Gyros Pasta Bake

Hello my zebras,

do you know that feeling, when someone invites you for dinner, cooks for you and at the end of the meal you know one thing for sure: I MUST GET THIS RECIPE! That’s exactly what happened to me after an invitation from a dear friend of my family. The catch: as it’s often the case with great home cooks, she cooked the dish without recipe and, of course, without such mundane things as ‘quantities’ and ‘measurements’ … Oh dear, what now?

Obviously, I didn’t give up so easily and played a bit around with the ingredients.  Finally, I came up with a recipe that’s pretty close to the original dish and went down very well with my test eaters. So now I can proudly present my recipe for a delicious Gyros Pasta Bake, you have to try it!

Gyros Pasta Bake

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Category: main, pasta, greek

Yield: 4

  • 300 g orzo pasta (rice noodles)
  • 400 ml vegetable broth
  • 200 ml heavy cream
  • 250 g chicken or pork schnitzel
  • 1 onion
  • gyros spice
  • a little olive oil
  • 300 g mixed vegetables (e.g. zucchini, tomato & pepper)
  • 100 g feta
  • salt & pepper


Cut the meat into thin strips. Peel and halve the onion and slice thinly. Combine both in a bowl together with some gyros spice and a little oil, mix well and let it marinate in the fridge for a few minutes - the longer the better.

Then wash the vegetables and cut them into bite-sized pieces. Set aside.

Now preheat the oven to 200 ° C and lightly grease a casserole dish, then add the uncooked pasta as the bottom layer. Sear the seasoned meat in a pan for about 5 minutes and layer it on top of the orzo. Mix vegetable broth and cream, season with some salt & pepper and pour over the pasta and meat. Cover everything with the chopped vegetables and generously crumble the feta over it. Bake for about half an hour, allow to cool slightly and serve!

What an explosion of flavours ❤ spicy and tender meat, creamy pasta & crunchy veggies – can it get much better than this?


Stay sweet & HAPPY COOKING!

xx Kristin

Mini Apple Pies

Hey guys,

in our front garden there’s a tiny old apple tree – looking fairly unremarkable and almost weak. But don’t let looks fool you! As soon as the season for apples arrives all of its branches are covered in shiny red fruit. A bit smaller than the average apple but just as delicious <3

That also means: about a tonne of apples, waiting to be eaten. So I started off by making some yummy Mini Apple Pies – they aren’t only cute to look at but also taste scrumptious.


Mini Apple Pies

Prep Time: 50 minutes

Cook Time: 40 minutes

Total Time: 90 minutes

Yield: 6

Mini Apple Pies

  • 300 g flour
  • 1 egg
  • 125 g butter
  • 3-5 tbsp cold water
  • 40 g sugar
  • 500 g apples
  • 1 tsp ground cinnamon
  • 60 g brown sugar
  • 30 g sugar


Combine flour, egg, butter, water and sugar in a bowl and knead until a smooth dough forms. Roll into a ball, wrap in cling film and chill in the fridge for 20 minutes.

Meanwhile peel the apples, decore and cut into small cubes. Combine them with cinnamon, brown sugar and sugar in a bowl and mix well.

Roll out the dough and cut out 6 circles (approximately the diameter of a cereal bowl). Press the circles into the hollows of a muffin tin and spread the apple mix evenly on top. Roll out the remaining dough again, cut out thin strips and place them on the apples. Press down the edges and cut off the excess dough. Lightly brush the tops with some water or milk and sprinkle with a little brown sugar. Then bake in preheated oven at 190° C for about 40 minutes. Allow to cool slightly, remove from the mold and serve.

If you want the lattice on top to be really even just weave your strips of pastry on the floured work surface. Then cut out a circle the size of the mini pie and carefully put it on top!


Do you like Apple Pie as much as I do? The next thing I’ll try to make with my abundance of apples is apple juice – do you maybe have any advice or tips for me?


Stay sweet & HAPPY BAKING!

xx Kristin

Veggie fritters

Hey guys!

Ooooooft, that last week was really exhausting… so I had decided to treat myself a bit and went to the farmers market at the weekend, meandered in between the little stalls and got lost in the colours, smells and impressions. Naturally I also selected a few lucky ingredients that were allowed to hop into my basket and accompany me home.

Once I arrived in my kitchen I quickly decides to turn my prey into crunchy and colourful veggie fritters: potato, onion, green zucchini & dark red carrots – alternatively you could also use yellow carrots or yellow zucchini or orange carrots, or … you get the point 😉

Delicously crunchy and easy to make! I usually serve the fritters – or rosti, as I call them – as a big serving on their own, just whipping up a quick yogurt-y dip to go with it. But you could also use them as a yummy side dish, that’s totally up to you.


Veggie fritters

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Category: appetizer, starter, side, main, vegetarian

Yield: 2 servings

Veggie fritters

Easy vegetarian side or main - very adjustable and delicious!

  • 4 medium potatoes
  • 2 carrots
  • 1 large zucchini
  • 1 onion
  • 2-3 tbsp flour
  • 1/2 tsp salt
  • pepper
  • oil for frying


Peel potatoes, carrots and the onion. Wash and dry the zucchini and roughly grate all the vegetables into a big bowl. Sprinkle with the salt, mix and let it stand for about 10 minutes, then use your hands to drain the excess liquid. Combine the grated veggies with the flour and season to taste. Heat up the oil in a frying pan over medium heat, form flat fritters with your hands and fry them for about 2 minutes on each side until they're golden and crunchy. Drain the excess oil on a piece of kitchen roll, then serve!


Do you like shopping at the famers market just as much? What was your greatest find or discovery so far?

Stay sweet & HAPPY COOKING!

xx Kristin


Veggie Kebab

Hello Zebras,

the summer is here and as usual, the warmer the days, the more I feel the desire for light, fresh food. The fact that one is trying to get a bit closer to that ominous thing called ‘beachbody’, that everyone is talking about, might play a part as well.

This tasty vegetarian doener ticks all the boxes: an extra-large portion of grilled vegetables meets crunchy pita bread and an outrageously good sauce! I am a carnivore through and through but this recipe is just perfect WITHOUT the meat. And right now, there really are so many great, local vegetables available so let’s put them to delicious use!


Veggie Kebab with ovenroasted vegetables

Yield: 2 servings

  • 1 small zucchini
  • 1 red pepper
  • 1 onion
  • 100 g cherry tomatoes
  • Olive oil
  • Salt & pepper
  • 2 pita breads (or fresh flatbread)
    For the sauce:
  • 150 g Greek yogurt
  • 75 g mayonnaise
  • 50 g ketchup
  • 1 small clove of garlic
  •  a little lemon juice
  • 1 tsp each of sugar, paprika, parsley and dill
  • Salt & pepper
  • 100 g iceberg lettuce


Preheat the oven to 200° C. Wash and clean zucchini, pepper, onion and small cherry tomatoes. Cut everthing except the tomatoes into bite-sized pieces, the tomatoes can stay whole. Put the vegetables in a casserole dish and mix with a little olive oil, salt and pepper. Roast in preheated oven for 20 minutes, turning once.

In the meantime – or even better the day before – prepare the sauce by pressing a small clove of garlic and mixing it with Greek yoghurt, mayonnaise, ketchup and lemon juice in a bowl. Season with a teaspoon of sugar, paprika, parsley and dill (fresh or dried) as well as salt and pepper.

Wash the lettuce and cut into thin strips. Put the pita bread into the toaster to heat it up, then cut it open and fill with lettuce, grilled vegetables and sauce.


Have you ever made Doener kebab at home before?


Stay sweet & HAPPY COOKING!

xx Kristin