Spaghetti with Roasted Tomatoes

Hello my lovely readers!

You surely know that feeling: on some days you simply do not want to cook. The usual solution would be to get some food delivered. But there’s another option! What follows is a recipe, for which you have to leave the sofa for only a few minutes and will be rewarded with a delicious, freshly cooked pasta dish. And it’s so so easy to make…

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Here’s how to make it:

Spaghetti with roasted tomatoes

makes 2-3 servings

  • 600g mini cherry or roma tomatoes
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • salt, pepper
  • 350 g spaghetti
  • 1 handful basil leaves
  • olive oil
  • Parmesan

Preheat the oven to 230° C and line a baking tray with baking paper.

Wash the tomatoes and pat them dry. Peel the garlic and lightly crush it with the flat side of a knife. Put tomatoes and garlic on the baking tray and season with olive oil, salt and pepper. Roast for 20-25 minutes in the oven, turning them repeatedly.

In the meantime, cook the spaghetti according to the instructions until al dente – about 1 minute before the pasta is done add basil to the boiling water. Drain the pasta and reserve some of the cooking water. Put the pasta in a bowl and mix with the roasted tomatoes, olive oil and some of the cooking water. Serve with fresh parmesan cheese!

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I didn’t promise too much, did I? Sooo simple to make and – OMG – utterly delicious ❤

Stay sweet & HAPPY COOKING!

xx Kristin

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Mediterranean Pasta Salad

Hey sweeties!

When my family is having a BBQ, there’s one thing that always has to be a part of it: pasta salad. In our family, it is traditionally prepared with a yogurt dressing as well as peas, carrots and sausage. Reaaaally yummy but also quite rich. It won’t leave much space in your stomach for all those other delicious things on the grill.

So today I’ll show you a Mediterranean alternative with dried tomatoes, rocket and mozzarella – super quick and delicious!

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Mediterranean pasta salad

makes 2-4 servings

  • 200 g pasta
  • 1 pack mini Mozzarella
  • 50 g dried soft tomatoes
  • 50 g rocket
  • 6 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • 2 tbsp honey
  • Italian herb mix
  • Salt, pepper

Cook the pasta according to the instructions, then drain and set aside.

Cut the mozzarella and the dried tomatoes. Wash the rocket and chop roughly. Combine the olive oil, balsamic vinegar, honey, herbs and some water to prepare a dressing, season with salt and pepper.

Mix everything with the pasta, let it infuse for about an hour and serve.

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Do you serve pasta salad at your barbecues? And if so, what is your traditional recipe?

Stay sweet & HAPPY COOKING!

xx Kristin

One Pot Pasta with Chicken and Veggies

Hello my zebras!

There are days when my calendar seems to be bursting because it’s so full of appointments and things to do. On those days I mostly want my food quick and easy. But what does not mean that quality and taste have to suffer – sorry, frozen pizza! A great solution for such moments are the uber popular One Pot Pasta recipes. Once you get the hang of the quantities, this dish is almost endlessly customizable – depending on your mood or what your pantry has in store.

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This version features tomatoes, mushrooms, zucchini and chicken – simple ingredients that you might already have at home. So what are you waiting for?

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One Pot Pasta

makes 2 servings

  • 175 g Rigatoni pasta
  • 200 g chicken breast
  • 1 small onion
  • 1/2 zucchini
  • 100 g mushrooms
  • 350 ml chicken broth
  • 100 ml white wine
  • 1 tsp dried herbs (e.g. Provençal herbs)
  • 1 clove garlic
  • 200 g chunky tomatoes (can)
  • 50 ml cream
  • 25 g Parmesan

 

Peel onions and garlic and chop them finely. Clean the zucchini and mushrooms and cut into little pieces.

Put all the ingredients, except cheese and cream, into a large saucepan and bring to a boil. Reduce heat and allow to simmer for 10 minutes without the lid, stirring occasionally. If the pasta isn’t tender after that time, just add 50 ml of water and simmer for another 3-5 minutes.

Stir in the cream and season with salt and pepper. Serve with fresh Parmesan.

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Depending on the type of pasta, the cooking time of your pasta and the amount of liquid required can vary quite a bit. So don’t be afraid to try a few and just don’t take the pasta with the longest cooking time 🙂

Stay sweet & HAPPY COOKING!

xx Kristin

Spring Pasta

Hello my zebras!

Yesterday was the beginning of spring and I thought it’s about time to dish up something fresh. So today I’m going to share with you a delicious pasta dish with an irresistible creamy parmesan sauce and a lot of colourful spring vegetables – if this doesn’t lighten up your mood you’re probably still in hibernation 😉

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Spring pasta

for 2 servings

  • 200 g pasta (fettuccine or spaghetti)
  • 1 carrot
  • 125 g green asparagus
  • 2 spring onions
  • 1-2 handful baby spinach
  • 2 tbsp butter
  • juice of half a lemon
  • salt
  • 1 shallot
  • 2 tablespoons white wine
  • 100 ml cream
  • 60 g grated parmesan
  • parsley, salt & pepper

 

Bring a pot of salt water to the boil and cook the pasta al dente.

Clean the vegetables (+ peel if necessary) – except for the spinach – and cut into thin strips. Heat 1 tablespoon of butter in a pan. Add the vegetables – except the spinach – together with the lemon juice and salt and sauté for about 3 minutes. Remove the veggies from the pan and set aside.

Heat the remaining butter in the pan. Peel, then finely chop the shallot and fry in the pan. Add white wine and cream. Stir in the parmesan and season with salt, pepper and fresh parsley. Add the vegetables as well as the spinach and reheat briefly. Finally, mix in the cooked pasta together with some of the cooking water and serve immediately.

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Like the first spring flowers, the vegetable strips sprout from their pasta nest – simply gorgeous and soooo delicious! Try it!

Stay sweet & HAPPY COOKING!

xx Kristin

Pasta with Meatballs and Mozzarella

Hello my Zebras!

The weekend is here and not only has it brought nice weather, but also nice food. Is it the same where you are? If not, and your mood is still stuck in deep winter, I have a secret weapon: the ultimate feel-good pasta, one which has also conquered the heart of my family and friends.

A combination of creamy tomato sauce with good Italian pasta, meatballs and mozzarella – my mouth is watering already? Did you hear my tummy rumble? I think it’s about time I make a huge portion of it! 😀

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Let’s get started …

 

Pasta with meatballs and mozzarella

for 2-3 servings

  • 250g of mince
  • 1 egg
  • 1 small onion
  • 1 tablespoon chopped parsley
  • 50g breadcrumbs
  • Salt, pepper, paprika
  • oil
  • 250g pasta (eg Orecchiette)
  • 1 jar of tomato sauce (about 690g)
  • 125ml single cream
  • 1 pack mini Mozzarella
  • Salt, pepper, sugar

 

Preheat oven to 220 ° C – preferably with grill function – and prepare a baking sheet with parchment paper and lightly spray with oil spray (or use a brush to coat it in oil).

Fill a pot with water and bring to a boil.

Peel the onion, finely grate with a grater and place in a bowl. Add minced meat, egg and parsley and mix. Add the breadcrumbs and mix until a moldable mass. Season with salt, pepper and paprika.

Mold the mixture into small (between hazelnut and a walnut) balls and place on the baking tray. Again slightly spray with oil and bake in the oven for about 10-15 minutes. Regularly check that the balls are not too dark, and turn them if needed.

Meanwhile, cook the pasta in salted water according to package instructions. In a large pan, bring the tomato sauce and the cream to a boil and season with salt, pepper and sugar.

Drain the pasta, taking care to collect 2-3 tablespoons cooking water and add them along with the pasta to the tomato sauce. Add the cooked meatballs and mix well.

Drain the mozzarella and fold them in just before serving. Garnish and serve with fresh parsley.

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Hmmmm .. doesn’t that sound incredibly tasty? I can confirm to you that it is! I like tiny meatballs most – but for Mr. Zebra they have to be a bit larger. So the form the balls simply by your own tastes and adapt the cooking time slightly.

 

Do you have any beautiful plans for the weekend?

 

Remain sweet & HAPPY COOKING!

xx Kristin

 

PS: I found the idea for this dish here.

 

Spaghetti Salad with veggies, chicken and feta

Hi my lovelies!

 

Yikes, Monday again? How did that happen? And unfortunately my Monday was one of those pesky “real” Mondays: up early, studied for my university exams and then, to top it off, half the things I wanted from the store were sold out.. But because whining does not help, I want to show you a yummy feel-good-dish that’s ready in no time – perfect for mondays! 😉

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This dish contains all of the ingredients that may brighten my day and hopefully yours: lovely pasta, fresh, crunchy vegetables and a large portion of feta ❤
The pasta salad tastes best when eaten freshly cooked and still warm, but the leftovers can also make a yummy lunch for taking to work the next day… sounds great, right?

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Spaghetti Salad with veggies, chicken and feta

makes 2-3 servings

  • 125g broccoli
  • 1 small zucchini
  • 100g wholegrain spaghetti
  • 150g chickenbreast
  • 1 tbsp soysauce
  • 2 tbsp apple vinegar
  • 1 tbsp oil
  • 1 tbsp maple syrup
  • 2 spring onions
  • 100g feta
  • salt

Fill a medium saucepan with water and bring to the boil. Wash the broccoli and cut into small florets. Wash the zucchini, cut in quarter-rounds and slice.

Once the water is boiling, add salt, break the spaghetti in half once and cook for about 10 minutes. 3-4 minutes before the spaghetti is finished, add the broccoli. Drain both together, place in a bowl and set aside.

While the pasta is cooking, heat a medium-sized pan. Cut the chicken into small pieces and sear with a little oil. Then add the zucchini and cook until they are tender. Add to the pasta.

To make the dressing stir together the soy sauce, vinegar, oil and maple syrup and pour over the spaghetti. Cut the spring onion into thin rings, crumble the feta and sprinkle both onto the salad and mix well. Serve immediately or refrigerate for later.

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I like this recipe very much because it is incredibly flexible! You can switch the vegetables without any problems and adjust the spaghetti salad as your taste or mood sees fit. And the dressing is delicious ❤

Do you take packed lunches to work, university or school? Or are you more interested in seeing what surprises the canteens have up their sleeves?

 

Stay sweet & HAPPY COOKING!

xx Kristin

 

[December 18th] Gifts from the kitchen

Fräulein Zebra Xmas

Christmas without at least one round of Secret Santa doesn’t feel like Christmas at all!

I love to surprise people with handmade gifts and now I’ll share my ideas with you..

That’s how it looked like when I wrapped and packed everything for shipping (that’s because my gift had to travel all the way from the south of Germany to Berlin!) :

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I loved the red and white color scheme! It just looks so classy and elegant..

And here’s what was inside!

Pomegranate Vinegar

makes about 500ml

  • 2 pomegranates
  • 500ml white wine vinegar
  • 1 tbsp honey

Halve the pomegranate and remove the seeds. Add the seeds, vinegar and honey to a pot and bring everything to a boil. Pour it into a big bottle and allow the seeds to infuse the vinegar for 2 days. Strain the seed and fill the vinegar into pretty bottles.

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My second gift in the parcel was…

Star Shaped Pasta

  • 250g flour
  • 2 eggs
  • 25ml olive oil
  • 1/2 teaspoon salt

Mix all the ingredients with 25ml water and knead until a smooth dough forms. Take a part of the dough and use a pasta machine to roll it out until it’s about 1-2 mm thin. Use a star shaped cookie cutter to cut out the pasta, then put it on a clean tea towel to dry. Repeat until you used up all the dough. Let the pasta dry overnight before packing.

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And last but not least – something for the sweet tooth!

 

Raspberry Pistachio Cookies with White Chocolate

makes about 35 cookies

  • 125g soft butter
  • 100g brown sugar
  • 2-3  drops vanilla extract
  • 1 egg
  • 225g flour
  • 1 teaspoon baking powder
  • 50g chopped white chocolate
  • 40g chopped pistachios
  • 20g freeze dried raspberries

Preheat oven to 345°F.

Whip up butter, sugar and vanilla. Add the egg. Mix flour and baking powder and add to the batter. Stir until everthing is evenly combined. Fold in chocolate, pistachios and raspberries – it’s the easiest to mix them in with your hands.

Form little balls of dough and put them onto a baking tray lined with baking paper. Flatten the balls a little bit with your hands, then bake them for about 10 minutes. Allow to cool down and serve.

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Those cookies are full of flavor and my personal favorite of the parcel.

Which recipe do you like best?

 

Also I have to say thanks to Sarah from the Crunchy Cottage who organized the whole Secret Santa Project! ❤

 

 

Stay sweet & HAPPY SECRET SANTA-ING!

xo

Homemade Pasta with Roasted Peppers

Hello my sweethearts!

There are two kinds of food I could never live without:

1. Coffee

2. Pasta

A morning without coffee wouldn’t only be pure torture but also impossible. And it’s similar with pasta – just that I don’t have it for breakfast (well, officially 😀 ).

Most of the time when I’m cooking pasta at home I use the storebought kind. It’s quick and easy. But I think it’s about time to show you an easy way to make pasta from scratch. Give it a try and you will be rewarded with absolutely fabulous taste!

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And since the pasta itself tastes a lot more intense you don’t even need a fancy sauce – some roasted peppers with honey and herbs are totally enough…

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Pasta with Roasted Peppers

for 2-3 persons

  • 200g flour
  • 2 eggs
  • 1 tbsp oliveoil
  • 1pinch of salt
  • 1-2 tbsp lukewarm water
  • 2 peppers (red & yellow)
  • 2 tbsp oliveoil
  • 2 tbsp honey
  • salt & pepper
  • herbs

Mix flour and salt in a medium sized bowl. Make a little well, add the eggs, oliveoil and water. Mix roughly with an fork, then use your hand to knead the dough until everything’s combined. You might have to add a little more water or flour depending on the consistency of the dough – it’s ready when it doesn’t stick to your hands anymore. Wrap it in cling wrap and let it rest at room temperature for 30-60 minutes.

Wash and dice the peppers. Put them into an heatproof dish and mix them with oliveoil, honey, salt & pepper and herbs to your taste. Let it rest until the dough is ready. Preheat your oven to 390°F.

Once the dough is ready you can put the peppers into the oven and let them roast for 25-30 minutes. Bring a big pot with salted water to a boil. In that time divide the dough into 3 portions and roll it out on a lightly floured countertop. It should be as thin as possible and you should be able to see the colour of the countertop shimmering through. Dust the dough with flour and use a knife or pizza cutter to make thin strips of pasta. Put it immediately in the boiling water (only small bits at a time) and cook until the pasta floats to the top (1-2 minutes). Remove the pasta from the water, keep it warm in a covered bowl and repeat the process until all the dough is used up.

Mix the cooked pasta and the roasted peppers in a big bowl and serve!

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This is heaven for a pasta lover like me! And it’s also perfect when you’re in search of a yummy, meatfree dish.

 

Have a great weekend & HAPPY COOKING!

xo Kristin

Spaghetti with Broccoli Pistachio Pesto

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Pasta is a kitchen Superstar. Seriously. I don’t know a single person who doesn’t like pasta. It’s – besides chocolate – the best comfort food for super busy days.

Right now, I’m up to my neck in work for university. It’s all about strategies, innovations and math. Awesome, I know. And that’s exactly why I sometimes need a big bowl of pasta to calm me down and give me loads of energy for the next hours of studying. So, if you have a pack of Spaghetti and just 5 other ingredients on hand you’re ready to go and try this delicious recipe.

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Spaghetti with Broccoli Pistachio Pesto:

makes about 3-4 servings

  • 1 lb. (whole-wheat) spaghetti
  • 300g broccoli
  • 2-3 tbsp. olive oil
  • 75g grated parmesan
  • 60g shelled pistachios
  • zest and juice of 1 lemon
  • salt and pepper

Cook spaghetti according to package directions. In the meantime, steam broccoli florets for about 4 minutes in a sauté pan with simmering water, then drain.

Set aside half to the cooked broccoli in a mixing bowl. Put the other half in a blender along with olive oil, 50g parmesan, pistachios and lemon zest and juice. Blend until a smooth sauce forms, add a little water if it’s too thick to blend.

Add pesto and spaghetti to the bowl and toss everything together until the spaghetti is coated. Season to taste and serve with remaining parmesan.

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Are you hungry yet? I am, so I’ll have another bowl now and retreat to my personal pasta heaven!

 

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Happy cooking!

Kristin