Strawberry vinegar recipe.

19 Jun

Yesterday I was out and about. Partying if you will. Reminded me why I don’t love going out so much but hanging with friends or going to private parties. There are just too many weird people out there. It’s fun for a night but then? I go home and I’m glad that I don’t have to be out there looking for what the night might bring. Normally it brings nothing but some good stories to tell. That’s something, right? These stories will make me the hero at the next private party.
When I got home at 3 a.m. I was so hungry that I made me some of these. So good and no bad conscious about eating in the middle of the night and having problems sleeping. I slept like a baby – or a toddler because babies don’t actually sleep well. This is a stupid saying.


Well anyway there was not much I did today but sleep in, had breakfast, go out to eat ice-cream and have a (non-alcoholic) drink with my sister and something light for dinner. Like this fantastic strawberry Mozzarella salad. And do you know what’s best about it? The dressing. Because I made it with my homemade strawberry infused vinegar.


All you need is:
– a handful of strawberries
– 400 ml white wine vinegar

Wash the strawberries and cut them into half. Put them into a jar and add the vinegar. Close the lid tightly and let it sit for 1-2 weeks.


Then sieve it through a sieve and fill it in bottles.


For the salad:
– a mixed salad (with rucola and lambs lettuce is the best)
– a handful of fresh strawberries
– buffalo Mozzarella

Rip the Mozzarella into pieces and cut the strawberries. Mix it with the salad and make a dressing with the strawberry infused vinegar, salt, pepper and olive oil.


Tomorrow I have something great for you: a drink. So stay tuned.


But now. Carry on!


Strawberry cress sandwich.

18 Jun

Tomorrow is a bank holiday in Austria and you might think that I have a lot of time on my hands with the free day ahead – but en contraire! Do you know the feeling of being overwhelmed with the time at your hand and the things that you’d love to do that you’re (almost) stressed?! That’s me today. So I wanted to spent the least amount of time on cooking dinner. Well dinner might be a strong word for what I made and cooking is definitely not the right term. Sometimes the simplest things are the best. Simplicity is the ultimate sophisticated. Well that’s at least what my boyfriend says. And the book that he loves to read. If simplicity is as good as cress sandwich with strawberries. I’m in. All in.


All you need:
– some white bread
– a little bit of butter
– a handfull cress
– a few strawberries
– salt and pepper

Cut the bread into slices and toast them slightly. Spread the butter on the toasted bread and cut the cress. Cut the strawberries into slices. Add the cress and strawberries on the bread and season it with salt and pepper. Voilá! All done!


It’s so easy to make that you have no excuse to try it yourself. Did you ever watch Ratatouille by Pixar? Do you remember the scene where Remy tries cheese and mushrooms together and it’s all fireworks? Well that’s almost how I felt when I tried strawberries with cress. It compliments each other.

cress-strawberry-sandwich-recipe cress-strawberry-sandwich-detail

Now. Carry on!

Strawberry chutney recipe.

17 Jun

The story how I made strawberry chutney is quite funny. Not actually the story about making it but what happened afterwards. It all started a year ago when my boyfriend and I collected about 5 kg of strawberries. The thing was that neither my boyfriend nor I like strawberry jam, so we both thought it’s a good idea to make strawberry chutney. And that I did. I cut 1 kg of strawberries for this and when I finished cooking it, I tasted it. And it tasted horrible. Yes, really. You could even say disgusting. So I was bumped (of course). Even more when I let my boyfriend try it and he almost spit it out. That was a little harsh! I have feelings too, you know. And I just spent an hour in the kitchen (plus monitoring time while it cooked for 3 hours). I was so disappointed. But. Because I just invested 1 kg of strawberries, I just couldn’t bring myself to throw it away. So I put it in our pantry (it’s a storage room but pantry sounds much nicer and more appropriate to store the worst nightmare of a chutney). And then I forgot about it. Well, that’s not exactly true. I did see the jars occasionally but I quickly looked the other way not to get reminded of my big failure. Then – after 1 year – I thought it was time to be brave and throw it out. I opened one jar and thought I try it one last time before trashing it and I tasted – and it tasted like heaven! Yes, really. It was soooo good!


Promise me you’ll make it as well. I want you to have a taste and be as surprised and delighted as I was.

All you need is:
– 1 kg strawberries
– 230 g sugar
– 1/2 tsp salt
– 2 onions
– 1 small chili
– a piece of ginger (about the size of a thumb)
– 200 ml vinegar
– some pepper

Wash the strawberries and cut them into pieces. Put them into a pot with the sugar and salt and let it marinate for about 30 mins. Cut the onions, chili and ginger into small pieces and add them to the strawberries. Bring the pot to the boil and add the vinegar. Let it cook for about 2-3 hours until the mixture thickens and gets a dark red color. Season with the pepper. Wash jars with boiling hot water and put the hot chutney into the jars. Close the lid tightly and turn them upside down to cool. The heat of the chutney will tighten the metal lids around the glass and make it therefore vacuum-tight. Let the chutney rest for at least 4-6 weeks.

strawberry-ginger-chili-chutney strawberry-ginger-chili-chutney-recipe

I gave it my boyfriend to try it too and out of the 4 glasses I made there is only a little left. We ate it like crazy with everything the last weeks – our favorite use is cheese and strawberry chutney. Goat cheese to be exact. I could bath in it. So good.


Have you ever made something that turned out other than you expected?


If you wonder: I made chutney with another kilogram of strawberries this year. It’s just such a shame that we are about to run out of it pretty soon and I have to wait for so long for it to become this delicious again. Anticipation is the greatest joy, so they say. Right? Well I hope so!

Now. Carry on!



Strawberry semolina.

16 Jun

Sorry for being so quiet lately. That’s not me. All my friends can assure you that: I’m normally not the quiet type. I just didn’t feel like blogging the past week. It’s not that I didn’t make stuff. Or that I didn’t take pictures. I just find it hard to get motivated to sit down for 2 hours and edit the pictures and write something. It’s weird sometimes. However I’m back. Yeah! Did you miss me? I guess not. Anyway. Don’t rub it in my face. I have to – at least – think that I’m important to you. Yes. That’s better. I have a treat for you, you know. Something special to make up for the lack of posts: it’s strawberry week! (No, I’m not having my period, thank you for your concerns.) I made so many recipes with strawberry the last week that I will share them throughout the whole week with you. That means 5 posts. All about strawberries. Yes, I spoil you. You deserve it.


First we start with a dessert. Not any dessert! It’s a Make-In-10-Mins-And-Impress-Your-Guest-Dessert. Something special. It’s the recipe for semolina pudding made from scratch with a strawberry compote. It literally only takes 10 mins to make and you can let it rest, while you make your main course. I need more recipes like that.

All you need for 4 servings is:
– 250 ml milk
– 1 Tbsp Vanille sugar
– 1 Tbsp brown sugar
– 1 Tbsp corn starch
– 2 Tbsp semolina
– 3 handful strawberries
– 1 Tbsp dusting sugar

Put 4 Tbsp of the cold milk aside and heat the rest of the milk in a pot with the Vanille and brown sugar. Stir the corn starch into the cold milk. Add the semolina into the hot milk and stir well. Slowly add the starch milk into the hot milk while stirring well. Let it come to the boil and put it into little cups. Put it into the fridge and let it cool for 30 mins.

Meanwhile wash the strawberries and cut them into pieces. Add the dusting sugar and stir well. Put it aside. The sugar will draw liquid out of the strawberries and it will become like a compote. So good!

Turn the cup with the hardened semolina pudding on a plate and add the strawberry compote. Voilá! One of the fastest and easiest desserts I ever made!


Did you notice that the strawberry compote looks like one huge strawberry?


I actually made 4 of these. And I ate them all. On the same night. Well, I was all alone and that’s just what I do. I watch series and eat dessert. It was just too delicious to stop eating after one serving.


Now. Carry on!


4 Jun

The other day I went home after work and I got a call. From work. And I had to urgently help with a project. So I headed home immediately and sat down before the computer – without going grocery shopping and with nothing at home. No, this is not a rant on how hard my life is and how difficult work. Not at all. I love my work but not so much when it keeps me from eating healthy. So there’s a good thing that there’s a new kid in town. And with kid I mean shop. It’s called Feinkoch and it’s a recipe grocery shop. A recipe grocery store?! What the flip is that, you might ask. Have a seat. Let me explain. It’s a shop where you choose a recipe. There are always about 10 on display and then you shop exactly the ingredients for this recipe. The exact ingredients. When you need 3 tomatoes, 20 g of parmesan cheese and 1 piece of clove, that’s exactly what you get. No waste. No missing things. It’s brilliant. I have quite the selection of recipes at home already and every single one of those were delicious.


So there I sit at home and work and there’s no way I can go recipe grocery shopping. That’s when I remembered: Feinkoch has an online shop and they deliver all over Vienna now. So I went online and within 7 mins I shopped a healthy and delicious dinner and 30 mins later I got it delivered right on my doorstep.


For all the international readers that can’t get this delivered, I’m allowed to share the great recipe I was able to cook after I finished working.


All you need is:
– 200 g Beluga lentils
– a handful of green asparagus
– 1 piece of Mozzarella
– 6 pieces of cherry tomatoes
– 3 Tbsp Balsamic vinegar
– 3 Tbsp olive oil
– a pinch of sugar
– 1 piece of clove
– a handful of basil leaves
– salt and pepper

Cook the lentils with 400 ml of water with a pinch of salt for 25 mins until they are soft. Meanwhile wash the cherry tomatoes and cut into quarters. Rip the Mozzarella into pieces. Wash the asparagus and break the ends of (if they are woody, they break just above that piece and they’re good to go!). Cut the asparagus into thirds and saute them with 1 Tbsp olive oil and the clove cut into slices for about 4 mins. Turn down the heat and remove the clove. Add half of the vinegar and sugar and cook for another 2-3 mins. Cut the basil leaves into pieces.

Rinse the lentils and put it into a bowl with the tomatoes, Mozzarella and asparagus. Add the other half of the vinegar, 2 Tbsp olive oil and half of the basil leaves. Season with some salt and pepper and serve with the other half of the basil leaves as decoration. Voilá!


Healthy and delicious. Could a girl ask for more?! Yes. Chocolate. That’s why you can order with the coupon look3x42 a chocolate tartufo set if you order online. Just put the chocolates into the shopping basket and fill in the coupon afterwards.

Happy recipe grocery shopping!


This post is sponsored by feinkoch. All opinions and thoughts are my own.

Now. Carry on!

Macrame hanging pot.

30 May

There was this whole macrame hype about 2 months ago. I’m a really lame adopter when it comes to things. When there’s an idea in my mind it either has to be executed this minute or it’s stuck in their for days, weeks or even months. I totally get what people mean when they say “pregnant with an idea”. It has to evolve and form and grow until you can bring it to life and share. Like this whole macrame thing. First I was all skeptical: “does it even look good?”, “is this something for me?” “is this actually modern or just weird?” (this reminded me when the hype with skinny jeans and trousers started. I had the exact same thoughts!) but then I grew fond with the idea seeing it all over the web.


So that’s why I did this plant hanging pot when my mum gave me another broken wine glass (my dad is also quite clumsy. So in my case it’s totally genetic and not at all my fault. YES! A great excuse.).


All you need is:
– zpagetti
– a broken wine glass
– a piece of copper pipe
– scissors
– something to plant it with (I used white cobble stones and a succulent plant)

Cut 2 pieces à 1,5 m off the zpagetti ball. Fold the pieces into half and make a square knot.


This will leave you with 2 small loops on each side. Weave the ends through the loops and pull tight.


Now make a knot with 2 different strings. Like seen in the picture below. Do this with all the strings.


Do the same with 2 different strings (that haven’t been joint together). Do this one more time like in the step above.


Now pull all the strings through the piece of copper pipe and make a tight knot with all strings.



Voilá! I made a macrame hanging planter.


Due to the fact that I live in a rooftop apartment, I don’t have any window sills to put pots and plants. This really bothers me sometimes. However with this great hanging pots I can add even more green to my home.


I’m totally smitten with indoor plants. That’s my alternative to not having a garden. And it’s even weather-independent. Ha! It’s actually better than a garden (if I keep telling this to myself, I might believe it one day).


Now. Carry on!


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Rhubarb syrup

28 May

I’m totally into drinks lately. Drinks and taking pictures of drinks. Which is good considering that I have a blog to run. What I’m not into lately is writing blog posts and publishing them. Which is not good considering that I have a blog to run. I’m just plain lazy. I do what I feel like and that is drinking. Luckily not only alcohol. Phew. That was my liver speaking. It and my taste buds really like this drink. My new invention: rhubarb cordial. This syrup is so delicious that I’m anxious for the time when I run out of it. It’s the perfect summer drink but I guess that there won’t be any syrup left.


All you need is:
– 500 g rhubarb
– 750 ml water
– 800 g sugar
– 1 Tbsp lemon acid

Cut the rhubarb into pieces and cook it with the peel and water in a big pot for 20 mins. Take a cotton cloth and sieve the hot rhubarb mixture through. Press it to not waste any good juice. It’s pretty hot but with a wooden spoon you can press it against the walls of a pot and extract all of the juice. Put the rhubarb water back into the pot and add the sugar. Let it simmer until the sugar has dissolved. Add the lemon acid and fill the syrup into sterilized (washed out with cooking hot water) bottles. Voilá! Such an easy recipe!


I’ll only share it with the best of friends. And my boyfriend. When he’s nice. He’s mostly nice. Damn it. No excuse to drink it all by myself.


The ice cubes are frozen flowers from this tutorial. Go on. Try it out. I can only highly recommend it to you.


And did you notice the color?! I’m totally into pink right now. But don’t tell anyone.I was the one that used to hate pink but the wild roses persuaded me. Those and this drink (do you need any more hints that it’s really delicious and great?! I didn’t think so.)


Now. Carry on!

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