cookbooks & poetry

gooseberry cheesecake

1 month ago — cake

 honey-sweetened gooseberry cheesecake

This recipe is adapted from a very old press clipping, which I found in my mum’s handwritten recipe book while rummaging through her old cookbook collection (Seriously, I love being and home). I modified it to make a healthier version without sugar and white flour, which turned out to be just as (if not even more) delicious as the original cake. My whole family loves it and devoured this beautiful golden-brown, honey-sweetened cheesecake in less than two days I was lucky to get my hands on at least one piece of it, but well — let’s take this as a compliment.

gooseberry cheesecake

crust:

  • 200g whole spelt flour
  • 1 Tsp baking powder
  • 50g liquid honey
  • 1 egg yolk
  • 100g sour cream*
  • Pinch of salt

filling:

  • 400g gooseberries
  • 300g crème fraîche
  • 3 small eggs
  • 3 Tsp corn starch
  • ½ Tsp ground vanilla
  • 75g liquid honey


Preheat oven to 175°C. Mix all of the ingredients for the cake crust with the dough hook attachement of your handheld mixer, maybe add some more whole spelt flour if the dough seems too wet. On a lightly floured work surface roll out the dough to a circle and fit into a prepared 26cm springform pan. Gently press the dough down so that it lines the bottom and sides (about 2-3 cm) of the pan. Toss fresh gooseberries in flour, pour them into the cake crust and spread into an even layer. Combine the rest of the filling-ingredients and mix well before pouring the filling into the springform pan. Bake the cheesecake for about 40-45 mins until golden brown.

Meanwhile toast a handful of slivered almonds in an ungreased, non-stick pan over low to medium heat. Make sure to stir often so they don’t burn and toast evenly. Remove from the pan when they’re fragrant and slightly browned. Sprinkle them on top of the cheesecake when both – cake and sliced almonds – are completely cool. If you don’t mind some tiny little bit of sugar, dust some powdered sugar on top of everything for making the cake look even prettier.

*For all those Germans out there: Ich empfehle euch anstatt Sour Cream stichfeste saure Sahne zu nehmen. Oben steht es nur anders, weil es das in anderen Ländern oft nicht gibt. Außerdem existiert keine ordentliche englische Übersetzung dafür :—)

vegan kamut semolina pudding

2 months ago — vegan breakfast

 vegan kamut semolina pudding

Oh my, it has been weeks since my last post. I’m so so sorry but university is keeping me busy all the time, especially right now because this semester’s test phase is about to start and I’m burying myself in my psychology books to survive it. But good times are ahead! After this semester I’m taking an academic leave of absence and will spend one whole year doing some incredibly exciting internships, such as assisting a forensic psychologist in Berlin. This also means that I’m going to have more time for cooking and experimenting (and a much bigger kitchen cause I’m moving back in with my parents before I’m heading to Berlin) = more inspiration, more posts. Let’s celebrate those good news with my new breakfast love: semolina pudding. Semolina pudding used to be a childhood favorite of mine and its comforting sweetness and warmth still goes straight from the tummy into my heart. While traditional semolina pudding is made from wheat semolina I created a much healthier version using whole grain kamut semolina. Even though kamut is related to wheat it has about 30% more protein, more unsaturated fatty acids and a higher content of magnesium, zinc, potassium, etc. And because this grain hasn’t been altered by modern plant breeders, it retains it’s ancient nutrition, flavor and goodness. Oh and it is vegan and friggin’ delicious.

kamut semolina pudding

  • 25g kamut semolina
  • 200ml almond milk
  • 1 very ripe banana, mashed
  • Generous pinch of cinnamon

Pour almond milk into a small saucepan, set over medium heat and bring to a boil. Then add the mashed banana and cinnamon. Reduce heat to low and gradually add the kamut semolina while stirring constantly. Let it simmer for about 5 minutes or till it reaches your desired consistency (if you have a sweet tooth you can add a sweetener of your choice). Devour it while it’s still warm with your favorite topping or pour the pudding into a mason jar, leave to cool and store it in the fridge overnight for an awesome breakfast.

my favorite toppings

Apple-rhubarb-compote

  • 1 apple
  • 1 stick of rhubarb
  • pinch of ground vanilla
  • honey or maple syrup
  • dash of orange juice

Oven-roasted strawberries

  • handful of strawberries, quartered
  • pinch of ground vanilla
  • honey or maple syrup
  • squeeze of lime or lemon juice
  • optional: a teaspoon of your favorite liqueur

Preheat oven to 180°C. Cut the apple and rhubarb or a handful of strawberries into bite-sized pieces. Combine vanilla, honey and some orange or lime juice (+ liqueur), pour over fruit and toss well. Place everything in a roasting pan and bake for about 20 to 25 minutes, tossing halfway, until fruit is tender.

buckwheat protein pancakes

4 months ago — breakfast

 my boyfriend’s secret buckwheat pancakes recipe

Ladies and Gentlemen, may I introduce to you to my boyfriend’s famous buckwheat pancake recipe. It’s the first time I’ve ever get my hands on this because he had kept it as a secret for so long. I like his pancakes so much, that nearly every time I’m visiting him I ask him to make these for breakfast the next day. Finally I can make them on my own even though I have to admit that they taste even better when you’ve just woken up, still hiding under your sheets and your boyfriend serves them with a steaming cup of coffee.

buckwheat protein pancakes

(serves 1-2)

  • 2 eggs, separated
  • 80ml almond milk
  • 50g buckwheat flour
  • 10g hemp protein powder
  • Pinch of salt and vanilla

Whisk together egg yolks, salt, vanilla, almond milk, flour and protein powder and let the mixture sit for about five minutes. Meanwhile beat the egg whites until stiff and gently fold them in. Heat some coconut oil in a skillet (both of us prefer a cast-iron one) over medium heat. When it’s hot cook the pancakes in small batches, using about one heaped tablespoon of batter per pancake. Serve them with fresh fruits and drown in maple syrup. Eat immediately with you favorite person and be happy.

( Like mentioned above, this recipe and the pictures are by my boyfriend Elias )

salted chocolate-spirulina-truffles with toasted hazelnuts

4 months ago — sweets

 salted chocolate-spirulina-truffles with toasted hazelnuts

Salted Chocolate. Sesame Seeds. Toasted(!) Hazelnuts. I love every single ingredient on its own but all together? Mouthgasm. The sweetness of dates, the intense flavor of toasted nuts and seeds, the richness of cacao in combination with a pinch of himalayan salt is spectacular — not to mention the health benefits of spirulina, which is bursting with protein, vitamins and minerals. These heavenly fudgy superfood-truffles are perfect with a cup of coffee or tea, as dessert or as a little study snack. Basically I could eat them all day long, every day, for the rest of my life. If you think I’m getting a little overexcited here, wait till you have your first bite.. dopamine boost ahead.

salted chocolate-spirulina-truffles with toasted hazelnuts

(makes about 15 small ones)

  • 1 cup toasted hazelnuts
  • 5 medjool dates, pitted
  • 2 Tbsp sesame seeds
  • 2 Tbsp shredded coconut
  • 1 Tbsp cocoa powder
  • 1 Tsp spirulina
  • Pinch of vanilla, cinnamon and sea salt
  • 2-3 Tbsp almond milk

Combine all ingredients in a food processor and blend until everything forms a soft and sticky dough. Roll it into small balls, then roll the truffles in sesame seeds for a crunchy coating (and to make them look even prettier and taste even more delicious). Store in the fridge and devour at room temperature.

This recipe is inspired by nourishedyoungthing aka _lepirate aka Sam

about green smoothies

5 months ago — smoothie

about green smoothies

Are you craving a light and healthy breakfast or a nourishing afternoon pick-me-up? Nothing better than a green smoothie. Just looking at this beautiful green colored deliciousness kinda makes me happy, even more so when I take my first sip.. it’s love. Creating a delicious green smoothie is not rocket science, just follow these three steps and start experimenting with your favorite fruit, greens and superfoods (and let me know how it turned out!):

  1. make sure you only use organic ingredients and wash them well
  2. to avoid leafy chunks blend the greens with the liquid first
  3. use some frozen fruit chunks for a perfectly chilled smoothie

Here are two of my favorites which I make over and over again ’cause I can’t get enough of them. Try them if you dare – beware of addiction:

the creamy one

  • 1-2 handful of spinach
  • ½ mango
  • ¼ pineapple
  • ½ cup almond milk
  • ½ cup orange juice

optional:

  • 1 tsp spirulina
  • 1 tsp maca
  • 1 tbsp goji berries

the refreshing one

  • 1-2 handful of greens of your choice (kale, kohlrabi greens, spinach, lambs lettuce, …)
  • 1 ripe banana
  • 1 apple
  • A knob of ginger
  • ½ cup orange juice
  • ½ cup coconut water

optional:

  • 1 tsp chlorella
  • 1 heaped tbsp hemp protein powder

vegan baked blueberry oatmeal

5 months ago — breakfast vegan

vegan baked blueberry oatmeal I couldn’t help but make this absolutely divine baked oatmeal two days in a row and really had to force myself not to make it everyday, all week long. This is true breakfast perfection: sweet and sour, soft and crunchy, delicious and breathtakingly beautiful (just look at this artfully purple-marbled jar and those golden caramelized nuts on top of it.. I could swoon over it all day) It is inspired by Sara Forte from sproutedkitchen.com If you don’t know her blog yet, you should definitely check it out because it’s one of my favorite food blogs ever. But wait! First of all do yourself a favor, get in the kitchen and fire up your oven:

vegan baked blueberry oatmeal

  • ¼ Cup old-fashioned oats
  • A generous pinch of ground vanilla and cinnamon
  • A small pinch of baking powder and salt
  • ¼ Cup almond milk
  • 1 Tbsp maple syrup
  • ½Cup (frozen) blueberries
  • A handful of nuts & seeds of your choice, coarsely chopped
  • 1 Tbsp melted coconut oil

Preheat the oven to 175°C/375’. Put ¼ Cup of blueberries in an oven-proof jar, combine oats with vanilla, cinnamon, salt and baking powder and add to the jar. Whisk together almond milk and maple syrup and pour on top of the oats, then cover the mixture with the rest of the blueberries (you can drizzle the berries with a teaspoon of date-balsamic if you have it at hand). Combine nuts and seeds with coconut oil and mix well. Bake the oatmeal for about 10 minutes, then add seeds and nuts, sprinkle with some more maple syrup and bake it once again for about 15 minutes. Serve warm.

overnight chia oats

6 months ago — breakfast

overnight chia oats Back in university, back in stressful everyday life: Sometimes you just need to calm down and breath, ensure that this rush won’t drag you down — well it’s easier said than done, I know from my own experience. Seems like the whole world is spinning faster day by day and one can only lag behind. We should give ourselfs a little break every once in a while, even if that only means that you allow yourself to sip your tea without checking your mails or to stay in bed a few minutes longer then usual. This recipe may be a first step in the right direction: prepare the night before, eat straight out of the fridge and take your time to start a new day.

Overnight Chia Oats

  • 1 Tbsp Chia Seeds
  • 3 Tbsp Oats
  • 125g low-fat quark*
  • 50ml milk of your choice
  • A generous pinch of ground vanilla

Combine all of the ingredients, mix well and leave in the fridge overnight. If you want to you can also add your favorite nut butter or mashed banana/honey if you like it a little sweeter. Every now and then I substitute one tbsp shredded coconut for one tbsp of oats, so if you’re into some coconut flavor give this one a try.

The next morning stir well and top with fresh fruit or fruit purée and nuts or seeds to add some extra crunch. Voilà, ready to devour.

[*Alternatively you can use yoghurt instead of quark, but you won’t need as much almond milk then]

beet & berry smoothie bowl

7 months ago — breakfast

beet & berry smoothie bowl

As the days are getting grayer and darker, my breakfast is getting brighter. Inspired by David and Luise’s “Be Better Smoothie” I started experimenting with beets in my smoothies and especially loved the combination with berries: the lushy magenta color, the earthy sour-sweet taste… After I got a juicer for christmas my fate has been sealed. By using less liquid, frozen fruits and maybe yoghurt or quark this bowl gets its delicious ice-cream-like consistency (and seriously, who doesn’t like some ice-cream for breakfast?) which makes this treat even more satisfying — well folks, fire up your blender!

Beet & Berry Smoothie Bowl

(serves 2)

  • 250 g frozen mixed berries
  • 1 ripe banana
  • 1 beet, quartered
  • 1/2 seeds of one pomegranate
  • 100 ml (or more) coconut water
  • ½ Tsp vanilla

optional:

  • 1 Tsp maca
  • 1 heaped Tbsp vegan protein powder
  • 250 g low-fat quark or yoghurt

Put the beet and pomegranate seeds into your juicer and add the juice to your blender. (If you don’t have a juicer, cut the beet into medium-sized chunks and put them directly into your blender with more coconut water). Put in frozen berries, banana, vanilla, (maca) and coconut water and blend until smooth. Add your favored source of protein (if you aren’t vegan and want your smoothie bowl to be more filling and creamy then choose low-fat quark, if you prefer something refreshing, use protein powder.) Blend again, pour into a bowl and add your favorite topping, e.g. chopped nuts, seeds, shredded coconut or more berries.

seeds & nuts bircher

7 months ago — breakfast

seeds & nuts bircher

Finally, after what seemed like ages, my first blog entry: Welcome to cookbooks & poetry, my very own foodblog. First of all a tremendous thank you to Elias, who designed my beautiful logo and blog and was very patient with my stupidity. Thanks to my cousin Thomas who enabled me to have this website and of course thanks to all of my wonderful followers that inspire and motivate me every day.

I inaugurate my blog with one of my favorite breakfast treats: seed & nuts quark bircher (which you may know from my instagram feed). I love its mix of textures and flavors, creami- and crunchiness, that it’s packed with healthy fats and protein and will keep you full for hours without feeling stuffed.

Bircher Muesli

  • 2 Tbsp rolled oats
  • 2 Tbsp spelt flakes
  • 3—4 Tbsp almond milk
  • 125 g low-fat quark*
  • 1 Tsp cinnamon
  • Raisins and Cranberries (as many as you like)
  • 1 Apple

Combine oats, spelt flakes, quark, almond milk, dried fruits and cinnamon and leave in the fridge overnight. In the morning grate half of an apple and stir it in, maybe add some more milk if you want to.

[*Alternatively you can use yoghurt instead of quark, but you won’t need as much almond milk then]

Pan-Roasted Granola Topping

Each 1 Tbsp of…

  • Walnuts, chopped
  • Hazelnuts, chopped
  • Pumpkin seeds
  • Sesame seeds
  • Puffed quinoa
  • Maple syrup

(or whatever you like and have at hand)

Heat one teaspoon of coconut oil in a small pan. Mix the chopped nuts and seeds with maple syrup and cut the other half of the apple into chunks. Add everything to the pan and roast until the apple is tender and the granola is slightly golden brown. Remove from heat and leave to cool before adding it to the bircher. Then: nom!