Cookies Us

Resep cookies ini aku dapat dari Marmiton. Simpel dan enak. Memang tampilannya kurang meyakinkan, tapi rasanya jangan salah. Untuk berikutnya, aku ingin coba resep ini dengan menggunakan Smarties, bukan choco chips, dan mengganti rhum dengan vanilla essence cair.

Berikut ini resep yang kami coba dengan beberapa perubahan sesuai kebutuhan:

Bahan:

• 250 gr tepung terigu
• 200 gr potongan kecil black chocolate (krn tidak ada choco chips)
• 125 gr butter (biarkan di luar kulkas sebentar sampai lunak)
• 175 gr gula pasir putih dan coklat (komposisi 1:1)
• 1 butir telur
• 1 gelas kecil rhum (sekitar 2 sdm)
• 1 sachet baking powder
• 1 jumput garam

Cara memasak:

• Panaskan oven di suhu 150 derajat.
• Dalam mangkuk besar, masukkan tepung terigu, garam dan baking powder, aduk rata.
• Dalam mangkuk lain, campur telur, butter, gula dan rhum. Aduk sampai rata.
• Kemudian, campur isi mangkuk pertama ke dalam mangkuk kedua. Aduk perlahan sampai rata.
• Tambahkan potongan coklat ke dalamnya, aduk lagi perlahan sampai rata.
• Siapkan loyang yang dilapisi kertas roti.
• Ambil adonan cookies sebanyak satu sendok teh full, letakkan di atas kertas roti dan pipihkan sesuai yang diinginkan.
• Tata setiap adonan dengan jarak tertentu supaya tidak bertabrakan ketika mengembang di dalam oven.
• Panggang dalam oven selama 10-15 menit.

Tartiflette in Pan

Tartiflette adalah salah satu masakan Perancis yang menggunakan bahan dasar kentang dan keju Reblochon. Masakan ini berasal dari region Savoie dan sering disajikan oleh banyak resto di pegunungan Savoie pada musim ski karena masakan ini memang cukup mengandung kalori dan nikmat disantap saat cuaca dingin.

Versi resep ini bisa beragam, namun bahan dasarnya tetap sama. Kebanyakan resep tartiflette yang saya lihat menggunakan oven untuk memasaknya spt gratin. Namun pernah juga saya melihat di pasar Natal, ada stand yang menjual tartiflette yang dimasak di pan besar. Kebetulan suami juga lebih suka memasaknya dengan pan, jadi saya pun menggunakan cara yang sama. Ini dia resep tartiflette versi keluarga kami.

Bahan:

• Kentang 1 kg, kupas dan potong bulat pipih atau kotak dadu
• Keju Reblochon 1/2 lingkaran (lihat gambar) atau sekitar 200 g, iris halus
• Daging asap (sapi, turkey atau ayam) 3 slice, iris tipis. Bisa juga lardon ayam dari Isla Delice (resep aslinya menggunakan lardon - pork)
• Krim segar 200 ml
• Bawang putih 2-3 siung, kupas dan haluskan
• Bawang bombay 1 buah, iris tipis
• Merica dan garam secukupnya
• Minyak sayur secukupnya utk menumis
  

Cara memasak:

• Rebus atau kukus potongan kentang sampai masak.
• Tumis bawang putih dan bawang bombay di dalam pan sampai harum dan lemas.
• Masukkan irisan daging, tumis sebentar.
• Masukkan potongan kentang yang sudah masak, aduk rata sesekali.
• Masukkan irisan Reblochon di atasnya, tunggu sebentar sampai keju tersebut agak meleleh, kemudian aduk.
• Bubuhkan garam dan merica secukupnya.
• Terakhir, siram krim segar dan aduk rata.

Catatan:

• Saat kentang dikukus/rebus, cukup sampai setengah matang krn di dalam pan akan dimasak lagi. Bisa jg langsung dimasak dalam pan sampai matang.
• Sebagian resep hanya menggunakan bawang bombay, tidak bawang putih.
• Daging asap sudah siap makan, jadi tidak perlu dimasak lama.
• Keju Reblochon akan hancur sendiri seiring panas dari pan. Jadi, kalau sekiranya sudah cukup tercampur, segera masukkan garam, merica dan krim.
• Karena keju sudah ada rasa asin, jadi hati-hati dalam membubuhkan garam, jangan terlalu banyak.
• Untuk vegetarian, bisa menghilangkan daging. Tanpa daging pun sudah enak. Bisa juga mengganti daging dengan jamur champignon.

Emerald Amethyst Necklace

My friend asked me to make a necklace to be paired with her lovely earings. According to the photos that she sent me, I observed that the main color of the earings is emerald. And then, amethyst.

Here is the necklace. I hope she will like it.


Beads:

• Cube Swarovski Amethyst
• Ronde Swarovski Emerald AB 4 mm
• Ronde Swarovski Amethyst AB 4 mm
• Perles Facette Emerald AB
• Perles Pyramide Bleu Zircon
• Metal beads in Bronze

Technique used: wire work.

Leopard in Silver Necklace

Materials:

• Leopard stone for the pendant
• Rhodonite beads
• Quartz Rose beads
• Fine silver wire 1 mm
• Fine silver wire 0.70 mm
• Silver plated wire 0.50 mm
• Silver plated swirl links

Technique used: wire work.

Soup and Salad

One of my fav menu in Pizza Hut Indonesia was Soup and Salad. Sometimes, just by taking that menu, I felt enough. No pizza alors... :)

At the fast food restaurant in Indonesia, salad is usually accompanied by creamy dressing, for example thousand island (which my husband never heard about that :). But in here, salad is always accompanied by vinegar, mixed with other sauce or ingredients. My mother-in-law likes to mix the vinegar with mashed garlic and shallot. And my husband likes to mix the vinegar with soy sauce!

Before I post the recipe of salad sauce from my husband, I want to share a link of yummy recipe of the cream soup base. This recipe is for the base of any cream soup that you like. For example, if you adore asparagus cream soup, after you make the cream soup base, you can add some asparagus. But remember, well-cooked asparagus, not raw. Please click here for the recipe.

And now, the salad sauce's recipe:


Ingredients:

• 2 tbsp of Olive oil (or grape-seed oil, or cooking oil)
  
• 2 tbsp of Grilled colza oil
• 1 tbsp of Cider vinegar
• 1 tbsp of Balsamic vinegar
• 1 tbsp of Tamari (Japanese soy sauce)
• Levure de biere en paillettes (Gayelord or Gerblé)
  

As my husband taught me to make the composition of the oil and vinegar in 2:1, I usually do not follow exactly like he said. Why? Because I want to put more vinegar. So, I advise you to find your own composition according to your personal preference.

New Necklaces Collection

Finally, I made them. When I could not do normal houseworks last week, I decided to make as many necklaces as I could. And those days were really fun for me.

Created by using Scrapbook Flair software and background.
Photos by me.

The necklace in the center is so special, most of materials are in silver (fine, sterling) and silver plated copper wire. Love the fossil coral pendant too!

You can visit all necklaces in here.

Simple Salmon Dish

Thank's to my friend, Eva, who told me what to do with one kilo of salmon that I had in my congelator...

She informed me that I only needed to put 4 spices for this delicious dish which were:

• Garlic
• Salt
• Galangal
• Ginger

But then, I added some coriandre. In the photo, the chilli and the basilic are only for decoration :)

Ikan Asam-asam (Fish Soup in Lemon)

I missed Asam-asam restaurant in Cikarang, not far from my previous office. My fav dish was sour 'patin' fish soup. It was sour and a little bit hot, but so so yummy. Especially if it was accompanied with a big glass of young coconut drink. Ooh...

Then couple days ago I tried to make sour fish soup. To add the taste of sour, usually Indonesian people use bilimbi. But I did not have it here. So I put lemon.

Ingredients:

• 3 pieces of Colin fish
• 1 onion, chopped
• 2 red chillies, chopped
• 1 green paprika, chopped
• 2 slices of lemon
• 2 tbsp of lemon juice for marinade the fish
• 1 tbsp of lemon juice for sauce
• 1 salam leave
• 1-2 tsp sweet soya sauce
• salt, pepper
• cooking oil
• water

How to make it:

• Rub the fish with some salt and lemon juice, let them for 10-15 minutes before cooking
• Fry the chopped onion with little oil until it becomes browny
• Add paprika, fry until it is half cooked
• Add the fish, cook well with some water
• Add the chillies, slices of lemon, lemon juice, salam leave, sweet soya sauce, salt and pepper
• Taste it, add more salt and/or pepper if needed
• Serve with rice

I have been thinking to try with salmon. The taste must be better.

Opor Ayam (Chicken with Coconut Milk)

The original recipe was given by Rita and Mbak Dewi, but it was actually for Spicy Chicken which was fried and crispy. Then someone told me that the recipe also could be used for Opor Ayam, one of the favorite dish during Idul Fitri (Eid) celebration in Indonesia. So, I cooked this dish for my family, of course for celebrating Eid.


Ingredients:

200 ml thick coconut milk
1.5 l water
4 full chicken leg and thigh (as a whole part)
1 tbsp galangal
4 fresh garlics
5 fresh shallots
1 tbsp salt
3 tsp sugar
2 fresh lemon grass, crushed
2 salam leaves
2 tsp turmeric

How to cook:

• Chop the shallots and garlics into raw pieces, put in a blender or a traditional grinder. Grind well.
• Boil the chicken with water and coconut milk in a pan with low heat
• Add the mixed of shallots and garlics, salam leave, lemon grass, turmeric and galangal.
• Cook until the chicken is well-done.
• Serve with rice cake and fried shallots.

Note.
- If you prefer, you can add some boiled eggs into the opor ayam.

What am I doing?

Many friends of mine were asking: "Are you busy making something?", "Is there any beading project that you currently do?", "Are you wiring things this moment?". And, I also have some questions for myself, such as: "When will I try to wrap my cameos as challenged by my 'beading guru', Wulan?", or, "When will I work on the necklace project for my friend in Paris?".

Hff...

I hardly could do any beading or wiring projects at these previous weeks. And I only have one excuse for that. Hormon. I think there is a connection between my laziness and my first trimester hormon. Well, I still want to learn, try and make something with my beads and wire, but I have to wait until I am ready. Meanwhile, I just take a look at other people creations which are very stunning!!