Short Sushi Ideas

Here are just a couple of quick sushi ideas. 

Vegetarians, look away, Matic also made salmon sushi (not me, I don't touch dead fishies)!

We served fresh sliced cucumbers with sesame on the side, along with tofu that's been grilled in soy sauce and sesame seeds (put the seeds on the pan first, the the tofu, flip it over and pour soy sauce over everything and serve), which I pretty much make every chance I get. We also put out ginger and wasabi, of course.

For the filling, we used avocado, marinated shitake mushrooms, cucumber, egg omllet and lots of seame! Some of them were filled with salmon and cucumber.

This was the first sushi that we made ourselves, so I hope it's recognizable!

Muffins, as promised! (a.k.a. The Poof)

Here are the muffin pictures I promised to go with my basic muffin recipe. This one is some kind of spelt-banana-chocolate-pecan muffin miracle.They came out extra puffy, so excuse the deformed poofs at the top.

Ladies and gentlemen, I am proud to say there is NO WHITE WHEAT and NO SUGAR in this recipe.


INGREDIENTS
2 cups spelt flour
1/2 cup buckwheat flour
1 cup goat milk
1 tsp. bicarbonate soda
1/2 cup maple syrup
1/2 cup (roasted and chopped) pecans
4 super ripe bananas

3 eggs
1/2 cup dark chocolate chips


PROCESS
Mash up the bananas with a fork. Whisk the eggs and mix them with the bananas. Add the milk and the maple syrup and the chocolate chips. In another bowl, combine all the dry ingredients, blend them together. Then combine the wet and dry ingredients and stir them together.
Simply spoon the dough into the muffin cups (that you have prepared) and stick it in the 180 C for 20 minutes.

Mother of Mini Cakes

I am finally reunited with my darling mother and in our total bliss, we bought adorably cute cake molds and decided to try them out. This is what happened:

Buckwheat Lemon-Poppy Mini Cakes

INGREDIENTS
4 tablespoons poppy seeds
Juice of 2 lemons
1/2 cup brown (preferably molasses) sugar
2 vanilla sugars
2 cups buckwheat flour
1/2 cup kamut flour
1/2 cup goat milk
1/2 teaspoon bicarbonate soda (so it gets fluffy!)

PROCESS
This is all very much like making muffin dough, except without the muffin tops.
If you know what I mean...


Whisk together the eggs and sugars and then add the milk. Combine the rest of the ingredients in another bowl. Then mix them all together and scoop the batter into the cake molds. Bake for 25min at 180 C.

Once baked, you will most likely have to cut off the bottoms of the cakes, so that they will lay flat on your plate, because it can always get poofy.


This recipe is naturally dedicated to mom herself, the woman who taught me how to bake in the first place. Whenever I turn on the oven, I'm home.

Marzipan Pudding (Vegan, GF)

This my own little invention, great to go along with cakes or even as a single dessert.  I always improvise this little recipe, so please excuse my general directions, but I truly don't know the specifics. The trick is to just keep tasting and mixing until it feels right to you (or until it disappears)!

INGREDIENTS

Almonds

Hazelnuts

Wallnuts

AKACIJEV Honey

Dark chocolate powder or hot cocoa powder

Dates (soaked overnight)

Hazelnut Milk

Rice Milk

PROCESS

Mix all the nuts in a mixer, slowly adding the nut and rice milk for consistency. Add chocolate poweder by the spoonfulls and see how it goes. When you're happy with it, scoop it out and miix up the dates (that have been soaked over night, pitted and cut up into little pieces). Keep adding chocolate powder, nut milk and coconut oil to get the right consistency all along. Then layer both mixtures on top of one another in some sort of dish. For the final touch, add a layer of chocolate powder, mixed with honey and coconut oil, with which you should completely cover the pudding.

You can feel free to use different kinds of nut milks, whichever suits you taste.

Keep the pudding in the refrigerator. Let it cool and harden and before serving. It should last at least a week in there, but, of course, it won't stay uneaten for that long.

Pudding song:

Sitting On The Dock Of The Bay- Otis Redding