25 April 2014

Sausages with Sticky Onion Gravy

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Living in the land of sausages, one of my favourite sausages is the Nürnberger sausage. It originated from the city of Nürnberg. Made from coarsely ground lean pork and usually seasoned with marjoram, salt, pepper, ginger, cardamom, and lemon powder, these sausages are thin and small. The Germans usually serve them with sauerkraut and potatoes. To improvise, I served them with a slight British flair – Sticky onion gravy, Yorkshire puddings and beans.

I rely heavily on BBC Good Food for my British recipes. Hence, it is no surprise that the recipe for Sausages with Sticky Onion Gravy comes from them too.

The gravy was not only flavoursome but also aromatic. The mixture of thyme, sugar and splash of Worchetershire sauce gave the gravy its rich taste which complimented the sausages.

The Yorkshire pudding recipe which I’ve featured on my blog before was also from BBC Good Food. Unfortunately, I’ve yet to get myself Yorkshire Pudding tins or even a muffin tin. I’m still stuck with my mini-cupcakes tin which explains the oddly shaped Yorkshire Puddings. I promise you the taste isn’t compromised though!

Daniel appeared to enjoy homecooked British food. I must admit I don’t cook English food as often as I perhaps should. He must have had 8-9 mini Yorkshire Puddings and 7 sausages!

15 April 2014

Easter Nests

With Easter just round the corner, have you thought of what treats you’ll be making?

I wanted to make some easy no-bake chocolate treats for Dan’s colleagues since bending over to reach the oven has now become quite a challenge for me. So, Easter Nests is it for them!

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Ingredients
150g Shreddies cereal (mashed)
200g chocolate, melted
1 pack of mini eggs (I used 48 mini eggs in total)


Method
1. Use your hands or a blender to mash the Shreddies in a large mixing bowl.
2. Melt the chocolate (you can use a microwave or a saucepan)
3. Pour the chocolate into the mashed Shreddies and use a spatula to mix well. Ensure that the Shreddies are well coated in chocolate.
4. Depending in the size of your cupcake moulds, use either a teaspoon or tablespoon to fill each mould with the chocolate coated Shreddies. I used a mini-cupcake mould.
5. Place two to three mini eggs into each cupcake holder. Make sure you push them downwards slightly into the Shreddies.
6. Refrigerate for 2 hours to allow them to set.

I hope you’ll have fun this Easter! We’re so looking forward to the long weekend!

11 April 2014

Homemade Quiche

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Firstly, I would like to say a big thank you to Sarah of Backpack Bees for sharing her quiche recipe with me. I was complaining on the lack of variety available in German supermarkets and Sarah volunteered to make a quiche to show me how easy it was. She was so right!
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Unlike other quiche that involves making a crust, Sarah knew that I would prefer a all ingredients in one bowl recipe. This made things a lot simpler for me. I threw in all the ingredients in a huge mixing bowl and dished it into a cake tin. It worked perfectly too. I didn’t want to spend money on getting a tin specially for baking a quiche for the first time. However I did buy a new measuring jug that measures in cups! Now I can try out more recipes from American sites without converting numbers online.
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I followed Sarah’s recipe very closely and baked the quiche for 45 minutes at 200 degrees Cels in the oven. Greedy me did add some shredded mozzarella cheese though since I had them in the fridge.

The quiche tasted heavenly! So much better than the ones I get from the supermarkets in Germany. I love how versatile the recipe can be too. Instead of courgette (or zucchini), I’ll try making it with leeks and broccoli next time. I’m so looking forward to making a variety of quiche!

As Sarah said in her blog post, you can omit bacon/ham if you prefer a vegetarian option.

For Sarah’s recipe, please do visit her blog at this link (Quiche recipe).

8 April 2014

Crispy Baked Chicken


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Remember me saying I was going to try Just One Cookbook’s Crispy Baked Chicken recipe? I’ve tried Nami-san’s delicious Tonkatsu recipe and homemade tonkatsu recipe (here’s my post for it) and really loved it. However, I wanted a healthier version. I’m really glad that she has an oven baked version of it!
I served the crispy baked chicken with homemade chips, bacon wrapped asparagus and homemade Tonkatsu sauce. It was definitely healthier, less cleaning up and very crispy. It was also very easy to cook, so do give the recipe a try!