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GERMAN RECIPE

INGREDIENTS:

For the Dough:

2 cups All Purpose Flour

1/2 cup + 1/8 cup Sugar

1 Egg

Pinch of Salt

1/2 package Active Dry Yeast

1/2 cup Milk, lukewarm

For the Quark Filling:

17 ounces (500g) Quark

3 1/2 tablespoons unsalted Butter

1/2 cup Sugar

2 Eggs

Zest from 1 Lemon

3/4 cup Seedless Raisins (optional)

For the Topping:

2 cups Milk

3 1/2 tablespoons unsalted Butter

1/2 cup All Purpose Flour

3 Eggs Yolks

3 Eggs Whites

1/2 cup Sugar

1 Vanilla Bean

STEPS:

• In a small bowl, put yeast and half of milk. Add in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
• Add remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
• Preheat oven to 400°F (200°C).
• Grease a baking sheet or a Spring-Form pan. Roll out dough to fit the size of the baking sheet. Transfer dough to pan.
• Mix Quark with sugar, eggs, and lemon zest. Mix until creamy.
• Spread quark mixture evenly over dough. Optionally, sprinkle sliced fruits over quark mixture.
• For the topping, combine milk, butter, egg yolks, and sugar. Scrape out the seeds from the vanilla bean and add seeds to milk mixture. Bring to a simmer, stirring continuously. Allow to cool.
• Beat egg whites until soft peaks form.
• When the milk mixture has cooled to room temperature, gradually (and gently) fold into the egg whites. Spread this mixture evenly over the cake.
• Bake cake for around 40 minutes or until a golden brown crust develops on the top of the cake.
• Remove cake from oven and allow to cool completely.

GERMAN RECIPE

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Thuringer rostbratel

GERMAN RECIPE

INGREDIENTS:

4 slices top round, about 1 lb

2 tbsp. paprika

3 tbsp. Dijon mustard

2 slices bacon, cut into strips

2 onions

salt and pepper

oil or butter for frying

3 carrots

1 celery rib, cubed

1 tbsp. tomato paste

1 cup beef broth

STEPS:

• Season beef slices with salt, paprika, and freshly ground pepper. Thinly spread Dijon mustard on top of each slice.
• Layer beef slices on top of bacon strips
• Top onions, carrot strips on top of beef slice. Roll up slices tucking the ends in and securing with skewers or wooden cocktail picks.
• Heat butter in skillet. Brow roulade well on all sides. Add extra butter in needed.
• Once all the rouladen are browned, remove to a plate. Remove most of the fat from pan.
• Slice remaining onion. Add to frypan. Add carrots and celery. Lightly brown vegetables. Add tomato paste.
• Add beef broth or water and wine stir to scrape up brown bits from bottom of pan.
• Return rouladen to pan and bring to simmer. Cover and simmer for about 1 1/2 hours until tender.
• Remove rouladen and keep warm. Make gravy by either blending the cooking liquid with hand blender and thickening with about 1 - 2 tbsp. cornstarch dissolved in a bit of water. Once cornstarch mixture is added, bring to simmer until thickened.
• Season gravy to taste with salt and freshly ground pepper.
• Remove skewers, picks, or thread to serve rouladen with their gravy.

GERMAN RECIPE

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Poppy Seed Cake

GERMAN RECIPE

1 cup poppy seed

1/3 cup honey

1 cup butter or 1 cup margarine

1 1/2 cups sugar

4 eggs, separated

1 cup sour cream

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda, scant

1 teaspoon baking powder

1 teaspoon salt

STEPS:

• In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
• Let it cool.
• Cream butter or margarine and sugar until light and fluffy.
• Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
• Blend in sour cream and vanilla.
• Sift together flour, baking soda, baking powder, and salt.
• Gradually add poppy seed mixture to dry mixture, beating well.
• Beat egg whites until stiff and fold into batter.
• Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
• Bake at 350 degrees for 1 hour and 15 minutes.
• Cool in pan for 5 minutes.
• Remove from pan and cool on a wire rack.

GERMAN RECIPE

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SPANISH PINTXOS

SPANISH RECIPE

INGREDIENTS:

7 oz smoked salmon

7 oz smoked trout

7 oz smoked mackerel

6 cherry tomatoes, halved

12 mixed green and red grapes, halved and deseeded

2 kiwi fruit, peeled and cut into 3/4-inch pieces

9 oz assorted berries (strawberries, raspberries, etc)

6 green olives, pitted and halved

Freshly ground black pepper

1 lemon, quartered

12 skewers

STEPS:

• In a mixing bowl put 1-inch cube fish.
• Add cherry tomatoes, fruit and olives.
• Season lightly with pepper and squeeze over the juice from lemon wedges.
• Toss is lightly.
• Top it on top of toasted bread.

SPANISH RECIPE

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Fideua

SPANISH RECIPE

INGREDIENTS:

2 tablespoons olive oil

3/4 pound onions, chopped

2 large garlic cloves, minced

1/2 pound mushrooms, quartered

2 teaspoons paprika

Pinch of cayenne pepper

2 medium tomatoes, peeled, seeded, chopped

1 large green bell pepper, diced

3 cups canned low-salt chicken broth

1/2 cup dry white wine

5 ounces Spanish chorizo or other garlic sausage (such as kielbasa), cut into 1/2-inch-thick rounds

3/4 pound fideo or angel hair pasta

Minced fresh parsley

PROCEDURE:

• Preheat oven to 400°F.
• Heat olive oil in heavy deep paella pan skillet over medium-high heat.
• Stir-fry onions and garlic and cook until tender about 8 minutes.
• Add mushrooms and sauté 4 minutes.
• Add paprika and cayenne and stir just until fragrant, about 30 seconds.
• Add tomatoes and green pepper and sauté 2 minutes.
• Add chicken broth, wine, chorizo. Bring mixture to simmer.
• Break pasta in half and add to pan. Cook until pasta is tender about 8 minutes.
• Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes.
• Sprinkle with parsley.

SPANISH RECIPE

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ESCUDELLA

SPANISH RECIPE

INGREDIENTS:

2 cups dry white beans

1 small ham bone

1 marrow bone (veal or beef)

1/4 kg chicken

400 g raw pork sausages, sliced or formed into balls

2 slices cured ham, cut in chunks

1 large potato, cut in eights

1/4 cup rice

1 cup pasta shells

1 cup of cooked chick peas

Salt and pepper

STEPS:

• Stir fry sausage pieces with oil over medium heat until browned.
• Rinse the dry white beans in cold water and tie the ham bone and marrow bone in cheesecloth.
• Put the beans, bones in cheesecloth, cooked sausage and ham in the pot or casserole. Fill it up with 8 cups of cold water, and add salt according to taste.
• Boil then reduce the flames and let it cook gently, covered, for about 2 hours. Cook it until beans are cooked and chicken are tender.
• Remove the chicken pieces and put them aside.
• If there is only a little liquid left, you can add a bit more water.
• Bring it to a rapid boil.
• When it's boiling, put in the cabbage, potatoes, rice, pasta shells, cooked chick peas and add pepper to taste.
• Turn the flames down to a medium heat.
• Cook for 30 minutes. Check the softness of rice and potatoes to know if it is ready.
• Before serving, put the chicken back inside. Cook for a few more minutes.
• Season to taste.
• Serve warm.

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Hanami Dango

JAPANESE RECIPE

INGREDIENTS:

1/ 2 cup nonglutinous rice flour

1/ 2 cup mochiko

1/ 2 cup cornstarch

1 cup sugar

1 cup water

1/ 2 Tbsp. yomogi

Dash red food coloring

1 tsp. vanilla extract (optional)

STEPS:

• In a bowl, whisk rice flour, mochiko, cornstarch and sugar together with a fork. Add 1 cup of water and blend until smooth. Divide batter into 3 ¾-cup portions.

• In a medium saucepan, heat 1 portion of batter on low, stirring constantly until the batter pulls away from the sides of the pan to form a solid mass. Set aside. This will be used for the white dango.

• To make the green dango, add the yomogi to the next batter portion. Heat it on low, stirring constantly until the batter pulls away to form a solid mass. Set aside.

• To make the pink dango, add the food coloring and vanilla extract (if using) to the remaining batter portion, blending well. Repeat the steps to cook.

• After the dough cools, knead each portion separately in clean hands. Roll each portion into 10 1-inch balls. Thread the balls onto skewers in order of green, white and pink.

• Bring water to a boil in a steamer basket. Place the skewers on a lightly greased plate, 1/ 2 inch apart. Steam on high heat for 10 to 12 minutes. Cool.

JAPANESE RECIPE

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Unagi donburi with Kabayaki Sauce

JAPANESE RECIPE

INGREDIENTS:

600 gm unagi (fresh water eel that is used in Japanese dishes)

1/2 cup soy sauce

1/2 cup mirin

1/4 cup sugar

1 tsp ginger (grated)

• In a bowl mix soy sauce, mirin, sugar and ginger.
• Steam the eel with the sauce until all the sauce has been absorbed by the eel.
• Remove the eel and grill the eel in the oven until golden brown
• Remove from oven and serve with rice with omelette as topping.

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Temaki Sushi

JAPANESE RECIPE

INGREDIENTS:

8 sheets of Yakinori (seeweed) cut into 4 per sheet

5 cm daikon (raddish), 5 cm stick

1/2 pack of kaiware daikon (raddish sprouts), washed and stems removed

1 piece of yaki anago (broiled eel) cut into 5cm stick

8 shrimps remove skin and devein

2 eggs

8 shiso leaves

1 cucumber 10cm stick

4 umeboshi mashed

Wasabi

Sushi meshi:

4 cups rice

10 cm of dashi konbu or kelp

1 Tablespoon sake

Awasezu

3 Tablespoon Vinegar

3 tablespoons Sugar

2/3 Tablespoons salt

STEPS:

• To make the Sushi meshi, wash rice, add water and konbu or kelp.
• Soak for 30 minutes, remove konbu and then add sake. Cook rice.
• To make awasezu, mix vinegar, sugar, and salt in bowl. Let it stand.
• Mix rice and awasezu and let it stand to cool.
• To make rolled egg, slightly mix egg without foaming, add a pinch of salt, add sugar or dashi to taste.
• Heat oil in skillet, add egg, as it cooks, roll it then cut it into 5cm pieces.
• To form temaki sush, place sushi rice on nori. Put 1 or more of the ingredients on the rice.
• Use a little wasabi for the seafood.
• Wrap the nori around rice and other ingredients. Before eating, dip in soy sauce and wasabi.

JAPANESE RECIPE

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Okonomiyaki

JAPANESE RECIPE

INGREDIENTS:

2 cup all purpose flour

1 1/4 cup dashi soup stock or water

4-6 eggs

1 - 1 1/2 lb cabbage, finely chopped

4-6 Tbsp chopped green onion

1/2-3/4 cup tenkasu (tempura flakes)

12-18 strips of thinly sliced pork or beef

vegetable oil

For toppings:

ao-nori (dried seaweed powder)

mayonnaise

katsuobushi (dried bonito flakes) *optional

beni-shoga (pickled red ginger) *optional

okonomiyaki sauce:

2 tablespoons 30 ml Tomato puree

2 tablespoons 30 ml Ketchup

1/3 cup 78 ml Worcestershire sauce

3 tablespoons 45 ml Dark soy sauce

1 teaspoon Sugar

7 tablespoons 105 ml Dashi (bonito stock)

2 tablespoons 30 ml Cornstarch - dissolved in

2 tablespoons 30 ml Water

STEPS:

• In a large bowl put flour dashi and mix it to make a batter.
• Chill the batter for an hour.
• To make an okonomiyaki sauce, mix tomato puree, ketchup, Worcestershire sauce, soy sauce, sugar and dashi and bring it to boil in saucepan over high heat.
• Add cornstarch mixture, a little at a time, and cook until thickened to the texture of ketchup. Cool before serving.
• To make an okonomiyaki get 1 /2 batter, add 1/ 4lb of chopped cabbage, 1 tbsp of chopped green onion, and 2 tbsp of tempura flakes and mix it.
• After mixing add egg in the batter and mix.
• Heat skillet and oil it lightly. Pour batter in the pan and make round shape like pancake. Cook for about 5-7 minutes.
• While cooking okonomiyaki heat another pan and fry slices of meat and when ready put it on top of the okonomiyaki.
• Flip okonomiyaki and cook for about 5 minutes or until cooked.
• Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
• Top it with ao-nori over the sauce. Sprinkle katsuobushi and beni-shoga if desired.

JAPANESE RECIPE

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miso ramen recipe

JAPANESE RECIPE

INGREDIENTS:

4 eggs

10 oz (285 g) dried ramen noodles

1/2 cup (200 g) fresh or canned bamboo shoots, sliced

1/2 cup (170 g) fresh or canned corn kernels, drained

1/3 cup (80 g) defrosted frozen or fresh spinach

8 cups (2 liters) store-bought or homemade pork or vegetable broth

2 teaspoons instant dashi granules

1 tablespoon soy sauce, or to taste

4 tablespoons fresh miso paste

1 cup (100 g) fresh bean sprouts

1 stalk green onion (scallions), finely chopped

4 teaspoons chili oil (optional)

STEPS:

• Cook ramen noodles according to package instruction.
• When cooked, rinse with cold water then set aside
• Cook egg to hard boil. Peel off the skin and slice it in half
• Blanch the bamboo shoots and spinach. Put it in a bowl with the noodles and egg.
• In a large pot, add the stock, instant dashi and soy sauce.
• Boil over high heat
• Remove from the heat and stir in the miso. Put it in the bowl and top it with fresh bean sprouts, green onions and drizzle it with chili oil.

JAPANESE RECIPE

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Benefits of Eating Mango

Mango is no doubt one of the most popular fruits in the South East Asia and of course it is also popular in the United States, Europe and in Central America. This fruit has many benefits but it is not recommended for those who are having light diet because this is a fattening kind of fruits.

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Creme Caramel

INGREDIENTS:

2/3 cup sugar

1/3 cup water

1 cup milk

1 cup heavy cream

4 egg yolks

1/2 cup caster or fine sugar

1 1/2 teaspoons lemon extract

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Churros

INGREDIENTS:

Ingredients

1 cup water

2 1/2 tablespoons white sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup all-purpose flour

Oil enough for deep frying

1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon

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Ang Ku Kueh

INGREDIENTS:

2 /3 cup cooked purple sweet potato, mashed

3 3/ 8 cup glutinous rice flour(sifted)

1 cup water

1 /4 sugar

3 tbsp oil

1 1/ 4 red bean paste

15 x banana leave (8x8 cm)

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MOONCAKE

INGREDIENTS:

1/4 cup sugar

2 egg yolks

1/2 cup salted butter

1 cup all-purpose flour

1 cup red bean paste

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Chinese Fried Breaded Shrimp with dipping sauce

INGREDIENTS:

24 lg. shrimp

1 c. flour

3 tsp. baking powder

1 c. cornstarch

1/2 tsp. salt

1 egg, beaten

1 c. ice water

2 tsp. vegetable oil

peanut or vegetable oil for deep frying

DIPPING SAUCE

3 tbsp dark soy sauce

3 tbsp rice wine vinegar

1 tbsp caster sugar

1 tbsp chili oil

2 spring onions, finely shredded

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Kung Pao Chicken

INGREDIENTS:

3/4 lb. chicken, boned and skinned

2 1/2 tbsps. cooking oil

8 small dried red chilies

4 tsps. minced garlic

2 stalks celery, diced

1/2 red bell pepper, cut into 1−inch squares

1 can (8 oz.) bamboo shoots, sliced and drained

2 tsp. cornstarch dissolved in 1 tablespoon water

1 tsp. cornstarch

1/3 cup roasted peanuts

Sauce:

3 tbsps. Chinese rice wine or dry sherry

1/4 cup Chinese black vinegar or balsamic vinegar

1/4 cup chicken broth

1 tbsp. soy sauce

2 tbsps. hoisin sauce

2 tbsps. oyster sauce

2 tsp. sesame oil

2 tsps. chili garlic sauce

2 tsps. Sugar

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Spareribs with Sweet Chinese Sauce

INGREDIENTS:

2 pounds spareribs

3 tablespoons light soy sauce

3 tablespoons hoisin sauce

3 tablespoons ketchup

2 tablespoons rice wine

1 tablespoon brown sugar

2 garlic cloves, finely chopped

2 tablespoons honey

1/4 cup boiling water

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Quiche Lorraine French Pie

INGREDIENTS:

1 recipe pastry for single crust pie

12 slices bacon

1 cup shredded Swiss cheese

1/3 cup minced onion

4 eggs, beaten

2 cups light cream

3/4 teaspoon salt

1/4 teaspoon white sugar

1/8 teaspoon cayenne pepper

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Coquilles Saint-Jacques

INGREDIENTS:

1/4 cup all-purpose flour

3/4 teaspoon salt

1/2 teaspoon curry powder

1/8 teaspoon cayenne pepper

1 1/2 pounds sea scallops

4 tablespoons butter

8 ounces fresh mushrooms, cleaned and sliced

1 cup chopped onion

2/3 cup dry white wine

2 tablespoons Cognac

3 tablespoons bread crumbs

2 tablespoons butter, melted

1/3 cup grated Gruyere cheese

1 tablespoon fresh lemon juice

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Profiteroles with Creamy Chocolate Sauce

INGREDIENTS:

Chocolate Sauce:

3/4 cup heavy cream

1 tablespoon butter

1/2 pound semisweet chocolate, cut in chunks

Profiteroles:

1 cup water

1/2 cup (1 stick) unsalted butter

1 teaspoon sugar

Pinch salt

1 cup sifted all-purpose flour

1 teaspoon baking powder

3 large eggs

OPTIONAL:

1 quart vanilla ice cream

3 cups of custard filling

STEPS:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

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French Chestnut Soup with Crème Fraiche

INGREDIENTS:

4 cups strong vegetable stock

8 ounces cooked chestnuts

1 cup chopped white onions

1/2 cup chopped carrots

1 thin celery stalk with leaves, chopped (1/2 cup chopped celery)

1/2 teaspoon salt

1/8 teaspoon ground black pepper

3/4 cup plus 1/4 cup crème fraiche, divided

STEPS:

• In a large saucepan, simmer chestnuts, onions, celery, carrot, salt and pepper with vegetable stock.

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BEEF BOURGUIGNON

INGREDIENTS:

4 lbs beef shoulder (stewing beef)

6 oz bacon, small strips

4 carrots, cubed

1 onion, quartered

1 lb mushrooms, sliced

2 stalks celery, slice

1 bottle red burgundy wine (young wine)

2 cups of beef bouillon (beef stock)

1 ounce flour

4 tbsp olive oil

1 ounce butter

1 small bunch parsley

1 sprig thyme

5 clove garlic, crushed

18 small white onions

1 potato, cubed

4 tbsp salt

3 tbsp whole black pepper

STEPS:

• in a large pressure cooker put beef, bacon, garlic, onions, celery, carrots, thyme, beef stock and red wine enough to cover the ingredients.

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