Halloween Autumn Recipe – Butternut Squash Pumpkin Soup



1 Red Kuri Squash (Hokkaido)

1 Butternut Squash

2 1/2 l Chicken/Vegetable Broth

4 Potatoes

200 ml Whipped Cream

2 Garlic Cloves


Salt and Pepper

Cayenne Pepper

Curry Powder

Cinnamon Powder



Sour Cream

1 Vanilla Bean

Orange Juice

Oil, for stir-frying


1. Halve, seed and cube the butternut squash and the red kuri squash. Put them in a frying pan, together with the garlic cloves (which are sliced into small pieces beforehand). Stir-fry them in a bit of oil.





2. Put the vegetable broth in a large pot. Bring to a boil. Peel and cube the potatoes and the ginger (a bit of ginger is enough! Don’t add too much!). Tip the potatoes, ginger and the squash into the pot.




3. Let it boil for 20 minutes. Blend everything. Then add the spices and whipped cream. Let it boil for a bit longer. Blend it again and leave it over night. Add the orange juice before eating it the next day. You can also add some sour cream or crème fraîche before serving it. Done!






Recipe: Baked Honey Apple & Goat Cheese

I seem to have forgotten about the “food” part on my blog. It’s already been quite a while since my last restaurant review and even longer ago since my last recipe post; although I have hundreds of pictures of delicious recipes I’ve tried this and last year. However it’s maybe not a good idea to post about a pumpkin soup in June. So, here we go, with a very delicious baked apple with goat cheese and salad recipe.








Baked Honey Apple with Goat Cheese and Salad:

What you need:

2 apples, 8 goat’s cheese slices (cream cheese!), 2 teaspoons dried thyme, 2 teaspoons brown sugar, butter

How you do it:

Peel and core the apples. Cut them into eight slices (each apple 4 slices). Put the goats cheese slices on the apple slices. Put the thyme, sugar, honey and a bit of butter on top of each apple/cheese slice. Bake it at 180° for about 10 minutes. When the cheese looks as pictured above, you can serve it. Garnish with salad and bread.

Recipe: Pink Vanilla Macarons

What you need:

Egg white of 3 eggs, sugar, salt, ground almonds, powdered sugar, butter, food colouring, vanilla sugar, vanilla flavour

You start by sifting the powdered sugar and the ground almonds and mix them together. Stir the egg white and add a pinch of salt and about 30g of sugar. Then whip the egg white until it’s almost stiff.

Now gently fold the powdered sugar/almond mixture in until it’s a thick mixture and add the vanilla flavour and the food colouring (I chose red food colouring which makes the macarons look pink).

Pipe the mixture (with a piping bag) in circles onto the baking trays with baking paper. Don’t make the circles too big! Leave them to dry for about an hour. Then put the baking trays in the oven and let it bake at 140 degrees for 15 mins.

Leave them to cool down and put them in a closable box for 24 hours.

For the buttercream, you have to mix soft butter, sugar, vanilla sugar, red food colouring and some vanilla flavour together, put it between the two macaron halves and place one on top of the other.

And…you have 20 cute pink vanilla macarons!

Recipe: Gyros meat with rice and Tzatziki

What you need:

Pork cutlet or pork strips, Sour cream, Whipped cream, Gyros spice, Long grain rice, Cooking oil (sunflower oil), Quark/Curd/Fromage frais, Milk, Cucumber, Garlic clove, Herbs

What I maybe should say beforehand is that I’m a vegetarian and therefore I never really ate this dish myself. However, according to my friends it tastes delicious. It isn’t one of the usual gyros recipes you may know. It’s a recipe out of the big family recipe book, but I thought I’d share it with you. There are more ‘Recipes’ blog posts to come, depending on whether or not I find the time to cook (I usually eat out, buy microwave food or just order a pizza…and yes, I know it isn’t healthy, but there are days where I just don’t have the time to cook!). Back to the recipe: I don’t actually know how much calories it has, but it’s definitely a bit on the high-calorie side and will probably go straight to your thighs…just something I had to say so you can’t blame me afterwards for any gained weight (no, seriously, don’t let that scare you off)! 😉

You start by cutting the pork cutlet into strips or, if you already bought pork strips, simply leave that step out.

Now you heat the sunflower oil in a pan and gently roast the pork strips from all sides until they’re crispy and brown (brown, not to be mistaken with black..!). Add one cup sour cream and another cup whipped cream (this is where the calories come from). After adding two teaspoons of the gyros spice, let it cook for a few minutes and stir it every now and then.

While the meat and the sauce are cooking, put the rice in a pot with water, add some salt and bring it to the boil at medium heat. When the water is boiling, you can turn the heat down a bit. Don’t place the lid on the pot or the steam can’t escape! Leave it like that for about 15 minutes.

You can prepare the Tzatziki afterwards or while the rice and the sauce/meat are cooking. Put the curd in a small bowl and add milk, herbs and fromage frais. Cut the cucumber and one half of a garliv clove (or better leave that out if you plan to meet other human beings that day) into pieces and add them.

Et voila, you have gyros meat/pork meat with rice and Tzatziki!