Apr 14, 2015

simple apricot sheet cake



this cake is linked to so many wonderful childhood memories... my "aunt" tante used to make it for me, because i loved it so. the fruity, juicy apricots are probably not in season just yet - but in case of an imminent craving, frozen fruit works just as well. bout of nostalgia guaranteed! 

simple apricot sheet cake

ingredients:
500 g frozen apricots (halved and pitted) - or fresh
250 g sour cream
6 eggs - yolks and egg whites separated
230 g sugar
20 g vanilla sugar
1 tsp. vanilla extract
330 g flour
70 g almond flour
20 g baking powder
1 pinch salt
a little butter for greasing and flour for dusting the pan
confectioners' sugar for dusting

directions:
preheat the oven to 180 c / 350 f. grease a baking pan with flour, then line the bottom with parchment.  combine sour cream, sugar, vanilla sugar and extract together with the yolks in a large bowl and mix until foamy. in another bowl, sieve together the flour, almond flour and baking powder, then add to the wet mix. whip the egg whites together with the pinch of salt until stiff, then fold into the dough. pour the dough into the pan, then layer with the apricot halves (inner side facing down); don't press them down too much. bake for 35 minutes. let cool on a wire rack completely. dust with confectioners' sugar and cut into squares. tastes best on the same day, but covered well it can be kept for 1-2 days. 

Apr 12, 2015

summer dreaming


i know it's barely spring (although the weather has been treating us very nicely, lately), but i'm already in a summer state of mind. i'd like to go somewhere exotic, maybe tropic, or at least a little bit southern. somewhere with a beach with beautiful bright blue water and white sand. where they serve little colorful cocktails with tiny umbrellas in them. where i'd wear nothing else but a pair of fancy bottoms and a bikini top. and lounge on a striped pestemal and read a book. donning that rad "do not disturb" straw hat. min kinda vacay alright. maybe next year? never say never.


Apr 10, 2015

springlike watercress soup



for some, working out is the main source of energy, and for me it occasionally is. though recently i'm much more into "slowing down" while exercising, not pushing my limits. i.e. ballet and yoga do the trick. so graceful and cute - or much rather admittedly ridiculous and lots of fun, those ballet classes for grown-ups.

whenever i'm seeking energy, i'm usually falling back on the right kinds of foods to boost me. maybe it's just wishful thinking, but to me it feels as if a bowl full of greens gives me the power to sustain. maybe not to make things better, but to be able to do the same things longer (to say it with ovo's words, ahem). 

this soup is a sneaky way to include greens, as are smoothies (that's why i really like smoothies, anyway). plus the color is kind of therapeutic. 

oh, and these mattiola flowers? my favorite flower of the year. their buttery yellow or soft mauve is better than therapy. in fact, the therapeutic and soothing effect flowers have on me might be the reason why i buy them, in the first place.

this weekend we're going to ticino for some lush treats: wine tasting in a vineyard near the italian border and maybe handbag shopping, who knows? wishing you all a happy weekend! 



springlike watercress soup with peas and flowers
serves two

ingredients:
1/2 l vegetable broth (home made is best)
255 g (or about 4 cups) watercress
250 ml cream
1 organic lemon, zest and juice
salt, freshly ground black pepper, nutmeg
50 g sweet peas (freshly podded or frozen), blanched
4 tbsp (1 cup) greek yoghurt
1 handful watercress and edible flowers, for garnish

directions:
heat the vegetable broth. add cream and bring to a boil, letting it reduce slightly. in the meantime blanch the peas just very quickly (for about 3 minutes) and then drain and chill thoroughly in ice water. blanch the watercress briefly (just 1 minute) in the same water, too, and chill as well. pat the watercress dry thoroughly and chop finely. add to the broth and puree very finely with a blender until foamy. season immediately with lemon juice and zest, salt, pepper and nutmeg. ladle into soup bowls, then garnish with a dollop of greek yoghurt. carefully place the sweet peas atop the yoghurt and garnish with the flowers and some leftover watercress. 

Apr 7, 2015

carrot and banana loaf with cream cheese frosting



somehow i've been craving carrot cake these past couple of weeks, and never got around to making one. easter was kind of like the inofficial deadline (i take the rabbit's calling pretty seriously). this time around, i deviated from my standard carrot (only) cake, adding banana. and guess what? it was pretty good, very moist and naturally sweet. the cream cheese frosting makes anything better, so that had to be there, too, of course. 


carrot and banana loaf with cream cheese frosting
makes one large loaf pan

ingredients:
2 carrots, grated
2 ripe bananans, mashed
3 eggs
3/4 cups sunflower oil
1 organic lemon, zest grated
1 cup brown sugar
2 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. gingerbread spice
1 pinch salt
coconut butter and some flour for the pan

for the frosting:
2 packs (400 g) philadelphia or other crem cheese
2 tbsp. confectioners' sugar
1 tsp. vanilla extract
2 tbsp. fresh lemon juice
1 pinch salt
marzipan carrots

directions: 
preheat the oven to 180 c / 350 f. grease a loaf pan with coconut butter and dust with flour. grate the carrots, mash the bananas. combine carrots, bananas, eggs, sunflower oil, lemon zest and sugar. in another bowl, combine the flour, salt, baking powder and spices. sieve into the mixture and combine well. pour batter into the prepared cake pan. bake for 45 to 50 minutes or until a stick inserted comes out clean. leave to cool on a wire rack.

for the frosting, combine cream cheese, confectioners' sugar, vanilla, lemon juice and salt in a bowl and blend well until fluffy. spread onto the now cool cake and garnish with marzipan carrots. refrigerate until used. 

linguini with barba di frate



having some time off over the easter holidays was so good for body, mind and soul... i took the "time off" quite literal, in that i unwound and enjoyed time with friends and families, and did not much else, really. needless to say, there was a lot of feasting involved, too. i'm feeling a little overindulged (if that's a proper word), so as of today, i'm focusing on drinking more water (one of my resolutions anyway), sticking to more fruit and vegs and minimizing my chocolate intake (which was heavily exercised during the past couple of days, ahem). going back to healthy habits is sometimes tough, but i know i will feel that much better soon, so i am focusing on the effects to keep me motivated (also, the notion of me in a bikini - which, atm, is a frightening though, no kidding - kind of helps, too). oh well, i love me some good chocolate, sighs.

this pasta dish here with barba di frate - or is it monk's beard for you? - is spring on a plate, really. intense in flavor and bite, the greens nicely switch up my pasta routine. add a little extra lemon - juice and zest - for extra freshness.

happy week & cheers, loves


linguini with barba di frate
serves two

ingredients:
1 bunch barba di frate
300 g linguini (i used monograno)
3 tbs olive oil
3 garlic cloves, finely chopped
1/2 onion, finely chopped
2 glasses of white wine
1 glass pasta-cooking-water
1 tbsp. vegetable bouillon
2 bay leaves
1 organic lemon, zest and jucie
fleur de sel
parmigiano reggiano, grated


directions:
clean the barba di frate and remove the roots. cook the linguini al dente in generously salted water. keep one glass of the cooking water and put it aside before draining the pasta. in the meantime, heat the olive oil in a large frying pan and sweat the onion and garlic until the onion is translucent. deglaze with the white wine. add bay leaves and vegetable bouillon. reduce the heat, then add the barba di frate to cook until al dente, for 3-4 minutes. at the end, add the lemon juice and zest and add some or all of the pasta water, as desired. season with more salt and freshly cracked black pepper. drain the pasta now and add to the stock, immediately. discard the bay leaves. arrange on plates and garnish with parmigiano. serve hot and enjoy.

Apr 1, 2015

easter picks


the times when easter was still all about egg hunts and finding your easter basket (that someone put together with much love and care) are long gone, yet especially on holidays like easter, i miss being a child. i've been awfully spoilt, that's for sure, but i wouldn't want to make it any other way for my own kids, one fine day. 

in related - very good - news, since the first quarter of the year is already over (april! my goodness, time flies), i thought i might as well share the best thing that happened to me this year. i am happy to announce that i'm going to be a godmother to my friends' child. since the predicted due date is easter (how fun!) i think it's save to say that this will be my best easter present, anyway. being awarded with the role of a godmother is such an immense honour and makes me awfully proud (and doesn't it feel just so grown-up). since i never had any godparents myself, i always envied the kids who did and the special bonds they had with each other. so i'm making extra sure i will be present as much as possible in the little one's life from day one; mostly by spending time together. but admittedly, i'm also looking forward to spoiling it a little (or rather: a lot). there are so many cute baby and toddler things out there that i can't wait to start (or continue) shopping. since i'm not the parent but only the godparent, it's save to say that i know no limits. nothing's gonna stop me now, haha.

but for now, i'm lusting after these (pretty grown-up) sophisticated and fun items, that i wouldn't mind finding in my "basket".

one staub cast-iron pan
two ugg furry slippers
three copper mixing bowl
four vintage gold chanel flapbag
five shopping basket
six doughnut baking pan
seven ensoie love rules forever candle
eight bunny lip balm
nine copper kitchen aid stand mixer

Mar 31, 2015

coconut millet pudding with raspberries



that time i craved an old fashioned, pudding like dessert... i created this heavenly, vegan, coconut millet pudding. most of the time, i'm making a conscious effort to incorporate as many healthy, nutritious foods into my diet as possible. with this, it's literally a piece of cake as it incorporates three superfoods in one little bowl. 



coconut millet pudding with raspberries
serves two

ingredients:
1 cup millet
2 cups coconut milk
2-4 cups water
1 vanilla bean, scraped
1 tbsp. sugar or maple syrup
1 pinch salt
2 cups fresh raspberries, cleaned
1/2 lemon, juice
mint leaves and a couple of raspberries for decorating


directions:
combine the millet, coconut milk, vanilla, sugar and salt in a saucepan and bring to a boil. reduce to medium heat and cook for about 45 minutes or until tender. you might have to add more water in the process. wash the raspberries and blend together with the lemon juice. work through a fine meshed sieve to get rid of the seeds. fill the still warm pudding into little bowls and garnish with raspberry coulis, whole raspberries and mint leaves.