Do you like carrot cake? I do. If you like it as well, you will definitely love these butternut squash muffins. They are sweet, moist and a perfect treat on a snowy day. Yes, it’s snowing here. Our street was all white this morning. I hope that it will last and that the snow won’t turn into brown mud in the afternoon. Unfortunately snow is not always nice in the city.
I have taken two days off work, which puts me into a total Christmas mood. This afternoon I will defintely start baking Christmas cookies.
I love how our weekly vegetable delivery has turned all winterly: brussels sprouts, cabbage and SQUASH! I have turned into a total squash lover lately. My favourites include these muffins, squash soup with coconut milk and warm squash and kale salad with nuts. Things on my list: butternut burritos and butternut pasta.
Look at the beautiful colour of this butternut!
I have rediscovered my cookbook “jamie at home” by Jamie Oliver. All the recipes are ordered by seasons. Great book with beautiful photography.
Recipe from the book “jamie at home” by Jamie Oliver
What you need for 12 muffins:
400g butternut squash, skin on and finely chopped (blender)
350g brown sugar
300g wholemeal flour
2 teaspoons baking powder
1 handful of chopped walnuts
1 teaspoon ground cinnamon
175 ml extra virgin olive oil
For the frosting:
orange zest from one orange
lemon zest from one lemon
juice from 1/2 lemon
100g sour cream
200g tablespoons icing sugar
1 vanilla bean, split lengthwise and vanilla extract scraped out
For decoration and final twist: sea salt, lavender flowers or rose petals
Preheat oven to 180°C
Prepare a muffin tin with paper cups
In a large bowl, whisk together all the muffin ingredients
Fill the muffin cups with the mixture
Put in the oven for about 25 minutes
Allow the muffins to cool down
Meanwhile whisk together all the ingredients for the icing
You might need to adjust the amount of lemon juice/icing sugar for a perfect icing texture
Scoop the icing on the muffins
For a final twist, sprinkle some sea salt and flower petals on top
It seems I am getting high on cake these days. I want to share with you a simple and fresh summer cake. I have been working in the North of Germany in the past two weeks and I have seen people selling blueberries all over the place.
It is blueberry season!
Blueberries are true vitamin bombs and are rich in antioxidants. They always top the list of the most healthy fruits. I had blueberries with my granola in the mornings all this week and I still cannot get enough.
I am very excited. Starting tomorrow I will be working in sales for six months. Six months on the road with a new task. So I will be leaving the office temporarily for a new challenge, a new adventure. The job will be quite different from what I am doing now and so I am super excited not having a complete idea of what to expect.
Having good food and eating well on the road will be quite a challenge. But I am optimistic.
Despite the good weather, I have been spending the whole day inside, organising, packing and BAKING. I made two cakes (who is going to eat them?). I developed a recipe for a strawberry saffron cake that I would like to share with you.
I have experimented with raw desserts quite a lot recently and became a big fan of raw brownies. I don’t really like raw chocolate mousse. Or maybe I didn’t find a good recipe yet. I made it based on avocado – the classic. But I am not yet convinced by the combination of chocolate and avocado. However, the combination of raw cocoa and dates – these raw chcolate pralinés are based on – is simply divine.
Cakes with veggies, fruits and nuts are not for everyone. I really like it. And so I love this carrot cake full of these things. It became one of my favourite cake recipes. It is actually more of a fruit cake than a carrot cake and it tastes even better after a couple of days.
I love ginger and yes it is nice in a cake. It is definitely a bit unusual, because the cake is a little spicy. It is actually made for sweet cake add-ons such as whipped cream, syrup or ice cream. But if you don’t like ginger this cake is definitely not for you. For ginger lovers – jut like me – this is perfect.
I think the combination of apple and ginger is a great flavour combination for that Indian summer were having in Germany these days. Blue skies, red leaves…
I love autumn!
What you need:
4 apples, sliced
A big piece of fresh ginger
75g raw cane sugar
150g Quinoa flour
1 teaspoon baking powder
In a bowl, mix the butter, eggs, sugar, flour and baking powder with a blender
Preheat the oven to 180°C
Grease a springform pan and then press the Quinoa mix in bottom of the pan
Peel the ginger and grate it over the cake base
Before you arrange the apple slices on the base, sprinkle some raw cane sugar over the ginger
We started the weekend this morning with a sweet little treat: A blueberry Datschi. “Datschi” (pronounced “Dutchie”) is a German word used for a kind of cake. The word is mainly used in the South of Germany and it is used in different combinations, also with potatoes for example, so there is no real translation.
Last weekend we also had something sweet for breakfast: pancakes with caramelised peaches. Sometimes I like to make something special for breakfast on weekends.
At the beggining of June, I flew back to the UK for my graduation. It was so nice to see my classmates after finishing the course about one year ago. I also took the chance to see my good friend Anna in London, who also just finished her degree. We went to an interesting restaurant in Hackney called Bistrotheque, where we had a great and cheerful night. This was also the first time I had chocolate cake with crème fraîche.