Pumpkin Nutella Swiss Roll

Tuesday, September 29, 2009




This Swiss roll consists of a tray of pumpkin chiffon, which is rolled up and spread with Nutella. You can't really go wrong with Nutella. Nutella is like peanut butter, except better. It is a chocolate-hazelnut spread great for bread, fruit, crackers, and or Anything!
It was first created in 1940 by the Ferrero company, now famous for their Ferrero Rocher chocolates. The hazelnuts were used originally as a filler because during Nutella’s first production, cocoa was difficult to come by. Nutella was first manufactured in loaves, which then could be sliced and spread on bread to make sandwiches. The spread was first called “Supecrema gianduja,” but then it was named Nutella in 1964.

  • 60 g German #405 flour
  • 60 g Finely ground almond
  • 2 g Baking powder
  • 20 g Caramel syrup
  • 70 g Milk
  • 70 g Safflower oil
  • 120 g Pumpkin, roasted and mashed
  • 4 Eggs
  • 60 g Caster sugar
  • Pinch of salt
  • 1/3 tsp Lemon juice
  • 80 g Nutella
  1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Sift flour, ground almond and baking powder together in a mixing bowl. In another bowl, whip together the caramelized sugar syrup, milk, and safflower oil until the mixture is emulsified Add in pumpkin puree and flour mixture, and mix until just combined. Add in egg yolks and fold until smooth.
  2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites.
  3. Pour the cake batter into the prepared baking tray and spread the surface even. Bake for 15 minutes. Remove, cool briefly, and invert the cake onto a new parchment paper. Carefully peel off the baking paper and trim the edges of cake. Spread the surface with nutella and roll it up. Chill for about 1 hour and slice.




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Pumpkin Sesame Fritters with Maple Syrup

Saturday, September 26, 2009

This is a super easy yet yummy recipe for making pumpkin sesame fritters as an afternoon snack along with a pot of hot Oolong tea or a glass of sparkling wine.
Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C.
References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was changed by the French into "pompon." The English changed "pompon" to "Pumpion." American colonists changed "pumpion" into "pumpkin."

  1. Mix pumpkin puree with flour and maple syrup to make a soft ball.
  2. Divide it into 10 portions, and shape each of them into a ball. Using the palm of your hand, press each piece into a flat pancake and coat with sesames.
  3. Deep fry in hot oil over the medium heat until toasty brown. Serve hot.

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Baked Stuffed Zucchini

Wednesday, September 23, 2009



Recipe Source: Hackfleisch Leckere Rezepte für die ganye Familie / Weltbild

This baked stuffed zucchini recipe is absolutely mouthwatering! Fresh zucchini, ground meat, onion, and bread crumbs are mixed to make a meatloaf mixture, then baked with Emmental cheese until melted and lightly golden. A delicious way to make a satisfying yet healthy cheesy meal.

Emmental cheese is the original Swiss cheese, a creamy colored cow's milk cheese with characteristic large holes. The cheese originated in the Emme Valley of Switzerland, in the region of Bern, although it has been duplicated by many nations. The large holes and creamy, nutty flavor have made Emmental a perennial favorite around the world, and the cheese is well suited to a range of cooking projects. Most grocers carry Emmental cheese or regional duplications of the cheese.

Under European law, cheese labeled as “Emmentaler Swiss” has an Appellation of Controlled Origin, which means that only cheese made in the Emme Valley in a certain way can carry this label. Emmental cheese, however, is not so protected, which can lead to confusion for consumers, since technically Emmental cheese can come from anywhere. For people who want to seek out the distinct flavor of true traditional Emmental, Emmentaler Swiss should be obtained.

As is the case with many famous cheeses, Emmental is a raw milk cheese when it is made in the traditional fashion. The milk from the cheese is supposed to come from pasture fed cows, and it usually has a high butterfat content and a fruity, slightly herbal aroma as a result of the forage fodder that the cows eat. The milk is heated, inoculated with bacteria, allowed to curdle, and then pressed into extremely large cheese molds to make wheels of cheese which can exceed 200 pounds (91 kilograms).

As the cheese cures, the bacteria inside generate a great deal of carbon dioxide. The thick rind on the outside traps the gas inside, causing it to form distinctive large holes. Typically, the cheese is aged for at least four months, and often much longer. Since the cheese is aged, it is legal for sale in the United States despite being a raw milk cheese, since the Food and Drug Administration has established that cheeses aged at least 60 days pose a low risk of food borne illness. Most Emmental cheese ages for around a year before it goes to market. If the cheese is to be labeled Emmentaler Swiss, it is usually inspected to make sure that it meets the standards of the appellation.

The cheese melts extraordinarily well, making it a popular choice for grilled sandwiches and baked dishes which include cheese. It can also be sliced and eaten plain, and is a popular inclusion on cheese plates. A high quality Emmental cheese can greatly enhance any dish it is included in, from quiche to a cheeseburger, and for this reason, the cheese has an enduring popularity. Wisegeek
  • 3/750 g Zucchini, medium-sized
  • 1 Onion
  • 2 tbsp Bread crumbs
  • 250 g Ground meat (half beef, half pork)
  • 1 Egg
  • Salt and black pepper
  • 2 Tomato, skinned
  • 200 ml Vegetable stock
  • 2 tbsp Plain flour
  • 125 ml Fresh cream
  • 1 tbsp Parsley, chopped
  • 1 tbsp Spring onion, chopped
  • 100 g Emmentaler cheese
  1. Rinse and dry the zucchini and trim the ends, then cut them into halves lengthwise. Scoop out pulp with a teaspoon and chop finely. Peel and dice the onion. Sprinkle the zucchini halves with salt. Preheat the oven to 200C/400F.
  2. In a mixing bowl, combine together the chopped zucchini, diced onion, ground meat, egg and bread crumbs. Season the mixture with salt and pepper. Fill the zucchini shells with the ground meat mixture.

  3. Place the filled zucchini halves into a baking pan. Cut the skinned tomatoes into small dices and scatter in between the zucchini halves. Pour in the vegetable stock. Bake for 25 minutes.
  4. Mix the flour and fresh cream in a small pot. Cook the mixture over the low heat until it simmers. Remove and season with salt and pepper. Fold in the parsley and spring onion.
  5. Remove the zucchini from the oven and pour the cream mixture over. Sprinkle the top with the Emmentaler cheese. Return it to the oven and bake for 10 more minutes until the cheese is melted.



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3-Ingredient Vegan Maple Yellow Split Pea Cake

Friday, September 18, 2009



Split peas are the dried peeled and split seeds of Pisum sativum. They are a great source of protein. There are yellow and green varieties. In Chinese cuisine, yellow split peas are used to make sweet pudding-like snack, which sometimes flavored with osmanthus blossoms and Chinese dates.

  1. Rinse the split peas and drain. Pour into an electric pressure cooker, and fill in the water. Close the lid and turn the knob to "bean cooking cycle" and cook for about 20 minutes. Remove the mixture once the pressure cooker has cooled down.
  2. Puree the cooked bean mixture through a strainer. Set the large skillet over the medium heat. Pour the puree into the skillet and cook, stirring constantly, until the mixture has thickened. Switch the heat off. Add in the maple syrup and blend them together until combined and smooth.
  3. Line a 26x20x4cm rectangular baking form with a plastic film. Pour in the split pea puree. Cover with another sheet of plastic film. Smooth the top with a brush. Chill overnight until set. Remove the plastic film and cut into the slices. You can also fill the puree in different shaped moulds.


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Pineapple Coconut Muffins

Wednesday, September 16, 2009




Desiccated coconut is coconut meat which has been shredded and then dried to remove as much moisture as possible. If desiccated coconut is not available, regular dried coconut can be used as a replacement. Tropical pineapple and coconut are combined for a truly tropical indulgence.

  • 220 g All-purpose flour
  • 1 tbsp Baking powder
  • ½ tsp Salt
  • 100 g Sugar
  • 1/2 cup Unsweetened desiccated coconut flakes
  • 90 g Egg
  • 50 g Corn oil
  • 120 ml Milk
  • 1 tsp Vanilla extract
  • 400-500 g Canned pineapple, diced
  • 1/2 tbsp Brown sugar
  • 1 tbsp Unsweetened desiccated coconut flakes
  1. Preheat oven to 200C/400F. Sift flour then add baking powder, salt, sugar, and coconut and mix through.

  2. Beat eggs and vanilla extract well then add oil, milk and pineapple and stir well. Add dry mixture to wet ingredients and combine quickly. Take care not to over-mix.
  3. Divide the batter into 12 greased or lined muffin cups, about 3/4 full. Sprinkle the top of the muffins with coconut flakes and brown sugar. Bake for about 25 minutes.



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Chilled Ping Pei Mooncakes / 花色冰皮月饼

Monday, September 14, 2009




Those are the non-baked modern mooncakes. They resemble the traditional one with modifications. Traditional mooncakes are made with oil (usually lard), and plenty of sugar. "Ping Pei" means "chilled crust", which is comparatively easier to make than the baked ones.

  • 60 g Shortening
  • 3 g Unsweetened cacao powder
  • 3 g Matcha green tea powder
  • 500-600 g Bean paste, homemade or storebought
  • 2 tbsp Glutinous rice powder
  1. Stir together rice flours, wheat starch, sugar, sweetened and unsweetened condensed milk in a bowl. Steam the mixture for 30 minutes on high heat. Remove and cool briefly aside. Rub in the shortening and mix until the dough is smooth and soft.

  2. Divide the dough into two portions and divide one of them again into half. Mix cacao powder with one and matcha with the other until combined. Divide each flavour of dough into 28 portions. Prepare the filling too into 28 portions. Microwave two tablespoons of glutinous rice powder with strong heat for about 1 minute until cooked.

  3. Dust the mooncake mouldangiesrecipes and tap to remove excess rice flour. Take one portion from each 3 colours of dough and combine them into a round. Flatten out the dough and center the filling. Seal and shape into a ball. Lightly coat the surface with prepared cooked glutinous rice flour. Press each into mooncake mould and then push lightly out on a serving plate. Cover tightly with plastic film and chill for 1-2 hours.




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German Meatloaf Falscher Hase

Thursday, September 10, 2009

German meatloaf (Falscher Hase or Hackbraten in German) is a traditional German pork and beef meatloaf bound with boiled eggs, a real hearty comfort food. After WW II, falscher Hase rising to prominence as meat was still scarce but the housewives wanted to give the family a special treat, so they wrapped the ground meat (usually beef and pork) with boiled eggs and flavoured the meatloaf with parsley, mustard, and paprika. I have left out the hard-boiled eggs and bacon in this recipe.
Serve them with Sauerkraut, German bread dumplings or mashed potatoes and sour cream based sauce.

  • 250 g Ground beef
  • 250 g Ground pork
  • 1 medium Onion, chopped
  • 3 tbsp Bread crumbs
  • 3 tbsp Cold water
  • 2 large Eggs
  • 1/2 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Dijon mustard, hot
  • 2 tbsp Parsley, chopped
  • 1 cup Beef broth
  1. Thoroughly mix ground meats, onion, bread crumbs, cold water, and eggs. Preheat the oven to 200C7400F.
  2. Season the mixture with salt, paprika, mustard, and parsley. Blend ingredients thoroughly and shape into a loaf.
  3. Place the loaf in a baking pan and bake in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf and basting occasionally. Serve with German bread dumplings.

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Sesame Crusted Fish

Tuesday, September 08, 2009

you can also turn this into fish balls



I am sure you will love the combination of sesame seeds and fish, which guarantees both flavor and crunch. It is very easy to make and you can serve for big parties. They are delectable and the satisfaction of biting into the sesame crusted fish fillet is an out of the world experience.

  • 250 g Fish fillets, thawed
  • 2 slice Ginger root, minced
  • 1 stalk Spring onion, chopped
  • 10 g Jiafan rice wine
  • 1 g White pepper powder
  • 3 g Salt
  • Frying oil
  • White sesame seeds
  • 1 tbsp Tatar sauce or mayonnaise
  • 1 Egg, lightly beaten
  • 3 tbsp Flour
  • 1 tbsp Cornstarch
  • Pinch of salt
  1. Rinse the fish fillets. Pat them dry with kitchen paper and cut into narrow strips. Place them in a shallow bowl.
  2. Marinate the fish with chopped onion, minced ginger, rice wine, pepper, and salt. Set aside for 15 minutes, turning occasionally. Discard marinade. Beat egg lightly, then blend in cornstarch, flour and pinch of salt to make a batter.
  3. Heat oil until hot. Dip fish strips in batter, then roll in sesame seeds to coat. Lower the coated fish strips, several at a time, into the pan and deep-fry until golden crispy. Drain on kitchen towel and serve immediately with tartar or any desired sauce. You can also turn this into fish balls.


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Nori Seaweed Muffins

Sunday, September 06, 2009




Nori, the Japanese name for various edible seaweed species, is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein fiber, and carotene.

  • 10 g Seaweed
  • 200 g Cake flour
  • 3 g Baking powder
  • 1 g Baking soda
  • 4 Eggs
  • 150 g Sugar
  • A large pinch of salt
  • 35 g Honey
  • 150 g Shortening, melted
  1. Soak the seaweed, drain and set aside. Sift together the cake flour, baking powder and baking soda.
  2. Whisk the eggs, sugar, salt, and honey together. Add the flour mixture to the egg mixture. Mix until just combined.
  3. Add in melted shortening and seaweed to become the cake batter.
  4. Spoon the batter to the greased muffin cups or mini loaf pans, 80% full and bake at 175C/350F for 20-25 minutes.


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Diced Chicken With Chillies And Nuts / 辣子鸡丁

Tuesday, September 01, 2009



This hot Szechuan chicken recipe gets its firing spiciness from peppercorns and red chillies. To par-poach the diced chicken in hot oil helps to keep the tenderness of the meat. Ok, if you could handle “the hot stuff", then a few more Szechuan peppercorns would make the dish more enjoyable, with some cold beer.

Sauce
  • 450 g Boned chicken breast
  • 1/2 Egg white
  • 1/2 tsp Salt
  • 1 tbsp Cornstarch
  • 1/2 cup Cashew nuts or peanut, fried
  • 20 g Dried red chillies
  • Frying oil
  • 1-2 tbsp Szechuan red peppercorns
    angiesrecipes

  • 1 stalk Spring onion
  • 1 tbsp Dark soya sauce
  • 1/2 tsp Jiafan rice wine (or medium dry sherry)
  • 1/4 tsp Mined garlic
  • 1/2 tsp Sesame oil
  • 1/4 tsp Sugar
  • 1/2 tsp Rice vinegar
  • 1/2 tsp Salt
  • 1/2 tbsp Cornstarch
  • 1/2 tbsp Water
  1. Cut the chicken into inch cubes. Place them in a bowl, and add in egg white, salt and cornstarch. Set aside for 30 minutes. In a small bowl, place all the ingredients for the sauce and mix well.
  2. Heat some oil in a pan or wok to 200C/400F. Add chicken and fry 30 seconds. Remove and drain. Leave one tablespoon of oil in the pan, stir in chillies until fragrant. Add peppercorns and spring onions, stirring and tossing together.
  3. Return the chicken to the pan, stirring briefly, add sauce mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.


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