Kategorie: Recipe

This cheesy potato casserole is actually my absolute favorite bake. I love making it for family and friends because it’s always a crowd-pleaser. It’s creamy, hearty and full of flavor – true comfort food from the oven.

Ingredients

For the mashed potatoes:

• 2.5 kg potatoes, cooked
• 2–3 tbsp butter
• Cream cheese (Sahnekäse), to taste
• 1 tbsp fresh cheese

For the beef layer:

• 500–700 g ground beef
• 2 tbsp olive oil
• 1 bell pepper, diced
• 2 spring onions, sliced
• Fresh parsley, chopped
• Salt & black pepper
• 1 tsp ras el hanout
• ½ tsp rosemary
• A pinch of cumin

Additional layers:

• 1–2 carrots, grated
• Gouda cheese, grated
• Mozzarella, for topping

Instructions

1. Press the cooked potatoes into a smooth mash. Mix with butter, cream cheese and fresh cheese until creamy.
2. Heat olive oil in a pan and brown the ground beef. Add bell pepper, spring onions and parsley. Season with salt, pepper, ras el hanout, rosemary and cumin.
3. In a baking dish, layer:
   
   • Beef mixture
   • Grated carrots
   • Gouda cheese
   • Mashed potatoes (smooth the top with slightly wet fingers)
5. Finish with mozzarella on top.
6. Bake at 220°C (428°F) for about 20 minutes, until golden and bubbly.

✨ Creamy, cheesy and deeply comforting – this is the kind of dish I love baking for others. It’s simple, satisfying and always disappears fast.

A refreshing mint mocktail made with fresh herbs and citrus.

I first tried a drink like this in a small café in Tunisia with my siblings and never forgot the taste. I couldn’t find it anywhere else again, so I recreated it at home – and it’s absolutely delicious.

Ingredients

• 1 large bunch fresh mint (about 40–50 g), washed
• 500–700 ml cold water (adjust to taste)
• 1 small snack lemon, sliced (with peel)
• Juice of 1 lime
• Juice of ½ lemon
• Brown sugar, to taste
• Lemon juice & brown sugar (for the glass rim)
• Lime slices, for garnish
• Ice cubes (optional, for summer)

Instructions

1. Add the fresh mint to a blender or container.
2. Pour in the water, add the sliced snack lemon, lime juice and lemon juice.
3. Sweeten with brown sugar to taste.
4. Blend well until the mint is finely mixed and the drink turns vibrant green.
5. Dip the rim of a glass in lemon juice, then in brown sugar.
6. Pour the mint mocktail into the glass, garnish with a lime slice and add a straw.
7. Serve chilled. Add ice cubes in summer if desired.

Tip

In winter, I enjoy this mocktail without ice as a refreshing drink after dinner.

In summer, crushed ice makes it extra refreshing.

✨ Perfect for all mint lovers looking for a unique and refreshing mocktail.

I saw this recipe and had to try it immediately — and it was absolutely worth it.

Crunchy on the outside, soft on the inside, and full of coconut flavor.

Ingredients

Coconut Mixture

• 200 g shredded coconut
• 150 g butter
• 300 g sweetened condensed milk

Sugar Caramel Coating

• 1 cup water
• 1½ cups sugar
• Juice of ½ lemon

Instructions

1. Add shredded coconut, butter, and condensed milk to a pan.
   Cook over medium heat, stirring constantly, until a thick mixture forms.
   Remove from heat and let it cool slightly.
2. With lightly moistened hands, shape the mixture into small balls.
   Place them on a plate and chill in the refrigerator until firm.
3. In a saucepan, add water, sugar, and lemon juice.
   Let the mixture cook without stirring until it turns golden and syrupy.
4. Insert a skewer into each coconut ball.
   Carefully dip them into the hot caramel and place on parchment paper to cool and harden.

Tip

Let them cool completely before serving for the perfect crunchy texture.

For Coconut Lovers

This recipe is perfect for all coconut lovers — sweet, crunchy, and simply irresistible.

Easy Garlic Shrimp Spaghetti with Spicy Tomato Sauce

A quick and flavorful pasta dish with juicy shrimp, lots of garlic, and warm spices.

This is one of my favorite recipes when I want something simple but full of flavor—perfect for an easy weeknight dinner.

Ingredients

• 400 g spaghetti
• 300–400 g shrimp, peeled
• 3–4 tbsp olive oil
• 8–10 garlic cloves, sliced
• 2–3 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tsp ras el hanout (optional)
• Salt & black pepper, to taste
• 2 bay leaves
• Fresh arugula, for topping

Instructions

1. Heat olive oil in a pan and lightly fry the shrimp.
2. Add garlic and cook briefly until fragrant.
3. Stir in tomato paste, spices, salt, and pepper.
4. Add bay leaves and let the sauce simmer for 10–15 minutes.
5. Cook spaghetti in well-salted boiling water until al dente.
6. Drain the pasta and mix it with the shrimp sauce.
7. Serve immediately and top with fresh arugula.

Tip

Add chili flakes for extra heat or a splash of pasta water for a creamier sauce.

Creamy, flavorful & perfect for a quick dinner

Ingredients

• Chicken breast, cut into small pieces
• Tomatoes
• Bell peppers
• Red onion
• Green olives
• 1 tsp tomato paste
• 1 tsp harissa
• Cooking cream
• A splash of water
• 1 cinnamon stick
• Olive oil

Spices:

Curry powder, cumin, ras el hanout, oregano, paprika powder, chicken seasoning, salt

Instructions

1. Heat olive oil in a pan and fry the chicken until lightly golden.
2. Add tomatoes, bell peppers and red onion, let everything soften.
3. Stir in spices, tomato paste and harissa.
4. Add olives and the cinnamon stick, let simmer briefly.
5. Pour in cooking cream, add a little water and let it cook until creamy.
6. Serve with rice and enjoy!

✨ Simple, comforting and full of Moroccan flavors.

Intro
This classic basbousa is soft, moist and soaked in fragrant syrup.
A traditional semolina cake that is simple to make and perfect with a cup of tea or coffee.

Ingredients
Cake
3 eggs
1 cup sugar
1 cup oil
1 cup plain yogurt
2 cups semolina
1 cup all-purpose flour
1 packet baking powder
Orange or lemon zest
Syrup
2 cups sugar
2 cups water
A squeeze of lemon juice

Instructions
In a bowl, whisk the eggs with sugar until combined.
Add oil and yogurt and mix well.
Stir in semolina, flour, baking powder and citrus zest.
Pour the batter into a greased baking dish.
Bake at 170°C (top/bottom heat) for 35–40 minutes, until golden.
Syrup

6. Combine sugar and water in a saucepan.
7. Bring to a boil and simmer for 5–7 minutes.
8. Add lemon juice and let cool completely.
   Finishing
   Pour the cold syrup over the hot cake.
   Let it soak and rest.
   Top with coconut flakes and pistachios if desired.
   Serving Tip
   Serve once fully soaked.
   Basbousa tastes even better after resting and pairs perfectly with tea.

Intro
This cinnamon hazelnut banana bread is moist, naturally sweet and incredibly comforting.
Made with ripe bananas, warm spices and chocolate chunks, it’s perfect for a cozy morning or an afternoon coffee break.

Ingredients
3 eggs
1 small cup olive oil
Cinnamon (generous amount)
Brown sugar (optional, to taste)
Ground hazelnuts
3 ripe bananas, mashed
1 small cup all-purpose flour
1 heaped tablespoon baking soda
Milk chocolate chunks

Instructions
In a bowl, whisk the eggs with olive oil, cinnamon and brown sugar until combined.
Fold in the ground hazelnuts.
Mash the bananas and add them to the mixture.
Stir in the flour and baking soda until just combined.
Add the chocolate chunks and mix gently.
Pour the batter into a baking pan.
Sprinkle a little brown sugar on top for a caramelized crust.
Bake at 200°C (top/bottom heat) for about 20 minutes.
Do a toothpick test before removing from the oven.

Serving Tip
Enjoy warm with a cup of coffee or tea for the perfect cozy moment.