Yoghurt with Strawberries & Dates (Vegan)

Preparation : 15 Minutes

Cooking Time : 0

Serves : 1 Serving

Episode : No video recipe available yet

Author : Christina Hann Trefzgervuck2sN0Qw2rRxW3q2x7Lg

Ingredients:

1 Cup Soy Yoghurt (any yoghurt of choice)

8 Strawberries, thinly sliced

5 Pitted Dates, thinly sliced

1 TS Flaxseeds

1 TS Chia seeds

P.S. You can add some honey too, but dates are sweet enough for me 🙂

 

Instructions:

  1. Put your yoghurt in a cup or a bowl, add some chia seeds and flaxseeds. You can keep in a fridge for an hour or so, but you don’t have to (tastes good too).
  2. Top with some sliced strawberries and sliced dates.
  3. Enjoy 😊

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Indonesian Thick Pancakes (Martabak Manis/Apam Pinang)

Preparation : 15 Minutes

Rising Time : 60 Minutes

Cooking Time : 40-45 Minutes

Serves : 10 Servings (2 big pancakes)

Episode : No video recipe available yet

Author : Christina Hann Trefzger

Photo 03.11.19, 15 39 39

I’ve made these pancakes countless times and kids just love love them. This recipe is a request from my good friend, Susan and I hope she likes it too 🙂

List of Ingredients:

250 gr AP flour

75 gr Sugar (I always omit it)

1/4 TSP Salt

1/2 SP Instant Yeast

1/4 TSP Baking Powder

1/4 TSP Baking Soda

3 Eggs, Medium Size

50 gr Butter, Melted

300 ML Water

1 TS of Condensed Milk, Optional

Toppings: chopped peanuts, chocolate sprinkles, condensed milk etc (anything you want)

P.S. The most important of this recipe is the skillet. You’ll need a non-stick skillet that is made of brass!

Instructions:

  1. Mix all the dry ingredients together and add the water into the mixture. It’ll look very thick but it’s supposed to look like that. Sugar is needed to rise the batter. If you don’t add sugar, then add a little bit of condensed milk.
  2. Rise it for an hour in a warm place. I like to put it in my oven that is warm. Cover with a wet kitchen towel.
  3. After that beat the eggs until pale (3-4 minutes).
  4. Add the melted butter into the mixture and whisk.
  5. Add in the beaten eggs and mix.
  6. Rest for 15 minutes or so.
  7. Make sure your skillet is very hot and pour in the batter. And then lower the heat into medium low.
  8. It takes about 20 minutes ish to make one pancake. Top anything you want on top and fold it into a half moon pancake.
  9. You can add some butter at the outter part. I don’t do that 🙂
  10. Enjoy as it’s warm

 

Photo 19.11.19, 21 14 09

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 🙂

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 🥰

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 💋

 

 

Indonesian Balado Eggs

Preparation : 10 Minutes

Making Time : 50 Minutes

Serves : 6-7 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

Photo 07.03.19, 12 46 26

Hi guys!

We’ve been sick for months but this doesn’t hold me back from sharing my recipes. I’ve been craving something spicy but not too spicy. And since I love eggs, so I decide to make some Balado Eggs. Balado is a dialect from Minangkabau (where Rendang originate) and means “with chillis”. So if you’re in Indonesia and check out on a menu and spot “Balado”, watch out. Normally it is very SPICY!

I modify this recipe a bit and it’s a lot milder so that everybody can enjoy it. Traditionally Balado Eggs are hard boiled eggs with very spicy sambal sauce. I don’t really like to eat hard boiled eggs, so I boil them for 8 minutes ish (so I still have runny yolks). If you like hard boiled eggs of course, you cook your hard boiled eggs.

Here is the list of the ingredients:

6-7 Boiled Eggs

6-8 Dried Chillis, cut, deseeded and soaked in hot water

4 Red Paprika Peppers, deseeded and cut

4 Cherry Tomatoes

3-4 Cloves of Garlic

1 Onion, diced

3 Kaffir Lime Leaves

1 Lemongrass Stalk, cut into halves and pounded

2 Tbsp of Brown Sugar

1 Tsp of Salt

Juice of half a lemon

1/3 Cup of Oil

Instructions:

  1. Into your blender, throw in the cherry tomatoes, paprika peppers, garlic, onion, dried chillis and oil (leave some for frying later) and blend them until smooth.
  2. Turn on your stove to medium heat.
  3. Into your wok, add in some oil and pour in all the blended mixture and give it a stir.
  4. Add in kaffir lime leaves, lemongrass stalk, brown sugar and salt.
  5. As soon as it boils, lower the heat. Put the lid on and leave some small space so that the water from the lid won’t get into your wok again.
  6. Cook for about 50 minutes or until it reduces to 3/4, turn off the heat and add in the lemon juice.
  7. Add in the boiled eggs and serve with some warm rice. xoxo

Photo 07.03.19, 12 46 00

 

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)

 

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

 

How to Cook Rice (Jasmine Rice)

Preparation : 5 Minutes

Cooking : 20-25 Minutes

Serves : 3-4 Servings

Episode : 30 (Video recipe is here )

Author : Christina Hann Trefzger

 

rice2.jpg

Hi guys,

Today I am going to show you how to cook jasmine rice. I have different types of rice at home; brown rice, jasmine, basmati, pandan, short grain Japanese rice, sushi rice, risotto rice, white glutinous and dark glutinous rice. I also like to eat wild rice, but do you know that wild rice is not rice 🙂

My friends and neighbors have been asking me how I normally cook my rice. And jasmine rice is mostly eaten rice in Asia and Europe besides basmati rice, that’s why I want to share it with you.

Ingredients:

1 Cup of jasmine rice

1 1/4 Cups of water

Instructions:

  1. Put rice into a small pot, wash and rinse it. Cleaning the rice from the starch will make the cooked rice become very soft, fluffy and yummy. I know some people don’t do that, but I think it’s very important to do so to reach delicious cooked rice. Unless you cook Italian risotto.
  2. Add the water.
  3. A lot of people say that 1:1 is the ratio. Well, I disagree, it depends on what kind of rice you are cooking. Basmati can absorb double amount of water and still tastes really great. I will cook basmati rice with 1:2 ratio (1 part of rice, 2 parts of water). But the ratio will be different if I cook short grain Japanese rice.
  4. In Asia, it is very common to understand your rice before cooking it. And people also ask the sellers about the rice, if it is “soft grain rice” or “hard grain rice”. Although it is the same type of rice. Soft grain rice means you’ll need less water to cook otherwise it will be mushed, wet and soft. Hard grain rice means you gotta add more water to reach this fluffy and yummy cooked rice.
  5. Turn the heat to the highest, don’t cover and let it cook until the bubbles come out. Cover with the lid and turn to the lowest heat. You want the steam to cook the rice. The longer it is cooked, the better it tastes later.
  6. Let it cook for about 20 minutes or until the rice is not wet anymore.
  7. Serve! xoxo Christina

Healthy Breakfast Bowl

Preparation : 10 Minutes

Making : less than 5 Minutes

Servings : Serves 1

Episode : – (no video available yet)

Author : Christina Hann Trefzger

breakfast1

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 🙂

breakfast2

Ingredients:

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 😥

Instructions: 

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!