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

{Pancake April} Canadian Buttermilk Pancakes

Hey guys! Today it won’t be me who’s posting for you. Meet lovely Karina and her Blog Seelenstreusel: [She’s blogging in German, but those of you who understand German as well – GO CHECK IT OUT!]

 

Post by Karina, translated by me.


 

Hey guys!

Kristin asked me to join her Blogevent and by the way – you are all invited, too!

Spring is on it’s way. It’s April and we all love pancakes, so this month is going to be

#PANCAKEAPRIL

And Fräulein Zebra asked to post all kinds of recipes for Pancakes – and so her fellow bloggers do! Sometimes it’s that easy 🙂

Today I have a yummy recipe for you, which I posted on my blog before. But it’s somewhat of an “Evergreen” and always tastes great. So I decided it won’t hurt to post it again (two are better than one, right? 😀 )

 

Canadian Buttermilk Pancakes
serves 4

  • 200 g flour
  • 1 pinch of salt
  • 2 eggs
  • 50 g butter
  • 50 g sugar
  • 100 ml maple syrup
  • 185 ml buttermilk
  • 2 teaspoons baking powder

Melt butter and mix with buttermilk and eggs.

Combine flour, sugar, baking powder and salt and add it to the egg mix. Whisk until combined.

Heat a non-stick pan and spoon little portions of the batter onto the hot pan. Once the batter starts to show bubbles it’s time to flip. Brown from both sides.

Top with maple syrup and enjoy!

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In this picture I replaced the maple syrup with fresh fruit and applesauce 🙂

Enjoy the recipe and see you later on this month ❤

Have a wonderful sunday,

Karina

Beetroot soup [Some veggies deserve a 2nd chance!]

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I know, most of you probably aren’t too fond of beetroot. It’s a tricky vegetable that possibly spoilt some of your childhood memories. But honestly, everybody deserves a second chance, right? And that’s exactly what I did and I ended up with a colourful, fresh and super tasty soup. The combination of beetroot, potatoes and buttermilk will make your taste buds happy and scare every bit of winter blues or springtime lethargy far, far away. I promise!

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Beetroot soup:

makes 3-4 servings

  • 1 onion
  • 400g beetroot (I used precooked, but fresh ones will work as well)
  • 150g potatoes
  • 1 tbsp oil
  • 250ml buttermilk
  • salt and pepper

Dice onion, peel potatoes [and beetroot if you use fresh ones] and cut vegetables in medium sized pieces. Put the vegetables and oil in a medium pot and braise it lightly for about 3 minutes. Add 750ml water and let it simmer for 20 minutes.

Blend soup to taste, add 200ml buttermilk and mix thoroughly. Season with salt and pepper.

Before serving: Use a little milk frother to foam the remaining buttermilk and top the hot soup with it.

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Quick and easy – and ready before you’ll know it!

So how about you? Beetroot – YAY or NAY? Is there a happy end in sight?

Come on – give it a try & happy cooking!

Kristin

Buttermilk Oatcakes [Pancakes with a healthy twist]

You  all know Overnight Oats – if not, you seriously need to check it out (incredibly easy breakfast!). Well, I didn’t want to talk about how great Overnight Oats are… but now imagine putting porridge into a pan and turn it into pancakes. It tastes so good! And it’s also something like the weekend “treat yourself” version of your favorite healthy brekkie.

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You’ll only need some basic ingredients and they’re fast to make:

Buttermilk Oatcakes

4 servings

  • 2 cups buttermilk
  • 1 large egg
  • 1 1/2 cups rolled oats
  • 1/2 cup whole-wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Combine the dry ingredients in a medium bowl and then add the buttermilk and egg. Stir thorougly and let the mixture sit for 15 minutes.

Coat pan with a little bit of oil or cooking spray and heat on medium. Put little portions of batter in the pan and cook them until bubbles dot the surface. Flip and continue cooking until browned.

Serve with maple syrup or fruit sauce.

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Let me know how this recipe works for you!

I think they’re a wonderful change from “normal” pancakes 🙂

Kristin