Tuna Calzone

Servings 3

For pasta

• 3 1/2 cups all-purpose flour
• 11 gram fresh yeast
• 1cup water
• 1 /2 tsp salt
• 1/2 tsp granulated sugar

For filling

• ½ cup extra virgin olive oil
• 125 gram mozzarella cheese
• basil to taste
• tomato sauce
• Cooked tuna ( I used can-tuna )
• oregano

Preparation

Step 1

On a working table forma a mound of flour, put the yeast that you have melted with some water and sugar in the centre of the mound.

Start kneading and then add the salt. Form an even, smooth, elastic-textured dough. Leave the dough to rise , about 40minutes and separate the dough into 3 rolls all the same size.

Step 2

Once the dough has risen, roll out each shape into a round disk.

Step 3

Place the tomato sauce in the middle of each disk, the mozzarella cut into regular slices, and the tuna.

Step 4

Fold the disk over and seal the ends, so that the calzone is shaped as a half-moon.

Step 5

Sprinkle the tomato sauce and oregano over the calzone and place on grease proof paper on the over tray, in oven at 250°C until the dough is golden and crispy (about 15-20minutes only).

Step 6

Remove from oven and serve at once.

Tips: The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.

***ENJOY***

Portuguese Custard Tarts

Ingredients

• 3 egg yolks
• 100g / caster sugar
• 2 tbsp cornflour
• 230ml Cream
• 170ml milk
  
• 2 tsp vanilla extract
  
• 300g puff pastry (I use one sheet of puff pastry)

How to Make:

1. Lightly grease a 12-hole 80ml muffin tray.

2. Put the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the cream and milk until smooth.

3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.

4. Preheat the oven to 200C.

5. Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.

6. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Klaapertart

Ingredients:

1. Egg Yolks 10
2. Sugar 100 gram
3. Multi-Purpose Flour 3tbs
4. Milk/Coconut milk 400ml
5. Young coconut meat* from 4shells of young coconuts
6. Kenari or knows as java almond 125gram
7. Some raisins as desire
8. Salt to taste
9. Vanila extract 1tsp
10. Beaten egg yolk
    

How To Make:

1. Beat well egg yolks + sugar + vanilla extract with whisk in medium bowl until soft.
2. Add the flour per tablespoon, mix well.
   
3. Add the milk/ coconut milk, mix well then add salt to taste.
   
4. Remove the dough into one medium pan and heat it with medium flame on the stove, keep steering the dough for about 1minute.
5. Then add the young coconut meats + kenari , mix well while keep steering until the dough become thick. You may taste the flavor, add some more salt or more vanilla extract if needed. In this step...u may also add some rum.
6. After the dough become thick, turn off the stove then remove the dough into a glass bakeware sush as pyrex or into aluminum foil pan (20cm X 20cm).
7. Garnish with some raisins and kenari/java almonds and with some beaten egg yolks.
8. Bake it for 40-50minutes in 150C.
9. Remove from the oven, let it cool....your KLAAPERTART is ready to serve.

*The meat in a green young coconut is softer and more gelatinous than that in a mature coconut.

Bolu Sakura (Caramel Steamed Cake)

Bahan :
500 gr gula pasir
500 ml air matang
220 ml telur ayam (4 butir telur ukuran sedang)
100 mentega lelehkan
1sdt vanili
Ayak :
450 gr terigu gluten sedang (misalnya segitiga biru)
1 sdm baking powder
1 sdm soda kue
1/4 sdt garam

Cara Membuat :

1. Siapkan cetakan bolu sakura, semir dengan mentega hingga rata. Taburi sedikit terigu. Sisihkan. Atau kalau mau gampang oles aja dengan pengoles loyang (carlo atau palmia) lebih praktis dan mudah serta cepat :)

2. Masak 250 gr gula pasir hingga jadi karamel. Tuangi air, jangan diaduk. Masak hingga mendidih lalu aduk. Angkat.

3. Kocok telur, vanili dengan sisa gula pasir hingga kental dan mengembang. Tuangi gula karamel sambil dikocok dengan kecepatan rendah hingga rata. Saat ini adonan akan encer banget tapi gak perlu khawatir.

4. Masukkan terigu, aduk rata. Tambahkan mentega cair secara bertahap sambil diaduk perlahan hingga rata.

5. Tuang adonan ke dalam cetakan sampai 3/4 cetakan. Kukus selama 15 menit hingga matang. Angkat. Keluarkan dari cetakan.

porsi : bisa untuk lebih dari 40 buah bolu sakura.

Dadar Gulung/ Indonesian snacks

This recipe is in Indonesian

RESEP kulit dadar gulungnya:

Bahan kulit: (untuk sekitar 12gulung)
* 150 gram tepung terigu
* 1 butir telur, dikocok
* ¼ sdt garam
* 25 cc air daun suji
* 200 cc air santan dari ½ butir kelapa
* margarine secukupnya
Cara membuat kulit:
-Campur terigu, telur, garam dan air daun suji. Aduk rata sambil dimasukkan santan sedikit demi sedikit sampai adonan menjadi halus.
-Panaskan wajan dadar (bulat) dengan garis tengah kurang lebih 20 cm. Olesi wajan dengan margarine (tipis). Tuang 1-1½ sdm adonan, wajan diputar supaya adonan menutupi permukaan wajan agar rata dan tipis. Setelah matang, sisihkan.

*ps: kalo nga mau pake telor juga bisa. Aku sometimes nga pake telor supaya kalo uda dingin nga bau amis hehehe. ATAU bisa tambahkan vanili bubuk kalo tetep mau pake telor supaya hilangin bau amisnya :)

Resep Bahan Isi Dadar Gulung :

200 gram kelapa parut kasar
100 gram gula merah, disisir halus
1/4 sendok teh garam
2 lembar daun pandan, disimpulkan
150 ml air

Domino Pudding (made from chococolate and coconut)

Baked Potato

Made this dessert for Linda- my friend :)

Choux Pastry (Fried & Baked)

fried choux

Ingredients:
Choux Pastry
130 gr flour (better to use flour for making bread/donut and if you are in Indonesia, you may use Cakra flour)
1tsp salt
100 gr margarine/ butter
4 eggs
250 ml water

Filling:
Custard Cream
2tbs of custard powder
2tbs of caster sugar 1 cup of milk
300ml of thickened cream icing sugar for dusting

How To Make:

choux pastry

In a medium saucepan, melt the margarine/butter in the water. Add salt and flour, and stir until a sticky batter is formed. Keep aside until warm. Preheated the oven in 200C. Beat in the eggs, one at a time, until the batter is smooth (you may use electronic hand-mixer).

Use a piping bag with a 1cm nozzle and pipe small mounds on the tray or just use 2 table spoons to shape large buns.

Bake in the oven for 30 minutes or another 5 to 10 minutes if you have bigger buns. When cooked make a hole in each bun to release any steam. Cause once cooled the buns will go soggy so you need steam to escape.

Cool and set aside.

Custard Cream Filling.

Combine the custard powder and sugar into a small saucepan and add the milk on low heat. Whisk til it goes thick.

Add the mixture into a small bowl.

Cover with plastic wrap to prevent skining.

Refrigerate for half an hour or til cool.

Then in the same bowl add the thickened cream and with a mixer, mix til it goes thick and forms peaks.

Now The Yummy Part!
To serve the buns, carefully slice in half horizontally before filling and then spoon the custard cream filling and dust with icing sugar!

NOTE: You also can fry this choux dough, using a pastry bag and pipe onto hot oil. Fry until golden yellow. Served by dusting with icing sugar.

*on the picture..i didnt use the filling as we prefered our choux pastry plain :)

HAPPY BAKING!