Hackbraten mit Speck & Ei (English version on the bottom)

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Ein frohes neues Jahr wünsche ich Euch allen! Neues Jahr, neues Jahrzehnt, ja, sogar eine “neue” Sprache auf diesem Blog. Ich habe eine kleine Umfrage auf Instagram sowie bei Familienangehörigen und Freunden gemacht – es stellt sich heraus, viele würden meine Texte und Rezepte gerne auf Deutsch lesen. Somit werde ich dieses Jahr versuchen Texte in Englisch und Deutsch für Euch zu schreiben.

Apropos neues Jahr – ich hoffe Ihr seid alle gut in das Jahrzehnt gestartet. Bei mir und meinem Verlobten war es ein ruhiger Rutsch dieses Jahr, genauso wie ich es liebe. Wir haben tagsüber noch die Wohnung umdekoriert und vieles umgestellt und zum Abend hin habe ich dann einen Hackbraten mit Speck und Ei, sowie Kartoffelbrei und eine Bratensosse gemacht. Es war köstlich!

Somit möchte ich Euch auch gar nicht allzu lange auf die Folter spannen, hier geht es direkt zum Rezept:

Für einen Gugelhupf Hackbraten braucht Ihr folgendes:

– 1kg gemischtes Hackfleisch
– 4 Mittelgrosse Zwiebeln
– 10 kleine / medium Eier
– etwas Kokosöl (oder Backspray)
– 6 Scheiben Volkorntoastbrot
– 2 EL Olivenöl
– 300g durchwachsener Speck
– 5 EL mittelscharfer Senf
– Salz & Pfeffer

Schritt 1
Zu erst sollte das Toast in einer Schüssel kaltem Wasser eingeweicht werden und der Ofen auf 180°C Unter-und Oberhitze vorgeheizt werden. 6 von den 10 Eiern könnt Ihr bereits hart kochen (ca. 7 Minuten). Danach werden diese abgeschreckt und gepellt.

Schritt 2
Während die Eier noch kochen, könnt Ihr die Backform mit etwas Kokosöl einfetten. Nun nehmt Ihr die Speckstücke und legt die komplette Backform damit aus. Es sollten keine freien Bereiche mehr zu sehen sein.

Schritt 3
In einer grossen Schüssel, mischt das Hackfleisch, 4 Eier, die Zwiebeln (klein gewürfelt), das Olivenöl, das eingeweichte Toast (klein gezupft und ausgedrückt) und den Senf zusammen – am besten mit den Händen. Gleichzeitig könnt Ihr die Mischung anständig mit Pfeffer und Salz würzen – für diejenigen die es schärfer mögen, etwas Chilli Pulver ist auch willkommen.

Schritt 4
Nun könnt Ihr ca ⅔ des gemischten Hacks in die mit Speck ausgelegte Backform füllen. Ihr solltet das Gemisch ruhig etwas andrücken und es nicht zu locker lassen. Desto mehr Luft dazwischen ist, desto eher kann der Hackbraten später zerfallen. Danach legt Ihr die 6 hartgekochten Eier auf die Fleischmischung und bedeckt diese mit dem restlichen Drittel. Auch hier solltet Ihr schauen, dass das Fleisch gut festgedrückt wird.
Danach kommt der Hackbraten für ca 75 Minuten in den Backofen – am besten auf mittlerer Höhe auf ein Rost. Nach der Backzeit solltet Ihr dem Hackbraten gute 15 Minuten Zeit geben um abzukühlen bevor Ihr diesen stürzt.

Meat Loaf with Bacon & Egg

Happy New Year to you all! I hope you had the utmost fantastic start into the new decade. My fiancé and I both took it rather easy, redecorated and reorganised our apartment during the day and in the evening of New Years Eve I decided to make us a good old fashioned meat loaf with bacon and egg – joined by smashed potatoes and a good brown sauce.

Due to several friends, family members and followers (instagram) having requested more German on my social media pages, I have decided to give it a try here on the blog, too. Also, I’ll be honest, I somewhat missed writing in German (although I feel I need some more practice!)

So here comes the recipe!
What you need:

– 1kg minced meat
– 4 medium onions
– 10 small / medium eggs
– a little bit of coconut oil
– 6 pieces of brown toast
– 2 tablespoons of olive oil
– 300g thinly cut bacon
– 5 tablespoons medium spicy mustard
– salt & pepper

Step 1
First of all, make sure to soak the toast in a bowl of cold water. Then, pre-heat the oven to 180°C (heat from above and beyond) and boil 6 of the 10 eggs in hot water until they are hard (approximately 7 minutes). Once the eggs are boiled, you can go ahead and peel these.

Step 2
Whilst the eggs are still boiling, you can already start and oil the inside of the baking dish to make it less sticky later on. Then, line the baking dish with the thinly sliced bacon – making sure there are no spots missed.

Step 3
In a large bowl, mix the minced meat, the onions (cut into small cubes), 4 raw eggs, the mustard, the olive oil and the toast (ripped into small pieces and squeezed out) all together with your hands. Make sure to add a good amount of salt and pepper – and, if you like it spicy, feel free to add chilli flakes.

Step 4
Now you can add around ⅔ of the mixture into the baking dish (laid out with bacon), add the six boiled eggs into it carefully, and then finish off by covering these with the rest of the mixture. Make sure the meat mixture is rather tight in the dish, so that you avoid it breaking later on. Now you can place it into the pre-heated oven and bake it for around 75 minutes. Once it is fully baked, give it around 15 minutes to cool down before turning it over and taking out the meat loaf – ready to serve!

Apple Pie – An easy go-to recipe perfect for an autumn family visit

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the perfect golden apple pie

What a wonderful weekend we had! Samuel and I visited his dad in his hometown and had the most wonderful dinner! I was requested to bring a little cake for the afternoon coffee and as we all know; I love baking! The only the I didn’t enjoy when I received the news that I would baking, was the fact that it was late in the evening and I had to bake the cake and be prepared the next morning. Great. So I searched the internet (Pinterest, to be real) and looked for recipes that had simple ingredients and meant I had to do no grocery shopping (if not really necessary). I also wanted something not too big, as we were only 4 in the afternoon and baking a huge cake would have made no sense.

The above picture is the cake before baking it. I will link the recipe here. Do note though, that the dough was way more than I needed. I was debating to use the rest of the dough for making a grid on top of the apples, though then decided against it – I wanted more apples and less dough. Also, I used like 3 times the amount of cinnamon because well, I L O V E cinnamon! One last change: I used margarine (non diary butter) as I cannot eat diary. The rest is more or less the same as the recipe from Pinterest :)

For all those that want the English recipe, continue reading.

For the dough, you will need:
– 250g all purpose flour
– 5 tablespoons sugar (I used brown sugar)
– 150g cold butter (or diary free)
– 1 teaspoon salt
– 3 ½ teaspoons cold tap water (or cold water in general)

Make sure to mix everything up with your hand until you have a perfect dough that is not too soft. Then place it into the fridge, and wait for at least 30 minutes.
During the waiting time, you can cut the apples (I used 5 medium sized sweet tasing apples, peeled) into thin slices (or cubes, depending on how you want to fill your apple pie). Mix the apple pieces in a large bowl together with 80g of brown sugar and 2 (or more..) teaspoons of cinnamon.

Once the dough is cold enough, roll it out on a table. Make sure to use enough flour so it doesn’t stick to anything. You want the dough roughly 0.5-1cm thick at max. Once rolled out, place it gently into the form you are using. Personally, I used coconut oil to in the pan beforehand to make it non-sticky after baking. Once the dough is laid out, I added the apple slices in a pattern I thought looked best for this rectangular form.

The cake will need to bake at 180°C for 30 minutes. If you want it a little sweeter, add some more brown sugar on top before placing it into the oven. E voila! Your cake is ready to be served. It tastes best when serving it a little warm, perhaps with a scoop of vanilla ice cream or cream in general.

I hope you will enjoy the recipe if you do it, too, and make sure to let me know and tag me on your photos (instagram, for example) so I can share it with the rest of the community and be inspired myself!

Thermomix Recipe: Healthy Pumpkin Soup

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Good morning! I cannot believe it’s already Halloween again in a few days – how did this happen so fast? I’ll actually be coming back home on October 31st from my US business travels, so I don’t know how awake I’ll be or whether the jet lag will have me under control that night! Either way, every year when October starts, when the leaves turn orange, and the halloween decorations come out – I crave a good pumpkin soup! And that is exactly what I cooked the other night – or better, what the Thermomix basically cooked by itself for me!

The recipe, once more with the Thermomix, is super, duper easy! First of all, the ingredients are:
Pumpkin, and
Ginger
Yup, that’s it. All you really need is pumpkin and a little bit of ginger (only if you want a hint of spice!). Now, I of course added spices and herbs, but that really depends on what taste you are looking to get at the end. Here is what I did:
1) cut 800g of pumpkin into large pieces (and roughly 1,5cm of peeled ginger if you like), add them into the Thermomix bowl, cut them for 10 seconds at speed 5
10 sec / speed 5
2) now add around 75g of oil to the pot (I used rapeseed oil), and cook it at 100°C at speed 2 for 5 minutes
5 min / speed 2 / 100°C
3) add all your spices and herbs as you wish! I used a hint of salt and pepper, around 1 tablespoon of curry, 1 tablespoon of sweet paprika, ½ tablespoon of ground chilli (or add in a fresh chill if you like it spicy!) and cook it for another 12 minutes at Varoma steam, speed 2.
12 min / speed 2 / Varoma (120°C)
4) to get it creamy, you now have to stir it for 10 seconds at speed 7.5 – tada, you can now serve the soup hot and tasty!
10 sec / speed 7.5

Thermomix Recipe: The quickest Salad

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3.. 2.. 1.. done! I swear this is the easiest and quickest way to preparing a healthy and yummy salad! Slowly but surely I am falling in love with the Thermomix. I mean, I’ve always wanted one but then when Sam brought it into the apartment, I never really used it as much. I consider myself still being a fan of the “traditional” cooking. I love cutting the vegetables and foods by myself – I find it to being one of the most relaxing things to do after a long day at work. At the same time, however, I often just want to eat and not do anything at all. Ha, anyone feel me?

With the thermomix one can do a salad within seconds it feels. Ok, let’s be honest, not seconds. Yet, I swear it did not take me longer than 5 minutes!

One should start of with what you want in the salad:
1) Salad – I chose the Iceberg Salad, but any green leaves should do
2) Cucumber
3) Paprika / Bell peppers
4) Mushrooms
5) Radish
These are the ingredients that I used.

You simply need to add the salad (medium sized leaves), largely cut cucumber and bell peppers (around 5cm diagonal), the mushrooms and radish (I cut them in halves) all into the Thermomix. Then chop them all for 5 seconds at speed 4. Done. Take out the cut ingredients, add them into a bowl, feel free to add (for example) corn, fruit or seeds, and finish it by adding the dressing. I simply used olive oil and balsamic – and added one cooked egg on top (always gotta have that protein)!
5 sec / speed 4

Cooking with the Thermomix: for meat lovers

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Happy Monday! I hope everyone enjoyed the weekend just as much as we did! Although it rained non-stop yesterday, we had a lovely time at a friends home party. I even got to bake some muffins (vanilla with blueberry and chocolate ones!) and generally we ate like kings yesterday.

Shortly before we went to the home party (not knowing that there would be a cook), we cooked up a meat recipe with our Thermomix at home. The recipe (called Bunter Bauerntopf in German) is super easy and we used one from the German Magazine “mein ZauberTopf“.

Cooking with a Thermomix really is dead easy. I have always wanted one, then became skeptical in the beginning of having it and now I am starting to slowly love it. It really takes so much work from you and can basically do everything from cutting, heating things up, keeping the warm, baking bread, making soups, weighing ingredients, to even making ice cream. Really, it can do almost everything. I believe the new ones even have a function where you can add all ingredients into the Thermomix and tell it to cook at a later time so the food is ready when one gets home / or wants to eat later. So cool! I do still enjoy actual cooking and taking on the whole work once in a while, so I will most likely continue with both strategies!