How to make EASTFRISIAN NEW YEARS CAKES (CONES)

This is a traditional recipe, that apparently the women in former times could not do without on new years day. My father told me, that after the war, the 3 waffle makers in his village were handed around, so that every woman could offer these cakes with a nice cup of Eastfrisian tea (prepared with cream and Kluntjes) to their new years well wishers. They taste a little like ice cream cones and should be prepared ahead so the spices can work their magic. Store in an airtight container. They make a nice Christmas give away. You need a flat waffle iron for these.

Dissolve the sugar in the water and mix with all remaining ingredients. Leave to stand, preferably overnight. 2. Slightly grease the iron. Spread a spoonful of the mixture evenly on the bottom part and cover. 3. Lift the top several times until desired colouring. 4. Roll immediately into cones, since they will harden as they cool.

Proceed in the same manner with the rest of the dough. Carefully place the cold cones in an airtight container until use.

Ingredients

250 g flour

175 g fat or butter or margarine

150 g demerara sugar or brown sugar

1 egg

cardamom or cinnamon or anise seed, to taste (whole or ground)

3/8 liter water

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How to make House Special Fried Rice

I often eat a similar fried rice at HK style cafes, which I really enjoy. So I decided to put my own twist to this scallop fried rice.

While the rice is steaming, throw in the scallops in high heat right after you let the wok/pan heat up a little with oil and some green onions inside.

After the scallops are a deep/rich golden color or fried, throw in the rice with salt.

Throw in the rest of the green onions if you have anymore left.

Now pour in the egg whites while keeping the heat at a constant high and let the eggs settle a little.

Now mix and taste test. And then...

Enjoy...

Ingredients

Small sized scallops

Cooked white rice

Egg whites

Green onions

Salt

Sesame oil

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How to make Pandoro Di Verona

Espumar los tres primeros ingredientes, luego colocarlos en la batidora junto con los huevos, yemas, azucar, manteca derretida (y fria), vainilla y una parte de harina tamizada con la sal (la harina solo en cantidad como para formar una masa liviana); batir a maxima velocidad durante 2 minutos., luego, retirar, colocar sobre la mesada enharinada, agregarle mas harina, hasta lograr un bollo tierno , amasar, debemos obtener un bollo liso. Colocar en un recipiente apenas aceitado, tapar y dejar leudar.

Luego estirar sobre la mesada enharinada, dandole forma cuadrada, colocar en el centro la manteca fria, cubrirla llevando las 4 puntas al medio, estirar y doblar en 3, volver a estirar y doblar nuevamente en 3.

Llevarla a la heladera por 20 minutos (taparla para que no se seque), luego volvemos a estirar 2 veces mas en 3 y dejamos descansar otros 20 minutos en heladera.

Pasado este tiempo, retirarla y sobre la mesa amasar suavemente para formar un bollo que se colocara en molde especial, enmantecado y azucarado, dejamos levar hasta llegar casi al borde.

Cocinar en horno moderado por 30 minutos aproximadamente. Dejar descansar 20 minutos, desmoldar y espolvorear con azucar impalpable.

Ingredients

50 gr de levadura

50 cc de agua

1 cucharada de harina

100 gr de azucar

1 cucharada de esencia de vainilla

2 huevos

3 yemas

500 gr de harina (aproximadamente)

1 cucharadita de sal

30 gr de manteca fundida

150 gr de manteca fria, cortada en trocitos

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How to make Risotto with pumpkin and rosemary

Finely chop the onion and gently fry it in butter. Add diced pumpkin and chopped rosemary. Add rice and let it fry with all other ingredients for a minute or two, always stirring. Pour in a little white wine and let it evaporate. Pour enough boiling water (or boiling chicken stock) to cover rice. Add a little salt. Stir rice frequently. Add more boiling liquid if necessary. Check salt and add more if necessary. When rice is 'aldente' (cooked but firm) add grana padano cheese and stir vigourously. Mangiare subito!

Ingredients

500 g of 'Arborio' or 'Carnaroli' rice, a slice of pumpkin, 50g of butter, 1 cup of grated grana cheese, a small onion, white wine, fresh rosemary, grana padano cheese.

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How to make Fried Rosemary Potatoes with a Sour Cream and Chiv

Tips In the event russet potatoes are not available they can be substituted with purple potatoes or bintje potatoes as they are found great for pan frying. The Method Potatoes

1.Clean, peal then chop potatoes. Then set aside.

2.Coat a medium sized skillet with just enough olive oil to fill the bottom of the skillet then bring to a medium fire.

3.Heat the olive oil until hot then add the potatoes to the skillet.

4.Season the potatoes with a half table spoon of rosemary, a pinch of salt, and a pinch of pepper

5.Cook and flip until potatoes become golden brown and cook fully. Then set aside to drain from oil and cool.

Sour Cream Sauce

1.For each serving of potatoes, in a small bowl combine 1/3 cup of sour cream, half a table spoon of fresh minced chives and a pinch of fresh minced parsley wish well and serve.

2.Enjoy

Ingredients

Serves about 1-2 people The Ingredients -2 medium sized russet potatoes (cleaned, skinless and chopped into either fries or hashbrowns)

-½ tea spoon of Rosemary

-Just a pinch of Salt

-Just a pinch of Black Pepper

-Olive Oil

-Fresh minced Parsley

-Fresh minced Chives

-Sour cream

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How to make Quesadilla

I think there was another food ingredient, but I don't remember what it is. Just use whatever. But, it is very, very important that this dish ONLY be made with an All-Clad frying pan! Please!

Put the tortillas in the pan with the oil. Turn the stove heat up to burning. Cook the tortillas and the ingredients. When there done, cut them up into diagonal/round slices (kind of).

Warm the dinner plate in the stove (do not make the mistake I did and serve them on a cold plate!). Place food on the Wedgwood dinner plate and smear a little with sour cream. If you have any garde manger experience a taco-dip aspic would be a fine first course. For wine pairing I suggest a Beaujolais.

Ingredients

All-Clad 12" frying pan ($130)

Wüsthof 8" chef's knife ($110)

Boo's Blocks cutting board ($75)

Wedgwood dinner plate — Seville pattern only, please! ($75)

Quesadillas

Vegetable oil

Sour cream

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How to make Noodles in Gravy - Rad Nah

Coat the chicken with 1 tablespoon of tapioca flour. Mince garlic. In a bowl, add water to the rest of flour. This will the base for sauce. Cut up the Chinese broccoli and cauliflower into 2 inch-pieces.

Heat up 4 tablespoons of oil in a non-stick pan,put in the noodles and stir. Add 2 tablespoons of dark soy sauce on the noodles.Keep stirring for 5 more minutes. Set the cooked noodles aside.

Cooking The Meat and Gravy: heat up the oil. Add minced garlic and coated chicken. Stir for a minute or so until the chicken is getting cook. Add the flour water. Stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. Add soy sauce, yellow bean sauce and sugar. Stir. When the sauce is bubbling, it should have a consistency of thick gravy.

Add Chinese broccoli. Stir quickly and turn the heat off. Put noodles on plates and top with the sauce. Sprinkle some ground white or black pepper.

In Thailand, Rad Nah is served with sugar, fish sauce, peppers pickled in white vinegar and ground chilli pepper for your personal taste.

Tips and substitutions

You can substitute any meat, tofu or seafood for the pork or omit it altogether.

If you can't find Chinese broccoli, try collard greens, broccoli, cauliflower.

Some people add bean sauce. If you do, add 2 tablespoons and reduce soy sauce to 2 tablespoons.

Ingredients

2 Servings

1 tablespoon yellow bean sauce

2 1/2 cups water

6 tablespoons vegetable oil

4 tablespoons tapioca flour

2 tablespoons sugar

2 tablespoons soy sauce - mushroom

2 cloves garlic

3/4 lb fresh flat rice noodles

2 tablespoons dark soy sauce

1/2 lb Chinese broccoli

1/2 lb cauliflower

1/4 lbs chicken, thinly sliced

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How to make Laab Moo

Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.

Heat up a pot on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done.

Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, chilli and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavour balance right is a trial and error process.

Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.

Tips and substitutions

Substitute any ground meat for ground pork.

Substitute red onion or just onion for shallot if you like.

Substitute ground dried chilli pepper for chilli

The spearmint adds zing to the laab.

Ingredients

Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.

There are variations of laab, duck laab, chicken laab.

1-2 Servings

1 tablespoon toasted rice smashed

1/4 shallot, thinly sliced

1-2 limes

1/2 lbs ground pork

2 chilli sliced

3 tablespoons fish sauce

5 sprigs cilantro, sliced

3 sprigs spearmint

1 green onion, sliced

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How to make Banana Cheesecake

I always thought that it's pretty difficult to make a Cheesecake! No... it isn't! Really not! I looove Cheesecake..and now.. after I tried this one... I adore to bake them! They're delicious and ya...as always...great to a cup of coffee! So.. try it and enjoy!

The ground:

Preheat your oven to 190°C. Mix all ingredients except the melt chocolate.

Arrange the mixture on the ground of a spring form (diameter of 26cm), beat down and bake it for 9 min. Cool it down.

If the ground is cooled a little bit, u can elapse the melt chocolate. Wrap the spring form with 2 slices of tin foil and caulking it.

Now you have to cool the ground! Put it to the fridge. In this time you can make the filling.

The filling:

Preheat the oven to 180°C. Whisk the cream cheese with the sugar creamy. Add the starch, eggs and other ingredients. Give the filling to the spring form. (if the ground is cold!)

Put the spring form in a bigger form and fill this one with 3 cm of hot water. Bake it for 45 min, take it out of the oven, take the tin foil away and cool it down to room temperature. Cover in polythene foil and let it cool for 4 hours or overnight.

If it's cooled you can take it out of the form and baste the blueberry topping and cool it for an hour. Or...you take it out of the form and serve it without a topping. You can keep this cake for days!

The topping:

Give all the ingredients to a bowl and boil it up.. (Don't forget to stir during boiling up). Cook it for 1-2 min.. Cool it for a minute and baste over the cake...delicious!

Ingredients

GrOuNd:

90g kibbled zwieback

75 kibbled almonds

60g butter, melt

if u want:

2 teaspoon cocoa and 75g melt dark chocolate (mixed)

FiLlInG:

450g Philadelphia-cream cheese

200g sugar

1 tablespoon starch

3 big eggs, little bit whisked

1/4 teaspoon salt

485g sour cream

250g crushed bananas (mixed with 2 tablespoon lemon-juice)

BlUeBeRrY-ToPpInG:

340g freezen blueberrys, defrosted

1 tablespoon starch

50g sugar

some peel of a lemon

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How to make Steamed tofu stuffed with shrimp paste

Wash shrimps, cut out heads, remove shells and vein.

Mix shrimps, egg white, salt and white pepper in food processor.

Drain tofu, cut it into 6 squares, hollow each one, sprinkle with potato flour and fill with shrimp paste.

Arrange tofu on a plate and steam 5 minutes.

Mix soy sauce with sesame oil and pour over stuffed tofu, sprinkle with spring onion.

Serve.

Ingredients

1 package of soft tofu

300 grams of shrimps

1 egg white

pinch of salt

pinch of white pepper

1 teaspoon of potato starch

Marinate:

1 tablespoon of light soy sauce

1 teaspoon of sesame oil

spring onion, sliced

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