German Meatloaf Falscher Hase

German meatloaf (Falscher Hase or Hackbraten in German) is a traditional German pork and beef meatloaf bound with boiled eggs, a real hearty comfort food. After WW II, falscher Hase rising to prominence as meat was still scarce but the housewives wanted to give the family a special treat, so they wrapped the ground meat (usually beef and pork) with boiled eggs and flavoured the meatloaf with parsley, mustard, and paprika. I have left out the hard-boiled eggs and bacon in this recipe.
Serve them with Sauerkraut, German bread dumplings or mashed potatoes and sour cream based sauce.
I would like to thank Sophie @ Sophie's Foodiefiles for this beautiful award.

250 g Ground beef 250 g Ground pork 1 medium Onion, chopped 3 tbsp Bread crumbs 3 tbsp Cold water 2 large Eggs

1/2 tsp Salt 1 tsp Paprikaangiesrecipes 1 tsp Dijon mustard, hotangiesrecipes 2 tbsp Parsley, chopped 1 cup Beef broth

2. Season the mixture with salt, paprika, mustard, and parsley. Blend ingredients thoroughly and shape into a loaf.
   
   
3. Place the loaf in a baking pan and bake in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf and basting occasionally. Serve with German bread dumplings.

Sesame Crusted Fish

I am sure you will love the combination of sesame seeds and fish, which guarantees both flavor and crunch. It is very easy to make and you can serve for big parties. They are delectable and the satisfaction of biting into the sesame crusted fish fillet is an out of the world experience.

	#Batter:
250 g Fish fillets, thawed 2 slice Ginger root, minced 1 stalk Spring onion, chopped 10 g Jiafan rice wine 1 g White pepper powder 3 g Salt Frying oil White sesame seeds 1 tbsp Tatar sauce or mayonnaise	1 Egg, lightly beaten 3 tbsp Flour 1 tbsp Cornstarch Pinch of salt

1. Rinse the fish fillets. Pat them dry with kitchen paper and cut into narrow strips. Place them in a shallow bowl.
   
   
2. Marinate the fish with chopped onion, minced ginger, rice wine, pepper, and salt. Set aside for 15 minutes, turning occasionally. Discard marinade. Beat egg lightly, then blend in cornstarch, flour and pinch of salt to make a batter.
   
   
3. Heat oil until hot. Dip fish strips in batter, then roll in sesame seeds to coat. Lower the coated fish strips, several at a time, into the pan and deep-fry until golden crispy. Drain on kitchen towel and serve immediately with tatar or any desired sauce.

Nori Seaweed Muffins

Nori, the Japanese name for various edible seaweed species, is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein fiber, and carotene.

10 g Seaweed 4 Eggs 200 g Cake flour 150 g Sugar 35 g Honey

150 g-180 g Shortening, melted 3 g Baking powder 1 g Baking soda 5 g Salt

1. Soak the seaweed, drain and set aside. Sift together the cake flour, baking powder and baking soda.
   
   
2. Blend the eggs, sugar, salt, and honey together. Add the flour mixture to the egg mixture. Mix till all combined.
   
   
3. Add in melted shortening and seaweed to become the cake batter.
   
   
4. Spoon the batter to the greased muffin cups, 80% full and bake at 175C/350F for 20-25 minutes.

Stir-fried Bell Peppers with Black Fungus

Black fungus, aka cloud ear, wood fungus, mouse ear, and jelly mushroom. It is mostly sold dried but is also available fresh. Wood fungus is prized in Chinese cuisine for its crunchy texture and therefore added to dishes only for the last few minutes of cooking. Delightful in salads, soups and stir-fries, it has no flavour of its own, but absorbs the seasonings it is cooked with. Dried fungus must be soaked in warm water prior to use. It swells to many times its size. Black fungus help reduce blood clot, preventing thrombosis, atherosclerosis and coronary heart disease, and cancer.

Mythreyi Dilip@Specialty Recipes from My(e) Kitchen, thank you very much for sharing this award with me.

50 g Black fungus, soakedangiesrecipes 50 g Carrot 50 g Red bell pepper 50 g Yellow bell pepper 20 g Onion 1/3 stalk Green onion 2-3 tbsp Salad oil

1 tsp Garlic, minced 1 tsp Jiafan rice wine 1/4 tsp Vegetable bouillonangiesrecipes 1 tsp Maggi seasoning 1/2 tsp Salt 1 tsp Cornstarch 2 tbsp Water

1. Peel carrot and onion. Remove the seeds of bell peppers. Rinse and cut into thin match sticks. Tear the large black fungus into the small pieces. Mix the cornstarch and water in a small bowl. Thinly slice the green onion.
   
   
2. Heat a skillet with oil until hot and stir in minced garlic until aromatic. Add in sliced onions and carrot strips, stirring for about 1 minute, and then black fungus and bell peppers. Drizzle in rice wine, and stir briefly. Season with vegetable bouillon, Maggi and salt. Stir until combined. Thinly thicken the stir-fry with the cornstarch solution. Transfer it to a plate and garnish with the sliced green onions.

Diced Chicken With Chillies And Nuts / 辣子鸡丁

This hot Szechuan chicken recipe gets its firing spiciness from peppercorns and red chillies. To par-poach the diced chicken in hot oil helps to keep the tenderness of the meat. Ok, if you could handle “the hot stuff", then a few more Szechuan peppercorns would make the dish more enjoyable, with some cold beer.

	#Sauce:
450 g Boned chicken breast 1/2 Egg white 1/2 tsp Salt 1 tbsp Cornstarch 1/2 cup Cashew nuts or peanut, fried 20 g Dried red chillies Frying oil 1-2 tbsp Szechuan red peppercorns angiesrecipes 1 stalk Spring onion	1 tbsp Dark soya sauce 1/2 tsp Jiafan rice wine (or medium dry sherry) 1/4 tsp Mined garlic 1/2 tsp Sesame oil 1/4 tsp Sugar 1/2 tsp Rice vinegar 1/2 tsp Salt 1/2 tbsp Cornstarch 1/2 tbsp Water

1. Cut the chicken into inch cubes. Place them in a bowl, and add in egg white, salt and cornstarch. Set aside for 30 minutes. In a small bowl, place all the ingredients for the sauce and mix well.
   
   
2. Heat some oil in a pan or wok to 200C/400F. Add chicken and fry 30 seconds. Remove and drain. Leave one tablespoon of oil in the pan, stir in chillies until fragrant. Add peppercorns and spring onions, stirring and tossing together.
   
   
3. Return the chicken to the pan, stirring briefly, add sauce mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.

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.