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 🙂

Black Forest Ham Maccheroni

Preparation : 2-3 Minutes

Cooking Time : 35 Minutes

Serves : 4 Servings (Kid’s servings = 2 adult’s portions)

Episode : No video recipe available yet

Author : Christina Hann Trefzger

As I mentioned on my other post that today was the toughest day of my life, for dinner I made 3 completely different dishes. Salmon Salad for my love, Broccoli Parmesan Soup that was requested by Mack. And the last one was Black Forest Ham Maccheroni with Tomato Sauce for Lev. You won’t believe me if I tell you that he ate 2 bowls.

PS. The pic above was his portion.

For this recipe, I used:

250 gr (8-9 oz) of fresh Maccheroni, cooked (it takes 3-4 minutes)

1 Can (450 gr /15 oz) of diced Tomatoes

250 gr (8-9 oz) of Black Forest Ham

1 small piece of Parmesan Rind (if you don’t have, skip it)

2 Cloves of Garlic, miced

Salt, just a bit

A drizzle of Olive Oil

Fresh Parsley, chopped

PS. You can also add some sugar (1 Tsp), but since I cook for my kids, so no sugar. Normally I will add some finely chopped carrots. But I didn’t have any carrots today 😆. If you can’t find Black Forest Ham, just use Pancetta or other kinda ham. I like Black Forest one, because it is very lean and almost no fat. Depending on the saltiness of ham and parmesan rind, taste your sauce before you put salt in it.

Instructions:

  1. Turn on your stove into medium heat.
  2. Drizzle some olive oil so your ham won’t get burn (I used Black Forest one = almost no fat). If you use Pancetta, then you don’t need oil. Put in the Black Forest ham and minced garlic. Stir fry for a minute or so.
  3. Put in the canned tomatoes,  and Parmesan rind. If you cook for yourselves, you should add 1 Tsp of sugar now. Try it first before your put any salt, if you need some, add some then.
  4. Lower the stove heat and simmer for about 30 minutes.
  5. Turn of the heat and scatter some fresh chopped parsley.
  6. Take some of the Maccheroni pasta and serve with some tomato sauce.
  7. Garnish with some curly parsley (optional). xoxo 😘

Broccoli Parmesan Soup

Preparation : 5 Minutes

Cooking Time : 30-35 Minutes

Serves : 4 Servings

Episode : No video recipe available yet

Author : Christina Hann Trefzger

Second dish of tonight: Broccoli Parmesan Soup! It’s my daughter, Mack’s favorite. She kept telling me that she ate at her kindergarten for lunch and how much she loved it.

This is the way how I make my Broccoli Soup and my kiddos love it! You can replace Parmesan with other cheese (Gouda, Emmentaler, Cheddar etc). Each will bring different background taste tho. And my favorite is always the one with Parmesan.

For this recipe, you will need:

500 gr (17 oz) of Broccoli, chopped

1 Potato, medium size and chopped

2-3 cloves of Garlic, minced

Salt, pepper to taste

250 ml (1 Cup) of Crème fraîche

80 gr (1/3 Cup) of grated Parmesan

250 ml (1 Cup) of Cooking cream

500 ml (17 fl oz) of Water

1 Tsp of Olive Oil

Parsley, optional

PS. If you don’t have Crème fraîche, you can also use sour cream. Cooking cream in Germany is similar to half and half or lighter heavy cream. We love to eat the whole broccoli (florets and stems). The stems are more delicious for me than the florets 🥰

Instructions:

1. Turn on your stove to medium high. Put some olive oil, chopped broccoli, potato and minced garlic. Stir fry for about 5-7 minutes. 

2. Add in the water, salt, pepper and cook for about 25-30 minutes. Don’t cover your pot with a lid!

3. Turn the stove to really low heat, add in the Crème fraîche, cooking cream and grated parmesan. Don’t cook too long, and stir it otherwise it will foam curds.

4. Blend it with a blender or a hand blender.

5. Serve with some parsley. xoxo 🥰

Salmon Mustard Spring Salad

Preparation : 10 Minutes

Cooking Time : 25-30 Minutes

Serves : 2-3 Servings

Episode : No video recipe available yet

Author : Christina Hann Trefzger

Finally it’s spring! It was very cold but at least it was sunny! Today was the toughest day of my life, for dinner I made 3 completely different dishes haha. Salmon Salad for my love, Maccheroni with Tomato Sauce for Lev and Broccoli Parmesan Soup that was requested by Mack. Everyone is happy and so am I!

This salad is divine especially for spring. It’s fresh, creamy, mustardy and crunchy. The strawberries just give it a very nice background taste!

For this recipe, you will need:

350-400 gr (12-40 oz) of fresh Salmon

4 small Cucumbers, diced

1 Avocado, diced

1/4 Onion, chopped

3-4 Strawberries, diced

Salt & Pepper, to taste

Juice of 1/2 a lemon

1 Tbsp of Virgin Olive Oil

1 Tsp of Dijon Mustard

2 Tsp of Bavarian Sweet Mustard (Honey Mustard)

A drizzle of Honey

Curly Parsley / Cilantro, optional

Black sesame seeds, optional

PS. I prefer Bavarian sweet Mustard because it has nice mustard seeds and I love the texture. If you can’t fine it then sub with honey mustard.

Instructions:

1. Preheat your oven at 200 C (400 F).

2. Clean your salmon including the scales. Pad dry, season with some salt and pepper. Broil for 25-30 minutes. Make sure you cook it through, unless you buy salmon with sushi quality grade. Depending on the thickness of your salmon, the duration time of broiling varies. After that, let it cool and tear into small pieces.

3. During that time. You can prepare the salad. In a small bowl, add in salt, pepper, dijon mustard, Bavarian sweet mustard, honey, lemon juice and whisk.

4. Cut the cucumbers, onion and put the into a salad bowl.

5. Mix them with the mustard dressing.

6. Add in the avocado and mix them gently.

7. Add in salmon pieces and try not to over-mix it with the rest.

8. Serve the salad with some diced strawberries, garnish with some curly parsley and black sesame seeds.

Mango Avocado Spinach Smoothie (Vegan)

Photo 06.03.19, 12 10 34Preparation : 5 Minutes

Making Time : 5-7 Minutes

Serves : 2 Servings

Episode : 35 (Video Recipe is here)

Author : Christina Hann Trefzger

Photo 06.03.19, 12 10 06

Yay finally the weather is getting better here in Munich and just made this really delicious smoothie and it’s very easy to make. My kids love it and I am sure yours will too!

Ingredients:

1 Mango, medium size, diced

1 Avocado, cut

1/3 Cup of Frozen Spinach, drained

1-2 Cups of Tangerine Juice

A blender to blend all the ingredients

P.S. If you use fresh spinach, you’ll need a handful of it. And fresh spinach is a lot better. You can also sub the tangerine juice with apple juice, orange juice or pineapple juice. I like the combination of pineapple juice the most. Depending on which juice you’re mixing, the flavor with change a bit too. I like my smoothie a little bit thicker so I use about 1 cup of juice, if you like it a litte thinner then add more juice.

Instructions:

  1. Into your blender, throw in half of your mango, add all the spinach and then the mango again.
  2. Cut the avocado and scoop in the flesh into your blender.
  3. Add half of the juice, blend well.
  4. Add the rest of the juice, blend again. Give it a stir with a spoon if you need it.
  5. Enjoy it while it’s fresh. You can keep the smoothie in a fridge for 1-2 days. I won’t change the color. The acid from the juice and the mango keeps the avocado’s natural color. xoxo 💋

 

 

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)

 

Super Moist Chocolate Cake

Preparation : 10 Minutes

Making Time : 60-70 Minutes

Serves : 6-8 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

Photo 01.03.19, 17 22 07

Hi Guys!

I just baked this super moist super delicious chocolate cake for my in laws. They came to visit us in Munich and I thought to bake a small cake for us. My family is very small; my husband, me and Mack (4 yo) and Lev (1 yo). At home only me and Mack eat eat cakes and then no one is going to finish the rest. As the result, most of my cakes end up in the trash can. Have you ever had the same problem? If you do, this super moist cake is a great recipe for you.

I baked it in a 21 cm springform (around 6 inch size). And it is just perfect for small families like ours. Let me show you the list of the ingredients!

All you need is:

4 Medium size eggs, room temperature

2/3 Cup (135 gr) of Granulated Sugar

1 1/3 Sticks (150) of Butter, melted

2/3 Cup (85 gr) of AP Flour

3/4 Cup (75 gr) of unsweetened Cocoa Powder

A pinch of Salt

1/2 Tsp of Baking Powder

A dash of Vanilla Extract

1 Tbsp of decaf Espresso, cold

Powdered Sugar/Sugar Powder/ Confectioner’s Sugar, Optional

Confetti, Optional

16 cm / 6 inch springform

Photo 01.03.19, 18 20 02

Instructions:

  1. Preheat your oven at 180 degrees Celsius or 350 degrees Farenheit.
  2. In your large bowl put in the sugar and eggs, beat for about 3 minutes on medium high speed or until it is pale.
  3. Add in the melted butter and mix well.
  4. Add in vanilla extract and espresso and mix well.
  5. Sieve all the dry ingredients into the mixture and use a plastic spatula to combine.
  6. Always line your springform with some parchment paper. Pour in the mixture in your springform and tap a little bit.
  7. Bake on a medium rack or lowest rack depending on your oven for about 50-60 minutes or until it’s completely baked through. Insert a toothpick and as soon as it comes out easily and nothing creamy sticking on the toothpick then it is done.
  8. Take it out, and let it cool. It takes about 15 minutes.
  9. Sieve some powdered sugar and scatter some confetti. Enjoy with a cup of nice latte macchiato xoxo

 

Easy Guacamole Recipe

Preparation : 3 Minutes

Making Time : 5 Minutes

Serves : 4 Servings

Episode : no video recipe available yet.

Author : Christina Hann Trefzger

Photo 03.03.19, 18 02 19

Hi Guys!

I just made this creamy and yummy Guacamole. This is my way how to make it and it is very easy, that’s why I would like to share this recipe with you. I made the guacamole twice and both had slightly different taste but were really mouth watering!

Ingredients:

3 Riped Avocados

1 French Shallot or Red Onion, finely chopped

Juice of 1.5 Limes

2 Cloves of Garlic, minced

Salt, to taste

Pepper, to taste

3-4 Cherry Tomatoes, thinly sliced *(For my first pic, I didn’t use tomatoes)

1 Bundle of Fresh Cilantro, chopped *(I used for the first pic)

1 Bundle of Fresh Parsley, chopped *(I used for the second pic)

Photo 02.03.19, 15 30 08

Instructions:

  1. Cut the avocados and scoop out the meat and put it in a large bowl. I always use a spoon to smash my avocados. I love the different textures in my guacamole. You can also use a fork.
  2. Into my bowl, add in the chopped shallot / onion, lime juice, salt, pepper, and garlic. Mix them well with the spoon.
  3. Add in the sliced tomatoes but don’t overmix.
  4. Garnish with some chopped parsley or cilantro.
  5. Enjoy with some nice bread! I ate with some walnut bread and it was fantastic! xoxo

 

German Currywurst

Preparation : 5 Minutes

Cooking : 5-8 Minutes

Serves : 3 Servings

Episode : 32 (Video recipe is available here)

Author : Christina Hann Trefzger

 

Hi guys!

It’s carnival in Germany!!!!!!! Everyone is really excited including me! In Germany, during carnival and other celebrations, we always eat currywurst! In my opinion, currywurst is really German snack that you can get on particular occasions; christmas market event, carnival and some other festivals.

The key to make great currywurst is good curry sauce which is ketchup and curry powder. Don’t worry, it is NOT spicy!

All you need is:

8 Bratwursts

3/4 Cup of Ketchup

1 – 1.5 Tsp of Curry Powder

2 Tsp of Fried Onion

2 Green Onions, optional

1 Tbsp of Olive Oil

Instructions:

1. Turn on your stoves to medium low heat, one skillet for the bratwursts, one sauce pan for warming up the ketchup.

2. Into your skillet, grill your bratwursts, each sides 2-3 mins. Into your sauce pan, out in the ketchup and just warm it up. Don’t forget to add the curry powder into your ketchup.

3. Lay all your bratwursts on a piece of paper towel, and dry them with it if they’re oily.

4. Put your curry ketchup in a bowl, scatter some fried onion.

5. Lay the wursts on a plate and scatter some green onions and fried onion.

6. Serve with some weiß bier! Enjoy! ❤️

Salmon Green Onion Cupcakes

Preparation : 20 Minutes

Baking : 30 Minutes

Serves : 12-14 Cupcakes

Episode : 36 (video recipe is availble here)

Author : Christina Hann Trefzger

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 available yet)

Author : Christina Hann Trefzger

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)

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

Avocado Almond Milk Shake (Vegan)

MCN_5644

Preparation : 5 Minutes

Making : 5 Minutes

Servings : Serves 2

Episode : –

Author : Christina Hann Trefzger

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 : –

Author : Christina Hann Trefzger

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

Author : Christina Hann Trefzger

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

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Preparation : 10 Minutes

Cooking : 25-30 Minutes

Servings : Serves 2-3

Episode : no video recipe available

Author : Christina Hann Trefzger

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 😉