3 cups peeled sliced apples (approximately 1 apple /cup)
2 tbl cornstarch
1/3 cup sugar
1 tsp cinnamon
a) combine and mix apples, sugar, cornstarch and cinnamon in a bowl.
b) put in baking pan
1/2 cup flour
1/4cup brown sugar
1/4 cup sugar
1 tsp cinnamon
1 pinch salt
2/3 cup oats
6 tablespoons margarine
a) Combine flour, brown sugar, white sugar, cinnamon, salt, and oats.
b) Using a fork or pastry blender cut in butter.
c) Place in pan on top of apples and pat down gently
d) Place pan in foil oven: Bake until golden and bubbling, about 60 min
e) We recommend to eat it with vanilla ice cream.
• 5-6 dry Chinese mushrooms, as desired
• 6-8 chicken breasts or chicken legs, or as desired
• 2 teaspoon salt
• Pepper to taste
Soak the Chinese mushroom until they are tender. Chop them into small pieces. Boil the water. Add the chicken breasts or chicken legs. Add the Chinese mushroom. Cook about 1 hour. Add salt and pepper. Done.
These cookies are very popular during Easter and Christmas time in Germany. Kids love to make them and of course they like to eat them.
For the dough:
500 gr all-purpose white flour
250 gr butter or margarine (no low-fat)
250 gr white sugar
2 large or 3 small eggs (use egg white and yolk)
A pinch of vanilla sugar
For the frosting:
1 egg (use egg white and yolk)
Candy sprinkles, chocolate or coconut sprinkles
You’ll also need:
Cookie cutters, some extra flour for the dough, baking tray, cooling tray, parchment paper
Mix all the ingredients for the dough in a big bowl and form dough with your hands. Make sure that butter/margarine is melted before working with it. It’s best to roll the dough with a rolling pin and use a little flour while working with the dough so it won’t stick to the table or your hands. Use cookie cutters to cut out different shapes and place them on a baking tray (cover baking tray with parchment paper first).
Brush cookies with a little egg using a pastry brush and drizzle chocolate, candy or coconut sprinkles on top before baking. Then bake for 10-12 min in per-heated oven (200 C/400 F). Let cookies cool on a cooling tray or plate.
A tasty soup for cold days!
Ingredients (serves 4)
1 (small) bunch of spring onions
2 tablespoons olive oil
300gr sausage (turkey, pork or lamb)
1 can of tomato chunks (425ml)
1 tablespoon instant vegetable stock
1-2 teaspoons pizza herbs
A pinch of sugar
125 gr fresh Mozzarella cheese (no low-fat)
Fresh basil for decoration
Wash and cut as many spring onions as you like in the soup. Cut the sausage in small chunks, heat olive oil in a pan and fry sausage chunks for a few minutes. Add spring onion rings; fry another 1-2 minutes.
Add tomato chunks to sausage and pour 500 ml water on it. Let boil for a few minutes, stirring the instant vegetable stock in. Then add pizza herbs, black pepper and a pinch of sugar. Let it cook slowly for about 15 min.
Cut Mozzarella in small chunks and add them before serving the soup. Decorate soup with fresh basil leafs. Serve soup with fresh, warm bread.
Preparation time: 25 min
You can also use “Bocconcinis” instead of fresh Mozzarella. Sometimes they’re easier to find than fresh Mozzarella.
(serves 6 persons)
• 5 dried wood ear mushrooms (Black)
• 50g Enoki mushrooms (half package, normally 100g/package)
• 1/3 cup diced bamboo shoots
• 1/3 cup ham
• 16 oz firm tofu, cubed (half of big package or one small package)
• 1 egg, lightly beaten
• 1 bottle of chicken broth(412ML)
• 3 cups water
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon oil
• 1 tablespoons thinly sliced green onion
1)Soak the dried mushrooms in warm water for at least 30 minutes. After trimming off any tough stems, slice the mushrooms.
2)Place the wood ear mushrooms, Enoki mushrooms, bamboo shoots, and sliced ham into a saucepan with 1 teaspoon oil , stir them a while, then add water and chicken broth, boil for 10 minutes. Add the bean curd, and cook 1 to 2 minutes.
3)Stir in soy sauce, sugar, salt, white pepper, and vinegar.
4)Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring.
5)Just before serving, turn off the heat. Stir the lightly beaten egg in gradually. Mix in sesame oil. Sprinkle each serving with green onion.
This sushi recipe requires a bamboo sushi mat for rolling.
3 cups Japanese sushi rice (0.5cup for 1 person)
3 cups cold water
6 tablespoons rice vinegar
4 tablespoons fine sugar
3 teaspoons salt
fillings : sliced cucumber, fried pork fluff, Kraft Miracle dressing
6 sheets nori, cut each in half, so, 12 sheets in total.
Japanese soy sauce
1)PLACE the rice in a rice cooker. When the rice is done, put the cooked rice into a large bowl.
2)MIX together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice. MIX together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature.
3) put one nori sheet on the sushi mat, put the rice on it, use a big spoon’s back to flat the rice sticky on the nori sheet.
4)put the fillings at one end, roll it up; then use the mat to make it tight.
5) cut into 1 inch rounds to serve.
6) combine Japanese soy sauce and Wasabi paste in a small plate for dipping
Ingredients (serves 8)
3 large eggs
100 gr sugar red
1 packet of vanilla sugar
250 gr mascarpone
24 biscuits (à la cuillère)
1/2 liter of black coffee without sugar
30 gr of powdered cocoa bitter
Preparation (15 minutes)
Separate white from yolks. Mix yolks + sugar + vanilla sugar.
Add the mascarpone with a whisk.
Beat the egg whites until stiff and fold gently with a spatula to the above mixture.
Prepare black coffee.
Soak the biscuits in the coffee.
Line bottom of pan with crackers. Cover with a layer of cream, egg, sugar, mascarpone.
Alternate cookies and cream.
Finish with a layer of cream.
Sprinkle with cocoa.
Refrigerate 3 or 4 hours minimum.