Lasagna Sedap

Lasagna Sedap

( TESTED : tq blog : emiliaputeri ( diambil dari blog Ayue Idris.)

Nota: Ayue Idris tak bagitau sudu yang dia guna sudu apa. Jadi, saya guna sudu sukatan (saya guna sudu besar 15ml). Cuma, setiap bahan tu (terutama garam dan gula) saya kurangkan sedikit. seram juga tengok sudu sukatan yang besar ni hehehe...

Bahan-Bahan

250gm Instant Lasagna (guna setakat yang perlu. Bergantung kepada inti dan saiz pan anda)

Keju Mozarella dan Parmesan secukupnya (guna semasa melapis lasagna).

Bahan-Bahan Inti Daging

3 biji bawang merah - dipotong dadu (saya kisar)

6 ulas bawang putih - dicincang halus (saya kisar)

1/2 batang lobak merah - dipotong dadu (saya tak letak)

400gm daging kisar  

350 gm sos spaghetti 

2sb serbuk oregano (oregano flakes pun boleh) 

1/2 sb garam  

1sb gula 

3sb sos cili

1 tin cendawan - dihiris (saya tak letak)

1sb lada hitam

Cara-cara masak inti daging

Rebus lasagna instant sheet sehingga boleh dilentur. (JANGAN sehingga masak). Tos dan susun di atas dulang. Jangan bertindih ya. Kalau bertindih, nanti melekat, susah nak pisah. 

Tumis bawang merah, bawang putih, sehingga naik bau dan masukkan daging kisar. Masak sehingga air daging kering.

Masukkan sos spaghetti, masak sebentar. Masukkan cendawan dan carrot (saya tak letak). Kemudian masukkan serbuk oregano. Rasakan dengan garam dan gula. Ketepikan.

Sekarang, kena buat sos putih (white sauce). Sos ini untuk dilapis selang-seli dengan inti daging tadi. Mesti buat tau, kalau tak, rasa tak sempurna. 

Bahan-bahan Sos Putih

8 keping keju cheddar

2sb mentega  

2sb tepung gandum 

2 cawan susu segar penuh krim  

1/2sb garam  

Cara-cara masak sos putih 

Panaskan mentega sehingga cair. Masukkan tepung gandum, masak sehingga kekuningan. Masukkan susu segar penuh krim dan gaul rata.

Masukkan Cheddar cheese dan gaul hingga cheese cair dan sebati. Masukkan sedikit garam. Masak sehingga sos likat dan pekat.

Jom melapis

Gunalah apa-apa loyang yang anda suka. Asalkan loyang tu boleh dibakar dan janganlah yang melekat (non-stick). Sapukan loyang dengan mentega. 

Letak kepingan lasagna di lapisan paling bawah.

Disusuli dengan inti daging. Pastikan daging menutupi kepingan lasagna.

Patut lebih lagi. Letak sampai tepi-tepi semua kena. 

Letak sos putih.

Taburkan keju mozarella dan parmesan.

Ulang langkah menyelang-seli sehingga loyang penuh. Bakar di dalam oven selama 40 minit, 160°.

Potong lepas masak. Sedap makan panas-panas. 

Sedap. Kejap je habis.

Selamat mencuba.

Sekian.

Syirah yang banyak mulut..

Seronok dengar syirah bercerita.. kat sekolah pon cikgu bgtau syirah ni rajin bercerita...ada je la cerita nak dibgtau oleh si mulut potpet2.. luv you cayang ibu..

lagi satu kebolehan syirah ni.. sangat cepat mengingati tempat2 yg dia dah penah pegi.. dari kecik dia akan tanya.. "kita kat mana?" bila dah tau nama tempat tu.. next time kita lalu dia akan sebut.. kita dah sampai kat sini kan.. (sebut nama tempat)..jalan dari pusing ke cangkat tin jangan cerita la.. dalam gelap pon dia hafal dah.. 

Anniversary Trip.. ganu kiter...

Trip ke Terengganu.. 3-6 Disember 2016
i love my family 

Bukit bendera Penang.. 4 November 2016

Bukit bendera Penang.. 4 November 2016

jalan-jalan takde plan pon.. pi balik hari je.. ronda2 penang n bukit bendera... Gambo byk dlm HP ayah aje ni..

tak baca bismillah?

pukul 2:00 pagi..

Dina terjaga nak susu..

Dina: Bu.. Na nak chu..
Ibu: Ok ibu bancuh..

seminit dua kemudian..
Ibu: ok.. nah.. dah siap..bismillah..
Dina terus minum.. Kejap je dia minum..

Dina: Ibu dah abis licau.. (licin licau..)
Ibu : Baca bismillah ke tak? Ibu tak dengar pon..
Dina (sambil pejam mata) : Tak pon..
Ibu : Nape tak baca???
Dina : Na takut susu ni sejuk...
Ibu : Sabar je la anak aku sorang ni (dalam hati..)

Triple-Chocolate Mousse Cake

 

Serves 12 to 16

This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. We recommend Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; our other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, may be used, but it will produce drier, slightly less sweet results. Our preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice

INGREDIENTS

Bottom Layer

• 6tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
• 7ounces bittersweet chocolate, chopped fine (see note)
• 3/4teaspoon instant espresso powder
• 1 1/2teaspoons vanilla extract
• 4large eggs, separated
•  Pinch table salt
• 1/3cup packed (about 2 1/2 ounces) light brown sugar, crumbled with fingers to remove lumps

Middle Layer

• 2tablespoons cocoa powder, preferably Dutch-processed
• 5tablespoons hot water
• 7ounces bittersweet chocolate, chopped fine (see note)
• 1 1/2cups cold heavy cream
• 1tablespoon granulated sugar
• 1/8teaspoon table salt

Top Layer

• 3/4teaspoon powdered gelatin
• 1tablespoon water
• 6ounces white chocolate chips (see note)
• 1 1/2cups cold heavy cream
•  Shaved chocolate or cocoa powder for serving, optional (see note)

INSTRUCTIONS

• 1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
• 2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
• 3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
• 4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
• 5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
• 6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
• 7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
• 8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.
• 9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

TECHNIQUE

• TRIPLE-DECKER CONSTRUCTION

  Our Triple-Chocolate-Mousse Cake is assembled in one pan and features progressively lighter layers.
• 
  BOTTOM LAYER
  A modified flourless chocolate cake made with whipped egg whites, egg yolks, butter, dark chocolate, and sugar provides a sturdy—but not dense—base. The cake collapses as it cools.
• 
  MIDDLE LAYER
  The layer's silky yet sliceable consistency is similar to regular mousse in texture, with flavor from dark chocolate and cocoa powder.
• 
  TOP LAYER
  Made with whipped cream and white chocolate, this layer is the lightest in flavor and texture. The addition of a little gelatin helps to make the topping sliceable.

TECHNIQUE

• MAKING CHOCOLATE CURLS

  Wispy chocolate curls are an easy way to decorate desserts.
• 
  Use a vegetable peeler to peel curls off of a large block of milk or dark chocolate. (Large blocks of chocolate make nicer shavings than thin bars of chocolate.)

TECHNIQUE

• SLICING SOFT CAKE

  To create perfectly smooth slices of soft desserts, the best tool is not a knife. It's a cheese wire—the minimal surface area produces less drag for cleaner, neater slices. If you don't have a cheese wire, dental floss will work almost as well.
• 
  1. Hold the handles and pull the wire taut. Using your thumbs to apply even pressure, slice down through the cake. Wipe the wire clean with a dry towel.
• 
  2. Make a second cut, perpendicular to the first. Continue to make cuts around the circumference.
  
  
  
  
  
  images: mr. google

Perkembangan anak-anak ku..

Yang sulung : Hanis Irdina @ 2tahun 9 bulan

Alhamdulillah.. Umur Dina 2 tahun 9 bulan.. dia dah boleh hafal surah al fatihah.. mula2 ajar ayah baca time nak tido.. then dia dah rasa tiap2 kali nak tido dia akan suruh ibu @ ayah ngaji..

Bila ayah keje malam.. dina akan tido sebelah ibu.. (normally dia tido sebelah kanan ayahnya.. so ayah takde dina tido belah kanan ketiak ibu pulak..hehehe..) sambil tido akan baca dia alfatihah dan surah2 lain jugak...

then bila dah lama ibu dengar mcm dia boleh ikut2 bacaan ayat tu masa ibu baca... 

then.. ibu test.. ibu baca dipermulaan ayat.. dengar dia akan sambung bacaan alfatihah tu..

sekarang ni.. bila dah confidance.. ibu diam la.. Na nak aca ni..

Yang ke-dua.. Hanis Insyirah 

@10 m dia dah pandai salam ibu.. ayah n sapa2 yang suruh dia amin..

sambil cium akan ada bunyi.. 'awwa' 

dah paham apa orang cakap.. suruh duduk.. mintak barang dia bagi.. kalau ibu marah pandai sangat merajuk.. terus buat muka up-set.. then nangis kuat2.. pandai kiss..

bila ibu tanya mana nenen.. terus angkat tudung ibu.. huhhu..

dah pandai hisap straw besar.. last month pandai guna straw pendek je.. sekarang straw besar yang minum ais blend pon dah boleh sedut.. amboi2 anak ibu ni..

udah pandai nak sembang2.. kadang tu dengar sora syirah ni tegur2 orang.. pot-pet2 mulutnya bercakap bahasa baby.. kalau dapat mulut macam mana gamaknya..

semalam babai opah masa nak balik pusing... ibu terdengar dia cakap " abai (bye)"..sambil tangan keciknya bye2 opah..