Friday, October 6, 2017

Chicken pot pie in cauliflower cheese bowl

You can fill this beautiful cauliflower cheese bowl with any creamy soup like chicken pot pie, creamy mushroom soup or any chowders soup, Perfect meal for fall season.

You can use any cheese you like, I use sharp cheddar to add the color to cauliflower bowl.


Cauliflower sargento bowl
- 16 oz cauliflower
- 1 1/4 cup shredded sargento cheddar cheese
- 2 eggs
- 3 Tbsp flour

Creamy chicken pot pie filling
- 2 Tbsp butter + 1 Tbsp olive oil
- 1 lb boneless chicken breast/cut in cube
- 3 stalk leeks
- 250 gr cremini mushrooms
- 1 large yellow onion
- 3 cloves garlic
- 2 cube chicken bouillon
- 1 teaspoon black pepper
- 1 teaspoon grated nutmeg
- 2 cup milk
- 2 cup water
- 2 Tbsp flour


Pre heat oven on 375 F
Mixed a shape bowl ingredients in to food processor until crumbled, make a bowl shape use mini springform pan, baked for 35-40 minutes

Meanwhile Heat the butter and olive oil on medium high , cook onion and garlic until fragrant add chicken cook for another five minutes add leeks, milk and water,simmer for about few minutes or so add mushroom and flour to thicken the liquid, simmer for another 10 minutes, serve on cauliflower sargento bowl)

Friday, July 28, 2017

blueberry macarons

I'm in love with this beautiful cookies at a first bite, as you all know French macaron is really hard to make, tricky and moody But as long as you know the oven temperature and not over mixed the batter most of the time it came out perfectly, as a restaurant owner at BoBoKo Indonesian Cafe I have to make this "prettylicious" French macaron three times a week. Our customers was surprise they found a french macaron in Indonesian restaurant, I love to tell the story why there is French macarons in our cafe if they ask about it.

Ingredients :
- 1/2 cup almond flour
- 1 cup confectioner's sugar
- 2 eggs white
- 3 Tbsp granulate sugar
- 3 drop purple food coloring

Filling :
- 8 oz mascarpone cheese/room temperature
- 4 Tablespoon powder sugar
- 3/4 cup stonewall kitchen blueberry jam

Preparations :
- Line two cookies sheet with silicon baking mate
combine powdered sugar,almond flour in a food processor, pulse into fine powder
sift mixture into medium bowl, discard large pieces

- Beat egg whites in large bowl with electric mixer at medium speed until foamy add 3 drop green food coloring, gradually add 3 Tbsp granulated sugar, beating at high speed about 2 minutes or until mixture foam stiff, shiny peaks.

- Mix well to incorporate powder sugar and almond, Incorporate the beaten egg whites into the dry ingredients using large spatula, mix well and fold the mixture
Then work in the mixture (macaronage ) using plastic scraper, press down well with the scraper,going back and forward,to press out the oxygen from the white, Do this for 2-3 minutes until you have smooth mixture.

- Attach 1/2 inch plain tip to piping bag, scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare cookie sheets, tap cookies sheet on flat surface to remove air bubbles and set aside,let macarons rest uncovered until tops harden slightly, this takes from 15 minutes to an hour in more humid condition, when the batter does not stick, macarons are ready to bake.

- Preheat oven to 350 F, Place rack in center of oven, bake 14 minutes, rotating cookies sheets halfway trough baking time. cool completely on cookies sheets

Filling preparation

- In a mixer mix mascarpone cheese, powder sugar and blueberry jam until smooth transfer into piping bag with match same size cookies,pipe or spread filling on flat side of one cookie and top with another.