Cooking with the Kptns: Meet Frau Bunt kocht

Ahoy there Kptns!


Today we’re giving you a sneaky little peak into our kitchen. Unfortunately, we can’t invite all of you in person, but from time to time, we’re happy to have one of our lovely food bloggers over to get down to some serious kitchen action!

So let us introduce you to Frau Bunt kocht (Ms. colorful cooks). She was one of the first bloggers we collaborated with and to call things as they are, she truly lives up to her name. The word “plain” doesn’t exist in her vocabulary – everything she cooks is unique, colorful and always with a twist.

She recently visited us in Berlin and turned our kitchen upside down. The result: 1 messy kitchen, 2 kick-ass recipes and lots of happy tummies!

Want to join the fun? Here is how to make your belly smile:

Quinoa with Carrots, Peas & Spicy Peanut Sauce

Serves 2 | Time: 30 minutes


2 carrots
1/2 lemon
4 sprigs fresh thyme
1/2 cup quinoa
2/3 cup frozen green peas
2 tbsp peanut butter
1 tsp brown cane sugar
2 tbsp olive oil
1/4 tsp chili flakes


  1. Preheat oven to 400°F.
  2. Cook quinoa according to package instructions.
  3. Wash, peel, and slice carrots.
  4. Wash and shake dry thyme, then pluck the leaves.
  5. Place carrots on a lined baking tray. Season with thyme, salt, pepper, and sugar. Drizzle with oil, toss well, and bake for about 20 min.
  6. Finely chop dried chili or use chili flakes.
  7. Wash lemon, grate zest, and squeeze out juice.
  8. After 10 min. add frozen peas to the carrots and bake for another 10 min.
  9. Add peanut butter to a small pot, add lemon juice and zest, and season with salt, pepper, and chili.
  10. Add some water (approx. 1/6 cup per serving) and let simmer for 3-4 min., stirring constantly.
  11. Top quinoa with carrots and peas and drizzle with peanut sauce to serve.

Grilled Crostinis with Celery Chickpea Salad & Roasted Beets

Serves 2 | Time: 30 minutes


2/3 cup fresh parsley
4 stalks celery
2 raw beets
1/4 cup soy yogurt
4 slices of bread
3/4 cup chickpeas
1/3 cup black currant syrup
2 tsp tahini
1 tsp curry powder
1 tsp cumin
2 tbsp white balsamic vinegar
2 tbsp olive oil


  1. Preheat oven to 400°F.
  2. Wash, peel, and cube beets.
  3. In a bowl, mix together black currant syrup, half of the olive oil, and half of the vinegar.
  4. Place beet cubes on a lined baking tray. Season with salt, pepper, and cumin, drizzle with sauce, toss well, and bake for about 20 min.
  5. Meanwhile, wash and slice celery.
  6. Wash, shake dry, and chop parsley.
  7. Heat remaining oil in a pot and brown curry powder and tahini.
  8. Add celery, parsley, and drained chickpeas, season with salt and pepper, and sauté for about 5 min.
  9. At the end, add yogurt and remaining vinegar and stir together well.
  10. In a broiler or normal pan, toast bread slices with remaining olive oil.
  11. Top bread with celery chickpea salad and beets and serve.

Discover more funky recipes on Frau Bunt kocht!