Zwiebelkuchen, which literally means "onion cake" in the German language, is actually a savoury tart (a quiche?) prepared with onions and sour cream on a leavened or yeast dough, that is very popular in the German wine-growing regions. Serve them warm with a glass of chilled half dry German Risling or fruity Corbières if you prefer red.
Quark Dough adapted from Grundrezept Quark-Öl-Teig
Topping Recipe adapted from Tobiaskocht

1. Cut the ends off the onions and slice them into thick rings. Slice the spring onions into rings too. Heat a skillet with olive oil over medium flame. Add in onions and stir-fry until lightly golden. Stir in chopped spring onions. Season the mixture with salt and pepper. Turn off the heat and set aside.
2. Combine the flour, baking powder, salt and sugar in a mixing bowl. Add in egg, Quark, olive oil and milk. Stir until the dough forms a ball. Preheat the oven to 180C/350F. Line a baking tray, about 30x40 cm, with parchment paper. Roll out dough on a lightly floured surface into a rectangle and fit into prepared baking tray.
3. Top the dough with the herb cream evenly. Spread the caramelized onion all over the cream. Sprinkle the top with salt, pepper and cumin. Bake for 25-30 minutes until beautifully browned.

"Zürcher Geschnetzeltes" or "sliced meat Zurich style" is a popular Swiss dish from Zurich region. Its main ingredients are schnitzel, mushrooms and cream. While it is possible to use any type of meat to make this dish, the real "Zürcher Geschnetzeltes" is made with cut veal. It was originally prepared using meat only, a popular variation today is adding about a fourth of sliced veal kidney to the meat. It usually comes with Rösti, similar to hash browns, but it could also be served with rice, or pasta.
Recipe adapted from Geschnetzeltes Zürcher Art

• 2 Shallots, small
• 400 g Chicken fillet, cut into strips
• 1/4 tsp White pepper powder
• 1/2 tsp Sweet paprika powder
• 3 tbsp Oil
• 50 ml White wine
• 200 ml Cream
• 50 ml Chicken stock
• Salt and pepper to taste
• 1 tbsp Parsley, chopped
• 1/2 tsp Finely grated lemon zest

1. Finly dice the shallots. Cut the chicken filet into strips. Season the chicken strips with pepper and paparka powder.
2. Heat two tablespoons oil in a skillet until hot. Add in marinated sliced chicken and stir over a mediuim-high heat till lightly browned and cooked through, then remove from the pan and set aside.
3. Add the remaining oil in the skillet. Stir the finely chopped shallots till softened and lightly browned. Pour in the white wine and bring it to a boil over a high heat before adding cream and chicken stock. Cook over a medium heat for about 2 minutes then return the chicken strips and any accumulated juices to the pan.
4. Heat through, tossing often, about 3 minutes. Season with salt and pepper. Sprinkle chopped parsley and lemon zest. Serve with harsh browns.

To welcome the Chinese Spring Festival, or Chinese Lunar New Year, or the year of Rabbit, which falls on Thursday, February 03, 2011, and to make me feel like I am in the holiday spirit, I have baked some cookies. So here I wish you, my dear friends, Gung Hei Fat Choy! 岁岁平安! 年年有余！兔年行大运！

• 250 g Butter, at room temperature
• 100 g Confectioners sugar, sifted
• 2 Egg yolk
• 300 g Pastry flour
• 150 g Whole almonds, roasted and ground
• 1/2 tsp Ground cinnamon
• 50 g Blanched almonds

1. Cut the softened butter into smaller pieces and place them in a mixing bowl. Sift in icing sugar. Beat on the low speed to blend the butter into the sugar. Increase the speed and mix for about 1 minute until creamy and smooth. Beat in one egg yolk until blended.
2. Whisk together the pastry flour, ground almond and cinnamon. Add the flour mixture into the creamed butter. Mix until it comes together. Wrap the dough with a plastic film and chill for 1 hour.
3. Prepare two baking trays with parchment paper. Preheat the oven to 200C/400F. Remove the dough from the fridge. Roll the dough out to a thickness of 5mm. Use a heart-shaped cookie cutter about 5 cm in diameter, cut out about 50 cookies.
4. Place them on the prepared baking trays. Beat the remaining egg yolk and brush the top of cookies. Top each cookie with one blanched almond. Bake for about 12 minutes. Remove and cool on racks.

A Friand, originally from France, is traditionally made mainly with ground almond, melted butter and only a small amount of flour. In this recipe, the ground poppy seeds together with blood orange zest were added to enhance the flavour and aroma of those truly wonderful friands. Orange syrup is not a necessity, actually I find it too sweet.

• 160 g Butter
• 3 Blood oranges
• 50 g Plain flour
• 180 g Icing sugar
• 150 g Almond meal
• 50 g Poppy seeds, ground
• 5 Egg whites
• 100 g Caster sugar

1. Preheat oven to 200C/400F. Grease 7-8 rectangle friand pans. Melt the butter in a saucepan over a medium-low heat, then simmer for 5 minutes until golden brown. Cool slightly.
2. Finely grate the rind of two blood oranges. Combine the flour, icing sugar, almond meal, ground poppy seeds and grated orange rind.
3. Whisk the egg whites until frothy. Add to the dry ingredients together with the butter. Stir until just combined. Divide the batter into the pans. Bake until golden brown, about 20 minutes.
4. Zest rind from remaining orange then juice the oranges. Place zest, juice and sugar into a small saucepan. Cook over low heat, stirring, for 5 minutes or until mixture comes to the boil. Reduce heat to low. Simmer for 5 minutes or until mixture thickens slightly. Allow to cool. Place friands onto serving plates. Drizzle with orange syrup and serve.

The combination of dried figs, tomatoes, red onions, and honey vinaigrette gives this salsa a very pleasant slightly sweet tang that pairs perfectly with roasted meat or seafood.

1. To make the dressing, mix all the ingredients together in a small bowl.
2. To make the salsa, place diced tomatoes, cucumbers, red onion, fig and parsley in a large bowl. Pour in the dressing and gently mix until combined, then taste and adjust seasonings. Store the salsa in the fridge until ready for use.

This is an incredibly refreshing and tasty salad that combines together sweet pomelo, peanuts, toasted coconut and sesame seeds tossed in a spicy dressing.

• 1 Pomelo
  ©angiesrecipes, break into bite size
• 1 Shallot, thinly sliced, separated into rings
• 2 Piri piri, thinly sliced
• 1 tbsp Fish sauce (or soya)
• 1 tbsp Brown sugar
• 1 tbsp Lemon juice
• 1 tbsp Peanuts, coarsely chopped
• 1 tbsp Coconut, toasted
• 1/2 tbsp Sesame seeds, toasted
• 1 tbsp Chopped parsley

1. Separate the pomelo into sections, then peel and break up the sections into bite size chunks and transfer to a bowl. (check out Sharon's post on How To Cut Pomelo Fast)
2. Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.
3. In a small bowl, stir the piri piri with the fish sauce and sugar. In a large mixing bowl, combine the pomelo with peanuts, toasted coconut, sesame seeds and the dressing. Toss to coat. Mound the salad on a plate, then sprinkle the chopped parsley and fried shallots.

This is really one DELICIOUS dish that is easy to prepare and loads with flavours. The red lentils, mixed vegetables braised in a combination of vegetable stock and sour cream make a creamy and tasty base for the white fish.

• 100 g Onion, diced
• 150 g Carrot, peeled and diced
• 100 g Broccoli stem, peeled and diced
• 2 tbsp Olive oil
• 1 clove Garlic, minced
• 200 g Red lentils
• 400 ml Vegetable stock
• 200 g 10% Sour cream
• 1 tbsp Fresh dill, chopped
• 1 tbsp Butter
• 4 Cod or sea bass fillets
• Salt and freshly ground black pepper

1. Heat the olive oil in a large saucepan over medium heat. Add in diced onion, carrot and broccoli stem until softened. Add in minced garlic and red lentils, and cook, stirring, for 1 minute. Pour in stock and sour cream. Bring the mixture to a boil.
2. Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 15 minutes. Add in chopped dill and season, to taste, with salt and pepper.
3. Melt the butter in a skillet until foaming. Season the fish lightly with salt and black pepper, then sear on both sides for 2 minutes until golden.
4. To serve, spoon the lentils onto a serving plate and place the cod on top. Garnish with parsley leaf if desired.

"Bubble and squeak" is a traditional English dish made with potatoes and some leftover vegetables from a previous meal, usually cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. It is so called from its bubbling up and squeaking while it cooks.
Recipe adapted from Delicious Magazine

• 350 g Cooked medium potatoes
• 350 g Cooked Brussels sprouts
• 120 g Chopped cooked ham
• 2 Eggs, beaten
• Knob of butter
• 50 g Rocket salad
• 2 Avocados, sliced
• Olive oil and lemon juice, to serve

1. Put the cooked potatoes on a chopping board and break them up. Add the other cooked vegetables and chop it all up. Put into a bowl and add the ham, eggs and seasoning, and mix well. Roughly form the mixture into 4 large rounds.
2. Heat butter in a frying pan and pan-fry the cakes for about 8-10 minutes, turning once, until golden and crispy.
3. Divide rocket salad between 4 plates. Top each with a bubble and squeak and half an avocado. Drizzle with olive oil and squeeze over some lemon juice to serve.

Chicken Diane is an alternative to the traditional Steak Diane, which is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. The dish takes its name from Diana the Roman goddess of the hunt.
Recipe adapted from Taste

1. Season chicken with salt and pepper. In a large skillet, melt butter and olive oil over medium-high heat. Add chicken and brown them 5 minutes each side. Place on a serving dish and set in warm oven.
2. Add shallots and cook, stirring, until softened and aromatic, about 1 minute. Add in chopped garlic, stirring briefly. Stir in stock, mustard, Worcestershire sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice.
3. Pour over warm chicken and serve with chickpea couscous patties (oven-roasted potatoes, or pasta) and rocket salad.

Caramelized walnut halves are encased in a buttery shortbread crust and topped with cut-out cookies. Extremely delicious and addictive.

1. Combine all the ingredients of the crust in a bowl until the dough forms together. Wrap the dough with a plastic film and chill for at least 30 minutes.
2. Melt the sugar in a saucepan on medium heat until the sugar caramelizes. Stir in chopped walnuts, honey and heavy cream. Cook until the mixture well combined. Remove from heat and set aside.
3. Preheat the oven to 190C/375F. Remove the dough from the fridge and press 3/5 of dough firmly on the bottom and sides of a 25 x 20 cm baking pan lined with a parchment paper. Spread the caramelized walnuts into the crust. Top the walnuts with the remaining
4. Roll out the rest of the dough about 2cm thick on a lightly floured work surface. Use cookie cutter to press out the cookies. Arrange the cookies on the top of caramelized walnuts. Bake for 25 minutes until nicely golden brown. Cool and cut into 12 slices.

This is a rather convenient and delicious Chinese stir-fry. It comes with broccoli florets and thinly cut beef slices, sirloin or rump steak, gently blanched in hot oil and stir-fried with ginger, spring onion and garlic and well-enhanced with oyster sauce.

1. Cut the beef across the grain into thin slices. Add in marinade and set aside for 20 minutes. Combine the ingredients of sauce in a bowl and set aside. Wash and drain the broccoli florets.
2. Heat a large skillet with half cup of oil to 150C/300F. Add the marinated beef slices, stirring to separate, cook until the colour of beef has changed and nearly cooked. Remove the beef and drain on paper towels.
3. In another skillet, heat 2 tablespoons oil until hot, add the crushed garlic, stirring briefly until aromatic. Add the broccoli florets, sprinkle the salt and chicken bouillon powder over, and cook the broccoli, for 5 minutes, until they are tender but still crunchy. Remove and arrange broccoli florets around the edge of a serving plate, leaving the stems towards the center.
4. Clean the skillet and add a tablespoon of oil. Add in sliced ginger, spring onion, and garlic. Stir until aromatic. Return the beef to the skillet. Whisk the sauce to recombine, then add to the skillet, stirring quickly to thicken. Turn the heat off. Spoon the beef in the center of the serving plate. Serve immediately with steamed rice.

"Guai Wei", literally translated as "exotic/unusual/special flavour or taste", is one of main sauces used in Szechuan cuisine of China. The ingredients of "guai wei" usually consists of sesame, vinegar, Szechuan peppercorns, sugar, hot bean sauce and rice wine.

1. Clean the chicken legs in warm water. Fill a pot with water over medium heat. When it starts to simmer, add in ginger, onion, Szechuan peppercorns and rice wine. Now add in prepared chicken thighs and cook for 12 minutes until just cooked and tender. Remove the chicken and soak in a pot of ice water until cool. Remove the chicken and cut into small pieces. Arrange the chicken on a serving plate.
2. Mix the Szechuan peppercorn oil, hot bean sauce, sesame oil, sesame paste, black vinegar, Maggi seasoning, and chicken bouillon in a bowl. Pour the dressing over the chicken, then sprinkle the roasted sesame seeds and chopped spring onions on top.