Super easy cheesy spinach muffins


Healthy spinach meets earthy cheese in 12 tasty muffins

Spinach muffins will be your new breakfast, lunch and dinner. They are super easy and quick to prepare and soooo ridiculously tasty. I love muffins, they are just such a smart food. Not in the way we typically tend to thing now when we talk about smart food – as in hyper healthy. Though I would indeed classify it as a healthy eating option. I mean ‘smart’ as in handy. You bake it, it already comes in a perfect serving size for one and you can just carry it around with you without any fuss. Magic.

This muffin combines the healthy aspects of spinach in all its richness in iron, calcium and vitamin K with the earthiness of Swiss mountain cheese. Also, did you know that spinach is an edible remedy for high blood pressure? The potassium, folate, and magnesium in spinach have the power to help you lower your blood pressure.

Another super tasty spinach focused meal is ricotta zucchini and spinach dumplings. So make sure to check out the recipe and cook it on one of those nights, when you look for a new vegetarian recipe to try out.

At a glance

  • Servings: 12
  • Calories per serving: 12 kcal
  • Preparation time: 10 min
  • Oven time: 20 min
  • Total time from start to finish: 30 min


  • 2 Eggs
  • 5.5 ounces (160 grams) of creamed spinach
  • 1/3 cup (80 ml) vegetable oil
  • 1/2 cup (120 ml) milk
  • 1/2 teaspoon of garlic powder
  • 3.5 ounces (100 grams) grated sharp Swiss cheese a.k.a. Alpine cheese (like Gruyère, Appenzeller or Emmentaler)
  • 1 1/2 cups (225 grams) of flour
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of paprika
  • 1/2 teaspoon of salt
  • 1/2 teapoon of pepper

How to prepare cheesy spinach muffins

Step 1: Add the eggs, creamed spinach, vegetable oil, and milk to a bowl and whisk them until well combined. Next, mix in the grated Swiss cheese of your choice. If you have larger cheese chunks, the cheese will come out more prominent in the final muffin. If you use fine grated cheese, it will dissolve more into the dough throughout the baking process in the oven.

Step 2: In a next step, add the flour, baking powder, garlic, paprika, salt and pepper. Use a mixer to combine everything well. Don’t overdo it. Mix it for approximately one minute, that should do the trick.

Step 3: Afterwards, prepare a muffin pan with 12 molds by either buttering the molds or using a baking spray.

Step 4: Use a spoon to distribute the spinach muffin dough to the 12 muffin molds. Fill them to about 2/3.

Step 5: Bake the spinach muffins for 20 minutes at 350 degrees Fahrenheit/180 degrees Celsius. Luckily, muffins – just like cupcakes – only take a few minutes to cool down. Besides, there is something extremely homely in eating freshly baked, warm muffins – to me anyways.

Delicious goat cheese focaccia with sundried tomatoes and olives


Goat cheese focaccia with sundried tomatoes and olives incorporates the full flavors of what we think about when we hear mediterranean food.

Italian focaccia is essentially a flat-bread that goes back to the Etruscans. The Etruscans date back to about 900 BC and their territory covered large parts of what is Italy today. They slowly assimilated with Rome, eventually became Roman citizens and were finally incorporated into the Roman empire around 27 BC. While their civilisation might have disappeared, they left us delicious food that we still enjoy today, like focaccia.

Focaccia is a bit like a thicker version of pizza bread and just like pizza, you can add all sorts of tasty toppings to it. This recipe for goat cheese focaccia bread uses sundried tomatoes and olives, which gives it a nice mediterranean flavor. So it’s essentially a little bit like going on a culinary short-trip to Italy.

I know, goat cheese to many is a bit of a love it or leave it kinda deal. You rarely see anyone saying they are neutral towards it. This is partially due to the unfortunate habit of some (cheaper) goat cheeses to have a very distinct goat-y flavor. Something I am not too fond of either. Good quality goat cheese is however simply devine and lifts up the deliciousness of any dish you add it to, like with my goat cheese galettes. This is why I made them the star ingredient of this simple goat cheese focaccia recipe.

At a glance

  • Yield: 1 bread
  • Servings: 10 thick slices
  • Preparation time: 10 minutes
  • Rest time for the dough: 90 minutes/1 hour 30 min
  • Oven time: 20 min
  • Time from start to finish: 2 hours
Ingredients for the foccacia dough
  • 10.5 ounces (300 grams) of bread flour
  • ¾ cups (7 ounces/200 ml) of lukewarm water
  • ¾ of an ounce (21 grams) of fresh yeast
  • 2 tablespoons of olive oil
  • ½ teaspoon of salt
Ingredients for the goat cheese foccacia topping
  • 5 ounces (140 grams) of goat cream cheese
  • ½ cup of diced-up black olives
  • ½ cup of diced-up sundried tomatoes
  • 1 generous tablespoon of (acacia) honey
  • ½ teaspoon of dried thyme
  • ¼ teaspoon of rosemary
  • 2 tablespoons of olive oil
  • 1 teaspoon of sea salt

How to prepare goat cheese focaccia

Step 1: Let the yeast dissolve in lukewarm water a large bowl. Then drizzle in the flour, olive oil and salt and thenknead everything thoroughly until you have a smooth dough.

Step 2: Place the bowl in a warm-ish spot in your kitchen and let the yeast work its special growth magic for about one hour. During this time frame, the bread for your goat cheese focaccia should at least double in size.

Step 3: When the 60 minutes are up, form a flatbread out of the dough and let it rest for another 30 minutes. Don’t let it rest too long though, as the yeast will continue to let the dough rise and allow too much air being capitured in it. This would result in too many and too big holes in the dough, which is not desirable.

Step 4: Afterwards, poke little holes into the dough with your fingers and sprinkle it with a bit of olive oil. Add the chopped up olives and sundried tomatoes to the moulds you poked with your finger. Next, spread out the goat cheese and drizzle the thyme, rosemary, salt and honey on top.

Step 5: Bake the goat cheese focaccia for 20 minutes at 425 degrees Fahrenheit (220 degrees Celsius) in the oven.

I love eating the goat cheese focaccia when it’s still a bit oven-warm and only with butter, as the goat cheese, honey, sundried tomatoes and olives provide all the flavors needed to make this a well rounded snack or bread on the side. Hope you enjoy this as much as I do.

Let’s fall in love with 10 cozy soups, chowders and stews


With every degree less on the thermometer, we need to increase the temperature of our food. Thankfully cozy soups, chowders and stews are best served hot. This makes them the perfect fit for fall and winter. One might want to say: they fit like a glove, which coincidentally is also what we need to wear all the time, when the seasons turn colder.

This collection of great tried and tested recipes aim to help you cozy up from the inside, so you don’t need to go into hibernation as hibernation would make you loose out on all the amazing activities that the frosty month of the year provide: like baking cookies, reading a book while being covered by a huge warm blanket, sitting by the fire place or going on a wonderful walk that leaves you with rosy cheeks.

Cozy soups, chowders and stews

Creamy roasted cauliflower soup

  • Servings: 4
  • Calories per serving: 186 kcal
  • Preparation time: 30 min

It leeks coziness! Leek and beef stew

  • Servings: 6
  • Calories per serving: 392 kcal
  • Preparation time: 25 min

Soup-rise! Sweet potato soup with crispy bacon

  • Servings: 4
  • Calories per serving: 294 kcal
  • Preparation time: 15 min

Soup-posedly amazing: Truffle potato soup

  • Servings: 4
  • Calories per serving: 278 kcal
  • Preparation time: 15 min

Chicken and corn chowder with bacon bits

  • Servings: 4
  • Calories per serving: 361 kcal
  • Preparation time: 15 min

Green, greener broccoli soup

  • Servings: 4
  • Calories per serving: 244 kcal
  • Preparation time: 15 min

French Onion Soup

  • Servings: 2 (main course) or 4 (starter)
  • Calories per serving: 591 kcal (main)/296 kcal (starter)
  • Preparation time: 30 min

Grilled mac and cheese sandwiches with tomato soup

  • Servings: 4
  • Calories per serving: 772 kcal
  • Preparation time: 40 min

Say Cheese! Cauliflower-Cheddar-Chowder

  • Servings: 4
  • Calories per serving: 171 kcal
  • Preparation time: 30 min

Some like it hot! Chili con carne

  • Servings: 4
  • Calories per serving: 370 kcal
  • Preparation time: 15 min (plus 1 hour to simmer)

How to make Costco’s chicken bake at home


We all know that random food experience where we just grab a bite to eat while being out and about and it’s just so unexpectedly delicious that we fall hard for it – hook, line and sinker. That’s Costco‘s chicken bake for ya. To make sure you don’t actually have to leave your home to have a bite of this tasty snack, check out this recipe for a homemade version of Costco’s chicken bake.

Costco’s chicken bake is both a great snack and soul food of the highest order. Since it contains both bacon AND chicken, I also hereby advocate to create a new fusion term for that. Like surf and turf. If anyone has a great term on what bacon and chicken dishes should be called, let me know, I would eagerly use it future.

At a glance
  • Servings: 6
  • Calories per serving: 501 kcal
  • Preparation time: 20 min
  • Oven time: 25 min
  • Time from start to finish: 45 min
  • Ready-made pizza dough (rectangular shape)
  • 1/2 roasted chicken
  • 10 strips of streaky bacon
  • 2 cups (16 ounces/450 grams) of shredded mozzarella cheese
  • 1/2 cup (2.3 ounces/65 grams) of parmesan
  • 1/2 cup (4.4 ounces/125 grams) of ceasar dressing
  • 1/2 cup (4 ounces/67 grams) of shredded cheddar to sprinkle on top

Preparation of homemade Costco’s chicken bake

Start by placing the bacon in a cold pan and bring it to medium heat. Do NOT first heat up the pan. By slowly heating up the bacon, you make sure all excess fat drains from the meat and your bacon will be nice and crispy without being to greasy.

When the cooking process is done, place the bacon strips on a paper towel and let it cool down. Meanwhile, shred the roasted chicken into smaller pieces and place them in a bowl. When the bacon has cooled down, fold the paper towel shut and crush the bacon inside into tiny bits. Pour them into the bowl as well. Add the mozarella, parmesan and ceasar dressing to the bowl and mix everything by using a spatula.

Preheat the oven to 425 degrees Fahrenheit/225 degrees Celsius. While the oven gets up to the right temperature, devide the pizza dough into 6 equal pieces. Spoon 1/6 of the filling mix on each of the pizza dough slices and spread it out a little. Pinch the seams and roll up the dough until you have a compact package.

Place it on baking paper on a baking tray with the package facing downward, so that it doesn’t accidentily open during baking. Drizzle a teeny tiny bit of water on top and then sprinkle shredded cheddar over it. Repeat with the remaining 5 pieces. Place the tray in the oven and bake the homemade Costco’s chicken bake pockets for 25 minutes.

Authentic German potato salad


From the Rhineland with love

There are essentially two main types of German potato salad. One is prepared with an oil and vinegar dressing, the other one with a creamy mayonnaise dressing. The former is most prominent in the South of Germany, the latter is very popular in the Rhineland, the region where I was born. This recipe features the Rhenish style. It’s a perfect side dish on a hot summer day for your BBQ, but also works great with all sorts of meat, like saussages or Schnitzel.

Rhenish potato salad embodies the Rhineland and its amazing people: it’s a down to earth dish, just like the people who live in the region. It’s a perfect match for a joyful evening with BBQ, friends and laughter. So it’s a gregarious dish, just like the Rhinelander are gregarious people. This salad is maybe not as old as the Rhinelands most renown sight, the Cologne cathedrale, whose foundation stone was laid in the year 1248, or the city of Cologne, which was founded by the Romans in the year 50 a.D., but it’s still a classic of the region.

Normally, this salad is made with baloney, but this recipe features a vegetarian version. Feel free however to add some baloney to the salad, if you prefer it meat-y.

The secret to a tasty German potato salad is cooking the potatos one day ahead and to allow for at least 2-3 hours of fridge-time after you prepared the dish for the dressing to infuse the ingredients (mainly the potatos).

One of the cardinal sins is attempting to prepare the salad when the potatos have not fully cooled down. The reason being that warm potatos (even if they only have a tini-tiny bit of heat left in them) turn into sponges. They soak up all the liquid, which in turn leaves you with no dressing. It essentially would make all the delicious creaminess disappear. Since the creamy dressing is the core reason why German potato salad from the Rhineland is so incredibly delicious, this would defeat the purpose.

My go-to method: cook the potatos the evening prior and prepare the salad in the morning and let it sit in the fridge until you kick off your BBQ. Also try this salad with German-style meat balls.

Servings: 4 * Calories per serving: 412 kcal * Preparation time: 20 min * Start to finish: 1 hour


  • 1 lbs (500 grams) of waxy potatos, cooked one day prior
  • 1/2 an onion
  • 7 ounces (200 grams) of sweet corn
  • 3.5 ounces (100 grams) of peas
  • 2 pickles
  • 3.5 ounces (100 grams) carrots
  • 1 hard boiled egg
  • 2 tablespoons of balsamico vinegar
  • 4 ounces (120 grams) of mayonnaise
  • 1/2 teaspoon of sugar
  • 1 teaspoon of mustard
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • Meat option: 7 ounces (200 grams) of baloney

How to make German potato salad in few simple steps

Step 1: The first step is the dressing. Use a small bowl and mix the vinegar, mayonnaise, sugar, mustard, sald and pepper in it until you have a smooth cream. Place it in the fridge until you are ready to add it to the salad.

Step 2: Next, chop the potatos, onion, carrots, pickles and egg into into dices and place them in a large salad bowl. Add the sweet corn and peas as well.

Step 3: Now pour the dressing over the German potato salad ingredients in your bowl. Use a large spatula to distribute the dressing and to toss the salad ingredients.

Step 4: Let the potato salad chill in the fridge for a couple of hours before serving. Thereby you allow the dressing to infuse the potatoes, since they are essentially natural sponges that soak up anything liquid that comes close to them. In fact, one of the secret ingredients to a perfect German potato salad is in fact time: the time you give it to rest in the fridge before serving.

Loved the German potato salad, one of Germany’s treasured soul foods, and want to try more comfort food recipes: