When I was 16, my classmates had other things in mind than me (Susann). I could only think about photography at that time, so I blew all my pocket money for it. I was especially keen on instant pictures. The immediacy, having no plan, the honesty of the moment, the thrill when the picture was hesitantly developed… it helped me to make my thoughts and feelings catchable. Instant pictures as a silent dialogue with my inner self. A date scribbled on the back, stored in a cardbox. To look at the pictures now, 15 years later, still triggers a lot. They throw me back into another life, back to another me. All the moments, long forgotten or at least hidden so far in the dark back of my mind that they could not rise without help. It is so precious to look back with these pictures. To read, to interpret the dialogues which were never put into words. I still associate a very personal and intensive history with this format, so I am even more happy, we are even more happy, about the wonderful cooperation with Fujifilm, who sparked the forgotten passion again. The next weeks and months we want to talk about the instant picture format “instax” by Fujifilm* and hopefully awake your enthusiasm as well. 

We start with a special project: a small cook book with five of our favourite autumn recipes. Everywhere in our cupboards we have small notebook in which we write down recipes. When we lack inspiration, we take out these note books and browse through them. Long forgotten ideas come up again. Sometimes they are still sketchy, sometimes they are ready. How nice would it be to record them on pictures? We finally started with our INSTAX SQUARE SQ6* and it is so much fun. Pictures from our garden, the harvest, the especially delicious pancake. To give these memories a special framing, we bound our first little book. One day, we want to have a small collection. We imagine it to be great to take out the books like photo albums and to reminisce. 



Since we know many of these little books will follow, we want to part from our first recipe book and raffle it off. To win, comment below until 01.October what you associate with instant pictures. 

For 4 servings

    Our cherry trees already endowed us dearly and the apple trees, too, are heavy with fruits. We harvested the first 120 kg and processed them to applesauce and, mainly apple juice. The remaining fruits are on different levels of ripeness, so we surely can harvest even more apples the next weeks to bake apple pie, make chutney or just dry apples slices. To share our apple pie with you we reveal one of our favourite apple recipes.

    For the dough mix flour, sugar, and salt. Add the cold butter and crumble fast. Add the egg and quickly knead everything together to get a smooth dough. Cover the dough and put it in the fridge for 30 minutes.
    Meanwhile, preheat the oven to 180°C (upper/lower heat). Prepare a baking tray with baking paper and flour it lightly.
    For the filling, quarter and core the apples. Finely slice the apples and sprinkle them with lemon juice to prevent them from turning brown.
    Chop the walnuts, and mix sugar and cinnamon.
    Roll out the cold dough to a rectangle (about 35x40cm). Fan out the apple slices and spread them on the dough. Leave 5 cm edge empty. Fold in the edge twice, lightly coat it with egg white and scatter the cinnamon and sugar. Scatter the remaining sugar over the apples. Finally, evenly spread the walnuts on the galette.
    Bake the galette on the middle rack for about 35 minutes until the dough is crispy and brown. Best don’t even let it cool down but enjoy it while still warm.

    For a baking dish 20x30 cm

      Zucchini, zucchini, zucchini all over the place. Some people might be already fed up with the zucchini glut in their garden. Even if we harvest kilo over kilo, we just can’t get enough of it. The simple trick is to transform the vegetable in new dishes or to slip it under everywhere. And we won’t stop for desserts!

      Preheat the oven to 180°C and prepare a baking pan (20x30cm) with baking paper.
      Roughly grate the zucchini, chop the dried apricots. Mix zucchini, apricots, lemon zest and lemon juice. Separate the eggs and whip the egg white with the salt. Blend the butter and the sugar with a mixer until it’s creamy, add the egg yolks and froth it up. Mix the flour with baking soda. Fold the egg mass under the grated zucchini, sift in the flour and carefully mix (don’t mix too long, the cake will get too firm otherwise). At last, fold in the whipped egg whites. Spread the dough in the baking pan and bake for 45 minutes. After baking, let it cool down.
      Meanwhile, prepare the frosting. For that mix the butter with honey. Add the cream cheese and lemon juice and beat until it’s creamy. Half and pit the apricots. Coat the cake with the frosting and spread the apricots. Chill the cake until serving.

      Our Zucchini Apricot Cake is a little premiere. It is the first cake we baked in our new kitchen in our settler’s house. The inauguration cake, if you want. We already told you a lot about the kitchen’s genesis, now with this recipe we want to show you how wonderfully you can cook and bake here. This time, there is also a little video.

      With the technical equipment, we were supported by OTTO.de*. We are especially happy with this cooperation because since the beginning of Krautkopf we also write for the sustainability blog ¨re: BLOG¨ by OTTO. We are close to the action with how the company works on this topics, initiates great projects and supports them (fair cotton  ¨Cotton made in Africa¨, afforestation with ¨Bergwaldprojekt¨, clothing donation ¨Platz schaffen mit Herz¨). Also internal, the company works on the optimization of already existing and new structures to ensure a  sustainable business economy. The vast product range of OTTO also contains the label GOODprodukt, which only contains sustainable products with different seals and certificates.

      Our steam oven by Bosch** also has such a certificate since it is a true wonder of energy efficiency. Until now, we only had a simple oven with only two functions (air circulation and upper/lower heat). We thought everything else is unnecessary bells and whistles. Wide off the mark!

      Even if we just baked the first cake, the oven is not a virginally anymore. We already made hearty yeast doughs. Right now, we are addicted to Focaccia, and with the oven and its option for proofing it is a cakewalk to transform to dough into something fluffy within short time. The first time we tried it, Yannic yelled: ¨Susann, come over here, the whole oven is dough!¨ That was exaggerated, of course, but still it was interesting what the perfect coordination of heat and moisture can do. And that is only one function of many!

      You also find design classics at OTTO’s online shop. The spacious fridge by SMEG** has enough space for our fresh garden vegetables and, since we don’t have a cellar, for preserves and pickles. While we were still in Berlin, we always dreamed of a SMEG fridge but never had the room in our tiny kitchen. You can imagine how happy we are to have such a large kitchen now.

      To work with doughs of all kind we love our Kitchen Aid**. No matter if we have a yeast dough, which have an incredibly silky texture after 10 minutes of kneading, or, just as in this recipe, fluffy cake doughs. When it comes to kneading and frothing up, the Kitchen Aid is a wonderful and reliable helper. We also use the vegetable slicer for grating and slicing larger amounts of fruits and vegetables. 

      And now we are back at our Zucchini Apricot Cake…


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