Has it ever happened to you that you were checking strawberry macaron recipes and you thought that the bright colors they came in were actually real? How disappointed was I when I learned that about 90% of all the color is actually from food coloring! That’s why today I am going to give you the real deal. These strawberry macarons really taste like strawberry because, well the buttercream IS full of strawberries. I didn’t color the macaron shells red, well, because I am hosting a blog event, in which I ask you not to use artifical food coloring when presenting a recipe in mainly one rainbow color and because this would be fake.
This blueberry cheesecake is almost a no-bake cake and does not contain any refined sugar. All its wonderful color and flavor comes from blueberries. I am sure you will love it as much as we did. It consists of an easy two-ingedient cookie base and a creamy blueberry mousse. The best of all, you can make it truly vegetarian, I give tips to make it with agar agar, which is a vegetarian jelling agent. Feel free to use gelatine, if you are more familiar with it, but I actually prefer agar agar.
I am also posting this recipe as I am hosting the blog event “Colorful Food.” I basically invite you to create a recipe in one of the seven rainbow colors: red, orange, yellow, green, blue, purple, and pink. If you would like to learn more, please check here. Today I am presenting, you guessed it, PURPLE! I first started with red strawberry pancakes, which were followed by cute little mango mini cakes for orange, lemon soufflé inside a lemon for yellow, a very green kiwi sheet cake, a spirulina and blackberry smoothie for blue (vegan!), aaaaaand, today this blueberry cheesecake for purple. As you can see, we are still missing pink, so be sure to check back!
My friends, I finally made another vegan recipe again, a vegan spirulina and blackberry smoothie. Have you ever heard of spirulina? I hadn’t, it is an algae that is rich in nutrients, vitamins and proteins, one of those “superfoods.” I decided to order some blue powder on Amazon because I am currently organizing the blog event “Colorful Food.” The idea is to create a recipe in one of the seven rainbow colors: red, orange, yellow, green, blue, purple, and pink. As I am the host of the event, I had to of course also represent all colors on my blog. Below you can see the colorful fruit pizza that started the event with all rainbow colors, followed by red strawberry pancakes, orange mango mini cakes, yellow lemon soufflé, green kiwi sheet cake and today a BLUE breakfast smoothie.
You can probably imagine that blue was scaring me because I ask for no additional food coloring to be used, so I looked for naturally blue ingredients. That’s hard if you mainly focus on fruits like I do as this is a baking blog. Red cabbage apparently can turn blue, if done correctly, but that I didn’t want to try. So I came across spirulina, normally algae is green, but apparently this one is naturally blue.
I haven’t posted any savory recipe in a long time, so today may I present to you vegan and gluten free rice noodles with a spicy peanut butter sauce! Think a peanut butter/soy sauce with curry paste, topped off with some flavorful veggies. I really, really love this dish and I am a huge fan of meat and dairy products. So if I post a vegan and gluten free recipe, it means a lot. I really liked this vegan dish I found on the blog Half Baked Harvest. I think it is my new favorite with rice noodles! Continue Reading…
This year for Easter I decided to prepare something dreamy and airy. What better option than to go with pavlova? I went for a pavlova with lemon curd and fresh fruits. Never heard of pavlova? According to my research this dish is seen as the national dish of either Australia or New Zealand, both countries are still fighting about that. In the 1920’s the Russian ballerina Anna Pavlova visited both countries and this dish was invented in her honor. It contains a meringue base, which usually has the shape of a nest and is filled with whipped cream and fresh fruits.
This cherry hazelnut cake is glutenfree and soooo delicious! I especially like the fact that it works well with frozen cherries. I have been longing for fresh fruit and this is the perfect cake during winter, which has been dragging on. Maybe that’s why I got so excited and took more pictures than usual. I just need some fresh color and fruits!
I love meringue. I got to love meringue at a very late stage. Maybe because I feel meringue doesn’t play a very important role in the baking industry. But even though it was late love, this meringue topped off with berries and whipped cream is a fairy dream. Easy to prepare (can be prepared easily in advance), wonderful to look at and once you take the first bite, you will be in heaven, melts in your mouth and has a nice tangy aftertaste due to the berries. Really a fairy dream!
I had the opportunity to travel to the home country of my husband: Colombia and I feel in love with arepa boyacense. Let me tell you, this country has so much more to offer than only jungle. The mountain range the Andes come to mind, but it also has savannahs, a dessert, the Caribbean and the famous coffee region. The diversity of species is something to admire. Colombia has more than 100 (!) humming birds only. Even in the capital Bogotá with more than 10 million inhabitants you will encounter humming birds amazing you with their acrobatic movements. The variety of fruits is also astonishing. I ate fruits I had never seen or even heard of. For a penny you will get the juiciest and and sweetest fruits. The pictures I took barely capture the beauty of this country.
Colombia is a very colorful country. Maybe the huge variety of species and a general carefree attitude towards life are reasons why food is extremely important. One of the first questions I was asked during our holiday was how I liked the food. Yes, we had to explain what our travel plans were, but soon after that the conversation turned to food, inevitably. I usually replied with arepa! Arepas are as important to Colombians as bread is to Germans. Arepas are a simple corn bread and usually either fried, grilled or baked in the oven. They are served for breakfast, but you will also encounter them for lunch and dinner. Arepas come in all sizes, they are gluten free as they are made of corn flour and each region has its own variety.
I stumbled upon these cute pumpkin rolls just very recently and was sold immediately. Maybe you are sold, too? I find them just too cute. And super perfect for breakfast or Thanksgiving for that matter. These are real pumpkin rolls made with yeast dough. Yes, they do look like a pumpkin, an eatable pumpkin and yes, they have pumpkin inside of them. They also happen to be vegan.
If you want a healthy, quick and simple dinner, this is for you. This Thai Chicken Ramen is very straightforward and combines Asian flavors in a subtle, yet refreshing way. I just couldn’t get enough of it. The best thing is, if you omit the chicken, this is vegetarian and vegan at the same time. At least here in Germany it was easy to find all ingredients, we didn’t even have to go to an Asian store, but purchased all ingredients at a regular grocery store. That’s what I like, no weird ingredient needed, all very easily found.
This may sound weird, but often if a meal pleases me, you can tell by the pictures I took. In this instance my husband and me sat down, we ate the ramen in silence (which is a good sign since the food is so good that we don’t want to talk, but just enjoy it) and then I looked at my husband and said: “This is so good, I think it is worth to put on the blog. Don’t you think?” And he just nooded and took another spoonful.