Spaghetti Meatball Bites

I've been so busy with the moving from Germany to Shanghai lately. So sad and stressful but very exciting as well and i cannot wait to live there as an expat and explore the city wide range of gastronomy experiences.
Since now my husband already living in Shanghai and i live only with my daughter i did not cook a lot lately because we always have leftover on the fridge. My sister came up with the cooking idea after i mentioned that i had too much meatballs leftover and we ended up cooking together with the same recipe only different ingredients, kitchen, time and continents:-))

Ingredients:
About 350g Spaghetti, cooked al dente
12 prepared Fanny's oven baked meatballs
3 tbs olive oil
1 cup parmesan cheese
1/2 cup or more shredded cheese
2 cups of marinara sauce (homemade or store bought)
Parsley, chopped (optional)
Muffin tin

• Prepared muffin tin, grease evenly the muffin tin with 1 tablespoon olive oil. Preheat oven to 190 °C.
• In a large bowl mix the cooked spaghetti, parmesan and 2 tablespoon olive oil until well combined.
• Arrange noodles in each greased 12 cups to create nests for the meatballs.
• Top each nests with 1 heaped tablespoon of marinara sauce, 1 meatball, 1 more tablespoon or less marinara sauce and sprinkle the tops with shredded cheese as desired. Bake for about 20 minutes or until the cheese melted and slightly brown. Let them set and cool slightly before take them out of the muffin tin. Sprinkle with chopped parsley before serving (optional).

Caribbean Jerk Chicken Wings with Coconut Rice

Ingredients:
For the wings
400g chicken wings
1 large shallots, diced
2 cloves garlic, minced
2- 3 stalks spring onions
1 habanero chili (use gloves when handling hot peppers!!)
1 tbs all spice
3/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1 tsp chicken stock powder
1 tsp dried thyme
2 heaped tbs brown sugar
3 tbs soy sauce (i used Kikkoman soy sauce)
Fresh lime juice (from 1 lime)
1 tsp white vinegar
2 tbs cooking oil
Salt and pepper to taste (i used about 1 tsp of salt)

For the coconut rice
1 cup of rice
1/2 cup canned black beans
1 cup coconut milk (200 ml)
3/4 cup water ( make it 1 cup if you like softer rice)
1 bay leaves
1 tsp fried garlic
Salt & pepper

Extras
Lime wedges
Cilantro

• For the wings, prior to marinating trim any over hanging skins and excess fat on the wings, poke the wings with a fork (for better flavor). In a food processor combine all the ingredients except the wings, puree until smooth. Transfer the mixture to a resealable plastic bag. Toss in the wings, make sure the wings are fully coated. Marinate the wings for at least 6 hours or overnight in the refrigerator.
• Preheat oven to 200 °C (at least 15 min), meanwhile get the wings out of the fridge, line a baking tray with parchment paper. Place the wings on the prepared baking tray. Bake for about 35- 40 minutes or until golden brown (flip the wings over about halfway baking time).
• Meanwhile prepare the coconut rice, first drain the beans and then in a cooking pan preheat 1 tbs of cooking oil, add the beans, season it with salt and pepper, stir fry for about 5 minutes or until fully cooked, set aside. In a cooking pot with a lid, add the uncooked rice, coconut milk, water, bay leaves, fried garlic, salt and pepper. Mix them well, turn on the heat to medium and let it boil. Cook until the water absorbed and create holes on the surface of the rice. Turn the heat to low, cover with the lid and let it sit for 5 to 7 minutes. With a fork, fluff the rice and add in the beans. Mix until well combined.
• Serve the wings over coconut rice with some lemon wedges and cilantro leaves.

Marzipan Kuchen mit Karamellisierten Mandeln, Ganache Füllung & Mascarpone Frosting (Caramelized Almond Cake with Ganache Filling & Mascarpone frosting)

Ingredients:
For the cake
85g butter, room temperature
80g brown sugar
4 eggs, medium size
200g almond paste (marzipan)
1 tbs vanilla extract
1/4 tsp or less almond extract (optional)
75g cake flour
1 tbs baking powder
A pinch of salt

For the ganache filling
200ml heavy whipping cream
3 tbs brown sugar
250g good quality dark chocolate, chopped

For the caramelized almond
100g whole almonds, toasted (in a pan without oil),
1/2 cup or 100g granulated sugar
1/4 cup or 4 tbs water

For the mascarpone frosting
200g mascarpone cheese
200g heavy whipping cream (at least 30% fat)
1 tbs vanilla extract
2 tbs powdered sugar

• A day before or at least 6 hours in advance, make the chocolate ganache filling. In a cooking bowl, cook the cream and sugar just until the sugar dissolves, add the chopped chocolate, stir until smooth. Let it cool and cover before you transfer them to the fridge, the texture should be spreadable. Let it out from the fridge for at least 1 hour before using it.
• Bake the cake, preheat oven to 180 °C, prepare 3 individual cake tin (diameter 16 cm). Line them with parchment paper.
• In a bowl, mix the cake flour, baking powder and salt until well combined.
• With a standing or a hand mixer, cream the butter and brown sugar until light and fluffy (about 4 to 5 min). Add eggs one at a time, beating well after each addition. Add marzipan little by little, beat with medium speed until well combined. Gradually add the flour mixture, beat with low speed just until well combined (do not over beat, just about a minute or so).
• Pour the batter equally to each cake tin. Or if you don't have 3 cake tins, you can of course just use one and cut them evenly into 3 layers. Baking time may vary, when you use 3 individual cake tins, bake about 15 minutes. If you happen to use one cake tin then bake about 25 minutes, or until a toothpick inserted in the middle comes out clean.
• During baking, prepare the caramelized almonds. Crush the toasted almonds. In a sauce pan, add sugar and water, cook with medium heat and stir until the sugar dissolves. Let it cook and do not stir just until the color turn deep amber.Immediately remove from heat, add the crushed almonds and  mix them until evenly coated. Quickly transfer them on the baking sheet lined with parchment paper (flatten them a little bit), let it cool.
• When the cake is done, it is important to let it cool completely before getting it out from the cake tin or cutting it into layers. 
• Now make the mascarpone frosting, in a large mixing bowl with a standing or a hand mixer, beat the mascarpone,heavy cream and sugar until soft peak. Add vanilla and beat just until stiffer peak (about another 30 seconds). Important is that your mascarpone and heavy cream are really cold. If the cream is beaten too long it becomes grainy. Cover the frosting and keep it aside in the refrigerator until ready to use.
• To assembly the cake i always use a rotating turntable, it's just so much easier. But of course you can just use a plate if you don't have one. Lay a cake cardboard round, spread a little bit frosting to secure the first layer of the cake. I always use the bottom part of the cake as the top to assembly the cream because the surface is more flat. Place one layer, spread the half portion of chocolate ganache evenly, place another layer, press gently and spread evenly with the rest of ganache. Place the last layer ( remember the bottom part as the top) and press it gently once more. Now frost the cake,  first take a few tablespoon of frosting to a pipping bag with decorating tip. With a small spatula spread the mascarpone frosting evenly, covering any uneven and crumbs. Break the caramelized almonds into bite size pieces and decorate the cake with them as desired. Keep the cake refrigerated.

Epicurious Inspired Recipe

My Marley Spoon Experience

Penne all' Amatriciana with Juicy Beef Stripes

Oh wow, it's been 2 months i've been with Marley Spoon. I haven't created new recipes ever since. Maybe some of you know already about Marley Spoon, for some of you don't: Marley Spoon is a subscription food service that drop off fresher and higher quality ingredients including healthy, easy and simple recipes to follow, right to your door. All you need to do is to commit to cook, subscribe and set the best time and place for you to receive the box of fresh ingredients. And no hassle on cancellation or to just skip the delivery on holiday season. For example, last month I made a trip for a week and went on the website, made a few clicks to skip the upcoming box and finally got a confirmation email, as simple as that.

Hearty Paneer- Sandwich with Hummus and Sweet Potatoes

For me it is always a fun exciting moment when the weekly meal choices appear in my inbox, also when the box arrives. Unboxing also gives you a different level of experience as I remember most of the times i've got disappointed unpacking veggies or fruits from (what people believe) the best grocery store in town. Mostly they look scrumptious on the outside, but are rotten inside. Plus I really hate throwing food away- with Marley Spoon the ingredients are well portioned based on how many servings you ordered. And I believe some of you might have the same problem as me: You want to try some foreign recipes and it is hard to find the right spices at your local grocery stores. It doesn't just make your life easier with enabling you to try new food from all over the world but also lets your tastebuds explore the interesting unique new flavor that you might fall for.

Japanese Marinated Beef Fillet with Green Beans and Mushrooms Rice

As for the flavor, of course in any cooking it always depends on the ingredients and the method. What I like the most is that Marley Spoon is very customer oriented, they made sure that the recipes are fail proof. The recipe cards are designed for your convenience , even for people that are unfamiliar with cooking. Cooking time also may vary based on the preparation, especially when an oven is needed in the process due to the variety in the functions of the ovens. Personally, I needed a few minutes longer sometimes to reach the level of doneness or to achieve a perfect golden brown color. Honestly, these past couple of months I've learned a lot of new flavors, for example I just found out that I enjoy fish soup with aioli baguette very much and I am in love with paneer cheese texture. Unfortunately, quinoa is not on top of my favorite foods list. 

Light Fish Soup with Aioli Baguette Chips

So far, I'm satisfied with the quality of the service. The last time before we even realized anything they have sent an apology email to my husband as soon as they had notice that they forgot one sachet teriyaki sauce and gave an electronic coupon for the next order together with an easy recipe of homemade teriyaki sauce. It's just how they try to build up a personal relation to each of their customers, and not to forget to mention the hand-written notes in the weekly box and a box of fleur de sel as a loyalty gift. What a simply memorable gestures that won me over. Well it's been always an exciting scratch cooking experience that delivered many benefits to my cooking routine, so yeah it's well worth subscribing.

Serundeng Daging (Indonesian Spiced Grated Coconut Beef)

Ingredients:

500g beef stew, cut into cubes

3 kaffir lime leaves

2 stalks lemongrass, bruised

2 tsp beef stock powder

About 400 ml water or just enough water to cover the meat

salt & pepper

175g desiccated coconut

Spice paste

3 tbs cooking oil

3 large Shallots

4 cloves garlic

1 tbs coriander seeds

1 tsp galangal powder

2 1/2 tbs palm sugar

1 tbs sugar

1 1/2 tsp tamarind paste

Salt & pepper to taste

• In a food processor, puree all the spice paste ingredients until smooth.
• In a cooking bowl, preheat 1 tbs cooking oil, add fry paste puree, kaffir lime leaves, lemongrass and fry until fragrant.
• Add the beef stew, cook for about few minutes and then add water. Let it boil, turn the heat to low. Simmer for about 2 hours or until the meat is tender and the liquid almost fully absorbed.
• In the meantime, preheat oven to 150 °C. Line baking sheet with parchment paper, bake the desiccated coconut for about 10 to 12 minutes,or until slightly golden brown stir every 3 to 4 minutes to help ensure even color. 
• After the meat tender and the liquid almost fully absorbed, remove from heat. Pour all the desiccated coconut, mix until well combined. Cook it back over medium low heat, stir constantly so the coconut won't burn. Cook for another 30 minutes or until it's dry.

Tempe Bacem (Indonesian Marinated Tempeh) with Oven

Ingredients:

400g Tempeh

4 tbs cooking oil

2 bayleaves 

1 stalk lemongrass, bruised

4 heaped tbs sweet soy sauce

250ml water

Salt

Puree Ingredients:

2 large shallots

3-4 cloves garlic

3 candlenut

2 heaped tbs grated palm sugar

1 tsp galangal powder

1 tsp ground coriander

1/4 tsp cumin powder

3/4 tsp tamarind paste

• Preheat oven to 180 °C, line baking sheet with parchment paper.
• Cut the tempeh into 1 1/2 cm thick squares. Place them into a bowl, drizzle about 2 tablespoon cooking oil, mix until the tempeh evenly coated. Bake them on prepared baking sheet for about 10 minutes or until slightly brown. Let it cool.
• In a food processor, add all the puree ingredients and process until smooth. 
• Preheat cooking oil over medium heat, fry the puree ingredients, bayleaves, lemongrass until fragrant. Add water, soy sauce and salt, stir until well combined. 
• Add the tempeh, mix them until they evenly coated with the liquid. Once boiled turn the heat into low, let it simmer until almost all liquid has fully absorbed. Turn off the heat and set it aside.
• Preheat back the oven to 180 °C, on the same prepared baking sheet place the tempeh, drizzle with a little bit of cooking oil, bake for about 12 to 15 minute or until crispy and brown (flip if necessary).
• Enjoy with steamed rice and sambal kalasan.

Kokos Makronen (Coconut Macaroons)

Ingredients:
2 white eggs
1/4 tsp salt
125g or more shredded coconut
100g granulated sugar
1 tsp vanilla extract
100g dark cooking chocolate, cut into small pieces.

• Preheat oven to 175 °C, bake the shredded coconut until slightly brown, about 4 to 5 minutes. Set aside and let it cool for about 15 minutes.
• Line baking sheets with parchment paper.
• Beat white eggs and salt until soft peak, add sugar and vanilla extract, with spatula mix until well combined. Add shredded coconut, fold until well combined. 
• Using a teaspoon, shape coconut mixture into small balls, gently press the balls but do not flatten them. Place them about 1 1/2 cm apart. Bake for about 15 minutes or until golden brown. Let it cool for about 15 minutes.
• In a small double boiler over simmering water, melt the chocolate, dip the bottoms of cooled macaroons on a chocolate and return them to the lined baking sheets. Let it cool for about 20 minutes or until the chocolate is set.

Zimt Sterne (Cinnamon Stars)

Ingredients:

2 egg whites (large)

1/4 tsp salt

155g powdered sugar

1 tsp vanilla extract

170g ground hazelnut

170g ground almond

2 tsp cinnamon

• In a mixing bowl, with a hand mixer beat egg whites and salt until stiff peak. Add powdered sugar and vanilla extract, beat until smooth and well combined. Take about 5 tablespoon of the mixture and put it into a piping bag or resealable plastic bag, set it aside in the refrigerator. 
• Add ground hazelnut, ground almond and cinnamon powder. With a spatula, fold until well combined. The dough should be easy to roll and not be sticky. Form the dough into large ball.
• Lay a large plastic wrap (lay 2 if needed) on your kitchen counter, transfer ball of dough on prepared plastic wrap. Cover it with the same size plastic wrap and start to roll the dough to 1 cm thick. 
• Preheat oven to 150 °C, line your baking pan with parchment paper.
• Add a little bit of powdered sugar in a small plate, to avoid sticking, dip your star cookie cutter on the powdered sugar every time before pressing into the dough. Place cutouts cookie immediately to prepared baking pan about 1 cm apart. 
• Take the meringue (egg whites and powdered sugar mixture) out from refrigerator, cut off the tip of the plastic bag to create tiny hole, pipe icing on top of the cookies and spread evenly with a small spoon or butter knife.
• Bake for about 18 minutes or until the meringue just begins to brown.

Pulled Pork Pie with BBQ peach sauce

Recipe adapted from Mutti magazine

Ingredients:

For the pulled pork

2 kg pork shoulder fillet

2 tbs paprika powder

1 tbs more or less chilli powder 

100 g brown sugar

4 tbs mustard

Black pepper

2 tbs salt

For bbq peach sauce

2 tbs cooking oil

2 small onions, diced

2 cloves garlic, diced

1 canned peach (850ml)

150g ketchup

3 tbs Worcestershire sauce

100 g brown sugar

2 tbs paprika powder

50 ml apple vinegar

Salt & sugar to taste

For the pie crust

400g all purpose flour

200g butter, room temperature

2 eggs + 1 egg yolk

3 tbs ice cold water

1 tsp salt

1 tbs balsamic vinegar

1 tbs milk

• A day before, in a bowl combine the pulled pork spices such as paprika powder, chili powder, brown sugar, salt and pepper. Pat dry the meat with paper towel, with your hand rub the meat evenly with mustard, after that coat evenly with mixed spices. Cover with aluminum foil, let it stand in the refrigerator for overnight.
• On the next day, preheat oven to 100 °C. Unwrap the meat and bake for about 6 hours or until the meat is very tender.
• For the bbq sauce, preheat oil in a sauce pan, add onions and garlic, cook for about 2 minutes. Add the peach along with the juice from the can. Let it boil, then add the rest of sauce ingredients except salt and sugar. Cook for another 10 minutes. Remove from heat,  puree the peach mixture with a hand blender (immersion blender) or food processor. Adjust seasoning with salt or sugar.
• For the pie crust, butter the muffin form, in a mixing bowl add the flour, butter, 2 eggs, ice water, balsamic vinegar and salt. With a standing mixer or a hand mixer beat the ingredients until the dough comes together. Wrap the dough in a plastic wrap, set aside in the refrigerator for at least 30 minutes before use.
• After about 6 hours, take the meat out of the oven, with two forks pull the meat apart. Add half of the peach bbq sauce into the pulled pork, mix evenly.
• Take out the pie dough from the refrigerator, sprinkle some flour on the working table, knead the dough and with a rolling pin roll the dough to 3- 4 mm thin. Using a 4 1/2" or 12 cm cookie or biscuit cutter cut out 12 rounds of dough (for the bottom) and using 3 1/2" or 9 cm cookie cutter cut out 12 rounds of dough (for the top). Always place the prepared dough on the light floured surface or on plastic wrap.
• Beat slightly egg yolk and 1 tbs of milk (for brushing). Preheat oven to 200 °C.
• Line each bottom of muffin form with larger piece of dough, make sure that each one comes up sides (see picture). Fill each dough with pulled pork and about 1 tbs of bbq peach sauce, top each one with smaller dough, press lightly to make sure both bottom and top of the dough meet. Brush the top with egg yolk mixture, bake for about 15 minutes or until golden brown. Let it cool at least 10 minutes before serving.

Chocolate Ganache Frosting

Ingredients:
For 12 cupcakes
100 ml milk (full cream)
300 ml + 60 ml heavy whipping cream
250g good quality dark cooking chocolate, chopped
1 tbs powdered sugar

• Leave the 300 ml heavy whipping cream in the refrigerator right up until you ready to use it.
• In a medium sauce pan, boil the milk and 60 ml heavy whipping cream. Once boiled add all the chopped chocolate into the sauce pan, turn off the heat completely and whisk constantly until well combined or no lumps. You can also strain the mixture to make sure there is no lumps. Cover and let it cool in the fridge for few hours.
• When the chocolate mixture is ready, in a large mixing bowl with low speed, beat the cold 300 ml heavy whipping cream, increase to high speed gradually to avoid splashing. After you reach soft peaks form add a tablespoon powdered sugar, continue beating until the cream reaches stiff peaks. Do not over beat the cream (should be around about 8 minutes until the cream reaches stiff peaks form).
• Add your cold chocolate mixture into whipped cream, mix on low speed and increase the speed gradually just until the mixture fully incorporated. Refrigerate your chocolate ganache frosting right away before use.