Roasted Brussels Sprouts with Lemon, Thyme and Bread Crumbs


Brussle sprouts - an acquired taste... I have to admit I discovered them late in life as well but now I just love them. Maybe the taste buds do indeed change with age? I never liked them as a child and I was always impressed that my brother ate them. We were both kind of picky eaters as children...

Brussel sprouts can be a bit bitter which you can balance out while cooking.

This year, I saw this very pretty picture of an easy oven roasted brussle sprout dish from Hapa Homecooking. I love roasted veggies and these just looked so pretty, I just had to try to recreate the dish :) I made a few minor adjustments, mainly giving it a bit more heat.


  • 1.5 pounds brussels sprouts (fresh, not frozen)
  • 1.5 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp seasoned salt (including onion and garlic as an ingredient)
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
  • 2-3 sprigs fresh thyme
  • 1/2 cup plain yoghurt
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp salt and pepper, each
  • 1/2 cup Panko bread crumbs
  • 2 Tbsp butter
  • 1/2 tsp salt (less, if the butter was salted)
  • 1 tsp thyme (freshly chopped)
  • Serve with a sprinkle of sea salt and a wedge of lemon


Roast the brussels sprouts:

Preheat oven to 200 degree Celsius / 390 degree Fahrenheit (top/bottom heat). Trim and half the brussels sprouts. In a bowl, toss the brussels sprouts with olice oil and the spices (salt, seasoned salt, garlic, pepper, red pepper flakes) till they are coated evenly. Line a baking dish with parchment paper and spread the brussles sprout out. Thop with the fresh thyme sprigs. Roast for about 30-45 minutes till the brussle sprouts are soft and slightly browned and crispy.

Prepare the yoghurt-lemon dip:

Mix the yoghurt with the lemon juice. Add salt/pepper to taste. Cool in the fridge till serving time.

Prepare the bread crumps:

Melt the butter in a frying pan. Add the bread crumbs, salt and chopped thyme. Stir on medium heat till bread crumbs are golden brown. Take of the heat.


Place and spread out a spoon of the yoghurt sauce on your plate. Top with the roasted brussle sprouts. Sprinkle 2 tablespoons of bread crumb mix over it. Add a sprinkle of coarse sea salt and a wedge of lemon.

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Sweet Potato Casserole with Marshmallows


An original Thanksgiving side dish - the Sweet Potato Casserole with Marshmellows. The first time I heard about it and tried it, was during my college times in my dorm kitchen. Even though in Germany, my friends and I liked to celebrate and cook for Thanksgiving - or better Friendsgiving ;) 

My friend M. had this recipe and I actually had never heard of this. I found it a funny recipe, putting brown sugar in a savory dish and topped with sweet melting marshmallows... And indeed, it does taste sweet like a dessert, but strangely, it also goes very well with the traditional Thanksgiving turkey meat and gravy. 

And, in my opinion, this dish just looks adorable :)



  • 3 big sweet potatoes (1.5-2 pounds)
  • 1 l salted water to boil
  • 1/3 cup brown sugar
  • 1/4 cup butter
  • 1 Tbsp salt
  • 2 Tbsp orange juice
  • 1 tsp cinnamon
  • 100 g mini marshmallows (3.5 oz)



Boil the sweet potatoes: 

Preheat the oven to 350 degree Fahrenheit/ 170 degree Celsius. Peal the sweet potatoes, cut into cubes. Cover with salted water and boil till soft, about 10 minutes. Drain.

Prepare the sweet potato mix: 

Mash the potatoes with a potato masher (not the electric one, you do want to have it a little bit rustic, with pieces). Add the brown sugar, butter, salt, orange juice and cinnamon. Mix well with a spoon. Adjust salt and orange juice to taste.


Butter a 8x8 inch casserole dish. Spread the mashed sweet potato mix into the casserole evenly. Sprinkle with the marshmallows. Bake in the oven for about 30-45 min till marshmallows are a little melted and crispy golden brown on top.

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The Pink Café (Berlin, Germany)

Brunch at The Pink Café was a great experience. Nice chic and girly atmosphere and delicious and creative food options. The place is rather small and intimate with some outdoor seating. The entire walls are decorated with roses. Of course, the color pink and gold dominated everything. Pink walls, golden pillows, cute pink plates, pink napkins, and golden cuttlery :)

Their food and drinks were so nicely decorated, including fancy edible flowers, mini pastel colored marshmallows, and cute arrangements with caramel sauce, etc. Their fancy goat cheese/ fig bread with walnuts and honey also tasted delicious

Drink Highlights

They have a lot of great drink options with some amazing specials among them. They offer different coffee drinks, tea selection, hot chocolates, and fresh pressed juices. Also, they have some iced drinks. Here, they have some fancy ice-teas and among them a rainbow ice-T. 

However, most famous and instagrammable are probably their famous colorful lattes:

No coffee lattes, only warm milk drinks with some special ingredients - pink (red beet), purple (blueberry), golden (curcuma), amethyst (collagen), green (matcha) latte. Really cute and adorable, with some edible flowers decorated on top.

Famous Pancakes

Another highlight were their pancakes. Never had such creative versions. They served only one pancake per serving, however, this one was huge and fluffy with awesome decorations and toppings. 

The more creative ones were decorated with caramel sauce, cotton candy and - of course - some sparkling sugar :)


What we ordered

  • Purple Latte - Warm milk drink with beet roots, blueberries, spirulina
  • The Black Beauty - Hot milk chocolate with cream and mini marshmallows
  • The Luxury Lover - Scrambled eggs & truffles
  • The Couple Goats - Rustic bread with goat cream cheese, figs, walnuts, fresh rosemary & honey
  • The Granny Smith - Pancake with apples, pecans, cinnamon, greek yoghurt & salty caramel
  • The Out of Space - Pancake with bananas, nuts, crispy berries, sour cream, caramal & cotton candy cloud

Photo courtesy of my work colleague M.M. :) Thank you!

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