Tag Archives: honey

Apple and Cinnamon Breakfast Muffins

apple and cinnamon breakfast muffins with oat

Being away from home during the week these days, I love to celebrate shared meals on the weekends. Especially breakfasts. We get the day started on Saturdays and Sundays with a big breakfast with fresh juices or smoothies (I need a juicer! My electric blender is being pushed to its limits!). I also love to bake in the mornings. I am an early bird.

This weekend I made apple and cinnamon breakfast muffins with rolled oats. Wholesome for breakfast with no sugar involved but the slight sweetness of the apples. I will take some to Hamburg for next week for a second breakfast on the go.

rolled oats yoghurt for apple cinnamon breakfast muffins

I used Elstar apples for the muffins as they are quite sweet. I love the variety of apples (colours!) you see at the markets at the moment. But to be honest, I often don’t know a lot about the types of apples available. I am just impressed.

three apple and cinnamon breakfast muffins with oat

What you need for 12 muffins:

  • 500ml plain full fat yoghurt
  • 350g rolled oats
  • 2 large shredded apples
  • 100g oat flour
  • 100ml honey
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 20g fresh yeast

  • Steps:

  • Preheat oven to 180°C
  • When you shred the apples, don’t use the “apple juice” for the muffins
  • Whisk together all ingredients except for the rolled oats in a large bowl
  • Fold in the rolled oats
  • Scoop out the mixture into prepared muffin tins
  • Decorate with apple slices (not too thin or they get burned)
  • No-Bake Blueberry Cheesecake

    Piece of Blueberry Cheesecake

    It seems I am getting high on cake these days. I want to share with you a simple and fresh summer cake. I have been working in the North of Germany in the past two weeks and I have seen people selling blueberries all over the place.

    It is blueberry season!

    Blueberries are true vitamin bombs and are rich in antioxidants. They always top the list of the most healthy fruits. I had blueberries with my granola in the mornings all this week and I still cannot get enough.

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    Traditional German Sunday Dinner: Roast Venison with Red Cabbage

    Roast venison

    I am not good at traditional German cooking but I really would like to be. My parents gave me a haunch of venison to take with me yesterday. They bought some quality venison from the “Soester Börde”, a region in North Rhine-Westphalia, not too far away from my hometown.

    So I decided sunday is the perfect day for a traditional German roast with red cabbage. To be honest, I never made proper red cabbage myself, not to mention a roast venison. It is actually such a shame that my generation has turned its back on traditional German cooking.

    We left the venison in the oven, covered with vegetables for about three hours, resulting in beautifully pink and tender meat. I prepared the red cabbage with the typical seven spices: salt, pepper, nutmeg, cloves, bay leaves, juniper berries and onions. It smelled so good and was very delicious.

    Enjoy the rest of your sunday!

    roast venison red cabbage

    What you need for four people:

    For the red cabbage:

  • 1kg red cabbage, chopped
  • 1 onion, finely chopped
  • 1 apple, finely chopped
  • 1 tablespoon cloves
  • 3 bay leaves
  • 1 teaspoon nutmeg
  • 2 teaspoons juniper berries
  • 2 tablespoons honey
  • 2 tablespoons jam (e.g. straberry)
  • Salt and pepper

  • For the roast vension:

  • 1,5 kg haunch of vension, prepared
  • 200g carrots, peeled and sliced
  • 150g leek, sliced
  • 1 red onion, sliced
  • A handful of fresh thyme
  • 100ml red wine
  • Salt and pepper
  • Steps:

  • Preheat the oven to 120°C
  • Sear the venison in olive oil in a pan on both sides for some minutes, add pepper and salt
  • Prepare a baking pan or a casserole with carrots, leek, onions and thyme and then put the venison in it, covered with the veggies, add some red wine
  • Put everything into the oven for about three hours
  • Heat the onions in a big pot until translucent
  • Add the cabbage, apple, spices, honey and jam and let everything simmer on low heat for about two hours
  • Season to taste and serve with pink slices of vension
  • Savoury Raisin Bread

    Savoury Raisin Bread

    As you might have noticed I became crazy about baking recently. I am starting to create own recipes. Just like this savoury raisin bread with almonds. It is massive so I think we have to eat only bread for the next days. But I really like it. Usually raisin breads are of the soft and sweet type so this is a great alternative and it is very good with cheese.

    I discovered this new type of cheese called “Gorgonzola al vino”. At the market they stuck a bottle of red wine headfirst into a big gorgonzola cheese for a couple of weeks, changing the position of the bottle every now and then until the cheese has fully absorbed the wine. It tastes fantastic!

    I love the rustic look of the bread. It looks like one of those breads that knights would have in a green pouch and then cut it with a sword…

    Whole Savoury Raisin Bread

    What you need:

  • 500g spelt flour
  • 500g semolina
  • 15g dry yeast
  • 30g honey
  • 600ml water
  • 200g raisins
  • 100g chopped almonds
  • 1 teaspoon nutmeg
  • A pinch of salt
  • Steps:

  • Combine all the ingredients in a large bowl and mix everything well
  • Then knead the mixture with your hands until you have a smooth dough
  • Leave the dough in a bowl at a warm place for about 1 hour
  • The dough must have doubled its size – knead it again well
  • Preheat the oven on 180°C
  • Leave it alone again for another 30 minutes
  • Place the dough in the desired shape on a baking tray and put it in the oven for about 35 minutes
  • Carrot Soup with Grilled Pecorino Biscuits

    carrots vegetable box

    vegetable box

    carrot soup with pecorino

    I am very excited that we finally have a vegetable box subscription. Every friday we receive a surprise box full of vegetables from a local organic farm.

    This friday’s box came with a lot of carrots. I don’t usually buy carrots although I really like them. So that’s the good thing with the subscription box – you receive vegetables you might not usually buy and so you get creative.

    The carrot soup I made was really rich and creamy, although it was all veggies, spices and honey. I made pecorino biscuits as a the little treat to have with the soup.

    I am not a big soup fan but maybe I am starting to. Enjoy the rest of the weekend!

    What you need for two people:

  • 500g carrots, peeled and chopped into small pieces
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 small piece of ginger, finely chopped
  • 500 ml vegetable broth
  • 2 tablespoons honey
  • Salt and pepper
  • Oregano
  • Pecorino cheese
  • Paprika powder
  • Parsley
  • Steps:

  • Heat onion and garlic in a soup pot over medium heat
  • Add carrots and ginger and sauté for 5 minutes
  • Add the veg broth, lower the heat and simmer for about 30 minutes
  • Stir in the honey, pepper, salt and oregano
  • Simmer for another 15 minutes
  • Meanwhile preheat the oven to 180°C
  • Grate the pecorino and form small pecorino heaps on a baking tray
  • Dredge the pecorino heaps with paprika powder and grill in the oven for about five minutes
  • Let the pecorino cool down
  • Purée the soup and then serve with pecorino biscuits and parsley
  • Hot Red Currant Crumble – good morning weekend

    red currant crumble

    Why not start the weekend with a fruity little treat? I fell in love with red currants lately and they had super fresh ones at the market yesterday.

    I found this recipe in a magazine. For the red currant crumble, the red currants are mixed with minced almonds and honey, which compensates the soureness of the fruits. It is very nice to eat the red current crumble hot – directly out of the oven together with some plain yoghurt.

    Happy weekend!

    red currants basket
    red currants honey almonds

    What you need for four people:

  • 300g red currants
  • 50g minced almonds
  • 2 tablespoons honey
  • 80g wholemeal flour
  • 30g cane sugar
  • 50g butter
  • sugar powder for decoration
  • 400g plain yoghurt
  • Steps:

  • Remove the shrubs of the red currants
  • Combine red currants with almonds and honey and fill the mixture into 4 oven-safe glasses
  • For the crumbles combine flour, cane sugar and butter and mix with your hands
  • Add the crumbles on top of the red currants into the glasses
  • Put into the oven for about 30 minutes on 180°C
  • Dredge the glasses with sugar powder and serve with yoghurt
  • Mini broccoli quiches with honey-roasted pine nuts

    I thought there would be no public viewing for the Women’s Wold Cup but now there is – in our street. The Italian restaurant on the corner is celebrating outside and everybody can hear them cheering. I would like to know whether they would like to support the German football ladies or whether this is just a good opportunity to celebrate.

    little broccoli quiches with honey roasted pine nuts

    On the weekend I made so much pastry that I could have fed the whole German football team. Instead I made one little quiche after another. Quiche is so easy to make and it is so much fun to experiment with different ingredients.

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    The Sweetest Rhubarb Temptation

    Rhubarb dessert mood

    To be honest I have never done something with rhubarb before. Actually I had to find out whether or not to peel the rhubarb. There seems to be no real consensus regarding this. I didn’t peel it and I think it was the right choice. So far I guess I only had rhubarb cake or rhubarb with vanilla pudding or vanilla sauce – also yummy but I wanted to make a sweet sweet dessert.

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