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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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

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