Free Day, Baking and Cooking Day: 30 Days Challenge

Today, the 3rd of October is a feast day here in Germany, “Tag der deutschen Einheit” (Day of the german entity). On 3rd October 1990 the Berlin Wall was being plonged. Germany has a lot of fest days which means no work, no school, everything is closed except for restaurants and cafes.

This meant that my sister and father were at home, too. My sister and I decided to cook and bake today so that our mum wouldn’t do a lot. However, she has already planned to fry fish today, so we decided to only make a noodle salad and vegetable skewers. And strawberry cupcakes as desert.

Day 18: Cupcakes, Caprese Pesto Salad, Vegetable Skewers:

1. Cupcakes:

We started with the cupcakes. We got the receipe for the dough from here: http://cupcakesandberries.blogspot.de/2012/11/cupcakes-mit-nutella-schoko-haubchen.html

And the receipe for the frosting from here: http://www.chefkoch.de/rezepte/1923241313595323/Strawberry-Frosting-fuer-Cupcakes.html

They are both in German, so I will just explain how we made it.

The dough:

While preparing, pre-heat the oven on 190°.

– 120g margarine or butter

– 80g sugar

– 1 package of vanilla sugar

stir all these into a fluffy mass. Then add while stirring:

– 2 Eggs

– 120 g flour

– 1 tsp baking powder

Now fill the mass in cupcake forms and bake it in the oven for 15-20 minutes.

While this was baking, we started with the frosting.

– 250g strawberries (fresh or deep-freezed)

– 200ml milk

– 1 pack of custard powder

– 175g butter

– 175g cream cheese

–  sugar

– food coloring red (Only if you want to)

At first, we heated the frozen strawberry with 150ml milk in a little pot.

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Then we chopped the strawberries with an immersion blender so that no little pieces are left inside anymore. Seperately we mixed 50ml milk with 2 tbsp of sugar and the custord powder. Add this into the heating strawberry-milk mixture. Continue heating it, until it has a pudding-like texture.

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After finishing, let it cool for a few minutes. Then mix the butter, the cream cheese and 50g sugar and stir it until it has a a fluffy texture. After finishing, add it to the cold strawberry-pudding mixture and stir it together. If you wish, you can add some color to the mixture. Then fill it into a decorating bag and top the baked cupcake dough with it. Add some cute decorations and everything is ready.

In our case, we had a problem with the frosting. The receipe we had found was a bit complicated. Our frosting was too liquid after we had heated it with the custord-powder-mixture. The custord powder became very disgusting after a while and a pudding-skin had developed on the surface. I hate that. And now I notice that we forgot to add the butter in the last procedure with the cream cheese. After we had also mixed that together with the strawberry-pudding-mixture, it was still to liquid. We tried it on a dough, but the cream was not standing upright, it was sinking. Then we put the mixture into the fridge again, and started to prepare dinner. After dinner we finally decorated the dough with the frosting and the decoration, and this was our result:

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2. Caprese Pesto Salad

I got the receipe from this blog: http://myhealthykick.com/2013/10/01/caprese-pesto-salad/

  • 200g multigrain penne pasta
  • a handful of cherry, grape, or heirloom tomatoes, halved
  • 4 oz fresh mozzarella, chopped
  • 1 yellow bell pepper, chopped
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 3 tbsp pesto
  • a few leaves of fresh basil, torn
  • 2 cloves of garlic, crushed or minced
  • salt and pepper, to taste

While we were waiting for the frosting to get more solid, we started prepareing the salad. At first, we put about 200g of pasta penne into the cooking water and boiled it for quite a few minutes. While it was boiling, I cut the cherry tomatoes, the yellow bell pepper, and the mozarella.

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After the noodles were cooked we let them dry on a sieve for a few minutes. Then we put the noodles, the cut vegetables, the Basil, and the mozzarella into a bowl. After that, I prepared the dressing by mixing 2 tbsp of olive oil and balsamico vinegar, 3 tbpsp of pesto, and pepper and salt together and put it on top of the salad. It already started to smell so good. My sister stirred it together and it was finished.

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3. Vegetable Skewers:

I got this receipe from this blog: http://imjustthisawesome.wordpress.com/2013/10/01/recipe-vegetable-skewer/

Ingredients:

  • Bell peppers (one big or two small ones per person)
  • Zucchini (half a zucchini per person)
  • Mushrooms (six to eight mushrooms per person)
  • Olive oil
  • Salt
  • Peppers
  • Skewers

This dish is quite easy and healthy. Of course you can’t get full only from this, but we already had the salad, and my mum wanted to fry fish.

While I cut the vegetables for the salad, my sister cut the mushrooms, the bell pepper and the zucchini. Then she mixed the cut vegetables with olive oil, pepper, and salt with her hands. It wasn’t too oily, so that the vegetables didn’t swim in it. After that, we sticked the vegetables into skewers. We had skewers with diferent vegetables on them, not only one vegetable per skewer.

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Put the skewers in the oven and heat it on 200° for about 20 minutes. You’ll notice that the juice of the mushrooms will squeeze out.

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Sorry for the bad quality!

My mum had also prepared a green salad and after the fish was ready, we had a big dinner with two salads, vegetable, and fish. Everything quite healthy. If I would live alone, I would cook a lot fo dishes with vegetables. I also have to learn how to cook Musakka and Karniyarik (Turkish Aubergine dishes. I will post them as soon as I learn them from my mum. They are so yumm!)

Already looking forward for my next food/cooking post. It has been a while now since the last time I cooked at home. My challenge still goes on, even if slow ;)

Thanks for reading. Bye!

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