Biskut Samperit

Bahan-bahannya:

2 cawan tepung gandum
1 1/2 cawan tepung jagung
1 cawan gula halus
250 gm butter/ majerin
2 biji kuning telur
1/4 cawan susu tepung
1 sudu teh esen vanilla

Cara Membuat:

1.   Majerin dan gula dipukul sehingga sedikit kembang.
2.   Masukkan telur, susu tepung, esen vanilla dan tepung sedikit demi sedikit.
3.   Canai ikut bentuk yang isukai - kemudian bakar dalam kepanasan oven 175 darjah selama 20 hingga 25 minit.

Roast potatoes

Raymond Blanc
From Raymond Blanc's Christmas Feast

We have found that Lincolnshire potatoes are the best for roasting as they are wonderfully fluffy and light. The goose fat gives them a crisp crust while the inside stays fluffy.

Ingredients

200g/7oz goose fat

50g/1¾ oz salt

500g/1lb 2oz Lincolnshire potatoes, cut into 6 pieces

salt and freshly ground pepper to taste

2 sprigs thyme (optional)

1 sprigs rosemary (optional)

2 garlic cloves, unpeeled (optional)

Preparation method

Preheat the oven to 200C/400F/Gas 6.

Place the goose fat in a medium sized heavy based roasting tray and place in the oven. It is essential that you preheat the fat in the oven as the potatoes will instantly start crisping and cooking when placed in the oven. The hot fat will give a wonderful crust to the potatoes and a rich golden colour.

In a medium saucepan on a high heat, bring two litres of water and the salt to a boil. This may seem like a lot of salt, but you want the water to season the potatoes at this early stage.

Carefully add the potatoes to the water and boil over a high heat for 7-8 minutes or until the outside of the potatoes starts to flake. By boiling the potatoes fiercely you ensure that you only cook the outside surface, allowing them to be fluffed up. The easiest way to check that they have been boiled enough is to push the tip of a sharp knife in to them, the tip should only go in 5mm.

Drain the potatoes in a colander and allow to stand for two minutes. Shake the colander gently for one minute or until the outside of the potato pieces are ruffled and slightly fluffy, creating hundreds of little nooks and ridges that will crisp when placed in the hot fat. Season with salt and freshly ground black pepper.

Carefully take the roasting tray with goose fat out of the oven and using a spoon with a long handle or a pair of tongs, place the potatoes in to the hot fat. Shake the tray to ensure that the potatoes are in an even layer.

Roast in the oven for 40 minutes, turning the potatoes over half way through. Add the thyme, rosemary and garlic in the last five minutes of cooking - you will be keeping all their fresh flavour and stopping them from burning in the hot oven.

Scoop the potatoes into a warm serving dish and serve alongside your roast.

Tacos and Spicy Rice

Ingredients:

1 pound chicken breasts
1 packet taco seasoning
shredded lettuce
shredded cheese
strips of red bell pepper
black olive slices
fat-free sour cream

Follow instructions on taco packet to season chicken and make soft tacos. 

Each one should be: tortilla, 4 strips of chicken, 1/4 cup shredded cheese, 4 pepper slices, some black olive slices, lettuce and 1 tablespoon sour cream. 

[Author's note: I really like these and they are not calorie laden. My husband and boys love them too.]

Rosemary and garlic bread

By Meera Syal

From Taste of My Life

Ingredients

1 tsp sugar
2 tbsp olive oil, plus extra for greasing
300ml/10½fl oz warm water
3½ tsp dried yeast
500g/1lb 2oz strong bread flour, plus extra for dustingFor the topping
1 garlic bulb
200g/7oz butter, softened
1 small bunch rosemary, leaves only, finely chopped
salt and freshly ground black pepper

Preparation method

Place the sugar, oil and warm water into a bowl. Add the yeast and gently stir to dissolve the yeast.

Pour the flour into a bowl and make a well in the centre. Gradually add the yeast mixture to the flour, mixing it in with your hands until all the liquid is absorbed. It will be quite lumpy at this stage.

Knead the dough until smooth, then roll into a ball. Put some oil onto your hands and roll the ball around to cover it with oil.

Technique: Kneading bread

Watch technique2:35 mins

Place the oiled ball of dough into a large floured dish. Cover with a cloth or some cling film and leave in a warm (but not hot) place to rise for one hour. The dough should have risen to three times its original size in this time.

While the dough is rising, make the topping. Preheat the oven to 180C /365F/ Gas 4.

Place the whole garlic bulb into a sheet of kitchen foil and drizzle with olive oil. Wrap up the foil around the garlic to create a sealed package and place into the oven to roast for one hour, or until the garlic is cooked and tender.

Remove the garlic from the foil and allow to cool. Transfer to a bowl and add the butter and rosemary. Mash the garlic well and season with salt and freshly ground black pepper.

Rub a pizza pan or baking tray with olive oil.

Roll the dough into one large 2cm/ 1in thick rectangle. You may bake the loaf like this, or cut the dough into smaller pieces to make individual loaves.

Place the bread onto the oiled pan or tray and prick it all over with a fork.

Spread the roasted garlic and butter mixture over the dough, then leave to prove for 30 minutes.

Preheat the oven to 230C / 445F/ Gas 8.

Transfer the dough to the oven and bake for 15-20 minutes, or until golden-brown and risen.

Sautéed potatoes with lemon and rosemary

By: James Martin -
From Ready Steady Cook



If making the sautéed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving.

Ingredients

2 tbsp olive oil
knob of butter
200g/7oz new potatoes, halved lengthways
2 sprigs fresh rosemary
2 garlic cloves, peeled, crushed
1 lemon, juice only
sea salt and freshly ground black pepper

Preparation method

Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.

Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.

Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.