Watermelon Feta Salad

The idea for this salad came from a very close friend and I am excited to share it with you! This salad is wonderfully refreshing, juicy, and sweet – all in one – and perfect for summer picnics or BBQs. You can serve it as side dish, eat it as dessert, or have it for lunch on a particularly hot summer day. Enjoy! 🙂

Ingredients

  • ½ watermelon
  • 200-250 g feta cheese
  • handful of fresh mint leaves (about 30 g)

How to Make It

  • Cut the watermelon in half. You only need one half, so cover the other half in plastic wrap and put it in the fridge. Cut the rest of the watermelon into bite-sized chunks and put them into a big bowl.
  • Cut the feta cheese into chunks and add them to the bowl.
  • Wash the mint leaves and chop them up. Add them to the bowl.
  • Mix everything thoroughly and let the salad marinade. The watermelon is so juicy that you do not need any dressing.
Works as a side dish, a dessert, or as lunch on a particularly hot summer day.

Lemon Sorbet

This lemon sorbet is easy to make and super refreshing, making it the perfect dessert. But it also tastes great if you add a scoop or two to a glass of sparkling wine or a glass of sparkling mineral water infused with elderflower syrup.

Self-made sorbet is an absolute treat!

Ingredients

  • 150 ml lemon juice (about 5-6 small lemons)
  • 100 ml water
  • 50 g sugar

How to Make It

  • Squeeze the juice from the lemons. Make sure so pick out the seeds afterwards. Keep the pulp.
  • Mix the lemon juice and the water in a pot.
  • Stir in the sugar. Heat up the liquid just enough so that the sugar dissolves.
  • Pour the mixture into your ice-cream machine and freeze according to the manufacturer’s instructions.

Chocolate-Nougat Ice-Cream with Irish Cream Liqueur

If you love chocolate ice-cream, this one is for you! It has a deliciously aromatic chocolate flavor because of the cocoa, but the nougat also adds a sweet component – the result is a rich and intense ice-cream. The touch of Irish cream liqueur adds a bit of a twist and ensures you have an easy to make, yet fancy dessert that is mouthwatering any time of the year.

Yummy!

Ingredients

  • 400 g cream
  • 150 ml Irish cream liqueur (chocolate flavor)
  • 250 g nougat
  • 100 g cocoa powder (the kind used for baking without sugar)
  • 4 eggs
  • 200 g sugar

How to Make It

  • Mix the cream and the liqueur together in a pot.
  • Add the nougat in chunks and carefully heat up the mixture. Make sure not to boil it, though. Stir to dissolve the nougat.
  • Add the cocoa powder and stir until everything is dissolved.
  • Let the mixture cool down a bit.
  • In the meantime, whip up the eggs until they are very (!) fluffy.
  • Add the sugar to the eggs and beat it again until the sugar is dissolved.
  • Carefully stir in the chocolate-nougat-cream into the egg-sugar foam.
  • Pour the mixture into your ice-cream machine and freeze following the manufacturer’s instructions.

Coffee Crème brûlée

For our wedding dinner, we chose coffee crème brûlée as dessert, in part because the restaurant only offered it on those occasions and never on the regular menu. My husband was obsessed with the notion that he could otherwise never eat it at the restaurant there. However, on our actual wedding day, he never actually tried the coffee crème brûlée because he talked to guests and friends and did not notice when the waiters finally cleared the table. It haunts him to this day and he finally complained enough about it so that I took pity on him and tried to recreate the dish.

Rich in coffee flavor.

Ingredients

(enough for about 4 desserts)

  • 100 ml milk
  • 400 g cream
  • 75 g sugar
  • 1 vanilla pod
  • 4 egg yokes
  • 50 g coarsely ground coffee
  • extra sugar for caramelizing the top

How to Make It

  • Whisk the milk, cream, and sugar together in a pot. Be careful not to whisk too hard, though, as you want to avoid any sort of bubbles.
  • Cut open the vanilla pod and scrape out the vanilla seeds. Add them to the milk-cream mix.
  • Lightly heat up the liquid to make sure that the sugar dissolves. You really do not need much heat to accomplish this; do not boil the cream.
  • Add the yokes and stir carefully.
  • Add the ground coffee and stir again.
  • Cover the pot and let it all cool down. Let the mixture rest in the fridge over night so that the milk-cream mix can absorb the coffee flavor.
  • The next morning, preheat the oven to 150° C.
  • Take the pot out of the fridge and pass the mix through a sieve into the ramekins (or cups or bowls) you want to use for the crème brûlée.
  • Boil water in a kettle.
  • Once you are done, put the little bowls on a deep baking tray. Put the tray into the oven and immediately pour enough boiling water into the tray so that the ramekins are covered to about half their height.
  • Bake the crème brûlée in the oven for 50-60 minutes until it has curdled.
  • Once they are done, take the ramekins out and let them cool down. Before serving, sprinkle some sugar on top of the crème and caramelize it with a burner.

Apple Sauce

Apple sauce is a classic dessert in my family. It is easy to make and a yummy and healthy dish for any time of the year. It is also a great way to use up older apples – the juicier, the better!

Ingredients

  • ca. 1.5 kg of apples
  • 100 g of honey
  • 50 ml of lemon juice
  • if desired: preserving jars

This makes about 950 ml of apple sauce.

How to Make It

  • Peel the apples, cut out the apple seeds, and cut the pieces into quarters or even eighth (depending on the size of the apples). Make sure that the pieces are roughly the same size. For reference: after peeling the apples, I had 1 kg of mass left.
  • Put the pieces into a big bowl and pour the lemon juice over them. Mix it so that all the apple pieces are covered in lemon juice. It prevents the apple pieces from browning and adds a fresh and fruity taste to the apple sauce later. Let the apples marinate for a few minutes.
Let the apple pieces marinate in lemon juice for a few minutes.
  • Meanwhile, bring water in a kettle to boil and fill it into the preserving jars. Close the jars tightly. This is a trick I learned from my grandmother: The idea is to heat up the glasses so that you can preserve the apple sauce more easily later.
Jars filled with hot water and closed tightly.
  • Take a big pot, add the honey, and bring it to a boil.
  • Add the apples and the lemon marinade. Stir everything so that the apples get covered in the melted honey.
  • Lower the heat and let the apples simmer for 15-20 minutes. Stir occasionally. Leave the lid about halfway on the pot the entire time. The apple pieces are done once they are soft.
  • Take a potato masher and mash the apple pieces, depending on your personal taste you can leave bigger chunks or mash it all into a homogeneous mass.
  • If desired:
    • Empty your preserving jars but be careful – the glasses are very hot by now!
    • Fill the jars with the apple sauce, close them tightly, and turn them around. This helps to create a vacuum. Let the glasses cool.
  • The apple sauce is great as a stand-alone dessert, but also tastes great in combination with plain yogurt, vanilla custard, or rice pudding. If you like, you can sprinkle a bit of cinnamon on top of the apple sauce as well.
Ready to eat.

How did your apple sauce turn out? Let me know in the comments below, on Twitter, or on Instagram. I would love to hear from you!