Kue putri salju

Snowball cookies to enjoy with a cup of tea

Kaastengels recipe

Kaastengels :

Ing : 250 gr butter
175 gr margarine
3 egg yolks
300 gr old cheese (grated)
250 gr self raising flour
25 milk powder

Method :
Mix butter, margarine and salt evenly
Add eggs into the mix
Add flour and milk powder then continue mix till well with slow speed.
Add grated cheese, continue mix it until it form a dough
Shape the dough into small pieces, brush with egg yolk and top it up with grated cheese
Bake for 15 - 20 mins in the preheat oven 350 F.

The picture below :

Indonesian cookie delicacies : enjoy today's afternoon tea with kaastengels (cheese shorbread cookies), nastar (pineapple tarts), putri salju (snowball cookies).

An afternoon tea at home with combro

Combro is a savory traditional food from West Java. Made from grated coconut with oncom filling then fry. Enjoy combro when it is still warm with tea. 

An afternoon tea with pisang goreng ( banana fritters )

Pisang goreng never makes me bored

Risoles recipes

This afternoon having tea with risoles and bolu tape.

Risoles 

For the skin / wrapper

Ing : 150 gr all purpose flour

150 gr corn flour

250 ml water

300 ml milk

A pinch of salt 2 eggs

2 tbsp vegetable oil

Mix all the ingredients and beat them till smooth

Filling 

Ing :

150 gr minced chiken or beef or shrimp

1 tsp chopped garlic

1/4 cup chopped carrot

2 tbsp thinly sliced spring onion

1/2 cup milk

1 tbsp flour

3/4 tsp salt

2 tbsp sugar

1/2 tsp ground pepper

1/2 tsp seasoning ( optional )

Method :

For the wrappers : brush the pancake pan ( 12 cm ) with cooking oul then heat it. Pour 1 laddle of batter into it and spread it out to a very thin layer. Cook over medium heat. Remove skin from heat. Repeat this method till batter is finished

For the filling : fry the garlic till golden and mix in chicken/ beef/ shrimp, carrot, salt, sugar, pepper. Cook till carrot is tender. Mix flour with milk and pour into the chicken mixture. Add the sliced spring onion. Stir and cook till mixture become thick. Remove from heat.

Finishing ;

Take a skin and place 1 1/2 tsp of filling in the centre. Fold the edges toward centre enclosing the filling and forming an  oblong. Repeat this process. Beat the egg with a little salt and dip the small oblongs in it. Coat the oblongs with breadcrumbs. Heat the cooking oil in a wok and fry till golden brown. Serve with mustard or chili sauce or eye bird chilies.

In the back left and in the front are risoles. In the back right is bolu tape.

Risoles