Stuffed Greek Chicken

Hello zebras!

New year, new resolutions, new momentum! Although it’s not necessarily my main goal to lose weight but I’m usually craving healthy food options at the beginning of each new year. Perhaps it’s because I tend to completely overeat on sweet treats over the festive period and then am looking forward to something light on my plate. Of course, it doesn’t need to be all healthy for every day of the new year, but let’s at least start with good intentions ;).

A perfect dish for one of those ‘lighter’ days is this stuffed Greek Chicken – yummy chicken breast, filled to the brim with zucchinis, tomatoes, onions and a bit of lemon topped with feta and mozzarella… soooo delicious, have a try!


Stuffed Greek Chicken

makes 4 servings

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  • 2 cloves of garlic
  • Salt & pepper
  • 4 chicken breast fillets
  • 1 zucchini
  • 2 tomatoes
  • 1 red onion
  • 1 untreated lemon
  • 150 g feta
  • 150 g grated mozzarella

Preheat oven to 200° C. Cut about 5 slits into the chicken breasts – without cutting all the way through – and place on a tray lined with baking paper.

Peel and finely chop the garlic and mix together with the olive oil, lemon juice, parsley, salt and pepper in a small bowl and then brush it evenly onto the chicken. Half the zucchini (lengthwise), tomatoes, onion and lemon and cut into thin semicircle slices. Fill the slits in the chicken with those veggies. Finally sprinkle with feta and mozzarella and bake for 25 minutes in the oven.


Serve with rice, pasta or bulgur – or just as a low carb main without a side – this dish is wonderfully versatile!

Do you feel the same way as me and do you try to eat healthier at the beginning of the year?


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

Roasted Winter Vegetables

Hello Zebras,

to defy the winter weather out there and protect us from nasty pathogens, we should take extra care in consuming our daily allowance of vitamins. But what sounds simple and logical in theory is not always easy to implement in practice …

With this recipe, however, it is really simple and, above all, delicious! Because broccoli, pumpkin, carrots and onions combine with balsamic and maple syrup to form a wonderful, crisp oven dish, which can be served either on its own or as a tasty side dish!


Roasted winter vegetables

for 2-3 servings

  • 200g broccoli
  • 200g pumpkin
  • 200g carrots
  • 2 red onions
  • 2 tbsp balsamic vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons of maple syrup
  • 1 tsp mustard


Preheat the oven to 200 ° C and lay out a baking tray with baking paper.

Wash the vegetables, if necessary peel and cut into bite-sized pieces and mix everything in a large bowl. In a second bowl stir in balsamic vinegar, olive oil, maple syrup and mustard. Pour the mixture over the vegetables and mix well. Put the vegetables on the baking tray, distribute well and bake for 20-25 minutes.


As I said before, this tastes great as a side dish, but also as a main course – for example mixed with boiled wheat, some feta and nuts!

The dish can also be comprised of whichever vegetables you want – why not try it with brussel sprouts, cauliflower or sweet potatoes? And if you prefer your vegetables a little less ‘al dente’, just keep it in the oven for about 10 minutes longer!

Which are your favourite winter vegetables?


Stay sweet & HAPPY COOKING!

xx Kristin

Creamy Onion Soup

Hello my loves!

Weather is just meh at the moment, cold and rainy and you really don’t want to go outside. All you wanna do is snuggle up at home where it’s warm – at least that’s what I like to do. In those moments soup is just the right thing: it warms you beautifully from the inside and puts you in a good mood.

The possibilities for soup are almost unlimited – and yet I have a soup for you today, which probably doesn’t make it to your menu all too often: A delicious and wonderfully creamy onion soup. It’s ready in no time and the few tears you might shed while cutting the onions are totally worth it!

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Creamy Onion Soup
makes 2-3 servings

  • 2 tbsp olive oil
  • 4 large onions
  • 100 g butter
  • 1 pinch of nutmeg
  • 300 ml white wine
  • 500 ml broth
  • 100 ml cream
  • salt, pepper

Peel the onions, cut in half and cut into fine slices.

Heat the olive oil in a saucepan. Add the onion slices and butter and cook for 4-5 minutes. Add the nutmeg and cook for another minute. Deglaze with white wine and also add the broth. Simmer for about 10 minutes. Then purée to the desired consistency and season with cream, salt and pepper.

Top with some homemade cheese croutons (sprinkle some bread with cheese, bake in the oven until crispy and dice it roughly)!

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Only tinned soup is faster to make! So try it and enjoy the rainy side of autumn with this creamy onion soup ❤

Stay sweet & HAPPY COOKING!

xx Kristin

Tarte Flambée with Goats Cheese and Figs

Hello my cuties!

Right now, everything is really, really, really, really busy – that means that often there’s not much time to prepare food and cook. But iIt can be so simple, all you need is the right recipe. And if you’re doing it cleverly, your home-cooked dish will be ready in less time than your average convenience food.

Today’s recipe comes in 3 different priority levels:

1 – That looks yummy! Should try that soon!

2 – Oh wow! So delicious! Will have that tonight!

3 – I’m HANGRY! Feed me! NOW!

Therefore, you can decide whether you make the dough the day before and let it rise slowly in the fridge overnight OR make it the same day OR just use store-bought dough 😀 Totally up to you and your appetite! 


Tarte Flambée with Goats Cheese and Figs

for 4 servings

  • 15 g fresh yeast
  • 50 ml lukewarm water
  • 375 g flour
  • 150 ml buttermilk
  • 4 tbsp olive oil
  • 2 tsp salt

Dissolve the yeast in lukewarm water and stir well. Combine the flour and salt in a bowl and form a well. Pour in the yeast mixture, the buttermilk and the olive oil and knead everything until a smooth dough forms. Cover with cling film and leave to rise in the fridge overnight.

If you don’t want to wait that long, the dough can also be left in a warm place for 2 hours.

Divide the dough into 4 portions and roll them out thinly on a lightly floured surface with a rolling pin. Put them on a piece baking paper, cover with cling film and allow to rest for approx. 10 minutes. Then roll them out again until the dough is about 2mm thin.

Preheat your oven to 250 ° C.

Now it’s time to prepare the topping.

  • 300 g goat’s cheese
  • 2 red onions
  • 100 g sliced serrano ham
  • 4 figs

Peel the onions, cut in half and slice thinly. Wash the figs and cut into slices as well. Spread the goat’s cheese evenly on the dough bases. Tear the ham into pieces and put it on the cheese. Finally, add the figs and onion slices and bake everything in a hot oven for 10 minutes. Season with salt and pepper to taste and serve!


The smell! And the colours! And the taste ❤ Sometimes the combination of a few, but really great ingredients can take a dish to a whole new level: Salty and a bit sweet and sooo crispy!

Stay sweet & HAPPY COOKING!

xx Kristin

Red Currant Chutney

Hello my dear ones!

To pack summer into jars and open them in winter – that would be wonderful, wouldn’t it? Like just to squeeze those few extra degrees of heat into a container and use them when it’s colder. But sadly, this is not possible.

At least not when it comes to weather. Instead, we can preserve all those lovely summer fruits, all the berries, cherries and even veggies! Just like this simple red currant chutney that will only take you a short while to make. But you’ll be able to enjoy it till long after red currant season when it’s starting to get colder outside. Let me show you how to make it!

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Red Currant Chutney

for 2-3 small jars

  • 500 g red currants
  • 2 red onions
  • 1 apple
  • 1 chili
  • 100 ml balsamic vinegar
  • 100 ml orange juice
  • 175 g brown sugar
  • 1 teaspoon salt
  • 1 teaspoon mustard seeds

Wash the currants and remove them from the stalks using a fork. Peel the apple and onions and finely dice. Deseed the chili and cut it into small pieces as well.

Saute the onions and chilli together with some oil in a pot and then add the orange juice and vinegar. Add the red currants, apple, brown sugar, salt and mustard seeds, and let everything simmer for about an hour and a half on medium heat until it reaches a jam-like consistency. Keep stirring so it doesn’t stick.

The fill the chutney into clean glasses, close tightly and allow the glasses to cool for 5 minutes while standing upside down. Chutney preserved that way will keep fresh for several months.

Oh and by the way: That combination in the pictures of delicious bread with baked camembert and some red currant chutney is delicious and a great idea for dinner!


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So easy to make! The most difficult part might be to not have it stick to the bottom of the pan 😀

Do you like chutney? Or do you prefer to make jam from summer fruits?


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 pancakes with bacon and avocado

Hi peeps!


I’m sorry! It’s been a rather quiet week on the blog. The Best Dad in the world had his big birthday and there was so much to plan, cook, bake, decorate and, of course, to celebrate! So there wasn’t much time for pancakes. But now we’re back on track –  and this weekend will all about pancakes!

And off we go!
When I think of pancakes I usually imagine them smothered in maple syrup or something equally sweet. But the have a savoury side as well and believe me – that side tastes amazing!


The smell of pancakes in the air, bacon’s sizzling in the pan, tomatoes and avocados can’t wait to be covered with balsamic vinegar,… enough now or I will cover my laptop with slobber.

Are you ready for a different pancake recipe? Yeah? Ok, here we go:




Zucchini Pancakes with bacon and avocado
makes about 20 pancakes

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1 1/2 cups buttermilk
  • 150g zucchini, grated
  • 8-10 bacon strips (the more the better 😀 )
  • 250g cherry tomatoes
  • 1 avocado
  • 1 small red onion
  • balsamic vinegar to taste
  • salt and pepper

Combine flour and baking powder in a bowl and season with salt and pepper. Whisk in buttermilk and egg. Add grated zucchini.

Preheat oven to 140° F. Heat up a large pan on medium heat. Lightly grease the pan. Put small spoons of batter into the pan. Flip once bubbles appear on the surface. Cook from both sides until golden. Transfer pancakes to a plate, cover with foil and keep them warm in the oven.

While cooking the pancakes, heat up a small pan and fry the bacon until crisp. Tear into small pieces. Remove avocado from its peel and cut in small pieces. Quarter tomatoes. Peel onion, halve and slice thinly. Combine vegetables in a small bowl and add vinegar, salt and pepper.

Serve pancakes topped with salad and bacon.



Trust me and just try this recipe! You’re gonna love it!! My avocado intake reaches critical levels at the moment but – who cares? I don’t mind ending up all green.



Did you try savory pancakes before? Maybe you have some “must-try” recipes for me 🙂


See you again tomorrow and until then, have a HAPPY #PANCAKEAPRIL!

xo Kristin