Baked Rolled Oats - Pecans & Blueberry


Just tell me in the comments if you are already over my rolled oats recipes? But these are baked rolled oats! As you may have gathered by now, breakfast is my favourite meal of the day, closely followed by lunch/ brunch. I'm not that crazy about dinner, because big meals usually make me very sleepy. I'm known for falling asleep on my friends' couches after dinner parties. Not my proudest moments. But also occupational hazard, I may add.

This dish will be done in 45 minutes and you can eat it for the next few days.

You will need 2 cups of rolled oats, 2 cups of almond milk, 1 large egg, 1 teaspoon of baking powder, 1.5 teaspoons of cinnamon, 2 tablespoons of melted butter or ghee, 1-2 cups of pecans chopped and 1-2 cups of frozen blueberries and 2 bananas. Maple syrup is optional.

Butter a medium sized baking dish and line the bottom of it with bananas. In one bowl mix the oats, half of the nuts, baking powder, cinnamon and a pinch of salt. In a separate bowl, beat the egg and add the almond milk, maple syrup and the butter.

Sprinkle 2/3 of the blueberries over the bananas, then evenly coat with the oat mixture. Pour the liquid ingredients on top and give it a little shake to make sure the milk runs in between the oats. Sprinkle the remaining pecans and the blueberries on top.

Bake the dish at 375 F for approximately 40 minutes, enjoy the beautiful smell and then devour!

Let me know if you like it!


PS: The beautiful serving spoon was a gift from my in-laws. I love the South African designer Carrol Boyes.



***Recipe adapted from

Tasty Tuesdays: Sweet Potato Frittata


For Tasty Tuesdays this week, I present to you what has got to be the easiest recipe ever. And it's delicious sweet potato, too. I have adapted this recipe from this original one, here. You will need 3 medium sweet potatoes, peeled and sliced thinly, one bunch of spring onions (chop the white and light green parts only), 2 Tbs butter or ghee, grated Gruyère cheese, 6 eggs, 2 Tbs milk.

Melt 1 Tbs of butter or ghee in a big oven proof pan or dish. Add the sweet potato in several layers. Sautée them and gradually add the spring onion. Cook both until just soft, season generously with salt and pepper, and remove from the pan. Whisk the eggs with the milk.

Melt the 2nd Tbs of butter or ghee in the pan, making sure that you coat the sides, too. Add the potato/ spring onion mixture back to the pan, then immediately add the egg. Move the pan left to right to ensure that the egg mixture runs into the areas between the potato slices. Let it cook until the egg is just set, then transfer under the broiler.

Cook the frittata under the broiler until the egg is set, then sprinkle (as much) cheese (as you like) on top and let it brown. Voilà!

I personally thought the frittata made for a light vegetarian dinner that didn't need anything to go with it. But you could always serve it as a side dish or bring it to a party or brunch and make your friends very happy!

I hope you like it.



Tasty Tuesday: Plum Tart Recipe - Zwetschgendatschi


This is an all time favourite recipe and my biggest challenge. A plum tart made from a yeast dough. Also know as "Zwetschgendatschi". It turned out ok, I used half whole wheat flour and half regular, added very little sugar. Too little for my husband's taste but the plums were delectable. Ingredients:

- 2 cups of all purpose flour or whole wheat and white flour 50/50

- 4 Tbs sugar - I used brown sugar but caster sugar is fine

- 1 package dry yeast

- 0.5 cups whole milk

- 1 egg

- 3 Tbs butter (soft)

- lemon rind from one lemon

- cinnamon and sugar

- 2- 2.5 lbs plums

Combine the flour and yeast in a bowl, add the butter, milk, egg, sugar and lemon rind. Combine by hand or with a dough attachment to your kitchen machine until you get a dough that doesn't stick to your hands anymore. Let it sit and rise to about double its size for approximately 30 minutes.

Knead the dough through again and then roll it out thin on a cookie sheet. I pressed it into a cake pan. Layer with the plums cut in halves or quarters with the flesh up. Spread some sugar and cinnamon on top and bake in the pre-heated oven at 350 F for about 35-45 minutes. YUMM!

Dieses Zwetschgendatschi Rezept ist der Knaller! Wir hatten so schoene Pflaumen hier am Wochenende dass ich nicht wiederstehen konnte. Ich habe halb Weissmehl und halb Vollkernmehl verwendet  und braunen Zucker. Ich habe ausserdem 4 Essloeffel Zucker verwendet statt 40 gramm. Hier koennt ihr das genaue Rezept nachsehen! LECKER!!

Tasty Tuesday: Turmeric Honey Iced Tea/ Kurkuma Honig Tee


I love tea! But let's be honest in the summer we usually tend to drink fresher things. So I came up with this iced tea recipe to bid summer farewell and welcome fall. The honey is soothing and local honey will help you keep seasonal allergies in check and turmeric is 2013's wonder spice. It boosts your immune system, reduces your cholesterol, improves digestion, it can help control diabetes, prevent cancer and heals wounds. Boom! For the recipe I like to use loose tea (2 tsp), either Darjeeling as I did or if you don't like caffeinated teas, use Rooibos tea, a pinch of turmeric, 1-2 tsp of honey. Brew it, steep it and then cool it down with ice cubes. Enjoy!

Ich liebe Tee. Aber im Sommer war es hier in New York so heiss dass mir meist nach etwas frischeren Getränken war. Aber nun habe ich dieses Rezept ausprobiert um den Sommer artgerecht zu verabschieden und den Herbst standesgemäss zu begrüssen. Der Honig vor allem wenn er aus der eigenen Region ist, kann mit Allergien helfen und Kurkuma scheint das Wundermittel des jahres 2013 zu sein. Es hilft das Immunsystem zu stärken, senkt den Cholesterinspiegel, hilft mit der Verdauung, kann mit Diabetes helfen, Krebs verhindern und heilt Wunden. Ich habs euch doch gesagt!

Um den Tee zu zu bereiten, verwende ich gerne losen Tee (2 Teelöffel) entweder Darjeeling oder Teein frei Roibusch Tee, eine Prise Kurkuma, 1-2 Teelöffel Honig. Lass den Tee eine Weile ziehen, und kühle ihn mit Eiswürfeln ab. Lecker!

Tasty Tuesday: Fried Green Tomatoes & Summer Salad/ Grüne Tomaten & Sommer Salat


I love tomatoes! And right now in NY, there is an abundance of fantastic heirloom tomatoes in different colours ranging from pink to green to yellow and orange. They are big ripe and they just ask to be used for all kinds of dishes. So I decided to make an appetizer of 'fried green tomatoes' and follow it up with a very fresh summery salad. Very simple and super refreshing: Cut 3 large green tomatoes into 1/4 inch slices and salt them. Let them stand for a few minutes while you lightly beat one egg with a tbsp of water. Soak the tomato slices in the egg before tossing them in breadcrumbs. Fry in olive oil, add a dollop of garlic aioli. ENJOY!

While you fry the tomatoes, chop cucumber into small cubes and the same with the other tomatoes (mine were yellow!), open a can of chickpeas and drain them. I like to rinse the chickpeas to get rid of that slimy film that coats them. Toss in a salad bowl with LOTS of coriander (from the spice rack - NOT cilantro). And for extra fun take two large ripe peaches, peel them, slice them and roast them in the oven for approximately 15 min at 350 degrees. Throw them into the mix. Squeeze out a whole lemon over the salad and ENJOY!

Ich liebe Tomaten! Und moment gibt es sie in NY in wahnsinnig vielen verschiedenen Farben, von pink über grün und gelb und orange. Sie sind riesengross, reif, saftig und koennen für eine menge toller Rezepte verwendet werden. Also habe ich mich für eine Vorspeise von frittierten grünen Tomaten entschieden gefolgt von einem bunten Sommer Salat. Sehr einfach und wahnsinnig erfrischend:

Schneide 3 grosse grüne Tomaten in 1cm dicke Scheiben und salze sie leicht. Lass sie für ein paar Minuten stehen während du ein Ei mit etwas Wasser leicht aufschlägst. Lege die Tomatenscheiben in die Eimischung und wende sie danach in Paniermehl. Frittiere sie in Olivenöl, ein Klecks Knoblauch Aioli. Und: LECKER!

Während du die Tomaten frittierst, schneide die Gurke und die Tomaten (ich habe gelbe verwendet) in Würfel, öffne eine Dose Kichererbsen und lass sie abtropfen. Ich wasche sie zusätzlich ab, weil ich den schleimigen Film an den Kicherbsen nicht mag. Vermische alles in einer Salatschüssel und füge eine MENGE Koriander hinzu. Und um dem ganzen noch einen extra Kick zu geben, wasche, schäle und schneide zwei grosse reife Pfirsiche und röste sie im Ofen bei ca. 150 Grad. Gib sie hinzu. Presse eine ganze Zitrone aus und: LECKER!

Tasty Tuesday: Chicory salad/ Chicoree Salat


This one is really simple and really tasty. Chop four heads of chicory (I used green and red) and then let it soak in lukewarm water for a few minutes. This helps with the bitterness. Then spin dry and make the dressing. Use a bout half a cup of greek yoghurt, two tablespoons of ketchup and a good splash of apple cider vinegar. Finish with salt and pepper to taste. Voila! Dieser Salat geht wirklich sehr einfach und schnell. Schneide vier Koepfe Chicoree (ich habe zwei grüne und zwei rote benutzt) klein und lege sie in lauwarmes Wasser um den bitteren Geschmack aus den Blättern zu ziehen. Trockne die Salatblätter in einer Salatschleuder und bereite das Dressing zu. Etwa 250ml griechischen Joghurt, mit zwei Esslöffeln Ketchup und einem guten Schuss Apfelessig. Dann mit Salz und Pfeffer abschmecken. Guten Appetit!

Tasty Tuesday: Donut Peaches/ Donut Pfirsiche


Donut peaches are a beautiful summer fruit for breakfast. They are high in fiber, vitamin A and C and antioxidants. Think: healthy digestion, skin and heart. Donut Pfirsiche sind im Sommer eine wundervolle Ergänzung zu einem gesunden Frühstück. Sie enthalten viele Ballaststoffe, Vitamine A und C und Antioxidantien. Folglich verbesseren sie unsere Verdauung, das Hautbild und den Herzkreislauf.