Strawberry Guacamole

Hello my dears!

Let’s get started with a very essential question:


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!


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!


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


Avocado Fries

Hello my zebras!

I hope you enjoyed the Easter Holidays with your loved ones! My family and I had a big Easter breakfast with all the food you could ask for – from freshly baked rolls to asparagus salad and carrot cake.

I don’t know about you but after so much food I’m usually craving something healthier and lighter. And that’s why I made delicious and trendy avocado fries! They are really easy to make and a welcome change after all the chocolate bunnies and Easter eggs 🙂


Avocado fries

makes 1-2 servings

  • 1 medium avocado
  • 1 egg
  • 50 g flour
  • 75 g breadcrumbs
  • 50 g Parmesan
  • 1 tsp salt, pepper and chilli powder

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

Halve the avocado, remove the pit and peel. Cut into strips about 1 cm thick.

In a bowl mix the breadcrumbs with parmesan and spices. Sprinkle the avocado strips with flour, then dip into the lightly beaten egg and cover with the breadcrumb mixture. Put the breaded avocado strips on the baking tray and bake for about 6 – 8 minutes, then turn and bake for another 5 minutes.

Serve with a fresh salsa or another dip.



I could eat avocado every day and these fries are a nice change from normal Guacamole or something like that. So try it out and turn your favorite green fruit into crispy fries!

Stay sweet & HAPPY COOKING!

xx Kristin

English Muffin Sandwich with Bacon, Avocado & Egg

Hello my Zebras!

I hope you are enjoying your weekend and it’s full of sunshine and spring temperatures

It’s so nice where I am that I would like to spend most of the time outside, but my work just does not allow it and so I instead I’m sat in front of the PC. Nevertheless, I have a new recipe for you and it’s such a deluxe breakfast that everyone is sure to enjoy it!


There are now 2 possibilities:

  • Make it completely from scratch – definitely worth the effort
  • Cheat a wee bit and use a shortcut


If you have some time (and patience) I advise you to bake the rolls – the English Muffins – yourself! The taste is wonderful and the recipe gives a large portion, which you can then freeze for later.  I’ll tell you about the shortcut at the end


English Muffins

makes 16

  • 450 ml of milk
  • 3  tbsp honey
  • 1 packet dry yeast
  • 1  egg
  • 4  tablespoons of soft butter
  • 470 g flour (Type 1050)
  • 230 g flour (type 550)
  • 2 tsp salt
  • Semolina for sprinkling


Mix the milk and the honey and heat it up (either on the stove or in the microwave). Stir in the yeast and let stand for 5 minutes. Then add the egg and stir well.

Mix the flour and the salt in the bowl of a stand mixer. Add the soft butter and put the mixer on the lowest setting. Slowly pour in the milk mixture and mix until no more flour is visible. Now increase the speed to medium and knead for 4 minutes. Slightly grease a bowl, add the (soft!) dough and let it rest covered with a towel in a warm place for 1 hour or until it has doubled in size.

Place the dough on a floured working surface and knead so much flour into the dough until it just does not stick anymore. You do not need a lot of flour and the dough should still be relatively soft. Now halve the dough, then divide the halves into 8 pieces each. Form these into balls, then flatten them slightly with your hands. Dip both sides in semolina and place on a baking tray. Cover with a towel and let it rise for another hour.

Preheat the oven to 160° C and heat a large pan onmedium heat. Now brown the dough pieces in the pan on both sides for about 2 minutes each, then bake for 10 minutes in the oven. Allow to cool and serve.


Freeze the remaining muffins while they’re fresh – so you can defrost and enjoy them whenever you feel like.

Now just cut the muffin open and fill with avocado, a fried egg and crispy bacon. A bit of salt & pepper on it and a breakfast of champions is finished. If you are not a morning person, this dish also works well as a delicious lunch!


And the shortcut? Store bought English Muffins, of course 😉

How would you like to eat them ? A hearty breakfast like this or something sweet?

Have a great weekend & HAPPY COOKING!

xx Kristin

Zucchini pancakes with bacon and avocado

Hi peeps!


I’m sorry! It’s been a rather quiet week on the blog. The Best Dad in the world had his big birthday and there was so much to plan, cook, bake, decorate and, of course, to celebrate! So there wasn’t much time for pancakes. But now we’re back on track –  and this weekend will all about pancakes!

And off we go!
When I think of pancakes I usually imagine them smothered in maple syrup or something equally sweet. But the have a savoury side as well and believe me – that side tastes amazing!


The smell of pancakes in the air, bacon’s sizzling in the pan, tomatoes and avocados can’t wait to be covered with balsamic vinegar,… enough now or I will cover my laptop with slobber.

Are you ready for a different pancake recipe? Yeah? Ok, here we go:




Zucchini Pancakes with bacon and avocado
makes about 20 pancakes

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1 1/2 cups buttermilk
  • 150g zucchini, grated
  • 8-10 bacon strips (the more the better 😀 )
  • 250g cherry tomatoes
  • 1 avocado
  • 1 small red onion
  • balsamic vinegar to taste
  • salt and pepper

Combine flour and baking powder in a bowl and season with salt and pepper. Whisk in buttermilk and egg. Add grated zucchini.

Preheat oven to 140° F. Heat up a large pan on medium heat. Lightly grease the pan. Put small spoons of batter into the pan. Flip once bubbles appear on the surface. Cook from both sides until golden. Transfer pancakes to a plate, cover with foil and keep them warm in the oven.

While cooking the pancakes, heat up a small pan and fry the bacon until crisp. Tear into small pieces. Remove avocado from its peel and cut in small pieces. Quarter tomatoes. Peel onion, halve and slice thinly. Combine vegetables in a small bowl and add vinegar, salt and pepper.

Serve pancakes topped with salad and bacon.



Trust me and just try this recipe! You’re gonna love it!! My avocado intake reaches critical levels at the moment but – who cares? I don’t mind ending up all green.



Did you try savory pancakes before? Maybe you have some “must-try” recipes for me 🙂


See you again tomorrow and until then, have a HAPPY #PANCAKEAPRIL!

xo Kristin

[something green] Avocado Egg Salad

A certain shade of green,
tell me, is that what you need?


YES! Definitely! I need something green and colorful to brighten this grey weather outside. I want it to be spring right now. [ Guess I should be grateful it’s not snowing anymore. ]

Since I just can’t wait any longer for spring to come I decided to bring a little green into my kitchen: A healthy, yummy and super easy Avocado Egg Salad.

makes 4 servings:

  • 4 boiled eggs
  • 1 ripe avocado
  • 2 tbsp mayonnaise
  • 1 small onion
  • salt and pepper
  • lemon juice
  • paprika
  • fresh herbs (if desired)

Chop eggs, mash avocado, finely dice onion. Place everything in a small bowl and mix with mayonnaise. Season with salt, pepper, lemon juice, paprika and herbs.

All done! Serve with fresh wholegrain bread or eat it pure if you feel like it.


What’s your favorite green dish?


Hope you all had a wonderful weekend.

Kristin ♥