Salmon Green Onion Cupcakes

Preparation : 20 Minutes

Baking : 30 Minutes

Serves : 12-14 Cupcakes

Episode : (no video availble yet)

Hi Guys,

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:

  1. Turn on your oven to 180 degrees Celsius or 375 degrees Farenheit.
  2. In your large bowl, beat your eggs until pale (3 minutes) with a mixer or a whisk.
  3. 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.
  4. Add in all the dry ingredients; flour, baking powder, and salt. Mix them again.
  5. 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.
  6. Line your muffin tray with liners. Use a spoon to transfer your batter into the liners.
  7. I made about 12 cupcakes. I still had some and just made pancakes out of it.
  8. Bake for about 30 minutes. Let them cool.
  9. For the frosting, beat the heavy cream until soft peak or about 3 minutes.
  10. Add in the cream cheese and mix well with the whipped cream.
  11. Transfer it into a ziploc or a pastry bag with a nozzle. You can also use only a ziploc without a nozzle.
  12. Smear the cranberry jam on each cupcakes.
  13. Make a little swirl to cover the cranberry jam.
  14. Garnish with some green onions and cranberry jam.
  15. Enjoy!

Hello Kitty Banana Blueberry Cupcakes

kitty1

Preparation : 15 Minutes

Baking : 20 Minutes

Serves : 12 Cupcakes

Episode : (no video availble yet)

kitty2

Mackayla had been asking for Hello Kitty Cupcakes, so we baked Banana Blueberry Cupcakes with sprinkles of our leftover Oreos. Soft, sour, sweet and you literally could taste the banana in the cakes. Make these for your kids, they will love them! Believe me ❤️

For this recipe, you’ll need:

2 Riped Bananas, mashed with a fork (I had medium size bananas)

1 Cup of All Purpose Flour

1/2 Cup of Sugar

1/4 Cup of Melted Butter

1-1/2 Cups of Fresh Blueberries

A pinch of Salt

1 tsp of Baking Powder

3-4 Oreos, bashed into a coarse powder

For the Frosting:

100 gr of Mascarpone Cheese

200 gr of Heavy cream, whipped

1 package of vanilla sugar

(I personally don’t like it too sweet, that’s why only 1 package of vanilla sugar / 8 gr).

For the decorations, you can use anything you want 🙂

Instructions : 

  1. Preheat your oven to 360 degrees Farenheit (180 Celsius).
  2. Mash the bananas in a large bowl with a fork.
  3. Add in sugar, melted butter, salt and mix them.
  4. Add in flour, baking powder, and mix with your spatula.
  5. Put in the blueberries and don’t over mix them.
  6. Use your spoon or ice cream scoop to put in the batter into muffin tins which are lined with muffin liners. Scatter some bashed Oreo. Bake them for about 20 minutes.
  7. During that time, you can prepare the frosting.
  8. Put the heavy cream into a bowl with the vanilla sugar. Whip until soft peak. Add some mascarpone cheese and fold them gently. Transfer into a ziploc or a plastic bag. Put into a fridge until your cakes are ready (cooked and cold).
  9. Decorate the cupcakes with some frosting and hello kitty 🙂 Enjoy them with some Latte Machiatto or a cup Cappucino.

kitty4

These were the cupcakes before frosting xoxo

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)

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

Avocado Almond Milk Shake (Vegan)

MCN_5644

Preparation : 5 Minutes

Making : 5 Minutes

Servings : Serves 2

Episode : –

Hi guys! Welcome back to my website again! Sorry for the very long break. My husband, Nick and I decided to take a long vacation in Italy. So, we were in Italy from the beginning of May until the end of June hehehe.

After coming back from Italy, there were always things going on and they just kept me busy. And I thought, before my German course starts again I should write something here.

So, currently I am obsessed with plant-based meal concept and have been cooking a lot of vegan meals. I thought to share some of them.

Here is how I start my day with Avocado Almond Milk Shake (vegan). Believe me, you’ll love it!

P.S. You can also mix with banana or some spinach. I’ve tried it and it was soooooooo good!

Ingredients:

2 Riped Avocados

350-400ml of Almond Milk (you can also sub with wheat milk, tastes really yummy too)

2 Spoonfuls of Chia Seeds

Instructions:

Cut the avocados and put them in the blender, and pour the almond milk in it. Blend!

I don’t really like sweet shake, if you do, you can add some palm sugar syrup or other syrup.

Pour the shake in your glass and add some chia seeds.

Enjoy!

 

 

Elsa Fritters

patty2

Preparation : 10 Minutes

Waiting : 10-15 Minutes

Cooking : 30-40 Minutes

Servings : serves 6-8 people

Episode : –

patty1

Your kids won’t eat vegetables and grains? Don’t worry, I have the trick.I just made these delicious Elsa Fritters (I called them Elsa because my daughter, Mack has been falling in love with Elsa for months now) and she loved them. She kept digging in. You can also name them with other names (if you have sons).

You just need some salt, pepper, paprika powder, garlic powder, an egg, any vegetables you want to get rid of like carrots, string beans or corn (finely chopped), spelt flour, semolina, quick cereal or oatmeal, shredded Parmesan, shredded Emmentaler and some other stuff your heart desires.

Put them in a bowl with some warm water, wait for 10-15 minutes. You want your ingredients to know each other better and become BFF.
Then fry them in a non stick with some olive oil. I used very less oil, not more than 2 Tbsp. Fry until golden brown or cooked. And lay them on paper towels. I served mine with romaine apple salad. Yum!
P.S. I love to add fruits in my salads, like apples, grapes, pomegranates, mangos etc.

I’m so sorry that I can’t tell you how much I put the stuff inside, I am really bad in measurements. I use my feelings in cooking. There is only one thing I can tell you, the consistency was not runny, it was pretty thick.

I will make these again, I promise so that I can tell you the exact measurements 🙂

Enjoy!

Cauliflower Rice with Harissa Chicken

IMG_6259

Full video recipe is : here

Preparation : 10 minutes

Cooking: 30 minutes

Servings: Serves 2-3

Episode: 02

Ingredients:

* 300 gr chicken breast (ca. 10 oz)

* 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.

Full video recipe is : here

Italian Seasoning Fried Chicken

IMG_8260

Preparation : 10 Minutes

Cooking : 25-30 Minutes

Servings : Serves 2-3

Episode : –

This Italian Seasoning Fried Chicken will make you addicted. I have made it many times and in different ways and I think this one is the best one.

Nick and Mack just love it. Especially Mack, she won’t stop digging in. Very easy and you don’t need a lot of herbs.

Ingredients:

400 gr (14 oz) of skinless chicken breast, cut into thin stripes.

4-5 Tbsp of Skyr or Yoghurt

1/2 Tsp of Salt

1/2 Tsp of Pepper

1 Tsp of Garlic Powder

1/2 Tsp of Ginger Powder

1/2 Tbsp of dried Oregano

1/2 Tbsp of dried Thyme

*** Marinate all the ingredients with the chicken together ***

I always marinate overnight, if you can’t do that, wait at least for an hour.

For the flour mixture, you’ll need:

180 gr (1 1/2 cups) of all purpose flour.

1 Tbsp of rice flour (optional).

1/2 Tsp of Baking Powder.

1/2 Tsp of Salt.

1/2 Tsp of Pepper.

1/2 Tsp of Garlic Powder.

1 Tbsp of dried Oregano.

1 Tbsp of dried Thyme.

1 Tsp of smoked Paprika.

1/2 Tsp of Chili Flakes (optional).

*** Mix all the ingredients in a big bowl, so it is easy for you to dip the chicken in the flour mixture ***

Juice of a Lemon

A drizzle of Honey

Some chopped Parsley

Instructions:

• Put some oil in your frying pot or frying pan (depending on which one you like better).

• Turn on your burner/stove to medium heat.

• Dip in a wood skewer or a chopstick in your pot, if you see little bubbles, it means the oil is hot enough.

• Dip your chicken your flour mixture both sides.

• Fry your chicken fillets until golden brown or cooked.

• Place them in a plate.

• Drizzle some lemon juice, honey and chopped parsley.

• It’s ready to be served. I love to serve my chicken with chopped tomatoes with chilli flakes and some diced cucumbers.

Einen Guten Appetit! Enjoy 😉