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


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

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

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

Tortellini Soup

Hello my dear readers!

First of all, I would like to wish you all a very happy New Year 2018: May all your wishes, dreams and goals come true (or at least a little closer). I hope the new year will be filled with health, joy and lots of time with your loved ones ❤

Now I’m enjoying my last days of vacation and use the free time to forge plans, develop new concepts and gather ideas. So you can look forward to tons of zebratastic recipes and projects this year and I cannot wait to share it all with you!

Today I have a very relaxed recipe for you, that offers a welcome change especially after all of those elaborate and sumptuous meals during the holidays – quick to make, warming and filling, but nevertheless not too heavy for the stomach: A delicious tortellini soup with a large portion of vegetables and so much taste.


Tortellini soup
makes 2-3 servings

  • 2 tbsp butter
  • 1 small onion
  • 1 clove of garlic
  • 1 big carrot
  • 1 tsp Italian herbs
  • Salt, pepper
  • 15g flour
  • 750ml vegetable broth
  • 1 packet (250g) dried Tortellini pasta
  • 100g (frozen) spinach
  • 150ml cream

Peel onion and garlic and chop finely. Peel the carrot and cut into thin slices.

Heat the butter in a large saucepan, then add onions, garlic, carrots, herbs, salt and pepper and fry for about 5 minutes. Now add in the flour and stir until there are no more lumps. Slowly add the broth and stir well. Bring the soup to a boil, then add the tortellini and spinach and simmer for 5-6 minutes. Finally, stir in the cream, season to taste and serve.


What are your plans for 2018? Will you share your to-do list for the new year with me?

Stay sweet & HAPPY COOKING!

xx Kristin

Roasted Winter Vegetables

Hello Zebras,

to defy the winter weather out there and protect us from nasty pathogens, we should take extra care in consuming our daily allowance of vitamins. But what sounds simple and logical in theory is not always easy to implement in practice …

With this recipe, however, it is really simple and, above all, delicious! Because broccoli, pumpkin, carrots and onions combine with balsamic and maple syrup to form a wonderful, crisp oven dish, which can be served either on its own or as a tasty side dish!


Roasted winter vegetables

for 2-3 servings

  • 200g broccoli
  • 200g pumpkin
  • 200g carrots
  • 2 red onions
  • 2 tbsp balsamic vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons of maple syrup
  • 1 tsp mustard


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

Wash the vegetables, if necessary peel and cut into bite-sized pieces and mix everything in a large bowl. In a second bowl stir in balsamic vinegar, olive oil, maple syrup and mustard. Pour the mixture over the vegetables and mix well. Put the vegetables on the baking tray, distribute well and bake for 20-25 minutes.


As I said before, this tastes great as a side dish, but also as a main course – for example mixed with boiled wheat, some feta and nuts!

The dish can also be comprised of whichever vegetables you want – why not try it with brussel sprouts, cauliflower or sweet potatoes? And if you prefer your vegetables a little less ‘al dente’, just keep it in the oven for about 10 minutes longer!

Which are your favourite winter vegetables?


Stay sweet & HAPPY COOKING!

xx Kristin

Quick Brussel Sprout Pasta with Bacon

Hello my Zebras,

Some of you are hopefully already on board and part of #TeamBrusselSprouts, the others I’ll try to convince with this post! Because I think it’s a bit unfair that those poor Brussel Sprouts always seem to be hated or forgotten. You just need to prepare them properly and they’ll turn into a delicious and aromatic treat.

The most important part for me while making Brussels is the timing: In no case you should overcook them or they’ll turn mushy, develop an intense cabbage flavour and just rather unappetising. That’s why – just like in this recipe – you should only cook them for a few minutes so they end up crisp and really delicious!RosenkohlPasta-1RosenkohlPasta-5RosenkohlPasta-7

Brussel Sprouts Pasta with Bacon

makes 4 servings

  • 300g Penne
  • 150g bacon
  • 2 cloves of garlic
  • thyme
  • 350g Brussel Sprouts
  • 30g butter
  • 75g grated Parmesan

Bring a pot of salted water to a boil and cook the pasta in it as per package instructions, until ‘al dente’. Drain well, but reserve some of the pasta water – about a cup. Set the penne aside.

Peel the garlic and chop finely. Clean the Brussels and slice them roughly.

Heat a large frying pan. Cut the bacon into strips and fry it in the hot pan until crispy. Add the garlic and some thyme to the bacon and fry for another minute. Add the Brussel Sprouts and cook for about 5 minutes until lightly browned. Reduce the temperature and add the reverved pasta water, butter and Parmesan and stir until it becomes a creamy sauce. Season to taste, combine with the pasta and serve.


Here comes the moment of truth: how many of you could I convince with this recipe?


Stay sweet & HAPPY COOKING!

xx Kristin

Ham & Cheese Rolls with Poppy Seeds

Dear Zebras,

on some days things just need to be a bit quicker than usual! If the day, or indeed the whole week, has been really stressful, then I  just have to get something hearty on my plate – otherwise things could go awfully wrong and there might be casualties 😉

That’s why today I want to share with you a real magic recipe for such days: These delicious pastry slices stuffed with ham and cheese and topped with a crispy poppy seed layer are cooked faster than you can say ‘ham and cheese rolls with poppy seeds’ – and sooo yummy! Since they are so easy to make they’re great for sharing and make wonderful finger food for parties … try it out!


Ham & Cheese Rolls with Poppy Seeds

for about 2 servings

  • 1 pack storebought pizza dough
  • 100g ham (depending on taste, cooked or raw ham)
  • 80g grated cheese
  • 4 tbsp butter
  • 1 tbsp poppy seeds
  • 1 tbsp sweet mustard
  • 1/2 tsp soy sauce
  • 1/2 tsp ketchup

Preheat oven to 180° C and slightly grease a deep baking dish.

Unroll the pizza dough and evenly spread the ham and cheese over it. Now roll up the dough tightly from the longer side. Carefully cut into thick slices with a knife – approx. 12 – 14 pieces – and put the slices with the cut side up in the baking dish.

Now melt the butter and mix with the remaining ingredients. Pour this poppy seed mixture over the rolls (with a spoon or pastry brush)  and bake in a hot oven for about 25 minutes until crisp. Allow to cool for a few minutes and serve!


What’s your favourite homemade ‘fast food’?

Stay sweet & HAPPY COOKING!

xx Kristin

Beer Chili | Student Week

Hello my loves,

in the whole of Bavaria, but here in Bamberg in particular, beer is one of the main food groups and can be found in just about every (student’s) refrigerator. But I’m going to show you today that beer doesn’t necessarily need to be served ice cold because in this recipe, we’ll also use half a bottle of beer – the other half is for the cook 😉


Beer Chili
makes 3-4 servings

  • 1 tbsp oil
  • 1 onion
  • 500 g mixed mince
  • 1 tsp salt
  • 1 chopped garlic clove
  • 1 tbsp chili powder
  • 1 tbsp paprika powder
  • 1/2 tsp pepper
  • 1 pinch of cinnamon
  • 1/2 bottle of beer
  • 1/2 tsp cocoa powder
  • 250 ml water
  • 4 tbsp tomato paste
  • 1 red bell pepper
  • 1 can kidney beans

Peel and finely chop the onion and garlic, clean the peppers and cut into small cubes.

Heat the oil in a large saucepan at high heat. Add mince, onion and some salt and sautée for about 4 minutes. Reduce the temperature to medium heat and add in garlic, chili powder, paprika powder, pepper and cinnamon. Cook for 3 minutes, stirring occasionally.

Add the beer, cocoa powder, water and tomato paste. Let it simmer for half an hour. Now add the peppers and well-drained beans and simmer for another 10-20 minutes until the peppers are soft. Serve with sour cream and tortilla chips.


The good thing about chilli is that you can easily cook a big batch of it, because it tastes amazing when reheated and also freezes very well!

Do you like chili as much as I do?


Stay sweet & HAPPY COOKING!

xx Kristin