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


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…


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!


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

Stay sweet & HAPPY COOKING!

xx Kristin

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!


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…


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!


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