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.

Blueberry Streusel Muffins

For the Muffin:
1/2 cup (57g) butter, room temperature
175g granulated sugar
250g all purpose flour
2 tsp baking powder
1/2 tsp sea salt
2 large eggs
1 tsp vanilla paste
1/2 cup milk
175g fresh blueberries

Streusel:
1/2 cup all purpose flour
1/2 cup light brown sugar
1/2 tsp cinnamon powder
2 tbs butter, room temperature

• First step: Make the streusel by combining all the streusel ingredients with hands or a spatula until well blended and crumbly. Cover the bowl with a plastic wrap and refrigerate until ready to use.
• For the muffin: In a bowl, combine the flour, baking powder and salt until well mixed.
• In a mixing bowl, beat the butter and sugar just for about 2 minutes, add in the eggs, one at a time. Add vanilla paste and beat for another minute.
• Preheat oven to 190 °C, prepare muffin tin, line it with paper liner.
• Gradually add the flour mixture alternating with the milk, fold with spatula just until well combined. Fold in the fresh blueberries, fold gently to avoid batter turning blue. 
• Take the streusel out from the refrigerator.
• Spoon the batter evenly into prepared muffin tin and sprinkle the streusel topping over the muffin batter, bake for about 25- 30 minutes or until a toothpick inserted in the middle comes out clean. 

Starbucks Copycat Lemon Pound Cake

For me this is the best closest recipe to the moist Starbucks lemon pound cake. I've tried so many times to reach the flavor and texture but none of recipes out there were close enough to perfection except this one.

Ingredients:
250g butter, room temperature
250g caster sugar
2- 3 bio lemon, we need about 3 tsp of grated lemon zest and 120ml of lemon juice
4 eggs (medium)
200g all purpose flour
50g corn starch or maizena
2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla paste or extract
150g powdered sugar

1. In a large mixing bowl, with a hand or standing mixer beat butter, sugar, grated lemon zest until light and fluffy about more than 5 minutes. 
2. In a separate bowl, stir flour, baking powder, salt until combined. Sift it and set it aside. Preheat oven for 180 °C. Slightly butter 25 cm loaf pan and line it with parchment paper.
3. Add the eggs one at a time, beat until well combined on each addition. Add vanilla paste and beat for another 2 minutes. 
4. Take only about 80ml of lemon juice, the rest 40ml is for frosting. Pour 1/3 of the lemon juice to the cake batter and 1/3 of the sifted flour mixture. Beat with low speed until well combined. Repeat process. Mix just until fully incorporated. Do not over mix the batter after the flour went in.
5. Pour the batter into the prepared pan. Bake for about 50 minutes or until toothpick inserted in the middle comes out clean. Let it cool for about 20 min before frosting.
6. For the frosting: In a bowl combine powdered sugar and 40ml lemon juice, stir until no clumps are visible.
7. Drizzle the frosting evenly over the cake. Let it stand for 10 minutes in the refrigerator before serving.

Mini Vanilla Sponge Cake

Ingredients:
For the cake
2 large eggs
155g granulated sugar
1 tsp vanilla paste
120ml full cream milk or half and half
56g butter
130g (about 1 cup) cake flour
1 tsp baking powder
1/4 tsp salt

• In a glass or stainless mixing bowl combine the eggs and sugar. Over double boiler, whisk the eggs and sugar with a hand whisk until the sugar dissolved and the temperature of the mixture reaches lukewarm. 
• In a bowl combine flour, baking powder and salt, mix until combined.
• With a hand mixer or standing mixer, beat the mixture until fluffy and pale. Beat over high speed about 6 minutes until reaches ribbon stage.
• In a microwave safe bowl, add milk and butter. Microwave it for about 30 seconds. Add to the egg mixture, add vanilla paste and continue beating for about 2 to 3 minutes.
• Preheat oven to 180 °C, prepare 16 cm round baking form, butter evenly the surface of the baking form or you can line it with parchment paper.
• Add the flour mixture, beat over low speed for about another 2 minutes or until well combined. Do not over beat the batter!!
• Pour the batter into a prepared baking form, bake for about 35 minutes or until toothpick inserted in the middle comes out clean. Let it cool completely before frosting.

Bacon Wrapped Asparagus with Fried Garlic Topping

Ingredients:
4 cloves garlic, minced
500g fresh green asparagus, rough ends removed
250g bacon
Salt and pepper
2 tbs olive oil
Cooking oil

• In a small pan, fry the garlic until crispy golden brown, stir continuously to prevent burning. Set the fried garlic aside on paper towel.
• Preheat oven to 200 °C, line baking sheet with parchment paper.
• Wrap tightly about 4 stalks of asparagus with 1 slice of bacon, secure with toothpick. Repeat process. 
• Place asparagus bundles on prepared baking sheet, sprinkle a little bit of salt on parts that are not wrapped with bacon. Sprinkle evenly with pepper. Bake for about 20 to 25 minutes or until asparagus is tender and the bacon is crisp. Remove from oven.
• Sprinkle with crispy fried garlic on top before serving.

Ayam Betutu Panggang (Roasted Balinese Chicken)

Ingredients:

1 kg chicken parts or whole chicken

4 large shallots (double up the amount if you use Indonesian shallots)

5 cloves of garlic

3/4 tsp ground turmeric or 2,5 cm fresh turmeric, peeled and sliced

2 cm ginger, peeled and sliced

1 tsp galangal powder or 3 cm fresh galangal, peeled and sliced

1 tbs coriander seeds, roast in a pan without oil until fragrant

1 tsp shrimp paste, roast in a pan without oil until fragrant

1 1/2 tbs tamarind paste

2 large red chillies plus additional bird's eye chillies if desired

Salt and white pepper

2 bay leaves

2 stalks lemon grass, white parts, bruised

Banana leaves 

Aluminum foil

Cooking oil 

Water

• In a food processor, add shallots, garlic, turmeric, ginger, galangal, coriander seeds, shrimp paste, tamarind paste, chillies, about 2 tbs cooking oil, salt (about 1 heaped tsp) and pepper. Puree until smooth. 
• For the spices: Preheat about 2 tbs cooking oil over medium heat, add the puree ingredients, bay leaves, lemon grass and fry until fragrant. Reserve about 1 heaped tbs of the spices for the sauce.
• Preheat oven to 120 °C. 
• For the chicken: Rub evenly chicken parts with the rest of fried spices. Place the chicken on banana leaves and  wrap it, secure the sides with toothpicks. Double wrap it tightly with aluminum foil so the steam won't come out. Bake for about 30 to 45 minutes. Remove from oven unwrap it. Reserve any juices and spices left on the banana leaves. Preheat oven to 190 °C, upper heat. Line a baking pan with aluminum foil, place a wire rack on top of the baking pan, line the chicken, roast for about 15 to 20 min on each side or until golden brown and slightly charred.
• In the meantime, prepare the sauce: In a saucepan, combine all the reserved spices and juices, add 150 ml water + 1 tsp chicken stock powder, let it boil over medium heat. Add whole bird's eye chillies if desired. Adjust seasoning with salt and pepper as needed.
• Serve the chicken over steamed rice and pour some of the sauce on top of the chicken. Enjoy with sambal matah Bali.

Caprese Salad

Ingredients:

150g cherry tomatoes, sliced

125g light mini mozzarella cheese balls (you can use regular mozzarella balls), sliced

Fresh basil leaves about 8 to 10 leaves

1 tbs olive oil

2 tbs balsamic vinegar

1 tsp red wine vinegar

1 tsp sugar

Salt and pepper 

• For the dressing, in a bowl, combine olive oil, balsamic vinegar, red wine vinegar, sugar, salt and pepper. Stir until the sugar is entirely dissolved.
• In a serving plate, arrange the tomatoes and mozzarella slices. Drizzle with the prepared dressing, top it with fresh basil leaves.