Dutch Apple Pie

A light cake but very tasty …. perfect to company your tea or coffee timeDutch Apple Pie


2 eggs

170 g caster sugar

1/2 teaspoon vanilla extract

6 tablespoons melted butter

70 g  milk

127 g all purpose flour

1/2 teaspoon  ground cinnamon

2 1/4 teaspoons baking powder

2 small or 1 large apples

15 g brown sugar to sprinkle


1. Preheat the oven to 210 degrees C. Line the sides and base of cake pan with parchment paper.

2. Using an electric whisk or hand held mixer, whisk the eggs, caster sugar, and vanilla extract in a large bowl, until the mixture is thick and mousse-like,  this will take about 5 minutes.

3. And then pour into the mixture : butter and milk , whisking continuously. Sift in the flour, cinnamon, and baking powder, and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared pan, and smooth the surface.

4. Peel the apples, and cut them into thin slices, and then arrange them over the batter. They will sink to the bottom. This is meant to happen! Sprinkle the cake with brown sugar and bake in the oven for 10 minutes. Reduce the oven temperature to 170 degrees c, and bake until well risen and golden brown, about 20 to 25 minutes.

Mushroom Soup

Mushroom soupOnce we went out for dinner in local restaurant and I ordered mushroom soup for starter. It was so tasty that I started wondering how to make it.  Yesterday I had some fresh leftover of mushroom and I had no idea what to do with it. I wanted to store it in the freezer but it was already full :-/ Then I remembered about the mushroom soup. A friend gave me a link how to make it. But I wanted to get second opinion 🙂 So I started googling the recipe from local website using keyword ‘gobova juha’ which means ‘mushroom soup’.  There are many but I found 1 that might be similar with the one that I ate at the restaurant and I combined with the link from my friend, plus a bit of my modification with spices. And I DID!! I created a same taste of  soup.
Here’s how …. it’s very simple!
400 g mixed edible mushroom (you can use dried one as well) – I used shiintake, oyster and champignon mushroom (button mushroom) – chopped
1 small ready tomato, cut into small pieces
1 carrot, shredded
1 medium onion/red onion, chopped
1 garlic, chopped
pepper to taste
1 stalk petersilie leaf, chopped
1 stalk of medium leek, chopped
Mixed spices (thyme, summer savory, Rosemary) – you can also just use thyme and rosemary
1 Tablespoon Sour cream
1 Tablespoon Sweet cooking cream (or smetana https://en.wikipedia.org/wiki/Smetana_%28cream%29)
700 litre Chicken brooth
1 block of chicken bouillion (or salt if you prefer)
3 Tablespoons Olive oil
50 g Butter
1 Tablespoon of flour mixed with a bit of water
1. Using the butter saute the onion and garlic until fragrant then add the carrot, tomato, mushroom and leek. Stir fry few minutes then add the brooth, chicken bouillon, pepper and mixed spices. Boil the soup until all the vegetables are cooked, about 20-25 minutes.
2. Then add creams, flour, and olive oil. Cook for another couple of minutes.
3. Garnish with patersilie and serve with bread.
mushroom soup_Hb

This is a picture of mushroom soup from the local restaurant … look similar, isn’t it? 🙂

Walnut Coffee Cake

This was my first attempt to make cake from walnut. I probably won’t do it if only my husband didn’t buy walnut from his co-worker who has walnut-trees and sell it cheaper than in a shop 🙂 Anyway, so I did the baking and it turned out really good. And it’s really easy to make.


4 eggs

225 g self raising flour (or if you are using all purpose flour, add 1 tablespoon of baking powder)

225 g caster sugar

225 g unsalted butter

75 ml coffee (you can use espresso)

150 g chopped walnuts

* For butter cream

250 g unsalted butter

200 g icing (powder) sugar

3-4 tablespoons instant coffee


1. Greased 2 round cake baking pans with butter

2. Heat up the oven at 180 C

3. Cook the coffee and leave it to cool off

4.  In mixing bowl, combine eggs, sugar and butter. Whisk them well until it’s  smooth (or until there are no lumps)

5. Then add the walnuts and mix them so that they are evenly distributed

6. Pour in the coffee into batter  and stir it until it is thoroughly combined

7. Divide the batter into 2 and pour in each round-baking pan and bake them for 30-35 minutes

8. Make the butter-cream : place the soft butter and powder/icing sugar into a bowl and using an electric mixer, whisk the butter until its light, fluffy and almost white. Then add in the cooled instant coffee.

9. When the cakes are baked, remove from the oven and cool them off. Then remove from the baking pan and transfer them to a cooking rack to completely cool off to room temperature.

10. When they are cool off completely, then it’s ready to put on the butter-cream on the cakes. Put the cream on the top of the cake. You can decorate it as the way you like it.

Banana Cake with Cinnamon Crumb

I don’t know why but I don’t like eating raw banana. It has to be cooked either fried, to make it as fried banana or pisang goreng or baked. Kind of funny I know 🙂 So sometimes I bought some bananas and end up nobody eating it and got bad. So then I have to do something with it. This banana cake is simple but a bit special because I added cinnamon crumb to it. The aroma when  it’s baking is really good! very aromatic! and the taste … also delish! It’s perfect for your afternoon or morning companion with some hot tea or coffee 🙂


3 or 4 medium banana (about 450 g), smashed

230 g all purpose flour

2 eggs

115 g butter, melted and cold

75 g caster sugar

25 g brown sugar

1/4 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 sachet vanilla sugar or 1 teaspoon vanilla extract essence

* For the Cinnamon  crumb

2 teaspoon cinnamon powder

2 tablespoons brown sugar

1 tablespoon butter

1 tablespoon flour


1.  Preheat the oven at 180 C. Butter the bottom and sides of baking pan size 23 x 10 x 7 or any kind of baking pan you have.

2.  In a  bowl, combine flour, baking powder, baking soda, salt, caster sugar and brown sugar.

3.  In the bowl of an electric mixer, beat the eggs until smooth then add the melted butter and vanilla sugar/essence.  Mix them well for 5 minutes. Then slowly add the smashed banana.  Continue mixing until all mix well. Stop the mixer.

4.  Remove the bowl from the mixer and fold the flour mixture into batter with rubber/wooden spatula.

5.  In a small bowl, mix together all the ingredients for the crumb until mixture resembles coarse cornmeal.

6.  Pour the banana batter into the baking pan and sprinkle on the top with cinnamon crumb.  Bake  for about 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Beef steak with mushroom sauce


500 g beef fillet for steak

1 medium onion, finely chopped

150 g champignon mushroom, cut into slices

1/2 tsp sugar

2 Tbs vegetables oil2

½ tablespoons plain flour

small pinch ground black pepper

½ tsp tomato paste

1/4 tsp dried origano

1/4 tsp dried basil

1/2 cube chicken bouillon

350 ml Water


1. Heat the oil in nonstick saucepan, then grill the steak slices over medium heat, both sides until golden brown.  Set aside.

2. In remaining oil, saute the onion and suger over low heat for few minutes then add the mushroom and water. Leave it for boiling then add black pepper, tomato paste, origano, basil and chicken bouillon.  Simmer for 5 minutes then add mixture of flour and water to thicken the sauce.

3. Put the steak to the sauce and simmer for 5 minutes and serve with cook vegetables and french fries.

Beef Goulash

This is my hubby first attempt to make beef goulash and it was delicious. It’s better to make it in larger quantity and then you can store it in your fridge. When you need it, you just de-frost and warm it up. Simple and fast!

1 kg beef meat, cut in cubes
250 g carrot, cut in small pieces

2 stalks of celery, chopped
Parsley leaves, chopped

3 Tsp flour (mix with 2 Tsp of water)

2 medium onion, sliced
2 cloves of garlic, chopped
3 tsp dried Marjoram
1 tsp dried Summer savory (http://en.wikipedia.org/wiki/Summer_savory)
1/2 tsp nutmeg powder
1 tsp cumin powder
3 Tsp paprika powder
Dill (http://en.wikipedia.org/wiki/Dill)
1 cube of beef bouillon
Tomato sauce to taste
Popper to taste


1. Using the pressure pan,  saute the onion and garlic for couple of minutes  then add the meat. Stir fry until it slightly turn the colour.

2. Add all the spices (marjoram, summer savory, nutmeg, cumin, paprika powder, dill and pepper). Then give some water … enough to cover the meat. Add the carrot,  beef bouillon and tomato sauce. Cover the pressure pan and cook for 15 minutes.

3. Open the pan after 15 minutes, then add the flour to make the sauce thicken,  parsley and celery leaves. Adjust the taste if you like. Then cook for another 10-15 minutes.

4. You can serve goulash with pasta, bread or potato dumplings ( gnocchi)

Roasted Beef Ribs

This was the first time my hubby tried to make it. And it turned out really delicious. It’s very easy to make as well.


800 beef ribs

half medium of onion, chopped

To marinate

3 cloves of garlic

2 Tbs olive oil

3 tsp mustard

1 tsp coriander

Fresh or dried rosmarin as desired

Fresh or dried garden sage as desired

Salt and pepper to taste


1. Marinate the ribs with all ingredients. For the garlic, sliced them in small pieces then put them inside the meat. Cover the ribs with aluminium foil and leave it in the refrigerator for a night.

2. Next day, roast the ribs in the oven. First put the oven on 200 C then roast on one side for 5 minutes,  then turn it arround and roast on other side for 5 another minutes. This will make it crunchy on the side. Then reduce to 180 C and set for about 1 hour. After 20 minutes, add chopped onion and a little bit of water so that the onion won’t be burn.

3. Served the ribs with fried potatoes or bread.

Seafood Pizza

This is my most favorite pizza EVER! 🙂 Simple to make but really delicious.

Ingredients for the dough

500 g multi purpose flour ( I use 2 different flour, 250 g soft grain flour and 250 g more rough grain flour)

5 pinch of salt

1 sachet  of yeast

250 ml lukewarm water

Other ingredients

Ready use pizza sauce (as your desired)

250 g cheese for pizza

250 g mixed fresh or frozen seafood (squid, prawn, crab meat, and shell)

2 Tbs black olive

3 Tbs of olive oil

3 cloves of garlic, chopped

1 stalk fresh parsley leaves, chopped


1. Prepare the dough : in a bowl mix the flour, yeast, salt then slowly pour the water  and mix with your hands to form a dough.

2. Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticks to your hands. Cover the dough with clean napkin for 30 minutes.

3. Make the pizza : On the work surface, using a rolling pin and your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter.  Using your fingertips, push the edge of the dough to make thick round.  When the shape is done, pour a little olive oil over the dough, then add the sauce and some pinch of dried origano and spread over the dough. Then give the topping : cheese and mix seafood.

4. Bake the pizza in a regular oven at 180 C for about 20–25 minutes.  When it’s baking, prepare for the garlic oil by frying the garlic and parsley in olive oil. Stir fry for few minutes.

5. 2 minutes before the pizza is done, add the garlic oil and the black olive over the pizza.

Turkey Steak with Mushroom Sauce


2 pieces of turkey or chicken fillet

100 g champignon mushroom, sliced

1 medium onion, thinly chopped

2 cloves of garlic, thinly chopped

1/2 cube beef bouillon

1/4 tsp dried origano

1/4 tsp dried thyme or 1 stalk fresh thyme

2 bay leaves

1 tsp paprika powder

1 tsp mustard

salt and pepper to taste

100 ml red wine (optional)

400 ml water

150 ml fresh milk

1 Tbs flour


1. Heat up the frying pan with 1 tablespoon vegetables oil then saute the onion and garlic until fragrant, add the fillet and fry 2 minutes for both sides.

2. Add the sliced mushroom, mustard, paprika powder, thyme, origano, bay leaves, beef bouillon, red wine and water. Cook for about 1 hour. Adjust the taste with salt and pepper.

3. In the end, mix the milk with flour then pour into the sauce. Stir fry for a moment and let it boiling.

4. Serve with fried potatoes

Fried Potatoes


250 g potatoes, cooked then peeled and sliced really small.

1 medium red onion, chopped

1/2 cube beef bouillon, cook with 100 ml water

1 tbs olive oil


Heat the frying pan with olive oil, the saute the onion until fragrant. Add the sliced potatoes and pour with soup from beef bouillon. Cover.  To avoid burning, stir occasionally and cook until the soup is absorbed and the potatoes are soften.

Beef Stroganof

It was first time for me to make Beef Straganof. And it turned out good.  It’s not so complicated at its name 😀


350 g young beef (use the part without fat that usually for roasted beef), cut small

1 Tbs butter

1 Tbs olive oil

100 g champignon, sliced

1 medium onion, chopped

3 cloves garlic, finely chopped

Fresh/dried thyme (as desired)

2-3 Tbs red wine (optional)

2 Tbs flour

1/2 cube of beef bouillon

3 Tbs light sour cream

Pepper to  taste

4 Tbs melted butter

Fresh parsley, chopped, for garnish


1. Heat the frying pan with olive oil and butter then sauté the onion and garlic until fragrant. Then add the beef until browned and cooked through.

2.  Add the mushrooms and continue to sauté until the mushrooms are cooked and everything is nicely browned. Pour the wine, some water, pepper, thyme and beef bouillon. Cook until it’s boiling.

3. In saparate place, mix the melted butter with flour. Then pour the mixture into the beef soup, then add the sour cream and cook until the sauce is thicken.

4. Garnish with chopped fresh parsley leaves when it’s served. Serve with fried potatoes.

Fried Potatoes


250 g potatoes, cooked then peeled and sliced really small.

1 medium onion, chopped

1/2 cube beef bouillon, cook with 100 ml water



Heat the frying pan with margarine, the saute the onion until fragrant. Add the sliced potatoes and pour with soup from beef bouillon. Cover.  To avoid burning, stir occasionally and cook until the soup is absorbed and the potatoes are soften.

« Older entries