Käseschmarrn (Savoury Cheese Pancake) | Student Week

Hello my dears,

today I’ll introduce you to the traditional Austrian cuisine but instead of Kaiserschmarrn, which translates to ‘Emperor’s mess’ and is a shredded fluffy pancake, we’re making Käseschmarrn, a savoury and cheesy variation of the Austrian classic. And even if this sounds complicated at first, believe me, it really is not. So go ahead and try it and you will be rewarded with a delicious and very unusual dish!

KäseSchmarrn-1KäseSchmarrn-3KäseSchmarrn-5KäseSchmarrn-8

Käseschmarrn
makes 2 servings

  • 3 spring onions
  • 100 g grated Emmental cheese
  • 4 eggs
  • 200 ml milk
  • 150 g flour
  • Salt, pepper
  • 50 g bacon cubes

Clean the spring onions and slice finely. Separate the eggs and beat the egg whites until stiff. In a second bowl, combine egg yolk, milk, flour and cheese and season with salt and pepper to taste. Then carefully fold in the egg whites.

Heat up a large pan, then fry the bacon until crispy and remove it from the pan. Add the cheese-egg mixture to the hot pan and cook at medium heat for about 2-3 minutes, then flip it over – it doesn’t matter if it breaks apart, well shred it later anyway – and also fry from the other side. Use two spoons to tear the pancake apart, then add the spring onions and fry for another 2-3 minutes. Add the bacon back in and serve.

KäseSchmarrn-2KäseSchmarrn-2KäseSchmarrn-4KäseSchmarrn-6KäseSchmarrn-7

What would you prefer? The sweet classic or a hearty variation?

 

Stay sweet & HAPPY COOKING!

xx Kristin

Advertisements

Pesto Potatoes with Parmesan | Student Week

Hello my dears,

another day, another recipe and part 2 of student week! Today’s dish consists of only 3 – you read that right.. THREE ingredients. That’s enough? Oh yes! It’s often those very simple recipes, that bring out the best in the produce and really make the dish shine.

This success story is quite simple: the pesto provides the potatoes with a neat coat of olive oil, to make them wonderfully crispy and flavourful at once. And the Parmesan … cheese makes everything better, doesn’t it? 

PestoKartoffeln-1PestoKartoffeln-5PestoKartoffeln-4PestoKartoffeln-2

Pesto Potatoes with Parmesan
makes 2-3 servings

  • 450 g small potatoes
  • 2 tablespoons basil pesto
  • 2 tablespoons grated Parmesan cheese
  • Salt, pepper

Preheat the oven to 200° C and line a baking tray with baking paper.

Wash and quarter the potatoes. Mix them in a large bowl with the pesto and season with salt and pepper as desired. Spread evenly on the baking tray and bake for 20 minutes. Briefly, remove from the oven, sprinkle with the Parmesan and roast for a further 10-15 minutes until the potatoes are crispy.

The Pesto Potatoes taste great on their own, served with a dip or as a side dish to meat.

PestoKartoffeln-6PestoKartoffeln-3PestoKartoffeln-7

There are really no more excuses for not to cook! So heat up the oven and get the potato party started 😛

 

Stay sweet & HAPPY COOKING!

xx Kristin

Creamy Onion Soup

Hello my loves!

Weather is just meh at the moment, cold and rainy and you really don’t want to go outside. All you wanna do is snuggle up at home where it’s warm – at least that’s what I like to do. In those moments soup is just the right thing: it warms you beautifully from the inside and puts you in a good mood.

The possibilities for soup are almost unlimited – and yet I have a soup for you today, which probably doesn’t make it to your menu all too often: A delicious and wonderfully creamy onion soup. It’s ready in no time and the few tears you might shed while cutting the onions are totally worth it!

Onion soup-1Onion soup-3Onion soup-5

Creamy Onion Soup
makes 2-3 servings

  • 2 tbsp olive oil
  • 4 large onions
  • 100 g butter
  • 1 pinch of nutmeg
  • 300 ml white wine
  • 500 ml broth
  • 100 ml cream
  • salt, pepper

Peel the onions, cut in half and cut into fine slices.

Heat the olive oil in a saucepan. Add the onion slices and butter and cook for 4-5 minutes. Add the nutmeg and cook for another minute. Deglaze with white wine and also add the broth. Simmer for about 10 minutes. Then purée to the desired consistency and season with cream, salt and pepper.

Top with some homemade cheese croutons (sprinkle some bread with cheese, bake in the oven until crispy and dice it roughly)!

Onion soup-2Onion soup-4Onion soup-6

Only tinned soup is faster to make! So try it and enjoy the rainy side of autumn with this creamy onion soup ❤

Stay sweet & HAPPY COOKING!

xx Kristin

Tarte Flambée with Goats Cheese and Figs

Hello my cuties!

Right now, everything is really, really, really, really busy – that means that often there’s not much time to prepare food and cook. But iIt can be so simple, all you need is the right recipe. And if you’re doing it cleverly, your home-cooked dish will be ready in less time than your average convenience food.

Today’s recipe comes in 3 different priority levels:

1 – That looks yummy! Should try that soon!

2 – Oh wow! So delicious! Will have that tonight!

3 – I’m HANGRY! Feed me! NOW!

Therefore, you can decide whether you make the dough the day before and let it rise slowly in the fridge overnight OR make it the same day OR just use store-bought dough 😀 Totally up to you and your appetite! 

FlammkuchenZiegenkäseFeigen-1FlammkuchenZiegenkäseFeigen-3FlammkuchenZiegenkäseFeigen-5FlammkuchenZiegenkäseFeigen-7

Tarte Flambée with Goats Cheese and Figs

for 4 servings

  • 15 g fresh yeast
  • 50 ml lukewarm water
  • 375 g flour
  • 150 ml buttermilk
  • 4 tbsp olive oil
  • 2 tsp salt

Dissolve the yeast in lukewarm water and stir well. Combine the flour and salt in a bowl and form a well. Pour in the yeast mixture, the buttermilk and the olive oil and knead everything until a smooth dough forms. Cover with cling film and leave to rise in the fridge overnight.

If you don’t want to wait that long, the dough can also be left in a warm place for 2 hours.

Divide the dough into 4 portions and roll them out thinly on a lightly floured surface with a rolling pin. Put them on a piece baking paper, cover with cling film and allow to rest for approx. 10 minutes. Then roll them out again until the dough is about 2mm thin.

Preheat your oven to 250 ° C.

Now it’s time to prepare the topping.

  • 300 g goat’s cheese
  • 2 red onions
  • 100 g sliced serrano ham
  • 4 figs

Peel the onions, cut in half and slice thinly. Wash the figs and cut into slices as well. Spread the goat’s cheese evenly on the dough bases. Tear the ham into pieces and put it on the cheese. Finally, add the figs and onion slices and bake everything in a hot oven for 10 minutes. Season with salt and pepper to taste and serve!

FlammkuchenZiegenkäseFeigen-2FlammkuchenZiegenkäseFeigen-4FlammkuchenZiegenkäseFeigen-6FlammkuchenZiegenkäseFeigen-8

The smell! And the colours! And the taste ❤ Sometimes the combination of a few, but really great ingredients can take a dish to a whole new level: Salty and a bit sweet and sooo crispy!

Stay sweet & HAPPY COOKING!

xx Kristin

Mushroom Risotto

My lovelies!

Autumn made it to Germany! The realization came as quite the surprise for me this year. Although I really really love autumn, that ‘well, I guess it’s time for cosy sweaters now’ moment came exceptionally early this year 😀 Or is it just me? I need to look up some official weather statistics for Germany just to make sure I’m not going crazy 😛

But the drop in temperature also has its good sides: Finally, you can cuddle up on the couch again, wrapped yourself in a blanket and watch the autumn storms raging outside your window. But I’m also convinced there will be some more beautiful late summer days to come – fingers crossed!

Today we’re making a super-fast and really delicious mushroom risotto. Which mushrooms you use is entirely up to you – but please make sure they’re actually edible!

Mushroom risotto 1Mushroom risotto-3Mushroom risotto 5

Mushroom risotto

makes 2 servings

  • 300 g mixed mushrooms (button mushrooms, chanterelles, …)
  • 200 g risotto rice
  • 2 shallots
  • 1 clove of garlic
  • 40 g butter
  • 150 ml white wine
  • 400 ml broth
  • 50 g grated Parmesan cheese
  • Some olive oil
  • Salt, pepper, nutmeg

 

Clean the mushrooms and cut the larger ones into halves or smaller pieces. Peel and finely dice the shallots. Peel the garlic and finely chop that as well. Sautée half of the shallots as well as the garlic with 1 tbsp butter in a saucepan, then add the rice and fry for a few minutes. Deglaze with white wine and pour in the broth. Simmer for about 15-20 minutes while stirring repeatedly (until the liquid is completely absorbed), then remove the pot from the heat. Add the remaining butter and the Parmesan cheese.

Heat some olive oil in a pan, add the remaining shallots and the mushrooms and sautée it for about 3 minutes. Now add the mushrooms to the risotto, season with salt, pepper and nutmeg and serve!

Mushroom risotto-2Mushroom risotto-4Mushroom risotto-6

And now imagine how good the kitchen will smell while cooking ❤ With which type of mushrooms would you like to try the risotto? Something classic such as button mushrooms and chanterelles or something more unusual? I am excited to hear what your favorite mushrooms are!

 

Take care & HAPPY COOKING!

xx Kristin

Zucchini Galette

Hello my zebras!

While Mr. Zebra left me alone to travel the United States I stayed behind at home, take care of the cat and work diligently. I feel that’s quite unfair. But at the beginning of October it is time to travel again – this time the both of us 😀 – to London for a few days and at least that’s something I can look forward to.

Since my better half (HE thinks he’s the better half but I have my doubts :P) is staying in the land of truck sized burgers, he’s missing out on this delicious, late-summer galette with cream cheese and a generous portion of zucchini ❤ This little relative of pizza is wonderfully rustic and also quite fast to make – try it out!

ZucchiniGalette-1ZucchiniGalette-3ZucchiniGalette-4

Zucchini Galette

For 2-3 servings

  • 175 g flour
  • 125 g rye flour
  • 125 g sour cream
  • 5 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon baking soda

 

  • 150 g herby cream cheese
  • 50 g (+ some) grated Emmental cheese
  • 250-300 g zucchini
  • Salt & pepper

Mix the flours, sour cream, oil, egg, salt and baking powder and knead until a smooth dough forms. Leave to rest in the refrigerator for half an hour.

Preheat the oven to 200 °C and line a baking tray with baking paper. Wash the zucchini and cut into thin slices.

Roll out the chilled dough on a well-floured surface into a thin circle (diameter should be about 30-35cm). Spread the cream cheese in the center – leaving an edge of about 5 cm. Sprinkle the grated cheese on top, then cover it with the zucchini slices, season with salt and pepper and then fold over the free dough edges. Sprinkle with some extra cheese and bake for 35-45 minutes.

ZucchiniGalette-2ZucchiniGalette-5ZucchiniGalette-6ZucchiniGalette-7

So crispy, flavourful and a great way to use up the abundance of zucchinis. Do you have a favorite recipe with zucchini? If so, let me know! You can never have enough of them.

Stay sweet & HAPPY COOKING!

xx Kristin

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!

Currant ChutneyCurrant Chutney 4Currant Chutney 5Currant Chutney 7Currant Chutney 10Currant Chutney 11

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!

 

Currant Chutney 2Currant Chutney 3Currant Chutney 6Currant Chutney 8Currant Chutney 12

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!

GrilledCheese-1GrilledCheese-3GrilledCheese-5GrilledCheese-7GrilledCheese-9

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.

GrilledCheese-4GrilledCheese-6GrilledCheese-8GrilledCheese-10

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

EblySalat1

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.

EblySalat4

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.

EblySalat3

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?

EblySalat2

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:

20140422_1858171

 

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
Oil

Directions:

  • 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.

Karina

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