Simplybest from food and life

Swabian Apple 'Cake'

2012-11-13T01:00:00.000+01:00

I have to re-post my favourite apple recipe once again. Don't let the creamy pudding scare you away. You may use whatever apples you have or, with pears, berries or rhubarb.
Believe me, once you've tried it, you're hooked !

RECIPE :

Square baking pan (20x25x5cm) lined with paper
1 kg apples (eg. Boskop, Jonagold)
Peel, core and cut each apple into 8 pieces.
Sprinkle with lemon juice to prevent browning

50g sugar (more or less, to individual taste)
200g sour cream(Schmand)
200g whipping cream (Schlagsahne)
1 tbsp cornflour
Zest from 1 lemon
Pinch of salt

1-2-3 sweet crust pastry
(100g sugar, 200g butter/margarine, 300g flour + 1 egg)

Set oven at 180°C

1. Line pan with 1-2-3 sweet crust pastry.
2. Place apple wedges evenly over pastry/pan.
3. Blend sugar, sour cream, whipping cream, cornflour, lemon zest and salt together in a bowl.
4. First, place pan onto ovengrid and then carefully pour sugar/cream/egg mixture over the apples.
5. Bake 30-40 minutes.

Pumpkins

2012-11-11T01:00:00.000+01:00

Autumn is a season of rich colour of gold......gold like these 'melons'. Believe me, they're real.

Have look at these beauties.......

http://s2.beta.photobucket.com/user/Donlung/library/Au tumn%20Wunder

Boiled Orange (Valencia) & Almond Cake

2012-11-10T01:00:00.000+01:00

Oranges brighten up a cold winter. Not only do they brighten up a home, you can have them after each meal, squeeze them for juice, grated zest for cakes and cookies. The tangy flavour is unmistakeable.

It is so special when food brings back memories and when I read through this recipe with 'boiled oranges', I started reminiscing of childhood times when I was coughing out my lungs. Medications didn't seem to work. Finally, oranges were used. I can't remember who gave or recommended this cure but it worked. Simply boil 1 or 2 oranges in some water till soft, squeeze out the juice, mix the warm juice with honey and drink.

This a dense and moist cake which can keep for a week. Not very sweet, buttery, orangey......awesome !!
The colour would have been better if blood orange is used. I highly recommend organic orange for this recipe because you are eating the entire orange. If you have no other choice, wash the orange with hot water before you boil it.

This recipe is good for 2 x18cm baking pan.

2 Valencia oranges
Boil 1 cup water in a pan. Add oranges and boil at low heat (approximately 20 mins.) till oranges are soft. Discard water and let cool.
Puree whole oranges (remove pits) in a food processor till fine.
If you're afraid that it might be too bitter, remove the white part under the orange skin with a sharp knife before puree.
Set aside.

250g Butter
150g plain flour (sieved)
180g fine sugar
1 tsp baking powder
100g almond meal/flour
6 eggs (well beaten)
separate the white and yolks and whip separately for a softer texture

1. Preheat oven at 180°C
2. Cream butter, sugar and salt till light.
3. Sieve flour and baking powder together.
4. Fold in almond flour/meal and orange paste to 1/3 of eggs, blend well. If eggs are separated, blend mixture to egg yolks only.
Fold in stiffpeak eggwhite at end of procedure.
5. Add flour and almond+ egg+oranges alternately to buttercream, blend well.
6. Pour batter into pan and bake for about 30-45 mins or until a toothpick inserted into the center comes out clean.
7. Let cool, brush with orange marmalade. Enjoy !

EXTRAS......
Make a mousse topping (vanilla or flavour to your liking) and add fruits for a pimped cake.

Fish risotto with stewed chicory

2012-11-02T22:11:00.001+01:00

When one mention rice in Italy, Giovanni is not thinking of fried rice or sushi. He is thinking of RISOTTO. Risotto rice cooked not in rice cooker but in a pan. The rice is cooked briefly in onion and olive oil and then white wine is added followed by stock. End result will be a kind of soupy cream rice with sprinkled or stirred-in grated Parmigiano cheese.

This was exactly what I had to for lunch - Risotto rice (without cheese) with codfish filet and stewed chicory.

Fig & Frangipane Tarts

2012-10-01T00:00:00.000+02:00

We don't find Figs all year round in Germany. They start to appear late in summer and the season is short. The varieties are limited, green or brown/purple and they're either from Turkey or Spain or from some parts of southern europe.
I usually eat them as fruit, two bites and they're gone. Or in a salad as a component with goats cheese. No, I don't peel them like some people do. Such a waste !!
For a change, I decided to bake them - A delightful tart with buttery casing. This dessert is perfect for autumn, serve warm from the oven or at room temperature with or without a dollop of whipped cream.

250g shortcrust pastry (readymade)
or homemade with 1-2-3 method : 100gm sugar, 200gm butter, 300gm flour
6 fresh figs

Frangipane
100g butter
80g caster sugar
1 egg (beaten)
80g ground almonds
zest of 1 orange
2 sprigs of thyme (optional)

Method :
Cream butter and sugar till pale. Add rest of ingredients to form a soft paste.

Roll out shortcrust pastry and line 6 tart molds or fluted pan tins. Bake blind 10-15 minutes.
Cut figs into quarters and place them in the pastry cases.

Spoon the almond paste into the pastry cases with figs. Add thyme if you wish.

Bake for 20-25 minutes until the paste is set and golden.

Alternative: with peaches (or any other fruits)

Tomatoes

2012-09-21T20:39:00.000+02:00

Summer is coming to an end......too soon. Nights are getting frosty so I had to bring the tomatoes in even though they are still green. Guess family and friends will be getting gifts of GREEN TOMATO JAM :-)

These were my salad the last 2 days

These became soup - tomato soup

Should anyone be interested in the seeds of this variety of tomato, let me know.
In german, they're called reisende tomaten. Seems it is a very old breed and originated from Peru or Ecuador. Genetically untouched.

Daily Menu

2012-09-01T21:25:00.001+02:00

Not in the mood to post receipes but here are some goodies which I made/baked in August.

Kuih Salat/Pulut Seri Muka

Butter 'Cake'

Woon Cai Kou

Summer 2012 (end August)

2012-08-24T15:07:00.000+02:00

It is end of August, the summer is soon coming to an end. This dwarf sunflower at full bloom.

In a few weeks, it will look like this.

Meanwhile, it's tomato time ! First havest of the year.

Summer of 2012 (August)

2012-08-21T00:00:00.000+02:00

Hot Summer - Temperature continue to soar.
In such sweltering baking condition, thousands of people will wander towards water, like lemmings on their annual suicidal migration. I'm no lemming so I stay put !!
Summer....love it when it comes, happy to see it go.
Too hot to tell stories so here is what's in my garden, short short....hehehe

With scorching temperature, it is always nice to sit under the shade of a tree....
I was doing just that, enjoying the coolness, bees buzzing round me, mosquitoes preparing for attack until a whopper of cool breeze blew.
It started to rain plums !! Talking about coconuts falling on heads !

Grapes ripening....too early.

Second harvest of strawberries

Aronia berries ready to be turned into super health jam.

Roses at full bloom.

These appeared up among my salads.

Sudden extreme heat, salads were shooting.

Tomato jungle
I didn't plant them but since they seem to growing well, I left them to grow like weeds.

Easy Fish Curry (sour)

2012-08-20T00:00:00.000+02:00

You don't need hours to throw together a tasty 'authentic' fish curry ...and with minimal ingredients ! This curry tastes so delectable you will not believe it is so simple and fast - ready in 20 minutes despite the fish filets were frozen.
It is also a healthy one-pot dish with vegetables of your choice - I used cauliflower.

INGREDIENTS:
2 onions (coarse chopped/sliced)
2-3 cloves garlic (peeled and chopped)
A handful cauliflower florets
3-4 pcs fish filet (frozen)
3-4 tomatoes (quartered)
1 heap tablespoon Garam Masala
Sugar and salt
1 heap tablespoon Tamarind pulp (dissolved in 200ml water)

1. Heat 3 tbsp oil in a large pan over medium heat. Add onions, fry till soft.
2. Add the masala, stir for 2-3 minutes until you smell the aroma of spices.
3. Add the tomatoes, garlic, cauliflower and then tamarind juice, cook for 5 minutes at high heat.
4. Reduce heat down to medium, place frozen fish filets on top, cover and simmer another 5-8 minutes.
5. Continue simmering and add salt and sugar to your taste. A little lemon juice if you like it more sour.
6. Spoon the fish curry into a serving bowl. Sprinkle/garnish with coriander or mint leaves.
7. Serve with rice, naan bread or chapati. Enjoy !

Note: Fish filet is generally added almost at end of the cooking process so it doesn't fall apart in the pan.

Summer of 2012 (June)

2012-08-19T11:37:00.004+02:00

These were taken in late June.

Early apples - suitable for making jam or juice

See what happened to the 'cherry blossoms' ?

'Cherry Blossoms'

Coconut Cream Tarts

2012-08-07T11:30:00.000+02:00

Spring was a blur this year and now we're already in mid summer.....I'm still blur !!
I'm spending alot of time in the garden where time seems to pass so quickly. Most of you will surely agree with me, the more plants you put into your garden, the more time you have to spend to maintain them. Regardless what they are - shrubs, flowers, vegetables, etc. Even an apple tree needs care. Ever so often, I was close to ordering a tank/truck load of cement and pave the whole garden then cover the whole area with artificial grass for the sake of a green view for the neighbours should they get inquisitive about a cement truck in my backyard !!
I am still catching up on posting some receipes which are still in 'draft' status, some new receipes for the coming semester courses, more photos, etc etc etc........
The word Sommer Holiday does not exist in this year's itinerary.

I do not own any QUICK MEALs cook book - Most of my daily meals are quickies. So here I share with you my quickie tart. It is similar to Portuguese Tart but with a typical asian touch.

You may make the pastry cases from your own homemade puff pastry. I took the easy way out....I used store bought ones

Filling is good for 12 pcs tarts
2 eggs (L) + 1 eggyolk
80 gm sugar (more if you like your tart obscene sweet)
1 tbsp cornflour
250ml coconut cream
100ml cream
1/2 tsp salt
1 tsp pandan essence or vanilla

Mix Filling ingredients together in a saucepan/pot till smooth.
Cook over double boiler or zap it in the microwave till it starts to thicken. Cover immediately to prevent skin forming. Let cool.

Meanwhile, preheat oven at 200°C.

Rolling out pastry cases
Unroll pastry dough. Dust surface of dough with a bit of flour if it is sticky.

Roll up the dough gently like a swiss roll.

Divide and cut the roll into 12 equal pieces.

Place each piece swirl side up and flatten/roll........

roll into 10 cm diameter, fitting nicely into cupcake pan.

Using a fork, prick (don't stab) the base of each pastry case.

Spoon filling into pastry cases. It should fill 3/4 of each case. Do not be greedy and fill them up to the brim because the filling will swell while baking. Bake at 200°C for 10 mins. Lower temperature to 180°C bake for another 10 mins.
Turn on grill for approximately 10 minutes to caramelize the top.

VOILA !!

Making of Mr Bean

2012-08-01T21:35:00.000+02:00

Temperature was 33°C and humid. We were chilling down under the shade of a restaurant with cool beers and juice, listening to a street performer/musician's mesmerizing rendition of Mozart's Magic Flute. Well, watching the world passing by until this caught our attention....................................... A camera with a mini tripod attached, balancing on a soccer ball and the ball in turn was in a basket on the back of a bicycle !!

The following scene was repeated at least 3 times and if he had continued, I would beg to help him out of the situation.

First he placed the camera on the ball.
Oops ! Bicycle moved ! Try again!
Readjust tripod, now it's balanced.
Check the lens, start timer......how many seconds ??

RUUUUUNNNNNN !

POSE........WHERE ?!!!

SMILE !!!

SHXXXT !!

Peonies

2012-07-01T16:14:00.000+02:00

I have been MIA again ! BUT not voluntarily. Freaky weather was the cause - June thunderstorms were very destructive this year. There were flash floods, hailstones and even cyclones. Needless to say, we were not spared. 2 weeks ago, dark clouds appeared in the afternoon and within 30 mins. lightning zapped and we had power failure. What's worse, our phone went dead and no internet connection. That's penalty for contributing to greenhouse effect on global warming.
It took almost 2 weeks to get the whole 'communication system' working again.

I wanted to post this before the disaster - these peonies are long gone but I caught them at their peak with my camera. The best time for viewing these beauties and experience their fragrance is between early to mid June. There are astoundingly 1400 varieties of peonies, colours ranging from white, red to yellow. To lengthen the bloom, I cut them and put them in water, in shallow plates and vases after I've shaken off ants and insects/beetles. The fragrance filled the house for days.

Quiche (Lorraine)

2012-06-01T20:12:00.000+02:00

Do not be intimated by it's name - Quiche Lorraine, a classic french dish. Do not fret. It is only an open tart with filling of custard and savoury ingredients like ham, onions and cheese.

I was rummaging through the fridge, trying to find something that would whet my disinterested appetite when I came across some whimpy carrots, a slightly shriveled leek. What would I do to use them before they expire. Going shopping was no option so I have to make do with whatever I had lying around the house/fridge. My eyes finally settled on a tart tin and I thought that this would be the perfect opportunity to put together the receipe for R & D.

Instead of going through all the trouble of measuring, kneading flour and butter for shortcrust pastry, I used ready made flaky pastry.
Please excuse the quantities stated - they're between 'about, some, roughly, abit of.........'

You need a 26-28cm baking pan
Ingredients:
1 pack short crust pastry (defrost if frozen)

2 sticks carrots
2 big onions
1 stick leek or 2 spring onions
Pour 3 tbsp oil in pan, brown onions. Add carrots and cook for 1 minute. Add leeks and season with salt and pepper. Let it be a bit heavy on salt. Let cool.

Set oven at 200°C
Use a fork and prick all over bottom of pastry.
Distribute cooled vegetables over pan.

6 eggs (Large)
400ml cream
200g grated cheese (Emmentaler)
200g cooked ham

Sprinkle ham over vegetables. Omit ham if you want it vegetarian.
Whisk eggs with cream. You need not season as the cheese will be salty.
Pour cream over vegetables.

Sprinkle over with grated cheese. Bake at 200°C
Turn temperature down to 180°C after 15 mins.
Bake further 30 mins.

Ta Daaa !

Beer gardens (Germany & Vietnam)

2012-05-31T19:08:00.000+02:00

Beer gardens are always Germany's 'water-hole' in the summer months. The folks love to spend their time in fresh air, surrounded by nature, with traditional atmosphere of umtata music, simple food of Weißwurst with sweet mustard, pretzels and Spanferkel (roast piglet). It is not surprising that such traditions are spreading over every corner of the world.
Let's have a look and compare.......

In Munich

In Vietnam

Munich - You even have the city major 'helping' with the tap

Vietnam

Entertainment - Live show
Vietnam : Live show with music from scratchy grammaphone
Germany : Live umtata music (anybody watching ?)

Now comes food - Spanferkel
Roasted over open pit. Paper thin crispy skin.

Vietnam - NO COMMENTS !!

Asparagus with Hollandaise sauce

2012-05-29T19:14:00.000+02:00

Spring is asparagus season. A very simple preparation involving heat and water. Boil potatoes (and some carrots)and asparagus. Serve with ready-made hollandaise sauce from 'Mr Thomy' :-)
Here, they're wrapped with cooked ham.

Frankly, I prefere asparagus crispy, regardless whether they're white or green. - cooked the asian way.

Herbal Lunch

2012-05-27T17:37:00.002+02:00

I was out in the garden looking for mint to make a refreshing chai. Strangely, not a leaf in sight. It must be the weird weather, hot and dry during the day with frosty nights. Other herbs were sprouting quite happily and since herbs are healthy, curing every kind of sickness under the sun, I decided to make a herb salad for lunch.

Here is what result from my forage.....rocket salad, dill, parsly, coriander, basil, garden cress, lamb's salad (not in picture), wild garlic, lovage.....

Cut/shred them up, add 1 hardboiled egg, some cherry tomatoes, half an apple and sprinkled with roasted pumpkin seeds. Now the dressing - pumpkin seed oil and balsam vinegar and dash of pepper. Mmmmm....every bite is a burst of flavours.

Beauty Cakes

2012-05-17T13:36:00.001+02:00

It is May and I'm writing this from the depths of work and annual spring cleaning, stuck in things which are swirling around me. Or am I swirling around them? It's rough but sometimes one got to let some things go, shelve them 'till later'. I haven't figured out which to chase down - Jeeees! it's chaotic here.

I read an article in a German gourmet magazine about this certain shop - about fabulous cakes. Hey, these multicoloured cakes have been around for ages in europe, Australia, etc. Except the Germans (it's my own opinion) - Germans are known for their conservative mind, their health consciousness so I can imagine what their thoughts would be when they see such vibrant colours on cakes; on food which they consume.........Are the colours from natural ingredients ? Will I glow in the dark after consuming them ? With such amount of icing on the cake, don't you think it's too sweet ?

Who cares. This bakery is doing booming business, charging breathtaking prices for their breathtaking special occasion cakes. The 'breathtaking cake' lady is extremely friendly and didn't object when I asked if I could take some photos. I have scrutinized the artwork and they are really handdrawn/handmade as they claim. See for yourself .......

Daisies (Wreath/Crown)

2012-05-10T11:43:00.000+02:00

MOTHER'S DAY is near.

Here is a tribute to all Mothers........A Daisy symbolises innocence, purity and since it always appear in spring, new beginnings. The Daisy also means loyal love and 'I will never tell'.

Mothers are unique. They bond families together, taking intricate steps upfront, guide and inspires.

Peal Buck wrote, 'some mothers are kissing mothers and some are scolding mothers. But it is love just the same and most mothers kiss and scold together.

A man loves his mistress momenterily, his wife grudgingly, but his mother eternally!

A mother loves better than the father because she knows you are her own.

To all MOTHERS......YOU ARE SIMPLY THE BEST !

Food Sculpture - A Table Display

2012-05-05T09:24:00.000+02:00

When food turns into art, it becomes the centre of attraction. Transforming bland and bored looking vegetables and fruits into amazing forms. That's when the WOW factor starts.
If you're wondering if I.............. No, not me :-) I was too caught up with spring cleaning.
This display was done by a thai cook.

Dried Meat

2012-04-25T10:00:00.000+02:00

Preserving meat is a tradition that has been around for centuries. The meat may be game, fowl or fish. The difference is in the cure - spices and way of dehydration. Be it Biltong (South African), Jerky (American), Neua Tod (Thai), Bündner Fleisch (Swiss) to name a few.

This delicate snack (Yes, a snack) is very addictive. Chewed on while watching TV, hiking or travelling. It does not need refrigeration, lightweight and delicious. Even suitable for those on diet if not for the high sodium content (and pricey too). All the more reason to make them yourselves.

One doesn't need prime cut. I used Minute beefsteaks and prepared them as follow....

500g Minute Beef steak cut into thin strips
2 tsp coriander seeds, crushed
2 tsp salt
1 tsp peppercorn, fresh milled
Optional : 1 tsp chili powder if you like them spicy

Mix all the above with the steak strips and marinate overnight.

Place the strips evenly onto a tray and dry in oven with door slightly ajar at 80°C until dry. You may hang the strips out in the sun (you must keep the flies away though) if it's hot enough.
Remember, heat is not intended to cook; gentle heat to dehydrate.
I placed mine on wood oven shelf overnight.
If 'jerky' is properly stored, it will keep for months.
For your information: from 500g of steak, finished product was 150g 'jerky'.

Food Sculpture - Radi Carving

2012-04-22T06:00:00.000+02:00

More curves with radishes - this time almost paper thin.

All ten fingers still intact !! :-)

Food Sculpture (April)

2012-04-20T07:00:00.001+02:00

Fooling around with radishes........

Slowly and surely, getting them right.

Spring 2012

2012-04-20T07:00:00.000+02:00

It's April, a month of plus minus - plus minus temperatures, rain, sun or snow. After 2 weeks of frosty nights and icy rain, the sun finally showed it's presence. Went out to my garden this afternoon and look at these............