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Tangled – Hazelnut Soup, Lemon & Raspberry Cupcakes

Quick links: Hazelnut Soup | Lemon and Raspberry CupcakesVerdict

 

When Tangled came out, I saw it, I enjoyed it, but I never got on the Tangled-Obsession bandwagon. I only watched it once, and watching it again for Disney Meals was a real treat. I loved Tangled more than I remembered. I might be on the Tangled-Obsessed bandwagon now. There were a few good foods shown in the movie, however we made most of them. 

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Foods Shown

 

Rapunzel’s Hazelnut Soup

Perhaps the most notable food in the movie is the Hazelnut soup Mother Gothel promises to make with parsnips. We never actually see the soup, but we decided to make it anyway. 

Rapunzel's Hazelnut Soup
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 2 lb butternut squash, seeded and cut into 6 sections
  2. 1 lb parsnips, peeled and roughly chopped
  3. 1 green apple, peeled, cored, and quartered
  4. 1 medium brown onion, thinly sliced
  5. 4 cups of chicken stock, divided
  6. 2 tablespoons olive oil, divided
  7. 1/2 cup heavy cream
  8. 1/2 teaspoon cumin
  9. 1 tsp lime juice
  10. 3-4 sprigs fresh thyme
  11. Salt and white pepper to taste
  12. 1 cup roasted hazelnuts
  13. Olive Oil
Instructions
  1. Preheat oven to 400F
  2. In a roasting pan, place the butternut squash, green apple and parsnips. Drizzle with olive oil and top with thyme. Add 1/4 cup water
  3. Bake for 45-50 minutes.
  4. While that is cooking, heat some olive oil in a pan and cook the onions until they are translucent.
  5. Remove the skin from the roasted squash once cooled
  6. Add the roasted veggies and onions into a large pot.
  7. Add the chicken stock, 1/2 of the hazelnuts and the rest of the ingredients, except the cream and blend with a wand blender (or in parts in a food processor)
  8. Bring to boil
  9. Let simmer for 10 minutes. Add the cream right before serving.
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Lemon and Raspberry Cupcakes

When Rapunzel and Flynn are having fun in the city, they are shown eating yellow and pink cupcakes. I could just link to another cupcake recipe because we don’t really know what kind of cupcake it is. So I decided to make some Lemon-Raspberry cupcakes!

Lemon Raspberry Cupcakes
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Ingredients
  1. 3 cups self-rising flour
  2. 1/2 teaspoon salt
  3. 1 cup unsalted butter, at room temperature
  4. 2 cups white sugar
  5. 4 eggs, at room temperature
  6. 1 teaspoon vanilla extract
  7. 2 tablespoons lemon zest
  8. 1 cup whole milk, divided
  9. 2 1/2 tablespoons fresh lemon juice, divided
  10. 1/4 cup fresh raspberries
Lemon Cream Icing
  1. 2 cups chilled heavy cream
  2. 3/4 cup confectioners' sugar
  3. 1 1/2 tablespoons fresh lemon juice
Raspberry Cream Icing
  1. 2 cups chilled heavy cream
  2. 3/4 cup confectioners' sugar
  3. 1 1/2 tablespoons raspberry puree
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Line 30 cupcake pan cups with paper liners.
  3. Sift the self-rising flour and salt together in a bowl.
  4. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next.
  5. Mix in the vanilla extract and lemon zest.
  6. Add the raspberries
  7. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour.
  8. Beat until just combined; do not over mix.
  9. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
  10. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
Icing
  1. Beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice (or raspberry puree), a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes.
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Will it Make you Sing a Healing Song?

The soup was really good. I can see why Rapunzel liked it so much. 

Verdict:

Soup – 7.5/10

Cupcakes – 8.5/10

 

Thank You!

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DeAnna
Barbara
Aly (http://www.dreamstobecome.com)