Sushi Germania

© Qin Xie-Krieger

© Qin Xie-Krieger

If you have followed my blog for quite some time, you might already know some of my “East meets West” sushi creations: Sushi Italiano Verde or Rosso, Sushi Español.

For me, sushi is not only the classic combination of raw fish and rice. You can create really very exciting variants! The most important point is: a balanced flavor combination.

© Qin Xie-Krieger

© Qin Xie-Krieger

Today, I dedicate my new sushi creation to the cuisine of my second home country: Germany. One of my favorite winter foods of German cuisine is a delicious combination of savory goose and sweet red cabbage.

In the German cuisine red cabbage is often prepared together with apple and normally very soft boiled (which is delicious, too). Since I always prefer having vegetables nicely crispy, I stir fried my red cabbage in a wok until just cooked, but still crispy.

© Qin Xie-Krieger

© Qin Xie-Krieger

Instead of apples I sweetened the red cabbage with the juice of sour cherry. In addition I added some drops of balsamic vinegar to create a balanced sweet and sour taste.

For my sushi Germania I decided to go for the duck breast which harmonizes incredibly well with the sweet and sour red cabbage. Together with the carefully cooked sushi rice, I wrapped the duck meat and red cabbage in a sheet of rice paper.

Winter sushi a la Qin is done! Guten Appetit! :-)

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients (4-6 servings):

For the duck:

2 duck breasts á 200g
Olive oil
Salt and pepper

For the cabbage:

500g red cabbage (cut into thin strips)
1 onion (finely chopped)
1 clove of garlic (finely chopped)
1 bay leaf
Several cloves
1 dash of red wine in good quality
200ml sour cherry juice
3 tablespoons balsamic vinegar in good quality
2 tsp sugar
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper

To serve:

12 round rice papers
Dark soy sauce

Preparation:

  1. Cook the sushi rice (check here for the recipe).
  2. Preheat the oven to 100 degrees celsius. Cut the duck breasts along the skin side  diamond-shaped with a sharp knife. Season with salt and pepper, fry in a pan with the skin side down over medium heat for about 5 minutes until the skin is brown and crispy. Fry the other side of the duck for further 3 minutes. Place the duck breasts on a baking rack and cook for 10-15 minutes in the oven ready, remove from the oven and let cool briefly. Cut the duck breasts into thin strips and set aside.
  3. Heat the olive oil and butter in a large heavy-bottomed pot and 1 tablespoon butter, sauté the chopped onion and garlic until translucent. Add the sliced red cabbage to stir fry at high heat, deglaze with red wine, cook everything until the alcohol has escaped. Add the cherry juice, all spices, sugar and salt into the pot, stir everything well. Add the balsamic vinegar, cook over medium heat for about 15 minutes. The cabbage should still have a little bite.
  4. Soak the rice papers briefly in cool water, place on a moist towel, fill with sushi rice, red cabbage and some strips of duck, close the roll. Sprinkle with soy sauce.

Thai Ice Tea Macarons

 

© Qin Xie-Krieger

© Qin Xie-Krieger

A few weeks ago I promised you to create a new recipe which should be inspired by my recent trip to Thailand. Tadaaa … here it is: Thai ice tea macarons!

During my round trip in Thailand the Thai ice tea was beside the coconut shakes my favorite drink in such a heat of 40 degrees. Its unique and delicious flavor, pleasant sweetness and the gorgeous orange color… It was just the right refreshment that you need in such a humid and hot climate.

© Qin Xie-Krieger

© Qin Xie-Krieger

I got the recipe for preparing the original Thai ice tea from our favorite restaurant during our trip to Thailand. The bar keeper, a lovely Thai girl, gave away the secret to me. ;-)  She was so nice to show us everything step by step, how to prepare a real Ice Tea in Thailand. Even which brand of tea, what kind of other ingredients will be needed… How lovely! Such wonderful people are the reason why I love Thailand!

© Qin Xie-Krieger

© Qin Xie-Krieger

So now back to my recipe. Maybe you have already realised my passion for macarons. The Chocolate Sichuan Pepper Macarons and the Passion Fruit Macarons have been always strongly coveted by my friends and family. Now I think, it is time for a new creation! For everyone, who I love to be around with! :-)

© Qin Xie-Krieger

© Qin Xie-Krieger

Happy New Year to all of you! :-D

Ingredients:

For the macaron shells:
140g egg white
70g caster sugar
230g icing sugar
120g ground almonds 
 (in the chopper again chop finely)
2 drops of yellow food coloring
2 drops of red food coloring

For the filling:
6 tea bags Thai ice tea (or Rooibos tea bags)
150ml water
1 tbsp sweetened condensed milk
60g white chocolate in good quality
20g cream
40g butter (at room temperature, cut into cubes)

Preparation:

  1. Preheat the oven to 150 degrees.
  2. Mix almonds and icing sugar and put through a fine sieve.
  3. Beat the egg whites with the salt and 50g sugar till very stiff while adding the remaining sugar to it.
  4. Once the egg white is beaten stiff, blend the sifted almonds, the food coloring and icing sugar gently in. Mix gently until a smooth creamy consistency is achieved.
  5. Cover a baking sheet with parchment paper and put the mixture in portions (1.5 cm diameter) with a piping bag on it. Tap the baking sheet on the work surface a few times lightly, so that the air can escape from the dough mixture, let it rest for about 20 minutes until the surface looks smooth and shiny. Bake in the oven for about 10 minutes, then open the oven door briefly to let the moisture out. Then bake for about another 10 minutes.
  6. For the filling: Heat the water with the Thai ice tea mix in a small saucepan until it reaches a thick consistency (there will be about 1 tbsp of mixture remaining), add the cream and condensed milk, bring to boil again. Chop the chocolate and add it to a bowl. Melt the chocolate in a bain-marie. Heat the cream in a small saucepan, then add to the chocolate, mix well. Chill the ganache completely.
  7. Pour the chilled ganache into a pastry bag. Take two macaron halves. Squirt the ganache on a half and place the other half on it.

Mini Speculoos-Mousse-Cake

© Qin Xie-Krieger

© Qin Xie-Krieger

Right before the most important festival of the year I have a recipe for you, if you are still looking for a special dessert for your big Christmas dinner.

Believe me, this dessert will impress any of your guests. ;-)

I wish you a very merry Christmas, with lots of yummy treats and a lot of laughs!
聖誕 快樂: – D

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients and preparation (10-12 servings):

For the cake base:

250g traditional spicy Christmas cookies (I used the german Speculatius, finely crumbled)
50g black sesame (roasted, finely ground)
200g butter
10-12 dessert molds

Line the bottom of the pan with baking paper. Melt butter over low heat, mix the butter well with the finely crumbled cookies. Spread the dough on the bottom of the mold and compress it firmly.

For the mousse:

250g Belgian Speculoos paste
900g whip cream
6 egg yolks
Cocoa powder for garnishing

  1. Boil 200g cream in a saucepan and add the Speculoos paste to cook until it is dissolved. Allow to cool.
  2. Beat the egg yolks until frothy with a power agitator. Stir in the Speculoos cream, mix well.
  3. Whip the remaining 700g of cream stiff and carefully fold in Speculoos cream egg mixture.
  4. Divide the mousse on the now chilled dough, cover and chill in the refrigerator overnight.
  5. Before serving, sprinkle the tart with cocoa powder

Christstollen – German Christmas Cake

© Qin Xie-Krieger

© Qin Xie-Krieger

The Christmas time is my favorite time of the whole year in Germany. I just love this cosy atmosphere: The tempting smells of the caramelized almonds on those crowded christmas markets, people holding a cup of  Gluehwein (hot spiced wine) in their hands and talking and laughing in good mood, the huge variety of christmas pastries in every bakery and café…

© Qin Xie-Krieger

© Qin Xie-Krieger

But the best of all is baking a christmas pastry or cake at home! In the candle light, the christmas music is floating in the air… This is also one of the rare moments for me and my hubby to bake something together. We are discussing the recipe, kneading the dough with our hands, competing who has the better kneading technique and laughing a lot…

© Qin Xie-Krieger

© Qin Xie-Krieger

Now you can see the result: Not really bad, is it? My hubby made a traditional version of the German Christstollen. And I decided to go for a Christstollen with a tiny asian touch. Instead of raisins and candied orange and lemon peel, I took the dried lychee which I discovered during my Thailand trip and the candied pomelo peel which I bought from a wonderful food store in Paris.

© Qin Xie-Krieger

© Qin Xie-Krieger

I can not decide which version I prefer. Indeed I love both of them. And I love to bake them even more! ;-)

© Qin Xie-Krieger

© Qin Xie-Krieger

Enjoy the wonderful Christmas time!!! :-D

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients (adopted from Hias2000‘s great recipe, with some changes)

For the filling:
600g raisins
100g blanched almonds
30g candied orange peel
30g candied lemon peel
30g dried lychee
30g candied pomelo peel
20g sesame seeds
150ml rum

For the dough:
1kg flour
80g fresh yeast
170ml milk
10g sugar for the yeast
500g butter
150g sugar grated peel of 2 untreated lemons
1 tsp salt

In addition:
80g butter for brushing (melted)
Icing sugar for dusting

  1. Prepare the filling the day before baking: Mix all ingredients for the filling with rum, mix well and let it sit overnight covered.
  2. For the dough: Crumble the yeast into a bowl, cover with warm milk (below 30 degrees celsius!) and mix in 10g sugar, sprinkle with a little flour. Let it rise covered in a warm place (not too hot!) for about 30 minutes . Sieve the flour into the bowl of the food processor. Spread 500g butter flakes over the flour. Thereafter, add the sugar and salt. Spread the risen yeast onto it. Work the dough with a dough hook on low speed (stage 2 for KitchenAid) to a streusel-like mass. Then add the milk gradually. Knead the dough for another 15 minutes until you get a greasy but not sticky mass.
  3. Press the dough flat on the work surface and spread the filling on top. Knead briefly (not too long). Then allow to rise (covered) for another 30 minutes. Again knead briefly. Portion in desired size, shape the stollen into long loafs (I made three stollen from the dough).
  4. Line the baking tray first with aluminum foil, then with baking paper. Place the stollen on the baking tray and again let rise for 30 minutes (covered).
  5. Preheat the oven to 220 degrees. Bake the stollen in the oven for about 50 minutes. Once the stollen are turning light brown, cover them with aluminum foil.
  6. Get the stollen out from the oven and brush with melted butter immediatly, allow to cool completely. Then again brush with melted butter. Finally, sprinkle with powdered sugar and wrap in wrapping film. The stollen can be made several weeks before Christmas (they need some time to become soft and juicy).

Thailand

Hey there, I’m back!

It’s been a couple weeks since I posted the last post …

Before I show you a new recipe, I really want to share some impressions from my holiday in Thailand with you: The fabulous Loi Krathong Festival (Festival of Lights) in Sukhothai, breathtaking temple ruins in Ayutthaya, the exciting wildlife safari in Khao Yai National Park and of course also some exciting culinary experiences. :-)

Furthermore, I also got some great ideas for my new recipes through this wonderful journey.

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