Garlic butter with pink peppercorns and lime

Hi my cuties!

Summer might be slowing down a bit at the moment but there’s one rule that still applies: summer time = barbecue time

And if you really want to impress everyone at the next barbecue party then you should definitely try this super simple recipe! This delicious garlic butter doesn’t only look great but also tastes amazing – slightly spicy and a bit tangy … perfect for steaks and grilled veggies!

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Garlic butter with pink peppercorns and lime

makes 1 roll of butter

  • 250 g obutter
  • 6 cloves of garlic
  • Some olive oil
  • 2 tsp pink peppercorns
  • 1 tsp salt
  • peel of 1 lime

Remove the butter from the refrigerator and let it warm up to room temperature.

Peel the garlic cloves and fry them in a small pan with a little olive oil for about 5 minutes. It’s totally fine if they turn dark brown on the outside. Remove from heat and allow to cool.

Place the butter in a small bowl. Grind up the pink peppercorns freshly using a mortar and pestle (alternatively use store bought) and add to the butter with the salt and the grated lime peel. Press the garlic cloves individually through a garlic press, removing the darkened skins from the press in between, and add about 1 tsp of olive oil from frying to the butter. Now mix well with a fork.

Wrap up in parchment paper or foil, form into a roll and allow to cool in the refrigerator.

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Have you ever made spiced butter? And if so, will you tell me what flavour you picked?

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!

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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.

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

Stay sweet & HAPPY COOKING!

xx Kristin

Lemon Chicken Kebabs

Hello my zebras!

It’s finally here: the wonderful warm weather we have been waiting for! Now everyone wants to go outside and stretch their sore limbs a bit. After the long winter it’s great to just enjoy the sun rays on our skin for a while.

And of course, I have a suitable dish for this weather: Lemon chicken skewers with peppers and red onions, which can be sizzled in the pan or, to take advantage now that Spring has sprung, can be cooked on the barbeque grill – sounds like a plan , doesn’t it?

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Lemon Chicken Kebabs

For 4 servings

  • 60 ml olive oil
  • 60 ml lemon juice
  • 2 tsp salt
  • 2 tsp Oregano
  • 1 tsp rosemary
  • 1 tsp pepper
  • Some cayenne pepper
  • Some grated lemon peel
  • 3 cloves of garlic
  • 500 g chicken breast fillet
  • 2 yellow peppers
  • 1 large red onion
  • Bamboo skewers

 

Soak the skewers in water for at least an hour.

For the marinade, mix oil, lemon juice, the spices and lemon peel in a bowl. Press the garlic cloves and also add to the marinade.

Cut the chicken breast into bite-size pieces, add to the marinade and leave to infuse for one to two hours in the fridge.

In the meantime, cut the vegetables into bite-size pieces as well. Now put everything alternately on the wooden skewers. In a hot griddle, fry for about 10-15 minutes, turning every now and again. Serve with rice or pita bread.

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Are you happy that it is now warmer again? Or are you a real winter person? Or is it still cold where you are?

Easter preparations are in full effect here and very soon there will be many new recipes on the blog about it!

Until then, stay sweet & HAPPY COOKING!

xx Kristin

Zucchini Salad with Spinach Pesto

Hello my dearest Zebras!

With today being a public holiday and the weekend just around the corner I was wondering if you already have plans. Perhaps you are one of those people who finally want to get some fresh air after the bad weather of recent weeks. I, for one, am one of those people. I was also sick over the last couple of weeks and yearn now all the more for sun and fresh air.

So what would be more suitable than a BBQ with the whole family and friends? This is always a hit with me! And it never needs to be boring, because you can choose from a wonderful vast range of salads, side dishes and barbecue stuff to really get your taste buds going. Sure, there are classics like pasta salad and sausages, but one should sometimes have the courage to try something new.

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And this colorful courgette salad with spinach pesto is definitely something new. We served it with delightfully spicy Turkish kofte, fresh pita bread and garlic yogurt – fantastic!  You have to try that ❤ The salad is quick to make and with its bright green colour will certainly be quick to impress your guests.

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Zucchini salad with spinach pesto

  • 500g courgettes
  • 250g spinach
  • 1 clove of garlic
  • 50g ground almonds
  • 50g grated parmesan
  • 75ml olive oil as of Olive Joy
  • salt and pepper

Wash the zucchini and slice into thin strips with a vegetable peeler or mandoline. Place in a bowl and set aside.

Wash the spinach and chop it coarsely. Peel garlic and chop also. Mix it together with the remaining ingredients in a large deep bowl and process with a hand blender to form a homogeneous mass.

Mix in the zucchini strips, season to taste and serve immediately.

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What do you plan to throw on the grill? Do you have a secret recipe?

Have a wonderful weekend & HAPPY COOKING! 
xx Kristin