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 😘

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.

Caramelized Onion Teriyaki Salmon (Mum’s Recipe)

Photo 01.02.19, 15 41 56

Preparation : 20 Minutes

Cooking : 30 Minutes

Serves : 3-4 Portions

Episode : 33 (video recipe is availble here)

Author : Christina Hann Trefzger

Hi Guys,

Long time no new posts! So I tried to spare my free time to recreate my mum’s best caremelized onion teriyaki salmon recipe. As I was a kid, I never knew the named of this this until I was in Japan. My mum also never knows that she cooks something delicious and it’s called teriyaki 😂😂😂.

I cook this many times and my kids love it. As I always mention, we don’t cook with a lot of salt or sugar.

For this recipe, you’ll need:

600 gr of Salmon

1/2 Onion, thinly sliced

2 Tbsp of Soy sauce

3 Tbsp of Sweet soy sauce

Some lemon juice (I used 1/2 of a lemon)

1/2 Cup of water

1-2 Tsp of Tapioka/Corn starch

Some salt and white ground pepper

Sesame Seeds, optional

Coriander, optional

2-3 Tbsp of Cooking Oil

Instructions

1. Turn on your stove to medium heat. In your non-stick skillet add some cooking oil.

2. Add in the salmon, fry each sides 3-4 minutes depending on the thickness of your salmon.

3. Take it out and put it in a plate. In the same skillet if there’s still oil left, just use it. If not, add a little more oil, stir fry the onion slices until translucent and add in some ground white pepper.

4. Add in the soy sauce, sweet soy sauce, a little bit of salt, lemon juice and the water starch mixture.

5. Stir until it thickens. Try the taste. You can of course add more salt or sweet soy sauce depending on how your stomach desires it.

6. Pour in the sauce on the salmon. Garnish with some toasted sesame seeds and chopped coriander.

7. Serve with some cherry tomatoes and Romano salad.

Enjoy 😊 xoxo Chris

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!

 

 

Mum’s Authentic Asian Mango Salad

mangosalad1

Preparation : 25 Minutes

Cooking : –

Servings : Serves 2-3 Portions

Episode : 27

Author : Christina Hann Trefzger

Full video recipe is available on YouTube : Asian Mango Salad

mangosalad2

This plate shows how much I love my Mom

and mangos 😝😝😝.

Fresh, sour, sweet, spicy, shrimpy and tangy mango chunks with sprinkles of roasted pistachios. YUMMY 😋! It’s mango season now, make sure to make it and eat this salad with rice or romaine lettuce, you’ll love it!

 

 

It’s mango season right now and I am making a lot of different dishes with mangos. My husband, me and Mack just love love mangos a lot! There’re always mangos in our kitchen.

In these pictures, you’ll see different cut of the mango than in the video. I just made so many times and upload only one video 🙂

For this recipe, you’ll need:

1 Mango (green mango is better).

1 Tbsp of Shrimp Powder, optional.

1 Tbsp of Sugar.

1 Tbsp of Chilli Flakes (you can also use fresh chilli).

2 Tbsp of Fish Sauce.

Juice of half a lemon/lime.

Salt (I don’t really need it, we don’t eat very salty food). Try it before you put salt in your salad.

Some fresh coriander, finely chopped.

For the instructions, please check it out here: Asian Mango Salad

Enjoy!