Italian Apple Cake

Hello my sweeties!

Now that autumn is here I keep thinking of the beautiful days in Italy, where I traveled to twice this year. In January I went to Rome with Mr. Zebra and in May I spent a few wonderful days with a dear friend in Palermo. Both times it was a magical time and I will probably remember the hospitality, the joy of life and of course the amazing food for a long time.

To stick with the Italian theme today I have a recipe for you that could be straight from the recipe book an Italian Nonna. A rustic apple cake, which is actually more of a dessert – best served still a bit warm with a generous scoop of vanilla ice cream ….

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Italian apple pie

for a small springform pan (20cm)

  • 3 small (tart) apples
  • some lemon juice
  • 1 egg
  • 100 g sugar
  • some vanilla extract
  • 50 g soft butter
  • 50 g flour
  • 1 teaspoon baking powder
  • 50 ml milk

Lightly grease the pan and dust with flour. Preheat the oven to 180° C.

Peel, quarter and remove the core from the apples. Then cut them into very thin slices and add some lemon juice, so they do not turn brown.

In another bowl mix the remaining ingredients. The batter should be fairly thin. Stir in the apple slices, then pour the batter into the prepared pan. Bake for about 45 minutes. To prevent the cake from browning too much, loosely cover the cake with some aluminum foil after about 25 minutes.

Remove the cake from the pan, dust with some powdered sugar and serve still warm. It tastes great with some sweet whipped cream or ice cream.

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The inside of the cake is still wonderfully soft and sweet, the apples add a tiny bit of a tang – you really have to taste it! Maybe this could be the perfect dessert for your next dinner party?

Stay sweet & HAPPY BAKING!

xx Kristin

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Black Tea Crème Brûlée | #ad

Hello sweethearts!

You might think it’s related to Mr Zebra’s Britishness – but believe me, I’ve been a tea lover for so much longer! Since I started working a lot from home, my consumption of green and black tea – usually the traditional British way with milk – has increased rapidly. That doesn’t even change in summer and I still drink tons of tea, but then mostly cold peppermint or other herbal tea – ❤

You see: I LOVE TEA. So it was a pleasant surprise when I was asked by TEA AND THE GANG whether I would like to test their tea. And after a quick look at their website I pretty much fell in love with their gorgeous products … that packagin and the design in general! Honestly: Even if tea isn’t your thing, you gotta love that packaging! So great, but back to the point – back to tea. It’s fabulous and really does have personality:

I had the pleasure getting to know THE PINUP – a black tea with lots of vanilla – and THE ROMANTIC – a white tea with strawberry-champagne flavour. Both teas are really yummy, I loved the black with just a bit of milk and the white makes a wonderful iced tea!

But enough of all that chatter – now I finally have a recipe for you:

On today’s menu, there is delicious Crème Brûlée with black tea. The tea gives the crème gives a very subtle bitterness, which pairs perfectly with the caramel and makes this classic dessert quite extraordinary!

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Black Tea Crème Brûlée

makes 4 servings

  • 240 g cream
  • 2 egg yolks
  • 25 g sugar
  • 2 bags of black tea (Tip: The Pinup from TEA AND THE GANG)
  • about 4 teaspoons of sugar

 

Preheat oven to 160° C.

Line a deep baking dish, large enough to accommodate all crème brûlée ramekins, with some kitchen paper. Place the ramekins on the paper towel and heat the water in a kettle.

Bring the cream to a boil in a small saucepan together with the tea bags. In a bowl, beat egg yolk and sugar until pale yellow. As soon as the cream boils, remove from the heat and it steep for 3 minutes, then bring it back to the boil. Remove the tea bags. Pour the hot cream carefully to the egg mixture while stirring constantly, then evenly pour into the ramekins.

Place the dish with the filled bowls in the oven (middle rail) and pour the hot water around the ramekins so that the water reaches about halfway up the sides. Loosely cover with aluminium foil and leave it in the oven for 40 minutes. Remove from the oven and allow to cool to room temperature. Then place in the refrigerator for 3-4 hours.

Just bevor serving sprinkle with sugar and then caramelise the sugar layer with a crème brûlée burner.

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The effort really is worth it! A silky cream under a crisp layer of caramel – such a great dessert. And with this flavour combination, in particular, you’re really going to impress your guests!

Are you curious now and want to test TEA AND THE GANG as well? Then order now and save 15% with the code ‘Summer’ (valid until the end of July) – go try it out!

Which is your favorite flavour of tea or are you part of #teamcoffee? Did you notice the cute cup with the letter ‘G’? That’s actually a DIY project – do you want me to explain it here on the blog?

 

Stay sweet & HAPPY COOKING!

xx Kristin

 

The tea was kindly provided by TEA AND THE GANG free of charge. My opinion, however, is not influenced by this and as always I only recommend products I really like!

Pasta with Meatballs and Mozzarella

Hello my Zebras!

The weekend is here and not only has it brought nice weather, but also nice food. Is it the same where you are? If not, and your mood is still stuck in deep winter, I have a secret weapon: the ultimate feel-good pasta, one which has also conquered the heart of my family and friends.

A combination of creamy tomato sauce with good Italian pasta, meatballs and mozzarella – my mouth is watering already? Did you hear my tummy rumble? I think it’s about time I make a huge portion of it! 😀

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Let’s get started …

 

Pasta with meatballs and mozzarella

for 2-3 servings

  • 250g of mince
  • 1 egg
  • 1 small onion
  • 1 tablespoon chopped parsley
  • 50g breadcrumbs
  • Salt, pepper, paprika
  • oil
  • 250g pasta (eg Orecchiette)
  • 1 jar of tomato sauce (about 690g)
  • 125ml single cream
  • 1 pack mini Mozzarella
  • Salt, pepper, sugar

 

Preheat oven to 220 ° C – preferably with grill function – and prepare a baking sheet with parchment paper and lightly spray with oil spray (or use a brush to coat it in oil).

Fill a pot with water and bring to a boil.

Peel the onion, finely grate with a grater and place in a bowl. Add minced meat, egg and parsley and mix. Add the breadcrumbs and mix until a moldable mass. Season with salt, pepper and paprika.

Mold the mixture into small (between hazelnut and a walnut) balls and place on the baking tray. Again slightly spray with oil and bake in the oven for about 10-15 minutes. Regularly check that the balls are not too dark, and turn them if needed.

Meanwhile, cook the pasta in salted water according to package instructions. In a large pan, bring the tomato sauce and the cream to a boil and season with salt, pepper and sugar.

Drain the pasta, taking care to collect 2-3 tablespoons cooking water and add them along with the pasta to the tomato sauce. Add the cooked meatballs and mix well.

Drain the mozzarella and fold them in just before serving. Garnish and serve with fresh parsley.

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Hmmmm .. doesn’t that sound incredibly tasty? I can confirm to you that it is! I like tiny meatballs most – but for Mr. Zebra they have to be a bit larger. So the form the balls simply by your own tastes and adapt the cooking time slightly.

 

Do you have any beautiful plans for the weekend?

 

Remain sweet & HAPPY COOKING!

xx Kristin

 

PS: I found the idea for this dish here.

 

Chocolate Cream Slices | #Degustabox

Hey my Zebras!

YAAAAY, my exams are over!!! – I have university behind me for another semester and my life can get back to normal! Let’s have cake to celebrate – a nice, chocolatey one… hmm, are you in?

This recipe is super simple and can be done very quickly. Perfect for making at the drop of a hat or when you have a sudden celebration in your life – recovering from examinations, for example 🙂

A really great product from the German #Degustabox in January is also used in here – the Double Choc Biscuits from Leibniz (for readers outside of Germany I am sure you can get creative with your own biscuits 😉 ). But I can really recommend those surprise (grocery) deliveries by Degustabox – maybe it’s available in your country, too? Here’s a link to the UK version.

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Chocolate Cream Slices

makes 1 tray of cake

  • 4 eggs
  • 4 tablespoons hot water
  • 150g sugar
  • 80g flour
  • 80g cornflour
  • 2 teaspoons baking powder
  • 2 packets (à 37g) of chocolate pudding powder
  • 900ml milk
  • 50g sugar
  • 75g dark chocolate
  • 300g cream
  • 500g sour cream
  • 75g sugar
  • 4 packs Leibniz Double Choc (or whatever cookies you think would work)

 

Preheat the oven to 200 ° C (180 ° C fan-forced or gas mark 6) and line a deep baking tray with baking paper.

For the sponge, mix together the eggs and water, then slowly sprinkle the sugar and beat until fluffy. Fold in gently the flour, cornflour and baking powder. Pour the batter into prepared pan, smooth and bake for about 10 minutes. Remove from oven and let cool.

Mix 100ml milk with the pudding powder and sugar until smooth. Bring the remaining milk in a saucepan to a boil. Once boiling, stir until the mixture thickens. Then add the chocolate and stir until it’s melted. Pour on the cooled sponge, spread evenly and allow to cool.

Zap the cream, sour cream and sugar with food processor or hand mixer until it becomes a thick cream. Spread onto the cooled pudding and top with the Leibniz Double Choc.

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The cake also tastes great when it’s left for a while and still can be enjoyed the next day 🙂

 

Be well, my Zebras & HAPPY BAKING!

xx Kristin

 

 

 

#quickmonday | Apple Berry Crumble

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Happy new week to you! Let’s start this week with a super easy and fruity recipe – perfectly made for mondays.
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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! 
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Have a lovely week & HAPPY BAKING!

 

xo Kristin

Crêpes with Rhubarb Ice cream

Pheeeew.. the Easter holidays can be pretty exhausting. Easter egg hunt here, food marathon there. And everything topped with a double shot of egg liqueur!  Of course, I also contributed to  our family feast: To stay true to the pancake theme I just thinned those pancakes a bit and taught them how to speak french. I also made fresh and fruity icecream from rhubarb and greek yogurt. Sounds great doesn’t it?

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Let’s start with the icecream! You don’t need an ice cream maker for this recipe (but if you do own one you can also use it).

 

Rhubarb icecream with greek yoghurt

  • 300g rhubarb
  • 40ml water
  • 2 tbsp sugar
  • 300ml whipping cream
  • 300g greek yoghurt
  • 100g icing sugar

Wash rhubarb and thinly slice it. In a little pot bring rhubarb, sugar and water to a boil and let it simmer for 10 minutes to make a thick compote. Stir regularly so nothing burns. Pour compote into a little bowl and let it cool down completely.

Whip cream. Add greek yoghurt and icing sugar. [The amount of icing sugar is up to you – if you want it sweeter, just add more!] Pour the yoghurt mix into a shallow tupperware container. Top it with little dabs of compote. Then use a fork to swirl the icecream mix. Put it in the freezer for serveral hours – or preferably over night. Take it out of the freezer about 20 minutes before serving.

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The icecream tastes pretty great even without the crêpes but if you put in that little bit of extra work you’ll be rewarded with an amazing dessert!

 

Crêpes

makes 10

  • 100g flour
  • 200ml milk
  • 1 tbsp oil
  • 1 egg
  • 1 pinch of salt and sugar

 

Mix flour, milk, oil, egg, salt and sugar and put the batter aside for 10 minutes.You don’t want too many lumps in the batter so if there are a lot you can press it through a sieve! Heat up a pan (about 8 inch diameter) on low heat and add a little bit of oil. Pour a thin and even layer of batter onto the surface and carefully cook from both sides.

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Almost there! All that is left to do is asembling the crêpes and icecream on a plate and add some fresh fruit and icing sugar. And now you’re ready to impress your friends!

Hope you spent your Easter holidays stress-free and with your loved ones.

Have a wonderful week and HAPPY #PANCAKEAPRIL!

 

xo Kristin