- cucumber crocodile
- Marzipan crabs
Fun Food: Creative ideas from the kitchen
You do not play with food? There are children's recipes in which we make an exception and bewitch edibles into little masterpieces. Food is fun!
Muffins can anyone. We transform the small tartlets into great works of art - in chocolate crab muffins and crumb monster muffins . Children's recipes are fun for the whole family.
Children do not like vegetables? Are you kidding me? Are you serious when you say that! Be surprised how delicious cucumbers and carrots can be. Give them the face of a cute crocodile or a cute penguin and you will bring a radiance to your children. The children's recipes of FUN FOOD (Naumann & Göbel publishing company) are delicious and healthy at the same time.
Each and every one of the children's recipes is explained step by step and even a breeze for the little ones. For the Halloween party, the birthday party or the Advent coffee - you just play with the food.
Ingredients (1 crocodile)
- 1 thick cucumber
- about 250 g blue grapes
- about 250 g Gouda
- 1 slice of salami
- 1 mini mozzarella ball
- 2 little capers
Wash the cucumber, dry it and straighten it on one long side, so that the cucumber is stable. Cut the cut piece into 4 equal parts and carve them into triangles. Notch zigzag on one side and later put on the cucumber as crocodile feet.
Cut the pointed part of the cucumber horizontally approx. 10 cm deep. Then carve with a sharp knife on the cutting edge at the top and bottom teeth. Put the cucumber on a plate.
Wash and dry the grapes. Cut the Gouda into slices approx. 5 mm thick and carve triangles. Roll the salami slice and stick it as a tongue in the mouth of the crocodile. If the jaw is not open wide enough, then insert a grape in the back. Halve the mozzarella ball and place 1 caper in each pupil. Stick with toothpicks behind the snout as eyes.
On the crocodile body, place 1 cheesecake on a bunch of grapes with a toothpick and spread them in 3 rows along the crocodile.
Ingredients (12 marzipan crabs)
- 100 g dark chocolate
- 150 g of soft butter
- 100 g of sugar
- 1 packet of vanilla sugar
- 2 eggs
- 200 g of flour
- 1 teaspoon Baking powder
- 25 g of cocoa powder
- 8 tablespoons milk
For the crab decoration: 500 g marzipan, dark red and brown food coloring, 50 g powdered sugar
Also: icing sugar for kneading
Preheat the oven to 180 ° C. Grate the dark chocolate and set aside until further use. Beat the butter with the whisk of the hand mixer until frothy, then add the sugar, vanilla sugar and a pinch of salt and continue to whisk for about 5 minutes.
First whisk 1 egg underneath and when this has completely connected to the mass, the other egg whisk under. Mix the flour with baking powder and cocoa powder and whisk alternately with the milk under the egg mass. Finally, fold in the chocolate chips.
Line the troughs of a muffin tray with plain paper cups. Distribute the chocolate on top. Bake the muffins on the middle rack for about 25 minutes. Then take out, take the muffins out of the mold and let cool completely on a wire rack. If the muffins have risen too much, slightly straighten up with a sharp knife.
To decorate the marzipan place about 20 g for the eyes. Knead the rest with a few drops of dark red food coloring. Check if the color is intense enough, otherwise knead a little more color under it. If the marzipan has become too sticky, knead some icing sugar.
Now form scissors from half of the marzipan. For this, form 3 cm long and 1.5 cm thick rolls. Cut them in and press in with a sharp knuckle. Roll out the remaining marzipan flax and cut out 12 circles with a diameter of approx. 10 cm.
Press 1 pair of scissors left and right on the mu ffi ns. Now put the tank over it so that the scissor lug is hidden. Just mix the powdered sugar with so much water that it is thick and creamy. Knock the remaining marzipan with brown food coloring, roll 24 small balls and, using the powdered icing, stick two eyes each on the mushrooms. With the remaining powder frosting the pupils paint.
Ingredients (25 penguins)
- 1 thick carrot
- 50 blue grapes (25 large and 25 smaller grapes)
- about 250 g cream cheese
Wash, peel and clean the carrot. Cut 25 slices of approx. 3 mm thickness. Carve a V-shaped notch in each disc. Keep both the discs and the cut corners, they will later form beaks and feet.
Wash and dry the grapes. Make a small cut in the middle of the smaller grapes and push in the broad side of the carrot corner. Cut out a wedge from the larger grapes as shown. Carefully fill the grapes with cream cheese.
Put a toothpick in each carrot slice. Put a large bunch of grapes on each and then put the little ones on with beak. If you want, you can paint two eyes on the penguin face with the rest of the cream cheese.