I’ve made these really delicious, savory, full of flavor Salmon Green Onion Cupcakes. I know, I know, everybody is raising their eyebrows now and officially you can call me CRAZY CHRISTY lol. But I promise you and trust me, these are amazing! And you won’t regret it. The consistency of the cupcakes is like muffins and scones. With cream cheese, cranberry jam and some garnished green onions, it is phenomenal! You don’t even taste the salmon.
Here is the list of the ingredients:
2 Cups of AP Flour
1 Tbsp of Baking Powder
1/2 Tbsp of Salt
2 Eggs, medium size
1 Cup or 250 ml of Crème fraîche (sour cream or yoghurt can replace it too)
1 Cup or 200-250 gr of fresh Salmon, diced
1 Cup or 250 ml of Vegetable Oil
1 Cup of Green Onion, finely chopped
2 Tbsp of Bavarian Sweet Mustard (honey mustard)
1 Tbsp of Dijon Mustard
1 Tbsp of Horseradish
2 Tbsp of Honey
For the frosting, you’ll need:
1/2 Cup or 125 gr of cream cheese
1/2 Cup or 125 ml of heavy cream
Some Cranberry jam
Some green onions.
How to make the Salmon Green Onion Cupcakes:
Turn on your oven to 180 degrees Celsius or 375 degrees Farenheit.
In your large bowl, beat your eggs until pale (3 minutes) with a mixer or a whisk.
Add in the oil and Crème fraîche, mix again. If you don’t have Crème fraîche, you can also use sour cream or yoghurt. But yoghurt is a little ligher than Crème fraîche, you might need to reduce a little bit.
Add in all the dry ingredients; flour, baking powder, and salt. Mix them again.
Put in the salmon and green onions. Mix them with a spatula. Add in all the rest of the ingredients; mustard, sweet mustard and honey.
Line your muffin tray with liners. Use a spoon to transfer your batter into the liners.
I made about 12 cupcakes. I still had some and just made pancakes out of it.
Bake for about 30 minutes. Let them cool.
For the frosting, beat the heavy cream until soft peak or about 3 minutes.
Add in the cream cheese and mix well with the whipped cream.
Transfer it into a ziploc or a pastry bag with a nozzle. You can also use only a ziploc without a nozzle.
I am totally into this healthy bowl, I just call it healthy because it is really healthy. You get most of protein, vitamins, fiber, good fats and less sugar. Healthy, isn’t it? I can eat this everyday and at anytime 🙂
Skyr (Icelandic cheese, but tastes like thick yoghurt), fresh mango dices, strawberries, pomegranate seeds, walnuts, chia seeds, flaxseeds, and some strawberry jam.
You can always substitute those with what you have on hand.
P.S. I used lactose free Skyr because I am lactose intolerant 😥
Put some Skyr on your bowl, add some jam on top of it. And then add the fresh fruits then the nuts and seeds. Enjoy! I am sure you’ll love it!
* 1-2 tbsp of Harissa seasoning, depending on how spicy you want it.
* 150 gr Skyr (if you don’t have it, you can substitute it with plain yoghurt or sour cream). Skyr is Icelandic Cheese but always considered as yoghurt, which is very low fat, high protein and very creamy.
*1/2 of lemon (take the juice)
* 1/4 of a chopped cauliflower (you can also buy frozen one)
* 2 carrots (diced)
* 1 small bowl of peas (150 gr or 6 oz)
If you love to eat rice, but for some reason you can’t eat it, Cauliflower rice is a perfect substitute. Honestly, I like it better than broccoli rice. Cauliflowers have a very mild and plain flavor, yet very tasty.
I cook a lot with cauliflowers and this is one of the recipes that I’d love to share.
If you’re on keto diet, this is perfect for you!
I use skyr for the sauce. If you don’t have it or can’t find it, substitute it with plain yoghurt or with sour cream.
It’s asparagus season in Germany and I am just crazy about it. I love love love asparagus a lot! Either sauteed, fried, stir-fried or in my salads, I just love them everywhere. I consume the green asparagus more than the white ones.
2 Bundles of Asparagus (500 gr or 17-18 oz)
1 Apple (sweet sour one, diced)
1/2 of a Small Lettuce (cut)
1 Package of Bacon (100 gr or about 3.5 oz)
For the salad dressing:
2 Tbsp Bavarian Sweet Mustard (if you don’t have it, you can substitute it with Dijon mustard added with honey or just use honey mustard)
I have baked Green Tea Matcha Cakes countless times. I always make them and decorate them in different ways. Sometimes I bake them in loaves and sometimes with whipped cream and fruits. In this recipe, I topped with Mascarpone Cheese and dark chocolate drizzles.
This cake is soft inside and crispy outside. I just love it!
2 Cups of All-purpose Flour (ca. 250 grams)
1 Pack of Vanilla Sugar (ca. 10 grams)
A pinch of Salt
2 Tsp of Baking Powder
1 Tsp of Baking Soda
5 Tbsp of Green Tea Matcha
2 Cups of Sugar (ca. 400 grams)
5 Eggs, medium size
1 Cup of Butter / 2 sticks (ca. 250 gr), melted
1 Cup of Buttermilk (ca. 240 ml)
100 gr of White Chocolate, melted
200 gr of Cream, whipped (ca. 7 oz)
20 gr of Vanilla Sugar (1 1/3 tbsp)
500 gr of Mascarpone Cheese (ca. 17oz)
Melted dark chocolate (optional). You can also decorate your cake with some fruits such as berries, kiwis or passion fruits on it 🙂
This salad is literary a combination of two of my favorite fruits; mangos and avocados. The sweet-sour mango combines with creamy avocado is a perfect starter before your meal. I made this on Valentine’s Day this year and we just loved it so much!
It’s very easy to make, takes only 10 minutes and you will have this perfect delicious salad in front of you! The most important thing is you don’t need a lot of ingredients.
1 Mango (ripe but not soft), peeled and dice.
1 Avocado, cut and diced.
For the dressing:
1 Tsp of Dijon Mustard.
1 1/2 Tsp of Bavarian Sweet Mustard (you can also use honey mustard if you can’t find Bavarian sweet mustard).
1 Tsp of Honey.
Juice of 1 lemon (If you don’t like it too sour, start it with juice of half a lemon).
If you want chewy inside but crispy on the outside chocolate chip cookies, you definitely need to save this recipe. After you try it, you’ll never look back 🙂 White chocolate + Matcha = Best combination!
Of course you can use other chocolates like dark chocolate, semi dark chocolate etc. In my opinion, white chocolate tastes better with matcha green tea than the others.
150 gr (2/3 cup) of unsalted softened Butter.
150 gr (3/4 cup) of granulated Sugar.
225 gr (about 8 oz) of all-purposed Flour.
1 large Egg, at room temperature.
200 gr (about 7 oz) of White Chocolate, chopped (you can also use chocolate chips). If you don’t want it too sweet, reduce to 150 g.
A pinch of Salt.
1 Tsp of Baking Soda.
1 Package of Vanilla Sugar (10 gr), if you use vanilla extract, you need 1 Tsp
We got a bottle of great rice wine from our good friend in Taipei, Taiwan years ago. And it had been sitting in my kitchen for years, so I decided to make something yummy with it. If you have good rice wine, it will give you this great taste in your food. It is really good with meat like pork and chicken or even fish.
I wanted something delicious but easy, so I just roasted my chicken in the oven for about 40 minutes with extra 10 minutes for the crispy skin. The reason why I kept the skin on; the skin protected the meat from drying out. It took only 10-15 minutes to prepare it and after 50 minutes, you’d have this delicious, healthy and low-carbs meal.
It is perfect for people who have gluten problem. You just have to get the gluten-free soy sauce. And for the sweet soy sauce, if you can’t find one, just add some honey in it.
For vegetarian or vegan eaters, you can substitute the chicken breasts with tofu (please not Japanese soft tofu).
If you don’t have rice wine, skip it. Please don’t substitute it with white wine, it won’t taste the same.
Shao Xing wine is NOT rice wine.
500 gr of chicken breasts (17 oz)
2 tbsp of sweet soy sauce (if you don’t have it, just add some honey, but put 2 more tbsp of soy sauce)
4-5 tbsp of soy sauce
2 tbsp of rice wine
5 tbsp of olive oil (put more if you use tofu)
Garlic powder and white pepper, to taste
Salt, to taste (for the vegetables)
Some greens (any kind you want)
Parsley, chopped (optional)