Ricotta Gnocchi with Spinach and Garlic

Hey guys,

we all know (and love) those little Italian potato dumplings: Gnochhi are a great change from pasta and just as versatile. Today’s recipe is a little different though as it doesn’t contain any potatoes.

All you need to make these delicious gnocchi is ricotta, egg, parmesan cheese and some flour – and in no time the dough is ready to go and the small pillowy dumplings can hop into the boiling water. The result is fluffy and so, so tasty – and that makes it really difficult not to eat a reaaaaally big amount of it!


Ricotta Gnocchi with Spinach and Galic

makes 2 servings

  • 50 g ricotta
  • 1 egg yolk
  • 1/2 tsp salt
  • 30 g grated Parmesan
  • 75 g flour, plus a bit more for dusting
  • 2 tbsp butter
  • 100 g spinach
  • 1 clove of garlic
  • Parmesan

Put the ricotta, egg yolk, salt and freshly grated Parmesan in a large bowl and stir well. Add in the flour and mix briefly until everything is combined.

Now dust the work surface generously with flour, take about a tablespoon of the dough and carefully roll it in the flour with your hands to form a finger thick roll. Cut into small dough pillows and cook them in lightly simmering salted water for 2-4 minutes until the gnocchi float on top. Take them out of the water and place them in a bowl with the butter. Repeat until the dough is used up.

Now wash the spinach and chop it roughly. Peel and mince the garlic and heat a large frying pan over high heat. Now fry the buttered gnocchi with the garlic for a few minutes. Finally, add the spinach, cook for about a minute and then serve the gnocchi topped with plenty of parmesan.


A simple recipe with lots of amazing flavour ❤ How do you like your gnocchi? Made with potatoes or ricotta or even with something completely different?

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

Tortellini Soup

Hello my dear readers!

First of all, I would like to wish you all a very happy New Year 2018: May all your wishes, dreams and goals come true (or at least a little closer). I hope the new year will be filled with health, joy and lots of time with your loved ones ❤

Now I’m enjoying my last days of vacation and use the free time to forge plans, develop new concepts and gather ideas. So you can look forward to tons of zebratastic recipes and projects this year and I cannot wait to share it all with you!

Today I have a very relaxed recipe for you, that offers a welcome change especially after all of those elaborate and sumptuous meals during the holidays – quick to make, warming and filling, but nevertheless not too heavy for the stomach: A delicious tortellini soup with a large portion of vegetables and so much taste.


Tortellini soup
makes 2-3 servings

  • 2 tbsp butter
  • 1 small onion
  • 1 clove of garlic
  • 1 big carrot
  • 1 tsp Italian herbs
  • Salt, pepper
  • 15g flour
  • 750ml vegetable broth
  • 1 packet (250g) dried Tortellini pasta
  • 100g (frozen) spinach
  • 150ml cream

Peel onion and garlic and chop finely. Peel the carrot and cut into thin slices.

Heat the butter in a large saucepan, then add onions, garlic, carrots, herbs, salt and pepper and fry for about 5 minutes. Now add in the flour and stir until there are no more lumps. Slowly add the broth and stir well. Bring the soup to a boil, then add the tortellini and spinach and simmer for 5-6 minutes. Finally, stir in the cream, season to taste and serve.


What are your plans for 2018? Will you share your to-do list for the new year with me?

Stay sweet & HAPPY COOKING!

xx Kristin

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!

Garlic ButterGarlic Butter 3Garlic Butter 5Garlic butter-7

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.

Garlic Butter 2Garlic Butter 4Garlic Butter 6Garlic Butter 8

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!


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

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?


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.


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.


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.


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.


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

Have a wonderful weekend & HAPPY COOKING! 
xx Kristin