90 Minutes Cinnamon Rolls

What to do when you are angry?

How do you channel your anger?

Those questions are simply lame. When you’re angry, your brain goes on auto pilot mode and blocks unnecessary happy thoughts and sends illogical signal that fuels the rage in your heart that somehow leads us to the answer of how we channel our anger. By being angry and lash it out. Of course that is when self control, or the thing we call ‘a little voice within’ tries to remind us not to be too violent when we are lashing out.

Alright, that was me and I was SAD and MAD at the same time, SMAD, a couple of days ago. My hubby lost his wallet and inside that very wallet was the money to pay bills and our worker’s monthly salary. He told me at 3a.m in the morning via phone because he was just about to get home from the office while I was still working on some paper works, did not sleep the day before, and had to attend a meeting after lunch in that day. So there I was, neglected my works and just cuddle in the blanket next to Amiko and gave myself in to deep sleep. I thought that way was better so I could clear my head to face him in the morning.

The alarm woke us up at 5:30a.m. We did our morning routine and drove Amiko to school with smiles on our faces despite the serious lack of sleep we had been having lately and thus my interrogation, and lashing out, begun the instant Amiko stepped inside her school. I knew I was not supposed to be really angry at him, but he was always a forgetful man when it came to his belongings. I admit I was quite rude at that time, he did not deserve it. Who would want to lose his wallet and money anyway? So I did apologize though I know he couldn’t just accept it right away after the harsh words I said and I completely understood that.

So the silence was quite deafening on our way back and I despite the anger that I still felt, I also felt a strange need to eat some cinnamon rolls. Lots..and lots of cinnamon rolls. 

So I browsed and found a recipe in allrecipes that I hoped would be quite forgiving since I had never made cinnamon rolls before. Oh, what was I thinking? I could not care less. The moment we arrived at home, I went straight to the kitchen. I was glad that my kitchen is well stocked so I didn’t have to worry of not finding the ingredients.

Tadaaaaa...

I could not be even more satisfied.

At first I was afraid that the yeast would fail me. But it did not. In fact, it was strangely a very calming experience. My retreat whenever I feel a bit off or depressed is my kitchen. I love to cook because it is pretty therapeutic and ease my mind from troubling thoughts. Baking bread, though it is not the first time for me, I found out is seriously good when you need anger to burn. All that kneading and punching and twisting the pliable dough is…now my answer to the second lame question above.

These were not the best looking rolls, that I admit. But the texture, the taste were the WINNERS!

Here is the recipe if you want to make it at home. I, myself, will personally call it "Hubby Pleasing Rolls".

Ingredients:

3/4 cup milk

1/4 cup margarine, softened

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/2 cup margarine, softened

1/2 cup raisins (optional)

Directions:

Heat the milk in a small saucepan until it bubbles, remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in lightly greased pan. Cover and let rise until doubled, about 30 minutes. 

Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned.  Serve warm.

My tip in making the rolls is just knead it till you feel like your hands are going to break. Seriously. In my experience of baking bread, I have never managed to make soft bread. That is why the only bread I make regularly for my family are sourdough bread, rustic bread, ones that does not involve sore feeling on your hands. Well, I guess anger has its benefits. I was kneading like a baker from hell :D

I will also use whole wheat flour the next time I bake these, use butter instead of margarine, and add pecans to make it even more delectable.

My pan was not big enough and I got 2 rolls left so I decided to make a heart shape and put it inside my pie tin. Simply adorable.

So when these lovely buns were done, the house smelled exotic. I love the smell of cinnamon. So does my husband who was feeling mellow and was still blaming himself for the wallet incident. I made him a cup of hot jasmine tea and served these with a big grin on my face. He lit up like a Christmas tree and the Grinch was instantly gone. I love how he couldn’t come up with the words to say on how good these rolls were because these were that good. I did apologize again for the sake of dramatizing things. Well, what can you expect? I love drama, great drama. A bit of drama is always good if played in the right time and in the right mood. So in the end, we hugged and kissed and forgave each other. 

Wallet? What wallet?

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Beet Patty

“Beet..sugar beet..sugar beet..beeett..”

That, is actually a line of a song that I’ve had in my head ever since I was still a wee girl. It was from Sesame Street. As most grown ups who loved and still loves Sesame Street just like I do, you must have remembered that in each episode there was a segment about farm or healthy eating. I did not know what beet was at that time but I was eager to know after watching the ‘vampire’ effect one would get after eating beet.

Hooray for Sesame Street and Count von Count..A..A..A..A..A!

I was never a princess type of girl, so eating beet and doing role playing games about monsters and demons with bloody mouth, was really one of my fondest childhood memories. Sometimes I also 'accidentally' smeared the beet juice on my shirt, I said it was my sister's doing but my mom knew me too well to be mad about it. So to me, beet is a fun vegetable.

I want to share you a beet recipe that is so mind-blowingly easy. It is actually a street food in India, or so I’ve heard. I was talking about it with an Indian friend of mine who always sends me some yummy treats each year on Diwali. This beet patty or also called beet chop is not a typical Diwali dish but since it has a superbly beautiful red color then I thought I might as well join the fun. After all, everyday itself is a celebration.

If you happen to notice, or perhaps celebrate it, this year’s Diwali, or also known as Devali or Deepavali, was celebrated on October 26. Diwali which actually translated as “row of lights” from Sanskrit is the festival of light and celebrated by Hindus. In a pea pod, Diwali is a festival that lasts 5 days to honor the goddess of wealth, Lakshmi. So many beautiful oil lamps and lanterns from simple ones made by children to stunningly gorgeous intricate ones made by artisans are lit in homes to invite Lakshmi in. It also celebrates Rama and Sita’s return to Ayodhya after Rama defeated Ravana. In some other parts of India, they also commemorate Lord Krishna’s victory over Narakasura. One of my many dreams is to be able to go to India during Diwali and see that colorful festival with my own eyes. What joy!

Anyhow, I got the Beet Patty recipe from www.sunshineandsmile.com
But there is an ingredient that is not easily found here, it is hing or also known as asafetida. Asafetida is commonly used in traditional Indian dishes and this spice has so many health benefits. But I know that since it is not a common ingredient in Indonesian cooking, many people could get intimidated in trying this recipe. So, I rather brew my own version of Beet Patty for other people to use because, really, beet is very nutritious and I always love to share simple and healthy recipes so it would benefit many people and I won’t let a pinch of asafetida to deprive me from making a yummy dish.

Ingredients:

• 2 medium sized beetroot, grated
• a bunch of chives, finely chopped
• 2 cloves of garlic, grated
• 1 large onion, boiled and mashed
• 1 tbs flour
• 1/2 cup of cheese, grated
• 1 egg
• 1 tbs bread crumbs
• a pinch of salt
• 1 medium red onion, chopped
• 1 medium cucumber, chopped  

Directions: 

-Mix all the ingredients except red onion and cucumber.
-Make the patties from the mixture.
-Refrigerate it for 30 minutes.
-Pre-heat the oven to 175C
-Spray some cooking oil to coat the pan and pan fry the patties in medium  heat for about 4 minutes on each side. Do not press it.
-Transfer the patties to a baking sheet and bake for 15 minutes.
-Serve with chopped red onion and cucumber.

Makes 8 patties. 

It is seriously easy to make these patties and it taste so fresh and light! I may be a bit biased but here I post a picture of my daughter, Amiko, who looks a tad bit messy because I took this picture just exactly when she got home from school. I offered her the patty instantly and asked her opinion about it. She just smiled and commented, "Can I play vampire blood?".

Kids and beets. Bloody cute:)

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Wheat Pumpkin Apple Muffin

Oh October, Oh Fall.

Where I live, October is not red, it’s not cold, and certainly there is no sight of carved pumpkins or paper ghouls, though we have never been short on real ghosts, or fall festivals celebrated. No farmers market to be seen, or people cheering about how gorgeous the apples are this year. Nevertheless I miss fall everyday. I love the romance, I love the brown and red and golden hue it paints. 

Being a Virgo, I love the flowers of springs and the life it brings but it’s too cheerful for my taste. Summer, I think it is my least favorite season. I don’t like to go out much and basking in the sun, the fashion is ridiculous and overpriced for a small amount of thin clothing. I am also not fond of hot weather. It simply makes it harder and tiring for me and my lovely pastries when we need to work together in the kitchen. So by all means, fall IS my favorite season not only for its glorious wisdom and richness but also because it prepares me for winter and all its calmness, humility, and occasional grim which is the next best thing that I love.

Ever since I was a child, I have always been captivated by Halloween. Up until now, whenever October comes around, I have that giddy childish feeling and my daughter also shares the same excitement. Too bad that her school doesn’t celebrate it and she feels quite annoyed by it. Usually, like the years before, we celebrate it with close friends and families. This year though, everyone is so busy and we can’t make time to even meet up. That agitates Amiko even more. So to make up for it, since she is a very forgiving child, I decided to make even more variety of Halloween snacks and dishes and she’ll get to decorate them.

One of those Halloween snacks are these Wheat Pumpkin Apple Muffin.

Since pumpkin is abundant for the whole year in Indonesia and it is of course associated dearly with Halloween, I have made these yummy, old fashioned pumpkin muffins that will remind you of autumn’s glory. Cinnamon and clove, our grandmothers’ favorite spices, blended flawlessly in the batter with apple bits in these muffins that’ll transport you back in time. I have to tell you that these are unbelievably moist. I did not use any butter for health reasons and the best part is, they can be frozen and still retain their flavor and moistness. Topped with pumpkin seeds, these lovely muffins can also be a good nutritious breakfast on the run anytime you need it. That is the beauty of living in Indonesia, great fruits and vegetables all year round doesn’t matter the month. Yay!

So place your order now!

6pcs Rp65.000

Buy 12pcs for Rp110.000,-

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Flax & Oat Choco Bar-Gluten Free

The weekend is here!

“Baby, a friend of mine is coming over with his boys on Sunday. He’s the architect I told you about and I need him to have a look at our house. The thing is, his wife is out of town for work. So I hope it’s okay for you that I invited him here for a quick brunch. I wonder whether you can make some snacks. You know, those without gluten something. You know, without flour. But make them…yummy, I don’t want the boys to be disappointed and turn to annoy Whiskey  or dip their hands inside Amiko’s aquariums.”

Yes Baby, I know what gluten is.

And Baby, have I ever made something disappointing for our guests?

Cocky me :p

You must forgive my husband, he loves gluten. 

He loves his morning coffee with warm croissants, his pasta piled up high, his curry with stacks of naan, and his quattro fromaggi pizza. He believes gluten shapes the world. His world and lots of other fathers’ world who used to be frat boys.

But in my humblest opinion, come to think of it, gluten actually shapes the world and leaves fewer, if not much, options for people who are allergic to it. In my grand mama’s days, my mama’s, and my younger days, though I strongly feel and do look young right now but I would not bore you with my age issue, the number of people who were gluten intolerant, had celiac disease, or other conditions that required them to undergo a gluten-free diet were not as much as the number we have for the last 10 years. If you happen to notice, the business of healthy food is booming also in the last 10 years, at least here in Indonesia. It’s a wonderful thing though, it means that people have more awareness about their health and their beloved ones’ also it provides more variety of choices to have gluten-free foods.

It is an annoying fact that most people think gluten free foods are not delectable. More annoyingly that it is actually right. So I, and lots of other mothers, believe how important it is to have gluten-free foods especially snacks that will appeal to children and not make them feel obligated to eat those due to their conditions.

I believe food is love. My husband even said that I tricked him into marrying me because I made him endlessly crave for my peanut bar. 

Nope, It’s love. He just hates to say it out loud:D

Anyhow, I want those children to love what they eat. So the snacks should be yummy, not bland, and fulfill their diet requirements. Seeing children who are deprived from foods that their friends could eat could be really heartbreaking. So I want to make them happy in the simplest way, by giving them foods that when they eat it, they would have a BIG smile, almost watery eyes, and say.. EEEENNAKK! Trust me, I know lots of children like those personally.

I can even call this a bar of happiness.

It’s so yummy, high in fiber, and totally gluten free. I mix brown flax seed for a punch of grainy goodness with the oat and some Skippy to balance the taste of the chocolate. So, what will you possibly get if you melt chocolate and peanut butter? Heaven.

Order it now to enjoy this 'I cannot believe it's gluten-free' heavenly bar. Let the people around you who think gluten-free foods are not appetizing try these and I can guarantee you, it's gonna be a great 'I told you moment. 

Share these with your friends and be their boring day's savior. Hand these to your lovely children and you'll feel better about yourself for giving them healthy food and in returns, you'll have their smile. Precious.

30x10cm

Rp80.000,-

*Keep refrigerated.

PS: If you're wondering who or what Whiskey is in the beginning of my post, Whiskey is a superbly beautiful Husky dog owned by a very lovable old man who lives across us:)

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Seriously Healthy Brownies

Brownies.

What comes to your mind when you hear that word?

Love, chocolate, heaven, bliss, divine, comfort, true friend, the list could go on forever and I bet the word ‘sin’ will come up in that list. Yes, buttery, chocolatey brownies with oozing marshmallow is a true food for the heart. A tolerable sin.

Brownies have become the staple of women’s comfort food and you don’t need to have a broken heart or a problem to enjoy its blissful taste. You just give it to yourself as a simple reward for a day well spent.

But what if you happen to be watching your weight or you want to have a better health by consuming healthier food and still want to eat brownies? Sure you can. Just treat yourself with a bite. Oh, who are we kidding here? Who would only eat one bite? Unless the brownies ain't yummy. Me, I’d take the whole pan for myself.

My love for brownies, I find it cannot top my love for my family’s health. So I’m wrecking my brain to find a formula for heart friendly brownies. Admit it we shall that a cup of butter mixed with almost half a dozen of eggs, loads of sugar, and melted chocolate are not how you should express your true love to your family especially your kids. So I’m trying to cut those without sacrificing the purpose of eating brownies; Happiness in a bite.

Here is my take on brownies. It is BUTTER FREE, using ONLY WHOLE WHEAT FLOUR, and YOLK FREE. Satisfied? No..I am not easily satisfied, I take things personally. I mix chunks of steamed APPLE in this brownies to add more fiber. The chocolate that I use is purely high quality dutch-processed cocoa powder not chocolate bars nor cooking chocolate. So you can be sure when I say butter free, it’s totally butter free.

Order now!

30x10cm for only Rp75.000

(The topping is almond and chocolate chip, you can have both, omit one, or plain.)

Note: Best eaten cold so keep it refrigerated.

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Piggy Pao

Hallooooo!!

Happy days, oh, happy days!

I finally moved and my bedroom is all tidy, pillows new and fluffy, though I keep some of the older ones for the sake of comfort for the term the more the merrier does apply to the amount of pillows in one’s bedroom to me. Though, I cannot say that I’m happy for the other parts of the house. Scattered opened and unopened boxes be it with or without labels, I even have had nightmares about the word ‘fragile’ because everywhere I see, I see boxes. Name the shape and size and I’ll present them with resentment.

The kitchen is fine now. Not great. But almost clutter-less. Yay!

Anyhow, I will not say more about my house because I am pressed with time. I have to cook and I have to do home works. Yes, home works.  I am officially back to school. I’m just a sucker when it comes to school. Well, I’m a nerd, I love the learning process, I am a book worm, and I don’t want to just spend my time waiting for Amiko to get home from school playing PS or NDS or online games. I’m addicted to games but like cigarette, I can undo the addiction in the blink of an eye.

Speaking about school, as a mother I always try my best to serve my family, especially my daughter, healthy food. She loves pao. She even have pao like cheeks >_<

As much as we love store and restaurant bought pao, and as though homemade pao, my pao, will not be as identical as those, I still prefer my daughter to have homemade pao.  This pao do not use white margarine, or emulsifiers, or butter the store and restaurant bought pao do.  So it is truly good if you happen to love healthy food like me or on a diet.

Pao is a very versatile food, you can steam it, fry it, fill it either with savory or sweet fillings, dip it in sauces, or make it plain and use it as the substitute for rice. I do strongly advice not to fry it, oh boy it tastes so good fried but I’m against fried foods. But this I do advice, steam them when it’s raining outside and serve them with a cup of hot green tea. Heaven.

You can use any filling, really, but my recipe here is chicken liver with shiitake because chicken liver is high in iron and shiitake is rich in fiber. Apart from those reasons, the filling is just simply delicious. 

Ingredients:

For the pao dough:

-1 ½ cup kotobuki flour, use all-purpose flour if you cant find kotobuki.

-1 tsp dry yeast

-1/4 tsp salt

-1 tbs vegetable oil

-1/2 tsp sugar

-1/2 cup warm water

-a drop or two of pink food coloring

For the filling:

-100 gr chicken liver, chopped

-100 gr shiitake, chopped

-3 cloves of garlic, finely chopped

-1 thumb of ginger, bruised

-1/2 tbs corn starch dissolved in water

-1/4 cup vegetable/chicken stock

-1 1/2 tsp soy sauce

-1/4 tsp sesame oil

-1 ½ tsp sugar

-salt and pepper, to taste

Directions:

Dough:

1. Mix the warm water with yeast, salt , oil, and sugar until thoroughly dissolved.

2. Add the flour into the yeast water, mix well with spoon, and knead to form the gluten, about 2-3 minutes.

3. If you want to make the pao in different colors, add the food coloring in this step.

4. Cover with cling film and set aside in a warm place till the dough doubles in size.

5. Punch it. Yup. Punch and knead for 1 minute to eliminate the extra gas.

6. Cover again with cling film and set aside for another 30 minutes.

7. Divide the dough, fill with your choice of fillings and steam.

The chicken liver filling:

1. Sauté the garlic until golden and add the ginger.

2. Add the chicken liver, cook until the color changes then add the shiitake.

3. Pour the vegetable/chicken stock in, soy sauce, and let it simmer for a while to a point where it is almost boiling.

4. Add the dissolved corn starch, sesame oil, stir until it thickens then season with salt and pepper.

Anyhow, if you are wondering what to use for the piggy eyes, I recommend shiitake. Black food coloring will make a mess and once it is steamed, your piggy will look like Miss Piggy that has been crying for a whole night but forgot to use waterproof mascara. Drab. Drag.

I hope you enjoy this recipe. Try this. Do try it and experience with kaya fillings, chocolate, beef, anything your heart desires, whatever mood you’re in. Also if you want to take it up a notch, you can use whole wheat flour instead of kotobuki or all-purpose flour.

My warmest regards to your lovely family J

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Happy Ramadhan

Photo of old mosque in Badiagara, in Mali, by Jane Fatima Casewit

Hello my dearest friends,

It has been quite a long time since the last time I posted anything here. I have been so very, very busy. I will be moving to a new house sometimes in the next two weeks, I cook a lot-thank YOU for believing in my cooking and keeping me smelling like the kitchen 24/6, of course my hands and back deserve a day off in a week- and I am glad that I finally am back to school. YAY!

I also would like to confess how sorry (and a bit ashamed, myself) that even though the title of my blog is "Eat, Read, Love" but I haven't posted anything about books *ouch!*.

I need to tell you how much of a nerd I am. I read everything, every time I have free time, and everywhere, in places you won't even believe possible and really, I praise myself highly for that, and I have lots to tell you in writing but have never found the right time to write the review. But then again, what I will do to get synchronized with my blog title is just to put up the titles of the book I read, have been reading, and will read and just give stars to rate it.

LOL! I am so lame it hurts :p 

Anyhow, enough with making myself sound like a lazy fool.

It is a time full of blessings and sweet surprises.

Time to catch up with all the good deeds that we seem to forget doing even though we keep reminding ourselves to do it but keep forgetting it all over again, vicious cycle, I know.

Time for fathers to go home early to their families. 

Time for mothers to wreck havoc in the kitchen preparing the best dishes possible.

Time for children to learn a bit, if not a lot, about religion and compassion.

Time for everyone to have more time conversing quietly with their God.

I wish you a great Ramadhan.

May you and your family will always be blessed by Allah SWT.

Amen.

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Butternut Squash Lasagna

After being very carnivorous recently, I totally blame steak houses and my hubby for saying yes whenever I said "I feel like having steak for dinner.", I woke up yesterday and said to myself how I need to say no to meat!


I love meat, there is no mistake in there.
But my body craves for colourful fruits and vegetable. So what my body needs, my body gets. I happen to live not so far from a traditional market and I love how cheap fruits and vegetables there. So I went there, grabbed some ripe mangoes for the three of us and a cute medium sized butternut squash. Why butternut squash? Because it has a lovely texture, high in fiber, and perfect for this recipe I've been wanting to try for quite sometimes.


This recipe is taken from the book Giada's Family Dinner. I was reluctant at first to try it, but hey..if I use pumpkin and butternut squash to make curry, I'm pretty sure it wont taste bland with all the herbs inside.


So here is the recipe:

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• 1 tablespoon olive oil
• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup water
• 3 amaretti cookies, crumbled
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Pinch nutmeg
• 3/4 cup (lightly packed) fresh basil leaves
• 12 no-boil lasagna noodles
• 2 1/2 cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.


Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.


Position the rack in the center of the oven and preheat to 375F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.


Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.


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A little note here, I halved the recipe because there are just the three of us. I also suggest that if you don't have amaretti, you can sprinkle a little amaretto liqueur, or almond essence on wheat cookies, or just omit it.

Make sure that you put a decent amount of salt in the butternut squash or else you will have too sweet of layers of butternut squash puree.
I did not use fresh basil, but here is the catch; I use my home made pesto sauce because I always have it frozen and ready, I put it straight away in the thickened milk and by golly! I will do that step again tomorrow to make some fettuccine sauce for Amiko. YAY!


Aight, I hope you will try the recipe. It is a healthier choice for comfort food. It is great for kids because you will not have to burden them with their daily vegetable intake. Enjoy!

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Low-Fat Apple Pie

I'm a fool for pies.
I can't say no.


Some of my friends asked me why didn't I sell pies.
The answer was actually very simple. To make a great pie, we cannot use disposable aluminium pan like when we want to bake and give dishes such as macaroni schootel. The bottom crust will just not as evenly baked as when we use glass pan or teflon or tin. So why not just sell it along with the pan?


That is the --perhaps not so important-- background story of this divine apple pie.
Now let's get down to the real deal *drooling because of the picture*.
The thing about pie is that the crust is always too fatty.
Oh, I LOVE buttery crust. It's the best thing since the invention of telephone.
But, these are the times of being health conscious and though I love that flaky, buttery crust, I must cut down on the fat for my sake and the people I love.

The crust of this apple pie is made Low-Fat, I do not use butter for the crust. But you can be sure it's not a problem and you won't miss the fat J
It looks elegant, and it is MaMiko's premium product.
Why?
Because it is perfect as a gift for special occasion such as Idul Fitri, Christmas, family gathering, etc. It is also very lovely to be given as a present for your child's teacher, neighbor, co-worker or supervisor in your office, or just simply have it for YOURSELF J

Sold together with the tin pan, this elegant and devilishly divine Low-Fat Apple Pie is 22cm in diameter.

Rp175.000 for a pan of apple heaven.





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