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
If I had to pick a favourite season, it would most definitely be spring: not just because you can finally have outdoor-events without freezing your nose of again, but also because a whole lot of delicious fruits and vegetables are in season – just like asparagus. I am especially a fan of green asparagus with its savoury yet mild flavour that works perfectly in a wide range of dishes. This salad is a perfect quick lunch or dinner that you can prepare in less than 15 minutes – and you won’t even have to prepare the dressing for it! The oil from roasting the asparagus and the balsamic vinegar and brown sugar from the braised nectarines will combine to a perfectly delicious dressing that will have you wanting to lick your plate clean. (Believe me, I’ve been there.) You can of course swap a peach for the nectarine – I just used what I could get at my local market. Continue reading
What the heck is ‘Grünkern’? It’s basically spelt that has been harvested while still unripe – therefore its green (‘grün’ in German) colour. It’s quite popular among vegans and vegetarians in Germany since its texture makes it perfect for replacing ground meat in burgers, chilli or pasta sauces – just like this bolognese inspired vegan pasta sauce. It’s also a good alternative if you are allergic to soy protein and therefore can’t use the most commonly sold soy based meatless alternatives to ground beef. It also brings a nice hearty flavour to every dish, so you will need less spices – especially salt – than usually. Call me weird, but its taste and smell kind of remind me of smoked bacon – though it has been years since I last ate smoked bacon, so my taste-memory might not be the best. If you search for Grünkern on your next shopping trip, try whole food stores – that’s where you would also find it in Germany. It may also be sold as ‘unripe spelt grain’, though it is usually sold under it’s German name. If you find it – give it a try! Continue reading
The past couple of weeks were marked by almost ridiculously warm weather with up to 23° C on some days. Starting the balcony season in the middle of march has definietelly been a first for me. I decided to celebrate these very early first days of summer with a matching dish, and created a creamy, yet light pasta sauce based on avocado and natural soy johgurt. Thai basil works really great in this sauce, even though I could only get my hands on dried instead of fresh leaves. If you can’t find it in you local store, cilantro will work as well. To add a few more vitamins, I cooked some frozen peas along with the pasta, so I ended up with a delicious bowl of fresh, green pasta. Just make sure to use a really ripe avocado for the sauce – otherwise your dish will come out lumpy instead of creamy. Continue reading
I didn’t really plan to be posting another “sweet” recipe so soon, but then my fellow PhD-students and me had a day-long meeting where we presented our projects to each other and our professor (because why suffer alone when you can also suffer in a group), and I figured that we might need a little sugar rush in between to get us trough the day. While going through my pantry to search for inspiration, I found a jar of cherries and a packet of marzipan – and what is a better combination than chocolate, cherries and marzipan? I also used almond milk to enhance the marzipan flavour, but you can use whatever (plant) milk you have in your pantry. These muffins turned out perfectly moist and fluffy, with a strong though not overpowering dark chocolate flavour that works perfectly with the sweet cherry and marzipan flavours. Truly delicious – and a perfect sweet and energizing snack!
I decided to use the marzipan as a filling instead of mixing it with the batter, though you could also chop the marzipan into much smaller pieces and just stir it in with the cherries – whatever you prefer! Since I was a little worried (as it turned out, completely unnecessary) that the marzipan filling might sink to the bottom of the muffins while in the oven, I didn’t shape the marzipan into balls but into coins, which is why you see a flat line of marzipan if you cut the muffin in half. For the more adventurous of you (or the more crafty ones), you could also make little hearts or other shapes from the marzipan. Continue reading