Coleslaw with Apple and Halloumi Cheese

Hello my zebras,

It’s time for a veggie day! In theory, I have been trying for some time to eat less meat. In practice, it hasn’t exactly gone as planned. However, Lent is a very nice occasion to pay more attention to it and that’s why I brought you a light, vegetarian recipe today.

A delicious coleslaw with apple & halloumi ❤ The best part: “Despite” a large portion of vegetables and even fruit, this dish still very much feels like soulfood – that could have something to do with the large portion of cheese under which the salad hides 😉


Coleslaw with Apple and Halloumi

for 2-3 servings

  • 1 pack of Halloumi cheese
  • 1/2 cabbage
  • 2 green apples
  • 2 spring onions
  • 3 tbsp olive oil
  • Juice of 2 limes
  • 2-3 tbsp brown sugar
  • Salt & pepper

Clean the cabbage and slice finely. Wash the apples and quarter them with the peel on. Core and coarsly grate them, then cut the spring onions into fine rings. Put everything in a large bowl.

For the dressing, mix olive oil, lime juice, brown sugar, salt and pepper. Add to the sliced cabbage and knead with your hands to evenly distribute the dressing.

Now cut the halloumi into pieces and fry in a hot pan. Serve on top of the coleslaw – preferably with a nice piece of fresh bread.


What are your favourite vegetarian recipes? After all, I’m always looking for new ideas!

Stay sweet & HAPPY COOKING!

xx Kristin


Mushroom French Toast

Hello my dears,

I think I’ve told you before: I’m not a breakfast person. That doesn’t mean I dislike breakfast, I just rarely have time to fit a proper meal into my – usually quite hectic – mornings.

But since there are so many delicious breakfast dishes, that I don’t get to eat because I skip breakfast I decided to change one of them – a classic – and turn it into lovely lunch: French Toast with a savoury twist, topped  with stir-fried mushrooms and garlic. ❤


Mushroom French Toast 
for 1-2 servings

  • 50 g butter
  • some olive oil
  • 300 g mushrooms
  • 1 clove of garlic, minced
  • rosemary
  • 1 egg
  • 2 thick slices of white bread
  • 80 g grated Emmental cheese

Clean the mushrooms, cut them into chunks and sauté with half of the butter and a little olive oil in a hot pan for 5 minutes. Season with salt and pepper, as well as the minced garlic and a little rosemary and fry for another minute. Set aside and keep warm (in the oven, for example).

In a shallow bowl combine the egg with a little water and dip the bread into the mixture. In a pan, heat up the remaining butter with some more olive oil on medium heat and fry the bread for a few minutes on one side until golden brown. Flip over, sprinkle with grated cheese and continue to cook until the cheese has melted nicely. Remove from the pan, season with salt and pepper, top with mushrooms and serve.


Do you know more dishes like that? Breakfast classics that also make a great meal at other times of the day?


Stay sweet & HAPPY COOKING! 
xx Kristin

Stuffed Greek Chicken

Hello zebras!

New year, new resolutions, new momentum! Although it’s not necessarily my main goal to lose weight but I’m usually craving healthy food options at the beginning of each new year. Perhaps it’s because I tend to completely overeat on sweet treats over the festive period and then am looking forward to something light on my plate. Of course, it doesn’t need to be all healthy for every day of the new year, but let’s at least start with good intentions ;).

A perfect dish for one of those ‘lighter’ days is this stuffed Greek Chicken – yummy chicken breast, filled to the brim with zucchinis, tomatoes, onions and a bit of lemon topped with feta and mozzarella… soooo delicious, have a try!


Stuffed Greek Chicken

makes 4 servings

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  • 2 cloves of garlic
  • Salt & pepper
  • 4 chicken breast fillets
  • 1 zucchini
  • 2 tomatoes
  • 1 red onion
  • 1 untreated lemon
  • 150 g feta
  • 150 g grated mozzarella

Preheat oven to 200° C. Cut about 5 slits into the chicken breasts – without cutting all the way through – and place on a tray lined with baking paper.

Peel and finely chop the garlic and mix together with the olive oil, lemon juice, parsley, salt and pepper in a small bowl and then brush it evenly onto the chicken. Half the zucchini (lengthwise), tomatoes, onion and lemon and cut into thin semicircle slices. Fill the slits in the chicken with those veggies. Finally sprinkle with feta and mozzarella and bake for 25 minutes in the oven.


Serve with rice, pasta or bulgur – or just as a low carb main without a side – this dish is wonderfully versatile!

Do you feel the same way as me and do you try to eat healthier at the beginning of the year?


Stay sweet & HAPPY COOKING!

xx Kristin

Quick Brussel Sprout Pasta with Bacon

Hello my Zebras,

Some of you are hopefully already on board and part of #TeamBrusselSprouts, the others I’ll try to convince with this post! Because I think it’s a bit unfair that those poor Brussel Sprouts always seem to be hated or forgotten. You just need to prepare them properly and they’ll turn into a delicious and aromatic treat.

The most important part for me while making Brussels is the timing: In no case you should overcook them or they’ll turn mushy, develop an intense cabbage flavour and just rather unappetising. That’s why – just like in this recipe – you should only cook them for a few minutes so they end up crisp and really delicious!RosenkohlPasta-1RosenkohlPasta-5RosenkohlPasta-7

Brussel Sprouts Pasta with Bacon

makes 4 servings

  • 300g Penne
  • 150g bacon
  • 2 cloves of garlic
  • thyme
  • 350g Brussel Sprouts
  • 30g butter
  • 75g grated Parmesan

Bring a pot of salted water to a boil and cook the pasta in it as per package instructions, until ‘al dente’. Drain well, but reserve some of the pasta water – about a cup. Set the penne aside.

Peel the garlic and chop finely. Clean the Brussels and slice them roughly.

Heat a large frying pan. Cut the bacon into strips and fry it in the hot pan until crispy. Add the garlic and some thyme to the bacon and fry for another minute. Add the Brussel Sprouts and cook for about 5 minutes until lightly browned. Reduce the temperature and add the reverved pasta water, butter and Parmesan and stir until it becomes a creamy sauce. Season to taste, combine with the pasta and serve.


Here comes the moment of truth: how many of you could I convince with this recipe?


Stay sweet & HAPPY COOKING!

xx Kristin

Ham & Cheese Rolls with Poppy Seeds

Dear Zebras,

on some days things just need to be a bit quicker than usual! If the day, or indeed the whole week, has been really stressful, then I  just have to get something hearty on my plate – otherwise things could go awfully wrong and there might be casualties 😉

That’s why today I want to share with you a real magic recipe for such days: These delicious pastry slices stuffed with ham and cheese and topped with a crispy poppy seed layer are cooked faster than you can say ‘ham and cheese rolls with poppy seeds’ – and sooo yummy! Since they are so easy to make they’re great for sharing and make wonderful finger food for parties … try it out!


Ham & Cheese Rolls with Poppy Seeds

for about 2 servings

  • 1 pack storebought pizza dough
  • 100g ham (depending on taste, cooked or raw ham)
  • 80g grated cheese
  • 4 tbsp butter
  • 1 tbsp poppy seeds
  • 1 tbsp sweet mustard
  • 1/2 tsp soy sauce
  • 1/2 tsp ketchup

Preheat oven to 180° C and slightly grease a deep baking dish.

Unroll the pizza dough and evenly spread the ham and cheese over it. Now roll up the dough tightly from the longer side. Carefully cut into thick slices with a knife – approx. 12 – 14 pieces – and put the slices with the cut side up in the baking dish.

Now melt the butter and mix with the remaining ingredients. Pour this poppy seed mixture over the rolls (with a spoon or pastry brush)  and bake in a hot oven for about 25 minutes until crisp. Allow to cool for a few minutes and serve!


What’s your favourite homemade ‘fast food’?

Stay sweet & HAPPY COOKING!

xx Kristin

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!


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.


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


Stay sweet & HAPPY COOKING!

xx Kristin

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? 


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.


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!

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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)!

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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! 


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!


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!

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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!

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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