Tag Archives: easy

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!


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!




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!

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!

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