Tuesday, December 16, 2014

Charaben,Bento & Food Art

wohoooo dah lama tak update blog ....terima kasih pada yg masih sudi menjengah blog yg bersawang ni hehehe...

Apa itu Charaben dan Bento ???
Kyaraben or charaben (キャラ弁?), a shortened form of character bento (キャラクター弁当 kyarakutā bentō?), is a style of elaborately arranged bento (Japanese boxed lunch) which features food decorated to look like people, characters from popular media, animals, and plants.[1] Japanese homemakers often spend time devising their families' meals,[2] including their boxed lunches.
Originally, a decorated bento was intended to interest children in their food and to encourage a wider range of eating habits. It has now evolved to the point where national contests are held.
(Source from Wikipedia)

Nak share gambar Food Art yg saya buat utk Aisyah miss Fussy eater  dan Umar...

Saturday, September 6, 2014

Watermelon slice cookies

Hi peeps....it has been more than 3 months since i last wrote here, hmmm I think I've lost my blogging mojos huhuhu ... but worry not coz  I'm now actively posting all my baking n my ramblings in the Instagram .... you can follow me at @nurpian04 ...

So here I'm sharing the latest cookies that I made for my munchkins ...Slice Watermelon Cookies...these cookies actually was adapted from my favorite icebox cookie recipe which I sourced from my baking book "I love Macarons by Hisako Ogitha"

150g butter, softened
100g sugar
2 egg yolks1 teaspoon vanilla
250g All purpose flour
red and green food coloring
1/3 cup mini semi sweet chocolate chips

In a large bowl, cream butter and sugar til light and fluffy. Then stir in egg and vanilla.  Then add flour and stir well.  divide the dough into 3 and tint the red and green colour like below picture

Wrap all  it in plastic wrap and put in freezer to set up.
On a lightly floured surface, roll the plain dough into a rectangle that is about 3 1/2 inches by 8 inches. Unwrap the chilled red dough and roll it up into the plain dough.  Make sure you wrap it snuggly.  Roll it around on the counter to seal the two layers together well. Wrap back up and freeze til firm.

On a lightly floured surface, roll the green dough into a 3 1/2 inch by 9 inch rectangle.  Roll the chilled dough up snuggly in the green dough.  Roll to seal the layers together.  Wrap back up in plastic wrap and chill in freezer until firm.
Preheat oven to 170C.  Unwrap dough and cut into slices just under 1/4 inch.then cut it into half . Place on ungreased cookie sheet.  Lightly press mini chocolate chips into the red part of each cookie slice.

Bake 9 to 11 minutes or until firm. 
Makes about 30 cookies
Happy baking (^_^)

Sunday, June 8, 2014

Victoria Sandwich Cake

The classic Victoria Sandwich Cake(VSC) , the cake that fit for the queen.I always love VSC maybe because of its simplicity which tastes amazing.I have found so many recipes via internet and baking book but I settled the recipe from my favorite cyber guru, The Kitchen Guardian..
To make it even beautiful just stack the cakes, slather it with strawberry preserves and buttercream (i used Swiss meringue buttercream) and you're done.It's so simple yet so elegant and delightfully taste .
So here's the recipe which full credits is to be given to Kak Yani,  The Kitchen Guardian

Victoria Sandwich Cake
Adapted from: The Kitchen Guardian
250g butter,  soft
250g caster sugar ( I used 180g and add 1 tbsp of golden syrup)
250g self raising flour, sifted
250g eggs ( 5 grade B eggs)
1 1/2 tsp vanilla 
3 tbsp milk

Preheat oven at 170C.

Cream butter and sugar and vanilla until light and fluffy.
Add in egg one at the time-continue beating
Lastly add self raising flour in 3 additions, fold in milk until incorporated.

I used 2, 9 inches square cake tins... Bake for about 30 minutes until golden in colour.

Let cool and sandwich with strawberry preserves and swiss meringue buttercream or your preferred cream, and sprinkle icing sugar on top of the cake.

The verdics...the crumbs is tender,light,moist and so lovely....yumss and absolutely delicious.

Sunday, April 27, 2014

Oreo Mille Crepe

Projek semalam
Resepi dari kak Azlita ,Masam manis.... Mille Crepe with Vanilla Custard tapi saya olah sikit dengan meletakkan serbuk oreo disetiap lapisan crepe...

Friday, April 11, 2014

Frambozen Kenari atau Blueberry Meringue Slices (^__<)

Okay mintak mahap ye...memang lama tak hupdate blog...
Saya nak share resepi slice yang popular tahun 2011 nan lalu yang mana dah ramai orang buat tapi macam biasa la cik nurul baru sampai seru nak buat ... saya mengaku saya ni selalu ketinggalan keretapi he..he..he..

Ok berbalik pada resepi ni mmg tergeliat lidah nak menyebutnya bak kata Kak Azlita ... cer cuba sebut 'Frambozen Kenari' atau bahasa orangputih kita panggil dia Blueberry Meringue Slices

Saya ambil resepi ni dari blog Kak Azlita yang mana Original resepi dari Sis Maria

Frambozen Kenari
resepi asal: Maria
Sumber :Kak Azlita Masam Manis

Lapisan Cookies - 
10 oz tpg gandum (284 gm)
1.5 oz gula kaster (45 gm)
6 oz butter (180 gm)

Lapisan Putih - Toping
60 gm putih telur -  2 biji putih telur
100 gm gula aising
1 sudu teh tpg jagung

Bluberry atau strawberry filling

Pukul butter dgn gula hingga kembang atau putih
Masukkan tepung gandum  yang telah di ayak dan gaul hingga adunan menjadi doh
Tuangkan adunan ke dalam loyang
Canai adunan ke dalam loyang bersaiz 9 x 12 x 1 inch
Bakar selama 15-20 minit dgn suhu 170'c atau hingga kekuningan
Keluarkan doh setelah masak  
Bila sejuk sikit sapu dgn Strawberry atau blueberry filing
Kemudian kita buat topping.
Satukan semua bahan untuk toping dan putar dalam mesin pemutar dgn high speed hingga adunan likat
Kemudian tuangkan bahan topping atas filling tadi dan ratakan
Tabur pula dgn badam keping
Bakar dalam oven di rak tengah dengan suhu 90C selama 1 1/2 jam.
Bila sentuh permukaan dia dah kering tutup oven dan biarkan kek dalam oven yg dah di tutup suiznya itu selama 1 1/2 jam lagi  supaya toping benar2 kering.
Kemudian potong.
Bila dah benar2 sejuk baru keluarkan dari loyang
Peringatan - cookies ni sangat rapuh dan mudah patah.

Sunday, February 16, 2014

Pecan Pie

This is definitely not a diet food....
And this super sticky pecan pie is packed with buttery caramelised pecans which obviously will make you eat more than one slice...
This is my first time ate and made it and maybe you will ask " is this a perfect pecan pie ?" I cannot answer it but  surely which one bite in , change my life for the better....
for those who never taste it , I will suggest you to make it and surely you'll fall in love like I do..
I have found so many recipes and at last I choose recipe from Gimmesomeoven and I have tweaked a little bit and the results ... super owesome as it is less sweet which I liked... this recipe definitely a keeper

Pecan Pie
Adapted from: Gimmesomeoven

  • 1 pie crust- partially pre-baked ( I used recipe from Joy Of baking )
  • 1 cup granulated sugar ( I used 1/2 cup)
  • 1 cup light corn syrup ( I used 3/4 cup)
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 4 eggs, beaten
  • 1/2 cup (1 stick) salted butter (113g)
  • 2 cups pecans (plus extras to line the top, if desired)


Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 175C

In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.
Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
Bake for about 50-60 minutes, or until the filling is set. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.

 My way of rewarding myself after hard day work( I mean house chores he..he..).... simply divine...

Thursday, February 13, 2014

Mint Tea Macarons

It's been a while I didn't make this little diva...
And because I have the leftover egg whites from icebox cookies making thus I decided to make it again...
The recipe was taken from my favourite book -Mad about Macarons by Jill Collona
and I have post the recipe here ...with the tutorial ...

Happy baking ^__^