iftar20

this morning anis didnt go to school,coz the aching tummy she had from a few weeks before..it looks kinda worsen so we decided not to send her to school,but to KPJ insteadt..

after an Xray,Dr Wan concluded that anis actually have a looottt,i mean i lottts of poops inside her tummy.dats why la she keep having those upset tummy..

Dr Wan told anis to start eating vege or else the poops wouldnt come out..

so as to answer for that,MOH make a Alpucat Juice..actually the recipe was given by Dr Wan herself..it looks yummy..the taste? superbb!!! 

to make the juice better,MOH make Lamb Kabsa..pergghh..i really can eat lamb everytime..no skip..enjoyss..

iftar 16

alhamdulillah,today is the 16th day of Ramadhan.but the sad news is anis didnt fast.its all because she had this BCG injection at school which requires anis to eat some pills..pity her..but anis did mention,'after raya time aa,i want to fast for one day as a replacement'..;)

for breakfast today,as a starter,MOH made apam balik keping.yummeehhh!!!

then the main dish..tadaaaaa...lamb hanith...the recipe?? she just agak2 and campak2 since no exact ingredients and recipe that she could find..huhu..

and what shall we drink when we eat lamb?of course la barbican...

spageti aglio e olio

iftar 13-MOH cooked lamb chop for me..but she doesnt really eat lamb chop,instead she made this for herself...i also actually kinda like this spageti,but lamb chop??!! naaahh....spageti can wait..hehe

link- http://www.foodnetwork.com/recipes/ina-garten/spaghetti-aglio-e-olio-recipe/index.html

the Ingredients

Kosher salt
1 packet dried spaghetti (depending on how much u wanna eat it)
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

3pieces white button mushrooms

Directions

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

To-die for blueberry muffin

 

 as requested by little princes,Anis.Even though mommy already prepared salted caramel brownies for iftar today she suddenly went to the kitchen and said "mom,i really want to eat your blueberry muffin like the one you made last time..."and....left her supermom in a battle to prepare everything for iftar in very limited time...huhuhu...MOH always say that she will possibly fulfill Anis's cravings since she never skip her puasa yet and she really2 is a picky eater...

Recipes from Culinary Couture

Yield: 8 large muffins(MOH managed to get 10 muffins..)

Ingredients:
1 and 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup applesauce
1 tablespoon canola oil
1 egg
milk, as needed
1 cup fresh blueberries

For the crumb topping
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 and 1/4 teaspoons ground cinnamon 
2 tablespoons unsalted butter, cold, cut into cubes

Directions:
Preheat oven to 400 degrees F. Line a muffin tin with 8 cupcake liners. (Fill empty muffin cups with water so your muffins will bake evenly.)

In a large bowl,  whisk together flour, sugar, salt, and baking powder. Set aside. 

In a glass measuring cup, add applesauce, oil, and egg. Then, pour in enough milk to make 1 cup. Mix together these liquid ingredients, then add them to the dry ingredients and stir gently just until combined. Batter will be thick. Fold in blueberries.

Distribute batter between prepared muffin cups. To make the crumb topping, mix together brown sugar, flour, and cinnamon in a small bowl. Then using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle mixture evenly over each muffin. (You will have some mixture left over.)

Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

salted caramel brownies

Iftar 12-today MOH make this sooo goeyy brownies for iftar as ajad and mima are still here. alongside stuffed bell peppers, beef black pepper lasagna and to-die-for blueberry muffin requested by little princess, Anis..

 the recipe was taken from doughmesstic
Sea Salt Caramel Brownies

Sea Salt Caramel – adapted from Baked Cookbook

• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1 cup sugar
• 2 tablespoons light corn syrup
• 1 teaspoon Vanilla
• 1/4 cup sour cream

In a small saucepan, combine the cream and the salt.  Simmer over very low heat until the salt is dissolved. set aside.
In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes.  Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.
Add the cream mixture and the vanilla to the sugar mixture.  Whisk in the sour cream.  Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. it makes a great ice cream topping or tastes great straight out of the jar.



 Brownies

Ingredients

• 4 ounces unsweetened chocolate
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 1 1/2 cups all purpose flour
• pinch salt
• 3 Tbsp Chocolate Syrup
• half of the above caramel recipe

Preheat oven to 325F.
Melt Chocolate and butter in small saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.
In a bowl, mix together sugar, eggs, and vanilla, and mix until well combined
Add flour, salt, chocolate syrup and chocolate mixture and blend well.
In a greased 8×8 pan, pour a little over half of the brownie batter and bake for 18 minutes.  Remove from oven and pour in the caramel.  On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in a swirl it around a little bit.  Return to oven and bake for another 18-22 minutes.  Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Do not overbake.

Enjoy with a nice glass of milk, or better yet – ice cream!