Cherry Chai Tiramisu

Dear Zebras,

The cold season is beginning and we had our first snow fall a few days ago – winter is coming! Time to get cosy inside and enjoy the warmth. And what could be more perfect for that than a hot cup of tea …

I am an absolute tea-lover and have now amassed a considerable collection of different teas. The more varieties the better – that guarantees a change! If you want even more change, try this: Just replace the coffee in your tiramisu with some strongly brewed chai tea. This gives the dish a wonderfully sweet and spicy note and will certainly be great in the run up to Christmas! The whole thing is rounded off with some cherry compote and the perfect winter dessert is ready!

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Cherry Chai Tiramisu

for about 6 servings

  • 200g cherries (eg from a jar, drained)
  • 4 tbsp sugar
  • 2 tbsp water
  • 1 tsp corn starch
  • 2 tbsp honey
  • 250g mascarpone
  • 4 tbsp chai tea (eg the Chocolate Chai from Lebensbaum )
  • 200g whipping cream
  • 100g sponge fingers
  • some extra chai tea
  • cocoa powder

 

Heat the cherries and the sugar in a small saucepan and cook for about 5 minutes. Mix the starch with the water, add to the cherries and let it thicken. Take it from the stove and let it cool off.

Mix mascarpone and honey in a bowl, then stir in the chai tea. Beat the cream until stiff and fold gently into the mascarpone mix.

Roughly crumble the sponge fingers with your hands. Each glass starts off wit a layer of biscuit crumbs, then drizzle a little of the remaining chai tea over them until they’re lightly soaked, then a layer of mascarpone cream and teaspoon of cherry compote. Now repeat that process once more until the glass is full. Smooth the surface and chill the jars for at least one hour and dust with cocoa powder before serving.

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If you consider yourself a ‘tea adventurer’ and like tasting new varieties, then you should take a look at Lebensbaum‘s ‘Welten & Bummler’ collection – 20 wonderful organic teas, from mint to chai, all the way to black tea, your imagination knows no bounds and there is something for everyone in this collection!

Are you also so eager to experiment with tea or have you found your favourite and remain faithful to it?

Stay Sweet & HAPPY DESSERT MAKING!

xx Kristin

 

* This post was sponsored by Lebensbaum, who kindly provided their product for testing. My opinion was not affected and I only recommend the products that really convince me!

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Energy Balls | Student Week

Hello my dears!

 

Today in Bavaria uni starts again and that’s why I’ll share student-friendly recipes with you all week long. They’re fast, easy and inexpensive – perfect for small student kitchens, busy timetables and empty bank accounts!

Let’s start the week with some brain food for long days, something you can easily take with you to classes: Energy Balls! Made within minutes from oats and coconut flakes, as well as peanut butter and cranberries they’re the perfect snack for exhausting uni days. Here’s the recipe:

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Energy balls

makes approx. 20-25

  • 40 g desiccated coconut
  • 100 g rolled oats
  • 125 g peanut butter
  • 2 tbsp chia seeds
  • 50 g dried cranberries
  • 4 tbsp honey

Toast the coconut for about 1 minute in a small pan without fat and allow to cool. Finely chop the cranberries. Combine both with the remaining ingredients in a bowl and put it in the fridge for 30 minutes.

If the mix has become too dry, simply add some water. Then shape into small balls and store them in an airtight container in a cool place – this way they will last up to one week!

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Small balls full of power – what other snacks do you like?

 

Stay sweet & HAPPY COOKING!

xx Kristin

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

Banana Bread Muffins

Hello my zebras!

I don’t know about you, but I am not a breakfast person. This is an unhealthy and bad habit, but in the mornings I usually want only a big cup of coffee. But this is going to change from now on and that’s why I am – once again – in search of new delicious breakfast recipes that work for me.

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My new favorite: banana bread muffins! They are healthy and still delicious and therefore a great start to the day. And because you have to try them ASAP I’m going to tell you the recipe right away…

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Banana bread muffins

Makes 6 muffins

  • 2 very ripe bananas
  • 60 g of oil
  • 75 g honey or 45 g brown sugar
  • 1 egg
  • 30 ml of milk
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1/2 teaspoon cinnamon
  • 115 g whole grain flour

Preheat oven to 170 °C and prepare a muffin tray with muffin liners.

Mash the bananas in a small bowl. Add oil, honey/brown sugar and egg and stir well. Mix in milk, baking powder, salt and cinnamon.

Finally stir in the flour but don’t overmix. Scoop the batter into the muffin liners and bake for 20-25 minutes.

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Suuuuuper easily made and a true breakfast superhero. Just add a lovely cup of tea or coffee and the day can start relaxed and balanced. Sounds like a plan? Then absolutely try it!

Stay sweet & HAPPY BAKING!

xx Kristin

Lemon Marshmallows

Hey guys!

You probably know that feeling: There is tons of stuff in you pantry and you don’t even know what half of these products made of. You have no clue what ingredients go in there, and you still buy them. Or could you tell me what gummi bears are made of?

It’s the same with marshmallows. They’re so fluffy and sweet that they probably contain truckloads of magic. And there is no chance to make them yourself. Also, why should you? They’re perfect the way you can buy them.

Well, you should consider that thought. Because I’ll show you now how super easy it is to make them at home! Plus: You up to you what size, flavor, color or shape they’ll have. All you need is a stand mixer, a candy thermometer and the guts to try it!

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When I made them I wanted them to have a lemon flavor to cut down the sweetness a bit, so here is my recipe for Lemon Marshmallows – feel free to adapt it to get the flavor you want!

Lemon Marshmallows

  • 3 tbsp. powdered gelatin
  • 1/2 cup fresh squeezed lemon juice
  • 1 1/2 cups granulated sugar
  • 1/2 cup sugar syrup
  • 1/4 cup light corn syrup
  • 1/4 cup honey
  • 1/4 cup water
  • [some food coloring]
  • 1 cup confectioner’s sugar
  • 1 cup corn starch

 

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Get yourself a pan – anything from a 9″ x 9″ pan to a 9″ x 13″ pan will work. This choice depends on how big you want your marshmallows. Line the pan with parchment paper and lightly oil the parchment with a neutral oil.

Combine the gelatin and lemon juice in a small glas bowl and set aside.

Mix sugar, syrup, honey and water in a medium sized pot and bring it to boil on medium heat, use your thermometer to check the temperature from time to time. Once all the sugar has dissolved increase the heat until the sugar mix reaches a temperature of 252°F.

Now – REALLY CAREFULLY [this stuff is extremely hot!] – pour the hot sugar in the bowl of your stand mixer and let it stand for about 5 to 10 minutes, until it cooled down to 210°F.

While the sugar is cooling, melt the gelatine in a hot water bath or in the microwave and then add it – again, very carefully – to the sugar mix.

Now it’s time to whip it up. Start with the lowest speed and gradually increase it to the highest. Let it whip for about 8 minutes at highest speed – that’s enough to make them super fluffy!

If you want to add some drops of food coloring, it’s best to do it right after you turned off the mixer and then immediately transfer the whipped sugar to your pan and level it out. Let it sit overnight before cutting.

Mix confectioner’s sugar and starch and pour it generously onto the marshmallow pan. This way it’ll be easier to remove it from the pan. Carefully loosen the edges with your fingers and then lift it out of the pan.

Cover it again with a thick layer of the sugar-starch-mix and then cut them with a sharp knife into cubes. Roll them in the mix so they won’t stick together and they’re ready to serve! You can also store them for several weeks at room temperature.

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Aren’t they gorgeous? Those little cubes are the perfect companion for these first days of spring!

And sure they would taste great with other fruit as well! How would you make them? Can’t wait to hear your ideas!

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Have a lovely time!

xo Kristin