[Click-Crust] Vegetable Potli Samosas

You will be dissapointed if you're expecting to find samosa recipe here. I'm not posting it at least for now. I never post any recipes in my blog if I haven't tried yet that recipe & I'm convinced that it works. I didn't make the samosas on the picture below. I got them as simple as one, two, three: go outside, buy, bring them home!Samosas are the most popular savoury snack in India. In Mumbai,

Chrysanthemum-shaped Eggplant

250-300 g Eggplant Cornstarch angiesrecipes 3 g Salt 3 g Ginger root, shredded 3 g Garlic, minced

1+1/2tbsp Chilli sauce or ketchup 80 ml Stock 1/3 tsp Chicken bouillon angiesrecipes 1 tbsp Starchy solution Oil for deep frying

1. Destem, rinse and peel the eggplant. Cut into 4cm high chunks and cut the surface crosswise. Sprinkle the eggplants with a bit of salt. Thoroughly coat the eggplants with cornstarch, shaking to remove any excess starch.
   
   
2. Heat up a frying pan with enough oil until very hot. Low down the prepared eggplants fry until golden. Drain and plate.
   
3. Leave a bit of oil in the same pan and heat up. Add in ginger, garlic and chili sauce. Stir briefly and add in stock, salt, chicken bouillon. Bring to boil and thicken with starchy solution. Lightly pour over the fried eggplants and serve hot.

Sizzling Salmon On A Bed Of Fennel Salad

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Dressing	Salad
1/2 Lemon, juice only 1 tbsp Olive oil 1 tbsp Balsamic vinegar Salt and freshly ground black pepper	200 g Salmon fillet 1 tbsp Balsamic vinegar Salt and freshly ground black pepper 1/3 Fennel, julienned 1/3 Carrot, julienned

1. Place the lemon juice, olive oil, vinegar and seasoning into a large bowl, and mix together until combined. Thinly slice the carrot and fennel. Rinse salmon and pat dry with paper towel. Brush balsamic vinaigrette over salmon. Sprinkle with pepper and salt or any seasoning of your choice.
   
2. Brush a nonstick skillet with olive oil lightly over medium-high heat. Place salmon in heated skillet and cook, uncovered, about 3 minutes. Flip and cook another 3 minutes and salmon should be done. Toss the vegetables in the dressing to coat. Transfer the salad to a serving plate and place salmon on top of the salad.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Fish Bacon Rolls

• 2 Fish fillets
  
• 7 strip Bacon, cut into half
  
• 1 tsp Jiafan rice wine
  
• 1/2 tsp Salt
  
• 1/4 tsp White pepper powder

1. Clean the fish and dry them with a kitchen towel. Cut them into 4cmx2cm pieces. Marinate the fish with rice wine, salt and pepper for about 30 minutes.
   
2. Make the fish bacon rolls by laying a piece of fish on a strip of bacon. Roll up and fasten with toothpicks.
   
3. Place bacon rolls in baking pan lined with aluminum foil and bake in a preheated 200C/400F oven for about 12-15 minutes. Serve hot.

Checkerboard Cookies

180 g Unsalted butter, at room temperature 120 g Caster sugar 1 Egg 1 tsp Orange extract

330 g German #405 flour 1/8 tsp Salt 15 g Alkalized cocoa powder

1. In a bowl whisk together the flour and salt. Set aside. beat the butter and sugar with your electric mixer until fluffy and lemon white in colour. Blend in the egg and orange extract. Sift in the flour mixture and beat at slow speed just until incorporated.
   
   
   
   
2. Divide the dough into two portions. On one sheet of parchment roll out the white dough into a 24x26 cm rectangle. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm. Combine the sieved cocoa powder with the other portion of dough. Reserve 50 grams of chocolate dough for wrapping the checkerboard dough log. Cover with plastic wrap and place it in the fridge. On another sheet of parchment roll out the rest of the chocolate dough into a 24x26 cm rectangle. Wrap dough and place on a baking sheet in the freezer until dough is firm.
   
   
   
   
3. Remove both the dough from the fridge and lay the light dough on a parchment paper. Lightly brush the top of the light dough with a little water and place chocolate dough evenly on top of the light dough. Lengthwise cut the rectangle into four strips, each about 6 x 26 cm.
   
   
4. Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first, alternating two colours until all four are done. Press down lightly on the top of the dough and then wrap and freeze for 15 minutes until firm. Once firm, remove from freezer and cut the layers lengthwise into 4 strips, each about 1.5x26 cm long strips. Stack four strips, alternating two colours to yield the checkerboard pattern. Wrap and place in freezer again to firm up. Meanwhile roll out the reserved chocolate dough into a 24x26 rectangle on a sheet of parchment paper. Cover and refrigerate until slightly firm or up to a month.
   
   
5. Preheat oven to 175C/350F and line a baking tray with parchment paper. Remove dough from freezer and cut the dough into 6 mm thick slices. Place on prepared baking sheet spacing about an inch apart. Bake in the center of the preheated oven for about 10-12 minutes until cookies just start to brown around the edges. Remove from oven and place on wire rack to cool. Baked cookies can be stored in an airtight container up to one week.

Kroket Kentang

Kroket atau Croquette adalah satu satu snack populer di Indonesia yg diperkenalkan pada zaman penjajahan Belanda dulu. Bahkan banyak orang yg menganggap ini adalah salah satu penganan khas Indonesia. Boleh-boleh aja lah...Gak susah nemuin resep kroket di internet, search kata kunci 'kroket' dijamin dalam sekejap ada puluhan resep yang bakal muncul. Variasi kroket saat ini pun makin beragam, mulai

Soto Banjar

Ini adalah kali pertama saya masak Soto Banjar, sekaligus kali pertama ikutan event 'Masak Bareng Yuk' yg dipromotori Ayin, Deetha dan Shinta. Seru banget ibu2 ini, mereka tinggal di negara yg berbeda, Ayin di Norway, Deetha di Indonesia tepatnya di Semarang, sedang Shinta di Jepang. Yang mo ikutan,...yoook masak bareng! Tema bulan ini Soto Banjar.Sebenarnya saya pernah nyicipin soto ini, kira2

Puding Kampoeng

Ada yang menyebutnya dengan puding gula merah (seperti di resepnya), ada juga yg menyebutnya dengan agar-agar karang. Kita di rumah lebih suka nyebutnya dengan puding kampung. Karena rasanya 'ngampung' (susah nih mendefinisikannya), mengikatkan masa kecil dulu sekalipun masa kecil kita gak tinggal di kampung2 banget :). Pada familiar gak sih ama puding ini?Bikinnya gampang banget, cuma campur

Bolu Kukus

Case closed!Akhirnya terobati rasa penasaran krn kegagalan bolu kukus yg lalu itu.Jumat, 12 Sept 2008,04.20amSetelah suami saya berangkat (ke airport u/ dines keluar kota)... saya mulai nyiapin peralatan di dapur, dan mulailah acara membuat bolu kukus. Kali ini dengan resep yg berbeda dengan sebelumnya. Kalau sebelumnya hanya pake putih telur (sebenarnya di situ kehebatannya), kali ini pake telur

Crusty Potato Bread

Adapted from Dan Lepard: The Handmade Loaf (Mitchell Beazley Food)

250 g White leaven 300 g Water at 20C/68F 25 g Honey

75 g Unpeeled potato, scrubbed and grated 500 g German #550 flour angiesrecipes 10 g Salt

1. Whisk the leaven with water, honey and grated potato in a large bowl. Combine the flours and salt. Mix the ingredients together to form a sticky mass. Cover with a cling film and leave for 10 minutes. Spread a teaspoon of olive oil on the work surface. Scrape the dough, working from the side of the bowl, on to the oiled surface. Knead briefly, 20 seconds, will be enough. Clean the bowl, and give it a light rub with olive oil. Return the dough to the greased mixing bowl. Cover and leave overnight in fridge.
   
   
2. Scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the center. Fold the other end back over it, so you have three layers. Pat it out again and fold it once more. This stretches the dough and aerates it. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. The most important thing to remember is that it's ready to shape when bubbles form in the dough. To check, slash the dough with a sharp razor. If this hasn't happened, leave the dough a further hour and check again.
   
3. Shape the dough into a ball. Cover and rest for 15 minutes. Dust a parchment paper or a towel and lay it on a tray. Use a flour-dusted, linen-lined basket if you have one. Shape the dough into a baton and place it seam-side up on the prepared paper or cloth. Cover and leave at room temperature until almost doubled, about 3-4 hours.
   
4. Preheat the oven to 220C425F. Turn the loaves on a floured baking sheet, so that any seams are now underneath. Make a cut a along the loaf’s length. Bake for 25 minutes. Reduce the heat to 180C350F and bake for 45-55 minutes. Remove from oven and cool on a wire rack.

Carrot Pineapple Upside-down Cake

Enak Banget!Udah beberapa bulan terakhir 'sweet tooth' gw satu persatu mulai 'tanggal'. ha..ha.. Entah kenapa gw gak terlalu tertarik ama makanan yg manis2. Maka itu jadi jarang buat cake (kecuali ada yg ulang tahun), sampe jarang baking-baking juga (kecuali bikin muffin u/ bekelan anak2). Tapi begitu ngeliat resep ini di majalah, kog keliatan menarik. Setelah nyoba buat, ... hasilnya enak banget