homemade lemonade This homemade goodness is definitely worth to be called LEMON AID! It’s tasty with hot and cold water and works perfectly against colds. Add hot ginger water and you will even increase the cold fighting effect. 5 organically grown lemons (peels must be unwaxed) 3 organically grown limes (peels unwaxed) 400g cane sugar ( I used the palm sugar cones I brought from Bali) 1 or 2 twigs of fresh rosemary Wash lemons […]
I used the sweet muscatels as an edible decoration on my table, I spread them on the pizza, juiced them and combined them with little mozzarella balls and black sea salt. And then there were these sublime frozen grapes with hot chocolate fudge and grappa Take the best and sweetest grapes you can get and put them into the freezer for 2 hours. Big grapes will be frozen outside, the inside will be a semi-liquid sorbet. The tiny […]
Aunt Elisabeth’s * mantra always has been “few but only the best ingredients!” Here’s her way to prepare this Italian classic: panna cotta: 400g whipping cream 50g sugar 1/2 vanilla pod (scraped) 3 sheets gelatine cranberry sauce Mix a jar of high quality cranberry preserve with a generous amount of gooseberry liqueur Soak the gelatine in a bowl of cold water for 10 minutes. In the meantime bring cream, sugar and vanilla to a boil always stirring. […]
mood board combining reminiscences of summer and first autumn vibes Images 1 ⎪ 2 ⎪ 3 ⎪ 4 ⎪ 5 ⎪ 6 1. Five tips for taking photos in low light by Danish lifestyle photographer Christina Greve 2. Tips to draw better in six minutes: The Line-Fine Art Tips (I love this video!) 3. What does Bach’s Cello Suite N°1 in G-major taste like ? by Salt and Straw 4. Do you know Hipster Barbie […]
Don’t worry, I won’t write my blogposts in Spanish from now. Pepino and albóndiga have been my daughter’s favourite words in her first Spanish course. So funny, so strange, so absolutely not similar to their fellow cucumbers and meatballs in German, English or French. In the end, both nouns happen to match quite nicely in real life. The albóndigas in our recipe are crispy veggie balls, being best when you flatten them to the max – the flatter the crispier! […]
Galette or crostata, a rustic pie crust filled with fruit, is the tastiest and easiest way to cope with an abundance of ripe apples, plums and figs. Be it your homemade pie crust or the store-bought puff pastry you take as a bottom, the result will always be amazing. Over the time I learned a few tricks to turn the galette into a true delicacy. 1. macerate the fruit in 1 or 2 tablespoons sugar for at least 1/2 hour […]
I never load my suitcase to the top and I detest to have to deal with heavy hand luggage . To be honest I don’t like hand luggage at all. Wherever I travel I love to only carry a handbag. Over the time a few items crystallized to be my travel essentials: besides the necessary money, phone, passport they are: my travel camera a thrilling paperback a soft woolen scarf good quality noise-cancelling headphones Grown Alchemist Hydra-Mist Elizabeth […]
In Bali we got to enjoy Ketut’s Dadar Cake, a Pandan scented crêpe filled with coconut and palm sugar syrup. We loved it so much that we had it nearly every morning for breakfast together with a fruit plate and a freshly opened coconut. It made me more than happy that one day Ketut invited me to join her into the kitchen to give me a master class in dadar cake cooking. I tried to make it […]
black sesame ice cream 250ml milk 100g sugar pinch of salt 250ml cream 2 sachets nanfang black sesame powder 6 egg yolks Warm the milk, sugar and and salt in a sauce pan.Pour the cream into a large bowl and whisk in the black sesame powder. Set a mesh strainer on top. In a separate bowl whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scape the […]
raspberry + goat cheese crostini fresh goat cheese raspberries pink pepper (crushed), chives, oregano fava beans crostini fresh goat cheese green fava beans, blanched mint leaves crushed black pepper sea salt lemon scented olive oil (I recommend Carlo Guarini‘s L’Agrumato) Spread the crostini with the fresh goat cheese and top with the remaining ingredients. crostini with sauce gribiche The original Sauce Gribiche is mayonnaise-like and very rich. It requests no less than 250ml of peanut oil. Absolutely […]