeled, roughly chopped

1/2 stick celery, trimmed, thickly sliced

1 teaspoon fresh thyme leaves

Heat oil in a large, heavy based saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add garlic and beef. Cook, stirring, for 3 minutes.
Add 2.5 cups of cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30minutes or until beef is tender.
Add swedes, carrot, celery, thyme and 1 cup of cold water. Cover. Simmer for 20 minutes or until vegetables are tender.
Season with salt and pepper. Serve

You can substitude swede with potato or pumpkin

(Recipe modified from Winter Beef Casserole courtesy of Super Food Ideas magazine)

Cupcakes...Cupcakes...

noreply@blogger.com (Ayu Husodo) — Tue, 30 Oct 2007 05:43:00 +0000

Basic Cupcake Recipe

375g butter

1 1/2 cups caster (superfine) sugar

1 teaspoon vanilla extract

6 eggs

3 cups plain (all purpose) fluor

1 tablespoon baking powder

Preheat the oven to 160 C (320F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Add the eggs, two at a time, beating well. Sift the fluor and baking powder over the butter mixture and mix until combined. Line two 12 hole 1/2 cup (4 fl oz) capacity muffin tins with patty cases. Spoon in the mixture until 3/4 full and bake for 35 minutes or until cooked when tested with a skewer. Cool in the tins.

Makes 24

Basic Vanilla Icing

250gr (8 3/4 oz) butter, softened

1 teaspoon vanilla extract

1 cup icing (confectioner's ) sugar

Place the butter, vanilla and sugar in the bowl of an electric mixer. Beat for 8-10 minutes or until light and creamy.

For colour variation, add a few drops of either blue, green or pink food colouring to the basic vanilla icing while beating , to obtain the desired colour.

Note :

I prefer basic vanilla icing (white) on the top of the cupcakes. Placed brightly coloured lollypop flowers, marshmallow or candies as desired. Use your imagination to get the perfect result.

I was using M&M chocolate candy and licorice to dressed my son birthday cupcakes, as photo above.

(Recipes courtesy of Donna Hay)

Chicken Dumplings

noreply@blogger.com (Ayu Husodo) — Mon, 08 Oct 2007 12:26:00 +0000

(Makes about 25)

300gr chicken mince

1 tbsp light soy sauce
1 tbsp oyester sauce
1/2 tbsp sesame oil
1 tbsp finely chopped ginger
1/2 cup water chestnut, chopped (I use canned water chestnut)
2 spring onions, finely sliced
25 fresh white round wonton wrappers
2 tbsp vegetable oil, for frying

Combine chiken mince, soy, oyster, sesame oil, ginger, water chestnut, mushroom and onion in a bowl. Mix until well combined.

Lay 5 wrappers on a clean bench, wet around the edge with water (use your fingertip).

Put about 3 teaspoons of mince filling in the centre of each wrapper. Flod over to encase filling, and overlap edges in little pleats. Gently flatten base slightly so dumplings can stand up. Repeat the process until all wrappers being use.

Heat a non-stick frypan, add a little oil. Fry dumpling in batches for about 1 minute or until based of dumplings is cooked and crisp. Add 1 cup hot water, cover and cook for 5-6 minutes or until water has evaporated and dumplings are tender.

Remove and keep warm.

(Modified from Karen Martini's Dumplings Recipe on Better Home & Garden)

BeanSprout and Tofu salad with Peanut dressing

noreply@blogger.com (Ayu Husodo) — Mon, 03 Sep 2007 12:50:00 +0000

(Serves 4)

250 grams Firm Tofu , cut into cubes, approx 1cm x 1cm x 2 cm
100 grams Beansprout
100 grams Cabbage, chopped
200grams Raw peanut
3 garlic cloves
50 grams palm sugar
1/2 teaspoon salt
5 tablespoon Dark Soy Sauce (Kecap Manis)
oil for shallow frying

Fry the tofu about 3-5 minutes until brown and cooked.

Fry the raw peanuts without oil on separate pan until cooked. Place fried peanut, palm sugar, garlic clove and teaspoon into food processor, process it until mix well. Place mixed peanut on a bowl, add 50ml of water and dark soy sauce, mix well.

Prepare beansprout & cabbage on the plate. Top with fried tofu, dress it with peanut dressing.

Fruit Puree - Baby First Food

noreply@blogger.com (Ayu Husodo) — Wed, 15 Aug 2007 13:25:00 +0000

Serves 4

You need: 2 medium size apples/pears

Peel the skin off, cored and diced into small cubes. Simmer in small saucepan with 100mil of water until soft. Mash with fork when still hot. Strain the mash, and divide into small portions (approx 60-70 grams per serve). Store on clean container with lid. Will last for 2 weeks if keep frozen.

Vegetable Puree - Baby First Food

noreply@blogger.com (Ayu Husodo) — Wed, 15 Aug 2007 13:16:00 +0000

serves 4

250grams Pumpkin / Sweet Potato / Potato / Carrot

Cut vegetable into small dice, steam until soft. Mash with fork when still hot. Strain the mash . You should get very smooth puree.
Divide the mash into 4 portions (approx 50-60 grams per serve). Store on clean microwaveable container with lid. Will last for 2 weeks if keep frozen.

Homemade Baby First Food - What to prepare

noreply@blogger.com (Ayu Husodo) — Wed, 15 Aug 2007 12:21:00 +0000

Some people says, the best time to give first solid for your baby is when the baby at least 6 months. The reason behind is the readiness of baby’s digestive system. But I started giving solid for both of my kids when they turned 4 months, since they showing readiness signs for solid (interested in food when saw others eats, milk doesn’t settle the baby-means the baby needs more than milk- and reflex of the tongue to swallow has develop –means when I put some foot on their mouth, they swallow instead of bounce the food off the mouth-).

I try to makes my own baby food which not hard but need extra patience. Based on experienced, for start we don’t need an advance or the latest home appliance like food processor or blender. Just try using simple everyday tools from your kitchen. When your baby growing and need more variance, you can think about buying a decent blender to help you out.

For baby 1st food, I am using strainer as my most important tools. And invest in some small container with lid, microwaveable, so you can cook big batch in one time and divided into container. If you put on the fridge, it will last for 2 days. Freeze it, and it will last for 2 weeks. When frozen, do not thaw using microwave, let it thaw naturally with taken from freezer about 2-3 hours before meal time. Just put on kitchen bench, lid unopened.

With both kids, I decided not to give mixture food for the first 3 months. Instead, I try to give different menu every day, repeated after 3 days or so, so I be able to see what my baby’s favorite. If there is some food that causing allergic, it’s also easy to spot.

The most important things before you do your own baby food is wash your hand, and devoted one separate napkin or tea towel to dry your hand every time you make your own baby’s food. And make sure, your entire utensil is perfectly clean.

Happy cooking !

Make your own stock

noreply@blogger.com (Ayu Husodo) — Sun, 12 Aug 2007 09:01:00 +0000

It’s always good to keep Beef or Chicken stock –or even vegetable and fish stock- on your fridge. So anytime you feel for soup or even just simple meal like risotto, you had it handy.
You can easily find the stocks on supermarket shelves. But if you want to eat something healthy with no-preservative, this is a good reason to make your own stock. It’s very simple to make, you can do it while you do another chores (because you don’t have to standing in front of it while it cooked), and you can cook extras, and simply store it in airtight container on the fridge for two months. The tools you needs are big pot (6 litres ideally) and couple of airtight containers with size that suite you .Get different sizes of airtight containers if possible, so if you need just small amount you don’t have to thawed a 500ml of stock and re-freeze it. It just doesn’t work!

For 4ltrs of stock, you will needs:

4.5ltrs of water
Bunch of parsley
2 medium size onions, chopped
3 medium size carrots, peel and cut into 4
4 sticks of celery
1 teaspoon of whole pepper
Salt to season, as desired

For Chicken stock, add:
Bones of 2 whole chicken (ask your local butcher, they always have it), or
8 chicken wings and 4 drumsticks

For Beef stock, add:
1kg of beef’s bone, knee preferable

For Fish stock, add:
1 medium size whole fish
1cm of ginger

For Vegetables stock, just add extra carrots and celeries to make the vegetable’s taste stronger

Put every ingredient on big pot, bring to boil, and simmer on medium heat for about 1hour. If you like your stock thicker, give another 30minutes.
Once it’s done and colder, strain, and you can divide into your container. Freeze it when it’s cold.