Since we are officially entering into the sweater weather season, it’s time to treat yourself to make the loss of summer a little easier. Every year around the end of september, with every day that passes I find it harder and harder to get out of bed every morning because I simply miss the the sunlight filtering through the blinds of my bedroom. So when I eventually manage to drag my lazy body out of bed and through the bathroom, I like to reward myself with something sweet for breakfast. In the early fall, this is one of my favorite recipes: Pumpkin pancakes with a subtle but distinct pumpkin spice flavor! I don’t use store-bought pumpkin spice but mix it myself, but you can of course simply substitute the spices below with the corresponding amount of premixed pumpkin spice. Continue reading
If you want to treat yourself without going on a chocolate binge – these little mini plum cakes are just the right thing for you! I made them for a sunday brunch, but you can of course enjoy them any other day for breakfast or for desert. I tried to make these as healthy as possible, so these cakes are fat free (well, if you forget about the fat used for greasing the muffin tin), contain only a minimum of added sugar and are made with wholemeal spelt flour instead of all purpose wheat flour. But don’t worry, they are still delicious! Continue reading
Do you know what a ‘schnitzel’ is? In german speaking countries, ‘schnitzel’ describes a slim, boneless piece of meat that is first dipped in flour, then a beaten egg, and finally in bread crumbs before getting deep- or pan-fried. When I grew up, my father would often make these for saturday or sunday lunch, usually paired with boiled potatoes and some veggies.
While I never really missed eating meat after I stopped eating it, I sometimes miss the ‘schnitzel’ feeling of the fried egg and bread crumbs crust. So I decided to reinvent the ‘schnitzel’ in a vegan version – with celery as the meat, and a creamy mustard mixtures that replaces the egg. Since I planed to enjoy this as a light dinner, I paired it with some crisp lettuce and a light soy cream dressing. But you can of course pair the vegan ‘schnitzel’ with whatever you like! Continue reading
Whether you are at a BBQ, a big summer party or simply at home – a delicious pasta salad is always a big hit! Though this takes a little more work and time to prepare, its flavour is definitely worth it! It combines your favourite pasta (I used buckwheat, but any kind works well), blanched spinach, roasted pine nuts and dried tomatoes with a flavourful garlic dressing with fresh spring onions.
The secret which makes this salad extra yummy is using two different kinds of dried tomatoes: The ones stored in olive oil and salted dried tomatoes, which are sold without any additional oil or fluid – is really just tomatoes and salt. Due to their different preservation method, they have a slightly different flavour and texture. While the salted dried tomatoes are – no surprise here – saltier, more flavourful and also a little drier and firmer, the ‘oily’ ones have a mild yet fresh flavour and are a little more ‘squishy’. By using both kinds of dried tomatoes, you get the best of both – and you also prevent your salad from getting to oily or to salty. Just give it a try! Continue reading
While I generally love all summer berries, redcurrant are one of my special favourites. They are not as sweet as strawberries or raspberries, and have an amazing sourly, fresh flavour which works great in all kinds of sweet and savoury dishes. They also keep longer in the fridge, so if you buy a big batch of them at your local market, you won’t have to eat nothing but redcurrant dishes for the next few days. And if you want to use the last ones up quickly – go make delicious muffins with them!
Since I usually eat porridge or muesli for breakfast and often add some fresh fruit to it as well, I decided to make redcurrant oatmeal muffins that are sweet enough to work as a desert, but at the same time work as a – relatively – healthy breakfast. I therefore replaced eggs and part of the vegetable fat with apple sauce, which also made it possible for me to significantly reduce the amount of sugar I used in this recipe: Each muffin contains just about one teaspoon of added sugar! Compared to many store-bought breakfast cereals, this is practically diet food. So go ahead and make all your friends jealous of your delicious to-go breakfast with these tasty redcurrant oatmeal muffins! Continue reading
You feel like having pancakes for dinner? No worries – no one will judge you for it if you go with savoury ones! What I like about savour pancakes is that they are really easy to make, but filled with delicious veggies always look really fancy on your plate – an easy way to give yourself a little treat once in a while. If you want to fill your pancakes (no matter if they are sweet or savoury), just make sure your pancakes aren’t to fluffy – otherwise they will be difficult to fold in half or even roll up. So if you were wondering why this recipe doesn’t use baking powder for the batter – now you know why. ;-)
I used mushrooms and dried tomatoes for the filling, though you are of course free to use whatever you like! Just make sure that there isn’t to much liquid in your filling, or your pancakes might end up soggy instead of tasty! Continue reading