Fried pastel recipe

Ingredients:

• 250 grams of wheat flour
• 1 eggs
• 50 g margarine
• 1/2 tsp salt
• 75 cc of water
• flour as necessary, for sprinkling
• oil, for frying

content:

• 150 g minced chicken meat
• 100 g shrimp, peeled, chopped
• 1 pc carrot, diced (2 cm)
• 50 ounces green beans, thinly sliced ​​round
• 25 gr white rice noodle, cut into pieces, soak until soft, drained
• 3 hard-boiled eggs, cut 6-8
• 2 pcs of garlic, minced
• 5 pcs onion, chopped
• 2 stalk green onion, thinly sliced
• 1/2 teaspoon pepper
• 1 tsp sugar
• 2 tsp plain flour to thicken
• 2 tablespoons margarine, for frying

How to make:

• Skin: Mix flour, salt, eggs, and margarine in a bowl, squeeze, pour water, knead until not attached to the hand. Allow 10 minutes. Trimmed to 3 mm. Print spherical with diameters of ± 7-8 cm. Sprinkle the surface with some flour so do not stick if stacked.
• The contents: saute garlic in margarine until yellow, put onion, saute until wilted. enter the other ingredients and a little water until cooked, except boiled eggs.
• Thicken with 2 tablespoons flour that has been thinned with a little water. Stir well, remove from heat and let cool.
• Take a piece of dough skin, ± 1 tablespoon batter fill and hard-boiled eggs 1 pt, 2 fold into half circle.
• Grease a sheet of water between the skin so tacky. Tap-tap the edges with a fork or a pinched-pinch as a garnish. Fry in hot oil until yellow is brown. Remove and drain.

Mussels pan cake

Ingredients :

• 200gr Fresh mussels
• 2 Egg
• 1 tsp Corn flour ( mixed with water )
• 2 Spring onion
• 2 tsp Fish sauce
• 1/2 tsp Sugar
• Chilli sauce         

Method :

• Mixed fresh mussel with beaten egg stir together with corn flour
• Heat up the wok with vegetable oil. 
• Pour all ingredients into the wok. 
• Stir and flip every 1 minutes. keep heat low
• Serve the dish with chilli sauce

Grilled salmon with wasabi sauce

Ingredients :

• 4 salmon fillets
• 4 tbsp wasabi sauce
• Pepper & salt
• 4 tbsp olive oil
• 8 asparagus
• 40g rockets

Method :

• Brush salmon fillets with 1 tbsp oil, and cook on grill each side
• Arrange sauteed asparagus and rockets on plate, top with salmon
• Serve with wasabi sauce

Fillet beef steak with wasabi sauce

Ingredients :

• 2 Beef fillets for steak
• Beef tallow
• Soy sauce
• Wasabi paste   

Method :
 

• Heat the pan, and grease with beef tallow when its hot
• Grill the beef, and cut into pieces
• Serve with soy sauce and wasabi paste

Chicken BBQ with wasabi sauce

Ingredients :

• 1 slice Chicken dark meat
• 1 tbsp Sake
• 1/2 tsp Wasabi paste
• 2 tsp oil
• 1 tsp soy sauce

Method :

1. Make a cut in thick part of chicken to the edge, and open it up, and make an even thickness. Sprinkle sake, and rub the chicken lightly
2. Sprinkle salt and pepper on top of  ( 1 ) , and grill the chicken from the side til it has the lightly brown colour
3. Turn the chicken over, and brown lightly. Put the cover on the pan. and grill it for 3 minutes with low heat
4. Put the cover away, and spread the wasabi on the skin side of chicken and grill it for another 3 minutes. For finishing, pour a little bit soy sauce on top, and serve

Fresh steamed mussels

Ingredients :

• 1kg fresh mussels
• 1 bulb of garlic
• a bunch f parsley
• 2 chillies
• 25g of butter
• 1/2 bottle white wine
• salba bread

Method :

• Carefully de-seed and finely chop 2 chillies, then peel and chop 6 large cloves of garlic.
• Finely chop generous amount of parsley and set aside
• Place 25 grams of butter into large saucepan over moderate heat
• Add garlic and chillies to the butter in the pan and soften gently
• Turn the pan to high heat
• Add the mussels, parsley, and white wine along with salt and pepper to taste.
• Give the pan a shake or stir to mix the mussels with the flavours and then cover with a lid and steam for 6 minutes or until all mussels open ( discard any mussels that do not open )

Serve with plenty of salba bread to mop up the juices

Pikelets

Ingredients :

• 1 egg
• 1/4 cup sugar
• 3/4 cup milk
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 25g butter ( optional )

Method :

• Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder
• Add melted butter.
• Mix until smooth and drop spoonfuls into a hot greased pan to cook

Turkey stuffing

Ingredients :

• 2 tbsp olive oil
• 2 tbsp butter
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 1/2 french stick, diced into 1cm pieces
• 3 slices prosciutto
• 1 cup chopped parsley
• 1/2 cup pistachio nuts, roughly chopped
• 2 eggs, lightly beaten
• 1/2 cup white wine
• 1 cup chicken stock
• 50g butter
• salt & pepper to taste
• zest of a lemon

Method :

• Combine all the ingredients of the stuffing and add to the cavity of the turkey before cooking

chicken noodle with meatballs

Ingredients :

• Mushrooms 100 gr cut to taste
• Filley 100 g chicken cut to taste
• Chopped onion
• Chopped garlic.
• Ginger
• 1 tablespoon sesame oil
• soy sauce
• 1 teaspoon pepper
• Vegetable oil for sauteing
• Soy sauce to taste
• cornstarch

How to make:

• Onions and garlic sauteed until fragrant then after a half-cooked chicken feedback input mushrooms and ginger and let stand for 10 minutes then add the sesame oil and soy sauce and soy sauce add water until cooked last leave feedback let cornstarch thickened slightly.

For the Meatballs:

• 500 g minced meat. which has been chopped meat mixed with garlic which has been crushed pepper and add a little input into the circle for menidih water and let it float up and tirikan thus further until the dough runs out

Chicken noodle dish meatballs

• Arrange the noodles in a bowl which has been boiled add the chopped onions, fried onions, sauteed celery put the chicken on top and pour the sauce with the meatballs are ready to serve with the sauce and chili sauce

Simply salmon

Ingredients :

• Salmon fillet
• 1 pottle of deli salad
• 1 bag of baby spinach
• salba bread rolls
• 2 tbsp of extra virgin olive oil
• salt and pepper

Method :

• Lightly brush the skin side of the salmon with olive oil, and crust with salt and freshly ground black pepper
• Use a non-stick or heavy bottomed frypan at medium to high heat, place the salmon into the pan with the skin side down
• Cook for 5 minutes or until skin is well browned and the bottom part of the fillet is opaque, then turn over and cook for a further 4 minutes
• Serve with your deli salad of choice and some fresh baby spinach leaves

Tuscan beef pasta

Ingredients :

• 500g lean minced beef
• 4 tbsp olive oil
• 2 garlic cloves, peeled and crushed
• 1 tsp allspice
• 1 tsp cinnamon
• 1 tsp paprika
• 130g tomato sauce
• 500g jar pasta sauce
• 1 tbsp instant dried beef stock
• 2-3 fresh or dried bay leaves
• dash worcestershire sauce

Method :

• heat oil in a frying pan and brown the onion, garlic, beef and spices over a high heat
• add the remaining ingredients, stirring well.
• reduce the heat and gently simmer, uncovered for 30 minutes, stirring occasionally
• serve over your favorite fresh pasta with parmesan cheese, a spoonful of basil pesto ( optional ) and a side salad
• serves 6

Meaty hot pot

Ingredients :

• 450g beef or lamb casserole cubes
• 400g can baked beans
• 1/2 small swede, peeled and cubed
• 2 carrots, chopped
• 1 onion, chopped
• 2 Tbsp tomato purée
• 300ml water
• 2 large potatoes, thinly sliced
• 1 tsp oil                      

 Method :

• in a large casserole dish, mix together the meat, beans, swede, carrots, onion and tomato purée
• stir the water into the casserole mix.
• cover and cook at 180C for 1/2 hour.
• remove the casserole from the oven and top with the sliced potatoes, brush with oil.
• return to the oven, uncovered for 1 hour
• serve with large portion of seasonal vegetables

Instant chicken curry

Ingredients :

• 300 g chicken fillet, diced
• 200 g potato, diced
• 1 onion, sliced
• 1 can curry sauce
• 2 tbsp cooking oil

Cooking instructions :

• Brown onion in a small amount of oil over medium heat
• Add chicken, potato, and stir fry until almost cooked
• Pour in curry sauce
• Simmer until cooked
• Serve hot

Sweet & Sour Chili Sauce

Ingredients:

•      100 grams of red pepper, steamed, crushed.
•      3 cloves garlic, steamed, mashed
•      1 tablespoon vinegar
•      Lime juice 3 tablespoons
•      300 grams of sugar
•      Water 500 ml
•      ½ tsp salt
•      Flavoring to taste
•      1 tablespoon cornstarch, for thickening.

How to Make :

• Combine sugar, salt, red pepper, and garlic with water, then boil until boiling. Reduce the heat, put the vinegar and lime juice.
• Add cornstarch that has been thinned with water. Stir until smooth, remove from heat. Sauce ready to serve.

Beef Yakiniku recipe

Ingredients:

• 2 tablespoons vegetable oil
• 1/2 tsp sesame oil
• 75 g onion, sliced ​​thin
• 1 clove garlic, minced
• 150 g beef for sukiyaki or has in the beef meat is sliced ​​thin
• 100 g green pepper, sliced ​​thin lengthwise
• 3 tablespoons Japanese soy sauce
• 75 ml of water
• 1 tablespoon mirin
• 1/2 teaspoon pepper
• 1/2 tsp salt

How to make:

• Heat oil and sesame oil. Saute onion and garlic until wilted and fragrant.
• Put the beef piece by piece while stirring until stiff.
• Add bell pepper, stirring until wilted.
• Enter the soy sauce, water, mirin, and pepper. Stir well.
• Cook until meat is tender and sauce is almost gone. Lift.
• Serve warm.

Chicken teriyaki

Ingredients: 

•     250 grams chicken fillet, thinly sliced
•      1 teaspoon sugar
•      1 teaspoon mirin / ang ciu
•      1 tablespoon soy sauce
•      Salt, pepper to taste
•      Seasonings to taste
•      2 tablespoons oil
•      1 onion, sliced ​​round
•      2 green chilies, chopped
•      1 red bell pepper, cut into pieces
•      4 plates of rice

Complement:

•      Cucumber, tomato, sliced ​​round
•      Tomato sauce, chili sauce bottle
•      mayonnaise

How to make:

• Chicken mixed with sugar, mirin, soy sauce, salt, pepper, seasonings. Let stand 10 minutes.
• Heat the oil. Saute onion until soft. Enter the chili pepper, paprika. Stir. Lift.
• Add the chicken is already seasoned. Stir until cooked. Enter the sauteed onion, pepper, paprika. Stir. Lift.
• Serve the chicken teriyaki with rice on a plate and appendages. Cucumbers, tomatoes were mayonnaise. Bottle of ketchup and chili sauce for chicken

Delicious kwetiau with egg

Ingredients:

• 250 g dry kwetiau
• 2 tablespoons margarine
• ½ tsp sesame oil
• 2 cloves garlic, finely chopped
• 2 tablespoons fish sauce
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 leek, sliced
• 5 pieces of leaf lettuce
• 1 egg

How to Make:

•      kwetiau boiled in boiling water until tender. Remove and drain.
•      Melt margarine, add the sesame oil.
•      Saute the garlic until fragrant.
•      Enter the fish sauce, pepper and salt. Stir well.
•      Add vegetables and egg, stirring until egg is cooked.
•      Enter the Shahe, stirring until blended.
•      Remove and serve warm.

Fish dumplings recipe

 Material Content:

• 200 grams of fish fillet, finely chopped
• 100 g chicken thigh fillets, finely chopped
• 2 cloves garlic finely chopped
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon flavoring / MSG
• 2 egg whites
• 150 grams of steamed squash, mashed
• 1 leek finely sliced
• 125 grams of corn starch farmer

Supplementary Material:

• 400 grams (8 slices) steamed potatoes
• 4 pieces of boiled egg
• cabbage steamed and rolled sheet 8
• 2 tofu, cut into triangles (8 pieces)
• 2 limes
• 2 tablespoons soy sauce
• 2 tablespoons chili sauce

Peanut Sauce ingredients (cook until Condensed):

• 250 grams of peanut skin, fried
• 5 cloves garlic, fried
• 6 pieces of curly red pepper, fried
• 4 tablespoons brown sugar
• 1 1/2 teaspoon salt
• 500 ml of water
• 3 tablespoons tamarind juice (1 tablespoon of tamarind and 5 tablespoons water)

Processing Method:

• Combine meat, chicken, garlic, salt, sugar, flavoring, and egg white. Knead until smooth.
• Enter the squash and green onions. Knead average. Enter the sago flour. Stir well.
• Spoon the partially spherical shape with a spoon on top of the steamer which leaves dialas and smeared with oil. Fill partially in the know.
• Steam 20 minutes over medium heat until cooked.

Serve with a complement.

Gado gado recipe

Ingredients:

• 3 hard boiled eggs, peeled and sliced
• 3/4 cup cabbage, shredded
• 3/4 cup green beans, sliced
• 3/4 cup carrots, sliced
• 3/4 cup cauliflower, chopped
• 1/2 cup mung bean sprouts
• 1/3 cup snow peas
• 1/2 cucumber, sliced
• 2 red potatoes, cut into wedges
• Peanut Dressing:
• 3/4 to 1 cup coconut milk (depending on whether you want a thicker or thinner sauce)
• 1/2 cup chunky peanut butter
• 1 teaspoon red curry paste or chile paste (or Tabasco sauce)
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 teaspoons fish sauce (or substitute 1 tablespoon soy sauce)

Preparation:

• Wash all the vegetables. Ideally, with the exception of the eggs and cucumber, all of the salad ingredients should be blanched or boiled in a large pot of boiling water. However, if you are pressed for time you can serve them raw with the exception of the potato, which has to be boiled. To blanch: plunge the vegetable briefly in the boiling water, then plunge into cold water. This leaves the vegetables nicely crisp and neither too firm or limp. Drain all the vegetables.
• Arrange the vegetables on a serving platter, starting on the outside of the platter and work inwards, arranging the vegetables in a colorful pattern. Top with the chopped eggs.
• To make the dressing: In a small saucepan, bring the coconut milk to a boil. Stir in the remaining ingredients and simmer for 5 minutes, until the peanut butter has melted and the mixture is thickened.

lamb satay

Ingredients :

300 g young lamb meat, cut into bite-size pieces

150 g lamb liver, cut into bite-size pieces

1 tablespoon sweet soy sauce

1/2 tablespoon oil

 

Sweet Soy Sauce

2 red chilies, boiled and sliced finely

5 bird's eye chilies, boiled and sliced finely

25 cc water

5 tablespoons sweet soy sauce

1 large tomatoes, chopped into small pieces

2 shallots, sliced finely

4 shallots, sliced finely

Kaffir lime leaves, sliced finely

 

Method :

Soak the skewers in water for a few hours. Thread 4-5 pieces of meat and liver alternately onto the skewer. Combine the sweet soy sauce with oil, and dip meat into this mixture. Grill the lamb satay over hot charcoal until golden brown. Serve immediate with the sweet soy sauce or some peanut sauce. To make the peanut sauce, fry 2 tablespoons of peanuts, and pound until fine. Combine with 2 tablespoons water and add sweet soy sauce and sliced shallots.

oxtail soup

Ingredients:
 

500g oxtail cleaned

8 cups chicken stock

3 tsp light soy sauce

1 tsp salt

1/2 tsp black peppercorns crushed

3 coriander roots crushed

200g large potatoes peeled and diced

200g tomatoes cut into four parts

12 fresh green chilies

100g onions cut into 6

2 tsp crushed garlic

1/2 tsp sugar

2 tbsp chopped coriander leaves

Method:

Pan fry the oxtail until brown. Using a knife scrapped off the skin and cut it into length of 1 inch. Pour the stock into a wok. Add the soy sauce, salt, peppercorns and coriander roots and bring to a boil. Put in the oxtail and boil for 10 minutes. Add the rest of the ingredients except the coriander leaves. Boil until potatoes are cooked (about 15 minutes). Remove from heat and put into bowls. Sprinkle with coriander leaves and serve

crispy shrimp wrapped in flour

Ingredients:

• 12 medium sized shrimps, peeled
• 1 tablespoon lemon juice
• cooking oil
• Flour dough, mix together:
• 100 g flour
• 50 g of rice flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 egg white
• 100 ml ice water

How to make:

• Marinate the shrimp with lemon juice. Let stand for 30 minutes. Drain.
• Dip each shrimp in flour until dough is smooth.
• Fry in hot oil until golden yellow and more.
• Remove and drain.
• Serve immediately with mayonnaise or bottled chili sauce.

Anzac biscuits

• 1 cup (90g) quinoa flakes
• 1/2 cup (80g) brown rice flour
• 1/3 cup + 1Tbsp (45g) quinoa flour
• 1 cup (220g) raw unrefined sugar
• 3/4 cup (60g) desiccated coconut
• 125g butter or dairy-free margarine
• 1Tbsp golden syrup
• 1 tsp baking soda
• 2 Tbsp boiling water

Method
 

• Preheat oven to 170C.
• Place quinoa flakes, brown rice flour, quinoa flour, raw sugar and coconut into a medium bowl. Melt butter/margarine and golden syrup together in a small pan over medium heat.
• Mix the baking soda with boiling water and add to the dry ingredients along with the melted butter mixture, using a wooden spoon stir to fully combine.
• Roll tablespoons of mixture into balls, squeezing the mixture together if it seems crumbly. Slightly flatten and place 2-3cms apart on baking paper lined oven trays.
• Bake for 15-20 minutes until the cookies have risen, then fallen and have become dark golden brown in colour. Remove from the oven and set aside for five minutes to set before transferring to a wire rack to finish cooling. Store in an airtight container for up to seven days. Makes 30.

Gado gado recipe

Ingredients:

1.      50 grams of bean sprouts
2.      150 grams of kale / spinach
3.      100 grams of cabbage leaves
4.      Pare a split second, rake the seeds, cut into 1 cm
5.      1 piece of boiled squash, cut into pieces
6.      1 piece out (8 × 8 cm), fried
7.      1 piece of tempeh (8 × 8 cm), fried

Complementary :

•      slices of boiled egg
•      chips
•      fried onions
•      crackers

Sauce recipe:

1.      200 gram fried peanuts
2.      2 red chilies
3.      5 pieces of cayenne pepper
4.      1 teaspoon salt
5.      1/2 teaspoon shrimp paste
6.      1 tablespoon brown sugar
7.      1 tablespoon tamarind water
8.      200 ml of boiled water

 How to Make:

•      Hard boiled vegetable material, drain.
•      Mix the vegetables, tofu, and tempeh with peanut sauce and stir well.
•      Serve with a complementary

Cilok recipe

Ingredients:
 

• 200 g starch
• 175 gr flour
• 2 thinly sliced ​​green onion
• 2 tablespoons red onion
• 1 sachet of chicken flavor
• 1 ounce of finely ground chicken meat
• 50 ounces chicken fat
• ½ tablespoon of salt
• sufficient water

HOW TO MAKE:
 

• Boil the chicken fat intake water, salt, chiken flavour, and cook until the fat soluble.
• mixed with wheat flour, starch, let scallions stir well blended, then input that is still the hot broth little by little to knead the flour mixture until dough can be formed of a marble and let it boil until slightly old adrift, newly appointed deh then steamed again didandang let me completely cooked. Serve with sauce or instant  and soy sauce

Lollipop recipe

Ingredients:

•      600 grams of sugar.
•      200 grams of water.
•      ¾ teaspoon cream of tartar.
•      1 teaspoon of flavouring's and food colouring (if desired)

How to make:

• Combine sugar, water dank thick ream of tartar in saucepan, then heat at 300 degrees Celsius.  
• Turn off the heat, apply flavouring's and food colouring (if desired).  
• Stir quickly, pour the oil on paper.
• When cold, break in small pieces, sprinkle with powdered sugar, store in a jar.
•  If you want to make in-stemmed form, when in place on wax paper, take 1 tablespoon, flat round shape, then stick a stick in the middle, cover with 1 tablespoon of dough. Trim shape. Chill.

Tropical Pavlova

• 1 large ready made pavlova
• 600ml cream
• 6 kiwifruit, peeled, sliced
• 2 large mangoes, skin removed, cheeks thinly sliced
• 1/3 cup mango & passionfruit dessert sauce
• 3 strawberries, sliced ( optional )

Beat cream until thick, place pavlova on a large serving platter. spread cream over the pavlova and decorate with kiwifruit an mangoes.

To finish, drizzle with mango & passionfruit sauce and garnish with straberries. serve immediately

Supreme salad

Ingredients :

• 70g prosciutto
• 125g buffalo mozzarella
• 1 bag fresh mesclun leaves
• 1/4 cup fresh mint leaves
• Pottle of melon pieces
• 1 lemon
• Extra virgin olive oil

Instructions :

• Make the dressing by mixing the juice of half a lemon with an equal quantity of olive oil and a little salt and pepper
• Slice the mozzarella, chop the fruit into bite sized pieces and set aside
• Put the mesclun, mint and melon into a serving bowl
• Drizzle the dressing sparingly over the green leaves and fruit and gently mix together
• Tear the prosciutto ham into bite size pieces. 
• Add prosciutto and mozzarella to the salad
• Serve immediately.

Chrunchy chocolate chip

Ingredients :

• 250 grams butter, softened
• 1/2 cup sugar
• 3 tbspn condensed milk
• 1/2 tspn baking powder
• 1 1/4 cups chopped dark cooking chocolate

Method :

• Preheat the oven to 170C. Line two baking trays with baking paper
• Beat the butter and sugar together until pale and fluffy. Beat in the condensed milk and vanilla essence
• Sift the flour and baking powder together and stir into the butter mixture alternately with chopped chocolate
• Roll into balls the size of a golf ball or small apricot and place on the prepared trays at least 8 - 10cm apart to allow for spreading; flatten with a fork
• Bake in the preheated oven for 20 minutes until golden. Allow to cool on the baking trays before removing to a wire rack to cool completely. store in an airtight container

Muffin with egg, ham, and cheese

• Lightly oil 6, 1/2 Cup capacity muffin trays and line with a slice of lean ham
• Mix 100gm ricotta, 40gm grated reduced fat cheddar and some chopped parsley in a bowl and dollop into trays.
• Crack an egg into each and bake at 180C until egg just sets ( 15-10 minutes )
• Serve with tomatoes an baby spinach.

Savory cheese muffins

 Ingredients :

• 3/4 cup water
• 1 egg
• 1/2 tsp salt
• 1 cup plain flour
• 2 tsp baking powder
• 1 cup grated cheese

 Instructions :

• Preheat oven to 220 C.
• Beat egg and water then add remaining ingredients, mix well
• Spoon into prepared greased muffin pan
• Bake for 15 minutes

grilled chicken recipe

Material:

1 whole chicken, split back, crushed
2 stalk lemongrass
2 bay leaves
2 cm galangal
2 tsp tamarind acid
2 bay leaves orange
400 ml coconut milk
3 tablespoons cooking oil
banana leaf, to the base when boiling chicken

Blend:

6 pcs red chilli
6 pcs red onion
4 cloves garlic
2 cm ginger
2 cm turmeric
1 tsp coriander
1 teaspoon salt

Directions:

1. Heat oil and sauté ground spices, lemon grass, lime leaves, galangal, and bay leaves until fragrant.

2. Add chicken and cook until the meat changes colour.

3. Add coconut milk and cook until the coconut milk soak into the chicken. Cook until milk dries up.

4. Grilled chicken over coals, basting occasionally with seasoning until golden brown chicken.

For 6 People

omelet recipe

Material:

• 
  
• 1 tablespoon low-fat butter
• 50 g chopped onion
• 25 gr spinach, trimmed, roughly chopped
• 50 g tomatoes, diced small
• 4 chicken eggs
• ½ tsp pepper
• 1 teaspoon salt

Complement:

• fried beef sausage
• grilled tomatoes, sprinkle with grated cheese, bake 5 minutes
• salsa sauce
• lettuce

Directions:

• Heat the butter, saute onion until fragrant. Remove and set aside.
• Mix in a bowl, stir onion, spinach, tomato, egg, pepper, and salt and stir well.
• Prepare a non-stick omelet pan, pour the omelet mixture and cook until cooked omelets, flip.
• Cut a triangular shape omelets, served with a complementary

Pepes Bandeng recipe

Material:

•  
• 1 head of milk fish, presto, chopped 3 parts
• 1 tablespoon lemon juice
• 3 bay leaves
• 15 g basil leaves
• banana leaves for wrapping

Seasonings:

• 5 pcs red chili
• 4 cloves garlic
• 2 cloves shallots
• 2 btr hazelnut
• 2 cm ginger
• 2 cm turmeric
• 1 teaspoon shrimp paste
• 2 tsp salt
• 3 bay leaves orange
• 2 stalk lemongrass, white part thinly sliced

Directions:

• Marinate milk fish with lime juice, let stand for 30 minutes, lift the drain.
• Blend all ingredients, mix with milk, mix well.
• Take 1 sheet of banana leaf, place bay leaves and basil leaves, put milk on it, wrap the form of rice cake, and then pin it with a stick. Steam for 30 minutes.
•  Fish grilled on the embers of the fire to dry. Serve while still warm.

Cabbage Soup recipe

Material:

• 500 gr beef short ribs
• 50 ml olive oil
• 2 pcs onions, finely chopped
• 3 pcs tomatoes, peeled, seeded, chopped small
• 2 lt beef broth
• 85 ml white wine vinegar
• 3 tablespoons brown sugar
• 1 teaspoon salt
• ½ tsp pepper powder
• 1 pcs cabbage, finely julienned

Directions:

• Boil the ribs and remove the fat. Remove and drain. Make up to 2 times for many of the missing fat. Remove and drain.
• Heat the olive oil, put beef ribs, and cook until it changes colour and half-baked. Remove and drain.
• With the remaining oil fry the ribs, stir fry onions until soft and fragrant, put beef back ribs, cook a minute, add tomatoes, broth, vinegar, sugar, salt and pepper, stir well and cook until ribs are cooked.
• Finally enter the cabbage pieces, stir well and cook until cooked. Remove and serve warm.

Hand Roll Sushi recipe

Material:

200 grams of rice Japan
2 sheet of  nori
1 pc avocado butter, cut lengthwise
1 pc Japanese cucumber, cut lengthwise
100 gr shrimp, peeled, boiled
100 g salmon slices
50 ml soy sauce
50 g lettuce
10 gr wasabi

Directions:

1. Cook Japanese rice until cooked, remove and set aside.
2. Cut the nori with a size of 11.5 x 8.5 cm.
3. Flatten Japanese rice on the nori rough, smooth until the rice is located in the centre of nori.
4. Place the avocado, cucumber, shrimp, or salmon.
5. Sushi rolls form a cone.
6. Serve with soy sauce, salad, and wasabi.

baked noodle with oxtail

Materials:

• 2 packs of instant noodles taste oxtail soup, boiled cooked
• 2 eggs, beaten off
• 100 ml water

sauce ingredients:

• 1 / 2 onion, finely chopped
• 100 grams ground beef
• 50 grams peas
• 1 tomato, roughly chopped
• 3 tablespoons tomato sauce
• 1 / 2 teaspoon coarse black pepper
• 1 / 4 teaspoon sugar
• 100 ml water
• cooking oil for sauteing

Processing mode:

• Sauce: heat the oil. Saute onion until fragrant. Enter the ground beef. Stir until it changes colour.
• Add peas, tomatoes, tomato sauce, coarse black pepper, sugar, water, and 1 packet of instant noodle seasoning soak and cook until thick. Set aside.
• Stir instant noodles with egg and water.
• Pour in the plate heat-resistant thin coat with margarine. Pour the sauce over it.
• Oven for 30 minutes with a temperature of 170 degrees Celsius until cooked.

Sausages with tomato & onion gravy

Ingredients

* 6-8 beef sausages
* 1 onion, sliced
* 1 red capsicum, sliced
* 40g sachet McCormick
* Slow Cookers Tomato and Onion Sausages
* 400g can crushed tomatoes
* 400g can artichoke hearts, halved

Method

1. Place the sausages and the onion into a slow cooker with the capsicum. Combine the slow cookers sachet with the tomatoes and pour over the sausages.

2. Cover and cook for 3 hr 30 min on high setting, or 7 hr on low setting. Add artichoke hearts and cook for a further 30 min on high setting. Serve with Stove-top Potato Gratin, or Macaroni Cheese and broad beans.

3. To oven cook: Prepare sausages and place into a casserole dish. Add the other ingredients and sachet combined with the tomatoes. Cover, and cook at 180 C for 2 hr. Serve as desired.

Krabby paty recipe,

Ingredients:

• Bottom Bun
• Patty
• Ketchup
• Mustard
• Cheese
• Pickles
• Lettuce
• Tomato
• Onions

(Fake secret formula)

The secret formula was never revealed on the show, this recipe is the one discovered by Sheldon Plankton in Plankton's Army, it was later revealed by Mr. Krabs as a diversion to Plankton. This is not the real recipe:

• A pinch of salt
• 3 Teaspoons of chopped onions
• A cup of love

4 heaping pounds of freshly ground plankton (Most Important)
In the same episode Mr. Krabs told Squidward that the formula shown above was not the actual one. Squidward however knew where Mr. Krabs had hidden it, at home, under his mattress. In The SpongeBob SquarePants Movie, Plankton eventually stole it in as part of his evil Plan Z and it was sold at the Chum Bucket, along with free bucket helmets with every purchase.

tuna with pasta recipe

Ingredients :

• 1 8 oz can or pouch of tuna
• 1/2 box of penne (whatever pasta you desire)
• 1 tablespoon yellow mustard
• 1/2 cup mayonnaise
• tablespoon minced garlic
• 1/2 teaspoon onion and garlic powder
• dash of salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry basil leaves

Method :

• Cook pasta in water with olive oil and seasoned salt. Combine remaining ingredients except for the minced garlic in a bowl.
• When pasta is done, rinse off with cool water. Add pasta to tuna mix then add the minced garlic. Stir until combined.
• This dish is great with just about anything - salads, wraps, or any kind of meat or vegetable.
• Adjust seasonings to taste. Serve it hot or cold.

delicious curry rice recipe

Material:

• 300 gr beef, cut into pieces
• 600 gr onion, chopped
• 120 gr carrots
• 400 grams potatoes
• 200 g Curry Roux
• 1200 ml of water or broth
• 30 ml soy sauce
• 30 grams of tomato sauce
• 30 ml vegetable oil
• 30 gr butter

Directions:

• Fried meat and vegetables with the oil and butter in the skillet until onions become wilted and brown.
• Add broth and bring to a boil. Increase heat, cook until vegetables are tender. Lift. Add curry roux, stirring until melted.
• Cook over low heat for 10-15 minutes, stirring, stirring until thick.
• Lift. Serve hot over warm rice.

Apple cake recipe

Ingredients:

• 125g unsalted butter
• 2/3 cup caster sugar
• 2 eggs
• 1 cup self-raising flour
• 2 tablespoons cream
• 2 small red apples
• ½ teaspoon cinnamon
• 1 teaspoon caster sugar, extra

Method:

• Preheat oven to 180°C. Grease and line a 20cm round cake tin.
• Core and quarter apples, then slice each quarter into further quarters (i.e. 16 slices per apple).
• Use an electric mixer to cream butter and sugar until light and fluffy, add eggs one at a time until well combined. Add flour and cream, beat until smooth.
• Pour into prepared tin and press apple slices, skin side up, into batter.
• The apple slices will be nearly touching. Sprinkle with cinnamon and caster sugar.
• Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.

Mushroom Satay recipe

Material:

• 500 g button mushrooms / mushroom, cut into 2
• ½ cup tamarind water
• 2 tablespoons soy sauce
• 2 bay leaves orange
• ¼ teaspoon salt
• 3 tablespoons cooking oil
• skewer to taste

Spices:

• 1 finger galangal
• 1 knuckle of ginger
• 50 g pecan
• 2 cloves garlic
• 5 shallot
• 2 tablespoons brown sugar

Method:

• Heat oil and sauté ground spices, tamarind water, soy sauce, lime leaves and salt and stir well. Cook until fragrant and cooked.
• Enter the mushrooms and cook until the mushrooms wilt. Lift.
• 4-5 stick mushrooms on skewers, then grilled until crispy. Remove and serve warm.

Cornflake Cheese recipe

Material:

1. 100 grams of cold salted butter
2. 75 g margarine
3. 1 / 2 teaspoon salt
4. 1 egg yolk
5. 150 gr grated Edam cheese
6. 50 g cornflakes, crushed
7. 175 g low protein flour
8. 20 gr milk powder
9. 1 / 2 teaspoon baking powder

Material topping:

1. 30 g egg whites
2. 125 gr icing sugar
3. 1 / 4 tsp lemon juice
4. 1 / 2 tbsp mocha paste

Method:

1. Beat butter sauce, margarine, and salt, for 1 minute. Add egg yolks. Beat smooth. Add cheese and cornflakes. Mix well.

2. Enter the flour, milk powder, and baking powder, as he sifted and mix evenly.

3. Milled thin dough. Print the form of tears. Place on baking sheet that rub with margarine.

4. Oven 35 minutes with a fire under the temperature 130 degrees Celsius until cooked.

5. For topping, beat egg whites until fluffy half. Enter the icing sugar bit by bit as she whipped until thick. Add lemon juice. Beat smooth. Take a few toppings. Add mocha pasta. Mix well. Enter a triangle in a plastic bag.

6. Dip pretzels into white Glaser. Strikeout with Glaser mocha. Pull the line alternately.

7. Oven 8 minutes with a fire below, the temperature 100 degrees Celsius until dry.

Thai Fried Rice Mix recipe

Material:

• 5 cups cooked rice
• 2 medium-size squid, cut horizontally into a small circle
• 3 cucumbers, sliced with a medium width
• 1 onion, sliced lengthwise
• 1 tablespoon garlic, minced
• 1 / 2 teaspoon sugar
• 3 stalks green onion, cut short stems and use only the green part only
• 3 eggs
• 10 head of black medium-size shrimp, skinned
• 100 gr boneless chicken breast, thinly sliced
• 2 large tomatoes, cut into 8 parts
• 3 vegetable oil
• 3 tablespoons soy sauce
• 2 lemons, halved
• 1 spring coriander

Method:

• Enter the vegetable oil in hot pan, saute garlic, add chicken, shrimp, and squid until cooked. Season with soy sauce, then enter the rice.
• Press the rice into the sides of the pan, add remaining oil, break the eggs and mix with rice.
• Add tomatoes and red onion, mix. Garnish with coriander leaves.
• Serve with fish oil and lemon. To be more delicious add chopped fresh chilli to fish oil.

Tofu Shrimp Roll recipe

Material:

• A curd skin
• 250 gr shrimp, peeled, finely chopped
• 75 g wheat flour
• 2 egg whites
• 1 tsp sugar
• 1 teaspoon salt
• 1 tablespoon green onion, thinly sliced
• 1 tsp pepper
• 1 tablespoon sake
• 1 tablespoon sesame oil
• 2 cloves garlic grated
• oil for frying

Adhesives:

Dissolve

• 1 tbsp plain flour
• 1 tablespoon water

Method:

1. Leather scissors ngohiong (curd) into 4 pieces size 14 x 20 cm, set aside.

2. Mix the chopped shrimp, flour, egg whites, sugar, salt, scallions, pepper, sake, garlic, sesame oil and stir well.

3. For the dough into 4 parts.

4. Take a piece of skin ngohiong, place 1 portion
fish batter, then wrap like ice mambo, glue the ends. Steamed in a hot steamer for 30 minutes until cooked

5. Heat oil, fry the shrimp rolls until cooked and golden browned. Remove and drain. Cut oblique 1 cm.

Quail Egg Salad recipe

Material:

• 800 gr potatoes, peeled, cut into pieces, steamed, mashed
• 3 tablespoons green onion, thinly sliced
• 3 tablespoons onion, chopped
• 200 g carrots, diced, boiled
• 20 quail eggs, boiled, peeled
• 1 / 2 tablespoons butter

Sauce:

• 3 tablespoons low-fat mayonnaise
• 1 teaspoon Dijon mustard
• 1 / 2 tsp lemon juice
• 1 / 2 teaspoon pepper
• 1 / 2 teaspoon salt

Method:

• Saute onion and green onion with butter until fragrant.
• Sauce: Mix and stir well.
• Mix the sauce, potato, stir onion and green onion, stir well.
• Add carrots and boiled quail eggs, mix well.

Team Squid Tofu Recipe

Material:

• 3 heads of medium size squid
• 2 tablespoons fresh squeezed lemon juice
• 1 pc silken tofu, sliced round
• A hump broccoli, cut into pieces, washed
• ½ onion, roughly chopped
• 1 stalk coriander leaves, cut into rough
• 1 cm ginger, thinly sliced
• 1 pc red chillies, sliced
• 50 ml water
• 50 ml oyster sauce
• ½ tsp pepper powder
• ½ teaspoon salt

Directions:

• Wash the squid thoroughly, separate the head, peel the husk, remove the bones, squid ink and eye. Marinate with lemon juice, let stand for 10 minutes.
• Combine water, oyster sauce, pepper and salt, mix well. Set aside.
• Prepare heat-resistant bowl. Arrange the squid, broccoli, and tofu in a bowl, then sprinkle with chopped ginger, onions, chillies, and coriander leaves. Pour mixture of water and oyster sauce.
• Steamed squid in a bowl for 20 minutes or until done. Serve in warm conditions.

Cheesy cake recipe

Ingredients:

• 4 tablespoons mayonnaise
• 1 tablespoon mustard
• Grated cheddar cheese 75
• 24 pieces of cheese biscuits taste without content
• 4 slices bacon, cut
• size 1 / 2 x 31 / 2 cm
• 50 g Parmesan cheese powder *
• 2 tablespoons finely chopped parsley

Method :

• Mix mayonnaise, mustard, and cheddar cheese.
• Take a biscuit, spread the top with mayonnaise mixture, bacon slabs set on it, and sprinkle with Parmesan cheese. Repeat with remaining ingredients.
• Canape Set in a baking dish, bake in a hot oven temperature 160 ° C to fire up for 1-2 minutes until cheese melted. Lift.
• Sprinkle with chopped parsley. Serve.

* )Parmesan cheese: a typical Italian cheese. Made from cow's milk, hard, and coloured yellow with a distinctive aroma. Sold in whole, cut, grated coarse, and powder.

Thai Ice Tea recipe

Ingredients :

• 1200 ml water
• 100 g of tea leaves Thailand *)
• 125 g granulated sugar
• 200 ml evaporated milk
• 375 ml sweetened condensed milk
• Ice cubes floating

Method :

• In a pan, boil water with tea leaves. Remove, cover the pan.
• Let stand for 5 minutes until dark coloured. Enter the sugar and stir well. Strain and let cool.
• Add evaporated milk and sweetened condensed milk. Mix well.
• Serve with ice cubes.

Tea Leaves Thailand: Thailand typical tea that has been given additional flavor and a special dye so that when brewed will produce an orange red colour and distinctive scented flowers. Available in leading supermarkets.

Thousand Island sauce recipe

Ingredients:

• 2 egg yolks
• 2 tablespoons vinegar
• 1 / 4 L oil
• 3 tablespoons tomato ketchup
• 2 tablespoons cognac
• 1 / 8 L cream
• 1 tablespoon finely chopped parsley
• 1 tablespoon chopped chives
• Salt and pepper

Preparation :

• Make sure all ingredients at room temperature to prevent curdling.
• Mix the egg yolks with the vinegar and pepper. Whisk the oil drop by drop through the guard like making mayonnaise.
• Add the sauce is thick and the tomato ketchup and brandy.
• Whip the cream lightly and stir in the sauce.
• Stir in the parsley and chives and season with salt and pepper.
• Serve with salad Caribbean

Croissant recipe

Ingredients :

• 3 Tbsp flour
• 3 sticks butter (3/4 pound) of butter or margarine, equally divided and softened at room temperature
• 4 cups all-purpose flour, approximately
• 2 tsp salt
• 2 Tbsp sugar
• 2 packages dry yeast
• 1/4 cup warm water
• 1-1/2 cups milk, warmed to 80°F to 90°F (27°C to 32°C)
• 1/2 cup half-and-half, warmed
• 1 egg
• 1 Tbsp water

Instructions:

• Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.
• While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batter like dough, about 2 minutes.
• Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass.
• If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water, milk, and half-and-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don't over knead!
• Determine that both butter and dough are about the same temperature — 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the centre, overlapping the edges at least 1". Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8" x 18". This dimension is not critical.
• Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes.
• Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours.
• Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight.
• Mix together the egg and 1 Tbsp of water. Have ready the egg wash, a knife or pastry cutter, and a wooden yardstick if you wish the pieces to be cut precisely otherwise, plan to cut them freehand. You may have or can borrow a French croissant cutter that cuts the dough into triangles.
• Sprinkle work surface with flour. Roll the dough until it is a generous 10"-x-38" rectangle, and, most importantly, about 1/4" thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5" pieces. Mark the strip into triangles, 5" wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point.
• Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume.
• Preheat the oven to 425°F (220°C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving.

Yield: 24 to 30 croissants

Chocolate cake recipe

Ingredients:

• 6 eggs
• 125 grams granulated sugar
• 1 ½ tsp emulsifier
• 125 grams cake flour
• 30 grams cocoa powder
• 15 grams milk powder
• ½ teaspoon baking powder
• 125 grams margarine, melted
• ½ teaspoon brown paste
• 400 grams butter cream to spread

Material contents:

• 100 ml of liquid milk
• 250 grams dark cooking chocolate, chopped
• 100 grams of honey peanuts, finely chopped

Topping Material:

• 100 ml of liquid milk
• 1 tablespoon honey
• 200 grams dark cooking chocolate, chopped

Materials syrup (mix)

2 tablespoons granulated sugar
2 tablespoons warm water
1 tablespoon essence rhum

How to make a tart Chocolate Cake (chocolate tart):

• Cake: Beat eggs, sugar, and emulsifier until fluffy. Add flour, cocoa powder, milk powder, and baking powder as she sifted and mix evenly.
• enter the melt margarine and chocolate paste, stirring a little bit slowly
• pour in pan diameter 22 cm, height 7 cm which pour margarine and baking paper
• oven 35 minutes with a temperature of 180 degrees Celsius until cooked
• Contents: preheat the liquid milk. Turn off the fire. Enter the dark cooking chocolate pieces. Stir until chocolate has melted. Add peanut honey. Mix well. Chill. Beat the average
• 3 split cake. Take a piece of cake. Rub the syrup ingredients. Rub with the content material. Cover again with another cake.
• Cover cake with butter cream. Line sides with a ruler triangle. Chill.
• Topping: preheat the liquid milk and honey. Turn off the fire. Enter the dark cooking chocolate pieces. Stir until chocolate has melted.
• Pour over the cake until the sides are not flat. Cool and decorate with fruits

Penne pasta salad

Ingredients :

• 1 (16 oz.) package penne pasta
• 1 cup cherry tomatoes, quartered
• 1/2 cup green pepper, chopped
• 1/4 cup green onions, chopped
• 1 (2-1/4 oz.) can ripe sliced olives, drained
• 1 (8 oz.) bottle Italian salad dressing
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon of each of the following: dill weed, garlic salt, lemon pepper seasoning

Method :

• Cook pasta following package directions.
• In a large bowl, combine tomatoes, green pepper, onions and olives.
• Drain cooked pasta and rinse in cold water. Add pasta to vegetables.
• Mix salad dressing with pepper and seasonings. Pour over salad and mix well. 
• Cover and refrigerate for 2 hours before serving.

Shrimp Paste Sambal

Ingredients :

• 2 tbsp ground chili
• 1 tbsp onion
• 2 shrimp paste. lightly, grilled, salt to taste.
• 0,5 lemon, Juice only

Directions:

• Pound finely the chilli, onion and shrimp paste with salt to taste.
• Add lemon juice and blend well.
• Place in a bowl.

stir fry kangkong recipe

Material:

• Swamp cabbage 1 bunch medium, cleaned and finely cut.
• Coconut milk from half a coconut 
• 1 can of thin coconut milk 
• 1 can of thick coconut milk 200 cc.
• Pete 10 pcs chopped fine (if you like).
• 2 pcs bay leaves
• 1 cm crushed galangal .

Spices:

• Red onion 3 cloves
• 2 garlic cloves
• 3 Pecan
• Brown sugar 1 tbsp.
• Salt to taste.

How to cook;

• Stir-fry until fragrant spices and coconut milk diluted input-bay leaves and galangal until boiling and then enter the water spinach and bananas (if you like), cook until soft and then the last input swamp thick coconut milk and stir and cook until cooked.
• Serve with warm rice and sambal.

Basler Leckerli (Basel cookies)

Ingredients for two medium size baking sheets:

* 450 g honey (16 ounces)
* 300 g sugar (10.5 ounces)
* 1½ tablespoons of cinnamon
* 1 pinch of clove powder
* ½ teaspoon of nutmeg
* 100 g (3.5 ounces) ground candied orange peel
* 100 g (3.5 ounces) ground candied lemon peel
* 200 g (7 ounces) ground almonds
* Grind skin of one lemon
* 1 dl (0.4 cup) of kirsch
* 600g (21 ounces) flour
* 1½ teaspoon of baking powder
* 150 g (5 ounces) confectioner's sugar
* 3 to 5 tablespoons of kirsch or water

Preparation:

1. Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
2. Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
3. Add kirsch, flour and baking powder, knead on a table to form a soft dough.
4. While the dough is still warm, roll it out on the back of two greased baking sheets approximately 5 mm (0.2 inches) thick.
5. Let it rest for about 5 to 6 hours or over night in a dry place.
6. Bake for about 15 to 20 minutes in the center of the pre-heated oven at 220 °C (430 °F).
7. Mix confectioner's sugar and kirsch or water, frost dough immediately.
8. Cut off stale edges. Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.


http://www.about.ch/culture/food/basler_leckerli.html

Magenbrot recipe (sweet pieces of bread)

Ingredients for approximately 80 pieces (depending on the size of a single piece):

* 250 g (9 ounces) honey
* 250 g (9 ounces) sugar
* 3 tablespoon water
* 100 g (3.5 ounces) butter cookies (for example "Petit Beurres")
* 550 g (19.5 ounces) wheat
* 2 tablespoon cocoa powder
* 1 teaspoon cinnamon powder
* 1 teaspoon ginger bread spices
* 1 pinch of cloves powder
* Half of a lemon
* 125 g (4.5 ounces) candied orange peel
* 1 or 2 teaspoon baking soda
* 1 dl (3.5 fluid ounces) milk

Prepare the dough the night before you bake:

1. Mix honey, sugar and water in a bowl.
2. Put bowl in a pan with water and heat up until the mixture is about 60°C (140°F) warm.
3. Grind cookies
4. Mix cookies, wheat, cocoa powder, cinnamon powder, ginger bread spices and candied orange peel in a bowl.
5. Rub off some paring of the lemon into the bowl.
6. Mix baking soda into milk.
7. Put milk (6.) and honey mixture (1.) into bowl with cookies (4.).
8. Mix everything well to a dough.
9. Briefly knead the dough.
10. Leave the dough over night at a cool place but do not put it into the refrigerator.

Preparation:

1. Heat the oven up to 200°C (400°F).
2. Cut the dough in four pieces of the same size.
3. Make roles of about 2 cm (1 inch) diameter.
4. Put a baking paper on a baking sheet (also known as baking tray) and place the four roles of dough on it. Make sure there is enough room between the roles.
5. Bake for 15 to 20 minutes in the middle of the oven.
6. Let the dough cool off
7. Cut the roles slightly angular in pieces of about 2 cm (1 inch).

Ingredients for frosting:

1. 300 g (10.5 ounces) sugar
2. 1 dl (3.5 fluid ounces) water
3. 1 tablespoon cocoa powder

Frosting:

1. Put water and sugar into a pan and boil for 3 to 4 minutes. Stir while boiling, The fluid becomes like sirup.
2. Add cocoa powder and mix well.
3. Warm up a chrome steel bowl in water.
4. Put one third of the pieces in this bowl and dribble one third of the frosting on the pieces. Turn over the pieces carefully until evenly covered with frosting.
5. Take the pieces out of the bowl and put them on a baking paper to dry off.
6. Repeat the same process with the other two thirds.

Store the Magenbrot in a dry and sealed box. Do not store too long, the Magenbrot will dry off and get hard.


http://www.about.ch/culture/food/magenbrot.html