Cucumber Lemonade

Hello my zebras!

 

WHEN LIFE GIVES YOU LEMONS – MAKE LEMONADE

… and what do you do when life gives you cucumbers? That’s right, make lemonade!! 😀

 

The weather is perfectly sunny so it’s time for some refreshment! You’ll need cucumber, lemon and plenty of ice – and then you can make super simple and really delicious cucumber lemonade! I know, I know … this might sound a tad unusual but it’s so yummy and definitely deserves more attention – so try it out!

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Cucumber Lemonade

  • 250 ml lemon juice
  • 150 g sugar
  • 1 cucumber
  • 1 handful of mint
  • 1.5 liters of sparkling water
  • 1 lemon

Place the lemon juice and sugar in a small saucepan. Cut half of the cucumber into chunks and put it in the pot together with half of the mint. Bring to the boil and simmer for about 10 minutes. Remove from heat and allow to cool.

Strain through a sieve and pour the cucumber syrup into a large carafe or jug. Thinly slice the rest of the cucumber as well as the lemon and add to the syrup together with the remaining mint. Top up with cold sparkling water and serve with ice.

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Have you ever made lemonade at home? And what is your favorite flavour?

 

Stay sweet & HAPPY COOKING!

xx Kristin

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Asparagus Buttermilk Soup

Hello my zebras!

 

Mr Zebra is regularly joking about me – and Germans in general. It is usually about rules and regulations, the weather and, of course, the food. Like, for example, that us Germans seem to turn our menus upside down for a few weeks in early summer and suddenly and solely serve asparagus for every meal.

He is not totally wrong, of course, but it’s just that those green and white stalks are really delicious and you have to take advantage of that while they’re in season! Funny enough, I actually didn’t even serve that much asparagus this year – but I still have one, two weeks to cook with it 😛

So today I brought you a delicious soup with green asparagus (❤) and a generous amount of buttermilk. It tastes super fresh and is a nice soup for summer!

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Asparagus Buttermilk Soup

makes 2-3 servings

  • 1 onion
  • 2 floury potatoes
  • 250 g green asparagus
  • 750 ml vegetable stock
  • 300 ml buttermilk
  • Salt & pepper
  • 1/2 teaspoon honey
  • 4 tbsp butter

Peel onion and potatoes and finely dice them. Wash the asparagus, peel the bottom parts and cut off 2 cm of the ends. Chop 200 g of it into coarse chunks and thinly slice the rest.

Heat 2 tablespoons of butter in a large saucepan and briefly fry the onions. Then add the potatoes and big asparagus pieces and pour in the stock. Bring to the boil and simmer with the lid on for about 15 minutes.

In the meantime, heat up the remaining butter in a small pan and fry the asparagus slices with a little salt for 3-5 minutes and then add the honey. Puree the soup, stir in the buttermilk (do not boil after that!) and season with salt and pepper. Serve with the honey glazed asparagus bits.

 

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How do you like to prepare asparagus? And what do you prefer – GREEN or WHITE?

Stay sweet & HAPPY COOKING!

 

xx Kristin

Avocado Fries

Hello my zebras!

I hope you enjoyed the Easter Holidays with your loved ones! My family and I had a big Easter breakfast with all the food you could ask for – from freshly baked rolls to asparagus salad and carrot cake.

I don’t know about you but after so much food I’m usually craving something healthier and lighter. And that’s why I made delicious and trendy avocado fries! They are really easy to make and a welcome change after all the chocolate bunnies and Easter eggs 🙂

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Avocado fries

makes 1-2 servings

  • 1 medium avocado
  • 1 egg
  • 50 g flour
  • 75 g breadcrumbs
  • 50 g Parmesan
  • 1 tsp salt, pepper and chilli powder

Preheat the oven to 180° C and line a baking tray with baking paper.

Halve the avocado, remove the pit and peel. Cut into strips about 1 cm thick.

In a bowl mix the breadcrumbs with parmesan and spices. Sprinkle the avocado strips with flour, then dip into the lightly beaten egg and cover with the breadcrumb mixture. Put the breaded avocado strips on the baking tray and bake for about 6 – 8 minutes, then turn and bake for another 5 minutes.

Serve with a fresh salsa or another dip.

 

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I could eat avocado every day and these fries are a nice change from normal Guacamole or something like that. So try it out and turn your favorite green fruit into crispy fries!

Stay sweet & HAPPY COOKING!

xx Kristin

[something green] Avocado Egg Salad

A certain shade of green,
tell me, is that what you need?

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YES! Definitely! I need something green and colorful to brighten this grey weather outside. I want it to be spring right now. [ Guess I should be grateful it’s not snowing anymore. ]

Since I just can’t wait any longer for spring to come I decided to bring a little green into my kitchen: A healthy, yummy and super easy Avocado Egg Salad.

makes 4 servings:

  • 4 boiled eggs
  • 1 ripe avocado
  • 2 tbsp mayonnaise
  • 1 small onion
  • salt and pepper
  • lemon juice
  • paprika
  • fresh herbs (if desired)

Chop eggs, mash avocado, finely dice onion. Place everything in a small bowl and mix with mayonnaise. Season with salt, pepper, lemon juice, paprika and herbs.

All done! Serve with fresh wholegrain bread or eat it pure if you feel like it.

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What’s your favorite green dish?

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Hope you all had a wonderful weekend.

Kristin ♥