German Apple Cake

Preparation : 25 Minutes

Baking : 45-55 Minutes

Serving : Serves 6-8

Episode : 26

Author : Christina Hann Trefzger

Video recipe is here: German Apple Cake

We, Germans love to mix and top fruits in our cakes, tarts, tortes or pies. Very classic ones are with apples, plums, berries, tangerines and even with rhubarbs.

My family loves anything with chocolates and fruits. And I have to be honest, my husband’s aunt, Luise is the best German baker. She bakes for fun and can stay in the kitchen for hours or even the whole night.

I remember, once she baked 14 cakes/tarts in a day. That was her daughter’s (my cousin’s) Confirmation. We were all just gobsmacked!

Ok, back to this cake. You’ll literally fall in love with this German Apple Cake. It’s crusty outside and soft inside. It’ll be perfect to eat it while it’s still warm and serve it with vanilla ice cream ohhhh yum!

For this recipe, you’ll need:

3 Large Apples (I used Granny Smith, buy you can use any kind you want or you have in hand), thinly sliced.

125 gr (1 Cup) of Rum Raisins. You can also use regular raisins and add some rum aroma in your raisins and mix them well.

2 Cups of all purpose flour.

180 ml (3/4 Cup) of Vegetable Oil. You can also use Sunflower Seed Oil or Canola Oil, any oils that have plain flavor. I’d not recommend to use Olive Oil.

2 Medium Eggs. Get organic eggs, pls.

330 gr (1-1/2 Cups) of Granulated Sugar.

2 tsp of Ground Cinnamon.

1 tsp of Baking Powder.

1/2 tsp of Salt.

All instructions are on video recipe here: German Apple Cake

Enjoy !

Cauliflower Rice with Harissa Chicken

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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

How to Make Coconut Oil

Preparation: less than 5 Minutes

Cooking: 10-15 Minutes

Serves: Makes about 250-300 gr of Coconut Oil

Episode: 25

Author : Christina Hann Trefzger

Video instructions are here : How to Make Coconut Oil

Hi guys! I just made my own coconut oil. Believe me, it’s very easy and you just need ONE ingredient: coconut milk or coconut cream.

Ingredient:

2 cans of Coconut Milk (each 400 gr)

Enjoy!

Video instructions are here : How to Make Coconut Oil

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 😉

Asparagus Salad with Bacon

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Full video recipe is here: Asparagus Salad with Bacon

Preparation : 15 Minutes

Making the Salad: 30 Minutes

Servings: Serves 4

Episode: 03

Author : Christina Hann Trefzger

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.

Ingredients:

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)

Juice from one Lemon

Salt and Pepper, to taste

Full instructions are on this video recipe: Asparagus Salad with Bacon

Yoghurt Muesli Parfait (American Parfait)

Preparation : 10 Minutes

Cooking : –

Servings : Serves 2

Episode : no video available

Author : Christina Hann Trefzger

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This delicious, flavorful and healthy Yoghurt Muesli Parfait will just make your day “parfait” (parfait means perfect in French). I’m in love with American parfaits currently ❤️❤️❤️. In America, parfaits are not only the European version but also other versions that include yoghurt, granola, nuts, muesli, liqueurs and so on. In Germany, we will not call this parfait, we just call it Yoghurt Muesli.
This parfait is very easy to make, you just layer your favorite dairy products along with your favorite fruits and with some crunchy crackers or muesli and so on.
My husband, Nicolas and I had this for breakfast and we both were totally in love with this one! And I’m sure that we’re going to have it again tomorrow!
Low fat yoghurt, crunchy mango muesli, fresh mango dices, fresh passion fruits, chia seeds, a drizzle of honey and a very thin slice of lemon were just a fantastic combination! We ate the lemon slices and it tasted so good with the mango muesli together.

Ingredients:

2 Cups of Yoghurt (I like to use low fat one).

1/2 Cup of Crunchy Mango Muesli.

1/2 of ripe Mango, diced small.

2 Passion Fruits, cut and scooped out.

2 Tsp of Chia seeds.

2 Slices of Lemon, very thin.

Honey, to taste.

Instructions:

  1. I prepare my parfaits in two dessert glasses.
  2. Put in the yoghurt, one cup each glass.
  3. Spread the on top of the yoghurt.
  4. Add in the mango dices, chia seeds and passion fruits.
  5. A drizzle of honey.
  6. Enjoy!

P.S. Make sure you get organic lemons, because if you don’t. Non-organic lemons contain a lot of wax and some other chemicals which are not good for your health 🙂

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Russian Olivier Salad (Vegetarian)

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Preparation: 20-25 Minutes

Cooking: 45 Minutes

Servings: serves 4-6

Episode: (no video recipe available)

Author : Christina Hann Trefzger

This is my version of Vegetarian Olivier Salad and it is just amazing. I love Russian/Slavic Cuisine and am always amazed by its taste. I think I was a Russian in my previous life hahaha. It is sunny and hot in Munich now and a perfect time to go on a picnic! This salad is not just perfect for picnics, but also get-togethers, potluck or just for your lunch boxes.

The crunchiness of the Cornichon pickles, creaminess of the eggs, yoghurt and mayo and the sweetness of the beetroots and carrots are just the perfect combination.

I make a little bit of change in my version. I don’t use sweet peas but instead I put beetroots. And I use yoghurt instead of sour cream.

This recipe is for 4-6 servings, but my husband and I just love it so much, that we can finish it in one meal :D. I love to serve it with some cider or beer.

If you don’t finish it, keep it in a fridge and eat it on the next day. It tastes even better!

Ingredients:

3-4 large boiled Potatoes (about 400 gr or 14 oz), diced.

3 large boiled Carrots (about 130 gr or 4.5 oz), diced.

2 large cooked Beetroots (about 150 gr or 5 oz), diced.

5 medium hard boiled Eggs, diced.

100 gr (1/2 Cup) of Cornichon Pickles, cut very small.

2 Stalks of Green Onions, cut very thin.

1 Bundle of Fresh Dill, finely chopped.

125 gr (1/2 Cup) of Yoghurt (I use low fat yoghurt and it tastes really good).

125 gr (1/2 Cup) of Mayo.

1 Tbsp of Salt.

Pepper, to taste.

Instructions:

  1. Boil potatoes, carrots, and eggs in a big pot for about 45 minutes or until completely cooked. My beetroots are precooked so I don’t need to boil them anymore. But if you have raw beets, you also need to cook them too. Let them cool down and cut them all into dices (thumb size). I cut them all in the same size. And put them in a big salad bowl.
  2. Cut the Cornichon pickles into very small dices and put them into the bowl.
  3. Slice the green onions into thin slices, throw them in the bowl too.
  4. Chop the dill finely and toss it in the bowl.
  5.  Add in the yoghurt, mayonaisse, salt and pepper and mix them.
  6. Make sure that all the ingredients are well combined.
  7. Serve it with some cider or beer! Enjoy!

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Green Tea Matcha Cake with Mascarpone

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Full video recipe is available on YouTube here: Green Tea Matcha Cake with Mascarpone

Preparation: 10 Minutes

Baking: 45-50 Minutes

Servings: serves 8-10

Episode: 04

Author : Christina Hann Trefzger

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!

Ingredients:

Dry ingredients:

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

Non-dry Ingredients:

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

Mascarpone Cream:

200 gr of Cream, whipped (ca. 7 oz)

20 gr of Vanilla Sugar (1 1/3 tbsp)

500 gr of Mascarpone Cheese (ca. 17oz)

Decoration:

Melted dark chocolate (optional). You can also decorate your cake with some fruits such as berries, kiwis or passion fruits on it 🙂

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All instructions are here: Green Tea Matcha Cake with Mascarpone

Hoisin Turkey Puff Pastry in Green Sauce

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Full video recipe is here: Hoisin Turkey Puff Pastry in Green Sauce

Preparation: 10-15 Minutes

Cooking: 90 Minutes

Servings: Serves 6

Episode: 06

Author : Christina Hann Trefzger

Yeah, you got me! I was trying to impress my husband on our Valentine’s Day. And it was worth it. We both loved our dinner a LOT! And we will make it again and again 🙂

This turkey breast marinated with Chinese Hoisin sauce and sauteed vegetables wrapped in puff pastry was just excellent. Dip the pastry in the green (peas) sauce. Yum!

Ingredients:

400 gr (14 oz) of Turkey Breast (cut in bite size).

4 Tbsp of Hoisin Sauce (I used Lee Kum Kee brand).

A thumb size of Ginger (grated).

2 Sheets of Puff Pastry.

Sauteed vegetables:

1 Carrot (diced).

1/2 Red Bell Pepper (diced).

2 Stalks of Celery (diced).

1 Clove of Garlic (chopped).

Salt, Pepper and Vegetable Broth to taste

For egg wash:

2 Egg Yolks.

100 gr (3.5 oz) of White Sesame Seeds.

For the sauce:

200 gr (7 oz) of Peas.

1/2 Onion (minced).

250 ml (8.5 fl oz) of Heavy Cream.

Salt and Pepper to taste.

Full video instructions are here: Hoisin Turkey Puff Pastry in Green Sauce

 

Mango Avocado Salad

Full video recipe is here: Mango Avocado Salad

Preparation : 10-15 Minutes

Making the salad: 10 Minutes

Servings: serves 2-3

Episode: 05

Author : Christina Hann Trefzger

 

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.

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).

Salt and Pepper, to taste.

Chili Flakes, to taste.

Basil (for decoration).

All instructions are here: Mango Avocado Salad

P.S. Still can’t upload any pics, wordpress is kinda annoying 😥

How to Make Chocolate Covered Strawberries

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Full Video Instructions are here : How to Make Chocolate Covered Strawberries

Preparation : 15 Minutes

Making : 45 Minutes

Serves : Servings 3-4

Cookies Episode : 11

Author : Christina Hann Trefzger

Hi guys, this video was actually uploaded in February 2018 for the Valentine’s Day dessert. If you don’t have that much time, yet you want something to impress your date. Chocolate covered strawberries are always the best thing to make.

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Ingredients:

12-13 Fresh Strawberries, cleaned and dried.

200 gr (7 oz) of 85% Dark Chocolate.

1 Tbsp of Sunflower Oil.

Coatings: (you can use any of your favorites, such as nuts, white chocolate flakes, sprinkles etc)

1/2 Cup of White Sesame Seeds.

1/2 Cup of Shredded Coconut.

2 Tbsp of Sea Salt Flakes.

Full Video Instructions are here : How to Make Chocolate Covered Strawberries

White Chocolate Chip Matcha Cookies Recipe

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Video recipe is here: White Chocolate Chip Matcha Cookies

Preparation : 30-35 Minutes

Baking : 10 Minutes

Serves : Servings 30

Cookies Episode : 10

Author : Christina Hann Trefzger

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.

Ingredients:

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

1 Tbsp of Green Tea Matcha

1 Tsp of Corn Starch

Video instructions is here :  White Chocolate Chip Matcha Cookies

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Enjoy!

Flourless (Gluten-free) Chocolate Brownies Recipe

Preparation : 10 Minutes

Baking Time : 50-60 Minutes

Servings : Serves 9

Episode : 09

Author : Christina Hann Trefzger

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Video Recipe is here : Gluten-Free Brownies

This Flourless Glutenfree Chocolate Brownies are perfect for you who are on keto diet or who have gluten problems. You don’t need to worry, you will NOT taste the avocados at all in your brownies 🙂

Ingredients:

2 ripe Avocados.

200 grams (7 oz) of Dark Chocolate, melted (you can use any kind of chocolate).

3 Eggs (medium size), at room temperatur.

180 ml (6 fl oz)of Condensed Milk.

30 grams (1/4 cup) of Cacao.

50 grams (3 1/2 Tbsp) of Unsalted Butter.

2 Tbsp of Yoghurt (I use Greek yoghurt moslty)

A pinch of Salt

The instructions are in this video: Gluten-Free Brownies

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Enjoy these gluten-free brownies! 😀

Rice Wine Chicken Barbecue

Preparation : 15 Minutes
Cooking : 50 Minutes
Servings : Serves 2
Episode : 08

Author : Christina Hann Trefzger

The video recipe is here: Rice Wine Chicken Barbecue

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.

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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.

Preparation : 15 Minutes
Cooking : 50 Minutes
Servings : Serves 2
Episode : 08

Author : Christina Hann Trefzger

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.

Ingredients:
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)

The video recipe is here: Rice Wine Chicken Barbecue

Thai Sticky Rice with Mango Cream

Preparation : 15 Minutes

Cook Time : 20 Minutes

Servings: Serves

Episode : 07

Author : Christina Hann Trefzger

Video Recipe is available here

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Officially it’s spring in Munich, Germany now! I know, I know it’s snowing outside, with the temperature of minus 6 degrees Celsius. Ouch! Even it is too cold outside, but it doesn’t freeze my craving for mango sticky rice dessert.

Mango season is here, people! Whenever you go, you’ll see mangos all over the supermarkets. So, I decided to buy some and make my own Thai Sticky Rice Mango Dessert. Because the mangos I bought were not as sweet as in Asia, so I decided to make mango cream out of one.

Ingredients:

2 cups of sticky rice / glutinous rice (390 grams), soaked for 6-8 hours

1 cup of coconut milk (250 ml)

1 mango, skinned, cut and blended

2 tbsp of sugar for coconut milk

1 tbsp of sugar for the mango cream

salt to taste (for the coconut cream)

white sesame (optional)

The combination of chewy sticky rice with creamy sweet sour mango cream. Olala! You ought to try this! And you will in love with it 🙂

Russian Shuba Salad with Smoked Salmon

Preparation: 30-40 Minutes

Cooking: 40-50 Minutes

Servings: Serves 8

Episode: —

Author : Christina Hann Trefzger

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Our friends invited us for Russian dinner and my eyes spotted on a beautiful dark red cake! I told them that it was the most beautiful dessert cake I’ve ever seen. They laughed at me, because it was not a dessert cake! It was an appetizer aka a very famous Russian salad: Shuba!

We tasted it and since then we had fallen in love in this salad!

Since then I’d been craving for this delicious, gorgeous, healthy salad. But I didn’t find any restaurants that serve Shuba. I even asked my Russian friend if her mum can make some for me. According to her it’s not easy to make Shuba. But hey guys, I’m telling you: IT IS VERY EASY to make!

In traditional recipes, cold herrings are used in making Shuba, but I want to try different fishes. This time I used smoked salmon. And it tasted even more flavorful. You get this smokey fishy taste in between sweetness, saltiness and with a hint of mayo.

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Ingredients:

4 hard boiled eggs

3 boiled/baked potatoes (medium size), peel off the skin

4 boiled/baked beetroots, peel off the skin

2 boiled/baked carrots, peel off the skin

1 package of smoked salmon (about 350gr)

100 gr mayo (you can use more of course!)

some green onions for garnishing

S+P to taste

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Instructions:

Shred the smoked salmon with 2 forks. I used a casserole dish to put all the ingredients together. You can also use any round/square cake pans.

I shredded potatoes in the casserole dish first and put some salt and pepper. Then shredded the carrots, puts some salt, and pepper. Shredded some beetroots and put some salt, pepper and mayo. And then I put the smoked salmon. I like my salmon in the middle because it is salty. Then again beetroots, salt, pepper and mayo. At least the hard boiled eggs. You can either shred them or squash them with fork. Cut the green onions into small pieces and garnish it on top.

There you have it! Yum!

Mushy eggplant with crispy bacon!

Preparation : 5 Minutes

Cooking : 15 Minutes, plus roasting : 60 Minutes

Serves : 3 Servings

Episode : –

Author : Christina Hann Trefzger

Hi guys! This is one of my mum’s favorite recipes that I love so much and would love to share it with you.

This is basically similar to babaganoush, but a little bit different! When I was a kid, my mum made it a lot and we all loved it so much and still love it. I have never seen this in other places in Southeast Asia or in Indonesia (particularly). In my mum’s recipe, she cooks it with sweet basil and fried anchovies in the end. I changed it a little bit, I used parsley instead of sweat basil and fried bacon instead of fried anchovies!

Ingredients:

2 Eggplants.

2 Cloves of Garlic (chopped).

1 Package of Bacon (100 gr).

1 handful of Parsley.

Juice of 1/2 Lemon.

Salt, Pepper and Vegetable Broth to taste.

How to cook!

Roast the eggplants in the oven, 350 F (170 C) for an hour. You can also steam or boil them. I prefer to roast or steam rather than to boil.

Let them cool.

Peel off the skin.

Heat your stove in medium heat and fry the bacon until crispy and then lay it on the paper towel so it gets dry and you won’t taste the oil.

Use the oil from the bacon to stir fry the garlic. Then put the eggplants and mash the eggplants using the cooking spoon. Put vegetable broth, salt and pepper to taste. Cook them in slow temperature until very mushy. Turn of the heat. Put the lemon juice and parsley.

Enjoy it with your crispy bacon! Yum!

xoxo