Red Currant Chutney

Hello my dear ones!

To pack summer into jars and open them in winter – that would be wonderful, wouldn’t it? Like just to squeeze those few extra degrees of heat into a container and use them when it’s colder. But sadly, this is not possible.

At least not when it comes to weather. Instead, we can preserve all those lovely summer fruits, all the berries, cherries and even veggies! Just like this simple red currant chutney that will only take you a short while to make. But you’ll be able to enjoy it till long after red currant season when it’s starting to get colder outside. Let me show you how to make it!

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Red Currant Chutney

for 2-3 small jars

  • 500 g red currants
  • 2 red onions
  • 1 apple
  • 1 chili
  • 100 ml balsamic vinegar
  • 100 ml orange juice
  • 175 g brown sugar
  • 1 teaspoon salt
  • 1 teaspoon mustard seeds

Wash the currants and remove them from the stalks using a fork. Peel the apple and onions and finely dice. Deseed the chili and cut it into small pieces as well.

Saute the onions and chilli together with some oil in a pot and then add the orange juice and vinegar. Add the red currants, apple, brown sugar, salt and mustard seeds, and let everything simmer for about an hour and a half on medium heat until it reaches a jam-like consistency. Keep stirring so it doesn’t stick.

The fill the chutney into clean glasses, close tightly and allow the glasses to cool for 5 minutes while standing upside down. Chutney preserved that way will keep fresh for several months.

Oh and by the way: That combination in the pictures of delicious bread with baked camembert and some red currant chutney is delicious and a great idea for dinner!

 

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So easy to make! The most difficult part might be to not have it stick to the bottom of the pan 😀

Do you like chutney? Or do you prefer to make jam from summer fruits?

 

Stay sweet & HAPPY COOKING!

xx Kristin

Black Tea Crème Brûlée | #ad

Hello sweethearts!

You might think it’s related to Mr Zebra’s Britishness – but believe me, I’ve been a tea lover for so much longer! Since I started working a lot from home, my consumption of green and black tea – usually the traditional British way with milk – has increased rapidly. That doesn’t even change in summer and I still drink tons of tea, but then mostly cold peppermint or other herbal tea – ❤

You see: I LOVE TEA. So it was a pleasant surprise when I was asked by TEA AND THE GANG whether I would like to test their tea. And after a quick look at their website I pretty much fell in love with their gorgeous products … that packagin and the design in general! Honestly: Even if tea isn’t your thing, you gotta love that packaging! So great, but back to the point – back to tea. It’s fabulous and really does have personality:

I had the pleasure getting to know THE PINUP – a black tea with lots of vanilla – and THE ROMANTIC – a white tea with strawberry-champagne flavour. Both teas are really yummy, I loved the black with just a bit of milk and the white makes a wonderful iced tea!

But enough of all that chatter – now I finally have a recipe for you:

On today’s menu, there is delicious Crème Brûlée with black tea. The tea gives the crème gives a very subtle bitterness, which pairs perfectly with the caramel and makes this classic dessert quite extraordinary!

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Black Tea Crème Brûlée

makes 4 servings

  • 240 g cream
  • 2 egg yolks
  • 25 g sugar
  • 2 bags of black tea (Tip: The Pinup from TEA AND THE GANG)
  • about 4 teaspoons of sugar

 

Preheat oven to 160° C.

Line a deep baking dish, large enough to accommodate all crème brûlée ramekins, with some kitchen paper. Place the ramekins on the paper towel and heat the water in a kettle.

Bring the cream to a boil in a small saucepan together with the tea bags. In a bowl, beat egg yolk and sugar until pale yellow. As soon as the cream boils, remove from the heat and it steep for 3 minutes, then bring it back to the boil. Remove the tea bags. Pour the hot cream carefully to the egg mixture while stirring constantly, then evenly pour into the ramekins.

Place the dish with the filled bowls in the oven (middle rail) and pour the hot water around the ramekins so that the water reaches about halfway up the sides. Loosely cover with aluminium foil and leave it in the oven for 40 minutes. Remove from the oven and allow to cool to room temperature. Then place in the refrigerator for 3-4 hours.

Just bevor serving sprinkle with sugar and then caramelise the sugar layer with a crème brûlée burner.

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The effort really is worth it! A silky cream under a crisp layer of caramel – such a great dessert. And with this flavour combination, in particular, you’re really going to impress your guests!

Are you curious now and want to test TEA AND THE GANG as well? Then order now and save 15% with the code ‘Summer’ (valid until the end of July) – go try it out!

Which is your favorite flavour of tea or are you part of #teamcoffee? Did you notice the cute cup with the letter ‘G’? That’s actually a DIY project – do you want me to explain it here on the blog?

 

Stay sweet & HAPPY COOKING!

xx Kristin

 

The tea was kindly provided by TEA AND THE GANG free of charge. My opinion, however, is not influenced by this and as always I only recommend products I really like!

Peach Crumble Muffins

Hi sweeties!

As a child – and if I am being completely honest with you probably even a whole while longer – I hated peaches, except maybe the canned ones. Why do they have to have fur!? So naturally, I always preferred the ‘shaved’ cousins of peaches: nectarines. But especially in the past year, I’ve come to love peaches and actually prefer them over nectarines – despite them having fur. What about you? Do you taste a difference between them and which do you like better?But enough of this hairy or hairless stone fruit discussing – time for the part with the recipe! And this one should not be missed: Peaches, sour cream and crumble combined into a juicy muffin, which doesn’t only tastes great with coffee, but surely would be a nice surprise to bring to the next garden party.

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Peach Crumble Muffins

makes 12-15 muffins

  • 50 g sugar
  • 65 g flour
  • 50 g butter
  • 325 g flour + 2 tbsp
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 60 g soft butter
  • 75 g sugar
  • 75 g brown sugar
  • 2 eggs
  • vanilla
  • 200 g sour cream
  • 2-3 peaches

 

Preheat oven to 200 °C and line a muffin tray with paper cases.

Combine sugar, butter and flour for the crumble. Set aside.

Combine flour, baking powder and salt in a small bowl and setAlso put aside. In a larger bowl beat butter, sugar and brown sugar until creamy. Mix in the eggs one by one. Now add in the flour mixture and the sour cream alternately.

Wash the peaches and remove the stone, then cut into small chunks and mix with 2 tbsp of flour. Fold into the batter until evenly mixed. Fill the muffin cases with about one heaped tbsp of batter, then cover with some crumble and bake for 20-25 minutes.

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If peaches as well as nectarines aren’t your thing at all, then you should try the recipe with cherries! Mhhhhh … I think I have to go back to the kitchen and heat up my oven ❤

Stay sweet & HAPPY BAKING!

xx Kristin

 

Spaghetti with Roasted Tomatoes

Hello my lovely readers!

You surely know that feeling: on some days you simply do not want to cook. The usual solution would be to get some food delivered. But there’s another option! What follows is a recipe, for which you have to leave the sofa for only a few minutes and will be rewarded with a delicious, freshly cooked pasta dish. And it’s so so easy to make…

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Here’s how to make it:

Spaghetti with roasted tomatoes

makes 2-3 servings

  • 600g mini cherry or roma tomatoes
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • salt, pepper
  • 350 g spaghetti
  • 1 handful basil leaves
  • olive oil
  • Parmesan

Preheat the oven to 230° C and line a baking tray with baking paper.

Wash the tomatoes and pat them dry. Peel the garlic and lightly crush it with the flat side of a knife. Put tomatoes and garlic on the baking tray and season with olive oil, salt and pepper. Roast for 20-25 minutes in the oven, turning them repeatedly.

In the meantime, cook the spaghetti according to the instructions until al dente – about 1 minute before the pasta is done add basil to the boiling water. Drain the pasta and reserve some of the cooking water. Put the pasta in a bowl and mix with the roasted tomatoes, olive oil and some of the cooking water. Serve with fresh parmesan cheese!

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I didn’t promise too much, did I? Sooo simple to make and – OMG – utterly delicious ❤

Stay sweet & HAPPY COOKING!

xx Kristin

Mediterranean Pasta Salad

Hey sweeties!

When my family is having a BBQ, there’s one thing that always has to be a part of it: pasta salad. In our family, it is traditionally prepared with a yogurt dressing as well as peas, carrots and sausage. Reaaaally yummy but also quite rich. It won’t leave much space in your stomach for all those other delicious things on the grill.

So today I’ll show you a Mediterranean alternative with dried tomatoes, rocket and mozzarella – super quick and delicious!

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Mediterranean pasta salad

makes 2-4 servings

  • 200 g pasta
  • 1 pack mini Mozzarella
  • 50 g dried soft tomatoes
  • 50 g rocket
  • 6 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • 2 tbsp honey
  • Italian herb mix
  • Salt, pepper

Cook the pasta according to the instructions, then drain and set aside.

Cut the mozzarella and the dried tomatoes. Wash the rocket and chop roughly. Combine the olive oil, balsamic vinegar, honey, herbs and some water to prepare a dressing, season with salt and pepper.

Mix everything with the pasta, let it infuse for about an hour and serve.

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Do you serve pasta salad at your barbecues? And if so, what is your traditional recipe?

Stay sweet & HAPPY COOKING!

xx Kristin

Blueberry Breakfast Cookies

Hello my zebras!

Today we’re breaking all the rules – at least at first sight! Why? Because we’ll have cookies for breakfast! Really … no toast, no eggs …  breakfast cookies!

Of course, those cookies are special and not the average ‘triple chocolate death by caramel or whatnot’ sugar bombs from the supermarket. The list of ingredients includes bananas, eggs, oatmeal and many other good things, which keep us full for a long time and make sure you’ll have a great start into the day. Sounds good? Believe me, they are – try it!

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Blueberry breakfast cookies

makes about 7 cookies

  • 1 banana
  • 1 egg
  • 20 g melted butter / coconut oil
  • 2 tbsp plain yogurt
  • 1 tbsp chia seeds
  • 90 g rolled oats
  • 60 g flour
  • 1 tbsp brown sugar
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 40 g blueberries
  • 15 g semisweet chocolate chunks

 

Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.

In a small bowl, mash the banana and combine with the egg, butter, yogurt and chia seeds. Set aside for a few minutes.

In the meantime, mix oatmeal, flour, sugar, baking powder and salt in a large bowl. Add the wet ingredients and stir until a dough is formed, then fold in the blueberries and chocolate chunks.

Place a heaped tablespoon of dough on the baking tray, flatten and bake for 12-15 minutes. Let them cool and serve.

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The cookies are really fast to make and a nice way to switch things up! They’re also great when you don’t have a lot of time and have to eat on the go or just need a healthy snack.

 

Stay sweet & HAPPY BAKING!

xx Kristin

Asparagus Buttermilk Soup

Hello my zebras!

 

Mr Zebra is regularly joking about me – and Germans in general. It is usually about rules and regulations, the weather and, of course, the food. Like, for example, that us Germans seem to turn our menus upside down for a few weeks in early summer and suddenly and solely serve asparagus for every meal.

He is not totally wrong, of course, but it’s just that those green and white stalks are really delicious and you have to take advantage of that while they’re in season! Funny enough, I actually didn’t even serve that much asparagus this year – but I still have one, two weeks to cook with it 😛

So today I brought you a delicious soup with green asparagus (❤) and a generous amount of buttermilk. It tastes super fresh and is a nice soup for summer!

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Asparagus Buttermilk Soup

makes 2-3 servings

  • 1 onion
  • 2 floury potatoes
  • 250 g green asparagus
  • 750 ml vegetable stock
  • 300 ml buttermilk
  • Salt & pepper
  • 1/2 teaspoon honey
  • 4 tbsp butter

Peel onion and potatoes and finely dice them. Wash the asparagus, peel the bottom parts and cut off 2 cm of the ends. Chop 200 g of it into coarse chunks and thinly slice the rest.

Heat 2 tablespoons of butter in a large saucepan and briefly fry the onions. Then add the potatoes and big asparagus pieces and pour in the stock. Bring to the boil and simmer with the lid on for about 15 minutes.

In the meantime, heat up the remaining butter in a small pan and fry the asparagus slices with a little salt for 3-5 minutes and then add the honey. Puree the soup, stir in the buttermilk (do not boil after that!) and season with salt and pepper. Serve with the honey glazed asparagus bits.

 

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How do you like to prepare asparagus? And what do you prefer – GREEN or WHITE?

Stay sweet & HAPPY COOKING!

 

xx Kristin