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

Grilled Cheese Sandwich with Spinach and Goat’s Cheese

Hello my zebras!

I hope you had a great weekend and enjoyed the sun? I spent my free days running back and forth between garden and kitchen because we celebrated my dad’s birthday. As usual, we prepared way too many treats so there was so much to do – and we all craved a quick and easy lunch. The ideal solution: Grilled Cheese Sandwich! This version with spinach and goat’s cheese is just irresistible and sooo damn delicious!


Grilled cheese sandwich with spinach and goat’s cheese

For 2 servings

  • 100 g spinach
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 2 tablespoons soft goat’s cheese
  • 125 g grated Gouda
  • 4 slices of bread
  • butter

Wash the spinach and sauté it in a pan together with the olive oil and the minced garlic clove for 1-2 minutes. Put in a bowl – if necessary, strain any excess water – and mix with the goat’s cheese.

Heat a large skillet over medium heat and spread the butter on one side of the bread slices. Place 2 slices with the buttered side down into the pan and top them with about half of the cheese. Add the spinach mixture and cover it with the remaining cheese. Now place the other bread slices on top (with the buttered side facing up) and press them together. Carefully flip the sandwich and fry from both sides until the cheese is melted and the bread is crispy. Serve hot.


By the way: Today is International Grilled Cheese Sandwich Day – just the perfect time to try this recipe 😉

Stay sweet & HAPPY COOKING!

xx Kristin

Durum Salad


I’m not sure if you know the brand “Ebly” or if they sell it where you live. It is precooked durum wheat and just perfect if you want a change from pasta or rice. It also tastes like a cross of both and goes really well with all kinds of dishes.


But enough background information – time to head to the kitchen:


It is a wonderful recipe for those days when it’s actually way too hot to eat anything at all. And the best thing: It’ll take just half an hour to “cook”! [ If you have a bit more patience: Let it sit in the fridge for an hour or so. ]

Okay, here we go:


Durum Salad

4 servings

  • 2 cooking bags Ebly / durum wheat (à 125g)
  • 1/2 cucumber
  • 2 tomatoes
  • 1 red pepper
  • 150g cheese (Gouda or Emmental, but it’s up to you)
  • salt and pepper
  • 1 teaspoon sugar
  • 3 tbsp oil
  • 200 g yoghurt
  • lemon juice


Cook Ebly according to directions in plenty of salted water (for about 10 minutes). Drain and leave to cool down. Wash and dice cucumber, pepper and tomatoes. Dice cheese as well.

Combine yoghurt, oil, lemon juice, sugar, salt and pepper. Season dressing to your taste. Mix Ebly, veggies and cheese in a big bowl. Add dressing, stir well and let it rest for at least 10 minutes.


You see, it doesn’t always have to be difficult to be yummy. Especially after a long, exhausting day when you don’t feel like cooking at all. So no need to bother the pizza delivery next door.

Do you also have some of those “Don’t really feel like cooking” recipes?


Have a lovely week!


xo Kristin

{Pancake April} Savory Pancakes

Here comes a new recipe from Karina ! Thanks for participating!

It’s still April and we are still in the middle of Kristin’s Pancake Madness! 🙂

Pancake April

Usually pancakes come as a sweet dish. But today I’ll show you a savory recipe that makes a perfect lunch or dinner!

So here it comes:



Savory Pancakes with Cheese and Ham

makes 9 

250 g flour
250 ml milk
2 egg whites
1 teaspoon salt
100 g diced ham
100 g grated cheese


  • Combine flour, milk and salt to a firm batter.
  • Beat the egg whites until stiff and add it together with the ham and cheese to the batter and gently fold it in.
  • Heat up oil in a pan and spoon the batter onto the hot surface. Cook pancakes from both sides and serve with salad.


PS: I used half the recipe and that was enough for 2 persons!

[100% homemade] Burger and fries

To be honest with you – I am a perfectionist. I love that feeling when a plan of mine works out perfectly. Or when I try a new recipe and it turns out to be a keeper. I recently discovered one of those recipes that make you feel like you’re a master chef and should open a restaurant starting next week.

Guess I have your attention now.. 😉

Be prepared for the best homemade burgers (.. at least in my opinion)! Plus: Everything’s made from scratch!


And off we go:

Let’s start with the burger buns

makes about 8 buns

  • 2 floury potatoes  (about 200g)
  • 4 tablespoons milk
  • 1 tablespoon butter
  • 200g sour cream
  • 2 eggs
  • 2 tablespoons sugar
  • 2 tablespoons neutral oil
  • 7g dry yeast
  • 200g + 250g flour
  • salt, nutmeg
  • sesame, linseed, black seed, or whatever you feel like to put on the bread

Peel and cut potatoes in half. Boil in salted water for about 20 minutes. Drain and mash potatoes, add 2 tbsp. milk, 1 tbsp. butter, salt and nutmeg.

Mix potato mash, sour cream, 1 egg, sugar, oil and a pinch of salt. Combine 200g flour and yeast. Add to potato mix. Once combined, gradually add the remaining flour and knead dough for 5 minutes. Put in a bowl, cover and keep in a warm place for 45 minutes.

Preheat oven to 390°F (200°C). Knead dough and break into 8 pieces. Form round buns and put on a baking tray lined with baking paper. Set aside for another 15 minutes.

Mix 2 tbsp. milk and one egg. Brush buns with mixture and sprinkle with favorite topping. Bake for about 20 minutes. Let them cool completely.

One down, two to go:


Homemade Fries:

Serves 5-6

  • 6-7 big potatoes
  • 3-4 tbsp. oil
  • Paprika, chili
  • Salt

Preheat oven to 390°F (200°C).

Wash and roughly peel potatoes. Cut into thin sticks and mix with oil and paprika/chili. Tip: Put in a freezer bag and shake until combined.

Spread everything evenly on a baking tray (you’ll probably need two) and bake for 20 minutes. Turn fries and bake for about 20 more minutes. Use the grill function for the last 5 minutes. Take out of the oven and salt immediately.

While the fries are baking in the oven it’s a good idea to prepare the beef and all the other ingredients for the burgers!

For the beef patties:

Season 1,2kg minced beef with 2 teaspoons salt and 1 teaspoon pepper and shape into 8 patties. Heat up 2 tablespoons oil in a pan and fry each patty for about 5 minutes on each side.

Now it’s time for the extras – get whatever you feel like: lettuce, tomatoes, (caramelized) onions, burger sauce, cheese,.. it’s your choice! Get creative and build your burger to YOUR taste!


Let the burger party begin! #whoopwhoop