Caramel Pots with Minted Shortbread

I´m a bit pessimistic when I see the shortbread´s recipe using fresh mint leaves. In fact, the taste is quite good. The fresh mint leaves improve the flavour of these buttery cookies. My kids like it....I´m glad don´t have to finish all of shortbreads by my own :). The recipe reminds me to the gifts that Arfi of Homemade send me last year : Vanilla beans! Imagine, the Vanilla beans had been flown from New Zealand and landed safely in Hamburg, now in my tummy...he..he. Thanks again Arfi. My caramel pot is too dark, the result is slighly bitter... never mind, next time better :). See round up here

KBB#10 challenge: Caramel Pots with Minted Shortbread Sticks

Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

100g icing sugar

200g flour

100g cornflour

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped

step by step Minted Shortbread sticks

Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and ba

ke for 20-25 minutes, until lightly golden. Cool and store in an airtight con

tainer until required. Makes about 30.

Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks

step by step caramel pots

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel, then egg yolks. Cool slightly.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.

Nasi goreng with Vegetable

This is my entry to join Cooking together (Masak Bareng Yuuk) arranged by Deetha, Ayin, Shinta with the theme: Nasi Goreng, and I submit the recipe also for Original recipe-monthly event hosted by Lore of Culinarty.

ingredients:
2 cup rice, cook in a ricecooker
1 onion, finely sliced
1 carrot, cut into match sticks
cabbage as required
3 tablespoons green beans,
1 egg, 3 tablespoons olive oil, 1 tbsp margarine
salt, 3 tablespoons kecap manis/sweet soya sauce
spices to grind: 3 red chillies, 2 cloves garlic, 1/2 fresh tomato, 1/3 tsp terasi/shrimp paste

directions: saute onion until fragrant, stir in spice paste. Add vegetables and then rice. Pour into sweet soya sauce. Stir continuously until the spice paste combine thoroughly with rice. Serve Nasi Goreng with slices of cucumber and tomato, melinjo crackers.

Borek Tuna

Teh Niknik, thank you for sharing the recipe. Hmm...After I tried it , I´ll add kemangi/hairy basil and chillies to give it more spicy and tasty and think to make Borek filled with spinach and minced beef too, next time!. My entry for Magnificent click contest 2009, arranged by Gayathri of just urs.

ingredients:
for dough: yields for about 60
1 kg all purpose flour( me: 950 g)
250 g butter, melted
250 g milk
1 sachet instant yeast/Hefe
1 tsp salt, 1 tbsp sugar
4 eggs, separated (me: 3 eggs, separated)
sesame seed

for filling:
450 g canned Tuna
2 onion, finely sliced
4 cloves garlic, crushed
salt and pepper to taste
200 g ground almond, 4 tbsp olive oil

directions: Place white eggs, yeast, butter, salt, sugar, milk and a half amount of flour into a food processor, mix well. Gradually, add the rest of flour. Turn the dough onto lightly floured surface, knead until smooth and elastic. Cover the dough and stand in warm place until double in bulk for about 1 hour. Divide the dough into small balls, use a rolling pin to roll the dough about 5 cm in diameter. Fill with tuna filling. Brush with the beaten egg yolk and sprinkle with sesame seeds. Bake in preheat oven at 180 °C for about 20minutes.