Something healthy for a change: Veggie Quiche

Yay, it’s Wednesday - that means only two more days until the weekend!

And to celebrate this very special occasion, I thought it was time for something completely new: a healthy recipe!

After writing about cookies, chocolate and other sweet delights, I felt like it was time to share something savory and healthy for a change: a vegetable quiche! I made this last night for dinner, and even the Viking liked it – I should mention here that he isn’t the biggest fan of “green stuff”, which can be understood as a synonym for vegetables, although there are some that he likes (e.g. peas, but I mean, how can you not like peas? They rock!). I’ll admit that I did put some pieces of bacon on his half of the quiche, though – a true Viking doesn’t go meat-less!

The nice thing about this recipe is that you can basically use any veggie you are particularly fond of. I would refrain from tomatoes, though, as they are quite watery and would probably prevent the egg from stiffening. I’m posting below the recipe as I prepared it, and it turned out quite yummy! But I could also imagine mushrooms, onions or corn to be a tasty addition to this dish. I also have a killer recipe for a quiche with salmon and spinach, but that’s for another time :)




Veggie quiche

1 pre-made Tarte dough (in the refrigerated section) – if you want to make your own dough, here’s a recipe)

5 eggs

300g crème fraiche (5% fat)

50g grated cheese (I used a fat-reduced mozzarella)

2 medium carrots

1 red bell pepper

1 yellow bell pepper

1 cup peas, frozen (I don’t have exact measurements, just use as much as you feel like, about 2 handfuls or so)

optional: bacon (cubes)

Pre-heat oven to 180 degrees. Peel the carrots, rinse the bell peppers and cut into small cubes. In a large bowl, stir together eggs and crème fraiche. Season generously with salt and pepper. Add chopped vegetables and frozen peas. Stir in grated cheese and bacon cubes (if you want them in the entire quiche). Grease a tarte or pie baking form and put in the pre-made dough. Transfer egg-veggie mixture into the form and spread evenly. If you, like me, only want the bacon on half of the pie, put it on top now. Bake for about 45mins or until a knife inserted in the middle of the pie comes out clean. Serve with a green salad on the side.





Yummy Denmark: Kanelsnegle

When I think back to the first couple of times I came to Denmark back in 2011 to visit the viking boyfriend, who at that time technically seen wasn’t even my boyfriend yet, I guess, but that’s a different story… where was I? Ah yes, the first couple of times I was in Denmark, there was something I associated with Denmark more than anything else (more than the flags everywhere, even more than hotdogs!), and that was the unmistakeable, soft smell of cinnamon that tickles your nose every time you walk past a 7Eleven store. I should explain that we didn’t have them back then in Germany (don’t think they do now), and they are virtually at every street corner in Copenhagen. Seriously, it is impossible to walk through Copenhagen for more than 10 minutes and NOT see a 7Eleven. That’s particularly practical for when you’re out partying and desperately craving a hotdog for “natmad” at 3am, but again, different story.

To this day, walking past a 7Eleven and catching that sweet cinnamon smell, it feels like I just came here for the first time. Ah, nostalgia…

Classic kanelsnegle with sugar glaze

Kanelsnegle, or cinnamon rolls, are a very popular Danish bakery good or dessert. You can buy them everywhere. Even the supermarkets with their fresh baked goods sections have all sorts of them. I think the very first kanelsnegle I had was probably either from a 7Eleven or from the Netto store across the street from the boyfriend’s apartment at that time.

The classic version has a sweet icing on top, as in the picture above, but you can find varieties with chocolate as well (chocolate and cinnamon - what’s not to love?).

Yum, look at all these delicious kanelsnegle at Lagkagehuset!

They are usually made with yeast dough - an English recipe can be found on this blog called My Danish Kitchen - as well as tons of butter, sugar and of course cinnamon.

So tonight, I was (a) craving something sweet for dessert and (b) wanting to bake something for my boyfriend to take to his grandma today when he goes to visit her in Jylland, but (c) feeling quite lazy, so instead of making a yeast dough myself, I resorted to buying pre-made puff pastry and making a batch of cute mini kanelsnegle.


Quick and easy kanelsnegle

1 package of puff pastry (pre-made and rolled up)

ca. 125g unsalted butter, room temperature

2 tbsp. brown sugar

2 tbsp. cinnamon

1 egg

Roll out the pastry and spread with a thin layer of butter. Leave out about 2cm at a short end. Sprinkle on brown sugar and cinnamon evenly. Carefully roll up, put some water on the edge of the dough so it sticks together when the roll “closes”. Cut into approx. 1,5cm pieces and put on a baking sheet. Whisk up the egg with 1 tbsp water and brush over the tops of the snegle. Bake for about 15mins (or until golden brown) at 200°C. Take the snegle out of the oven and let them cool. For the glaze, mix about 4 tsp powdered sugar with about 1 tsp milk (be careful not to use too much milk, because the glaze should be nice and thick!) and brush generously over the snegle.


Did they turn out as beautiful as the ones in the pictures above? No, they did not. In fact, some came up quite weird during baking. But they are adorable and cute, and they are SO delicious!! I’m honestly considering eating them all by myself right here and right now, and pretending I forgot that I promised to bake something for tomorrow…


Result: adorable little kanelsnegle!

Bottom line, you should get yourself some kanelsnegle right now! Quickly, before the EU regulates them away - see here for one of the biggest news stories last fall. Or, even better, make your own cute mini snegle with the recipe above. Added bonus: you can put in as much cinnamon as you want PLUS your apartment will smell AMAZING.

Happy weekend!

Sweet Sunday: Chocolate Soufflé

Seriously, who doesn’t love chocolate? I absolutely do, in all shapes and forms. No matter how delicious the main course is, I’m one of those people who will always leave room for dessert. And if that dessert contains chocolate, I’m basically sold. Everything is better with chocolate. Luckily, there are people in my life that understand me, which is why I got some amazing chocolate-related Christmas gifts!

First of all, nothing could express the truth better than this wonderful pillow that my mom made for me:


Right? I mean, who wouldn’t agree with that?!

Also, I got this little beauty, full of chocolate goodness waiting to happen:


Browsing through the pages, I basically did not find one recipe I didn’t immediately want to try out…Chocolate Rum Fondue, Profiteroles with Coffee Mascarpone and Dark Chocolate Sauce, Rich Chocolate and Whiskey Mud Pie?? Come on!!! I’m this close to making it my goal to try out all the recipes this year, but since that would mean more than one recipe a week, I’d probably regret that pretty soon when I wouldn’t be able to fit into my clothes any longer…

But Sunday was so cold, rainy and just plain dreary that I had to warm my belly and my heart with some chocolate, and I settled on this gorgeous, yet relatively simple recipe:

Chocolate Soufflé


(for 2 portions)

some butter and sugar for the forms

75g dark chocolate

75g butter

1 egg + 1 egg yolk

1 tbsp sugar

25g all-purpose flour

Preheat oven to 200°C.

Brush two small forms with soft butter and sprinkle with a little sugar, shaking to coat evenly, and shake out any excess sugar. (This will help the soufflé to “grip” the sides of the form and rise as it cooks.)

Chop chocolate and melt with butter in a water bath, stirring continuously.

Beat egg, egg yolk and 1 tbsp sugar with a mixer until white-ish and foamy. Carefully fold in chocolate butter mixture and stir in the flour.

Fill into the forms and bake for 12-14mins - the core should still be semi-fluid. Don’t open the oven while baking, or the soufflés will collapse!

Sprinkle with some confectioner’s sugar and serve hot - tastes great with a scoop of vanilla ice cream!



Christmas recipe: Black and white spiral cookies

Nachdem die Kekse meiner ersten adventlichen Back-Session bereits zum Großteil verputzt oder verschenkt wurden, war es gestern Abend an der Zeit, für Nachschub zu sorgen. Dafür habe ich mich für ein klassisches Rezept mit einem Twist entschieden:


Black and white spiral cookies

für den hellen Teig:

150g Mehl

100g weiche Butter

80g Zucker

1 Eigelb

1 TL Vanillezucker

für den dunklen Teig:

150g Mehl

100g weiche Butter

80g Zucker

1 Eigelb

2 TL Kakaopulver

2 TL Milch oder Rum

Für den hellen und dunklen Teig jeweils alle Zutaten schnell mit der Hand oder in einer Küchenmaschine vermischen und verkneten. Die beiden Teige in Frischhaltefolie einwickeln und ca. 2 Stunden im Kühlschrank kaltstellen.

Nach der Kühlzeit die Teige aus dem Kühlschrank holen, noch einmal kurz durchkneten und dünn ausrollen (ca. 3-4mm). Dabei darauf achten, dass die ausgerollten Teige etwa die gleiche Form haben. Anschließend die ausgerollten Teige aufeinanderlegen und eng zu einer Rolle aufrollen. Die unebenen Enden gerade abschneiden und nochmals ca. 30min kaltstellen.

Den Backofen auf 180 Grad (Umluft) vorheizen. Die Teigrolle in ca. 4mm breite Kekse schneiden und ca. 10-12min backen. Kurz abkühlen lassen und am besten noch warm genießen!


Black and white spiral cookies

for the white dough:

150g all-purpose flour

100g soft butter

80g granulated sugar

1 egg yolk

1 tsp. vanilla sugar

for the dark dough:

150g all-purpose flour

100g soft butter

80g granulated sugar

1 egg yolk

2 tbsp. cocoa powder

2 tbsp. milk or rum

For each dough, mix all ingredients together by hand or in a kitchen machine. Wrap in foil and cool for about 2 hours. Roll out each dough until about 3-4mm thin, aiming for similar shapes. Put the doughs on top of each other, roll up and cut off uneven edges. Refrigerate for another 30mins. Preheat oven to 180 degrees. Cut the dough roll into 4mm cookies and bake for about 10-12mins.