Still in my festive cookies collections, Cherry shortbread serve best with coffee!
- 200grams white margarine /unsalted margarine
- 150grams caster sugar
- 1/2 tsp vanilla powder
- 300grams flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 200grams maraschino cherries, drain cherries and diced.
In a large bowl cream the margarine and caster sugar until smooth, add flour, salt, baking powder, baking soda, stir it til well combine, mix in maraschino cherries.
place the whole batter into 30x30x3cm cookie sheet, make sure to coat the cookie sheet with abit of butter so it won’t sticks. Bake for 30 minutes in 160’c until set or light golden brown. Cool it for 10 or 15 minutes. Using a serrated knife cut into 2×5 cm slices.
Stored it in tightly covered container.
One of cookies I baked for Eid holiday, healthy crunch oat cookies!
- 100grams margarine
- 125grams oats
- 30grams raisins
- 2 eggs
- 100grams sugar
- 1/2 tsp salt
- 1/2 baking powder
- 125grams flour
Melt the margarine set aside let it cool down before mixing it with oat, stir it evenly. In other bowl mix eggs, and sugar until it’s soft and thick, add flour, baking powder,raisins, mix well, pour the batter into the oat mix, after it well combined, transfer it to cookie sheet one tablespoon for each cookies, in 140’c for 30 minutes.
Kaastengel is a Dutch – Indonesia festive cookies we usually bake it for Eid holiday, the name itself means cheese sticks. You could also find Kaastengel in Netherlands but the one they have is a long cheese stick made of pastry while the Indonesian one is like cheesy butter cookies, it’s definitely one of my favorite cookies!
– 150grams margarine
– 50grams butter
– 100grams Edam cheese (old Dutch cheese)
-20grams Mais flour
– a pinch of salt
for the coating
– 2 eggs yolk
– 80grams grated cheese
Mix the butter and margarine by mixer set aside, add Edam cheese, flour, mais flour, salt. Mix well..
you could shape it as you like or as tiny little sticks, coat it with abit of egg yolk and grated cheese. Bake for 20 minutes in 200’c
Hello hello!! today’s recipe can be serve as side dish or main dish for vegan, inspired by Moroccan curry but this one is my own version 🙂 and also mild spicy!
what you need is..
– 1 Eggplant
– 2 cloves garlic
– 2 shallots
– 1 green pepper
-2 kaffir lime leaves
– 1 red chili
– 1 small onion
– salt, pepper, sugar to taste
– 1 tsp turmeric
– 1/2 tsp coriander powder
– 1 tbsp raisins
– 1/2 tbsp blanched almond
– cinnamon powder to taste (just not to much)
– 1 carrot
– 1 sweet potato/ potato whatever you prefer
– olive oil
– 300ml water
you can also add champignon it’s optional this recipe makes 3 portions.
In a medium pot/Dutch oven place 2 tablespoons olive oil, red chili, green pepper, onion, almond, coriander, shallots, kaffir lime leaves, garlic, turmeric, curry powder, saute over medium heat for 5mins add sweet potato, eggplant, peppers, carrots, onion, saute over medium heat for 5 minutes.
Add, 300ml water, salt, pepper, cinammon, raisins, sugar, all the rest ingredients, you can also add zucchini, mushroom, any veggie you want! put the lid on leave it to boil for 20mins. Serve!
My favorite spicy shredded chicken from Indonesia ❤ you should like spicy food if you like to try this recipe
cos if it’d be a no No for people who don’t like spicy food, a tip actually the more various kind of chili you to add in this recipe the merrier it be 😀 it tasted best with 3 kind of chili but it’s also fine if you don’t want to be burn just use two kind of chilies like on this recipe, okay.. let’s the cooking begin..
- 1 kg chicken (with bones as when you boil it add more flavor to the chicken)
- 1 tbsp vinegar
- 3 cloves garlic, diced
- 1 tsp coriander powder
- 1 and half tsp brown sugar
- 1 tsp salt
- 700ml water
- 3 green peppers
- 3 red chillies, thin sliced
- 5 cloves garlic, diced
- 5 shallots, diced
- 1 tomato, diced
- 1 1/2 salt
- 1 tsp sugar
- 1 tsp shrimp paste
- olive oil
- 5 kaffir lime leaves
In a pan add water to boil add chicken, garlic, vinegar, coriander, salt, pepper to taste, brown sugar, bring to boiled til the chicken well cooked. Leave it to cool when it’s done shred the chicken, put aside. second step, preheat pan, add olive oil, shrimp paste, then everything else on the second part ingredients last add the chicken cook til all mixed together, then it’s ready to serve.
Making vegan quiche for the first time, worry it’s gonna taste bad or not which it turn out good in the end was made me happy!
somehow I think the taste is like samosa in shape of quiche 😀 even my sister who doesn’t like vegan food wants to eat it without knowing it’s vegan, yay me! so here’s the recipe…
For the pie crust
- 2 cups White Flour
- a pinch of salt
- 125ml olive oil
- 180 ml water
Mix all together until a ball forms, roll out between 2 plastic wraps, put it pan or just skip the rolling part and put in pan right away when I don’t have much time 😀 leave it cool in refrigerator for 15-30 mins. Preheat oven, bake the pie crust for 15 mins. Meanwhile prepare the filling.
For the filling
- 450 grams Tofu
- 1 tsp salt
- pepper to taste
- 1 onion, diced
- 1 cup Broccoli
- 1 cup champignon, sliced
- 3 green peppers/chili, sliced
- 1 tsp turmeric (or a little more)
- 1/2 tsp nutmeg
- 1/2 cup soya milk
- 1/2 tsp garlic powder
- 1 tbsp dry basil
- olive oil
In blender or food processor add tofu, turmeric, basil, soy milk, salt, pepper, nutmeg.
Heat a pan, add olive oil, onion, green pepper, broccoli, mushroom cook for 10 mins add pepper & salt to taste
In a bowl combine the tofu mix with the veggies, mix it well. Transfer the filling to the pie crust and continue to bake for 30 mins. The quiche is done, once you insert a toothpick and come out clean.
I’m gonna share Chicken Satay recipe today, it is an Indonesian dish, it’s the food I always miss whenever I’m away from home. The recipe is very simple but very yumm 😉
it usually serve with peanut sauce or soya sauce, I like the Soya sauce better, which I also will share the recipe here..
For the Satay
- 600grams Chicken fillet, cut chicken into thin stripes
- 3 tbsp sweet soya sauce (most of soya sauce I found abroad usually labeled with “sweet” soya sauce but always taste salty so make sure you get the original one sweet means sweet 😀 )
- 1 1/2 tbsp salty soya sauce
- pepper to taste
- 1 tbsp melted butter / bertolli liquid margarine
- 30pcs wooden skewers
Thread chicken onto the skewers , place about 4 pieces on each skewers. Combine all the ingredients over large plate, mix it add the chicken roll it over til the chicken well cover by the sauce leave it for 15-30mins. You have two options to cook it, barbeque or the simple one with normal pan/telfon. Preheat the pan, add chicken cook for 6 mins turning or until cook add abit of marinade sauce cook it until it’s grilled.
for the sauce
- 125ml soya sauce
- 2-3 shallots, chopped
- 1 tomato, diced
in a bowl mix shallots, soya sauce stir it til well mixed, done! spoon over the sauce on top of satay and add tomato, serve it along with warm rice.
1 Avocado, pitted, peeled
1 cup pure maple syrup/ simple syrup
3/4 cup Non-dairy milk
1/3 cup olive oil
2 teaspoons Vanilla extract
1 and 1/2 cups All Purpose Flour
3/4 cup Cocoa powder
1 teaspoon Baking powder
3/4 teaspoon Baking soda
3/4 teaspoon Salt
Preheat oven to 350f prepare a 12 cup muffin pan with paper liners (medium size, I run out the medium paper liners so it looks drawn in cup 😀 )
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
In a blender/with mixer puree together the avocado, milk, oil, maple syrup and vanilla extract. Until smooth.
Stir in the wet mixture into the flour mix. Do not over mix.
Divide the batter evenly among the 12 cups and bake it for 23-25 minutes or until a toothpick inserted in the center of the cupcake comes out with crumbs attached.
Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. After 5 minutes remove the cupcakes from the pan and cool it completely on the cool then you can frost it.
you might want to add more sugar in this recipe as it taste very chocolatey, if usually on other vegan cake recipe you worry if you’ll burn the avocado so it taste like smoke, but this one goes perfectly without have to worry if the avocado get burn. The result is a very moist cupcakes.
We got the main dish ready Dutch Meat Balls now it’s time for side dish, it’s very easy & healthy
what you need is…
- 1 Courgette
- 1 red paprika
- 3 cloves garlic
- sunflower seeds
- 2 tbsp olive oil
- 1/2 cup Champignon
- a pinch of salt, pepper, & white sugar
- 1-2 tbsp Soya sauce (sometimes I use both sweet & salty soy sauce or just one of it depends of what I have at home)
Heat the pan, add olive oil, then garlic, next courgette until half cooked, add paprika, champignon and all the other ingredients. Stir until it’s cooked. Ready to eat 🙂