Nach einer wahren Geschichte
Delphine de Vigan
Ein Winter in Wien
Petra Hartlieb
Die Schäferin von Yorkshire
Amanda Owen
Martin Eden
Jack London
Die Wahrheit vor Gericht
Klaus Volk
Mein letzter Seufzer
Luis Buñuel
Deliciously Ella with Friends
Ella Mills
Die Schuld der Anderen
Gila Lustiger
Bogmail
Patrick McGinley
Die Känguru-Chroniken
Marc-Uwe Kling
New year, new me, new tool! Guess what, I got a nutribullet look alike and downloaded a nutribullet app.
Here’s the first recipe I tried and ❤️ it.
banana brew
(yields about 500 ml)
1 frozen banana
2 tablespoons cashews
2 tablespoons rolled oats
1 tablespoons cacao powder
1 pinch ground cardamom
1/2 cup coffee
1 cup unsweetened nutmilk
I wish you a Merry Christmas and a happy and peaceful New Year!
The idea for this sweet began with some serious Snickers cravings and the discovery of red and purple confectioners foils. Dark chocolate, peanuts and caramel – sounds easy enough!
Snickers sea salt truffles
(yields 20 truffles)
150g high quality dark chocolate,65 to 80% cocoa
100g peanuts
2 tablespoons brown sugar
1 teaspoon coconut oil
sea salt flakes
Surprisingly the mixture of mango and almond puree creates an entirely new flavour. You almost can’t recognize the two components. It’s neither fruity nor nutty. Instead it tastes well balanced, gentle and fresh with a hint of amaretto.
mango + almond mousse
1 ripe mango
3 tablespoons organic raw almond puree
Blend both ingredients and refrigerate.
caramelized cranberries
150g fresh cranberries
4 tablespoons brown sugar
In a nonstick pan melt sugar on low heat until it starts to caramelize. Add the cranberries and cook, stirring every few minutes, until they begin to pop, turn soft and coated with caramel , about 10 minutes.
Remove from heat and let cool down.
For those times when you need a dessert, but might not have the time or nerves to make something from scratch.
walnut flavoured semifreddo
1 l vanilla ice cream
250g whipped cream
3-5 tablespoons walnut liquor (here’s David Lebovitz’s homemade version)
Buy vanilla ice cream in a shop. Yes, that’s your main ingredient! I used I goat milk ice cream. Other vanilla ice creams will do as well. Mixed with whipped cream and walnut liquor it will go back to the freezer until it’s solid again. Using proper ice cream as your base will prevent you ending up with a brick.
stewed prunes with citrus
(recipe by Molly Wizenberg, A Homemade Life)
1 small organic orange or 1/2 small organic orange and 1/2 organic lemon
500g best quality pitted prunes
1 cinnamon stick
Cut the cinnamon in half from stem to tip, and then slice it very thinly, peel and all. Put the orange slices in a medium saucepan with the prunes and the cinnamon stick, and add water just to cover. Place over medium heat.
Bring to a gentle simmer and cook, adjusting the heat as needed so the liquid barely trembles, for 30-45 minutes until the prunes are tender, the orange slices are soft and glassy, and the liquid is slightly syrupy.Remove the cinnamon stick, cool slightly and serve.
Stewed prunes improve with rest, so it’s a good idea to make them in advance. You can store them in a sealed container in the fridge for up to a week.
❤️
“Oh…”
Do you remember my post about the many benefits of ayurvedic golden milk? Well, this is a light and vegan version of it.
Curcumin, the active agent in turmeric is packed with anti-inflammatories and antioxidants. It has been proven to fight free radicals, to rejuvenate the cells, cleanse the liver, protect the heart, boost moods and support the brain.
golden milk smoothie to-go
250ml almond or hazelnut milk
1 banana
1 tablespoon coconut oil
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 teaspoon chia seeds
Mix all ingredients in your blender until creamy.
(photo by Casey Ho)
haddock marinated with lime, ginger, honey and spring onions
4 haddock filets or any firm white fish
1 tablespoon coconut oil
a handful shiitake mushrooms
100ml cream
salt and pepper
a handful fresh cilantro leaves, chopped
for the marinade:
2 limes, squeezed
a generous piece of raw ginger, grated
2 teaspoons honey
1 red or green chili pepper, finely chopped
3 spring onions, chopped
Combine the ingredients for the marinade. Put the haddock into a dish and rub the marinade all over the fish. Let it rest for 2-3 hours.
Heat the coconut oil in a saucepan and stir-fry the shiitake mushrooms. Remove the haddock from the marinade. Pour the marinade over the shiitake, season with salt and pepper and cook until the liquid has thickened. Add the cream and stir to combine. Add the haddock filets and let them simmer until cooked. Before serving sprinkle generously with fresh cilantro leaves.
This might be the fastest and easiest way to make a yummy apple sauce. Tastes like the real thing just fresher. It just takes a 1 : 1 apple to date ratio and a generous pinch of vanilla. Cinnamon is optional, but I love the flavour as it gets colder.
3 ingredients raw apple sauce
(yields 2-3 servings)
3 apples
3 medjool dates, pitted
a pinch of vanilla
To help it blend, put a little bit of water in.
prawn and lettuce rice paper rolls
(inspired by Donna Hay)
200g prawns
2 spring onions, chopped
a few leaves of lettuce and arugula
1 carrot, shaved
a few coriander, mint and basil leaves
lemon, salt and pepper
Top softened rice paper rounds with fried prawns, leaves of lettuce and arugula, chopped spring onions, carrot shavings and fresh herbs. Sprinkle with lemon, add salt and pepper to your liking. Fold over the ends and roll to enclose.