I’m moving!

11 Aug
Image from John Perivolaris

Image from John Perivolaris

As you might have read on Facebook: I have some great news. I’m moving! Well, technically not me. (Did I scare you a little?) My blog is moving. I have felt for quite some time that my time here at WordPress.com has to come to an end. It just limited me too much. No plugins, too much restrictions.

It was great in the beginning and I would recommend it to everybody who’s just starting out. But it’s time to move on. And of course, I start also with a new design. I can’t wait to show you! You’ll get a much better overview over my projects and posts… but see for yourself very soon.
For those of you who follow my blog via Facebook, Feedly, Bloglovin E-Mail or any other Feedreader: Nothing will change for you. You’ll still get an update as soon as I post it.
For the many lovely readers that follow along via the WordPress.com-Reader. You won’t get any updates. However (!) I hope you follow along. (I left some links to platforms via which you can still follow above.) Even if you don’t: there are so many of you that I would like to thank: you kept me going! Every time someone started to follow me: it made my day. Every time someone left a comment was a happy moment.

I would like to take the opportunity to point out some of my most loyal readers. I would like to start with you Anjana. Your first comment in April 2013 (yes, I did look that up and it makes me so proud to have such loyal and great readers) was such a compliment and you liked every post since and commented some more. Thank you for your support! You picked me up when I doubted myself and this blog. So, thank you so much!

Another reader that I would like to drag into the spotlight here is Sonya. We online-met through a blogger-meet-up called “Our Growing Edge” and you followed me since. Thank you for all your comments!

One last that I would like to personally name is Martyna. You’re such an inspiring and lovely person! Your comments made me smile and I love your dog on Instagram.

There are so many readers that I would like to thank. (Sorry that I can’t name all of you.) Also the quiet ones. That mostly read and don’t comment at all (I’m also more of that kind of person, however I want to make the effort and comment more since I know how much that means to the blogger – hint, hint!). You all keep me going. I hope to see you on the other side!

Please excuse if there are some technical difficulties due to the change. I’m soon back on track and I have some new and great (I’m still the humble ol’ me, as you can see) projects for you.

Now. Carry on!


Rose infused vinegar

8 Jul

You probably saw that I’m currently on holiday on instagram. I’m having the time of my life so far: eating well, exploring nature and learning new things (I’m currently into wild herbs and flowers and what you can do with them). This brings me to today’s post. I never forget you – even if I’m on holiday. Don’t worry. How could I?! I love to take you along! But before I show you pictures of where I’ve been and what I’ve done, I love to share a very easy recipe for rose infused vinegar with you.


All you need is:
– 2 handfuls of rose pedals
– 1 litre white wine vinegar

Put the rose pedals in bottles and top it off with vinegar.


Let it infuse for 2 weeks somewhere bright and shiny and sieve it into sealable bottles.


The rose pedals come from my moms garden and some of the tiny flowers looked like hearts. Aren’t they the cutest?

rose-pedals-for-vinegar heart-rose-pedal-vinegar

I already made a salad with this vineagar and it’s really good. The rose flavor is not overpowering but gives a nice depth and slight sophisticated flavor to the salad.


Now after the strawberry vinegar this is my second endeavor in making vinegar and I love it! It’s so easy and quick and makes every salad (and in the hot months I eat lots of those) a special twist.


Try it yourself! It also makes a perfect gift for every foodie.

Now. Carry on!

Mate ice tea.

1 Jul

If you follow me on Instagram, you probably noticed that I’m a huge fan of a drink called Makava. I could drink it all day every day. Before you get the wrong idea and call my parents and friends to organize an intervention: it’s an non-alcoholic drink. In fact it’s an ice tea. With mate tea. If you don’t know mate: it’s a south american plant with a lot of caffeine. It’s prepared like any other herbal tea. Since the ice tea is quite expensive (if you drink it in the quantities that I would like) I thought: why now make my own. And according to my boyfriend “it tastes the same. No, even better. Because less sweet”.


All you need is:
– 3 Tbsp dried herbal mate tea (you should get it in any tea shop)
– 1/4 l boiling hot water
– 6 Tbsp brown sugar
– a handful ice cubes
– juice of 1 lime
– 3/4 l ice cold water

Mix the mate tea with the boiling hot water and the sugar and allow to infuse for 10 – 15 mins. You want a really strong tea. Now sieve the hot liquid over the ice cubes to cool it down. Add the lime juice and stir well. Then mix it with the ice cold water and serve with some more ice cubes and a slice of lemon.


With this recipe it takes only 20 mins to make a cool ice tea. Perfect for the days when you come home all hot and sweaty and need something that energizes and cools at the same time.


I make now a big pot almost every night when I come home from work. Lately I feel a bit frustrated: I haven’t had a vacation since december (if you don’t count the 3 days off around easter) and I really need some time off. My boyfriend and I do have a vacation planned for the next 2 weeks. (Maybe that’s why I’m so desperate lately – the closer something I look forward too comes, the less patient I am – do you know that feeling?)

Remember last year when we planned to stay in Austria and couldn’t because of the weather? Well, we try to do that again. We don’t have an exact plan but a long todo-list and we plan to do a lot of workshops (like baking bread and learning about kitchen herbs etc.). I’ll tell you (all?) about it when I can.


For now this ice tea is everything I have of summer, so let’s drink up and have another glass with me.

Now. Carry on!


Rhubarb cream (cheese) cake.

25 Jun

We had a few quite hot days in Vienna, so I thought a refreshing cream cheese cake with rhubarb is just what I need. So I baked it in the evening and I forbid my boyfriend to eat a piece before I had taken pictures in the morning. You should have seen his frown. Be patient, my dear! But I hadn’t had space in the fridge (how does it happen that no matter how big the fridge it’s always full?!) and I didn’t want to stuff my lovely cake inside (also being afraid that the cake takes on the fridge smell and I don’t have a real cake plastic box with a lid). So I just left it outside with the cake ring still around it – close by the open window to leave it as cool as possible.
Then in the morning I opened the cake ring and put the cake on a plate and it looked delicious! I arranged my photo space and that’s when I saw that my cake started to slip on one side. It looked like a glacier under the influence of global warming in time-lapse. Imagine how horrified I was! However I pulled myself together and quickly snapped pictures of the better side of the cake and put it back into the cake ring and finally in the fridge. So if you wonder why you only see the right side of the cake – you know. You and everyone else. I’m horrible at keeping secrets from you.


All you need is:
– 500 g rhubarb
– 10 g strawberry puree
– 4 tbsp rhubarb syrup (or strawberry syrup)
– 205 g cream cheese
– 250 cream (beaten)
– 150 g sugar
– 9 pieces of gelatin

Make a sponge. Bake it.

Peel the rhubarb and cut it into small pieces. Let 8 pieces of the gelatin soften in a bowl with cold water. Put it in a pan and heat with the rhubarb syrup until it’s soft. Add the gelatin and stir until it’s completely dissolved Blend it well until you have a smooth mixture. Let it cool down. Meanwhile mix the cream cheese and add half of the rhubarb puree. Slowly add the beaten cream. Add a cake ring around your sponge and make a circle with the cream around the edges. Fill the circle with 1/2 of the left over rhubarb puree and fill the ring with all of the rhubarb cream. Put the whole cake into the fridge and let it cool over night. In the morning put the gelatin into cold water and heat the rest of the rhubarb puree with the strawberry puree and dissolve the gelatin. Put it aside and let it cool until it’s handwarm. Pour the mixture on top of the cake. Let it cool in the fridge for another 2 hours and now it’s ready to serve!


Doesn’t the cake look refreshing and light – perfect for any summer party or birthday. Now I only need a garden to host it.


And yes, I’m obsessed with wild roses as props – as you might have noticed on several occasions. I’m sorry. I can’t help it. They are my garden compensation.


Now. Carry on!


Strawberry choux pastry.

22 Jun

Today is the last day of my little series called “Strawberry fields forever”. I hope you enjoyed it. Although I had most of the recipes planned and shot before this week it was quite a hassle to post every day. That’s quite challenging. So I’m not going to do that anytime soon – unless a great opportunity (which means a muse is kissing me) presents itself and I feel inspired and motivated at the same time. You never know. For today I do some live blogging. What that is you don’t ask? Well, I made and shot and wrote the post right here right now. Normally there are hours, days, sometimes even weeks between an idea and the final blog post. But this time I’m actually eating the first strawberry choux pastry while I’m typing this. And let me tell you: they are good. Really good!


All you need is:
– 250 ml water
– 1 Tbsp sugar
– 65 g butter
– a pinch of salt
– 125 g flour
– 3 eggs
– 200 g cream
– 1 Tbsp sugar
– a handful of strawberries

Preheat the oven to 200 ° C. Bring the water with the sugar, salt and butter to the boil in a pot. Put it off the stove and sieve in the flour. Put it back on the stove and stir until the dough separates itself easily from the bottom of the pot. Put it aside and into a bowl to cool. Once it’s about handwarm add one egg after another and stir them in with a hand mixer. Put the choux pastry into a piping bag and make little roses on a baking tray lined with baking paper. Put them into the oven and bake for about 20 – 30 mins (until golden brown). Take them out and let them cool completely.

Meanwhile beat the cream with the tablespoon sugar until stiff. Cut the strawberries into little pieces and combine those two. Cut the choux pastry into half and add the strawberry cream into the middle. Voilá! Look what a beautiful dessert I made!


I haven’t made choux pastry in a long time. I just realized that it was 1 1/2 years ago which surprised even me. I used to make them when I was a teenager quite a lot.


Choux pastry and hot lemon juice. That’s how I impressed the boys. At least I tried. Let me tell you teenage boys are not impressed by your baking skills. Not even a little.


At least that has changed. I can impress my boyfriend. Impressed might be the wrong word. Let’s call it delight him. At least when I clean the kitchen afterwards as well… this reminds me. I really need to get tidy before he gets back home now.


So in this case. Carry on!




Look what I found: strawberries!

21 Jun



1. A wonderful strawberry themed kitchen towel.

2. The cute strawberry pompoms by Mr. Printable.

3. A Strawberry Daiquiri Mix by Tide and Thyme.

4. Grapefruit and strawberry popsicles by Endless Simmer.

5. A tutorial for these super cute strawberry earrings by Ice Pandora.

6. This most beautiful elderflower strawberry cake by one of my favorite Blogger on Call Me Cupcake (also because elderflower and strawberries are such a perfect pair.)

Elderflower strawberry bubbles.

20 Jun

Thank god it’s friday. Although yesterday was a public holiday in Austria (which is almost like a weekend during the week), I’m ready for some days off. Maybe it’s because yesterday felt like a weekend? Is today then something like a wrong Monday? Could be. Definitely feels like it. Well into the weekend I go now. And what’s a better source of relaxation than a drink? Maybe a massage. Or some chocolate. Definitely some chocolate. Maybe I have it after this deliciously refreshing and summer themed cocktail with fresh strawberries and elderflower syrup.


All you need for 1 glass is:
– 4 strawberries
– 2 cl elderflower syrup
– 1/8 l prosecco
– 1/8 l soda

Cut the strawberries and smash them with the balm syrup. Sieve the syrup into a glass and add the prosecco and soda. Mix well and serve chilled. Enjoy!


Do you remember last year when I shared my recipe for elderflower syrup with you? Of course I made it again (like the year before that and the year before that – quite a long tradition when I think of it). I made about 9 liter cordial and without giving any of it away, I have only (!) 6 liter left. Yes, it’s the best drink on hot summer days.


And now that I invented a cocktail with it, it’s going to diminish itself even faster. What a shame. Next year I’ll have to make at least 12 litre of elderflower syrup. (I once met a couple that make every other year 40 liter of syrup – in the bathtub! That picture makes me laugh every time I think of it. They give away a lot but still. 40 liter sure make a lot of this beautiful drink!)


I’m really proud of the wild roses that I used to decorate with. Aren’t they the prettiest?! It’s a shame they don’t last long. Well for a few days (or a very special night)… they make the perfect decoration.


Now I’m really off into the weekend. Talk soon.

Now. Carry on!

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