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Kedgeree

Kedgeree

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A dish originating from India, brought to Europe by the Victorians in the 19th century. This meal is very simple and extremely flavorful. It consists of rice and fish cooked with spices—most often smoked fish. The flavors are enriched with onions, garlic, tomatoes, lemon juice, and a few Indian spices. Today, it is often prepared using store-bought English curry powder.

Preparation time: 1 hour
Level: Easy
Serves: 4

Ingredients:
One hot-smoked cod (haddock or another white fish also works well; nowadays this dish is also made with salmon or other fish)
150 g basmati or long-grain rice, rinsed to remove starch and cooked
Juice of 2 medium lemons
About 20 cherry tomatoes, halved or quartered
1 large onion, finely chopped
2 medium garlic cloves, finely chopped
1 tablespoon yellow mustard seeds
2 heaping teaspoons English curry powder
50 g butter for sautéing
5 eggs, boiled for 10 minutes and cut into quarters
1 red chili, sliced
A handful of parsley or cilantro for serving
Sea salt and black pepper to taste

Instructions:

  1. Remove the bones from the cooked or smoked fish. Do not break the fish into very small pieces.
  2. Rinse the rice thoroughly in cold water to remove the loose starch. Season the cooking water lightly with salt, bring it to a boil, then lower the temperature to a minimum and let the rice simmer for about 10 minutes. Make sure the rice doesn’t overcook and turn mushy. Let the cooked rice cool to stop further cooking.
  3. Boil the eggs for 10 minutes so they’re hard but not overcooked.
  4. Chop the onion and garlic and sauté them in butter for a couple of minutes. Add the mustard seeds and sauté for about another minute.
  5. Chop the tomatoes and add them to the mixture.
  6. Squeeze the lemons and add the juice to the dish.
  7. Add the fish and rice, gently mixing everything together. Season with salt and pepper, keeping in mind that the fish is already salty.
  8. Cut 3 of the eggs into quarters and gently fold them into the dish, trying not to break them up.
  9. Cut the remaining 2 eggs into quarters and use them for serving.
  10. Garnish with fresh cilantro or parsley leaves.
    Ready!!
Juicy Apple Cake

Juicy Apple Cake

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This cake can likely be traced back to apple cakes popular in Germany. The dough for this cake is crumbly, not pourable, and needs to be evenly distributed between the apple slices. The addition of various spices gives the cake a flavorful twist. As the cake bakes, the edges and surface slightly caramelize, while the cake itself remains very juicy.

Preparation time: about 1 hour
Difficulty: Easy
Yield: One 21 cm diameter cake

Ingredients:

70 g room-temperature butter, plus about 15 g more to grease the bottom of the cake pan
200 g white or brown sugar
1 egg
0.5 tsp baking powder
150 g wheat flour
300 g tart, firm apples
0.5 tsp ground ginger
0.25 tsp grated nutmeg
0.5 tsp ground cinnamon
1 tsp vanilla sugar

Preparation:

  1. Mix all the ingredients for the cake except the apples into a dough. It’s easiest to do this with your hands, as the dough forms more of a crumbly texture.
  2. Peel the apples and cut them into thin slices.
  3. Mix the apples into the dough. The apples won’t mix well with the dough, but try to distribute the dough evenly around the apple slices.
  4. Line a 21 cm cake pan with parchment paper and grease it with 15 g of room-temperature butter.
  5. Pour the apples and dough into the cake pan and spread it evenly with your hands.
  6. Bake at 170°C for about 40 minutes until the cake starts to lightly brown.
    It’s recommended to cool the cake before serving. It pairs well with vanilla ice cream.
    Ready!!
Sanbeiji (Three Cup Chicken)

Sanbeiji (Three Cup Chicken)

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One of the most common dishes from China’s Jijangxi province is well known today, especially in Taiwan. It is also commonly eaten in Malaysia. According to the descriptions, the food gets its name from the fact that a cup of sesame oil, a cup of soy sauce, and a cup of rice wine or Chinese food wine are used to prepare the dish. It is a slightly different food than you can get in classic European Chinese restaurants.

Preparation time: about 40 minutes
Level: Easy
Serves: two to four

Ingredients:
4 bone-in and boneless chicken drumsticks or regular chicken drumsticks
1 medium garlic, garlic cloves either left whole or sliced
A piece of fresh ginger about 5-6 cm long, cut into wheels
5-6 stalks of green onions cut into 5-6 cm long pieces
100 ml of sesame oil
200 ml light soy sauce
2 tablespoons of dark soy sauce
200 ml Chinese rice wine or Chinese food wine (Shaoxing wine)
2 tbsp brown sugar
A large handful of basil leaves, preferably Thai basil leaves

Serve with basil leaves and boiled rice

Preparation:

  1. Peel the ginger and cut it into rounds, peel the garlic cloves and slice them, or leave them whole if you like.
  2. Cut the green onion into 5-6 cm long pieces.
  3. Heat the sesame oil in a heavy-bottomed pan and brown the ginger and garlic on high heat for about 30 seconds, add the pieces of green onion, mix, and make a space in the middle of the pan for the chicken.
  4. Add the chicken pieces, skin side down, lower the heat on the stove to medium, and brown the chicken pieces for about 5 minutes.
  5. Add both soy sauces and cooking wine and sugar, reduce the heat on the stove to low, and simmer the chicken until it is soft (about 20-25 minutes) under the lid, which you could leave ajar so that the steam escapes and the sauce thickens a little. Turn the chicken pieces over during stewing to evenly season them.
  6. While the chicken is stewing, boil the finished rice. I made sticky rice. I used sushi rice for this, but any rice with a high starch content will do. To do this, rinse the rice briefly in water, pour it into the cooking pot, add twice as much water as the rice, lightly season with sea salt, and let it rise to boil. When the rice is boiling, cover the pot and let the rice simmer on very low heat until the water is absorbed.
  7. Before serving the chicken, remove the roasting pan from the stove, add a large handful of basil leaves, and mix into the food. The leaves wilt in the heat but do not lose their aroma and taste.
    Serve hot with sticky rice.
    Ready!!
Crispy gingerbread with chocolate filling

Crispy gingerbread with chocolate filling

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A different kind of gingerbread, which are crispy, but a little soft on the inside and with a chocolate filling.
Classical gingerbreads made in Estonia probably have their traditional origins in Germany. I used a similar flavoring as in traditional gingerbread, the ingredients and ratios of the ingredients have been changed.

Preparation time: 1.5 hours
Level: Easy
Quantity: about 60 cookies

Ingredients:
230 g room temperature butter
400 g wheat flour
350 g brown
2 teaspoons of vanilla sugar
3 eggs
1.5 teaspoons of baking powder
90 g dark sugar syrup
0.5 teaspoon of sea salt
1.5 teaspoons of ground ginger
2 teaspoons of ground cinnamon
0.5 tsp ground cloves
1 teaspoon dried and ground orange peel
50 g dark chocolate pieces

For the glaze:
150 g of white chocolate
25 g of whipped cream

White sugar to cover the cookies

Preparation:

  1. Beat the butter with sugar, syrup, and vanilla sugar until foamy, add the eggs and beat until smooth.
  2. Add flour and baking powder, sea salt, and ground spices.
  3. Shape the dough into balls about 2.5 cm in size, press flat, and place some chocolate chips in the middle of the dough disc with a teaspoon. Form the dough into a ball so that the chocolate remains inside the ball.
  4. Roll the balls in sugar and place 15 balls on the baking sheet. Leave proper gaps between the balls, as the cookies will expand during baking.
  5. Bake at 180 degrees C for 15 minutes. Allow the cookies to cool thoroughly before placing them on a wire rack to cool.
  6. When the cookies have cooled, melt the white chocolate in the whipped cream on low heat, place the cookies on the work surface, and, using either a piping bag or a teaspoon, make stripes of glaze over the cookies.
  7. Let the glaze set and place the cookies in an airtight container.
    Ready!!
Pumpkin-ginger teabread

Pumpkin-ginger teabread

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The original recipe is from the book “101 Bakes and Cakes” from the BBC Good Food series. I’ve slightly modified the original recipe. This tea-bread is not very sweet, but the pumpkin makes it juicy and ginger adds a spice. Good dessert to enjoy in morning coffee or tea, especially suitable to serve during autumn and winter. The pictures of this tea-bread are made for the Onion road Buffet day. This cake is also good to mak using gluten-free flour mixtures such as the Mixture “7”.

Preparation time: 15 min preparation, 1 hour baking
Level: easy
Quantity: one cake, 10-12 slices

Ingredients:
350 g flour (Mixture “7” or other GF flour or wheat flour)
175g butter (milk-free, vegetable butter or common 82% butter)
100g of unrefined brown sugar
1.5 teaspoon baking powder
250 g of roughly grated pumpkin
1 egg
140 g of honey
1 teaspoon ground ginger
1 teaspoon vanilla sugar
2 teaspoons of sugar for shaking over the cake

Preparation:
1. Heat the oven to 180 degrees
2. Melt butter, honey, sugar, add vanilla sugar and ginger
3. Add pumpkin, egg, flour and baking powder, mix uniformly, pour to square cake form (I used silicone forms). Shake over 2 teaspoons of sugar. Bake for 1 hour at 180 degrees or until the test piece is clean.
Ready!

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