Tag Archives: baking

Bento #21

A while ago I found a pack of mini wraps in the supermarket but never got around to add them to a lunch. Today I had nothing else left so I remembered them and made mini wraps.

Wraps filled with grated carrot, spring onion, coriander, sweet chili sauce and chicken, apple slices, raisins, almonds and a home made dried fruit cookie.

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Monkey bars

Banana Baking continued

I made some cereal bars with the two remaining bananas. They are very easy to make and you could have them for breakfast, in your lunch/bento box or just as a treat. I don’t know how long they keep, I am gonna wrap and freeze a few of them, so I can just add them to a bento in the morning. I also like that you can chosse the size of your cereal bars when you make them yourself, I just love miniature versions of dishes.

What I used:

  • 30 g sugar
  • 100 g butter
  • 120 g müsli
  • 60g rice krispies
  • 1tbsp runny honey
  • 2 ripe mashed bananas
  • pinch of salt
  • 2 tbsp flour

Prepare a square cake tin with baking paper. Preheat the oven to 180°C. Melt the butter in a pan and stir in the sugar, wait, stirring occasionally, until the sugar is dissolved. Add the honey and the mashed bananas. In a separate bowl mix the rice krispies, muesli, flour and salt. Add the krispy mix to the melted butter, bit by bit. The mixture shouldn’t be too wet, but still have a gooey consistency (I should have made a picture of that state). Put the mixture in the tin and shape it so it is about 2 cm high and rectangular (my square tin was too big). Bake for about 25 min. The top should be golden, but it should still feel soft when touching. Let cool down completely before cutting.

Instead of muesli you can use normal oats as well. I used a mix of cereal and different seeds. I also covered the bars with some chocolate before cutting them.

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Banana baking

When I came home from a weekend with my family last night I found 7 bananas on the kitchen table (2 of them were already used when I took the picture). I am not a big fan of bananas. If it was just for me I wouldn’t buy any at all. But someone else thinks bananas are good food for climbers, so we buy bananas, we carry them up a mountain, forget about them and carry them back home where they usually end up – squashed and ripened – getting wasted. I want to waste as little food as possible and confronted with the amount of overripe bananas last night I decided it’s time to bake.

Banana Walnut Honey Loaf

  • 190 g flour
  • 190 g butter
  • 190 g sugar
  • 3 eggs
  • 1 tsp baking powder
  • 2 tbsp yoghurt
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 ripe bananas
  • 1 tbsp runny honey
  • a handful of roasted, chopped walnuts

Mix the butter and sugar until fluffy, add the eggs, one at a time. Add the yoghurt, vanilla extraxt and the mashed up bananas. Mix the flour, baking powder and salt in a separate bowl and then add to the wet ingredients, mix until just combined. Fold in the walnuts and bake in a loaf tin at 175°C until done. I am using a fan oven and baked for about an hour, I covered the cake with tin foil after 30 min to stop it from getting to dark.

Blueberry Banana Bread 

  • 200 g sugar
  • 3 eggs
  • 3 bananas
  • 300 g flour
  • 1 tsp baking powder
  • pinch of salt
  • 100 g yoghurt
  • 2 handfuls of blueberries

Whisk the eggs and the sugar until the sugar is dissolved. Mash up the bananas and add to the eggs. Mix in the yoghurt. In a separate bowl, mix the flour, baking powder and salt. Then add the dry ingredients to the wet ingredients and mix until just combined. Pour a third of the mixture in a prepared bread tin, then add the blueberries to the rest and pour it all into the tin. Bake at 175°C until done. About 60 min.

Monkey Bars

Right, now I am left with two bananas. The freezer is full so I was looking for something, that will keep a bit longer like some banana cereal bars. I found this inspiring recipe from The Farm Girl and I like the thought of rice crispies, bananas and oats. Maybe a few chocolate chips. And honey. Now that will be good climbers food. The monkey bars will have to wait until tomorrow though.

By the way: did you know that you can tattoo a banana?

Here is a better banana tattoo artist than me.

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Cardamom nom nom

We are planning a climbing trip to Austria next week in our VW campervan so I am trying to stock up on some food that will keep for a week. My friend had the idea to take homemade cake (can’t believe I didn’t think of that!) so I started baking. The first one is a cardamom loaf, it is really easy and fast and the best thing about it is the sweet smell of cardamom that will fill the whole house.

Here is the recipe:

190 g butter

3 large eggs

190 g sugar

10 cardamom pods

190 g flour

pinch of salt

1 tsp baking powder

2 tbs yoghurt

1 tsp vanilla essence

Take the cardamom seeds out of the pods and grind. Then mix the butter sugar and cardamom until fluffy, add the eggs and keep mixing.  Mix the baking powder, salt and flour in another bowl and then fold it in two or three steps under the egg mixture until just combined. Mix in yoghurt and vanilla and pour in a loaf tin. Bake at 170°C for about an hour.

I have a fan oven in my new flat so I baked it at 160°C and it took nearly 1.5 hours.

 

We had the cake as a treat after a long day out climbing (we decided against Austria after seeing the weather forecast and went to Finale, Italy instead). It was one of the guys birthday so we made it a birthday cake. The birthday boy hadn’t heard of cardamom before, which didn’t matter, because he was convinced that it was a lemon drizzle cake. I didn’t argue (well, a little).

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