Tag Archives: recipes

Apple and onion swirls – Apfel-Zwiebel Schnecken

Apple and onion swirls – Apfel-Zwiebel Schnecken
Apple and onion swirls – Apfel-Zwiebel Schnecken

Hey everybody!!


The new year hast just started and the New Year’s resolutions are still very much in my mind, so I thought i use the flow and give you some quick words and a new recipe.

How has the new year been so far for you? I slept in very long yesterday, and then spent the whole evening with my family at my grandparents’ to give them all their good wishes!

In Germany it is tradition that all the kids get very big soft prezels (not the Oktoberfest-kind, but sweet ones) from their godparents and money from their relatives. Also, if you want to make sure, that you won’t be out of money anytime in the new year, you will eat Sauerkraut on the new years day. That’s what my parents and I did yesterday!!

Do you have any New-Years’ traditions?


So let’s come to the recipe. Another great snack to bring to any kind of party or friends house!! It uses apples and onions which are a great combination especially in autumn and this time of year. We still have apples from our own trees in our garage waiting to be used!


Apple and onion swirls  (Apfel-Zwiebel Schnecken)

I took this recipe from here.



500g flour

250ml lukewarm Water

1 package (42g) of fresh yeast

5 tablespoons olive oil

1 teaspoon salt


4 onions

2 big apples

100g speck (or gammon)

2 tablespoons olive oil

salt, pepper and majoran

100g grated cheese (Emmentaler)


1 egg yolk


1. Dissolve the yeast in the water. Then put all the ingredients for the dough together and knead until it is a nice dough.

2. For the filling peel onions and apples. Cut speck, onions and apples into small cubes and roast gently in a pan. Season to taste with salt, pepper and majoran. Take care with the salt, as the speck usually is quite salty on its own!

3. Halve the dough and coast one into a rectangle shape (about 20×30 cm wide). Sprinkle half the onion-apple mix and half the cheese on top. Roll the dough up starting from on of the smaller sides and cut pieces from 1-2 cm from it. But it on baking paper on a sheet and repeat with the other half of the dough.

4. Whisk the egg yolk with a bit of water and coat the swirls with it.

5. Put the sheets into the oven. Back at 200°C for 25-30 minutes.



~ Kathrin

Lemon & Rosemary Palmiers

Lemon & Rosemary Palmiers
Lemon & Rosemary Palmiers

Hello and good evening people of the world wide web!!


So this is me – taking the courage to throw me and myself out there for you to discover and take part in my life, my adventures and my love for food, sewing and traveling!

As you might recognize, English is not my mothertounge. Actually I am from Germany! But I do really love the language and I try my best not to make to many mistakes. Should you find something not understandable or a meaning totally different please don’t hesitate to tell me 😉

I hope you, my dear reader, will have fun here, live through emotions with me and find a lot of inspiration!!

I wish you all the best for the new year – 2013 – i feel that this will be a fantastic year!! Kleeblatt

I am soo looking forward to get to know all of you!!

As a small preview of what you will find here on the blog soon, I’ll share a first recipe with you!


It is the recipe of ‘pigs ears’ (as we say in Germany – I don’t know the real name in English). Pigs ears are very popular especially in Italy and Spain! I made i small twist with the addition of rosemary and lemon and I like them very much! They are a very quick to make snack to bring to a party or nice evening with friends! They also stay fresh for a while in an airtight container.

I hope you like them like I do!

Have a beautiful evening and a fantastic start into the new year!!



Rosemary and lemon pigs ears



1 big sheet puff pastry

4 Tablespoons sugar

fresh rosemary leaves

lemon zest of one lemon


Roll flat the puff pastry in front of you, preferably on a sheet of baking parchment. Sprinkle 2 Tablespoons Sugar on top of it. Cut rosemary leaves and lemon zest as small as you can and sprinkle it eavenly onto the puff pastry. Use a rolling pin to press the sprinkled goods gently into the dough and flip it over. Treat this side of the dough like the other one. When you are ready, start roling the puff pastry from two opposite sides (the smaller ones if you want bigger pigs ears, the longer ones if you want smaller ones) to the centre. Put the roll into your baking paper and into the fridge for half an hour.

Afterwards cut slices of the roll like 3-5 mm thick and put them on a fresh baking parchment on a baking sheet and into the oven. Temperature needed is 180 °C for approximitly 15-20 minutes. The pigs ears are ready, if they are puffed up nicely and not yet browned. Let them cool for a few minutes on the sheet and then indulge!