Snickers and Peanut Butter Muffins

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I love baking muffins. As Nigella Lawson said, the process of making muffin itself is relaxing. Last weekend I re-read my cooking book collections and drooled over Nigella’s ‘How to be a Domestic Goddess’ recipes. So many recipes are waiting to be cooked, but I finally tried out recipe from “Cooking for Kids” chapter. Yes, it’s weekend and it’s time to ‘spoil’ your lil one with sweet treats!

These muffins are seriously, dangerously good. Well, the name says it all 😀 They were ready right after my son woke up from his nap. He tried one and said: “Mummy, it’s good..!” That’s the highest compliment I’ve been waiting for 😀

 

Ingredients

1 2/3 cups all-purpose flour

6 tablespoons sugar

1 ½ tablespoons baking powder

Pinch of salt

6 tablespoons chunky peanut butter

1/4 cup butter, melted

1 large egg, beaten

3/4 cup milk

3 1/2 full-size (50 gr) Snickers bars, chopped

 

How to Make

  1. Preheat the oven to 180°C.
  2. Stir together the flour, sugar, baking powder, and salt.
  3. Add the peanut butter and mix until you have coarse crumbs.
  4. In another bowl, mix together the melted butter, egg, and milk, then pour this mixture into flour mixture, stir gently. I will repeat my golden rule in making muffins: DO NOT OVERMIX!
  5. Mix in the chopped Snickers bars, and dollop the batter in prepared and lined muffin tins.
  6. Bake for 20-30 minutes. It’s done when the tops are risen, golden, and firm to touch.
  7. Leave them on the wire rack to cool. Enjoy wholeheartedly!

 

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Seri Kaya Bread Pudding

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Seri Kaya, or Srikaya, or some people just call it Kaya, is a coconut jam made from coconut milk, eggs and sugar. It’s sweet, thick, creamy and “rich”. The word kaya itself means rich in Indonesian. I really adore this jam. There’s always something nostalgic about this sweet spread. A couple of weeks ago, my husband was back from his business trip to Makassar. One of Makassar’s famous souvenirs is this lovely jam. Knowing that I love seri kaya so much, he bought me 6 jars of Makassar Seri Kaya! I’m a happy wife 😀 Well, turns out I’m not the only one who feels happy. After first taste, my son has become the newest fan of this jam 😀

This morning, I was thinking to make other than just ordinary seri kaya sandwiches for my son’s breakfast. Then I remembered that I have my beautiful Hello Bebe glass food container from Lock & Lock. Ha! I should give it a try, then. First recipe idea that came up in my mind is “bread and butter pudding”. Hmmm.. that would be lovely for breakfast! A warm, sweet, one-dish meal is hard to resist in the morning. I used pandan bread to make this pudding. Pandan and seri kaya is a very good combination.

But there’s sudden change in my plan, though. My oven was suddenly broken this morning! Arrrghh… I really didn’t know what happened. It just stopped working. Blah. Well, I finally decided to steam the bread pudding. After all, my Hello Bebe glass food container is made from borosilicate glass, which withstands high heat and sudden cooling. It could be used not only in a fridge, freezer, microwave, and dishwasher, but also in a 400ºC oven and a steamer! It really saved my day!

 

Ingredients

4 slices pandan bread

seri kaya

1 egg

200 ml milk

1 tbsp sugar

butter

 

How to Make

  1. Preheat the steamer, or if you want to bake the pudding, preheat the oven to 180°C/gas mark 4/350ºF.
  2. Grease your glass food container with some butter.
  3. Make sandwiches with the pandan bread and seri kaya (about 1 tablespoonfuls in each sandwich).
  4. Now cut the sandwiches to fit the food container.photo-13
  5. Whisk the egg with sugar and milk. Pour this over the sandwiches and leave them to soak up the liquid for about 5 minutes, by which time the pudding is ready to go into the steamer or the oven.photo-14
  6. Sit the glass food container in the steamer, or in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly.

Hummingbird Bakery Banana Loaf

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I loovee baking with bananas, and in my opinion, banana bread, banana muffin, or banana cake actually tastes better the day after it’s baked. My overripe bananas usually end up in a baking tray, transformed into a batch of banana muffins. I’ve already posted about my staple banana muffin recipe here. It’s foolproof, and it’s very good. My blog wouldn’t be complete if I didn’t post about my favourite banana loaf recipe. It’s from Hummingbird Bakery, my food heaven in Notting Hill, London. You could find the original recipe in this book.

Here in Jakarta, brown sugar (I mean the real, imported, brown sugar) is rarely available in the supermarket and the price is very expensive. That’s why sometimes I use palm sugar instead. If you use palm sugar, your banana loaf will be darker (you could see at the photo above), and “stronger”. The brown sugar version, IMHO, gives a milder taste.

 

Ingredients

  • 270g soft light brown sugar/palm sugar
  • 2 eggs
  • 200g bananas, mashed
  • 280g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 140g unsalted butter, melted

 

How to Make

  1. Grease a 23x13cm loaf tin and dust with flour, or line the tin with baking parchment. Preheat the oven to 170C.
  2. Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.
  3. Add the flour, baking powder, bicarbonate soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.
  4. Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out to a wire cooling rack to cool completely.

 

Makes 8-10 slices

Chicken Rolls

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My son is mad about deep fried foods. If sometimes he gets bored with his meal, I just have to offer him crackers, or any deep fried snacks, and his appetite will come back shortly 😀 That’s why I always have to keep my homemade frozen foods ready in my freezer. Forgive me, I’m that kind of mum who won’t let her kid eats crappy frozen chicken nuggets from supermarket. I choose to spend about 2 – 3 hours in the weekend for cooking and preparing homemade frozen food stocks, instead of letting my son eats something that even I cannot explain what contains inside.

So last week I made a batch of chicken rolls. I actually used shrimp rolls recipe but I replaced the shrimp with chicken mince because my son is allergic to seafood. Chicken rolls may look like chicken nuggets, but as they contain spring onions and sesame oil, they have distinctive flavour. They’re my son’s all time favourite! When I’m in a rush to prepare his lunch, I usually make him a “quickie soup” (I put whatever veggies left in my fridge and boil them in the chicken stocks) and fry some chicken rolls as side dishes.

photo-9Take a peek at my son’s lunch today. We got some chores to do so I had to bring his lunch on the go. I cooked chicken meatball soup with carrots and broccoli. I also added the chicken rolls to his lunch box, just in case he’s not in the mood to eat his soup. Everything’s contained perfectly in my Lock & Lock Lunch Box. This lunch box set is my favourite! 😀 It has perfect size for my son’s portions. It’s also leak-proof, so I don’t have to worry carrying soupy dishes inside. Those 3 containers really accommodate my needs. I used the 360 ml round container for steamed rice, the 220 ml dish container for the soup, and the 220 ml divided dish container for the chicken rolls. They’re all packed inside the insulated bag, which can keep them warm for several hours. So my bag is packed I’m ready to go!

 

Ingredients

–       250 g chicken mince. I used 250 g of chicken breasts and “minced” them with my food processor

–       2 spring onions, thinly sliced

–       25 g all purpose flour

–       1 tablespoon egg white

–       ½ teaspoon sugar

–       ½ teaspoon salt

–       ¼ teaspoon ground white pepper

–       ½ teaspoon pure sesame oil

–       1 clove garlic, finely chopped

–       2 eggs, loosely beaten

–       oil to fry

–       aluminium foils

 

For Coating:

–       50 g all purpose flour

–       1 egg, loosely beaten

–       50 g coarse bread crumbs. I used panko crumbs.

 

How to Make

  1. Mix the chicken mince, spring onions, 25 g flour, 1 tbsp egg white, sugar, salt, pepper, sesame oil, and garlic into a bowl.
  2. Make 3 thin “crepes” from 2 loosely beaten eggs. You will use these egg “crepes” as sheets or wrappers. So, be extra careful to not making any holes.
  3. Divide the chicken mixture into 3 equal portions. Spread the chicken mixture evenly on the egg “crepe” and roll the “crepe” tightly. Repeat the same steps to the other “crepes”.
  4. Wrap the chicken roll with aluminium foils. Be sure that the chicken roll is fully covered with foils at both ends.
  5. Steam the chicken rolls for about 30 minutes until the chicken is cooked. Let them cool completely.
  6. Do the bias/diagonal cut to the chicken rolls so you will have 3 cm-thick pieces.photo-10
  7. Coat the chicken pieces in coating flour, shaking off any excess. Dip them into the egg, and then press them into the panko crumbs until well coated on both sides.
  8. You can now freeze them. Arrange the chicken rolls in a single layer on a baking tray, cover with cling film, and set in the deep freezer. Once frozen, remove the chicken rolls from the baking tray and store in Ziploc/freezer-safe bags. Return to the freezer and cook from frozen.

 

 

Mango Morning “Sangria”

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Have I told you that mango is my MOST favourite fruit? I guess I have 😀  Too bad we’re not having mango season in Indonesia right now. But as I’m easy to please, my mango craving actually could be cured by having a good shop-bought carton mango juice. In fact, I have to have this kind of juice sitting in my fridge on a daily basis.

Few days ago, I tried to make something “special” with this mango juice. I’m in the need of a good mood booster to face Monday morning, and this treat always helps. This easy-to-make recipe will cause no mess in your hectic morning. You actually just have to chop some fruits and plunge them in the mango juice, or whatever juice you like. Breakfast is served and everyone’s happy! Well who doesn’t love to have a glass of colourful fruits floating on sweet refreshing juice as their breakfast? My husband called this as mango “sangria”, cause the floating fruits remind us of the famous beverage from Spain 😀

I decided to bring this “sangria” to my office. Hope that it will avoid me from munching unhealthy snacks before lunch time 😀  To store my “sangria”, I use my trustworthy Bisfree bottle from Lock & Lock. This eco-friendly product uses BPA free material made of “Tritan”, a copolyester material that is safe for humans and the environmental and spotlighted as a new generation of safe plastics. Ever since my son was born, I tried my best to use only BPA free containers to store foods and/or drinks. There’s no doubt that we live in a plastic world. From the toothbrush, to the computer keyboard at the office. Everything is made from plastic. Until recently, the abundance of plastic wasn’t a pressing health concern, despite being on our environmental radar. Now a growing body of research links the chemicalBPA, commonly found in a variety of consumer products, to a range of human health problems, including a higher risk of certain cancers, reduced fertility, birth defects and diabetes ( source: Neimark, Zandonella ).

Lucky me, I finally found the Bisfree products from Lock & Lock. My 480 ml Lock & Lock Bisfree water bottle is a perfect companion for my outdoor activities. It is the ultimate way to keep my water fresh and clean wherever I go and whenever I want.

 

Ingredients of Mango “Sangria”

–       Chopped fruits. Berries would be perfect, but you can also use apple, grape, kiwi, star fruit, lemon, or orange. But please, don’t use bananas. 😀

–       Mango juice, or whatever juice you like.

 

How to Make

Still don’t know how to make it? Just chopped your selected fruits, plunge them into your preferable juice, and…. that’s all you have to do! Take a sip and enjoy your morning! 😀

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Ovomaltine and Skippy Cupcakes: A cheat recipe to fulfil your sugar craving!

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My son definitely has a sweet tooth. No wonder. I bake sweet treats regularly, and there are always chocolate and/or ice cream supplies in my fridge. My fault, I know. But I keep telling to myself that as long as he has balanced diet, it would be fine 😀

A couple of weeks ago, I was coming home late from my work. I brought some shop-bought chocolate cupcakes for my son as a “late-arriving gift” :D. He ate all of them, happily. The next morning was my day off, so I decided to bake chocolate cupcakes for him. But actually I was too lazy, and too tired also, to make fancy frosting for the cupcakes. So I used this cheat idea to frost the cupcakes. I spread Ovomaltine Crunchy Cream and Skippy “Super Chunk” Peanut Butter as substitutes for the frosting. They have, more or less, same consistency as buttercream frosting, so they would be perfectly fit to be spread on top of the cupcakes. To finish off, I also sprinkled some chopped Ovomaltine Choc Ovo Bars and Reese’s Peanut Butter Cups. These cupcakes look and taste reaaallly good with barely any effort!

 

Ingredients

–      For chocolate cupcakes ingredients, see here

–      Ovomaltine Crunchy Cream

–      Skippy “Super Chunk” Peanut Butter

–      Ovomaltine Choc Ovo Bars

–      Reese’s Peanut Butter Cups

 

How to Make

  1. Bake the cupcakes, see here for the method.
  2. Cool the cupcakes on the wire rack. Give them some time to lose their heat, because warm cupcakes will melt the “frosting”.
  3. Spread the cupcakes with Ovomaltine Crunchy Cream or Skippy “Super Chunk” Peanut Butter, whatever you choose. I guess 2-heaped teaspoons will be enough to frost 1 cupcakes.
  4. Sprinkle the chopped chocolates. I use chopped Ovomaltine Choc Ovo Bars for my Ovomaltine cupcakes and chopped Reese’s Peanut Butter Cups for my Skippy cupcakes. Andddd.. you’re done! 😀

 

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Mamaku Koki Handal and Lock & Lock COOKING CHALLENGE: Potato “Lasagna”

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Having homemade food stocks neatly stored in my freezer really helps to lower my tension every morning. As I’ve told you in my previous post, I had cooked big amount of Bolognese sauce last weekend. This versatile sauce is ready to be “transformed” to many delicious meals 😉

I usually prepare a quick-cook meal for my son everyday to be eaten during his snack time at school. I remember when I was at primary school, I used to have my lunch box and shared the contents with my friends. There was a great pride to unpack the lunch box and find my mother’s homemade foods inside it. I promised myself that when I became a mother, I was going to carry on this tradition. I thought that a homemade meal inside my kid’s lunch box is a simple gesture of my love and care for him to carry off to school.

Yesterday, my son had a field trip with his schoolmates. I planned to prepare him a bigger portion of his usual meals, so that he could share them with his friends during the trip. Considering that I still had some Bolognese sauce in the freezer, I suddenly came up with this recipe. At first I wanted to make baked lasagna, but I didn’t have the lasagna sheets at the moment 😀 So I replaced the pasta with whatever I had in my kitchen: potatoes! I thought it would work wonderfully well. After all, they’re both carbohydrates! 😀

So then, early in the morning I boiled the potatoes and made some mashed potato out of them. I intended to have layers of mashed potato between the Bolognese sauce, as substitute for lasagna sheets. Once again, I used my trustworthy Lock & Lock glass in cooking this meal. Maybe some of you wondering why I trusted my 3-year-old son to carry a glass food container. Actually, my son is taught to use glass tableware at school, so I guess he could handle the Lock & Lock glass well enough and it’s safe to be carried by him. His teachers are also always there to supervise the children anyway. After all, Lock & Lock glass is made from high quality borosilicate glass, which is stronger than normal glass. It’s designed to go through temperature extremes and if broken it shatters into pebble pieces rather than shards. Lock & Lock glass is also 10% lighter than other tempered glass product, so it will not cause too much trouble if it’s carried inside my son’s school trolley bag.

It took only 15 minutes from mashing the potatoes till the assembly of the “lasagna”. Once the mozzarella topping melted and browned, I simply removed the Lock & Lock glass from the oven to cool it down a bit (I was surprised it didn’t take a long time to cool the surface of the Lock & Lock glass so it’s safe to be put inside my son’s bag!), put the lid on, and it’s done! Super quick, super easy, super tasty! 🙂

 

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Ingredients:

–       3 medium-size potatoes

–       1/4 recipe of my Bolognese Sauce (more or less)

–       2 tablespoons butter

–       ± 4 tablespoons cooking cream/milk

–       80 gram grated Cheddar cheese

–       80 gram grated Mozzarella cheese

–       ground white pepper and salt to taste

 

How to cook:

  1. Preheat the oven to 180º C.
  2. Peel the potatoes, put them into a saucepan. Add water until potatoes are covered and bring to boil. Reduce heat and simmer, lid on, for 15 – 20 minutes, or until they’re done (a fork can easily be poked through them).
  3. Drain water from the potatoes. Put them into a bowl. Add cream and butter (room temperature), and use potato masher to mash the potatoes until well mashed. You can add cream/milk to achieve the consistency you desire. But remember to not over-beat or your potatoes will get gluey. Add the cheddar cheese, salt and pepper to taste.
  4. Rub the Lock & Lock Glass with olive oil, arrange 1 layer of mashed potatoes, and spread it evenly to cover the bottom of the container. Pour the Bolognese sauce to cover the mashed potato layer. Repeat steps for second layer. You may have two or three layers as you like, but you have to have the Bolognese sauce on top of your layer. Sprinkle the grated mozzarella cheese on top of your layer.
  5. Put it into the oven, and cook for around 15 minutes just until the mozzarella melts and the top gets brown.

 

Check out the video here!

 

 

 

Mamaku Koki Handal and Lock & Lock COOKING CHALLENGE: Baked Spaghetti with Cheese Sauce Topping

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Being a working mum “forces” me to make extra efforts in cooking homemade foods for my son. In this kind of situation, I always use weekend as my “stocking up” time. Because in weekend only, I could cook big batch of chicken/vegetable stocks, meat sauce, or sorts of homemade frozen foods (like chicken nuggets or beef/salmon patties) supply for the next week. All stock, sauce, and frozen foods are packed up in individual portions (I pack them in separate freezer bags) and kept in freezer. This food-arrangement helps me a lot in preparing my son’s meals everyday. For instance, I just have to thaw and reheat one bag of meat sauce, cook some pasta, and voilà! One dish is effortlessly served! 😀

Talking about meat sauce, ah, this is my favourite! I always looove one staple recipe that can be transformed into zillion possibilities. Once you can cook this sauce, you can always use that same sauce for many other things, i.e.: pouring over pasta/rice/baked potatoes, layering up lasagna, or using this sauce as filling to make meat pies. As I cook this meat sauce for my kid, I usually “hide” some veggies into the sauce. That’s why, I use Bolognese sauce recipe in making my meat sauce. Originating from Bologna, Italy, Bolognese sauce itself is a meat-based sauce that contains onion, celery, tomato, carrot and cheese. I thought that’s healthy enough for my son’s diet 😀

Last weekend I cooked a big pot of Bolognese sauce and at the end of the day I had 4 medium-size freezer bags containing this wonderful sauce, ready to be happily frozen in my freezer 😀 . Last Sunday, my family actually planned to have an out-of-town family outing, so I used this Bolognese sauce to make some baked pasta. Baked pasta is a one-dish meal, which is convenient and simple to be carried on. And when I cooked the baked pasta, I knew I could really make a good use of my beautiful Lock & Lock Glass. Made of borosilicate glass which withstands high heat and sudden cooling, Lock & Lock Glass could be used not only in a fridge, freezer, microwave, and dishwasher, but also in a 400ºC oven! Unlike other normal glasses, Lock & Lock Glass uses strong heat resistant properties which could withstand sudden change in temperature, so it can be heated straight from the refrigerator, and when it’s broken by physical shock, it doesn’t break into numerous fragments and scatter, therefore it is a safe and suitable choice for food container. And oh, please don’t forget that this IS Lock & Lock, people! Of course the product itself is well equipped with the famous four-lock mechanism lid. This is one feature that makes my life so much easier. After using it as an oven cookware, I just have to put the lid on and we’re ready to go! No need to “transfer” the food to another food container. Ah, simple things that make me happy 😀

Okay, without further ramblings, here is the recipe for Baked Spaghetti (the only pasta left at my kitchen storage! 😀 ) with the additional-but-hard-to-resist cheese sauce on top! 😀

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Ingredients:

–       200 gram dried spaghetti, cook until “al dente” according to the package instructions

–       1/4 recipe of my Bolognese Sauce

–       2 tablespoons margarine or butter

–       2 tablespoons plain flour

–       400 ml milk

–       100 gram grated Cheddar cheese, or as many as you like 😀

–       ground white pepper and salt to taste

 

Ingredients for Bolognese Sauce:

–       500 gram good-quality minced beef

–       2 cans Italian chopped tomatoes (@400 gram) or 800 gram fresh chopped tomatoes (choose the very ripe ones)

–       water, the amount will be explained later

–       1 large or 2 medium onions

–       2 cloves of garlic

–       2 carrots

–       1 stick of celery

–       2 heaped teaspoons dried oregano

–       small bunch of fresh basil (if you can’t find it, feel free to substitute with the dry one)

–       salt and freshly ground black pepper

–       50 gr grated Parmesan cheese

–       Olive oil

 

How to cook the Bolognese sauce:

  1. Peel and finely chop the onions, garlic, carrots, and celery.
  2.  Add some olive oil into a big pan, and then add the veggies. Cook and stir them until softened and lightly colored (for around 5 minutes)
  3.  Stir in the minced beef and chopped tomatoes. Fill the empty cans with water and add back the water from the cans into the pan. If using freshly chopped tomatoes, add about 800 ml of water.
  4.  Finely chop the basil stalks (keep the basil leaves in the fridge for later), then add them into the pan.
  5. Season with salt, pepper, and dried oregano, then bring the sauce to the boil.
  6. Turn the heat down and simmer with a lid on for about an hour. Don’t forget to stir it every now and again.
  7. Remove the pan from the heat, and add grated parmesan.
  8. Stir in some basil leaves, and have taste (add more salt and/or pepper if needed).

 

How to cook the Cheese sauce:

  1. Melt the margarine/butter in the pan, then add the flour.
  2. Stir them for a while until well combined, then quickly add the milk into the pan.
  3. Mix thoroughly, and add the grated cheese.
  4. Season with salt and pepper.
  5. Bring the sauce to the boil (when it starts bubbly, remove the pan immediately).

 

Final Assembly

  1. Preheat the oven to 180º C.
  2. Rub the Lock & Lock Glass with olive oil, and place the cooked spaghetti in the bottom of the container.
  3. Pour the Bolognese sauce on top of spaghetti; spread it evenly to cover the spaghetti.
  4. Finally, pour the cheese sauce on top of the Bolognese sauce.
  5. Put it into the oven, and cook for 30 minutes or so until the top gets brown.

 

Don’t forget to watch the video here! 😉

Mamaku Koki Handal and Lock & Lock COOKING CHALLENGE: Classic and Strawberry Tiramisu

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I was beyond happy when my Lock & Lock Glass arrived!! In addition to the heat resistant feature, this versatile glass storage container is equipped with the famous Lock & Lock airtight silicone sealed lid that seal in flavors and keep air out. This revolutionary four-lock mechanism and resilient seal is a perfect way to keep the freshness and hygiene of food (and also zero spillage!!), which is stored inside the container. The lid is also BPA-free, so I don’t have any concerns using this product.

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The first recipe idea using Lock & Lock Glass that came up in my mind is my no-bake tiramisu. I always “assemble” (because the word “bake” is not suitable since it requires no baking whatsoever 😀 ) my no-bake tiramisu in a porcelain container. But my container doesn’t come with the lid. Hence, I always have to cover the container with plastic wrap to maintain the food hygiene and to seal the flavor from fridge odor. Now that the Lock & Lock Glass is provided with airtight lid, I don’t have to use plastic wrap to cover my tiramisu when it’s refrigerated. And there’s one more thing that I looove from this product: Its clear body! I can easily see my beautiful layers of tiramisu with no need to remove the lid. Lock & Lock heat resistant glass also contains low sodium oxide (Na2O), so the surface will remain clear even if it’s frequently used or stored for long periods of time.

Each finalist received Lock & Lock Glass package which contains two 630 ml glass containers. So I decided to make two flavor of tiramisu: classic tiramisu and strawberry tiramisu. Since this tiramisu recipe requires no raw eggs and no alcohol (rum), this is suitable for your little ones (but please consider that this recipe contains dairy products, which are suitable for 1+ year-old).

Ingredients

–       150 ml strong brewed coffee, room temperature

–       150 ml strawberry juice (I prefer homemade strawberry juice since it is so easy to be made. You just need to chop 100 – 150 gram strawberries, blend them with small amount of water until smooth. Pour the strawberry juice into a pan and heat until it starts bubbling. Put enough sugar and water to the juice as you like.)

–       1 tsp rum essence (I don’t use any alcohol in this recipe, but sometimes I want the “flavor” of rum, so I use essence instead. If I make this tiramisu for my kid, I’ll skip this ingredient.)

–       250 gram mascarpone cheese

–       125 gram cream cheese (I like to combine mascarpone and cream cheese because I love the tangy taste of cream cheese)

–       250 ml whipping cream/double cream

–       8 tbsp castor sugar

–       2 packs Italian lady finger

–       cocoa powder

–       100 gram strawberries, thinly sliced

–       50 gram sliced almonds (optional), roast them in moderate oven to give extra flavor and “crunch”

 

How to Make

  1. Whip the whipping cream with sugar until it forms soft peaks. Refrigerate the whipped cream while preparing the next step.
  2. In another bowl, mix well the mascarpone and cream cheese.
  3. Mix together the cheese mixture and whipped cream until well combined. Since we will make two kind of tiramisu, it will be easier if we split this mixture into two equal parts.
  4. Add the rum essence (if using) into the coffee, mix well and set aside.
  5. Prepare the first Lock & Lock Glass container to assemble the classic tiramisu. Dip both sides of the lady fingers into coffee mixture. Remove the lady fingers quickly (as they get soften really quick) and arrange the soaked lady fingers in the bottom of Lock & Lock Glass container. Spread enough amount of cheese mixture to cover the lady fingers. Repeat steps for second layer. You may have two or three layers as you like, just remember that you have to have the cheese mixture on top of your layer. Dust the top layer (cheese mixture) with cocoa powder.
  6. Then prepare the second Lock & Lock Glass container to assemble the strawberry tiramisu. Dip both sides of the lady fingers into strawberry juice. Remove the lady fingers quickly and arrange the soaked lady fingers in the bottom of Lock & Lock Glass container. Spread enough amount of cheese mixture to cover the lady fingers. Arrange sliced strawberries to cover the cheese layer. Repeat steps for second layer. You may have two or three layers as you like, but you have to have the cheese mixture on top of your layer. Sprinkle the top layer (cheese mixture) with sliced almonds (if using), or you can decorate with sliced strawberries.
  7. Put on the silicone lids to the Lock & Lock Glass containers, and refrigerate them at least 8-10 hours to let the flavors blend.

  

classic tiramisu

classic tiramisu

Strawberry Tiramisu

Strawberry Tiramisu

Check out the cooking demo here! 😉

Mamaku Koki Handal and Lock & Lock COOKING CHALLENGE: An “Introduction”

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When I started this blog, my only aim was to preserve my recipe collection. I used to jot down the recipe on any random papers, and sadly, these papers were not collected properly. Much to my annoyance of the disorganized situation, I tried to gather all my recipes that can be found and re-typed them. And to make it even easier for me in looking for any recipe that I need, I made this blog and posted the recipe here. Never in my mind that my blog could be useful to enter some kind of  “cooking competition” 😀 . Remember about MpasiRumahan Mailing List? I once mentioned about them in this blog as one of my baby’s food recipe source. Well to be honest, I learned a LOT from this community about baby/toddler foods. They’ve been inspiring me in preparing my son’s dishes everyday. This community (also known as “Mamaku Koki Handal”), together with Lock & Lock (as the sponsor), held a cooking challenge specially appointed to members of the community who have cooking-related blogs. Luckily I have! 😀 In short, I was chosen as one of 10 finalists who could participate in the next step.

The next step is the most exciting one. Firstly, Lock & Lock will send all 10 finalists their newest product: Lock & Lock Glass. Lock & Lock Glass is made of high quality borosilicate glass. Borosilicate contains boric acid, which is highly heat resistant. Thus, borosilicate glass withstands sudden change in temperature. Lock & Lock heat resistant glass container can withstand temperatures up to 400℃ and can be microwave or oven heated straight out of the fridge. This allows for easy cooking, storage and reheating of food and leftovers.

locknlock glass

After receiving this product, all finalists are obliged to make their review using Lock & Lock Glass. We must post in our blog at least 3 recipes in which we will cook using the Lock & Lock Glass. Ahh… I’m so stoked!! Can’t wait till my Lock & Lock Glass arrives so I can start doing some cooking experiments using this product! 😀