Samantha
IndoForum Senior B
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Aku agak bingung ini tepatnya ditaruh di sub forum yang mana.. Mohon, Mod kalau ada tempat yang lebih pas, di move ya. Terimakasih..
Ini adalah sebuah thread dari saya, kumpulan banyak resep makanan berikut foto-fotonya. Ada menu pembuka, menu utama, dan pencuci mulut. Setiap harinya, setiap saya sempat, akan saya tuliskan menu-menu di sini. Termasuk informasi mengenai nutrisinya. Siapa tau, pada mau belajar masak. Oh ya, nama-nama makanan ini aku dapat dari game kesayangan di FB. Gak usah disebut ya. Nanti pasti yang suka main pada tau sendiri.
Yuk, mulai dengan resep pertama.. SUNRISE SUBWAY MELT
next menu: PIZZA MARGHERITA
next menu: SWEET DINNER ROLLS
nutrisi:
Calories 131, Fat 3.5g, Carbs 21g, Sugars 3.8g, Protein 3g
Vitamin A 2%, Calcium 2%, Iron 6%
Ini adalah sebuah thread dari saya, kumpulan banyak resep makanan berikut foto-fotonya. Ada menu pembuka, menu utama, dan pencuci mulut. Setiap harinya, setiap saya sempat, akan saya tuliskan menu-menu di sini. Termasuk informasi mengenai nutrisinya. Siapa tau, pada mau belajar masak. Oh ya, nama-nama makanan ini aku dapat dari game kesayangan di FB. Gak usah disebut ya. Nanti pasti yang suka main pada tau sendiri.
Yuk, mulai dengan resep pertama.. SUNRISE SUBWAY MELT
A breakfast version of the Subway Melt, Subway's Sunrise Subway Melt features sliced turkey deli meat, bacon, Black Forest ham, and egg whites with your choice of cheese and veggies.
It's promoted in pictures with flatbread, but you, as always, you also have your choice of bread.
Subway is running a promotion where from 7am to 11am, you can get a Footlong Sunrise Subway Melt or Steak, Egg & Cheese Sub for $5.
Nutritional info after the jump.
Nutritional Info - 6" Sunrise Subway Melt (293g)
Calories - 450 (Calories from Fat - 140)
Fat - 16g (Saturated Fat - 5g)
Sodium - 1990mg
Carbs - 46g (Sugar - 3g)
Protein - 33g
It's promoted in pictures with flatbread, but you, as always, you also have your choice of bread.
Subway is running a promotion where from 7am to 11am, you can get a Footlong Sunrise Subway Melt or Steak, Egg & Cheese Sub for $5.
Nutritional info after the jump.
Nutritional Info - 6" Sunrise Subway Melt (293g)
Calories - 450 (Calories from Fat - 140)
Fat - 16g (Saturated Fat - 5g)
Sodium - 1990mg
Carbs - 46g (Sugar - 3g)
Protein - 33g
next menu: PIZZA MARGHERITA
For The Pizza Dough
- 350g strong white flour
- 25g coarse semolina , plus extra for sprinkling
- 1½ tsp salt
- 7g pkt fast-action dried yeast
- 1 tbsp olive oil , (not extra virgin) plus extra for drizzling
- 275ml tepid water
- 400g can plum tomatoes
- 2 plump garlic cloves , finely chopped
- 2 tbsp tomato purée
- 2 balls buffalo mozzarella , (about 140g each)
- two small handfuls basil leaves, roughly torn parmesan shavings and rocket, to serve
- In a bowl, mix flour, semolina, salt and yeast. Make a dip in the middle, pour in oil, water, then stir and squeeze everything together (hands are easiest for this). The dough should feel very sticky (pic 1). When it is well mixed, cover and leave for 15 mins.
- Tip the dough on to a lightly oiled work surface and rub your hands and the inside of the bowl with oil. Knead the dough about 12 times only, giving it a quarter turn each time you knead. Tuck the ends under so it is the shape of a ball and lay it in the bowl, seam side down. Cover and leave for 10 mins. Repeat the kneading and leaving for 10 mins again, then knead and leave for 15 mins, oiling the surface and your hands each time.
- In between kneadings make the sauce for the topping. Drain the tomatoes and tip them into a bowl. Snip them into small pieces with scissors (pic 2). Stir in garlic, tomato purée, and seasoning. Set aside. Brush a baking sheet with oil and sprinkle with a little semolina. Heat oven to 240C/fan 220C/gas 9.
- When the dough is ready, cut in half and put one half onto a lightly fl oured surface. Knead 4-5 times to squash out any air bubbles, then roll it out. At the point where it just keeps springing back, brush off the fl our from the work surface and rub on a little oil. This makes it easier to roll. Continue to roll out until you have a 28cm circle, pulling it into shape as well. Lift it onto the baking sheet (it's easier if you drape it over a rolling pin).
- Drain the mozzarella, then pat dry with kitchen paper. Brush the dough with olive oil, then spread half the sauce over, almost up to the edge. Scatter over half the basil, then tear up one mozzarella ball and scatter over the basil (pic 3). Grate over pepper and drizzle with a little oil. Bake for 12-15 mins, until the topping is bubbling and the dough is going brown. Repeat with the remaining dough and toppings. To serve, scatter with parmesan shavings, rocket leaves and drizzle with oil.
593 kcalories, protein 26g, carbohydrate 74g, fat 24 g, saturated fat 10g, fibre 3g, sugar 4g, salt 3 g
next menu: SWEET DINNER ROLLS
Ingredients
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. With machine on medium-high speed, slowly add 5 cups flour, adding more as needed to make an elastic dough (dough might still be a tad bit sticky). Mix well, then roll out to floured surface and knead dough for about 5 minutes.
Place dough in buttered bowl (I just coated it with cooking spray), cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. (I made tennis ball sized rolls and placed them about 1/2 inch apart in a spring form pan) Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
Preheat oven to 425 degrees F.
Brush with remaining melted butter.(This is where you would use the egg wash and parsley to make the decorated rolls)
Bake in preheated oven for 10 to 15 minutes, until golden brown.
These are best served warm but you can reheat them in a warm oven and no harm will be done.
Just make sure its not on broil - eek!
- 1 package dry active yeast (1/4 ounce)
- 1 cup warm water, about 110 degrees F(its okay if you don't have a thermometer - just don't make it steamy hot - this will kill the yeast and your bread will be a flop.)
- 1/2 cup white granulated sugar
- 1 egg, beaten
- 2 teaspoons salt
- 1 cup milk, scalded but cooled to warm (I used skim)
- 4 ounces melted butter, plus 2 ounces (4 oz = 1/2 stick)
- 5 cups flour, plus more, as needed (I used about 5 1/2 for the dough plus more for dusting the work surface)
- 6-cup, 3-inch muffin tin pan (I baked them in a pie tin and a spring form cake pan. Both worked perfectly)
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. With machine on medium-high speed, slowly add 5 cups flour, adding more as needed to make an elastic dough (dough might still be a tad bit sticky). Mix well, then roll out to floured surface and knead dough for about 5 minutes.
Place dough in buttered bowl (I just coated it with cooking spray), cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. (I made tennis ball sized rolls and placed them about 1/2 inch apart in a spring form pan) Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
Preheat oven to 425 degrees F.
Brush with remaining melted butter.(This is where you would use the egg wash and parsley to make the decorated rolls)
Bake in preheated oven for 10 to 15 minutes, until golden brown.
These are best served warm but you can reheat them in a warm oven and no harm will be done.
Just make sure its not on broil - eek!
nutrisi:
Calories 131, Fat 3.5g, Carbs 21g, Sugars 3.8g, Protein 3g
Vitamin A 2%, Calcium 2%, Iron 6%
