Oat Pizza with Spinach & Goat’s Cheese

Hey friends,

lately it has been a bit more quiet here than usual. It was time for a small creative break, time to gather ideas and strength. I think especially as a creative person you sometimes just need these moments of ‘doing nothing’ (or rather just doing things that have nothing to do with everyday life).

So we went on a trip to Italy, I paid a little more attention to my eating habits and overall health, worked a lot in our new vegetable patch and gathered a lot of inspiration ♥. Now I’m ready to start into my third season as selfemployed photographer and am very excited for what’s to come.

So a few months ago I was in Berlin and attended a wonderful event themed around oats. And just a few days later I went to Verona with Mr. Zebra even attended an Italian cooking class there. Both of those days left me very impressed and full of ideas so I decided to combine the two and create something completely new, exciting and – above all – super delicious!

After some trial and error and a bit tweaking here and there I’m now super happy with the result! The pizza dough is fluffy and crunchy and the perfect base for a delicious topping ♥ In this case I have opted for spinach and goat’s cheese – topped with sweet and spicy oat crunch! It doesn’t get much better than that…

Oat Pizza with Spinach & Goat's Cheese

Oat Pizza with Spinach & Goat's Cheese

Yield: 2 pizzas
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 2 hours 30 minutes
Total Time: 3 hours 10 minutes
Pizza with a healthy twist: crispy base, hearty topping and some sweet crunch - the perfect combination!

Ingredients

  • 3 g fresh yeast
  • 150 ml water
  • 100 g oat flour
  • 100 g pizza flour (tipo 00)
  • 20 g oat bran
  • 3 g salt
  • 50 g oats
  • 2 tbsp honey
  • 2 tbsp water
  • 100 ml pizza sauce
  • 100 g grated Emmental cheese
  • 75 g baby spinach
  • 1 tbsp olive oil
  • 1 clove of garlic
  • 125 g goat's cheese
  • Salt, pepper, chili powder

Instructions

  1. For the pizza dough add water to a bowl and crumble the yeast into it. Leave to stand for 5 minutes, then add the flours, bran and salt and knead with your hands for 10 minutes until a smooth dough forms. Cover and let it rest for 2 hours.
  2. In the meantime, heat oatmeal, honey and water together with some salt and chili powder in a small pan and bring it to a boil until it thickens slightly. Remove the mixture from the pan, let cool on a piece of baking paper and set aside.
  3. Wash and dry the baby spinach. Roughly chop and mix it with the olive oil. Finely dice or press the garlic clove and add it to the spinach together with some salt and pepper and stir well. Also set aside.
  4. Half the dough and roll out both balls on a floured work surface into a thin pizza crust. Cover once again and let the pizza bases rest for 30 minutes - while preheating the oven to 250° C.
  5. Now evenly spread the pizza sauce on the dough and sprinkle with a layer of Emmental cheese. Then add the prepared spinach on top of it. Cut the goat's cheese into cubes and add it to the pizzas. Finally sprinkle everything with the oat honey crunch.
  6. Bake the pizzas in the hot oven one after another (that's important to get the pizza base really crispy!) on the middle rail for 6-10 minutes and serve immediately!

The oat elements are what makes this pizza really special: They add more flavour, nutrients and fiber to the pizza and this way will probably fill you up for longer – compared to one solely made from white flour.

But enough of the talk now, enjoy the recipe and HAPPY COOKING!

xx Kristin

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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

[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

[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

Rice with Mushrooms & Brussel Sprouts

Hey friends,

where did the year go? I can’t believe it’s end of November already! This also means that right now, basically everything revolves around Christmas in our house. Between preparing the advent calendar for Mr. Zebra, all of my christmas-y projects for the blog and trying to organise my presents for this year, there is hardly any time left to do non Christmas related things. So even just watching a scary movie or cleaning the bathroom feels like a welcome escape. Do you know that feeling?

That’s why I decided to keep things autumnal for a wee bit longer – there’s still plenty of time for winter, Christmas & Co in the coming weeks, I promise! But one thing you really shouldn’t miss is this delicious rice dish with wild rice, brussel sprouts and mushrooms: Easy, vegetarian & so yummy ♥

Rice with Mushrooms & Brussel Sprouts

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Fast, simple & vegetarian: Delicious wild rice with brussel sprouts and mushrooms tastes so great - you won't miss the meat at all!

Ingredients

  • 500 g rice mix with wild rice
  • 2 cloves of garlic
  • 300 g brown mushrooms
  • 300 g brussel sprouts
  • 4 tbsp olive oil
  • 300 ml vegetable broth
  • 50 g grated Parmesan
  • Salt & pepper

Instructions

Cook the rice in salted boiling water according to package instructions then drain and set aside.

Peel garlic and cut into thin slices. Clean mushrooms and quarter them. Wash the brussel sprouts, remove the stalk and slice them thinly.

Heat up 3 tbsp of olive oil in a pan, sauté the garlic for two minutes and remove it from the pan. Then add sliced brussel sprouts and mushrooms and fry for 5-10 minutes.

Add the cooked rice and garlic and stir well. Mix in the olive oil, broth and grated parmesan, season to taste and serve.

Do you also try to incorporate at least a few veggie days a week into your meal plan or are you maybe vegetarian all together? It would make me very happy hear about your favourite recipes ♥

Stay sweet & HAPPY COOKING!

xx Kristin

Double Potato Soup

Hi friends,

there are two things that happen automatically when the temperatures drop outside – number one: My apartment will be turned into some sort of cave (with the help of all the candles and blankets I can find) to make cuddly retreat that would convince even the grumpiest bear to go into hibernation right away. And number two: I find myself cooking one soup after the other!

Usually completely without a recipe, just using everything that I have and hand or spot while buying my groceries. Every now and then though I feel like making something special and give it a few more thoughts or seach for inspiration before heating up the stove… that’s what I did this time and it turned out great ♥

I know, potato soup sounds totally unattractive and so boring, but using two different types of potato as well as yoghurt and cheese makes the soup creamy yet hearty – you have to try it for yourself!

Double Potato Soup

Double Potato Soup

Yield: serves 3-4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Not just one but two types of potato turn this soup into an autumnal highlight!

Ingredients

  • 3 tbsp butter
  • 1 onion
  • 2 cloves of garlic
  • 30 g flour
  • 800 ml vegetable broth
  • 200 ml cream
  • 400 g potatoes
  • 400 g sweet potatoes
  • 100 g grated cheese (for example Cheddar or Gouda)
  • 150 g Greek yogurt
  • 2 tsp salt
  • 1 tsp paprika powder
  • 1/2 tsp pepper

Instructions

  1. Peel the vegetables, then cut the (sweet) potatoes into bite small cubes, chop the onions finely and mince the garlic.
  2. Melt the butter in a large saucepan over a medium heat and sauté the onions for 5 minutes, adding the garlic for the last minute. Dust with flour, stir well and pour in the broth.
  3. Add (sweet) potato cubes and bring to a boil. Reduce the heat and simmer for 10-15 minutes.
  4. Then add cream, Greek yogurt, grated cheese and the spices and stir until mixed well. Season to taste and serve!

That’s the way a perfect soup should be for me! So I’m sure we’ll have this dish quite often this winter – maybe it will be the same for you?

Stay sweet & HAPPY COOKING!

xx Kristin

Onion Tarte Tatin

Hey friends,

When I was a little girl, I followed my grandfather at every turn. Like a little, knee-high shadow. Whether he was feeding pigeons, plucking weeds or sweeped the road – I’ve always been around to watch. Once it was something to things from the garden, I was sometimes even allowed to help: Pull on the carrot greens to see if something is growing underneath, pick strawberries and eat them at the spot and I take part in the onion harvest. However, I’ve never really understood what onions should be good for and what you can do with them.

Oh, how times are changing! By now, I’m well aware of how great and versatile onions are and definitely couldn’t imagine my kitchen without them. That’s why onions, or more precisely shallots, are the main attraction in this recipe! Slowly braised, coated with thick and sweet basalmico and baked with crunchy puff pastry. More ingredients are not needed for my kind of kitchen happiness ❤

Onion Tarte Tatin

Onion Tarte Tatin

Yield: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 50 minutes
A savoury twist on the beloved french classic - très bien!

Ingredients

  • 300 g shallots
  • 1 tbsp butter
  • 2 tbsp olive oil
  • salt, pepper
  • 2 tbsp dark Balsamic vinegar
  • 2 tspbrown sugar
  • 1 pack puff pastry (store-bought)

Instructions

  1. Peel and halve the shallots. Heat butter and olive oil in a pan over low heat. Carefully add the onion halves, salt & pepper, cover with lid and braise for about 5 minutes. Then stir them and fry a bit further.
  2. Meanwhile grease a round baking dish and preheat the oven to 180° C. Add the balsamic vinegar and brown sugar to the onions and simmer until it thickens.
  3. Now transfer the onions into the casserole dish and spread flat. Cover with the puff pastry (trim if necessary) and tuck it in neatly. Bake for about 20 minutes until the puff pastry has risen nicely.
  4. Remove from the oven and let it rest for 5 minutes. Then turn it oven onto a large plate and serve!

Mmmhh, can you smell that lovely scent? And do you also have childhood memories like this one that have been kept in your head for one reason or another?

Stay sweet & HAPPY COOKING!

xx Kristin

Savoury Profiteroles with Camembert Creme

Hi everyone,

each of us has at least one. This one culinary nemesis. This one dish that, no matter how many times you try, it just doesn’t want to work. Or maybe this one recipe that sounds so complicated that you do not even dare to make it. Oh yes, we’ve all been there.

My personal enemies are poached eggs. I love love love them, but never get it right – at least not without cheating (aka cooking them in cling film). Another one of those recipes that many people struggle with is choux pastry. Even my mom avoids making it, mostly because she’s scared that “something could go wrong”.

I must confess that I have never been afraid of choux pastry. And maybe that’s exactly the right approach: Do not overthink it, that’s when it will work best. So far, it has never let me down *touch wood* and I find it easier to make than many other recipes. So if you are still skeptical, just go ahead and try it! These incredibly delicious, cheesy Profiteroles with Camembert Filling are waiting for you as a reward!

Savoury Profiteroles with Camembert Creme

Savoury Profiteroles with Camembert Creme

Yield: makes 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Airy, creamy - and this time savoury! Surprise your guests with these cheesy profiteroles!

Ingredients

  • 100 ml of water
  • 40 g of butter
  • 1/2 tsp salt
  • 80 g of flour
  • 2 eggs
  • 50 g of grated cheese e.g. Emmentaler or Gouda
  • 200 g Camembert
  • 100 g of butter
  • 50-100 ml of cream
  • Salt, pepper, fresh herbs pepper, fresh herbs

Instructions

  1. Preheat oven to 200° C and line a baking tray with parchment paper.
  2. For the choux pastry, bring the water, butter and salt in a saucepan to the boil. Add flour in one swing and stir with a spatula or wooden spoon until the dough forms into a ball and comes away from the bottom of the pot. Remove the pan from the heat and place the dough ball in a bowl. Add the eggs one at a time and stir with a hand mixer until a shiny sticky batter forms.
  3. Use 2 teaspoons to put small balls of batter onto the baking sheet (make sure you leave enough space in between for them to rise), sprinkle the tops with grated cheese and then bake for 20 minutes. Once removed from the oven slice them open right away – either with a sharp knife or a clean pair of kitchen scissors, then let them cool completely.
  4. For the filling, cut Camembert and butter into small chunks and put it in a bowl. Add the cream and purée until it’s creamy, adding more cream depending on the desired consistency, then season to taste. Fill the cooled profiteroles with it and serve!

While I was editing the pictures earlier I noticed how awesome it would taste if you would add a wee dab of red currant jam along with with the Camembert Creme ❤ I think I should return to the kitchen immediately! 😍

Stay sweet & HAPPY BAKING!

xx Kristin

Savoury Porridge with Spinach & Cheese

Hey guys,

I’m feeling adventurous today. Adventure number one:  When this post goes online, I’m probably somewhere in Italy, touring this beautiful country by car – looking for new experiences, big and small adventures and, ideally, a bit of well deserved relaxation. Oh, and of course, eat as much good food as possible!

‘Food’ is the keyword for our second adventure today: You might know by now that im low key obsessed  with porridge and it’s probably my favorite breakfast food. Especially on those long office days it creates the ideal basis, provides me with energy and keeps me full for a long time. Pro tip for stressful days: When you’re running late in the morning, try making your porridge in the microwave – it’s super easy and will only take 2 minutes.

But today I’m going for something that’s a little different and instead of sweet, this porridge recipe will be savoury for a change. I have to admit that I also quite like to have a hearty breakfast, so this is the perfect combination of both, how could I say no? 😅 In addition to rolled oats and oat bran, this version also includes courgette, spinach and a generous amount of cheese. Top it with a fried or poached egg and your breakfast for champions is ready to be served!

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Have you ever tried savoury porridge or oatmeal recipes before? What is your favourite recipe with oats?

Stay sweet & HAPPY COOKING!

xx Kristin

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!

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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