Back in Germany I can’t help but being particularly happy about a few things, three of them being bread, cheese – and “quark“. I can’t get enough of the fat-free protein bomb and made a stack of deliciously fluffy pancakes with it on the weekend. Together with this year’s first rhubarb it’s been a breakfast for champions! Here’s a new recipe for you today: lemon “quark“ pancakes with rhubarb orange compote!
Hi 2017! Hi new plans, challenges, resolutions and energy! I spent New Year’s Eve in the mountains, in Tyrol in Austria, where the sun shined bright, the sky couldn’t have been any bluer and the fresh air cleared out the head entirely high up in 3,000 metres. I’m back in London now, but extend the holiday feeling as much as I can let’s indulge in some amazing Austrian food: Birchermüesli and homemade “kaiserschmarrn“ with apple compote. Good morning!
’Tis the season to be jolly – and be lazy, and indulge in delicious food, and spend time with your loved ones. Clearly, a stack of deliciously fluffy pancakes to start the day with combines all that, so I came up with a new recipe for you – just in time for you to drive home for Christmas and treat everyone there (including yourself) with a superb breakfast: Cardamom spelt pancakes with orange and cranberry compote. Merry Christmas!
Hah, it’s not quite summery in London anymore, but when it still was, we filmed a little video on how to make dairy-free oatmeal waffles with raw blueberry chia compote. Clearly, they can be turned into a festive version, too, I believe! Check out today’s video on my Youtube channel and be inspired for your next waffle baking session.
If you’re caught somewhere between the challenge of accepting that winter is here on one hand, and the need to make summer last longer on the other, then I’ve got something for you today: a delicious vegan breakfast that is vanilla-y and coconut-y (like summer, you know?), but which is also made with cinnamon-y sweet, soft and warm caramelised figs. Vegan chia pudding with caramelised figs – for anyone that is, like me, indecisive about whether to be happy that it’s cosy out there, or whether to just rebel against the cold.
It’s November, and if you want to know my honest opinion: I think the year has nicer months available. I’ve always had a hard time falling in love with grey, cold and wet November. If a holiday is not an option to escape the cold, I make sure I spend as much time outside as possible to get my daily fix of vitamin D, and to eat plenty of colourful nourishing foods. I believe the day cannot start any happier, more energising and awakening than with a beautiful Açai bowl. So here’s a new recipe for you!
It’s Halloween weekend, and although I’m not celebrating this year, I have dealt with a solid amount of pumpkins. It’s no secret that I love all kinds of squash and pumpkin more than most other seasonal produce, and after reading that in the UK only, every year 18,000 tonnes of pumpkin flesh are wasted around Halloween, I think it is in fact very appropriate for me to post yet another pumpkin recipe, to give you lots of inspiration for the use of the delicious flesh. Here you go: buttermilk spiced pumpkin waffles with caramelised apples – perhaps the ultimate pumpkin recipe!
How can I possibly post two plum recipes within one week, you may wonder, but I say: If they’re as sweet and indulgent as at this current time of the year, then clearly there is need for it! Let me introduce you to one of my favourite childhood breakfasts today: oven-baked plum jam, ideally served on freshly baked bread. Let’s breakfast!