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By: Hajar Mohamed Yussof

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Friday, 28-Nov-2008 19:09 Email | Share | Bookmark
Dah lama...

 
 
 
 
 
 
 
 
 
 
 
 
 
Dah lama award ni kita ambik dr DapurImpian, Kak JieJie dan Kak MaDiHa...baru ni nak digantung, t/kasih kpd mereka yg sudi memberi award ni kpd kita...kita sayanggg korang...muahhh



Dah lama kita duk di UK ni, 11 Nov lalu sudah tiga tahun kita di sini, bermakna sedang menghitung bulan dan hari utk berangkat pulang ke Malaysia...perasaan bercampur baur, sedih nak tinggalkan UK seronok nak balik Msia camna tu
Gambar2 pokok di musim luruh ni kira isyarat sudah lama kami merantau...dah-dah ler tu, nyah dr bumi UK ni... doakan segalanya dipermudahkan, insyaAllah







Dah lama nak cuba buat baklava, baru ni berkesempatan mencubanya...pada tekak kita sedap baklava ni, esp. bila dimakan selepas disimpan semalaman Kalau nak beli, dengar citer baklava Mark & Spencer yg sedap, taktaw betul ke tidak...sebab dah lama suruh beli, itu olang taktak peduli ooo...sudahnya buat sendiri juga



Baklava
Sumber:Rachel Allen

For the baklava
300g shelled pistachio nuts, or almonds (or a mixture of both)
1.5 tsp ground Cinnamon
600g ready-made Filo pastry
125–150g Butter, melted

For the syrup
300ml water - kita buat 150 ml
350g caster sugar - kita guna 175 g
125ml clear Honey - kita takde madu so guna 60 ml maple syrup
1 stick Cinnamon, or 1 tsp ground cinnamon - kita buat 1/2 tsp ground cinnamon
1/2 Oranges, zest only - kita ganti ngan 1/2 tsp jus lemon
1 tsp whole Cloves
1-2 tsp orange flower water, optional - kita tak buh pun

1. Preheat the oven to 180C/gas 4.
2. For the baklava: grind the nuts in a food processor until coarsely ground, then mix in the ground cinnamon.
3. Using a soft pastry brush, lightly butter a 24 x 19cm ovenproof dish. Gently unfold the filo pastry, covering it immediately with a damp clean tea towel to stop it drying out and cracking.
4. Start layering the sheets of filo pastry into the dish, brushing each sheet with melted butter before placing the next layer on top. After six layers, scatter over one-third of the crushed nuts.
5. Repeat and add six more layers of filo pastry. Butter the top of the last layer and trim off any overlapping pastry with a sharp knife to create a neat edge. Cut into small 4-5cm diamonds, making sure the knife goes all the way to the bottom.
6. Bake in the middle shelf of the oven for 40–45 minutes, or until golden brown and crisp, reducing the temperature to 170C/gas 3 during cooking if the baklava looks as though it is browning too quickly.
7. For the syrup: place all the syrup ingredients into a saucepan and bring to a gentle simmer. Cook for 15 minutes, or until the liquid has reduced by one-third. Stir occasionally, then leave to cool.
8. Remove the baklava from the oven and spoon half the cooked syrup all over the top. Leave for five minutes, then spoon over the remaining syrup. Allow the baklava to cool completely before removing the individual pieces from the dish with a palette knife. Serve.

***Utk lihat video step by step baklava, klik sini


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