Originally uploaded by zannnielim

The basic batter for waffles includes flour, brewer's yeast, milk, eggs and fresh butter. The secret is none other than making them sweeter, richer and chewier. That means making it denser. See those big containers of nutella? To me, Nutella is definitely a great topping to go with! Which is your favourite topping? The one we ordered looks like this.

Originally uploaded by Sharon-雪人

Pronounced in Hokkien as Mee Hoon Kueh, this is rather a traditional noodle dish made with dough. The flatten dough made from egg, flour, water and pinch of salt is hand-tear into small bite-size and served in a vegetable, meat soup or fish stock that is so flavorful in its base. Not only that it is a healthy meal, it is infact very economical. I love those in particular made with anchovy, with garlic, ginger, onion and bean paste added to the broth!

Following is a video in Cantonese about the making of Mee Hoon Kuey

Eggnog, also known as egg nog, is a sweetened dairy-based beverage made with milk and/orcream, sugar and beaten eggs (which gives it a frothy texture), and flavoured with groundcinnamon and nutmeg. Various liquors added are: brandy, rum, whiskey, advocaat and/or liqueurs. Advocaat or advokat is a rich and creamy liqueur made from eggs, sugar and brandy.

Eggnog is a popular drink associated with winter celebrations such as Thanksgiving, Christmas and New Year. The following a great eggnog video recipe for the coming festive season! Enjoy :)

Originally uploaded by Betty Crocker Recipes

Ingredients:

1 large jalapeño chili, finely chopped
10 cloves garlic, finely chopped
2 tablespoons Mexican chili powder
2 tablespoons olive or vegetable oil
2 tablespoons lime juice
2 teaspoons salt
2 packages (1 1/4 pounds each) boneless skinless chicken thighs
1 package (4.8 ounces) tostada shells (10 shells)
1 cup shredded lettuce
1 cup shredded Cheddar cheese (4 ounces)
3/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup sour cream

Directions:

1. Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture.

2. Cover and cook on low heat setting 8 to 10 hours.

3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream

This is the first time I tried Quiche. To me, it tastes very cheesy and full of butter. Just right opposite the hotel which we stayed when we were in Brussels, is a 'PAUL' - La maison Paul. The impression it gave me is it is almost at every corner in western Europe (I saw it in Stockholm too!) PAUL is a French Family Bakery and Patisserie since 1889. They hold a certain pride in their baked products. At the airport, before departure, again I see this 'PAUL', finally together with Tamas, we ordered for ourselves Quiche lorraine :). He ordered two, and I had just this one with spinach and salmon. I know this photo doesn't do justice to the quality of its taste. I have checked the recipe for making a quiche. I think it is pretty easy. Will try it out someday. By the way, here is their story.

We had the Flemish waffles, Gaufres à la Flamande in Brussels. The hot chocolate is really delicious in particular in the relatively cold temperature now. The Leonidas is a not to be missed. The waffles is so thick and soft. This one we have ordered is with strawberries, fresh cream and Chocolate fudge :) mmm.....really yummy! Here's a Waffle recipe video to share:-

Originally uploaded by zannnielim
This is my first homemade Stromboli. The filling are salami, sausages, cheese and hot green pepper. The cheese I used is trappista, could have used mozarella instead, but that was what is available in the store for today.

This beautiful wedding cake photography was taken by the award winning wedding photographers in Perth.

In Transylvania, we stayed for a few days in Băile Tuşnad (Tusnádfürdő) which is a town in Harghita County, Romania. There are many Hungarians living in the Székely Land, an ethno-cultural region in eastern Transylvania. The owner of the accommodation recommended us to an authentic Székely restaurant which serves the best beef stew I've ever tasted. Székely Marhapörkölt includes pork knuckle simply tastes delicious. It is the aromatic addition and the tenderness of the beef just makes it so delectable! Besides, the sour cream that topped the dish was so creamy and just makes it tasted so good.


Following is a video recipe for the Székely Marhapörkölt as well as the galuska or nokedli as we called it here in Hungary.







Z&Z's Road Trip to Transylvania

A not to be missed dish is the Christmas Ham. It is much of a tradition in many households. The meat 'score' in these diamond pattern makes it looked especially appetizing! Check out the video below of a Ginger Glazed Ham by Nigella Lawson.

This is the Pizza I made today for my husband. He rated it well, very well actually. So this is my very own recipe, hope you enjoy it too:

First make the pasta base :)

Ingredients: Flour, Yeast, Water, Olive Oil, Honey, Salt.

Add 5g of yeast to one teaspoon of honey, add 3 tablespoon of warm water, mix it and let it react for 10mins.

When mixture becomes fluffy, you can add 500g of flour, pinch of salt and mix them well.

When it become crumbly add water and knead it for 20mins, until it becomes the dough.

Let it rest for 30mins and punch down the puff up pasta and divide it into two parts.

Roll it down to two doughs (one for each pasta base).

Add oil and let it rest for another hour.

Flatten it with your palm or roll it to the thickness you like, adding some flour every now and then so it won't stick to your hands.

For the pasta sauce :)

Ingredients: Onions, Tomatoes puree, oregano, salt.

With two large onions, diced them and fry in olive oil til translucent.

Add one can of Pomodoro sauce (Italian tomatoes are longish types, very juicy and delicious) :)

Add half a cup of water and simmer til the fragrant of the pizza sauce fills your entire kitchen :)

Add fresh oregano and salt. Let it cool down before adding to the pizza base.

Add toppings: in this pizza photo above, Hungarian Kolbasz (Smoked sausage), Trappista cheese, cherry tomatoes and some minced garlic are added. You can top it with whatever you prefer.

There were some ham slices in this one too ;)

Bake it for 8 mins at 200 deg Celsius, when ready top it with Rucola. And enjoy!

If you would to see how to make the dough from scratch with raw ingredients, here's a video to share:

I love these Hungarian Walnut Rolls and this time of the year it is a 'must-eat' :) Many people like the poppy seeds (Mákos Beigli). Here's a video of how it is made :)

Source

Eating and drinking in Philadelphia. Philly.be

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Originally uploaded by norecipes

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Valencians, in turn, regard paella as one of their identifying symbols.

There are three widely known types of paella: Valencian paella, seafood paella and mixed paella, but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans.

Most paella chefs use calasparra or bomba rice for this dish. Other key ingredients include saffron and olive oil.

A spicy salsa salad mixed of Black-eyed Peas and Black Beans all marinated in a flavourful, fiery mixture. Great with Tortilla Chips or simply bread. The best drinks to go with this Texas food is none other than the cold ice tea ;)



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This is a cafe where you can find not just ice cream in Budapest but you can also eat here the famous kürtőskalács which is a 'must-try' if you are here in Hungary/Budapest. In the fifth district of Budapest, Váci Street 31, the chimney cake or kürtőskalács, is one of the oldest Hungarian pastry and appears exactly like a chimney. But be warned as it is an addictive Hungarian pastry which is baked using a tapered cylindrical spit, and over an open fire to get a fresh and delicious texture. In carnivals and fairs, you can find them at rather expensive prices nowadays. One recommended flavour is cinnamon. Some people also like it topped with almonds or walnuts and sugar. When it is ready, the sugar is caramelized on the yeast-raised dough's surface thus a sweet crispy crust.

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One Two Five ME

Originally uploaded by zannnielim

Hungarian Handmade Cheeses, support the local produce

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    RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

INGREDIENTS:

DIRECTIONS:

www.helenmaffini.com

Csiga is the hungarian word for 'snail'. This pastry resembles the shape of snails and that's why its name. It is a very popular breakfast or snack, be it served for tea or your afternoon refreshment :)

Ingredients:-
20g fresh yeast
500g flour
50g soft butter
300 ml lukewarm milk
1 egg yolk
4 tsp sugar plus a pinch
1 pinch of salt

4 tsp unsalted butter, melted

Chocolate filling:

4 tsp cocoa powder
8 tsp powdered sugar


Steps:
1. In small bowl, dissolve yeast in slightly warm milk with 1 teaspoon of the sugar. Let stand 5-8 minutes.

2. Combine the flour, sugar and salt.

3. Mix yeast mixture, oil (from 4 teaspoons of unsalted butter, melted) and egg yolks together lightly.

4. Knead it until smooth.

5. Cover with a cloth and let the dough rise. This takes about 40minutes.

6. When it has risen to double its original size, put it on a tabletop and roll it out.

7. Spread some butter on the dough and sprinkle with sugar and instant cocoa powder.

8. Roll the dough with the filling inside so that you get a long roll.

9. Cut in to slices. And put the slices on to a well-greased baking tin, leave it to rise again for about 15 minutes.

10. Bake the snails in preheated 200 degree C oven for about 15-20 minutes until snails get a nice golden brown colour.

Here's a site that is ALL about the different forms of the csiga that is so loved by the Hungarians, it is called 'We love Kakaos Csiga' :)

Originally uploaded by zannnielim

 Yusheng, 鱼生 yúshēng or lo hei 捞起 is a Teochew-style raw fish salad. It consists of strips of raw fish (eg salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor.

The contemporary version is created and popularised in Singapore in the 1960s amongst the ethnic Chinese community and its consumption has been associated with Chinese New Year festivities in Singapore.

Originally uploaded by zannnielim

This is my version of the pineapple tarts for Chinese New Year. I have cravings for pineapple tarts for long and I asked my friend Sharon Tay for the tart pastry recipe. Some patience is definitely the essence for the success of the tart pastry. I like it very much.and here are the ingredients:
1 small pineapple, cut it into smaller pieces and minced it in a mixer. Heat it up until all the juices are evaporated, keep stirring and add about 3 tablespoons of sugar. Continue heating until texture of pineapple becomes like a jam and deeper amber in colour.

150g butter, 220g flour, 30g cornflour, 1egg yolk, 2. Tbsp milk powder (I did not have this so it was opted out), 2 tbsp icing sugar.

Mix flour, corn flour & icing sugar. Cut butter into cubes & mix into flour mixture. Use rubbing - in method. When mixture looks like breadcrumbs, add in yolk to combine as a dough.

I chilled it in the refrigerator, then mold it into this piggy shape. Pineapple mixture is in the round mold, then add 'nose' and using a toothpick to add the nostrils and eyes. Extra pastry to form the ears.

Baked at about 180 degrees Celsius for about ten minutes and viola!

Thank you Sharon for sharing the pastry skin recipe :) miss the pineapple tarts you made still...

Originally uploaded by Casual Chin

Pineapple tarts are a 'must-have' festive cookie. It is a small, bite-size pastry filled with or topped with pineapple jam. The pastry consists of a large proportion of butter and egg yolk. It has an exceptional rich, buttery, tender and melt-in-the-mouth texture.

The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices - usually cinnamon, star anise and cloves.

During the Chinese New Year season, these are usually made in the shape of flat, open tart topped with pineapple jam under a lattice of pastry. In the video recipe, it shows rolls filled with jam that are open at the ends and jam-filled spheres is the other alternative.

They can be found in commercial bakeries to buy back and give away as souvenir food items to share with friends back home.



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