Thursday, 22 February 2018

How to Make an Easy Strawberry and Coconut Ice Cream

A few days ago, I bought strawberries in our supermarket. It is not a season for strawberries but they are sold in some of our supermarkets nearby and they came from Spain. During summer time, I harvested strawberries in a strawberry farm open for the public and froze the fruits for later use. Here is a link to how to store and freeze strawberries.

Anyway, when I saw the strawberries, my mouth was watering and so I bought a package of strawberries which is 500 grams in weight. Of course, I was not planning to eat them at once. The leftover would be still good for the next day. So I thought.

When I arrived home from food shopping, I tasted 1 piece of strawberry after washing all of the fruits in a strainer. I was disappointed as it was not tasty at all. I tried another one but still the same. It was and still is always hard for me to throw food in the bin and so I was thinking of how I could make the strawberries tasty. 

Once again I was searching in my fridge for something I could add to the strawberries as I was thinking of making an ice cream. Lo and behold, I found an open can of coconut cream and a leftover of my sleeping drink, condensed milk.

How to Make an Easy Strawberry and Coconut Ice Cream


  • 500 grams of strawberries 
  • 200 grams of coconut cream or milk
  • 200 grams of condensed milk
  • 2 tablespoons of honey (optional)
You need a baking tin, aluminum foil and 2 cellophane for freezing the ice cream.


1. Hull and wash the strawberries. Slice them into small pieces as seen in the photo above. Leave a few slices for decorating the strawberry coconut ice cream.

2. Put the sliced strawberries in the smoothie maker or blender and make a puree. Then put the strawberry puree in a bowl.

3. Blend the coconut cream or milk and the condensed milk together with an electric mixer until creamy. Add honey if you wish.

4. Add the coconut mixture to the bowl of strawberries and add a few strawberry slices. Mix them well with a spoon.

5. Put a cellophane in the baking tin and pour the coconut ice cream mixture. Decorate the top with strawberry slices.

6. Put another cellophane on top and press it a bit to get the air out. Cover it with aluminum foil. Freeze for at least 4 hours or overnight for a better result.

7. Before serving, get off the strawberry coconut ice cream from the fridge and let it rest for about 10-15 minutes. Pull the cellophane with ice cream from the baking tin. Now you can slice the ice cream into a size you want.

8. Enjoy this strawberry coconut ice cream with a dollop of double cream.

Here are other dessert recipes for you to check:



Papaya Avocado Ice Cream

Thanks for reading my blog. Please feel free to comment, like and share this recipe to your social media sites. Ciao!

Copyright ©2018 All Rights Reserved by Thelma Alberts

Tuesday, 13 February 2018

How to Make a Valentine´s Day Moisty Cake from a Ready Made Cake

Hello, everyone!

Have you ever made a festive cake from a ready-made cake? Well, this is the first time I have made one but not from a store-bought cake. 

Just imagine, this moist chocolate cake that I used, was one of the cakes I made for Christmas 2017. As I had baked this for unannounced guests, I stored this in the freezer until today. It was good that I remembered this frozen cake and so I thought to make Valentine´s Day cake dessert decorated with white chocolate couverture and coconut cream, as a sauce over the cake. It was and it is still delicious. How I wish I could give you a slice or two. Well, I will bring some slices at work tomorrow.

Here is how I made it:


  • 9 inches x 9 inches ready-made chocolate cake (thawed if frozen)
  • 200 g white chocolate couverture, chopped into small pieces
  • 50 to100 g coconut cream, it depends how thick you want this on your cake. (I used 100g as I wanted this to be like a chocolate sauce on a cake as you can see in the photos.)
  • roasted chopped hazelnuts and sprinkles for decoration
  • a heart cutter for forming a sprinkled heart in the middle of the cake

  1. Put the chocolate cake on a cake platter.
  2. Put the white chocolate couverture and the coconut cream in a pot. Melt them together in a medium heat.
  3. When the chocolate has melted, add the chocolate glaze on the cake. If you use 100 g of coconut cream, the chocolate is like a sauce over a cake.
  4. Decorate the cake with the hazelnuts and sprinkled heart. Of course, you can decorate this cake the way you want this to be.
  5. Enjoy your Valentine´s Day moist cake dessert.

The moist chocolate cake  (recipe on the link of my Minecraft cake) I baked last Christmas.

White chocolate couverture, chopped and unchopped.

White chocolate couverture.

Valentine´s Day Moisty Cake from a Ready Made Cake.

Thanks for reading my blog.Please feel free to comment, like and share this recipe to your social media sites. Ciao!

Copyright ©2018 All Rights Reserved by Thelma Alberts

Monday, 29 January 2018

Fried Sweet Potato Chips Served with Pork Bagoong

Hello everyone! I see I have not written a recipe for a while. I have cooked a lot and have plenty of food photos to share with you but I was lacking time. So busy with my offline life. Anyway, what I share with you now is a Filipino food.

Sweet Potato Chips served with Pork Bagoong

Bagoong is a Filipino fermented fish, a shrimp paste which is salty and is used in many ways with meat, vegetables and fruits like mango.

Sweet Potato peeled and sliced.

Actually, I have bought 2 pieces of sweet potatoes for this recipe but 1 was rotten so I had only 1 piece of sweet potato left to fry. The one I put on an aluminum foil 
on the table was rotten and moldy and the other 1 just beside it. I wonder if that foil ruined my sweet potato.

Frying Sweet Potatoes.

Ingredients: For Sweet Potato Chips

  • 1 large sweet potato, sliced into rounds
  • vegetable oil for frying
Frying Sweet Potatoes.

Ingredients For Pork Bagoong:
  • 1 slice of pork belly, chopped into small cubes
  • 2 garlic cloves, chopped
  • 1 medium tomato, cubed
  • 3 tablespoons of Bagoong paste
  • 1 spring onion, sliced
Fried Sweet Potatoes.

Procedure for frying the sweet potatoes:

I peeled the skin of the sweet potato and washed it. I sliced it in many rounds like chips.While slicing it into rounds, I heated the oil in a frying pan. When the oil was over moderate heat, I fried the sweet potato chips on both sides until golden brown. Then when they were done, I let them stand on a pyrex bowl with kitchen paper so the rest of the oil would get off from the sweet potato chips.

Fried Sweet Potatoes.

Procedure for Pork Bagoong:
  1. Fry the fat of the pork belly first before sauteing the garlic and tomato slices.
  2. Then add the remaining pork meat in the pan. Saute until the meat is tender.
  3. When the meat is tender, add the bagoong paste and spring onion. Mix them well.
  4. Serve with fried sweet potato chips.
I know this is an unusual food but just try it. You will love it if you love this salty bagoong with pork.I usually ate pork bagoong with boiled rice but this time I ate it with fried sweet potato and it was so yummy that I consumed them all.As you see in the photos, they were plenty.

If you love sweet potato, maybe you can try my Sweet Potato Pomegranate dessert or my Sweet Potato fries recipes.

Thanks for reading my blog.Please feel free to comment, like and share this recipe to your social media sites. Ciao!

Copyright ©2018 All Rights Reserved by Thelma Alberts

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.


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


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.


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.


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


  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


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


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

  • 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