I am trying new versions inspired by Ottolenghi, of course, he is my hero, always challenging me to think outside the box. When it comes to dressings, I make the usual - don't you ?
I love a good tea time as much as the next girl, and these tarts are exactly what I would make along with huge pots of tea for a cozy afternoon.
This is one of my favorite recipes I learned at culinary school this summer, especially because they don't need rising time and can be made right before brunch.
When I saw an image of baked nectarines this week I couldn't resist before they disappear from the markets. Please get some and make this easy and healthy dessert, you will not regret it and certainly not fail!
We actually have a real ice machine that only restaurants use and it makes the best creamy ice-cream you can imagine. But when we saw these cute popsicle forms by Rosenstein & Söhne we wanted to give it a try and made these yummy healthy treats together. It was so much fun making them all different!
I know I certainly haven't had much of a summer between constant rain and dreariness in Paris and Vienna, but if there's one combination that always has me excited for late summer and fall, its plums and apricots.
What I'm about to say may come as somewhat of a surprise given the fact that I'm writing a recipe post about cupcakes: I don't really like cupcakes at all. There's usually way too much, overpoweringly sweet icing on an incredibly dry cupcake, but not with this recipe!
The perfect dip for summer parties (or for every day) paired with crunchy tortilla chips.
I was running this morning and I am quite certain it was not swimming although the humidity probably was on an all time high for Vienna, it felt like running on the rail way trail in Bermuda …
Outdoor cooking is the highlight of the summer time and I feel so much more connected to nature
The palm-heart is very subtle in taste, reminding of asparagus, this is why I chose this strong tasting dressing Since harvesting is still a labor-intensive task, palm hearts are regarded as a delicacy.
As if almond butter weren't already enough, I also stuffed these with dark chocolate and sprinkled them with rock salt.