Thursday, April 21, 2011

Basic lasagna

It have been so long since i wanted to try and make my very own lasagna from scratch. finally..


1- bolognaise sauce

2- lasagna pieces

3- cottage cheese

4- motzarella cheese

5- olive oil


1- in a square or rectangular baking pan, dribble some oil.

2- spread a layer of bolognaise sauce

3- put in the lasagna piece.

4- spread another layer of bolognaise sauce and put a layer of cottage cheese.

5- repeat the process for another two or three times.

6- sprinkle with motzarella cheese.

7- cover the pan with aluminium foil

8- bake in a preheat oven of about 350 degrees for about 40 minutes.

9- let it cool a bit before enjoying the lasagna

i'm going to confess: i didn't use cottage cheese, but i blend some milk with cheddar and some motzarella.. and i did use the motzarella for the topping...

bahasa malaysia


1- sos bolognaise

2- kepingan lasagna

3- keju cottage

4- keju motzarella

5- minyak zaitun


1- basahkan permukaan bekas bakar dengan minyak zaitun

2- lapiskan satu lapisan sos bolognaise

3- lapiskan dengan kepingan lasagna

4- lapiskan dengan selapis sos bolognaise dan selapis keju cottage

5- ulang turutan lasagna-sos-keju sebanyak 2 hingga tiga kali.

6- taburkan pada permukaan sos yang paling atas dengan keju motzarella

7- tutup bekas pembakar dengan kepingan aluminium

8- bakar dalam ketuhar yang telah dipanaskan ke suhu 350 selama 40 minit

9- tunggu sejuk sedikit sebelum dinikmati.

saya ada sesuatu yang perlu saya beritahu.. saya tidak menggunakan keju cottage, tapi saya gunakan susu+keju cheddae+keju yang dikisar.. dan saya taburkan keju motzarella di atas permukaan lasagna..

Wednesday, April 13, 2011

baked pasta

this recipe was actually gotten from my teacher (her daughter actually)..


for white sauce:

4 tablespoon of butter

4 tablespoon of all purpose flour

2 cup of milk

short pasta; such as macaroni and penne

3 eggs



1- to make the white sauce; melt the butter in a pot over small heat. add the flour with constant stirring. add the milk, the amount is based on your preference.

2- cook your pasta according to the direction at the packaging. put that aside

3- make the bolognaise sauce. put it aside

4- add together in a cold big bowl: the white sauce and the bolognaise sauce. add the eggs. make sure they are mixed nicely.

5- add in the pasta.

6- pour into a baking pan. sprinkle some cheese

7- in a preheated oven just until the cheese on top have become golden brown.

8- let it cool before enjoying.

*you could also try adding the white sauce into the bolognaise when the sauce is still on heat.. and eat it with long pasta such as spaghetti and angel's hair.

pasta bakar

resepi yang saya dapat dari cikgu sekolah saya (ok, dr anak dia)..


sos putih:

4 sudu besar mentega

4 sudu tepung

2 cawan susu

pasta pendek seperti macaroni dan penne

3 biji telur



1- untuk membuat sos putih; cairkan mentega dalam periuk di atas api kecil. masukkan tepung sambil kacau sentiasa. tambahkan susu mengikut citarasa anda. biarkan sejuk.

2- buat sos bolognaise. biarkan sejuk.

3- masak pasta mengikut arahan pada pek

4- dalam satu mangkuk besar, gabungkan sos putih dan sos bolonaise.

5- tambahkan telur

6- tambahkan pasta

7- tuang ke dalam bekas untuk membakar. taburkan dengan keju

8- masak di dalam ketuhar yang telah dipanaskan terlebih dahulu. masak hingga keju berwarna perang keemasan.

*anda boleh juga masukkan sos putih ke dalam sos bolognaise semasa sos masih di atas api. dinikmati dengan pasta panjang seperti spaghetti atau angel's hair.

Wednesday, April 6, 2011

Vanilla ice cream

Ice ceam


A- 1 vanilla pod, or 1 tsp essence of vanilla

B- 1 1/4 cup semi skimmed milk

C- 4 egg yolks

D- 5 tbsp caster sugar

E- 1 tsp cornsugar

F- 1 1/4 cup double cream


1- heat A and B in a pot until boil. then remove from heat for at least 15 min.

2- put C, D and E in a bowl. whisk until thick. add to the milk, whisking constantly. cook over gentel heat for about 10-15 min with constant stirring.

3- whip F until soft and fluffy but still not thick enough to stay onto the whisk. fold into the milk.

4- pour the mixture into a freezeproof container.

5- freeze for 3 - 6 hours. beat to soften the ice cream. feeze again.

you can change the flavor by exchanging the vanilla to choc or any other. if you're using fresh fruit; puree the fruit, add the icing sugar and lemon juice - after seiving, chill and continue with direction number 3 to 5.

ais krim


A- 1 pod vanila atau 1 sudu teh esen vanila

B- 1 1/4 cwn susu semi skim

C- 4 telur kuning

D- 5 sudu besar gula caster

E- 1 sudu teh tepung jagung

F- 1 1/4 cawan double cream


1- panaskan A dan B dalam periuk hingga mendidih. biarkan sejuk selama 15 min.

2- pukul C, D dan E hingga pekat. gaul ke dalam susu. panaskan semula selama 10 hingga 15 min dan pastikan dikacau selalu.

3- pukul F sehingga pekat dan gebu. kacau ke dalam susu yang telah dipanaskan tadi.

4- tuang ke dalam bekas tahan beku. bekukan selama 3 hingga 6 jam. kacau agar licin. bekukan semula.