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Nudelsalat German Noodle Salad

Monday, June 15, 2009



Noodle salad will perfect your picnic basket, as it makes feeding a crowd as easy as it is tasty!

  • 80-100 g Gemelli or fusilli
  • 150 g Cornichons
  • 50 g Bierwurst (or Jagdwurst)
  • 2 Cherry radishes
  • 70 g Green peas, canned
  • 2 tbsp Homemade mayonnaise
  • 2 tsp Brine, saved from cornichons
  • Salt and freshly ground black pepper
  1. Cook gemelli according to instructions on box and cool. Chop the cornichon and radish. Dice the sausage.
  2. Mix the cooked pasta with the rest of the ingredients. Refrigerate salad in a tightly covered container for several hours before serving.


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Dessert Crepes with Carrot Honey Juice

Saturday, June 13, 2009




Crepe, originated in France, is a type of thin pancake, and can be served either with savory or sweet fillings. You don't have to buy a crepe pan, unless you don't mind crowding up your kitchen. (today I just packed 4 skillets/pans away....yes, they have to go to the cellar). So if you have a non-stick pan, it would be just fine.

  • 110 g German #405 flour
  • 1/4 tsp Salt
  • 2 tbsp Corn oil
  • 180 ml Milk
  • 110 ml Carrot honey juiceangiesrecipes or milk if you want to make regular crepes
  • 1 Egg
  • 1/2 tsp Vanilla extract
  1. Combine the flour and salt together in a bowl. In another mixing bowl, whip oil, milk and carrot honey juice together. Sift the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
  2. Grease an 8-inch nonstick pan lightly and heat over medium-high heat. Pour 2 tablespoons of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
  3. Fill crepes with desired filling and seasonal fruit or stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.



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Coffee Nuts Muffins

Wednesday, June 10, 2009



I am sending this to "Creative Coffee Recipes", Chow and Chatter First Giveaway event hosted by Rebecca.

BatterGlaze
  • 2 tsp Instant coffee powder
  • 125 ml Hot water
  • 175 g German #405 flour
  • 20 g Alkalized unsweetened cocoa powder

    angiesrecipes

  • 2 tsp Baking powder
  • 110 g Butter at room temperature
  • 100 g Caster sugar
  • 2 Eggs at room temperature
  • 1/2 tsp Rum extract
  • 30 Whole skinless hazelnuts
  • 100 g Powdered sugar, sieved
  • 1/2 tsp Instant coffee powder
  • 2 tbsp Hot water
  1. Preheat oven to 190C/375F. Line muffin tins with papers or grease liberally. Dissolve the coffee powder in hot water. Set aside to cool. In a large mixing bowl, whisk together flour, cocoa powder and baking powder. Set aside.
  2. Beat butter in large bowl until creamy. Gradually add in sugar and beat until fluffy and light in colour. Add in eggs, one at a time, blending well after each addition. Mix in rum extract. Alternately add in flour mixture and prepared coffee. Stir only until combined. Do not over-mix.
  3. Fill muffin cups 4/5 full and top with 3 hazelnuts. Bake 25 minutes. Transfer the muffins on a wire rack. Combine together the powdered sugar and instant coffee. Add in hot water and stir until smooth. Drizzle the glaze across the top of each muffin and leave to set before serving.



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Asparagus with Wolfberries in Stock

Sunday, June 07, 2009


Wolfberry, (other names like Chinese Wolfberry, Goqi ) a Powerful Antioxidant, has been highly regarded as one of the foremost nutritional and therapeutic plants in China. It can be used to nourish a weak body, improve vision, and promote longevity. Chinese Wolfberry contains compounds known as "lycium polysaccharides", which is highly effective in promoting immunity. TCM (Traditional Chinese medicine) uses Chinese Wolfberry to treat diabetes, hypertension, fever, malaria, and cancer. It's also used for improving circulation, erectile dysfunction, dizziness, an eye tonic for blurred vision and tinnitus.
If you interested in TCM and wants to know more about Goqiangiesrecipes, check Traditional Chinese Medicine Health out.

  1. Peel the rough skin off the asparagus and trim them into even stalks. Rinse and put them in a pot of salted boiling water. Blanch briefly and remove. Slice the ginger, onion and garlic. Clean the Chinese wolfberries with water. Drain.
  2. Heat the corn oil in a skillet until hot. Add in sliced ginger, onion and garlic, stirring until aromatic, and pour in the stock. Bring it to a boil. Put the asparagus into the stock, and season it with the salt.
  3. Transfer the asparagus into a serving dish, discard the ginger, onion and garlic. Add in Chinese wolfberries and let cook briefly. Dissolve the cornstarch in water and drizzle into the soup. Cook on strong heat until it thickens. Pour over the asparagus and serve immediately.


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Peanut Butter Bread Rolls

Wednesday, June 03, 2009



"No man in the world has more courage than the man who can stop after eating one peanut." Allow me to quote Channing Pollock to start the post. Peanut butter is not only nutrient-dense but also very delicious. It is widely used in baking and most commonly used in sandwiches and as a spread. I just love its rich flavour, and gooey, smooth texture.
Information about the benefits and nutrients about peanut from Food Navigator. Peanuts and peanut butter are whole foods that contain a variety of vitamins and minerals, ample protein and beneficial unsaturated fats. Since they are a plant food, they naturally contain no cholesterol. Research studies on large groups of people have found that people who often eat peanuts and nuts have much lower risks of heart disease. Also, scientists are finding that diets high in monounsaturated fats, the type found in peanuts, may also protect against heart disease.
If you are allergic to peanuts, then replace them with Nutella, or poppy fix. I am sending this to "peanutbutterboy - The Great Peanut Butter Exhibition"

  • 245 g Bread flour
  • 130 ml Warm water
  • 4 g Active dry yeast
  • 20 g Sugar
  • 1/2 Egg
  • 4 g Salt
  • 22 g Butter
  • 120 g Peanut butter (creamy or crunchy)
  1. Dissolve sugar with warm water in a mixing bowl. Sprinkle dry yeast over and let proof for about 10 minutes. Add in bread flour and egg. Stir at low speed until a rough dough ball formed. Stir in salt and butter until evenly dispersed. Increase the speed to medium and knead the dough until a soft and elastic dough has formed. The dough should pass the windowpane test. (stretching the dough to see if it thins out).
  2. Place the dough in a lightly greased bowl. Cover tightly with a plastic wrap and let proof until doubled at room temperature. Coat one of your fingers with flour, then press it gently into the center of risen dough to the bottom. If the indentation remains, the dough is ready.
  3. Press down the dough, round up, cover and let rest for 10 minutes. Flatten the dough and roll into a rectangle, about 30cmx20cm. Spread the peanut butter over the first two-thirds of the dough rectangle. Leave 1cm unbuttered all the way around. Fold the unbuttered third over the center third of the rectangle. Fold the buttered third top down to cover it. Give the dough a 90 degree turn to the left. Gently roll out the dough into a long strip 45cm by 18cm and fold the two shorter ends to meet each other in the middle. Rotate the dough 90 degree to the left again and roll it out into a 40cm by 18cm rectangle.
  4. Roll up the rectangle along the long edge. Moisten the edge with water, and lightly press to close. Cut the loaf into five sections. Place them with cutting side up into a regular loaf pan lined with baking paper and let proof until double in volume. (I have also tried doubling the recipe and baked it in a rectangular pan). Preheat the oven to 180C/350F and bake the loaf until golden brown, about 20 minutes.


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Lemon Squares

Tuesday, June 02, 2009



When I saw Lavanya's Lemon Squares two weeks ago, I knew then I was going to love those and would bake them myself. Besides Lavanya, another recipe created by Carole Clements (cook's companion) has inspired me to adjust the recipe.
The balance of sweet and sour makes "Lemon Squares" a favourite tea treat for all. To ensure the crust crumble, it is important to have it pre-baked before adding the lemon filling.

Hazelnut CrustLemon Layer
  • 80 g German #405 flour
  • 20 g Icing sugar
  • 60 g Hazelnut, ground
  • Pinch of salt
  • 100 g Unsalted cold butter, diced
  • 2 Eggs
  • 100 g Sugar
  • 60 ml Freshly squeezed lemon juice
  • 1 tsp Lemon rind, finely grated
  • 2 tbsp German #405 flour
  • 1/2 tsp Baking powder
  1. Preheat the oven to 180C/350F. Lightly grease a 20x25 cm baking dish. Sift the flour, icing sugar, ground hazelnut and salt into a mixing bowl. Using your fingers or a pastry blender, rub in the butter until the mixture resembles coarse breadcrumbs.
  2. Mix with a fork until the mixture forms a ball. Press the mixture evenly into the baking dish and bake until light golden brown, about 15 minutes. Remove and let cool slightly. Beat the eggs and sugar until smooth. Add the lemon juice and zest and stir to combine. Mix together the flour and baking powder and add into the lemon mixture. Fold to combine.
  3. Pour the filling over the shortbread crust and bake for about 20-25 minutes until the filling is set. Remove from oven and place on a wire rack to cool. Cut into 5x5 cm squares and dust with icing sugar.



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Stir-fried Sliced Chicken With Mango

Saturday, May 30, 2009


Mango is one of the most delicious fruits in the world and regarded as a valuable item of diet. The flavor of the mango is described as a delicate, exotic blend of peach and pineapple flavors. They are great with poultry, seafood, smoothies, etc. and they can be eaten fresh.

Marinade
  • 150 g Chicken breast, boneless and skinless
  • 1/2 Fresh mango
  • 1 clove Garlic, minced
  • 20 g Onion, shredded
  • Cooking oil
  • 1 tbsp Water or mango juice
  • 1 stalk Spring onion, roughly shredded
  • 1/2 Fresh tomato, cut into wedges
  • Salt to taste
  • 1 tsp Maggi seasoning
  • 1/3 tsp Salt
  • 1/4 tsp Sugar
  • 1/2 tsp Sherry, half dry
  • 1 tsp Cornstarch
  1. Rinse, pat dry and shred the chicken breast. Place the shredded chicken in a bowl, adding in the marinade, mix and set aside for 30 minutes. Cut the fresh mango lengthwise, along the pit. Peel and slice the flesh.
  2. Heat up some oil in a skillet. When hot, add in the marinated chicken and stir briefly until the pink colour has turned into ivory. Scoop out and drain.
  3. Leave one tablespoon of oil in the skillet and heat up again. Stir the minced garlic and shredded onion until aromatic. Add in white parts of spring onion and return the chicken to the skillet. Stir briefly. Add in water, mango slices, and tomato wedges, stirring, and season with salt if necessary, until all the ingredients are well-combined.

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Strawberry Marmalade

Tuesday, May 26, 2009




Strawberry marmalade is great for bagels, biscuits and toast. Gelling sugar I used for the recipe is a kind of sugar for making marmalade, which contains pectin as a gelling agent. Double the portion of sugar if a regular sugar applied. I am sending this to Strawberry Feast promoted by Happy Cook - Kitchen Treasury.

  1. Prepare 2 or 3 1lb-jars and lids by washing well in warm soapy water and rinsing thoroughly. Bath them in a pan of boiling water for a while. Dry the jars.

  2. Well wash, remove stems and pat them dry with a clean kitchen towel. Slice strawberries. Peel the lemon and thinly shred lemon rind. Drop in squeezed lemon.
  3. In a big nonaluminum pan, add the prepared fruits and the preserving sugar and combine them briefly. Cover and refrigerate 3 to 4 hours. You would see a lot of liquid coming off the strawberries. Heat the strawberry mixture to boiling over medium heat, and allow it to boil for about 5 minutes, stirring frequently. Ladle marmalade into still very warm jars to prevent the jars from cracking when the hot filling is added. Wipe jar rims clean and seal with lids and bands. Store marmalade in a cool and dry place. After opening jar, store marmalade in the refrigerator.




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Spiced Carrot Cookie Balls

Sunday, May 24, 2009



I am sending this Spiced Carrot Cookies to Sanghi’s Food Delights, for her event Fall In Love with Carrots for Season 2

  • 165 g Carrots, grated
  • 1 tbsp White sesame seeds
  • 280 g All-purposed flour, sifted
  • 210 g Potato puree flakes
  • 1 tbsp Chilli powder
  • 1/4 tbsp Nutmeg
  • 1 tbsp Dried oregano
  • 1/2 tbsp Salt
  • 100 g Sugar
  • 3 Eggs<
  • 200 g Butter
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  1. Combine all ingredients and mix well. Wrap the mixture with a plastic film and chill for 1 hour.
  2. Preheat the oven to 200C/400F. Remove the mixture from the fridge and shape dough into 1-inch balls. Place them on a baking tray lined with parchment paper.
  3. Bake for 12 to 15 minutes until cookies are firm. Remove and cool completely on a wire racks. Store the cookies in an airtight container. This recipe makes approximately 5 dozen cookies.



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Kirsch-Blechkuchen Cherry Butter Cake

Saturday, May 23, 2009

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"Blechkuchen" is usually a basic sheet cake topped with seasonal fruit, very similar to a coffeecake. The name is a combination of two words "Blech" meaning "baking sheet" and "Kuchen" cake.

  • 350 g Canned cherries
  • 300 g German #405 flour
  • 2 tsp Baking powder
  • 200 g Sugar
  • 8 g >Vanilla sugar
  • 200 g Butter
  • 3 Eggs
  • 2 tbsp Bread crumbs
  • Icing sugar for dusting
  1. Drain the canned cherries. Grease a 15x25-cm rectangle glass baking pan and sprinkle the bread crumbs on the bottom. Preheat the oven to 190C/375F.
  2. Sift the flour into a bowl. Add in sugar and vanilla Mix together the flour, sugar and vanilla sugar. Add in butter and eggs, blend to mix well. Pour the cake batter into the prepared pan. Flatten the cake surface with the wet hands.
  3. Place the drained cherries on the cake, and lightly press them into the batter. Bake for 45 minutes. The cake is baked through when you insert a skewer and it remains clean. Cool the cake completely and dust with icing sugar.

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Spätzle German Egg Noodles

Tuesday, May 19, 2009



Spaetzle(literally translated from German language as (little sparrow). The dough typically consists of just flour, eggs, and a bit of salt. It can be firm enough to be cut into small thin pieces or batter-like, which can be pressed into a boiling salted water via colander or a special Spätzle press or maker.
There are two kinds of Spätzle: button-shaped/Knoepfle and elongated noodle alike. Spätzle is not only just popular in Germany, but also in Austria and Switzerland. Spätzle is eaten as a side dish and usually served with gravy or other desired sauces. Of course you can try making flavoured Spätzle, herb?paprika?cheese? Just give it a try. And I LOVE to stir-fry the plain Spätzle with some vegetables(like cabbages, onions or sweet peppers) in red chilli oil, just giving it a spicy touch. Find Monday Mouthful Spätzle by Chef E and Mindy .

  1. Stir together eggs, 1/4 teaspoon of salt and flour in a mixing bowl. Gradually add water to make a thick but smooth batter.
  2. In a large pot bring 5 cups of water and one teaspoon of salt to a boil. Set the Spaetzle maker over the pot. Scoop the batter in and crank the handle to have the button-shaped Spaetzle fall into the boiling water.

  3. Boil gently for a few minutes till they float to the top of the water. Remove them with a slotted ladle and toss with a little butter. So that they won't stick together. If you prefer stir them with some chilli oil and vegetable shreds. Another way to prepare them is to bake them with grated cheese and onion.



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Shrimp Cake served with Prune Sauce

Sunday, May 17, 2009

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You will find "shrimp cakes" in Thai, Indonesian, Vietnamese, Koren and Chinese cuisines. They are either coated with bread crumbs or sandwiched with wraps, and then pan-fried until golden crispy. This version of shrimp cake is said to be invented by Thai restaurants in Taiwan and has been called Yue Liang Xia Bing (月亮虾饼), literally translated as "Moon Shrimp Cakes" in English, because its round shape. Shrimp paste are spread between two sheets of spring roll wrappers and pan-fried. If you have the difficulty to get spring roll wrappers, then tortilla wraps would be a perfect substitute.

  • 12-14 Spring roll wrap or tortilla wrap
  • 180 g Raw shrimp, peeled, deveined
  • 1+1/2 tbsp Cornstarch
  • 1/2 Egg White
  • 1/2 tsp Salt
  • Parsley or coriander to taste
  • Pinch of finely grounded white pepper
  • Oil for pan-frying
  • Prune sauce
  1. Mix all the ingredients, except for the wrappers, in a bowl. Stir the mixture until it becomes a paste with smooth and shiny consistency.
  2. Spread a tablespoon of mixture on a wrap, top with another to form a pancake. Heat up some oil in a frying pan on medium heat. When the oil is ready, put the shrimp cake in and start frying until both sides turn golden.
  3. Drain and serve with plum sauce.


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Diced Chicken And Carrots In Sweet Fermented Flour Paste

Thursday, May 14, 2009

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“Sweet Fermented Flour Paste” (or Tian Mian Jiang in Chinese) is a savory runny paste with salty sweetness made from flour and flour through fermentation. It is an ideal fix for stir-fry dishes, and a dipping for Peking duck. It’s not made from soya bean, and it’s not the same as hoisin sauce or plum sauce. It’s a traditional sauce used in northern Chinese cuisine while hoisin often seen in Cantonese or other southern kitchens and used as a substitute to serve with Peking Duck.

Sauce
  • 200 g Chicken breast
  • 1/2 tbsp Cornstarch
  • 1/2 tbsp Water
  • Pinch of salt
  • 400 g Carrots
  • Frying oil
  • 1/2 tbsp Sesame oil
  • 2/3 tbsp Sweet fermented flour paste
  • 1/3 tbsp Light soya sauce
  • 1/2 tbsp Jiafan rice wine
  • 1/2 tsp Salt
  • 2/3 tbsp Sugar
  • 1/2 tsp Chicken bouillon
  1. Clean the chicken breast and pat it dry with kitchen towel. Cut them into 1-inch dices. Marinate chicken dices with cornstarch solution and salt for 30 minutes. Rinse the carrots and cut into 1-inch dices too.
  2. In a small bowl, combine all ingredients for the sauce. Set aside. Deep-fry diced carrots for about 5-8 minutes until cooked. Pour all but a tablespoon of oil in the skillet. Add in marinated chicken and stir until tender.
  3. Remove chicken and add in sesame oil in a skillet, add in the sauce and stir until thickens. Return the carrots and chickens, stir until thoroughly heated.

© 2022 | http://angiesrecipes.blogspot.com


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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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