Exploring the Magical
in SASA Wonderland

04/01/2022

RADISH RUFFLE CANAPES

INGREDIENTS:

4 tbsp salted butter, softened
1/2 tsp ground pink peppercorns
3 slices firm white sandwich bread, such as pepperidge Farm
4 medium radishes

GARNISH:

Additional ground pink peppercorns

INSTRUCTIONS:

  1. In a small bowl, combine butter and peppercorns, stirring to blend. Set aside.
  2. Using a 1 1/2-inch round cutter, cut 12 rounds from bread. Spread peppercorn butter onto one side of each bread round. Set aside.
  3. Using a mandoline, shave 48 paper-thin slices from radishes. Fold each slice in half and then into quarters. Place 4 folded slices radish on top of each buttered bread round, arranging to resemble a flower.
  4. Garnish each canapé with additional ground pink peppercorns, if desired.
  5. Make-ahead tip: Butter can be made a day in advance and refrigerated in a covered container. Let come to room temperature before using. Bread rounds can be cut a day in advance and stored in resealable plastic bags. Canapés can be assembled an hour before serving. Drape with damp paper towels, and refrigerate until needed.

Menjelajahi Keajaiban
SASA in Wonderland

04/01/2022

MERMAID TOAST

INGREDIENTS:

4 slices sandwich bread or square crispbreads
200 g cream cheese
2–3 drops each of natural blue, green and pink food colouring
Raspberry or blackcurrant coulis
1 pinch blue and green spirulina
1 pinch edible glitter

METHOD:

  1. Toast the bread.
  2. Keep half the cream cheese plain and divide the rest into three, using the food colouring to create three different colours of cream cheese.
  3. Spread a layer of plain cream cheese on each toast, top with a layer of coloured cream cheese, then a few drops of rasberry or blackcurrant coulis or sprinkle with blue or green spirulina. Spread with a palette knife. Sprinkle with glitter and serve immediately!

Menjelajahi Keajaiban
SASA in Wonderland

04/01/2022

PINK TACO-TACO RUMBA

FOR THE TORTILLAS:

2 cups masa harina (corn flour)
3/4 cup water
1 15 oz can of beets
1/2 tsp salt

FOR THE EGGPLANT:

1 large eggplant
4 garlic cloves, minced
1/2 tsp cayenne powder
1/2 tsp cumin powder
Salt & pepper, to taste
Olive oil

FOR THE SALSA VERDE:

6 tomatillos, cleaned
4 serrano chiles
1 medium onion, skin removed and quartered
6 unpeeled garlic cloves
Veggie broth, to taste
Salt to taste

TOPPINGS:

Sliced radish
Sliced serrano chiles
Fresh cilantro
Diced red onion
Lime wedges

STEPS:

  1. Make the salsa verde: Heat a skillet on medium. Pan roast the whole tomatillos, serrano chiles, quartered onion, and unpeeled garlic cloves all together, making sure to occasionally flip over the ingredients. Once blistered, remove from the heat and place in a blender or food processor with the vegetable broth. Season with salt and set aside. 
  2. Cut eggplant into small cubes and place in a bowl fitted with a strainer or colander. Lightly coat with salt and set aside for at least 15 minutes. 
  3. On a baking tray, toss eggplant with olive oil, garlic, cayenne, and cumin, and ground black pepper. Spread in a single layer and bake at 350°F for 25-30 minutes. Toss to flip halfway through roasting.
  4. Meanwhile make the beet juice: blend canned beets and water. Strain. Heat until warmed.
  5. In a bowl, combine masa flour and salt. Then gradually stir in the warm beet juice until everything is fully pink. Use your hands to knead the dough into a ball. If the dough is too sticky, mix in a little bit of flour. If the dough is too dry and cracks when pressed, mix in some more beet juice. Equally divide the dough into small balls. Using a tortilla press or a flat bottomed pan, place one ball at a time in between wax paper or a cut plastic freezer bag and flatten into tortillas. 
  6. Heat a skillet on medium. Cook tortillas for about 1 minute on each side. Transfer to a clean kitchen towel and keep wrapped to keep warm. Continue making the rest of the tortillas. Store unused tortillas in a covered container in the fridge.
  7. To assemble, top tortillas with roasted eggplant, salsa verde, and the rest of the toppings. Serve immediately.

Menjelajahi Keajaiban
SASA in Wonderland

04/01/2022

DRAGON BALL

INGREDIENTS:

1 lb 2 oz potatoes
1 onion
5 eggs
Salt and pepper
1 tbsp chopped coriander leaves
Natural food colorings (beet juice, spinach juice, curry powder)

BECHAMEL SAUCE:

3/4 oz butter
2 tsbp flour
8 fl oz (1 cup) milk
Salt and pepper
1/4 tsp turmeric

HOW TO MAKE IT:

  1. Preheat the oven to 350°F. Wash and peel the potatoes and grate them finely. Do the same with the onion (protect your eyes with a Dry-eye spell if necessary). Mix together the potatoes, onion, and 1 of the eggs. Season with salt and pepper. Divide this mixture between 8 tartlet pans, pressing it up the sides to make nests. Bake in the oven for 35 minutes.
  2. Meanwhile, cook the rest of the eggs for 9 minutes in boiling water, then plunge them in iced water to stop the cooking process. Tap each egg with the back of a spoon to break the shell without removing it.
  3. Place each egg in a freezer bag, then pour in a few drops of food coloring and 1 tablespoon of water so the egg is fully immersed in colored water. Let it rest for 20 minutes.
  4. Take the eggs out of the bags, peel them and place them in a bag containing a different coloring, if you wish. Let them rest for 10 minutes, then remove the eggs and drain them on paper towels.
  5. Make the béchamel sauce: Melt the butter and, when it starts to brown, add the flour. Cook for 2 minutes, then add the milk, stirring constantly to avoid lumps. Season with salt and pepper, add the turmeric, and cook for 5 minutes over low heat, stirring.
  6. Unmold the potato nests, fill them with sauce and a Dragon egg, and sprinkle with chopped cilantro.

Menjelajahi Keajaiban
SASA in Wonderland

04/01/2022

GALAXY NOODLE SPACE

INGREDIENTS:

4-5 leaves red/purple cabbage
100 g vermicilli noodles
2 cups water
1/2 lemon

INSTRUCTIONS:

  1. Roughly chop the red cabbage. Use the outer leaves with a deeper colour.
  2. Add water and cabbage to a pot and bring to the boil. Let it simmer for 5-10 mins bruising the cabbage with a wooden spoon.
  3. Remove the cabbage and discard (compost).
  4. Add the noodles to the purple water and turn over until they spread out in the pot and are fully submerged in liquid.
  5. Turn the heat off and cover the pot for 10-15 minutes until the noodles have absorbed all the liquid.
  6. Stir the noodles and strain off the excess liquid if there is any.
  7. Place your noodles in a bowl and before serving roughly squeeze the lemon over the purple noodles and the acidity will change the colour to pink.

Menjelajahi Keajaiban
SASA in Wonderland

04/01/2022

YUMMY CLOUD

INGREDIENTS:

2 gluten free rolls, halved
Pizza sauce
Nondairy cheese
Red, orange, yellow, and green bell pepper slices
Cauliflower florets

INSTRUCTIONS:

  1. Preheat your oven to 400 degrees.
  2. Slather the rolls with pizza sauce and cover with cheese of choice.
  3. Add the veggies in full rainbow style.
  4. Place on a cookie sheet and bake for approx. 15 minutes or until the crusts and veggies are lightly browned and the cheese melts.

Menjelajahi Keajaiban
SASA in Wonderland

04/01/2022

BUTTERFLY PEA IN MY LEMONADE

FOR THE HERB-INFUSED BUTTERFLY PEA FLOWER SIMPLE SYRUP::

1 cup boiling water
1 tbsp butterfly pea flowers (dried for tea)
Sprig of fresh mint & rosemary
1 cup sugar

FOR THE FRESH LEMONADE:

1 large lemon, juiced (approx. 1/4 cup)
1 cup cold water
Lemon slices
Ice
More herbs, for garnish (optional)

DIRECTION:

  1. Steep the dried butterfly pea flowers, fresh mint and fresh rosemary in the boiling water (covered) for 5 minutes.
  2. Remove the flowers and herbs then stir in the sugar until dissolved. I know it may seem like a lot of sugar but this is what makes it into a thick syrup consistency and will also help with the layered look when you assemble the drink. Let the tea simple syrup cool completely before using it for lemonade.

FRESH LEMONADE:

  1. Mix together the freshly squeeze lemon juice and cold water. Add more water to taste after assembling the drink. The amount of water you need for one serving really depends on how sweet/strong the drinker likes their lemonade.

Menjelajahi Keajaiban
SASA in Wonderland

04/01/2022

FLAMING BAKED ALASKA

FOR THE PISTACHIO CAKE:

150 g butter
150 g egg whites (from about 5 large eggs), room temperature
25 g whole almonds, toasted, cooled, then finely ground
80 g whole pistachios, toasted, cooled, then finely ground
160 g powdered sugar
Pinch salt
50 g all-purpose flour
10 g unsweetened pistachio paste

FOR THE LEMON SEMIFREDDO:

198 g sugar
1/2 cup plus 1 tbsp freshly squeezed lemon juice
2 tbsp water
6 large egg yolks
Zest of 3 lemons
1/2 tsp vanilla extract
1 1/2 cups heavy cream

FOR THE MERINGUE:

396 g sugar
245 g egg whites, room temperature

PREPARATION:

MAKE THE PISTACHIO CAKE:

  1. Melt the butter in a small skillet over medium heat. Continue to cook, swirling the pan occasionally, until the butter is a toasty brown color and smells nutty. Pour butter into a heatproof bowl; let cool to room temperature.
  2. Heat the oven to 350. Line an 8-inch round cake pan with parchment paper, and coat with nonstick cooking spray; set aside.
  3. In a stand mixer fitted with a whisk attachment, whip egg whites until tripled in volume. Whites should look like shaving cream and hold a stiff peak. 
  4. On slow setting, whisk in the toasted almonds, pistachios, sugar, salt and flour. Whisk in the pistachio paste until fully incorporated, then the browned butter.
  5. Pour the cake batter into the prepared cake pan, and bake until set, 20 to 25 minutes. Allow the cake to cool completely, then remove it from the pan.

MAKE THE LEMON SEMIFREDDO:

  1. Line a small metal 5- to 6-cup-capacity bowl with plastic wrap; set aside.
  2. In a small, clean and dry nonreactive saucepan, combine sugar, 1 tablespoon lemon juice and the water. Let liquid saturate the sugar before setting on heat. Cook over medium heat until the mixture reaches 250 degrees — hard-ball stage on a candy thermometer, about 10 minutes. Do not stir or swirl the sugar. Cover with a tightfitting lid for a few seconds to create moisture, if needed.
  3. Whisk egg yolks in the bowl of an electric mixer at medium speed until they are thick and pale in color, about 5 minutes.
  4. When the sugar reaches 250 degrees, remove it from the heat. With the mixer on low speed, carefully pour the sugar into the yolks, taking care to pour down the inside of the bowl so that the sugar doesn’t hit the moving whisk and spin into a mess of threads. Whisk until fully incorporated.
  5. Add the zest, vanilla and remaining lemon juice, and increase the speed to medium. Continue to beat until the mixture is completely cool; transfer to a large bowl.
  6. Wipe out the mixing bowl, then whisk the heavy cream until it holds stiff peaks. Gently mix the whipped cream into the lemon-sugar mixture until fully incorporated.
  7. Pour the mixture into the prepared bowl, cover tightly with plastic wrap and freeze until firm.

MAKE THE MERINGUE:

  1. Bring a full inch of water to a boil in a wide pot. In a bowl large enough to sit on top of the pot without touching the water, combine the sugar and egg whites. Place the bowl over the pot of boiling water, and whisk until the sugar dissolves, about 5 minutes. Run your finger across the bottom of the mixture to be sure there are no grains of undissolved sugar.
  2. Transfer the mixture to the bowl of a stand mixer, and whisk on high speed until the meringue is glossy and holds stiff peaks and is no longer warm at all, about 7 minutes.
  3. Transfer the meringue to a piping bag fitted with a large star tip.

TO ASSEMBLE THE BAKED ALASKA:

  1. Cut a 6-inch round from the cake.
  2. Remove the semifreddo from the mold, and invert on top of the cake, creating a dome.
  3. Working from the bottom of the cake, pipe the meringue around the entire dome.
  4. Freeze until ready to serve.
  5. Using a kitchen torch, brown the meringue all over until toasty.

Menjelajahi Keajaiban
SASA in Wonderland

04/01/2022

I SET FIRE TO THE CHOCOLATE BALL

INGREDIENTS:

2 cup semi sweet chocolate chips
2 tbsp coconut oil
4 brownies
1 pint vanilla ice cream
assorted berries of your choosing
2/3 cup hot fudge sauce
2 large fillable ornaments

DIRECTION:

  1. In a microwave safe bowl, gently melt the chocolate chips and coconut oil in 30 second increments, stir until smooth. Pour half into each ornament, and gently turn to make sure the inside is fully coated. This process may take a few minutes, just make sure there are absolutely no holes.
  2. Transfer the ornaments to the freezer. Turn after 3 minutes, then turn again 2-3 more times with 3 minutes in between each. Freeze for 30 minutes.
  3. Very carefully remove the chocolate from the molds in one piece – take your time to ensure no breakage. Return them to the freezer until ready to assemble the desserts.
  4. Stack the brownies, ice cream and fruit on a large plate and feel free to place more fruit on the outer edges of the plate. Set a small nonstick skillet over low heat. Rub one edge of each ball in small circular motions until you get an opening wide enough to cover your dessert. You can use this opportunity to melt down any imperfections in your ball.
  5. Place the ball over the dessert and heat up the hot fudge. To serve, pour the hot fudge over each ball to reveal your amazing dessert!

Menjelajahi Keajaiban
SASA in Wonderland

04/01/2022

UNICORN CUPCAKE

CUPCAKES:

1 1/2 cups cake flour
1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter, room temperature, cut into 1/2 inch cubes
1/4 cup canola oil
2 eggs
1/2 cup buttermilk
2 tsp vanilla

FROSTING:

1 1/2 cups (3 sticks) unsalted butter
4 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
3-4 tbsp milk
Gel food color in hot pink, yellow and teal

DECORATIONS:

Black decorating icing, placed in a piping bag fitted with a small round tip
12 sugar ice cream cones, cut down to size
12 mini marshmallows

PREPARATION:

FOR THE CUPCAKES

  1. Preheat the oven to 350°F. Line a cupcake pan with 12 cupcake liners.
  2. In the bowl of an electric mixer, mix together the cake flour, sugar, baking powder, baking soda, and salt on low speed with the paddle attachment for 1 minute.
  3. Keeping the mixer on low speed, add the cubed butter and combine until the mixture resembles coarse sand (about 4 minutes).
  4. In a separate bowl, whisk together the oil, eggs, buttermilk, and vanilla. With the mixer on low speed, gradually add the wet ingredients and mix just until combined.
  5. Divide the batter between the pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

FOR THE FROSTING

  1. In a bowl, beat together the butter and sugar until light and fluffy, about 5 minutes. Mix in the vanilla and milk until combined.
  2. Divide the frosting between three bowls and color one of each pink, yellow and teal. Scoop the frosting into a piping bag fitted with a star tip so that each color is in a different third of the piping bag.

TO DECORATE

  1. Pipe swirls of frosting on the upper third of the cupcake for the unicorn mane.
  2. Place an ice cream cone in the mane for a horn.
  3. Cut the mini marshmallows in half at a diagonal and place one half on each side of the horn for ears.
  4. Pipe on the unicorn eyelashes with the black decorating icing.

Sasa Store Tokopedia Bukalapak Shopee WhatsApp