Microwave Chocolate Cake | Student Week

Hello sweeties,

we all know this feeling: Sometimes all you need to be happy is something sweet. To be honest, this happens quite often to me, but that’s different story altogether 😀

Sometimes this craving is simple but sometimes you want more than just a bit chocolate or gummy bears. For these moments – or when there’s an unannounced visitor – this microwave cake is a terrific solution! Warm, fluffy and with built-in chocolate sauce: No one would ever guess that came from the microwave if you don’t tell them!

MikrowellenSchokokuchen-1MikrowellenSchokokuchen-3MikrowellenSchokokuchen-5MikrowellenSchokokuchen-7

Microwave Chocolate Cake
makes 2 cups

  • 4 tsp cocoa powder
  • 2 tbsp maple syrup
  • 6 tbsp flour
  • 1 tsp baking powder
  • 3 tbsp sugar
  • 1 egg
  • 1 tbsp oil
  • 4 tbsp milk
  • 40 g chopped chocolate

Put 1 tsp of cocoa powder into each of 2 large cups. Add 1 tbsp syrup to each cup and mix well.

In a small bowl combine the remaining ingredients – except the chocolate chunks – to make a batter. Now, fold in the chopped chocolate and evenly spread over the cups. Cook for 1 -1:30 minutes at 800W.

Allow to cool briefly and then either turn onto a plate or enjoy directly from the cup.

MikrowellenSchokokuchen-2MikrowellenSchokokuchen-4MikrowellenSchokokuchen-6MikrowellenSchokokuchen-8

Super simple and super fast, so try it out and impress everyone with your ‘baking’ skills 😛

 

Stay sweet & HAPPY ‘BAKING’!

xx Kristin

Advertisements

Käseschmarrn (Savoury Cheese Pancake) | Student Week

Hello my dears,

today I’ll introduce you to the traditional Austrian cuisine but instead of Kaiserschmarrn, which translates to ‘Emperor’s mess’ and is a shredded fluffy pancake, we’re making Käseschmarrn, a savoury and cheesy variation of the Austrian classic. And even if this sounds complicated at first, believe me, it really is not. So go ahead and try it and you will be rewarded with a delicious and very unusual dish!

KäseSchmarrn-1KäseSchmarrn-3KäseSchmarrn-5KäseSchmarrn-8

Käseschmarrn
makes 2 servings

  • 3 spring onions
  • 100 g grated Emmental cheese
  • 4 eggs
  • 200 ml milk
  • 150 g flour
  • Salt, pepper
  • 50 g bacon cubes

Clean the spring onions and slice finely. Separate the eggs and beat the egg whites until stiff. In a second bowl, combine egg yolk, milk, flour and cheese and season with salt and pepper to taste. Then carefully fold in the egg whites.

Heat up a large pan, then fry the bacon until crispy and remove it from the pan. Add the cheese-egg mixture to the hot pan and cook at medium heat for about 2-3 minutes, then flip it over – it doesn’t matter if it breaks apart, well shred it later anyway – and also fry from the other side. Use two spoons to tear the pancake apart, then add the spring onions and fry for another 2-3 minutes. Add the bacon back in and serve.

KäseSchmarrn-2KäseSchmarrn-2KäseSchmarrn-4KäseSchmarrn-6KäseSchmarrn-7

What would you prefer? The sweet classic or a hearty variation?

 

Stay sweet & HAPPY COOKING!

xx Kristin

Pesto Potatoes with Parmesan | Student Week

Hello my dears,

another day, another recipe and part 2 of student week! Today’s dish consists of only 3 – you read that right.. THREE ingredients. That’s enough? Oh yes! It’s often those very simple recipes, that bring out the best in the produce and really make the dish shine.

This success story is quite simple: the pesto provides the potatoes with a neat coat of olive oil, to make them wonderfully crispy and flavourful at once. And the Parmesan … cheese makes everything better, doesn’t it? 

PestoKartoffeln-1PestoKartoffeln-5PestoKartoffeln-4PestoKartoffeln-2

Pesto Potatoes with Parmesan
makes 2-3 servings

  • 450 g small potatoes
  • 2 tablespoons basil pesto
  • 2 tablespoons grated Parmesan cheese
  • Salt, pepper

Preheat the oven to 200° C and line a baking tray with baking paper.

Wash and quarter the potatoes. Mix them in a large bowl with the pesto and season with salt and pepper as desired. Spread evenly on the baking tray and bake for 20 minutes. Briefly, remove from the oven, sprinkle with the Parmesan and roast for a further 10-15 minutes until the potatoes are crispy.

The Pesto Potatoes taste great on their own, served with a dip or as a side dish to meat.

PestoKartoffeln-6PestoKartoffeln-3PestoKartoffeln-7

There are really no more excuses for not to cook! So heat up the oven and get the potato party started 😛

 

Stay sweet & HAPPY COOKING!

xx Kristin

Energy Balls | Student Week

Hello my dears!

 

Today in Bavaria uni starts again and that’s why I’ll share student-friendly recipes with you all week long. They’re fast, easy and inexpensive – perfect for small student kitchens, busy timetables and empty bank accounts!

Let’s start the week with some brain food for long days, something you can easily take with you to classes: Energy Balls! Made within minutes from oats and coconut flakes, as well as peanut butter and cranberries they’re the perfect snack for exhausting uni days. Here’s the recipe:

Energiebällchen-1Energiebällchen-3Energiebällchen-5Energiebällchen-7

Energy balls

makes approx. 20-25

  • 40 g desiccated coconut
  • 100 g rolled oats
  • 125 g peanut butter
  • 2 tbsp chia seeds
  • 50 g dried cranberries
  • 4 tbsp honey

Toast the coconut for about 1 minute in a small pan without fat and allow to cool. Finely chop the cranberries. Combine both with the remaining ingredients in a bowl and put it in the fridge for 30 minutes.

If the mix has become too dry, simply add some water. Then shape into small balls and store them in an airtight container in a cool place – this way they will last up to one week!

Energiebällchen-2Energiebällchen-4Energiebällchen-6Energiebällchen-8

Small balls full of power – what other snacks do you like?

 

Stay sweet & HAPPY COOKING!

xx Kristin

Creamy Onion Soup

Hello my loves!

Weather is just meh at the moment, cold and rainy and you really don’t want to go outside. All you wanna do is snuggle up at home where it’s warm – at least that’s what I like to do. In those moments soup is just the right thing: it warms you beautifully from the inside and puts you in a good mood.

The possibilities for soup are almost unlimited – and yet I have a soup for you today, which probably doesn’t make it to your menu all too often: A delicious and wonderfully creamy onion soup. It’s ready in no time and the few tears you might shed while cutting the onions are totally worth it!

Onion soup-1Onion soup-3Onion soup-5

Creamy Onion Soup
makes 2-3 servings

  • 2 tbsp olive oil
  • 4 large onions
  • 100 g butter
  • 1 pinch of nutmeg
  • 300 ml white wine
  • 500 ml broth
  • 100 ml cream
  • salt, pepper

Peel the onions, cut in half and cut into fine slices.

Heat the olive oil in a saucepan. Add the onion slices and butter and cook for 4-5 minutes. Add the nutmeg and cook for another minute. Deglaze with white wine and also add the broth. Simmer for about 10 minutes. Then purée to the desired consistency and season with cream, salt and pepper.

Top with some homemade cheese croutons (sprinkle some bread with cheese, bake in the oven until crispy and dice it roughly)!

Onion soup-2Onion soup-4Onion soup-6

Only tinned soup is faster to make! So try it and enjoy the rainy side of autumn with this creamy onion soup ❤

Stay sweet & HAPPY COOKING!

xx Kristin

Tarte Flambée with Goats Cheese and Figs

Hello my cuties!

Right now, everything is really, really, really, really busy – that means that often there’s not much time to prepare food and cook. But iIt can be so simple, all you need is the right recipe. And if you’re doing it cleverly, your home-cooked dish will be ready in less time than your average convenience food.

Today’s recipe comes in 3 different priority levels:

1 – That looks yummy! Should try that soon!

2 – Oh wow! So delicious! Will have that tonight!

3 – I’m HANGRY! Feed me! NOW!

Therefore, you can decide whether you make the dough the day before and let it rise slowly in the fridge overnight OR make it the same day OR just use store-bought dough 😀 Totally up to you and your appetite! 

FlammkuchenZiegenkäseFeigen-1FlammkuchenZiegenkäseFeigen-3FlammkuchenZiegenkäseFeigen-5FlammkuchenZiegenkäseFeigen-7

Tarte Flambée with Goats Cheese and Figs

for 4 servings

  • 15 g fresh yeast
  • 50 ml lukewarm water
  • 375 g flour
  • 150 ml buttermilk
  • 4 tbsp olive oil
  • 2 tsp salt

Dissolve the yeast in lukewarm water and stir well. Combine the flour and salt in a bowl and form a well. Pour in the yeast mixture, the buttermilk and the olive oil and knead everything until a smooth dough forms. Cover with cling film and leave to rise in the fridge overnight.

If you don’t want to wait that long, the dough can also be left in a warm place for 2 hours.

Divide the dough into 4 portions and roll them out thinly on a lightly floured surface with a rolling pin. Put them on a piece baking paper, cover with cling film and allow to rest for approx. 10 minutes. Then roll them out again until the dough is about 2mm thin.

Preheat your oven to 250 ° C.

Now it’s time to prepare the topping.

  • 300 g goat’s cheese
  • 2 red onions
  • 100 g sliced serrano ham
  • 4 figs

Peel the onions, cut in half and slice thinly. Wash the figs and cut into slices as well. Spread the goat’s cheese evenly on the dough bases. Tear the ham into pieces and put it on the cheese. Finally, add the figs and onion slices and bake everything in a hot oven for 10 minutes. Season with salt and pepper to taste and serve!

FlammkuchenZiegenkäseFeigen-2FlammkuchenZiegenkäseFeigen-4FlammkuchenZiegenkäseFeigen-6FlammkuchenZiegenkäseFeigen-8

The smell! And the colours! And the taste ❤ Sometimes the combination of a few, but really great ingredients can take a dish to a whole new level: Salty and a bit sweet and sooo crispy!

Stay sweet & HAPPY COOKING!

xx Kristin

Italian Apple Cake

Hello my sweeties!

Now that autumn is here I keep thinking of the beautiful days in Italy, where I traveled to twice this year. In January I went to Rome with Mr. Zebra and in May I spent a few wonderful days with a dear friend in Palermo. Both times it was a magical time and I will probably remember the hospitality, the joy of life and of course the amazing food for a long time.

To stick with the Italian theme today I have a recipe for you that could be straight from the recipe book an Italian Nonna. A rustic apple cake, which is actually more of a dessert – best served still a bit warm with a generous scoop of vanilla ice cream ….

ItalienischerApfelkuchen-1ItalienischerApfelkuchen-5ItalienischerApfelkuchen-7

Italian apple pie

for a small springform pan (20cm)

  • 3 small (tart) apples
  • some lemon juice
  • 1 egg
  • 100 g sugar
  • some vanilla extract
  • 50 g soft butter
  • 50 g flour
  • 1 teaspoon baking powder
  • 50 ml milk

Lightly grease the pan and dust with flour. Preheat the oven to 180° C.

Peel, quarter and remove the core from the apples. Then cut them into very thin slices and add some lemon juice, so they do not turn brown.

In another bowl mix the remaining ingredients. The batter should be fairly thin. Stir in the apple slices, then pour the batter into the prepared pan. Bake for about 45 minutes. To prevent the cake from browning too much, loosely cover the cake with some aluminum foil after about 25 minutes.

Remove the cake from the pan, dust with some powdered sugar and serve still warm. It tastes great with some sweet whipped cream or ice cream.

ItalienischerApfelkuchen-2ItalienischerApfelkuchen-4ItalienischerApfelkuchen-6

The inside of the cake is still wonderfully soft and sweet, the apples add a tiny bit of a tang – you really have to taste it! Maybe this could be the perfect dessert for your next dinner party?

Stay sweet & HAPPY BAKING!

xx Kristin

Mushroom Risotto

My lovelies!

Autumn made it to Germany! The realization came as quite the surprise for me this year. Although I really really love autumn, that ‘well, I guess it’s time for cosy sweaters now’ moment came exceptionally early this year 😀 Or is it just me? I need to look up some official weather statistics for Germany just to make sure I’m not going crazy 😛

But the drop in temperature also has its good sides: Finally, you can cuddle up on the couch again, wrapped yourself in a blanket and watch the autumn storms raging outside your window. But I’m also convinced there will be some more beautiful late summer days to come – fingers crossed!

Today we’re making a super-fast and really delicious mushroom risotto. Which mushrooms you use is entirely up to you – but please make sure they’re actually edible!

Mushroom risotto 1Mushroom risotto-3Mushroom risotto 5

Mushroom risotto

makes 2 servings

  • 300 g mixed mushrooms (button mushrooms, chanterelles, …)
  • 200 g risotto rice
  • 2 shallots
  • 1 clove of garlic
  • 40 g butter
  • 150 ml white wine
  • 400 ml broth
  • 50 g grated Parmesan cheese
  • Some olive oil
  • Salt, pepper, nutmeg

 

Clean the mushrooms and cut the larger ones into halves or smaller pieces. Peel and finely dice the shallots. Peel the garlic and finely chop that as well. Sautée half of the shallots as well as the garlic with 1 tbsp butter in a saucepan, then add the rice and fry for a few minutes. Deglaze with white wine and pour in the broth. Simmer for about 15-20 minutes while stirring repeatedly (until the liquid is completely absorbed), then remove the pot from the heat. Add the remaining butter and the Parmesan cheese.

Heat some olive oil in a pan, add the remaining shallots and the mushrooms and sautée it for about 3 minutes. Now add the mushrooms to the risotto, season with salt, pepper and nutmeg and serve!

Mushroom risotto-2Mushroom risotto-4Mushroom risotto-6

And now imagine how good the kitchen will smell while cooking ❤ With which type of mushrooms would you like to try the risotto? Something classic such as button mushrooms and chanterelles or something more unusual? I am excited to hear what your favorite mushrooms are!

 

Take care & HAPPY COOKING!

xx Kristin

Zucchini Galette

Hello my zebras!

While Mr. Zebra left me alone to travel the United States I stayed behind at home, take care of the cat and work diligently. I feel that’s quite unfair. But at the beginning of October it is time to travel again – this time the both of us 😀 – to London for a few days and at least that’s something I can look forward to.

Since my better half (HE thinks he’s the better half but I have my doubts :P) is staying in the land of truck sized burgers, he’s missing out on this delicious, late-summer galette with cream cheese and a generous portion of zucchini ❤ This little relative of pizza is wonderfully rustic and also quite fast to make – try it out!

ZucchiniGalette-1ZucchiniGalette-3ZucchiniGalette-4

Zucchini Galette

For 2-3 servings

  • 175 g flour
  • 125 g rye flour
  • 125 g sour cream
  • 5 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon baking soda

 

  • 150 g herby cream cheese
  • 50 g (+ some) grated Emmental cheese
  • 250-300 g zucchini
  • Salt & pepper

Mix the flours, sour cream, oil, egg, salt and baking powder and knead until a smooth dough forms. Leave to rest in the refrigerator for half an hour.

Preheat the oven to 200 °C and line a baking tray with baking paper. Wash the zucchini and cut into thin slices.

Roll out the chilled dough on a well-floured surface into a thin circle (diameter should be about 30-35cm). Spread the cream cheese in the center – leaving an edge of about 5 cm. Sprinkle the grated cheese on top, then cover it with the zucchini slices, season with salt and pepper and then fold over the free dough edges. Sprinkle with some extra cheese and bake for 35-45 minutes.

ZucchiniGalette-2ZucchiniGalette-5ZucchiniGalette-6ZucchiniGalette-7

So crispy, flavourful and a great way to use up the abundance of zucchinis. Do you have a favorite recipe with zucchini? If so, let me know! You can never have enough of them.

Stay sweet & HAPPY COOKING!

xx Kristin

Raspberry Rosé Sorbet

Hello my zebras!

Whenever it’s really hot outside I usually try to hide inside, keeping my apartment as dark and cool as possible. I think I’m just not made scorching hot weather. That’s just another reason why I need to cool myself down from the inside as well – with a delicious cold drink or a large portion of ice cream.

What do you think of this flavour combination: Raspberries meet … Rosé wine! Yes, you read that correctly! This makes a delicious sorbet, which even turns out great without an ice cream maker.

Raspberry rose sorbetRaspberry rose sorbet-3Raspberry rose sorbet-5Raspberry rose sorbet-7Raspberry rose sorbet-9

Raspberry Rosé Sorbet

  • 500 ml rosé wine
  • 130 g sugar
  • 340 g raspberries

Wash the raspberries and dry them slightly.

In a medium-sized pot, combine Rosé and sugar and stir until dissolved. Remove from the heat, add the raspberries and allow to cool to room temperature. Puree the mixture and strain through a sieve.

Now either you can use an ice cream maker – if you want to speed things up a bit – or simply fill it into a shallow plastic bowl, put on the lid and leave the mix in the freezer for several hours or preferably overnight. And I promise you, even without stirring constantly, the sorbet remains smooth and silky!

Serve ice-cold and enjoy!

Raspberry rose sorbet-2Raspberry rose sorbet-4Raspberry rose sorbet-6Raspberry rose sorbet-8

The trick behind the ‘spreadability’ is, by the way, the alcohol content in the recipe. This way, the mix can’t freeze completely and remains velvety even after a night in the freezer!

How do you cool down when it’s hot outside?

 

Stay sweet & HAPPY ICE CREAM MAKING!

xx Kristin