How to Cut a Pineapple

Preparation : 10 Minutes

Author : Christina Hann Trefzger

Hi guys! I’d love to share with you how I cut my pineapples. This method is very well known in Asia and most of people there cut pineapples like this.

The equipments you’ll need:

1 Glove

A Chef’s Knife

A Pairing Knife

And of course you’ll need a pineapple to cut hehe.

For the instructions, please check my YouTube video here: How to cut a pineapple

Hope it’s helpful!

Pumpkin Gnocchi Pesto with Grilled Salmon

Preparation : 10 Minutes

Cook Time : 20 Minutes

Servings : Serves 3

Episode : no video available

Author : Christina Hann Trefzger

Hi from Venice, Italy! Good food, nice weather and beautiful views, what else do I want!

We love camping especially in Southern France, but it doesn’t mean that we are not up to other places. This trip started from Venice, Italy and we found a great camp site.

Cooking in camp sites can be very challenging. You have to keep it simple, easy and of course delicious and healthy.

Today we cooked Italian food (since we are in Italy). We just made this super delicious pumpkin gnocchi pesto with grilled salmon for our dinner.

It was very simple, easy and super yummy!

For this recipe, you’ll need:

400 gr of Fresh Pumpkin Gnocchi.

225 gr of Fresh Genovese Pesto.

400 gr of Fresh Salmon, cut into cubes.

100 gr of Grated Parm.

Juice of a Lemon.

Some Olive Oil.


1. Drizzle some olive oil in your skillet (yes, I have one and it is for cooking, grilling, bbq etc when you are camping) and grill your salmon cubes each sides til cooked. Keep them aside. I don’t season my salmon, because pesto and parm are already salty.

2. Boil some water in a pot. As soon as the water is boiling, dump in the Gnocchi. It takes about a minute or so. Strain your Gnocchi.

3. In a pan, put in the Genovese Pesto, add in your cooked Gnocchi. Stir them but not too much. You don’t want to over-stir the Gnocchi too much. Put in the grilled salmon cubes. Drizzle some lemon juice. Serve with some grated Parmesan and some Chianti. Enjoy!

4. I prefer to eat this meal with red wine (Chianti or Rioja)

Baked Zucchini Asparagus Sausages

summer1Preparation : 5-10 Minutes

Cooking : 35-45 Minutes

Servings : Serves 3-4

Episode : –

Author : Christina Hann Trefzger

My easy dinner in summer: Zucchini Asparagus Sausages in the Oven! I love cooking and baking, but still in summer I don’t like to cook so much that I am sweating the whole time. I have this really simple recipe yet really delicious. You can of course substitute the vegetables according to your heart’s desire.


I Package of Nuernberger Sausages or Bratwurst (6 Sausages).

1 Package of Chorizo Sausages (6 Sausages).

1 Bundle of Green Asparagus.

2 Zucchini.

Green Onions, thinly sliced.

Seasonings: Salt, pepper, olive oil, oregano and garlic powder.

Garnish: Chopped parsley,  lemon juice, lemon wedges and chilli flakes.



Cut all the ingredients into small pieces including the green onions (how you like to eat it). I like to bake my green onions with my veggie mix, they give nice flavour in the veggies. Toss some olive oil, salt pepper, oregano and garlic powder. Mix them with your hands. I always mix my vegetables in my casserole baking dish.

Pop in the preheated oven 150 degrees Celsius or 300 degrees Fahrenheit for 35-45 minutes. I always check before 45 minutes, because I don’t want my zucchini to be mushed.

Take it out from the oven and sprinkle green onions, lemon juice, some lemon wedges and chilli flakes! Yummy! Serve it with some Weißbier hmmmmmm ❤️❤️❤️❤️

I hope you’ll enjoy it!