Honey Granola – mix your own muesli!

Hello zebras!

There are a few recipes that are part of my absolute standard repertoire in the kitchen: pizza and pasta dough, meatballs, pancakes, … and, among a few other things, homemade granola. With this simple but delicious recipe, all doors are open for a tasty, healthy breakfast.

The basic ingredients are rolled oats and spelt, honey and some oil. That’s it. The rest is up to you! Personally, I like to add a variety of nuts and dried berries. Depending on your taste, chocolate chunks, seeds or coconut flakes are also a great addition to this basic recipe. So you can pinpoint what lands in your cereal bowl (and what doesn’t! *cough* raisins *cough*) and this recipe also saves you from the large amount of sugar that is often found in the cereal you can get at the supermarket.


Honey Granola

  • 150g rolled oats
  • 150g rolled spelt
  • 1 tbsp chopped almonds
  • 1 tbsp chopped hazelnuts
  • 1 tbsp cashews
  • 3 tbsp honey
  • 2 tbsp vegetable oil
  • 4 tbsp of dried fruits / chocolate pieces / coconut flakes

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

Mix rolled oats, spelt, almonds, hazelnuts, cashews, honey and oil in a bowl. Spread the grain-nut mixture evenly on the tray and bake for about 5-10 minutes until golden brown. Make sure that the granola doesn’t turn too dark or gets burned. Remove the muesli from the oven and let it cool down completely. Meanwhile, cut the dried fruits into small pieces and mix with the cooled cereal.


What does your perfect muesli look like? And the most important of all questions: raisins or no raisins ?!


Stay sweet & HAPPY BAKING!

xx Kristin


Ham & Cheese Rolls with Poppy Seeds

Dear Zebras,

on some days things just need to be a bit quicker than usual! If the day, or indeed the whole week, has been really stressful, then I  just have to get something hearty on my plate – otherwise things could go awfully wrong and there might be casualties 😉

That’s why today I want to share with you a real magic recipe for such days: These delicious pastry slices stuffed with ham and cheese and topped with a crispy poppy seed layer are cooked faster than you can say ‘ham and cheese rolls with poppy seeds’ – and sooo yummy! Since they are so easy to make they’re great for sharing and make wonderful finger food for parties … try it out!


Ham & Cheese Rolls with Poppy Seeds

for about 2 servings

  • 1 pack storebought pizza dough
  • 100g ham (depending on taste, cooked or raw ham)
  • 80g grated cheese
  • 4 tbsp butter
  • 1 tbsp poppy seeds
  • 1 tbsp sweet mustard
  • 1/2 tsp soy sauce
  • 1/2 tsp ketchup

Preheat oven to 180° C and slightly grease a deep baking dish.

Unroll the pizza dough and evenly spread the ham and cheese over it. Now roll up the dough tightly from the longer side. Carefully cut into thick slices with a knife – approx. 12 – 14 pieces – and put the slices with the cut side up in the baking dish.

Now melt the butter and mix with the remaining ingredients. Pour this poppy seed mixture over the rolls (with a spoon or pastry brush)  and bake in a hot oven for about 25 minutes until crisp. Allow to cool for a few minutes and serve!


What’s your favourite homemade ‘fast food’?

Stay sweet & HAPPY COOKING!

xx Kristin

Sweet Potato Marble Cake

Hello my dear readers,

can you still remember the sound of your parents’ urgent reminder to eat up all your veggies when you were a kid? Even though most of us don’t have any problems with vegetables by now, I’m still going to show you a recipe I would have loved as a child: a sweet, delicious and very juicy Marble Cake – just don’t tell my childhood-self about the sweet potatoes hidden in it, okay? That’s our little secret … 🙂 


Sweet Potato Marble Cake
for 1 small bundt cake

  • 300 g sweet potatoes
  • 2 large eggs
  • 200 g sugar
  • vanilla extract
  • 160 g flour
  • 1 tsp baking powder
  • 150 ml vegetable oil
  • 25 g cocoa powder
  • 50 g sour cream
  • 2 tbsp milk

Peel and roughly chop the sweet potato, then boil for about 25 minutes. Drain and mash them and allow the mash to cool completely.

Preheat the oven to 175° C, then grease a small bundt cake pan and coat with breadcrumbs.
In a bowl beat the eggs, sugar and vanilla until creamy.  Add 170 g of the sweet potato puree. Add flour, baking powder and oil. Halve the batter and mix one half with cocoa powder, sour cream and milk.

Now spoon the batters alternately into the mold and swirl with a fork to create the marble pattern in the cake. Bake for about 1 hour, let cool completely, flip and serve.


Thanks to the sweet potato the cake doesn’t only get a fantastic color, but is also really moist and tastes still tastes great after a few days – but it’s quite unlikely that there will be leftovers! 😉

Stay sweet & HAPPY BAKING!

xx Kristin

Beer Chili | Student Week

Hello my loves,

in the whole of Bavaria, but here in Bamberg in particular, beer is one of the main food groups and can be found in just about every (student’s) refrigerator. But I’m going to show you today that beer doesn’t necessarily need to be served ice cold because in this recipe, we’ll also use half a bottle of beer – the other half is for the cook 😉


Beer Chili
makes 3-4 servings

  • 1 tbsp oil
  • 1 onion
  • 500 g mixed mince
  • 1 tsp salt
  • 1 chopped garlic clove
  • 1 tbsp chili powder
  • 1 tbsp paprika powder
  • 1/2 tsp pepper
  • 1 pinch of cinnamon
  • 1/2 bottle of beer
  • 1/2 tsp cocoa powder
  • 250 ml water
  • 4 tbsp tomato paste
  • 1 red bell pepper
  • 1 can kidney beans

Peel and finely chop the onion and garlic, clean the peppers and cut into small cubes.

Heat the oil in a large saucepan at high heat. Add mince, onion and some salt and sautée for about 4 minutes. Reduce the temperature to medium heat and add in garlic, chili powder, paprika powder, pepper and cinnamon. Cook for 3 minutes, stirring occasionally.

Add the beer, cocoa powder, water and tomato paste. Let it simmer for half an hour. Now add the peppers and well-drained beans and simmer for another 10-20 minutes until the peppers are soft. Serve with sour cream and tortilla chips.


The good thing about chilli is that you can easily cook a big batch of it, because it tastes amazing when reheated and also freezes very well!

Do you like chili as much as I do?


Stay sweet & HAPPY COOKING!

xx Kristin

Microwave Chocolate Cake | Student Week

Hello sweeties,

we all know this feeling: Sometimes all you need to be happy is something sweet. To be honest, this happens quite often to me, but that’s different story altogether 😀

Sometimes this craving is simple but sometimes you want more than just a bit chocolate or gummy bears. For these moments – or when there’s an unannounced visitor – this microwave cake is a terrific solution! Warm, fluffy and with built-in chocolate sauce: No one would ever guess that came from the microwave if you don’t tell them!


Microwave Chocolate Cake
makes 2 cups

  • 4 tsp cocoa powder
  • 2 tbsp maple syrup
  • 6 tbsp flour
  • 1 tsp baking powder
  • 3 tbsp sugar
  • 1 egg
  • 1 tbsp oil
  • 4 tbsp milk
  • 40 g chopped chocolate

Put 1 tsp of cocoa powder into each of 2 large cups. Add 1 tbsp syrup to each cup and mix well.

In a small bowl combine the remaining ingredients – except the chocolate chunks – to make a batter. Now, fold in the chopped chocolate and evenly spread over the cups. Cook for 1 -1:30 minutes at 800W.

Allow to cool briefly and then either turn onto a plate or enjoy directly from the cup.


Super simple and super fast, so try it out and impress everyone with your ‘baking’ skills 😛


Stay sweet & HAPPY ‘BAKING’!

xx Kristin

Käseschmarrn (Savoury Cheese Pancake) | Student Week

Hello my dears,

today I’ll introduce you to the traditional Austrian cuisine but instead of Kaiserschmarrn, which translates to ‘Emperor’s mess’ and is a shredded fluffy pancake, we’re making Käseschmarrn, a savoury and cheesy variation of the Austrian classic. And even if this sounds complicated at first, believe me, it really is not. So go ahead and try it and you will be rewarded with a delicious and very unusual dish!


makes 2 servings

  • 3 spring onions
  • 100 g grated Emmental cheese
  • 4 eggs
  • 200 ml milk
  • 150 g flour
  • Salt, pepper
  • 50 g bacon cubes

Clean the spring onions and slice finely. Separate the eggs and beat the egg whites until stiff. In a second bowl, combine egg yolk, milk, flour and cheese and season with salt and pepper to taste. Then carefully fold in the egg whites.

Heat up a large pan, then fry the bacon until crispy and remove it from the pan. Add the cheese-egg mixture to the hot pan and cook at medium heat for about 2-3 minutes, then flip it over – it doesn’t matter if it breaks apart, well shred it later anyway – and also fry from the other side. Use two spoons to tear the pancake apart, then add the spring onions and fry for another 2-3 minutes. Add the bacon back in and serve.


What would you prefer? The sweet classic or a hearty variation?


Stay sweet & HAPPY COOKING!

xx Kristin

Pesto Potatoes with Parmesan | Student Week

Hello my dears,

another day, another recipe and part 2 of student week! Today’s dish consists of only 3 – you read that right.. THREE ingredients. That’s enough? Oh yes! It’s often those very simple recipes, that bring out the best in the produce and really make the dish shine.

This success story is quite simple: the pesto provides the potatoes with a neat coat of olive oil, to make them wonderfully crispy and flavourful at once. And the Parmesan … cheese makes everything better, doesn’t it? 


Pesto Potatoes with Parmesan
makes 2-3 servings

  • 450 g small potatoes
  • 2 tablespoons basil pesto
  • 2 tablespoons grated Parmesan cheese
  • Salt, pepper

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

Wash and quarter the potatoes. Mix them in a large bowl with the pesto and season with salt and pepper as desired. Spread evenly on the baking tray and bake for 20 minutes. Briefly, remove from the oven, sprinkle with the Parmesan and roast for a further 10-15 minutes until the potatoes are crispy.

The Pesto Potatoes taste great on their own, served with a dip or as a side dish to meat.


There are really no more excuses for not to cook! So heat up the oven and get the potato party started 😛


Stay sweet & HAPPY COOKING!

xx Kristin

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:


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!


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


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

Blueberry Breakfast Cookies

Hello my zebras!

Today we’re breaking all the rules – at least at first sight! Why? Because we’ll have cookies for breakfast! Really … no toast, no eggs …  breakfast cookies!

Of course, those cookies are special and not the average ‘triple chocolate death by caramel or whatnot’ sugar bombs from the supermarket. The list of ingredients includes bananas, eggs, oatmeal and many other good things, which keep us full for a long time and make sure you’ll have a great start into the day. Sounds good? Believe me, they are – try it!


Blueberry breakfast cookies

makes about 7 cookies

  • 1 banana
  • 1 egg
  • 20 g melted butter / coconut oil
  • 2 tbsp plain yogurt
  • 1 tbsp chia seeds
  • 90 g rolled oats
  • 60 g flour
  • 1 tbsp brown sugar
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 40 g blueberries
  • 15 g semisweet chocolate chunks


Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.

In a small bowl, mash the banana and combine with the egg, butter, yogurt and chia seeds. Set aside for a few minutes.

In the meantime, mix oatmeal, flour, sugar, baking powder and salt in a large bowl. Add the wet ingredients and stir until a dough is formed, then fold in the blueberries and chocolate chunks.

Place a heaped tablespoon of dough on the baking tray, flatten and bake for 12-15 minutes. Let them cool and serve.


The cookies are really fast to make and a nice way to switch things up! They’re also great when you don’t have a lot of time and have to eat on the go or just need a healthy snack.


Stay sweet & HAPPY BAKING!

xx Kristin