Delicious Rhubarb-Tarte

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Today’s recipe is all about rhubarb and it’s delicious, sweet springy flavour.

I love rhubarb. It’s one thing I absolutely look forward to, when spring’s not too far away anymore.
Rhubarb tarte is one of the best things, but very often they’re made with heavy cream and a lot of refined sugar. So I decided to create a gluten, dairy and refined sugar free version of it and now all of us don’t have to feel guilty anymore, about eating one or two pieces more than usual ;).

I really hope you try the recipe and enjoy it even more whilst eating.

xx Lisa

Ingredients

For the crust:

  • 100g of ground almonds
  • 100g of ground oats
  • 1/4 cup of melted coconut oil
  • 5 Tbsp Maple syrup
  • vanilla and cinnamon to taste

For the “cream” filling:

  • 3 Tbsp of cashew butter
  • 50g of ground hazlenuts
  • 2Tbsp Maple syrup
  • 3 Tbsp rice milk (milk of choice)

For the rhubarb:

  • 500g of fresh rhubarb
  • 1 Tbsp of coconut sugar
  • 1 tsp of vanilla extract

 

How to make this delicious cake

First of all we’re going to make the crust. Therefore place your coconut oil in a heatproof dish and melt it for a few minutes in the oven. You can then already preheat the oven on 180°C.

Meanwhile, mix all the other ingredients in a bowl. Add the cooled, melted coconut oil and kneed it into a nice doughball.

Put your dough into the fridge for about 20 minutes.

During that time, we can make the creamy filling and our sweet rhubarb.

For the creamy filling, simply combine all the ingredients in a small mixing bowl, by using a normal spoon.

Set aside and cut your rhubarb into 2cm pieces. Combine it with the tablespoon of coconutsugar and your vanilla extract in another mixing bowl, until everything’s well covered.

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Now it’s time to roll out your dough. I find it very helpful to use some saran wrap when rolling out my doughs. Simply place one piece on top of your counter, on top of that your dough, and place another piece of saran wrap on top of the dough. It will make this step much more easy. Trust me.

Afterwards, take your dough and place it into your greased tin. Adjust it a little bit to make it look pretty.
By using a fork, we’re going to put small holes into the dough, which makes the cake even better.

It’s now time to spread the cream filling into the tin. As a final twist, we place all of our sweet rhubarb “sticks” into the filling and bake the tarte for 30-35 minutes.

Voila et bon appétit!

 

Quinoa stuffed Tomatoes

Long time no see, I’d say, but today I’m sharing another recipe with you, that I recently made. Brian and I loved it right away, so I was sure, I had to share it with you guys.

The combination of healthy and nourishing vegetables with the super seed quinoa makes your lunch or dinner a very energizing one and you won’t feel tired or too full after eating it.

The recipe was inspired by one of my favourite blogs named “greenkitchenstories”, but I changed it up a little bit, so I’d say it’s quite original anyway.

I hope you like it! Enjoy!

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The recipe serves 2

What you need:

Fot the tomatoes

  • 6 big tomatoes
  • 1 cup of quinoa
  • 100g of feta cheese
  • 1 egg (optional)

For the baked veggies

  • 1 sweet potatoe
  • 2 small parsnips
  • rosemary
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 bulb of garlic
  • 1 lemon

 

1. Go ahead and wash your quinoa before you put it into a pot with the double amount of water. Bring it to a boil and cook it until done. I like to add a little bit of vegetable stock to it, as it gives the quinoa a very nice flavour.

2. Whilst cooking your quinoa you can preheat the oven to 170° C.

3. Cut off the tomatoes’ tops, using a knive and spoon the inner part out into a bowl. (You can use this for a salad or sauce another time)

4. In a seperate bowl, mix the feta cheese and egg together. When the quinoa’s done and a bit cooler, you can add it as well and fill up the tomatoes with the mixture. In the end you can put the tomatoe lids back on and set them aside.

5. Now you can cut your sweet potatoe and parsnips into french fries shapes, all equally sized. Put them into a large bowl and add in the olive oil and rosemary. Mix it with your washed hands, so everything is well spreaded.

6. Line a baking tray with parchment paper and add on the oiled veggies and in between the stuffed tomatoes. To give it a final twist, you can put on two halves of the garlic bulb and a lemon cut into quarters. It will give everything a very special and rich flavour. I like to take one of the lemon quarters and drizzle the jucie over the veggies.

7. Put the tray in the oven for about 40-45 minutes and you lunch or dinner will taste devine.

8. Enjoy!!

 

 

 

Sweet Amaranth

When I was a child I loved “Griesbrei” with apple sauce so much. In English it would be semolina pudding/ porridge.

My dad always used to make it for me and then we would sit and demolish the most delicious thing ever together.

Today I still love this dish a lot but it makes me feel super full and tends to be pretty hard on my stomach. I don’t feel energized, I feel more like having to lay down and take a nap haha.

I love to experiment with different seeds and grains and making them sweet.

So today I’m sharing my recipe for sweet-cooked amaranth with apple sauce and fruit.
The apple sauce is a personal favourite, so you can choose whatever toppings you like.

Amaranth is really, really good to digest and contains a lot of fibers, omega-3, magnesium, calcium and iron. It is super high in protein, incredibly energizing and keeps you full for a longer period of time.
So maybe we should call it a super seed. On top of everything it’s glutenfree, which means everyone can enjoy it.

I hope you try it as well.

xx Lisa

Sweet Amaranth (Serves 2)

Ingredients

1/2 cup of Amaranth
1 cup of water
splash of milk of your choice (I used rice milk)
cinnamon
vanilla
1-2 Tbsp of Maple Syrup or any sweetener you like

  1. First of all I like to soak my amaranth. You can soak it over night or for at least 20 minutes. The package also contains directions if you want to follow them.
  2. Afterwards I rinse it and transfer the seeds into a saucepan, where I also add in the water.
  3. I bring everything to a boil and reduce to medium heat, where I leave it simmering for about 30 minutes.
  4. After around 20 minutes, I start adding in the cinnamon, ground vanilla, maple syrup and milk. It gives it a complete different structure, which I love.
  5. I leave it on the stove for some additional 10 minutes and pour it in a bowl afterwards.
  6. Now you can top it with fruit-sauce or any fruit, nuts or seeds you like.
  7. Enjoy!!

PS: As you can see, I’m pretty addicted to Kiwis at the moment. I try to only use seasonal fruit and vegetables, so this is why it may look a bit boring sometimes ;).

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Italian Frittata

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It’s lunchtime!!

As I’m a student, I love a quick, easy and healthy lunch. If I’m at home, I have more possibilities and options for food, so then I like to be a bit more creative.

Today I made this lovely italian frittata.

The best things happen when I just try and I’m pretty happy with the result.

I don’t stick to a certain diet, I just try to be healthy and to put nutricious food into my body.

This recipe could easily be adopted for a late weekend breakfast or a brunch.

I hope you enjoy it!

xx Lisa

Recipe Italian Frittata

Ingredients

3 eggs
splash of milk (any sort you like, I used rice milk)
sea salt
dash of black pepper
1 tomato
1 half of a zucchini
1 hand full of spring onion
fresh basil

  1. Mix the eggs and the milk in a bowl and season it.
  2. Chopp all the veggies, so you’re prepared.
  3. Heat a bit of ghee or olive-oil in a pan. When heated, add the egg mixture.
  4. When it starts to thicken a little bit, you top it with your veggies.
  5. Leave it on a medium heat until it’s ready to flip.
  6. Use a plate as help for the flip. We don’t want any accidents in the kitchen 😉
  7. Cook it for a few minutes on the other side, so this one can be done as well.
  8. In the end, you just flip it again, directly on the plate and voila! Here’s your Italian Frittata.
  9. Bon appetito!

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Strawberry-Peanutbutter Smoothiebowl

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Happy New Year everyone!

I’m late and haven’t uploaded anything in a long time, but I’m back and hope that you all had amazing holidays with your loved ones.

As the new year begins, I’m all about getting back on track with eating the healthyisch way and be good to my body again.
I really noticed this christmas that I’m not just eating this way, because I fancy it and I feel like everyone else is doing it at the moment. I really felt that my body was asking for it and I remembered why I started to pay attention on my diet one day.

It has only been one week of getting back on it and I already feel much more energetic and my body seems to be happy too.

So one thing I love to have for breakfast are smoothies. As I find it sometimes a bit boring to just drink it, I love to create different smoothiebowls with different toppings.

Today I’m sharing a new one with you and I hope you enjoy the post.

xx Lisa

Strawberry-Peanutbutter Smoothiebowl

Ingredients

For the smoothie:

10 Strawberries (fresh or frozen)
1 banana
1/2 avocado (makes it super creamy)
1 Tbsp Chia seeds
1 Tbsp peanut-butter (non sugar added)
300 ml plant based milk (I like almond milk)
1 Tbsp Agave, maple syrup or honey

Toppings

1 Tbsp Oats
1 Tbsp puffed quinoa
1 Tbsp cacao nibs
any fruit you like, I used kiwi as it’s in season right now.

Put all the ingridients into a blender (I’m using the nutribullet) and blend it all for a few seconds.

Afterwards pour it into a bowl and top it with anything you like.
I really love to mix oats and nuts, cacao nibs and any fruit I have at home that day.

It’s so easy and literally takes only a few minutes to prepare.

Enjoy! 🙂

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Healthy(ish) Streusel plum tart

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As it’s the beginning of October and fall has officially kicked in, I wanted to share a autominal recipe with you.
One of my favorite fruit are plums and everything that includes them. So of course I had to feature a recipe with these yummy guys on my blog.

As I’m a lot into healthier eating and very nutritional food, I wanted to recreate a “normal” Plum tarte recipe into a “healthier” one. The book which inspired me is called “Raffinierte Tartes” by Alfons Schubeck and Annik Wecker.
In my eyes it turned out quiet well and Brian loved it as well, which by the way means a lot ;).

I hope you’ll try it and enjoy the tarte as much as I did.

xx Lisa

Recipe

Ingredients:

For the dough you’ll need:

20g of butter/coconut oil
70g of coconut sugar
1 pinch of salt
1/4 tsp of vanilla
1 egg, size S
220g of spelt flour
80g of cold light curd

For the filling you’ll need:

500g of plums pitted and cut in a half
3 tbsp of maple syrup
1 1/2 tsp of cinnamon
1 tbsp of fresh lemon juice
1 pinch of salt
150 ml of water
30g of starch

Preparation:

You start off with the dough. You mix the butter or coconut oil, sugar, vanilla and salt by using a kneading hook. Then you’re going to add the egg and continue kneading. Afterwards add the light curd and sift the flour before putting it all into the mixing bowl. When everything’s combined to a smooth dough, you can stop the machine, take the dough out and form it into a ball. Wrap it in thin foil and put it into the fridge for half an hour, then roll out half of the dough and put it into a well buttered/oiled tarteform. Place both, the form and the other half of the dough back into the fridge. Afterwards preheat the oven to 200°C.

Now it’s time to make the filling.
After pitting and cutting the plums into halfs, you just put them into a big saucepan and bring it to a boil whilst adding the water, maple syrup, cinnamon and lemon juice. A few minutes before you feel that they’re well cooked, you mix the starch with some water and add the mixture into the boiling filling to bind it. Remove the saucepan from the heat and let everything cool down for a few minutes.

Finally take the tarteform out of the fridge and fill in the plum mixture. Use the rest of the dough to create crumbles on top and then put the tart into the oven for about 30 minutes.

Let it cool before you enjoy it!

Bon appétit 🙂

Nachdem es nun Oktober ist und der Herbst offiziell begonnen hat, wollte ich auch ein herbstliches Rezept mit euch teilen.
Eine meiner absoluten Lieblingsobstsorten sind Pflaumen bzw. Zwetschgen. Es war also ganz offensichtlich, dass ich ein Rezept aussuchen musste, welches diese feinen Jungs beinhaltet.

Da ich mich sehr für gesunde Ernährung und nahrhafte Lebensmittel interessiere, wollte ich aus einem “normalen” Pflaumentarte Rezept, ein etwas gesünderes kreieren. Das Buch, welches mich hierbei inspiriert hat, heisst “Raffinierte Tartes” von Alfons Schubeck und Annik Wecker.
In meinen Augen hat sich der Kuchen als sehr gelungen entpuppt und auch Brian fand ihn sehr gut, was übrigens viel bedeutet ;).

Ich hoffe, dass ihr es ausprobieren werdet und es genau so geniesst, wie ich es getan habe.

xx Lisa

Recipe

Ingredients:

Für den Teig braucht ihr:

20g Butter / Kokosnussöl
70g Kokosblütenzucker
1 Prise Salz
1/4 TL Vanille
1 Ei, Grösse S
220g Dinkelmehl
80g kalter Magerquark

Für die Füllung benötigt es:

500g Zwetschgen, entsteint und in Hälften geschnitten
3 EL Ahornsirup
1 1/2 TL Zimt
1 EL Zitronensaft
1 Prise Salz
150 ml Wasser
30g Speisestärke

Zubereitung:

Ihr beginnt mit der Zubereitung des Teiges. In einer Schüssel vermengt ihr mit Hilfe eines Knethakens, Butter/Kokosnussöl, Kokosblütenzucker, Vanille und Salz. Wenn alles schön vermischt ist, gebt ihr das Ei hinzu und lasst die Maschine weiter kneten. Anschliessend fügt ihr den Magerquark hinzu und siebt das Mehl bevor alles noch einmal gut durchgeknetet wird. Wenn alles zu einem geschmeidigen Teig geknetet wurde, könnt ihr den Teig herausnehmen und ihn zu einer Kugel formen. Wickelt sie in Frischhaltefolie und legt den Teig für 30 min in den Kühlschrank. Dann rollt ihr die Hälfte davon aus und legt diese in eine gut eingefettete Tarteform. Legt sowohl die Tarteform, als auch den Rest des Teiges zurück in den Kühlschrank. Daraufhin heizt ihr den Ofen auf 200°C vor.

Nun ist die Füllung an der Reihe.
Nachdem die Zwetschgen entkernt und in Hälften geschnitten wurden, gebt ihr diese in einen grossen Kochtopf und bringt diesen zum Kochen. Währenddessen wird das Wasser, der Ahornsirup, der Zimt und der Zitronensaft hinzugegeben. Kurz bevor ihr das Gefühl habt, dass alles schön eingekocht ist, mischt ihr die Speisestärke mit etwas Wasser und fügt auch diese der Mischung hinzu, damit das Ganze gebunden wird. Nehmt dann den Topf vom Herd und lasst alles ein Paar Minuten auskühlen.

Schlussendlich holt ihr die Tarteform aus dem Kühlschrank, gebt die Füllung hinein und kreiert aus dem restlichen Teig Streusel, welche über den Kuchen gegeben werden. Anschliessend stellt ihr die Form in den vorgeheizten Ofen und lässt die Tarte während 30 Minuten backen.

Lasst sie schön auskühlen bevor ihr sie geniesst!

Bon appétit :).

Sylt – Restaurant Guide

Sylt. The island which stole my heart and won my love for their food, right away.
As you may know I spent two weeks in sylt and I loved it so much. It’s not only how clean and comfortable everything is, it’s all about the whole package. From the lovely beach till and that’s what I want to talk about today, the FOOD <3!

We went to several restaurants. Some of them were well affordable and some of them are just a little something that you treat yourself with when you’re on holiday.

So the first restaurant we went to was “Gosch”.
Gosch is a staple when it comes to the northern sea. If you just want to have a lovely dinner and good fish, then I’d really recommend Gosch.
The thing I love especially about Gosch in List in Sylt, is the ambience.
There are other holiday spots with a Gosch restaurant, which are made for a huge amount of people and it’s all about self-serving and take-aways.
But not in Sylt. It’s a normal restaurant, and you can either chose from their lovely card or even from a fresh buffet and they grill or cook it just for you.

To finish it all up, my personal plus was that they sold “Moët Ice”, which I love in the summer. Combined with some mint it’s super refreshing.

Price class: €€

Processed with VSCOcam with hb1 presetHere I had some pesto pasta with a filet and a shrimp & scallop skewer.

The next restaurant was something new, that we discovered for the first time during this holiday.
It’s called “Die alte Backstube” in List and as the name says, they don’t only cook excellent, they also have a great offer of baked and sweet goods.

They are specifically famous for their pancakes. Salty or sweet, they offer you everything, from meaty to vegetarian.

One afternoon it was raining and we were craving a cup of tea with something sweet, so we went there and luckily got a nice place and had the biggest cream puff, I’ve ever seen in my life :D.
I would really recommend sharing one as it’s just impossible to eat one on your own. Except you want to skip dinner ;).

But what can I say, it was more than delicious and we really enjoied going there a lot during our stay.

Price class: €

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The famous cream puff! I hope I didn’t promise too much!

Processed with VSCOcam with hb1 presetA pancake stuffed with spinach, ham and feta cheese. Yum!

One night my boyfriend and I went out for dinner on our own, to have a little date night.
We went to a freshly opened hotel in Keitum, which is called Severins.
It opened it’s doors last september and the hotel looks just amazing. So if you want to go on a very special holiday, have a look at it.

We went to one of the hotel’s restaurants, which is called the “Hoog”.
It’s a easy but still very elegant looking one and we felt very welcome and comfortable.
The staff was extremly nice and we had a lovely dinner.
The thing standing out to us the most was, how fast everything went and how perfectly meisured the portion sizes were.
I would highly recommend going there, also with your family, as there were babies and small children.

Price class: €€€

Processed with VSCOcam with hb1 preset        I had some meatballs, with selfmade potatoe purée and vegetables. Loved it!

Processed with VSCOcam with hb1 presetBrian had 400g rib-eye and truffle fries, which he enjoied a lot!

Processed with VSCOcam with hb1 presetAs a dessert we shared a warm chocholate cake, with lemon sorbet and fresh strawberries.

And last but not least, we have a true treasure.
In the centre of Kampen you’ll find the beloved restaurant “Gogärtchen”, wich is truly amazing.
I had amazing food, lovely drinks and the waitors were more than courteous.
You can either have an unforgettable dinner or just a drink in their bar. Both I would absolutely recommend anyone.
This is a restaurant I would call perfect, as there wasn’t anything I could really complain about.
It is more pricy than the other restaurants I talked about, but the food is made with so much love and they go into the last details, which makes it definitely worth it!

Price class: €€€€

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One night I had monkfish with french beans and lovely pepper vegetables. As a side they gave us french fries covered in “newspaper”, which I found very unique.

Processed with VSCOcam with hb1 presetA very sweet detail was my brother’s birthday, when they surprised him with the best chocolate cake I’ve ever had.

This would be it.
All of my impressions from that lovely island and it’s so delicious food.

I really hope that I could give some of you a little inspiration and that your path will lead you to Sylt one day.

Big hug xx Lisa