Tiramisu with Raspberries (no eggs)

Today I want to share my yummy summer dessert with you: Tiramisu with Raspberries.

No eggs are needed for this recipe so it is a nice dessert also for Toddlers and anyone with a sensitive stomach.

If you don’t have fresh fruits, you can also use frozen ones – simply brightens up your mood on a dull winter day.





 

For 4 glasses I used:

About 10 biscuit fingers
300g Raspberries
2 spoons Icing Sugar
1 cup Mascarpone (ca. 250g)
1 cup natural yogurt (250g)

 


Crush the biscuit in little bits and put them into drinking glasses or any other dessert servers you may have. I used whiskey glasses from Galway Crystal.


Blend the Raspberries and the icing sugar until smooth and add a layer onto the biscuit-bits.
Mix the Mascarpone and Yogurt with the blender in a different pot and add a layer of this mix onto the fruit-purée.

 
Then add again some broken biscuits etc... simply repeat the different layers until the glass is full.


 



I ended the layers with the fruit-purée and a little dot of Mascarpone-Yogurt-Mix on top….






.... and made a nice little pattern with a little dessert fork.

Put into the fridge overnight – at least for a few hours, so the biscuit can soak through and everything is nice and soft.
 

And then enjoy ..... hmmmm ... is it summer already?

My favourite recipe: cabbage-noodles (Krautfleckl)

I was in the mood for something a bit spicier this winter day and remembered a recipe my Granny always made.

As the slugs didn’t leave me any cabbage at all this year I had to buy a cabbage in order to fulfil my longing for this recipe.

The ingredients are as follows:

The noodle-dough

For the home-made noodles
4 Eggs
400g Flour
1 pinch Salt

A bit of water

For the cabbage-mix
1 spoon Butter
1 little white cabbage
2 thick slices of jerky
a bit of caraway seed
a bit Salt + Pepper

  

very handy device...

.... for making German noodles

Stir all ingredients for the noodle dough until the dough has a thick consistency. It should not be too runny anymore however you should be able to stir it still by hand.

If the dough is too hard – simply add water, if it is too watery – simply add a bit more flour.

Bring some water to boil, add a teaspoon of salt, as you would when cooking noodles.

Add the dough into the boiling water by either using a German handy device or simply by scooping little bits of the dough into the boiling water, using a spoon. This will give the noodles a bit more of a chunky feel to it.

Let the noodles simmer for about 5 Minutes in the boiling water, then remove them into a sieve and repeat the scooping procedure until the dough is gone. 

 Melt the butter in a high pot, add the jerky and the caraway seed and fry until the meat is crisp. 

Meanwhile: cut the cabbage into fine slices and then add into the pot. Keep frying on a little flame until the cabbage has gone soft and looks “glassy”.

A tasty meal for big eaters...

... and little ones :)

Add the noodles and fry for further 5 - 10 Minutes.

 

Season with Salt & Pepper - ready!

Zucchini / Courgettes with Sweetcorn & Bratwurst

The other day I was longing for a dish my Mum always made. Except of good German sausages I got everything here in Ireland and it nearly tasted exactly like being at "Mum’s Restaurant".

I even found „Bratwurst“ (sausages) here in Ireland (at Aldi) that taste almost exactly like at home. Not exactly but ... in fairness.... they are almost there ... very, very close anyway ;)

For this recipe you need:

1 spoon of Rapeseed oil
3 sausages
5 big potatoes
3 little Zucchini / Courgettes
1 tin of sweet corn
fresh Thyme
white sauce – either self-made or „cheated“ = package sauce

A bit of milk or cream

Spices as you wish

The amount of ingredients I used is for 2 hungry adults and 1 little eater. If you need to cook for more – simply use a bit more of everything, or half it if you cook just for yourself.

 

Cut the sausages, potatoes and zucchini in little cubes and fry them in the heated oil. Don’t let them get too crispy, just on a little flame until they are soft.

Okokok..... I cheated with the sauce ;)

Add fresh Thyme (or any other herbs you prefer), a bit of salt and pepper.

As my sausages were very very well spiced I did not add any salt – thankfully! 

The sausages were really salty.... good that I had a glass of water handy!

Frozen Zucchini from our summergarden

Add a lid on the pan and let everything simmer for about 20-25 Minutes until the potatoes are soft; which depends on how big or small you had cut them previously.

 

Make the white sauce with about 300ml water (or whatever is stated on the package) and add some milk. You can also add some cream to it if you wish. 

hmmm.... fresh Thyme

To make the sauce a bit creamier I usually mix low fat milk with a dash of cream – for a better taste yet healthier (dare I say slimmer?).

Then add the sweet corn (after it had been put into a sieve to remove the liquids) into the pan and let it simmer for further ca 5 Minutes.

 

Try the dish and add more spices as per your liking. If the sauce has gone a bit too thick, simply add a bit more milk – ready.

Spicy Muffins "La Chicka"

I am invited to a Baby-Shower today and am bringing some spicy muffins for the ladies. My husband has already tested the muffins and gave his approval... of course you cannot offer a new creation without sampling it ;)

I have used the following ingredients:

120ml Plant oil (Sunflower or whatever you prefer. I used Rapeseed oil = rich in Omega 3+6 = good for you)
2 Onions
3 spring onions
1 little red hot Chilli (fresh or dried from your summer garden)
1 Chicken filet
1 teaspoon ground Paprika
270g flour
3 1/2 teaspoon baking powder
2 large eggs
1 spoon lemon juice
125g sour cream
125g natural yogurt
Salt & Pepper


Heat up a little bit of oil in a frying pan and fry the finely chopped onions. Add the chopped Chicken cubes and the very finely chopped Chilly and keep frying until the Chicken has a nice brown-golden colour. Add the spring onions and turn the hub off. They can fry with the rest heat = energy saving = money saving.

Mix the flour and the baking powder in a separate bowl.
Whisk the eggs, oil, lemon juice, sour cream and yogurt until you have a nice and creamy consistency. Add Salt and Pepper, then the flour-mix and keep whisking until you have a nice creamy dough.

Add the content of your frying pan (Chicken & Co.) and briskly stir with a spoon.

Take your Muffin forms and put your little cute Muffin papers in the relevant spacing. Fill the dough into the little paper forms. Make sure you only fill them about 2/3 with dough as your dough will rise during baking.

In the oven with your forms and bake them for 20 Minutes at 190°C / 374°F.

You can eat the spicy “La Chicka”-Muffins hot or cold.

Guten Appetit and have fun trying this recipe for youself :)

Spinachpesto - not only for Popeye!

Check out this easy recipe for Spinachpesto, your Toddler will eat it all!

Today I was thinking of what I could cook for my little fella. Wandering through our polytunnel I saw the Spinach being ready for harvesting. Why not, off it goes and I already had an Idea walking back to the house. Here it goes:

Ingredients:

A full pot of Spinach including the stems
A spoon of butter
½ onion
1 clove of garlic
¼ of a teaspoon of salt
Ca. 50ml cream
Parmesan cheese – as much as you like

Cover the base of a pot with just a bit of water and add the Spinach. Simmer on a little flame until the veg is through. You will see that easily: the pot is not as full anymore as when you added the Spinach – only the base is covered now and the leaves and stems are soft.


Mix everything with the blender until you have a fine, smooth consistency … it doesn’t look the nicest I have to admit but bear with me :)

Melt the butter in a different pot and add the finely chopped onion until it is glassy and soft. Then add the blended spinach.

Chop the garlic very fine or use a garlic crusher and add this to the paste with the little bit of salt. You really don’t need much.

Then add the cream. Bit by bit so it is a nice creamy consistency. The mash looks now actually a bit nicer you will probably admit, it reminded me of Guacamole.

I had boiled noodles and added the Spinachpesto. Grate some fresh Parmesan on top of it – ready. And it’s so easy, fresh and healthy.

My boy ate the full portion and even nibbled a bit from mine.


Did you know: you can grow Spinach easily on a long planting pot on your balcony?


And if you don't have fresh spinach you can also use frozen one you got from your supermarket.

Noodles with herbal soft-cheese-sauce

Today I would like to share a quick-fix recipe with you because at times it just has to go quick and you don’t have much time on your hands.

This recipe I created just a few days before our summer holiday, using the last few ingredients I could find in the house.
So I found:

• Noodles (always have them in house)
• A little bit of Oil (Sunflower, Olive oil... what u would usually use)
• 1 clove of garlic
• 1/2 Pack soft cheese
• 
  a bit of Milk
• a bunch parsley (or frozen / harvested from your summer garden)
• a little bit of tomato puree
• grated cheese (whatever you like and have in you fridge: it can be everything from Emmental, Gouda to Parmesan)

While cooking noodles in boiling water, I am preparing the sauce.

PS: there is no need to boil the noodles in salted water. First of all noodles usually already contain salt and secondly: we all consume way to much salt anyways and I don’t even want to go there explaining what that does to our health.

If you spice up your sauce with herbs you don’t need much salt – no one will taste the difference as a whole lot of different tastebuds are getting tickled :)


For the sauce just add a teaspoon of oil into a pot and heat it up. Add the finely chopped or crushed garlic and the tomato puree.

Then add the soft cheese. Regarding the amount of the soft cheese or the noodles please consider the amount of people cooking. I am usually cooking for 2,5 people = 2 adults and our little man. So if you cook for more, you can use the full pack of soft cheese which is approximately 250g.

In order to get the sauce nice and creamy add a bit of milk. Don’t add too much or the sauce will be too runny, however if you add less it might be a bit thick. Add bit by bit until you get the consistency to your liking.

Then add the parsley and simmer for a little bit so the flavours can unfold.

Garnish the noodles on the plate with the sauce and add the grated cheese on top ... tastes yummy and is also ideal for little Toddlers who just learn how to eat themselves.

Guten Appetit