Festive Hash Roll

Lately I have many guests and with a 7 month old Baby I try to spend little Time for great results. This hash roll ist easy and fast to prepare and can be varied to everyones personal taste. Another advantage is, that i can make 3 of those in my oven at once and serve 12 people at least.

Serves 4-6:

  • 1 Puff pastry (25x40cm was mine)
  • 4 Hard boiled eggs
  • 1/2 kg hash
  • 4 tablespoons breadcrumbs
  • 1 raw egg
  • Salt and Pepper
  • Finely diced Garlic
  • Optional: Ham, Cheese

Mix the minced meat/ hash with the raw egg, breadcrumbs, garlic and season with salt and pepper.

Roll out the pastry and start covering it with a Layer of finely sliced ham and cheese and the hash mixture. Press the meat down so it is not thicker than 1cm and make sure to leave 5 cm of pastry on the right side without any filling. Lay the eggs on top of the hash on the left side and roll it all together tightly. Put some parchment paper on your baking tray and bake it in the oven for 40 minutes on 200•C.

I serve this quite heavy roll with steamed vegetables and garlic dip.

Hope you enjoy this recipe!


Panna Cotta

Panna Cotta is one of my all time favourite desserts. It is easy and fast to make and doesn’t feel overwhelming after a heavy feast. With the delicious, vibrant red strawberry gelee it gets a lovely christmasy look.

Ingredients (serves 12):

  • 3 Cups Whipping cream
  • 2 Vanilla beans
  • 4 tablespoons Sugar
  • 1 teaspoons Gelatine
  • 4 tablespoons Water

For the strawberry gelee:

  • 3 Cups Strawberries (Fresh Ort Frozen)
  • 4 tablespoons Sugar
  • 1/2 Lemon
  • 1 teaspoon Gelatine
  • 4 Tablespoons Water


Mix the gelatine with the water and let it soak. Slice and scratch out the vanilla bean and add to the whipping cream. Add the sugar and cook for 15 Minutes. Let it cool down for 10 minutes and whisk in the Gelatine. Poor into 12 glasses and let it set in the fridge for at least 2 hours.

Strawberry sauce:

Mix the gelatine with the water and let it soak. Cook the strawberries with the juice of half a lemon and the sugar. Puree it and whisk in the Gelatine as long as its warm. Poor over the cream and let it set in the fridge for another 2 hours.

Voila 😊

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Potato Swirl “Strudel”

My issue with vegan food is, that I sometimes miss this comforting, satisfying note. This is a recipe my mom made so often for me when I was a kid and especially now with christmas being so near, I really had the urge to make it.

If you haven’t ever made strudel dough it might take a while and make a big mess but believe me – it is totally worth it.

The recipe is easy and cheap, all you need is patience.

For the dough you’ll need:

  • 800  grams Flour
  • ~ 400 ml lukewarm Water
  • 150 ml Oil

For the filling: 

  • 750 gr Potato
  • 2 Onions
  • 50ml oil
  • Salt and Pepper

And some more oil for the baking tray.

Of course you can vary the filling to your taste. This is just my very simple and favourite recipe, but you can make aaaaany filling, sweet or savory, just as you like it. If you are interested I will post some more recipes of my fillings such as pumpkin, spinach and feta or even apple.

Now to the fun part: Sift the flour into a bowl and make a hole. With one hand add a little bit of water whilst you knead the dough with the other hand. Continue the process until you have one big, smooth dough ball. If you have some flour left over, don’t worry you’ll need it later.

Wrap the dough ball into foil and let it rest for an hour. Then you separate the dough ball into three equal sized dough balls and knead through every one once more. Let them rest for another 5-10 minutes. Next you roll out each dough ball and make sure to lay it down on a really properly floured surface. Cover each of it with oil and let the dough rest again for another 20 minutes.

In the meanwhile I always prepare the filling: I peel and dice the potatoes and onions, season it properly (I add approximately 2 tablespoons salt and 1 tablespoon pepper), add the oil and mix all the ingredients together. You can also grate the potatoes, it is up to your personal taste, I just like them finely diced.

And now the magic happens – take the dough, which will be extremely elastic and start turning it in your hands (like an italian pizza baker). Once you have the feeling it is fragile lay it onto your working surface – I personally mostly work on the dining table which I cover with an old tablecloth, if you have proper working space where you can cut on – great! Just make sure the surface is floured. The ends of your dough are now thicker than the middle, and those parts take with your fingers and stretch them as far as possible. You will end up with a very thin dough. This is actually the hardest step, I personally just starting making those kind of doughs and mine still tears here and there – but hey I wasn’t born as a master.

From now on its easy: Sprinkle the filling onto the dough, separate the dough into three again and roll it together (see the pictures above). Make little “snails” and put them into an oiled baking tray. Once you have used up all the dough and filling, oil the strudels again and its time to bake them in the oven for 40-45 minutes on 200°C.

Once the crust is lovely golden, the strudel is done and ready to serve 🙂