Blog Archive

May 2012

Chocolate Fondant

Serve for 6 peoples


  • 150 gr Dark Chocolate, break it into small pieces
  • 150 gr Unsalted Butter, cute  into cubes
  • 4 Eggs
  • 100 gr Plain Flour

For the Ramekins

  • 50 gr Butter, at room temperature
  • 4 tbsp Cocoa Powder

How to make it 

  1. Preheat the oven to 200ºC (400ºF).
  2. Coat the inside of the Ramekins with the butter by using the bakery brush.
  3. Add cocoa powder, turn the ramekins around gently to coat the buttered surface and tip out any excess cocoa powder.
  4. Place a bowl over a Pan and put it on a medium – low heat. The pan should be a third full of simmering water (make sure that the water doesn’t touch the bottom of the bowl). Add the broken pieces of Toblerone Chocolate into the bowl, stir occasionally until melted & smooth. Then remove from the heat. Let it cool.
  5. Pour the eggs into another mixing bowl, add sugar & flour, keep whisking until there are no lumps. Then finally add the melted chocolate and thoroughly mix all together. It’s important to do all of this as quickly as possible. If not, the chocolate will start to cool down and solidify.
  6. Carefully pour the chocolate mixture into each of the ramekins – then place it into the oven.
  7. Place the tray into the preheated oven and bake for 8- 10 minutes. After 6 minutes check the fondants. They should be cooked around the edges, but with the chocolate still soft in the centre. Remove from the oven and serve on a plate. Put the plate on top of the Ramekin, turn it upside down and lift it away.

 *In this picture I cut the inside of the cake. I added a scoop of Vanilla Ice Cream*

    Enjoy! En Guete! Selamat Makan!

    Toblerone Chocolate Mousse


    • 500 gr Toblerone Dark Chocolate, break into pieces
    • 2 White Eggs
    • 6 dl Heavy Cream
    • 5 tbsp Icing Sugar

    How to Make it

    1. Place a bowl over a Pan and put it on a medium – low heat. The pan should be a third full of simmering water (make sure that the water doesn’t touch the bottom of the bowl). Add the broken pieces of Toblerone Chocolate into the bowl, stir occasionally until melted & smooth. Then remove from the heat. Let it cool.
    2. Now beat the white eggs & icing sugar in a separate bowl until the mixture is lightly frothy (foamy) & pale colored. Then directly add it to the melted chocolate & mix well all the ingredients.
    3. In a different bowl whisk the heavy cream until foamy or until stiff. Then mixed it together with the chocolate mixtures.
    4. Pour it into individual glasses or a big serving dish. Cover it with a plastic wrap & let it stay in the fridge. Refrigerate it for at least 6 hours, but preferably overnight before serving

    *Serve with fresh slices of Kiwi, Strawberries, Orange or even some Sprinkle of Chocolate.*

      Enjoy!  En Guete! Selamat Makan!

      Jjangmyeon (Korean Blackbean Noodles)

      Serve for 2 persons

      I saw very often Jjangmyeon in a Korean movies. There is something unique about these black noodles that everyone loves, it consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), diced meat and vegetables, and sometimes also seafood.

      Jajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters , which literally means “fried sauce.” Myeon (also spelled myun) means “noodle.”

      The dish has been known in South Korea as jjajangmyeon (or chajangmyeon; 짜장면) since the first time the dish was imported to Korea. Derived from the Chinese dish zha jiang mian.


      • 1 Package of Noodles (called Myeon/ fresh jjajangmyeon noodles)
      • 2 tbsp Korean black bean paste
      • 100 gr Pork / beef (cut into small cubes/like a würfel)
      • 2 tbsp olive oil
      • 2 tbsp Potato starch powder or you can  substitute with maizena
      • Sesame oil
      • 1 Onion
      • 1 Zucchetti/cucumber, cut into cubes
      • 2 Cups of Water
      • 1 tbp Caster Sugar

      *For Garnish you may use some steamed Kai choi or slices of Cucumber*

      How to make it

      1. Jjajang sauce: Place a wok in a medium – high heat, add 2 tbsp of olive oil & cook the meat. Stir occasionally until the meet is cooked. When the meet is crispy. Throw the excess oil (the fat from the meet) away. Then reheat the meet over high heat & add another 1 tbs of olive oil, onion & zucchetti. Saute them for about 5 minutes & add water. Then cover it with a lid and let it boil for 20 – 25 minutes or until all the ingredients are submerged.
      2. In another skillet add 1tbsp of olive oil & black bean paste, stir it.
      3. Open the lid of the wok and skim off the foam from the surface. Then bring the black bean paste from the skillet & mix all together. Add 2 tbsp of  potato starch powder (or maizena) and 2 tbsp water into the boiling soup and stir it. The soup will turn into a sticky sauce. Add 1 tbsp sugar to the sauce and stir it. When the sauce is done you may add a few drops of Sesame oil to give some extra flavor.
      4. Myeon Noodles: Boil water in a pot & cook the noodles. Don’t forget to add a little bit of salt.
      5. Bring a plate, place the noodles and cover it with jjangmyeon sauce & some garnish. Now your jjangmyeon is ready to serve.

      Enjoy! En Guete!  Selamat Makan!

      Cannelloni mit Bärlauch Pesto/ Cannelloni with Wild Garlic Leaves Pesto

      Serve for 4 persons

      Spring is here, mostly every forest in Switzerland now will have the smell of Bärlauch or Wild Garlic (but this time i got the leaves from my parent’s in law, fresh from their garden^.<) 
      When picking Bärlauch/ Wild Garlic leaves you have to be careful not to mix the leaves with similar shaped leaves of other plants, which are rather toxic & of course no help to our body. The shape of the leaves are similar to some other inedible plants, so ensure identification by crushing some of the leaves in your hand. The tell-tale odour should ensure that you pick is the right leaves.

      Bärlauch/ Wild Garlic can be eaten raw  or lightly cooked. Be sure to wash them well. The leaves can be stirred into risottos, omelettes, added to soups or used in a sauces to accompany meat or fish.



      Ingredients for Bärlauch pesto

      How to Make it

      1. Bärlauch Pesto : Add Bärlauch Blätter/ Wild Garlic leaves in a blender, half cream, olive oil, a pinch of salt & blackpepper. Blend all the ingredients until smooth.
      2. Filling Mixtures : Add olive oil in a frying pan with medium – high heat. Then add onion & garlic until the colour is turning to golden brown. Add ground meet, a pinch of salt & pepper then cook all the ingredients until cooked.
      3. Preheat the oven to 180°C (356F). Drizzle around the casserole dish with olive oil & brush around by using a pastry brush.
      4. Add pine nuts & parmesan cheese to the filling mixtures, mix them well. Then finally add the Bärlauch sauce to the mixture, mix it also. Cook all for at least 15 minutes then set aside & let it cool for 5 minutes.
      5. Fill the mixtures inside the cannelloni with a piping bag. You can make your own piping bag by getting a sandwich plastic bag and putting the mixtures into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each of the cannelloni pasta is filled right up.
      6. Lay the cannelloni Pasta over the oily casserole dish. Drizzle with extra mixtures & olive oil. Sprinkle with the remaining Parmesan and the mozzarella pieces, bake for about 40 minutes until golden and bubbling. Let it sit until 10-50 minutes, then serve.

      Enjoy! En Guete! Selamat Makan!

      Bika Ambon (Cake)


       Ingredients A

      • 150 gr Tapioca Starch
      • 10 Eggs, we only need the Egg Yolks  
      •  270 gr Caster Sugar
      • 1/2 tsp Salt

      Ingredients B

      Main Ingredients

      • 65 ml Warm water
      • 1 sdm Plain Flour
      • 2 sdm Caster Sugar
      • 14 gr Instant dry yeast

      How to make it

      1. Ingredients B: Bring the coconut cream, kaffir lime leaves & lemon grass to boil in a small saucepan by stirring constantly. Remove it from the heat, strain the shredded leaves and let it cool.
      2. Main Ingredients: Combine luke warm water, flour, Caster sugar and instant yeast in a bowl. Stir it to get a soft mixture then leave aside for 30 minutes to froth (become foamy).
      3. Ingredients A: Add in a mixing bowl caster sugar, egg yolks and salt. Turn the mixer on a high speed until the mixture turns into a light colour & smooth. Then switch the mixer to low speed. While whisking put slowly plain flour & cooled coconut cream. Whisk further until combined. Switch off the mixer, then add the main Ingredients-Mix. Mix it all together with a spatula. Stir it until everything is well combined.
      4. Cover the mixture with a plastic form & set aside for at least 3 hours. Later you will see the batter will be runny and bubbly. Stir once or twice, just to mix any lumps in the bottom of the bowl.
      5. Preheat the oven to 200°C (392F). Bake it for 1 hour. If the cake turns golden brown & when the toothpick can stand upright: your cake is ready!

        “you may serve Bika Ambon Cake with coffee, tea or even together with some fruits”

             Enjoy! En Guete! Selamat Makan!

      Classic Panna Cotta with Strawberry Sauce

      Serve for 8 Peoples

      Ingredients for Panna Cotta

      • 500 ml Full Cream
      • 100 gr Caster Sugar
      • 1 Vanilla Pod, slice & scrap the seeds  inside, keep it aside
      • 4 leaves of Gelatine
      • 1 Bowl of water (For the Geelatine Leaves)

         Ingredients for Strawberry sauce 

        • 1 cup of Water
        • 2 tbsp of Caster Sugar (depending on your taste)
        • 2 cups of Frozen Strawberries, Cut about 1/3 in half.
        • 2 tsp vanilla Extract
        • 1/2 tsp of Corn Starch (mixed with 1 tbsp of water)

          How to makethe Panna Cotta

          1. Place Gelatine in a small bowl and add water. Let it soak for about 10 minutes, set aside.
          2. Add full cream, sugar & vanilla in a Saucepan. Put it on a medium-low heat and stir for 5 minutes. Keep stirring until the sugar is dissolved (don’t let it come to the boil). Remove from the heat.
          3. Check the gelatine leaves, if it’s soft then squeeze the water out from it & stir or whisk the cream mixture and gelatine paste together until its smooth / melted. Cool slightly before pouring the mixture into the ramekins.
          4. When it’s cool you can start to pour the mixture into the ramekins & cover them with plastic wrap. Refrigerate for at least 6 hours, but preferably overnight before serving. Serve with fresh berries, some fruit or a strawberry sauce.  

            To make Strawberry Sauce

            1. Put strawberries, sugar vanilla extract and water in a blender and puree it. Strain it through a fine sieve and place the puree in a small saucepan. Bring the puree to simmer and add the cornstarch mixture. Cook it while stirring constantly until the mixture thickens. Remove from the heat & let it cool.

               Enjoy! En Guete! Selamat Makan!

              Egg Tarts Fruits a la Desi Klak

              Serve for 12 Egg Tarts

              Butter Pastry 

              • 130 gr Butter
              • 1 Egg, whisked
              • 70 gr Icing Sugar
              • 230 gr Plain flour
              • 1/4 tsp vanilla extract 

              Eggs Filling

              How To Make it

              1. Butter Pastry: Place butter at room temperature until softened. In a medium bowl, mix together sugar and flour. Then mix in the butter with a fork. Stir in the egg and vanilla until the mixture forms a dough.
              2. Prepare a board or surface & add some flour. Then knead the dough there. Keep kneading until the texture of the dough become moist & fluffly (add more butter if it is too dry, or more flour if the dough seems greasy). Refrigerate the dough for about 30 minutes.
              3. Egg Mixture: Combine the white sugar and water in a medium saucepan, bring it to boil. Cook until the sugar is dissolved, then remove from heat and keep it in a room temperature. Mix together the milk & eggs into the sugar water. Shift the mixture to get rid of any foam into a tea pot.
              4. Preheat the oven to 200°C (392F).
              5. When the dough is ready Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom and goes up higher than the sides. Press it with your two thumbs, tidy up the edge with your index fingers. The thinner, the better.
              6. Carefully pour egg mixture into each tart shell. Make sure you just pour about 80% of  Egg mixture in every dough & Bake it for 20-30 minutes in a middle rack.

              7.  After 20-30 minutes, you may check the dough by using a toothpick. The eggtarts are ready if the toothpick can stand upright. If so: take them out from the oven  & let cool down. When the tarts are cold you can start to take out the eggtarts from the tin.
              8. you can decorate the Eggtarts with any ftuits, In m case I use Kiwi, Strawberry & Blueberry, I also sprinkle some Icing sugar for thefinal touch up.

                Enjoy! En Guete! Selamat Makan!