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.

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)

 

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