Indo Kuliner Resep Menyajikan Berbagai Resep Dan Cara Memasak, Membuat Aneka Kuliner Khas Indonesia, Khas Nusantara, Aneka Sambal, Kue Tradisional, Resep Ramadhan, Takjil, Resep Buka Puasa dan Sahur, Berbagai Aneka Minuman Yang Sehat dan Segar
2. Remove the leaves and stem of the cauliflower and transfer pieces to a food processor.
3. Rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
4. Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling!
5. Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible.
Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, 6. garlic powder, and an egg. Mix well.
7. Line a baking sheet with parchment paper and place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a “crust.”
8. Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
9. Top with your favorite pizza sauce and toppings, being careful not to overload the pizza.
10. Bake for another 5-7 minutes, or until the cheese has fully melted.
INGREDIENTS ⅔ cup (130 milliliters) milk 4 ounces (100 grams) cream cheese 7 tablespoons (100 grams ) butter 8 egg yolks ½ cup (60 grams) flour ½ cup (60 grams) cornstarch 13 large egg whites ⅔ cup (130 grams) granulated sugar Parchment paper Strawberries, to serve Powdered sugar, to serve
PREPARATION - Preheat oven to 320°F/160°C. - In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool. - In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined. - Sift in the flour and the cornstarch, whisking to make sure there are no lumps. - In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. - Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up. - Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined. - Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage. - Pour the batter into the parchment-lined pan and shake to release any large air bubbles. - Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water. - Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height. - Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more. - Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm! Enjoy!
INGREDIENTS 1 tablespoon oil 1 tablespoon garlic, minced ½ cup red onion, chopped 1 cup bell pepper, chopped 1 cup tomatoes, chopped 3 cups water 1½ cups rice 1 cup black beans 1 tablespoon cilantro, chopped 1 cup tomato sauce 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon salt 1 teaspoon pepper ½ cup shredded cheese (optional) ½ avocado, cubed (garnish)
Meatballs 1 pound ground beef ¼ cup bread crumbs 2 tablespoons parsley, chopped ½ tablespoon salt ½ tablespoon pepper 1 egg
1 batch pizza dough 1 cup marinara sauce 1 cup shredded mozzarella cheese 4 tablespoons butter, melted 2 garlic cloves, minced Salt, to taste ½ teaspoon Italian seasoning Extra marinara for dipping
PREPARATION - Preheat oven to 350°F/180˚C. - In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper until evenly combined. - Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball. - Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel. - With your hands or a rolling pin, flatten out the pizza dough rounds and top with a tablespoon of marinara and mozzarella cheese. - Place one meatball over the dough and wrap the dough over the meatball pinching at the seams to close. - Place the balls in a circle, seam-side down, in a cast-iron skillet. - Mix the melted butter with garlic, salt, and Italian seasoning. Brush the balls with the garlic butter mixture. - Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes. - Place a bowl of warm marinara sauce in the middle of the skillet. Sprinkle the balls with parsley. Enjoy!
- Make an edible rice bowl. Place a cup of rice onto a large piece of parchment paper and spread the rice. Put another piece of parchment paper on top and roll with a rolling pin. Once it is flat, remove the parchment paper on top and heat it with microwave for 3 minutes in order to dry it. Place it on a cooling rack to cool to touch.
- Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl. Fry the rice sheet in the mesh colander until golden brown.
- Pour warmed soup over the edible bowl while it is still hot.
Slice the baguette into ½-inch rounds and place on a baking sheet.
Brush both sides of the baguette slices with olive oil.
Bake for for 6 minutes until slightly crispy.
In a medium bowl, combine the tomatoes, minced garlic, balsamic vinegar, basil, salt, and pepper.
Rub the garlic into one side of the baguette slices, then spoon the tomato mixture evenly across the slices.
Serve!
Garlic Bacon Shrimp Alfredo
Servings: 2
INGREDIENTS
6 slices bacon, chopped
1 pound shrimp, deveined and peeled
1 teaspoon salt
½ teaspoon black pepper
½ onion, diced
1 medium tomato, diced
3 cloves garlic, minced
2 cups heavy cream
1 pound fettuccine, cooked
1 cup parmesan cheese, grated
½ parsley, chopped
PREPARATION
Cook the bacon in a large pot until crispy.
Add the shrimp, salt, and pepper, cooking until the shrimp is pink throughout.
Remove the shrimp and bacon.
Add the onions, tomatoes, and garlic, cooking until the garlic is slightly starting to brown.
Add the cream and bring to a boil.
Toss in the fettuccine with the shrimp, bacon, parmesan cheese, and parsley, stirring until the cheese has completely melted and the sauce coats the shrimp and pasta nicely.
Serve!
Chocolate Mousse
Servings: 2
INGREDIENTS
1 cup heavy cream
3 tablespoons sugar
2 ounces chocolate, broken into small pieces
¼ cup heavy cream, hot
6 raspberries, to garnish
2 sprigs of mint, to garnish
2 tube cookies, to garnish
PREPARATION
In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
Serve immediately!
Editor’s note: In order to have everything cooked and served at the perfect time, start by preparing the mousse first, then letting it chill in the refrigerator until ready to serve. Next, prepare the bruschetta but do not place the tomato mixture on top of the bread slices until ready to serve as having them sit will make the bread soggy. Prepare the pasta and serve immediately alongside the finished bruschetta, and take out the mousse from the fridge when ready to serve dessert!
Flourless Dark Chocolate Orange Cake Servings: 8-12
INGREDIENTS Cake 8 ounces dark chocolate, cut into chunks 6 tablespoons unsalted butter, cubed 6 egg yolks 2 tablespoons orange zest 6 egg whites ½ cup sugar
Orange Whipped Cream 1 cup heavy cream 1 teaspoon orange extract 2 tablespoons powdered sugar
PREPARATION 1. Preheat oven to 275°F/135C° and grease a 9-inch springform pan. 2. In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes 3. Add the egg yolks and the orange zest to the chocolate mixture and stir to combine. 4. In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add ½ cup of sugar. Continue beating on high speed until soft peaks form. 5. Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine. 6. Pour into prepared pan then bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan. 7. For the orange whipped cream, beat together heavy cream, orange extract, and sugar. 8. Top with whipped cream and garnish with orange zest. 9. Enjoy!
- In a bowl, combine all of the ingredients except the baguette, and mix until smooth.
- Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette.
- Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges.
- Slice, cool, then serve!
Baked Lobster Tails Servings: 2
INGREDIENTS
2 8-ounce lobster tails
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon parsley, chopped
1 teaspoon lemon juice
2 lemon wedges, to serve
Cooked broccoli, to serve
PREPARATION
- Preheat oven to 450°F/230°C.
- Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
- Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
- While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
- In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
- Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
- Serve with a side of broccoli and a lemon wedge!
Molten Lava Brownie Servings: 2
INGREDIENTS
1 box brownie mix, prepared according to package instructions
Cooking spray
4 chocolate truffles
Mixed berries, to serve
Mint, to garnish
Ice cream, to serve
Chocolate sauce, to serve (optional)
PREPARATION
- In a large bowl, prepare the brownie mix.
- Spray 2 6-to-8-ounce ramekins with the cooking spray.
- Place a spoonful of the brownie batter into each ramekin, then place two chocolate truffles in each dish.
- Spoon more brownie batter over the top of the truffles, until the ramekin is about ¾-full. Smooth the batter evenly over the truffles.
- Bake for 25 minutes, then cool for another 25 minutes.
- On the serving plate, place the berries and the mint in a corner.
- To ensure that the brownie comes loose, run a knife around the edges of each ramekin before inverting the dish onto the center of each plate.
- Serve with ice cream and a drizzle of chocolate sauce
Editor’s note: In order to have everything cooked and served at the perfect time, start by preparing the garlic bread up until the point where the mixture is spread onto both sides of the baguette. Set aside. Then prepare the lobster accordingly, and the moment the lobster comes out of the oven, bake the garlic bread accordingly so that by the time the lobster is cool enough to eat, the garlic bread is still hot and bubbly. The brownie can be baked when the garlic bread comes out, so while champagne is being poured and the two of you are eating, the brownie can finish cooking/cooling. This way, the brownie is still warm when served, providing a nice contrast to the ice cream.
- Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
- Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
- Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
- Remove egg from water with a slotted spoon and set aside.
- In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
- Assemble the benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
Top with fresh chives.
Enjoy!
Berry Parfait
Servings: 2
INGREDIENTS
1 cup Greek yogurt
½ cup granola
1 banana, coined
½ cup strawberries, hulled and quartered
½ cup raspberries
½ cup blueberries
Honey
PREPARATION
- In two glasse,s divide the yogurt and top with a layer strawberries and bananas.
- Continue with another layer of yogurt, granola, and berries.
INGREDIENTS 5 chicken thighs 1 teaspoon salt 1 teaspoon pepper 1 teaspoon paprika 1 teaspoon dried parsley 1 tablespoon olive oil 1 tablespoon garlic, minced ½ cup red onion, diced 1 cup long grain rice 1½ cups chicken broth Salt, to taste Pepper, to taste
PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley. 3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot. 4. Add the garlic and onions to the pot, and cook until the onions are transparent. 5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil. 6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid. 7. Bake for 35-40 minutes, or until the rice is fully cooked. 8. Optional: remove chicken thighs and broil for crispy skin. 9. Enjoy!
- Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
- Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
- Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
- Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
- In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
- Remove the peppers from the oven, drain any excess water that accumulated inside.
- Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
- Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
INGREDIENTS 1 tablespoon olive oil 1 cup onion, diced 1 pound (500 grams) ground beef 2 teaspoon salt ½ teaspoon pepper ⅓ cup cheddar cheese, shredded 2 tablespoon ketchup 1 tablespoon yellow mustard ½ teaspoon Worcestershire sauce 2 pie dough sheets
Topping Egg Sesame seeds
PREPARATION - Preheat oven to 400°F/200°C. - Heat oil in a large skillet. - Cook down onions until translucent. - Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl. - Combine ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt, and mix thoroughly. - Roll out the pie crust and cut into 4 pieces. - Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch from the edge and fold over, creating a triangle. - With a fork, crimp down the 2 sides so the stuffing stays in. - Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds. - Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked. - Let it cool for a few minutes Enjoy!
Bacon, eggs, onion, and cheese combined for an easy and delicious breakfast.
Here is what you'll need!
BREAKFAST ONION CUPS
Servings: 6
INGREDIENTS
2 cups broccoli florets, minced
1 cup cheddar cheese, shredded
7 eggs
5 strips bacon, cooked and diced
1 large red onion
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
2 tablespoon milk
Garnish
Parmesan cheese
PREPARATION
1. Heat oven to 400˚/200˚C.
2. Mix eggs, milk, and spices in large mixing bowl.
3. Add broccoli, bacon, and cheese, and continue mixing until all ingredients are well incorporated.
4. Cut ends off the red onion and then slice in half. Gently pop out rings, using desired size.
5. Heat cast-iron pan on low and place onion rings in the pan.
6. Spoon in small amount of egg mixture and press on the onion ring create a seal, then repeat for all rings. Pour the remaining mixture filling to just about the top of each ring.
7. Cover with foil.
8. Place in oven and cook for 25 minutes, or until eggs are cooked through and slightly puffed and onion rings are tender.
9. Remove from pan immediately and sprinkle with desired topping.
INGREDIENTS 1 eggplant 1 cup marinara sauce Tomato, sliced Basil Mozzarella cheese, sliced 1 teaspoon salt ½ teaspoon pepper 2 garlic cloves, minced Olive oil ¼ cup panko 2 tablespoon parmesan cheese, grated 1 teaspoon salt ½ teaspoon pepper
PREPARATION - Preheat oven to 375°F/190°C. - Cut eggplant lengthwise, keeping it connected at the stem. - In a baking dish, place marinara sauce and spread to cover the bottom. - Place the eggplant directly on the sauce. - Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice. - Sprinkle salt, pepper, garlic, and olive oil and cover with foil and bake for 50 minutes until eggplant is tender. - In a small bowl, combine panko, cheese, salt, and pepper. - Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown. - Cut into your desired piece and enjoy!
INGRIDIENTS 2 tablespoons olive oil 1 cup green onions, chopped 15 ounces spinach 4 cloves garlic, chopped 1 cup feta cheese ½ cup ricotta cheese ¼ cup dill, chopped ¼ cup parsley, chopped 1 teaspoon salt 1 teaspoon pepper 8 sheets phyllo dough
1. Preheat oven to 350˚F/180˚C. 2. In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft. 3. Add half the spinach, giving time for some to cook down before adding the rest. 4. Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly. 5. Add the feta, ricotta, egg, dill, parsley, salt, and pepper, and mix until evenly spread. Set in refrigerator. 6. Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil. Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. 7. Cut your dough into 4 sections using a pizza cutter. Repeat step 5 for a total of 8 triangles. 8. With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections. 9. Bake in a preheated oven for 25-30 minutes or until golden brown. 10. Enjoy!
INGREDIENTS 4½ cups cooked fusilli pasta (8 ounces uncooked) 8 ounces corn, drained 8 ounces black beans, drained & rinsed 2 cups cooked chicken, shredded 16 ounces alfredo sauce 1 tablespoon taco seasoning 1 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded
Garnish Cilantro, chopped
PREPARATION 1. Preheat oven to 350˚F/180˚C. 2. Cook 8 ounces of fusilli pasta according to box instructions. (This will make about 4½ cups of cooked pasta.) 3. In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning. 4. Pour into a 9x13-inch baking pan and spread evenly around the pan. 5. Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil. 6. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown. 7. Garnish with cilantro. 8. Enjoy!
INGREDIENTS 4 zucchinis Olive oil 1 cup panko bread crumbs ¼ teaspoon cayenne pepper ¼ teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon pepper ⅓ cup parmesan cheese
PREPARATION 1. Preheat oven to 425˚F/220˚C. 2. Cut the ends off of the zucchini and cut it in half. 3. Using a bamboo skewer, pierce down the middle of the zucchini and push it down to the center of the skewer. 4. Hold a small knife at an angle and cut the zucchini while turning it the opposite direction that you want the tornado to go in. 5. Spread out the tornado and drizzle with olive oil. Set aside. 6. In a bowl, combine panko, cayenne, chili powder, garlic powder, onion powder, salt, pepper, and parmesan cheese. 7. Sprinkle over zucchini tornado until well-covered, and place on a baking sheet. 8. Bake for 30 minutes, flipping halfway, or until golden brown 9. Serve with your favorite dipping sauce. 10. Enjoy!
PREPARATION - Slice bread into cubes. - In a bowl, add egg, milk, cheese, salt, and pepper, and mix. - In a microwave-safe mug, place half of the cubed bread and desired amount of bacon and tomato. - Place the rest of the bread and fixins and pour the egg mixture into the mug. - Microwave for 1½ minutes or until egg is fully cooked. - Sprinkle with some green onions and enjoy!
VEGGIE AND CHEESE Servings: 1
INGREDIENTS Slice of bread 1 egg 2 tablespoons milk Cheddar cheese, pinch Salt, pinch Pepper, pinch Spinach, small handful Red pepper, diced
Topping Tomatoes, diced
PREPARATION - Slice bread into cubes. - In a bowl, add egg, milk, cheese, salt, and pepper, and mix. - In a microwave-safe mug, place half of the cubed bread and desired amount of spinach and red pepper. - Place the rest of the bread and fixins and pour the egg mixture into the mug. - Microwave for 1½ minutes or until egg is fully cooked. - Sprinkle with some tomatoes, if desired, and enjoy!
BLUEBERRY FRENCH TOAST Servings: 1
INGREDIENTS Slice of bread 1 egg 2 tablespoons milk ¼ teaspoon cinnamon ½ teaspoon vanilla extract Blueberries
Topping Maple syrup
PREPARATION - Slice bread into cubes. - In a bowl, add egg, milk, cinnamon, and vanilla, and mix. - In a microwave-safe mug, place half of the cubed bread and desired amount of blueberries. - Place the rest of the bread and berries and pour the egg mixture into the mug. - Microwave for 1½ minutes or until egg is fully cooked. - Drizzle maple syrup and enjoy!
PREPARATION - Slice bread into cubes. - In a bowl, add egg, milk, and cocoa powder, and mix. - In a microwave-safe mug, place half of the cubed bread and desired amount of bananas and chocolate chips. - Place the rest of the bread and fix-ins and pour the egg mixture into the mug. - Microwave for 1½ minutes or until egg is fully cooked. - Top it off with whipped cream and chocolate syrup, and en
