Spring Veggie Tabbouleh

Hey friends,

we are back from our vacation and that also means back to business for me! The last few days were lovely though: First, a wee stop in Innsbruck, then Verona and even a few hours in Peschiera del Garda 💙 – definitely worth those few extra pounds we gained there. For some impressions of the trip head over to my Instagram.

In Italy, the weather was already super mild, sunny and basically felt like spring. Back home it’s still a bit colder so while I wait for spring to arrive here as well, I’ll pass my time with this delicious (and pretty green) tabbouleh with asparagus, spinach and avocado. Easy and quick to make so it’s perfect for a light yet delicious dinner – give it a try!


Spring Veggie Tabbouleh

Spring Veggie Tabbouleh

Yield: makes 4 servings
Cook Time: 20 minutes
Total Time: 20 minutes
Light, fresh and green - this dish brings spring onto a plate!

Ingredients

  • 75 g (instant) bulgur
  • 150 ml hot water
  • 250 g green asparagus
  • 4 spring onions
  • 1 avocado
  • 75 g baby spinach
  • 1 handful of parsley
  • the juice of one lemon
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • salt & pepper

Instructions

  1. Put the bulgur into a large bowl, add the hot water and some salt, then mix well and let it rest for about 5 minutes. Then stir to fluff up and set aside.
  2. Clean the asparagus, cut it into bite-sized pieces and fry in a pan for 4-5 minutes, season with salt and pepper.
  3. Meanwhile, wash and dry the spring onions, spinach and parsley and finely chop everything. Cut the avocado into small cubes and combine everything with the bulgur. Finally, stir in the fried asparagus as well as lemon juice, apple cider vinegar and olive oil. Then season to taste and serve.

Green, tasty & a bit unusual! Have you made something like this before?

Stay sweet & HAPPY COOKING!

xx Kristin

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Blood Orange Cheesecake

Hi friends,

I should be packing my suitcase right now. Instead, I’m sitting in front of my computer: Writing invoices & quotes, plan my must-see list for the holiday and type up this recipe for you – kinda like a ‘farewell’ gift to you. I also invite you to come follow me on Instagram (@frlzebra) and you can (sort of) take take part in our vacation. ♥

But I’m still here and have a delicious cheesecake for you topped with a generous amount of blood oranges! Super creamy, juicy & fruity – I love it! I might just try to take a slice with me in my suitcase but that would be very unwise… just think of all the crumbs on my clothes.

Blood Orange Cheesecake

Blood Orange Cheesecake

Yield: makes 1 cake (∅26cm)
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Fruity, sweet & creamy - just what a perfect cake needs!

Ingredients

  • 65 g butter
  • 65 g sugar
  • 150 g flour
  • 8 g baking powder
  • 1 egg
  • 500 ml milk
  • 80 g custard powder (or swap for cornstarch and vanilla extract)
  • 200 g sugar
  • 800 g sour cream
  • 4 blood oranges (+ more for the topping)

Instructions

  1. Make a custard from the milk, custard powder and sugar, then set it aside to cool.
  2. In the meantime, peel and fillet the blood oranges, then cut them into small pieces and set aside as well.
  3. Combine the flour, sugar, butter, egg and baking powder in a small bowl and knead until a smooth dough forms and press evenly into a greased springform pan (∅26cm) to create a thin base and sides.
  4. Now combine the cold custard with the sour cream and orange chunks and pour teh mixture into the mold. Bake in the preheated oven at 180° C (top/bottom heat) for about 60 minutes. Then let it cool completely and - preferably topped with fresh blood oranges - serve.

Notes

Tip: For the topping I have filleted some more blood oranges while catching all the juice. Then I briefly simmered the juice with some starch until it thickens - sweeten it to taste (or, as I did, leave it unsweetened) - and mixed it with the orange fillets. Top the cake with it and enjoy!


Do you have a holiday coming up soon? For me, this is the first real vacation since last autumn and I’m so looking forward to a bit of relaxation and a change of scenery. Sometimes you have to treat yourself, and as a self-employed I tend to do that way too rarely.

Stay sweet & HAPPY BAKING!

xx Kristin

Lovely Churro Hearts for Valentine’s Day

Hey friends,

and a warm welcome to this year’s Valentine’s Special! No, just kidding – even though the “day of love” is indeed a good occasion in this case, but the recipe that I want to share with you today, is by no means limited to a single day. Just like (extraordinary) expressions of love they are amazing all year round, because let’s be honest: Who doesn’t love churros?

For me, those crispy fried strands of dough are inseparably linked to hot summer days in Spain, full of laughter, loud music and tons of delicious food. But not while only on holiday, churros make a sweet treat! I’ll show you how can easily recreate them at home and how to shape them into sweet little hearts.

Churro Hearts

Churro Hearts

Yield: makes about 15
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 2 hours
Total Time: 2 hours 25 minutes
Whether you make them for Valentine's Day or not: Everyone will love these sweet Churro Hearts!

Ingredients

  • 50 g butter
  • 170 ml water
  • 1 pinch of salt
  • 70 g flour
  • 2 eggs
  • about 1 liter of oil for frying
  • 6 tbsp sugar
  • 2 tbsp brown sugar
  • 1 teaspoon cinnamon

Instructions

  1. Heat butter, water and a pinch of salt in a small saucepan and bring it to a boil, then add the flour (all at once) and stir with a wooden spoon until a lump forms on the base of the pot.
  2. Remove from the heat, then stir in the eggs one by one and mix until a smooth, sticky batter forms.
  3. Now transfer the batter into a piping bag with a small star tip and pipe your churro hearts onto a piece of parchment paper. Tip: It's the easiest if you start with the bow of the heart and then work your way back to the start and join the strands there.
  4. Then put the hearts in the freezer for 1-2 hours. In the meantime, combine sugar, brown sugar and cinnamon in a bowl.
  5. Heat the oil in a small, high pot at medium temperature. Now add the frozen churro hearts to the hot fat and bake from both sides until golden brown for 3-4 minutes. Drain the excess oil on a kitchen towel, then dip the hearts into in the sugar mixture and serve them still slightly warm with chocolate sauce.

Have you planned a little something for your partner this Valentine’s Day? Fun Fact: we celebrate our Valentine’s Day due to quite complicated schedules a few days late on Saturday. But our gifts will be the most beautiful ‘thing’, you can give each other: quality time spent together! Our plan is to cook a delicious, genuine Indian curry together – I’m really looking forward to it! ♥

Stay sweet & HAPPY VALENTINE’S DAY!

xx Kristin

[22] Garlic Herb Salt

Hey friends,

not long now and then it will be Christmas – so slowly but surely it’s time to calm down a bit. Enough with all the stress and the hustle and bustle. How great would it be if you could just gift some quiet and peace?

Unfortunately I haven’t found a way yet to preserve that in jars, but with delicious spice blends like this Galic Herb Salt, you can make sure your loved ones have a bit of an easier time while cooking.

Garlic Herb Salt

Garlic Herb Salt

Prep Time: 15 minutes
Drying Time: 4 hours
Total Time: 4 hours 15 minutes
This salt adds pep to the kitchen and is super easy to make - you got to try it!

Ingredients

  • 2-3 bunches of fresh herbs (such as parsley, rosemary, thyme, sage, ...)
  • 3 cloves of garlic
  • 250 g table salt

Instructions

  1. Wash, dry and finely chop the herbs. Spread onto a baking tray lined with baking paper.
  2. Peel the garlic and slice it very thinly. Add to the herbs and put the tray into the oven at 50° C to dry for about 2-3 hours. It is best to put a wooden spoon in the oven door so that the moisture can escape.
  3. After that time, turn off the oven and let the herbs cool down.
  4. Grind to a fine powder with a food processor, then combine with the salt and fill it into jars.

This salt has become indispensable in my own kitchen and is my all-purpose weapon from the spice rack – you really must try it!

Stay sweet & HAPPY COOKING!

xx Kristin

[21] Iced Chocolates

Hey friends,

Still looking for a small gift idea? Then these Iced Chocolates might be just right: Fast & easy to make and therefore the perfect last minute present ❤ And they’re super delicious, too!

Iced Chocolates

Iced Chocolates

Yield: makes about 20
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 15 minutes
Super fast to make & melt-in-your-mouth delicious - the perfect last minute gift!

Ingredients

  • 50 g coconut fat
  • 50 g milk chocolate
  • 50 g powdered sugar
  • 1 tsp cocoa powder
  • a little vanilla extract

Instructions

  1. Melt the coconut fat in a saucepan over medium heat. Add the chocolate in small chunks and let it melt while stirring.
  2. Then add the powdered sugar, cocoa and vanilla and stir until it's creamy and smooth.
  3. Pour into a praline mould and let it solidify in the freezer for one hour. Remove from the moulds and then store in a cool place.

I can’t get enough of them! Prepare to make more than one batch of them because they will disappear in no time!

Stay sweet & HAPPY CHOCOLATE MAKING!

xx Kristin

[19] Mini Yule Logs

Hey friends,

Today’s recipe will be sweet, chocolaty and very christmassy. Especially in the UK (and also in France) it is a Christmas tradition to bake sweet sponge and buttercream tree trunks and serve them as Yule Log (or Bûche de Noël respectively).

This version is closer to the British recipe, but instead of making one big log I decided to go for many many small ones. That way each of your guests can get their own and additionally, I think they are pretty adorable, don’t you think so?

Mini Yule Logs

Mini Yule Logs

Yield: makes 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 45 minutes
Turn the classic 'Yule Log' into miniatures and you have the perfect sweet treat for Christmas.

Ingredients

For the sponge

  • 3 large eggs
  • 75 g sugar
  • 1 pinch of salt
  • 25 g cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 pinch of ground cloves

For the buttercream

  • 60 g chocolate
  • 100 g softened butter
  • 150 g powdered sugar
  • 2-3 tbsp milk

For the ganache

  • 115 ml cream
  • 150 g chocolate

Instructions

  1. Preheat the oven to 180 ° C and line a baking tray (25 × 35 cm) with baking paper and lightly grease it.
  2. Separate the eggs and beat the egg whites with a pinch of salt and 25 g sugar until stiff and set aside.
  3. In a second bowl, whisk the egg yolk and 50 g of sugar until light and creamy. Combine cocoa, cinnamon, ginger and cloves and sift onto the egg mixture. Stir in gently, then gradually fold in the egg whites.
  4. .Pour onto the prepared baking tray, spread evenly and bake for 10-12 minutes.
  5. Remove it from the oven and place a second, likewise greased piece of baking paper on top. Now turn tha tray over onto the work surface and carefully remove the upper baking paper. If it keeps sticking, it helps to put a wet cloth on the paper for a while.
  6. For the buttercream, beat the butter until creamy and melt the chocolate. Stir together, then add powdered sugar and milk until a thick cream is formed. Spread evenly on the cooled sponge cake.
  7. Now divide the spone into 8 rectangles (Cut 1 x lengthwise and 4 x crosswise). Roll up the rectangles from the short side and place them on a large plate. Put in the fridge to set for about 30 minutes.
  8. In the meantime prepare the ganache, chop the chocolate and place it in a bowl. Heat the cream until it almost boils, then pour it over the chocolate and let it stand for about a minute. Now stir well and cover the tree trunks with it.
  9. Allow to set briefly, then use a fork or a toothpick to add a 'bark pattern' to the chocolate and lightly dust with powdered sugar before serving.

Aren’t they cute? Really great to go with your Christmas coffee or maybe even as a dessert – it’s up to you! Have you ever tried Yule Logs or Bûche de Noël?

Stay sweet & HAPPY BAKING!

xx Kristin

[18] Christmas Mustard

Hey friends,

Time for another quick Christmas recipe – but this time it’s nothing sweet. After all the feasting on cookies and nonstop gingerbread-snacking, it’s a welcome change to have something savoury in between. 😉

This delicious Christmas mustard is quickly whipped together and makes such a great gift from your kitchen. In Germany it’s a tradition for many families to have sausages and potato salad for dinner at Christmas Eve and so the mustard can be put to good use right away. But even without a large side dish the mustard will shine, for example in a delicious salad dressing or to season sauces and gravy – try it for yourself!

Christmas Mustard

Christmas Mustard

Yield: makes about 2 small jars
Cook Time: 10 minutes
Total Time: 10 minutes
Spicy, christmas-sy and a fancy gift idea from the kitchen!

Ingredients

  • 2 tsp ground cardamom (or gingerbread spice)
  • 3 tsp honey
  • 1 tsp chilli flakes
  • 10 g ginger
  • the zest of one orange (about 3 tsp)
  • 100 ml English mustard
  • 100 ml Sweet mustard

Instructions

  1. Peel ginger and chop it finely, then mix it in a small bowl with orange zest, cardamom, chilli flakes, honey and English mustard. For a smoother texture you can blend the mix at this point. Finally, stir in the sweet mustard and mix well.
  2. Fill into in sterile jar, close tightly and decorate the jars or add nice labels. Stored in a cool place it will stay fresh for at least three months.

I think it’s great to have a hearty gift idea from the kitchen up your sleeve and I’m sure I will give away some of those jars at Christmas. Would that be something for you as well?

Stay sweet & HAPPY MUSTARD MAKING!

xx Kristin

[16] Spiced Apple Sorbet with Apple Champagne + Giveaway | #ad

Hey friends,

I hope you’ll have a happy 3rd Sunday of Advent! Slowly but surely things are getting serious – Christmas is coming! Time for a little checklist:

  • Christmas tree 👉 done (we actually did that 2 weeks ago already)
  • Organise gifts 👉 I think I’m on a good way, quite a bit earlier than usual so I feel prepared
  • Planning Christmas dinner 👉 here I’m still a bit undecided, but at least the aperitif is sorted

Before dinner starts, I will serve utterly delicious spiced apple sorbet topped with fantastic apple champagne to my guests! Only a few weeks ago I came across this apple champagne and absolutely totally fell for it – love at first sip. So of course it had to be part of my Christmas menue this year.

Anyway, the cocktail is a wonderful starter: fruity & fresh with slight Christmas flavours. It doesn’t need much preparation, just a bit of time for the sorbet to freeze in peace – sounds easy? Is really is and therefore perfect for Christmas!

Spiced Apple Sorbet with Apple Champagne

Spiced Apple Sorbet with Apple Champagne

Yield: makes 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Freezing Time: 12 hours
Total Time: 12 hours 20 minutes
A fresh & fruity aperitif paired with Christmas spices - it will make you want more!

Ingredients

  • 4 apples
  • 80 g brown sugar
  • 300 ml apple juice
  • 1 tsp cinnamon
  • 1/2 tsp ground star anise
  • a little vanilla
  • some lime juice
  • 1 bottle apple champagne

Instructions

  1. For the sorbet, wash the apples, remove the core and cut them unpeeled into small chunks. Put them into a saucepan together with the brown sugar, apple juice, spices and a dash of lime juice. Bring to a boil and simmer for about 10 minutes.
  2. Remove from the heat and purée thoroughly. Pass the mixture through a fine sieve and pour it into a shallow plastic bowl. Close and freeze for at least 12 hours (preferably overnight).
  3. Take the sorbet from the freezer about 15-30 minutes before serving. Put one scoop of sorbet in a glass, pour the apple champagne on top and serve immediately!

Fast, easy and delicious! Also really unique and probably not something you’d serve every day. But to be honest: the apple champagne is so good – I could definitely drink it every day.

This amazing drink is made by Johannes from Adams Apfel. His dream: bottles filled with a delicious drink that will never empty. And as long as that doesn’t work yet, he lovingly produces a steady supply of his Apple Champagne. And speaking of bottles – have a look at the lovely label! ♥ It makes my little design heart beats a bit faster!

The Apple Champagne is available in two varieties: dry and semi-dry and both taste very delicious! To give you the chance to taste it yourself, I will give away 4 x 1 bottle to you!

HOW TO ENTER:

You can participate by commenting on this post, via Facebook and on Instagram – you can thus secure 1 entry on each platform (that a maximum of 3 entries per participant). My question is the same everywhere: Which is your favourite Christmas tradition?

Giveaway Rules:

  • The raffle starts on 16.12.2018 at 10:00 and ends on 19.12.2018 at 23:59 (CET).
  • Eligible are readers from Germany, who are at least 18 years old.
  • Participation is via the submission of a comment on the blog and under the corresponding on Facebook and Instagram posts.
  • The raffle is not affiliated with Facebook / Instagram and is not sponsored or organized by Facebook / Instagram in any way.

So I wish you the best of luck and until then…

Stay sweet & HAPPY SORBET MAKING!

xx Kristin

[13] Crème Brûlée Chocolates

Hey friends,

Christmas is approaching fast and therefore I would like to give you some nice gift ideas in the next few days.

In our family we (at least the adults) agreed to only gift eachother small presents, preferably homemade. So last year, I put together a box of handmade chocolate for everyone – from salted caramel to berry cream and spicy marshmallows, it had everything your heart could desire. It also included the pralines that I want to share with you today: Delicious Crème Brûlée chocolates with a crunchy caramel crust and sweet white chocolate.

Crème Brûlée Chocolates

Crème Brûlée Chocolates

Yield: makes about 15
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Just as tasty as the dessert classic & a great homemade gift idea from the kitchen!

Ingredients

  • 80 g cream
  • the pulp of half a vanilla pod
  • 150 g white chocolate
  • storebought chocolates cases + some extra chocolate
  • or
  • 200 g white chocolate and a silicone chocolate mould
  • 40 g sugar
  • 1 tbsp golden syrup or honey
  • 1/2 teaspoon baking soda

Instructions

  1. Put cream, vanilla and the chopped white chocolate into a small saucepan, heat on medium temperature and allow to melt until it's smooth. Remove from heat and let it cool at room temperature.
  2. In the meantime prepare the chocolate shells. To do this, chop the second part of white chocolate and melt in a water bath and (ideally) temper the chocolate. Put some chocolate into the silicone moulds, distribute well and then turn over so that the excess chocolate can drip out. Scrape off the excess and then let the chocolate set in the refrigerator.
  3. Now fill the hollow chocolates (either the homemade or storebought ones) with the cooled vanilla creme, leaving a small gap at the top. Place in the fridge for half an hour, then top with the remaining white chocolate, level and scrape off the excess to seal the chocolates. Let them set for at least one hour in the refrigerator.
  4. In the meantime, make the Honey Comb. Heat the sugar and honey in a small saucepan and simmer on a medium flame until it turns into a light caramel. Now stir in the baking soda (be careful, it will foam up!) and pour the mass directly onto a sheet of baking paper. Even out a bit and let it cool down. The mass will turn very hard and then can be broken into small chunks.
  5. Remove the chocolates from the mould and grind some of the honey comb with a mortar and pestle. Lightly melt the surface of the chocolates with a lighter or flambé burner and dip into the caramel powder. Lastly, caramelise the top lightly with the flambé burner, allow to cool and the chocolates are ready to serve.

Did you make chocolates by yourself before? If so, which is your favourite recipe?

Stay sweet & HAPPY CHOCOLATE MAKING!

xx Kristin

[11] Dog Treats

Hey friends,

are you #TEAMDOG or #TEAMCAT or maybe even #TEAMSTAYAWAYFROMME? A cat girl named Bailey has been living with me for many years now, so I am very used to cats. Then, almost a year ago, a black ball of fluff moved in with my sister and her family. He answers to the name of Campino (more or less acurately) and since then the cat has to share her food from time to time with the dog – as you can imagine she is not thrilled about it.

Meanwhile, the small (or by now rather large) bugger has stolen all of our hearts and to celebrate his first Christmas as part of the family, I baked him a large portion of dog treats. They are super easy to make and his happy tail wagging made it worth the effort ♥

Dog Treats

Dog Treats

Yield: makes about 50
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
A tasty snack for our four-legged family members.

Ingredients

  • 200 g rolled oats
  • 150 g cottage cheese
  • 100 g liver sausage or pâté
  • 5 tbsp olive oil
  • 1 egg
  • flour

Instructions

  1. Put all the ingredients in a bowl and knead into a smooth dough.
  2. Place the dough on a floured work surface and roll it out evenly. Cut out the desired shape (e.g. little bones) and place them on a baking tray lined with baking paper.
  3. Put the tray into the cold oven, then turn the oven on to 200° C (180° C convection) and bake for 30 minutes.
  4. Allow the treats to cool well and then feed them right away or store in a air tight container for up to 3 weeks.

And now the ultimate taste test… do you think he liked them? Let’s see:

I’d say it looks like a success!

Stay sweet & HAPPY BAKING!

xx Kristin