Don’t you just love panna cotta? I absolutely adore it, but always have a tiny bit of a bad conscience when I eat it. That’s what made me think of a lighter version: with Greek yoghurt! It’s a little more «sour» due to the yoghurt and great in combination with fruit compote (any sort you like!).
See the recipe here: Continue reading “Yoghurt Panna Cotta with Fruit Compote”
Spring time is asparagus time. In Germany, Austria and Switzerland white asparagus is a big thing during April to June. The white asparagus is actually no different to the green one. The easy explanation is: it’s the same plant, however the white one is grown under soil and the green one is exposed to sun light straight away and receives its green color (chlorophyll / photosynthesis). In any case: A delicious and light dinner.
See how to prepare here: Continue reading “White Asparagus with Avocado & Parmesan with Vinaigrette Sauce”
Have you ever tried halloumi cheese? It origins from Greece and has a fairly hard substance and is slightly squeaky when you eat it. It really tastes great on the BBQ too, by the way, keeping that in mind for summer time! But it is also great year around, combined with zucchini today!
Find the recipe here: Continue reading “Zucchini with Mint & Basil Pesto and Halloumi”
Finally Spring is on its way and you want your food lighter than in winter. So here is a vegetarian recipe (but you can combine with fish or meat – see side note below). It’s perfect as a starter (for 4) or a light dinner (for 2). The color combination caught my eye directly and the taste is great. Hope you like it!
See the simple recipe here: Continue reading “Aubergine (Eggplant) with Buttermilk & Yoghurt Sauce”
Don’t you just love it, when the first few rays of sunshine finally make it through the clouds and you just feel like detoxing your body? Well here is a fresh idea for a delicious, easy salad!
See how to prepare here: Continue reading “Raw Fennel, Grapefruit & Avocado Salad”
A pink drink is always a good idea. And with rhubarb around everywhere, it is just a must to give these 2 cocktails or this 1 mocktail a try! Plus, you can «re-use» the rhubarb purée for a delicious dessert on top! Stay tuned for the recipe!
A wise man once said: if you really want to know if a drink is a good one, check if it tastes as an alcohol-free drink and then you have the answer. Cheers!
The drinks are also featured on the Blog Drinks & Style. Check it out and find some more inspiration…
See how to make these beautiful pink drinks here:
Not quite sure what caught my eye, but I am guessing it was the poppy seeds, when I stumbled over this recipe. Its fairly simple to make and with the Grapefruit it really is nice and fresh! I didn’t use up all the batter for the cake and made mini bundt cakes on top, to snack in between!
Here is the recipe:
Loving carrot cakes in general, I just had to try out this upside-down version. The horizontal lines on the cake are actually the carrot strips. The cake is really delicious and best when served warm. And with the carrots, a great idea to make for Easter!
See the recipe here: Continue reading “Upside-Down Carrot Cake”
Warm, cheese melted sandwiches are always a good idea. And with loving Italy, I needed to use the Italian colors and prepare this Tricolore Sandwich. Just love the colors and the taste. Perfect for a weekday dinner!
See the recipe here: Continue reading “Tricolore Tomato Mozzarella Basil Sandwich”
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