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

Upside Down Cake with Strawberries

Hey sweeties!

Last week I’ve spent a few days in Palermo and enjoyed the sunshine there to the fullest. What a beautiful city with so much delicious food ❤ Luckily we walked so a lot…

Now that I’m back home I’m missing the early summer weather so I decided to bake my own ‘sunshine’. And this cake is definitely summery with that stunning color and its fruity and slightly sour taste!

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Upside Down Cake with strawberries

makes one small cake

  • 25 g butter
  • 25 g brown sugar
  • 175 g strawberries
  • 2 eggs
  • 75 g sugar
  • 1 pinch of salt
  • 115 g soft butter
  • 125 g natural yogurt
  • 1 teaspoon vanilla extract
  • 130 g flour
  • 1 1/2 teaspoon baking powder

Preheat oven to 175 ° C and line a springform pan (20 cm diameter) with baking paper.

Wash, clean and slice the strawberries. Put 25 g butter and the brown sugar into a small pan and stir until melted. Pour the butter mixture into the springform pan and cover evenly with the strawberries.

For the batter, beat eggs, sugar and a pinch of salt until creamy. Add the soft butter, yogurt and vanilla and stir well. Mix the flour and baking powder, add to the batter and stir briefly until it’s smooth.

Pour the batter carefully over the strawberries and bake in a hot oven for about 40 minutes. Leave to cool for about 10 minutes, then loosen the springform and turn onto a plate. Best served still slightly warm.ErdbeerUpsideDownCake-2ErdbeerUpsideDownCake-8ErdbeerUpsideDownCake-4ErdbeerUpsideDownCake-10ErdbeerUpsideDownCake-6

Have you ever baked ‘upside down’? I really like the whole thing – especially in combination with a yogurt batter. You should try the recipe as well with other fruits like mango or pineapple!

Stay sweet & HAPPY BAKING!

xx Kristin

Peach Iced Tea & Summer DIY Ideas

Hello my favourite Zebras!

Even if the weather does not feel like it – summer is just around the corner. Soon it will be crazy hot again and then we’ll need some delicious refreshment.. and what could be better than home-made iced tea?

I must confess: Iced tea is something of a guilty pleasure for me, a drink that I really love me but have too rarely because the brands in the grocery stores are just too unhealthy. The only solution to this dilemma – do it yourself! So far I’ve never really known how to do that but now I have a fantastically simple recipe. Should I tell you how to make it?

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Peach iced tea with blackberries 

for 2 litres of iced tea

  • 1 kg ripe peaches
  • 1 handful of blackberries
  • 2l water
  • 150g sugar (or roughly to taste)
  • 6 bags of green tea
  • fresh fruit (eg lime and nectarines)
  • ice cubes

Wash and remove the stones from the peaches before cutting them into chunks. Wash blackberries also and put together with the peach pieces in a large pot. Add sugar and water, mix well and bring to a boil.

Once it’s boiling reduce the heat, add the tea bags and simmer with the lid closed for about 10 minutes. Let it stand until it’s cooled down, then strain the tea trough a large sieve. Pour into a large container or bottle. Store in the refrigerator until ready to serve and then enjoy with ice and fresh fruit.

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The garland in the background consists of some newspaper, string and paint. Simply cut out small circles (a glass is a great template) and fold in half. Paint with colourful acrylic paint to give it a citrus look and allow to dry thoroughly. Fix on twine with craft glue and tadaaaaa – an easy peasy summer garland!

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The second mini DIY is the lovely vase of peonies – all you need for this is an old glass jar and some nail polish. Simply paint many, many small colorful dots on the glass and let them completely dry! And then, of course, fill the jar with pretty things.

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Do you also like iced tea? Or do you have perhaps other decorating ideas for me?

Have a wonderful week & HAPPY ICED TEA MAKING!

xx Kristin

Grilled Fruit Salad

No worries – there’s nothing wrong with your eyes. I actually used the words fruit and grilled in the same sentence.

Not possible, you say? Oh, it is possible! And utterly delicious!

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But let me get the story right. We’re living in the countryside and call a big garden – and two ginormous cherry trees – our own. For about a week or so we have so many cherries we could swim in them. My brain constantly works on new cherry recipes – I’m sure it won’t be long until cherries conquer my dreams. The return of Cherryzilla! Oh my.. this would be a pretty rad dream.

But what are we going to do with all those cherries. My family isn’t really into cake at the moment so that limits my choice a bit. But a few weeks ago I already had the idea to grill fresh fruit – and tadaaaaaa! – a new recipe idea was born.

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I decided to try it with stone fruit first. I used cherries, nectarines and plums because they are easy to grill thanks to their firm pulp. But don’t hesitate to try this recipe with different fruit as well. I imagine pineapple, pear and Co. would work great, too.

Since I didn’t want (and probably wouldn’t be allowed) to use a charcoal grill in my place / on my balcony I just used a griddle pan and it worked perfectly! I was even able to produce a bit of smoke 😉

But enough storytelling. I for one could eat another bowl of this fruit salad right now. What about you? Here’s the recipe:

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Grilled Fruit Salad

makes 2 servings

  • 1 nectarine (ripe, but not too soft)
  • 2 plums
  • about 10 cherries
  • 4 tbsp orangejuice
  • 1 tbsp maple syrup
  • 2-3 tbsp Greek Yoghurt
  • some honey

 

Wash and dry the fruit. Halve everything and remove the pit. Don’t worry though if you can’t remove the pit ( I had this Problem with my plums). Just try to cut around the pit like you would do with a mango. Try to keep the chunks as big as possible.

Heat the griddle pan on high heat and then place the fruit (cut side first) onto the hot surface. Let it roast for a couple of minutes and check regularly so nothing burns too badly. Remove fruit from pan and put it on a big cutting board. Chop into bitesized pieces and put everything in a bowl.

Mix the orangejuice and maplesyrup. Pour it over the fruit and mix well. Serve in little bowls topped with a dab of Greek Yogurt and a drizzle of honey.

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I have to admit, I thought this would be a lot more difficult. But it took me only about 15-20 minutes and everything turned out wonderful. If you’re cooking for more people it’s also no problem to make larger amounts of it. Just grill small portions of fruit at a time.

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What about you guys? Did you try grilled fruit before? Did you like it?

 

 

xo Kristin