Black & White Wednesday - Canned Fruits

Canned fruits for Black & White Wednesday hosted by Susan from The Well-Seasoned Cook.

Eid Mubarak

When my arms can't reach people close to my heart

I always hug them with my prayers

May Allah's peace be with you

A very happy Eid Mubarak to you

 

Black & White Wednesday - Fermented cassava cake

How much simpler life would be if we could only see things in black and white ? Join the Black & White Wednesday party on The Well-Seasoned Cook.

Blueberry Ricotta Cheese Pie

My curiosity about Blueberry ricotta cheese pie has gotten the best of me :) I prepared all the ingredients the week before, I was more than ready for the pie. So when the weekend had finally come, there was nothing more exhilarating than making it in my own kitchen.

Well, it's not just about how easy to make this pie. I've made cookies pie crust before and it was also no need bake pie. But what intrigued me more was the ricotta cheese. Wondering how it would taste putting ricotta cheese in cream cheese and heavy cream mixture.

The ricotta cheese gives the pie a very delicate and tasty texture. Not too sweet, not too salty and creamy. Beyond that, words fail me on describing the Blueberry ricotta cheese pie itself. If you want to know more, just scroll down and check out the recipe below. 

Blueberry Ricotta Cheese Pie

Ingredients

Pie crust :

- 75 gr plain crackers, crushed finely

- 75 gr ground almond

- 75 gr unsalted butter, melted

Cheese cake :

- 200 gr cream cheese, room temperature

- 500 gr ricotta cheese

- 120 gr caster sugar

- 2 tsp lemon zest, cut into thin slivers

- 1tsp lemon juice

- 5 sheets of gelatin

- 250 gr heavy cream

- 50 gr blueberry jam

How to :

1. Pie crust, in a small mixing bowl, combine plain cracker crumbs and butter, mix well. 
2. Line the pie plate with aluminum foil. Press firmly the mixture over bottom and up sides of 22 cm (9 inch) pie plate. Keep it in fridge.
3. Soaked gelatin leaves in cold water until pliable, squeezed dry. Put the gelatin in a bowl over simmering water, stir until gelatin has dissolved.
4. In a separate bowl beat heavy cream on med-hi speed until soft peaks form. Set aside.
5. Cheese cake, in a mixing bowl beat the cream cheese and ricotta cheese until mixed well and smooth. Add caster sugar, lemon zest and lemon juice. Keep mixing. Add gelatin, stir well.
6. Add heavy cream into the cheese mixture. Beat for a minute.
7. Spread the cheese cake on the cooled crust.
8. Drop by a small spoonfuls of blueberry jam over surface of cheese cake. Using a knife or toothpick, swirl jam gently through the surface to create marble effect.
9. Refrigerated.
 

Bahasa Indonesia

Bahan alas :

- 75 gr plain crackers, haluskan (misal Jacobs)

- 75 gr almond bubuk

- 75 gr mentega tawar, lelehkan

Bahan cheese cake :

- 200 gr cream cheese, biarkan suhu ruang

- 500 gr ricotta cheese

- 120 gr gula tepung

- 2 sdt kulit jeruk lemon

- 1 sdt air jeruk lemon

- 5 lembar gelatin, rendam, peras, tim

- 250 gr krim kental, kocok mengembang

- 50 gr selai blueberry

Cara :

1. Alas, aduk rata crackers, almond bubuk dan mentega tawar sampai bergumpal.

2. Cetak di loyang pie diameter 22 cm tinggi 3 cm yang dilapisi aluminium foil hingga ke sampingnya. Padatkan dan  dinginkan dalam lemari es.

3. Cheese cake, kocok cream cheese dan ricotta asal rata. Tambahkan gula tepung, kulit jeruk lemon dan air jeruk lemon. Kocok rata. Masukkan gelatin. Kocok rata.

4. Tambahkan krim kental sedikit2-sedikit sambil diaduk perlahan. Tuang ke alas.

5. Sendokkan selai blueberry di beberapa tempat dan bentuk marmer dengan garpu. 

Enjoy....


 

Red & White on Indonesia Independence Day - Kolang kaling Compote

Alhamdulillah, all praises to Allah who has given us a chance to meet Ramadhan again this time. Hope Allah will always give us health to fast in Ramadhan. Amiin. 

On August 17, we will be celebrating Indonesia Independence Day. I am more than happy to feature this Kolang-Kaling Compote or Manisan Kolang-Kaling for the special day with red and white theme.
Hey, do you see the badge above ? Lubna Karim, my dear fellow foodie blogger who has been very kind running Joy from Fasting to Feasting IV event, has invited all foodie blogger to join the event. Just as I promised to her, I'll join the event for sure !

Kolang-kaling is the immature fruits of sugar palm tree. There are some processes before kolang-kaling safe to be consumed. Start with boiling the fruits to harden the soft jelly like flesh, squeezed out using sticks, soaked and washed in several changes of water for few days. Then the hard flesh called kolang-kaling was ready for market.

Since kolang-kaling easily found during Ramadhan, please don't hesitate to try this recipe with kolang-kaling as the main ingredient. We also could make appetizer with kolang-kaling such as kolak, compote or mix it with some other fruits and shredded ice for iftar.

Ingredients :
- 500 gr kolang kaling
- 5 kaffir lime leaves, teared
- 2 pandan leaves, knotted
- 200 gr sugar
- 1/2 teaspoon food coloring (red)
- 1 liter water

Syrup :
- 300 gr sugar
- 500 ml water
- 2 cm cinnamon bark
- 2 pandan leaves, knotted
- 1/8 teaspoon salt

How to :

1. Rinse kolang-kaling with clean water. Drain
2. Bring water, kolang-kaling, kaffir lime leaves and pandan to boil.
3. Add sugar and food coloring. Cook kolang-kaling until water is reduced and kolang-kaling turned red. Remove from the heat. Rinse with clean water and drain.
4. SYRUP, in a saucepan, bring to boil all the ingredients until slightly thick.
5. Add in kolang-kaling and cook over low heat until the water almost runs out. Remove from the heat.
6. Let it cool. Place in a sealed container and refrigerate.

Bahasa Indonesia

Bahan :
- 500 gr kolang kaling
- 5 lembar daun jeruk, buang tulang daunnya
- 2 lembar daun pandan, buat simpul
- 200 gr gula pasir
- 1/2 sdt pewarna makanan merah
- 1 liter air

Sirup :
- 300 gr gula pasir
- 500 ml air
- 2 cm kayu manis
- 2 lembar daun pandan
- 1/8 sdt garam

Cara :

1. Cuci bersih kolang kaling. Tiriskan.
2. Rebus air, kolang kaling, daun jeruk dan daun pandan sampai mendidih.
3. Masukkan gula pasir dan pewarna. Masak sampai kolang kaling berwarna merah dan airnya meresap. Angkat dan tiriskan. Cuci bersih. Tiriskan.
4. SIRUP, rebus air, gula pasir, kayu manis, daun pandan dan garam sampai kental.
5. Masukkan kolang kaling. Masak di atas api kecil sampai airnya hampir habis / tinggal sedikit dan mengental.
6. Angkat dan sajikan dingin.

Enjoy.....

Jadah Manten, a guest post on Indonesia Eats

I got super exited when Pepy DM me on Twitter and she invited me to write a guest post on Indonesia Eats. It was hard for me to decide what to cook since she already tried almost all Indonesian foods :D This took me a week to think about it, until I finally chose Jadah Manten. 

I truly admire Pepy for what she has done on her blog, it shows how much she loves her motherland. Her love of cooking and photography has created a full package of food blog. Your eyes will be totally spoiled with beautiful food photos and drool over those yummy foods. :P (be strong, guys ! LOL)

I write the recipe in English. So, I invite you to come over and read the full guest post there. Enjoy the ride !!

Asam Padeh Tenggiri / Sour and Spicy Spanish Mackerel for Sefa Firdaus

 

After my first guest post on Lekkericious, I got another chance to write my second one from Sefa Firdaus. One of Indonesian famous foodie blogger and food photographer (no pun intended !) First time I checked out her blog was over a year ago with her last post about how she was so happy and proud of being a new mom. She's been busy her cute little son, Kareem. Then, after a good long "sleep", she's finally back with her new wonderful blog Negeri Dongeng. I share this Sour and Spicy Spanish Mackerel over on Dapur negeri dongeng. Please come and read my full guest post on her blog. I dedicated this to our new friendship, Sefa ! Thank you :)

Enjoy....

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The winners of "Does My Blog Look Good in This ?" July Edition are ...

Before I announce the winners, I have to tell you that I had so much fun hosting this event. Big thanks to everyone who submitted their beautiful photos to this event (the party is not complete without you !). I met new friends and new wonderful blogs through this event. Once again, thanks so much to Andrew for letting me hosting this event and also to Shari for making and send me the badges right on time (she sent me the badges 3 days after I announced the DMBLGiT July !! Good job, Shari :-) )

Many thanks to my wonderful panel of judges Pepy, Dario, Sylvie and Carli for their time to go through all the entries. Thank you so much for helping me this month put on a great event ! One thing I've learned from this event is being a food photography judge is also a part of learning in photography. So, if you want to encourage yourself of being a DMBLGiT host and also a judge just send email to Andrew with "DMBLGiT Host" as the subject.

And this is it, the most awaited moment and here are the winners of DMBLGiT July Edition.....

OVERALL WINNERS, the overall winners have the highest scores in all three categories combined.

First Place - Herb Roasted Aubergine by Asha Pagdiwala from Fork Spoon Knife

 

 

Second Place - Peach Gallete by Jasenka from Sweet Corner

Third Place - Lemon and Limoncello granita by Edda from Un déjeuner de soleil

INDIVIDUAL CATEGORY WINNERS, each photo was scored in three categories: edibility, originality, and aesthetics. The photo receiving the highest total score in each of those categories, excluding the three overall winners, is the specific category winner.

Edibility Category Winner - Watermelon and Fennel Salad by Jenn Oliver from Jenn Cuisine

Originality Category Winner - Sift it! by Aqua from Served With Love

Aesthetics Category Winner - Albicocca chiama, gelsomino risponde by Rebecca Eboria from So long and thanks for all the food

HOST'S AWARD, this is my privilege as the host of this month. I can choose a photo that I liked so much and it goes to .... Buttermilk biscuits, cheese anda berries by Pamela Rodriguez from Uno de Dos

Congratulation to all winners and yes ... your blogs really look good :) ! I would also like to take this opportunity to wish every Muslims Ramadhan Kareem. With a prayer that may the blessed month bring for all peace, tranquility and happiness and may the Almighty accept our endeavours to gain His blessings and mercy. (Amiin)

The event is not over yet ! I hand over the baton to Pavithra of Dishes from my kitchen as the host of August Edition. So, wait up for the announcement on her blog. See you there ....

.:: Tika Hapsari Nilmada ::.