It was the day when we had to look for goat feta cheese. We went to one of cheese specialty store on Corydon avenue. That store doesn't have it. I told to my husband, we should check Greek Market which is located on Corydon ave too. I used to this store to get my tiramisu on a cup. Love tiramisu, but I don't want to make it by myself since my tempation is only for a small piece.

Yes!! I am right this store has 3 kinds of feta cheese, cow, goat and sheep. I felt like bringing my husband to toy's store. It has most everything he likes, not many meat products are sold.

See what we got beside feta cheese.

Greek Market
1440 Corydon Ave
Winnipeg, MB
Canada R3N 0J3
Phone: 1-204-488-6161
E-mail: info@greekmarket.ca

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Pursuing what I studied in Indonesia, and trying to go back to my old career are my concentration right now. Since Canada has a different system is not that easy. However, food is still my obsession. In order to focus on my school, away from multiply and blogspot for a moment as the school started may be the choice; nevertheless, I will still post once a while. I apologize to my readers for this reason.

On my busy days between class and work, I sometimes crave for one of my comfort food. Spaghetti is one of them, ever since I know arrabiata sauce, I don't really relish marinara sauce anymore. Arrabiata is perfect for a person who loves hot spicy, like me.

You will not need a recipe for this one, for I just added minced garlic and sliced onion to cooked spaghetti and mixed with the sauce. It will be good if you prefer enhance with ground beef, mushroom, and other vegetables.

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Upsss... I didn't bring anything, but I had something share about. As I was inspired by Penne in Vegetable Marinara Sauce of Bellissimo Restaurant which we had on Sunday (July 13, 2008) at Winnipeg Folk Festival, I tried to make my own at home two days ago. At the festival, some restaurants had their booth to serve people who came to enjoy the music.

On the next picture, you will see a red long pepper. Whilst I was doing my grocery shopping at Superstore, I was curious with those red peppers. On the package, it was said "very sweet red pepper". They were really sweet and taste just like bell pepper, sweeter that red bell pepper and have less seed.

In this recipe, I used roasted garlic marinara sauce ready to use; in addition, I put garlic, basil, spinach and the new variant of red pepper. Please enjoy the photoset of Penne in Vegetable Marinara Sauce.

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It's a vegetarian treat who still consume cheese or dairy products. Most of the Greek restaurants that I have been to, have a triangle shape for spanakopita. I kept delaying to make this, because I was thinking we just can't be such in a rush while we work with fillo pastry and have to be gentle. I bought the fillo pastry at the special store due to the L-cysteine issue.

I had 3 different shape of spanakopita, two shapes were round just different in size, another shape was triangle. To be honest it was easy to make the the round one, just put the fillo into several layers, add filling and put on several layers again.


Spanakopita
Recipe by several sources on the internet

Ingredients:
1 pkg phyllo/fillo pastry, cut into the pan size
Melted butter or olive oil (to brush on the phyllo/fillo)

For the Filling:
400 g frozen spinach
1 onion
3 cloves garlic, minced
8 green onions, including green stems, finely chopped
4 tbsp finely chopped fresh dill
300 g feta cheese, crumbled
2 eggs, beaten
Salt
Freshly ground black pepper
1 tbsp Olive oil

Directions:
Preheat the oven at 350F

Filling:
1. Thaw frozen spinach thoroughly, drain really well by pressing down /squeezing the water from it. Place in large mixing bowl.

2. Place frying pan on stove at over medium to high heat, add the olive oil. Add onion, stir and cook until translucent; add green onion,and garlic, stir and cook until soft. Just before they are ready, add dill. Toss the pan and do a quick mixing with a wooden spoon. Remove from the heat and let it cool.

3. Combine dill mixture with spinach, add egg and feta cheese, season with freshly ground black pepper and salt. In this case, I didn't add salt since feta cheese is already salty enough.

Assembling
1. Take a muffin pan, brush the bottom with a small amount of melted butter. Separate a sheet of fillo from under damp tea towel and place it into the pan. Fillo pastry must be covered at all times with a damp tea towel or it will dry out. Brush a layer with butter, place another sheet of pastry on top. Brush with butter as well. Continue layering until you have used 4 sheets of filo. But do not add the butter to the top sheet.

2. Pour in the spinach mix over the top of the pastry layers. Push down and spread it evenly around the pan using your spoon. Carefully top it with 4 more layers of the fillo with the same steps as we do for the bottom layers. The different is, you need to brush on the very top layer with butter.

Finishing
Transfer the dish into the centre of the preheated oven. Bake for 30 minutes or until it is crispy and a light golden brown then remove.

These steps above are applied for mini round shape of spanakopita. For the triangle one, it will be different on assembling parts and baking time. Please do refer to this link to have more explanation regarding the triangle one.

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A once-in-a-while dessert full of the things you'd love to have every day, but know you shouldn't. I would not make tiramisu if I didn't have mascarpone leftover from making berry mascarpone mini tarts.

A classic tiramisu without egg and alcohol added. Substituted marsala wine for espresso coffee with a touch of cocoa powder and dairy based heavy whipping cream for edible oil based whipping cream.


Classic Tiramisu
Adapted from Anna Maria Voilpi's Classic Tiramisu and modified by me

Ingredients:
The coffee dip
* 3/4 cup Italian espresso coffee
* 1 tsp sugar

The zabaglione filling
* 2 - 3 tbsp superfine (berry/castor/caster) sugar
* 1/4 cup espresso with a touch of cocoa powder => you can substitute for marsala wine/ coffee liquor (such as kahlua, tia maria, starbucks, kamora etc)
* 250 g mascarpone cheese, at room temperature
* 1/2 cup edible oil based whipping cream
* 1 package of whipped cream stabilizer

The base
* 142.5 g savoiardi (ladyfinger cookies) (approximately 20)
* bitter cocoa powder

Directions:
Preparing the coffee dip
1. Prepare a strong espresso coffee, about 3/4 cup (180 ml). 230 ml water is for 2 tbsp espresso coffee powder
2. Let the coffee cool at room temperature.

Preparing the zabaglione filling
1. Beat whipping cream and whipped cream stabilizer together until stiff. Set aside.
2. Beat mascarpone cheese, superfine sugar, and espresso mixture together until creamy.
3. Combine mascarpone mixture and whipped cream, beat just until mixed and smooth.

Assembling the tiramisu
1. Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a glass serving. Evenly distribute half of the zabaglione cream over the layer. Repeat the step with a second layer of ladyfingers, and top with the cream. Repeat the third layer of ladyfingers if you use a taller glass and topped with the cream. Sprinkle with the cocoa powder.

2. Repeat step 1 for other glasses and refrigerate for about 3 � 4 hours.

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This dish was renamed after Lobster Thermidor, which is thought to have been created in 1894 by Chez Marie, a Paris restaurant, for the opening of Victorien Sardou's play Thermidor. Others say it was first tasted by Napoleon during Thermidor, the 11th month of the calendar invented during the French Revolution.

Well, I saw a recipe of Lobster Thermidor in Canadian Living magazine, issued on February 2008. Two days ago, I remember I still had frozen lobster tails in my freezer. I convinced myself to give a try this recipe since it was my first time cooking lobster and modified the recipe as well by adding crushed chili, substituting chives for green onions.

I enjoyed this lobster tails with drizzle lime over, not lemon. Folks, enjoy the pictures and give a try the recipe.

Rock Lobster Tails Thermidor
Adapted from Canadian Living magazine and modified by me

Ingredients:
6 frozen rock lobster tails, thawed
minced green onions
crushed chili
lime wedges


B�chamel Sauce:
1 tbsp (12.5 mL) unsalted butter
1 shallot, minced
1 white part of leek, chopped
1/2 stalk celery, diced
1 tbsp (12.5 mL) all-purpose flour
3/8 cup (67.5 mL) milk
1/8 cup (25 mL) clam juice
1/2 tbsp (7.5 mL) sherry (I omit this and substituted for lime/lemon juice)
1/8 tsp (1/2 mL) each salt and white pepper
Pinch ground mace or nutmeg (I grated whole nutmeg)

Directions:
1. Fill large deep pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to completely cover lobsters; bring to full rolling boil. Grasp back of each lobster; reduce to bubbly simmer; cook for 10 minutes or until lobster is bright red. Remove from water; let cool.


2. Halve lobsters lengthwise.


3. Set on foil-lined rimmed baking sheet.


4. B�chamel Sauce: In small saucepan, melt butter over medium heat; fry onion and celery for 6 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk, clam juice, sherry, salt, pepper and mace/nutmeg; bring to boil. Reduce heat to medium; cook, stirring, for 2 minutes or until thickened. Strain through fine sieve into small bowl. (Make-ahead: Cover and set aside for up to 30 minutes; reheat.)


5. Cover lobster meat with sauce. Bake in 450�F (230�C) oven for about 14 minutes or until golden and bubbly. Sprinkle with green onions and crushed chili. Before eating drizzle with lime wedges.

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Got confused by the title? Don't be! If you are my readers on my multiply, you will know that I have been posting twice.

First story of my Focaccia bread was starting at work. I was reading a recipe of Focaccia bread, I had to make them for the supper and I asked Dan to show me how to make it at that time. Dan told me that the recipe is too complicated and he showed me the easiest way. I was looking up a recipe that is closed to Dan's direction, and I found a recipe from epicurious.com. Most recipes call for olive oil, here I modified by using grapeseed oil.

The second story was just because I still had fresh rosemary. I tried a little different touch for the top, sprinkling garlic over. While I made the second one, I didn't use my heater for raising the dough as my first one. I turned on my oven, let oven door open and sit the dough bowl on the door.

Rosemary Focaccia Bread

The recipe

Ingredients:
2 cups warm water (105�F; to 115�F;)
2 tsp dry yeast

4 1/2 cups (about) all purpose flour
2 tsp salt
1/2 tsp sugar

3 tbsp grapeseed oil
4 tsp chopped fresh rosemary
4 cloves garlic, minced (omit this for Rosemary focaccia bread)
salt (coarse, Kosher snd sea salt are preferably)

Garlic Rosemary Focaccia Bread

Directions:
Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.

Add 4 1/4 cups flour, sugar and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough with a food processor that has a dough blade or a mixer with a dough hook or on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil the dough ball. Put in a large bowl, cover with plastic wrap and let rise in warm area (I put it closed to my heater) until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less

Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle chopped rosemary and salt evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.

Preheat oven to 375�F. Set rack in center of oven. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 30 minutes. Serve bread warm or at room temperature.

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I have been craving for Quiche since I saw on weeks menu at work that tonight they had vegetable quiche for supper. I was off from work at 3 PM, so I can't have a slice of quiche :-P, but I remember I had two pie crusts in the freezer, I decide to make spinach and mushroom quiche without cheese. The recipe was modified from allrecipes.

My husband enjoyed this quiche with Indonesian hot sauce "ABC".

Ingredients:
1 (9 inch) unbaked pie crust
1 (300 g) package frozen chopped spinach
2 eggs
1 cup (235 ml) less fat sour cream (can be substituted for plain yogurt)
1 tbsp all-purpose flour
1/4 tsp ground white pepper
1/2 tsp garlic powder
125 g fresh mushrooms, thinly sliced
1/4 tsp ground nutmeg
1/4 cup chopped green onions

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Prick the pie crust all over with fork and bake for 5 minutes.

2. Place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can and then use paper towels to get the spinach as dry as possible.

3. Beat together the eggs, sour cream, flour, garlic powder and pepper until well mixed. Stir in the spinach. Layer the sliced mushrooms,and chopped green onion in that order on the bottom of the pie crust. Top with the spinach mixture.

4. Bake in preheated oven for 15 minutes and then decrease temperature to 350 degrees F (175 degrees C) and bake for 30 additional minutes. Let cool before serving.

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Biscotti (plural of Italian biscotto, roughly meaning "twice baked") are crisp Italian cookies often containing nuts or flavored with anise.

This recipe was inspired by Canadian Living magazine and my blogspot's buddy, Little Corner of Mine. By substituting butter for canola oil and using freshly squeezed orange. The different between my recipe and Little Corner of Mine's recipe is omitting orange essence and substituting pistachio for cashew nuts.

Due to the adding of orange juice, you can have this biscotti without dipping into your cup of coffee as the North Americans do or your glass of Port or Vin Santo (Vin Santo is the traditional dessert wine of Tuscany) as the Italians do.

This is my entry for MFM # 11. Beans and Nuts, hosted by Sulis. Thank you to Sulis for hosting this MFM, wikipedia and baking911.com for the information. Last but not least, thank you to Canadian Living magazine and Little Corner of Mine for giving me an idea so I can modify the recipe.

PS. In this recipe, I provided two systems of measurement, metric and US system

Category:		Baking
Style:		Italian

Ingredients:
Ingredients 1:
2 eggs
3/4 cup (150 g) sugar
1/4 cup (50 ml) freshly orange squeezed (If you want to use ready to use orange juice, I suggested to use Tropicana homestyle orange juice which contains pure orange juice with the pulp, no orange concentrate, no sugar added)===> omit this if you want to get harder yields
1 tbsp orange zest

Ingredients 2:
3 cups (375 g) unbleached all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups (about 7oz or 200 g) roasted cashew nuts, coarsely chopped

Egg Wash
1 egg white

Drizzle
8 squares semi-sweet chocolate

Directions:
1. Preheat oven to 350 F (175 C). Grease a biscotti pans.

2. In a medium bowl, mix and sift ingredients 2, excluding roasted cashew, then add roasted cashew in flour mixture.

3. Mix and beat ingredients 1 together. Add flour mixture in ingredients 1 mixture, stir with a rubber spatula or spoon until a stiff dough forms and knead by hand until mixture forms a smooth ball. Do not mix the dough with an electric mixer.

4. Roll the dough into a log about 30 cm or 12 inches long; place on the prepared biscotti pan. Press down, or roll with a rolling pin, until log is 13 5/8cm or 5 3/8 inches wide. Brush the top with egg wash.

5. Bake in the middle of the middle shelf for 25 to 30 minutes or until well risen and have also spread to about double their original size. The log is done when pressed with fingertip they feel firm or dry to the touch and appear LIGHTLY browned. Do not overbake biscotti as it continues to crisp as it cools.

6. Cool on a rack. With a serrated knife, cut into 2.5 cm or 1 inches slices, or cut into slices as thin as you desired.

7. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. If you need two oven racks, reset them in the upper and lower thirds. Bake the biscotti for about 15 or 20 minutes or until they are lightly toasted; don't over do it because if too brown, they become rock hard when cooled. Cool the biscotti in their pan on a rack

8. Melt the chocolate over a double boiler or in the microwave. Place cookie on cake rack set over a waxed paper lined rimmed baking sheet. Place tempered chocolate in a small plastic bag. Snip off the end with a small opening and squiggle chocolate over the cookie. Let chocolate set for about and hour or so.

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Have you ever heard about Molokhia before? I didn't notice until Sefa posted a recipe Waraq Molokheyia bil Dajaj (translated as Molokhia Leaves with Chicken in English) at her multiply.

Molokhia Leaves (picture courtesy of gourmetsleuth.com)

According to gourmetsleuth.com, Molokhia leaves (also known as egyptian spinach, jew's mallow, nalta jute, tussa jute, corchorus olitorius) - a type of edible green found in the Middle East and used in an Egyptian specialty "molokhia soup". The leaves have a mucilaginous (thickening) quality that helps thicken the soup. The ingredient is rare if at all available in the U.S. fresh but it can be found canned and sometimes frozen in Middle Eastern grocery stores. However, I didn't need to go to Middle Eastern grocery stores to get frozen molakhia. I saw molakhia by accident, when I went to Superstore to look for frozen mixed berries.

I modified Sefa's recipe by adding dried anchovies instead of chicken and using vegetable broth canned. Vegetable broth canned can be found at Asian grocery stores, which has a nice aroma and also very tasty for your wonton soup.

Molokhia Package// Thawed Ground Molakhia

Vegetable Broth

Category:		Soups & Stews
Style:		Middle Eastern

Ingredients:
1 package (1 2/3 cups) frozen ground molokhia, thawed
5 cloves garlic, thinly sliced
1 tbsp chopped cilantro
1 tsp ground corriander
2 long red chilies, angle cut
500 ml vegetable broth ready to use
1/2 cup dried anchovies
fresh lemon juice as desired
olive oil to stir fry

Onion Pickles
1 small onion, thinly sliced
vinegar as desired
lemon juice as desired
hot water as desired

Directions:
Molokheyia bil Samak:
1. In a small pot, add 250 ml vegetable broth and dried anchovies until anchovies tender.
2. Stir fry garlic and cilantro until fragrant. Add chilies, coriander, ground black pepper, and salt as desired; stir evenly. In this case, I didn't add any salt.
3. Add ground molakhia, stir. Add anchovies mixture and 250 ml vegetable broth, cook for 10-15 minutes. Serve the soup with warmed rice and onion pickles.

Onion Pickles
Combine all ingredients for the pickle.

My turn to pick some lucky ladies to get the award of

Here they are:
mbak Arfi of Homemades
mbak Rita of Gifts from the Kitchen

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My husband has eaten many varieties of Asian food, especially Indonesian food. However, he sometimes misses his food which means a western style food. He was begging me couple times to cook for him :D. I finally did his request. Since he is a big fan of pasta, I decided to cook penne.

In this recipe, I used whole wheat penne. You don't have to use whole wheat penne as I did, just use your favorite penne.


This recipe is modified from teh Lina's recipe, "Kentang Panggang Brokoli Saus Keju", literally translated Broccoli and Baked Potatoes with Cheese Sauce. In her recipe, she used baked potatoes instead of pasta and also used combination cheddar and parmesan cheese instead of processed smoked Gruyere cheese.

Gruy�re is a hard yellow cheese made from cow's milk, named after the town Gruy�res in Switzerland. Gruy�re is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste.

I guessed many people know how to cook al-dente pasta. Al-dente is a fancy term for pasta that is fully cooked, but not overly soft. This is an Italian phrase for to the tooth, which comes from testing the consistensy of pasta with your teeth. According to National Pasta Association, here they are step by step to get perfectly pasta:

• Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)
• Add the pasta with a stir and return the water to a boil.
• Stir the pasta occasionally during cooking.
• Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.
• Taste the pasta to determine if it is done. Perfectly cooked pasta should be "al dente," or firm to the bite, yet cooked through.
• Drain pasta immediately and follow the rest of the recipe.

Ingredients:
50 g whole wheat penne, cook until al-dente, drain and transfer onto a serving plate

Mushroom Cheese Sauce
200 g fresh sliced mushroom
1 onion, chopped
2 tbsp butter
5 tsp flour
350 ml water
50 ml whipped cream
50 g processed smoked Gruyere cheese
1 tsp mustard
1/2 tsp fresh ground black pepper
salt as desired
dried crushed chili for sprinkle (optional)




Directions:
1. In a sauce pan, melt butter over mdium-high heat, add onion and cook until wiltedl

2. Add flour, stir evenly while pouring milk little by little

3. Add mushroom and reduce the heat at low-medium heat. Stir until thickened. Add whipped cream, cheese, mustard, black pepper and salt; stir evenly.

4. Pour mushroom cheese sauce over cooked penne and sprinkle with dried crushed chili.

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A North Africa's recipe. While I browsed around, I found several lamb chops recipes. This recipe reminded me of Sefa. She posted chermoula lamb chops recipe last month.

Chermoula or Charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.

Chermoula is often made of a mixture of herbs, oil, lemon juice, garlic, cumin, and salt. It may also include onion, fresh cilantro, ground chili peppers, black pepper, or saffron.

There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and cilantro.

This recipe and Sefa's posted are lil bit different, which I used grilled method directly, no need to cook the meat in water.

Actually I wanted to add some yogurt for marinating, but I didn't have any yogurt in my fridge. The acidity of yogurt helps to tenderize the meat.

Category:		Barbecue & Grilling
Style:		African

Ingredients:
500 grams lamb chops

Chermoula
1 cup cilantro
4 cloves garlic, peeled
juice of 1 lemon or lime
1 tbsp sweet paprika
1 tbsp ground cumin
1/2 tsp crushed red pepper
2 tbsp olive oil (add more if needed)
1 tsp cayenne pepper (add more if you like spicy)
sea salt as desired

Directions:
Place all the ingredients for the chermoula into a food processor and process until well blended but still relatively chunky. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.

Rub the chermoula over lamb chops on both sides, place in a shallow dish, cover and marinate for at least 2 hours, turning from time to time.

Place a little olive oil in or spray on with vegetable oil a grill pan and heat until very hot. Grill until done. Set aside. Let lam chops stand for few minutes and cover with tin foil to keep it warm and juicy.

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I saw a recipe in Anna Olson's cookbook "Another Cup of Sugar". She is one of my favorite pastry and dessert chefs. I only adapted the tart's mousse filling from her Hawaiian Tart's recipe.

Since I don't have lots time to make the tart shell, I used sweetened mini tart shells' ready-to-bake. Why did I choose the sweetened one? Because the unsweetened one contains L-cysteine, which I'm not sure what kind of L-cysteine that is (I read one of the possibly resource is body fluids). On the other hand the sweetened one contains vegetable shortening).

In Olson�s recipe, she added mascarpone cheese for mousse filling. Instead of mascarpone cheese I added riccota cheese, which is cheaper than mascarpone. Olson's recipe also added mango pulp and I subtituted for peach pureed. For garnish, you can add any tropical fruit instead of blueberry and peach.

Category:		Desserts
Special Consideration:		Quick and Easy

Ingredients:
Crust
12 tart shells ready to bake

Peach Mousse Filling
1/2 cup low fat ricotta
3 1/2 tbsp sugar
1/2 tsp lime zest
1 1/2 tbsp fresh lime juice
1/4 cup pureed peach (you can subtitute for peach pulp)

Garnish
blueberries
peach slices




Directions:
FOR CRUST, preheat oven to 425 F. Place tart shells on middle oven rack. Bake for 10-12 minutes. Shell should be a rich golden brown edges. Allow to cool in a pan, then remove.

FOR PEACH MOUSSE FILLING, cream riccota gently with sugar to soften. Add lime zest and juice, and peach pureed/pulp. Stir until evenly blended (switch to a whisk if you wish, but be careful not to overbeat. If mousse is too soft, chill for 20 minutes to firm up. Pipe or spoon mousse into tart shell and chill until ready to serve.

GARNISH with blueberries and peach slices immediatelly before serving.

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It's not because February 14 is Valentine's Day, no not at all. I just wanted to use my leftover yogourt and I still had strawberries in the fridge.

I got this recipe from Canadian Living magazine. Since I don't have unflavoured gelatin in my pantry, I added strawberry-flavoured gelatin instead.

Category:		Desserts
Style:		Italian
Servings:		6

Ingredients:
2 cups sliced fresh strawberries
1/3 - 1/2 cup sugar (the original recipe calls for 1/3 cup splenda sweetener)
1 cup Balkan-style plain yogurt
4-5 tsp strawberry-flavoured gelatin (the original recipe calls for 4 tsp unflavoured gelatin)
3/4 cup half & half cream, 10% cream (the original recipe calls for 5% cream)
1 tsp vanilla powder

Berries
1 1/3 cup sliced fresh strawberries
2 tsp (the original recipe calls for 2 tsp splenda sweetener)
1 tbsp lemon juice (the original recipe calls for 1 tbsp balsamic vinegar), you can subtitute this for other syrups/sauces, such as blackberry syrup or chocolate syrup.

Directions:
� In a blender, blend fresh strawberries, sugar and yogurt; strain into bowl. Set aside.
� In small bowl, sprinkle gelatin over � cup (50 ml) of the cream; let stand for 5 minutes to soften.
� In small saucepan, heat remaining cream with vanilla powder over medium heat until steaming; stir in gelatin mixture until melted. Whisk into strawberry mixture. Pour into 60z (175 ml) ramekins or moulds. Cover and refrigerate until set, about 4 hours.
� Berries: In small bowl, combine strawberries with sugar; let stand for 10 minutes. Turn Panna Cottas out onto dessert plates. Top with berries, sprinkle with lemon juice.

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I got this recipe from recipezaar. It's easy to make. It could be tasted different for Indonesians, who are used to know that rose water is for face/body cosmetic purpose. Anyway, you can find this rose water at middle eastern store, and for those who live in Canada, it can be found at Superstore.

Category:		Desserts
Style:		Middle Eastern
Special Consideration:		Quick and Easy

Ingredients:
1/4 cup rice flour
3 cups milk (I used partly skimmed milk 1%fat)
1 pinch salt
3-4 tbsp sugar
3/4 cup ground almonds
1 tbsp rose water
chopped pistachios or almonds (optional)

Directions:
1. Add rice flour into a 1/4 cup of milk, whisk until rice flour dissolved.
2. Bring remainder of milk to a boil, add the rice flour mixture, salt & sugar, stir constantly until the mixture bubbles gently (medium High heat).
3. Turn down to lower heat and simmer for 5 minutes, stir frequently. Add ground almonds and stir until smooth. Add rose water, stir.
4. Remove from heat and stir occasionally until the mixture cools slightly.
5. Pour into a serving bowl& garnish with nuts (optional).

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I read about Diana's Gourmet Pizzeria advertisement on internet two months ago. I told to my husband to try it one day. On Sunday evening, he was reading its advertising at Yellow Pages, which is said:

� Each crust is made fresh with 100% Extra Virgin Olive Oil not Lard or Canola Oil
� All recipes made with Nature�s Cargo Sea Salt (find this at healthy stores)
� Choose 4 types of crust � Medium, Thick, Thin or Crispy Thin � Available in White and 100% Whole Wheat or try our Award Winning Moosehead Crust
� Our house blend marinara has crushed tomatoes marinated with 6 herbs and spices for 24 hours to create a one of a kind homemade flavour
� Your choice 4 Premium 100% REAL Canadian Cheese, including low-fat mozza � not fake Cheese
� Your choice of over 39 toppings including 25 gourmet and 19 vegetarian delights.

Diana was recently named Canada's 2005 and 2006 Pizza Chef of the Year by Canadian Pizza Magazine. Sounds interesting, eh? We were tempting to try the pizza.


There is no dine in. Pick up and delivery only. Open daily at 4 pm.

My husband called to ask for delivery. We ordered XL combos gourmet vegetarian which is topped with spinach, sun-dried tomatoes, onions, and artichoke heart. As soon as I got the pizza and paid it, I opened the box, I can see the freshness of the topping and ungreasy appeared.

I tried one bite, hmmm it was so good and tasted fresh. My husband used to have digestion problem after ate pizza . With this pizza, his digestive was ok.

After all, I gave 4.5 of 5 stars for Diana's Gourmet Pizzeria. Check the website out at http://dianasgourmetpizzeria.ca

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Although my blog is named after Indonesia, it doesn't mean that I don't share non-Indonesian recipes sometimes.

Anyway, holiday season is coming and it means time for mandarin orange on sale. We bought a pack of mandarin orange. I was thinking what I can make from mandarin orange and looked up some recipes on the internet that suitable.

After browsing around for an hour or more, I found an orange souffl� recipe on Foodnetwork USA. This time, I made my own version by reducing egg yolk and sugar, and also omitting the orange liqueur.

Category:		Baking
Style:		French
Servings:		3

Ingredients:
1 cups whole milk
4 tbsp unsalted butter, plus more for greasing
4 tbsp flour
4 tbsp sugar, plus more, for dusting, plus 1 tbsp
1/4 cup homemade mandarin orange juice, plus more, for replacing orange liqueur, plus 2 tbsp
dash vanilla extract
pinch salt
1 tbsp orange zest
2 egg yolks (it supposed to be added 4 egg yolks), beaten to the ribbon stage
1/2 cup egg white

Directions:
Preheat oven to 375 degrees F.

Scald the milk and set aside.

In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 4 tbsp of sugar, homemadeorange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.

Prepare 3 souffle cups by buttering them lightly and dusting them with sugar.

Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.

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You know how to make mousse, but have you ever made it from tofu. Before trying it, don't jump into conclusion. Just try it, then judge it.

What do you need to make this 10 minutes vegan chocolate mousse? Just semi-sweet chocolate chips and almond flavoured silken tofu. Soft tofu is softer than regular and acceptable for this recipe.

Important: Always buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration.

Category:		Desserts
Style:		French
Servings:		2

Ingredients:
1 package (300 g) almond flavoured silken tofu
1 - 1 1/4 cup semi sweet chocolate chips
2 tsp pure almond/vanila extract (add this only if you use plain silken tofu or you want more flavour, I didn't add this)

Directions:

� In your food processor/hand blender, combine vanilla/almond extract and tofu. Whirl until the mixture is absolutely smooth, scraping the sides frequently.
� Melt the chocolate chip in a double boiler or microwave (on a very low power). Careful not to burn or boil the chocolate.
� Add the melted chocolate to the tofu and whirl until very well blended. When the chocolate hits the cold tofu, it will begin to solidify. This is okay because this is what gives you the tiny chocolate bits.
� Scrape down the sides and taste the mousse to determine if you want to add more sweetener or chocolate.
� Spoon the mousse into dessert glasses. Serve cold.

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