Squirrels Kitchen

Nachdem ich jahrelang liebendgerne neue Rezepte aus allen möglichen Quellen ausprobiert habe, versuche ich mich mal an eigenen Kreationen - Ergebnisse in Schrift und Bild siehe unten. Danke an alle die mich jeden Tag aufs neue inspirieren - ein Keks für euch!

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Vegan Cacoa Coconut Mummies - Happy Halloween #vegancookies #veganhalloween #mumien #lovebaking

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Thali of the day #lentilsasanything #payasyoucan #vegetarianfoodporn #yummy (at Lentil as Anything, St Kilda)

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Personalised service from #jetstar handwritten boarding passes #travelasia #backpacking #technologyfail #backtothefuture (at Suvarnabhumi Airport Bangkok (Internatinonal))

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2 giant Beet roots made all our meals go pink #beetroots #pinkfood #selfmade #roastedveggies #homemadebread #pie

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Bromo waiting for the sun to rise #travelindonesia #backpacking #sunrise_sunsets_aroundworld #nofilter #bromomountain (hier: Mount Bromo)

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#Pecel with blanched veggies and crispy fried #tempeh - #cookinglesson just for me by Ibu #wonosobo Awesome! #travelasia #Indonesia #java #travelfoodie #localfoods #indonesiafood #peanutsauce (hier: Wonosobo, Jawa Tengah, Indonesia)

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#kupattahu - a very yummy peanut sauce with rice cakes steamed in coconut leaves, a local kind of Tofu and bean sprouts. This for breakfast and and the day can't fail. #travelasia #indonesia #bandung #travelfoodie #localfoods #pinisibackpacker (hier: Bandung, Indonesia)

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Papa Toys - with that logo i assume not allowed for children's hands! #travelasia #indonesia #jakarta #funnyshoplogo (hier: Glodok City)

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Most innocient thing ever in the most chilled town ever! 

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Khanom nokathan - Sweet pandan deep fried cookie with crispy edge and soft center

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Basic Scones

At the end of my England time a very English recipe. I head some people complaining that they don’t like Scones because they taste like nothing. Of cause, it is a basic recipe and you have to add something to it, sweet or savory, into the dough (herbs, spices, cheese, fruits, …) or after baking like cream, jam, peanut butter, Nutella when they are still hot so its melts…..

Ingredients: 120 g = 1 cup flour 1 Tsp. Backing powder 2 Tbsp. Butter 70 g Yoghurt (you can used flavored one)

1. Mix the flour with backing powder, then crumble butter into it with your fingers until no big butter blocks remain.

2. Add all yoghurt on top and mix just JUST until combined. No further or the dough becomes sticky and scones will not rise properly.

3. Spread out carefully and cut into shape. You can cut out circles and then knead the dough together again, but the second batch will not be as beautiful as the first. Bake in a preheated oven at 170 C for 15-20 Minutes, depending on size you cut out.

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Chocolate (Nutella-like) swirled bread

When making this bread we started with chopped chocolate,but shortly melting it in the microwave and then spreading it on the dough justmade it come out perfectly swirled. Tasting like Nutella and for all who likecan substitute part of the flour for whole wheat flour to make it least a little bit kind of healthy.

Ingredients: 1 Sachet of Yeast 250 g = 1 ¼ cup sugar 300 ml = 1 ¼ cup milk 3 eggs 120 g = ½ cup Butter 350 g = 3 cups flour Pinch of salt 200 g chocolate 2 Tbsp Crème Fraiche or Sour Crème

1. Heat up ¾ cup of milk (200ml) just until warm, add the yeast and a tablespoon of the sugar to make a pre-dough. Let stand for at least 10 minutes until bubbles form on the surface.

2. Mix the eggs and 2/3 cup ( = 90 g) sugar.

3. Add the pre-dough and mix.

4. First add one cup of the flour and mix well,

5. Then quickly melt half of the butter in the microwave and add together with the remaining flour and a pinch of salt.

6. Knead until a nice dough forms, at least for 15 Minutes. It might be little bit tougher if you use whole wheat flour. Let stand covered a warm place for 45-60 minutes.

7. Mix the remaining milk with the cream and the remaining sugar (if you prefer dark chocolate, leave out the sugar)

8. Then add the chopped chocolate, this was dark chocolate, but you can use whatever you like. Even white chocolate would work if you then reduce the sugar. 

9. When the dough had risen in size, roll it out to a big thin rectangular. Then melt the chocolate mixture in the microwave, in short intervals until smooth, don’t eat it but spread it on top.

10. Now roll the rectangular together from the longer size, so you end up with a long roll. You can form a ring or whatever shape you want. Since a ring would have been too big for our backing tray we did a curled up snake.

11. Let the dough go again for at least 40 Minutes. Then bake in a pre-heated oven at 175 C = for 60-80 Minutes until the outside is golden brown and it sounds hollow if knock on the bottom.

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Carrot Cake

One of the only cakes from the US that is not overloadedwith sugar and fat. Instead it gets is soft structure from nice carrots and has some spice that taste like a sunny autumn day. My favorite as for topping is a refreshing Orange-Cream Cheese. Full of Vitamin C and K.

Ingredients: 300 g = 1 1/3 cups Flour 1 Tsp. Backing Powder ½ Tsp. Backing Soda 1 Tsp. Cinnamon ½ Tsp. Nutmeg Pinch of Salt 120 g = ½ cup Butter 170 g = ¾ cup Sugar 2 Eggs 1 Cup grated Carrot a bit Vanilla Flavor 80 g = ½ cup chopped Nuts 120 ml = ½ cup Milk 150 g Cream Cheese 2 Oranges 60 g = ½ cup Icing Sugar

1. Mix the flour, backing powder + soda, cinnamon, nutmeg and salt for the Dry Mix. Set aside.

2. Beat the butter with the sugar until fluffly. Then add the first egg together with one tablespoon of the Dry Mix. Beat for about one minute. Repeat for the second egg.

3. Squeeze out one of the oranges. Add the juice together with the grated carrot and the vanilla flavor and shortly combine.

4. Then add the remaining Dry Mix, nuts and milk. Stir just until everything is combined. Pour into a well greased form and bake at 170°C for about one hour.

5. After the cake has cooled down, cut the cake horizontally in half. Grate the zest of the second orange and then squeeze out the juice. Beat the cream cheese with the zest, juice and the icing sugar until it is nice and creamy. Spread half of the cream cheese frosting on the bottom part, put the upper half on top and spread the rest on top. Let sit in the fridge for at least 3 hours.

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Prunes Brownies

These are really soft and superchocolately brownies, with a very little fruit twist. But actually the prunesmakes them so nice chewy and a bit healthier.

Ingredients: 200 g chopped Prunes 2 Tbs. Rum 2 Tbs. Hot Water 2 Tbs. Cacao 2 Tbs. Flour 1 Tbs. Coconutflour or additional 2 more plain flour 1 Ts. Backing Powder Pinch of Salt 150 g dark Chocolate 2 Tbs. Butter 175 g = 2/3 cup Sugar 4 Tbs. Sourcreme or Greek Yoghurt 2 Eggs

1. Soak the prunes in rum and the hot water for at least 1 hour.

2. Mix the flours and packing powder with the salt (Dry Mix).

3. Melt the chocolate with the butter and sugar in the microwave until creamy.

4. Add the milk product (Sour crème or greek yoghurt)

5. Add the eggs, beat shortly (be careful that the chocolate mixture is not too hot)

6. Then add the Dry Mix and the prunes and mix shortly just until combined. Fill into a prepared pan and bake at 170° for 20-25 Minutes.

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Intelligence Boost Bread

A semester is like a climbing a mountain, it starts easy and the first steps up are like walking vertical. But the higher you gets the more exhausted you get, especially if you were thinking down there that this would be easy and you were jumping aka not learning. And at the en reaching the end of the semester, the top of the mountain seems like endless although you can always see the top so close you could nearly touch it. Time to distract myself: with a very healthy cake-bread that motivates me to get on top of that mountain.

Ingredients: 1 cup = 120 g Flour 1 cup = 100 g Oats (old-fashioned) 2 Tbsp. Coconutflour or 6 Tbsp whole wheat flour 3 Tsp. Backing Powder ½ Tsp. Salt 2 very ripe Bananas ½ cup = 100 g of dark Cane sugar or Coconut sugar ¼ cup = 60 ml oil ½ cup = 60 g shredded Coconut 1 Tsp. Vanilla Extract 2 Eggs ½ cup = 120 g white Sugar 1 cup = 100 g Cranberries

1. Mix the flours, oats, backing powder and salt and set aside (Dry Mix).

2. Mash the bananas and add the cane or coconut sugar, oil, coconut and vanilla. Heat is up while stirring until the sugar has completely dissolved. Let cool for a short moment.

3. Beat the eggs together with the white sugar until light and fluffy.

4. Stir the Dry Mix into the banana-sugar mash and mix until combined.

5. Then mix with the beaten eggs.

6. Fold in the Cranberries and pour into a greased baking tin.

7. Bake at 180° for 30-40 Minutes. Let cool before removing from tin and go back to the library. 

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Mini Berliner Muffins

The traditional New Year’s Day (Neujahr) post-midnight or morning-Hangover food is Berliner, equivalent to donuts without holes filled with jam, nutella, egg-nog, bailey or whatever nice stuff there is in the world to make a filling. Since they seemed hard to get here (especially with the fun-fillings) and I didn’t wanted to waste liters of frying oil for getting my 1-2 Berliners, I simply made a healthier alternative.

Ingredients: ¾ Cup = 170 g Sugar 1 Egg ¼ cup = 60 ml Vegetable Oil 1 Tsp. Vanilla Extract 1 Cup = 240 g Yoghurt (e.g. Vanilla if you like) 1 ½ Cups  180 g Flour 2 Tsp. Backing Powder Pinch of salt About ½ cup = 100 g Jam or Lemon Curd 3/4 cup = 100 g Icing Sugar

1. Mix the dry ingredients (Flour, Packing powder + salt)

2. Beat well the sugar with the egg.

3. Add the oil and the vanilla and beat shortly until mixed. Then add the yoghurt too and mix.

4. Shift the dry mix on top and mix just until no clumps are left – no longer.

5. Fill into small muffin tins and bake at 170 ° C for about 15 Minutes just until top is slightly browned.

6. Fill the Jam or Lemon Curd into a piping bag and pipe a little amount into each muffin.

7. Then make an icing by heating up the jam or lemon curd and mix with icing sugar. Dip the top of the muffins into the icing.

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Marzipan-Cherry-Elisen

Elisen are a traditional German Christmas cookie, but since I personally do not like all the dried candied lemon and orange that are normally in them, I changed it to dried apple and morena cherries.

Ingredients: 200 g Marzipan 3 Eggs 225 g Sugar 300 g ground Nuts (e.g. Almonds + Hazelnuts) 200 g chopped Nuts 150 g dried apple slices 100 g Moreno cherries Zest & Juice of one Lemon 1 tsp. Cinnamon 1/4th tsp. of each: Anise + Allspice + Cardamom + Cloves + Ginger + Nutmeg Oblaten/Wafer paper 200 g Chocolate for decoration

1. Shred the Marzipan and beat together with Eggs and sugar until a fluffy white mix forms.

2. Chop the apple and cherries finely and mix with the spices and nuts.

3. Fold under the Marzipan mixture.

4. With 2 teaspoons put little portions on the wafer papers and bake for 20 min at 180°C.

5. Melt the chocolate and cover the cookies with dark chocolate. If you want you can also make stripes with white chocolate.