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Christiann Koepke

Creative Director, Photographer, Recipe Curator

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christiannkoepke

Christiann Koepke
Get cozy this Friday night with my favourite autmn Get cozy this Friday night with my favourite autmn Chai! A lovely quick recipe that can be served immediately or reheated at your pleasure. Garnish with cinnamon stick and star anise. Find the recipe below: INGREDIENTS 1 cinnamon sticks 3 cardamom pods 1 anise star 5 whole cloves ½ tsp ginger powder ¼ teaspoon pink salt 4 Lord Bergamot Tea Bags 2 cups filtered water 3 cups oat milk 1 tbsp maple syrup, to taste 1. Bring filtered water to a boil, add whole spices, whisk in ginger and salt and cover. 2. Turn to low and set a timer for 30 mins. 3. Add 3 cups of milk, bring back to a simmer, not boil. 4. Tie 4 tea bag tags together and hang behind the saucepan handle, dropping tea bags into liquid, set timer for 7-8 mins. 5. Strain all spices and remove tea bags and stir in maple syrup. 6. Serve immediately or reheat at your pleasure. Garnish with cinnamon stick and star anise. Take a deep breath and sip slowly. Store any leftover in an airtight container for up to 2 weeks.
I just love flavor packed dish that has minimal in I just love flavor packed dish that has minimal ingredients. If you’re a fan of white pizza, you’re going to love this recipe. It combines everything you love about Italian pizza Bianco with lightly grilled shrimp and charred lemon for a rich and refreshing finish. Make this this dish #glutenfree with your favorite wheat-free pasta. Find the recipe below: INGREDIENTS 8 ounces (227 grams) spaghetti (any variety), 3 garlic cloves minced, ¼ cup heavy cream, 1 cup fresh ricotta cheese, ⅔ cup grated mozzarella cheese, ½-¾ teaspoon sea salt, 1 tablespoon fresh lemon juice, Fresh cracked pepper to taste, ½ teaspoon red pepper flakes, 1 pound shell-on shrimp (16–20 per pound) rinsed, Olive oil, Flaky sea salt 1. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of pasta water, drain and return the pasta to the pot. Toss with a drizzle of olive oil to prevent sticking. 2. In a saucepan over medium heat, heat a splash of oil and the garlic until the garlic is toasted and aromatic. Reduce the heat to low and stir in the heavy cream. Reduce the heat to medium low for 1 minute, making sure not to boil. Add the ricotta, mozzarella and salt. Stir and warm until creamy and smooth, about 2 to 3 minutes. Remove from heat. 3. Immediately add the lemon juice, pepper, and red pepper flakes. Stir. 4. Prepare the shrimp by heating the grill to medium-high. Lightly oil the grates. Alternatively, heat a cast iron skillet over medium heat and drizzle with olive oil. If using shell-on shrimp, we recommend leaving the shells on until just before serving, as they help with grilling and add flavor. 5. In a medium bowl, toss the shrimp in a drizzle of olive oil and a pinch of sea salt to coat. 6. Grill the shrimp for 2-3 minutes, turning halfway through. Remove the shrimp as soon as they turn opaque and the shells are golden brown. 7. Assemble the pasta by tossing the cooked spaghetti with the ricotta sauce and shrimp. Add reserved pasta water if necessary to make a silky sauce that coats the noodles. Garnish with a sprinkle of sea salt and fresh cracked pepper. Serve with a lemon wedge. Enjoy!
Hazelnut Crusted French Toast There is nothing lik Hazelnut Crusted French Toast There is nothing like a crisp fall morning to put you in the mood for French Toast, am I right? This Hazelenut Crusted French Toast is what dreams are made of ☁️ It is a fun twist on on the traditional, crusted with hazelnuts and topped with blueberries, blackberreies and whipped cream. My favorite part just may be the custardy center that makes this french toast stand up well above others. Find the recipe on the blog [christiannkoepke.com] and save it for your cozy weekend brunch!
Who's to say that a quick and easy meal can't tast Who's to say that a quick and easy meal can't taste as delectable as something you've slaved over for hours?! This mouth watering grilled cheese pairs beautifully with a pickle spear, a side of classic potato chips and a chilled pilsner or cider- the perfect mid-day meal for watching the leaves change 🍁 Find the recipe below! Ingredients 4 slices thick sourdough bread 6 tablespoons butter 2 tablespoons mayo 2 tablespoons dijon or mustard of choice 2 fuji apples (or similar crisp variety), thinly sliced 4-6 slices gouda and/or white cheddar cheese 1 small red onion, thinly sliced Instructions 1. Preheat the oven to 350 degrees. 2. Heat cast iron skillet over medium heat. Warm pan with butter and add red onions. 3. Cook onions until they are golden brown and soften, but remain somewhat uncooked. Set aside. 4. Spread mayonnaise over inner sides of all 2 slices, then repeat with mustard on the other two. Layer cheeses evenly over the slices. 5. Choose one half of the sandwich and fan a stack of thinly cut apples and add a scoop of the cooked onions on top, closing the sandwiches with the other bread half. 6. In the same pan, heat the other 2 tablespoons of butter on medium heat. Add the sandwiches and toast each side of the bread about 4 minutes per side. Add the additional butter just before you flip the sandwiches if needed. 7. Finish in the oven to get that perfect goey, melty finish or top the skillet with a lid to create a steam box to help melt the cheeses. 8. Cut in half and serve immediately or store in a sealed container in the refrigerator for up to 2 days. #eeeeeats #food52 #foodstagram
As cooler weather starts welcoming my days, I like As cooler weather starts welcoming my days, I like to make sure my immune system is in check. Fire Cider is an ancient folk remedy and spicy health tonic made by infusing apple cider vinegar with herbs, spices and medicinal plants like burdock root, garlic cloves and turmeric- it's the perfect replacement for regular apple cider vinegar. Quick tip: Don't have an echinacea tincture? Sub the water for a 10 oz cup of tea brewed with any herbal tea or tea blend containing echinacea. Sip when your energy is low or feel like a cold might be coming along. Cheers to health! Find the recipe below. INGREDIENTS: 2 ounces apple cider vinegar 1 tablespoon honey 24 drops echinacea or herbal tincture of choice (optional) 1 teaspoon lemon juice ½ teaspoon turmeric powder 1 teaspoon ghee 1 tablespoon coconut butter 10 ounces hot water Combine all ingredients in a blender and mix on high for 1 minute. Serve immediately or chill. Store leftovers in a covered container in the refrigerator for up to 3 months.
Looking for the perfect appetizer this weekend? Th Looking for the perfect appetizer this weekend? This creamy cheese fondue is one of my favourites and it’s also a beautifully simple dish to impress your guests if you’re hosting or looking for a great addition to your weekend brunch spread.  Serve with colorful apples 🍏 or toasted baguette slices. Find the recipe below: INGREDIENTS ½ pound (2 cups) grated cheddar cheese ½ pound (2 cups) grated Swiss cheese 2 tablespoons cornstarch 1½ cups dry white wine ¼ teaspoon sea salt, to taste For serving: apple slices, baguette toasts 1. In a large bowl, toss together both cheeses and the cornstarch. 2. In a medium saucepan over medium heat, bring the wine to a simmer. Reduce the heat to medium low (liquid should be barely simmering). 3. Add a handful of the cheese mixture to the simmering wine. Using a wooden spoon or silicone coated whisk, stir until the cheese is melted. Add the remaining cheese 1 handful at a time, stirring until melted between additions. 4. Increase the heat to medium and cook until the fondue begins to bubble, stirring constantly. 5. Remove from heat. Add salt to taste. 6. Transfer fondue to a fondue pot. Set fondue pot on the stand and light a candle or canned burner under it. 7. Serve with apple slices and/or baguette toasts.
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