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


Mediterranean Pasta Salad

Hey sweeties!

When my family is having a BBQ, there’s one thing that always has to be a part of it: pasta salad. In our family, it is traditionally prepared with a yogurt dressing as well as peas, carrots and sausage. Reaaaally yummy but also quite rich. It won’t leave much space in your stomach for all those other delicious things on the grill.

So today I’ll show you a Mediterranean alternative with dried tomatoes, rocket and mozzarella – super quick and delicious!


Mediterranean pasta salad

makes 2-4 servings

  • 200 g pasta
  • 1 pack mini Mozzarella
  • 50 g dried soft tomatoes
  • 50 g rocket
  • 6 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • 2 tbsp honey
  • Italian herb mix
  • Salt, pepper

Cook the pasta according to the instructions, then drain and set aside.

Cut the mozzarella and the dried tomatoes. Wash the rocket and chop roughly. Combine the olive oil, balsamic vinegar, honey, herbs and some water to prepare a dressing, season with salt and pepper.

Mix everything with the pasta, let it infuse for about an hour and serve.


Do you serve pasta salad at your barbecues? And if so, what is your traditional recipe?

Stay sweet & HAPPY COOKING!

xx Kristin

Zucchini Salad with Spinach Pesto

Hello my dearest Zebras!

With today being a public holiday and the weekend just around the corner I was wondering if you already have plans. Perhaps you are one of those people who finally want to get some fresh air after the bad weather of recent weeks. I, for one, am one of those people. I was also sick over the last couple of weeks and yearn now all the more for sun and fresh air.

So what would be more suitable than a BBQ with the whole family and friends? This is always a hit with me! And it never needs to be boring, because you can choose from a wonderful vast range of salads, side dishes and barbecue stuff to really get your taste buds going. Sure, there are classics like pasta salad and sausages, but one should sometimes have the courage to try something new.


And this colorful courgette salad with spinach pesto is definitely something new. We served it with delightfully spicy Turkish kofte, fresh pita bread and garlic yogurt – fantastic!  You have to try that ❤ The salad is quick to make and with its bright green colour will certainly be quick to impress your guests.


Zucchini salad with spinach pesto

  • 500g courgettes
  • 250g spinach
  • 1 clove of garlic
  • 50g ground almonds
  • 50g grated parmesan
  • 75ml olive oil as of Olive Joy
  • salt and pepper

Wash the zucchini and slice into thin strips with a vegetable peeler or mandoline. Place in a bowl and set aside.

Wash the spinach and chop it coarsely. Peel garlic and chop also. Mix it together with the remaining ingredients in a large deep bowl and process with a hand blender to form a homogeneous mass.

Mix in the zucchini strips, season to taste and serve immediately.


What do you plan to throw on the grill? Do you have a secret recipe?

Have a wonderful weekend & HAPPY COOKING! 
xx Kristin




Grilled Fruit Salad

No worries – there’s nothing wrong with your eyes. I actually used the words fruit and grilled in the same sentence.

Not possible, you say? Oh, it is possible! And utterly delicious!


But let me get the story right. We’re living in the countryside and call a big garden – and two ginormous cherry trees – our own. For about a week or so we have so many cherries we could swim in them. My brain constantly works on new cherry recipes – I’m sure it won’t be long until cherries conquer my dreams. The return of Cherryzilla! Oh my.. this would be a pretty rad dream.

But what are we going to do with all those cherries. My family isn’t really into cake at the moment so that limits my choice a bit. But a few weeks ago I already had the idea to grill fresh fruit – and tadaaaaaa! – a new recipe idea was born.


I decided to try it with stone fruit first. I used cherries, nectarines and plums because they are easy to grill thanks to their firm pulp. But don’t hesitate to try this recipe with different fruit as well. I imagine pineapple, pear and Co. would work great, too.

Since I didn’t want (and probably wouldn’t be allowed) to use a charcoal grill in my place / on my balcony I just used a griddle pan and it worked perfectly! I was even able to produce a bit of smoke 😉

But enough storytelling. I for one could eat another bowl of this fruit salad right now. What about you? Here’s the recipe:



Grilled Fruit Salad

makes 2 servings

  • 1 nectarine (ripe, but not too soft)
  • 2 plums
  • about 10 cherries
  • 4 tbsp orangejuice
  • 1 tbsp maple syrup
  • 2-3 tbsp Greek Yoghurt
  • some honey


Wash and dry the fruit. Halve everything and remove the pit. Don’t worry though if you can’t remove the pit ( I had this Problem with my plums). Just try to cut around the pit like you would do with a mango. Try to keep the chunks as big as possible.

Heat the griddle pan on high heat and then place the fruit (cut side first) onto the hot surface. Let it roast for a couple of minutes and check regularly so nothing burns too badly. Remove fruit from pan and put it on a big cutting board. Chop into bitesized pieces and put everything in a bowl.

Mix the orangejuice and maplesyrup. Pour it over the fruit and mix well. Serve in little bowls topped with a dab of Greek Yogurt and a drizzle of honey.


I have to admit, I thought this would be a lot more difficult. But it took me only about 15-20 minutes and everything turned out wonderful. If you’re cooking for more people it’s also no problem to make larger amounts of it. Just grill small portions of fruit at a time.



What about you guys? Did you try grilled fruit before? Did you like it?



xo Kristin