November 11, 2012

NCC Bread Week: Homemade Ciabatta

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Grilled Sliced Ciabatta

Yes, It's Peter Reinhart's recipe again, from his book Artisan Breads Every Day. I made ciabatta this time because I was thinking about making bruschetta for our light lunch today.

I started the dough two days ago and had it kept in the fridge until I was ready to bake this morning. I only had one hour to bake before we went out for a Saturday sport day. So I was rushed with many other things to prepare.

I decided to make two toppings for bruschetta: Tomato and Basil; and Olive and Chili. We ended up finish the bread all up with leftover eaten by my beloved husband with marmalade for his sweetmeat.

Homemade Ciabatta

This is my second entry for NCC Bread Week

Pain à l'Ancienne Rustic Bread (for Ciabatta)

Source: Artisan Breads Every Day by Peter Reinhart

I'm not using mixer, so I am adjusting the method to suit me. I'm making ciabatta, so I'm using olive oil. If you'd like to make other than ciabatta, such as baguettes, foccacia, etc you can leave olive oil as optional.

567g unbleached bread flour
11g salt or 2 1/2 tsp coarse kosher salt
4g instant yeast
454g chilled water (about 13C)
14g olive oil

Combine the flour, salt, yeast, and chilled water. Stir with wooden spoon until well mixed. Let it rest for 5 minutes to hydrate the flour. Add in olive oil. Mix again and knead for 1 minute until the dough becomes smooth. If your dough is still wet and sticky, don't worry, that's how it should be. Transfer this dough into a clean and oiled bowl. Leave to rest for 10 minutes.

Oil your work space. Transfer the dough on it and start using the stretch and fold method for each side. Put it back into the bowl. Leave to rest for 10 minutes. Repeat this step three more times.

Cover the bowl and I refrigerate the dough overnight. Remove from the fridge three hours before baking ciabatta.

Line the back of a baking tray with baking paper. Transfer the dough to the generously floured work space. You need to do it very gently as not to degas it too much.

Ciabatta Dough

I cut the dough into three portions and made three ciabatta. 

Gently fold the dough into thirds. I just sprinkle flour on the top and side of the bread. I did not roll it into flour because I'm afraid I would degas it if I do it. I leave my ciabatta for 2 hours before baking while I attend other house chores.

Preheat the oven to 288C (my oven has only 250C as the highest temperature) about 45 minutes before baking. I don't use baking stone, as I thought the pizza stone I have is too thin for such a job. I use lined baking trays and insert an oven pan on the bottom of the oven.

Bake ciabatta and pour in 1 cup hot water into the oven pan and lower the temperature to 232C (my oven gets only 230C). Bake for 12 minutes, rotate the trays, bake another 15-20 minutes. 

Remove the bread out of the oven and transfer to a wire rack. The crust should be hard to tap but it will be soften when it cools down. 

When we came back home, I just sliced the bread and grilled it on a grill pan to make bruschetta.

Here's what I do for the toppings.

Tomato and Basil Bruschetta

Tomato and Basil Topping
Makes 2

3 tomatoes, blanched, skinned and diced
2 cloves garlic, chopped
a bunch of basil leaves, chopped
1 tsp aged balsamic vinegar
1 Tbs pure olive oil
salt and pepper
a drop of honey

Combine tomatoes, garlic and basil in a bowl. Mix honey, olive oil and balsamic vinegar and pour it into the bowl. Mix well. Season with salt and pepper. Check the taste. Leave it for an hour for the flavour to develop. Enough for 2.

Olive and Chili Tapenade Bruschetta

Kalamata Olive and Chili Topping
Makes 2

3/4 cup Kalamata olives, pitted and chopped
1 red chili, seeded and finely chopped
2 Tbs capers, drained and chopped
2 cloves garlic, chopped
1 Tbs pure olive oil
a bunch of Italian parsley, chopped
a drop of honey
1 1/2 tsp aged balsamic vinegar
salt and pepper

Combine olives, chili, capers and parsley in a bowl. Mix honey, vinegar and olive oil, pour it into the bowl. Mix well. Season with salt and pepper. Check the taste and leave it for an hour to develop the flavour. Enough for 2.

November 07, 2012

NCC Bread Week: Chocolate Cinnamon Babka

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Chocolate Cinnamon Babka-1

The first thing that interests me when I hear about Peter Reinhart is his cold fermentation method for proofing bread dough. I thought how could it be? When people are fussy about getting the warmth of the sun to proof their bread dough, he keeps his dough in the fridge for a good certain time. Isn't he clever!

I got his Artisan Breads Every Day book, and I fall in love with its content. It's just perfect for a home baker like I am. 

I have tried his sourdough bread recipe. I made the starter myself from scratch. It turned out rather well, but it wasn't as well as I expected it. I might try again sometime in Summer.

This recipe of his, Chocolate Cinnamon Babka, has caught my attention since the first time I bought this book. The combination of chocolate and cinnamon, how could I resist?

With NCC Bread Week coming, I have found a good reason to actually make it happen.

I am rather lazy to write down the recipe because it takes 4 pages in the book to copy here, but you can visit Lea and Jay's website on their post Chocolate Cinnamon Babka. I'm just going to write the recipe in Bahasa Indonesia below and make a short version of it.

Chocolate Cinnamon Babka

It's not difficult to make, this bread is. It's just like your common rich bread with ingredients common to find in any pantry. With 4 egg yolks, you bet you'll get beautiful yellow dough.

Chocolate Cinnamon Babka-2

I braided the bread, just want to try something different. And just because I do love the picture of braided babka on his book. For some reason, my dough goes rather much bigger than the bread pictured in his book, and short in texture.

Chocolate Cinnamon Babka-2
But I do love it! It appears like I am eating the cross of cake and bread with chocolate and cinnamon temptation in each bite. Sensational! I enjoy it with my afternoon coffee. Just perfect to spend an awesome afternoon.

Chocolate Cinnamon Babka


Chocolate Cinnamon Babka
Sumber: Artisan Breads Every Day by Peter Reinhart

19g ragi instant
170g susu hangat (sekitar 35C)
85g mentega tawar, lelehkan atau dalam suhu ruangan
85g gula
28g minyak sayur
7g ekstrak vanili
85g kuning telur
425g tepung terigu unbleached
7g garam, 1 1/2 sdt garam kosher kasar
1 butir telur dan 1 sdM air untuk egg wash (jika menggunakan taburan streusel sebagai topping)

Campur susu hangat dan ragi instant, aduk-aduk hingga rata dan ragi larut. Sisihkan selama 5 menit. Sementara menunggu, kocok mentega dan gula hingga lembut selama 1-2 menit dengan kecepatan sedang. Campur kuning telur, minyak sayur, dan ekstrak vanili dan kocok lepas. Masukkan campuran telur ini ke dalam kocokan mentega dalam empat kali tuang. Setiap tuangan dikocok hingga rata, baru tuang lagi porsi berikutnya, lakukan hingga habis dengan kecepatan tinggi hingga campurannya rata dan menjadi lembut.

Masukkan tepung dan garam, lalu tuang campuran ragi dan susu. Kocok lagi dengan kecepatan rendah hingga adonan elastis. Pindahkan adonan ke atas meja kerja yang sudah ditaburi tepung. Uleni dengan tangan selama kurang lebih 2 menit, tambahkan tepung jika perlu. Adonan akan menjadi berasa lembut, elastis dan berwarna kuning terang. Bulatkan adonan lalu letakkan ke dalam wadah yang sudah diolesi minyak. Tutup dengan plastik lalu biarkan mengembang di dalam suhu ruangan selama 2 1/2 jam.  

255g DCC semisweet (saya pakai yg 50%), bekukan
7g kayu manis bubuk
56,5g mentega tawar dingin 

Topping Streusel (optional)
56,5g mentega tawar dingin
64g tepung terigu
113g brown sugar
sejumput garam
1/4 sdt kayu manis bubuk (optional)
Proses semua bahan di dalam food processor hingga menyerupai cornmeal. Tabur ke permukaan roti (bentuk loaf atau coffee cake) setelah mengolesinya dengan eggwash terlebih dahulu. Untuk bentuk kepang tidak menggunakan topping ini.

Siapkan blender atau food processor. Masukkan DCC ke dalam food processor, lalu proses hingga hampir berupa bubuk. Tambahkan bubuk kayu manis, aduk rata. Masukkan mentega yang sudah dipotong-potong dadu, proses lagi hingga tercampur rata.

Ambil adonan yang sudah mengembang, gilas membentuk kotak dengan ukuran 15 x 15 inci dengan ketebalan antara 1/4 - 1/8 inci. Taburi filling chocolate ke atas adonan yang telah digilas tersebut, sisakan pinggiran adonan sekitar sebesar 1/4 inci. Gulung seperti menggulung bolu gulung, lalu padatkan sambil terus digulung hingga mendapatkan ukuran panjang 18-24 inci.

Saya membentuk roti dengan cara mengepang, jadi tidak memakai taburan streusel. Setelah mendapatkan gulungan sepanjang 24 inci, saya belah dua, lalu letakkan salah satu bagian melintang ke atas bbelahan lainnya. Dari situ mulailah gerakan mengepang satu sisi, diikuti dengan sisi lainnya. Letakkan roti kepang ini ke atas loyang, tutup dengan plastik dan biarkan mengembang selama 2-3 jam.

Panaskan oven dengan suhu 177C. Panggang babka selama 20-25 menit, lalu putar loyang. Panggang lagi hingga warna babka kecoklatan. Total waktu memanggang adalah 35-45 menit. Di dalam kurun waktu ini, roti akan kelihatan kecoklatan (tapi tidak gosong) dengan cepat, ini dikarenakan banyaknya kandungan gula di dalam adonan. Keluarkan dari oven dan biarkan dingin minimal 90 menit sebelum dihidangkan. Babka lebih enak dihidangkan pada suhu ruangan dan coklat sudah 'set'.

November 06, 2012

Bubur Ayam

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It's rice. It's savoury. And it's delicious.

It is Bubur Ayam (Rice Porridge with Chicken Broth). It's a very common hearty breakfast in Indonesia which can be rather cheap for an awesome portion of it.

We have it for our dinner. It is simple, although it requires a lot of morsels to come with it.

Here's what I do.

Bubur Ayam2

Bubur Ayam

Rice Porridge
300g white rice
1.5-2 litre homemade chicken stock
2 bay leaves
2 kaffir lime leaves, torn
a pinch of salt

Cook rice with water, just to cover, until comes to boil. Add in the spices ingredients. Pour in chicken stock 500 ml at a time, stir well. Simmer while keep stirring to avoid the catch on the bottom of the pot. When you see that the rice has become soft like you used to cook rice pudding, then remove from the stove.

Chicken Broth
1 free-range whole chicken, weighed about 1.5kg, washed and jointed
5 kaffir lime leaves, torn
2 lemongrass, bruised
1 cm galangal, bruised
1 litre water
Make Paste: 8 shallots, chopped; 8 cloves small garlic, chopped; 2cm fresh turmeric, charred; 1 tsp coriander seeds, toasted; 1/2 tsp cumin, toasted; 5 candlenuts, toasted; blend in a blender or grind on mortal and pestle.
2 Tbs oil
1/2 tsp ground white peppercorn
1/2 tsp ground nutmeg
a pinch of salt and raw sugar

Put the chicken portions in the water, together with kaffir lime leaves, galangal, and lemongrass until boiled, then simmer to a low heat. Meanwhile, heat the frying pan and add in oil. Cook the paste, ground white peppercorn and ground nutmeg until fragrant. Put this sauteed paste into the chicken broth. Stir and cook until the chicken is tender. Season with salt and raw sugar to balance the flavour. Remove the chicken and drained.

Once the chicken drained, fry them on a shallow oil just until it gets colour. Remove and drained on paper towel. Shred the meat to complete the morsels set.

Bubur Ayam

Shredded chicken meat
Fried shallots (4 big shallots, thinly sliced. Fried in a shallow oil until beautifully browned but not too dark. You'll get that nice soft golden brown colour. Spread this on top of paper towel on a baking tray. Do not pile, or you'll get soggy and oily fried shallots. Leave them dry. Your fried shallots will be crispy)
Celery leaves, chopped
Fried soy beans (soak soy beans in a tap water normally when you are going to make tempeh, drained, and fried)
Fried Melinjo crackers, or other fish or tapioca crackers might go well too
Cakwe (A Chinese finger bread, fried--I made this myself but not too successful, so I won't run down the list)
Sambal, a homemade or you can cheat by buying a bottle of Indonesian sambal at your Asian grocery store

Spoon the rice porridge in a bowl. Add shredded chicken on top, sprinkle with chopped celery leaves, fried shallots, fried soy beans, served with Cakwe, fried Melinjo crakers, and sambal as the sides. Enjoy.

October 04, 2012

KBB#31: Who Ate The Pies?

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Tantangan kali ini adalah Pie, yang pastry-nya merupakan kombinasi antara rough puff pastry dengan hot water pastry. Tidak begitu susah sebetulnya bikin rough puff pastry. Aku sudah sering bikin bareng anak-anak. Menurutku sih rough puff pastry merupakan versi shortcut-nya flaky puff pastry yang dulu pernah jadi tantangan KBB juga. Fillingnya boleh dibikin sesuai selera, jadi aku bikin pie daging cincang.

Mince Pies-KBB31

As usual, anak-anak suka. Kangmas juga suka. Biasalah, Kiwi people love pies! Selamat ulang tahun, KBB dan KBBers dimanapun berada. Keep baking happily ya!  

Resep Rough Puff Pastry
By Gordon Ramsay

250g tepung protein tinggi
1 sdt garam
250g mentega, di suhu ruangan namun tidak lembek
150ml air dingin


Ayak tepung dan garam ke dalam mangkuk lebar. Robek-robek atau iris mentega hingga potongannya kecil-kecil (dadu juga boleh tapi jangan terlalu fine), masukkan ke dalam campuran tepung dan garam dan remas sekedarnya. Kita masih harus bisa lihat bentuk mentega di dalam adonan. 

Buatlah lubang di tengah-tengah adonan dan tuangkan 2/3 air dingin, aduk hingga membentuk adonan padat tambahkan lagi air dingin jika perlu. Bungkus dengan plastik bening dan biarkan istirahatdi kulkas selama 20 menit.


Keluarkan dan letakkan di atas papan kerja yang sudah ditaburkan sedikit tepung, uleni seringan-ringannya dan bentuklah adonan menjadi empat persegi panjang. Gilas adonan hanya ke satu arah hingga 3 kali lebar asal, sekitar 20 x 50cm. Jaga sisi-sisi pastry tetap lurus dan rata. Jangan terlalu lama menguleni mentega yang terlihat nyata di dalam adonan, karena adonan yang seharusnya baik (untuk rough puff pastry) adalah adonan anda memiliki efek marble (dengan mentega--don't think about chocolate, girls!)


Lipat pertiga atas adonan ke tengah-tengahnya, lalu lipat sepertiga adonan bawah ke atas dan di atas lipatan tadi. Putar adonan 1/4 turn (ke kiri atau ke kanan) dan gilas lagi hingga 3 kali lipas panjangnya. Lipat seperti sebelumnya (like you would puff pastry, girls), bungkus dengan plastik bening dan biarkan dingin kurleb 20 menit sebelum digilas untuk dipakai.

Hot Water Pastry
by Donna Hay

150g butter, chopped
160ml water
375g all-purpose flour
1/2 tsp sea flakes


Place the butter and water in a saucepan over high heat and bring to the boil. Remove from the heat. Add the flour and salt and stir until a smooth dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

Untuk filling, aku pake resep di bawah ini, tapi ganti beef brisket dengan mince pies dan tidak memakai beer, melainkan diganti dengan air.

Mince Pies-KBB31-2

Beef, Guinness and Mushroom Pies
by Donna Hay
Guinness bisa ditiadakan bagi kita yang mengkonsumsi minuman non-alkohol.

1 Tbs olive oil
1.5kg beef brisket, chopped into 6cm pieces
1 brown onion, chopped
2 cloves garlic, crushed
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 tablespoon brown sugar
500ml beef stock
430ml Guinness beer
2 tablespoons all-purpose flour
300g Swiss brown mushrooms, halved
2 x quantities hot water pastry

Heat the oil in a heavy-based saucepan over high heat. Add the beef and cook, in batches for 4 minutes or until browned. Set aside. Add the onion and garlic and cook for 3 minutes or until softened. Add the tomato paste and Worcestershire sauce and cook for a further 1 minute. Return the beed to the pan with the sugar, stock and beer. Reduce heat to low and simmer, covered, for 1 hour. Remove the beef and shred with a fork. Add the flour to the pan and cook, stirring, for 2-3 minutes or until thickened. Remove from the heat, add the beef and mushrooms and stir to combine. Refrigerate until cooled.


Preheat oven to 200C. Divide the pastry in half and roll each portion out between 2 sheets of non-stick baking paper to 4mm thick. Line a lightly greased 17cm x 35cm pie tin with 1 sheet of the pastry. Spoon the filling into the pastry and place the remaining pastry on top. Press the edges to seal and trim the excess pastry. Brush with the eggwash and bake for 40-45 minutes or until golden. Serves 4-6

September 19, 2012

Gluten-Free Whole Tangelo Almond Loaf

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This is my second entry for Sweet NZ, originated by Alessandra Zecchini and this month is hosted by the very lady.

Gluten-Free Whole Tangelo Almond Loaf

I consider this loaf as the healthiest loaf ever in the whole world. It does not contain either wheat flour nor dairy products. It tastes very citrusy with tangelo oil lingers in your mouth for a good long time. We love every slice of it.

Tangelos in our garden. Big crops this year.

We pick our own fresh tangelos in the garden. We just wash them and do a little scrub to remove dirt if there are any. If you buy your tangelos from a supermarket, you should soak them for a minute or two, wash them carefully and scrub its wax firsthand before you use them.

Gluten-Free Whole Tangelo Almond Loaf2

Gluten-Free Whole Tangelo Almond Loaf

This loaf is moist, gluten-free, and dairy-free. We love enjoying sliced with extra hot syrup. It keeps well in the fridge, covered. We ate them slightly warm.

4 whole tangelos, washed
2 whole extra tangelos, grated rind and juiced
1 extra whole egg
6 eggs
220g caster sugar
1 1/4 tsp baking powder
280g almond meal (blanched almond and process until fine, measure the exact amount)

Place 4 whole tangelos in a saucepan, cover with water and cook until tangelos soft. It will take about 50-60 minutes on medium heat. Keep the water checked while cooking and top more water when you see it's going to dry.

Remove cooked tangelos with a slotted spoon to cool down. When they are cool enough to handle, slice them in half and scoop out the flesh. Discard the pips. You can remove the white pith if you'd like to make sure your cake won't taste bitter. 

Preheat the oven to 180C. Prepare a deep loaf tin, greased and lined with baking paper.

Process cooked tangelos with fresh rind and juice of 2 tangelos and an extra egg together in a blender until smooth.

Beat on high heat 6 eggs with caster sugar and baking powder until thick, but not too pale or fluffy. Just thick enough to hold itself and air the whole mixture later on. Reduce the speed to low and beat in almond meal and tangelo pulp mixture. Pour into the prepared tin, level and bake for 45-60 minutes until it springs back when touched. Remove from the oven and let the loaf cool in its tin for 5 minutes.

Gluten-Free Whole Tangelo Almond Loaf3

At this stage, you can prick the loaf and pour hot tangelo syrup over, or remove the loaf from the tin and serve it with hot syrup. Whatever suits you. I pour half of the syrup over and reserve the rest for more syrupy companion to serve.

Hot Tangelo Syrup

Hot Tangelo Syrup

2 large tangelos, zest and juice
1 cup white sugar

Cook the tangelo juice and sugar together until thick and add in the tangelo zest. Cook for a further 3 minutes and remove from the heat. Pour over the loaf or to serve.

September 11, 2012

Rain, Spring, Garden, and Pennylane Brownie Cookies

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Rain, rain, go away
come again another daaaaaay!

My children keep singing those lyrics, but Spring is nothing without rain. Showers still are going to pouring, on and on, over and over again, every single day. And the worst yet to come: a coldsnap. I can hear drops of hail on our rooftop, making noisy tap above our heads. We have to light the fire again. In Spring!

Sometimes, when I look up the sky, it has one part of clouds  grey, and the other half parts blue and sunny. It seems weird, but it is not so if you are in New Zealand. It seems that the sky is split into two parts: the wet one and the sunny one. Each one is interchangeable, making the split second weather cast unpredictable. But yes, we are warned by the forecast. We are the country of 4-Seasons-in-A-Day.

silvereye on our Dans Early Plum tree

silvereye on our Dans Early Plum tree2

silvereye on our Dans Early Plum tree3

As a country people who keep garden and orchard, we enjoy the spirit of Spring. Spring means a joyful display of enlivening fruit trees. With their blooms so pretty, we can comprehend that they are going to produce, and that means we can start giving them a good supply of manure, working around them to free their weeds around their feet, and keep them in shape. 

Plum trees with their creamy white blooms, nectarine, peach, peacherine, and peachcott trees with their pale pink to bright pink blossoms which start sending some kind of invitation to bees or other insects to come and pollinate them are eye-pleasure views. 

A group of wax eyes are having a ball up there, too. We just don't know what they're doing. We just found out they are doing it this year. Perhaps, they help us with the pollination or eating insects. So far, they don't do any damage really.

Hope not.

#PicFrame #garden I'm hand-pollinating peach and plum trees in the orchard, using a lens brush.  #spring #iphonesia

In the very early of Spring, our plumcott (the cross between plum and apricot) trees have started blooming. They are always the first fruit trees to start the display. Unfortunately, it is often the time when bees are not many buzzing around, as it is often too windy. We have to start hand-pollinating until bees are back to work. We use a spare lens brush as it is so fine and can catch pollen easily with one swap. I can see the results now as the blooms are faded to be little tiny young fruits. We can't be satisfied yet, until the young fruit have come to mature and give us rewards for what we've done. It takes time, but we are patience.

Magnolia tree is blooming, gorgeous weather. Time to hit the garden, pulling out weeds and preparing veggie beds for later planting. #iphonesia #nz #spring #flower

Spring is so beautiful with magnolia tree near our master bedroom blooming and sending wonderful mild perfume carried by the wind. Its pale pink with purplish shade petals are just lovely, blown by the wind and dropped a handful at a time to the ground, like a carpet around the feet of the tree. Soon when the petals are all dropped, this tree will be all dense with foliage.

Nectarine Blooms-Spring2012

Spring2012 Sparaxis-Pink-Spring2012

Plum Blooms-Spring2012

The spirit of Spring has lifted up my mood with its rather generous availability of sun (the precious days which can be counted by fingers) that allows me to attend the garden more often than before and with a new hope to relive the garden with new seedlings. 

It is a lovely feeling to see splash of colours in the garden and orchard with Spring bulbs cheering up with their different colours and shades, perennials start shooting out, and my roses which grow young shoots. A promise for colourful Summer. 


It is a lively feeling to have a contact with dark earth on my fingers, to witness the freshness of dew hanging tightly on flower petals, and to hear buzzing bees in the garden. And the seeds I have been germinating in our newly home-built greenhouse have started sprouting, giving promises of a range of self-sufficient fulfillment of needs in the future. It's all good.

We order a lot of seeds from the King's Seeds this year. Vegetables I often miss much from Indonesia, such as snake beans (long yard beans), bitter guard/squash, and kangkung (water spinach), are now available from seeds in this particular nursery. I am so excited to see how they are going to take in. I also germinate peanuts and soy beans besides many other vegetables, such as celeriac, beetroots, beans, buttercup, leeks, onions, etc. There are so many I can make a long list here. We'll see if they can grow well. I'll let you know.

With it all rain and sun coming in almost equal length of pour and shine, come all sort of weeds that have become the occupant of most of our vegetable beds. From early Spring until today, we have been bending our knees, pulling out weeds with the help of forks and what's not. They've been my most challenge in the garden. There is always something to do though, and that is fine with me.

Eid lunch #food #foodphoto #eid #foodphotography #iphonesia Chicken Satay for Eid dinner. #food #foodphoto #foodphotography #eid #iphonesia
Ayam Goreng ala Mbok Berek. #homemade #cooking #eid #food #foodphoto #foodphotography #iphonesia Parkir gerobak di pagar besi,  makan Ketoprak perut pun terisi. #indonesia #food #foodphoto #foodphotography

Marinate chicken thighs in the mixture of wholegrain mustard, freshly squeezed orange juice, olive oil, salt and pepper. They'll be served with the orange dressing: freshly squeezed orange juice, bay leaf, orange zest, kalamata olives, salt n pepper. I'll Freshly dug new potatoes salad with garlic aioli and freshly chopped parsley. #food #foodphoto #foodphotography #cooking #iphonesia

The children are making chicken won ton for dinner tonight. #homeschool #cooking #kids Won Ton #chinese #dinner #food #foodphoto #foodphotography #cooking

Rain gives me a more opportunity to browse recipes and try out many of them. I did more cooking these days rather than baking. I have been busy cooking something traditional since the end of Ramadan. My children are the ultimate reason for me to cook a lot. I think they are growing up more with all the muscles they have been building through karate and swimming, not to mention running around the paddocks, climbing up and down the hills, riding bikes or scooters many times a day, or chasing calves who happen to jump over the fence to the side of the road. They are just so busy with their homeschooling and extra activities as well as home chores and responsibilities. And that makes me a busy Mum who provides healthy food to help them growing with value of good nutrition. 

Indonesian food suits them much, although we also cook sushi, won ton, lasagna, or other pasta from scratch every other day, just for a change. It is good for them to taste different varieties of food.

I often bake as a treat for them. And also for me. Chocolate is the top option of all the baking treat. I bake PennyLane Brownie Cookies the other day, and they just love them. I'm sending these chocolate brownie cookies to Sweet NZ, hosted by Alessandra Zecchini.

PennyLane Brownie Cookies-Soft Baked-3

These cookies are originated from Joy of Baking, and made popular in the Indonesian cooking and baking group by Riana. I don't care if the cookies do not meet the standard of success--like some people are fussing about. They are just as delicious no matter what. I love them soft-baked with just 12-13 minutes baking time. They are best eaten warm when the chocolate chunks in the cookies are still oozing and smeared my fingers. My opinion.

PennyLane Brownie Cookies-Soft Baked-2

These cookies can be addictive. I have warned you.

PennyLane Brownie Cookies-Soft Baked

PennyLane's Chocolate Brownie Cookies
original recipe by Joy of Baking
Modified by Riana

I have to convert this recipe into a gluten-free treat. I replace the flour with Gluten-Free flour, use caster sugar instead of white sugar, use margarine, and use Whittaker's 50% for the mixture, Whittaker's Dark Ghana 72% for the dark chocolate chips, and Whittaker's White Chocolate for the white chocolate chips. I also use hazelnuts, toasted and chopped, skin on.

Here's what I do.

60 grams plain flour 
1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped
60 grams unsalted butter or margarine
250 grams granulated white sugar
4 eggs, room temperature
1/4 teaspoon salt
4 gram instant coffee powder, diluted with a few drops of hot water
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips
175 grams white chocolate chips
200 grams your favorite nuts, coarsely chopped and toasted

Sift flour and baking powder. Set aside.

Melt the chocolate and butter in a double boiler on a low heat, stirring until smooth. What I do is to let everything melt, then stir even I still can see some chocolate chunks. Just keep stirring, so I will end up with thick chocolate mixture rather than thin one. Remove from heat and set aside.

Beat sugar, eggs, and salt until fluffy and pale in colour, around 5 minutes. Beat in chocolate mixture, diluted coffee, and vanilla. Fold in the flour and mix lightly until just combined and you can't see any streak or lumps of flour. Stir in the chocolate chunks and nuts. Cover and refrigerate until firm, around 30-60 minutes. I baked half of the cookie dough and freeze the other half for later use, in case I'm craving again.

Preheat the oven to 170C. Prepare the baking tray and lined with baking paper. Spoon the cookie mixture on to the lined baking tray, flatten if you like, but I just mound the balls as they will be flatten by itself while baking.

Bake for 10-12 minutes until the cookies appear to have cracked skin. I soft-baked them, slightly undercook, for I love the gooey chocolate chunks from warm chocolate cookies smeared my lips on each bite.

Remove from the oven, let cool on the tray, then transfer to the wire rack to cool completely. That when you can wait. I just love eating them warm!