Good morning!
Just a quick post before I go for lunch with friends then beach. I want to share my everyday muffins recipe. I usually make this right after I wake up, sleepily standing in my kitchen, dumping flours in the bowls, trying to keep my eyes open, enjoying the morning sun :) then while waiting for the muffins in the oven, I take shower and prepare myself. When I am ready, the muffins are ready too, we have our breakfast then ready for the day.
Wish you all a nice sunday! Hugs!

my.everyday.muffins
Makes six muffins

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 - 1/2 cup sugar (I don’t like it too sweet so I use 1/4, but my cousin said she prefer 1/2, it is up to you :)
1/4 cup extra virgin olive oil
1/4 cup yoghurt
1/4 cup milk
1 egg
75g dark chocolate, chopped (or banana or blueberry or anything you like)

Turn on your morning compilation music :)
Then turn on the oven to 180C
Mix all the dry ingredients
Mix all the wet ingredients then pour it to the dry ingredients, mix until just incorporated, do not over mix
Then fold the chopped chocolate
Butter and flour the muffin pan (or if you have some duralex glasses, like pictured. I never use muffin paper anymore: read my post about paperless muffin)
Divide the batter to the pan
Bake for 20-25 minutes or until golder brown.

Selamat pagi!
Hanya satu tulisan cepat-cepat sebelum saya pergi makan siang dan ke pantai bersama teman-teman. Saya ingin berbagi resep muffin yang saya biasa buat sehari-hari. Saya biasanya membuat muffin ini langsung ketika bangun tidur, terkantuk-kantuk di dapur, menuang tepung sambil mencoba untuk membuka mata, sambil menikmati matahari pagi :) ketika menunggu muffin matang di oven, saya mandi dan bersiap-siap, jadi ketika muffin nya matang saya sudah siapa. Lalu kami sarapan dan kemudian memulai hari.
Semoga hari minggu kalian menyenangkan! Peluk!

muffin.sehari-hari. saya
membuat enam muffin

1 gelas takar* tepung terigu (saya memakai tepung terigu segitiga biru)
1 sendok teh baking powder
1/2 sendok teh baking soda
1/4 - 1/2 gelas takar gula (saya tidak terlalu suka manis, makanya saya hanya pakai 1/4, tapi sepupu saya lebih suka 1/2, jadi terserah anda :)
1/4 gelas takar extra virgin olive oil
1/4 gelas takar yoghurt
1/4 gelas takar susu
1 egg
75g coklat, potong-potong kecil (atau pisang, atau blueberry atau apa saja yang kamu suka)

Nyalakan kompilasi musik pagi hari :)
Nyalakan oven ke 180C
Campur semua bahan kering
Campur semua bahan basah, lalu tuang ke campuran bahan kering. Aduk rata, tapi jangan berlebihan
Masukan coklat, aduk rata
Olesi loyang muffin dengan mentega dan tepung (atau kalau tidak punya loyang muffin bisa pakai gelas duralex seperti di foto, saya tidak pernah memakai kertas muffin: baca tulisan saya tentang muffin tanpa kertas)
Tuang adonan muffin ke loyang
Panggang 20-25 menit atau sampai coklat keemasan.

*gelas takar = measuring cup, penjelasan lihat disini

In these past two weeks, in between works and chores, I have made six tarts: two warm chocolate and strawberry tarts, one cold chocolate and strawberry tart, one tarte aux pommes with pâte à foncer, and well, I don’t know if these are classified two of them are cheesecakes, with different tart dough. Oh, and on the top of that: two carrot cakes. No, we didn’t eat them all. And yes, our friends’ tummies have been very happy :)
I was quite obsessed with the tart dough, I made a table above, wanted to make them all but in the end I didn’t have time. So far I love Michel Roux’s pâte sucrée and David’s french tart dough.

Dua minggu terakhir ini, di antara pekerjaan dan tugas sehari-hari, saya membuat enam pai: dua pai coklat hangat dengan arbei, satu cake coklat dingin dengan arbei, satu tart apel perancis dengan kerak pâte à foncer, dan, saya tidak tahu apakah ini bisa diklasifikasikan sebagai pie, saya membuat dua cheesecake, dengan dua kerak yang berbeda.  Dan di atas itu semua, saya masih membuat dua cake wortel. Tidak, kami tidak memakan itu semua. Ya, semua perut teman-teman saya menjadi bahagia dua minggu ini :) Saya menjadi agak terobsesi dengan kerak pie, sampai saya membuat tabel diatas dan ingin mencoba semuanya, tapi pada akhirnya saya tidak mempunyai cukup waktu. Sampai saya ini saya suka dengan kerak pâte sucrée dari Michel Roux dan satu dengan kerak pai perancis dari David.



Me pinching pâte sucrée. Marco took the photo :)

Saya sendang mencubit adonan pâte sucrée. Marco membantu mengambil foto :)



(more…)

Saturday afternoon, raining lightly outside, it means no beach today, instead we have a couch picnic in our living room, watching Julie & Julia, that reminds me….I haven’t written food post for a while, so I want to share it with you: pâté de foies de volailles…ok, it reads: chicken liver pâté, complicated to say but very delicious to eat :) and we ate it with toasted baguette and homemade confiture de fraises, reads: strawberry jam :)

I got my recipe from this beautiful book Tartine Bread by Chad Robertson, in this book he called it baker’s foie, he described it like this: “Fresh jars of pâté and jam were always on the ledge next to the oven. We spread them on warm bread as a bakers’ snack. I rarely have time required to make traditional pâtés. So we worked up a quick and delicious recipe that satisfies our pâté cravings.”
Super agree :)

Pâté de Foies de Volailles (adapted from Chad Robertson’s baker’s foie)
6 chicken livers
Olive oil
3 shallots, finely chopped
1 tbsp fresh thyme leaves
120 grams unsalted butter, at room temperature
20 ml cognac (it originally calls for 1/2 cup of cognac, but since alcohol is so expensive here, I reduce it :)
1/2 tsp salt

Cognac butter
60 grams unsalted butter, at room temperature
1 tbsp cognac
Pinch of salt

Rinse the livers in cold water and remove any visible fat or connective tissue. Heat a heavy skillet over high heat and add enough olive oil to coat the bottom of the pan. When the oil begins to smoke, carefully add the livers and sears for about 30 seconds. Quickly turn the livers, add the shallots, and sear for another 30 seconds. Add the thyme and cook until thoroughly cooked. Remove the pan from the heat and pour off the excess oil and fat. While the pan is still hot, add 40 grams and cognac, and deglaze the pan, stirring to loosen any brown buts sticking to the bottom. Transfer the contents of the pan to a food processor and let cool for 8 to 10 minutes.
Once the livers have cooled, add the remaining 80 grams of butter and salt to the food processor and processor and process to a thick puree. Taste and add more salt if needed. Pour liver puree into ramekins or into suitably loaf or pâté pan.

To make the cognac butter, place the butter in a small bowl. In a small sauce pan, heat the cognac until it is hot to the touch. Add it to the butter along with the salt. Stir the butter until it has a liquid consistency and then pour it evenly over the pâté. Cover and refrigerate until the cognac butter has set. Serve cool or at room temperature with toast.
Bon appétit! :)

Pâté de Foies de Volailles (jujur saja, ini agak sulit diterjemahkan ke bahasa Indonesia…mungkin terjemahannya adalah…pate hati ayam, haha tidak terlalu bagus ya kedengerannya :)

Hari Sabtu siang, di luar sedang hujan gerimis, berarti tidak ada acara ke pantai hari ini, jadi kita mengadakan piknik di sofa ruang tamu kita, sambil menonton film Julie & Julia, yang mengingatkan saya bahwa saya telah lama tidak menulis tentang makanan, jadi saya ingin berbagi ini dengan kalian: pâté de foies de volailles yang dibaca: pate hati ayam (entah kenapa tiap saya menulis terjemahan pâté de foies de volailles rasanya ingin tertawa :) sulit diucapkan tetapi enak sekali rasanya dan kita memakannya dengan roti batang Perancis (hahaha bahasa Indonesia nya baguette juga lucu!) dan confiture de fraises buatan sendiri, bacanya: selai stroberi :)

Saya mendapatkan resep ini dari sebuah buku yang indah sekali berjudul Tartine Bread oleh Chad Robertson, di buku itu dia menyebut resep ini baker’s foie (pate tukang roti hahaha) dan dia menggambarkannya seperti ini: “berbotol-botol pate dan selai yang baru dibuat sealu ada di dekat oven, kami mengoleskannya di atas roti hangat sebagai camilan tukang roti. Saya jarang mempunyai waktu yang diperlukan untuk membuat pate tradisional jadi kami mencoba membuat resep yang cepat dan lezat yang memuaskan keinginan kamu memakan pate.”
Setuju sekali :)

Pate Hati Ayam (diadaptasi dari pate tukang roti oleh Chad Robertson)
6 hati ayam
Minyak zaitun murni
3 bawang merah, potong tipis-tipis
1 sendok makan thyme segar
120 gram mentega, pada temperatur ruangan
20 ml cognac
1/2 sendok teh garam

Mentega cognac
60 gram mentega
1 sendok makan cognac
Satu cubit (hahaha cubit :P) garam

Cuci hati ayam dan buang semua urat dan lemak yang menempel. Panaskan wajan dengan minyak zaitun, ketika sudah panas, masukkan hati ayam dan goreng selama 30 detik, balik dengan hati-hati, lalu tambahkan bawang merah dan masak 30 detik lagi, masukkan tyhme segar dan masak hingga matang seluruhnya. Pindahkan dari api dan tuang ke food processor, tambahkan 40 gram mentega dan cognac ke wajan hingga mencair, lalu tuang ke food processor. Tunggu 8-10 menit hingga dingin. Ketika hati ayam sudah dingin, masukkan 80 gram mentega ke food processor, lalu jalankan mesinnya sampai menjadi bubur halus. Tuang ke loyang atau mangkuk yang sesuai.

Untuk membuat mentega cognac, taruh mentega di mangkuk kecil, di panci kecil, panaskan cognac hingga mencair, tuangkan ke mentega dan tambahkan garam. Aduk hingga seluruh mentega mencair dan tuangkan ke atas pate. Tutup rapat dan masukkan ke kulkas hingga menteganya mengeras. Hidangkan dingin atau pada temperatur ruangan dengan roti panggang.
Selamat makan!
Bon appétit! :)

It is 6.19 am and just want to post something quick before off to yoga and all the magic sparkles disappear: I love Ubud in the morning. Just before the sunrise, when it is still darkish, when I still hear bird singing in my garden. It is just magical. Before that, I drove around Ubud market, and amazed how lively it was, full of people, full of beauty.
Big, strong, beautiful women, in all their glorious, gigantic baskets above their heads, full of beautiful fruits and vegetables. People in their funny jogging costumes, carrying black and white stripes plastic bags full of food. Sleepy young people with their bikes, lazily carrying bags full of kerupuk (Indonesian traditional crackers) and many and many farmers with their tiny trucks loaded with the fruits of their lands. All in a beautiful, crazy, messy harmony. Happy Wednesday all. Warmest hug from Ubud.

This was the dish I cooked for our last lunch before I departed for Melbourne, Australia around three weeks ago, and this was the dish we ate yesterday for our first dinner here at home. I cooked a big batch of ragù before I left and stored it in the freezer, so yesterday when we didn’t really have anything to eat, we boiled some fusili and tossed it with this.



I really want to share my experience in Australia but I am still tired and jet-lagged from the trip, so instead of the travel photos I want to share this with you. In Italy almost everybody has their own version of ragù. This is my version: simple one. It takes a long time to cook it so I always prefer to cook it in big batch and freeze it. This is enough for three or four meals for two people, feel free to halve or double the recipe.



Conchiglie al Ragù

1 kg minced meat (you can use beef or mix 50% of beef and 50% of pork)
1 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 cans of 400g whole tomatoes (I use cirio brand)
250g dried conchiglie pasta
Extra virgin olive oil, sea salt and pepper

Heat 2 tbsp olive oil in a pan, in a low heat and add the finely diced onion, carrot and celery. Cook over low heat for around 30 minutes until soft but not brown (sofritto), turn up the heat and add the minced meat, cook until the meat change colour, add the tomatoes. Cook over medium heat for 5 minutes then reduce the heat and let simmer for 1 1/2 hour - 2 hours until the sauce is thickened. Adjust the seasoning and turn off the heat.

Boil 2,5 liters of water, add some sea salt and cook the pasta according to the package instruction. When the pasta is cooked, reserve 1 cup of the cooking water before draining the pasta. Drain the pasta and toss with 1/4 of the sauce. If it is too thick, add some reserved water to thin it.

Transfer to serving plates, drizzle with good extra virgin olive oil and freshly grated parmigiano reggiano.

Divide the remaining ragu to containers, let cool completely and store in the fridge/freezer.

Buon apetito!