Thursday, July 2, 2015


1/4 cup mascarpone cheese, at room temperature.
1/4 tsp pure vanila extract.
1 cup powdered sugar.
12 pieces large strawberry.
24 mini chocolate chips.
1. Pasrty bag fitted with a small star piping tips.
In a medium bowl, using an electric hand mixer, beat the mascarpone and vanila until smooth.
Gradually beat in the powdered sugar until the mixture is thick and smooth.Using a spatula, tranfer
the frosting to a piping bag fitted with a small star piping bag.
Using a paring knife, cut off the leaf end of each strawberry to make a flat surface. Cut a 1/2 to
3/4 inch piece from the pointed end of each strawberry and reserveas the hats.

White Forest Cream Caramel

125 gr gula pasir.
125 gr margarine 75 gr terigu protein sedang
25 gr coklat bubuk.
15 gr susu bubuk .
10 btr kuning telur.
4  btr putih telur.
1 sdm coklat pasta.
1/2 sdt baking powder.
100 ml heavy whippen cream.
100 ml susu cair hangat.
50 gr milk cooking chocolate,potong-potong.
 40 gr gula pasir.
  15 gr tepung maizena.
3 lembar gelatin rendam, peras.
1 kuning telur, kocok lepas.
1/8 sdt garam.
200 gr darh cherry,potong dua.
300 ml heavy whippen cream.
100 gr chocolate chip hati.
8 bh cherry merah (marachino)., Edible decorating paper .
3 sdm gula halus.
2 Sdm rum.
25 gr gula pasir.
50 ml air.
1.Oleskan margarine pada 2 bh loyang bulat/persegi dengan ukuran 22 cm dan tinggi 3 cm
lalu alas kertas roti, sisihkan.
2.Kocok kuning, putih telur dan gula hingga mengembang dan putih, masukkan terigu, susu
bubuk, coklat bubuk dan baking powder sambil diayak dan diaduk hingga rata.
3. Lelehkan margarine, lalu tambahkancoklat pasta aduk rata, dan tuang sedikit-sedikit dalam
kocokan telur sambil diaduk secara perlahan-lahan.
4. Tuang ke dalam loyang yang telah dilapisi kertas roti, masukkan kedalam oven panggang
25 menit,dengan suhu 190 derajat sampai matang.
Kocok heavy whippen cream hingga setengah mengembang, setelah itu dinginkan dalam lemaei es.
5.Gosongkan gula pasir, lalu masukkan susu cair hangat dan aduk hingga larut angkat,aduk rata
campuran susu,maizena dan garam, kemudian kemudian rebus sambil diaduk diatas api sedang,
hingga mengental.Tambahkan milk cooking chocolate, aduk hingga larut, matikan api.Setelah itu
masukkan kuning telur,aduk hingga rata, lalu nyalakan api, masak lagi sambil diaduk hingga matang
Tambahkan gelatin, aduk hingga larut, angkat.
6.Tuang sedikit-sedikit ke dalam kocokan krim sambil dikocok perlahan-lahan.
7.setelah itu ambil selembar cake, oleskan dengan bahan sirup kemudian oleskan dengan cream carame. Tata dark cherry diatasnya tutup lagi dengan cake lalu oles dengan bahan sirup, tutup seluruh permukaan cake dengan bahan toping.Hias dengan chocolate chip hati dan red cherry.


*********************** CHILI VERDE******************

1 1/2 pounds tomatillos.
5 garlic cloves, not peeled
6 Jalapenos,seeds and ribs removed, chopped
3 Anaheim or Poblano chiles.
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of escess fat and cut into 1 to 
2 inch cubes.
Freshly ground black pepper.
Olive oil.
2 Yellow onion, chopped.
3 garlic cloves,peeled and finely chopped.
2 tbsp of chopped fresh oregano or 1 tbsp dried oregano.
2 1/2 cup chicken broth stock.
Pinch of ground cloves and cumin.

1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along
with 5 unpeeled garlic cloves, on a foil lined baking sheet.Place under a broiler about 5-7 minutes to
lightly blaken the skin. Remove from oven,let cool enough to handle.
If you want the additional flavor of the chiles other than  jalapenos, you can add a couple Anaheim or Poblano chiles around.Let cool in a bag,remove the skin,seeds, and stem.
2.Place tomatillos, skins included, into blender.Remove the now roasted garlic cloves from their
skins,add them to the blender.Add chopped jalapeno peppers, other chiles(if you are using them),
and cilantro to blender.Pulse until all ingredients are finely chopped and mixed.
3.Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy bottomed
skillet over medium high heat and brown pork chunks well on all sides.Work in batches so that
the pork out of pan and place in bowl, set aside.
4.Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.If your skillet is large enough
to cook the entire batch of chile verde, with the sauce and meat,then add the pork back to the pan.
If not, get a large soup pot and add the onion mixture and the pork to it. Add the oreganoto the pan.
Add tomatillo chlie verde sauce to the pork and onion.Add the chicken stock(enough to cover the meat.Add a pinch od ground cloves and cumin.Add a little salt and pepper.(Not too much as the
chile verde will continue to cook down and concentrate a bit.)
5.Bring to boil and reduce to a slight simmer.Cook for 2 - 3 hours uncovered or until the pork is fork
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour
tortillas or corn tortillas.


Rainbow Kale Roasted Potato Bacon with Maple Syrup.
What u Need :
6 slices thick cut smoked bacon,drippings reserved,bacon crumbled for garnish
1/4 cup olive oil.
bacon drippings (divided).
1 large shallot, cut in half and sliced thinly.
5-6 garlic pieces, peeled and cut in chunks.
12-14 packed cup kale,chopped,
1 tsp ground pepper.
1/2 chicken broth.
1/2 tsp sea salt.
1/2 tsp red chili flakes.
2 cups red potatoes,skin on , cut in small pieces.
2 tbsp maple syrup.
* In large heavy pot over medium heat, put half the bacon drippings,olive oil, shallot and garlic
saute about 3 minutes. Add the kale and using tongs and blend, add the chicken broth, sea salt, pepper, chili flakesand toss together, increase heat to medium heat,cover witha lid and let the kale
steam and cook about 5 - 7 minutes.(tossing a couple of times). Reduce the heat to medium
cover and cook another about 20 minutes.(tossing a few time to blend).
* Put the remaining bacon drippings in a cast iron skillet over medium high, add the potatoes
cover with alid and cook about 7 - 10 minutes,filpping and turning once or twice (you want the potatoes to get a golden brown on some of the sides). Reduce the heat to medium low keep covered
and cook until tender, probably about another 7 - 10 minutes.
* For serving, put the welted kale on the platter or shallow bowls a will like center hole and place
the potatoes in the middle.Sprinkle with some of the crumbled bacon(leaving more for individual
garnishing)and drizzle on the maple syrup.Ready to eat.This dish is event great at room temperature.

The recipe adapted from cafe surve