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

Advertisements

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

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.

GemüseRösti-1GemüseRösti-3GemüseRösti-2

[amd-zlrecipe-recipe:3]

GemüseRösti-6GemüseRösti-5GemüseRösti-4

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!

VeggieDöner-1VeggieDöner-2VeggieDöner-6

[amd-zlrecipe-recipe:2]

VeggieDöner-3VeggieDöner-4VeggieDöner-5

Have you ever made Doener kebab at home before?

 

Stay sweet & HAPPY COOKING!

xx Kristin