Thursday, March 17, 2011

Makan2 with BIG FAMILY at rumah MAYOH (10th March,2011) ~ T.R.i.F.F.L.e

On 10th March, 2011 diadakan makan2 BiG FamiLy at Mayoh's House...sepatutnya plan asal nak lpeak kat pantai Batu Buruk, tp akibat Tsunami di Jepun serta larangan dari pihak Polis agar tidak melakukan aktiviti tersebut aku bikin Puding TRIFFle untuk makan2.,,since mayoh bikin bihun goreng tomyam dan pulut lepe (pulut panggang) ,mok da bikin laksa terengganu, su yam bikin popia manakala lyn bikin minuman coktail. So layan la resipi Triffle yang cukup mudah...just campak je mana yang ada....hihihih

 Bahan-bahan :
* lapisan pertama
1 bungkus kek swiss roll/kek span (dipotong)

* lapisan kedua
2 sudu besar tepung kastard
3 cawan susu segar
3 sudu besar gula
1 biji telur

* lapisan ketiga
1 tin fruit coktail

* lapisan keempat
1 kotak agar2 segera perisa strawberry

Cara membuatnya :
1. Potong swiss roll / kek span dan susun dalam bekas.
2. Tapiskan fruit coktail,simpan kan sedikit air nya utk dibasahkan sedikit swiss roll/kek span yang telah disusun dlm bekas tadi,
3. Satukan semua bahan lapisan kedua dan masak sehingga pekat dan angkat dan tuang kastard keatas kek hingga tertutup kek.
4. Masak jeli mengikut sukatan yang telah tersedia dan ketepikan.
5. Letakkan fruit coktail keatas lapisan kastard tadi kemudian tuang jeli dan sejukkan.

Tuesday, March 15, 2011

Engagement AS ~ Tartlet Strawberry+Peach

Pertunangan As (budak opis aku) berlangsung pada 4hb Mac, 2011 pada sebelah petang selepas solat Jumaat. So pada sebelah pagi tu aku bertungkus lumus menyiapkan tartlet untuk hantaran pertunangan layanzz pic & resipi nye....

Bahan-bahannya :
* ( 50 biji untuk SMALL acuan)
untuk Sweet pastry (KULIT) :
 125gm mentega/marjerin
  60gm gula ising
    1 biji telur Gred B
 240gm tepung gandum

untuk kastard :
1/2 tin susu cair
susu pekat
1 kuning telur
2 sudu besar tepung kastard
sedikit esen
buah strawberry,peach (ikut suka)

Cara membuatnya :
untuk membuat sweet pastry - pukul mentega/marjerin dan gula ising sampai creamy.
2. masukkan telur, tepung, gaul sehingga menjadi doh.
3. tekankan doh tadi ke dalam acuan tart,tekan kemas-kemas. trim tepinya dengan sebatang sudu atau pisau.
4. bakar pada suhu 180 darjah untuk 15 - 20 minit.

untuk membuat kastard - satukan susu cair,susu pekat,gula,esen, tepung kastard and kuning telur, kacau adunan dalam periuk dengan api perlahan sehingga adunan menjadi pekat.
setelah kelihatan agak pekat tutup api dan sejukkan.
kemudian bolehlah sudukan kastard kedalam tart dan hiaslah dengan hirisan strawberry & peach.

C a R a M e L C a K e

Ini merupakan resipi pertama yang telah kucuba setelah mendapatkan resipi dari Kongsi Resipi dan ditambah pulak dengan percubaan along serta acik menjadi, so aku pun tak mahu kalah, dengan percubaan pertama Caramal Cake ini telah berjaya dilakukan dan mendapat pujian dari parents and also aunty & uncle.
Disini ku sertakan resipi untuk membuat kek ni....(layan pic)

Caramel Cake
*Bahan A
 2 sudu besar gula (untuk dibuat gula hangus)

*Bahan B
 1/2 tin susu cair
 70gm gula kastor
 1/2 sudu kecil esen vanilla (guna sudu KFC)
 3 biji kuning telur

*Bahan C
 140gm tepung gandum
 70gm gula kastor
 3 biji kuning telur
 135ml air
 1 sudu kecil baking powder (guna sudu KFC)
 45ml minyak masak

*Bahan D
 6 biji putih telur
 70gm gula kastor
 1 sudu kecil cream of tartar (guna sudu KFC)

1. Masukkan bahan A kedalam loyang dan masak hingga gula tadi cair kekuningan, kemudian angkat.
2. Satukan kesemua bahan B, kacau tapi jangan berbuih.
3. Bahan B dimasukkan kedalam loyang bahan A.
4. Pukul bahan C 
5. Pukul bahan D sampai kembang dan tidak jatuh bila diangkat.
6. Campurkan adunan bahan C & bahan D dan digaul dengan senduk.
7. Bahagikan kepada beberapa bahagian mengikut warna yang disukai.
8. Bakar adunan secara double boiling pada suhu 160 - 180 darjah selama 1jam
9. Bila dah masak...kuarkan dan rehatkan 10minit kemudian baru letak kedalam pinggan dan disimpan dalam peti sejuk.

Sunday, March 6, 2011

Hasil dari air tanganKU....

chicken pizza......

tartlet starwberry & peach

blueberry cheese tart

oreo cheese cake

blueberry cheese tart

vanilla cupcakes

**sesiapa yang berminat leh "PM" saya......

Start Your Day With NEScafe.......

This morning when i'm wake up i just feel to share and write something here...
May be is good for sharing a knowledge for all u here.

" Start your day with NESCafe ''
i love nescafe very much...if i'm not drink for the whole day...feel i'm not complete my about all of u here??...

About the COFFEE...
~ Coffee history
Many colourful legends surround the origins of coffee cultivation. Some believe that coffee as we know it was first discovered in the 3rd century, when an Ethiopian goatherd called Kaldi noticed his herd behaving like young kids after eating some stimulating red coffee berries! The goat keeper shared his discovery with the abbot of a nearby monastery, who decided to test the power of the berry himself.

He poured boiling water onto the berries he had collected and made a drink which he found helped him to stay awake during long hours of prayer. While many other legends deal with the origins of coffee, its actual discovery remains a mystery – which is hardly surprising, given that coffee’s known history dates back thousands of years.

~ Arabic origins
Legends aside, we know for a fact that the first commercial cultivation was reported in Arabia in the 15th century. For a long time, trade in the precious commodity was jealously guarded, with Arab farmers making every effort to stop other countries acquiring their precious beans.
Over time, however, seed-beans and plant cuttings found their way to Aden, Egypt, Syria and Turkey, where coffee became known as the ‘wine of Araby.’

From Arabia to the world
Before long, public coffee houses were open in every city in the Near East. Soon, the first shipment of coffee beans arrived in Europe and coffee’s popularity spread like wildfire. By the end of the 17th century, coffee houses plied their busy trade across Austria, France, Germany, Holland and Britain.

The Dutch began to grow coffee in the Far East, and Britain and France followed suit, introducing coffee to their colonies. In America, coffee grew in popularity after the famous Boston Tea Party, when people revolted against the high tax King George placed on tea.
In the 18th century, missionaries, traders and colonists took coffee to Central and South America. The natural environment proved ideal for cultivating coffee, and coffee growing spread rapidly. By the late 1800s coffee had become one of the world’s major export crops, especially in developing countries.

Coffee today
Today, coffee is one of the world’s largest trading commodities – second only to oil. It is worth more than $12 billion dollars in trade every year, mainly between developing countries, where it is grown, and industrialized countries, where it is consumed.
The price of coffee remains highly volatile. Being an agricultural commodity, coffee suffers from sharp variations in supply as a result of changes in environmental conditions. Most of the world’s coffee crop is produced in Southern and Central America, Asia and Africa.

Coffee is the 2nd most consumed beverage worldwide after water. The United States is the biggest importer of coffee, taking around a sixth of the world’s yearly crop. However, the nation that consumes the most per capita is Finland, with the average Finn drinking around 1400 cups each year!

The modern world is full of coffee moments… We wake up with coffee, we refresh ourselves with coffee and coffee keeps us going during the day. Coffee can be a break, a chance to relax and reflect, or to share a moment together.

Quality coffee since 1938
The rich taste of your favourite coffee is reflected in its rich history. The beginnings of NESCAFÉ can be traced all the way back to 1930, when the Brazilian government first approached Nestlé. Our coffee specialist, Max Morgenthaler, and his team set out to find a way of producing a quality cup of coffee that could be made simply by adding water, yet would retain the coffee’s natural flavour. After seven long years of research in our Swiss laboratories, they found the answer.

Quality guaranteed – since 1938!
The new product was named NESCAFÉ – a combination of the Nes-root of Nestlé and the word café. NESCAFÉ was first introduced in Switzerland, on April 1st, 1938. For the first half of the next decade, however, World War II hindered its success in Europe. NESCAFÉ was soon exported to France, Great Britain and the USA. American forces played a key role in re-launching NESCAFÉ in Europe by virtue of the fact that it was included in their food rations. Its popularity grew rapidly through the rest of the decade. By the 1950s, coffee had become the beverage of choice for teenagers, who were flocking to coffee-houses to hear the new rock ’n’ roll music. In 1965 NESCAFÉ continued to bring you the world's best cup of coffee by introducing freeze-dried soluble coffee with the launch of Gold Blend. A few years later we invented a new technology to capture more aroma and flavour from every single coffee bean. In 1994 the 'full aroma' process was invented to make the unique quality and character of NESCAFÉ even better.

Today, our NESCAFÉ coffees are available to suit all tastes and in a wide range of packaging. NESCAFÉ now produces many different types ... which one is your favourite?

Type of NESCAFÉ coffees

The world's favourite coffee! You will find it in just about every country all around the globe.

NESCAFÉ Gold Range
The premium choice from NESCAFÉ for your special cup of coffee every day.
There are three different variations:
- Gold
- Gold Mild
- Gold Decafâ/Decaff

Enjoy the perfect mix of coffee, milk or creamer and sugar in an easy way! Just add water.

Coffee recipes
Hmm… NESCAFÉ the delicious way! Try out these recipes and enjoy them with friends. We give you some invaluable tips to help ensure your cup of NESCAFÉ coffee tastes just the way our blending experts intended it, with full flavours and rich aromas. Prepare your NESCAFÉ... just add the recommended amount of NESCAFÉ coffee to your cup, pour water over it, add milk or sugar if you wish, and enjoy the moment!


NESCAFÉ recipes

Iced Coffee Deluxe
Preparation Time: 5 minutes
Serves: 1
2 tsp NESCAFÉ powder (e.g. GOLD, Classic)
2 tsp sugar
1 Tbsp hot water
200 ml milk, chilled
1 cube of vanilla ice cream
Crushed ice

Dissolve NESCAFÉ and sugar in hot water. Combine in shaker or blender with the remaining ingredients, shake or blend until combined.
Pour into serving glass to serve.
Sprinkle with grated chocolate and garnish as desired.
Enjoy your NESCAFÉ Iced Coffee Deluxe

Cafe Latte
Preparation Time: 2 minutes
Serves: 2
3 tsp NESCAFÉ powder (e.g. GOLD, Classic)
2 tsp sugar
1 ½ cups milk, hot

Combine all ingredients, pour into heatproof glasses.
Enjoy your NESCAFÉ Café latte!

Greek Frappé
Preparation Time: 2 minutes
Serves: 1
2 tsp NESCAFÉ Classic
2 tsp sugar
Ice cubes

Pour 10-15ml of water in the shaker (preferably not chilled, but chilled will still do)
Add two tea-spoonfuls of NESCAFÉ Classic and one tea-spoonful of sugar, or more if desired.
Shake strongly until all the water becomes foam. Potential use of an electric hand mixer, instead of a shaker, will make a more nice, shiny and creamy foam.
Pour into a glass of 250ml, add 3-4 ice cubes and chilled water to fill the glass for black NESCAFÉ Frappé. For white NESCAFÉ Frappé, add 20-30ml chilled milk. Ideal serving temperature is 10 degrees Celsius.

Enjoy your NESCAFÉ Frappé!

The quantity of water in step 1 plays an important role in creating qualitative foam. A very small quantity will not produce enough foam while a large quantity will produce soapy foam.
If you desire different dosages of coffee and/or sugar, the exact quantity of water in step 1 should vary accordingly.
Milk should always be put after stirring otherwise the foam loses all its stability.

Articles about coffee and health
Possible coffee health benefits

Coffee, arguably the most widely consumed beverage in the world, may reduce the risk of diabetes, Parkinson’s and Alzheimer's diseases, certain types of colon cancer, as well as rectal and liver cancer, kidney stones, gallstones, depression and even suicide, according to panelists discussing its benefits at American Society for Nutrition’s popular “controversy session” at Experimental Biology 2007 meeting at the end of April in Washington, D.C.

* Coffee may help reduce the risk of endometrial cancer
Coffee consumption may reduce the risk of endometrial (uterine) cancer, independent of caffeine, showed the results of a study, published in March 2007 in Cancer Science, the official journal of the Japanese Cancer Association.

* Caffeine does not induce dehydration and can support physical performance
Caffeine, when used in moderation, does not induce dehydration, electrolyte depletion, or hyperthermia, showed a review of U.S. scientists from the Departments of Kinesiology and Nutritional Sciences, Human Performance Laboratory in University of Connecticut, published in July in Exercise and Sport Sciences Reviews journal.

* Coffee may reduce colon cancer risk among women
Regular coffee consumption may lower the risk of colon cancer among women by more than 50%, showed the results of a large Japanese population-based prospective cohort study (the JPHC trial) published in August in International Journal of Cancer.

* Coffee associated with lower liver cancer risk
Coffee consumption may lower the risk of developing liver cancer, confirmed the findings from a meta-analysis of nine epidemiological studies, published in May in the medical journal Gastroenterology.

*Coffee may lowers the risk of gout in men
Long-term coffee consumption is associated with a lower risk of developing the painful inflammatory disease gout in men, showed the results of a 12 year Canadian study published in June in Arthritis & Rheumatism journal.

* Coffee may lessen after-exercise muscle soreness
Moderate doses of caffeine, the equivalent of about two cups of coffee, may reduce by half the post-workout muscle pain, showed the results of a small American study, published first on-line in December 2006 and in print in February 2007 in The Journal of Pain.

* Coffee is not assosiated with risk of heart attack
Coffee consumption probably does not increase myocardial infarction (MI) risk and having five or more cups a week may even be protective, showed the results of a study among Swedish women, published in February 2007 in American Journal of Epidemiology.

* Coffee drinkers may be less likely to develop Parkinson’s disease
Coffee may offer a possible prevention for Parkinson’s disease (PD) and caffeine can enhance the effects of the most common drug given to PD patients – levodopa, according to a press release, published in February 2007 by the University in Cincinnati (UC).

* The antioxidant power of coffee
Coffee is the largest source of antioxidants in the typical American's diet, according to an article, published in January 2007 in Buffalo News newspaper that also describes its benefits on the human brain, possibly lowering the risk for Alzheimer's and Parkinson's disease as well as offering a measure of some cancer protection.

* Coffee consumption may lowers diabetes risk
One more scientific study confirmed that coffee is associated with protective effects against type 2 diabetes. A 12-year trial among 12,204 middle-aged adults in the U.S. who had on average more than four cups of coffee daily found that they had lower risk of developing type 2 diabetes than people who rarely drank coffee. The findings were published in December in the American Journal of Epidemiology.

* Coffee may help protect Asian populations as well against type 2 diabetes
Regular consumption of coffee and potentially black tea is associated with lower risk of type 2 diabetes in Asian men and women as well, showed the results of a study published in October in the American Journal of Clinical Nutrition.

* Coffee may slow the progression of liver damage caused by hepatitis C
Regular coffee consumption may slow the progression of liver damage caused by infection with the virus of hepatitis C, showed the results of an American study reported during the Liver Meeting 2008: 59th Annual Meeting of the American Association for the Study of Liver Diseases (AASLD) in November in San Francisco.

Ermm....i think that's all the INFO about Nescafe-Coffee to share here. Anyway, start your day with NESCAFE and have a nice day!!