Maria Trebens Tee “Jahresmischung”

13. October 2025
by troutandhawk
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Drinks / Foraging

aus Maria Trebens Buch “Gesundheit aus der Apotheke Gottes”

“Mit Beginn des Frühjahrs sollte man in die Natur hinausgehen und mit dem Sammeln von Kräutern beginnen.

Den Anfang machen die ersten Blüten des Huflattichs, Schlusslicht sind die Rosenblätter, die man im Herbst sammelt.
Die nachfolgenden Kräuter werden in der aufgezeigten Reihenfolge gesammelt und getrocknet und bilden im Herbst eine gesundheitsfördernde Teemischung, von der man täglich zum Abendessen eine Tasse trinkt.

Einen gehäuften Teelöffel der Kräutermischung auf eine Tasse mit heißem Wasser abbrühen, eine halbe Minute ziehen lassen, abseihen und schluckweise trinken.”

Die Mischung besteht aus

  • Huflattichblüten, später Huflattichblätter
  • Schlüsselblumenköpfe
  • Veilchenblätter und -blüten
  • Lungenkrautköpfe
  • Sauerkleeblüten
  • Gundelrebenblütenköpfe (nur wenige zum Würzen)
  • Brennesseltriebe
  • Frauenmantelblätter und -blüten
  • Ehrenpreisblätter, -blüten und -stengel
  • Erdbeerblätter
  • Brombeertriebe
  • Himbeertriebe
  • Holunderknospen, später Holunderblüten
  • Gänseblümchen
  • Lindenblüten, nach Möglichkeit in der Sonne gepflückt
  • Kamille
  • Wiesengeißbartblüten
  • Ringelblumenblüten
  • Waldmeisterblätter, -blüten und -stengel
  • Thymianblätter, -blüten und -stengel
  • Melissenblätter, -blüten und -stengel
  • Pfefferminzblätter, -blüten und -stengel
  • Schafgarbe, wenig und möglichst in der Sonne gepflückt
  • Königskerzenblüten, in der Sonne gepflückt
  • Johanniskrautblüten, in der Sonne gepflückt
  • Majoranblätter und -blüten (Wilder Majoran oder Dost)
  • Kleinblütiges Weidenröschen, Blätter, Blüten und Stengel
  • Fichtenspitzen
  • Labkrautblätter,-blüten und -stengel
  • Rosenblätter, alle Farben (doch nur biologisch gedüngte Gartenrosen)

Viele Kräuter fehlen in meiner Mischung, weil ich viel zu spät angefangen habe zu sammeln. Dafür habe ich noch ein paar Weißdornfrüchte, ein wenig Lavendel, zwei , drei Hagebutten und noch einige Apfelschalen dazugegeben. Schmeckt gut! Ich liebe an meinem Tee vor allem den zarten Waldmeisterduft.

apple and chocolate cake

8. October 2025
by troutandhawk
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Cakes + Cookies

apple and chocolate cake

150g butter
100g sugar
4 eggs, separated
120g dark chocolate, grated
1 teaspoon cinnamon
2 tablespoons rum
125g almonds, ground
125g flour
1 teaspoon baking powder
approx. 700g apples, peeled and diced
150g dark chocolate glaze
some walnut halves for decorating

Whip the egg whites with a pinch of salt until stiff. Set aside.

Beat butter, sugar and egg yolks until frothy. Mix in chocolate, rum, cinnamon, almonds, flour and baking powder. With a dough scraper fold in the diced apples.

Finally fold in the beaten egg whites.

Preheat the oven to 200°C. Bake for approximately 40 minutes .

For the chocolate coating melt 150g of dark chocolate glaze in a bain-marie , spread onto the cake and decorate with walnut halves.

plum and red onion marmalade

22. September 2025
by troutandhawk
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Jams + Preserves

This marmalade goes with almost everything, but something magical happens when you add it to cheese.

400g plums
400g red onions
250g brown sugar
1 tablespoon grainy mustard
100ml balsamic vinegar
1 tablespoon olive oil
salt and black pepper

Chop the onions or cut into fine slices. Stone and quarter the plums.

Drizzle the oil into a pan and place over medium heat. Add the onions, cover with a lid and cook for 10 minutes or until soft, stirring occasionally. Add the sugar, plums, mustard and balsamic vinegar and continue to cook with the lid off.

Let it cook for about 20 minutes, occasionally stirring, until most of the liquid has evaporated and the mixture thickens.
Add salt and pepper to taste.

Turn off the heat and transfer into glass jars.

non toxic insect repellent made from walnut leaves and olive oil

28. August 2025
by troutandhawk
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DIY

Pick fresh walnut leaves, fill them into a glass jar and cover with olive oil.

Let the mixture rest for two months in a sunny place in the garden or on a window sill. No worries if there are rainy or overcast days. It’ll work anyway.

Strain the olive oil into the container of your choice, discard the leaves- that’s it. Your insect repellent is ready to use! I decided to melt a tiny amount of bee’s wax into my walnut leaf oil, as the creamy texture felt easier to apply to the skin.

The walnut leaf based repellent works well against all kind of mosquitos, wasps, bees and even ticks.
It will leave a bronze glow on your skin, but be mindful that it could stain light fabrics.

Perlkuchen

11. July 2025
by troutandhawk
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Cakes + Cookies

Wenn die Beeren reifen…

Rührteig, frische Johannisbeeren mit süßem Eischnee obendrauf. Das Rezept der Schwestern aus der Abtei Fulda ruft Kindheitserinnerungen wach- von damals, als die Sommer noch heiß und endlos lang waren!

Perlkuchen

100g Butter
100g Zucker
3 Eigelb
200g Weizenvollkornmehl
1 1/2 Teelöffel Backpulver
1 Päckchen Vanillezucker
12 Esslöffel Milch
500g weiße, rote, schwarze Johannisbeeren

Weiche Butter und Zucker schaumig rühren, Eigelb zugeben, dann die anderen Zutaten unterrühren.

Den Teig auf ein Backblech oder in eine Backform streichen und bei 160°C etwa 30 Minuten backen.

Für den Belag werden 3 Eiweiß mit 100g Zucker steif geschlagen. Dann etwa 500g Johannisbeeren unterziehen und auf den heißen Teig geben.

Das ganze bei 180°C nochmals 30 Minuten backen.

chilled watermelon & tomato soup with feta and pine nuts

10. July 2025
by troutandhawk
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Soups

700g watermelon, without rind
1kg ripe tomatoes, with skin
50ml olive oil
a small handful basil leaves
2 cloves garlic
2 tablespoons red wine vinegar
salt, black pepper

Cayenne pepper or chipotle Tabasco sauce to taste

Basil leaves, chopped feta and roasted pine nuts for topping

Throw the ingredients into your high speed blender and blend until they turn into a soft and silky liquid. Add cayenne pepper or Tabasco sauce to your liking.

Top with chopped feta or mozzarella, roasted pine nuts and basil leaves.

Caraway, oat and seed crispbread

17. May 2025
by troutandhawk
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Bread

caraway, oat and seed crispbread
(yields 2 baking trays)

from the book 26 grains by Alex Hely-Hutchinson

270g rolled oats
315g mixed seeds, such as sunflower, pumpkin, flaxseeds, sesame seeds
2 tablespoons caraway seeds
2 tablespoons chia seeds
1 teaspoon garlic flakes
2 teaspoons sea salt
3 tablespoons coconut oil, melted
1 tablespoons maple syrup


Preheat the oven to 180°C / fan 160°C/ gas mark 4 and line 2 baking trays with baking paper.

Blitz 120g of the rolled oats in a food processor until you have a coarse flour, then add to a large mixing bowl with the remaining rolled oats, all the seeds, garlic and salt and mix until combined.

Mix together the wet ingredients in a small jug with 375ml of water, add to the dry ingredients and stir until everything is nicely mixed.

Put half the mixture into the center of one of the baking trays and lay another piece of baking paper on top. Roll out the mixture to a thickness of about 5mm, then remove the sheet of baking paper and repeat for the other batch.

Place both trays in the oven for 15-20 minutes until golden on top, then flip the crispbreads over, and return to the oven for a further 15 minutes.

Leave to cool and break into shards.

“These crackers are a perfect pairing to any dip, cheese or smoked fish”.

ayurvedic cooking inspirations

13. May 2025
by troutandhawk
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Breakfast / Dinner / Lunch

brown rice + pearl barley + coconut breakfast

You need 1 cup containing

  • 1 tablespoon coconut flakes
  • 1 tablespoon pearl barley (stimulates the break-down of fat in the cells)
  • brown rice

Transfer the dry ingredients to a pot. Add one cup of water and let the rice mixture soak for at least two hours or overnight.

Add another cup of water, a pinch of salt, cook for approx. 30 minutes on low heat until the water is soaked up completely. Finally, stir in a few tablespoons of coconut milk.

Enjoy it pure, with a teaspoon of honey or with fruit.

📷 Annette

browntop millet + coconut bread/waffles
(serves 2)

  • 1 cup ground browntop millet or browntop millet flour
  • 1/2 cup coconut flakes
  • a pinch of salt
  • 1 cup of lukewarm water

Mix all ingredients, form little rounds and bake until crispy. If you opt for the waffle method, fill small portions into the waffle maker.

eggplant curry

Start with crushing garlic, ginger, cumin and whole cardamom seeds in a mortar.

In a frying pan heat coconut oil.
Add a teaspoon mustard seeds and the crushed garlic, ginger, cumin and cardamom.
Add, in the following order and stir fry

  • chopped onions (generous amount)
  • curry (and pandan) leaves
  • a piece of cinnamon
  • curry powder
  • mustard
  • salt
  • coconut vinegar
  • crushed black pepper

Add thin coconut milk, the eggplant and mango chutney to taste.

Let the eggplant curry simmer for a few minutes to combine the flavours giving it an occasional stir.

fish curry

Crush the garlic in a mortar and cut the fish (eg. Spanish mackerel) in bite-sized pieces.

In a pot (still without heat) combine

  • the fish
  • curry powder
  • curcuma
  • pepper
  • salt
  • curry leaves
  • pandan leaves
  • mustard
  • chopped onions
  • crushed garlic
  • tamarind paste
  • fenugreek

Add thin coconut milk (Aroy-D) and put on the heat.

After a while add thick coconut milk to the curry for a creamier result.