Recent Posts

Basil Pesto

Basil Pesto

Finally we are back home and have some time to share our BASIL PESTO recipe! Both vegan and the traditional version! It is just the best! For us, BASIL PESTO is a must sometimes, especially when we are graving pasta but don’t want the usual 

Green Smoothie

Green Smoothie

Are you also searching sometimes for a healthy way to start into the day from which you can get a lot of vitamins and energy? A perfect choice then is a green smoothie!!! It tastes so much better than most people think if you choose 

Pesto Pasta Salad

Pesto Pasta Salad

Summer is slowly coming to an end, are you feeling it as well? I don’t know if we are really ready for fall. This summer was so amazing and we enjoyed the sun and the nice weather. We are holding on to those last beautiful summer days that we got right now, what about you? Are you so ready for fall or do you wish to have a lot more summer days to come?

BUT let’s just enjoy the last summer days and what is more important than the suitable food?

This Pesto Pasta Salad has been on Instagram for a while but has not made it on the blog yet but finally it does. This is the perfect summer salad! We love it as an side dish for a BBQ with friends but sometimes it is just like this our lunch or dinner.

We use usually our own pesto and at this time of the year the tomatoes from our balcony, which is just sooooo yummy! If you cannot find asparagus, you could also just use zucchini. This tastes also amazing!

So maybe you will give it a try? It is so simple easy but so delicious! Let us know what you think about it.

Pesto Pasta Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner
Cuisine: Italian, Mediterran
Keyword: Healthy, Pasta, Pesto, Side dish, Summer

Ingredients

  • 500 g noodles
  • 5 tbsp pesto (the best one is homemade basil pesto)
  • olive oil
  • balsamico vinegar
  • salt
  • pepper
  • 1 feta
  • 2 tomato
  • 250 g green asparagus

Instructions

  • Boil the noodles in salted water and let them cool.
  • Cut the asparagus, tomatoes and the feta in two cubes.
  • Fry the asparagus in a pan.
  • As soon as the noodles are cold, mix everything together. Add the pesto and olive oil, balsamico vinegar, salt and pepper as wanted.
  • If you want, decorate it with fresh basil.

Did you give this recipe a try? If so, we would love to get some feedback from you! Just comment below, we really would appreciate your opinion. And if you took some pictures, just tag us on Instagram.

Homemade Apricot Jam

Homemade Apricot Jam

What do you need for your breakfast? Are you a cereal lover or do you like some bread with some yummy jam? If you are the second type, this blog post is for you! We love bread or buns with jam or nutella on the 

Vegan Apricot Nicecream

Vegan Apricot Nicecream

You are looking for something to cool down while enjoying the sun? You don’t want to eat the usual ice cream that is packed with a huge amount of sugar and where you don’t know what ingredients are all included? Or you just want to 

Vegan Mini Apricot Galette

Vegan Mini Apricot Galette

What are you doing during those hot summer days, especially when you have guests over? What are you baking or cooking with or for them?

During these hot days we try to use our oven as little as possible but for this recipe it is so worth it to turn it on for a minute!!! We love galette in the summer topped with a scoop of (vanilla) ice cream – just the best!

Galettes are the perfect summer cake – super light, simple and just super delicious. If you don’t like apricots, you can fill it with your favorite fruit. We chose aprictos as they are the perfect mix of sweet and sour and Marie is an apricot lover anyway!

Compared to the usual Galette we changed the dough a little bit up and replaced some of the flour with shredded hazelnuts which adds an additional flavour to it. If you are allergic to nuts, you can replace the hazelnuts with usual flour or shredded almonds. This will be almost as good as with the hazelnuts!

Just give these VEGAN APRICOT GALETTES a try and let us know what you think, especially in when it is cooling up a little at the moment.

We hope you have a fabulous weekend and enjoy these summer days! See you soon!

Vegan Mini Apricot Galettes

Prep Time1 d 30 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 d 1 hr 50 mins
Course: Cake, Dessert
Cuisine: French
Keyword: Apricot, Cake, Dessert, Galette, Ice Cream

Ingredients

  • 150 g shredded hazelnuts
  • 150-200 g flour
  • 180 g (vegan) butter
  • 60 g sugar
  • 50 g cold water
  • 600 g apricots
  • apricot jam

Instructions

  • Mix the hazelnuts, the flour and sugar in a bowl. Cut the cold butter in pieces into it and mix it together with your hands or your (kitchen-aid) food processor. Add the water step by step and stop when you get a smooth dough.
  • Now let the dough covered in plastic wrap rest in the fridge for at least an 1 hour until you roll it out.
  • While the dough is resting, wash the apricots and cut them into slices.
  • Preheat the oven to 200 degrees Celcius (Ober-/Unterhitze).
  • Cut the dough into 3 pieces, so that you get later 3 mini galette. If you want one big one, than leave the dough in one piece.
  • Roll out one of the pieces on an flour-covered surface into a round shape.
  • Place it now on a baking sheet and add in the middle some apricot jam and 1/3 of the apricots slices.
  • Now fold the sides of the dough over the filling as far as possible. Then you'll have a beautiful galette.
  • Repeat step 5-8 for the other two mini galettes.
  • Now bake one at a time for 15-20 minutes. Until the dough turns golden brown.
  • Let it cool down a little bit and then serve it with a scoop of vanilla ice cream.

Did you give this recipe a try? If so, we would love to get some feedback from you! Just comment below, we really would appreciate your opinion. And if you took some pictures, just tag us on Instagram.

Seafood Salad

Seafood Salad

SUMMER SUMMER SUMMER – do you feel this way too? We had some super hot day last week and starting tomorrow there are more to come! For us this just screams summer! What have you guys planned for your summer? Are you going on vacation 

Falafel

Falafel

As we wanted to reduce the amount of meat that we eat we were searching a very long time for good recipes that feel like whole meals and not just like side dishes. One of our favorite completely vegan meals is Falafel. This recipe consists 

Rhubarb-Strawberry-Sorbet

Rhubarb-Strawberry-Sorbet

You are looking for a simple, yummy and fruit sorbet that you can make by yourself and without an ice cream maker? Then this recipe is the right one for you! You don’t need a lot of utelities and it is so simple!

We were looking for a recipe to make a sorbet without an ice cream maker as we don’t have one and don’t really have the room for one as well. We didn’t find the recipe that matched our expectations completely, so I got creative and followed my idea and it worked out extremely good! So here is the result:

What do you think? Do you wanna give it a try? I think the mixture between rhubarb and strawberry is the PERFECT combination. The sorbet has a sour note to it from the rhubarb but with the sweetness of strawberries it tastes just amazing! If you love sorbets, rhubarb or strawberry this will taste like heaven to you.

It is welcoming the spring and summer time. With its ingredients you can’t think of anything else than a warm and sunny day! To cool down and have a reason to take a break on such a day, you need to make this sorbet.

This recipe for me is also an inspiration what you can do with rhubarb. A lot of people don’t know what to do with it or only can think of rhubarb pie or stewed rhubarb but there is so much more you can do with it! This recipe is just one option! So maybe you are going to give it a try?

Rhubarb-Strawberry-Sorbet

Prep Time30 mins
Freezer Time5 hrs
Total Time5 hrs 30 mins
Course: Dessert
Keyword: Ice Cream, Rhubarb, Sorbet, Strawberry

Ingredients

  • 350 gr rhubarb
  • 150 gr strawberries
  • 125 gr sugar
  • 200 ml wasser
  • 2 branches fresh mint

Instructions

  • Wash the rhubarb and strawberries. Cut them into small pieces.
  • Add all the ingredients into a pot and let it boil for 10-15 minutes.
  • After it is cooled down, sift the mixture so that only the juice is left.
  • Now put it in the freezer for about 2 hours. After those 2 hours blend it until you get a cream texture. Repeat this step another time.
  • After that just leave it in the freezer at least for another hour. Now the texture should be like sorbet. Otherwise repeat step 4 or let it in the freezer for a little longer.
  • Enjoy the sorbet! If wanted with some fresh fruit, nuts or waffles.

Did you give this recipe a try? If so, we would love to get some feedback from you! Just comment below, we really would appreciate your opinion. And if you took some pictures, just tag us on Instagram.