Veggie Burger

For this recipe you need to prepare the patties a day before for a better texture and taste.

Recipe adapted from "Mutti kocht am besten" Cooking Magazine

Ingredients: 
1 can red beans (about 425 ml)
1 zucchini (about 200g)
50g whole wheat flour
1 tsp curry powder
1 red onion, chopped
1/2 to 1 tsp sambal oelek
1 tsp mustard
salt and pepper to taste
1 tsp dried rosemary
6 tbs vegetable cooking oil
75 ml ketchup
2 tbs salad dressing (i'm using thousand island for this recipe)
1/2 tsp chilli powder
4 burger buns
Fried onions for garnish

• For the burger patties: A day before, rinse the red beans with cold water. Clean the zucchini and divide to 150g and 50g zucchini. Set the 50g zucchini aside to the fridge. Coarsely grate the zucchini. In a large bowl, mix the flour and curry powder. Add in the beans, onions, grated zucchini, sambal oelek, mustard. Mix them well, add salt and pepper to taste (about 1/2 to 1 tsp of salt). Cover the bowl and let it sit in the fridge for overnight.
• The next day: Thin slice the 50g zucchini, preheat 2 tablespoon of oil in a pan, add in the zucchini and dried rosemary. Fried for about 3 minutes on each sides. Set aside. Form the burger patties to 4 portions, on the medium heat preheat 4 tablespoon of oil and fried the patties on each sides for about 4 to 5 minutes or until crisp and brown. 
• For the sauce: Mix ketchup, salad dressing, chilli powder, adjust seasoning with salt and pepper if needed. 
• How to assembly the burger: Prepare the buns, add a little bit of sauce, a patty, some of the sliced zucchini, fried onions, a little bit of sauce on top. Enjoy!

Finest Marble Cake (Marmorkuchen)

After trying so many recipes out there for a perfect Marble cake my heart goes for this rich and luxurious recipe from Alfons Schuhbeck, in his book "Meine Bayerische Küche". Adding a bit more ingredients and time but seriously worth it.

Ingredients:

200g butter, room temperature

150g powdered sugar

1 tbs vanilla sugar 

1/2 tsp grated lemon zest

6 eggs, separated 

2 tbs rum (optional or you can add 1/2 to 1 tsp rum extract)

200g all purpose flour

1 tsp baking powder

100g blanched ground almond

1 1/2 tbs cocoa powder, sifted

70g dark chocolate, grated 

1/4 tsp salt

150g sugar 

Butter and flour for the form

Powdered sugar for garnish

• In a mixing bowl add the butter, powdered sugar, vanilla sugar, grated lemon zest. Beat them until light and creamy. Add in the egg yolk one at a time and mix well between addition, mix them well. Add in the rum and continue beat the mixture until light and fluffy.
• In a large bowl mix the flour with baking powder and sift it. After that, mix well the sifted flour with the ground almond. 
• In another large bowl mix the egg whites with salt and 1/3 of the sugar, beat them until creamy. Slowly add the rest of the sugar and beat them until stiff peak.
• Preheat oven to 175 ˚C.
• Add 1/3 of the egg whites mixture and 1/3 of the flour mixture to the egg yolk mixture, fold well and repeat the process.
• Butter and flour the bundt cake form evenly. Its important that the whole cake form is evenly covered with butter so later the cake will come out easily.
• Fill the form with half of the mixture, fold well the rest of the mixture with the sifted cocoa powder and grated dark chocolate. Pour the chocolate mixture to the half filled cake form, take a fork and run it through the batter in swirling motion to create a marble effect.
• Bake for about 70 minutes, let it cool for 10 to 15 minutes. Flip the form on a serving plate and the cake should come out easily. Garnish it with powdered sugar.

Marinara Sauce

Ingredients:
2 cloves garlic, chopped
1 onion, chopped
1 can (400g) chopped tomatoes
1 tbs tomato paste
350 ml water
2 tsp chicken stock powder
1 tsp oregano
Salt and pepper
1 tsp sugar
2 tbs olive oil

• Preheat 2 tablespoon olive oil in a cooking bowl over medium heat, add onions and garlic, fry until fragrant. 
• Add the tomato paste, cook for about 3 minutes, add in the chopped tomatoes, water and stock powder. Once boiled, turn the heat to low and let it simmer for about 45 minutes until 1 hour.
•  Add in the oregano, sugar, salt and pepper. Serve it hot over some tasty meatballs or simply over some pasta.

Fanny´s Oven baked Meatballs

Ingredients: 

500g ground beef

1 tsp beef stock powder

75g fried onions (i´m using store bought)

1 egg

2 sliced white bread, tear into small pieces

1 1/2 tbs all purpose flour

Salt and pepper (about 1 tsp of salt and 3/4 tsp black pepper)

Olive oil

• In a large bowl combine all the ingredients except olive oil, the best way is using one of your hand to blend them well.
• Preheat oven to 190 ºC (umluft) or 375 ºF, prepare a large baking sheet or you can do batches. Line your baking sheet with parchment paper. 
• Take 1 tablespoon of the meat and shape them into balls,  lay them on the prepared baking sheets about 1/2 cm apart. Drizzle them with olive oil, remember to not excessively drizzle the oil because the meat itself contains oil (fat).
• Bake them for about 18 - 20 minutes. Remove and transfer them to a serving dish. Serve them with marinara sauce.

Indonesian Coconut Rice (Nasi Uduk)

Ingredients: 
2 cups of rice (preferably basmati), rinsed
2 cups of coconut milk
1 cup of water
3 stalks lemon grass (take the white parts only and bruise them)
1 large or 2 small bay leaves
1 tsp salt
1/2 tsp coriander powder

Additional:
Fried shallots
Egg omelette, sliced
Fried anchovies (optional)

• In a rice cooker, add 2 cups of rice and the rest of the ingredients, mix it well. Cook rice and 3 to 5 minutes before your rice is done stir again until well mixed and to make sure that the bottom of the rice is not burned. Remove the stalks of lemon grass and bay leaves before serving. 
• Serve the rice with fried shallots, egg and dried anchovies (optional).

Stir-Fried Spicy Anchovies (Tumis Teri Pedas)

Ingredients:
100g anchovies (golden brown fried)
2 tbs cooking oil
2 medium shallots, thinly sliced
2 garlic, thinly sliced
2 Thai red chillies, sliced (optional)
1 red chillies
1 or 2 kaffir lime leaves
1/2 tsp white pepper
3/4 tsp sugar
1 tbs or more fresh lime juice

• Preheat 2 tablespoon cooking oil over medium heat, add the shallots and garlic. Stir fry until they turn slightly brown, then add the chillies and the kaffir lime leaves, cook for about 2 to 3 minutes. 
• Add in the fried anchovies, stir until combine, add in the pepper and sugar. Stir shortly to combine, remove from heat. Pour evenly the fresh lime juice over the anchovies. Serve it with steamed rice or coconut rice.

Yummy Almond Cheesecake

Find the recipe in the link below:
http://www.laurainthekitchen.com/recipes/amaretti-cheesecake/

Ikan Cakalang Pedas khas Manado (with Canned Tuna)

Ingredients:
1 can of tuna in water (about 150g), drained
2 large shallots, peeled
4 cloves garlic, peeled
2 red chillies
2 or more red Thai chillies (optional)
1 tbs tomato sauce
3 kaffir lime leaves
1 cm ginger, peeled and bruised
1 tsp chicken stock powder
Salt and pepper to taste
1 tsp sugar
Juice from half of lime

• In a food processor combine shallots, garlic, chillies, tomato sauce. Puree all the ingredients until smooth.
• Preheat 2 tablespoon cooking oil over medium heat, add the puree ingredients, ginger and the kaffir lime leaves, cook until fragrant (about 8 minutes), stir frequently. 
• Turn the heat to medium high, add the fish, stir to combine and cook until the fish dry, flaky and slightly charred.
• Turn the heat down, add the chicken stock powder, taste and adjust the seasoning with sugar, salt and pepper. 
• Turn off the heat, pour the lime juice and stir to combine. Serve it with steamed rice.

Julia Child's French Onion Soup

Recipe adapted from Mastering the Art of French Cooking

Ingredients:

680g yellow onions

3 tbs unsalted butter

3 tbs all purpose flour

1 tbs olive oil

1/4 tsp granulated sugar

4 cups (2 litre) beef stock

2/3 cup dry white wine

3 tbs brandy

Salt and freshly ground black pepper

Garnish:

2 cups of mixed Swiss cheese (Schweizer hartkäse) and parmesan

2 tbs butter, melted

French bread, cut into 1 cm thick squares, toasted*

• In a large saucepan melt butter and oil over medium low heat, add in the onions, toss to evenly coated, cover the pan and reduce to low heat. Let it cook for about 15 minutes.
• Uncover the pan, put the heat back to medium low, add sugar and salt, cook the onions for about 30 minutes or until they are evenly caramelized. 
• Sprinkle the flour over onions and cook for about 2 to 3 minutes, add in the wine and then half of the stocks, stir and scrape the bottom of the pan, add the rest of the stocks, season it with salt and pepper. Simmer for about 35 minutes, skimming if needed. Stir in the brandy, cook for another 5 minutes and adjust seasoning.
• Preheat oven to 180 ˚C (350 ˚F), place few (about 6 or as desired) ovenproof soup bowls on a baking sheet. Pour the soup to each bowl about 3/4 full, take 1 cup of cheese and sprinkle evenly over each bowl of soup, place the croutons as desired, sprinkle each top with the rest of the cheese (1 cup). Bake for about 25 minutes (oberunter hitze) and additional 3 minutes on the broiler (ober hitze/ api atas) or until they are golden brown and bubbly.

*Toasted French bread (croutons)

Preheat oven to 175 ˚C, bake bread for about 12 to 15 minutes or until lightly brown and crisp. Remove from oven and drizzle the croutons with melted butter. 

Spitzbuben (Linzer Cookies)

Ingredients:

200g butter

100g powdered sugar

1 tsp vanilla extract

2 egg yolks

100 g ground almonds

200g all purpose flour

Raspberry or strawberry jam for filling

Powdered sugar for garnish

Powdered sugar icing, colored as desired

Decorating icing pen

• Whisk butter, sugar, egg yolks, vanilla extract until light and creamy. Fold in the almonds, all purpose flour and knead the cookie dough until well combined, you can use either spatula or your hand. Divide the dough into half, cover each half with plastic wrap and refrigerate for at least an hour.
•  Preheat oven to 175 ˚C, line your baking sheets with parchment papers. 
• Remove one of the dough from refrigerator, On a lightly floured surface roll the dough evenly for about 0,5 cm thick, using any cookie cutter as desired cut out the cookies and place them onto prepared baking sheet about 2 cm apart. If you want a cutout in the center of the cookies, use smaller round cookie cutter to cut out half of the centers of the cookies on the baking sheet. Bake the cookies for about 10 to 12 minutes or until they are lightly brown around the edges.
• Let them cool completely and dust them with powdered sugar. To sandwich the cookies together, spread a thin layer of jam on one side of the cookie ( full side of cookie, not the cutout side). Gently sandwich them together, repeat process for all the cookies. If you want, you can fill the cutout with a little bit more jam. You can decorate them with colored decorating pen however you like. Store them in airtight container.