Mum’s Steamed Chocolate Brownies Recipe

Preparation : 10 Minutes

Cooking Time : 35 Minutes

Serves : 6-8 Servings

Episode : No video recipe available yet

Author : Christina Hann Trefzger

Hi guys,

It’s weekend and love to share my mum’s best Steamed Brownies Recipe here. In Asia, it’s common to make cakes by steaming them. And the ovens in Asia normally are also different than in western countries.

This recipe is my promise to Sonam, and sorry that it took me forever to finish it. Have fun steaming, girl!

Ingredients:

3/4 Cup of Granulated Sugar (185 gr)

7 Tbsp of melted Butter (100 gr)

1 Cup of Chocolate milk (250 ml)

2 Eggs, medium

1/2 Tsp of Baking Powder

1 Bar of Dark Chocolate (125 gr), melted

2 Cups of AP Flour (250 gr)

1 Tsp of Cinammon Powder

A dash of cold espresso, optional

Fruits for decoration, optional

Instructions:

  1. Turn on your stove, put your steamer. I use a 6 inch springform pan (16 cm). Lay with some parchment paper.
  2. Melt butter and dark chocolate together and mix them with the chocolate milk. Set aside.
  3. Mix the AP Flour, cinammon and baking powder with a sift.
  4. Beat eggs and sugar on medium speed for about 2-3 minutes or until pale.
  5. Add in the melted mixture, mix with a spatula.
  6. Add in all the dry ingredients, mix with a spatula.
  7. Steam for about 30-35 minutes or until cooked.
  8. Take it out and cool it for about 10 minutes.
  9. Decorate with some powdered sugar and some favorite fruits.
  10. Enjoy with some nice coffee 🙂

Mango Tiramisu

Preparation : 15 Minutes

Making Time : 30 Minutes

Cooling Time : 1 hour to overnight

Serves : 8-10 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

Photo 06.02.19, 17 49 41

Hi guys!

It’s weekend! It’s dessert time yaaaaaaaaaaaaaay! I have made this georgous Mango Tiramisu a couple of times and my friends really love it so I thought to share this recipe with you!

This is a twist of classic Tiramisu and kid friendly one too. If you make it for yourselves (no kids, then I’d recommend you to dip your lady fingers into some Limoncello and it will give you really nice flavor!).

And if you have been reading my blog /following my instagram, you’d know that almost all of my recipes are not so sweet or so salty 🙂

For this recipe, I don’t have a video recipe yet, but if you want to see how I make my mango cream, you can check it on youtube here: Thai Mango Sticky Rice

Here is the list of the ingredients:

1 Mango, skinned, cut and blended

2 Tbsp of Coconut Cream

1 Tbsp of sugar (if your mango is already sweet then don’t add any sugar)

A pinch of Salt

25-30 Lady Fingers

500 gr of Mascarpone Cream Cheese

200 gr Heavy Cream, whipped

1-2 Tbsp of Sugar

Vanilla Extract or Vanilla Sugar

1 Glass of Lemon Juice  (Limoncello if you want something with alcohol)

Ikea Casserole Dish (Honestly I don’t know the size)

Instructions:

  1. Clean, skin, cut and blend your mango in a blender.
  2. Turn on your stove into medium heat, on your sauce pan add in your blended mango. If it is a sweet mango, don’t add any sugar, add 1 tablespoon of sugar if it is sour) along with 2 Tbsp of coconut cream and a pinch of salt. The salt with enhance the sweetness of the mango. Don’t worry it won’t make it salty.
  3. As soon as it boils, lower the heat into really low and let it simmer until it gets really thick (normally it takes 15 minutes ish) and turn off your stove. Let it sit for about 15 minutes and then keep it in a fridge.
  4. In your large bowl, whip your heavy cream with sugar and vanilla extract until thick. If you use vanilla sugar, then reduce the amount of the sugar.
  5. Add the mascarpone cheese little by little into your whipped heavy cream and mix until all of the mascarpone is mixed with the whipped cream.
  6. Dip your lady fingers in lemon juice (or limoncello) and arrange them on your casserole dish.
  7. Add in some cream cheese mixture and spread it even with a spatula or a spoon.
  8. Spread some mango cream.
  9. Repeat again with lady fingers until all ingredients are done.
  10. Put it in a fridge for at least an hour or overnight.
  11. Enjoy it with your friends xoxo

Photo 06.02.19, 17 49 41 (1)

 

Classic Italian Lasagna

Preparation : 15-20 Minutes

Making and Baking : 30-35 and 40-45 Minutes

Servings : Serves 6 to 8 portions

Episode :  (no video available yet)

Author : Christina Hann Trefzger

Who doesn’t love Italian Lasagne. The crispy top with crunchy edge and creamy oozy inside. My husband, Nick is always very happy if there is lasagna on the table. He can just eat it everyday. We love lasagna, and always keep it in the oven if we don’t finish it and Nick will take some to go to work for his lunch.

I’ve made so many different kinds of lasagna and I’d love to share with you this recipe.

I used this Ikea Casserole dish, to be honest, I don’t know the size (sorry).

List of the ingredients:

Barilla lasagna sheets

500 gr Ground Beef

2 German Sausages (picante), can’t find Italian sausages and I think they taste quite the same. Remove from the casing.

2 Carrots, finely chopped.

2 Celery Stalks, finely chopped.

1 Onion, finely chopped.

3 Cloves of Garlic, chopped.

2 Cans of chopped tomatoes.

1 Can of crushed tomato.

2 Tbsp of Tomato paste.

1 Cup of beef stock (you can also use  1 Tbsp of beef bouillon and mix with warm water).

1 Tbsp of sugar.

Salt and Pepper, to taste.

1-2 Tbsp of Italian Seasoning.

3 Bay leaves (take them out later otherwise it will taste weird/bitter).

1 Cup of freshly grated Parmesan cheese.

1 Cup of freshly grated Mozarella cheese.

1 Cup of Ricotta cheese.

Some Olive Oil.

Freshly chopped parsley for garnishing.

*If you don’t want to grate your own cheese, you can also get a bag of Cheese for Casserole (very common in Germany to use those kinds of cheese).

How to make your lasagna:

  1. Into my pan on medium high heat (you can also use a dutch oven or anything higher on the sides because you’re making the lasagna sauce) put some olive oil. Put chopped onion, carrots and celery. Cook for about 3-5 minutes.  Put your ground beef, Italian/German sausages, and garlic inside. Mix all of them together. Cook for about 2-3 minutes.
  2. Toss in all of the canned tomatoes (chopped and crushed ones), beef stock and the tomato paste. Mix well. Lower the heat into low medium.
  3. Add in the Italian Seasoning, I love it so much sometimes I add in 2 Tbsp 🙂 and then the bay leaves. Cook for about 25-30 minutes.
  4. Don’t cook the lasagna sheets, trust me!
  5. During the time preheat the oven to 360 F (180 Celsius). My oven is slightly hotter than other people’s, I have no idea why.
  6. To assemble, get a ladle spoon and your casserole dish. Spread some ricotta cheese with a spoon, sprinkle parmesan, mozzarela, add some sauce and lay lasagne sheets (mine was about 4 sheets. Repeat until your casserole is full or your sauce and cheese are done. But save some cheese for the top part tho, otherwise you’ll bake the sheets and you don’t want that.
  7. Bake in the oven for about 40 minutes and after that I turn my oven into 200 C (400 F) and bake for about 5 minutes. Garnish it with some parsley.
  8. Enjoy your lasagna with a glass of good Chianti or Barolo. Enjoy!

P.S. Above is the pic before the oven

xoxo