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!
