Sailor Scout breadsticks

ingredients (25-50 pieces):

Breadsticks:

• 10 g yeast

• 3,5 dl water

• 2 tbsp olive oil

• 8 dl flour

• 1,5 tsp salt

• sesame seeds, poppy seeds or sea salt

• 1 egg (to brush on top)

How to:

Blend all the ingredients, and let it rest under a towel for 45 minutes. Then pour the mixture onto a flour cover surface and cut them into 15g pieces. Then roll each piece to 10 cm sticks and then starting over making them inte 25cm sticks. Shape them into the sailor scout shapes and put them on a lined baking sheet. Cover with a damped towel and let them rest for 1 hour.

Turn your oven on 225C.

Brush the breadsticks with an egg wash and spread some seeds on them, then put them in the oven for 8-10 minutes. Let the sticks rest on a wire rack, if possible until the next day. Enjoy!

Artemis and Luna pana cotta

Ingredients (4 servings):

Panna cotta::

• 1 dl Dansukker Jelly Sugar Multi

• 4 dl heavy cream

• 0,5 dl blueberries

• 1 tsp vanilla

How to:

Vanilla: Blend half the jelly sugar with half the heavy cream and the vanilla and heat it up in a saucepan, let it cook for 30 seconds. Then pour it into 4 small cylinder shaped containers

Blueberry: Blend the rest of the jelly sugar. heavy cream and the blueberries and try to smash the berries as much as possible, then cook for same amount of time. Pour into the 4 small cylinder containers through a strainer.

Let it sit in the fridge for at least 2hours.

Sailor Moon brooch burger

Ingredients (10 servings):

Buns:

• 0,75 dl beetroot juice

• 1,75 dl water

• 25 g yeast

• 0,5 dl olive oil

• 6 dl flour

• 1 tsp salt

• sesame seeds

• 10 cheese slices

How to:

Blend the water and beetroot juice in a small saucepan and heat it up to 37C. Add the yeast and blend until it has incorporated itself in the mixture. Lastly add the olive oil, flour, salt and blend and knead the dough. Let it rest for 30 minutes.

Divide the dough into 10 parts and roll all of them into balls, then put them on a baking sheet. Let it rest again for about 30 minutes.

Turn oven to 225 C.

Brush the dough with water or egg wash and sprinkle some sesame seeds on top. Bake the buns for 10-12 minute, cut the cheese into star shapes and put them on the buns for decoration.

Tuxedo soup

Ingredients (4 servings):

• 1 onion

• 2 * 500g canned tomatos

• 2 tbsp tomato paste

• olive oil

• 5 dl vegetable broth

• 1 tbsp sugar

• 1 tsp white balsamic vinegar

• 1 tsp oregano

• 1 tsp basil

• 1 tsp thyme

• salt

• 4 tomatoes

• toast

How to:

Peel and chop the onion, then in a sauce pan cook the onion, tomato, tomato puré, vegetable stock and all the spices except the salt. Let it cook for about 5 minutes, using a hand mixer blend it all up to the consistency you like and add salt to taste.

Serve with a rose made out of fresh tomato skin and a slice of toast.

Princess Serenity cocktail

Ingredients (1 serving):

Cocktail:

• 3cl vodka

• 2cl white creme de cacao

• 10cl milk

• 1 slice of carambola (star fruit)

How to:

Add the vodka, creme de cacao and milk into an ice filled shaker, shake until cool and serve in a martini glass with a slice of carambola on the rim.

The one with phoebe's cookies

Ingredients (8-10 pieces):

Cookies:

• 5 dl flour

• 1 tsp baking soda

• 1 tsp salt

• 2dl butter (softened) - g

• 1,5 dl granulated sugar

• 1,5 dl packed brown sugar

• 1 tsp vanilla extract

• 2 large eggs

• 2 dl semi-sweet chocolate chips

• 1 dl chopped nuts

How to:

Preheat the oven to 190 C. Combine flour, baking soda, salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheet.

Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

The one with all the cheesecake

Ingredients (8-10 pieces):

Crust:

• 15 digestive biscuit

• 50 g butter or margarine

Filling:

• 500 g quark/ cream cheese

• 3,5 dl icing sugar

• 3 eggs

• 2 dl créme fraiche

How to:

Turn your oven to 150 C.

Melt the butter in the microwave, crush the digestive biscuit and mix it with the butter. Press it down on the bottom of a round cake pan. Mix the quark/cream cheese, icing sugar, eggs and créme fraiche in a bowl until smooth. Pour it over the biscuits. Bake on the lower part of the oven for 1-1,5 hours, then let it cool completely. (For best texture and taste leave it in the fridge overnight.) Serve with berries.  

The one with Ross-s sandwich

Ingredients (1 servings):

Filling:

• 3 slices of bread

• 100 g turkey

• 1 lettuce leaf

• 2 tomato slices

• 1 tbsp cranberry sauce*

• 1/2 dl gravy**

*Cranberry Sauce:

• 100g cranberry

• 1 tbsp sugar

• 1/4 tsp cinnamon

• juice of a quarter of orange

• water

**Gravy:

• 1 tbsp butter

• 2 dl turkey stak

• salt & pepper

How to:

*Cranberry: Put all your ingredients into a small saucepan, with just enough water to cover the cranberries. Boil on high heat until it reaches a sauce consistency.

**Gravy: Put all your ingredients into a small saucepan, cook it down to your favorite consistency.

Sandwich: Take one slice of bread, add the lettuce leaf andhalf the turkey then dip the second slice of bred in the gravy and put it on the stack. Poor the cranberry sauce over, add the other half of the turkey and the 2 slices of tomato and finish with the last slice of bread. Cut the sandwich in two and serve.

The one with the Joey special

Ingredients (6 servings):

Dough:

• 6 dl flour

• 25 g yeast

• ½ tsp salt

• 2 tbsp olive oil

• 2,5 dl water (37C)

Toppings:

• cheese

• tomato sauce

• pepperoni

How to:

Crumble the yeast into a bowl with the water and mix until combined. Add salt, olive oil, and flour and work into a nice dough. Let it rest under a cloth for 30 minutes and turn your oven to 225 C.

Roll out you dough on a flour coated surface and cut small circles with a cookie cutter or a glass. Coat each circle with tomato sauce, cheese and pepperoni and put them on baking sheet. Bake the mini pizzas for 10 minutes. Serve 2 pieces per person.

The one with the tiki death punch

Ingredients (1 serving):

Cocktail:

• 2cl dark rum

• 2cl white rum

• 3cl strawberry puré*

• 6cl pineapple juice

• 1/2 lime juice

Puré:

• 300g frozen strawberry

• 1tbsp sugar

How to:

Cocktail:

Add all the ingredians into an ice filled shaker, shake until cool and serve in a rocks glass with ice.

Puré:

Heat the strawberry with the sugar and cook it until it reduces and has a puré type of consistency.

Totoro Cake

Ingredients (14 servings):

Cake:

• 2 dl flour

• 1 tsp baking powder

• 1,5 dl kakao

• 4 tsp vanilla sugar (or 2 tsp vanilla extract)

• 1 tsp salt

• 6 eggs

• 4 dl sugar

• 500g quark or cream cheese

• ½ dl raspberry jam

Buttercream:

• 150 g soft butter

• 340 g icing sugar

• 1 tsp vanilla

• 2 tbsp whipping cream

• 1/2 tsp? black food coloring

How to:

Cake:

Turn your oven at 200 C. Mix together flour, baking powder, cacao, vanilla and salt. Then whisk the eggs and sugar and then add the quark/cream cheese, when it’s all combined add the flour mix a little at a time. Pour the mixture into 2 greased round pans and put them in on the lower part of the oven for about 25 minutes. Take them out and let them cool completely. Then cut them in half, and just stack them up together again. take one of the cakes and cut it out to a moon shape so it will fit around the other round cake. Then carve out 2 ears from the leftover pies and place all the pieces together into a totoro shape. Take off the top layer and add the raspberry jam in the middle and then put them back together.

Buttercream:

Whip the butter until it turns to a lighter color (about 5 minutes). Then add the icing sugar, half at a time. When that is all combined add the vanilla and 1 tbsp of whipping cream at a time until you are happy with the result. Put about ⅓ of the butter cream into a seperate bowl (this is for the crumb coat and the white stomach.) Then add the black food coloring to the other ⅔ part and blend until it turns into the light grey color you wanted.

Lastly it’s time to assemble. Add the crumb coat and put the cake in the fridge for about 1 hour to solidify. Then add another layer of the white cream to the stomach and smooth it out. Put your grey buttercream in a piping bag with a star tip and start making little pointy peaks on the cake where you want Totoros grey parts. Then roll out a little bit of white fondant and a little bit of black fondant att cut out the eyes, nose and whiskers and add them onto the cake.

Leave the cake in the fridge for at least 1 hour before serving!

Sootballs (Arrack balls)

Ingredients (8-10 servings):

• 3,5 dl cake crumbs

• 100 g room temperature butter

• 1 dl icing sugar

• 2 tbsp cacao powder

• 1 tsp vanilla extract

• 1-2 tbsp arrack essence

• 200 g dark chocolate (70%)

• black sprinkles

• candy eyes

How to:

Mix the butter, cacao powder, vanilla extract and sugar in a bowl. Add the crumbs and arrack essence and mix everything together, then roll the dough into about 8 balls and let it cool down in the fridge for 1 hour.

Melt the chocolate. Take out the dough from the fridge and dipp the balls into the chocolate and then into the sprinkles, add two candy eyes and put them back in the fridge to solidify.

Herring Pot Pie

Ingredients (6-8 servings):

• 2 puff pastry sheets

• 1 white onion

• 1 red onion

• 200g herring

• ½ dl finely chopped chives

• 100g aged cheese

• 4 dl milk

• 4 eggs

• 1 tsp salt

• 1/2 tsp pepper

• 6 black olives

How to:

Turn the oven on to 200 C.

Chopp up the onions and fry them until they’re soft. Cut the fish into bite sized pieces and mix them together with the onion, chives and cheese and add into a casserole dish. In a bowl whisk the milk, eggs, salt and pepper and pour the mixture over the fish. Then roll out one of the puff pastries and trim any access so it will fit your dish. Cut about ⅓ of the other pastry and roll it out cut it into a fish shape. Use the rest of the pastry to make the stripes, eyes and scale. Coat with an egg wash and decorate with black olives cut in half.  Put the dish in the oven for about 20-30 minutes until the pastry is nice and golden.

Mushroom Steamed Buns

Ingredients (4 servings):

Filling:

• 100 g shiitake mushrooms

• 100 g enokitake mushrooms

• 1 tbsp oil

• 1 tbsp hoisin sauce

• 1 tbsp soy sauce

• 1 tbsp sesame oil

Buns:

• 1 tsp dry yeast

• 1 dl lukewarm water

• 2,5 dl flour

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1 tbsp sugar

• 0,25 dl oil

How to:

Mushrooms:

Slice the shiitake into thin slices, add oil into a frying pan and fry the mushrooms. In a bowl whisk together the hoisin sauce, soy sauce, sesame oil and honey, and then pour it over the mushrooms. Fry until the sauce has thickened.  

Buns:

Mix the flour, baking powder, yeast, sugar and salt in a bowl, then pour the lukewarm water on it and lastly add the oil. Knead the dough until it’s shiny and smooth, then let it rest for 1 hour with a cloth over it.

Then knead it again and roll into a thick cylinder, cut it into 4 pieces, and roll each of them into balls. Flatten them and add 1 tbsp of the mushroom filling to each, then gently gather the sides and close the buns while carefully twisting the dough and pinching it together.

Put the buns seam side down on a parchment paper, and steam them for 15 minutes. Let them cool for 2-3 minutes and then serve.

Hayao Collins

Ingredients (1 serving):

• 6 cl sake

• 2 cl lemon juice

• 1 cl sugar syrup

• club soda

• lemon slice

How to:

This is like a Tom Collins but with a twist. Add some ice to your shaker and add the sake, lemon juice and sugar syrup and shake until cold. Fill a highball glass with ice and strain the mixture into the glass, top with some soda. Garnish with a cherry blossom or a lemon slice.

Pumpkin Spice Hot Chocolate

Ingredients (2 servings):

• 3dl milk

• 1dl pumpkin puré

• 1/2 tsp pumpkin spice

• 1 pinch salt

• 50g white chocolate

• 1 tsp sugar (if you like it sweeter)

• 6 cl dark rum

• whipped cream

How to:

In a small saucepan combine milk, pumpkin puré and the spices. Cook while stirring constantly until it starts to simmer. Remove from heat and add the white chocolate. Stir until the chocolate has melted and is combined with the rest. Then add 3cl dark rum into each glass/mug and poor the hot chocolate mix over it. Add whipped cream on top and serve while hot!

Tasty Pumpkin Seeds

Ingredients (8-10 servings):

• 1 dl pumpkin seeds

• 1 tsp olive oil

• 1 tbsp grated parmesan cheese

• 1/2 tsp basil

• 1/2 tsp oregano

• 1/4 tsp sea salt

• 1/4 tsp garlic powder

How to:

Turn your oven on 150 C. Pour the pumpkin seeds into a ziplock bag and add the olive oil, shake until all the seeds are covered. In a bowl mix all the spices and pour the seeds into it, stir until all is covered. Lastly put parchment paper over the baking sheet and and spread out the seeds on it. Leave it in the oven for 20-30 minutes, stir occasionally.

Pumpkin Cake

Ingredients (8-10 servings):

• 1kg pumpkin (Hokaido for the right texture and taste)

• 2 eggs

• 1 dl sugar

• 1 tsp cinnamon

• 2 dl flour

• ½ tsp baking powder

• 2 apples

How to:

Turn your oven on 200C, cut the pumpkin into small bits and steam them until soft. Puré them using a mixer, then add the eggs, sugar and cinnamon while mixing. In another bowl whisk together flour and baking powder and gradually add it to the pumpkin puré. Now peel and cut out the core of the apples and slice them into thin slices. Blend the apple slices into the cake mixture and poor it into a greased round cake pan. Put it in the oven and leave for 45-50 minutes until the cake has solidified. Let it cool down and put it in the fridge for a couple of hours before removing it from the pan.

Pumpkin Soup

Ingredients (4 servings):

• 2 shallots

• 1 garlic clove

• 500g pumpkin cut into small pieces (I use Butternut or Hokaido for best effect and taste)

• olive oil

• 5 dl vegetable broth

• 2,5 dl cream (15%)

• 1tsp salt

• 1/2tsp pepper

• croutons

How to:

Peel and chop up the shallots and the garlic. Fry the pumpkin, shallots and garlic in big saucepan on medium heat for about 5-10 minutes. Then add your broth and let it all boil for 15 minutes (until the pumpkin is soft). Mix it all together with a hand mixer then add the cream and heat until it boils again. Add the spices ande serve with croutons.

Savory Pumpkin pie

Ingredients (4-6 servings):

Pie crust:

• 3dl flour

• 125 butter

• 2,5tbs cold water

Filling:

• 400g pupmkin cut into small pieces (I use Butternut or Hokaido for best effect and taste)

• 1 red onion

• 250g feta cheese

• 4eggs

• 4dl milk

• 15 fresh basil leaves

• 1-2 tsp salt

• 1/2 tsp black pepper

How to:

Pie crust: Start by blending the flour with the butter and mix it until it’s nice and crumbly. Then add the water little by little and mix into a dough. Cover it with a plastic wrap and put it in the fridge for 30 minutes.

Turn you oven to 200C.

Then roll out your dough and transfer it onto your pie pan and prick it all over with a fork. Put it in the oven for 15 minutes, then let it cool a bit.

Filling: Cut up you pumpkin into small bits, then slice the onion and cut the feta cheese into cubes. Add all of it into the pie crust together with 10 basil leaves (Save the rest for decoration). Whisk together the eggs, milk and spices in a bowl and poor it into the crust. Then put the pie back in the oven for  40-50 minutes until it has solidified and has a nice color. Lastly decorate with the 5 leftover basil leaves and serve.