Dutch Apple Tart (Appeltaart)  

Oh dear, my last post was more than one year ago! We have relocated to New Jersey, US since end of last December, in two months time, it would be our first full year here. Do I like it or not, there are plus and minus wherever you live. Here the plus sign are that I get to cook less as there are so many options to eat out. Clothings and the basic necessities here are cheaper and have more choices. My son is enjoying his school here, first months in first grade may be harder on him as every thing was new to him, new school rules, expectations and routines. Now in second grade, he is very happy and said many things to learn here.

Here in NJ, I have easy access to chinese food but hubby doesn’t get to have his Dutch comfort food easily. And yesterday for the real first time, I finally baked and I baked Dutch Apple Tart from scratch. I was a bit skeptical if the shortcrust dough is going to work as it was a bit like playing playdoh, you won’t be expected to be able to lift up the whole crust, you just stick them together and P said that is the way it was supposed to be.

This Dutch Apple Tart recipe from Baking Sense I found was translated from Dutch, since it worked fabulously , it’s a keeper for future use. 2 things I altered was I use 2 cups of self raising flour and 1 cup all purpose flour instead of all 3 cups all purpose flour.

Apples season here and I got to learn new types of apple here. And on Saturday, I came across Winesap apples and they told me that they are very good for baking. The apple still tasted a little crunchy after baking, no sogginess on the base at all, I even skipped lining breadcrumbs on the crust.

One little improvement I can try next time is to let the dough rest in the fridge for a bit longer. The recipe didn’t call for chilling the dough but I think I would do it. I chilled the dough for 40” , it may be better if I chill for 1.5hrs next time to see if the dough is easier to lift.

I don’t have a food processor here in US, so used the old fashioned Rubbing-in method, and then I used the handheld mixer when add in the beaten egg.

  Korean Pajeon (pancake) with Wild Garlic (Bärlauch) from scratch  

Sunday hiking in Aargau

春天終於到了! 這段期間在樹林和朋友的花園長滿「野蒜葉」。朋友給我一大袋,用來做什麼好呢?剛巧見到一位瑞士的部落格朋友提意 用來做韓式薄餅,又幾好喎,就試試看,反正近排很久沒有見到有韭菜賣。我呢次用了野蒜葉,翠玉瓜,紅蘿蔔和小墨魚做薄餅。


星期天,我哋到  Veltheim, Aargau, 短程行山,沿途P 指出一大片長滿野蒜草的地方,我都是第一次在大自然接觸咋。
Spring is here! In the woods and some friends backyards, you can find wild garlic (also known as ramps? ) growing here and there.(in German, it’s called Bärlauch). I got a bag from a friend, what should I do with them? I have made pesto last year but took ages to finish and the taste is rather strong. Then I saw a Swiss-based blogger Cooking at Hinterberg who has suggested to use to make Korean Pajeon, I thought this is a great idea so I gave a go. Koreans normally use chives, spring onions or kimchi and with or without seafood, I use some calamari this time.

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  Sushi Handroll à la table (桌面自助手卷)  


今早一送咗阿仔返學,我便直接揸車過徳國 Las Burg 接收在網上的購物,因遊寄到瑞士地址有很多候收件時郵差往往要收稅,所以雖然Amazon.de 話免運費,我都係唔想冒險,唔係又激到一頭煙。住在巴塞意 (Basel )就係有這個好處,過德國和法國話都無噤快,就過咗邊境,就好似香港過深圳一樣。現在如果無車,坐八號電車可直接過到德國 Weil am Rhein, 上年终於通車。

我的第一個中國香港同胞朋友 Carmen 就住在附近,whatsapp 過佢,睇吓有沒有空短聚片刻,了解吓大家的近況。好朋友就是這樣,突然其來的一個信息,不介意沒有什麼預備下見面。見到她的📷攝影事業已走上軌道,蒸蒸日上,找到自己的目標和理想實在為她高興!我也很興奮地講述我的部落格的改動和方向。

如果你有對家庭合照,結婚照有興趣,可到以下網址查看佢的portfolio,Carmen 最擅長外景拍攝,個人風格時尚,映到每個人的自然美,不得不贊👍!我的profile photo 便就是她用iPhone即興隨意拍攝,當日佢還幫我set 頭化妝,那天其實係我哋的 Ladies’ nite out!三個女士勁難得可以放下家人出外鬆一鬆!

請按下連結:Carmen Wong Fisch Photography

探訪完Carmen 之後,便差不多要接仔放學,今日星期三,中午早放要預備午餐給我倆,但近日佢因久咳不未痊癒,所以要戒口和食得清淡,湯通粉,粥等等,已用了數餐,開始有微言投訴,我自己也一樣,所以一路揸車一邊想,想起以前到Carmen 舊居,佢為我預備的自助手卷午餐,很懷念之前的午餐約會呀!不過又學到嘢,原來將預備嘅材料通通放在碟和桌上,自選配搭即場包手卷享用,談笑風生多好。



今日真是節目豐富,下了多天雨和雪,今日難得天朗氣清,P答應M如天氣許可便帶佢去放他的微型飛機, 佢終於得償所願,不過我都睇得好開心😀!


One Fine Day

Morning: Quick meet-up with good friend, midday: made sushi handroll là la table, afternoon: tried out Marc’s mini plane

This morning right after I dropped off Marc at school, I went directly to Las Burg in Weil Am Rhein to pick up my online shopping. A lot of people who live in Switzerland would choose this method since a lot of times the delivery charge to Switzerland is more expensive and sometimes we even have to pay the tax incurred.

My friend Carmen who just lives nearby, was luckily available to meet up briefly for a quick coffee and catch up. She is my first Cantonese speaking friend here. We used to meet up for lunch at her old place, and she always came up with brilliant and creative lunch ideas. However, now that she has developed her own photography business, she hardly has any spare time anymore. Nevertheless, I am truly happy for her that she has found her business venture. Her photos are amazing, she is good at outdoor shootings and can capture the natural beauty of every individual, be it for an expecting mother or a newborn or a wedding occasion or a family.

If you are interested, please check out her portfolio in her website, you can book a session with her when you travel to Switzerland next time:

Please click for hyperlink: Carmen Wong Fisch Photography


So after a quick catch-up, it was almost time to pick up Marc already. Wednesday is his short day, I would need to prepare lunch for us both. However, he has this cough lingering for weeks, I have to be careful of what to give him. I have made rice porridge, soup macaronic or noodles repeatedly and he is beginning to get bored with them.  So on the way home, I recalled one sushi handroll lunch I had with Carmen. She made it so interesting that we could wrap, eat and chat at the same time. So I made a simplified version.

No raw fish but still very tasty and healthy! Other ingredients you can use include avocados, carrots, tofu, etc. I just used what is available and suitable from my fridge.

After lunch, Marc had sports class and then we went to try out his little plane in an open field. He was lucky as we had days of miserable weather and this day we had clear blue sky, perfect timing.


A lot of action today!

A lot of action today!

Run baby run

Run baby run!


  Marc’s 4th Birthday Party & Strawberry Fresh Cream Cake  

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Months ago: “Mommy, I want Octanauts birthday cake.”

Few weeks ago: “Mommy, I want Thomas birthday cake.”

Few days ago: “Mommy, I want a McQueen birthday cake”

“I want my birthday party now!!!!”

“Marc, it’s not your birthday yet. First, it’s papa’s (in March), then mommy’s (in June) and then comes your birthday (in July).

“But I want my birthday now. First my birthday and then papa’s birthday and then your birthday.”

“I am four years old.”

“Marc, you are now three years old and will be four years old soon!”


” No, I am four years old!” …….

It’s amazing to see the development from age three to four. Last year, he still didn’t understand fully the concept about birthday. This year he is totally obsessed about birthday parties, he loves blowing birthday cake candles and asking for presents and surprises all the time. Continue reading

  Kinder Surprise for breakfast?!?! And my Veggie Kimbap with Kale  

It’s best to delay your kids exposing to confectionery.

I now know why my mom had stopped me and my brother from eating sweets or crisps for as much as possible. This is because after observing for days, I notice that Marc will cough quite badly in the middle of the night when he has eaten more sweets or chocolates. Luckily, the next morning the cough is gone but he keeps coming back and asks for more chocolate again and forgets what has happened to him the night before and he has cried so badly.

And lately Marc has been crazy about chocolate or sweets, in particular Kinder Surprise Eggs. He likes the toys inside of course.

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  My intimate ganache glazed chocolate cake, lesson learnt  

This winter has been crazy, many countries are affected by the climate change.

Hong Kong has as low as 6ºC. Some days as cold as here in Basel.

Sochi has warm temperature up to 16ºC making the snow condition very slushy for Olympic Winter games …..

Snow condition in Switzerland also not great this Winter so far.

Yesterday the weather was horrible, stormy and rainy the whole day. Nothing else better than staying at home and do some baking.

Tomorrow is Valentine’s day, not a big thing here in Switzerland, it is not a day that we always celebrate. I am happy already if hubby is not on business trip.

Anyway I was in a mood to bake a chocolate cake, after browsing and browsing, I finally settled on this Chocolate Sour Cream Bundt Cake by Two Peas and their Pod. Sounds easy enough for me. It says foolproof, so let see!

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  How to master perfect Chinese steamed eggs (蒸水蛋)  

Not sure how many of you are familiar with Chinese Steamed Eggs, but if you are Chinese, this surely will not be strange to you. Steamed eggs was one of my all time favorite childhood dishes. It is a simple and delicate dish which goes well with steamed rice and I find it suitable when you don’t have much appetite or just want something light and simple. Having said that it is simple, yet it took me a long time to master it perfectly, we have a Chinese saying “易學難精” which means easy to learn but difficult to master it perfectly.

When I was studying abroad in the UK, I needed to cook for myself. So steamed eggs came to my head, as it is supposed to be easy. Whisk eggs, add water, mix and steam, how difficult could that be?! But I failed for the first time. I asked my mom, she told me the instructions, after some time I tried again, the eggs solidified and was edible but the appearance was not smooth and pretty. Then I have not tried again for years until I came to Basel. Made occasionally, results were better but not quite consistent until these last 2 times. I don’t even need to measure the water required or sieve the egg mixture to get rid it of air bubbles as some people suggest nor I need to turn the heat from high heat to medium high. And I do not need to worry that it may be overcooked, exactly like how my mom does it. Every time I told my mom that it didn’t work perfectly, she teased me that I cannot master this simple dish. When I was in Hong Kong a few months ago in last November, she showed me that she didn’t even need to cover the plate anymore and the steamed eggs would still come out smooth with no bubbles. I suppose this is really a matter of practice, experience, and experiments with trials and errors.

So these last 2 times, with an interval of 6 months, I am able to repeat the perfect steamed eggs. I posted an iPhone photo in Facebook, unexpectedly that has generated a lot of comments and a lot of time asked me how to do it. It’s really no secret, so I take the chance to share my experience with you.

The above picture is the most basic version which contains only normal eggs.

As I grew up,  my mom has made us many other versions namely:

  • Steamed egg with salted egg (咸蛋蒸蛋)
  • Tricolor steamed eggs (三色蒸蛋) which consists of normal eggs, salted egg and thousand years egg
  • Steamed eggs with dried scallops (瑤柱蒸蛋)
  • Steamed egg with minced pork or beef (肉碎蒸蛋)
  • Steamed egg with fresh fish (魚片蒸蛋)
  • Steamed egg white (蒸蛋白), mom’s latest version, to minimize the cholesterol intake.


Luxury version :

  • Steamed egg white with crab leg or whole crab (花雕蛋白蒸蟹鉗), latest luxurious version. This is much more challenging, better leave the restaurants to prepare for us, haha.

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