Tag Archives: recipe

Recipe Idea: Roasted Vegetables Open Tart

  
I have been trying to shift to a vegetarian eating meal plan and discovering new recipe ideas have been so enjoyable. The only tip is, you have to be organised with your meals. 

But, off course, busy weeks happened and you have to compromise. This recipe is my compromise, super easy open tart courtesy of store bought puff pastry…

  
Ingredients

1 sheet of store bought butter puff pastry

1 eggplant

2 tomatoes

1/4 butternut pumpkin

1/2 cup of mozarella cheese (optional)

1 teaspoon tumeric

1 teaspoon paprika, mild

1 cup tomato passata

1/4 cup of chopped basil, save a pinch for later

1/2 teaspoon chilli flake (optional, I always put more)

1 tablespoon grated Parmesan to sprinkle on top (optional)

Salt & pepper to taste

  
Method

  1. Preheat oven 200°C 
  2. Chop all vegetables roughly the same size
  3. Mix chopped vegetables with spices, cheese and tomato passata, add salt and pepper to taste
  4. Place the puff pastry on baking tray, place vege mix on top and fold the pastry edges over
  5. Brush olive oil on to the puff pastry
  6. Pop in the oven for 45 minutes, make sure pastry is golden brown
  7. Sprinkle basil and parmesan (optional) on top
  8. Serve as soon as the tart comes out of the oven. Enjoy!

Crunchy pastry, delicious vegetables… Perfect for a healthy lunch or anytime snack. Give it a go 🙂 

-love Karina. 

Matcha (Green Tea) Pancake, recipe

  
Yes, I have a feeling my love for anything green tea, has gone to an obsessive stage. But here is another super quick and easy recipe for breakfast,

Ingredients:

1 1/2 cups milk

 1 egg

 2 teaspoons vanilla extract

 2 cups self-raising flour

1 tbsp Matcha Maiden green tea powder

 1/4 teaspoon bicarbonate of soda

 1/3 cup caster sugar

 25g butter, melted

Method:

  1. Whisk milk, egg and vanilla together in a jug 
  2. Sift flour, green tea powder and bicarbonate of soda into a bowl, then stir in sugar
  3.  Make a well in centre, add the milk mixture and whisk until just combined
  4. Heat a large non-stick frying pan  over medium heat, brush pan with butter. Using 1/4 cup mixture per pancake, wait for bubbles to pop before turning the pancakes, about 3 minutes on each side
  5. Once cooked, transfer each pancake to a plate and cover with cling wrap to keep warm, served with whatever toppings you like. I served mine with home-made Vanilla ice cream and maple syrup!

Enjoy! 

-love Karina. 

Home-made Gnocchi with Chorizo and Crab Meat Sauce, recipe

  

This recipe is inspired by a recipe by Rick Stein, in his most recent television series we see him traveling from Venice to Istanbul. I love the addition of the Byzantine Spice Mix, creates a certain kick to the sauce. I added Chorizo sausage to give the sauce a certain lift in flavour, 

INGREDIENTS

For the Gnocchi:

225g floury potatoes

80g plain flour

20g (1/2) egg, lightly beatean

1/4 tsp salt

For the Byzantine Spice Mix:

1/4 tsp of ground nutmeg

pinch of coriander seeds

1/4 tsp of ground clover

1/4 tsp ground Cinammom 

pinch of ground ginger

1 green cardamom pod, seeds only

1/8 tsp turmeric

1/4 tsp ground Chilly 

For the Sauce:

200g of Crab Meat

1 chorizo sausage

2 cloves of garlic, chopped finely

1/2 of an onion, grated

5 tbsp olive oil

A pinch of chilly flakes

300 ml vegetable stock

A knob of butter 

1/2 tsp of Byzantine Spice Mix 

Handful of chopped Parsley

METHOD

1. Mix all the spices to create the Byzantine Spice Mix. Steam the potatoes, skin and all, for 50 minutes to soften and leave it to cool. Once cool, peel off the skin and mash the potatoes

2. Mix the mashed potatoes with flour, egg and salt until they combined. Roll them into sausage-shaped and cut into 2cm in lengths. Cover and set aside

3. To make the sauce, heat oil in pan and fry Chorizo to infused the oil with its smoked peppery flavour. Add garlic, onion, chilli flakes and Byzantine spice mix, stir for about 1 minute

4. Add the stock into the pan, bring to simmer and let it reduce down a little before adding a knob of butter

5. Bring water to a boil, add salt like you would when cooking pasta. Throw gnocchi into the boiling water, once they float to the surfavce, the gnocchi is ready to go

6. Add parsley and crab meat into the sauce, then add the cooked gnocchi and serve 🙂

You can take out the ground chilli out of the spice mix if you don’t want it to be too spicy. I hope you try them! 

-love Karina. 

Red Velvet Brownies, recipe

  
Ingredients

The Brownies:

2 large eggs

1/2 cup (115g) unsalted butter

1 cup (200g) granulated sugar

2 teaspoons vanilla paste

1/4 cup (21g) unsweetened cocoa powder

A pinch of salt

1 tablespoon red food colouring 

3/4 teaspoon white vinegar

3/4 cup (95g) plain flour

Cheesecake:

250g cream cheese

1 egg yolk

1/2 teaspoon vanilla paste

Method

1. Preheat the oven to 170°C. Start with the brownies. Beat the eggs, set aside. Melt butter until melted, stir in sugar, vanilla paste, cocoa powder, salt, food colouring and vinegar. 

2. Whisk in the eggs, then fold in the flour slowly until well incorporated. Don’t overmix, pour half into baking tray already covered with baking paper, save half for the top

3. For the cheesecake, beat cream cheese, sugar, egg yolk and vanilla paste until completely smooth. 

4. Dollop spoonfuls onto the brownie batter, pour the rest of brownie batter on top. Use a knife to create swirl patterns

5. Bake for 25-30 minutes, or when toothpick inserted comes out clean. Allow brownies to cool before cutting them. 

Enjoy 😊

-love Karina.


Adapted from Sally’s Baking Addiction.com 

Matcha (Green Tea) Cupcakes, recipe

I have been obsessing over Matcha Maiden green tea powder. In the spirit of me loving their amazing product, the next few weeks, I will be sharing with you my three green tea recipes. We’re starting here, 

Recipe adapted from The Hummingbird Bakery recipe book 

Ingredients 

120ml milk

2 tsp Matcha Maiden green tea powder

100g plain flour

2 tbsp cocoa powder

140g caster sugar

1 1/2 tsp baking powder

40g unsalted butter, room temperature

1 egg

1/4 tsp pure vanilla paste/extract

A pinch of salt

Green Tea Frosting Ingredients

250g icing sugar

80g unsalted butter, room temperature 

2 tbsp Matcha Maiden green tea powder

2 tbsp whole milk
Method

1. Preheat oven to 170°C. Mix Matcha Maiden green tea powder with milk, add vanilla paste/extract and mix in the egg

2. Mix together the flour, cocoa powder, sugar, baking powder, salt and butter. Beat on slow speed until you get a sandy consistency and everything is combined

3. Pour the wet mix slowly into the dry ingredients mix, make sure you scrape the sides and mix the ingredients until it is smooth. Spoon mixture into paper cases until two-thirds full, bake for 20-25 minutrs. Leave the cupcakes to cool in the pan, before cooling on a wire rack

4. For the frosting, beat icing sugar, butter and Matcha Maiden powder on slow speed, then pour the milk in until all is incorporated or the frosting is light (5 minutes, at least)

5. Wait until the cupcakes are completely cool before you start frosting

Enjoy 🙂

Check out Matcha Maiden page and Instagram page for more recipe ideas. 
love Karina. 

Speculoos, Dutch Windmill Cookies

Growing up, whenever my dad’s mom came around to our house, she’ll bring yummy treats. My grandma was an amazing baker and I learned from her. These cookies are one of the many baked goods that will remind me of her… 

 

Ingredients

225g butter

3/4 cup brown sugar

2 tbsp milk

1 cup plain flour

1 cup self-raising flour

2 tsp ground cinnamon 

1 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger 

Pinch of salt

Method

1. Preheat oven to 170°C. Line trays with baking paper

2. Cream butter & sugar together, add milk then sift in dry ingredients

3. The dough will be crumbly, but combone them with your hand and flatten. Cover in cling-wrap and chill for 1 hour. 

4. Take the chilled dough 30 minutes before rolling. Lay the dough in between two sheets of baking paper, roll out thinly and cut into desired shape

5. Place on baking tray and bake for 15-20 minutes. Take out and cool on wire rack 


Enjoy -love Karina.


Salmon en Papillote… My Way

On my recent trip back to Jakarta, I noticed how western food have become more and more popular. You can find anything in Jakarta’s food scene, from american style diner food to french bistro. I happened to pop into one restaurant that serves a French-inspired everything en papillote, cooked in paper. With that inspirations in mind, here’s my take on cooking en papillote…


Salmon en Papillote – Salmon cooked in paper

Served 2


Ingredients:

150g Salmon Fillet, skin on

1 brown onion

2 large carrots

100g bean sprouts 

1 tsp ground Paprika 

1/4 cup of water

A generous pinch of sea salt

1 tsp black pepper

Method:

1. Preheat the oven to 170°C

2. Cut your brown onion into rings and thinly sliced your carrots

3. Cover your baking tray with a baking paper, and place your brown onion rings, bean sprouts and carrots. Pour water on top of the vegetable bed

4. Place your salmon fillets on top of the vege bed skin side down. Sprinkle ground paprika, then add salt and pepper

5. Place in the oven for 15-20 minutes, depending on your oven 

Simple flavour, quick and easy recipe. Enjoy!

-love K.