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

Strawberry Guacamole

Hello my dears!

Let’s get started with a very essential question:

CORIANDER – YAY OR NAY?

Unfortunately, I’m #TeamNAY and one of those people for whom coriander tastes terribly like soap. Before I heard of that phenomenon, I once nearly lost my mind over an Asian stir-fry that just tasted like someone had dumped a generous portion of dish soap into it.

But why am I talking about coriander? Because it is (usually) one of the main ingredients of today’s recipe and now that I explained why I’m not a fan you won’t wonder why I claim it’s ‘optional’ later on 😀

The remaining ingredients, however, are not at all optional: avocado and strawberries ❤ We mix it together to create a summery guacamole, which is wonderfully fruity, fresh and so colorful … let’s go!

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Strawberry Guacamole

  • 1 large avocado
  • juice of half a lime
  • 4-6 strawberries
  • chili flakes
  • salt
  • (coriander)

 

Cut the avocado in half and scoop out the pulp. Put it in a bowl together with the lime juice and mash with a fork. Season with salt and chili flakes.

Wash the strawberries and cut them into fine cubes. Carefully stir them into the guacamole and – OPTIONALLY 😉 – top with some coriander and serve!

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That’s all you need for this early summer snack! And to be honest – a large portion of it paired with a bag of tortilla chips would be an acceptable dinner for me 😀

Stay sweet & HAPPY SNACKING!

xx Kristin

Rustic Oat Bread

Hello my lovelies!

Today we will bake bread! I know this means that we have to heat up the oven when it’s already super hot outside but we are going to be rewarded with fresh bread and that is arguably one of the best dinners you can have in warm weather.

The bonus: This bread takes like 5 minutes to prepare. I’m not kidding. You’ll hardly have time to preheat the oven properly. The list of ingredients may sound somewhat unusual, but you have to try it – it really works like a charm!

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Rustic Oat Bread

makes one loaf

  • 250 g flour
  • 200 g whole grain flour
  • 50 g rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 150 ml natural yogurt
  • 1 tablespoon treacle

 

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

Add flour, wholemeal flour, oatmeal, soda and salt to a large bowl and mix. Place the yogurt in a second bowl and add 250 ml of water. Add the treacle and stir until everything has dissolved. Add the yogurt mixture to the flour and stir with a wooden spoon until a sticky dough is formed.

Tip the dough onto the baking tray and form it into a round with wet hands. Sprinkle with some oats and then cut a cross in the dough with a wet knife. Bake for 30 minutes and serve as fresh as possible!

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Because it is baked without yeast, the bread does not stay fresh for that long and tastes better toasted if you’re eating it the next day. But I doubt it will last very long anyway 😉

Stay sweet & HAPPY BAKING!

xx Kristin

Salted Caramel Cookies

Hello my dears!

 

Shortcuts are great. This way you can reach your goal or destination faster and save valuable energy – I’d be lost without my keyboard shortcuts, which make my workflow so much easier… But there are also moments when it pays of to choose the long way and put in a little extra work.

Let’s put that to practical use: While making these cookies we’re adding a small extra step will make that makes a big difference in the end. So do not roll your eyes at me when I ask you later in the recipe to brown the butter before baking the cookies. Because at first glance it may seem like an unnecessary gimmick but later it makes for incredibly tasty cookies. And the caramel of course – that is also very important 😉

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Salted caramel cookies

makes about 15 cookies

  • 200 g of butter
  • 260 g flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 150 g brown sugar
  • 1 pinch of salt
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • approx. 15 soft caramel sweets
  • sea salt

 

Heat the butter in a frying pan and let it brown for 2-3 minutes. Place in a heat-resistant bowl and allow to cool to room temperature.

Preheat oven to 175° C and line two baking trays with baking paper.

In a bowl mix butter and brown sugar until creamy. Mix in egg, egg yolk and vanilla. Then add flour, baking soda, baking powder and salt and mix until a cookie dough forms.

Take a heaped tablespoon of dough and wrap it around a piece of caramel until it is fully enclosed. Roll into a ball and place on the baking tray – always keeping enough space between the dough balls. Slightly flatten with your fingers. Sprinkle with some sea salt and bake for about 13 minutes. Leave to set for 5 minutes on the tray, then transfer to a cake rack and allow to cool completely.

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I’m going to repeat myself here: Such a small step with such a great effect! I can not wait to push the next batch of these amazing cookies ❤

Stay sweet & HAPPY BAKING!

xx Kristin

Upside Down Cake with Strawberries

Hey sweeties!

Last week I’ve spent a few days in Palermo and enjoyed the sunshine there to the fullest. What a beautiful city with so much delicious food ❤ Luckily we walked so a lot…

Now that I’m back home I’m missing the early summer weather so I decided to bake my own ‘sunshine’. And this cake is definitely summery with that stunning color and its fruity and slightly sour taste!

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Upside Down Cake with strawberries

makes one small cake

  • 25 g butter
  • 25 g brown sugar
  • 175 g strawberries
  • 2 eggs
  • 75 g sugar
  • 1 pinch of salt
  • 115 g soft butter
  • 125 g natural yogurt
  • 1 teaspoon vanilla extract
  • 130 g flour
  • 1 1/2 teaspoon baking powder

Preheat oven to 175 ° C and line a springform pan (20 cm diameter) with baking paper.

Wash, clean and slice the strawberries. Put 25 g butter and the brown sugar into a small pan and stir until melted. Pour the butter mixture into the springform pan and cover evenly with the strawberries.

For the batter, beat eggs, sugar and a pinch of salt until creamy. Add the soft butter, yogurt and vanilla and stir well. Mix the flour and baking powder, add to the batter and stir briefly until it’s smooth.

Pour the batter carefully over the strawberries and bake in a hot oven for about 40 minutes. Leave to cool for about 10 minutes, then loosen the springform and turn onto a plate. Best served still slightly warm.ErdbeerUpsideDownCake-2ErdbeerUpsideDownCake-8ErdbeerUpsideDownCake-4ErdbeerUpsideDownCake-10ErdbeerUpsideDownCake-6

Have you ever baked ‘upside down’? I really like the whole thing – especially in combination with a yogurt batter. You should try the recipe as well with other fruits like mango or pineapple!

Stay sweet & HAPPY BAKING!

xx Kristin

One Pot Pasta with Chicken and Veggies

Hello my zebras!

There are days when my calendar seems to be bursting because it’s so full of appointments and things to do. On those days I mostly want my food quick and easy. But what does not mean that quality and taste have to suffer – sorry, frozen pizza! A great solution for such moments are the uber popular One Pot Pasta recipes. Once you get the hang of the quantities, this dish is almost endlessly customizable – depending on your mood or what your pantry has in store.

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This version features tomatoes, mushrooms, zucchini and chicken – simple ingredients that you might already have at home. So what are you waiting for?

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One Pot Pasta

makes 2 servings

  • 175 g Rigatoni pasta
  • 200 g chicken breast
  • 1 small onion
  • 1/2 zucchini
  • 100 g mushrooms
  • 350 ml chicken broth
  • 100 ml white wine
  • 1 tsp dried herbs (e.g. Provençal herbs)
  • 1 clove garlic
  • 200 g chunky tomatoes (can)
  • 50 ml cream
  • 25 g Parmesan

 

Peel onions and garlic and chop them finely. Clean the zucchini and mushrooms and cut into little pieces.

Put all the ingredients, except cheese and cream, into a large saucepan and bring to a boil. Reduce heat and allow to simmer for 10 minutes without the lid, stirring occasionally. If the pasta isn’t tender after that time, just add 50 ml of water and simmer for another 3-5 minutes.

Stir in the cream and season with salt and pepper. Serve with fresh Parmesan.

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Depending on the type of pasta, the cooking time of your pasta and the amount of liquid required can vary quite a bit. So don’t be afraid to try a few and just don’t take the pasta with the longest cooking time 🙂

Stay sweet & HAPPY COOKING!

xx Kristin

Marshmallow Brownies

Hello my zebras!

Do you know these days when you simply crave something sweet? Sometimes this feeling can be satisfied with just a handful of gummy bears. But other times you need something more exciting… and Marshmallow Brownies are definitely REAAAALLY exciting!

It so easy to whip up the batter and then pretty much all you have to do is watch the marshmallows melt! Hmmm … such a lovely sweet treat ❤

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Marshmallow Brownies

makes about 25 pieces

  • 75 g dark chocolate
  • 115 g butter
  • 75 g brown sugar
  • 2 eggs
  • 115 flour
  • 100 g mini marshmallows
  • 150 g dark chocolate
  • 3 tsp coconut oil
  • cocoa powder

 

Preheat the oven to 180 ° C. Grease a small brownie mold (20x20cm) and dust with cocoa powder.

Chop the chocolate coarsely and melt gently together with the butter in a small saucepan over medium heat. Add the sugar, then remove from heat and stir in the eggs. Finally, add the flour and whisk until just combined. Pour into the mold and bake for 20-25 minutes.

Remove the brownie from the oven and immediately cover the hot surface with the marshmallows. Let them melt and cool down.

Melt the remaining chocolate together with the coconut oil and spread over the cooled down marshmallows. Cut into small cubes (it’s best to put the brownie into the fridge beforehand) and serve.

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That’s it – you created some delicious brownies! And just watch: bit by bit those little cubes on the plate are going to disappear! Magic 😀

 

Stay sweet & HAPPY BAKING!

xx Kristin