All Posts By Sofie Jaeger

Ich bin Sofie und arbeite als Designerin bei Farmy. Ich liebe Simplizität, Ästhetik und die Farbe Rosa. Schon seit ich mich erinnern kann, mache ich Dinge gerne selbst. Angefangen beim eigenen Pausenbrot für den Kindergarten. Ich begeistere mich für gutes, gesundes und selbst gemachtes Essen. Manch einer wäre erstaunt, wie einfach und schnell es zubereitet ist. Zu meinen liebsten Lebensmitteln zählen Himbeeren, Süßkartoffeln und Linsen. Was sind deine?
englishRecipes

Fish soup with saffron

Posted on 1 min read
saffron soup

The late bird catches the red worm

Red Saffron soup
saffron soup
Fish soup with saffron
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Servings
2 people
Servings
2 people
saffron soup
Fish soup with saffron
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Servings
2 people
Servings
2 people
Ingredients
Servings: people
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Instructions
  1. Peel and finely chop the onion and garlic.
  2. Melt the butter in a large pan. Sauté the onion and garlic. Deglaze with white wine and stock. Add the saffron. Cook everything on a medium heat without a lid for 5 minutes.
  3. Cut the fish fillets into wide strips, add them to the broth, cover and let them simmer for 3-4 minutes before boiling. Then remove the fish fillet strips from the pan and keep them warm separately.
  4. Add the pelati tomatoes with their juice and chop coarsely with a ladle. Cook for 5 minutes.
  5. Finely chop the parsley. Add to the pan with the cream, bring to the boil again and season with salt and pepper to taste. Arrange the fish fillets in warmed plates and pour the soup over them.

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englishRecipes

Smooth ginger

Posted on 1 min read
Two orange smoothies frmo above

In the cold season, we need drinks that heat us up from the inside – and that doesn’t always have to be tea or coffee. We can also use the power and spiciness of ginger. At the same time, this ginger smoothie (click here for the reel) is super healthy and really delicious!

Two orange smoothies frmo above
Smooth ginger
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Servings
2 glasses
Servings
2 glasses
Two orange smoothies frmo above
Smooth ginger
Votes: 0
Rating: 0
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Servings
2 glasses
Servings
2 glasses
Ingredients
Servings: glasses
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Instructions
  1. Wash turmeric, ginger and apples well and cut into small pieces.
  2. Add water to an electric blender. Add turmeric, ginger and apples.
  3. Press out the juice of the lemon and add it to the blender.
  4. Peel the carrots, the banana and the orange and cut them into small pieces as well. Add them to the other ingredients in the blender.
  5. Blend to a creamy mixture. In case the ginger is too sharp, simply add more juice or banana.

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englishRecipes

Sweet chestnut cream

Posted on 1 min read
chestnut spread on bread

Chestnuts were an indispensable staple food from the 11th through to the 18th century. Due to their high starch content, these chestnut fruits were ground into flour, which was used for the making of bread.

chestnut spread on bread
chestnut spread on bread
Sweet chestnut cream
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Butter, honey and cream can be swapped for plant-based alternatives.
Servings Prep Time
1 jar 45 minutes
Cook Time Passive Time
45 minutes 1 hour
Servings Prep Time
1 jar 45 minutes
Cook Time Passive Time
45 minutes 1 hour
chestnut spread on bread
Sweet chestnut cream
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Butter, honey and cream can be swapped for plant-based alternatives.
Servings Prep Time
1 jar 45 minutes
Cook Time Passive Time
45 minutes 1 hour
Servings Prep Time
1 jar 45 minutes
Cook Time Passive Time
45 minutes 1 hour
Ingredients
Servings: jar
Units:
Instructions
  1. Briefly soak the chestnuts in water. Then cut a cross into the shell and cook them for 40-45 minutes until soft – we recommend a steamer basket. Tipp: alternatively, you can use pre-cooked chestnuts. In that case, you can skip step 1.
  2. Peel the chestnuts. Add the other ingredients and mix well.
  3. Using a blender, purée everything until a smooth paste forms.
  4. Fill into a clean jar and let cool. In an air-tight, cooled jar, the cream will keep for a minimum of 5 days.

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françaisRecettes

Flammekueche aux rondelles d’oignon et au lard

Posted on 1 min read

Une délicieuse tarte flambée avec une fine couche de crème fraîche, des épices, du lard et des rondelles d’oignons, le tout sur une pâte croustillante faite maison ! Nous te montrons aujourd’hui comment faire facilement ta propre tarte flambée.

Flammekueche aux rondelles d'oignon et au lard
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Servings
2 personnes
Servings
2 personnes
Flammekueche aux rondelles d'oignon et au lard
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Servings
2 personnes
Servings
2 personnes
Ingredients
Pâte
Garniture
Servings: personnes
Units:
Instructions
  1. Pour la pâte, mélanger tous les ingrédients dans un saladier et pétrir à la main jusqu'à obtention d'une pâte lisse. Laisser reposer pendant 30 minutes.
  2. Préchauffer le four à 250 °C (chaleur haut et bas).
  3. Entre-temps, éplucher les oignons et les couper en tranches très fines.
  4. Diviser la pâte en 4 parties et étaler chaque partie très finement. Badigeonner de crème fraîche, répartir les oignons et le lard par-dessus et assaisonner de sel et de poivre.
  5. Cuire au four pendant environ 10-12 minutes, laisser refroidir brièvement et déguster avec un petit verre de vin !

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deutschRezepte

Flammkuchen mit Zwiebelringen und Speck

Posted on 1 min read

Leckerer Flammkuchen mit einer dünnen Schicht Crème Fraîche, darüber Gewürze, Speck und Zwiebelringe und das ganze auf einem knusprigen selbstgemachten Teig! Wir zeigen dir heute wie du ganz einfach selber Falmmkuchen machen kannst.

Flammkuchen mit Zwiebelringen und Speck
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Servings Prep Time
2 Personen 15 Minuten
Cook Time Passive Time
10-12 Minuten 30 Minuten
Servings Prep Time
2 Personen 15 Minuten
Cook Time Passive Time
10-12 Minuten 30 Minuten
Flammkuchen mit Zwiebelringen und Speck
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Servings Prep Time
2 Personen 15 Minuten
Cook Time Passive Time
10-12 Minuten 30 Minuten
Servings Prep Time
2 Personen 15 Minuten
Cook Time Passive Time
10-12 Minuten 30 Minuten
Ingredients
Für den Teig:
Für den Belag:
Servings: Personen
Units:
Instructions
  1. Für den Teig alle Zutaten in einer Schüssel vermengen und mit den Händen zu einem glatten Teig kneten. Für 30 Minuten ruhen lassen.
  2. Den Ofen auf 250 °C Ober/Unterhitze vorheizen.
  3. In der Zwischenzeit die Zwiebeln schälen und in sehr feine Scheiben schneiden.
  4. Den Teig in 4 Teile teilen und jeweils sehr dünn ausrollen. Mit Crème Fraîche bestreichen, die Zwiebeln und den Speck darauf verteilen und mit Salz und Pfeffer würzen.
  5. Für ca. 10-12 Minuten im Ofen backen, kurz auskühlen lassen und mit einem Gläschen Wein geniessen!

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englishRecipes

Granddaughters vegan vanilla kipferl

Posted on 1 min read

The internet is a great help when looking for a recipe. We read everywhere ” Great Grandma’s vanilla kipferl” or “Vanilla kipferl as granny made them”. Today, however, we present “Granddaughters vegan vanilla kipferl” – and promise that you will not regret having given the recipe from Nanna a miss, because granddaughters vanilla kipferl are truly delicious – even for non-vegans!

Granddaughters vegan vanilla kipferl
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Granddaughters vegan vanilla kipferl
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Ingredients
for the sugar mixture
Servings:
Units:
Instructions
  1. Beat the vegetable butter with a mixer for about 3 minutes until foamy.
  2. Add the sifted icing sugar, vanilla sugar and flour while constantly mixing. Finally, fold in the walnuts. It is important that the dough is not kneaded too tightly.
  3. Form the dough into one or two 4 cm thick rolls and put them in the fridge for at least 1 hour or overnight.
  4. Preheat the oven to 175°C.
  5. Now form the kipferl: for this, cut thin slices from the dough roll, roll them between your hands, push the ends back and bring them into the typical kipferl shape. They should not be too long and ideally have an even thickness.
  6. Place the kipferl on a baking tray lined with baking paper and bake in the preheated oven for 10-12 minutes.
  7. In the meantime, sieve the remaining icing sugar and vanilla sugar into a bowl.
  8. When the kipferl are ready, take them out of the oven and roll them in the sugar mixture while still hot.
  9. Place them on a cake rack to cool down or enjoy them instantly!

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