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Crispy Salmon Potato Cutlets (or Patties)

Tuesday, May 12, 2009



A rather nutritious snack or one-dish meal by combining mashed potatoes with salmon. Delicious with mayonnaise, but sour cream would be perfect for those irresistible pancakes.

  • 1 stalk Leek, green part
  • 150 g Potatoes
  • 1 tsp Butter
  • 200 g Salmon fillet, diced
  • 1 Egg
  • 1/3 tbsp Rosemary
  • 1 tbsp Bread crumbs
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • Flour for coating
  • Oil for pan-frying
  • 1/2 cup Sour cream
  1. Cut the leek in half lengthwise, then wash the leek thoroughly beneath cold running water to remove all dirt, sand and grit trapped between each layer. Drain and finely chop.
  2. Wash the potatoes under the running water with a sponge. To boil potatoes, fill a pot with water and bring it to a boil. Sprinkle in a generous amount of salt Add the potatoes to the pot and boil until cooked through. Peel potatoes with a knife. The skins should come off easily. Return the potatoes to a large pot with butter and mash them together until smooth.
  3. Dice the salmon and add into the mashed potatoes with egg, chopped leeks, rosemary, bread crumbs and the seasonings. Divide the mixture into 8 portions and shape each into a round. Heat the oil on a large skillet over medium-high heat. Coat the salmon pancakes with flour, patting off the excess flour. Place them onto the hot pan and cook until golden brown, turning halfway through. Remove from pan to drain and serve with sour cream or mayonnaise.



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Espresso Brownies

Sunday, May 10, 2009



A wonderful chocolate treat---rich, moist and dense brownie is named after its brown color. There are many different brownie recipes, but they are all prepared similarly.

BatterGlaze
  • 130 g German #405 flour
  • 10 g Espresso powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 200 g Dark chocolate
  • 130 g Butter
  • 200 g Castor sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 150 g Milk chocolate
  • 50 g Butter
  • 10 g Espresso powder
  • 50 g Almond slices, roasted
  1. In a large bowl, sift together flour, baking powder, salt and espresso powder. Grease a 20x30cm baking pan with some butter. Preheat the oven to 180C/350F.
  2. Melt butter and chocolate over a double boiler, stir until smooth and remove from heat. Blend in sugar, eggs and extract. Gradually sift in the flour mixture and combine until incorporated. Spread the batter into the prepared pan and bake in the middle rack of oven for about 28 minutes. Remove and cool completely.
  3. Meanwhile prepare the glaze. Over a double boiler melt the milk chocolate and butter. As soon as the chocolate starts melting, add in espresso and whisk until smooth. Pour the glaze over the brownies. Sprinkle the roasted almond slices over. When the glaze is set, cut into 12 squares.



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Shrimps with Herbal Tomato and Garlic

Wednesday, May 06, 2009



  • 1 tbsp Chopped onions
  • 1 tbsp Olive oil
  • 1 clove Minced garlic
  • 1 Chili, cored and chopped
  1. Rinse the shrimp and pat them dried with with the kitchen towels.
  2. Stir-fry the onion with olive oil over the medium heat until the onion transparent, about 3 minutes. Add in minced garlic and chili. Stir fry until the garlic appears golden in colour. Add in diced tomatoes and parsley. Season the herbal tomatoes with salt to taste.
  3. Turn the heat down, stirring briefly, and let simmer for about 5 minutes. Add in shrimp and stir until they are even coated with the sauce. Cover and simmer for 3-5 minutes until completely heated through and cooked. Season it with a little more salt if needed.
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Strawberry Mousse Cake topped with Italian Meringue--Celebrating Mother’s Day

Monday, May 04, 2009


My contribution to the event "Celebrating Mother's Day" organized by Ivy.

Should we need a specific calendar day to celebrate, cherish and honour our parents? No. we shouldn't. May 10th is just one of the 365 days and appreciation can be shown in many forms throughout the year. Be having a cup of tea with your mom, or finishing the dish she cooked for you, listening to her blah-blah, watching one fav. soap TV series with her, or something, anything that might brighten her daily life. Even just being there would cheer her up.
I remember when I still lived at home with my mum and my brother, I didn't need to worry about the food, all I had to know was when the meal would be ready.
I believe this light dessert-like strawberry moussecake would really make her day, a mother's day. I now live 9000 kilometers away from her and cannot really give her the cake in person, but I will call and thank her for taking such a challenging role as a full time mother in life.
Mother's Day was not celebrated in China until the year 1997, when the day was set to raise money to help poor mothers. Since then, it has gain its popularity in the country.
The flower image I have found through google.

The flower for the Mother's Day is called "orange daylily" in English, or Wang You Cao (忘忧草) in Chinese, literally meaning "forget worries & strife plant". Still the most sold flowers are carnation.
Happy Mother's Day to All Mothers!

Strawberry MousseItalian Meringue
  • 2 round Chiffon cake, 7-inch
  • 2 tbsp Strawberry jelly
  • 1/2 tbsp Water
  • 500 g Fresh strawberries
  • 2 tbsp Inverted sugar syrup
  • 2 tbsp Caster sugar
  • 60 ml Water
  • 1 tbsp Lemon juice
  • 8 Gelatin sheets
  • 300 g Whipping cream
  • 100 g Golden yellow sugar
  • 45 ml Cold water
  • 4 Egg whites
  • 1/3 tsp Salt
  • 1/2 tsp Lemon juice
  • 1/2 tsp Vanilla extract
  1. Soak gelatin sheets in a bowl of water and lemon juice for 5 minutes. Stem and rinse the strawberries. Place 2/3 of the strawberries, caster sugar and inverted sugar syrup in a blender and puree. Warm the softened gelatin with a pot of simmering water until clear and dissolved. Stir it into the strawberry puree mixture. Chill the mixture to the consistency of raw egg white.

  2. Whip cream until the soft peaks are about to form. With a rubber spatula, fold the cooled strawberry mixture into the whipped cream to blend completely. Microwave the strawberry jelly and water in a small bowl for 10 seconds.
  3. Place an 8-inch moussecake ring on a cake board or a serving plate. Place one disc inside the cake ring. Brush lightly with prepared glaze. (if desired, place strawberry halves or slices around the cake.) Pour half of the mousse over the cake, letting it spill over the sides. Spread the mousse in an even layer. Place second cake layer on top of mousse and brush with glaze. Pour the rest of the mousse on top and spread evenly. Chill for at least 4 hours or overnight until firm.
  4. Half an hour before serving time, start to prepare the meringue topping. Dissolve the sugar in water over medium heat. Increase the heat and bring the mixture to a boil. Once the mixture starts to boil, beat the egg whites with the salt and lemon juice until stiff peaks form. Once the syrup temperature reaches 118C/245F, pour into the whites in a thin stream, taking care not to let it run onto the whisk. Continue beating the egg whites until it has cooled to lukewarm and meringue is thick and shiny. Flavour with the vanilla extract.
  5. Remove the moussecake from the fridge. Spoon Italian meringue into a pastry bag fitted with a star tip, and pipe meringue on top in a decorative manner. Brown the meringue with a kitchen torch at a 90-degree angle a few inches from surface of meringue. Lift the cake ring off. Slice and serve.



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Tuna Feta Salad

Wednesday, April 29, 2009


A bowl of bright summer flavours that's suitable for all the favourite seasonal vegetables.

SaladOregano Vinaigrette
  • 100 g Tuna fish in olive oil
  • 1 Romaine lettuce, torn into pieces
  • 80 g Cucumber
  • 1/2 Tomato, cut into wedges
  • 10-12 Olives, cut into rings
  • 50 g Feta light (or regular)
  • Onion
  • Salt & pepper to taste
  • 2 tbsp Extra-virgin olive oil
  • 1 tbsp Lemon juice
  • 1/2 tsp Dried oregano
  1. Cucumber peeled, seeded and cut into 1-inch chunks. Flake tuna with a fork. Mix all the vinaigrette ingredients thoroughly.

  2. Place the lettuce and cucumber in a salad bowl. Arrange the tomato wedges around the dish. Top with the olive rings, tuna, feta and onion rings.
  3. Chill and serve with the prepared dressing and season with salt and pepper to taste.


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Agedashi Tofu / Japanese Fried Tofu

Saturday, April 25, 2009


Agedashi Tofu are deep fried tofu pieces accompanied with a soya based dipping sauce and they are usually served as an appetizer. If you cannot find mirin and dried silver pomfret, then use medium-dry sherry and anchovy instead. Some food police would tell you that this is then not a traditional Japanese appetizer, nevertheless, the dish does taste delicious and good enough for me to recommend it. I love every bite of this crunchy and soft Tofu.

Dipping
  • 20 g White radish, minced
  • 5-8 g Fresh chillies, finely chopped
  • 2 tbsp Soya sauce
  • 1 tbsp Mirin (sweet rice wine)
  • 1 tbsp Dried sliver pomfret
  • 1 tsp Sesame seeds, toasted
  • 1/2 tsp White vinegar
  1. Cut the tofu into 3-inch squares or any desired patterns. Mix all the ingredients for the dipping sauce in a small pan and bring it to a boil.
  2. Heat the oil to very hot for frying. Coat the tofu squares with cornstarch and deep-fry them until golden brown and crispy. Remove and drain on paper towels.
  3. Place fried tofu squares in a serving bowl. Pour the prepared dipping sauce over. Garnish it with shredded seaweed and parsley if desired.


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Candied Walnuts

Thursday, April 23, 2009



These crunchy, easy-to-make snacks are fantastic on their own or can be used as a garnish or tossed in salads.

  • 100 g Sugar
  • 2 tsp Inverted sugar syrup
  • 40 ml Water
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract
  • 200 g Walnuts
  1. Preheat oven to 180C/350F. Spread walnuts in a single layer over a baking tray. Roast for about 10 minutes until the nuts start to turn brown.
  2. Mix sugar, inverted sugar syrup, water, and salt in a heavy sauce pan. Stir over low-medium heat until sugar dissolves. Bring it to a boil until the syrup reaches the soft-ball stage about 113C/236F.
  3. Remove from heat and immediately stir in vanilla. Add in roasted walnuts and stir to coat well. Turn out on parchment paper and separate the walnuts with a fork. Cool completely before store in airtight containers.



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Florentine Cookies - Florentiner

Monday, April 20, 2009



Florentines are a wonderful holiday cookie, but delightful all year round. Austrian bakers are attributed with creating these cookies although their name implies an Italian heritage.
Florentines are a delicious mixture of candied fruit (I used dried cranberries) and nuts (I used sliced almonds) with caramel, then baked. They are very often finished with chocolate on one side.

  • 100 g Butter
  • 100 g Sugar
  • 3 tbsp Honey
  • 250 ml Whipping cream
  • 300 g Almond slices
  • 100 g Dried cranberries, finely chopped
  • 100 g Dark chocolate for coating, optional
  1. Preheat the oven to 200C/400F. Line two baking trays with parchment paper. Chop the cranberries finely. Melt butter, sugar and honey in a medium saucepan over medium heat. Cook until the mixture turns a caramel colour, stirring occasionally.
  2. Pour in the whipping cream and bring it to a boil. Add in chopped dried cranberries and almond slices. Lower the heat and cook until the mixture is combined and thickened.
  3. Scoop two rounded teaspoons of the mixture on prepared baking trays and bake for about 10 minutes or until golden brown. Cool on baking tray for 5 minutes, then transfer to racks to cool. Coat or drizzle Florentines with melted chocolate as desired. Set aside at room temperature until set.


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Strawberry Pine Nut Mirror Cake (with Natreen sweetener)

Sunday, April 19, 2009




Artificial sweeteners used in this recipe were to avoid sugar and calories. Sugar adds calories, and that cause weight gain with no end. But let's face the cruel reality: removing sugar from cakes and desserts doesn't automatically make them low-calorie and healthier. The cake tastes lighter, but I ate twice much more than usual. Next time, I will just use the real sugar or honey. No more sugar substitutes.
#Mousse:#Strawberry Mirror:
  1. Whip together quark, yogurt and sweetener in a mixing bowl until blended. Soak the gelatin sheets in water until soft, about 5 minutes. Stir over the low heat until dissolved. Combine 4 tablespoons of quark mixture with the gelatin, then blend it with the rest of the quark mixture. Add in the roasted pine nuts and chill for 10 minutes. Whip the heavy cream until soft peaks form and fold into the quark mixture.
  2. Place the 9-inch cake in the bottom of the cake ring lined with a cake cardboard. Surround the cake ring with sliced strawberries and scrape the mousse onto the cake layer in the pan and smooth the top with a spatula. Covered with a plastic wrap and refrigerate at least 4 hours until filling is set.
  3. Put the strawberry glaze powder and sweetener in a small pot filled with water. Stir to blend and bring them to a boil over the medium heat until smooth. Cool glaze until barely lukewarm, about 15 minutes. The glaze should be thick but still with a pourable gel consistency. Take out the mousse cake from the fridge and cover with a layer of strawberry slices in the desired pattern. Gently pour over the strawberries and refrigerate for 1 hour or until glaze is firm. Unmold mousse cake with the help of a hot towel. Slice and serve with strawberries if desired.
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Steamed Spelt Twisted Carrot Rolls - Hua Juan

Thursday, April 16, 2009

Simply shaped into rounds and steamed


two toned buns



Twisted Rolls or Hua Juan in Chinese are steamed buns (with scallions, sesame seeds, peanut, etc. ) twisted into a beautiful flower pattern. The dough can be simply shaped into rounds too. You can also use a bit of cocoa powder to make a darker dough and roll it up with a light dough prepared with water to create a two toned steamed bun.

  1. In a mixing bowl, combine flour, whole spelt flour and instant yeast together. Make a well in the middle and pour in the carrot juice. Mix on slow speed until you have a dough that holds together. Adjust the amount of carrot juice, adding more or less as needed. Turn the speed of the mixer to medium and knead until it is smooth and elastic.
  2. Prove the dough in a bowl covered with a plastic film until it has increased in volume distinctively, about 45 minutes. Press out the air and roll it out into a large rectangle. Brush the surface with oil and sprinkle the black pepper salt and chopped spring onions over. Roll up and divide it into 16 portions. Take each piece and, with the cut sides facing outward, use chopsticks to press down lengthwise in the middle so that the layers of both sides extend outward beautifully.
  3. Arrange the rolls in the steamer lined with cheese cloth. Cover it with a plastic film and set aside for 15 minutes. Steam the twisted rolls over a pot of boiling water on strong heat. Turn the heat off and leave the steamer covered for 2 minutes before serving.



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Diced Asparagus Pork In Olive-pickled Leaf Mustard

Tuesday, April 14, 2009



This is one of the dishes you would find in the menu of Chinese restaurants, where serves Cantonese and Chiu chow cuisines. The string or garden beans are usually used to cook the dish. I used the asparagus because I love it and it is in season.

  1. Trim off the woodsy bottoms of the asparagus stalks and cut asparagus stalks in half. Reserve the spear parts for other use. Dice the lower portion of the asparagus.


  2. Heat the oil in a large heavy skillet, when very hot, add in the meat and sprinkle in rice wine. Stir until the fat comes out and add in asparagus. Cook for 2-3 minutes. Add in soya sauce, pepper powder and chicken bouillon. Stir-fry over strong heat for a minute. Add in olive-pickled leaf mustard and toss until all ingredients are well coated with sauce.

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Quick and Easy Garnishes

Monday, April 13, 2009

How many times have you eaten out at a restaurant and found the edge of serving plates garnished with a flower pattern of veggie, a fan shape of fruit slices, and even a cute rabbit of quail egg, a heart of cherry tomato surrounding the food? Wouldn't those garnishes make your dining experience more pleasant and enjoyable? I have a couple of quick easy garnishes to share, hoping they would add excitement to your family banquet, casual brunch with friends, or just dinner for one. If you want to get fancy with the designs, then a book about garnishing would be more practical.

Tomato or Apple Rose

  1. Starting at the stem end cut round an apple or a tomato and keep the peel unbroken. Make the strip of apple or tomato skin narrower and narrower while you continue cutting.
  2. Start curling the skin at the narrow end towards the wide end. Turn upside down, adjust the roll if necessary to resemble a flower and set on a serving plate.

Tomato Heart and Rabbit


  1. Holding a sharp knife at a 45-degree angle slice off 1/3 of a cherry tomato. Place the 2/3-part, cutting side down, on a cutting board. Slice it into even two halves and put them together to form a heart.
  2. Slice 1/4 of a cherry tomato horizontally with a sharp knife. To make a little rabbit ear, we need to cut a V-notch with scissors at either side of this horizontal slice. Put the cutting side of the 3/4-part as a base, and cut a slit on the top to fit in the rabbit ear.

Carrot Flower and Cucumber Loop


  1. Peel carrot and place on cutting board. Cut off ends and discard. Cut out a thin, shallow lengthwise wedge from side of carrot. Lift out wedge with tip of knife. Give carrot a quarter turn and cut out another wedge. Repeat, turning and cutting two more times. Cut into 1/4-inch thick slices. Sprinkle chopped olives or caviar onto center of each carrot flower. Use a thin strips of green onion for stems and garnish as you like.
  2. Slice the cucumber open lengthwise and cut unpeeled cucumbers at angle into lengths about 3 inches long. Cut 5 thin slices along the length, leaving slices connected at one end. Curl the second and fourth slices towards the base to form an open loop.

I am sending this to Innovative In-Laws who hosts the event "Garnish the Dish" .

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Pesto Bread

Sunday, April 12, 2009




Pesto, which originated in Genoa, Italy, comes from the Italian word "pestare" that means to pound. The traditional pesto is composed of basil, pine nuts, garlic, cheese and olive oil pounded into a paste.
Pesto can be made at home with a mortar or blender, esp. if you have an allotment garden (Schrebergarten is very popular in Germany) full of various herbs, like basil, coriander, parsley, mint, chive, or spinach etc. etc. There is pasta with pesto, pesto on pizza, pesto sauce for seafood, pesto vinaigrette for salads, pesto marinade for the grill, red bean pesto, cilantro pesto, and I used Sun-dried tomato pesto for this bread.

  1. Place the yeast in a bowl and pour the warm water over. Stir in the sugar to dissolve. Let stand for 15 minutes. The mixture should look bubbly. Combine and sift the flours and salt in your mixer bowl and turn mixer on to lowest speed. Add in pesto and the yeast mixture. Keep stirring until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as is needed.
  2. Turn out the dough and shape into a ball. Grease the bowl with a teaspoon of olive oil and return the dough. Cover the bowl with plastic wrap or a damp towel. Set the bowl in a warm place and allow the dough to double in volume, about 45 minutes.
  3. Grease a large loaf pan and lightly dust with a bit of flour. Punch down the risen dough and knead for 5 minutes. Shape into an oblong loaf and place it in the prepared pan. Preheat the oven to 200C/400F. Once the dough has doubled in size, make a deep incision on the top of the loaf with a sharp razor blade.
  4. Bake at 200C/400F in the middle of the oven for about 10 minutes. Then reduce the oven temperature to 180C/350F and bake for another 50 minutes until golden and crusty. Cool the loaf in pan on a wire rack for 5 minutes and remove from the pan to cool completely.



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Angel Cake Roll

Tuesday, April 07, 2009



A light, moist, and tender angel cake roll is a wonderful treat at any time! The blueberry jam filling, which was supposed to provide a contrast to the white cake, makes the cake a bit messy. It tastes great by itself and definitely worth trying!

  • 35 g All-purpose flour
  • 45 g Cornstarch
  • 1 tsp Vanilla powder
  • 2 tbsp Raisins, or 1/2 tbsp Poppy seeds, optional
  • 6-7 / 200 g Egg whites
  • ½ tsp White vinegar or lemon juice
  • 1/ 4 tsp Salt
  • 100 g White sugar
  • 1-2 tbsp Blueberry Jam
  1. Whisk together flour, starch and vanilla powder and sift. Prepare a 11x13-inch or two 9x7-inch baking trays lined with parchment paper. Evenly sprinkle raisins or poppy seeds over if using. Preheat the oven to 175C/350F.
  2. Beat egg whites, salt and vinegar in the mixing bowl of a table mixer until foamy. Add in sugar and beat until soft peaks form. Gradually sift the flour mixture into the whipped egg whites and fold until the batter is well-combined. Pour the batter into the prepared pans and bake for 15 minutes or so.
  3. Immediately invert the cake to cool for about 5 minutes on a rack and peel off the baking paper. Place the cake on a parchment paper or plastic film, with the baked side up and raisin side down, and spread cake with jam to within 1 inch of edges. From the narrow side roll the cake up tightly. Chill the cake roll for 1 hour and slice to serve.


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Fast-fried Asparagus With XO Sauce

Sunday, April 05, 2009

Asparagus is one of the most nutritionally well-balanced vegetables, which is high in "folic acid/叶酸" and is a good source of "potassium/钾, fiber/纤维, vitamin B6, vitamins A and C, and thiamin硫胺素维生素/B1". Moreover, asparagus has no fat, no cholesterol and is quite low in calories and sodium. It is very popular in Europe, especially Germany where promotions, creative events, and festivals are held to honour the arrival of what's crowned as "Königliches Gemüse" - royal vegetable. There's even an asparagus peeling competition/Spargelschäl-Wettbewerb during the celebrated asparagus season, and the crowning of an asparagus king or queen. Along with the asparagus-based delicacies, a range of German white wines, such as Riesling, Müller-Thurgau or Grauburgunder, together with some interesting reds, will be launched. White asparagus are sunlight-deprived stalks and they are milder and more delicate than the green one.

  • 2 tbsp Dry white wine
  • 1/2 Tomato
  • 1/2 stalk Spring onion
  • 1/4 tsp Salt
  1. Before start cooking white asparagus, they must be peeled, as the outside is fibrous and even woody at times. Use a common but sharp vegetable peeler, starting just below asparagus spears, peel toward the cut end. Once all the asparagus has been peeled, cut off the cut ends about one inch up. Slice the tomato into wedges and the spring onions into smaller chunks.
  2. Heat up a skillet over medium-high fire. Stir in XO sauce and minced garlic until aromatic. Add in the prepared white asparagus, stir briefly, drizzle water and white wine over. Cook until soft to your liking. Add in tomato wedges and spring onions. Mix everything together. Flavour with salt and serve.

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