No, it’s not Spring yet, it’s actually still pretty cold and wet outside but I thought I’d change up my breakfast routine a little with a colorful Coconut-Raspberry Parfait. I love oatmeal so much that I have it almost every single morning, but thought that adding a couple of new breakfast items would make the start of my day more exciting.
As you can see the parfait is made up of three different layers:
- Coconut Yoghurt
In a glass or jar start layering raspberries. I mixed in a little clementine juice.
Next mix together 2-3 heaping tbsp. of desiccated coconut and about 125g of natural yoghurt. I used Greek Yoghurt which is naturally thicker so I didn’t really need that much coconut. Add a layer of the yoghurt on top of the raspberries.
Then add a layer of your favorite granola. I used my home-made chocolate-honey granola.
Continue layering until the glass is full. Decorate with fruit or nut butters (or both)….
… and enjoy!
I often tell my family that I don’t feel my age. Not that I’m that old yet, but sometimes I just don’t feel like I’m almost 22. Other times however, the times when I think about my childhood in Indonesia, it seems like I must be almost 100 years old and it’s been forever ago since we’ve lived there because I can barely remember the amazing time we had.
My time in Indonesia was definitely one of the best times in my life so far and the few memories that I still have of that time are of some of the most important days in my life that I spend with my family and my two best friends, one was from England, the other from Australia. I spent day after day with my friends and have learned so much from them. Examples: My English friend taught me to drink milk or chocolate milk with my dinner (something that I did too excessive I think because today I rarely ever drink pure milk just like that!). From my Australian friend I learned about some of the most wonderful and most delicious cakes ever. We used to spend hours in the kitchen, licking cookie batter and decorating butter cookies and on special occasions we made these…
… Lamingtons are sponge cakes coated in chocolate icing and desiccated coconut. If you ask me they are one of the most delicious cakes on earth! And I’m sure you will agree!
makes 16-20 cakes
For the sponge cake you will need:
- 75g self-raising flour
- 75g plain flour
- 70g corn flour
- 6 eggs
- 215 g caster sugar
For the icing you will need (recipe from Family Circle: Little Aussie Cookbook):
- 4 cups icing sugar
- 1/3 cup cocoa powder
- 30g butter, melted
- 2/3 cup milk
- 3 cups desiccated coconut
- Preheat the oven to 160°C and brush a square cake tin with butter or oil.
- Sift flours and corn flour together into a large bowl. Add eggs and sugar and mix everything until the ingredients are well incorporated.
- Pour mixture into the cake tin and bake for about 35 minutes.
- For great results, trim crusts from sides of the cake. Cut the cake into 16-20 even squares.
- For the icing, sift together icing sugar and cocoa. Combine with butter and milk in heatproof bowl.
- Stand the bowl over a pot with simmering water, stirring the icing until it is smooth.
- Using two for forks or skewers, roll a piece of cake in chocolate icing, allow excess icing to drop off and then roll in coconut. Repeat with the rest of the cakes.
Hope you like these as much as I do. For extra good results, prepare the cake the day before coating it with icing. Trust me, it works wonders!
Today is one of those day where you just can’t go outside and wished you could go back to bed! It’s too windy and cold too go for a hike and too rainy/ snowy to go for a walk. And now a winter thunderstorm is approaching….
The only thing to do on such a dull day is COOK and EAT!
Our late lunch was a team effort. I was in charge of the salad and my mum (who in my opinion is one of the best cooks around) wowed us with her version of Surf and Turf Pasta Carbonara.
For this salad I was inspired by and adapted a recipe from Angela from Oh She Glows. I personally love all of her ideas and vegan recipes.
Because I didn’t have tahini I couldn’t make Angela’s Tahini-Lemon dressing, so I used what we had instead. It may not have been as good as Angela’s original version, but it still made a great side salad for the main attraction on the table: mum’s Surf and Turf Pasta Carbonara.
To make up for the hefty amount of heavy cream used in this recipe we substituted ham for bacon, which is commonly used. It still tasted amazing!
Surf and Turf Pasta Carbonara
makes 6 portions
You will need:
- 500g pasta (We used Fettuccine)
- olive oil
- 1 onion, chopped
- 300g ham, cut into small pieces
- 4 eggs
- 400ml heavy cream
- 150g parmesan, grated
- 12 prawn
- 3 garlic cloves, crush
- Add cold water to a bowl and add 2 tsp. of salt and crushed garlic. Then add the prawns and set aside.
- Bring a large pot of salted water to a boil, add the pasta and let it cook until al dente. In the meantime, prepare the sauce.
- In a big frying pan, heat up 2 tbsp of olive oil. Add the chopped onion and fry for a minute or two. Then add the ham and stir to combine.
- In a big bowl or container, mix together the eggs and the heavy cream. Add the Parmesan and season with salt and pepper. Stir well. Then add the mixture to the pan containing ham and onion and stir to combine. Set aside.
- When the pasta is al dente, drain and set aside.
- Add the cooked pasta to the sauce. Let the flavors combine while frying the prawns.
- Heat up some olive oil in a medium sized skillet and fry the prawns on medium heat. When done, mound the pasta into plates or bowls and serve with 2 prawns.
Other than eating and drinking coffee to stay awake I am currently researching on how to self-host my blog. If there’s anyone out there who has tips or knows good tricks on self-hosting I’d be very thankful if you could let me know in the comment section. Thank you!
I am back with a new recipe, a Austrian classic! If you like pasta and adore dessert I am sure you’re going to love the following dish. “Mohnnudeln”, translated Poppy Seed Noodles are made from potato dough, formed to noodles and added to melted poppy seed butter. They are a delight for your taste buds and if you have an hour to spare to prepare them, a perfect meal or dessert.
Today we had them as dessert, following a tamari-drizzled poached salmon with a side salad.
Making Poppy Seed Noodles is a similar process to making Gnocchi. You will need to use your hands to knead the dough and form noodles but the end product is worth the work and the wait.
Poppy Seed Noodles (“Mohnnudeln”)
serves 4-5 (for dessert)
You will need:
- 1 kg russet potatoes
- 200g flour
- 2 tbsp. potato starch
- 4 egg yolks
- 1 egg
- 65 g butter
- 60 g poppy seeds
- powdered sugar (for serving)
- Cook the potatoes in salt water until soft. While still warm peel and press them through a potato press. You can also grate them if you prefer to do so, but the dough might turn out to be a little lumpy.
- Form a well in the center of the potatoes and mix in the flour, potato starch, egg yolks, egg and a pinch of salt. Bring the dough together by kneading gently (picture 1).
- Prepare a large pot and bring salt water to boil.
- Roll out small dough balls to form finger-thick noodles (about 3 cm long). The noodles should be slightly pointed at the ends (picture 2).
- Drop the noodles in boiling water and cook until they float (picture 3). Remove the floating noodles from the water into a sieve and let cold water run over them for a couple of seconds. Continue this process with the rest of the dough.
- In a large skillet melt butter and add the poppy seeds. When all the noodles are cooked, add them to the poppy seed butter, mix everything carefully and serve with powdered sugar!
My probably last recipe for the year is an Indonesian Vegetable Soup, a soup my mom learned to cook directly from Indonesian women. Even though there’s hundreds of meals my mom could make when the whole family is around, making this vegetable soup is an absolute crowd pleaser since it includes all kinds of vegetables, tofu, rice and an option of greens, so there’s something for everyone. Even my grandpa, who is 85 years old loved it and he’s never had tofu before in his life.
Indonesian Vegetable Soup
makes 2 very filling portions
You will need:
- about 1/2 l chicken broth (or vegetable broth)
- 2-3 small potatoes, peeled and cut into cubes
- 2 medium carrots, peeled and cut into slices
- 1 handful of green beans, washed
- 100g tofu, cut into cubes
- 4 garlic cloves, crushed
- 2 tbsp. olive oil
- optional: chilli (or sambal oelek), basmati rice, pak choi, bean sprouts
- Start by heating up the chicken broth in a pot. You can use vegetable broth instead, but the flavor will be more intense if chicken broth is used. Once it simmers, add the potatoes and carrots.
- After about 10 minutes add the green beans and tofu. Wait another 10 minutes until everything is cooked completely.
- In a small pan heat up the olive oil and fry the garlic. Once lightly golden, scoop 1 ladle of soup into the pan and stir to mix the garlic and the soup. Then transfer the garlic-soup mixture back into the soup pot. Heat everything up for another 5 minutes and season with salt (and chilli).
- Serve with basmati rice, bean sprouts and blanched pak choi.
Yesterday I made the 11th (and I’m sad to say) final cookie flavor for this year’s cookie collection. We have always made rum balls in the past but they’re not really a family favorite as most people in my family don’t like rum. But being the good sister that I am, I made these especially for my older brother Alex, who I know doesn’t mind the taste of rum that much…..so he better appreciate my effort! I also included lots of nuts (healthy fat) to make up for the unhealthy fat from the chocolate and cream.
makes about 50 rum balls
You will need:
- 1/8 l cream
- 300g dark chocolate, chopped
- 200g grated nuts (walnuts or hazelnuts)
- 4 cl rum
- desiccated coconut
- chocolate sprinkles
- In a pan, heat up the cream and wait for it to boil. Then turn down the heat.
- Add the chocolate and stir until the mixture is smooth.
- Then add the nuts and rum. Mix well.
- Let the mixture cool for a couple of minutes. It should then have the perfect consistency to form small balls.
- After forming the balls roll them in chocolate sprinkles or desiccated coconut.
- Store in an airtight container.
You’re probably thinking “stoup, what is that?”…. No, it’s not a typo. It’s what I had for lunch.
Hot. Flavorful. Hearty. Delicious!
When I bought green lentils, I set out to make lentil soup, however whilst eating, it occured to me that the consistency wasn’t really soupy, but rather stewy, hence the “stoup”.
Tastewise this meal was perfect so personally I wouldn’t change a thing. I know that lentils are the kind of food that you either love or hate (at least that’s what it’s like in my family) but if you’re one of those lentil lovers I’m sure you’ll like this Lentil Stoup.
makes 3 portions
You will need:
- 2 strips of thinly sliced prosciutto, chopped (if you like you can use bacon instead)
- 1/2 onion, chopped
- 2 carrots, chopped into half moons
- 2 garlic cloves, crushed
- 2 tbsp. tomato puree
- 1 cup lentils (about 200g), washed
- herbs: thyme, oregano, marjoram
- 2 cups vegetable broth
- salt, pepper
- In a large pot, fry the prosciutto for 2-3 minutes. Then add the onion and garlic and mix well. Stir occasionally.
- After about 3 minutes add the carrots. Once well incorporated add the tomato puree. Mix well.
- Then mix in the lentils and the herbs. Stir.
- Add the vegetable broth, once everything is well mixed. Let the mixture boil for about 5 minutes. Then turn down the heat and let the stoup simmer for about 35 minutes.
- Check on the stoup occasionally and stir well.
- Once the lentils are cooked, add salt and pepper.