July 30, 2008

KBB#6-Cheese Biscuits

Winter is really getting a bit far from friendly these days. Stormy days, frosty morning, freezing evening, but a mug of good hot chocolate is the best company ever. I've had several experiments on hot chocolate you might want to see either on my PhotoStream or on Through My Lens.

Anyway, bites of cheese biscuits as little companions to creamy and smooth soup could be another alternative to warm us up. These biscuits have been our second option to eat the soup with from home-made sourdough bread, of course. I am making these little cheesy bites as a part of KBB's newest challenge.


Klub Berani Baking is a club where Indonesian ladies come together every two months to try out a recipe and discuss the outcomes through the group's mailing list before posted on everyone's blog (we have non-blogger members, too!). KBB members are also discussing and learning food photography through KBB Flickr Group. We have a themed challenge each month.

It is perhaps similar to your Daring Bakers, although KBB is not going to have members more than 101. Those who are applying for joining in the club have to wait until other members have resigned. I want to keep it small because 101 is a good number for a group of people with similar interests and hobbies. I am just hoping everyone is comfortable under one flag (although you can't really avoid there's some niche amongst some members) and enjoy our friendship while sharing ideas, experiences, and recipes through discussions on the mailing list.

cheese biscuits with kumara and parsnip soup


This 6th task we have is cheese biscuits. The process is very simple and the result is quite nice. We eat these biscuits with kumara and parsnip soup.

The recipe of the cheese biscuits can be viewed here with both languages.

Kumara is sweet potato and we home-grown them. The variety we grow is those with purple skin and creamy flesh. Sometimes in the centre of the flesh of big kumaras will have purple lines, which is so pretty. For you who have never grown kumara or sweet potatoes before, here are some photos you might want to look at on how to grow kumara.

First time growing kumara was in late 2004 and we got the seedlings from a nursery on our way back home from a trip at Glenbrook beach, about 2 hours drive from our farm. They were sold in the form of seedlings like this (the photo on the left).

kumara seedlingharvesting #1harvesting #2


Since then, we tried to sprout our own kumaras and pick each sprouts which are now becoming the new seedlings. It was like a test and true, they take it or die. Until today, it's been usually successful. The harvest is quite plentiful. Kumara is also an easy-growing plant.

The mixture we're using is mainly coarse sand mixed with compost and soil with a little bit of peat or 'manured' straw (taken from the chicken houses). We make beds or mountains for them. While growing, they tend to spill out their vines anywhere. These mountains are needed to keep their roots move easily inside and produce their fruits in the ground.

All about gardening is the gracious rewards you can't even beat with those I usually buy from the supermarket. If you only have a small garden, it should not be an obstacle to keep you from planting anything. As long as you can manage your time being at your work and at your garden, the rewards can be achieved from both ends. It's all about balance, I would think.

Happy planting!

Kumara and Parsnip Soup

kumara and parsnip soup with cheese biscuits

3-4 kumaras, peeled, chopped and steamed
1 parsnip, peeled, chopped and steamed
vegetable stock, about 1 litre
water
garlic and herb salt, to taste
freshly cracked black pepper, to taste
creme fraiche or olive oil, to taste
parsley, to garnish or sprinkle

Puree kumaras and parsnip together, drizzle in the stock to make it easier to mix. Mix together with the stock and water to thin it down. Heat gently until bubbly. Season with salt and pepper. Serve hot with a scoop of creme fraiche or a drizzle of olive oil. Garnish or sprinkle with a sprig or chopped flat-leaf parsley. Enough for 4-6.

This will be my last post until the middle of next month. I am off to Mount Ruapehu for a little holiday with my family (should not we be in Bali by now?). I am going early in August and I'll see you when I get back.


***

Ini resepku untuk sup Ubi Jalar dan Lobak

3-4 ubi jalar, kupas, potong2 lalu kukus
1 parsnip, kupas, potong2, lalu kukus (boleh dikukus bareng sama ubi jalar)
kaldu sayur (bikin sendiri dari campuran air, potongan wortel, 1 buah bawang bombay, kupas lalu potong2, 3 siung bawang putih, geprak, satu kentang potong tanpa dikupas, batang seledri atau seledrinya sekalian, 1 batang leek-ambil putihnya aja, bisa pake daun bawang kalo ga punya leek, trus tambahin butiran merica hitam atau putih), sekitar 1 liter
air
garlic and herb salt
merica hitam yang baru digerus
creme fraiche atau olive oil
parsley, buat hiasan atau taburan

Puree ubi jalar dan parsnip yang udah masak, kasih sedikit air atau kaldu supaya lebih gampang mencampurnya sampai lembut dan halus. Masukkan ke dalam panci bersama dengan sisa kaldu dan tambahkan air untuk mencairkan sup jika terlalu padat. Panaskan dengan api kecil sampai mendidih, masukkan bumbu dan cicip. Hidangkan panas dengan sesendok creme fraiche atau olive oil. Hias atau taburi dengan parsley berdaun rata (parsley kan ada dua: yang berdaun rata dan berdaun keriting. Yang berdaun rata itu Italian parsley atau disebut juga flat-leaf parsley, sementara yang keriting cuma parsley). Cukupan deh buat 4-6 porsi.



Untuk tantangan kali ini sangat mudah dan bahan-bahannya juga ga begitu sulit dicari, meskipun keju tergolong barang mahal saat ini. Jangan heran, sejak harga bensin naik, harga-harga dairy product dan barang-barang lainnya juga ikutan naik, ga di Indonesia aja, di Selandia Baru juga. Keju yang tadinya satu block yang harganya cuma satu dolaran sekarang udah 3 dolar lebih bahkan yang lebih gedean udah hampir nyampe 2 digit. Padahal kan Selandia Baru termasuk penghasil keju terkenal di dunia, eh, kita juga kena imbasnya nih!

Meskipun begitu, tantangan tetep jalan terus dong, ga ada acara males hehehe.


cheese biscuits the making

Ga ada kesulitan yang berarti saat membuat tantangan kali ini dan anak-anak lebih tertarik menari ketimbang nguplek di dapur. Aku jadi lebih leluasa. Kami menikmati biskuit ini dengan semangkuk sup.

Untuk keju aku pake campuran cheddar dan parmesan. Waktu coba lagi sih pake parmesan aja. Menteganya aku pake mentega asin, hasilnya ga begitu asin menurutku. Bahkan udah ditambah garlic salt. Tapi ga tahu ya kayaknya sih relatif tingkat keasinan itu. Soalnya untukku sih cheddar sama parmesan itu ga seasin blue cheese atau brie.

Untuk resep silakan lihat di sini.

Pilihanku untuk topping sebagian memakai wijen, sebagian lagi pake cincangan walnuts dan sebagian lainnya pakai cincangan pistachio. Di milis tempo hari Dita memposting tentang taburan gula, aku udah coba juga dan hasilnya asin-manis. Aku bikin ini untuk bekal nanti di Mt. Ruapehu. Musti bekal makanan yang banyak hehehe...

Sampai ketemu lagi bulan depan. Siap-siap untuk Ulang Tahun KBB yang pertama ya!

23 comments:

Peter G said...

I love kumara and parsnip soup Arfi...and a perfect match with those "bikkies".

MiNDY said...

I ate my cheese biscuits with pumpkin soup. selamat liburan mBa, sampe ketemu lagi pertengahan September.

Sheila said...

KBB udah mau ulang tahun ya? Gak nyangka udah cepet banget :)
Cheese biscuits-nya pake pistacio ya, mbak? Aku cuma pake wijen aja. Emang beda banget penampakannya ya. Warnanya lebih ada kontrasnya.

Zita said...

Duh cantiknya fotonya, dimakan pake sup pasti enak ya mbak?

chenmarlin said...

selamat liburan Fi, disini mah panas banget deh.

vivi said...

waa.. cis biskuitnya baguss banget, pasti maknyoss kejunya ya mba.
happy holiday ya mba, next liburan ke jogja aja..

Bunda Nadine said...

baru tau nie mbak kalo ubi jalar bisa dibikin sup ... bisa dicoba nie nanti .. :).

biskuitnya cakep ... photonya apalagii ... cakepp bangett :)

Sofie said...

kayaknya sedep tuh mba..
hiks! kali ini sy ga ikutan kehebohan KBBers nih.. :(

Andrie Anne said...

Photonya cantik sekali..

Raphaelle Bakes said...

keren loch.. mau donk soupnya.. kirim ke sydney yach... hemm... yummmy...

Jescel said...

is kumara like sweet potatoes? i've never heard of kumara before.. sorry :o( but your pics look awesome, as usual.. have a nice time on your holiday.

Rita said...

nice pics mbak... Happy holiday!

Coffee & Vanilla said...

Hi :)

Just a short note to let you know that you won July IFP poll for the most inspiring food photographer. Please take a look here:
http://www.coffeeandvanilla.com/?p=2680

And here are this month nominations:
http://www.coffeeandvanilla.com/?p=2838

Congratulations :)
Margot

~Atiek~ said...

Wuiiih.. keren bangeet fotonya..
Biskuitnya cantik..
Supnya juga enak nih.. mau dong Fi..
Udah ngeces nih..

Cakelaw said...

The weather is pretty average here too Arfi. For a while, I think I forgot what sun looked like. Love the kumara soup with the little mini scones/biscuits. Have a great holiday!!!

Lia said...

global crisis sis, disini juga semua produk naik bahkan beraspun sudah naik 130 persen hiks

i wish i can see ur beautiful photos :((

Kate / Kajal said...

hmm nice looking cheesy biscuits , so perfect with you lovely soup. The pictures are lovely.

mae said...

congrats mbak.... finally you won it !

telat komen ya, ahh cantiknya... *selalu*

theloebizz said...

well..those cookies had successfully made me hungry! :)

santi said...

ngiri banget ama fotonya... gak pernah kepikiran klo bisa di cemil ama soup... pasti enak ya... met liburan ya mbak...

Patricia Scarpin said...

Your photos are absolutely amazing.

bee said...

dear arfi, there's something for you at jugalbandi. congrats.

Ayu said...

Mbak Arfiii, udah tayang tuuh cizbiz-kuw. Mbak Arfi patrolinya cepet banged sih, hehehe.. Lunas ya, mbak :D

Seperti biasa foto cizbiz-nya mbak Arfi cantiq.. *comot satu*

Wow, KBB mao ulang tahun! Cihui-cihui-cihuiii.. :D