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

Speculoos Shortbread

Dear Zebras,

my Christmas bakery has opened and this year I didn’t only make the very traditional German Christmas biscuits such as Vanillekipferl and Lebkuchen but also, so to speak, a Scottish-German co-production: Insanely easy to make (also no special tools or cookie cutters required) and with its buttery, slightly spiced taste and melt-in-your-mouth texture it could really become a Christmas staple for us.

I proudly present: Speculoos Shortbread – crumbly, sweet and it just tastes like Christmas. Another bonus: you won’t need a cookie cutter to make them, just a large glass or tumbler, so they are just perfect for Christmas cookie newbies!


Speculoos Shortbread
for about 40-50 pieces
  • 600g flour
  • 220g sugar
  • 1 salt
  • 2 tsp speculoos spice
  • 350g soft butter
  • 1 egg
  • 30g brown sugar

In a big bowl combine flour, sugar, salt and speculoos spice. Add butter and egg and knead with hands until a smooth dough forms. Flatten the dough a bit, wrap it in cling foil and let it chill in the fridge for approx. 30 minutes.

Preheat the oven to 200° C.

Roll out the dough on a lightly floured work surface approx. 1 cm thick. Dip a large glass of about 7 cm Ø in flour and cut out slices from the dough. Place these on a tray lined with baking paper and sprinkle thinly with brown sugar.

Bake the biscuits for 15 minutes, then take them out of the oven and let them cool for 5 minutes. Now cut the biscuit circles into sixths – like when cutting a cake – and let cool completely.



Mmmmhh .. the scent! Here at the Zebra house, it is already Christmas time: From biscuits to the Christmas tree (including gifts below), everything is ready – now we some time to relax until Christmas and I hope you do too!

Stay sweet & HAPPY BAKING!

xx Kristin

Apple Caramel Blondies

Dear Zebras,

autumn has disappeared – slowly but surely – and now Christmas season is creeping up on us… The year has gone by incredibly fast, don’t you think? As a child I could never understand those statements of my parents – now I know: THEY WERE RIGHT! 😀

In order to sweeten your pre-Christmas coffee time I have an amazing recipe for you: Incredibly moist and fluffy blondies with lots of apples and caramel sauce – believe me, this recipe is a keeper! 


Apple Caramel Blondies

makes about 30 pieces

  • 500g apples
  • 75g brown sugar
  • 50ml cream
  • 60g butter
  • 1 tsp cinnamon
  • 385g flour
  • 2 tsp baking powder
  • 175g butter
  • 200g brown sugar
  • 4 eggs
  • 2 tsp of vanilla extract
  • some white chocolate for decorating

Peel, core and finely dice the apples. Then heat up the apple cubes together with 75g brown sugar, cream, 60g butter and cinnamon in a saucepan until the butter has melted. Stir well and set aside.

Preheat oven to 180 °C and grease and flour a baking pan (about 25 × 30 cm).

Mix butter and sugar until creamy, then add the eggs one at a time and stir in the vanilla extract. Combine flour and baking powder and gradually add to the batter. Now fold in the apple mixture, pour the batter into the prepared baking dish and spread it evenly.

Bake for 30-35 minutes. Allow to cool, then decorate it with some melted white chocolate, cut it into pieces and serve!


I wish I could hand you some of it right through the screen… but let’s be serious: First of all, that’s technically not (yet) possible and secondly, they are already eaten up, all gone …  I guess you’ll have to heat up your own oven to try them 😉

Stay sweet & HAPPY BAKING!

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

Cherry Chai Tiramisu

Dear Zebras,

The cold season is beginning and we had our first snow fall a few days ago – winter is coming! Time to get cosy inside and enjoy the warmth. And what could be more perfect for that than a hot cup of tea …

I am an absolute tea-lover and have now amassed a considerable collection of different teas. The more varieties the better – that guarantees a change! If you want even more change, try this: Just replace the coffee in your tiramisu with some strongly brewed chai tea. This gives the dish a wonderfully sweet and spicy note and will certainly be great in the run up to Christmas! The whole thing is rounded off with some cherry compote and the perfect winter dessert is ready!


Cherry Chai Tiramisu

for about 6 servings

  • 200g cherries (eg from a jar, drained)
  • 4 tbsp sugar
  • 2 tbsp water
  • 1 tsp corn starch
  • 2 tbsp honey
  • 250g mascarpone
  • 4 tbsp chai tea (eg the Chocolate Chai from Lebensbaum )
  • 200g whipping cream
  • 100g sponge fingers
  • some extra chai tea
  • cocoa powder


Heat the cherries and the sugar in a small saucepan and cook for about 5 minutes. Mix the starch with the water, add to the cherries and let it thicken. Take it from the stove and let it cool off.

Mix mascarpone and honey in a bowl, then stir in the chai tea. Beat the cream until stiff and fold gently into the mascarpone mix.

Roughly crumble the sponge fingers with your hands. Each glass starts off wit a layer of biscuit crumbs, then drizzle a little of the remaining chai tea over them until they’re lightly soaked, then a layer of mascarpone cream and teaspoon of cherry compote. Now repeat that process once more until the glass is full. Smooth the surface and chill the jars for at least one hour and dust with cocoa powder before serving.


If you consider yourself a ‘tea adventurer’ and like tasting new varieties, then you should take a look at Lebensbaum‘s ‘Welten & Bummler’ collection – 20 wonderful organic teas, from mint to chai, all the way to black tea, your imagination knows no bounds and there is something for everyone in this collection!

Are you also so eager to experiment with tea or have you found your favourite and remain faithful to it?


xx Kristin


* This post was sponsored by Lebensbaum, who kindly provided their product for testing. My opinion was not affected and I only recommend the products that really convince me!

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

Sweet Potato Marble Cake

Hello my dear readers,

can you still remember the sound of your parents’ urgent reminder to eat up all your veggies when you were a kid? Even though most of us don’t have any problems with vegetables by now, I’m still going to show you a recipe I would have loved as a child: a sweet, delicious and very juicy Marble Cake – just don’t tell my childhood-self about the sweet potatoes hidden in it, okay? That’s our little secret … 🙂 


Sweet Potato Marble Cake
for 1 small bundt cake

  • 300 g sweet potatoes
  • 2 large eggs
  • 200 g sugar
  • vanilla extract
  • 160 g flour
  • 1 tsp baking powder
  • 150 ml vegetable oil
  • 25 g cocoa powder
  • 50 g sour cream
  • 2 tbsp milk

Peel and roughly chop the sweet potato, then boil for about 25 minutes. Drain and mash them and allow the mash to cool completely.

Preheat the oven to 175° C, then grease a small bundt cake pan and coat with breadcrumbs.
In a bowl beat the eggs, sugar and vanilla until creamy.  Add 170 g of the sweet potato puree. Add flour, baking powder and oil. Halve the batter and mix one half with cocoa powder, sour cream and milk.

Now spoon the batters alternately into the mold and swirl with a fork to create the marble pattern in the cake. Bake for about 1 hour, let cool completely, flip and serve.


Thanks to the sweet potato the cake doesn’t only get a fantastic color, but is also really moist and tastes still tastes great after a few days – but it’s quite unlikely that there will be leftovers! 😉

Stay sweet & HAPPY BAKING!

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

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!


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.


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


Stay sweet & HAPPY ‘BAKING’!

xx Kristin