Bosan bikin Kue Sus yang itu-itu saja. Resep Kue Sus kali ini sedikit unik, Kue Sus Goreng Makaroni Keju. Dicocol dengan saus sambal pasti mantap!!

Resep Bahan Sus Goreng Makaroni Keju :

• 75 gram margarin
• 200 ml air
• 1/2 sendok teh garam
• 125 gram tepung terigu protein sedang
• 3 butir telur
• 1/2 sendok teh baking powder
• 50 gram keju cheddar mudah meleleh, dipotong kotak-kotak kecil
• 2 buah sosis ayam, dipotong kotak kecil
• 1/4 sendok teh garam
• 1/4 sendok teh merica bubuk
• 100 gram makaroni, direbus
• minyak untuk menggoreng

Resep Bahan Pelengkap Sus Goreng Makaroni Keju :

• 100 gram saus tomat
• 100 gram saus sambal

Cara Membuat Sus Goreng Makaroni Keju :

1. Panaskan margarin, air, dan garam sampai mendidih. Tambahkan tepung terigu. Aduk sampai bergumpal.
2. Masukkan telur dan baking powder. Kocok rata. Tambahkan keju cheddar, sosis ayam, garam, dan merica bubuk. Aduk rata. Masukkan makaroni. Aduk rata.
3. Bentuk bulat-bulat dengan sendok.
4. Goreng dalam minyak yang sudah dipanaskan di atas api sedang sampai matang.
5. Sajikan dengan pelengkap.

Untuk 30 buah

Selamat mencoba

Keju sangat menguntungkan dibanding susu yang  kandungan airnya sangat tinggi. Keju merupakan bahan pangan yang mempunyai daya simpan yang panjang dan memiliki nilai jual yang tinggi. Berikut ini salah satu resep dan tips salah satu jenis keju.

Resep Bahan Cottage Cheese :

• susu segar
• starter 4%
• ? Rennet
• ? Garam (NaCl) 4%
• Keterangan : persentase dari jumlah susu
• Jumlah starter yang digunakan 4gr/liter

Cara Membuat Cottage Cheese :

1. Panaskan susu (pasteurisasi ) dengan suhu 63°C selama 30 menit.
2. Dinginkan hingga suhu susu 40°C dan tambahkan starter.
3. Disimpan (inkubasi suhu 50°C) hingga mencapai pH 5,6 dan ditambahkan rennet.
4. Setelah pH mencapai 4,6 – 4,7 , curd dimasak selama 1 jam dan dan whay dibuang.
5. Tambahkan air dengan jumlah sama dengan curd sambil terus diaduk selama 10 menit.
6. Angkat dan buang airnya. Tambahkan garam, ratakan.
7. Kemas dengan wadah dan simpan dalam lemari pendingin.

Selamat mencoba

TIME/SERVINGS
Total: 10 mins
Active: 5 mins
Makes: 1 sandwich

Ham and cheese the Italian way!

Game plan: For the best results, preheat the press, and remember that it is better to cook a sandwich on lower heat for a longer time (rather than on high heat) so that the bread turns crisp and toasty without burning. Slightly stale bread will usually hold up better in a press than very fresh bread.
INGREDIENTS :

• 2 teaspoons fig spread or preserves
• 2 slices ciabatta, 1 inch thick
• 2 ounces thinly sliced prosciutto or other salt-cured ham such as Serrano
• 4 ounces fresh buffalo-milk mozzarella, thinly sliced
• Extra-virgin olive oil for brushing

INSTRUCTIONS :

Preheat the press. Spread 1 teaspoon of fig spread on each slice of bread. Place the ham on one slice and the mozzarella on the other. Close the sandwich and, using a pastry brush, brush olive oil on the outside of the sandwich. Place on the panini press and grill until crispy and golden, about 4 minutes.

TIME/SERVINGS
Total: 15 mins
Active: 15 mins
Makes: 1 sandwich

When it comes to combining fruit and cheese, cheddar and apples are a classic combo. We changed things up a bit by using Asian pears and young Gouda cheese.

What to buy: Asian pears are crunchier and often sweeter than their American counterparts. They can be found at high-end grocery stores and in Asian markets. If you can?t find them, substitute Bosc pears (though they won?t provide the same crunch).

Gouda is a widely available Dutch cheese made from cow?s milk. Use a young Gouda in this recipe so you don?t overwhelm the flavor of the pear. If you are having a hard time finding Gouda, a young Edam or Jack can be substituted.

INGREDIENTS :

• 1 tablespoon unsalted butter, softened
• 2 (1/2-inch-thick, 7 1/2?by?3 1/2?inch-long) slices light rye bread
• 2 ounces thinly sliced young Gouda cheese (aged 1 to 6 months)
• 5 (1/8-inch-thick) slices Asian pear

INSTRUCTIONS :

1. Heat a large frying pan over medium-low heat. Meanwhile, spread butter on 1 side of each slice of bread.
2. Once the pan is warm, add 1 slice of bread buttered side down, then top with 1/2 of the cheese, all of the pear slices, and finally the remaining cheese. Close sandwich with second slice of bread, buttered side up.
3. Cook until bread is toasted and cheese is melted, about 6 minutes per side.

Beverage pairing: Fran?ois Cotat Sancerre Les Culs de Beaujeu, France. Made from Sauvignon Blanc grapes, Sancerre wines evince notes of apple and pear with some grassiness and spice. This one, matured in old oak casks, is round and mellow like good Gouda, but has that citric spike to enhance the pears.

TIME/SERVINGS
Total: 35 mins
Active: 15 mins
Makes: 1 sandwich

In keeping with the pleasant mustiness of Taleggio cheese, we paired it with grapes bathed in grappa. Delicious for lunch, this sandwich would be equally good cut into rectangles as a quick hors d?oeuvre.

What to buy: Grappa is a distilled grape liqueur from Italy; it can be found in high-end liquor stores and online. We liked the floral notes of Inga Grappa di Moscato, which doubles as a nice after-dinner drink.

Taleggio is a washed-rind, semisoft cheese from Italy?s Lombardy region.

INGREDIENTS :

• 1/3 cup halved red grapes
• 1 tablespoon grappa
• 1 tablespoon unsalted butter, softened
• 2 (1/2-inch-thick, 4-by-5-inch-long) slices honey whole wheat bread
• 2 ounces thinly sliced Taleggio cheese

INSTRUCTIONS :

1. Combine grapes and grappa in a bowl and let macerate about 15 to 20 minutes. Drain off excess grappa.
2. Heat a large frying pan over medium-low heat. Meanwhile, spread butter on 1 side of each slice of bread.
3. Once the pan is warm, add 1 slice of bread buttered side down, then top with 1/2 of the cheese, all the grapes, and finally the remaining cheese. Close sandwich with second bread slice, buttered side up.
4. Cook until bread is toasted and cheese is melted, about 3 minutes per side.

TIME/SERVINGS
Total: 15 mins
Active: 15 mins
Makes: 1 sandwich

It?s a ballpark classic to combine soft pretzels with hot mustard, and it?s a favorite of CHOW Editor in Chief Jane Goldman to combine hard pretzels with Jarlsberg. Here we teamed up all those flavors and toasted the results for a winner of a snack.

Level of difficulty: Easy.

INGREDIENTS :

• 1 (3-ounce) Soft Pretzel Roll (or substitute 1/2 Dutch crunch roll)
• 1 teaspoon unsalted butter, softened
• 2 teaspoons Sweet Hot Mustard
• 1/3 cup shredded Jarlsberg cheese

INSTRUCTIONS :

1. Heat a large frying pan over medium-low heat. While the pan is heating, cut pretzel roll in half lengthwise and press down on each half to flatten. Spread butter on outer side of each half and mustard on inside.
2. Once the pan is warm, add 1 roll half buttered side down, top with cheese, and close sandwich with remaining roll half buttered side up.
3. Cook until bread is toasted and cheese is melted, about 5 minutes per side.