Junko’s Kitchen

Recipe Storage & Food Photos

[junkoskitchen]

MANDARINEN SCHMANDKUCHEN 🍊

German Creamy Mandarin Cake

(Mandarinen-Schmandkuchen)

Crust:

200 g / 1⅔ cups all-purpose flour

100 g / ½ cup sugar

100 g / 7 Tbsp cold butter

1 egg

1 tsp baking powder

Pinch ot salt

Mix to a smooth dough, wrap, and chill for 30 min.

Preheat oven to 180 °C / 350 °F. Roll out and press into a 10-inch springform, prick with a fork.

Filling:

400 g / 1 3 cups Schmand (or sour cream + 1-2

Tbsp heavy cream)

200 g / ¾-1 cup crème fraîche or whipped cream

100 g / ½ cup sugar

39 g / ⅓ cup cornstarch + 1 tsp vanilla extract

2 eggs

2 × 175 g / 2 × 10 oz cans mandarin oranges

Mix cream ingredients until smooth.

Spread one can of mandarins on the crust, pour the cream over, smooth the top, and add the second can of mandarins on top.

Bake 50-60 min until golden. Cool completely, then chill at least 2 hours.

Note: If you can't find Schmand in the US, mix sour cream with a bit of heavy cream or half sour cream + half cream cheese for a similar taste.

[junkoskitchen]

Stinging Nettle Wildflower Cupcakes

Ingredients

100g young nettle leaves use the top 4-6 leaves

200g butter

150g sugar

3 large eggs

2 tsp vanilla extract

zest and juice of 1½ lemon

250g plain flour

2 tsp baking powder

1/2 tsp salt

Directions

1. Preheat oven to Gas mark 4/170°C.

2. Using gloves, wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Rinse under cold water, drain and puree with a blender (if you're struggling to puree it, add the lemon juice at this stage). Set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, then beat in the pureed nettles, vanilla, zest and lemon juice.

4. Sift in the flour, baking powder and salt and stir to gently combine.

5. Spoon the mixture into 2 greased tins or cupcake cases then bake for 20-25 minutes or until skewer comes out clean.

6. Cool completely then add buttercream or any icing of your choice then finally add your edible flowers to decorate as desired

[junkoskitchen]

Wild Fennel Biscotti

Recipe

500g hazelnuts

50g nettle

600g plain flour

600g castor sugar

10g baking powder

20g fennel seeds

6 eggs (mix all together to form dough add 5 eggs at first if dry add another)

Roll into logs about 3cm round with lots of flour

Bake 160 c 25 mins until firm

Slice thinly

Put bake in oven 100 c until dry

[junkoskitchen]

LOVE NOTE COOKIES ❤️

Steps

Preheat oven to 350°F

Unroll premade pie dough flat on a cutting board.

Cut, out of the center area, 4×4 inch squares. The remaining excess can be cut into the center hearts for garnish.

Rotate each square into a diamond shape. Place approximately one teaspoon of strawberry or raspberry preserves to the center of each square.

Now, fold the left and right pointed edges together across the middle over the preserves.

Fold the bottom edge over the middle. Add the cut out heart on the top of the middle edges.

Brush with egg wash and bake for 10-12 minutes.

Allow to cool completely and sprinkle with powdered sugar.

[junkoskitchen]

MORNING GLORIOUS MUFFINS 🥕

Ingredients

2 3/4 cups flour

2 1/3 cups carrots, shredded

2 1/3 cups apples, shredded

2/3 cups coconut, shredded

2/3 cups raisins

1 cup dates, chopped

2/3 cups walnuts or pecans, chopped

3/4 cup sugar

2 1/2 t baking soda

1 t baking powder

2 1/2 t cinnamon

1 t vanilla

3 eggs, beaten

3/4 cup unsweetened applesauce

3/4 cup vanilla yogurt

1/2 cup oil

Directions

Line 24 muffin pans with papers. Combine dry ingredients. In a large bowl, combine fruits and nuts. Add eggs, oil, vanilla, applesauce and yogurt. Mix in flour mixture and stir just until moistened. Spoon into muffin cups. Bake at 350 for 25 minutes. Remove to racks to cool. Serve with whipped cream cheese.

[junkoskitchen]

Custard Apple Cake (Stjørdalsblink)

INGREDIENTS

For the pastry:

2 ¾ cup (330 g) all-purpose flour

1 cup (120 g) confectioners’ sugar

1 cup (224 g) lightly salted butter, cold and cut into small cubes

1 large egg, at room temperature

For the filling:

4 large tangy apples, peeled and cored, sliced into thin slices

1 to 2 teaspoons ground cinnamon of your preference

1 ¼ cups (300 ml) heavy cream

2/3 cup (130 g) granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

Preheat the oven to 350ºF (180ºC). Butter a 9-inch (23 cm) springform pan.

DIRECTIONS

In a food processor, combine the flour and confectioners’ sugar. Add the butter and pulse. With the machine running, add the egg to form a soft dough.

Using your hands, press the dough into the bottom and up the sides of the prepared pan.

Place the apple slices on the bottom of the pastry and up along the sides. Sprinkle the cinnamon on top of the apples.

Whisk together the heavy cream, granulated sugar, eggs, and vanilla until combined then pour over the top of the apples. Bake for 1 hour or until the crust is golden and the filling has set. Let the cake cool before serving. This cake is best eaten at room temperature, but you can store the cake covered in the refrigerator for up to 3 days.

*If you wish to add raisins, add 100 g on the bottom of the pastry before the apples are layered on top.

[junkoskitchen]

CARROT CAKE CHEESECAKE 🥕

INGREDIENTS :

1 cup white flour.

1 teaspoon cinnamon powder.

1 cup of brown sugar.

3 eggs.

1 cup grated carrots.

1/2 teaspoon baking soda, and 1/2 of baking powder.

1/4 cup unsweetened applesauce.

1 teaspoon pure vanilla extract.

1/2 cup vegetable oil.

a pinch o salt.

Cheesecake Mixture :

2/3 cup granulated sugar.

1 1/2 tsp all-purpose flour.

2 large eggs.

1 teaspoon vanilla extract.

1/2 cup sour cream.

2 PKG cream cheese.

For Topping :

1 tablespoon softened butter.

1 cup softened cream cheese.

1 1/4 cups powdered sugar.

1teaspoon vanilla extract.

INSTRUCTIONS :

I preheated the oven to 350 degrees F and prepared a springform pan.

Cheesecake mixture :

I whisked sugar and flour in a large bowl, until well combined.

Using an electric mixer I blended cream cheese and sugar mixture until smooth, I added eggs, vanilla extract, and sour cream, and I blended for 2 more minutes. (set aside ).

Carrot cake :

In a large mixing bowl, I whisked together (for 1 min) white flour, baking soda, baking powder, cinnamon powder, and a pinch of salt.

In another bowl I add oil, applesauce, brown sugar, eggs, and vanilla extract, I blended with a hand mixer, and slowly added dry ingredients, carrots and I mixed very well.

In a greased springform pan, I poured four layers starting by carrot cake mixture then cream cheese mixture, and cake carrots and finally another layer of cream cheese mixture, and baked for 1 hour.

Topping step :

I whipped cream cheese and butter using an electric hand mixer until smooth, I added the remaining topping ingredients and mix again about 5 minutes.

I spread the mixture over the cheesecake and chilled it in the fridge for 1 hour.

[junkoskitchen]

FRIED HAM AND CHEESE ROLLS

Ingredients

250g sliced ​​ham

150g mozzarella, sliced

2 g (2 tsp) dried oregano

3 eggs

3g (1/2 tsp) salt

1 g (1/2 teaspoon) black pepper

pinch of curry

100g (1 cup) breadcrumbs

40 g (1/3 cup) grated parmesan

160g (1 cup) flour

Vegetable oil (for frying)

Preparation

Put 2 slices of ham on top of each other.

Top with a slice of mozzarella, sprinkle with oregano and wrap the roll.

Continue with the remaining ingredients. Place the rolls in a freezer-safe box and freeze for 25 minutes.

Prepare the breading station: In a bowl, whisk 3 eggs with a pinch of curry, salt and pepper. Put the breadcrumbs on a separate plate and mix with the grated parmesan. Put a cup of flour on another plate.

Coat each roll in flour, then dip in beaten eggs and coat in breadcrumbs. Then repeat this procedure one more time to create a double breading.

In a pan, heat the vegetable oil and fry the rolls for 2-3 minutes or until golden brown.

[junkoskitchen]

SHISO LEAF TEMPURA

Ingredients

Chicken breast

Shiso leaves

Ume(plum) paste Tube (Option)

Fresh Garlic (Option)

Panko

Flour

Eggs

Cooking oil

Instructions

1. Cut chicken breast into thin cutlet pieces, rinse Shiso leaves, make grated garlic(optional).

2. Prepare Flour, Eggs, Panko all in separate bowls

3. Rub grated garlic (optional) into chicken breasts and put Shiso leaves in the middle. If you decide to use Ume paste, you put a tiny amount in the middle of Shiso leave and spread it. Roll up and hold the corners with toothpicks.

4. Dunk them in Flour → eggs → Panko and deep fry them at 170C or 340C until it’s golden brown and crispy inside.

You can put cheese in the middle if that’s what you prefer

[junkoskitchen]

BLUEBERRY DUTCH BABY

Time: 25 minutes

Serves 4

INGREDIENTS

4 Tbsp butter, divided

½ cup whole milk

½ cup all purpose flour

4 large eggs

3 Tbsp granulated sugar

1 tsp vanilla

¼ tsp salt

1 cup blueberries

confectioners sugar for serving

DIRECTIONS

Preheat oven to 450°F. Place a 9 or 10 inch cast iron skillet on the stovetop over low heat while you prepare the batter.

Melt 2 tbsp of butter and transfer to a blender. Add milk, flour, eggs, sugar, vanilla and salt and blend until smooth.

Do not skip this step. Your batter will be lumpy if you do.

Place the remaining two tbsp of butter into the cast iron skillet. Turn the temperature up to medium-high heat. Let the butter melt, add the blueberries and give the skillet a shake.

Immediately pour the batter over the blueberries and transfer the skillet to the preheated oven. Bake until the pancake is puffed and golden brown, about 15 minutes.

Remove the pan from oven and dust with confectioners sugar. Cut immediately and serve with maple syrup.

NOTES: try topping with blueberry syrup, fresh raspberries, blueberries, or slivered almonds. Additionally, replace the blueberries in the recipe with diced apples and top with spiced cinnamon syrup.

[junkoskitchen]

GREEK YOGURT CHEESECAKE

prep time: 5 minutes

cook time: 1 hour

chill time: 2 hours

total time: 3 hours 35 minutes

*You will need a 6 inch springform pan

INGREDIENTS

1½ cups Greek yogurt

4 eggs

5 Tbsp tapioca flour (or corn starch)

DIRECTIONS

Preheat your oven to 350° F. Spray your 6 inch round spring form pan with oil and then line it with parchment paper. I like to scrunch my paper and then it is more pliable to shape to the pan.

To a large bowl add the yogurt and then whisk in your eggs. Once that batter is silky smooth, next sift in your cornstarch (or tapioca flour) and whisk until incorporated and the batter is smooth. Transfer the batter to your prepped pan and bake for 1 hour or until the top is puffed up and is golden brown. Remove from oven and within a minute the top will deflate - that's what we want. Let it cool for 30 minutes and then transfer the cake to the fridge. Don't remove it from the pan during this process. Cool in the fridge for at least 2 hours to set. Remove the cake from the fridge 15 minutes prior to serving.

Optional and Recommended: top with fresh berries, honey, maple syrup, powdered sugar, shaved chocolate, nuts, or lemon/orange zest

NOTES

You can use tapioca starch, arrowroot powder or corn starch in this recipe.

*PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also use vanilla flavored Greek yogurt too for some sweetness.

[junkoskitchen]

GARLIC FETA FLATBREADS

Prep Time: 30 mins

Cook Time: 10 mins

Servings: 4 breads

INGREDIENTS

FOR THE FLATBREADS

1 ⅔ cups self-raising flour

¾ cup greek yogurt

FOR THE FILLING

½ cup feta, crushed

2 tbsp cream cheese

Handful of basil leaves, finely chopped

3 cups spinach, wilted with boiling water, squeezed and roughly chopped

2 garlic cloves, minced

1 tsp black pepper

SERVING

1 tbsp fresh basil, finely chopped

1 tbsp olive oil

DIRECTIONS

In a large bowl, add in your self-raising flour and Greek yogurt. Mix with chopsticks or your hands and then knead for 5 minutes until you have a bouncy soft dough. Add more flour if the dough is too sticky. Cover with plastic wrap and set aside while you make your filling.

Place all of your filling ingredients into a bowl and combine thoroughly (make sure all the water is strained out of the spinach before adding it to your mixture). Set aside.

Once your dough has rested, knead it again for 30 seconds and then slice into 4 equal-sized pieces.

Take one dough ball and lightly flatten with your fingers until it’s around 3/4 inch thick. Place a large tbsp of the filling into the center of the dough and then bring in all the corners of the dough into the center, around the feta mixture, and seal the ball. Turn the ball over face down and flatten out the dough with your fingers until the flatbread is around 1/2 inch thick. Set aside with a sprinkle of flour and repeat for the other flatbreads.

Place a non-stick dry pan on medium to high heat.

Gently place your flatbreads into the pan and fry for 3-5 minutes on each side. Keep an eye on them. Flip them over when they turn golden-brown.

Meanwhile, combine your basil and olive oil in a small bowl ready to serve.

Serve while they're warm or once they've cooled down with your sauce and enjoy!

[junkoskitchen]

DILL PICKLE RANCH CHICKEN WINGS

Prep: 15 minutes

Marinate: 3 hours

Cook: 40 minutes

Total: 3 hours 55 minutes

INGREDIENTS

2 lbs bone-in chicken wing sections (fresh or frozen, thawed)

1 ½ cups dill pickle juice

1 tablespoon olive oil

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon dried parsley

½ teaspoon dried dill

½ teaspoon dried chives

Ranch dressing for serving

DIRECTIONS

Place the chicken wing sections in a large bowl or zip top bag. Pour over the pickle juice. Cover the bowl or seal the bag and place in the fridge to brine for 2-3 hours.

Preheat oven to 425°. Place a wire rack over a baking sheet and spritz with oil spray.

Drain the pickle juice from the chicken and pat the chicken dry. Drizzle the chicken wings with the oil.

Add all of the seasonings to a small bowl and stir together to combine.

Sprinkle the seasoning over the chicken and use your hands to massage the seasoning into the chicken, making sure to coat each piece really well.

Arrange wings on the wire rack, leaving a bit of space between each piece for air to flow.

Bake for 40 minutes, flipping the wings halfway through cooking.

Serve hot with ranch, for dipping.

NOTES

Use a paper towel to remove as much moisture as possible from the wings before seasoning and baking them so that you can get perfectly crispy chicken skin!

Seasoning: You can use 1-2 tablespoons of store-bought ranch seasoning in place of the homemade mixture, if preferred. Be sure to use ranch seasoning and not ranch dip mix as the dip is much saltier.

Air Fry: This recipe works great in the air fryer, though you'll likely only be able to do 10 wings at a time. Air fry at 400° for 30 minutes or until cooked through and then repeat with the second batch.

Yield: A pound of wings usually yields around 10 wings. This recipe will make about 20 wings, or enough for 2 people.

[junkoskitchen]

RUSSIAN TEA (Spice Tea) 🍊

INGREDIENTS

1 1/3 cups TANG

1/2 cup sugar

1/2 cup instant tea*

1 teaspoon cinnamon

1/2 teaspoon cloves

*Or use lemon-flavored unsweetened or sugar-sweetened instant tea.

DIRECTIONS

FOR 1 SERVING–Place 1 well-rounded teaspoon of mix in a cup, fill with boiling water and stir until dissolved.

FOR 1 QUART–Dissolve 1/2 cup mix in 1 quart of boiling water in a teapot or heat-resistant pitcher.

Makes approximately 24 servings.

[junkoskitchen]

INGREDIENTS

1 can great northern beans

1 Tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

½ tsp salt and pepper

¼ tsp chili flakes

1 Tbsp cornstarch

2 Tbsp fresh rosemary

DIP

1 cup feta cheese

1 Tbsp pepper

1-3 Tbsp milk

DIRECTIONS

Preheat oven to 400°. Line a baking tray with parchment paper.

In a small bowl, mix together cornstarch, garlic powder, onion powder, salt, pepper and chili flakes.

Rinse the beans and add them to the cornstarch mixture. Toss to cover the beans.

Arrange on baking tray in a single layer. Drizzle with olive oil and bake until crispy, about 25-30 minutes.

Make the dip by blending feta cheese, pepper and milk until creamy.

[junkoskitchen]

CROCKPOT CHEESEBURGER MACARONI

Ingredients

2 pounds ground beef

1 small onion, finely diced

4 cups beef stock

10.5 ounce can cream of potato soup

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

16 ounces elbow macaroni, uncooked

8 ounces velveeta cheese, cubed

2 cups shredded cheddar cheese

Instructions

In a large skillet over medium-high heat, add the ground beef and break it up into crumbles. Cook until there is no pink left, about 10 minutes. Drain excess grease and add the ground beef to the bottom of an 8-quart slow cooker.

Add the onion, beef stock, cream of potato soup, black pepper, garlic powder, onion powder, and paprika to the slow cooker. Stir to combine.

Place the cooker on low heat for 4-6 hours or high for 2-4 hours. Stir every hour or so if you can.

Add the macaroni noodles and stir to combine. Continue to cook for 20-30 minutes, stirring every 10 minutes until the noodles are fully cooked.

Add the cubed Velveeta, stir it in. Place the top back on the pot and wait 5 minutes. Stir until all of the Velveeta is melted.

Sprinkle the cheddar cheese on top and replace the lid again until the cheese is melted, 5-10 minutes. Serve immediately.

Notes

You can use cream of mushroom, cream of chicken or cream of celery soup in place of the cream of potato. I just think potato goes very well with this overall dish.

Any small pasta will work if you don’t have elbow noodles on hand. Ditalini, small shells, and mini farfalle will all work. The cooking time may vary on the different pasta types (you'll have to estimate that yourself.)

You can use ground turkey, ground chicken, or ground pork in place of the ground beef.

Reheat leftovers in the microwave until warmed through.

Keep leftovers in the fridge for up to 3 days. Freeze for up to 3 months.

[junkoskitchen]

NO BAKE BANANA 🍌

CREAM CHEESECAKE

Prep Time : 3 hours

Total Time : 3 hours

Servings : 10 servings

INGREDIENTS

Crust

11 oz vanilla wafers

8 tbsp unsalted butter melted

Pudding

2 large egg yolks lightly beaten

1/3 cup granulated sugar

2 tbsp all-purpose flour

dash of salt

1 1/2 cups heavy whipping cream

1/2 tsp banana or vanilla extract

Cheesecake

16 oz cream cheese softened

1/2 cup granulated sugar

2 tbsp heavy whipping cream

1 tsp vanilla extract

Whipped Cream Topping

2 cups heavy whipping cream

1 1/2 cups powdered sugar

2 whole bananas sliced

1/4 cup vanilla wafers crushed, for garnish

banana chips for garnish optional

DIRECTIONS

CRUST

Lightly spray a 9-inch springform pan with cooking spray.

Using a food processor, grind the vanilla wafers into fine crumbs.

Combine the melted butter and crumbs in a medium-size bowl and stir with a fork until the butter is fully incorporated.

Press the crumbs onto the bottom and up the sides of the prepared pan to create a thick crust. I went about half an inch up the side of the pan.

Refrigerate crust for at least 30 minutes

PUDDING

In a medium-size bowl, whisk together the sugar, flour, and salt.

Whisk in half a cup of heavy whipping cream and continue whisking until no lumps remain. Whisk in remaining heavy whipping cream and vanilla extract.

Transfer contents to a medium-size saucepan and cook over medium-low heat, whisking continuously.

After about 5 minutes, when the mixture is warm but not boiling, pour 1/4 cup of the cream mixture into the lightly beaten eggs and whisk vigorously to temper.

Immediately pour the eggs into the saucepan and continue whisking over medium-low heat.

After several minutes, the pudding will start to thicken and bubble. Remove from heat.

Cover the top of the pudding with plastic wrap making sure that the entire surface of the pudding is in contact with the plastic wrap. Poke 5 holes into the plastic wrap using a toothpick.

Let cool for 30 minutes at room temperature before transferring to refrigerator. Chill for 2 more hours.

CHEESECAKE

Beat softened cream cheese on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as necessary.

Slowly add the sugar and continue beating until combined.

Add the heavy whipping cream and vanilla extract and beat until the mixture is smooth and creamy, scraping down the bowl as necessary.

Pour cheesecake filling into chilled pie crust, cover, and refrigerate for 2 hours.

WHIPPED CREAM TOPPING

Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.

Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.

Gradually add the powdered sugar and continue beating on medium-high speed until stiff peaks form.

ASSEMBLY

Slice the bananas 1/4-inch thick and place the slices on top of the chilled cheesecake.

Carefully spread the chilled pudding over the top of the bananas using an offset spatula.

Spread the whipped cream on top reserving about 1 1/2 cups to pipe along the border.

Top with crushed vanilla wafers and banana chips if desired.

Refrigerate an additional 2 to 4 hours to allow cheesecake to set properly.