Fall salad with apple slices and buttermilk-apple-dressing

Fall salad with apple slices and buttermilk-apple-dressing

Fall salad with apple slices for cool days.


Suitable for the season, today I have a recipe for the delicious fall salad with apple slices and a great buttermilk-apple-dressing. Because salad does not only have to be tasty in summer.

For us, salad is an important part of the weekly diet. So there is one day a week only salad on our menu. But not just a „boring“ green salad with a little dressing. We make something unusual and especially change a lot.

So what fits better in fall than a beautiful lamb’s lettuce, with apples, walnuts and cranberries. If you like other nuts, of course you can also use them. The whole is rounded off with a light buttermilk-apple-dressing. Try it, is worth it.

If it is already after winter, you can make also this delicious lamb’s lettuce with mustard vinaigrette and figs.

Fall salad with apple slices and buttermilk-apple-dressing

Zubereitungszeit 10 Minuten
Kochzeit 10 Minuten
Gesamtzeit 20 Minuten
Portionen 2 Portions


For the salad:

  • 100 g Lamb's lettuce
  • 75 g Walnut
  • 1 Pcs. Apple
  • 45 g Cranberries dried

For the dressing:

  • 50 ml Buttermilk
  • 1 1/2 tbsp. Apple vinegar
  • 1 tbsp. Sunflower Oil
  • Salt
  • Pepper



  1. Clean the lettuce, wash and spin dry. Roast the walnuts in a pan and set aside. If necessary, wash the apple, rub dry and quarter. Remove the core and cut into fine slices.


  1. Mix buttermilk, vinegar and oil vigorously and season with salt and pepper.


  1. Finally mix the salad, walnuts, apple slices and cranberries with the dressing.



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Giant cinnamon bun – a dream of yeast dough and cinnamon

The giant cinnamon bun is the big brother of the small coffee table version.

The giant cinnamon bun is perfect for all lovers of the small version. From the workload, it does not make much difference, but the giant cinnamon bun makes the afternoon and the coffee table a bit different.

I focused mainly in this version to the other appearance. I’ve done before a small version with pecans, which can be found here. It’s really quite a different picture if you do something in small or large. One or the other does not like the small buns, while others just prefer this.

I have chosen deliberately a giant cinnamon bun. This delicious, juicy pastry is not only good in a small version.

Riesen-Zimtschnecke 10

Giant cinnamon bun - a dream of yeast dough and cinnamon

You don't need to make small cinnamon buns, even in the large version it tastes.
Menüfolge Cake
Länder & Regionen US-American
Zubereitungszeit 25 Minuten
Kochzeit 20 Minuten
Gesamtzeit 47 Minuten
Portionen 1 Cake (30 cm Ø)


For the Dough:

  • 125 ml Water
  • 125 ml Milk
  • 1 Cube Yeast - fresh
  • 500 g Flour
  • 75 g Sugar
  • 1 Tsp. Salt
  • 75 g Butter - room temperature
  • 1 Pcs. Egg

For the Filling:

  • 75 g Butter
  • 2 Tsp. Cinnamon
  • 75 g Sugar

For the Icing:

  • 75 g Icing Sugar*
  • 10 ml Milch
  • 15 ml Maple Syrup



  1. Warm water and milk lukewarm and dissolve the yeast in it. Mix flour, salt and sugar in a bowl. Give yeast milk, butter and egg to it and knead to a smooth dough. Rise covered for about 20 minutes.
  2. Put the dough on a floured surface and roll to a rectangle (about 40 x 50 cm).


  1. Melt the butter, mix cinnamon and sugar.
  2. Brush the dough with the butter and sprinkle cinnamon-sugar on it.
  3. Cut the dough into 3-4 cm wide strips.
  4. Rolling a dough strip into a swirl and put in the center of a greased springform pan or pizza tray (30 cm Ø). The remaining strips lay succession around.
  5. Let rise again about 10 minutes and bake in a preheated oven at 200°C for about 20 minutes. Remove and let cool.


  1. Mix icing sugar, milk and maple syrup to form a smooth glaze and spread it on the cinnamon bun.

Kürbisamo, the food blog event around the pumpkin

My pumpkin flatbread recipe at Kürbisamo.

With my pumpkin flatbread I have participated in the food blog event „Kürbisamo“ of Mary and Perry on risotto & more. Here a great online magazine has come out, which also contains general information about the various types of pumpkins in addition to lots of great recipes from other food bloggers. You can read the whole magazine right here on the page, but is only in german available.



Who still does not get enough of the great vegetable, here on Reisegabel I have more recipes then the Flatbread. Try the Jam, the Pie or Soup with coconut milk. From sweet to savory something for everyone.

Have fun and enjoy.

Peanutbutter Parfait – Frosty Halloween Dessert

Peanutbutter Parfait is perfect also in the cold season.

The Peanutbutter Parfait is not only in the summer a refreshing great thing, it also fits great in the fall and is even in winter a welcome dessert when guests are visiting. Or you eat it alone;-)

In Germany we connect peanutbutter immediately with America and there is today widely celebrated Halloween. Therefore, I have today this recipe for you. Of course the whole thing is even after Halloween a delicious thing, whether as a dessert or just so in between.

Anyone who like the whole thing more nutty, can give additionally some chopped peanuts for the special crunch in the Parfait.

Peanutbutter Parfait - Frosty Halloween Dessert

A delicious parfait with peanutbutter.
Menüfolge Dessert, Ice Cream
Zubereitungszeit 20 Minuten
Gesamtzeit 23 Minuten
Portionen 12 Pieces


For the Base:

  • 30 g Butter
  • 50 g wholemeal Butter Cookies
  • 1 Tbsp. brown Sugar

For the Parfait:

  • 100 ml Cream
  • 100 g Cream Cheese
  • 50 g Peanutbutter
  • 25 g Sugar
  • 1 Pinch Cinnamon
  • 1 Pinch Salt
  • 1 Tsp. Caramel Spread

For the Topping:

  • 25 g dark Chocolate
  • 25 g salted Peanuts
  • 1 Tsp. Peanutbutter



  1. Melt the butter in a saucepan, finely crumble the biscuits in the meantime. Either in a freezer bag with a rolling pin or in a food processor.
  2. Arrange the wells of a muffin sheet with paper cases.
  3. Mix biscuit crumbles, butter and brown sugar. Spread the mixture evenly into the paper cases and press firmly as the bottom.


  1. Whip the cream until stiff. Mix cream cheese, peanut butter, sugar, cinnamon, salt and caramel. Carefully fold under the whipped cream.
  2. Spread the Parfait mass among the paper cases, emphasize surface slightly smooth and put the muffin tin in the freezer.
  3. Freeze at least 3 hours.


  1. Chop the chocolate coarsely and melt over a hot water bath. Chop the peanuts also coarsely.
  2. Get parfaits out of the freezer and remove the paper. Stir 1 teaspoon of peanutbutter in the chocolate and spread immediately to the Parfaits. Sprinkle with peanuts.
  3. Serve the required Peanutbutter Parfaits, and the remaining refreeze.