Play food for Children

Play food for Children

Ingredients:

“Trolldough”

2 dl flour

1 dl salt

1 tablespoon citric acid

1 dl boiling water

1 tablespoon oil

If you want to color the dough you can use food color. Divide into different parts and add the colors you like.

You can also dry the figures first and then paint by hand with hobby paint. I have done both with my play food.

 

Directions:

Allow salt and citric acid to dissolve in warm water. Then add the flour and work it all together to a smooth dough.

Roll the dough with a rolling pin and cut out figures or create with free hand the figures you want.   

If you want to be able to use the dough as playdough over and over, keep it wrapped in plastic so air will not dry it out when you are not playing with it.

If you want to dry the figures you can put them in the oven and bake them on 100 degrees Celsius for at least 2-3 hours. The figures are then dry. Keep them spread out to dry more in room temperature for at least one day.  For my play food I have been drying them in room temperature for weeks since they are all different thickness and I wanted to make sure they are really dry all the way through.

After drying properly I have painted by hand.

The boxes I have made from paper.

To make all this playfood I multiplied the recipe by twelve or more:=). It all depends how much you want to make as always.

Swedish "Adventsfika" with Gingerbread, St: Lucia Saffron Rolls and Swedish Cheesecake

Swedish Cheesecake

Ingredients:
2 eggs
3 tablespoons sugar
20 g almonds
3 tablespoons flour
450 g Cottage Cheese (Keso)
0.5 dl cream

 For serving:
whipping cream
cloudberry jam or strawberry jam

 Directions:
1. Preheat the oven to 200 degrees Celsius.
2. Whisk together eggs and sugar, whisk together but not so hard.
3. Chop the almonds and mix with the flour, cottage cheese and cream.
4. Bake in the oven for about 45 minutes, depending on how deep the tin is.



Let the cake cool:
5. Whip the cream with a little sugar.
6. Cut out a triangle of the cheesecake and place on a plate, add a little whipped cream and
Cloudberry or strawberry jam thereon.

Gingerbread

 For recipe and directions:
http://ohemmabjorg.blogspot.se/2013/12/gingerbread-cookies.html

St: Lucia Saffron Rolls

For recipe and directions:

http://ohemmabjorg.blogspot.se/2012/12/st-lucia-saffron-rolls.html

Vegan Chocolate Balls, Chocolate Muffins and Chocolate Cake with Dates, Avacado, Banana and Black Beans

Chocolate Bean Balls 

70 grams of black beans
15 grams of coconut oil
35 grams of sweet almonds
50 grams of fresh dates (nuclei removed)
1 tablespoon cocoa
1 ½ tablespoon agave syrup
½ tablespoon vanilla powder

 You can use canned beans. If you use dried beans like me they have to been soaked at least 8 hours in water. Rinse off the water and pour beans in a pan covered with water. Boil for 1 hour. Rinse the beans. Place all ingredients in a bowl and mix with a hand blender until everything becomes a smooth dough. Roll into round balls and roll in shredded coconut.

Chocolate muffins with avocado and banana

Chocolate muffins:

35 grams butter
60 grams of dark chocolate (sugar please)
50 grams of avocado
50 grams of banana
1 tsp baking powder
4 tablespoons soybean whipping cream
½ cup hazelnut flour
1/3 - ½ dl sweetener
1 tsp vanilla powder

Chocolate frosting:

50 grams vegan cream cheese

35 grams of dark chocolate (milk free)

1 teaspoon hot water

1 tsp instant coffee powder

1 tsp sweetener

1 tsp vanilla powder

Chocolate muffins:

Preheat the oven to 150 degrees Celsius. Melt the butter together with small pieces of chocolate (I do this in the microwave). Add all ingredients to the chocolate base in a bowl and mix (with a hand blender) until blended. Line a small muffin cups and spread the batter in this. Bake in the oven for 22-25 minutes (muffins should still be a bit sticky in the middle). Let the muffins cool.

Chocolate cream: 

Mix hot water with the coffee powder to the chocolate cream. Melt the chocolate and mix with remaining ingredients. Top the muffins with chocolate cream.

Chocolate Bean Cake with Dates

50 grams of black beans

40 grams of fresh dates

1 egg (skip the egg if totally vegan and add 1 tsp baking powder 

instead with 2 tbs water)

½ cup almond flour

2 tablespoons grated coconut

1 tablespoon cocoa

1 tablespoon sweetener

½ tsp of vanilla powder

1 tablespoon soymilk or soycream

10 grams of hazelnuts

10 grams light unsweetened chocolate, milkfree

20 grams milkfree butter

Preheat the oven to 175 degrees Celsius.

Add beans, dates (and egg if you choose) in a bowl and mix everything together (I use a hand blender). 

Coarsely chop the chocolate and hazelnuts and add them together with all other ingredients and mix well. If you want to, melt butter and mix in this. Pour batter into a greased and floured spring form of about (12 centimeters diameter). Bake in the oven for about 12 minutes. Serve with ice cream or whipped cream. Use vegan soycream for whipping. 

Silvia Cake

Silvia Cake

Ingredients:

2 eggs

2 dl sugar

2 dl flour

2 teaspoons baking powder

1 dl lukewarm water

Glaze

100g butter

1 dl sugar

1 egg yolk

1 teaspoon vanilla

Garnish

coconut flakes

Directions:

1. Beat eggs and sugar until fluffy. Stir in remaining ingredients.

2. Pour the batter into a small roasting pan (20 x 30 cm).

3. Bake at 200 Celsius degrees 20-30 minutes. Let the cake cool.

4. Boil together all the ingredients for the glaze. Beat all the time. Pour

glaze over the cold cake.

5. Sprinkle with coconut. Cut into squares or triangles

Cookie Cake with Milk Chocolate

Cookie Cake with Milk Chocolate

Ingredients:

200 g of milk chocolate

100 g Non stop

175 g butter, unsalted

1 ½ dl granulated sugar

1 ½ dl brown sugar

1 egg

1 ½ tsp bicarbonate of soda

2 teaspoon vanilla

2 pinches of salt

1 dl oatmeal

3 ¾ dl flour

For baking tin: butter, grated coconut

Decoration: Confectionar sugar, eggwhite, cream, food color

Directions:

1. Preheat the oven to 180 Celsius degrees. Chop the chocolate and Non stop rough.

2. Beat butter, granulated sugar and brown sugar until fluffy in a bowl. Add the egg and beat for a while.

3. Mix the baking soda, vanilla sugar, salt, oatmeal and wheat flour. Stir into the butter mixture and mix it all together into a dough. Add the chocolate and Non stop.

4. Press the batter into a greased and floured pan, 22-24 cm in diameter, or a springform the same size.

5. Bake the cake at the bottom of the oven for 35-40 minutes. Allow it to cool in the tin. The cake is good to eat as it is.

To make it really festive make glaze from confectionar sugar. Divide into small cups and add food color. Sprinkle over the cake to make it colorful. Cut cake into pieces.

Cheeseburger Crescent Ring

Cheeseburger Crescent Ring

Ingredients filling

500 g minced beef

1 onion chopped

Salt

Pepper

Ketchup

Mustard

Cheddar cheese

1 egg (for egg wash)

Sesame seeds

2 tbs Oil

Directions to make the filling

Chop the onion. Put the oil in a frying pan. Fry the chopped onion a few minutes.  Add the ground beef and fry the ground beef. Add ketchup and mustard, salt and pepper according to taste. Stir all together. Remove from the heat and drain out the liquid if there is any.

Golden Crescent Ring

Ingredients Golden Crescent ring

2 (50 g) packages active dry yeast

3/4 cup warm water (110 degrees F/45 degrees C)

1/2 cup white sugar

1 teaspoon salt

2 eggs

1/2 cup butter, room temperature

4 cups all-purpose flour

1/4 cup butter, softened

Directions to make the dough

Dissolve yeast in warm water.

Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).

Directions to create the Cheeseburger Crescent Ring

Punch down dough and kneed to a round ball. Roll out the dough with a roller to a round circle. Cut into 10 to 15 wedges. Place the wedges making a round circle with the wide part facing inside making a ring as a sun with beems (but with a hole in the middle.)

Place the wedges a bit on top of each other all around to make a circle to place the filling on.

Place the filling on the wide parts in a circle all around.

Place the cheddar cheese on top of the filling all around.

Roll up the wedges starting with the narrow end and place them over the filling towards the middle of the ring.

Let rise again for 15 minutes.

Brush with egg wash and sprinkle sesame seeds over before placing in the oven.

Bake at 400 degrees Fahrenheit (205 degrees Celsius) for 12-15 minute or until golden brown.

Caramel Buns in Roasting Pan

Caramel Buns in Roasting Pan

Ingredients:

Dough

50 g yeast for sweet doughs

150 g margarine or butter

5 dl milk

1 dl granulated sugar or white syrup

1 egg

0.5 tsp salt

11 dl flour

Filling

1 dl light syrup

1 dl granulated sugar

1 dl heavy cream

2 tablespoons margarine or butter

1 pinch of salt, about 0.5 tsp

1 egg for brushing

granulated sugar

Directions

1. Filling

Start with the filling. Mix syrup, sugar and whipped cream in a heavy-bottomed saucepan.
2. Allow the caramel cream to boil vigorously for 10-12 minutes. Stir so the mixture does not burn.
3. Set to cool slightly.
4. Add the margarine or butter and a little salt to the cream before time to solidify.
5. Stir to mix all well.

6. Dough

Crumble the yeast into a bowl.
7. Melt the margarine or butter in a saucepan.
8. Add the milk and let the liquid become lukewarm.
9. Pour a little of the liquid over the yeast and stir to dissolve the yeast.
10. Mix in the rest of the liquid, sugar, eggs, salt and all the flour.
11. Work together to form a dough and knead it for a while in the bowl. Dough should be sticky. Do  not add more flour.
12. Let the dough rise for 30 minutes.
13. Pour the batter into a greased roasting pan, 30 x 40 cm.

14. Push out over the pan using a floured hand.
15. Make deep holes in the dough by the back of a teaspoon, There shall be many holes about 40-50 pieces.
16. Fill the holes with a teaspoon of caramel cream.
17. Preheat the oven to 200 degrees.
18. Allow the cake to rise for 15 minutes.
19. Brush with beaten egg and sprinkle with granulated sugar.
20. Bake for about 15 minutes.
21. Allow the cake to cool. 

22. Cut the cake into squares.

Carrot Cake with glaze

Carrot Cake with glaze

24 pieces
 Ingredients:
200 g butter
4 eggs
4 dl granulated sugar
5 ½ dl flour
2 teaspoons baking powder
1½ tsp ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ tsp salt
300 g carrots


Glaze
125 g butter, softened
275 g cream cheese (type philadelphia)
4 dl powdered sugar
2½ tsp vanilla
2 tablespoons lemon juice


 Directions
1. Melt the butter. Let it cool. Whisk the eggs and sugar until fluffy. Mix the dry ingredients and stir them into the mixture with the butter.
 2. Grate the carrots and stir them in. Spread batter in a roasting pan, about 25 × 35 cm, with baking parchment.
 3. Bake in the lower part of the oven for about 40 minutes.  Oven 175 ° Celsius degrees. Let cool.
 4. Glaze: Beat butter with the other ingredients. Spread the icing on the cake. Cut into squares.

Cauliflower Rice

Cauliflower Rice

Ingredients:

1/2 medium head of cauliflower (about 1 pound), coarsely chopped

5 tablespoons extra virgin olive oil

1 teaspoon (or more) salt

2 cups (packed) flatleaf parsley leaves with tender stems

1 cup (packed) mint leaves

2 scallions, white and palegreen parts only, sliced

A few chopped salad leaves

1 garlic clove, coarsely chopped

1 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

1/4 teaspoon crushed red pepper flakes

1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces

6 ounces cherry tomatoes, quartered

Directions:

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until ricelike in texture. Transfer to a large, microwavesafe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool. 

Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped (or finely chop with a knife). Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.

Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

This is a lot like middle eastern Tabbouleh but instead of bulgur I use cauliflower.

Carrot Fry

Carrot Fry

This is a basic carrot fry recipe and you can play around with whatever ingredients you have.

Ingredients: 
1 tbs OilA pinch mustard seeds
A few red chilis chopped
1 tsp curry powder
1 ½ tsp coriander powder
2 green chilies slit length wise
3 cm piece fresh ginger cut into small pieces
1 Onion cut into small pieces
2 Spring onions cut into small pieces
Salt to taste
3 large carrots peeled and cut into small pieces
A half rutabaga (Swedish turnip) cut in small pieces
A can of Chickpeas
A can of crushed tomatoes
2 tbs toasted sesame seeds lightly crushed


Directions:
Heat oil in a pan. Once hot, add the mustard seeds. Heat until the seeds starts popping. 


Add red chili, curry powder, coriander powder, green chilies, ginger, onion, spring onion and saute for 5 to 6 seconds. 


Add the chopped carrots and rutabaga and mix. Cook without lid on medium heat for 4 to 5 mts, mixing the contents once in a while. 


Reduce heat, add chickpeas and tomatoes. 

Add a little water according to feeling if you find the fry too thick. Salt according to taste and cook till the carrots are soft, approx. 25 mts. 


Add the crushed toasted sesame seed. Turn off heat and remove into a serving bowl. Decorate with thyme or mint leaves. 


Serve warm with rice, Carrot Chutney, Naan bread or with Indian chickpea flatbread /Rotis.

Sweet Carrot Chutney

Sweet Carrot Chutney

Ingredients: 

2 Tbs. grated fresh ginger

4 medium carrots, grated (4 cups)

3 cloves garlic, minced (1 Tbs.)

1 cup sugar

¾ cup cider or rice vinegar

½ tsp. ground cardamom, optional

Instructions: 

1. Bring carrots, ginger, garlic, and 11/2 cups water to a boil in saucepan. Reduce heat to medium, and simmer 45 minutes.

2. Stir in sugar, vinegar, and cardamom, if using. Simmer 45 minutes more, or until chutney has thickened. Season with salt and pepper, if desired. Cool.