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Sunday, 3 December 2017

How to Bake a Delicious Penne Pasta with Mincemeat Sauce

I am supposed to write about Christmas, am I not? About how it is celebrated all around the world but as I have already written the Christmas tradition in Germany, so I just have to write about the food that I might be going to make for the Holy Eve celebration. Baked Penne pasta with mincemeat sauce.


Ingredients:


500 grams of Penne

500 grams of pork and beef mincemeat
3 tablespoons of olive oil 
3 cloves of garlic, diced
1 middle size of an onion, diced
2 pieces of medium ripe skinless tomatoes, diced
500 grams of tomato puree
3 halves of red, yellow and green bell pepper
150 grams grated cheese (Gouda, Edamer or Tilsiter)
2 tablespoons of dried Italian Pizza spices 
salt and pepper to taste
1 piece of spring onion, diced (optional)

Mincemeat sauce

Baking tin full of Penne with Mincemeat sauce
You need: baking tin (30 cm x 30cm)


Baking tin full of Penne with Mincemeat sauce with grated cheese topping.

Let´s cook!


  1. Cook the Penne pasta by following the cooking procedure of the package. Usually, it is cook for 8 minutes or al dente. Drain and set aside.
  2. Heat a wok or a frying pan over a medium heat. Add the olive oil.
  3. Saute the garlic, onion and skinless tomatoes. Stir well.
  4. Then add the mincemeat and saute this until golden brown.
  5. Then add the bell peppers and mix them well with the mincemeat mixture.
  6. Add the tomato puree to the pan. Let it boil.
  7. Then season with the dried pizza spices, salt and pepper. You can add spring onion. Add chili if you want this food hot. Taste the mincemeat sauce to your liking.
  8. Put off the heat and add the drained penne to the frying pan. Mix the food well. 
  9. Meanwhile, heat the oven to 200°C and brush the baking tin with olive oil.
  10. Put the pasta mixture in the baking tin. Then put the grated cheese on top of it. Bake in the preheated oven for ca. 10 minutes or until the cheese turned golden brown.
  11. Serve with salad.
This recipe serves for 5 to 6 persons.

Baked  Penne Pasta with Mincemeat Sauce

I am usually cooking from scratch which means I cook for what I have at home. I have baked pasta not only with mincemeat but also with bacon slices, corned beef and tuna flakes. They are all yummy although with different taste. So you need to be creative. If you don´t have mincemeat at home, try other meat and if you don´t have penne, why not try cooking this recipe with spaghetti? Well, it´s up to you. Enjoy!


By the way, this pasta is good not only for my Christmas celebration but for yours, too. You can make this a day before and bake it a few minutes before you start your dinner. 



                           Merry Christmas!!!


Thanks for visiting my blog. If you want to check more of my recipes, just visitHubpages and @thellyscucinainternational.

Copyright 2017 by Thelma Alberts, All Rights Reserved

Friday, 27 October 2017

How To Make Kale with Mettenden Sausages

Have you heard about Mettenden?

Mettenden is a German kind of sausage made of finely ground beef, pork and fresh pork fat. It is a pre-cooked sausage flavored with garlic, cumin and salt. It is sometimes called Knackwurst or Knockwurst. Wurst means sausage in German language.




The other day when I came home from work, I stopped by a supermarket to buy some fruits. When I was checking for the fruits I wanted to buy, I saw a huge pack of freshly harvested kale. I was so happy and put the pack of kale in my shopping cart. I think I have not eaten kale for more than a year. My mouth was watering when I thought about the food that I would love to make with kale. I was thinking of making the typical German food kale with Mettenden sausages. This was our dinner for today.



Ingredients: 3 persons

500 gram kale, washed and finely chopped
2 tablespoons lard
4 pieces of Mettenden sausages, cut into small pieces
1 medium onion, chopped
3 cloves garlic, chopped
1 to 2 teaspoons broth powder
50 gram of water if needed
White pepper powder to taste



Kale

How To Cook Kale with Mettenden Sausages

1. Heat a deep cooking pot on a medium heat. Then add the lard and let it melt.
2. Fry the garlic and then the onion. When the onion looks glassy, add the cut sausages.
3. Stir fry them until the sausages are golden in color.
4. Then add the finely chopped kale in the sausages. Mix them well.
5. Add the broth powder to the mixture. If needed, add water to the pot.
6. Simmer the Kale and sausage mixture on a medium heat for about 30 minutes or until the vegetable is tender.
7. Taste with white pepper powder.
8. Serve with boiled potatoes, tomatoes or salad.


Kale with Mettenden Sausages.

Tips: 

You can add chili if you want this food hot.
If you don´t have fresh kale, you can use a frozen one.
Be careful with adding salt as the sausages are already salty.
If you want to, you can cook the peeled potatoes together with the kale to save time and electricity. Just cut the potatoes in small slices.

Kale is called Gruenkohl/Grünkohl in German language. It is one of my favorite German food which I can only cook in the winter time.


Kale with Mettenden served with boiled potatoes and tomatoes.

Thanks for visiting my blog. If you want to check more of my recipes, just visit Hubpages and @thellyscucinainternational.

Copyright 2017 by Thelma Alberts, All Rights Reserved







Sunday, 15 October 2017

Stir Fried Cabbage with Bacon

Hello there! It is almost a month that I have not written on this blog. I have a lot of recipes to write about. Food that I have tried and tasted in my kitchen. Food that is usually not planned but made out of "scratch". The ingredients which I do have in my fridge.

Today, I have cooked a delicious meal. I have stir-fried the cabbage that was leftover from my cooking a few days ago. I love cooking from leftover veggies like this fried rice made from leftover rice.




Ingredients:

6 pieces of strips of  bacon
1 tablespoon of vegetable oil
2 cloves garlic
1 onion, cubed
1/4 head of white cabbage, sliced and washed
1 chili, deseeded, cut into small pieces
1 spring onion, diced
1 tablespoon of soy sauce
salt and pepper to taste




Procedure:

  1. Heat the oil in a wok. Then add the bacon strips. Fried until golden brown. Set aside.
  2. With the remaining bacon fat, stir-fry the garlic and onions.
  3. When the onions are glassy looking, add the fried bacon.
  4. Then add the white cabbage and chili. Stir-fry well. 
  5. When the cabbage is tender, add the spring onion.
  6. Taste with soy sauce and pepper. If you must, you can add salt.
  7. Then serve this with rice or potatoes and meat like sausage or steak. It´s up to you.
  8. You can serve this too with a slice of rye or baguette bread. 
1. Bacon fried.

2 and 3.  Bacon with garlic and onions.


4. Add white cabbage and chili.


Mix well.


5. Add the spring onions.


Taste with soy sauce and pepper.


I served this with boiled potatoes and sausage.

Gute Appetit! Boun Appetit!


Thanks for visiting my blog. If you want to check more of my recipes, just visit



Copyright 2017 by Thelma Alberts, All Rights Reserved

Thursday, 21 September 2017

How To Make Sweet Potato Pomegranate Dessert

I love eating a boiled sweet potato. It reminded me of home, of a happy childhood that I had. The boiled sweet potato was one of the childhood snacks that my late mother served when my siblings and I were small. It became one of my comfort food.

Last week, my hubby bought me 2 huge sweet potatoes. I love them and boiled them for my dinner. As always my eyes were bigger than my mouth. Just a boiled sweet potato made me full so, one was left for the next day. That next day, I was not craving for sweet boiled potato. I put this in the fridge and I was thinking what I could do not to waste it because surely I would forget this in the fridge until it would be rotten spoiled. 



Last night at 11 in the evening, I was searching in my fridge what to go with the leftover boiled sweet potato. I still had an opened can of condensed milk, a leftover from making cake pops last week. On my fruit stand was a wrinkled pomegranate waiting for me to be eaten. I thought, "well then, let´s get started," and I searched my baking flavouring what taste I could add in this recipe. I found vanilla, cherry liqour, orange and rum flavouring but I thought vanilla was a good combination for my new dessert.


Below is the step by step on how to make sweet potato dessert decorated with pomegranate fruits.


Boiled sweet potato

INGREDIENTS:

2 1/2 cups of mashed boiled sweet potato
1 cup condensed milk
50 gram soft butter
1/2 teaspoon vanilla flavouring
1 to 2 tablespoons of pomegranate fruits

HOW TO MAKE THE DESSERT:



1. Put the mashed sweet potato in a bowl or in a deep plate.


2. Add the condensed milk. Mix it with the sweet potato.



3. Add the softened butter and the vanilla flavouring. Mix well.


Pomegranate fruits




3. Decorate the top with pomegranate fruits. Cover it with cellophane and put in the fridge for at least 2 hours or overnight.



4. Serve cold. Enjoy!

This was the first time that I have made this dessert and I can assure you that it tasted heavenly. While I was making this dessert, I kept on tasting it to control the sweetness and the flavour of the vanilla. I had to control myself not to eat it all;-)

Pomegranate fruits


TIPS: 
  • If you feel bored eating the same food, be creative just like I did with my boiled sweet potato.
  • If you don´t have pomegranate in your country, you can use another fruit for the topping. Like mango.
  • You can serve this with ice cream or with a dollop of double cream.

Thanks for reading. Please feel free to comment and share this dessert to your social media sites. God bless.

For more recipes please check my cooking website and my main writing sites:




Copyright 2017 by Thelma Alberts, All Rights Reserved





Saturday, 5 August 2017

Baked Leftover Spaetzle Pasta with Mozzarella Cheese

Do you prepare something new out of your leftover food or do you just throw it in the bin? 

I am not a waster. I hate it when food is being wasted. Maybe my childhood experience one night time when we really had nothing to eat for supper if we had not borrowed a can full of NGA rice (a very low-quality rice in the Philippines) for making Linugaw (rice porridge) made me like this today. A "leftover" food maker wife. I usually create something new out of a leftover food, from leftover rice, potatoes, bread, pasta and more. Why throw food when it is still good to be eaten? I make a new meal out of what is left from yesterday. Sometimes when I am hungry, I cook plenty. I just can´t help it. No wonder I create a lot out of leftovers;-)


              A slideshow video of Baked Leftover Spaetzle Pasta with Mozzarella Cheese.

The other day, I baked pasta with mozzarella cheese from the leftover Spätzle / Spaetzle.(Spätzle is a soft egg noodle which is very popular in the south of Germany, Austria , and Switzerland). I didn´t want to eat the same meal of Spätzle with brown sauce and steak the next day. I wanted something different and so I was inspecting my fridge again for ingredients that I could use. I found some good ingredients and so I was cooking. It was not the first time I baked leftover pasta but every time I was baking leftover, the ingredients were always different. So, it was always a surprise to me when my new creation went well and I couldn´t help it but share this with you. Shall we start?

Some of the ingredients


Ingredients: 4 persons


Olive oil, enough for sauteing
250 g leftover Spätzle or other pasta of your choice
2 pieces of garlic, minced
1 piece of onion, washed and cubed
1 ripe tomato, washed and cubed
6 round pieces of Salami, cubed
500 g tomato sauce
100 g grated Mozzarella cheese
Fresh basil herbs
Pizza dried herbs spices
salt and pepper 



Baked Leftover Spaetzle Pasta with Mozzarella Cheese

You need baking tin beside frying pan or a wok.

Procedure:

  1. Heat the frying pan. Put the olive oil in the heated pan and saute the garlic, onion and tomato cubes.
  2. Then add the Salami slices. Stirring them well in the mixture.
  3. Then add the tomato sauce while stirring and leave it on a low heat until boiling.
  4. Add the pizza dried herbs, salt and pepper. Taste the tomato mixture if it is enough salt and pepper to your own taste. 
  5. Add the leftover pasta, the fresh basil and mix them well in the sauce.
  6. Brush the baking pan with olive oil before putting the pasta mixture.
  7. Put the grated mozzarella cheese on top of the pasta. 
  8. Bake it in the preheated oven (175°C) for around 20 minutes or until the cheese melted and golden brown.
  9. Serve with a salad of your choice. Enjoy!

Almost empty pan of Baked Leftover Spaetzle Pasta with Mozzarella Cheese


Thank you very much for dropping by. Please feel free to share this blog to your social media sites. Here are the links to my cooking site at Blogger and Hubpages where you can find some of my created and tested recipes. Enjoy your weekend and God bless.

My lunch! Baked Leftover Spaetzle Pasta with Mozzarella Cheese with lettuce and tomatoes.

Copyright 2017 by Thelma Alberts, All Rights Reserved

Tuesday, 18 July 2017

Filo Pastry ala Pizza

It is a week now since I have baked this Filo Pastry ala Pizza. It is also a week now since I have announced to my FB friends to wait for the recipe of the photo I have posted. I am a busy woman with no real time management so I just write when I want to. 

If you want something different, here is a Filipino pizza recipe I have baked for a while. Anyway, I have already written the ingredients in a draft so I would not forget some important veggies or spices. Let´s start!



Ingredients: 

1 ready made Filo Pastry (about 10 inches x 14 inches)
Steak sauce for spreading (tomato sauce or ketchup will do if you have no steak sauce)
6 pieces of smoked ham, cut into small cubes
2 ripe tomatoes, chopped
a few pieces of rucola or arugula leaves (rocket salad), chopped
4-6 tablespoons of mozzarella cheese
salt and pepper to taste
1 egg, beaten 

Things you need:
  • sharp knife
  • cutting board
  • a strainer for straining the rucola leaves
  • baking tray with a baking sheet

Step by step of making the filo pastry ala pizza.

How To Make Filo Pastry ala Pizza

  1. Put your ready made filo pastry on your working table. Cut this into 8 squares. Cut the edges of the filo pastry as you can see in the photo. Arrange them on the baking tray with baking sheet.
  2. Put 1 tablespoon of steak sauce on every square and spread it in the middle of the filo pastry.
  3. Then add the smoked ham, rucola leaves and tomato slices on top of the sauce.
  4. Sprinkle with salt and pepper.
  5. Then add mozzarella cheese on top.
  6. Then insert the cut edges of the filled filo pastry into each other to form like a small saucer. You can wet them a bit of water so the edges will stick to each other. 
  7. Brush the sides of the filled filo pastry with a beaten egg.
  8. Bake in the 175°C preheated oven for about 15 to 20 minutes, it depends on what kind of oven you have at home.
  9. Serve with salad. Enjoy baking.


Tips:
  • You can use bacon instead of smoked ham and be careful of using the salt.
  • If you don´t have mozzarella cheese, you can use Gouda or Cheddar cheese.
  • I used the steak sauce in this recipe as I didn´t have ketchup and a pack of canned tomato sauce was too much to be needed.
Thank you very much for dropping by and I hope I have made you hungry that you will try this recipe. Don´t forget to comment, like and share this recipe to your social media sites. Have a great day!


                              My slideshow photos of this recipe on You Tube.

For more food recipes, just click on my cooking site 
http://thellyscucinainternational.blogspot.de/ and to my other writing site Hubpages. Thank you!

Copyright 2017 by Thelma Alberts, All Rights Reserved




Thursday, 6 July 2017

How To Make An Easy Mango Coconut Yogurt Dessert

Have you tried making mango dessert? The one which is not called mango float? Well, mango float is delicious but does it has to be always mango float? Our life is a bit boring if we have the same meal every day. So, why not change something. Like making a new mango dessert with coconut cream or milk.

Mango Coconut Yogurt Dessert

How To Make An Easy Mango Coconut Yogurt Dessert

Ingredients: 3-4 Persons

1 ripe mango
450 gram natural yogurt
3 tablespoon honey
150 coconut cream or milk
1 Gelatine fix 
50 gram chocolate sprinkles
12 pieces whole wheat crumbled biscuits (leave a few for decoration)

Some of the ingredients: ripe mango, coconut milk, gelatine, yogurt with honey and whole wheat biscuits.

What we need!

  • Smoothie maker or a blender
  • Sharp knife
  • Cutting board
  • Weighing scale 
  • Mixing bowl
  • A whisk
  • Glasses for serving the dessert

Biscuits, yogurt with honey, mango with coconut milk, chocolate sprinkles, yogurt and mango mixture are layered in an empty glasses.

Let´s make the dessert:

  1. Cut the mango (excluding the skin and seed) into small cubes.
  2. Put the mango cubes into a blender or smoothie maker.
  3. Add coconut  cream or milk to the mango cubes. Blend the 2 ingredients in a blender or smoothie maker until smooth.
  4. Put the natural yogurt in a bowl and sweetened it with honey. You can add more honey if you want it more sweet.
  5. Then add the gelatine fix powder to the yogurt with honey and mix them well with a whisk for a minute or 2.
  6. Prepare the serving glasses by putting some crumbled biscuits in the bottom of the glasses.
  7. Then add the yogurt mixture on top.
  8. Then add the mango coconut cream on top of the yogurt.
  9. Add the chocolate sprinkles. 
  10. Then yogurt mix again and the top is the mango coconut  mixture.
  11. Chill the dessert for an hour or two in the fridge.
  12. Serve the mango coconut yogurt dessert with biscuits cuttings on the side of the glasses. 
  13. Enjoy!
Mango Coconut Yogurt Dessert

Tips:
  • The golden yellow color of the mango fruit is far more better than the one I have used in this recipe. I thought the mango fruit I bought was yellow in color but it was not and so this dessert loooks pale. The Filipino variety of mango is still the best.
  • If you can´t find coconut cream, you can use coconut milk. 
  • You don´t have to use natural yogurt. You can use the yogurt with fruits in it.
  • If you don´t have gelatine fix like the one I used, just use the gelatine you have there and just follow the instruction how to mix it with the other ingredients.
  • I use honey for this recipe as I love it and it is not so sweet. So you can use refine sugar instead.


Filipino mangoes .
So far, this dessert is filling to my tummy and it can be eaten in the afternoon as a snack on a hot day. Thanks for dropping by and feel free to comment, like and share this to your social media sites.

For more food recipes, just click on my cooking site 
http://thellyscucinainternational.blogspot.de/ and to my other writing site Hubpages. Thank you!

Copyright 2017 by Thelma Alberts, All Rights Reserved

Tuesday, 13 June 2017

Homemade Smoked Ham and Mozzarella Cheese Pastry

Schwarzwälderschinken is a German smoked ham. It is usually eaten on a rye or a whole wheat bread for breakfast or for supper in Germany. Lunch time is the heavy meal of the day and the Germans eat their breakfast and supper with just bread, variations of ham or cheese.

Schwarzwälderschinken aka  smoked ham is delicious but it is sometimes a hassle when I bite on it in the bread and part of it is still hanging on my mouth. I still had a pack of smoked ham today and I thought I could make something different from it besides in a sandwich and so I was creative again. Well, it was more delicious than what I have expected.



INGREDIENTS : 6 pieces

30cm x 20cm ready made filo pastry

6 tbsp. Cheese spread with herbs (Bresso)
5 pieces of smoked ham, sliced into cubes
1 big ripe tomato, cut into cubes
1 tbsp. of sliced fresh or frozen basil
50 gram grated Mozzarella cheese
1 egg beaten for brushing the top of the pastries



Let’s cook! 

1. Cut the filo pastry into 6 equal sizes and put them on a baking tray lined with parchment paper.

2. Spread 1 tablespoon of cheese spread with herbs on each of the filo pastries.
3. With the smoked ham, tomatoes and mozzarella cheese, put them on top of the cheese spread equally.
4.Then sprinkle with chopped basil (fresh or frozen).
5. Fold the filled filo pastries as shown above and brush with beaten egg.
6. Bake in the preheated oven (170°C) for about 20 minutes or until the top of the pastries turn golden brown.

Serve the homemade smoked ham and mozzarella cheese pastries warm. Enjoy!


Homemade Smoked Ham and Mozzarella Cheese Pastry


For more recipes please check:

My main writing site Hubpages

Thellys Cucina International

My Kitchen and I


                                             Step by step upload photos of this recipe.


Thank you very much for stopping by. Please feel free to share this blog in all your social media sites. Comments are highly appreciated. God bless.

Copyright 2017 by Thelma Alberts, All Rights Reserved

Saturday, 3 June 2017

Homemade Mango Banana Ice Cream

Hello June! It is summer in Germany and it is getting hot every day. I feel like I am in my home country again, sweating to the max. Well, not so much as I did a few weeks ago in the Philippines. 

I am not complaining as I love summer more than winter. I only have to be creative that helps me fight against the heat of the weather. No, I don´t use aircon. Aircon makes me sick. I only eat something cold and refreshing.



In Cebu airport before I flew back to Germany, I bought a box of Philippines mango puree, unsweetened. It was expensive but I forgot to buy this in the supermarket. And so what? I have to get rid of some Pesos anyway before going home. This 1 pack pureed mango was for making juice and I loved its natural sweetness. After a few days of drinking mango juice, I had an idea to make an ice cream. So I made an ice cream out of the remaining mango puree but added banana and yoghurt in it. Yummy!



Homemade Mango Banana Ice Cream

Ingredients:

150 gram Philippines mango puree
1 ripe banana, sliced in small pieces
1 teaspoon honey
150 gram natural yoghurt

Mango puree and yoghurt.

Let´s start!

Put the sliced banana, mango puree, honey and yoghurt in a blender. Blend well and put in the freezer for a few hours before serving. Enjoy!

Mango banana ice cream.

Tips:


  • You can use frozen sliced bananas. This makes the mixture cremier than using the unfrozen one and you can enjoy the ice cream after making it.
  • Add grated chocolates or sprinkles when serving. 
  • Decorate with a piece of ripe mango when serving.

Here are some Summer Goodies to enjoy.




Thank you very much for stopping by. Please feel free to share this blog in all your social media sites. Comments are highly appreciated. God bless.

Copyright 2017 by Thelma Alberts, All Rights Reserved

Saturday, 15 April 2017

How To Make Papaya Avocado Ice Cream

Papaya and avocado are one of the delicious fruits in Asia. They are abundant in my home country Philippines. Papaya is all season fruit while avocado season is from May to September. Papaya costs 20 to 40 Pesos a kilo while avocado costs from 70 up to 100 Peso a kilo here in the Philippines . Avocado just started its season and so it is still costly to purchase it.

It is so hot now in my home country with 30+ degree Celcius that I was creating a new recipe from the fruits that I have bought from the open market in our town. The other ingredients were already in my fridge before I had the idea of making the ice cream.



                            Papaya Avocado Ice Cream

Ingredients :


300 gram Papaya fruit, in cubes
1 avocado meat, sliced in cubes
8 calamansi, juice
100 g sugar
100 g fresh milk
250 g whipped   cream
1 tablespoon honey


Let’s start making ice cream:

  • Add the calamansi juice in the slices of avocado to avoid making the fruit brown.
  • Put the slices of papaya and avocado in the blender.
  • Add the sugar, fresh milk and honey to the blender and blend the fruits mixture.
  • Then put the papaya and avocado mixture in a bowl and fold in the whipped cream with a spatula until well blended.
  • Cover the bowl with its lid and freeze the fruit mixture in the freezer for at least 4 hours or let it stay  overnight in the freezer.
  • Serves 4 to 6 persons depending on how big the portions are.
  • Enjoy this yummy summer treat.

Thank you for reading. Here are some more fruit recipes you might want to try.
 HAPPY EASTER EVERYONE!!!
 
Copyright 2017 © Thelma Alberts, All Rights Reserved