Saturday, 19 July 2014


A german version of the popular Pull Apart Buns but with a slight twist - they have fresh pitted cherries in them.  With its soft, springy texture, I am sure that they will be a hit with the kids.

Ingredients (yields 16 buns):
600 g flour (type 550) or plain flour (type 405)
80 g fine sugar
1 egg white
1 tsp salt
40 g butter, to be gently melted
250 ml warm water (straight from the tap)
1 cube à 42 g fresh yeast, to be crumbled

32 fresh cherries, to be washed, dried & pitted
2 tbsp castor sugar
1 egg yolk to be mixed with 1 tbsp fresh cream (for brushing top)
2 x 24 cm diameter pans

Glaze Ingredients (to be mixed together):
100 g icing sugar
about 1-2 tbsp water

In a mixing bowl, add flour, sugar, egg white, salt and melted butter.  In a small jug, mix warm water and crumbled yeast together.  Stir until yeast is dissolved and add to mixing bowl.  Knead dough until it leaves the sides of bowl.  Cover bowl with a damp cloth and leave aside to let dough rise to double its volume - it takes about an hour.

Punch dough down and divide into 16 portions of about 64 g each.  Flatten each portion and place two cherries on it.  Enclose cherries with dough and twist the top. Sprinkle castor sugar on the base of pan and arrange dough with pinch side down as shown.  You can also arrange them on a baking tray if preferred.

Leave to rise for about 30 minutes.  Then, glaze top of buns with egg yolk/cream mixture.

Bake in a preheated fan oven at 170° C for 25 minutes.  Once done, brush top with icing sugar/water mixture while still hot.  This is how the cross-section of a bun looks like:

Serve buns as they are or just sprinkled with icing sugar on top and serve with vanilla sauce.

Happy Baking!

Tuesday, 1 July 2014

Agar-Agar Oreo & Ovaltine

A simple dessert to make for those who are crazy of Oreo cookies.  This time, I added Ovaltine to the ingredients.  Of course, one can also use Milo or cocoa instead. The following recipe fits nicely into the jelly mould from Tupperware.  Otherwise, small individual moulds can be used.

Ingredients (for a 1.3 litre mould):
1 packet (12 g) clear agar-agar powder
150 ml sugar
800 ml water
340 ml evaporated milk
8 tbsp ovaltine (milo or cocoa can be used)
8 Oreo cookies, to be quartered

In a medium-sized pot, add agar-agar powder, sugar and water.  Cook over medium heat and stir until sugar is dissolved.  Add in evaporated milk.  Stir well and bring to a slight boil.  Divide mixture into two portions (about 600 ml each) into two saucepans. Add ovaltine to one portion and leave the other portion white.  Leave both saucepans over low heat in order that the mixtures do not set.

Rinse mould with cold water.  Pour 300 ml (half) ovaltine mixture into mould and allow it to almost set. You may store the mould in the fridge for a few minutes to quicken the process.

Once the ovaltine layer is almost set, pour all white mixture into mould.  Add the Oreo cookies on top and push them down a little by using the tip of a teaspoon.  All mixture to set again.

Once the white layer is almost set, pour the remaining ovaltine mixture into mould.  Leave to set in the fridge.

The photo below shows a cross-section of the agar-agar.

Bon Appetit!

Saturday, 21 June 2014

Rahmkuchen (Cream Cheese Cake)

A cream cheese cake which is normally sold in bakeries all over Germany.  The filling is made up of Quark, fresh cream, Schmand, eggs, sugar and Sahne (cream) pudding powder.  Recipe courtesy of my sister-in-law.

Crust Ingredients:
200g flour
100g sugar
100g butter
1 egg

Filling Ingredients:
250 g Quark (if outside Germany, ask for 20% fat in any german supermarkets)
2 cups (200 g each) Schmand (available in any german supermarkets or can be substituted with Crème Fraîche)
2 eggs
180 g sugar
200 g fresh cream
1 pkt (37 g) Sahne (cream) pudding powder

Knead all the crust ingredients together and form into dough on flat surface.  Line a lightly buttered 26 cm diameter cake tin (with loose bottom) with dough with the edges halfway up the sides.  Place cake tin on cold oven rack.

In a bowl, add all filling ingredients and whisk until smooth with no lumps.

Pour into cake tin and get rid of bubbles by using a scraper.

Bake in a preheated fan oven at 160° C for about 55 minutes.  If the filling starts to rise, open the oven door and place a wooden spoon in-between the door and the oven. This is to ensure that the filling does not crack.  Once done, remove from oven and leave to cool down completely before removing cake from cake tin.

Bon Appetit!


A typical bavarian cheese cream which is served in the Biergarten (literally translated as beer garden) all over in Bavaria, Germany.  Also known as Obatzter or Obazda, it is a mixture of different types of cheese and butter, seasoned with sweet paprika, salt and ground black pepper.  Best eaten with Brezel (pretzel) or Laugengebäck.

Ingredients (serves 4):
200 g Brie cheese, remove rind and cut into pieces
100 g Camembert cheese, remove rind and cut into pieces
100 g Philadelphia cream cheese
1 large onion, to be peeled and grated
salt and ground pepper to taste
1 tsp sweet paprika powder
chopped chives for garnishing

In a bowl, add the 3 types of cheese and mash them by using a fork.

Then, add grated onion and sweet paprika powder.  Season with salt and ground pepper to taste.

Leave aside for a minimum period of 30 minutes in order that the flavour is infused. Sprinkle a little sweet paprika powder and chopped chives before serving.

Bon Appetit!

Saturday, 7 June 2014

Easy-to-make Satay

This recipe does not involve any use of skewers or barbecuing.  One can use beef, mutton or chicken meat but this time, I used chicken liver and gizzards to satisfy my cravings.  This dish can be eaten with rice or with its normal accompaniments i.e. cut cucumber, onion and ketupats (boiled rice cakes) and peanut gravy.  I have a bag of peanut gravy in the freezer which only needs some warming up and I boiled a few instant ketupats to complete the meal.  I also added a few slices of fresh mango to the plate.

Ingredients (serves 4):
250 g chicken gizzards
250 g chicken liver
cooking oil
salt & sugar to taste

Blended Ingredients:
8-10 stalks dried chillies, to be cut into pieces and soaked in warm water
1 tbsp coriander seeds (ketumbar biji, to be soaked in warm water
1 tsp cumin seeds (jintan putih), to be soaked in warm water
1 tsp aniseed (jintan manis), to be soaked in warm water
1 pce lemon grass, to be sliced
4 slices of galangal (lengkuas), to be peeled and sliced
fresh turmeric (the size of an almond), to be peeled and sliced

2 tbsp castor sugar
salt to taste

Wash and pat dry chicken gizzards and liver.  Cut into bite pieces.  Add sugar and salt to blended ingredients and marinate them for about an hour.

Heat about 2 tbsp of cooking oil in a pan over medium/high heat.  Add chicken gizzard pieces and stir-fry until changes colour.  Put on the lid and reduce heat to medium and cook for about half an hour or until tender.

Then, add chicken liver and stir-fry until all are cooked and dry.  Check seasoning:  add salt and sugar to taste.

Before serving, place dish under the oven grill so that the gizzard/liver are browned a little (optional). Serve with cut cucumbers, onion wedges and ketupats.

Boiled ketupats (rice cakes)

Bon Appetit!