SWEET-SOUR GINGER CHILI SAUCE

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Try this exotic Dip for Asian food, fried shrimp- or chicken fingers:

SWEET-SOUR GINGER CHILI SAUCE

 

1 piece ginger (about 2 cm), peeled and grated

2 large mild red chili’s (I used 3 colors of chili’s, looks pretty too) , finely chopped

1 small hot red chili’s, finely chopped

5 garlic cloves, finely chopped

100 ml white wine (or rice) vinegar

200 g sugar

1 ½ Tsp salt

1 Tbsp starch

 

Mix together all ingredients ( except starch) together with 300 ml water into a pot. Simmer for 5 minutes over medium heat. Mix starch in an extra bowl with 1 ½ Tbsp cold water until completely dissolved. Mix dissolved starch into sauce and let simmer for another 2minutes until it thickens. Fill into sterile glass bottles and store in the refrigerator. The Chili-Ginger sauce is stable for a few weeks if kept cool.

MY APPLE CRISP CAKE

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A heavenly moist and fluffy cake that tastes like home:

apple crisp cake

For the cake
300 g butter (melted)
300 g confectioners’ sugar
1 Tbsp vanilla sugar
½ Tsp salt
Grated lemon zest from 1 lemon
5 eggs
300g all-purpose flour
2 Tsp baking powder

For the topping
3 apples (peeled and cut into thin slices)
1 Tsp cinnamon
½ cup oatmeal
½ cup all-purpose flour
½ cup brown sugar
½ Tsp baking powder
½ cup butter (melted)

Preheat oven to 160 °C. Line a baking pan with a baking sheet or butter and flour a baking pan of approximately the same size. Mix butter, sugars, salt and lemon zest until fluffy. Add eggs one by one stirring in-between. Mix with flour and baking powder until just combined. Pour into pan and spread evenly (about 2 cm high). Mix apple slices and cinnamon and arrange on patter in pan. Mix rest of the ingredients and evenly spread over the apples. Bake for 40 minutes or until inserted toothpick comes out clean. Let cool and cut into squares.

COCONUT MASSAGE BAR

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Coconut massage bar

On a trip to Thailand I learned how these wonderful people make the best massage oils themselves. Here I want to share with you how to make a massage bar that smells intensely like sweet coconuts. It is so unbelievably easy to make and makes your skin so wonderfully soft!

 

COCONUT MASSAGE BAR

 

2 cans (total 800 ml) coconut milk (or better coconut cream)

(makes about 4 small massage bars)

Fill coconut milk into a large pot. Heat the milk until it bubbles. Be careful, because it can spill over easily if the pot is too small. This is the step where the water evaporates. Stir occasionally.  After about 15 minutes the oil (translucent) will start to separate from the protein part (white creamy part). This looks like it is curding. Now keep stirring so the forming coconut flakes will not burn. When the coconut flakes in the translucent oil start to get brown take the pot from the heat and drain the oil through a sieve. Fill the oil into silicon forms if you want to make bars. Let cool in the refrigerator for about 1 hour, or until they are white and hard. Keep them on a cool place until you want to use them. In action you just need to put them onto your skin and they will immediately start to melt.

This is just so much fun to make and soo easy!

This is the best sort of oil for dry skin! And you will smell like you just came from the Caribbean.

Thais even put this into their hair for 1 hour as a mask and then wash it out with shampoo. No wonders their hair is so silky and beautiful!!

RED CURRENT PASTRY

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It is red current time!! Try my delicious and ultra fast recipe for:

RED CURRENT PASTRY

 

1 ready to use short pastry (Mürbteig, Fanny) or make it from scratch

400 g red currents (Ribiesel) without stems

75 g sugar

6 egg whites

2 pitches salt

7 Tsp sugar

 

Preheat oven to 180 ° C. Roll out the pastry and place on a baking sheet. Bake for 10 minutes. Meanwhile, mix currents and sugar in a bowl. Beat egg whites with salt and add sugar spoon by spoon while beating. The egg whites should form soft peaks for a perfect meringue. Take pastry out of the oven and spread currents over it. Top with whipped egg whites and bake in the oven until meringue forms brown peaks. Let cool. Try to remove any access liquid that has trickled out of the currents onto the sheet.

THE FRUITIEST APRICOT LIQUEUR

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1 kg really ripe apricots
750 ml good vodka
150 g candied sugar (kandis)

Layer pitted apricot halves in a glas jar. Fill up with vodka. Let stand in a dark cool place for 3 days. Blend with an imersion blender to obtain a smooth consistence. Fill into a clean 1L bottle and add candied sugar. Let liqueur ripe in a dark cool place until the sugar has disolved, shaking once a day. This will take about 1-2 weeks.
Yummie delight!!!

SUNNY APRICOT JAM

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Preserve the sun in a jar with this sweet-sour jam:

APRICOT JAM

2000 g apricots (really ripe ones)
50 ml Cointreau (orange liqueur or just orange juice)
350 g sugar
3:1 gelling mixture (Dr. Oetker)
2 Tsp citric acid

Mix all ingredients in a big pot. Puree fruit-sugar mixture with an immersion blender. Cook for 7 minutes. Fill into sterile jars, close with lid and turn onto lid for 5 minutes in order to generate a vacuum.

Photo: Preserve the sun in a jar with this sweet-sour jam: APRICOT JAM 2000 g apricots (really ripe ones) 50 ml Cointreau (orange liqueur or just orange juice) 350 g sugar 3:1 gelling mixture (Dr. Oetker) 2 Tsp citric acid Mix all ingredients in a big pot. Puree fruit-sugar mixture with an immersion blender. Cook for 7 minutes. Fill into sterile jars, close with lid and turn onto lid for 5 minutes in order to generate a vacuum.