Cheese Chiffon cake

I always a huge fan of this cake

its actually a butter cake but the original is to use chiffon recipe 

I'm just to stubborn not following my sister advice :p

next will do her recipe

I sold my lens last year :( , so here my snap from iPhone 

Position oven shelves, preheat oven to moderate (180-190C/350-375F), greased deep cake pan & line base with baking paper, beat 375 g BUTTER, 1 tsp VANILLA SUGAR & 330 g CASTER SUGAR with electric mixer until light & fluffy, beat in 6 EGGS one at a time until combined between additions, sift & stir in using a spatula 225 g PLAIN FLOUR & 110 g SELF RAISING FLOUR in several batches, spread the mixture into prepared pan, bake cake until browned and ready, check the cake with knife, stand cake to cool

TOPPINGS:

Beat THICK CREAM/WHIPPED CREAM with electric mixer until thickens, spread the cream all over the cake, cover with grated CHEDDAR CHEESE

enjoy !

hashtag #pekopekotummy

:)

some shots update from insta world
so much change here
I wish I could update but i decided to make this blog my cooking journal only

Happy Easter

 Bento of Brownie and Conny from Line 

 Nastar 

 American Risol

Kaki Naga

THE COME BACK

OLLLA
Blog world...
its been a long time...*i know *
no excuses
just wanted to keep posting again

will post more from now on...
*promise

for now i enjoy # -ing my cooking photo in instagram
#pekopekotummy

have a great week!!

Cheesy Fruit Salad & Banana

HELO

 

mix any fruit you like with thick cream, milk, and condense milk, adjust until you are happy with the taste :D add cheesy on top
i used Kraft Cheddar Cheese.

and here are my caramelized banana, unsalted butter and brown sugar, add cheese + sprinkle choco
you can find this easly back in Indonesia...im home sickkkk :(

 

ciaoooo

Egg Benedict + Salmon

 Egg Benedict for lunch....

I made my own hollandaise sauce, easier than I thought , no more paying $25 for an egg benedict

look at these yummmyyyyyyyyyyy yummy meal

 

Egg Benedict
from Jamie Oliver recipes

Ingredients
2 eggs
2 rashers of bacon - change to Salmon *slightly pan fry
1 muffin, halved - I used bagel bread
salt and ground black pepper

FOR THE HOLLANDAISE SAUCE
2 egg yolks
2 tbsp white wine vinegar - I use apple vinegar
5-6 black peppercorns
125g clarified butter
lemon juice, to taste
salt and ground black pepper

Method
SERVES 2

1. To make the hollandaise sauce, place the 2 tbsp of white wine vinegar, along with the black peppercorns, into a small saucepan and reduce the vinegar by half and then strain. Heat the clarified butter in a saucepan. Put the egg yolks into a bowl suspended over a saucepan of simmering water and add the reduced vinegar. Whisk vigorously until the mixture forms a light, airy foam. Gradually add the clarified butter a little at a time to the egg mixture, whisking all the time to form an emulsion. Season with salt, pepper and lemon juice. Keep warm.
2. Poach the eggs for 2-3 minutes. Grill the bacon rashers * pan fry salmon * and toast the muffin halves.
3. To serve, place the bacon on top of the muffin halves, followed by the poached egg. Season with salt and pepper and then pour over the sauce.

have a great day :)