puff pastry apple cinnamon swirls

I love cinnamon. I love the smell of cinnamon even more, and I adore it with recipes like Franzbrötchen or this new simple recipe. I don’t really make Franzbrötchen very often at all because yeast pastries always take so long. So it is a very nice alternative to make puff pastry apple cinnamon swirls. It takes about 20 minutes and they are done! And again: the smell….mmmmmmmmmhhhhhhhhh. 😀
Just brush a puff pastry square with melted butter, sprinkle with a cinnamon-sugar mixture and put diced apples on top of it. Roll from the long side and cut into 2cm wide pieces. Put in the oven at 180°C for about 12 minutes and you are done! Sounds easy and quick, right? If you want you can skip the apples or use raisins, nuts or whatever else comes to your mind.

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cheese spaghetti bolognese

There are so many different kinds of spaghetti sauces. My favorite one is the simplest one though: bolognese. There are so many different ways you can make this. Sometimes I add mushrooms, red peppers or onions. But the best one I made so far has gouda in it. Why always use parmesan if there also are many other choices?

you need:
olive oil
350g ground beef
500 g tomatoes
2 hands full of fresh basil
1 1/2 tbsp oregano
salt and pepper to taste
1 clove of garlic
1 tsp. chili powder
1 tbsp sour cream
1 cup gouda

Brown the ground beef and spice with pepper and salt. Add the tomatoes. I kind of mush them up with a spoon so that there aren’t big chunks in the sauce. Mix in the bazil, oregano, garlic and chili. Let simmer for about 20 minutes. Mix in the sour cream and then add the gouda. Let simmer for another 5 minutes so that the cheese is melted.

This is what I like as a side dish!

Just mix some creme fraîche or sour cream with sugar, lemon juice and some juice of the clementines. You should be able to taste the lemon but it still should be sweet. Add the dressing to the iceberg salad together with the clementines and you have a great tasting and fast to make salad. I always buy canned clementines for this salad, that is why I have some juice. The juice isn’t way too important though.

Cantaloupe bowl dip

I kind of like the look of cantaloupes and thought that it would be a great idea to hollow it and then reuse it as a bowl. So I came up with my cantaloupe dip.
I mixed together 250 grams mascarpone, 150 grams joghurt, 100 ml whipping cream and 2 tablespoons of sugar. It is so delicious but simple to make. I only dipped the cantaloupe but if you want you can also eat it with bananas, apples or all kinds of different fruits.

Mascarpone Parmesan Sauce

One day I planned on making a noodle casserole and already bought all the ingredients for it on the weekend. But then I was so hungry that I didn’t want dinner to take long, so I just threw everything together and it turned out to taste amazing. It is a somewhat thick sauce.

ingredients: 250 g mozarella
250 g mascarpone
70 g parmesan
250 g cherry tomatoes
one zucchini
pepper, salt and paprika powder to taste

Melt the mozarella and add the mascarpone. Cut the tomatoes in halves and the zucchini in cubes and throw it in the mozarella mascarpone mixture. Let it simmer for about ten minutes. In the end add the parmesan and spice the sauce with pepper, salt and paprika powder.
Serve with pasta.

This sauce is also very good with red peppers instead of zucchini or put them in addition to the zucchini.

plum cheesecake

Last weekend I tried out a new recipe that I found in a German magazine with cake recipes for the fall, and it was amazing. I am not the biggest fan of plain cheesecakes. But it’s great with plums or other fruit and crumbles on top. In the beginning of the summer I always make strawberry cheesecake which uses quark and cream cheese. This recipe uses quark and mascarpone. I’ve never tried mascarpone in cheesecake before and it is great. Normally German cheesecakes only use quark and no other kind of cheese.

So this is what you need:

  • 300g flour
  • 250 g sugar
  • 16g vanilla sugar
  • 1 pinch of salt
  • 4 eggs
  • 175 g butter
  • 500 g plums
  • 500 g quark
  • 250 g mascarpone
  • juice of half a lemon
  • 37 g starch
  • 2 tbsp powdered sugar

Knead the flour, 150 g of the sugar, 8 g of vanilla sugar, 1 egg and the butter to get the crumble dough. (You can make this ahead of time and put it in the fridge)

Split the dough in half and cover the bottom of a spring form with one half.

Mix together the quark, mascarpone, 100g of sugar, the lemon juice and 8 g of vanilla sugar. Then add the last 3 eggs one after the other and also mix in the starch.

Spread the quark mixture on the dough. Then cover it with your plums halves. Now cover it with the crumbles and bake at 175 ° Celsius for about 1 hour.

Let the cake cool and sprinkle with powdered sugar.

Et voilà!

stuffed red peppers with ground beef

Don’t you know those days you want to eat something fancy that doesn’t take too much time to prepare? Stuffing red peppers is quick and delicious. It just needs its time to cook. The good thing is that it takes just long enough to read a nice book or do some housekeeping.

I don’t really have measurements for how much you need of what since red peppers aren’t always the same size. And if you have too much ground beef you can just make meatballs with the rest.

This is what you need:

  • ground beef
  • salt, pepper and paprika
  • 1 egg
  • some old bread (usually one big slice per 500 g ground beef)
  • onions
  • garlic
  • red peppers
  • starch or flour
  • sour cream

Start by soaking the bread in water.

Then mix all the spices, the onions, the garlic, the egg, the bread and the ground beef together as if you were making meatballs.

Cut off the top of the red peppers and fill them with the meat.

Then brown them in a pan from all sides. When they are brown, add about 1 cup of water or more, depending on how big your pan is. It should be about 3 cm high.
Cover with a lid and let simmer for one hour. Make sure that there is always enough water, but when you don’t cook it too high you should be fine.

Now the ground beef should be all brown and you can take the red peppers out and keep them warm.

Blend the flour into the gravy and when it thickened you can add some sour cream (not too much though). Normally the gravy is spicy enough from the meat but you might have to add some pepper and salt and then it is ready to serve with potatoes.

Elsässer Flammkuchen

Elsässer Flammkuchen is a German meal with creme fraîche, onions and bacon. It is very yummy and quick to make.

ingredients: 250 grams of flour

2 tbsp olive oil

125 ml water

1 tbsp salt

200 grams creme fraîche

salt and pepper to taste

200 grams bacon

1 big onion cut in rings

optional: 200 grams grated cheese

Combine the flour, olive oil, water and salt and knead. Let sit for a bit.

Meanwhile cut the onions and mix the pepper and salt together with the creme fraîche.

Roll the dough as thin as it goes and put the creme fraîche, onions and bacon on top. If you want to, you can also put some grated cheese on top.

Bake at 220°C for 20 minutes.