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Fish Fillets In Orange Juice

Wednesday, October 01, 2008


  • 250 g Fish fillets
  • 100 ml Orange juice
  • 30 g Cornstarch
  • 2 g Salt
  • 20 g Egg
  • 25 g Starch solution
  • Frying oil
  1. Cut the fish fillet into the small chunks, marinate with salt for 25 minutes.
  2. Mix the egg and starch solution in a small bowl, dip the fish into it, then coat with cornstarch thinly.
  3. Heat the frying oil in a wok, then deep-fry the fish until golden and crispy. Place them onto a kitchen towel, then arrange them in a plate.
  4. Leave a little oil in the wok, pour in the orange juice, thicken it with very little cornstarch, sprinkle with a few drops of fried oil, then spread the sauce over the fish fillets.


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Chrysanthemum-shaped Eggplant

Monday, September 29, 2008

  • 250-300 g Eggplant
  • Cornstarch
  • 3 g Salt
  • 3 g Ginger root, shredded
  • 3 g Garlic, minced
  • 1+1/2tbsp Chilli sauce or ketchup
  • 80 ml Stock
  • 1/3 tsp Chicken bouillon powder
  • 1 tbsp Starchy solution
  • Oil for deep frying
  1. Destem, rinse and peel the eggplant. Cut into 4cm high chunks and cut the surface crosswise. Sprinkle the eggplants with a bit of salt. Thoroughly coat the eggplants with cornstarch, shaking to remove any excess starch.
  2. Heat up a frying pan with enough oil until very hot. Low down the prepared eggplants fry until golden. Drain and plate.
  3. Leave a bit of oil in the same pan and heat up. Add in ginger, garlic and chili sauce. Stir briefly and add in stock, salt, chicken bouillon. Bring to boil and thicken with starchy solution. Lightly pour over the fried eggplants and serve hot.

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Salmon Fennel Salad

Monday, September 29, 2008


http://schneiderchen.de | © 2008 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2008 | http://angiesrecipes.blogspot.com


DressingSalad
  • 1/2 Lemon, juice only
  • 1 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • Salt and freshly ground black pepper
  • 200 g Salmon fillet
  • 1 tbsp Balsamic vinegar
  • Salt and freshly ground black pepper
  • 1/3 Fennel, julienned
  • 1/3 Carrot, julienned
  1. Place the lemon juice, olive oil, vinegar and seasoning into a large bowl, and mix together until combined. Thinly slice the carrot and fennel. Rinse salmon and pat dry with paper towel. Brush balsamic vinaigrette over salmon. Sprinkle with pepper and salt or any seasoning of your choice.
  2. Brush a nonstick skillet with olive oil lightly over medium-high heat. Place salmon in heated skillet and cook, uncovered, about 3 minutes. Flip and cook another 3 minutes and salmon should be done. Toss the vegetables in the dressing to coat. Transfer the salad to a serving plate and place salmon on top of the salad.


http://schneiderchen.de | © 2008 | http://angiesrecipes.blogspot.com




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Fish Bacon Rolls

Saturday, September 27, 2008

  • 2 Fish fillets
  • 7 strip Bacon, cut into half
  • 1 tsp Jiafan rice wine
  • 1/2 tsp Salt
  • 1/4 tsp White pepper powder
  1. Clean the fish and dry them with a kitchen towel. Cut them into 4cmx2cm pieces. Marinate the fish with rice wine, salt and pepper for about 30 minutes.
  2. Make the fish bacon rolls by laying a piece of fish on a strip of bacon. Roll up and fasten with toothpicks.
  3. Place bacon rolls in baking pan lined with aluminum foil and bake in a preheated 200C/400F oven for about 12-15 minutes. Serve hot.
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Checkerboard Cookies

Friday, September 26, 2008


  • 180 g Unsalted butter, at room temperature
  • 120 g Caster sugar
  • 1 Egg
  • 1 tsp Orange extract
  • 330 g German #405 flour
  • 1/8 tsp Salt
  • 15 g Alkalized cocoa powder
  1. In a bowl whisk together the flour and salt. Set aside. beat the butter and sugar with your electric mixer until fluffy and lemon white in colour. Blend in the egg and orange extract. Sift in the flour mixture and beat at slow speed just until incorporated.

  2. Divide the dough into two portions. On one sheet of parchment roll out the white dough into a 24x26 cm rectangle. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm. Combine the sieved cocoa powder with the other portion of dough. Reserve 50 grams of chocolate dough for wrapping the checkerboard dough log. Cover with plastic wrap and place it in the fridge. On another sheet of parchment roll out the rest of the chocolate dough into a 24x26 cm rectangle. Wrap dough and place on a baking sheet in the freezer until dough is firm.

  3. Remove both the dough from the fridge and lay the light dough on a parchment paper. Lightly brush the top of the light dough with a little water and place chocolate dough evenly on top of the light dough. Lengthwise cut the rectangle into four strips, each about 6 x 26 cm.
  4. Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first, alternating two colours until all four are done. Press down lightly on the top of the dough and then wrap and freeze for 15 minutes until firm. Once firm, remove from freezer and cut the layers lengthwise into 4 strips, each about 1.5x26 cm long strips. Stack four strips, alternating two colours to yield the checkerboard pattern. Wrap and place in freezer again to firm up. Meanwhile roll out the reserved chocolate dough into a 24x26 rectangle on a sheet of parchment paper. Cover and refrigerate until slightly firm or up to a month.
  5. Preheat oven to 175C/350F and line a baking tray with parchment paper. Remove dough from freezer and cut the dough into 6 mm thick slices. Place on prepared baking sheet spacing about an inch apart. Bake in the center of the preheated oven for about 10-12 minutes until cookies just start to brown around the edges. Remove from oven and place on wire rack to cool. Baked cookies can be stored in an airtight container up to one week.

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Crusty Potato Bread

Tuesday, September 16, 2008

Adapted from Dan Lepard: The Handmade Loaf (Mitchell Beazley Food)

  1. Whisk the leaven with water, honey and grated potato in a large bowl. Combine the flours and salt. Mix the ingredients together to form a sticky mass. Cover with a cling film and leave for 10 minutes. Spread a teaspoon of olive oil on the work surface. Scrape the dough, working from the side of the bowl, on to the oiled surface. Knead briefly, 20 seconds, will be enough. Clean the bowl, and give it a light rub with olive oil. Return the dough to the greased mixing bowl. Cover and leave overnight in fridge.
  2. Scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the center. Fold the other end back over it, so you have three layers. Pat it out again and fold it once more. This stretches the dough and aerates it. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. The most important thing to remember is that it's ready to shape when bubbles form in the dough. To check, slash the dough with a sharp razor. If this hasn't happened, leave the dough a further hour and check again.
  3. Shape the dough into a ball. Cover and rest for 15 minutes. Dust a parchment paper or a towel and lay it on a tray. Use a flour-dusted, linen-lined basket if you have one. Shape the dough into a baton and place it seam-side up on the prepared paper or cloth. Cover and leave at room temperature until almost doubled, about 3-4 hours.
  4. Preheat the oven to 220C425F. Turn the loaves on a floured baking sheet, so that any seams are now underneath. Make a cut a along the loaf’s length. Bake for 25 minutes. Reduce the heat to 180C350F and bake for 45-55 minutes. Remove from oven and cool on a wire rack.








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Birthday Cookies

Saturday, September 13, 2008


  1. Sift the flour into a mixing bowl. Add in ground toasted okara, ground almond, caster sugar and vanilla sugar. Cut in the marzipan and butter. Add in egg yolk and blend all of them into a dough. Wrap with a cling film and chill for 1 hour.
  2. Preheat the oven to 175C/350F. Line a baking tray with parchment paper. Lightly dust your work surface with flour. Roll the dough out to 3mm thick. Arrange the text of congratulations on the cutter and cut out the cookies on the prepared baking tray. Bake in the middle of preheated oven for 10-12 minutes. Cool them on a wire rack.






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Checkerboard Cake

Wednesday, September 10, 2008



  • 100 g Caster sugar
  • 2 Fresh lime, juice only
  • 5-6 Gelatine sheet
  • 500 g Whipping cream
  • 2 tbsp Powdered sugar
  • 1/2 tsp Rum extract
  1. Place cream cheese, milk, 100 grams sugar and freshly squeezed lime juice in a heat-proof pot. Set the pot over a hot water bath and whisk until they become smooth. Soften the gelatine sheets in a bowl of cold water. Gently squeeze the softened gelatine to remove excess water and add it in the warm cheese mixture. Stir until the gelatine completely melted.
  2. Beat the whipping cream first at slow speed until the mixture becomes soft and thicker. The cream drops from the whisk when it is lifted. Add in extract and powdered sugar and beat until the cream holds soft peaks. Fold the whipped cream into the cheese batter until combined.
  3. Stack together two layers of chiffon cake and slice the cake into 5 rings. Set an 9-10 inch mousse ring on a piece of cardboard or a large serving plate. Starting with 3 cake rings, alternating with cheese filling until have you 4 layers. Smooth the surface and chill until set, about 3 hours.
  4. Draw a picture of the checkerboard on a piece of white paper. Cut the checkerboard on alternate squares. Unmold the cake from the mousse ring and surround the side with finger cookies. Place the checkerboard paper on the top and dust with the cocoa powder. Remove the paper and serve the cake.


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Almond Tartlets

Thursday, August 21, 2008





PastryAlmond Filling
  • 125 g German #405 flour
  • 50 g Caster sugar
  • 1 package / 8 g Vanilla sugar
  • 1 Egg yolk
  • 70 g Butter
  • 2 tbsp Pineapple jam
  • 2 Egg whites
  • Pinch of salt
  • 1/4 tsp Lemon juice
  • 150 g Powdered sugar
  • 1 tsp Almond extract
  • 200 g Skinless almonds, ground
  • 2 tbsp Almonds or hazelnuts, chopped
  1. Sift the flour into a bowl. Add sugar, vanilla sugar, egg yolk and the butter. With your hand, gather all the ingredients into a ball. Transfer the dough on a lightly floured work surface and knead it feels pliable and smooth. Wrap in cling film and chill for 1 hour.

  2. Well grease ten 2-inch tartlet tins. Remove the chilled dough from the refrigerator and roll out to a circle about 3mm thick. Line the prepared tartlet tins with flan pastry. Brush each with pineapple jam. Preheat the oven to 175C/350F.

  3. Beat egg whites with salt and lemon juice until soft peaks. Add in almond extract, powdered sugar in a few additions and beat until stiff. Fold in the ground almonds until combined. Fill each pastry shell with almond batter. Divide the almond batter into the 9 prepared pastry shells. Sprinkle the chopped hazelnuts or almonds on the top and bake for about 30 minutes. Allow to cool for 10 minutes or so in the tins, then turn out on a rack. You can make them without using pastry shells and fill 9 muffin liners instead.




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Chocolate Banana Muffins

Wednesday, August 20, 2008
  • 150 g Whole wheat flour
  • 100 g All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 120 g Brown sugar
  • Pinch of salt
  • 2 Eggs
  • 375 g Ripe banana, mashed
  • 1 cup Milk
  • 1 tbsp Lemon juice
  • 80 g Salad oil
  • 100 g Chocolate streusel
  • 50 g Pine nuts
  1. Preheat oven to 180C/350F. Lightly grease 16 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together two kinds of flour, baking soda and baking powder. In another bowl, whisk together sugar, egg, oil and salt. Add mashed banana, milk and lemon juice to the brown sugar mixture and stir to combine.
  3. Sift the flour mixture into the wet one and stir only until the ingredients are just moistened and combined. Gently stir in chopped nuts. Do not over mix the batter or tough muffins will result. Spoon batter into prepared muffin cups and bake for about 30 minutes.
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Lemon Meringue Pie

Wednesday, August 13, 2008



PastryLemon CurdMeringue
  • 165 g German #405 flour
  • 1/3 tsp Salt
  • 100 g Butter or margarine
  • 2 tbsp Iced water
  • 140 g Caster sugar
  • 30 g Cornstarch
  • Pinch of salt
  • 1 tbsp Lemon zest, finely grated
  • 120 ml Freshly squeezed lemon juice (3 or 4 lemons)
  • 240 ml Water
  • 3 Egg yolks
  • 45 g Butter or margarine
  • 3 Egg whites
  • 1/8 tsp Salt
  • 1/3 tsp Lemon juice
  • 100 g Caster sugar
  • 1/2 tsp Vanilla extract
  1. Sift the flour and salt into a bowl. Rub the soja margarine into the flour with fingers until the mixture is crumb-like. Sprinkle water over the mixture. with a fork, toss gently to moisten it. Press the dough into a ball. Wrap the ball of dough with cling film and chill it for 1 hour.

  2. Preheat the oven to 425F/220C. Roll out the pastry dough and line an 8 or 9 -inch tin (round or heart-shaped). Prick the bottom and sides of the pastry case all over with a fork. Bake until lightly browned, 15 minutes. Let cool in the form on a rack. Reduce oven temperature to 180C/350F.

  3. Combine 140 grams sugar, cornstarch, salt and lemon zest in a saucepan. Stir in the lemon juice and water until smoothly mixed. Bring to the boil over medium heat, stirring constantly. Simmer until thickened. Blend in egg yolks and cook over low heat for a further 2 minutes, stirring constantly. Remove from the heat. Add butter and mix well.
  4. Spread the filling in the pastry case and level the surface. Meanwhile beat the egg whites, salt and lemon juice until soft peaks form. Beat in the vanilla extract and sugar, one tablespoon at a time, until still peaks form. Spread the meringue evenly over the lemon filling. With the back of a soup spoon, make decorative peaks in the meringue. Bake for 10-15 minutes until the meringue is just set and lightly golden brown on the surface. Leave to cool on a wire rack.




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Marillenknoedel / Apricot Dumplings

Tuesday, August 12, 2008




DumplingsCoating
  • 250 g 40% Quarkangiesrecipes
  • 1 Egg yolk
  • 2 tsp Sugar
  • Pinch of salt
  • 100 g German #405 flour
  • 20 g Butter, soften
  • 12-14 / 500 g Ripe apricots
  • 3 tbsp Apricot jam (or 12-14 sugar cubes)
  • 40 g Unsalted butter
  • 90 g Fresh bread crumbs, dried out
  • 20 g Sugar
  • 1/2 tsp Cinnamon, ground d
  1. Gently press quark through a sieve and beat in egg until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour. Mix until a dough begins to form. Finally add the softened butter and blend all together. The dough is rather wet, but still holds together. Wrap the dough in plastic and chill for a few hours or overnight.

  2. Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick some jam or a sugar cube inside the apricot where the pit was and close it up. Bring a large pot of water to a boil. On a lightly oiled work surface or directly on a sheet of cling film roll the dough into a log. Divide the log into 12-14 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed.

  3. Toast the breadcrumbs, sugar and cinnamon in butter in a frying pan until golden. Set aside to cool. Drop the dumplings in boiling water and stir carefully from time to time so that the dumplings move and don't stick to the bottom of the pan. The dumplings will float on the surface of the water after about 5 minutes. Let cook for another 5 minutes. Carefully remove the dumplings from the water with a strainer. Coat evenly the drained apricot dumplings with the browned crumbs.




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Arugula Salad with Bacon and Walnuts

Sunday, August 10, 2008


  • 2 tbsp Raspberry vinegar
  • 2-3 tbsp Extra virgin olive oil
  • Salt and freshly ground pepper to taste
  1. Rinse and dry the arugula leaves. Tear it up coarsely and place in a large bowl together with radish pickles, if using. Coarsely chop the toasted walnuts and add into the arugula. Cut the slab bacon into 1/3 inch wide pieces.
  2. In a small frying pan over high heat, fry the bacon until crispy and its has been rendered, about 1 minute. Remove the bacon to the bowl, leaving the fat in the pan. Add raspberry vinegar and olive oil. Stir to mix as a dressing. Pour this dressing over the salad and toss the arugula to coat. Season the salad, to taste, with salt and pepper. Serve at once.


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French Onion Soup

Friday, August 08, 2008

SoupCheese Bread
  • 450 g Sweet onions
  • 30 g Butter
  • 30 g Olive oil
  • 180 ml White wine
  • 800 ml Beef stock
  • Salt and ground black pepper
  • 2 Garlic cloves, crushed
  • 1 tbsp Olive oil
  • 1/2 loaf French bread, sliced
  • 100 g Gruyere cheese, grated
  1. Preheat the oven to 180C/350F. Combine the crushed garlic and olive oil. Spread the mixture over a baking tray. Place the bread slices on the top and then turn each one over, so that both sides are evenly coated with the mixture of garlic and olive oil. Bake for 15 minutes until crunchy.
  2. Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set a skillet on a high heat and melt the butter and olive oil together. Add onions and turn them from time to time until the onions have turn dark mahogany. This will take about 50 minutes.
  3. Add wine and beef stock to cover the onions. Turn heat to high, and bring it to a boil. Reduce heat and simmer 20 to 30 minutes. Season the soup with salt and pepper. Preheat the grill to its highest setting. Ladle soup into the oven-proof soup bowls. Top with the crunchy bread and sprinkle the cheese thickly over the top. Bake for 1-2 minutes until the cheese is melted.



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Ciabatta with Sourdough Rye Starter

Monday, August 04, 2008



In Italian, ciabatta means “slipper,” the name is a reference to the shape, which does sort of resemble a slipper. Like many artisan breads, ciabatta bread tastes best when it is fresh. To refresh ciabatta bread which is slightly stale or soggy, it can be sprinkled with water and toasted in an oven immediately before serving. Otherwise, stale ciabbata bread can be allowed to go truly stale and turned into croutons.

  • 65 ml Milk at 20C/68F
  • 2 tsp Olive oil
  • 2 tsp Salt
  1. In bowl of a standing electric mixer fitted with dough hook blend together the starter, water, milk, oil, flour and instant yeast at low speed until flour is just moistened. Cover and let rest for 10 minutes. Add in salt and stir slowly to combine and beat dough at medium speed for 5 minutes. The dough shall be very sticky but still hold its shape.
  2. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in size, about 90 minutes. Have a baking tray ready lined with well-floured baking paper. Turn dough out onto a well-floured work surface and divide in half. Transfer each half to the prepared baking tray and form into an irregular oval, about 8 inches long. Dust the tops with flour.
  3. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, about 90 minutes. An hour before baking ciabatta, start preheating the oven (and a baking stone if available) to 220C/425F. Bake ciabatta loaves 20 minutes, or until pale golden. Cool the loaves on a rack.




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Matcha Wholemeal Steamed Buns 抹茶全麦馒头

Tuesday, July 29, 2008

  • 300 g All-purpose flour
  • 60 g Whole wheat flour
  • 15-20 g Matcha powder
  • 1/4 tsp Salt
  • 5 g Active dry yeast
  • 190 ml Warm water
  • 1/2 tsp Sugar
  • Some extra flour for kneading
  1. Combine yeast, sugar and warm water in the mixing bowl of a stand mixer. Let stand for 10 minutes. Stir in AP flour, whole wheat flour, matcha powder and salt. Knead until the dough is soft and elastic. Cover with a plastic wrap and proof at room temperature for about 2 hours or until double in volume.
  2. Place the dough on a floured board and knead it into a loaf. Divide the loaf into 6-8 pieces and let rest for 5 minutes. Sprinkle each small dough with some flour and lightly press them flat. Fold the side of the dough up with your left hand, meanwhile press the upper edge down with your right hand. Repeat this step until you get the shorter edge and slightly round bottom. Pinch them together between the thumb and the index finger of your right hand. Place them on the board and let rise covered until doubled. Repeat the step of folding and pressing.
  3. Place the dough balls in a steamer and process the final proof for about 25 minutes. Use the flour during the whole shaping process. Each small dough needs about 15 extra grams of flour to finish the kneading. So that the texture of the steamed buns would appear thick and with clear layers. To achieve a chewy bun, long proofing time at the final stage should always be avoided. Take away the plastic wrap and steam for 20 minutes over medium heat with a lid covered.

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