Soto Ayam

Bahan:
Kol, kecambah, daun bawang, telur,
daging ayam, bawang putih, mrica,
jahe, sereh, daun salam, lengkuas,
kunyit, minyak goreng, garam
Cara membuat:1. Kuah
Rebus daging ayam, masak, tiriskan. Air untuk kuah (kaldu)
2. Bumbu
Mrica, bawang putih, kunyit,
garam tumbuk halus ditumis dengan minyak goreng.
Kemudian masukkan kedalam kuah (kaldu ayam)
3. Rebus kol dan kecambah kedalam air panas, angkat dan tiriskan
Cara Penyajian:
Sayuran, ayam goreng ditambah irisan daun bawang, bawang goreng,
dan tambahkan perkedel kentang.

Bubur Kacang Hijau

Bahan:
200 gr kacang hijau, kupas dan rendam 1 jam
2 potong gula merah (+/- 100gr)
100 gr gula pasir
1000 ml air
3 lembar daun pandan
50 gr sagu tani + 50 ml air, diaduk rata

Bahan Saus Santan:
200 ml santan kental
300 ml air
3 lembar daun pandan
garam secukupnya
Semua dimasak hingga mendidih.
Cara Membuat:
1. Rebus kacang hijau kupas hingga matang,
angkat dan ditiriskan
2. Masak air, gula merah, gula pasir dan
daun pandan hingga mendidih
3. Masukkan kacang hijau kupas yang sudah matang, aduk sebentar
4. Masukkan campuran sagu tani dan air kedalam bubur kacang hijau tadi,
aduk rata sampai kental dengan api kecil
5. Angkat dan sajikan bersama saus santan

CINAMON SPONGE PUDDING WITH PERRY CUSTARD

Ingredients
110g/4oz butter, softened, plus extra for greasing
110g/4oz caster sugar
2 large free-range eggs, beaten
110g/4oz self-raising flour
3 tbsp milk
salt
1 tsp ground cinnamon
3 tbsp golden syrup
For the perry custard
250ml/8¾fl oz milk
250ml/8¾fl oz double cream
100ml/3½fl oz perry
1 vanilla pod, split
8 free-range egg yolks
75g/2½oz caster sugar

Method
1. In a clean bowl, cream together the butter and sugar until pale and fluffy, then gradually beat in the eggs one by one.
2. Sift the flour and fold it into the creamed mixture with the milk, salt and cinnamon.
3. Grease a 1-litre/1¾-pint pudding basin and spoon in the golden syrup.
4. Pour the batter mixture on top of the syrup and cover with buttered greaseproof and foil and tie with string. Place on a trivet in a large pot with water to steam. Steam for 1½ hours.
5. While this is steaming make the perry custard.
6. Heat the milk with the cream, perry and vanilla pod and bring slowly to the boil. Remove from the heat.
7. Beat the yolks in a separate clean bowl with the heated cream mixture and add the sugar until well blended. As the egg yolks warm, the cream will thicken to create custard. Keep stirring until the custard is thick enough to coat the back of a spoon.
8. Once the sponge pudding has steamed, turn it upside down on a plate and shake gently. Serve with the custard.

Beetroot Tart

BEETROOT TART
Ingredients
For the pastry
200g/7oz chilled butter, cut into cubes
400g/14oz plain flour
pinch of salt
50ml/2fl oz water
50ml/2fl oz milk
For the filling
12 broccoli florets
4-6 cooked beetroots, peeled and cut into large wedges
75g/3oz pine nuts
100ml/3½fl oz passata
150g/5½oz goats' cheese, crumbled
vegetable oil for frying
salt and freshly ground black pepper
For the chutney
4 large Spanish onions, sliced
1 garlic clove, crushed
50g/2oz butter
100g/3½oz butter
100g/3½oz dark brown sugar
125ml/4fl oz white wine vinegar
vegetable oil for frying
salt and freshly ground black pepper

Method
1. To make the pastry, put the butter and flour and salt in a food processor and pulse until it resembles breadcrumbs. Add the water and milk and pulse to form dough. Turn into a bowl, cover and chill for 25 minutes.
2. Pre-heat the oven to 200C/400F/Gas 6. Divide the pastry into four and roll out to roughly fit deep tart cases, about 10-12.5cm/4-4½in wide. Line the cases, letting the pastry overhang the edges a little, and bake blind for 25-30 minutes until firm and lightly golden. Remove from the oven and trim off the edges.
3. To make the chutney, fry the onions, garlic and butter with some seasoning in a little oil over a low heat for about 20 minutes until golden but not burnt. Add the sugar and vinegar, bring to the boil, then reduce the heat right the way down and cook for about 30 minutes until 'jammy'.
4. To make the filling, chuck the broccoli into boiling salted water, count to 10, then spoon it out and plunge into iced water (this will stop it cooking on). Drain well.
5. Heat some oil in a frying pab, then add the beetroots, season well and cook for a couple of minutes. Add the broccoli and pine nuts (these are yummy if you toast them a little first) and cook for a minute or two. Pour in the passata and toss all the ingredients quickly, then remove from the heat.
6. Divide the filling mixture between the cases and top with the crumbled goats' cheese. Either flash under a hot grill until the cheese browns, or put back into the top of the oven for a few minutes.
7. Serve alongside the chutney. This is really fab with big fat square chips with rock salt and balsamic vinegar.

Barnet Soup

BARNET SOUP
Ingredients
2 parsnips, peeled
3 large beetroot, peeled
2 large waxy potatoes (such as charlotte or pink fir apple), peeled
2 large carrots, peeled
2 cloves garlic, peeled and crushed
salt and freshly ground black pepper
8 tbsp olive oil
1 large onion
4 sticks celery
2 large leeks
850ml/1½ pints chicken or vegetable stock (water is fine if you don't have either)
1½ tsp freshly grated horseradish
To serve
4 tbsp crème fraîche
1 tsp olive oil, plus extra for drizzling
a squeeze of lemon
4 slices of good, crusty white bread
butter

Method
1. Preheat the oven to 240C/460F/Gas highest setting.
2. Chop the parsnips, beetroot, potatoes and carrots into generous chunks. Toss them in a large bowl with the garlic, salt, pepper, and 4 tbsp of the olive oil. Spread them out on a baking tray in a layer no more than one deep and place in the middle of the oven. Cook the vegetables until they're soft and have taken on a bit of colour.
3. While the root vegetables are cooking, peel and chop the onion into 1cm/½inch pieces. Wash, peel and chop the celery and clean the leeks. Leeks can hold earth between the leaves so once you've trimmed off most of the green parts, split them nearly all the way down lengthwise, just stopping short at the root end, and rinse them well in cold water. When they're really clean, quarter them lengthwise and slice into 1½ cm/¾-inch slices.
4. Heat the remaining 4tbsp of olive oil in a large stainless steel saucepan or stockpot until almost smoking. Add the onions, give them a good stir and add a nice pinch of salt. When they've softened turn the heat down to medium. When they've started to go a lovely golden brown, add the celery. When that's softened add the leek. When that in turn is nice and soft but not browned, add the stock and the roast vegetables when they're ready. Simmer for fifteen minutes.
5. While the soup is cooking, stir the horseradish into the crème fraîche with a teaspoon of olive oil and the lemon juice and season well.
6. Allow the soup to cool slightly, then purée in a food processor or using a hand-held blender. Return to the pan, thin to the desired consistency with water, and check for salt - I always find that soups need more seasoning than I think. Toast the slices of bread and butter them.
7. Bring the soup back to a simmer then serve, piping hot, with a dollop of the crème fraîche, a drizzle of olive oil and a twist of black pepper. I like the toast with plenty of butter so it melts as I dip it into the soup.

Mangut Lele

Mangut Lele adalah sajian khas Jawa, menu ini disajikan dengan mengkombinasikan paduan nabati dan hewani.
Berbagai sayuran diolah dengan cara direbus, dan ikan (lele) disajikan secara terpisah dengan memakai kuah.

Bahan:
Sayuran: Bayam, daun papaya, kecipir, kecambah, daun kemangi, buah mentimun.

Ikan lele ukuran sedang (1 kg isi 8 ekor)

Sambal:
1. Sambal terasi
2. Sambal jenggot (kelapa muda di gongsa atau digoreng dengan sedikit minyak goreng)

Menu tambahan: sambal goreng Lombok ijo ditomis.

CARA MEMBUAT:
1. Rebus semua bahan nabati (kecuali daun kemangi) yaitu bayam, kecipir, daun papaya. Setelah masak diangkat dan tiriskan dan diposisikan agar tidak menumpuk agar panas cepat menguap sehingga bahan daun-daunan ini tidak terlalu empuk.
2. Rebus kecambah secara terpisah, dan angkat tempatkan pada wadah tersendiri.

Oseng Lombok ijo:
1.Cuci semua bahan , Lombok ijo dipotong 2cm, bawang merah dan bawang putih di
Iris tipis.
2. Panaskan minyak goreng untuk menumis semua bahan .
kemudian tambahkan garam dan gula merah secukupnya.
Untuk menambah kenikmatan boleh ditambahkan irisan ketimun.

Pindang Bandeng

Bahan:

600 gr bandeng dibersihkan, dipotong-potong

2 sendok teh air asam

1/2 teh garam

selembar daun salam

1 batang serai, dimemarkan

6 butir bawang merah bakar bersama kulit sa

mpai matang, iris tipis

3 siung bawang putih, bakar, iris tipis

10 buah cabai rawit utuh

3 buah cabai merah, bakr, potong 2 cm

2 sendok makan kecap manis

1 sendok makan air asam

4 buah belimbing sayur, potong-potong

1 1/4 sendok teh garam

3/4 sendok teh gula merah

1/2 sendok teh gula pasir

800 ml air.

BUMBU HALUS:

1 cm kunyit, bakar

1 cm jahe, dibakar

2 cm lengkuas, dibakar

CARA MEMBUAT:

1. Lumuri bandeng dengan air asam dan garam. Diamkan 15 menit.

2. Didihkan air, bumbu halus, daun salam, serai, bumbu iris, dan kecap manis.

3. Masukkan ikan, air asam, belimbing sayur, cabai, garam, dan gula. Masak dengan api sedang sampai matang dan meresap.

Untuk 6 potong.