ICE CREAM strawberry

Home Made Ice cream without eggs.

Strawberry flavour ice cream with diced almond and cream wafers stick

This home made ice cream is easy and simple to make. We need 2 items only. Coffee Mate or Creamy Mate (450gms) and dissolve in 1 liter of cream milk strawberry flavour or chocolate flavour or what ever you like. Freeze over nite. Blend the cream until creamy and freeze before consume. Taste and texture awesome and the sweetness is just right. The recipe I get it from my sister Minah, long time ago when i was studying at UK.

KAMBING NASKILA

Nasi Kambing Naskila dihiasi dengan lemon, telur, tomato, lada hijau dan daun sup.

Beras Berani di gunakan bagi membuat Nasi Kambing Naskila

Nasi Berani di masak dengan air kukusan kambing yang dicampur dengan bahan rempan yang bersesuaian. Jika awda ingin memesan nasi tersebut sila hubungi nombor mobile yang tersebut diatas atau sms secepat mungkin. Harga bersesuaian dengan rasa nasi tersebut.

NaNdos baTiK

The recipes are more likely the same as vicones batik but it has 2 layers where the top layer contained nestum, marie biscuit, instant milk, horlick, butter, eggs and sweetened milk.

NaNdos BaLLs

It's a very simple recipe which required melted butter, eggs, sweetened milk, nestum, vico and marie biscuit. For dressing, we used white chocolate to coat the balls and roll with nestum or nuts. we will be distributing the taster to loyal customers who supporting our buisness.

New Recipes During HR_2010

During Hari Raya 2010, MumMyLuv Bakery had created 2 new recipes which are awesome and taste good. "NANDOS BALLS" biscuit and "NANDOS LAYER BATIK" cake. It was served to guests during open house.

spongeeey cheese cake

Spongeeey Cheese Cake

Bahan-bahanya ( acuan kek saiz 18cm )- sumber resepi dari website jintanmanis.com....Ros

4-5 keping slice cheese ( slice cheese kalau kt mesia leh guna jenama kraft)
200 ml susu segar
70 gram butter atau marjerin
70 gram tepung gandum (diayak dahulu)
70 gram gula
4 biji telur saiz M
beberapa titik esen vanila

Cara-cara

1. Carikkan slice cheese kecil-kecil dan campurkan dengan susu segar.

2. Kemudian masukkan dalam periuk, gunakan api perlahan dan biarkan slice cheese tadi cair. kacau sentiasa.

3. Masukkan butter dan kacau hingga larut, tutup api dan sejukkan sebentar.

4. Asingkan putih telur dan kuning telur, pukul putih telur bersama gula hingga menjadi meringue.

5. Didalam bekas lain pukul kuning telur hingga kembang dan masukkan kedalam adunan cheese tadi, masukkan tepung sedikit demi sedikit dan pukul lagi, pastikan adunan tidak berketul.

6. Akhir sekali campurkan meringue sedikit demi sedikit ke dalam adunan tadi dan beberapa titik esen vanila, gunakan cara kaup balik supaya adunan rata. gliss acuan kek dengan marjerin dan alaskan dengan kertas. Curah adunan kek di dalam acuan .

7. Bakar pada suhu 170 darjah selama 20 minit dan turunkan suhu 140 darjah selama 40 minit, gunakan acuan kek berukuran 18cm dan letakkan sedikit air di bawah dulang pembakar, cara bain marie, untuk mendapatkan kek yang elok teksturnya.

Peringatan- Pastikan meringue betul betul kental, cara nak tahu meringue dah kental ialah dengan cara menterbalikkan bekas adunan dan meringue takkan jatuh. Kalau tak guna cara bain marie tu pun takpe, janji ikut suhu tu betul-betul ya.

- dah siap potong, memang lembut lah kek ni, nak berdiri tegak pun tak boleh-

Nota: Kalau nak letak perasa pandan ke, ataupun perasa lain pun boleh, ikutlah selera masing-masing ya, Resepi pandan slice cheese cake boleh click kt SINI, rasa kek ni memang sangat gebu dan ringan, Selamat Mencuba.

Roti Nasi

Resipi drp www.jintanmanis.com

Bahan-bahan ( utk satu buku roti )

80 gram nasi putih

100 ml air

250 gram tepung roti

60 ml susu segar

4 gram dry yeast

2 sudu besar gula

20 gram butter atau marjerin

1/2 sudu kecil garam

Cara-cara

1. Mula-mula aktifkan yis kering dgn 1/2 sudu kecil gula n 1/2 sudu kecil tepung dan masukkan 1/3 cawan air suam, tunggu hingga betul-betul berbuih (frothing).

2. Kemudian blender nasi bersama air dan susu hingga betul-betul hancur.

3. Masukkan yis, nasi yang telah diblender, marjerin, gula dan garam ke dalam tepung dan uli hingga tepung tak melekat pada tangan.

4. Rehatkan doh selama 1 jam (hingga dua kali ganda) dan setelah itu tumbuk doh untuk keluarkan angin.

5. Kemudian terap doh memanjang dan lipat tiga.

6. Letakkan doh dalam acuan sandwish loaf dan biar hingga doh menjadi dua kali ganda dan setelah itu bakar pada suhu 190 darjah selama 25 minit.

7. Keluarkan dari oven dan glis roti tadi dengan butter untuk dapatkan permukaan yang berkilat.

8. Sedia utk dihidangkan dan roti ini memang lembut dan gebu sepanjang masa. Tak perlu guna pelembut roti atau pun bread conditioner.

- Jika tiada peti tin sandwish loaf, boleh juga dibuat bentuk bulat-bulat kecil, macam bun tu, susun dalam acuan petak atau bulat, dan bakar seperti biasa, tapi perlu di ingat, kena kurangkan masa pembakaran dalam 18 ke 20 minit sahaja.

Nota: Kalau takut doh tu telalu lembik, boleh kurangkan kuantiti air tu dalam 80 ke 90ml sahaja, dan bila menguli tu, masukkan nasi yang diblender bersama susu dan air tu sedikit demi sedikit, Selamat meroti ya kawan-kawan. : )

future logo

our future buisness logo : MumMyLuv Bakery...Pls comment. tq

asyqi_gers

we have this for breakfast this morning prepared by our son Ady. it was awesome with salad and cooked mince meat. it was very easy to make where you need ablong buns and cut into half. Spread butter and heat on the pan until burns. place salad or whatever and filled with meat stuffs. it was ver yummy and fleshy.....

piZZa mirZa

we have this pizza for breakfast this mornig prepared by my wife chef AMAS. this pizza is also very simple to make. just buy the pizza from supasave mabohai $1.30 for medium size. spread tomato sauce on top of the pizza and put cook mince meat on top with cheese mozzerela, corn whatever stuff you want to add. then bake in the oven for few minutes. awesome to try.

coPUFFco_mousse layers

Sorry guys out there....lama sudah inda update the blog. BUZY.......anywhere happy new year and may GOD bless u all. Amin.

this is a very nice mousse...cheap...easy...tasty...save time to make it. you can feel the coco...chocolate flavour and white vanillaze creamy.....yummy...

ingredients:

2 packets nestle cream (250ml)

2-3 tbsp sweetened milk

1 packet cocoa puff biscuit

cocoa powder for dressing

method:

1. blend the cream and milk until white and fluffy.

2. spread layer of cream on tray or whatever container you use.

3. arrange a layer of biscuit on top of the cream.

4. repeat 2 and 3 until biscuit finish and the cream top layer.

5. dust cocoa powder on top of the cream and keep in the refrigerator overnite.

iceGems_batik

ingredients:

1 block butter unsalted (melted)

1/2 tin sweetened milk

2 medium eggs

200 gms horlick

200 gms milk powder

160 gms nestum original

200 gms colorful biscuits

method:

1. mix horlick, milk powder and nestum.

2. mix butter, milk and eggs in a pan and medium heat until the mixture become sticky.

3. add nestum mixture and biscuits into the pan and mix thoroughly until cook.

4. place into the tray and level the surface.

5. add melted chocolate and butter on top and dressed grated oreo biscuit on top.

6. place in the refrigerator over nite before you cut the batik.

Kek Batik Vicomas 63

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ingredients:

3 glass vico
2 glass nestum original
2 eggs medium size
1 block unsalted butter (melted)
1/2 can sweetened milk
1 packet marie biscuit

method:

1. Mix milk and eggs into the melted butter and slow heat while stirring.
2. Add the mixture of vico and nestum into the butter mixture and stir thoroughly until mixed and the vico melted.
3. Break the biscuits into pieces and add into the mixture amd mix thoroughly again.
4. Transfer into the tray and press flat while hot. (try to get excelent flat level)
5. Spread mixture of butter and chocolate as dressing on top and apply extra nestum on top of the cake.
6. Chilled before serve.

Choco_63 Fudge Brownies

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ingredient:

175 gms unsalted butter (melted)

40 gms cocoa powder

2 eggs lightly beaten

175 gms brown sugar

1/2 tsp vanilla extract

115 gms chopped pecan nuts

50 gms self-raising flour

method:

1. Stir in cocoa powder into melted butter.

2. Beat eggs, sugar and vanilla until soft and stir in cool cocoa mixture with nuts.

3. Fold flour into the mixture and bake for 30-35 minutes at 180 degree C.

For the frosting (option), melt 115 gms chocolate and 25 gms butter together and add 1 tbsp sour cream. Beat them until smooth and glossy. Leave to cool and spread over the cake.

marbled chocochezz

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These fancy chocolate brownies have an impressive flavour as well as a pretty marbled apperance.

ingredients:

For the chocolate mixture.

225 gms plain (semisweet) chocolate

75 gms butter

4 eggs

300 gms sugar

150 gms flour

1 tsp baking powder

2 tsp vanilla extract

115 gms chopped walnuts

For the plain mixture.

50 gms butter

175 gms cream cheese

90 gms sugar

2 eggs

25 gms flour

1 tsp vanilla extract

Method:

1. Preheat the oven to 350 deg.F .

2. Melt the chocolate and butter. Set to cool.

3. Beat the eggs until light and fluffy and gradually beat in the sugar. Fold the mixture of flour and baking powder into the mixture to combine. Stir in cooled chocolate mixture and add vanilla and chopped walnuts.

4 . For plain mixture, cream the butter and cream cheesae with electric mixer. Add sugar and continue beating until blended. Beat in the eggs, flour and vanilla extract.

5. Spread the unmeasured chocolate mixture into the tray and pour over the plain mixture. Drop spoonfuls of the reserved chocolate mixture on top.

6. Swirl the mixture with a metal spatula to marble them and bake for 35 minutes.

mocha chocolate victoria sponge

This light coffee-and cocoa flavoured sponge is decorated with a rich buttercream topping.

ingredients:

175 gms butter

175 gms caster sugar

3 eggs

175 gms self-raising flour

1 tbsp strong black coffee

1 tbsp unsweetened cocoa powder mixed with 1-2 tbsp boiling water

For the coffee buttercream,

150 gms butter

2 tbsp instant coffee powder dissolve in 1-2 tbsp warm water

275 gms icing sugar

method:

1. Preheat oven to 180 deg.C. Grease two 7" shallow pans. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in the flour.

2. Divide the mixture into two bowls. Fold the coffee into one and the cocoa into the other.

3. Place into the pans separately. Bake for 25-30 minutes and cool.

4. For the buttercream, beat the butter and sugar until smooth and add the remaining ingredients.

5. Sandwich the cakes with a third of the buttercream in between the layer. Cover the top and sides with the remaining buttercream.

one-stage chocolate sponge

Whipping marmalade into the cream gives this cake a tangy citrus
flavour.

ingredients:

175 gms soft magarine
115 gms castor sugar
50 gms golden syrup
175 gms self-raising flour
45 ml cocoa powder
1/2 tsp salt
3 eggs beaten
a little milk required
150 ml whipping cream
1-2 tbsp fine shred marmalade
icing sugar for dusting

method:

1. Preheat oven to 180 deg.C. Lightly grease two 18 cm round pans.

2. Place the margarine, sugar, syrup, flour, cocoa powder, salt and eggs in a large bowl, and cream together until well blended. If the mixture seems a little thick, add milk until soft dropping consistency.

3. Spoon the mixture into the prepared pands and bake for about 30 minutes.

4. Leave the cakes to cool for 5 minutes then remove from the pans and leave to cool completely.
5 . Whip the cream and fold in the marmalade, then use to sandwich the two cakes together. Sprinkle the top with sifted icing sugar.

Simple Chocolate Cake

This is an easy-to-make cake that is transformed into a terriffic dessert when served with cream or a selection of mixed summer fruits.

Ingredient:

115 gms plain (semisweet) chocolate, broken into squares
45 ml milk
150 gms unsalted butter, softened
150 gms light brown sugar
3 eggs
200 gms self-raising flour
15 ml unsweetened cocoa powder
icing sugar and cocoa powder for dusting

For the butter cream:

75 gms unsalted butter, softened
175 gms icing sugar
15 ml unsweetened cocoa powder
2.5 ml vanilla extract

Method:

1. Preheat the oven to 180 deg.C. Grease two 18cm round sandwich cake tins and line the base with grease paper. Melt the chocolate with the milk in a heatproof bowl set over a pan of simmering water.
2. Cream the butter with sugar in a mixing bowl until pale and fluffy. Add eggs one at a time, beating well after each addition. Then stir in the chocolate mixture.
3. Stir the flour and cocoa powder over the mixture and fold in with a metal spoon until evenly mixed. Turn into the prepared tins, level the surface and bake for 35-40 minutes or until well risen and firm. Turn out on to wire racks and leave to cool.
4. Make the butter cream. Beat the butter, icing sugar, cocoa powder and vanilla together in a bowl until smooth.
5. Spread butter over one of the cakes, the top with the second layer. Dust with a mixture of icing sugar and cocoa just before serving.

NuChezTella_Brownies

Ingredients for brownie layer:

10 tbsp butter (5 oz) unsalted butter, melted and slightly cooled.
1/4 cup Nutella
2 large eggs
1 cup granulated sugar
1 cup all purpose flour
1/4 cup natural cocoa powder

Ingredients for cheesecake layer:

8 oz crean cheese, softened at room temp.
3 tbsp granualted sugar
2 large eggs
1/3 cup Nutella

Method:

1. Preheat oven to 325 degree F.
2. Combine butter, nutella, eggs and sugar in a large bowl and mix well.
3. Stif in flour and cocoa powder and mix well.
4. Pour batter into your prepared pan and spread evenly and set aside.
5. Mix the cream cheese, sugar, eggs and nutella until combined.
6. Pour over the brownie batter.
7. Bake at 325 deg.F for 40-45 minutes and then cool.

kuih sapit

this is a traditional crepes or "kuih sapit" with no additives or coloring added. the recipes are as follows:

1 kg prima flour
5 whole eggs
450 gm sugar
2 coconuts
1 jug water

method:

1. blend the coconut with the water and filter the milky juice.
2. pour to the mixture of flour and sugar.
3. add eggs one at a time and mix thorougly until milky.
4. take a table spoon of the mixture and pour into the waffel until bake.
5. fold into quarter shape and it's ready for hi tea.