Monday, January 28, 2013

Lemon Butter Cake



A very fluffy and moist ever lemon butter cake i have it try....and  i add in some  lemon skin in the cake...it's taste great!
 

 Ingredient

195g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g butter, softened
- 225g sugar
- 1 large egg, plus one large egg yolk
- 1 tbsp lemon zest(I used the zest from 2 large lemons)
- 17 tbsp whole milk (The original recipe uses only 12 tbsp,but I found the batter too thick and added 5 more)

Method:
Preheat oven to 180 degree c.Grease a 9" round cake pan.
In a medium bowl, whisk together flour, baking powder and salt.
Using a mixer, cream butter and sugar until fluffy for about about 2 minutes.
Beat in lemon zest, then egg and egg yolk. If the mixture curdles, just add 1 tbsp of flour and continue mixing.
On low speed, add flour mixture in 3 parts, alternating with milk.
Beat for 10 to 15 seconds on medium speed, just until batter appears uniform. The batter should look thick and creamy.
Pour batter into prepared pan and smooth top with spatula or knife.
Bake for about 40-45 minutes, or until it forms a golden crust and an inserted toothpick comes out clean.
Let to rest in pan for 10 minutes, then transfer to a cooling rack. Allow cake to completely cool before slicing.
 (Adapted from my little cake factory.blogspot) 
 

 Served with cream cheese and fresh blueberry....



Braised Lamb Shank with Crushed Herbs Potatoes

This recipe was really fantastic and easy ! I just follow exactly the direction except for the wine and balsamic vinegar..hehhehe i just changed  the ingredient with apple vinegar and plain water.
.....the potatoes was yummy too....
4 large lamb shanks
plain flour
butter
olive oil
2 red onions , thinly sliced
2 garlic cloves , crushed
100ml balsamic vinegar
500ml red wine , full bodied ( i don't use it)
2 tbsp tomato purée
a sprig of rosemary
1kg new potatoes , peeled and cut into small chunks
2 large sprigs of thyme , leaves only
4 large sprigs mint , leaves only, chopped 

  1. Heat the oven to 150C/fan 130C/gas 2. Dust the lamb shanks with flour and season. Heat a casserole and add a little butter and olive oil. Add the onions and cook until soft, then scoop out. Put in the lamb shanks and brown all over. Put the onions back in the casserole with the garlic, balsamic, wine, tomato purée, rosemary and season.
  2. Cover, put in the oven and cook for 21/2 hours until the meat is almost falling off the bone. Remove the lamb from the casserole and keep warm. Boil down the juices to thicken them if they seem too thin.
  3. Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, thyme, mint, then season and crush lightly. Serve with the lamb shanks and gravy.
 (Adapted from GoodFood)

Happy Birthday ....



 A very special favorite cheese cake for hubby birthday for this year...May Allah give you a very good health  and happiness always..


Hubby Favorite Cheese cake

60g unsalted butter
250g cream cheese, leave at room temperature
120 ml whip cream - (I used double cream)
5 egg yolks
2 tsp grated lemon peel

(C)
5 egg whites
1/8 tsp salt
125g caster sugar
1 tsp lemon juice

 
Method
* Prepare a round baking pan 20 cm, Cover baking paper, spread butter. Preheat oven to 150C.
* Mix the butter, cream cheese and whip cream in the container. Simmer, stirring until soft, remove from fire. (double boiler)
* Add sifted A (flour mixture) and stir well. Add egg yolks and continue to mix well.
* Add lemon skin, mix well, set aside.
* Beat the egg whites until frothy, add sugar and lemon juice a little at a time and continue to whisk till soft peak.
* Pour 1 / 3 egg white mixture into cream cheese mixture and stir well. Pour this mixture into remaining egg white mixture and stir well.
* Pour batter into pan, bake au bain marie, about 75 minutes until the surface is ripe, golden yellow. Remove from oven.
* Once completely cool, remove cake from pan.


(Adapted from bisous a toi)

Tuesday, January 22, 2013

Merhaba Istanbul....

Istanbul at old town city....







Lunch @ Antalya city...