Moroccan Preserved Salt Lemons


This is the special flavour boost that makes not only middle eastern dishes addictive! I used it in a chicken stuffing and it was delicious!!

5 organic lemons
4 Tsp + 1 Tbsp salt
Boiling water
Twist-off glass, large enough to hold 4 lemons

Cut lengthwise creases into 4 lemons as if you would quarter them. This way the lemons are quartered but are still connected in the middle. In these creases sprinkle eacch 1/4 Tsp salt and press together. Put them into the preservation glass together with 1 Tbsp salt and the juice of the fifth lemon. Fill up with boiling water and immediately close. Marinate for 3 weeks.
For cooking use only the lemon peel and juice.

Leftover Pizza Lasagna


Hey, of course we order pizza! And always too much too…. this time I came up with a more creative idea than cold pizza for breakfast! Pizza lasagna sounds strange but I promise it is amazing! And even more amazing is the fact that it takes only 10 minutes to through together (+30 minutes to bake)!

1 leftover pizza (peperoni was great but go on and be creative. cut off the crust)
600 ml tomato spaghetti sauce
250 g cottage cheese
Mozarella for the topping

Preheat oven to 200 °C. Mix together tomato sauce and cottage cheese. In a lasagne bakeing dish layer first tomato-cheese-sauce then pizza pieces and so on. Top with sauce and then lots of mozarella. Bake until mozarella is browned and yummy about 30-40 minutes. Become everybodies best friend…

Vietnamese Caramelized Pork


Backpacking through Vietnam we ordered this strange sounding dish in a shabby little restaurant in Ho An. It was an enlightening! This is one of our most favourite dishes! And it is done in a breeze! Ready for some exotic flavours?

4 Tbsp vegetable oil
1 cup brown sugar
1 kg pork not too lean (Schopf), cubed in 1.5 cm
1 small dried chilli
1 Tsp ground black pepper
4 small onions (scallions), diced
4 small garlic cloves, diced
4 Tbsp soy sauce
4 Tbsp sesame oil (toasted)
4 Tbsp fish sauce (optional)
2 green onion, sliced in rings

In a hot wok heat oil and stir in sugar. Stir until sugar is disolved. Add pork and stir until browned about 5 minutes. The caramel will form lumps. Add onion and garlic and stir for about 2 minutes. Add soy sauce, sesame oil and fishsauce and cover. Reduce heat to medium and simmer until caramel has dissolved about 5-10 minutes. Uncover, set heat to high and simmer until sauce has thickened and pork is tender and coated in caramel sauce (about 10-20 minutes).
Top with green onions and serve with rice.

Cake in a glass (How to preserve cake)


Oh, oh….unexpected visitors and no time to bake a cake? Or do you just crave a home made cake and don’t feel like bakeing? Or do you want to bring a special inexpensive present for that heart-broken friend? Perfect cake-in-a-glass-time!!

Next time you make a any cake double the batter. Use twist-off glasses with strait walls so the cake comes out easily when you turn it up side down later. Oil and flour (or use nuts or poppy seeds) the twist-off glasses and fill them with batter maximum halfway full. Bake the open glasses in the oven at 180 °C until an inserted toothpick comes out clean (depends on the size of the glass). Immediately close glasses with the lid and let cool. If the cake is too high you can cut it off to properly close the lid. When the lid has inverted a vakuum has formed and the cake is preserved. This cake is good for at least 6 months!

Mulled wine gele


I was puzzeled what to do with left over mulled wine after our christmas party. I came up with the idea to make a little gift for our future christmas guests. This is amazing! This gele is this special kick that adds to any steak or veal dish. Everybody was thrilled!! Oh….and it is suuuper easy and quickly made!

Mulled wine (e.g. 1 litre)
1:1 gele sugar (e.g. 1 kg)

Cook as instructed (e.g. 8 minutes). Fill into twist-off glasses.

Marzipan cake for marzipan lovers

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This is my tribute to marzipan and everybody who is so madly in love with it as I am!

3/4 cup neutral oil
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
½ cup dark-brown sugar
2 large eggs
1/2 cup orange juice
1/2 cup marzipan (200 g)
2 tsp pure vanilla extract
1 cup sour cream or yoghurt

Preaheat oven to 180 °C. Butter cake pan and dust with flour (I use a Guglhupf Bundt pan).
With a stick blender mix oil, brown sugar, marzipan, orange juice, vanilla and eggs in a medium bowl. Mix dry ingredients in a bowl and add to the egg mixture alternating with the yoghurt. Beat until just combined. Fill batter in prepared pan. Bake for 35 to 40 minutes or until golden brown and an inserted toothpick into the middle comes out clean. Remove from pan and let cool.
This cake is easy to make and comes out perfect! YUMMMIIIIEEEEE!!!! :o)

Peach-berry cobbler

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It’s the time of year where a warming sweet desert is just what everybody is craving. If you don’t have the nerve or time to put together a pie or cake this is just perfect. Visualize a bubbling, sweet and tart, crunchy soul warmer…I call it cobbler.
You can basically use any kind of fruit (apples are great!)…

For berry mixture:
2 ripe peaches, cut in slices
2 cups berries (I like blue berries)
1/2 Tsp cinnamon
2 Tblsp brown sugar
For crumb topping:
1/3 cup brown sugar
1/2 cup flour
4 Tblsp cold butter

Preheat oven to 200 °C. Mix fruit and berries with other ingredients and place in an oven dish. Mix together crumb ingredients with your fingers to form crumbs in different sizes. Sprincle crumbs over berry mixture and bake for about 15 minutes. The berries should be bubbling and the crumbs should be gold brown. Serve warm and enjoy! 🙂



I love the mixture of sweet and tart. This is a lovely and easy cake that tastes like summer in a green garden. This recipe is inspired by a Martha Stewart recipe.

For the crumbles

4 tablespoons cold butter
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt

For the Cake

1 1/2 cups oil
500 g rhubarb, washed and cut into 2 cm long pieces
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1 tablespoon fresh orange juice
2 large eggs
1 cup yoghurt or sour cream

1. Preheat oven to 180°C (350°F). Make the topping: crumble together butter, flour, sugar, and 1/4 teaspoon salt.
2. Make the cake: Butter a 25 cm (9-inch) round spring-form and dust evenly with flour.
3. Toss rhubarb with 3/4 cup sugar; let stand until batter is done.
4. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining oil and 1 cup sugar. Beat in juice and eggs, 1 at a time, until incorporated. Beat in flour mixture in 3 additions, alternating with yoghurt (sour cream), until smooth. Spread evenly into buttered pan. Top with rhubarb and spread crumbles evenly over rhubarb batter.
5. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and remove spring form. Let cool completely.


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Need a quick, low fat and easy comforting diner after work! Try my delicious and healthy

For 4 people

2 Tbsp olive oil

2 onions, chopped

2 cans tuna in water, drained

1 cup quartered cherry tomatoes (optional)

1 cup frozen spinache

2 cans tomato sauce

3 garlic cloves

1 cup white wine

8 lasagne noodles

2 cups cottage cheese

2 cups mozzarella (low fat)

½ cup parmesan

Salt, pepper

Preheat oven to 180 °C. In a large pot heat oil and fry onions until browned. Add tuna, tomato, cherry tomatoes, wine, salt, pepper and garlic. Boil for a few minutes until spinache is thawed. Season to taste. In a casserole start by layering tuna-tomato sauce, then follow by layering lasagna noodles, tuna-tomato sauce, cottage cheese, mozarella, lasagna noodles, tuna-tomato sauce, cottage cheese. Top with mozzarella, parmesan and pepper. Bake for 30 minutes or until golden brown.




As simple as it gets…Through all these ingredients together, bake and …tada….done is your cake!

5 eggs

2 cups sour cream

2 cups sugar

1 cup cocoa powder

2 cups flour

2 Tsp baking powder

½ Tsp salt

2 cups almonds and walnuts, ground

1 cup oil

Mix all ingredients and bake for 60 minutes at 180°C.