Spinach Popsicle


Don’t be alarmed, spinach is not the main ingredient here but there are also fruits and you won’t taste the spinach at all. Even hubby who doesn’t like vegies loves this ice, yay! And Flipper, she doesn’t care what is inside as long as it tastes good haha. I choose the tittle for the attention’s sake πŸ˜€ To be honest I’m surprise with all these cold desserts contain banana inside. They are all soo yummi! And no sugar necessary! Check again my 2 previous posts, and you’ll know what I mean Banana-Strawberry Ice cream and Frozen Banana-Yoghurt Bites.

About the spinach, oh yes…this is a good idea to boost your or your children vegetable needs or for vegetable haters. As long as you don’tt tell, I’m sure they won’t mind to eat this ice:) This recipe is basically smoothies recipe, only in different form. Hope you’like it


– 1 ripe banana, cut into coins and freeze until solid
– 1 cup of cubed mango, freeze until solid
– 1 cup of baby spinach, washed, drained
– 1 cup of milk
– 1 tsp honey


  1. Place all ingredienst in food processor and blend until smooth.
  2. Pour into your popsicle molds and freeze at least for 2 hours.
  3. Done, yummi yummi…


Frozen Banana-Yoghurt Bites


I found this simple recipe in my Facebook feed. Actually it’s a not a new thing, almost everyday we eat mix of plain yoghurt and fresh fruits at home but for this one weΒ  need to form and freeze it. It tastes indeed better for hot weather recently. So simple and simply yuuummi! Here is the original recipe https://www.eatsamazing.co.uk/recipes-tutorials/easy-recipes-for-kids-frozen-banana-yoghurt-bites I only did minor modifications here:


– 1 ripe banana, peeled
– 200 g nature yoghurt
– Halves cherries or any fruit you like for topping (optional)


  1. In a bowl mash the banana with fork.
  2. Add in the joghurt, blend all together andΒ  put spoon by spoon in silicone muffin forms on a small baking sheet or tray (this will need to fit in your freezer, so it may be worth checking it for size before you start)
  3. Freeze for 2 hours andΒ  remove from the forms toΒ  serve (or sealed them in a container and keep it in freezer to eat later).
  4. That’s it, enjoy…


Sugarless Banana-Strawberry Ice Cream


To be honest, I was bit sceptical as I read the recipe, does this thing really taste good without sugar? Because Ice cream means sugar with additional ingredients, no? And for my previous ice cream recipe, I used almost 400 grams sweetened milk, oops! (But at least it tastes damn good! :D)

Anyway I did try this sugarless version and I love it! As it’s mentioned in the original recipe, it’s really a guilt-free treat! Yay! There’sΒ  even 3 different recipes there but I haven’t try the rest yet. Will do. As a person who doesn’t like to eat unprocessed banana, this is really good for me, I find another way to enjoy banana. Yum yum!


– 3 bananas, cut into coins and freeze until solid
– 1/2 cup of strawberry, cut roughly and freeze until solid
– 1 vanilla pod, scrape
– 1/2 cup of milk


  1. Place all ingredients into a food processor and blend until smooth.
  2. Pour contents into a loaf or small pan.
  3. Freeze one hour or until solid.
  4. That’s it, enjoy…


Garang Asem (Indonesian sour-savory chicken soup)


Finally I can make this sour, savory chicken soup with coconut milk! Yay! Not as best as my momsΒ  (she’s unbeatable anyway) But I’ve been longing to eat this dish for almost 3 years and the reason why I didn’t try to make it earlier, is becauseΒ  I don’t know where on earth of Germany part I can buy the main ingredientΒ  (beside chicken of course): bilimbi. After did some research and consultation with friends who are expert in cooking, I’m able to make the Garang Asem with green tomatoes as substitute for bilimbi. Well actually you can even use both of them. And well, the taste is just as I expected. Nom..nom… Thank you for my dear friendΒ  Rurie who sent me a bunch of green tomatoes from Netherlands (which first I had mistaken them as green eggplants! Ha!)

OK now about the food. As I said previously, the taste is sour and savory. Chilies make it spicy but you can skip chilies if you don’t like it spicy. First process is to cook the soup and the second process is to steam it with banana leave. If you don’t want the hassle with banana leaves, you can skip the second process but for sure you’ll miss the rich aroma of banana leaves, hmmm…And to be hones, the banana leaf makes the soup special, so you decide πŸ˜‰


– 1 kg chicken
– 10 green tomatoes, sliced
– 2 stalks of lemon grass, finely sliced
– 4 Indonesian salam-Leaves
– 5 cm galangal, sliced
– 500 ml of coconut milk
– 2 stalks of scallion, sliced
– 2 chilies, sliced
– Banana leaves, cleaned

Grind together to make spice paste:
– 10 shallots
– 1/2 tsp turmeric powder
– 6 cloves of garlic
– 1 cm kaempferia galanga
– 6 candlenut
– 1 tbs coriander seeds
– Salt
– 2 tsp sugar


  1. Cook together coconut milk, spice paste, sliced galangal, lemon grasses and salam leaves. Add salt and sugar if it necessary.
  2. Add chicken, sliced chilies and tomatoes and continue cooking with low heat for around 1 hour and then add in the scallions.
  3. Prepare the steamer pan and put a portion of garang asem on the leave. Wrap it, pinned with toothpick and steam for about 30 minute. Eat with warm jasmine rice.


Fried Cauliflower-Rice


Bored with the normal rice? No lust for potato or bread? This could be a healthy option. And lecker!

Ingredients (four 4 people):

– 1 cauliflower, cut into individual florets, wash and dry them with kitchen towel.
– 1 tbs of vegetable oil
– 1 bay leave
– 1 big onion, finely sliced
– A handful of geen beans, trimmed
– 2 carrots, sliced
– 1 red pepper, deseeded and cut into strips
– a handful of roasted unsalted cashew nuts
– a handful of peas
– 1 clove garlic, chopped
– 1 cm of ginger, finely sliced
– 1/2 tsp turmeric powder
– 1 medium tomato, chopped
– Salt
– Peppers
– Greek joghurt (optional)


  1. Place cauliflower florets in the blender, pulse until broken down into rice size pieces.
  2. Heat oil on a large pan and saute onion until golden brown.
  3. Add in bay leaf, carrots, green beans, red pepper, peas, garlic and ginger. Close the lid and continue to cook for about 15 minutes in medium heat.
  4. After 15 minutes, stir in the cauliflower rice and tomato and cook for another 5-10 minutes.
  5. Pour salt, paprika powder and peppers to taste.
  6. Last, add roasted cashew nuts and serve it with greek joghurt.


Bratapfel (German style baked apple)


As I promised in my previous post, here is the perfect dessert for the roasted goose. These two combination is inseparable. Unlike the main course, this dessert is really easy to make. There are several varieties for the filling but this one is our favourite. Even forΒ  someone who doesn’t really into cinnamon, this dessert ist exception for me πŸ˜€

Ingredients (four 4 people):

– 4 sour apples, washed
– 100 g butter
– 50 g raisins
– 50 g chopped almond
– 1 tbs brown sugar
– 1-2 tbs of lemon juice
– 1 tsp cinnamon powder
– Vanilla ice cream


  1. Preheat oven to 170Β° C.
  2. Slice off the top of the apples, set aside the tops.
  3. Hollow out the apples with knife and place it on greased casserole.
  4. Drip the inside part of the apples with lemon juice.
  5. Mix together raisin, chopped almond, sugar and cinnamon powder in a small bowl and with spoon carefully fill it into the apples.
  6. Put on the top of the apples again.
  7. Heat butter in a small pan and pour it to the apples skin.
  8. Bake for 40 minutes.
  9. Serve while hot with a scoop (or two!) of vanilla ice.
  10. That’s it, guten Appetit!


Roasted Goose – German Christmas Menu

Well I guess I’m too late to say Merry Christmas and Happy New Year, right? But still I hope you guys stillΒ  excited to full fill any new years resolutions you have over there.

Last year, like almost any other years, we celebrated Christmas with hubby’s family but this time, instead of celebrating at his parent’s place, we celebrated at our place so, yes, I was the one who had to cook the Christmas dinner. My mother in law usually makes either oil fondue or raclette for Christmas dinner meal with a reason that those ‘live cooking’ food good to keep people stay longer at dinner table, have a chit-chat over the food. Makes sense Β but I wanted to make something else, more into German classical meal and finally after discussion with hubby, we decided that I’ll make the famous German traditional roasted goose and its side dishes. Hubby made the dessert; BratΓ€pfel (literary: fried apple). And I’m sure, this combination will make people stay longer at dinner table too πŸ˜‰

It’s not easy forΒ  me to find a perfect roasted goose recipe. Sure you can find it plenty on internet but the thing is, there are many different methods people use to make this recipe. With or without filling, overnight or just two hours roasting, dry or wet roasting, closed or open roasting…etc… etc… and that’s only for the goose. Β I had to search recipes for the side dishes too; Rotkohl (pickled red cabbage) and Knoedel (potato dumpling). Seemed complicated at first but in fact everything was pretty easy if you make up your mind which recipe you want to use.

I decided to use recipe from a famous German chef, Tim Maelzer, for the goose and the sauce. The rest I just googled here and there, mix A recipe with B recipe, ha! But don’t worry, I will write down everything step by step below. You can find Maelzer original recipe here (in German). I only did few modifications, like replace the wine with grape juice and use apple too instead of only oranges for the filling. Check it out!

Roasted Goose


– 4-5 kg ready to cook goose (I bought frozen and throw away the inside)
– 2 oranges (with or without the skin, I use with)
– 2 apples (with or without the skin, I use with)
– 3 onions
– 2 tsp dried mugwort
– 2 bay leaves
– Salt
– Kitchen twine
– 100-200 ml water


  1. Preheat oven to 180Β°C
  2. Wash the goose under running water and dab dry it with kitchen paper.
  3. Chop the wings and neck of the goose (if still there) and set aside for the sauce.
  4. Chop oranges, apples and onions and mix together with mugwort and bay leaves. Fill the goose with the mix.
  5. Use kitchen twine to tie the goose legs.
  6. Prick theΒ goose all over with toothpick or fork and rub the goose with salt. More salt is better and don’t miss any spot!
  7. Put the goose, breast side-down, on deep roasting pan and pour with 100-200 ml water. Simmer for 1 hour in the lower rack of the oven.
  8. You will need to roast the goose for about 2.5 hour. First, after one hour, pour the goose with its dripping fat and repeat it again every 30 minutes.
  9. 15 minutes before it’s end, increase the oven temperature into 220Β°C
  10. Carve the goose and serve it with the brown sauce, Knoedel and Rotkohl.

While waiting for the roasted goose, you can make the sauce, Rotkohl and Knoedel. Here are the recipes:

Brown Sauce


– 2 Carrots, peeled
– A bunch of parsley
– 2 large leeks
– a handful of celeriac, peeled
– 1 big onion, peeled
– 4 tbs vegetable oil
– 500 gr poultry (you can use the neck and wings of the goose and add some chicken parts)
– 1 tbs tomato paste
– 8 juniper berries
– 2 bay leaves
– 300ml of red wine (I replaced it with 200ml grape juice)
– 750 ml chicken fond
– 1-2 tbs cornstarch
– Salt
– Peppers


  1. Chop carrots, leeks, parsley, celeriac and onion roughly.
  2. Add oil into a wide pot and fried all the chopped vegetables.
  3. Chopped roughly the poultry and add it to the pot. Fried together until brown-around 15 minutes.
  4. Add in the salt, bay leaves, juniper berries and tomato paste.
  5. Add in the grape juice and bring to boil for 5 minutes.
  6. Add in the chicken fond and keep to boil it for another 5 minutes and then simmer with lower heat for 25 minutes.
  7. After 25 minutes, use a sieve to separate the sauce to another pot. Let it sit until the fat and the fond are separated.
  8. Remove the fat and then cook the fond again,
  9. Mix the cornstarch with cold water a bit and pour it to the fond.
  10. Stir it well and season it with salt and peppers.
  11. Ready to serve it with the goose meal.

Rotkohl (Pickled Red Cabbage)


– 1 kg red cabbage
– 1 onion, peeled, diced
– 2 apples, peeled, finely sliced
– 1 tbs sugar
– 2 tbs vinegar
– 250ml water
– 1 bay leave
– 2 cloves
– 2 tbs all purpose flour
– 4 tbs grape juice
– Salt
– 2 tbs vegetable oil


  1. Quartering the cabbage, remove the stem and finely sliced.
  2. Wash it and dab with kitchen towel.
  3. Heat the oil on pan and saute the diced onion.
  4. Add in the apples and the cabbage and immediately add in the vinegar to keep the color.
  5. Cook it for 10 minutes in medium heatΒ  and cover it with the lid.
  6. After 10 minutes, add in the water, salt, bay leave, cloves and sugar. Continue to cook for about 30-45 minutes until it’s soft.
  7. Add in the flour bit by bit to make it thick and also the grape juice. Stir it well and ready to serve.

Caramelized Knoedel (Potato Dumpling)


I used this Knoedel brand. But of course you can use different brand. Picture from Amazon.

How: cook the Knoedel according the direction on the package, cool them down and then sliced around 1cm thick. Mix a pinch of sugar and 1 tbs butter and spread it on roasted pot. Roast the sliced Knoedel until both sides browny. Ready to serve.

That’s all. A bit complicated but not difficult. Hmm… I don’t know if it the right expression though because there is A BAD news here. The bad news is, I didn’t have time to make proper food photography for this meal. I planned for it of course, to take a picture of the before-carved goose, photo of how I serve it neatly for my guests with the beautiful Christmas table setting. And yes, the photo of the dessert too! But no, I couldn’t. I was too hectic cooking and entertain my guests in the same time. When the food was ready, everybody was already hungry and we just ate.

The photo I have here is a photo I took on the next day (and only with iPhone, oops!). As you can see, not much meat left there (but for my portion, it’s very enough! :D). Luckily we stillΒ  have enough Knoedel, Rotkohl and sauce. And to be honest, on the next day the food tasted much better! Maybe next time I will cook everything on the day before and just heat it before serving πŸ™‚

For the super yummi Brataepfel, I will make that dessert next time and promise to post it here soon because this is also the important part of German Christmas meal. So for now, bye and have a great evening πŸ™‚