Red Currant Chutney

Hello my dear ones!

To pack summer into jars and open them in winter – that would be wonderful, wouldn’t it? Like just to squeeze those few extra degrees of heat into a container and use them when it’s colder. But sadly, this is not possible.

At least not when it comes to weather. Instead, we can preserve all those lovely summer fruits, all the berries, cherries and even veggies! Just like this simple red currant chutney that will only take you a short while to make. But you’ll be able to enjoy it till long after red currant season when it’s starting to get colder outside. Let me show you how to make it!

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Red Currant Chutney

for 2-3 small jars

  • 500 g red currants
  • 2 red onions
  • 1 apple
  • 1 chili
  • 100 ml balsamic vinegar
  • 100 ml orange juice
  • 175 g brown sugar
  • 1 teaspoon salt
  • 1 teaspoon mustard seeds

Wash the currants and remove them from the stalks using a fork. Peel the apple and onions and finely dice. Deseed the chili and cut it into small pieces as well.

Saute the onions and chilli together with some oil in a pot and then add the orange juice and vinegar. Add the red currants, apple, brown sugar, salt and mustard seeds, and let everything simmer for about an hour and a half on medium heat until it reaches a jam-like consistency. Keep stirring so it doesn’t stick.

The fill the chutney into clean glasses, close tightly and allow the glasses to cool for 5 minutes while standing upside down. Chutney preserved that way will keep fresh for several months.

Oh and by the way: That combination in the pictures of delicious bread with baked camembert and some red currant chutney is delicious and a great idea for dinner!


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So easy to make! The most difficult part might be to not have it stick to the bottom of the pan 😀

Do you like chutney? Or do you prefer to make jam from summer fruits?


Stay sweet & HAPPY COOKING!

xx Kristin


Blueberry and Basil Margarita

Hello my zebras!


Let’s celebrate today – for no particular reason, just like that! Sometimes you just have to enjoy yourself and also pat yourself on the shoulder for enduring the madness of everyday life so well. So I think we all deserve a drink!

And that is why today I prepared a fantastic cocktail – colorful, fruity and delicious!


Blueberry and basil Margarita

For 2 servings

  • 300 g blueberries – fresh or frozen (defrosted)
  • 4 leaves of basil
  • 2 tablespoons lime juice
  • 2 tablespoons maple syrup
  • 100 ml tequila
  • 3 tablespoons Triple Sec
  • Ice cubes or crushed ice
  • Salt

Lightly wet the rims of two cocktail glasses and dip them into salt to create a salt crust. Set aside.

Puree the blueberries together with the basil, lime juice and maple syrup and then strain through a fine sieve. Fill a cocktail shaker about halfway with ice. Then add the blueberries juice, Tequila and Triple Sec. Close the shaker tightly and shake until everything is mixed well.

Pour into glasses, if necessary top up with some more ice and garnish with fresh basil.


Hmmm… can you smell the blueberries? And from what time is it probably okay to approve of these splendid pieces: when is margarita o’clock?

Anyway, this drink is for us! Cheers!


xx Kristin

#quickmonday | Apple Berry Crumble

Happy new week to you! Let’s start this week with a super easy and fruity recipe – perfectly made for mondays.
All you will need is some fresh fruit – all of the other ingredients should already be in your pantry. And here we go…
Apple Berry Crumble
serves 4-5
  • 100g butter
  • 100g flour
  • 100g sugar
  • 100g plain muesli
  • 500g apples
  • 200g berries (I used some leftover blueberries and blackberries)
  • 1 tbsp lemon juice
Preheat oven to 390°F.
Mix butter, flour, sugar and muesli until it forms crumbles. Peel and core the apples and cut them into little pieces, wash the berries. Combine the fruit in a bowl and add the lemon juice. Pour into a small ovendish and top with crumbles.  Bake for 25 minutes. Let it cool down for a bit, then serve with whipped cream! 

Have a lovely week & HAPPY BAKING!


xo Kristin

Peach Pancakes with Berry Sauce

Hey guys!


Did you all have a nice and sunny weekend so far or did the sun hide – like here – behind a thick layer of clouds?

But forget  about the weather. It’s easy to put summer on a plate – doesn’t matter if it’s sunny or raining outside. It’ll only take a couple of minutes to cook but leave a smile on your face for the rest of the day: All you need to do is try those yummy Peach Pancakes with Berry Sauce!


Peach Pancakes

für etwa 18 Stück

  • 1 egg
  • 300ml buttermilk
  • 2 tbsp oil
  • 300g flour
  • 2 tbsp sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of salt, cinnamon, ground ginger and ground nutmeg
  • 1 1/2 peaches (fresh or canned), finely diced




Mix buttermilk, oil and egg. Add all the dry ingredients. Fold in peaches and set aside for 5 minutes.
Spoon batter onto a hot pan and fry from both sides until they’re golden brown.




Berry Sauce

  • 250g frozen berries
  • 2 tbsp sugar
  • 1/4 – 1/2 cup water

Put frozen berries and the sugar in a small pot and heat it up. Let it simmer for a couple of minutes – until the berries start to fall apart. Add water to taste to thin the sauce a bit.




They would make a gorgeous dessert, don’t you think?

What’s for breakfast this weekend? Pancakes or something completely different?


Enjoy your weekend and HAPPY #PANCAKEAPRIL!


xo Kristin