November 29, 2011

KBB#26: Panettone

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I have made this draft weeks ago in Bahasa. I hope you don't mind. It's just another task of our baking club, KBB, to make Panettone (I think Alessandra will be able to tell a story about this further on, won't you Alessandra?). I quite like it. I like bread with dried fruits, like Bara Brith in England. Things are getting Christmasy the end of the year, so perhaps this will be one of your sweet on the table? Happy Holiday!!

Tantangan KBB kali ini bikin panettone, cake/roti-nya wong Itali. Sudah pernah bikin ini dulunya, pakai resep King Arthur Flour Cookbook. Menurutku sih seperti roti bluder yang dulu pernah dibawain Mbak Ine ketika ketemuan di Depok, cuma buah2an keringnya menclok-menclok diseluruh penjuru. Kalo roti bluder-nya Mbak Ine kan diisi dalemnya pake macam2 filling.

Ga ada masalah dalam pembuatan. Cuaca di NZ menyemangati pembuatan roti-rotian karena sedang musim panas.

Panettone #baking #homemade #instafood #food #foodphotography #foodporn

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

KBB #26

 - 1 1/2 cakes of fresh baker's yeast
- 65 ml (1/4 cup) sugar
 - 6 tbsp. warm water
- 6 egg yolks
- Finely grated zest of 1 lemon
- A pinch of salt
 - 500-750 ml (2-3 cups) flour
 - 100 ml (6 tbsp.) diced candied peel
 - 100 g (6 tbsp.) + 2 tbsp.butter
- 4 tbsp. sultanas
- 4 tbsp. currants
 - 1 tsp. vanilla


KBB #26

 Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;
 pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;
gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;
 gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;
 add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;
place the ball onto a lightly floured surface.

KBB #26

KBB #26

Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;
 punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;
line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;
cover with buttered paper and let rise again in a warm place for 15 minutes;
remove the paper from the top; brush the top with softened butter.

Ready to oven. I can see a small disaster coming. If I am right, that is. We'll see. #baking #homemade


Preheat the oven to 200°C (400° F);
place the bread pan on the middle rack of the oven and bake for 10 minutes;
 reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
 remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

Praktek pertama dari resep ini, aku ganti sultanas dengan chocolate chips karena pada saat itu sultanas sudah habis ternyata di kotaknya. Selain itu aku pakai loyang roti kecil. Ketika memasukkan adonannya ke loyang roti, perasaan kok rada kekecilan, bakal tumpah nih adonan. We'll see. Eh ya ternyata bener. Di pertengahan baking, sebagian kecil roti dari bagian yang kena silet di atasnya melorot turun. Jadilah aku ikat pakai benang, selamat.

Panettone #foodporn #foodphotography #food #instafood #homemade #baking

Panettone, my second batch. Very happy with it. #Italian #Christmas #cake #food #instagood #ipadcamera #ipadography #iphoto #ipad2 #foodblogger #foodstagram #foodphotography #instafood #ipadnesia

Praktek kedua lebih mulus lus lus. Adonannya aku masukkan ke dalam loyang chiffon kecil minus bagian tengahnya. Letakkan di atas baking tray dialasi baking paper. Sultanas aku rendam dulu ke dalam orange juice hangat supaya ga kering, ga pake currants. Lemon aku maksimalkan tiga buah, supaya lebih wangi.

Good morning! It's 6:15am here in NZ.

Rasa panettonne enak, crossing antara roti dan cake. Empuk, cocok untuk sarapan, diolesi mentega dan lime atau orange marmalade, sedaaaaapp!!!

November 20, 2011

Sweet NZ: Donna Hay's Brownie Cookies

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Ever since I saw the recipe on Donna Hay's iPad app, I suddenly felt a crave for chocolate and peanut butter. You can view her recipe on her website, here's the link for brownie cookies.

IMG_2270-Donna Hay's Brownie Cookies

Served it for morning tea with Mairi on the weekend. My entry for Sweet NZ #4, initiated by Alessandra and this month is hosted by Mairi of ToastNZ.

Have a great Sunday!

November 16, 2011

I'm a Food Blogger!

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I still remember the expression of my optometrist when he asked what I do, that I casually answered 'I'm a food blogger'. He said never heard of that occupation before and never thought it ever exists. I had no intention to argue whatsoever, for I, myself, don't think that food blogging is an occupation. I simply supplied an answer for him to fill in the form for me. In the end, he asked my blog link and for a little while taking his time browsing through, while I was by his side, sitting on the chair staring at the letters beyond the wall. Then he murmured 'Oh, you're a food writer.' I was almost knocked out of the chair.

Should a food blogger be an occupation? Is there?

I don't even know if someone ever food blogging for money, however, I have acknowledged some food bloggers receive fund for ads on their blogs. But still, you don't earn a living by food blogging, do you? 

I have been food blogging for 6 years now. I forget when I actually started, because I didn't use blogger dot com as my hosting right back in 2005 and don't keep the archives. I even forget the password to log in although I can just simply retrieve it by clicking 'forgot your password' button. I only don't think it's quite necessary by now.

Anyway, food blogger does exist!

And New Zealand Food Blogger Conference had just held its first gathering, initiated and organized by Allison of Peasepudding. I have read so many stories from so many local food bloggers. And many more food bloggers yet to be discovered. I am sure.

I did not come to the conference, no matter how much I wanted to. I promise though, that I will go to the next one. I believe that my baby will be old enough to realize that her mother deserves to get a life... well, (a little) time for herself.

A lovely meet-up with @bronmarshall @gourmetgennet and Jaco Swart.
Cheers! #aotearoa #newzealand #auckland #foodblogger @bronmarshall @gourmetgennet

Alone but not lonely... #ipad2 #iphoneography #ipadnesia #auckland #newzealand #garden #instagood #photooftheday #pixlromatic

But I managed to meet up with Bron of Bron Marshall and Jaco Swart of Rainbow Cooking, accompanied by Allison on their way back to Christchurch. It was a lovely short catch-up as Bron and Jaco needed to catch their flight.

I have been lacking of interest in blogging these past months and have been thinking to 'resign'. The main reason is that I just haven't got much time to write. My spare time has been filled with gardening, pulling out those darn weeds, making vegetable beds available for planting, and what's not. Sitting down and writing like this one I managed to squeeze in is a luxury. Luxury, indeed. 

Well, I am not sure if this post is a sign that I'm coming back for more posts, but let's hope the time is on my side and my mojo kicks back in and then I still can say to my optometrist that I'm a Food Blogger!

Have a wonderful blogging out there!

November 02, 2011

HHDH: Anniversary Drinks

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My entry for HHDH: Drinks, hosted by Barbara of Winos and Foodies and facilitated by Chez Us

I also uploaded the iPhone version on instagram of this drinks.

Thirst quenched #strawberry #drink #donnahay #iphoneography #food #foodporn #foodphotography #iphonesia #iphoneasia #homemades

Happy Anniversary, Donna Hay!