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.
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).
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.
Kumara and Parsnip Soup
3-4 kumaras, peeled, chopped and steamed
1 parsnip, peeled, chopped and steamed
vegetable stock, about 1 litre
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
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.
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!