A knight in the kitchen

This is a side blog for recipes :)  I love cooking and baking very much and do it basically all the time, but I'm very lazy at posting, so the updates will not be too regular. Feel free to send in asks and/or submissions!

[knightly-kitchen-quests]

Hi there!

Nice that you have stumbled across this blog!

I will just state some general things here, otherwise enjoy the recipes and have fun cooking and baking :D

I post like 5 times a year, sorry about that, but I still love sharing my recipes with those who are interested :)

All of these recipes here are recipes that I have tried out myself. I love experimenting, that’s why I don’t really stick to recipes too closely [it’s more of a “here is the general instruction, make something from it” way of cooking haha]. If you want to do that too, feel free to do so, I would never want to force anyone to stick super close to a recipe. In case you’re here to learn things or try something new, feel free to stick to them though. :)

Most of my recipes will be vegetarian as I don’t like meat that much. However, I’m not a vegetarian so there might be some recipes that include meat. I usually don’t cook/bake vegan food simply because I am a big fan of dairy products, especially cream and cheese, but I’m not generally opposed to it.

I’m from Germany, so some of my recipes will be German, and also some of the ingredients I use might be hard to get in other countries or simply not available. In that case, if you are unsure about any ingredients [especially ones you have never heard of], feel free to ask me about them in order to come up with alternatives!

In case you fuck up anything, I will not take any responsibilities. Neither if you should eat something that you’re allergic to. I trust you to be old enough to use a kitchen on your own and also know what you should and shouldn’t eat. 

Should you have any questions about anything though, feel free to reach out at any time :)

Well, and now, have fun scrolling through this blog! I hope you find some recipes that pique your interest and have fun trying them out :D

As stated  above, if you have any questions, about cooking, certain recipes, or other things, or if you want to suggest any cool recipes/variations of recipes, feel free to send me an ask :D

[knightly-kitchen-quests]

Streusel Cake with Jam

For a baking tray.

Base

300g flour

150g sugar

150g butter

1 egg

Knead together and roll out on a baking tray.

Spread jam on top - I used raspberry. It should be something slightly sour/ tart to counter the sweetness of the dough.

Streusel

200g flour

100g butter

100g sugar

Chopped almonds

Knead the flour, butter and sugar until they stick together but are still slightly crumbly. Then mix in the chopped almonds. They're optional, but they really enhance the texture and flavour. Press together some of the dough into a chunk and then crumble that over the jam.

Bake at 160°C for about 15-25minutes or until light brown.

thank you!

[knightly-kitchen-quests]

No-bake cheesecake with coconut and raspberries

A summer cake, basically :D This is a recipe I made up by combining two different recipes I found online and sticking to neither of them lmao

For the bottom layer I used

150g/1-2 cups biscuits (ground or crumbled)

100g/ 1/2 cup butter (melted)

30g/ 1/4 cup cocoa powder (unsweetened)

65g/ 1/2 cup coconut flakes

mix the finely ground biscuits with the cocoa and the coconut flakes (the recipe I used said you should roast the flakes first but. i didn't do that. because I didn't read it properly), then add the butter once everything is evenly mixed, spread it at the bottom of a cake pan

For the top layer:

350g/12oz cream cheese

200g/7oz sour cream

40g/ 1/4 cup powdered sugar

1 can (400ml) coconut milk

6 gelatin leaves

250g/9oz raspberries (fresh or frozen)

Put the gelatin leaves in cool water to soak In the meantime, mix cream cheese, sour cream and sugar once the gelatin is jiggly, take it out of the water and put it in a small pot together with a bit of the coconut milk. heat it so the gelatine melts, but don't boil it! add the rest of the coconut milk to the cream cheese mixture once the gelatin is melted, let it cool a little and then add some of the cream cheese mixture to the gelatine then slowly put the gelatine into the cream cheese bowl and mix finally add the raspberries to the mixture (if you use frozen ones you should let them thaw a little)

Once this is done, pour the cream cheese mixture on top of the biscuit layer and put the cake into the fridge for a couple of hours, and that's it :D

[knightly-kitchen-quests]

Basic courgette soup (or pasta sauce)

- 1 large courgette

- 1 onion

- garlic

- salt, pepper, paprika

- cream or creme fraiche or cream cheese

Dice the onion and garlic and fry for a bit (best done in a large pot so you only need to use one). Cut the courgette into small chunks and add them, let it all brown for a bit. Add spices. Add a little water to cover the bottom of the pot and let it simmer until the courgette turns soft. Add the dairy stuff and blend everything with an immersion blender. Add more water if you want it to be more soupy.

With less water you can easily use this as a pasta sauce. Maybe add some feta before or after blending. Or parmesan to serve.

As a soup, you can serve it with Backerbsen. I also like to eat it cold in the summer.

Enjoy!

Thank you for your submission! <3

[knightly-kitchen-quests]

Aubergine in pesto sauce

I freestyled this recipe but found it to be really tasty so I'm gonna cook it regularly in the future I think :D

basically, all you need are:

1/2 aubergine

1/2 onion

1 clove garlic if you feel fancy

2 tbsp pesto (I prefer red but I'm sure it works with green pesto as well)

a bit of water

dice the aubergine and cut the onion and garlic as small as you prefer them fry the aubergine, onion and garlic in some olive oil or whatever else you have for roughly 5 minutes on medium heat add the pesto and some water. be careful not to add too much or the sauce will be too runny (unless you want a runny sauce or need to stretch it because you're almost out of pesto) if it gets too watery you can always add a bit of salt and spices :)

well, and then you can eat it with pasta or rice or whatever else you like :D

[knightly-kitchen-quests]

Aubergine and mushrooms in coconut milk

and another recipe with aubergine but without tomato sauce XD

This was inspired by some Aubergine curry recipe I found online but as always didn't stick to XD

I used

half an onion

two small cloves of garlic

half an aubergine

150g mushrooms

half a tin of sweetcorn [only because I had it in my fridge and did not want it to go bad really]

half a tin of coconut milk

salt

paprika

coriander seed

cumin

curry powder

tumeric

First I fried the onion and garlic with some salt in olive oil

then I added the aubergine and the mushrooms [chopped, of course] and the other spices and left it all on medium heat for maybe 10 min

after that I added the sweetcorn and the coconut milk and let it simmer for another couple of minutes

and that's it, really :D

[probably best served with rice, at least that's how I had it]

[knightly-kitchen-quests]

Aubergine Cream Cheese Rolls

inspired by @its-tea-time-darling <3 but as usual I did a bit of my own thing because I couldn't stick with recipes if my life depended on it

For myself I used

half an aubergine [medium sized I guess]

two tablespoons of cream cheese

olive oil

salt

paprika

some Italian herb mix

I cut the aubergine into 4 slices and fried them in olive oil with the spices for roughly half an hour on low heat. side note: I know it is recommended to put aubergines in salt for a while before cooking them so that they are less bitter and lose some water, but I was impatient Once they were nice and brown-ish I took them out, put maybe half a tablespoon of cream cheese on each slice and rolled them up :) that's it

[knightly-kitchen-quests]

Vegetable soup with red lentils

Autumn and winter are soup seasons right?

I usually make too much soup so I force my housemate to eat with me and it still lasts me 2 days, but this is how I make it:

vegetable broth

spices (salt, paprika, cumin, coriander seed, one bay leaf)

1 onion

1-2 cloves of garlic

1-2 carrots

1 medium-sized potato

half a cup of red lentils

frozen broccoli

frozen peas

chop the onion and the garlic and fry them in some oil or butter with salt and spices for a few minutes

next, peel, chop and add the carrots and the potato and let it steam on medium heat for roughly 10-20 minutes (make sure nothing burns!)

after that time, add water and vegetable broth (you need to be careful not to add too much or the soup will be too salty, but also not too little because otherwise it tastes like water lol. but i trust you will figure out the right taste for you :D )

once the water has been added, you can add the red lentils and let it simmer for another ~20 min (that should roughly be how long the lentils need to cook). about 5 min before the end, you can add the frozen peas for a bit of extra taste

and of course, as always, you can make this soup with whatever other vegetables you like :D

[knightly-kitchen-quests]

Potato Pancakes

there are far too many German names for these to list them all, but the ones I hear most [as I grew up in the south] are Reiberdatschi and Kartoffelpuffer. My favourite one, however, is Reibekuchen [just because it sounds so cute. don't ask]

probably my favourite food, and always reminds me of "All Quiet on the Western Front"

I always thought that only my mum could make really good Reibekuchen, but over the past few weeks I discovered that I am actually more than capable to keep up with her 😎

and before this turns into one of these annoying recipe blogs with more life story than recipe, I'll shut up and show you a picture of my potato pancakes XD

For one person you need the following ingredients:

3 large potatos [or ~5 medium sized ones. roughly 500g/18oz]

1 egg

a few spoons of flour

1 onion

spices (I use salt, nutmeg, and paprika but you can use whatever you like)

peel and grate the potatoes. You can do this beforehand, but if you do, make sure to 'wring' them out to squeeze out some of the water before you mix them with the other ingredients or it will be too water-y

then, add the egg, the onion and the spices and mix it with your hands. The flour is for consistency, if you have too much liquid you can add some to bind it, but it should not be an actual 'dough'

then, you fry them in oil or butter (i prefer butter for the taste, but it's up to you really) until they are golden brown on both sides. As the potatoes are raw, make sure that the heat is not too high so that they get all cooked through before they are brown

there is always the option to grate other vegetables into the 'dough' alongside the potatoes, for example carrots or zucchinis. I also did some with mushrooms a while ago. just be creative :D

[swanfloatieknight]

more bread

no sourdough this time because I was impatient and also wanted some wheat bread [but my sourdough is still resting in the fridge and I'll probably make another rye bread next week or so]

[knightly-kitchen-quests]

actually I feel like I could as well post this here, too, as I am finally in the bread baking rabbit hole lol

For this very basic wheat bread I used

400g / 3 1/3 cups wheat flour

5g /  dry yeast

7g salt

a pinch of sugar

220ml water

mix all the ingredients and knead them until you get a smooth dough

I then let the dough rest for one and a half hours, then put it in the oven at around 200°C / 390°F for about 20min, then reduced the heat to 150°C / 300°F and kept it in the oven for another ~30min

and that’s already it!

[knightly-kitchen-quests]

No Bake Chocolate Cheesecake with Raspberries

I felt like having something fruity and chocolaty today, and also was a bit lazy, so I went for a no bake cheesecake XD the recipe is pretty easy and quick to make, and you don’t need an oven for it, only a fridge and enough room to put an entire cake into it XD

For the crust: 100g / 1/2 cup butter cookies 75g / 1/2 cup ground hazel nuts 20g / 2 Tbsp cocoa powder 80g / 1/3 cup butter

Put the cookies in a bag and crunch them. Once they’re a fine powder [or earlier, if you want a bit more crunch in your crust], put them in a bowl and mix them with cocoa powder and hazel nuts. Then add the butter and knead everything into a smooth dough. Put the dough into a cake pan and spread it out evenly. Then put the raspberries on top and put it in the fridge while making the filling.

For the filling: 300g / 10.5oz cream cheese 250g / 9oz curd 100g / 1/2 cup sugar 200ml / 1 cup cream 200g / 7oz of (frozen) raspberries

Whip the cream until it’s stiff, then mix it with the curd, cream cheese and sugar until it’s smooth. Spread the filling on top of the raspberries.

The cake should go into the fridge for a couple of hours so the filling can stiffen a little. [not like I did in my impatience...]

[knightly-kitchen-quests]

Summer muffins

with lemon, tangerine and coconut

I improvised this muffin recipe for a picnic with friends, and had no idea how it would turn out, but it was soooo delicious that I’m definitely going to make those again!!

For the dough:

3 eggs

150g / 3/4 cup brown sugar

2 teaspoons vanilla sugar

100g / 1/3 cup butter

150g / 2/3 cup yoghurt

zest of 1 lemon

juice of 1/2 lemon

250g / 2 cups flour

1 teaspoon baking powder

1 teaspoon sodium

1 tin (300g / 10oz) tangerines

coconut (grated)

How to make them:

beat eggs and sugar

add melted butter, yoghurt, lemon zest and lemon juice

then add the flour, baking powder and sodium

at the end, add the tangerines to the dough

after you’ve filled the dough into muffin or cupcake cases, you can add a bit of grated coconut on top of each muffin

bake for ~25min at 180°C/156°F

those were my muffins before...

... and after baking!

[knightly-kitchen-quests]

Rhubarb Cheesecake with Crumble

Another one of my own combinations, and I’m in love with it <3

For the dough:

200g / 2/3 cups flour

100g / 1/2 cup sugar

70g / 1/4 cup butter

1 egg

1 teaspoon baking powder

knead the dough until it is smooth, then cover a spring-clip tin with it

For the filling:

~ 3 stalks of rhubarb [depending on the size I’ve used between 2 and 5]

750g / 26 oz cream cheese or quark

150g / 3/4 cups sugar

15g / 1 tablespoon vanilla sugar

40g / 1/3 cup vanilla pudding powder (starch)

2 eggs

200 ml / 3/4 cup milk or cream

100 ml / 1/3 cup oil

peel the rhubarb and cut into pieces

mix all the other filling ingredients and pour them into the cake tin

put the rhubarb on top

bake for ~ 50 min at 180°C / 356°F before adding the 

Crumble:

150g / 1 cup flour

100g / 1/2 cup sugar

15g / 1 Tbsp vanilla sugar

100g / 1/3 cup butter

cinnamon

allspice

knead the ingredients until they form a crumbly dough

add the crumble when the cake is nearly done, then bake for another ~15 min

[knightly-kitchen-quests]

Marzipan Muffins

I got the recipe from the lovely @evaelisaa​ <3 but I am sorry to say that I changed it a lot 😅 mainly bc I wanted to add the marzipan to the dough and 8 muffins didn’t seem enough XD

The original recipe (for 8 muffins, without eggs):

125g / 1/2 cup soft butter

30g / 2 tablespoons sugar

1/2 teaspoon almond aroma

125g / 1 cup flour

40g / marzipan

4 teaspoons apricot jam

My variation (for 12 muffins, with eggs):

125g / 1/2 cup soft butter

80g / 1/2 cup brown sugar

3 eggs

175g / 1 1/2 cups flour

2 teaspoons baking powder

200g / 7oz marzipan

a bit of milk

4 teaspoons apricot jam

How to make it (or rather, how I made it):

Melt the butter, mix it with sugar (and eggs) Add the flour (and baking powder) (grate 100g of the marzipan into the dough) Take (the rest of) the marzipan and cut it into 8 (12) cubes fill the dough into muffin cups and place a little marzipan cube on top of each muffin Bake for ~20min (~30 min, that’s how long mine took) at 190°C / 374°F After the muffins have cooled, melt the apricot jam and glace the muffins with it

[knightly-kitchen-quests]

Poppy Pear Cheesecake

So, another one of my own creations :D because there is nothing better than poppy cheesecake and I liked the idea of adding pears to it XD

for the dough:

150g / 1 1/4 cups of flour

75g / 1/3 cup of sugar

50g / 1/4 cup of butter

1 egg

1 teaspoon of baking powder

knead all the dough ingredients together.

cover a spring-form pan with the dough.

for the poppy filling:

50 ml / 1/4 cup of milk

250g / 1 cup of poppy filling *)

2 eggs

1 tin of pears (or about 4 small pears if you use fresh ones)

mix the poppy filling with milk and eggs and spread it on the dough.

cut the pears into small pieces and put them on the poppy filling.

*) if you want to use fresh or ground poppy, cook it with milk, eggs and sugar first (and ground the fresh poppy before you cook it)

for the cheesecake filling:

750g / 26 oz of cream cheese, curd or sth similar

75ml / 1/3 cup of oil

120g / 2/3 cup of sugar

l60g / 1/2 cup of starch

vanilla extract

2 eggs

100 ml / 1/3 cup of cream

100 ml / 1/3 cup of milk

mix it all together and pour it over the poppy filling [do it more carefully than me if you want it to look better lol]

Bake at 180°C / 356°F for ~90 min :)

[knightly-kitchen-quests]

Peanut Butter Cookies

I got this recipe from the lovely @fervidasaflame who got it from the internet, so this is by no means mine. I loved it very much tough!

200g / 1 cup sugar

120g / 1/2 cup peanut butter [crunchy or smooth, personally I made it with crunchy peanut butter and it was super delicious]

120g / 1/2 cup butter

1 egg

150g / 1 1/4 cup flour

10g / 2 tea spoons baking powder

a pinch of salt

Mix sugar and butter and peanut butter

Add the egg

Add flour, salt and baking powder

Put the dough to rest for ~2h

Form small balls and flatten them, you can also make a criss-cross pattern with a fork or sth

Bake for ~10 min at 190°C / 375°F

[knightly-kitchen-quests]

Medieval German Gingerbread

This recipe is from one of my medieval cook books, and apparently around 650 years old. I tried it for the first time a few days ago and it tastes great!

Ingredients:

250g / 9 oz honey

4 eggs

75g / 1/2 cup candied lemon peel

75g / 1/2 cup candied orange peel

2g / 1/2 teaspoon baker’s ammonia

1 tablespoon milk

100g chopped almonds

5g / 1 teaspoon cinnamon

5g / 1 teaspoon cardamom

2g / 1/2 teaspoon ground ginger

2g / 1/2 teaspoon cloves

2g / 1/2 teaspoon nutmeg

250g / 2 cups flour

personally, I used 150g / 1 cup of chopped hazlenuts instead of lemon and orange peel bc I despise it... but that’s totally up to you. 

So how to make the gingerbread:

You put the honey into a pot and heat it [DON’T let it boil!]. When it’s runny you add the eggs, then the lemon and orange peel [or nuts]. Dissolve the baker’s ammonia in the milk and add it to the honey. Then add the almonds, the spices, and last of all the flour.

Put the dough onto wafers and then let the dough rest overnight in a cool place [that’s so the spices can unfold their full taste] and bake them the next day at 180°C / 350°F for 20-30 min.

here is my gingerbread after I put it to rest

and that’s how it looked after baking. The darker ones on the left are with chocolate, the ones on the right without.