Baked Porridge with Strawberries

Hey guys!

A while ago I started working with a big client and therefore moved my usual home office to theirs for three days a week. Quite a change for me especially since that meant meal prepping – because unlike at home I couldn’t just make frequent trips from my desk to the fridge.

By now it has become my habit to pack a rather big and filling ‘breakfast’ (= a meal I can basically inhale while sitting in front of the computer usually sometime between 10 and 11). That keeps me full, happy and productive. Oatmeal – in just about any shape or variation – is my go-to-choice and wonderfully versatile. One recipe became my favourite lately so I decided to share it with you today!



Unlike when cooking porridge the traditional way in a pan on the stove, this version doesn’t require any pots but an oven instead –  topped with a generous portion of strawberries (or some other fruit of your choice)! And when the kitchen timer goes off you have delicious porridge, no matter if you serve it straight out of the oven, with a big splash of cold milk, or cooled down in a tupperware container at the office the next day – what a treat.




Baked Porridge With Strawberries
makes 2 servings

  • 100 g rolled oats
  • 1/2 tsp ground cinnamon
  • 300 ml water
  • 150 ml milk
  • 2 tbsp brown sugar (alternatively agave syrup or a sweetener of choice)
  • 50 g sliced almonds
  • 100 g strawberries

Preheat oven to 190° C. Wash, trim and halve the strawberries.

In a small bowl combine oats, cinnamon, water, milk, brown sugar and almonds. Mix well and pour into a small casserole dish. Add the strawberry halves evenly on top. Bake for 20-25 minutes and serve ideally fresh from the oven with a little cold milk.



Soooo good & a wonderful breakfast or power snack – it would also be great for brunch, don’t you think?


Stay sweet & HAPPY BAKING!

xx Kristin


Ricotta Gnocchi with Spinach and Garlic

Hey guys,

we all know (and love) those little Italian potato dumplings: Gnochhi are a great change from pasta and just as versatile. Today’s recipe is a little different though as it doesn’t contain any potatoes.

All you need to make these delicious gnocchi is ricotta, egg, parmesan cheese and some flour – and in no time the dough is ready to go and the small pillowy dumplings can hop into the boiling water. The result is fluffy and so, so tasty – and that makes it really difficult not to eat a reaaaaally big amount of it!


Ricotta Gnocchi with Spinach and Galic

makes 2 servings

  • 50 g ricotta
  • 1 egg yolk
  • 1/2 tsp salt
  • 30 g grated Parmesan
  • 75 g flour, plus a bit more for dusting
  • 2 tbsp butter
  • 100 g spinach
  • 1 clove of garlic
  • Parmesan

Put the ricotta, egg yolk, salt and freshly grated Parmesan in a large bowl and stir well. Add in the flour and mix briefly until everything is combined.

Now dust the work surface generously with flour, take about a tablespoon of the dough and carefully roll it in the flour with your hands to form a finger thick roll. Cut into small dough pillows and cook them in lightly simmering salted water for 2-4 minutes until the gnocchi float on top. Take them out of the water and place them in a bowl with the butter. Repeat until the dough is used up.

Now wash the spinach and chop it roughly. Peel and mince the garlic and heat a large frying pan over high heat. Now fry the buttered gnocchi with the garlic for a few minutes. Finally, add the spinach, cook for about a minute and then serve the gnocchi topped with plenty of parmesan.


A simple recipe with lots of amazing flavour ❤ How do you like your gnocchi? Made with potatoes or ricotta or even with something completely different?

Stay sweet & HAPPY COOKING!

xx Kristin

Carrot Crumble Muffins

Hey guys,

it’s freeeeeeeeeeeezing outside! So how about warming ourselves up a bit by heating up the oven: It’s a great way to get rid of the cold and at the same time we get tasty muffins as a reward on top. Sounds like a great plan, doesn’t it?

Those carrot crumble muffins are a wonderful combination of a super juicy, not too sweet batter topped with deliciously sugary crunchy crumbs – JACKPOT ! Perfect as a treat to go with your coffee, for breakfast, … well let’s be honest, I could have them at any time of the day! You gotta try it!


Carrot Crumble Muffins

makes 12

  • 300 g flour
  • 1 tsp baking powder
  • 1 tbp baking soda
  • 1 pinch of salt
  • 150 g brown sugar
  • 120 g soft butter
  • 2 eggs
  • 150 ml buttermilk
  • 200 g carrots
  • 80 g soft butter
  • 40 g sugar
  • 100 g flour
  • 1 tsp cinnamon

Combine 80 g butter, 40 g sugar, 100 g flour and 1 teaspoon cinnamon until a crumbly dough is formed, then put in the fridge. Meanwhile preheat the oven to 175° C and line a muffin tray with paper muffin cases. Then peel the carrots, finely grate them and also put aside.

For the batter, beat the softened butter together with the eggs until creamy, then add the buttermilk. Combine the dry ingredients in a second bowl. Add the batter and stir briefly but thoroughly. At last carefully fold in the grated carrots.

Pour the dough into the muffin cases and top with the prepared crumble. Bake for about 30 minutes, then allow to cool and serve!


Weeeeell, who of you now wants to bake muffins as well? I’ll take the blame, that’s okay 😅

Stay sweet & HAPPY BAKING!

xx Kristin

Coleslaw with Apple and Halloumi Cheese

Hello my zebras,

It’s time for a veggie day! In theory, I have been trying for some time to eat less meat. In practice, it hasn’t exactly gone as planned. However, Lent is a very nice occasion to pay more attention to it and that’s why I brought you a light, vegetarian recipe today.

A delicious coleslaw with apple & halloumi ❤ The best part: “Despite” a large portion of vegetables and even fruit, this dish still very much feels like soulfood – that could have something to do with the large portion of cheese under which the salad hides 😉


Coleslaw with Apple and Halloumi

for 2-3 servings

  • 1 pack of Halloumi cheese
  • 1/2 cabbage
  • 2 green apples
  • 2 spring onions
  • 3 tbsp olive oil
  • Juice of 2 limes
  • 2-3 tbsp brown sugar
  • Salt & pepper

Clean the cabbage and slice finely. Wash the apples and quarter them with the peel on. Core and coarsly grate them, then cut the spring onions into fine rings. Put everything in a large bowl.

For the dressing, mix olive oil, lime juice, brown sugar, salt and pepper. Add to the sliced cabbage and knead with your hands to evenly distribute the dressing.

Now cut the halloumi into pieces and fry in a hot pan. Serve on top of the coleslaw – preferably with a nice piece of fresh bread.


What are your favourite vegetarian recipes? After all, I’m always looking for new ideas!

Stay sweet & HAPPY COOKING!

xx Kristin

Cronuts with Raspberry White Chocolate Filling

Hello my dears,

Today will be sweet! Just in time for Valentine’s Day, I’ll show you how to do make Cronuts. Those heavenly airy rings make a great gift, no matter if you want to give it to yourself or your loved one(s).

They may look terribly terribly complicated to make but it’s actually just the opposite. And if you feel like it, you can upgrade them with a fruity, creamy filling that’s made with just 3 INGREDIENTS 😍



makes about 6

  • 2 rolls (à 250 g) ready made croissant dough from the store
  • flour
  • some water
  • oil for deep frying

Lightly dust the work surface with flour, then unroll the croissant dough and place the two pieces directly on top of each other. Roll out the dough with a rolling pin to make it a little bit flatter and larger. Now brush the dough with a little water and then fold the two sides to the middle, so that there are now 3 layers stacked on top of each other. Press it lightly together and refrigerate for one hour.

After the cooling time, place the dough back on the floured work surface and cut out the cronuts with the two round cookie cutters, a large and a small circle  (drinking glasses or the like will work as well). Now preheat a deep fryer to 180 °C or heat the oil in a large deep pot and fry the cronuts in portions, turning them every now and then, for about 3 minutes until golden brown. Now place on paper towels to drain the excess fat and either coat with sugar while still warm or let them cool and add a filling.


Raspberry cream with White Chocolate

  • 150 g (frozen) raspberries
  • 125 g White Chocolate
  • 35 g soft butter

Heat up the raspberries with a bit (max 50 ml) of water in a small saucepan and simmer until the berries fall apart. Puree with a blender and pass through a sieve. Put aside.

Coarsely chop the chocolate and melt it together with the butter. Now stir in the raspberries puree, pour into glasses and leave to set in the fridge.


Do you have something special planned for Valentine’s Day or is this a day like any other for you?


Stay sweet & HAPPY BAKING!

xx Kristin

Savoy Cabbage Carbonara

Hello my dears,

for the past few weeks I’ve wanted to get rid of a few kilos, but then winter had a sudden and huge comeback so now I’m quite glad that extra layer to keep me warm despite the snow.

That’s why I’m going to share a yummy feel good pasta recipe with you today: delicious homemade carbonara with a generous amount of parmesan and freshly chopped savoy cabbage – it adds color and such a lovely, aromatic flavour!


Savoy Cabbage Carbonara

for 1-2 servings

  • 100 g spaghetti
  • 2 eggs
  • 4 tbsp freshly grated Parmesan
  • some pasta water
  • juice of half a lemon
  • 3 big savoy cabbage leaves
  • salt and pepper

Cook the spaghetti according to the package instructions. Drain but reserve some of the cooking water.

Wash the cabbage leaves well and cut into small pieces. Heat some oil in a pan and fry the savoy cabbage in it. Put the cooked spaghetti into the pan and remove the pan from the heat. In a small bowl combine eggs, parmesan, salt and pepper and add the mixture into the pan while stirring constantly. Now add a little bit of the pasta water and stir in the lemon juice until a creamy sauce is forming. If necessary, heat it up gently until it thickens. But be careful to not overcook it or you will end up with scrambled eggs.

Top with freshly ground pepper and serve!


Have you ever made a Carbonara sauce yourself? In my opinion it’s soooo much nicer than all the storebought stuff ❤


Stay sweet & HAPPY COOKING!

xx Kristin

Mushroom French Toast

Hello my dears,

I think I’ve told you before: I’m not a breakfast person. That doesn’t mean I dislike breakfast, I just rarely have time to fit a proper meal into my – usually quite hectic – mornings.

But since there are so many delicious breakfast dishes, that I don’t get to eat because I skip breakfast I decided to change one of them – a classic – and turn it into lovely lunch: French Toast with a savoury twist, topped  with stir-fried mushrooms and garlic. ❤


Mushroom French Toast 
for 1-2 servings

  • 50 g butter
  • some olive oil
  • 300 g mushrooms
  • 1 clove of garlic, minced
  • rosemary
  • 1 egg
  • 2 thick slices of white bread
  • 80 g grated Emmental cheese

Clean the mushrooms, cut them into chunks and sauté with half of the butter and a little olive oil in a hot pan for 5 minutes. Season with salt and pepper, as well as the minced garlic and a little rosemary and fry for another minute. Set aside and keep warm (in the oven, for example).

In a shallow bowl combine the egg with a little water and dip the bread into the mixture. In a pan, heat up the remaining butter with some more olive oil on medium heat and fry the bread for a few minutes on one side until golden brown. Flip over, sprinkle with grated cheese and continue to cook until the cheese has melted nicely. Remove from the pan, season with salt and pepper, top with mushrooms and serve.


Do you know more dishes like that? Breakfast classics that also make a great meal at other times of the day?


Stay sweet & HAPPY COOKING! 
xx Kristin

Orange Cake | made with whole oranges

Hello zebras,

it’s quite hard to spot the sun outside at them moment because it seems to be hiding constantly. So why not bring it inside? Either in form of a bunch of colorful spring flowers or some sunny interior decor elements or – as I’ll show you in a minute – in shape of a delicious cake.

It’s packed with whole oranges, including the peel and all the sun rays they store inside. It may sound a bit unusual at first but it’s actually a really delicious and juicy cake with lovely orange flavour ❤


Orange Cake

makes 1 small cake

  • 2 small oranges (organic)
  • 4 eggs
  • 100 g ground almonds
  • 75 g flour
  • 180 g powdered sugar
  • 1 tsp baking powder

Put the oranges (try to pick ones with thin peel) in a pot with boiling water and simmer for about 2 hours. Cut them in half and let them cool, remove any seeds if necessary. Puree the cold oranges and measure 175 g of it. Set aside.

Preheat the oven to 190° C and grease and lightly flour a small loaf cake pan* (pick one that holds ‘half of a recipe’).

Beat the eggs and icing sugar in a bowl until thick and creamy for 3-4 minutes. Carefully fold in almonds, flour, orange puree and baking powder. Pour into the prepared mold and bake for about 30 minutes. Allow to cool completely, remove from the mold and serve.


If you’d like, you can also decorate the cake with a glaze – no matter if it’s made of sugar, white or dark chocolate: it will be delicious anyway.

Easy peasy and like sunshine on your plate!


Stay sweet & HAPPY BAKING!

xx Kristin

* Amazon affiliate link

Stuffed Greek Chicken

Hello zebras!

New year, new resolutions, new momentum! Although it’s not necessarily my main goal to lose weight but I’m usually craving healthy food options at the beginning of each new year. Perhaps it’s because I tend to completely overeat on sweet treats over the festive period and then am looking forward to something light on my plate. Of course, it doesn’t need to be all healthy for every day of the new year, but let’s at least start with good intentions ;).

A perfect dish for one of those ‘lighter’ days is this stuffed Greek Chicken – yummy chicken breast, filled to the brim with zucchinis, tomatoes, onions and a bit of lemon topped with feta and mozzarella… soooo delicious, have a try!


Stuffed Greek Chicken

makes 4 servings

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  • 2 cloves of garlic
  • Salt & pepper
  • 4 chicken breast fillets
  • 1 zucchini
  • 2 tomatoes
  • 1 red onion
  • 1 untreated lemon
  • 150 g feta
  • 150 g grated mozzarella

Preheat oven to 200° C. Cut about 5 slits into the chicken breasts – without cutting all the way through – and place on a tray lined with baking paper.

Peel and finely chop the garlic and mix together with the olive oil, lemon juice, parsley, salt and pepper in a small bowl and then brush it evenly onto the chicken. Half the zucchini (lengthwise), tomatoes, onion and lemon and cut into thin semicircle slices. Fill the slits in the chicken with those veggies. Finally sprinkle with feta and mozzarella and bake for 25 minutes in the oven.


Serve with rice, pasta or bulgur – or just as a low carb main without a side – this dish is wonderfully versatile!

Do you feel the same way as me and do you try to eat healthier at the beginning of the year?


Stay sweet & HAPPY COOKING!

xx Kristin

Honey Granola – mix your own muesli!

Hello zebras!

There are a few recipes that are part of my absolute standard repertoire in the kitchen: pizza and pasta dough, meatballs, pancakes, … and, among a few other things, homemade granola. With this simple but delicious recipe, all doors are open for a tasty, healthy breakfast.

The basic ingredients are rolled oats and spelt, honey and some oil. That’s it. The rest is up to you! Personally, I like to add a variety of nuts and dried berries. Depending on your taste, chocolate chunks, seeds or coconut flakes are also a great addition to this basic recipe. So you can pinpoint what lands in your cereal bowl (and what doesn’t! *cough* raisins *cough*) and this recipe also saves you from the large amount of sugar that is often found in the cereal you can get at the supermarket.


Honey Granola

  • 150g rolled oats
  • 150g rolled spelt
  • 1 tbsp chopped almonds
  • 1 tbsp chopped hazelnuts
  • 1 tbsp cashews
  • 3 tbsp honey
  • 2 tbsp vegetable oil
  • 4 tbsp of dried fruits / chocolate pieces / coconut flakes

Preheat the oven to 180° C and line a baking tray with parchment paper.

Mix rolled oats, spelt, almonds, hazelnuts, cashews, honey and oil in a bowl. Spread the grain-nut mixture evenly on the tray and bake for about 5-10 minutes until golden brown. Make sure that the granola doesn’t turn too dark or gets burned. Remove the muesli from the oven and let it cool down completely. Meanwhile, cut the dried fruits into small pieces and mix with the cooled cereal.


What does your perfect muesli look like? And the most important of all questions: raisins or no raisins ?!


Stay sweet & HAPPY BAKING!

xx Kristin