Saskatoon berry pie

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Cakes + Cookies
Saskatoon berry pie

The Saskatoon berry pie with its sweet and nutty bottom is as simple as perfect as a pie can be.  If you don’t have an amelanchier close by  (Saskatoon berry is the fruit of the amelanchier) you may use blueberries or cherries instead.


the fruit of the amelanchier

Saskatoon berries fabulous facts

The Saskatoon berry is a wild fruit which contains lots of vitamins  A and C as great antioxidants. Vitamin K for clotting, vitamin E for sexual health and good skin, B vitamins for good mood and vitality, iron for anemia, calcium for strong bones, fiber for colon health promoting probiotic bacteria and magnesium and manganese for enzyme production and immunity.

Saskatoon berry pie

3 tablespoons cashews
3 tablespoons grated coconut
3 medjool dates
Saskatoon berries (as many as you can pick )

For the crust:
Fill cashews, grated coconut and dates in a blender and mix until combined thoroughly.  Press the mixture into a pie dish  (no baking necessary), cover and put  into the fridge.
For the topping:
Fill half of the fruit into a blender and turn the machine on high speed for a few seconds. If you haven’t got enough Saskatoon berries, you may cheat with additional  blueberries, strawberries or some fresh mango. Pour the creamy fruit mixture onto the crust and place the remaining berries on top.

Let the pie set in the fridge for at least 1 hour. Enjoy!

summer summer (7 von 10)



Aunt Elisabeth’s mousse au chocolat

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mousse au chocolat

Aunt Elisabeth’s mousse au chocolat

2 eggs
50g sugar 
150g dark chocolate
200g cream

In a bowl whisk eggs and sugar until creamy. Melt the chocolate in a bain-marie and let it  cool down slightly. Whip the cream.

Whisk the chocolate into the egg/sugar mixture until combined, then fold in the whipped cream. Refrigerate for about 1/2 hour before serving. Try cocoa nibs for a topping!


mousse au chocolatmousse au chocolat

winter 2018 booklist

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booklist winter 2018

Roxane Gay

Ernst Wolff

Lincoln in the Bardo
George Saunders

James Salter

Die Geschichte des verlorenen Kindes
Elena Ferrante

Falke: Biographie eines Räubers
Helen McDonald

Das Genie
Klaus Cäsar Zehrer

The Silk Roads: A New History of the World
Peter Frankopan

Die Kieferninseln
Marion Poschmann

Andreas Androutsellis-Theotokis

The Bees
Laline Paull

Flemish red cabbage

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Dinner / Lunch
Fleming red cabbage

A traditional recipe to fight the arctic temperatures.  It pairs well with duck and pheasant, with potato gratin, gnocchi  and mashed potatoes. Or simply on its own, just the buttery cabbage with the sweet aromatic apple.

Flemish red cabbage

1 red cabbage
2 tablespoons aceto balsamico
salt and pepper

 2 generous tablespoons soft butter to spread onto the pan 

2 apples

a heavy pan with a heavy , well closing lid. 

the lakeFlemish red cabbage in progressheavy pan prepared for the Flemish red cabbagereedwinter beach

Preheat the oven to 150°C.

Quarter the cabbage, remove the white core. Cut the cabbage in fingerthick stripes.
Butter the pan generously, bottom and sides.

In a large bowl combine the cabbage with salt, pepper and balsamic vinegar. Immediately (before it starts releasing any liquid), transfer the cabbage to the buttered pan, close the lid  and put it into the oven. Cook for 2 hours.

Cut the apples in halves, remove the core and sprinkle with icing sugar. Remove the cabbage from the oven and place the apple halves onto it. Cook in the oven for another 1/2 hour. 


Flemish red cabbage Moritzburg


German apple pie (not Grandma’s classic)

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Cakes + Cookies
German apple pie

It is wheat-free, egg-free and dairy-free, yet super good – with a deliciously crunchy crust when it comes out of the oven. 

German apple pie (not Grandma’s classic)

300g spelt flour (or a mix of spelt and chickpea flour)
1 sachet baking powder
100g muscobado sugar
160g unsweetened apple sauce or fresh apple pulp (leftover from juicing)
160g nut milk
100g ground almonds
1 teaspoon ground cinnamon
5 – 6 apples

In a bowl mix flour and baking powder.
In another bowl mix sugar, apple sauce, nut milk, ground almonds and cinnamon. Sieve in the flour and the baking powder always stirring until well combined.

Preheat oven to 180°C.

Peel and quarter the apples and cut them lengthwise.

Scrape the batter into a buttered baking dish (coconut oil for the vegan version). Arrange the apple quarters on top of the batter pressing them down to the bottom of the dish.

Bake for 30 -35 minutes until golden brown. 

Serve with custard or cream Chantilly.

dried fruit and oat cookies

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Cakes + Cookies
Christmas cookies

This is the time of the year when Erzgebirgian Arches and the beautiful stars of the Moravian Church shine through our wintery darkness.
It’s also high time to start with the Christmas bakery. These dried fruit and oat cookies are equally delicious made with fresh fruit pulp instead of dried fruit. My favourite version? Fresh fruit pulp  + raisins! Or… dried fruit + a handful of chocolate chips?? As the fruit is the last ingredient to be added, I suggest you divide the dough and make both. 
I double the amount of dough when the whole family comes together.


Christmas cookies

Dried fruit and oat cookies
(yields about 25 cookies)

100g butter, at room temperature
100g brown sugar
1 teaspoon vanilla powder
1 egg
1 teaspoon baking powder
a pinch of sea salt
80g flour (I use wholemeal flour)
50g oatmeal
40g dried fruit (apricots, raisins, cherries, chopped);  + optional: a handful of chocolate chips
or fresh fruit pulp left over from juicing (apples, ginger,  orange, pear)
almonds for topping 

Preheat oven to 180°.

In a large bowl and using your hands combine butter and sugar. Add vanilla, egg, salt, baking powder and flour. Work in until the mixture is uniform. Finally add the oatmeal and the fruit (plus chocolate chips to your liking).

Using a teaspoon drop little heaps of dough onto the baking sheet and flatten them. Top each one with an almond.

Bake the cookies about 10 minutes if you like them soft, 15 minutes if you like them darker and crispier.

cookie doughcookie bakingwinter sun and cookiesHerrnhuter Stern

creamy mustard salad dressing

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Lunch / Salads
creamy mustard dressing

creamy mustard salad dressing
(yields about 10 servings)

2 cups raw, unsalted cashews
1 cup white wine vinegar
2 tablespoons raisins
1 1/2 teaspoons Dijon mustard
1 clove garlic
1 tablespoon nutritional yeast
1 cup almond milk or any other plant based milk
1 teaspoon tamari sauce

It is not necessary to soak the cashews, if you use a high speed blender.  Blend until creamy. Keep in the fridge for at least 1 week. If the dressing thickens (it does!) whisk in some water to each serving..


meadowsmustard salad dressingherbs


thousand island dressing (kind of)

2 cups unsalted cashews
1 cup balsamic vinegar
1 tablespoon tomato paste
2 tablespoons raisins
1 cup almond milk
1 tablespoon nutritional yeast
1 teaspoon tamari paste

Blend until creamy.

caramelized pumpkin and green bean salad

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Dinner / Lunch / Salads
butternut squash

I stumbled upon  the method of caramelizing butternut squash  in Donna Hay’s cookbook Fresh and Light. Perfect to turn any autumnal salad into a more substantial meal. What are your favourite pumpkin recipes?  Mine are these


roasted and caramelized butternut


caramelized pumpkin and green bean salad

1 butternut squash, sliced or diced
2 tablespoons agave syrup or honey
1 tablespoon white balsamic vinegar
sea salt and cracked black pepper
250g green beans, trimmed and blanched
flat-leaved parsley

for the dressing
2 tablespoons native olive oil
3 tablespoons white balsamic vinegar
1 tablespoon freshly grated lemon peel
a pinch of salt

Preheat oven to 200°.
Place the pumpkin on a baking tray lined with non-sticking paper. Mix together the agave syrup, vinegar, salt and pepper and brush the mixture over the pumpkin. Roast the pumpkin for 25-30 minutes or until golden.
While the pumpkin is roasting, blanch the beans , slice the tomatoes and prepare the dressing. To make the dressing, mix to combine the oil, vinegar, lemon peel and a pinch of salt.

Divide the ingredients between serving plates and spoon over the dressing to serve.


caramelized pumpkin and green beansnothing left...pure yellowautumn


beetroot carpaccio

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Lunch / Salads
beetroot carpaccio

beetroot carpaccio

4 beetroots
about 75g fresh goat cheese (feta)
2 spring onions (the green parts) or chives, thinly sliced

for the vinaigrette:
3 tablespoons sherry vinegar
60 ml olive oil
a few dashes of Tabasco sauce 
salt and black pepper

Bring a pot of water to the boil and add the beetroot. Cook for about 20 minutes. Refresh under cold water, peel and slice 2-3mm thick. Spread on a platter in a fan shape. Drizzle generously with the vinaigrette and top with crumbled goat cheese and sliced spring onions.


weeping willowsliced beetrootbeetrootbeetroot carpacciofluffy blossom


mirabelle and almond tart

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Cakes + Cookies
mirabelle and almond tart

Late summer days. Abundance of plums, apples and mirabelles in every garden…. Before the season slips away don’t miss to bake this Tarte aux Mirabelles et aux Amandes. It’s worth it! 

mirabellesmirabelle branch mirabellesdepitting mirabelles

Tarte aux Mirabelles et aux Amandes

250g tart dough with almonds 
700g mirabelles (golden cherry plums)
3 eggs
150g icing sugar
80g finely ground almonds
a pinch of cinnamon
100ml liquid cream
1 tablespoon melted butter
30g sliced almonds 

Preheat the oven to 160°.

Wash and pit the mirabelles. In a bowl beat the butter and the sugar until creamy. Add the ground almonds, the cinnamon and the liquid cream. Beat until all ingredients are well blended. Finally mix in the melted butter.
Roll out the dough (26cm circle or 20 x 30 rectangle) and and fit it into the base and up the sides of your tart pan.
Distribute the mirabelles evenly on the dough. Spread the filling and the sliced almonds onto them. Bake for 35 minutes. Serve cold.


tarte aux mirabelles et aux amandes