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
Let me introduce you to my sunday afternoon snack. We just came back around lunch time as we spent the weekend at my parents’ house, relaxing, watching football and eating. So when we came back today I wanted to make a little snack.
With what we had at home it turned to be an easy-to-make bread with a vegetable spread.
Japan meets Mediterranean flavours: I made soba noodles with broccoli pesto and I love it. Creating a new soba noodle dish has been on my mind for some time now and Soba noodles are so versatile. I also discovered a soba noodle restaurant here in Düsseldorf. They make their own soba noodles, which is such an interesting trade. I really want to go there soon.
I have been struggling with a cold the past week and now Philipp is not feeling well this weekend. We both need some food that gives us energy: quinoa and vegetables.
We had a beautiful pointed cabbage in our veg box on friday (see picture). Pointed cabbage has softer leaves and tastes slightly sweeter than white cabbage. I really like it. However due to the cold weather our box has only been sparely filled over the winter months.
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.