•*¨*•.¸¸❥¸ Cheezy Beef Lasagna (Lasagna Daging BerKeju) •*¨*•.¸¸❥¸

N3 ni dibuat oleh my sis ..so ask her to post out the pic and i'll make the pictorial then ....yum ..yum hmmm dapnya !!. Siap pun 1 N3 di dalam kesibukan kerja yang terlampau ngan out-station yang mencurah2 ...aduhai ..x larat da nk kerja tp hutang tuuuuu alahai ....kugagahi jua demi mu ahaks ...!!

Anggaran harga RM40.++ huhuhu ...cam better beli je ...

.: Bahan2 Utk Kuah Daging >_< :.

• 300g daging cincang ~ lagi sedap kalau guna daging burger sebab berperisa
• 1 botol prego ~ botol kecil
• 2-3 batang celery - optional
• Cendawan butang ~ dihiris
• 2 biji tomato ~ didadu
• 1 biji lobak merah ~ dadu
• 1-2 sudu besar cili boh ~ jika suka pedas
• 2-3 ulas bawang merah ~ cincang halus
• 2-3 ulas bawang putih ~ cincang halus
• Sedikit lada sulah
• Garam secukup rasa
• Gula secukup rasa
• 3 cawan air
• 1/2 Capsicum merah ~ dihiris
• 1/2 Capsicum hijau ~ dihiris1/4 batang carot - optional, di dadu
• 1 kiub daging ~ optional
• Sedikit lada hitam ~ optional

.: Cara2 PenyediaanNya : .

• Panaskan minyak untuk menumis. Tumiskan bawang merah dan putih sehingga naik bau. 

• Masukkan cili boh, tunggu sampai pecah minyak, kemudian masukkan daging burger cincang. 

• Tambahkan kiub daging. Masukkan 3 cawan air tadi, tunggu sehingga daging sedikit masak dan tambahkan garam (lebihkan air pun tak mengapa, sebab tujuannya untuk melembutkan kulit lasagna kemudian)
• Masukkan Prego dan bahan perasa jika suka or perlu.
• Masukkan sayur-sayuran tadi (saya x letak sbb kids x suka sayur huhu), mulakan dari sayur yang agak keras dahulu. Tunggu sehingga mendidih, padamkan api.

• Setelah  kuah daging siap ketepikan. Kita sediakan cheese sauce
  

. : Bahan2 Utk Cheesy Sauce/Roux/Bechamel Sauce :.

• 2 sudu besar mentega
• 4 sudu besar tepung gandum
• 115g Cheddar cheese ~ Mozarella pun boleh, tapi Cheddar/cream cheese senang cair untuk buat cheese sauce tu. Mozarella sesuai untuk tabur kemudian.
• 1-2 cawan susu segar
• Sedikit garam

.: Cara2 PenyediaanNya : .

• Cairkan mentega, kemudian masukkan tepung gandum, kacau sehingga sebati. 

• Alihkan dari api, masukkan susu, kacau sehingga tepung tidak berketul, barulah dipanaskan semula. 

• Masukkan cheese, kacau setiap masa, masukkan garam sedikit. Kemudian padamkan api.

.: Bahan2 Pelengkap >_<  :.

• 1 kotak instant Lasagna ~ bergantung pada besar bekas caserole
• Hirisan ceddar cheese ~ untuk tabur atas
• Serbuk Parmesan Cheese ~ optional
• Sedikit lada hitam di tumbuk kasar ~ optional
• 1 pokok daun bawang ~ dihiris untuk tabur atas Spices - oregano, tyme ke

.: Cara2 PenyediaanNya / How To Assemble : .

• Panaskan oven pada suhu 180 C (atau ikut ovenmu yang u sendiri kenali heheh). Sediakan bekas caserole atau bekas aluminium or pepe je pun ..pyrex or borcam pun boleh ..
• Oleskan bekas dengan butter

• Lasagna tak perlu di masak ye! (tapi ada yang i tengok dia masak, suka uols, x masak akan menghadapi masalah masak x rata ...dunno from my experience la ye !!) .... Aturkan kepingan lasagna di dasar bekas caserole hingga menutupi dasar bekas.
• Tuangkan sedikit kuah daging tadi ~ tujuan kuah daging berair supaya lasagna tidak perlu di masak terlebih dahulu.

• Tuangkan sedikit cheese sauce tadi
• Taburkan daun bawang (optional)..since kids kat rumah tu x suka sayur mayur then xyah put ... Ulang langkah ini di setiap lapisan sehingga habis memenuhi bekas.

• Bahagian atas atau lapisan yang terakhir adalah kulit lasagna. Tuangkan baki Cheese Sauce
• Pastikan kuah daging tadi menenggelamkan sebahagian besar adunan lapisan tadi  
• Taburkan hirisan Chedar Cheese dan Parmesan Cheese. Akhir sekali taburkan lada hitam jika suka.- optional gek

• Bakar dalam oven pada suhu 180C selama 40 minit atau sehingga masak. Untuk memastikan lasagna telah masak, kulit lasagna kelihatan lembut apabila di cucuk dgn lidi.

• Keluarkan lasagna yang telah siap di bakar. Biarkan ia sejuk selama 20 minit sebelum di potong. Hidangkan bersama taburan daun bawang jika suka.

  

 

.: Tips Menghasilkan Lasagna Terhebat Alaf Ini :.

• Bila ramai tanya kenapa bila potong lasagna tu tak cantik, jangan bimbang. Memang lasagna ni lembik lepas tu meleleh2 sebab cheese cair time tengah panas-panas tu. Kalau nak potong cantik, tunggu sejuk sikit baru potong. Atau, masa masak cheese sauce tu, lebihkan tepung untuk likatkan kuah. Bila masak, takdela lembik sangat
• Untuk sos Prego tu, guna je yang mana-mana asalkan base dia tomato. Pastikan halal ye. Asalnya saya guna tomato puree dan bolognaise herbs, tapi sebab tujuan asal masakan ni untuk nak cepat dan memudahkan, saya cadangkan sos prego. Janji sodapppp
• Bagi yang masih ragu-ragu nak pakai intant lasagna tu, belek resepi kat belakang kotak. Memang tak payah rebus. Yang penting, kuah daging dan cheese sauce tu mampu melembutkan kepingan lasagna. Kalau lapisan lasagna paling atas tu masak lembut tapi menggeleding, maknanya kena letak lebih kuah daging dan cheese sauce. Curah biar sampai tak nampak langsung kepingan lasagna tu ye!

~* Selamat Mencuba Uols *~

╰⊰✿´•*¨*•.¸¸❥¸ Pasta : Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms ╰⊰✿´•*¨*•.¸¸❥¸

Today: A no-cook, company-worthy sauce that fits right into our laziest pasta-dressing habits.

Serves 4 to 6

• 4 cups (8 ounces) finely sliced cremini or button mushrooms
• 1/3 cup extra-virgin olive oil
• 1 tablespoon Maldon or kosher salt or 1 1/2 teaspoons table salt
• 1 small clove garlic, minced
• 1 lemon, zested and juiced
• 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
• 1 pound linguine or other pasta shape
• 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
• 2 to 3 tablespoons freshly grated Parmesan, or to taste
• Freshly ground black pepper

Boiling pasta is what we do when we don't know what to do -- it's in our muscle memory as cooks. But most of our go-to dressy pastas still demand attention. 
Carbonara expects us to maneuver eggs. Linguine con vongole: to dance with clams. Cacio e pepe: to swirl a molten sauce out of butter and dry cheese. And none of them, once maneuvered, is terribly willing to sit around and wait for dinner.
So aren't you pleased that this is a pasta that doesn't expect hand-eye coordination or time management? It's just as happy being served hot, warm, even cold. And all you have to do -- other than boiling pasta (you've got this) -- is put items in a bowl and stir.

In other words, it's what you serve when you want to throw a dinner party and come across as blithely, gloriously relaxed as Nigella Lawson always does. She says this is one of her proudest creations.
More: Another genius Nigella creation? Try her Dense Chocolate Loaf Cake.

But it's also a pasta that you can happily cook alone, and eat alone until you can't eat any more. Then pack up whatever's left -- for lunch, or tomorrow's dinner, or Saturday's picnic, or a cold midnight snack.  
This is how it will go -- you'll be eating linguine in 20:
Put a pot of water on to boil. Throw in a fistful of salt. Find a large, handsome serving bowl and start piling stuff in.

Slice mushrooms thinly. Pull thyme from its sprigs. (Nigella would like them to be "gorgeously scented" -- see what you can do about that.) Zest and juice a lemon. Mince a clove of garlic into tiny bits. Put it all in the bowl, and stir it together with salt and olive oil. 

Look askance at the stiff, pale mushroom slices floating in gorgeously scented dressing and press on. Your water is boiling now. Drop your linguine in, grate Parmesan, chop parsley.

By the time you turn back to the mushrooms, the salt has pulled out their bloat and they've drunk up the dressing. They've, essentially, cooked. They just don't know it. 

Most pasta recipes would have you reserve a cup of pasta water for some oft-unannounced purpose, but Nigella gets right to it -- she has you drain the pasta only loosely, hanging onto whatever salty, thick water clings to the noodles. 

Swish the noodles through your steeped mushroom concoction, add the parsley and cheese, and -- whenever you're ready -- start eating. 



Adapted from Nigella Express (Hyperion, 2007)

╰⊰✿´•*¨*•.¸¸❥¸ Chicken Pot Pie and Pie Crust Tutorial Step By Step ╰⊰✿´•*¨*•.¸¸❥¸

Wow, like new design plaks ...boleh try ni ...see this video to make the pie edges ...Click HERE

 

╰⊰✿´•*¨*•.¸¸❥¸ Perfect Pie Crust╰⊰✿´•*¨*•.¸¸❥¸

• Prep time: 1 hour, 15 minutes

Salah satu rahsia untuk mendapatkan kerak pai (pie crust) yang bagus ialah mentega yang sejuk. Potong mentega menjadi kiub dibekukan dalam freezer sekurang-kurangnya 15 minit, terbaik lebih satu jam atau semalaman.

Click here for video - http://www.youtube.com/watch?v=cHRAPW5KTxc

Ingredients

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 to 8 Tbsp ice water

Method

Step 1 - Campurkan tepung, garam, dan gula dalam Food Processor, campurkan. Tambah mentega dan pulse 6 hingga 8 kali. Tambah air ais 1 sudu pada satu masa, campur campuran sehingga bercampur semua. Jika anda picit, doh mula terbentuk bila memegangnya Jika masih tidak bergaul tambah lagi sedikit air dan pulse lagi. Perhatikan bahawa terlalu banyak air akan membuat pie crust menjadi keras.





Step 2 - Keluarkan doh dari food processor dan tempatkan di permukaan/surface yang bersih. Jika anda hendak extra flaky pie crust, boleh la diuli doh tersebut dengan menggunakan belakang palm/tangan anda beberapa kali . Ini akan membantu meleperkan mentega ke dalam lapisan antara tepung yang akan membantu kerak yang terhasil menjadi tidak stabil. Anda boleh melangkau langkah ini jika anda mahu. Perlahan-lahan membentuk campuran doh kepada dua dough. Jangan terlebih- menguli . Anda harus dapat melihat sedikit mentega dalam adunan. Ini ketulan kecil mentega adalah apa yang akan membolehkan kerak yang terhasil menjadi tidak stabil. Taburkan tepung sedikit sekitar cakera. Balut setiap cakera dalam bungkus plastik dan menyejukkan sekurang-kurangnya 1 jam , dan sehingga 2 hari. 

Step 3 - Keluarkan satu doh dari peti sejuk. Reharkan di suhu bilik selama 5-10 minit untuk melembutkan permukaan doh. Gelek dengan pin rolling di atas permukaan rata, bentuk kepada bulatan 12- inci; kira-kira 1 /8 daripada inci tebal. Jika perlu , sprinkles tepung bawah doh untuk memastikan adunan dari melekat.Letakkan ke plat pai 9 inci. Perlahan-lahan tekan doh pai ke bawah supaya ia garis bawah dan sisi plat pai. Gunakan gunting dapur untuk mengurangkan doh dalam 1/2 inci tepi hidangan pai. 


Step 4 - Tambah Filling ke dalam pie.Roll doh kedua, seperti sebelum ini perlahan-lahan uli di atas permukaan rata. Letakkan dia atas pai di bahagian atas. Potong doh berlebihan dengan gunting dapur. Lipat tepi pai or picit menggunakan 2 thumb or tekan dengan garfu. Lorekkan pai supaya kepanasan/steam dapat keluar dari pai ....

My first pie ever ...my crust sedikit keras huhuhu ..so, InsyaAllah akan cuba lagi seterusnya sbb x puas hati ...
 

╰⊰✿´•*¨*•.¸¸❥¸ Chicken Pot Pie╰⊰✿´•*¨*•.¸¸❥¸

Chicken Pot Pie is one of our favorite comfort foods and this recipe, originally found on allrecipes.com, hit the spot. I made a few modifications to the ingredients and I also made fresh pie crust instead of pre-packaged as it doesn't take that long and the quality is much better. The recipe below yields one large pie that feeds about 6. Enjoy!
HELPFUL HINTS
1. The edges of the crust have a tendency to cook faster than the top of the pie. As soon as you see the crusts browning, cover them with tin foil so they don't burn while the rest of the pie bakes.

INGREDIENTS

Pie Crust

1 cup butter cubed and chilled
2 1/4 cups all-purpose flour
1 tsp salt
8 to 10 Tbs ice water

Pot Pie

1 pound skinless, boneless chicken breast, cubed

1 cup carrots, sliced

1 cup green peas, frozen

1/2 cup celery, slized

1/3 cup butter

1/3 cup onion, shopped

1/3 cup all-purpose flour

1/2 tsp salt

1/4 tsp black pepper

1 3/4 cups chicken broth

2/3 cup milk

DIRECTIONS

Pie Crust
1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.





























2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.















3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.















4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round.















5. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the pie filling.















Pot Pie
1. Preheat oven to 425 degrees F.

2. In a saucepan, combine chicken, carrots, peas, and celery.
3. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

4. In a separate saucepan over medium heat, cook onions in butter until soft and translucent.















5. Stir in flour, salt and pepper.















6. Slowly stir in chicken broth and milk.















7. Simmer over medium-low heat until thick. Remove from heat and set aside.

8. Place the chicken mixture in bottom pie crust.















9. Pour hot liquid mixture over the chicken mixture.





























10. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.











































11. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.