Salzburg Nockerln Salzburg Nockerln Salzburg Nockerln
Philip's Recipe Page

Christmas Cake
Markosh Gubba
Rice Pudding
Easter Cake
Glu Wine
Pumpkin Soup
Mongolian Lamb
Tandoori Chicken
Potato Chips
Beef Rendang
Plain Butter Cake (for lamingtons)
Nokkedli / Spaetzle
French Toast
Halloween Cupcakes
Creme Caramel
Crepe Suzette
Key Lime Pina Colada
Black Forest Latte
Key Lime Pie
Poppyseed Roll Cake

click me to enlarge !!!
Salzburg Nockerln Second Attempt !


  • 1/2 cup sugar.
  • sliver of butter.
  • 3 teaspoon of vanilla essence.
  • 6 egg whites.
  • 3 egg yokes.
  • teaspoon flour.

    Part one.
    Beat up egg whites until white. Every minute pour a teaspoon of sugar (of the 1/2 cup of sugar set aside) and a slurp of vanilla.

    Part two.
    Beat up egg yokes, flour, teaspoon of vanilla essence and teaspoon of sugar until STIFF. It must be stiff, not bubbly or liquidy !

    Part Three.
    Pour yoke mixture ontop of the whipped egg whites.
    Take a spatula and cut vertically into the egg whites and scoop over the egg yokes ('folding')
    Turn the bowl a quarter and repeat. Go around the whole bowl twice, so fold about 8 times.

    Part Four.
    Take a ramican and put a sliver of butter on the base.
    Heat in microwave for 10 seconds so it is liquified.
    teaspoon of sugar and slurp of vanilla and mix until its a slurry.

    Part Five.
    Pour the 'folded' egg white mixture into the ramican.
    Heat at 350-400ish fahrenheit for 15-20 minutes until the top is hard and golden.

  • The Christmas Cake
    click me to enlarge !!! click me to enlarge !!!
    Cake MasterThe Cake Design.
    I think next time, I'll bake two cakes. cut one into 2 triangles and the other for the stump and the top triangle....
    The Easter Bunny Cake
    click me to enlarge !!! click me to see the movie!!!
    Cake Master Again with the Bunny CakeCake Movie !

    Baked Chips

  • 4 large baking potatoes, unpeeled
  • 4 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon minced fresh rosemary leaves (see note)

    Preheat oven to 400 degrees.

    Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down.

    Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until lightly browned, crisp outside and tender inside. Sprinkle with salt.

    If you don't have fresh rosemary, these chips are delicious with olive oil, salt, pepper and garlic.

    Yield: serves and the top triangle....

    Beef Rendang (Indonesia)

    This is a wonderful Indonesian recipe which not only tastes great, but will keep in the fridge for several days, and freezes very well.

    2 1/2 lbs beef, cut into 1 inch cubes ( 1 kg)

  • 12 shallots, chopped (or 2 onions)
  • 5 cloves of garlic, chopped
  • 4 pieces of laos
  • 1 inch of fresh ginger, grated
  • less than a cup of Sambal Ulek
  • 4 stems of lemongrass
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin seeds
  • 5 curry leaves
  • 2 3/4 pints coconut milk
  • 1 tsp of tamarind, in 4 tablespoons of warm water
  • 2 Tbsp of soy Sauce
  • salt to taste
  • 2 inch stick cinnamon
  • 8 kaffir lime leaves

    Put the Onions, Garlic, Chilies, Ginger, Paprika, Turmeric and water in a food processor and make into a smooth paste. Dice the meat in small pieces and mix with half the paste.

    Set aside. Add the curry leaves and marinate for 30 minutes.

    Put the other half of the paste into a heavy sauce pan and add the coconut milk, add Sereh powder and Lime juice and boil without the lid for about 30 minutes until mixture is reduced to half.

    Add the meat mixture and return to boil.

    Reduce heat and simmer uncovered, stirring regularly for a further hour till the meat is tender.

    When the mixture becomes to dry, add some water.

    Serve with white boiled rice.

    Serves 6.

    Basic Butter Cake:


  • 4 oz butter or margarine
  • 3/4 cup (4 1/2 oz) castor sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 2 cups (8 oz) self raising flour
  • pinch salt
  • 1/2 cup milk

    Brush two 8 inch sandwich tins with melted butter. Set oven temperature to moderate (350 degrees F/180 degrees C)

    Cream shortening (butter or margarine) and sugar with vanilla until mixture is white, light and fluffy. Gradually beat in the lightly beaten eggs. If using an electric mixer add eggs one at a time and beat well after each.

    Sift flour and salt three times and then fold into creamed mixture alternately with milk, beginning and ending with flour. When mixture is smooth pour into prepared tins. (Beating at this stage will cause tunnels through the cake).

    Lightly smooth top and bake for 25-30 minutes or until a fine skewer will come out clean. Cool on wire racks. Fill and ice as liked.


  • 1 butter cake or slab sponge (made the day before)
  • 500 g (1 lb) packet icing sugar
  • 4 level tablespoons cocoa
  • 1/2 cup boiling water
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 2 cups desiccated coconut

  • 1 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1/2 cup boiling water
  • 1 tablespoon butter
  • 1 teaspoon vanilla

    Note: This is an Australian recipe, so it's in metric measure (measure by weight instead of volume).

    1. Place the cake in the refrigerator or freezer for about 1/2 hour or so before icing. Cut into squares.
    2. Sift icing sugar and cocoa together.
    3. Make into a smooth icing with boiling water, butter and vanilla.
    4. Pierce squares of cake with a fork and dip into chocolate icing for a few seconds, then toss into the coconut. If the icing becomes a little thick, heat over hot water or add a drop or two extra hot water to the icing.
    5. Best if allowed to mature in a sealed container for several hours before serving.

    Mongolian Lamb Mix:

  • Marinade 1 pound of meat in:
  • 3 tbl of wistishire sauce.
  • 3 tbl of Hoisin sauce.
  • 1 tbl of oyster.
  • 1 tbl of Sesame Sauce.
  • 3 tbl of soy

    Periodically while cooking meat....

  • 4 tbl of soy
  • 3 tbl of wistishire.
  • 1 tbl of Sesame oil in vegetables.
  • 1 tbl of Sesame oil in meat for pre cooking.
    Use any type of vegetables, cook until suace is thickened.

    Tandoori Chicken:

    Marinade chicken (700 gm) in 3 tbl of Tandoori sauce. 1 lemon, 1/2 cup of yogurt.
    Small gashes in chicken.
    Grind onion to marinade chicken with its juices.

    Tandoori sauce is effectively....

  • 2 tsp coriander.
  • 1/2 tsp of cumin.
  • 1/2 tsp cardamon.
  • paprika.

    Creamy Pumpkin Curry Soup:

  • 2 tbl butter.
  • 1 onion.
  • 1 clove garlic
  • 2 tsp curry powder.
  • 1/2 tsp salt.
  • 1/4 tsp pepper.
  • 1 can red sodium chicken broth.
  • 1 can water.
  • 1 can pumpkin (15 oz).
  • 3/4 coconut milk.

    1. melt butter.
    cook onion util browned and add a pinch of water.
    add garlic, curry, salt and pepper.

    2. add broth, water, pumpkin...mix well.
    Reduce het to low - cook, stir occasionally 20 mins - stir in coconut milk.


  • 1/2 vanilla bean.
  • 3 eggs.
  • 3 tbl sugar.
  • 1 1/2 cups milk
  • 1 1/2 cups cream.
  • 1/2 tsp cinnamon.
  • rum.
  • nutmeg.

    Simmer over boiling water...
    whisk eggs, sugar, vannilla bean seeds. Mxture should reach 140 degrees.
    hold at this temperature for 2-3 minutes.
    allow the mixture to thicken.
    Stir this mixture into the milk. Stir in the cinnamon.

    whip cream and put on top of drinks.

    Mulled Wine:

  • Merlot.
  • 12 whole cloves.
  • 4 cinnamon sticks.
  • 1 large orange zested.
  • Sweet cherries.
  • 1 tbl Vanilla essence.
  • Add sugar if not sweet enough...
    Garnish with nutmeg and cinnamon.
    Heat for 20 minutes.


    I made basic pizza dough:

  • 1 package of active yeast.
  • 1 cup of warm water.
  • 3 cups of flour.
  • salt and 1.5 tbl spoons of olive oil.
    You mix together into a dough.
    put a damp towel over it and let it sit in a warm place.
    Once it has risen, roll out pizza squares.
    Base should be of cheese ~ one whole packet of grated cheese or a whole block of cheese.
    Toppings are up to you....

    Spaeztle / Nokkedli

  • 3 cups of flour.
  • 1 tsp salt.
  • 1/4 tsp nutmeg.
  • 4 beaten eggs.
  • 1 cup of water.
    Mix thoroughly. Then use a spaetzle making machine to drop the dumplings into boiling water. They should rise to the top.
    Strain them and shake some salt onto them too.

    Kasser Spaetzle:
  • 1/4 onion.
  • 1/4 c of milk.
  • 6 slices of cheese.
  • half of spaetzle. (of the amount made from the nokkedli recipe)

    If you can make the spaetzle, then all you do is add half a block of tasty cheddar and 1/2 an onion chopped, AND melt altogether in an iron pan.

    Beef Goulash

    Rice Pudding

  • 3 - 3.5 cups of milk.
  • 1/2 cup of rice.
  • 1 cup sugar stirred in gradually.
  • 2 tbl spoon vanilla essence
    bring milk - rice - 1/2 cup -1 tbl spoon of vanilla sugar mixture to a boil, in a pot, on the stove.
    Then pour in rest of sugar and vanilla.
    You must watch over this constantly so that the rice does not burn at the bottom !

    When the rice pudding is like syrup in texture, taste it ~ it should not be crunchy !
    Variations include adding rum, saltanas (raisins) and pineapple.

    French Toast
    For 1 ! But multiply out the ingredients for french toast for more people !

  • 1 egg.
  • 1/4 cup milk.
  • 1 tbl spoon of sugar.
  • 2 slices of regular bread.
  • 1 sliver of butter.
  • 1 tsp vanilla essence.
  • 1 blah of nutmeg.
    Dunk bread in the egg beaten, milk, sugar, vanilla mixture.
    As an option, some maple syrup could be mixed in as well.
    Then fry in a pan, using the butter as a layer so it doesn't wreck the pan, on both sides until brown.
    Do a second time for the other piece of bread and blah the meal with nutmeg and pour maple syrup over it.


  • 1 egg.
  • 1/2 cup milk.
  • 1/2 tsp salt.
  • 1/4 cup of sugar.
  • 1 tsp vanilla essence.
  • 1/2 tbl spoon cornstarch.
  • 1 blah of nutmeg.

    Boil the milk on its own ! Until it starts to frothe (scorched look ;-) )
    Use a blender and blend the egg, salt, sugar, essence, cornstarch until the mixture has a frothy look.
    Pour milk into this mixture and blend for a bit (< 1 minute).
    Pour through a strainer to get rid of the bubbles (for consistency, if you don't care about the look then avoid this part) into the ramikens.
    Put the ramikens into a tray of hot water.
    bake at 400 F for 10 minutes, then 300 F for 20 minutes.
    Pull out and let it sit on the counter for 10 minutes.
    Put in fridge for at least an hour to two hours.

    I made this recipe 6 times before I understood the custard.
    You should not heat the mixture altogether in a pot, because the egg part turns into scramble egg and when baking you'll discover the bottom is too tough.
    You must scorch the milk on its own.
    Do not overbake the custard. It is better to underbake than over bake. If you have a larger quantity, be wary...if a knife slides in and out clean, this means the custard is over cooked.
    Use the salt to amplify the flavour. I omitted this and the custard originally tasted bland.
    The use of alternating temperatures in cooking custard is used first to set the outer layer in a sort of mold and the lowering should set the inside parts (longer temperature without overcooking the outerlayer).
    I alternated the quantities of the ingredients and I found the more cornstarch the tougher the dish, the more milk the weaker the custard.
    I used egg beaters (substitute for egg) without the alternating temperatures and the custard came out smooth but unset. It tasted great but didn't have the consistency needed for a custard tart.

    Halloween Cupcakes ~ Tammy Vago made these !!!

    Halloween Cake Mix + Halloween Icing.
    Bought the spiders from a Party Store.

    Creme Caramel ~ Tammy Vago made this !!!


  • 1/2 cup of water.
  • 1.5 cup of sugar.
  • 1 cup of milk.
  • 2 tablespoons of vanilla.
  • 3 eggs + 2 egg yokes.
    1. take water and 1 cup of sugar and heat until it turns into caramel / brown colour and syrupy (patience).
    2. Make a water bath of boiling water in a tray.
    3. Pour the toffee/Caramel into a large ramiken and tilt the ramiken until the bottom and halfway up the sides is coated in syrup.
    4. Place the ramiken in the water bath.
    5. take the milk and vanilla and scald. Then let it cool slightly.
    6. Beat eggs and 1/2 cup of sugar together until well blended.
    7. slowly pur the milk mixture into the bowl with the egg mixture, stirring constantly adding a little at a time.
    8. pour mixture into the ramiken.
    9. put the whole thing into the oven (waterbath and ramiken) and leave it there at 325 F for 45 minutes.
    10. it is ready when a knife can be inserted in the side and come out clean. You'll have to make this several times to understand when the custard is ready.
    11. take out and put in the fridge.

    Crepe Suzette


  • 2 ounces of butter.
  • 1/2 cup of sugar.
  • 1 cup of freshly squeezed orange juice.
  • 2 tablespoons of ground lemon juice.
  • Orange Rind.
  • 1/4 cup of grand marnier.
    1. Melt butter.
    2. Add Sugar until it looks like caramel (patience).
    3. Add Orange juice and lemon juice.
    4. simmer for around 10 minutes on medium heat until it becomes a syrup.
    5. dip/dunk crepes in mixture and then pour remaining mixture over the crepes.
    6. in the same pan, pour grand marnier and heat on low heat for a minute or two.
    7. light the alcohol in the pan with a match and then pour over the crepes.


  • Cannoli Shells.
  • 1/2 ~ 2/3 cup of confectionary sugar.
  • 16 oz of ricotta cheese.
  • Vanilla essence.
  • chocolate chips.
  • Cinnamon.
    1. rain the ricotta.
    2. blend cheese and sugar.
    3. Add Vanilla.
    4. Add chocolate chips.
    5. Add Cinnamon.
    6. Get a small plasic bag. Pour this mixture into it. Cut one corner and use to fill the shells in a controlled fashion. 7. Refrigerate for one-two hours.

    Key Lime Pina Colada

  • 1/4 c coconut cream or cream of coconut (found in liquor section).
  • 1 c of pineapple or pineapple/coconut juice.
  • 1/4 c of Coconut Rum.
  • 1 c of ice cubes.
  • 1 c of key lime yogurt (substitute yogurt for vanilla yogurt + 1/4 of key lime or regular lime juice.)
  • 1 Banana.
    1. Put in blender in the following order:
    First ice cubes; then yogurt; coconut cream; juice; liquor; and last bananas.
    2. In terms oflayers ~ ice cubes should be on the bottom, so they blend up to make a slushie.
    3. Cream/yogurt is th second layer so it incorporates with the drink.
    4. blend at high speed for 10 minutes !

    Enjoy !

    Black Forest Latte

  • 1/2 shot of vanilla syrup.
  • 1/2 shot of chocolate syrup.
  • 1/2 shot of cherry syrup.
  • 1 cup of coffee.
  • 1 shot of milk.
  • 1 tsp of sugar.

    Key Lime Cheesecake


  • 1 1/4 c Graham Cracker Crumbs
  • 1/4 c Butter or margarine, melted
  • 3 pk Softened Cream Cheese (8 oz)
  • 3 ea Eggs
  • 1/4 c Key Lime Juice
  • 2 c Sour Cream
  • 1 ea Fresh Strawberries (Optional
  • 2 T Sugar
  • 1 t Grated Lime Rind
  • 3/4 c Sugar
  • 1 T Grated lime rind
  • 1 t Vanilla Extract
  • 3 T Sugar
  • 1 ea Lime slices (Optional)

    Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool.

    Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set.

    Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake



  • sauteed plums with sugar and water = plum puree.
  • Create dumplings like pizza (flour+water+yeast+egg ~ set aside to rise)
  • Poppyseed ground down.
  • Lemon rind.

    Create dumplings with plum puree in the center.

    Drop them in boiling water for 5 minutes (2.5 minutes top and 2.5 minutes bottom).

    Top with butter, poppyseed and plum puree sauce.

    Poppyseed Roll Coffee Cake

    For the Pastry:

  • cup warm water
  • 4 teaspoon active dry yeast
  • cup sugar
  • cup milk
  • 6 tablespoon butter
  • 2 egg yolks
  • 1 teaspoon lemon peel
  • teaspoon salt
  • 4 to 4 cups flour
    For the Filling:
  • 1 can Love'n Bake Poppy Seed Filling
  • cup cream or milk
  • cup raisins
  • teaspoon cinnamon
  • 1 teaspoon lemon zest
    For the Egg Wash:
  • Egg wash: 1 egg beaten with 1 teaspoon water

    Combine water, yeast and sugar in a small bowl. Set aside.

    Scald the milk until heated but not boiling. Stir in the butter until melted. Add egg yolks, lemon zest and salt then combine in the bowl of a mixer with the yeast. Stir in the flour a little at a time to make a soft, sticky dough. Knead on medium speed until a smooth, soft dough forms, about 8 minutes. Cover and let rise until doubled.

    Combine the poppy seed filling, cream, raisins, cinnamon and lemon in a small bowl.

    Flatten the dough on a well-floured surface. Roll it out into a 12-inch x 20-inch rectangle. Starting from the longest edge, spread one half of the dough with one cup of the poppy mixture. Starting from the longest edge, fold over the dough just to cover the filling. Spread the remaining filling evenly over the remaining dough. Start rolling the dough from the longest edge and roll it up into a tight log. (Alternately, you may roll from the shorter, 12-inch edge, to make a shorter, plump loaf.)

    Place dough on a greased baking sheet. Brush the dough with egg wash. Cover loosely with plastic wrap and let rise until doubled, 45 minutes to 1 hour.

    Bake in a preheated 350F oven until well browned, about 35 to 45 minutes