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

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

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.

 

Durum Salad

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I’m not sure if you know the brand “Ebly” or if they sell it where you live. It is precooked durum wheat and just perfect if you want a change from pasta or rice. It also tastes like a cross of both and goes really well with all kinds of dishes.

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But enough background information – time to head to the kitchen:

 

It is a wonderful recipe for those days when it’s actually way too hot to eat anything at all. And the best thing: It’ll take just half an hour to “cook”! [ If you have a bit more patience: Let it sit in the fridge for an hour or so. ]

Okay, here we go:

 

Durum Salad

4 servings

  • 2 cooking bags Ebly / durum wheat (à 125g)
  • 1/2 cucumber
  • 2 tomatoes
  • 1 red pepper
  • 150g cheese (Gouda or Emmental, but it’s up to you)
  • salt and pepper
  • 1 teaspoon sugar
  • 3 tbsp oil
  • 200 g yoghurt
  • lemon juice

 

Cook Ebly according to directions in plenty of salted water (for about 10 minutes). Drain and leave to cool down. Wash and dice cucumber, pepper and tomatoes. Dice cheese as well.

Combine yoghurt, oil, lemon juice, sugar, salt and pepper. Season dressing to your taste. Mix Ebly, veggies and cheese in a big bowl. Add dressing, stir well and let it rest for at least 10 minutes.

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You see, it doesn’t always have to be difficult to be yummy. Especially after a long, exhausting day when you don’t feel like cooking at all. So no need to bother the pizza delivery next door.

Do you also have some of those “Don’t really feel like cooking” recipes?

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Have a lovely week!

 

xo 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!

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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:

 

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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.

 

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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.

 

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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