Recent Posts

Plum Cake (with Yeast Dough)

Plum Cake (with Yeast Dough)

We recently have discovered our love to yeast dough. It is so simple and turns out great. You just need a little bit of time and you need to watch it, so that it doesn’t rise too much! Perfect for our current situation where we 

Plum Crumble Cake

Plum Crumble Cake

Fall is here and now completely – with the good and bad sides! We have been enjoying the beautiful weather but at the moment it is raining again – perfect for an cozy afternoon at home with some coffee and some selfmade cake! Maybe a 

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 stuff with tomato sauce or so.

And in the summer when we have so much basil, one of the only options to get rid of most of it is by making some HOMEMADE PESTO! It is super easy and just takes a couple minutes if you have a food proccessor. Quick and so much yummier than the one from the store!

This is the recipe now for the traditional pesto with Parmesan. Yummm!!!

Vegan Basil Pesto

Prep Time15 mins
Total Time15 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Basil, Dinner, Healthy, Italian, Pesto, Vegan
Servings: 1 glass

Ingredients

  • 1,5 cloves of garlic
  • 60 g basil
  • 35 g vegan parmesan or other nuts e.g. cashews
  • 35 g pine nuts
  • 1 pinch salt
  • 50 ml olive oil

Instructions

  • Wash the basil.
  • Roast the pine nuts without oil in a pan.
  • Add everything in your blender and blend it until you have a smooth texture.
  • Store it in a glas and cover the pesto with olive oil, so that you can store it in the fridge for at least 2 weeks.
  • Enjoy!

For the vegan version the key is to replace most of the Parmesan, if not more, with nuts. Here you can decide what nut taste you like best. We usually replace it with lots of pine nuts and cashews! If you have vegan Parmesan at home from the store or selfmade you can use that as well!

We usually change the proportions of the ingredients for the vegan recipe a little bit because it just tastes better that way!

So maybe you still got some basil in your backyard or you will buy some next time when you go to the store and then you will give one of those two recipes a shot! It will be so worth it and it will be an awesome, easy and healthy soulfood!

So if you are vegan, this recipe is for YOU!

Vegan Basil Pesto

Prep Time15 mins
Total Time15 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Basil, Dinner, Healthy, Italian, Pesto, Vegan
Servings: 1 glass

Ingredients

  • 1,5 cloves of garlic
  • 60 g basil
  • 35 g vegan parmesan or other nuts e.g. cashews
  • 35 g pine nuts
  • 1 pinch salt
  • 50 ml olive oil

Instructions

  • Wash the basil.
  • Roast the pine nuts without oil in a pan.
  • Add everything in your blender and blend it until you have a smooth texture.
  • Store it in a glas and cover the pesto with olive oil, so that you can store it in the fridge for at least 2 weeks.
  • Enjoy!

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.

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 

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 weekends! During the week we sometimes go without some breakfast and sometimes it will be a yoghurt, oatmeal or a chia pudding. But on the weekends, jam is so necessary for a good and big breakfast!

We always had selfmade jam at home and therefore it is just normal to us to make our own jam. There are two types that are not allowed to miss in our fridge: strawberry and apricot! For Marie, apricot is one of the best jams there is, it is just the right mix between sweet and sour!

Homemade jam tastes just so much better than some jam from the store and one of the best benefits is that you know what is in your jam and that is really not much! Fruit and sugar, basically!

If you have never tried it yourself, you should really give it a try! It doesn’t take long and you will be so happy when you eat some bread with your own jam – it is the perfect way to start in the day!!!

Now is just the right time, as you still can find apricots on the farmer markets or in the supermarket. Grap some the next time you are at the market and then you are halfway there 🙂 Look at the recipe and you know we are telling the truth!

The trick that you need to keep in mind is if you don’t eat all the jam at ones, place the still sealed glases in the freezer. This will help you keep the jam as colorful as it is in the beginning.

Homemade Apricot Jam

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Keyword: Apricot, Breakfast, Vegan

Ingredients

  • 1000 g apricots
  • 500 g preserving sugar (Gelierzucker 2:1)

Instructions

  • Wash the apricots and cut them in half or quaters. Remove the kernels.
  • Place them in a pot and add the preserving sugar. Mix it together.
  • Now heat it up until it boils and stir it the whole time.
  • As soon as it boils set a time for 4 minutes and reduce the heat a bit.
  • Keep stirring. When the time is over, test if the texture gets sticky (geliert).
  • If you like your jam smooth, blend it now.
  • Now it’s time to fill the jam in the glasses. Close them with the lid and turn them upside down.
  • Let it cool down and then enjoy the jam. If you want to store it and you would like that the color stays as orange, store them in the freezer.

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.

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 

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 and if so, out of the country? Or are you bring the vacation and holiday feeling home? We think if it as warm and nice as at the moment, vacation at home totally works. With this recipe you can bring a little bit of Italy home on your plate, especially when it is warm and you don’t want to eat everything and this is a great option.

We prefer cold dishes like salads and light food options in the summer! One of them is this AMAZING SEAFOOD SALAD!!! It is so much easier then we thought and soooooo tasty! The only difficult part is to gut the seafood but with the help of some videos, you will be able to do it too! And it is so worth it! I think I never had such a good Insalata di Mare.

Insalata die Mare

Seafood Salad
Prep Time1 hr
Cook Time5 mins
Total Time1 hr 5 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Dinner, Italian, Lunch, Salad, Seafood, Summer
Servings: 2 people

Ingredients

  • 10 scampi
  • 3 calamari
  • 6 sepia
  • 1 lemon
  • olive oil
  • white balsamico vinegar
  • white pepper
  • salt
  • fresh parsley
  • 6 leaves salad

Instructions

  • Rinse your seafood with warm water.
  • Clean and gut the calamari and the sepia and don't forget to peel the scampi. If you like scallpos, you could add some as well to the salad.
  • Cut the seafood in the wanted sizes.
  • Now cook the seafood for only 1 minute in boiling salt water. If you leave them too long in the water, especially the calamari will get to hard.
  • Rinse the water off and set the seafood aside.
  • Now squeeze all the juice out of the lemon and mix it with at least 3 tablespoons of olive oil, salt, white pepper and 2 tablespoons of white vingar.
  • Cut some fresh parsley and add it to the sauce.
  • Poor the sauce now over the seafood and mix it very well, so that the sauce will touch every little spot.
  • The seafood is probably still a little warm.
    If you like it this way, garnish now the seafood salad on some leaves of green salad.
    If you you prefer it cold, set the seafood salad in the fridge for a while and garnish it then later.
  • Now enjoy! It will taste amazing!

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.

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