Blog Archive

June 2012

American Cheese Cake


Biscuit Base

  • 250 gr Biscuits, finely crushed
  • 100 gr Melted butter

Cheese Cake Filling

  • 400 gr Quark Cheese
  • 500 gr Cream Cheese
  • 250 gr Granulated White Sugar
  • 300 gr Sour Cream
  • 5 Eggs
  • 1 tsp Vanilla Essence

How to make it

  1. For the Biscuit Base: Place the biscuit into a plastic bag and crush them using a rolling pin/ hard object. Then add the butter to the crumbled cookies and mix it all together thoroughly. Pour the mixture into the spring form pan and press firmly, spreading the crust evenly up to the sides. Keep it in the fridge for at least 30 minutes
  2. For the Cheese Fillin : Add cream cheese in a bowl, quark cheese, vanilla essence & caster sugar. Whisk all the ingredients with a spatula until well blended & creamy. (in this case you just need to stir the mixture & not beat it. So not to whisk in air because it will make it too light with the texture).
  3. Preheat the oven to 175ºC (347F). 
  4. When everything is creamy you can add an egg to the mixture and stir it in. Repeat for each other egg until everything is well blended with the cheese mixture. At last put the sour cream into the bowl and stir it in thoroughly with a whisk (do not beat the mixture, because it will make too much air).
  5. Take out the biscuit base from the fridge, then pour the cheese cake filling onto the biscuit based. Then place the spring form in the preheated oven and bake for 45 minutes. Shut the oven off and let the cheesecake cool in the oven for as long as 4 hours. This will keep it from cracking when you transfer it to the refrigerator.
  6. Remove the cooled cheesecake from the oven and put it in the refrigerator to chill. The colder your cheesecake, the more firm the filling will be.
  7. Use your knife to separate the cheesecake from the spring form. Release the pan from its base and gently lift it off the cheesecake. Slice the cheesecake into a serving & chilled plate. You also can add some fruits & chocolate sprinkle as a garnish.

Enjoy! En Guete! Selamat Makan!


Served for 5 person


For the Dough

  • 80 ml Milk
  • 200 gr All Purpose Flour
  • 1 Egg
  • 1 1/2 tbsp Olive Oil
  • 1 tbsp White Wine
  • a Pinch of Salt
  • 1 tbsp Cooking oil, for brushing the dough
  • 2 tbsp Flour, for editing  

Toasted Breadcrumbs

  • 30 gr Butter
  • 35 gr Caster Sugar
  • 30 gr Breadcrumbs

Strudle Filling

  • 80 gr Flaked Almonds, roasted until golden-brown
  • 100g butter
  • 50 gr Caster Sugar
  • 1 Lemon, take the juice only
  • 3 Sauer Apples (Peel the skin, remove seeds, cut thinly 2-3mm lengthwise & diagonally)
  • 40 ml Whisky/ Brandy
  • 1/2 tsp Ground Cinnamon
  • 40 gr Raisins 

Vanilla Sauce

  • 1 vanilla Pod, cut the vanilla pod lengthwise
  • 200 ml heavy Cream
  • 180 ml Milk
  • 3 Egg Yolks
  • 45 gr Caster Sugar

How to make it

  1. For the pastry: preheat the milk until its lukewarm. Then in a bowl sieve the flour, add the lukewarm milk, flour, eggs, oil & white wine. Mix it until it becomes smooth & supple dough. Place it in a bowl & coat the dough with oil. Then cover it with transparant film & set aside. Let it rest in a warm place for 2 hours. (Meanwhile you can prepare the sauce)
  2. Roast flaked almonds in a saucepan on medium heat. When it turns into golden brown, remove from the saucepan & keep it in a plate. Then in another saucepan melt 50 gr butter, set aside.
  3. Toasted breadcrumbs: Add butter in a frying pan over medium heat, let it simmering. Add sugar & breadcrumbs. Stir it until golden brown. Allow to cool.
  4. Mix the filling: Add a peeled apple, lemon juice, (55 gr) sugar, Whisky/ brandy, rum, raisins, cinnamon powder and roasted almonds in a big bowl. Mix well all the ingredients & set aside.
  5. Preheat the oven to 180°C (356F). Put the baking sheet over the pan, set aside. 
  6. Sprinkle some flour on the kitchen towel. Then roll out the dough thinly. Brush the dough with the melted butter and sprinkle with the roasted breadcrumbs. Carefully roll up your kitchen towel until the end, roll the dough loosely. Slide it carefully onto your baking sheet with the edge. Bake it for 35-40 minutes.
  7. Vanilla sauce: cut a fresh vanilla pod lengthwise, scrape out the seeds and bring it to boil with milk and heavy cream. Add egg yolks in a bowl with caster sugar. Whisk it with hand mixer until creamy, then pour slowly the hot milk mixture to the bowl, keep stirring. Add the mixture to a saucepan and stirring constantly (do not let it boil) until the mixture is creamy and thickens. The sauce through a sieve into a bowl of water.

Tips : You can serve with a scoop of Vanilla sauce or Vanilla Ice cream on the side. 

Enjoy! En Guete! Selamat Makan! 

Luzerner Chügelipastete a la Desi Klak

For the meat ball 

  • 400 gr Beef, minced
  • 4 Garlic Cloves
  • 200 gr Tapioca Starch
  • 2 Eggs
  • 3 ice cubes
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 ltr Beef Broth

Main Ingredients 

  • 1 Pie Pastry/Blätterteig
  • 5 tbsp Butter
  • 1 Onion, Sliced thinly
  • 3 Cloves Garlic, minced
  • 5 tbsp Fresh Milk
  • 3 tbsp All Purpose Flour
  • 150ml Beef Broth
  • 2 tbsp Dry-White Wine
  • 200 gr Champignons, cut it in small pieces
  • 100 gr Spring onion, finely chopped
  • 40 gr Parmiggiano/ Parmesan Cheese
  • salt & pepper

How to Make it

  1. Make the meat balls: Cut the fat out of the meat and set it away – if you dont like it. Enter 250 gr minced meat into the blender. Add 1 teaspoon salt, 1/2 teaspoon pepper, then season it until well blended. Add ice cubes and then blend again until completely smooth. Insert the meat into a large bowl, add 2 eggs. Stir it. Add tapioca flour 200gr (as adhesive). Stir well.  
  2. Prepare 2 liters of water in a large pot. Let it boil and then lower the heat. Take a small amount of meat mixture and put it on your palms, then make small balls. Diameter of 1 cm small. Put all the balls into the hot water, wait until they float. Drain and then put them back into the cold water for 5 minutes, drain again. 
  3. Preheat the oven to 180ºC (350ºF). Place the pie pastry into a mould, bake it for 15-20 minutes.
  4. Make the Filling/Chügelipastete: Heat butter in a saucepan over medium heat. Then sautee garlic & onion until they turn golden brown. Then add champignon, meat balls & spring onion. Stir well for 10 minutes.
  5. Add half of beef broth, white wine and stir for 5 minutes. Then add milk & flour, let it simmer for another 5 minutes.
  6. Add the other half of beef broth & cheese. Stir well until the sauce is getting a little bit thicker. Set aside.
  7. Take the baked pastry pie from the oven. Put a full serving spoon of chügelipastete on the plate. Then cover it with pastry pie on top. Serve immediately.

Enjoy! En Guete! Selamat Makan!

Spinach Pasta with Creamy Basil & Walnuts Pesto Sauce

Served for 4 Persons


  • 2 tbsp Olive Oil
  • 1 Onion, sliced thinly
  • 1 Egg
  • 500 gr wheat spinach pasta
  • 1 cups Button Mushrooms 
  • 100 gr Spicy Salami, sliced thinly
  • 150 gr Walnuts, sliced thinly
  •  2 tbsp Vodka (optional)
  • Salt & blackpepper, just to taste
  • 5 tbsp Chicken Broth

Basil Pesto Sauce

  • 5 tbsp Olive Oil
  • 5 tbsp Chicken Broth 
  • 2 cups of Basil Leaves
  • 3 Cloves Garlic
  • 30 gr Parmigiano/Parmesan Cheese, grated
  • 50 gr Walnuts
  • 200 ml Halb cream/Half cream
  • Salt & Pepper, just to taste

How to make it

  1. Add the wheat spinach pasta into the boiling water and cook it for about 20 minutes or until “al dente”, which means cooked but still a little stiff to the bite. (Do not let it overcook).
  2. While the pasta is cooking, you can make the basil sauce.
  3. Basil Pesto Sauce : Blend together basil leaves in a food processor. Add half cream, walnuts, garlic and cheese. Pour in oil slowly while still mixing, stir in salt and pepper. Blend all the ingredients until smooth. Set aside.
  4. Heat oil in a saucepan over medium heat. Cook the walnuts & mushroom together until soft. Set aside.
  5. Add spicy salami & egg, stir well. Add pesto and be sure to stir often. Add vodka, chicken broth & parmesan cheese, then mix well. When the pesto is warmed and just a little bubbly, then add the cooked walnuts & mushroom. Stir well.
  6. Take the cooked pasta to the sink and drain it into the colander. Add some butter/olive oil so the pasta will not be sticky. Transfer the pasta into the saucepan, add a little bit of parmigiano/ parmesan cheese, then stir well. You may add more salt & pepper. 
  7. Turn down the heat and continue to stir to incorporate the cream and pesto. Now our pasta is ready to serve.

Enjoy! En Guete! Selamat Makan!

Bihun Goreng Gila/ Crazy Fried Rice Noodles


  • Vegetable Oil
  • 2 Onions
  • 500 gr Rice Vermicelli
  • 250 gr Chicken fillet breast (Boil it, shrad & fry it, set aside)
  • 100 gr Fish Ball (cut into cubes & fry it, set aside)
  • 4 Sausage (cut into 1 cm & fry it, set aside)
  • 3 Egs (Make it Scramble eggs, set aside)
  • 5 tbsp of Sweet Soy Sauce (if you wish to have it darker & sweet, then you can add more)
  • 2 tbsp of oyster sauce
  • Salt & pepper

Ground Spices (Blended)

  • 6 Shallots
  • 4 Cloves Garlic
  • 3 Chili
  • 4 cm Ginger
  • 1/4 tsp Blackpepper
  • 1/4 tsp Salt

Use blender to mix the ground spices.

How to Make it

  1. Soak dried Vermicelli rice in hot water for about 20 minutes or until it is turn soft  & tender. Drain the excess water with a colander & keep aside.
  2. Heat up a wok and pour oil in it. Fry the prepared eggs, fish balls, shradded chicken & sausage separately. Set aside.
  3. Heat oil in a wok. Add blended ground spices until fragrant or turn to light brown. Then add onion stir it for  about 5 minutes. Then pour salty soy sauce, mix well. 
  4. Add Vermicelli rice, fried fish balls, shradded chicken, sausage & scramble eggs into the wok. Stir well. Then add sweet soy sauce, oyster sauce, salt & pepper.
  5. Stir well all the ingredients and taste it. You may add some more seasoning if you wish more flavor. Serve while it is hot.

Enjoy! En Guete! Selamat Makan! 

Apple Pie with Almond/ Apfelkuchen mit Mandeln

This is quite a refreshing dessert. You  may serve it plain, with Vanilla Ice cream or even with whipped cream.


  • 1 Pastry Crust Pie
  • 2 Pear, peeled /cut into wurfle
  • 400 gr Halbfett quark/Half fat Quark 
  • 1 tbsp  all purpose flour
  • 3 tbsp of Maizena
  • 5 tbsp of Granulated Sugar
  • 1/4 tsp of Salt
  • 1 tsp ground Cinnamon
  • 1 tsp Lemon Juice
  • 2 tbsp butter
  • 100 gr of Ground Almond
  • 100 gr of Almonds, thinly sliced

    How to Make it

    1. Gently place the pastry crust pie over the pie pan. Press it into the bottom of the pan and around the edges. Use your fingers, mould it to the pan’s shape with the dough overhanging. Using the small knife you cut off most of the excess dough but leave roughly half a centimetre above the edge of the pan. Pinch the dough with your fingers into small ridges and place it into the freezer for 10-15 minutes to chill. 
    2. Preheat the oven to 180ºC (350ºF).
    3. Pear Pie mixtures : In a bowl add cuted pear, half fat quark, maizena, flour, sugar, cinnamon, lemon juice, butter, salt. Mixed well all  the ingredients with spatula.
    4. Remove the pear pie pastry crust from the freezer then sprinkle half of ground almond on the top of the pastry crust, then Arrange pear pie mixture over the ground almonds, and last sprinkle the rest of the ground almonds on top of the mixture. for final touch add the thinly sliced almonds.
    5. Place the pie into the centre of the preheated oven and bake for 35-40 minutes. Remove & check, the pie filling should be firm and springy to the touch or until lightly browned. Let cool on a wire rack 15 minutes.
    6. Now your pear pie is ready to serve.

    Enjoy! En Guete! Selamat Makan!