Barilla Four Layer No-Boil Lasagna.

Ingredients :
1 box(9oz).Barilla lasagna ,uncooked.
2 eggs.
1 Container(15 oz) ricotta cheese.
4 cup(16oz). shredded mozzarella cheese(divided).
1/2 cup(2oz) grated parmessan cheese.
1 lb bulk italian sausage or ground beef(cook,crumble and drain).
2 jars Barilla *Italian Baking sauce or Barilla *Marinara Sauce.

Preparation :
Preheat oven to 375degrees F. Spray baking pan (about 13 x 9 x 3-inches deep)* with non-stick cooking spray.Remove 16 Barilla Lasagna sheets from box.Do not Boil. In medium bowl, beet eggs, Stir in ricotta cheese, 2 cup of mozzarella and the Parmesan.
* If using a 2-inch deep pan,make three layers to void possible boiling over.Use same amount of filling and 12 uncooked sheets. Spoon half jar of sauce on bottom; layer with 4 sheets, half ricotta  mixture and browned meat, and remaining sauce from first jar. Add 1 cup of mozzarella. Layer 4 sheets, remaining ricotta
mixture and browned meat, and half second jar of sauce. Top with 4 sheets, remaining sauce, and 1 cup of mozzarella. Baked as directed below.

To assemble :
When layering lasagna, slightly overlap sheets. Lasagna will expand to the edges during cooking. Spread fillings to edges to seal in cook the lasagna during baking. Layer in the following order.
1. Spread 1 cup of sauce on bottom of baking pan.
2. Layer 4 uncooked sheets, 1/3 of ricotta mixture, half of browned meat, 1 cup of mozzarella, 1 cup of the sauce.
3.Layer 4 uncooked sheets,1/3 of ricotta mixture, and 1-1/2 cups of sauce.
4.Layer 4 uncooked sheets, the remaining ricotta mixture and browned meat, and 1 cup of sauce.
5.Layer 4 uncooked sheets, the remaining 1 cup of mozzarella.

To Cooked and serve ;
Bake, covered with foil until bubbly, 50-60 minutes, Uncover and continue cooking until cheese is melted,
about 5 minutes.Let stand 15 minutes before cutting. Recipe makes 12 serving.

Black Forest Putih Telur

*********************** Putih telur dikulkas banyak sudah dibuat masakan, puding tetap 

masih banyak aya.Terpaksa cari resep kue yang pake putih telur .Mau buat macaron tapi

............................tapi sudah ngak punya almond bubuk. Lagi liat-liat resep di google lalu

..............................ketemu resep black forest putih telur.

..................Terus aja deh kubuat cake ini. Setelah jadi ngak terasa bahwa ini cake dari putih telur.

Karena cakenya lembut dan moist.Kebetulan di kulkas masih ada sisa whippen cream , cherry merah

kiwi hijau, mandarin orange dan coklat raisin.

Setelah dihias jadilah cakenya seperti ini. Kemudian dipotong ,bagi keponakan habis kalau ngak 

cake ini cake ngak bakalan habis,sayangkan kalau kebuang jadi mubajir.

.

 

Opera Cake for Betsi

Coba buat Opera Cake ,semua yang makan bilang kuenya enak dan ngak terlalu manis.

Bahannya mengunakan almond powder, tapi ngak terasa dari almond. Kuenya semua bilang 

benaran enak. Terima kasih yah pujiannya.

Avocado Mousse Cake

Dapat avocado banyak dari keponakan saya. Karena dia punya pohonnya, buahnya banyak sekali.

Saking banyaknya sudah dibuat juice alpukat, puding alpukat,  tapi masih ada banyak.

....................eh ketemu resep Avocado Mousse cake ini , langsung aja di buat. Resep nyontek dari

............................Double you cakes. Terima kasih atas resepnya. Filling Avocado mousse nya enak.

Bahan :

* 400 gr Avocado.

* 100 gr gula pasir.

* 100 gr Fresh milk.

....18 gr gelatin bubuk.

....75 ml air matang.

....300 gr whipped cream.

....pewarna hijau secukupnya.

Chocolate Ganache:

* 300 gr chocolate compound.

* 300 gr whipped cream.

* 20 gr butter.

Cara Membuat :

1. Siapkan 1 buah sponge cake coklat, bagi menjadi 3 bagian yang tipis, sisihkan.(saya hanya bagi 2).

2.Siapkan fillingnya, blender avocado, gula pasir dan susu hingga larut dan avocado lembut.sisihkan.

3.Steam gelatine dengan air sampai larut, kocok whipped cream hingga kaku, campur adonan dan 

gelatine ke dalam kocokan whipped cream, aduk rata.tambahkan pewarna hijau, aduk rata..

4.Siapkan Ganache coklat. Panaskan Whipped cream, matikan api, masukkan coklat compound,

aduk hingga coklat cair, tambahkan butter, aduk rata.

5,Masukkan 1 bagian spongecake kedalam ring bulat yang sama dengan sponge cake.

Beri simple syrup,tuangkan 1/2 bagian adonan avocado mousse, bekukan.

6.Masukkan lagi 1 bagian sponge cake, beri simple syrup, tuangkan semua adonan ganache diatasnya

bekukan kembali, masukkan kembali 1 bagian spongecake yang terakhir, beri simple syrup,

tuangkan sisa avovado mousse, bekukan.

7. Keluarkan dari freezer, hias sesuai selera.

*Jangan lupa, harus tetap disimpan di freezer, paling ngak di chiller.... biar adonan moussenya ngak 

meleber kemana2... cake ini ngak tahan disuhu ruang terlalu lama.,selain tampilannya jadi jelek 

dan rasanya juga akan merubah jadi kecut.

Pasta with Sausage in a Creamy Pesto Sauce

Ingredients :

* 1 1/2 lbs of italian turkey sausage, casing removes.

* 1 lbs taghiatelie pasta or any other thick ribbon pasta.

* 2tbsp of Olive Oil.

* 2 Cloves of garlic minced.

* 2 cups of Heavy Cream.

* 1 cup of  homemade pesto.

* 1/4 cup of fresh Grated Parmiggiano Reggiano.

* Salt and pepper, to taste.

Process:

1.Fill a large pot with water and sprinkle in some salt, bring to a boil. Add the pasta and cook according

to package direction, drain well.

2.In a large skillet with high sides, preheat the oil over medium high heat, add the sausage and break it

up with a wooden spoon but don't break it up to much. you want to have some nice chunky sausage

pieces, cook for 4 to 5 minutes or until fully cooked through.

3.Add the garlic and cook for another minute.

4.Add the heavy cream and reduce the heat to medium-low, let it cook for about 3 to 4 minutes or 

until the sauce thickens.

5.Add the pesto to the cream and sausage mixture and let it cook for one minute. Add the sauce to the

drained pasta along with the parmiggiano reggiano, stir everything together well and serve right away.

For Pesto Sauce : (make 3 cups ).

Ingredients :

# 2 cups basil leaves.

# 3 tbsp pine nuts,toasted.

# 2 small cloves of garlic.

# salt and pepper, to taste.

# 1 tsp grated lemon zest.  # 1 tbsp of lemon juice.

# 1/2 cup extra virgin olive oil. # 1/4 cup fresh grated parmiggiano reggiano.

Process:

1.In a food processor add the basil leave, pine nut, lemon zest, lemon juice, garlic, salt and pepper.

Start grinding everything up and slowly add the olive oil. Once you have everything combined add it

to a bowl and stir in the parmiggiano reggiano.

2. If you are not using it right away, store in a plastic container and drizzle some oilve oil on the top to

stop the air from going into the basil mixture.

Sambal Goreng Tahu

Bahan :

* 200 gr buncis, potong2. 

* 1 pak tahu putih, potong kotak kecil, goreng setengah matang.

*  1 kaleng telur puyuh.

* 400 ml santan cair.

* 3 lbr daun salam.

* 2 cm lengkuas.

* 1 sdt air asam jawa.

Bumbu Haluskan :

* 6 bh bawang merah 

* 3 siung bawang putih.

* 4 bh cabe merah.

* 3 btr kemiri.

* 1/2 sdt terasi.

* 1 sdt gula merah.

* garam secukupnya.

* minyak goreng untuk menumis.

Cara Membuat :

1. Panaskan minyak goreng, tumis bumbu halus hingga harum, masukkan daun salam dan lengkuas.

2. Tambahkan buncis, masak hingga setengah matang.

3.Tuangkan santan cair, didihkan masukkan tahu goreng dan telur puyuh. Masak hingga semua 

matang dan kuah agak menyusut.

4. Tambahkan air asam aduk rata, didihkan. Angkat.sajikan..

.

4. 

Pindang Bandeng

Bahan :
* 1 ekor ikan bandeng yang besar.
* 3 lbr daun salam.
* 500 ml air.
* 6 sdm kecap manis
* 10 bh cabe rawit.
* garam secukupnya.
Bumbu dipanggang :
* 3 bh cabe merah.
* 3 bh bawang merah.
* 4 cm kunyit.
* 2 mata asam jawa.
Cara Membuat :
1.Bersihkan ikan, buang insang dan sisiknya potong ikan menjadi 5 potong cuci bersih .Sisihkan.
2. Kupas bawang merah, kunyit belah menjadi 2..
3. Masukkan ikan dalam panci tambahkan daun salam, dan semua bumbu panggang.
4. Tuangkan sedikit air, garam dan kecap manis. Masak hingga setengah matang.
5.Setelah itu masukkan sisa air tadi, masak sampai ikan matang dengan api sedang dan bumbu meresap.
6. Angkat , sajikan.
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