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Cheese n Chive Potato Wedges & Mini Pizza

Cheese n Chive Potato Wedges

Mini Pizza

This is supposed to be last 3 weeks' entry. My Cheese n Chive Potato Wedges, a side dish to one regular JO Roasted Chicken and Naim's Mini Pizza. Couldn't find a suitable time to sit down and write down the recipe and a week later, I was down for one whole week because of fever, flu and tonsillitis. So here it goes...

Cheese n Chive Potato Wedges

Ingredients:

1/2 kg holland or yellow potatoes-quartered

3 cloves of garlic

olive oil

salt and pepper

handful of pizza topping cheese (moza, chedda and parmesan)

1 tbsp fresh chopped or dried chives

Heat oven to 175 Celcius. 

Bring a large pan of salted water to boil.  Put the potatoes into the water and cook with the garlic cloves for about 8-10 minutes. Drain and allow steam dry for 1 minutes. Toss the potatoes and garlic back in the pan, put on the heat to low, drizzle some olive oil and season with salt and pepper. Stir them for a minute and toss them onto a baking tray. Drizzle some italian herbs and bake them for about 30 minutes.

Before serve, sprinkle the wedges with cheese and chives.


Mini Pizza

This pizza dough is adapted from the Kenwood BM recipe. This recipe makes 2 x 30cm pizza or about 20 mini pizza bases.

Ingredients:
250ml water
1 tbsp olive oil
450gm bread flour
1/4 tsp bread softener
1 1/2 tsp salt
1 tsp sugar
1 tsp dry active yeast

Put the ingredients into the BM according to the order the of list above.

At the end of the cycle, turn the dough onto a lightly floured surface and knock the air out. Roll into a 1/4 inch thick round, using a scone cutter, cut into about 20 mini pizza bases.

Preheat oven to 220 Cel. Spread spaghetti sauce over the pizza base, sprinkle with some italian herbs and top with 1 tbsp pizza topping cheese. Add topping of your choice e.g sausages, meatloaf, mushroom etc. Cover with a table spoon cheese.

Bake for 15 minutes or until golden brown.

Doughnut-ing 2.0

I wasn't feeling very well today...gastroenteritis. So was on MC and was on bed (...and the restroom) the whole morning. By evening, felt a bit better and felt like making doughnut using a recipe that I got from kak CT Delima's page but I have altered it a bit.  This is my second time making this as I am very very impressed with the fluffiness and soft texture of the doughnut even after overnight in the fridge. Put it in the microwave the next morning for about 20 sec and it is still fluffy and soft. I even fried it half cooked and freeze it. And it is still soft! Thanks kak CT Delima. I guessed the use of egg in this recipe help to build it soft texture as we know eggs are leavening agent where it incorporates air in the batter and help it to rise.

Ingredients:
200gm lukewarm water
1/4 cup butter or margarine
2 tbsp caster sugar
2 tbsp condensed milk
1 packet of 11 gm dry active yeast
1 egg
1/4 tsp salt
500gm bread flour

Method:
1. In one big mixing bowl, pour the water and whisk together butter, sugar, condensed milk and yeast. Set aside for about 10mins to allow the yeast to activate.

 2.  Once the yeast bubbles, sift half of the bread flour into the mixture. Add the eggs and combine them using a metal spoon.

3. Sift the remaining flour into the mixture and knead by hand until it becomes a soft dough.

4. Remove the dough from bowl and invert it onto a lightly floured surface. Using a rolling pin, roll it into 1/2 inch thick. Shape it using a doughnut cutter or any shape that you like. Put them on a baking tray and let them rest for 20 mins or so.


5. Heat a frying pan filled with a lot of oil. Drop the doughnut one by one, not too crowded as they may doubled in size. Fry them until golden brown. Remove from the pan and let cool on rack.

6. Once cooled, sift icing sugar or caster sugar onto it, making sure it coated the whole doughnut.

7. Serve it!!

KL Marathon Red Velvet

It has been quite a while since my last RV. A couple of weeks ago, one of my colleague who will be running on KL Marathon on Sunday June 24th mentioned it. So in conjunction of the KL Marathon 2012 and celebrating my friends' run...this cake was made for them: Ezwani & Azrul  as well:)

 

Red Velvet Cake

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) caster sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

1 tablespoons Americolor Bright Red

1 teaspoon white distilled vinegar

1 teaspoon baking soda

1. Preheat fan-forced oven to 155 degrees C (fan forced oven) and place rack in center of oven. 

2. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

3. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

4. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

5. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

6. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.  

7. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. 

8. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting:

8 ounce (227 grams) cream cheese, room temperature

1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted

1 tsp lemon juice

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add lemon juice and confectioners sugar and beat until smooth.