A real classic, easy and delicious winter dish with "Knorr Fix", combining ground meat (beef, or pork or a mix of two), bell peppers, and rice in a flavourful yummy tomato sauce.

1 package / 48 g Knorr rice stew fixangiesrecipes 350 g Mixed ground beef and pork 125 g Long-grain riceangiesrecipes 2 Purple onions 1 Red bell pepper 100 g Kidney beansangiesrecipes 700 ml Water 1 tbsp Corn oil

1. Cut purple onions and bell pepper into small chunks. Set aside. Heat up a pot or a deep pan with oil over the medium heat. Add in ground meat and onions and stir-fry for about 5 minutes.
   
2. Stir in paprika chunks and rice and stir briefly. Pour in water and Knorr fix. Stir to combine and bring to boil. Stir in the kidney beans and reduce heat to low. Cover and simmer for about 20 minutes.

Fresh strawberry and cream cheese are a great inviting flavour combination. It is a light and delicious cheesy treat to fulfill anyone's sweet tooth.

200 g Butter or margarine, softened 250 g Philadelphia balance cream cheeseangiesrecipes 200 g Granulated sugar 1.5 tsp Vanilla extract 4 Large eggs

240 g All-purpose flour 1.5 tsp Baking powder 1/2 tsp Salt 500 g Fresh strawberries, each cut into 3-4 pcs 2 tbsp Flour

1. Preheat oven to 175C/350F. Spray a 8-10 inch bundt cake pan with nonstick cooking spray.
   
2. In a mixing bowl, beat together the butter or margarine, cream cheese, sugar, and vanilla extract. Add the eggs, one at a time, beating well after each.
   
3. In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Toss the diced strawberries with 2 tablespoons of flour and fold into the mixture until incorporated. Spoon the batter into the prepared baking pan. If you are using an 8-inch pan, you might have some extra batter left, just fill some muffin cups to make some mini cakes.
4. Bake for 30-35 minutes, or until golden and a wooden pick inserted in center comes out clean. Remove from the oven and let the cake rest in the pan for 5-10 minutes before inverting onto a wire rack to cool completely.

Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Starch begins to gelatinize between 60C and 70C, the exact temperature depends on the specific starch. For example, different starches exhibit different granular densities, which affect the ease with which these granules can absorb water.

Dough	Filling
282 g All-purpose flour 15 g Milk powder 10 g Fresh yeast 6 g Salt 30 g Sugar 60 g Egg 65 ml Warm water 75 g Water Roux Starter through starch gelatinization 45 g Butter, softened and cubed	5 tbsp Pork floss 2 tbsp Chopped onions 1 tbsp Seaweed crumbs 1 tbsp Sesame seeds 2 tbsp Mayonnaise light

1. Add all dough ingredients, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
   
2. Place the dough in a lightly greased mixing bowl. Cover and let rise until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface and gently punch down the dough to expel the air. Let rest for 15 minutes. Roll and shape the dough into 30cmx40cm rectangle to fit the baking tray. Cover and let rise in warm place for 40 minutes.
3. Preheat the oven to 175C/350F. Combine pork floss and seaweed crumbs. Use the tines of a fork to prick the top of dough, then brush with egg wash. Sprinkle with chopped onions and sesame seeds and bake for about 15 minutes.
   
   
4. Gently invert the bread on a parchment paper. Thinly spread with mayonnaise and cut a few slits at one edge of the bread. Be careful to cut the slits half-way through the bread only. This increases the flexibility of bread roll-up. Sprinkle with the pork floss mixture and roll up while still warm. Cut the bread into the sections to your desired length after 30 minutes. Spread the cutting sides with some mayonnaise and pork floss.

A little while ago, when I saw this spicy eggplant stir-fry from one of my favourite foodie blogs: The Little Teochew, who has a large selection of delicious recipes. I knew I would love a vegetable dish like this too. So I have decided giving it a try last weekend. Since there are just dried chillies and cherry tomatoes in my pantry, I have changed the recipe a little bit, but the eggplant dish still tasted very delicious with some steamed white rice.

500 g Eggplants 7 Cherry tomatoes 3 clove Garlic 2 Shallots

3 Dried chillies Salt and sugar to taste Oil for frying Chopped spring onions and shallot fritters for garnish (optional)

1. Finely chop the garlic cloves, shallots and chillies. Place them in a bowl. Dice the tomatoes and add into the garlic mixture. Set aside. Cut the eggplants into thick strips. Heat some oil in a frying pot. Lower the eggplant strips into the hot oil and fry they have turned light golden. Remove and drain off excess oil.
   
   
2. Add about 1 tablespoon of oil in a skillet, stir-fry the tomato mixture until aromatic. Return the fried eggplant into the skillet, seasoning with salt and sugar to taste, and then stir all the ingredients until combined. Dish up and garnish it with chopped spring onions and crisp fried shallots if desired. Serve hot with steamed rice.

Quark is a fresh cheese of East European origin. It is soft, white and un-aged similar to fromage frais. It is not the same thing as cream cheese or cottage cheese. Quark is often used in sandwiches, salads, and cheesecake in Germany.

Recipe source: Frießinger Mühle

4 Egg yolks 50 g Butter 500 g Magerquarkangiesrecipes 100 g Semolina 1/3 tsp Baking powder 1/4 tsp Baking soda

100 g Sugar Juice of 1/2 freshly squeezed lemon 300-350 g Canned mango, drained 4 Egg whites 30 g Almond, chopped (optional)

1. Beat sugar and butter until you until you've got a smooth mixture. Beat in egg yolks until creamy and smooth. Add in quark and lemon juice and stir until well-combined.
2. Mix semolina, baking powder and baking soda and add to the butter-quark mixture. Whip the egg whites until they are stiff. Fold into the batter. Carefully add in mango.
   
3. Spread the batter into an 8-9 inch greased baking tin and sprinkle almonds on top. Bake at 190C/375F for about 45 minutes.

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.

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."

200 g Pumpkin pureeangiesrecipes 50 g All-purpose flour 1 tbsp Maple syrupangiesrecipes (or honey) Black and white sesame

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.
   

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.