Lovely Bright Pink Roses

Saya dapat roses pink terang ni dari pasar tani. Masa mula-mula tengok roses ni sangat striking warnanya. Harga pun tak mahal cuma RM8.00 je satu polybag.

I got this lovely bright pink roses from morning market at my place. Very cheap only RM8.00 per polybag.

Suka sangat tengok kelopaknya.

Love to see the petals.

Dari pandangan sisi. Roses ni tahan lama tapi tak da bau.

From the side look. This roses can last very long but doesnt have smells.

Dari kudup dan terus kembang.

From the buds until it opens.

Pandangan dekat bila semua kelopak terbuka.

The nearest look when all petals open.

Tanam dalam pasu sederhana saiz saja. Sekarang tengah tunggu bunga ni mekar lagi sebab telah keluar 2 kudup. Sangat suka.

I plant it in a medium size pot. Now I am waiting for this roses to bloom again since i saw got 2 buds coming out. I am really happy about it.

Si Ulat bulu lagi.......Caterpillars agian..........

Hai! Macam-macam jenis ulat bulu ada kat taman saya ni. Ni satu jenis lagi yang tak berbulu.

In my garden there are many types of caterpillar.

Berpolka dot kuning pulak.

This one with yellow polka dot.

Sedapnya makan daun pokok yang lembut ni ya. Nyam-nyam gitu.........geramnya.

How nice this creature eat my leaves and tree. The stems and leaves are very soft thats why he likes it soo much.

Tengok sampai togel dikerjakannya si ulat bulu ni. Kebetulan pokok ni batang dan daunnya dari jenis lembut. Sedaplah dia makan. Dahlah tu bukan sekor dua yang hinggap ni berekor ekor...........sakit hati ku.

See, what did he do to my tree. All leaves gone. The stems and leaves very soft thats why they like it soo much. Not only one but lots of caterpillars attacking my tree.

Ulat bulu ni memang suka menghancurkan pokok -pokok saya. Kena selalu spray dengan air bawang putih dan cili padi. Lepas tu kena rajin membelek-belek pokok untuk mencari sang ulat bulu ni.

This caterpillar loves to destroy my tree. Will have to spray with water mix with garlic and chilies. Than have to be more hardworking to see the tree from being attack by these caterpillars.

Summer Snow Roses.....Medina

Lagi satu my favourite roses. Baru je beberapa bulan dapat dari Mami Yawinscha. Ros Medina ni bergugus juga. Sebelum ni group roses di FB memanggil ros ni dengan nama medina atau yvonne rabbier tapi setelah Mami Yawinscha berjaya menggoggle rupanya nama roses ni yang sebenarnya ialah Summer Snow. Summer Snow ni ditemui oleh Charles H.Perkins pada tahun 1938 di United States. Hebatkan kita di sini pun dah boleh tanam roses dari US ni.

One of my favourite roses, Medina. Just a few months I got it from Mami Yawinscha. This were frequently known as Medina or Yvonne Rabboer but lately Mami Yawinscha in Roses Forever group in FB discover that the correct name is Summer Snow. This roses were found by Charles H.Perkins in 1938.

Kudup mula-mula warna cream cair tapi bila mengembang bertukar warna kepada putih suci bersih. Ros ni baunya wangi sedikit saja.

The buds is light creamy but when it opens it changes to white. This roses have a mild fragrance.

Cantik sesangat.

Simply beautifull....Love it so much.

Nilah bila semua mekar bergugus.

When all the buds open one shot.

Boleh mekar sekuntum juga. Putih suci bersih nasib tak dicium cik trhrips. Tips spray H20 masa sedang kudup lagi.

The buds can also open one only. Very whitish colour. Lucky Mr. Thrips did not attack. Easy tips spray with H20 (for mosquitoes).

Tanam dalam pasu rasanya size nombor 3, sederhana besar.

Plant the roses in medium size pot.

Lovely collage.

Devil's Food Chocolate Cake

Namanya pun devil's choc cake, saya rasa yang membuatkan namanya cam tu ialah sebab kombinasi choc ganache + cream cheese tu. Kalau makan banyak boleh menggemukkan. Lama dah intai-intai resepi ni kat masam manis. Barulah ada masa nak buat.

The name Devi's choc cake, i think what makes the cakes name like that is because of the combinationa of choc ganache and cream cheee. If we eat  a lot we can put on weight. I always saw this recipe in masammanis blog, only now I got the chance to do it.

 Kek chocolate tu tak berapa naik sangatlah...

Well the chocolate cake doesnt seems to rise very well....

 Nak potong kek ni , pisau mesti direndamkan dalam air panas baru senang. Selepas potong rendam pisau dengan air panas dan bersihkan dengan tisu barulah cantik hasilnya bila dipotong. Pisau tu boleh juga dipanaskan atas api.

To  cut this cake , the knife must be put inside a hot water than cleans it with tissue than only easy to cut. You can also heat the knife on the stove fire.

Strawberi tu penambah seri.

The strawberries makes the cake look awesome...

DEVIL'S FOOD CHOCOLATE CAKE

Source: Azlita masam manis

Bahan

2 cawan tepung gandum
1/2 cawan koko
1 1/2 sudu kecil bikarbonat soda(saya letak 1 sudu je)
1/2 cawan gula pasir
1/2 cawan brown sugar
125g butter
2 biji telor gred A
2 sudu kecil esen vanilla
1/2 cawan buttermilk
1 cawan air suam

Cara
-Sediakan loyang 9" segiempat. Saya guna 8". Panaskan oven ikut kepanasan oven masing -masing.
-Pukul butter + gula sehingga kembang dan ringan. Masukkan telor sebiji demi sebiji. Letak esen vanilla.
-Ayakkan tepung + koko + bikarbonat soda. Masukkan adunan tepung tadi di selang selikan dengan buttermilk + air suam dalam 3 bahagian. Kaup balik adunan dan tuangkan dalam loyang.
-Bakar selama 30 minit atau sehingga kek masak.

Bahan untuk Cream Cheese Frosting

125g cream cheese philadelphia
60g butter
1/2 cawan gula aising
1 sudu teh esen vanilla
1 sudu kecil jus lemon
1 sudu kecil paste lemon

Cara
-Pukul cream cheese dan butter sampai creamy, tambahkan gula aising + jus lemon + paste lemon.

Bahan untuk Ganache Coklat
100ml whipping cream
250g coklat gelap dicincang
1 sudu besar golden syrup
1 sudu teh esen vanilla

Cara
-Double boil cream jangan sampai mendidih, masukkan coklat kacau rata, masukkan  golden syrup + esen vanilla. Kacau sampai rata sebati.

Cara melapis Kek
-Ambil kek yang telah sejuk tadi.
-Sapukan cream cheese di atasnya. Boleh juga guna piping bag.
-Simpan dalam fridge selama 20-30 minit.
-Keluarkan dan boleh letak ganache coklat tadi.
-Masukkan semula kek ke dalam fridge untuk keraskan ganache.
-Keluar dan hias ikut kreativiti anda.

Cara memotong kek
Untuk senang memotong kek, pisau boleh dipanaskan atas api atau rendam dalam air panas dan kemudian dilap dnegna tisu.

Sang rama - rama di taman....

Kat taman saya yang kecil tak seberapa ni, kalau banyak bunga yang sedang mekar maka banyaklah rama-rama yang berterbangan sekeliling.

In my small garden, when theres a lot of flowers bloom so there will be butterflies flying around.

Nak tunggu sang rama-rama ni duduk diam memang payah. Sekejap kat sini sekejap kat situ. Penat mengejar.

When taking the photo, to wait for this butterfly to sit quietly is very difficult. Tiring of catching it.

Rama-rama ni cantik. Dalam bercorak luar warna biru. Hinggap di kudup ros Jingga Irisa.

This butterfly is beautifull. Inside is abstrak colours and outer is blue colour. Sitting quietly on top of my Jingga Irisa roses.

Relax je dia duk kat situ.

So relaxing on top of the leaves.

Sang rama-rama ni hinggap kat daun roses saya.

On top of my roses leave.

Yang ni hinggap pada bunga daun selasih.

This is nice, it sits on my basil flower.

My lovely Margo Koster Roses

Ros Margo Koster ni adalah antara roses yang sangat saya sukai, walau kecil tapi menawan. Seperti biasa saya beli dengan Mami Yawinscha di FB.

 

This margo koster roses is one of my favourite roses. I bought this from Mani Yawinscha at FB.

 

Berwarna emm...susah nak cakap...rasanya merah samar..... Bunga tak besar , kecil je. Kelopak lembut. Bunga tahan lama juga.

The colur actually , I dont know hoe to describe....think its light red....oh i dont know but the colour is nice....The flower is not big, very small. Petals are soft and the flower last long.

Jenis koster ni terdapat dalam tiga warna= white pink , merah samar dan merah. Saya belum ada warna merah lagi. Saya beli dan hadiahkan pada mak saya di kampung yang berwarna merah. Untuk melihat koster putih pink boleh klik di SINI.

 

This koster have 3 types of colours , red, white pink and light red (as per photo). The red one I dont have but I bought one for my mom. You can KLIK to see the white pink koster that I have.

 

 

 

Walaupun kecil ros ni tapi warnanya sangat cantik.

Although its small , the colour is so nice.

 

 

Pokok belum berapa besar tapi dah rajin berbunga. Tu yang best.

This tree is not big yet but it bloom often. Thats what best about this roses.

 

 

Sangat cantik.

 Very beautifull.

 

 

 Kudup yang belum terbuka lagi. Ros ni jenis bergugus.

Some of the buds havent open yet.

 

 

 Pandangan dari dekat dan jelaskan.

From the nearest look.

 

 

Mesti nak jaga margo koster ni sebab susah nak dapat.

Must take care of this Margo Koster since difficult to get.

 

Ros Jepun (Portulaca Grandiflora) = Yellow + Orange

Selain roses saya menyukai bunga ros jepun atau portulaca grandiflora ni. Ada banyak warna dan jenis. Boleh lihat di SINI. Ros Jepun ni senang nak ditanam. Boleh tanam dari batangnya saja. Sayang sekali pokok ni cuma bertahan 3 ke 4 bulan saja dan perlu di tanam semula. Hanya sesiapa yang berminat dan rajin je yang boleh tanam pokok ni.

Ni antara spesies yang susah nak dapat. Kadang - kadang kat nurseri pun tak da. Selalunya bila ternampak ros jepun kat rumah orang, dengan muka tebal saya akan minta setangkai 2 untuk ditanam.

Jenis ni menarik sebab ada 2 tone warna.

Kalau kita lihat pada daunnya, kebanyakan bunga ros jepun ni satu layer. Boleh lihat di SINI. Untuk yang ni lain sikit. Satu layer di bahagian luar dan di tengah banyak lapis. 2 kombinasi warna yang terang , orange + yellow.

Nak daunnya segar, selalulah siram dengan air ikan. Zat yang paling baik untuk ros jepun ni. Tak payah letak baja lain. Ops...ada pokok lain pulak yang menumpang.

Lovely Portulaca Collage. HAVE A NICE DAY !!!!

Brownies Blueberries Cream Cheese

First order for 2013, Terima Kasih pada Asni order kek ni for her hubby.

Perfect combination of cream cheese + blueberries

Classic Vanilla Birthday Cake With Caramel Pastry

Panjang tak nama kek ni. Semuanya gara-gara menonton rancangan Anna Alson at AFC 703. Nampak cara dia buat cam senang je so konon nak try buat as a birthday cake to me. Bila tengok kat TV cam senang bila print resepinya mak ai....panjang berjela. Kuatkan semangat buat jugalah.

Caramel sos tu memang sedap sebab bercampur kastard.

Melimpah-limpah kastardnya kan...

Kalau tengok Anna Alson punya kek, memang tak sama sebab ada bahan yang anna letak saya tak letak. Ubahsuai sendiri ikut citarasa sendiri. Sebenarnya bahan tak da. Mana nak cari vanilla bean?

 

Meleleh-leleh ....

Nak translate kan resepi ni pun lama masanya so refer referlah kat original resepi Anna tu ya.....kot...kot...ada yang termiss.

The custard really tempting.

CLASSIC VANILLA BIRTHDAY CAKE WITH CARAMEL PASTRY

SOURCE: ANNA ALSON

Bahan kek

- 3/4 cawan butter suhu bilik (saya guna butter SCS 250g)

-1 1/3 cawan gula

-3 biji telor size besar, suhu bilik

-2 sudu kecil esen vanilla

-2 1/2 cawan tepung gandum

-1 1/2 sudu kecil baking powder

-1/2 sudu baking soda

- 1 cawan buttermilk pada suhu bilik

Cara

-Panaskan oven pada suhu 150 darjah, ikut kepanasan oven masing-masing.

-Sediakan 2 loyang size 8 " yang diletakkan kertas tracing paper dan disapu dengan butter.

-Pukul butter + gula sehingga fluffy kemudian campurkan telor satu persatu. Masukkan esen vanilla.

-Ayakkan tepung + baking powder + baking soda. Masukkan berselang seli dengan buttermilk, bernula dengan tepung dan dikaup balik menggunaka scrapper. Masukkan adunan ke dalam 2 loyang tadi.

-Masak kek selama 25-30 minit mengikut ove masing -masing. Setelah masak, sejukkan atas redai.

BASIC VANILLA PASTRY CREAM

-1 cawan susu

-1/2 sudu vanilla bean (saya letak esen vanilla)

-1 1/2 sudu kecil vanilla bean paste (tak letak)

-3 biji kuning telor

-3 sudu besar gula

-2 sudu besar tepung jagung

-2 sudu besar butter

Cara

-Panaskan susu bersama esen vanilla.

-Dalam mangkuk, whisk kuning telor + gula + tepung jagung. 

-Whisk susu panas tadi ke dalam adunan kuning telor dan masukkan butter , kacau rata selama 2 minit sehingga berkilat.

-Guna plastic wrap untuk menutup permukaan atas custard, sjukkan pada suhu bilik dan sejukkan dalam fridge. 

-Pastry cream ni boleh disimpan selama 4 hari dalam fridge.

CARAMEL PASTRY CREAM

-3sudu besar air

-1 cawan gula

-1 sudu white corn syrup(saya guna golden syrup je)

-1 cawan whipping cream

-1 resepi basic vanilla pastry cream, sejuk

Cara

-Letakkan gula, air dan golden syrup dalam periuk dan masakkan atas api yang perlahan.

-Jangan kacau gula di dalam tu, ambil brush dan sapu sekelilin periuk dengan air sehingga gula bertukar warna perang sedikit. Kacau dan masukkan whipping cream, kacau rata berhati - hati dan sejukkan pada suhu bilik. Ambil 1/3 cawan caramel sos dan masukkan ke dalam pastry cream dan sejukkan sementara nak assemble kek.

SWISS MERINGUE BUTTERCREAM

Saya tidak menggunakan resepi anna untuk frosting.

Bahan

-60g putih telor ( lebih kurang 2 biji size L)

-100g gula

-170g butter - keluarkan dari peti sejuk dan potong 10-12ketul, lakukan sebelum memukul putih telor supaya butter lembut sedikit tapi jangan cair.

-sedikit peanut butter

Cara

-Satukan putih telor dan gula ke dalam mangkuk tahan panas secara double boiler. Jangan terlalu panas. Kacau dengan hand whisk hingga gula larut selama 3 minit. Bila pegang dengan jari tak rasa berketul gulanya. Halus je.

-Angkat mangkuk dan letakkan atas towel biar sejuk sedikit baru di putar sehingga menjadi meringue dan boleh masukkan butter sedikit demi sedikit. Putar selama 6-10minit dan masukkan peanut butter dan pewarna jika nak letak.

SATUKAN KEK

-Letak sekeping kek atas papan dan masukkan swiss meringue buttercream ke dalam piping bag dan pipekan sekeliling atas permukaan kek untuk membuat tebing.

-Ambil separuh vanilla pastry cream campur dengan separuh caramel pastry cream kacau rata. Tuangkan di tengah-tengah kek yang dikelilingi oleh tebing buttercream tadi. Letakkan sekeping lagi kek di atasnya.

-Salutkan keseluruhan kek dengan buttercream satu layer nipis dan simpan dalam fridge selama 20 minit. Keluarkan kek dan sapu lagi buttercream keseluruhannya. Buat lagi tebing di atas permukaan kek. Ambil balance vanilla pastry cream  + separuh caramel pastry cream = kacau rata. Tuangkan atas permukaan kek. Bolehlah hias kek mengikut citarasa anda.

Selamat Mencuba !!!!!

CLASSIC VANILLA BIRTHDAY CAKE WITH CARAMEL PASTRY

SOURCE: ANNA ALSON

Cake

• 3/4 cup unsalted butter, room temperature
• 1 1/3 cups sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups cake and pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk, room temperature

Caramel Pastry Cream

• 3 tablespoons water
• 1 cup granulated sugar
• 1 tablespoon white corn syrup
• 1 cup whipping cream
• 1 recipe Basic Vanilla Pastry Cream, chilled

Basic Vanilla Pastry Cream

• 1 cup 2% milk
• 1/2 vanilla bean
• 1 1/2 teaspoons vanilla bean paste
• 3 large egg yolks
• 3 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter

Frosting and Assembly

• 3/4 cup unsalted butter, room temperature
• 4-6 cups icing sugar, sifted
• 6 tablespoons 2% milk
• 1 1/2 teaspoons vanilla extract

Directions

Cake

1. For the cake preheat the oven to 350 F. Grease two 8-inch round cake pans. Line the bottom of each pan with parchment paper and then flour the sides of the pans, tapping out any excess.
2. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy, then add the eggs one at a time, beating well after each addition. Stir in the vanilla.
3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this alternately with the buttermilk, starting and ending with the flour and mixing well after each addition. Divide the batter evenly between the 2 pans.
4. Bake the cakes for 25 to 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then carefully turn out to cool completely on a rack.

Caramel Pastry Cream

1. For the caramel pastry cream, bring the water, sugar and corn syrup to a full boil in a medium saucepot. Boil, uncovered and without stirring, occasionally brushing the sides of the pot with water, until it is a light amber colour. Whisk in the cream gradually (take care for the steam) until fully incorporated, and cool to room temperature. Whisk 1/3 cup of the caramel sauce into the pastry cream and chill until ready to assemble.

Basic Vanilla Pastry Cream

1. 1. Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
2. 2. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
3. 3. Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
4. The pastry cream will keep up to 4 days refrigerated.
5. Used in conjunction with other listed ingredients to make the Caramel Pastry Cream.

Frosting and Assembly

1. For the frosting, use a stand mixer fitted with the paddle attachment or using electric beaters, beat the butter until it is fluffy, Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment).
2. To assemble, place the first cake layer on a plate or platter. Fill a piping bag fitted with a plain tip with about a cup of frosting and pipe a ring around the outside of the cake (this prevents the pastry cream from seeping out). Scrape half of the caramel pastry cream into the centre of this and spread to level. Top this with the second cake layer, and spread a thin coating of frosting on the top and sides of the cake and chill for 20 minutes (this is the crumb coat). Now completely coat the top and sides of the cake with frosting and level until smooth. Using a pastry bag fitted with a piping tip of your choice, pipe a design on the top edge of the cake. Stir the remaining caramel sauce into the remaining half of the caramel pastry cream and spread this on the top of the cake. Chill until ready to serve.
3. The cake can be made up to a day in advance and stored, refrigerated until ready to serve.

Mini Red Roses

Mini red roeses ni saya beli di Cameron Highlands, sepokok kecil RM5.00.  Comel comel je rosesnya sebab kecil.

Masa ni daun agak segar.

Cik Nikon saya ni alah sikit dengan warna merah, tu yang tekstur bunga tak berapa cantik.

Dah nak layu sikit bunganya.

Pokok tak berapa besar. Masa ni masih subur lagi.

Merah menyala.