Tag Archives: summer

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”.

quick-summer-mate-ice-tea-recipe

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.

mate-ice-tea-recipe

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.

mate-lime-ice-tea-summer-drink

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.

mate-ice-tea-quick-recipe

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!

 

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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.

rhubarb-cream-cheese-cake-recipe

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!

rhubarb-creamcheese-cake-summer-recipe

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

rhubarb-creamcheese-cake

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.

rhubarb-cream-cheese-cake-detail

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!

strawberry-choux-pastry-recipe

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!

strawberry-choux-pastry-detail

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.

strawberry-choux-pastry-easy-recipe

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.

strawberry-choux-pastry

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.

strawberry-choux-pastry-summer-dessert

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.

strawberry-balm-prosecco-wedding-drink-recipe

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!

strawberry-balm-prosecco-cocktail

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.

pink-strawberry-summer-cocktail

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!)

strawberry-balm-bubbles

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.

strawberry-balm-prosecco-summer-drink

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

Now. Carry on!

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.

strawberry-vinegar-salad-recipe

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.

strawberry-mozzarella-salad-vinegar-recipe

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.

strawberry-infused-vinegar-recipe

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

strawberry-infused-vinegar-detail

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.

strawberry-mozzarella-summer-salad

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

strawberry-mozzarella-salad-vinegar-recipe

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.

fresh-summer-sandwich-strawberry-cress-recipe

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!

cress-strawberry-sandwich

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!

strawberry-chutney-cheese-sandwich

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.

strawberry-chutney-easy-recipe

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

strawberry-chutney-cheese-bread-recipe

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!

 

 

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