Schmandkuchen mit Aprikosen - German Sour Cream Cake with Apricot

Schmand is a dairy product, which is manufactured by fermentation of the cream by different Lactobazillus cultures, a variety of sour cream similar to crème fraîche. It usually contains at least 20% fat.

Sweet Crust	Filling
100 g Almond mealangiesrecipes 150 g German #405 flour 1 tsp Baking powder 1 package / 8 g Vanilla sugarangiesrecipes 80 g Caster sugar 100 g Butter, cold 1 Egg, lightly beaten 1 tbsp Walnut, toasted and chopped	400 g 24% Schmandangiesrecipes 200 g 10% Sour creamangiesrecipes 1 package / 37 g Dr. Oetker original pudding powderangiesrecipes 1 tbsp Vanilla powderangiesrecipes 3 Egg yolks 120 g Caster sugar 4 Egg whites 700 g Fresh apricots, stonedangiesrecipes

1. In a mixing bowl, place together the almond meal, flour, baking powder, and sugars. Cut in the cold butter and rub until the mixture resembles the bread crumb. Add in the beaten egg and mix until a ball of dough forms. Transfer the dough to a 28cm square baking form and press the dough evenly over the bottom and 3cm up against the sides of the pan. Prick the dough all over with the tines of a fork and freeze it for 30 minutes.
   
   
   
   
2. Preheat the oven to 180C/350F. Rinse, dry, halve and pit the apricots. Set aside. Stir together the sour cream and Schmand in a mixing bowl. Sift in the pudding powder and vanilla powder. Mix well. Add in egg yolks, 100 grams of sugar and stir to combine. Beat the egg whites with the rest of sugar until stiff. Fold the egg whites into the batter until incorporated.
   
   
3. Remove the crust from the freezer and sprinkle the chopped walnut on the bottom of the crust. Arrange the prepared apricot on the curst, then pour in the cream mixture and bake for 50-60 minutes in the center rack of the preheated oven. Remove and cool the cake completely. Dust with icing sugar if desired.

Teriyaki Marinated Fish with Sweet Plum Sauce

Teriyaki is a cooking technique used in Japanese cuisine in which the food are being basted with a sweet soya marinade and then grilled. To make teriyaki sauce, you need soya sauce, mirin, and sugar. If you don't have mirin, you can substitute it with sake and sugar. If you want the dish with the beautiful shiny look, then get the sweet rice wine - mirin!

	#Marinade:
125 g Salmon fillet 100 g Alaska Pollockangiesrecipes 1/2 Egg Cornstarch for coating Vegetable oil for frying 1 tbsp Sweet plum sauceangiesrecipes 1 tsp Cornstarch 1 tsp Water	1 tbsp Teriyaki sauce 1 tsp Honey 1 tsp Lemon juice

1. Clean and cut the fish filets into chunks. Mix the fish with marinade for 30 minutes. Heat up enough oil in a pan until very hot.
   
   
2. Dip the marinated fish into the egg mixture and thinly coat with cornstarch. Deep-dry them until crisp, about 5 minutes. Drain and place them in a plate.
   
   
3. Heat up a sauce pan, add in plum sauce, (and a pinch of salt if you like), cornstarch and water. Cook until it thickens. Pour over the fish and serve immediately.

Gooseberry Blueberry Streusel Squares

"Streusel" is a crumbly topping made from a mixture of butter, flour, golden sugar, and ground cinnamon. The word 'streusel' comes from the German word "streuen" which means 'to sprinkle' or 'to scatter'. "Streusel" was originally used as a topping for the "StreuselKuchen" but you can use "Streusel" for any coffee cakes, muffins, tarts, dimsum bread, etc. etc. .

This recipe was inspired bySpiked-blueberry-crumb-bars@Cooking Canuck and Kuchen vom Blech@Dr. Oetker

500 g Fresh gooseberryangiesrecipes 300 g Fresh blueberryangiesrecipes 2 tbsp Freshly squeezed lemon juice 150 g Golden caster sugarangiesrecipes 350 g German #405 flour

1/4 tsp Salt 1 tsp Cinnamon, ground 1 tsp Baking powderangiesrecipes 200 g Cold Kellygold Butterangiesrecipes 1 Egg, lightly beaten 1/2 tsp Vanilla extractangiesrecipes

1. Line a 30cmx25cm rectangle baking tray with parchment paper. Preheat the oven to 190C/375F.
   
   
2. Combine the gooseberry, blueberry, lemon juice, half of the sugar and 2 tablespoon of flour in a mixing bowl.
   
   
3. In another bowl, mix together the rest half of the sugar, flour, salt, ground cinnamon and baking powder. Cut in cold butter and rub until coarse crumbs form. Add in the egg and vanilla extract.
   
   
4. Pour half of the mixture into the prepared baking tray. Spread on the berry mixture and cover with another half of the flour mixture. Bake for about 40-45 minutes until the surface has become golden and crisp.

Stir-fried Duo Mushrooms With Satay Sauce

This thick creamy Satay sauce is widely used in Indonesian, Malaysian, Thai, Vietnamese and Chinese cuisines. It is a peanut-coconut based sauce, a balance of hot (from chilli), salty (soya sauce), sour (fish sauce), and sweet (brown sugar). if you love peanut butter, then don't miss the satay sauce.


Satay sauce is typically paired with grilled chicken, pork or beef skewers. This rich creamy sauce is just for the meat dish, but also perfect for making tofu, and vegetable dishes.

200 g Fresh mushrooms 10 Chinese black mushrooms 1 tbsp Satay powderangiesrecipes 1/2 tsp Jiafan rice wine

1/2 tsp Chicken bouillon 1/2 tsp Salt 1 stalk Spring onion chunks 2 Garlic cloves

1. Clean the mushrooms and slice. Soak the dried mushrooms in water. Drain and cut into small pieces.
   
   
2. Heat up a skillet with some oil. Add in garlic, onion and dried muchrooms and stir until fragrant. Add in sliced mushrooms. Stir briefly. Sprinkle rice wine, satay, salt and chicken powder. Stir until the mushrooms are coated with the sauce. Serve immediately.

Mung Bean Dorayaki Sandwiched Pancakes

"Dorayaki" is a popular tea snack or dessert in Japan, which consists of two spongecake-like pancakes sandwiched typically with a red bean filling. You may also use nutella, jam, cheese as a filling.

2 Eggs, at room temperature 80 g Sugar 120 g German #405 flourangiesrecipes 1 tsp Baking powder

1/4 tsp Baking sodaangiesrecipes 30 ml Milk 1 tbsp Caramel syrupangiesrecipes 100 g Mung bean pasteangiesrecipes

1. Whisk together flour, baking powder and baking soda. Sift and set aside. Whip the whole eggs and sugar until creamy and lemon white in colour. Sift the flour mixture into the whipped eggs. Fold to combine. Mix in honey and milk. Cover it with plastic wrap and let rest for 30 minutes.
   
   
2. Set a nonstick frying pan over medium heat and swab on some vegetable oil with a paper towel. Drop in about 1-2 tablespoons of the batter. Cook over the low heat until brown and the tiny bubbles appear on the pancake. Flip and cook another side for about 30 seconds. Transfer to a serving plate. Continue the same with the rest of batter.
   
   
3. Spread some red bean paste onto a pancake and top with another pancake. Serve with a cup of hot tea.