Cozy Cottagecore in Germany | Slow Countryside Life & Autumn at 60
Autumn Aesthetics in Germany: The Beauty of a Simple Countryside Life at 60.
Slow Living in Germany 🍁Cozy Autumn Cottagecore Life at 60.
Welcome to a cozy autumn morning in Ammerland, Germany. 🍂
In this video, I want to share with you the simple joy of slow countryside living. Today, I wake up early to enjoy a quiet morning all by myself. Together, we will make a delicious and simple autumn breakfast—warm water-based oatmeal with thick-cut oats, topped with fresh fruit, cinnamon, and a drizzle of maple syrup.
Come with me for a peaceful walk in the beautiful historic fisherman village of Greetsiel. We will see the historic Reformed Church (which was originally built as Catholic St. Mary's Church back in the Middle Ages between 1380 and 1410).
Autumn is getting chilly, so it’s the perfect time to open the candle season, sort through my favorite magazines for inspiration, and say thank you for another beautiful day. Life at 60 is all about living in the present, finding peace, and creating your own comfort. Grab a cup of warm tea and enjoy this slow autumn day with me!
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Baked Pears with Creamy Goat Yogurt, Nuts & Maple Syrup 🍐
Ingredients
2 ripe pears
Ground cinnamon, to taste
Plain natural goat yogurt
Natural goat cream
A handful of chopped nuts
Maple syrup, to taste
Instructions
1. Preheat the oven to 180°C (356°F).
2. Cut the pears in half lengthwise and remove the cores and seeds.
3. Sprinkle the pear halves with ground cinnamon.
4. Place the pears in a baking dish and bake for 20–30 minutes, or until tender.
5. In a small bowl, mix the natural goat yogurt and goat cream until smooth and creamy.
6. Allow the baked pears to cool slightly, then fill the centers with the creamy mixture.
7. Sprinkle with chopped nuts and drizzle with a little maple syrup.
Serve and enjoy this delicious autumn dessert!
Perfect with a cup of coffee or tea. ☕️
Baked Salmon with Potatoes, Leeks, Spinach & Creamy Goat Yogurt Sauce
Ingredients
2 salmon fillets
3–4 medium potatoes
1 leek
A handful of fresh spinach
3–4 tablespoons plain goat yogurt
2 tablespoons natural goat cream
Salt and freshly ground black pepper
Instructions
1. Boil the potatoes in their skins until tender. Allow them to cool slightly, peel them and cut them into slices.
2. Preheat the oven to 180°C (356°F).
3. Slice the leek into thin rings.
4. Arrange the potato slices in the bottom of a lightly greased baking dish.
5. Add the sliced leek and fresh spinach.
6. Season the salmon fillets with salt and freshly ground black pepper, then place them on top of the vegetables.
7. In a small bowl, mix the goat yogurt and goat cream until smooth. Add a little freshly ground black pepper.
8. Spoon the creamy mixture over the salmon fillets.
9. Bake for approximately 20–25 minutes, or until the salmon is cooked through.
10. Serve hot with freshly toasted bread.
Enjoy this comforting, homemade meal!
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