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 ….

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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.

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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

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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!

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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!

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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!

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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.

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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.

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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!

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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

Cucumber Lemonade

Hello my zebras!

 

WHEN LIFE GIVES YOU LEMONS – MAKE LEMONADE

… and what do you do when life gives you cucumbers? That’s right, make lemonade!! 😀

 

The weather is perfectly sunny so it’s time for some refreshment! You’ll need cucumber, lemon and plenty of ice – and then you can make super simple and really delicious cucumber lemonade! I know, I know … this might sound a tad unusual but it’s so yummy and definitely deserves more attention – so try it out!

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Cucumber Lemonade

  • 250 ml lemon juice
  • 150 g sugar
  • 1 cucumber
  • 1 handful of mint
  • 1.5 liters of sparkling water
  • 1 lemon

Place the lemon juice and sugar in a small saucepan. Cut half of the cucumber into chunks and put it in the pot together with half of the mint. Bring to the boil and simmer for about 10 minutes. Remove from heat and allow to cool.

Strain through a sieve and pour the cucumber syrup into a large carafe or jug. Thinly slice the rest of the cucumber as well as the lemon and add to the syrup together with the remaining mint. Top up with cold sparkling water and serve with ice.

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Have you ever made lemonade at home? And what is your favorite flavour?

 

Stay sweet & HAPPY COOKING!

xx Kristin

Garlic butter with pink peppercorns and lime

Hi my cuties!

Summer might be slowing down a bit at the moment but there’s one rule that still applies: summer time = barbecue time

And if you really want to impress everyone at the next barbecue party then you should definitely try this super simple recipe! This delicious garlic butter doesn’t only look great but also tastes amazing – slightly spicy and a bit tangy … perfect for steaks and grilled veggies!

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Garlic butter with pink peppercorns and lime

makes 1 roll of butter

  • 250 g obutter
  • 6 cloves of garlic
  • Some olive oil
  • 2 tsp pink peppercorns
  • 1 tsp salt
  • peel of 1 lime

Remove the butter from the refrigerator and let it warm up to room temperature.

Peel the garlic cloves and fry them in a small pan with a little olive oil for about 5 minutes. It’s totally fine if they turn dark brown on the outside. Remove from heat and allow to cool.

Place the butter in a small bowl. Grind up the pink peppercorns freshly using a mortar and pestle (alternatively use store bought) and add to the butter with the salt and the grated lime peel. Press the garlic cloves individually through a garlic press, removing the darkened skins from the press in between, and add about 1 tsp of olive oil from frying to the butter. Now mix well with a fork.

Wrap up in parchment paper or foil, form into a roll and allow to cool in the refrigerator.

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Have you ever made spiced butter? And if so, will you tell me what flavour you picked?

Stay sweet & HAPPY COOKING!

xx Kristin

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