simple things

simple food is my favorite. good quality, fresh ingredients, that you pick from a local farmer. i listen to to my heart when i cook. i only choose the best vegs and pasta. and then i take it from there. a simple dish of fresh pasta with roasted garlic and caramelized fennel and a caprese salad on the side is everything my heart desires.

somehow this mentality can be translated to life itself: simple pleasures are the best. like a good chat with a friend, a night spent laughing and dancing like a maniac (yup, it happened), celebrating the love other people have found with a lavish wedding, sing under the shower, hydrangeas in full bloom on the balcony, some really good chocolates to be enjoyed piece by piece, a new nail varnish in watermelon pink... life is good, right this moment.

provence, france

 

some first impressions from provence, france, last week (i can not believe it's only a week back since all this... the week was hell). the colors in these pictures are so soothing, the soft yellow, the vibrant turquoise, the faded terracotta, the fresh reds of tomatoes and strawberries. makes me feel good, especially on this rather grey and rainy day. anyway, so there's plenty more of each in store for you: the sea, the sky, the flowers, food (you know me, i can't help it, it's my focus), shoe shots, bread, fish, tomatoes... just stay tuned. first, i'm going to a colleagues wedding today and i can't wait! despite the rain, i just know it will be beautiful, and that the bride will shine away the heavy clouds.

mom's famous chocolate cake

it's the best chocolate cake in the world. it's so good, i'm speechless, time and again. and i don't even really like chocolate cake! i mean, i like it enough, but i don't love it. but this cake here, i just love. it's moist and spongy and light (yes, honestly, not heavy at all), and cakey and refreshing and sweet and not too chocolatey.

in fact, if i had to bring 2 things to a deserted, lonely island, it would be this chocolate cake. and bradley cooper to share it with, obviously. that cheeky, reckless, handsome devil, swoon. we could really take care of all those excess calories, ahem. 

on to less slippery topics: this recipe actually comes from the (much referenced) aunt, but since the aunt has passed away a long time ago (may god rest her kind and cheeky soul), i think it's fair to call it my mom's cake. the aunt never wanted us to share the recipe, though. we were strictly forbidden to give it to anyone (let alone people she didn't like, and there were a few she didn't like)! and for a couple of years after her death, we sticked to it. until the recipe began to leak (because people really can be pretty persistent when it comes to cake, go figure... and we're not talking bribing with cookies or charcuterie... rather beating you up with a salame until you give it away...). and now, with the blog and the nice friends i've made and the community of food bloggers that has become my happy place... well i think it's only fair to share it. because you're all nice people. the aunt would have approved (i hope?). also, i'm making sure the heritage gets to live on. not to mention the many karma points i'm collecting for being so altruistic, eh?

mom's chocolate cake

ingredients:

2 cups (500 g) flour

1 1/2 cups (375 g) sugar

2 cups (500 g) chocolate powder (a cocoa style one, that's sweet and airy)

2 cups (500 g) ground hazelnuts

1 cup (250 ml) oil (sunflower)

6 eggs 

2 packs baking powder (1 pack in switzerland is 20 g or about 2 heaped teaspoons)

2 packs vanilla sugar (20 g or 2 heaped teaspoons)

1 pinch salt

2 cups (500 ml) sour cream 

1 glass / cup (250 ml) strawberry jam

200 g dark chocolate

150 g butter

whipped cream & amarena cherries for decoration

directions:

combine the flour, hazelnuts, sugar, vanilla sugar, chocolate powder, salt and baking powder (aka all dry ingredients) in a bowl. combine the oil and eggs in a separate bowl and stir to combine. add the sour cream to the eggs and oil. then add the liquids to the dry mix. stir to combine. line a baking sheet with parchment paper (the cake is really actually baked on a large sheet as it has to be rather flat and can be cut into bitesized squares later. i've never tried it in any other shape or mold and i wouldn't recomment it, either). bake at 170 degrrees c / 250 f for about 30 minutes until an inserted stick comes out clean. remove from the oven and leave to cool completely.

heat the strawberry jam in a saucepan to liquify it. work it through a fine-meshed thieve to remove the seeds (i know, bland but necessary). with the cake still in the pan, spread the now liquid jam evenly ontop of the cake. the cake should soak up the jam thoroughly. let dry for a couple of minutes. in the meantime, slowly, very slowly, melt the chocolate with the butter on very low heat (if you heat it on high then the chocolate won't have a nice shine anymore later). then, start by pouring some of the chocolate in the middle of the cake, and spread it (or more like: "let it run") to all angles with a spatula, carefully. let cool and dry. then cut into (42, someone quite detail obsessed would say) squares (leaving out the borders, just cut them off as they're dry and don't look nice). ussea hot knife (just dip it into boiling water) to cut it, so the chocolate layer doesn't crack but gets a nice cut instead. decorate with whipped cream and an amarena cherry or a slice of strawberry (my mom insists - but i often find it torture to have to decorate it as i just want to dig my teeth into it right away... yeah, life can be tough... sighs...).

revision upon a feedback from a reader: after all those years, i still find it hard to provide accurate, american measurements... since this is an old family recipe with swiss / austrian origin, it's particularly challenging. but i tried my best to come up with american measurement indications. let me know if this worked for you! thank you.

home made chips & roasted tomato ketchup

hi friends! i'm back from a week in the south of france. i really missed you! it was beautiful and good to be away - for both, body and soul. now i'm refreshed and full of energy. though i think i might need some (preferably wild) plans to compensate for the couple of days that we mainly spent relaxing. so not many news - but of course really good food was happening... brought back thousands of pictures. it will be hard work - but i'll share the essence with you here, asap. can't wait. talk soon! xx

home made chips

ingredients:

4 yellow potatoes

1 purple potato

1 liter vegetable oil

2 tsp. fleur de sel

directions:

peel the potatoes, then slice into very fine slices with a mandolin (or, if you're really good, with a knife).  water the yellow potatoes to get the starch out (don't water the purple potato as it will remove the color) for at least 15 minutes. drain and pat dry, thoroughly. heat the oil in a deep saucepan. try the heat with a breadcrumb: when it sizzles nicely, dancing around, the oil has the perfect temperature. now deep fry the potato slices portion by portion for about a minute or two (they can go from pale to burnt in a jiff, so make sure you watch them carefully). remove with a sieve and place on kitchen paper to dry. season with a sprinkle of salt immediately. proceed with the rest of the potato slices. serve on the same day, to guarantee maximum crispiness pleasure.

roasted tomato ketchup

ingredients:

500 g mixed tomatoes (i used cherry tomatoes and perretti)

4 garlic cloves, with skins

1 bunch thyme

1 tsp. fleur de sel

3 tbsp. olive oil

1 tbsp. brown sugar

1 tbsp. white wine vinegar

1 pinch harissa

directions:

wash and half the tomatoes, then put them (face side up) on a baking pan lined with parchment. sprinkle with the olive oil, season with salt and add the thyme and garlic on top. roast on very low heat (100 c / 200 f) for at least 2 hours (more doesn't hurt). remove from the oven and let cool. put the tomatoes in a food processor and pulse until smooth. add the sugar, vinegar and harissa. can be stored in a sterilized jar in the fridge for up to one week. 

vanilla sponge layer cake with berries

i believe in fairy tales. like, i really just want to believe in them. i want to believe that there will be a happy ending, in love and in life. and i'm living life accordingly. see, i might not have found my match, and that's sometimes a saddening fact. but i'm still living life best i can, i enjoy every day (momentarily, while you read this, i'm possibly at the beach in the south of france and enjoy sweet doing nothing, getting an indecent tan on my feet) and i make an effort to fulfil my dreams, on my own. i strive to be happy on my own. and, mostly - though in all honestly probably not everyday - i succeed.. i'm content, going solo, enjoy my fabulous friends and people who share my path. i believe giving up your dreams, i.e. dreams of the happily ever after, is for cowards. yes, it does takes courage to believe in fairy tales - though i'm convinced many people believe otherwise. but it takes courage and determination and self-assuredness and a lot of self-therapy (as a good, new friend of mine recently dubbed it. don't you just like the expression?).

so, friends, go out today, wear a smile today (because you're never fully dressed without it, right) and enjoy everything you have - while you never stop dreaming about everything that might be. life is sweet, like a cake with layers. some things come with the effort and the love you put into it (the flour, the good eggs, the nice butter... the whip of your hand... the berries fresh from the field). and somethings are left entirely to your imagination (or the tip of your tongue).

vanilla sponge layer cake with berries
recipe adapted from lily vanilli

sponge ingredients:
330g plain flour, sifted
320g caster sugar
1½ tbsp baking powder
pinch of salt
175g unsalted butter, room temperature
3 medium eggs
190ml whole milk
1½ tsp vanilla extract

3 cups mixed berries (i used strawberries, raspberries and blueberries)

buttercream ingredients: 

note: i made twice the amound indicated, and it looked nice but was immensely quite sweet

100g unsalted butter, softened
300g icing sugar, sifted
1 tsp vanilla extract
75ml double cream

directions:

preheat the oven to 200c / 400f. in a bowl, whisk together the flour, caster sugar, baking powder and salt. beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix, about 2-3 minutes using an electric mixer on medium speed. add the eggs and beat, first on medium, then on high, just until incorporated. add the milk and vanilla and beat, on medium and then on high, until the mixture is smooth and combined; it will appear a bit lighter in colour, about 2-3 minutes. divide the mixture between the two prepared cake tins (mine were 24 cm wide, but i think a bit smaller would have been better maybe) and level out to the edges. bake in the oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean (i'll bake it a litle less next time to maximise moisture). remove from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. 

to make the vanilla buttercream, beat the butter alone for 4-5 minutes on high speed. add the icing sugar, vanilla and cream and beat on a low speed to bring it together, then turn up and beat on high for another 2-3 minutes. note: You can substitute whole milk for some or all of the cream; just add it slowly, as you may need a bit less.

wash the berries and pat dry with kitchen towel. use a palette knife or the back of a dessert spoon to spread some of the buttercream on the base layer, to cover. clutter with berries, liberally. andwich the layers together and repeat for the top layer.

paris, a love story

two weeks ago, i was in paris, and it was so wonderful. i can't wait to go next time, i've already planned the trip in my head (no kidding). i'm using some of my iphone / instagram photos as they're too nice to trash and deserve some more glory. more pics here. and of course, i'm back to proper (real) camera pics as of now. 

oh, have i told you i will be in france (olioulles, provence, to be precise) as of saturday and all of next week? i can't wait! it will be like living in a foodie's heaven: farmers markets, grocery shopping in xl supermarkets, patisserie everywhere, pain au chocolat before you're even properly awake, pastis & rosé wine at dusk (and maybe for lunch, too), fresh heirloom tomatoes in all colors of the rainbow, fish directly from the sea so fresh it almost swims away again, meats from the grill, sardines (my uncle loves them - for breakfast, even), olives, tapenade, beurre salé, crêpes... want to know what's cooking? here's the inspiration that i've collected through the course of the weeks on pinterest. the board is called 'summer holiday menu inspiration'. yes, i know, only slightly pathetic and neurotic (or simply my planner me, for some, excusez moi). but oh my god, i'd better not forget my yoga mat to compensate some of the calorie intake... heavenly sighs.

of course we'll also make the odd trip to our favorite places, like aix en provence, le castellet and marseille. and of course i'll keep you posted. we've got this shabby but gorgeous café at the beach called 'la vague' where we're going early in the morning before the crowds appear, where they have wifi, where i might post a few things real time. if not, rest asured that i'll be back after the week in france with loads of pictures and impressions - and recipes to share, of course, comme d'habitude. salut, les amis! stay cool. xx

photos order: la tour eiffel from the palais de tokyo and monsieur bleu restaurant / the seine river, twice / g.detou - a baker's paradise for ingredients from lemon oil to candied rose petals / la seine again /  champs elysée and arc de triomphe  / église st. augustin / tea & éclaire at the costes (15 euros, no less) / the stunning monsieur bleu at palais de tokyo / cannelés at paul / patisserie at la grande épicerie du bon marché (i almost got killed for taking this shot...) / selection of molds at mora / astier de la villatte (might as well die now because i've been so close to heaven) / la pistacherie - seriously, a shop only for pistachios? you only find that in paris... <3

ps: i'm making cannelé, and very soon, because i brought home some molds from mora - only the best foodie gadgets store you'll ever see in your life, i mean it (thank you for the hint, you know who you are). a little wave, perhaps? i mean for 'driving' there with my (large) suitcase in tow, walking there all the way all through paris, only to go see it with my own eyes. it was worth it. and thank you for the wave, some plasters would have been good too, though. anyway, cannelés coming soon.

mexican fiesta w/ watermelon margaritas & mango salsa

we made an impromptu girls night recently, and what's better to celebrate freedom and, uhm, a random saturday night than chilled, sweet margaritas? so we created a small mexican fiesta to give the margaritas some good ground (metaphorically as well as physically speaking) with soft mini corn tortillas, white bean hummus with roasted garlic, quacamole with coriander, mango salsa with tomato and chiles, quick fried ginger prawns, fried buttery corn (eaten before pictured, sorry), baked beans, cheddar cheese, lime yoghurt sauce and nachos. you know what, watermelon margaritas ar the best. so easy to make! and that's me speaking, outed drinks-drinker but not -maker (ahem), and general off-the-top-of-my-head kind of creator (rule of thumb, anyone?). short for you: i like all things that aren't an exact science. and margaritas are now top of the list. hehe. you know, i think you can serve them with just about anything. pasta & margarita next? it's a done deal!

watermelon margaritas

makes about 1 liter (as i said: rule of thumb)

ingredients:

1/2 large watermelon (about 500 g of the fruit meat)

4 cups crushed ice

6 limes, juice

1/2 cup *tequila (is this a lot? i can't be sure?)

1/4 cup cointreau (okay, this probably is a lot...)

4 tbsp. sugar (if you like it sweet - like me)

strawberries for garnish

directions:

prepare the watermelon: chop off the rind and remove most (because we all know you're too lazy to catch all) seeds. chop into bitesized cubes so you can pulse it easily. put in a food processor and blend for a minute or so until smooth. smoothy-smooth. add sugar and put in the fridge to chill thoroughly. in the meantime, juice the limes, crush the ice (ask a guy to do it - oh, sorry, it's a girls night... you might have to do it on your own again. no worries, you can do it! just hit the ice cubes with the rolling pin... okay?) and measure the tequila and cointreau. combine the watermelon juice, tequila, cointreau and lime juice and stir to combine (a pink spatula would look nice for the job). fill the crushed ice into glasses, then add up the watermelon-margarita liquid. halfways cut through a strawberry and put it on the rim of the glass. serve, with a sombrero and preferably on a hot summer's night. yes, that's what freedom tastes like.

coriander quacamole

ingredients:

2 avocados, halved and pitted

1 lime, juice

2 garlic cloves

1 cup cilantro/coriander, finely chopped

1 tsp. salt

1 drop harissa

directions:

half the avocado, discard the seed and roughly chop up the meat. put it in a bowl and mash it with a fork. add the lime juice to prevent the avocado from turning brown. chop the cilantro/coriander and add it, too. in a small skillet, dry fry (without oil, this means) the garlic with the skins on for a couple of minutes. when the skins are brown and the garlic inside is soft, remove and let cool. squeeze the garlic from the skins and add it to the guac. season with salt and harissa.

hot mango salsa

ingredients:

1 mango, peeled

1/2 cucumber, peeled

2 large tomatoes

1 red peperoncino (medium heat)

1 green peperoncino

1/2 cup mint, finely chooped

1 tbsp. white vinegar

1 tsp. acacia honey

1 tbsp. sesame oil

1 pinch maldon sea salt

peel the mango, half and finely dice. put in a bowl. peel the cucumber, half and deseed with a spoon. skin the tomatoes (by putting them in hot water for a minute), then deseed as well (or everything else will turn mushy) and then finely dice as well. finely chop the peperoncini (check for heat, you don't want to harm anyone). put everything in a bowl, add the vinegar, honey and sesasme oil. add the mint, stir to combine and serve.

* they all say you have to use good (emphasize) tequila. to heck with it. i used the one with the little red plastic hat top and it was just delicious. go ahead, use whatever lousy tequila you have. it will be awesome and quench your thirs and improve your lust for life. yes, it will.

gazpacho shooter

as a kid, i used to love vegs, especially when raw. the greener and the rawer (?) the better. so, naturally, gazpacho was ranked high among my favorite dishes. it's made entirely of fresh, raw, summer vegs - ripe tomatoes, cucumbers freshly picked from the garden, peppers, chiles - and thus actually a wonderfully healthy treat. the fact that it's mostly served on hot summer days gives accounts for the best, magic associations. i remember really nice gazpacho kind of nights in our home. and that kind of memories is exactly what i wanted to capture with the last supper club, themed 'childhood memories' (see menu above). it was supposed to be both, fun to prepare as well as to eat. because fun is what kids crave and most grown-ups lack, right? i can only speak for myself, of course, but i'm never one to pass an ice cream sandwich down. they just look so darn cute, you can't help but lick them!

gazpacho shooter
adapted from the hiltl cookbook

ingredients:
1 kg ripe tomatoes (i used a mix of different varieties, also a few heirloom ones and some cherry tomatoes)
1 cucumber
1 red pepper
1 red peperoncino (not of the spicey kind)
1 cup basil leaves
1 onion
3 garlic cloves
1/4 cup olive oil
1/2 cup vegetable broth, cooled
1 tsp. harissa
1 tsp. acacia honey
1 tsp. fleur de sel (or more to taste)
1/2 lemon, juice (i only used a splash)

stale bread and some butter, for decorating
celery stalks, for decorating

directions:
bring water to a boil in a large saucepan. make a cross shaped cut into each (large) tomato (doesn't work for the cherry tomatoes, don't go there...) and put them in the boiling water for a minute. cool in ice cold water, then remove the skins. dice. peel the cucumber, half and remove the seeds with a spoon, then dice, too. wash and half the pepper, remove the seeds, then dice. half the peperoncino, deseed, dice. wash the basil leaves, pat dry. peel the onion and garlic, dice, too. put about half of the vegs and the basil in a food processor. add half of the oil and broth for liquid. pulse for a minute or so, to desired consistency (i like my gazpacho smooth but not too smooth). proceed with the rest of the vegs. combine both parts. now season with harissa, honey, salt and lemon juice. you might need to add more liquid, so add a bit more broth if you wish. chill thoroughly for a couple of hours at least. note that when the gazpacho is fully chilled and the flavors have mingled, you might find you need to add more spice or salt. i always think it's better to season again than to have it overly salted to begin with.

while gazpacho is chilling (haha, i think that's hilarious... chuckle), melt the butter in a skillet. dice the bread, then fry in the butter until crispy and golden-brown all over. prepare a couple of nice celery stalks. just before serving, divide the gazpacho between glasses or bowls. you might want to add a few ice cubes (man, i like that a lot). scatter with the toasted bread and garnish with celery. serve and enjoy immediately.