baba ganoush salad

it's kind of a sentimental day. or maybe week. firstly, two very sweet colleagues of mine that were interning with us left today. i really grew to like that girls and depend on seeing their cheery faces every day. i don't even want to think about monday*, not seeing them there... it will be awful. secondly, uhm... i guess i'm just a little blue and many things have summed and bubbled up inside of me, without ever having the chance to break free. that's why i've been avoiding sentimental music (clever me) - because that's almost certain to make me crumble... but to no avail: today, i had to tap into some potential wedding songs, as my really good, dear friend is getting married in a couple of weeks and she asked me to sing (yeah, i couldn't say no). so i dug up all those sad and sorry songs about love and heartbreak and finding your soulmate and being alone and about regrets**. oh, regrets. and those beautiful songs that i love and hate at the same time. they give me goosebumps, they go directly to my bones and they shake me up. just at the right moment, i pulled out the headphones and stopped the music before aynthing more dramatic (like a public meltdown) could happen. but... i totally plan on going to bed with adele's 'someone like you' tonight and have a good, proper cry. aaah, sometimes you just have to get it out of the system, right? so the next day, you can get up, rise and shine, and be your usual sunshiney (or so...), cheery, lighthearted self. which i prefer to be, that's why i'm choosing it every day. but sometimes, to have the liberty to go to pieces is the best thing to regain energy. and we'll rise from the ash like pheonix. 

you've probably heard about baba ganoush***, right? since i'm a mezze and middle east lover, this kind of belongs to my 10 favorite foods of all times (also, because it's made of aubergines, and aubergines always win). but i figured it would be nice to shake things up, foodwise, too. so this is sort of a solid version of the baba ganoush; deconstructed and chunky and solid. just like we are.

baba ganoush salad

ingredients:

3 medium aubergines

1 cup heirloom cheerry tomatoes

1 garlic clove

1 lemon, juice

1 tsp. harissa

1 cup yoghurt

2 tbsp. tahini

1 tbsp. olive oil

1 tsp. maldon sea salt

1 tbsp. curry powder

1 tbsp. cumin powder

1 tbsp. sweet paprika

1 tbsp. za'atar

1 bunch parsley

1 cup black olives (pitted)

1/2 cup pine nuts

sesame, for sprinkling, if you like

directions:

cut the aurbergines in chunks, coat it with the olive oil and the spices: curry, cumin, paprika, za'atar and salt. roast at 220 degrees f / 380 c for about 30 minutes or until the chunks are slightly charred. in the meantime, half the tomatoes, chop the parsley, toast the pain nuts in a dry pan for about a minute, drain the olives and chop if necessary and make the signature tahini dressing. for that, combine the yoghurt, lemon juice, tahini and garlic (minced) and season with a little salt (not too much). remove the aubergines from the oven and let cool a bit, then assemble: place the chunks on a plate, add a handful of tomatoes and add a dollop of the dressing on top. sprinkle with pine nuts and parsley, and sesame, if you like. serve and eat, all of it.

* oh yes, i almost forgo that: happy birthday, switzerland! and a happy long weekend to all swiss. i'm off, long weekend, yay!
** don't worry, she'll get some nice, lovely, positive and not heartbreak related songs for her wedding, i can pull myself together like that, haha.
*** i only realised i've never made or rather showed you my baba ganoush... i'm shocked! of course, that's something to catch up with, like, now!

frittata with summer squash

so, it's a frittata kind of summer... this time we made it with yellow zucchini / summer squash and lots and lots of herbs (basil and mint). ah, i'm not really poetic tonight. also, a really good movie (maverick) is on. talk soon, stay hungry, stay foolish, friends. xx

frittata with summer squash

ingredients:

12 eggs (make about 1 large pan, i know, it's a loooot)

2 yellow zucchini / summer squash

1 bunch basil, coarsely chopped

1 handful mint leaves, coarsely chopped

1 tsp. fleur de sel

1 drop harissa

1 pinch freshly ground black pepper

1 tbsp. olive oil

1 garlic clove

directions:

cut the squash into fine stripes of about 0.5cm each. finely chop the garlic. heat 1 tbsp. olive oil in a skillet, then throw in the squash and fry a couple of minutes until golden brown. add the garlic and fry a bit more. in a bowl, add all the eggs and mix to combine well. season with fleur de sel, freshly ground black pepper and harissa. pour the egg mix into the pan over the squash. add the herbs. stir to combine everything for a bit at the beginning, then let sit until the top of the frittata already starts to turn solid at the corners. place the skillet in the preheated (at 180 degrees f / 350 c) oven and bake for about 20 minutes, until the frittata is set and golden-brown (the corners have to lift slightly from the pan). serve warm or cold.

summery ceviche with grapefruit

what a weekend. so hot! i stayed inside all of saturday, doing nothing, hiding from the heat. okay, so i had a bit of a hangover. no, okay, i had a massive hangover (friday night was just too good for words). and it wasn't exactly the worst idea to stay inside, anyway. in the evening i went to see the movie 'despicable me 2' (cool cinemas? i take that anytime over hot, stuffed bars...). have you seen it? it's hilarious, a heavenly fun pleasure.

we made ceviche in france, with really fresh fish. the citrus makes it the perfect summer starter. i'm such a fan of 'tex mex' food (sorry, i call it that, ignorantly... i hope it's sort of the correct term to use, you get the picture, right?). but of course, you already knew that. happy sunday evening! xx

ceviche with grapefruit

ingredients:

4 rougets fillets (or other sushi quality fish fillets)

1 grapefruit - for the flesh

2 lemons - one for juice and one for the flesh

2 limes, juice

1 tsp. fleur de sel

1 handful cilantro, finely chopped

directions:

finely chop (almost mince) the fish fillets with a sharp knife, and place in a bowl. add the lemon (from one lemon) and lime juice immediately, so that all of the fish is covered the juice. the citrus juices marinate - actually sort of 'cook' - the raw fish. it will look white and 'done'; the citrus makes this process happen. anyway, so take some cover with cling film and put it in the fridge for four hours. 

in the meantime, prepare the citrus fillets: cut off the peel of the grapefruit liberally, so that all of the white is removed. now fillet the grapefruit: with a short knife, cut out all the flesh segments left and right of their skins. place them in a separate bowl. proceed the same way with the lemon. finely chop the cilantro. when the fish is done marinating, season with fleur de sel, add the citrus (grapefruit and lemon) segments and the cilantro. stir to combine. ladle the ceviche into bowls, leaving out some of the excess marinade / citrus juices. serve chilled, with a baguette on the side and a cerveza. cheers!

yellow gazpacho (for a change)

i'm obsessed with yellow tomatoes... i soak up their color, put my nose to their skins and inhale deeply. the earthy and fruity smell is intoxicating. a summer without yellow tomatoes wouldn't be summer at all. okay, and maybe add a couple of ice creams, too, and i'm happy.

anyway, i've recently turned them into passata di pomodori gialli and this gazpacho here. we were in provence, so another cold soup was in place. so refreshing and good. ps: its big brothers, the red version, can be found here and here. happy weekend!

yellow gazpacho

ingredients:

1 kg yellow tomatoes

1 cucumber, peeled (usually, i leave the peel on but for a nicely colored gazpacho it's better to remove it)

1 yellow pepper

1 tiny piece yellow chili (medium heat)

1 white onion

2 garlic cloves

1 dl good vegetable broth (cooked then cooled)

5 tbsp. olive oil

1 lemon, zest

1 tsp. fleur de sel

1 tsp. harissa

1 tsp. acacia honey

directions:

bring water to a boil in a large saucepan. make a cross shaped cut into each tomato 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 yellow pepper, deseed, chop finely. peel the onion and garlic, chope finely, too. put about half of the vegs 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 zest. 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 4). 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.

divide the gazpacho between glasses or bowls. you might want to add a few ice cubes (man, i like that a lot). drizzle with a little olive oil and decorate with anything fresh that inspires you, like leaves, flowers or berries, even (i used a slice of the yellow-green-sprinkled tomatoes, a parsley leaf and a not yet ripe strawberry). serve and enjoy quickly before the ice cubes melt.

roasted whole fish*

* i realise the title of this post isn't exactly specific: 'roasted whole fish'. yeah, okay, what kind of fish? does anyone know what kind of fish this is...? is it a red snapper (i don't think so)? or is it a loup de mer (i think it is)? i can never remember these things... all i know is it was freshly fished 'à la ligne' - meaning the fish was fished with an angler rod (is this the right term?) and not with a net. gee, so many questions today. but this fish is just to pretty. and well, it speaks for itself (blubb-blubbb-blubb). so, we roasted it, the nameless fish, and it was jolly good.

did i say jolly? and gee? in one post? god...

raw zucchini noodles - and rules of dating

 

as a consequence to my 'on love' post, i think it's only fair to drop a few words on the matter of 'dating', too. not that i'm anything like an expert on the matter, mind (see: my inexistent success rate). but the couple of dates on which i've been throughout the last decade sure make me - if not a successful then at least somewhat of an experienced dater. there are really some things to say on the matter; either for your education or for your entertainment (i guess the latter, mainly). like, firstly, dates are generally and without exception nauseating. i mean, the word 'date' alone is bad. it implies 'girl who wants to get married meets boy who has commitment issues', all along. doesn't it?

there was this brief series on the blog called 'letter to men', and the response - even back then when i thought i had only two readers (my mom and, well, me) - was somewhat overwhelming (i think quite a few of my male 'friends' defriended me after it, ahem... though i still don't know why). but what's the fun about life if you do not polarise, now and again, and make it a bit uncomfortable for everyone else, yourself included? so here goes: my dating rules for singles and non-singles (because you never know, it might come in handy again some time) as follows.

rules of dating

1. forget blind dates. they're unrelaxed, unreal and very unromantic... and basically everything un-. you live way better if you just forget a thing like blind dates even exist. trust me. it's not the way to go. yes, this does imply you should forget about online dating, altogether. yes, yes, you should.

2. believe in match making. rule no. 1 does, however, not mean you should not consider being match made, either. that is if the source (the match maker) is someone who knows you well (enough) and whom you trust (enough). then that's a different thing. match making makes the blind date only sort of blind, maybe only half blind, and that's kind of a-okay.

3. trust in cupid. also, rule no. 1 and no. 2 sort of imply that it's vital to believe in the power of fate. or some call it cupid. it's like the 'sine qua non' to believe in love and to believ ein chances and in happiness together. no good thing comes from not trusting in the power of love and the moment. fate, yes. brave people trust in fate. period.

4. expect nothing. this has got to be the single most annoying thing you keep hearing as a single: 'it happens when you least expect it'. yeah, right, and you know what i think about you who tells me this? 'people who are annoying are most likely to stay annoying, no big surprises coming from that end' - is what i think. so leave them and their bloody horrid sense of warehouse wisdom be. but - and it hurts to admit - a tiny aspect of it is also true. namely that you should absolutely, before a date, manage your expectations. i.e: expect nothing. most of all, expect no prince on a white horse. that way, you can still be positively surprised, as opposed to being totally devastated because the date was a j- ending with an -erk (to spell it out for you). so much more enlighting to be surprised for the better!

5. dress to feel good. i'm a firm believer that there is no proper rule or dress code when it comes to dating attire. it should be something you feel comfortable in. if that's your pjs (hello, soulmate!) then fine, but maybe save it for the second date? for the first date, go with something a bit preppy but not overly stuffy. i think casual business works well for both, girls and boys, for most (weeknight) dates. girls, make your lips look kissable (i.e. no sticky lipglosses and no cement-ey lipsticks, either), make your eyes pop (for me, only mascara with a bit of shimmer highlighter works best) and pinch your cheeks for a rosey look. done! it's not hard.

6. be kind (also to yourself). i feel like this shouldn't really have to be a rule on itself, because it's pretty obvious, right? but then again, i've experienced quite a few grudgy dates, and we don't want that. we don't want to be the grudgy person - but we most of all don't want a grudgy date. so, it's a lesson i've learned in life: if you want to be treated nicely, then be nice yourself. even if the date doesn't turn out to be what you want it to be, it's still okay to keep your ladymanners intact. only show your teeth if you must (which might happen, so be prepared for that, too). it's kind of like in business: if it turns out you don't like the other one, you are still adequatly nice. and do not ever start to have self-doubt because of a date... so, okay, he's bloody mister perfect, and you've accidentally got a spot, on your forehead, that's as big as sri lanka? bloody hell, he might have herpes somewhere where you don't want it to be (i.e. anywhere). so your spot is kind of like the minor problem here, right? if all else fails, imagine everyone around you being naked. gives you more comfidence - plus it adds that super sneery, cheeky smile to your face. bonus!

7. sharing is caring. you can absolutely be on a date with someone who's not the least interested in you, but it's still fun. and i'd take 'fun' over 'exhausting' and 'awkward' any day. but then again, it's the decent thing to show some interest in the other person. i mean, it's kind of the purpose of dating to find out more about the other, right? some people don't get that though. hasn't your mom taught you anything? pay attention. and then don't forget to share something from yourself. it would be better if the other person would prompt you to, but you cannot always rely on that (gallows humour). so, when the time is right, just share some things about yourself. like what your favorite food is, or an anecdote about your last holiday. something from the heart, something meaningful and relatable.

8. drinks over dinner. i've been on a couple of awkward dates where you realise after 3 minutes that nope, this is probably not going to work out for you. it's fine to give it a chance until after the first (or second, even) drink (prospects might be brighter now) - after all we're not cruella de vile. but if it still looks gloomy after two drinks, then you should pack your lipgloss and iphone and teeter off on your high heels and make a cross on your chest and delete his or her number forever and send him to facebook graveyard. in other words: clear the field. if, however, you've arranged dinner, then it's so much more difficult to escape. so my advice is to opt for just drinks, first, and then see where the evening leads you. there is always mcdonalds!

9. ex-files are ex-files. and therefore not to be opened. ever. because no one wants to feel awkward or second best on a first date, right? honestly, so many other topics to tap into! like, what do you love most about the city you live in? would you ever consider moving somewhere else? what was your most perfect holiday? but you're fabulous and witty like that, you don't need my advice, friends.

10. a healthy appetite is sexy. it's the famous cliché: girls on dates never eat, they just fork around their salads. i, on the other hand, really need something in my stomach to 'perform' well (... meaningful pause here...). if we're only going for drinks then i might want to remember that i need to eat, first (clearly, i always forget that part). besides, i don't think it's really indecent to actually order something. why stay abstinent? it's social to eat, even the romans knew that. so order whatever you like (okay, scratch that: maybe steer clear of the burgers, drippy sauces, too much garlic and... you get the picture). ugh, what i can't stand is a guy who gives me the impression i'm a greedy chick just because i'm hungry.  it's dinner time? and i like to eat, period. okay?

11. offer to split the bill. okay so i might be a tad old-fashioned and rather traditional oriented (i make a habit of cooking for my boyfriends and i love it, heeelp!). but then again we also live in the 21st century, women have babies and go to work, we know how to use computers and stuff, we pay our own excesses. so, yes, of course i offer to split the bill! and it's no biggie if the guy accepts. but... it's still nice if he ends up inviting you. i'm just saying. we don't expect it, boys, so relax! but it's just really nice if he pays. accept, say your thank yous and flutter a bit with your eyelashes, that's alright. of course, you can also invite the guy for a drink in return. a total romance killer for me is someone who's stingy, overly controls the bill (2 bucks too many aren't actually crisis-worthy...) or credit card problems. just a thing you don't want on your first date. so pay cash, and make it quick. best unseen (you can always excuse yourself to the gentlemen's and return with the payed bill).

12. charm is added bonus. same rule of thumb holds true for general manners: we like it a bit oldschool (i think i'm speaking for most of the women, now). we like to be picked up, we like to be escorted on a gentleman's arm, we like to be helped into our sides of the car, we like to be seen to our doorsteps, we like it when a guy takes our coats, stands when we do and offers us an umbrella as we walk home. or his jacket when we're cold (we're always cold, might i add). we like flowers and chocolates, and it's not a cliché (okay, so maybe not on valentines' day, but there are 364 other days in the calendar worth coming up with chocolates). honestly, you can collect points so, so easily, guys! charming guys have such a bonus. just general attentiveness is the best way to win a girl's heart, promise. and i admit, it's totally my softspot. humour is pretty good as it goes - a funny guy can crack me up and i'll be eternally grateful for him to break the ice when a date starts to feel awkward - but then, charm beats humour, definitely. if you want it to look and feel real, then better practice with your mother, sister, sister in law, schoolfriend or colleagues, even.

13. exchange bye bye pleasantries. even if you're not interested after the first date, i insist on exchanging pleasantries and general, insignificant niceties when saying goodbye. it's not about playing a game or getting someone's hopes up. it's about not making the other insecure. at this point, it's the decent thing to ask a few questions about the future, maybe hint that you're going to see each other somewhere, anywhere again (which, mind, is pretty likely if you live in the same city...). as opposed to wishing the other 'a happy life' (it has happened). a clear no-no to express a definite position at this stage. better to remain vague and polite. that way, you can sleep over things and make your mind up about how much exactly you like or don't like the other person and about how to proceed - without any pressure.

14. on spare undies. will you bring your spare undies and a toothbrush to your first date...? gals, i leave that up to you. i think a girl shouldn't really hop into bed with a guy on the first date. but then again, sometimes you might want to take what you can while you can get it (and i'm quoting a girlfriend of mine who's really super in love with the perfect guy, here, mind). 

15. keep in touch. i'm a firm believer that communication has to be two-ways and, most importantly, well-balanced. like: message from you - message from him - message from you - message from him... and so forth. if you don't get an answer or a reply to your last message, well then simply don't write again! because no answer is kind of an answer, too (it's called 'communicating without communicating' and i think watzlavick is the star of the matter, here). and guys, really, i've got so many girlfriends who do not like to be on the phone, okay? i don't know whether this is such a big revelation to you (sometimes i feel like it is) - but we're more comfortable to write in the beginning of things. maybe because it gives us more time to be witty? anyway: so any text message is much appreciated, promise. i know it's hard, i know you don't really fancy writing. but we melt when we hear from you! so, give it a go. it's not that bad.

16. have fun. seriously! last but not least, it's good to remind yourself that it's not a game, it's not a battle, and most of all it's certainly not a championship. it's not about having the best date and finding the best guy. okay, sometimes it is a championship... but it most definitely shouldn't be! you're doing it for you, and for no one else. you're doing it to enjoy yourself. you're doing it because you're life loving and open and optimistic, and because you believe in hard work and fate. you're doing it because you love getting to know new people. and if your date turns out not to be a date but a friend, instead, then that's just as good, right?

okay, and now who am i to give you dating advice? i honestly don't know what's gotten into me. forget i ever mentioned it, okay? let's move on to safer grounds, namely food. how about some raw zucchini noodles with lemon crème fraîche sauce, hmm?

raw zucchini noodles with lemon crème fraîche sauce

ingredients:
4 zucchini (i used 2 yellow and 2 green ones)
1 cup cherry tomatoes, halved
1 cup crème fraîche
1 lemon, juice and zest
1 tsp. fleur de sel
1 bunch basil leaves
1 handful mint leaves
2 tbsp. olive oil

devices needed: a julienne peeler

directions:
wash the zucchini, because you're going to use the peel, too. now slide a julienne peeler (yay, i've finally gotten myself one!) over the zucchini from one end to the other. the julienne peeler makes perfect, long, spaghetti-like stripes in one, easy swipe. of course, you can always cut it like that on your own, but it's exhausting for this amount. anyway, so proceed with the zucchini, until the first seeds appear (the seeds break the stripes so i leave them out). now rotate the zucchini 90 degrees and continue to peel it on this side. continue until all of the zucchini (except for the bit with the seeds) is peeled / julienned. heat a large saucepan with salted water, and quickly blanch the zuchini stripes in it (we're talking maybe 2 minutes here). drain them and cool them in the ice cold water. in the meantime, quickly heat the crème fraîche in a small saucepan, add the lemon juice and season with fleur de sel. arrange the zucchini stripes on a plate neatly (a fork works well to turn the 'pasta' into nice little nests), add a generous dollop of crème fraîche and decorate with tomato halves, basil leaves and mint leaves (note: i also added some leftover edible sour clover leaves, because they look so pretty, but i'm fully aware that most people don't happen to have clover on hand, so just skip it).

papaya & grilled halloumi salad with lime dressing

i know my last post was about all the activity and things i've got on my forever growing mental to do list... lately, though, i've been finding myself not spending the evenings out and about exploring or dining al fresco somewhere or taking a leisurely bike tour through the city, but hiding in the cool (you wish) walls of my home, instead. i felt too hot - and mainly too tired (so tired...) to do much else. so i just sit there, lounging on my couch or sometimes on the cool(er) floor, with the windows wide open - at least when the  light of the day makes room for dusk, the moon and the stars, and you think you can finally just about make out a fresh (sort of) breeze of air. i sit in the dark, with the lights out (otherwise i have no doubt the mosquitoes would end up eating me alive) for hours or maybe nights, gazing out of the window, waiting for something to happen. a cooling thunderstorm, maybe. or a new star to light up. in the meantime, my neighbours are grilling, chatting avidly on the balcony, cheering to each other, spirits high. children shouting, people talking... summer sounds, really kind of soothing. there is a whole world waiting for you if you can muster the energy to get up and walk to the next ice cream store. if you can actually manage to call someone and ask them out for a drink. or else, just stay there on the floor and enjoy the now, with not much on mind and not much going on. for once, it's quiet. and it's a rare gift, that of quiet. i'm planning to enjoy it while it lasts and embrace the boredom, for with it comes something new.

papaya & grilled halloumi salad

ingredients:

1 halloumi cheese, cut into stripes

1 papaya, halved and deseeded

1 cup cherry tomatoes (i used yellow and red ones), halved

1 avocado, halved, pitted and cut into stripes

2 cups green leaves like lettuce, spinach, rocket or cress (i used rocket and water cress)

1 lime, juice & zest

1 lemon, juice & zest

2 tbsp. olive oil

1 tsp. acacia honey

1 drop harissa

1 tsp. herbed salt (i use herbamare - i couldn't live without it - but i'm sure there are other similar products)

1 tsp. fleur de sel

directions:

wash the green leaves of your choice, pat them dry and distribute them on a plate. cut the halloumi into 2cm wide stripes, then grill in a very hot pan until crispy-brown on each side (for about 2-3 minutes per side). distribute on the green leaves. while the halloumi is roasting, cut the papaya into stripes, and the avocado, too. half the tomatoes. distribute everything on top of the green leaves. make a dressing with the lime and lemon juice and zest, olive oil, honey and harissa and season well with herbamare and fleur de sel. pour the dressing over the salad and serve immediately.

cold avocado cucumber soup

the month of july has been particularly nice, sunshine and so hot...! so despite my itchy feet and wanderlust (i'm dreaming of a trip to the dry and crackling hot beaches in italy... or maybe hawai, chuckle), i quite enjoy the summer we've got here (while it lasts). i always try to cram in as many typical seasonal activities as possible, to seize the moment the most. that way, i can enjoy the season while at the same time already looking forward to the next - because i know i kind of got the maximum out of it. so, it's a little late, but then again, it's never too late for a list of summer to do's.

1. swim in the sea - or at least dip the toes in - check (toes)

2. take a dip in the lake - check (today over lunch, ahem)

3. get a sherbet colored mani / pedi - check (did it on my own, though)

4. visit the several farmers' markets for fresh vegs and flowers - check and check

5. go on an extensive bike ride - check (sort of not so extensive, though)

6. make popsicles - kind of check (i ate them at my friend's so far)

7. go to the movies in spite of the beautiful weather - check 

8. host a picknick - to be done

9. get a tan line - it won't happen, but you can always dream

10. wear hotpants - it happened, but not without a strange feeling that i might be a tad too old for this?

11. make a whole dinner out of watermelon - check

12. make up dreamy get-away and holidays scenarios to exotic destination - ongoing

13. get up at night to kill mosquitos - vital

and with that, friends, i'm suggesting you make the summeriest dish i've ever had (right after gazpacho - but there are only so many times you can eat gazpacho in a week, duh!): gwyneth's cold avocado cucumber soup. super refreshing, super simple.

cold avocado cucumber soup

adapted* from gwyneth paltrow's book 'it's all good'

ingredients:

2 avocados, pitted and chopped

2 cucumbers, peeled, deseeded and chopped

2 limes, juice

1 cup crème fraîche

1 tsp. fleur de sel

1 drop harissa

1 tsp. acacia honey

2 tbsp. olive oil

1/4 cup good vegetable broth, if needed

ice cubes and basil leaves for serving

directions:

put the prepared avocado, cucumber, lime juice and olive oil in a food blender and pulse until creamy and smooth.add the crème fraîche and blend some more. season with harissa, fleur de sel, honey and vegetable broth, if needed (e.g. for desired thinness). put in the fridge for at least 4 hours to chill thoroughly. we used small clay pots that we placed in the freezer overnight for an extra kick, and i must say this worked brilliantly! decorate with a couple of ice cubes and basil leaves and serve immediately.

* note: gwyneth only uses avocado, cucumber and lime juice, and nothing else. very simple, very detox! i mean, i like things pure and simple, it's my mantra. but still... a little salt and a little harissa go a long way... and that extra crème fraîche (especially it's one that's so fresh and directly out of a huge wooden barrel, freshly ladled into a pot for you) never hurt anyone, duh. so, yes, guilty: we like our stuff a bit more... rich and flavorsome. try it both ways, starting with the simple basic gwyneth version and tweaking it from there.

on love

what's been haunting me all week is a matter of love. now love... it's a fickle thing. i've been wondering lately why it's such an omnipresent, super poopsie* topic. i mean, obviously i'm capable of living alone. and not only capable, but i even quite enjoy it, most of the times. like, if you're not invited to a wedding alone or if you're not trying to hang pictures on the wall and accidentally hit your nail instead of the nail... if you know what i mean. like jill scott** so nicely sings: 

'i can pay my own light bill baby. 

pump my own gas in my own car. 

i can buy my own shoe collection. 

i've been blessed thus far.  

and now... i mean you're doomed not to believe me, right? you're doomed to think 'yeah right, she loves to be single', and who am i kidding? i like to live alone. yet, of course i'm longing to be with mister right. and, truth be told, the single presence would be so much easier to bear if i knew that mister right would, eventually, show up at all. 

but what's been bothering me is that people think, or assume, rather, that just because i'm single, i must be super frustrated... and i'm almost certain that other single people like me out there have experienced the same: people around 'us' (like it's a special feature we're sporting, haha) assume you're unhappy and frustrated because you're alone. sure, i am frustrated sometimes. but really, it's not that bad... surely?

yes, i am very sad that i don't seem to be able to*** find love - though i absolutely stress that i still believe in it. and i absolutely do not belong to the share of women who believes all men are shites, scumbags and generally useless bastards. what saddens me though is the fact that, time and again, i'm  starting to believe the people who tell me i'm frustrated. because that's me: i take feedback seriously, consider it, let it go to my heart. so, yes, what if i am? because, hands down: if we're being completely blunt about things then yes, i am definitely frustrated! i'm frustrated that there is no means to improve the search. you know; the search for love (big, big thing). 

it just drives me crazy that that the only aspect in life you can't seem to improve with sheer willpower, determination and hard work is your love life. you can not work hard to gain it, you can not influence it, you can not push it. you can only hope - and trust, god forbid, which i'm still doing - that someday, somewhere, somehow you will magically belong to the lucky few who got struck by cupid's bow. some friends tell me: 'scarlett, honey, you have everything! you've got a job that you love, you recently got promoted, so you're obviously also pretty okay at it, you've got your own, nice space, you have fun and loving friends, you have lots of cool adventures both behind and ahead of you, you aren't alone, you have your cooking and the blog and visions and dreams. so what's the problem? why focus on the single thing you do not have, when you have so much else?' 

really, can you believe how amazing those friends are? such a sweet and loving reminder that, yes, a lot is really okay. and yes, i appreciate everything i've got. i'm a lucky bitch, even. i really know that and i'm grateful. thank you for the many blessings in my life. but don't get me wrong: there is just really obviously (and to heck with the obviousness of it) something missing. okay? the significant other is missing. there, i've said it. and if it makes me look even more frustrated to spell it out for you and adress a sort of taboo topic than so be it. judge me. judge me for all you like. okay, so i'm single - and sometimes it sucks. but the fact that i'm sitting here, trying to get to the bottom of my own heart and sharing my worries with you, i think it's kind of brave. because there might be the odd girl (or boy, mind) out there who feels the same. who feels like lacking, like missing out. it scares me so much that i can't do anything to improve the search of the missing piece. because, every other aspect in life that makes you unhappy, you just attack! you analyse it, then you find a solution, then you go get it. bam! you work poopsie hard to get it, not to forget. and you might fail, miserably, on the way. but you can get up and try again and fail better next time. and maybe, the success will show. i do believe that we can improve our own lives. work + patience = good life, or something like that (i was never good at maths...). hard work always pays off. but, with love it's just different. maddening, isn't it?

sure, you can go out there, present yourself in your best clothes and shoes, with your nicest hair, freshly shaved legs and, well, stuff (...), glowing skin (hard work, that...), a nice tan (horrible mess in the bathroom), perfect mani / pedi on a silver tray with the spotlights and all eyes on you. you could, for example, start to online date and go on blind dates (let's not go there, it's a dark, dark and lonely place that only brings you down). or you could go out every night all night long, drink too much, party harder, talk to strangers you instantaneously dislike and hope for the better. because you're positive and life loving like that. you can also get a new gym membership and excersise harder, you know, to look slimmer, more toned, fitter, more attractive, glowing, improved. because that might help, boys might be more attracted. but... it's an exhausting path. a healthier alternative would be to face your worries, and share them with your friends. eventually, you will come to the conclusion that you can think as positive as you want, nobody will be able to help you. your friends might only end up bored and fed up with you over-sharing your worries. they might even feel awkward around you, because they can't help you, duh! or you might decide to spend your time to yourself and not give a shit anymore at all. if you did that, there would be so much to explore! you could cook more fantastic meals that random people would come to enjoy, bake more cakes that you end up eating alone, sharpen your pencils every night or clean your shoes or tend to a garden or polish your jewelry. at least, you've got some results, there (sharp pencils?). you could, naturally, also spend your time doing completely insignificant stuff, like watch more tv. next, you could buy a dozen cats and rely on them to make you happy. you can, and, if you're like me (i.e. positive thinking, hard working and determined to make things happen with your own strength) then you probably will to do all of the above, too (minus the cats, let's make this really clear). will it bring you anywhere?

the truth is: it probably won't. everything you do to distract you from the fact that you're single and not loving it every minute (for god's sake) is making you vulnerable. you can't do anything about this! you can't. and you just have to accept that fact. that this area in life is a construction zone that you can't make go away on your own. so, with this, uhm, revelation or acceptance, you can just relax. lean back and just tell yourself: it's okay, you're okay, you're single but you're still alive (mostly). it's not about what you do or don't do. it's about what will happen, who you'll meet, accidentally. it's fate. fate! effing fate. not you, not your friends, not cupid. okay, maybe cupid... - but generally not anyone but fate. so leave it to fate. trust in fate (i know, it sucks!). lean back, enjoy a good movie, go out, do what makes you happy, live for yourself (we all have to be able to, anyway...).

btw: yesterday, supper club no. 5 took place: 'dolce far niente'. 12 old friends and new friends were here to have dinner. it was fabulous! maybe not if you ask me feet (outch!) - but the smiling faces and full tummies were definitely worth the effort. 

and about this watermelon and frozen banana smoothie... it's super simple to make. just chop up a banana roughly, put it in a freezer bag and deep freeze it for at least 4 hours. put it in a food blender with watermelon chunks and blend until smooth. serve ice cold.

* yes, that's a word.

** i strongly recommend you, single and not single women out there, to listen to this beautiful and strong song

*** seriously guys, you can be blunt with me... is it me? what's wrong with me?

green minestrone au pistou

why is life always playing in phases? good phases and bad phases. ups and downs. i mean, can't it just be a smooth line? really nothing that exciting and not many hiccups, just general easiness? am i the only one who finds the ups and downs tiring? i'm trying hard to balance out the highs and lows to a better overall sound. and the past couple of months i thought i got pretty good at levelling it out. but then there's a hiccup - and bum, scarlett on her bum, on the floor, confused. okay, so i'm riddling. WHAT I MEAN IS: i'm hot (i was wearing a cashmere pullover today... why??? it was 27 degrees out, FOR GOD'S SAKE*), cross (no obvious reason, just LIFE*) and stressed. stressed? oh, only because it's THE SUPPER CLUB* this saturday and i've planned this massive 'dolce far niente' italian themed 7 course dinner for 14 people - and i haven't fixed ANYTHING* so far! litterally nothing. i'm digging into pasta tonight (as in: home made orecchiette... wish me luck), as i speak, the flour is all over the kitchen. but hey, nothing that can't be fixed... RIGHT*?? tell me i'm right, phu-lease?

green minestrone au pistou
inspired by gwyneth paltrow's 'it's all good'**

ingredients:
1 small cauliflower, diced
1 small broccoli, diced
1 zucchino, diced
1 large piece celeriac, diced
1 piece celery stalk, diced
1 white onion, finely chopped
1 cup canned white cannellini beans, drained and cleaned
2 garlic cloves
1 small piece chili, finely chopped
1 bunch parsley
1 cup green beans, cut into small chunks
1 cup snow peas, cut into strips
1 cup sweet peas
2 potatoes, peeled and diced
2 tbsp. olive oil
3 tbsp. good vegetable broth and/or
3 litres water
some grated parmigiano for serving

for the pistou:
1 garlic clove
1 bunch basil leaves
1 tsp. salt (or to taste)
1/4 cup olive oil

directions***:
chop everything as indicated. heat the olive oil in a large saucepan. sweat the onion, garlic, potato, celeriac and chili until the onion is translucent. add water / broth and beans, because they take a while to cook. cook for about 7 minutes. then add everything else and cook for another 3 minutes. in the meantime make the pistou: just blend everything together in a food processor. wroooooom. ladle into soup bowls, sprinkle with the pistou and some grated parmigiano and serve.

* i know... I'VE NEVER REALLY USED CAPITALS BEFORE. BECAUSE THEY'RE SHOUTY AND THEY LOOK LIKE SOMEONE'S LOST IT. LIKE YOU'RE OUT OF CONTROL. LIKE YOU'RE A COMPLETE BITCH. Band actually i've turned them off in my blog template, feck. so even if i'm using them - and i'm using them now, all the way to the end of the post - you wouldn't get to see them. no capitals for you, babes. BUT IT JUST FEELS LIKE A CAPITAL KIND OF SITUATION RIGHT HERE, OKAY? NO, I DON'T WANT TO KEEP CALM AND EAT A CUPCAKE! I WANT TO FREAK OUT AND HAVE A MELTDOWN, IF THAT'S ALRIGHT WITH YOU. THANK YOU. AND YES I'M SHOUTY, THAT'S THE WHOLE PURPOSE OF LOSING IT! PARDONNEZ-MOI AND GOODBYE, NOW. TA-DI-FUCKING-DA.

** it's all good, huh? obviously only in phases, as we've just found out. okay, so gwyneth is a lying bitch, obviously. but i love her, all the same. she's so annoyingly perfect - and somehow i want her to be my friend, cook an annoyingly healthy and spice-free soup for me and brush my hair while she tells me all about her day. yeah. maybe we can do that RIGHT AFTER the orecchiette disaster.

*** sorry, this is a super short and not elaborate at all recipe... i am having a minor meltdown. so you will just have to use your imagination and throw it all together, or ask me. tomorrow. it will be a new day and i'll be ready to help you again, i promise i hope.

crème de la crème

my mom keeps making up stories about how i had no humour, whatsoever, as a kid... apparently, i started to cry when someone was having fun (justification: our family is pretty loud and... funny). i can totally see your unbelieving eyes! yes! i don't believe it either. me, not funny? i'm SO funny! i mean, i'm fun on legs, if it isn't obvious.

to proof you my ability for fun, i swear i'd be up to wearing these shirts, without a doubt. and 'crème de la crème' in reference with me is pretty ironic, isnt' it - since everyone knows i'm well the cherry on the top of de crème de la crème, and no less. hadiha. it's kind of a foodie's must-have sweater. i'll wear it to serve bubbly, nicely chilled and all with this silver bucket. i mean, there will be colder days and all. so it's kind of vital, too. and yes, while we're at it, i'll take the 'fuck it let's drink' shirt (i adoooooore this so much!) and large diptyque candle, too, thank you very much. something for the home, something for the soul, something for the fun of it. a couple of things for the obsessed foodie, however non-food this may be, so to say.

what are you currently lusting after?

crème de la crème sweater here
fuck it let's drink shirt here
silver grace ice bucket (similar one) here
diptyque large baies scented candle here

kaiserschmarrn with peaches compote - and childhood memories

most of the time, i am happy to eat healthily. fruits, vegs, home made everything, only the good stuff. and then, there is the urge to indulge. when we were in france, we lived off fresh tomatoes, cucumbers, melons, cherries, peaches, artichokes, herbs and salads. and then, there was this: kaiserschmarrn*. on a random afternoon, we went into the kitchen and whipped it up** and ate it in the sun afterwards. we did have some peaches and apricots*** on the side - i feel like having to mention. maybe it balanced out the rest of the rather guilty pleasure that is kaiserschmarrn - but we don't care if it hasn't, either. because this fluffy, pancake like, typically austrian 'mehlspeisen' (flour dish) is worth every bite. 

* sorry, folks, at first, i really wanted to come up with a proper translation for 'kaiserschmarrn'. but for once i really believe in leaving it authentic. because this has got to be featured in its austrian pureness and perfection. you could, perhaps, call it 'deconstructed pancakes', and it would be close enough to what it actually is. and it would sound pretty cool and stylish and modern. but... that's the problem: kaiserschmarrn is something so traditional and old-fashioned, it wouldn't do the dish justice... because, you have to know that about kaiserschmarrn: it was the emperor of austria, franz josef's, favorite dish, in fact. it was named after him, even. so, you see, you can not translate this. it would be a disgrace. literally, though, it translates to 'emperor's nonsense'. fun fact, right?

** we did this so many times throughout my childhood... often times, the austrian aunt**** took care of it. and it was almost like a ritual. excitement would rise among us children. we were at least 4 kids (my two neighbour girlfriends, aline and nathalie - both blond as well, same age, we were sporting the same dresses, too - plus me and my brother). and we would sit there in the kitchen impatiently, feet dangling in the air, with ruched socks on (not my brother), tooth missing in the front, high ponytails whipping from side to side, waiting. she taught us a song, the aunt, which is a waiting-for-the-food kind of song. it goes exactly like this: 

"wir haben hunger-hunger-hunger, 

haben hunger-hunger-hunger, 

haben hunger-hunger-hunger, 

haben durst!

wo bleibt der kuchen-kuchen-kuchen, 

bleibt der kuchen-kuchen-kuchen, 

bleibt der kuchen-kuchen-kuchen, 

bleibt die wurst?"

in english:

"we are hungry-hungry-hungry,

are hungry-hungry-hungry,

are hungry-hungry-hungry,

are thirsty!

where is the cake-cake-cake,

is the cake-cake-cake,

is the cake-cake-cake,

is the sausage?"

of course, it doesn't really rime in english... too bad! but then again, you get the picture, right? it was so worth sharing this, i think. why have i never thought of sharing this before? it's sort of like my childhood mantra! so, you see now, i was kind of destined, imprinted to become a foodie. i never had a chance! duh, if only my bikini figure vision knew that... say goodbye to your vision of a perfectly toned body, forever! you're a foodie, for god's sake! eat, mangia, mangia! another thing i heard, oftentimes, as a kid, by both my italian speaking mom and their italian speaking friends, more often than not.

so, back to the kaiserschmarrn-waiting-scene: while we were singing, banging our forks and knives on the table while we did, the aunt would always insist on the kaiserschmarrn being served freshly and hot, which meant that we ate tiny batch after tiny batch, served onto the plates, freshly out of the pan. it was dusted with sugar, pouf! something that felt like fairy dust. it was always like magic, kaiserschmarrn time. 

so, now you know, this really is my childhood defined, pretty much. what it looks like, what it smells like, what it sounds like - and, most importantly, what it tastes like. oh, sweet memories. let's travel back in time? 

*** normally, you would serve 'zwetschgenröster' (plum compote with a sort of crumble on top) on the side! vital, without any exception. but we paid homage to the aunt's way of cooking, often times before, time and time again, and we still do. but sometimes, a nice little twist just feels a tiny bit cheeky. guilt included, i admit.

**** so far, there are at least two recipes up on the blog that are from my belated aunt irma. here goes: semolina dumplings soup (version I and version II) and the world famous chocolate cake.

ps: a note on the not-so-eternally-pretty, mismatching plates, maybe? you can totally make this and put it in a nice bowl (i mean the ugly one with the colored stripes around it, ahem), of course. it's not that we love the 80s chic (we don't, i swear), it's simply what we have in my family's home in france. but whatever bowl or plates you use, i think it's safe to say no one will really pay attention to the plates, anyway.

kaiserschmarrn

ingredients:

1/4 liter (1 cup) milk
3 egg (yolks and whites separated)
pinch salt
1 tbsp. confectioners' sugar
200 g flour
5 tbsp. heavy cream (not whipped)
1 tsp. lemon zest, grated (from organic lemon)
3 tbsp. butter, for frying
more confectioners' sugar, for dusting

directions:
combine the milk, egg yolks, salt, sugar and cream. sieve in the flour. whip the egg whites until stiff peaks form. fold into the batter. let sit for about 30 minutes, cover with foil, in the fridge. heat a large frying pan, let the butter melt in it. then pour a large soup-ladle full of the batter into the pan. it should be about 1cm thick; a bit like a thick pancake. let sit for a minute or two, until the top looks bubbly and the sides begin to come off from the side of the pan. flip over and fry for a few seconds. now, while the center of the pancake is still smooth and liquid-ey but not too much, begin to tear apart bite-sized chunks with a spatula or a ladle. keep on frying until all parts are equally done / golden-brown. shortly before removing from pan, add a bit of the confectioners' sugar to the pan and stir to combine. this is a super trick, as it will render the kaiserschmarrn nicely caramelized and creamy textured from the outside, and prevents it from turning too dry immediately. ladle onto a plate, and serve, dusted with confectioners' sugar and a fruity compote on the side.

ingredients for a peach-apricot compote:
2 white peaches, halved
6 apricots, halved
1 vanilla bean, split & beans extracted
3 tbsp. sugar
1/2 cup orange juice

directions for compote: 
in a large saucepan, heat the sugar until it's caramelized. when dark, deglaze with the orange juice. add the vanilla seeds and bean and the fruit. cook for about 5-10 minutes, bringing to a boil once. turn off the heat and let cool. 

guilt-free, vegan, easy-freezy banana 'ice cream'

my household (by which i mean my kitchen) is pretty well equipped. i've got a pasta roller thing (whatever the proper name for that device may be), a rice cooker, a casserole, a wok, a fondue caquelon, a raclette oven, a french oven, a mixer, a blender, baking molds in all shapes and sizes, pots, pans, plates and recently even a julienne peeler. what i'm lacking, though, is an ice cream maker! i know, pretty essential, right? what i do have, however, is some pretty grown-up creativity. and with that, i can make as much childish ice cream as i want. for this, you won't even need an ice cream maker.  take this, household device industry! we're creative, modern, self-sufficient (okay, almost...) women and we can make our own ice cream! oh, and did i mention it's super healthy...?

guilt-free, vegan, easy-freezy banana 'ice cream' with coconut cream

ingredients:

4 ripe bananas + 1 more for decoration

4 tbsp. soy milk

2 cups coconut milk

2 tbsp. corn starch

2 tbsp. sugar

1 tsp. vanilla extract

4 tbsp. chocolate pearls

4 tbsp. ground almonds

directions:

slice the bananas very thinly. arrange the slices on foil, then put in the freezer for four hours. in the meantime, make the coconut cream: put the coconut milk in a saucepan together with the sugar, corn starch and vanilla extract. bring to a boil, stirring constantly, and cook for 10 minutes. let cool entirely. toast the almond in a saucepan for about 2 minutes, set aside.

when the bananas are completely frozen, place them in a blender, together with a little soy milk. pulse until smooth and creamy, adding a little more soy milk if necessary. ladle into four bowls, add a dollop of the coconut cream, arrange a couple of banana slices on top and decorate with chocolate pearls and the toasted ground almonds. serve immediately and guilt-free. 

smell good

after what feels like pretty much of a collection already, i found myself two new perfumes that i can't live without this summer. well, actually one was a gift from my dear friend nina, she brought it back from new york. so it rather found me than vice versa. it's pretty difficult to find a fragrance that really suits someone else - but this tonic one is a 100% strike. thanks again, sweetpea!

number one is west third brand's tonic fleur en fleur, a very refreshing, summery, cool scent that reminds me of a sparkly cocktail, something like a pimm's, ice cubes tingling in the glass, a mint leaf on top. maybe a skimpy bikini, and definitely a foot massage (given to you from a hot guy, understood). throw in an indecent flirt with one of the bar tenders, and you're good to go! or put differently: tonic fleur en fleur has got a good hint of fruitiness without feeling overly sweet; so this could easily be a man's signature scent, too (minus the bikini, obviously) - and i love the idea of sharing a fragrance. sexy! another plus: don't you just love the cool flacon? it looks so handmade, vintage american. like whiskey. or tonic, buaha.

number two is penhaligon's artemisia. it smells wildly soft and powdery (which i'm crazy about, as you know), a bit like a boudoir but with a fresh and clean accent (like... clean sheets, won't be a bad idea in a boudoir). i can't help but think of pink peonies, too? yup, definitely pink peonies. i feel sophisticated and extravagant when i'm wearing this, without ending up to 'madame-y', but instead still with just the right amount of cheeky girliness *andwiththatichucklegirlishly*.

sighs, i love you, good smells. it can turn your whole day around to put on the right perfume in the morning; like magic. switch! and you're suddenly a different person. girls, get your perfumes out! 

and with that, i'm wishing you a happy weekend. i'm at a friend's wedding at the most beautiful location in lucerne (my home town! bonus!) - and i'll get to see my brother and my ex roomie, keks, the next day. double bonus! can't wait! x scarlett

pink meringues - two ways

my love of meringues goes a long, long, long, long, long way in my house... they're whipped up quickly and they're just so versatile! i've made them as pavlovas, as cake toppers and even as mushrooms for a cake decor (not featured yet, but it's in my pipeline since last year... duh). so here's a compilation of two of my favorite meringue recipes of all times: eton mess (with home made meringues) and pavlovas. depending on your mood, you can adapt this and top with just about anything that you like. in summer, berry coulis are nice! here, i made a rhubarb compote. tangy, summery and cool!

firstly, i made the meringues. pink ones! just add a little food coloring before spooning them onto the baking pan. for version 1, the eton mess, crush the meringues, add some vanilla cream and strawberry coulis. for the pavlova version, top the whole (mini) meringue with vanilla cream, rhubarb or strawberry coulis and basil coulis. and it's yum! 

pink meringues - two ways: 

eton mess with vanill cream and strawberry coulis 

mini pavlovas with vanilla cream, rhubarb compote and basil pesto

for the meringues: 

4 large egg whites, room temperature
1 cup confectioner’s sugar

1 1/2 tsp. cornstarch

1 tsp. baking powder

1 tsp. red or pink food coloring

1/2 lemon for cleaning the bowl before starting

for the vanilla cream:

2 cups cream

1 tbsp. vanilla sugar

1 tsp. vanilla extract

1 tbsp. whipped cream stabilizer

for the strawberry coulis:

500 g (2 cups) strawberries

1/2 cup confectioners' sugar

for the rhubarb compote:

500 g (2 cups) rhubarb, finely chopped

4 tbsp. sugar

1 cup cranberry juice

4 tbsp. grenadine (pomegranate) syrup

for the basil coulis: 

1 bunch basil leaves

3 tbsp. pistachio oil

1 tbsp. acacia honey

1/4 cup pistachios, unsalted, finely chopped, for decorating

strawberries, for decorating

directions: 

for the meringues preheat the oven to 160 degrees c /  320 f and line a baking pan with parchment paper. clean the bowl with half the lemon: just wipe over the bowl to remove any leftover grease, as this will keep the eggwhites from turning stiff. whip the eggwhites for a couple of minutes until soft peaks form, then add the sugar, cornstarch and baking powder, slowly, bit by bit. continue to whip for another 2-3 minutes, until stiff (if you turn the bowl on its head, it shouldn't drop or fall down). fold in a couple of drops of the red food coloring (you don't need to evenly combine it, it's nice if the effect is slightly 'marbled'). spoon the eggwhites onto the parchment paper in little, unperfect but charming heaps. no need to leave extra space between the meringue piles, as they won't rise significantly. bake (or rather, as i always put it) dry the meringues in the oven for about 1 hour (to check if they're done try and remove one from the parchment; if it comes off easily, they're fine! the bottom should be dry when you knock at it), then turn off the oven and let them cool down  completely in the oven with the oven door closed. can be made up to 3 days ahead; store in airtight containers at room temperature until used.

for the vanilla cream whip the cream on high, then add the sugar, vanilla extract and whipped cream and whip some more. 

for the rhubarb compote wash the rhubarb and chop finely. heat the sugar in a saucepan and let caramellize (without stirring). deglaze with the cranberry juice, then add the rhubarb and grenadine syrup. cook for about 10 minutes, until rhubarb is soft. remove and let cool completely.

for the basil coulis bring water to a boil in a small saucepan. quickly blanch the basil leaves in it for about 10 seconds. remove and cool in ice cold water immediately for a couple of minutes. drain and pat dry, thoroughly. put the leaves in the bowl of a food processor, add the honey and pistachio oil and pulse / puree until smooth. put aside at room temperature. chop the pistachios to sprinkle the pavlovas later.

to assemble the eton mess: 

crunch up about 1.5 (depending on size) meringues. now put the crumbs in the glass in layers: start with the meringue, then add a dollop of whipped cream, a spoonful of strawberry coulis and proceed until the glass is full. finish off with a dollop of whipped cream and coulis. 

to assemble the pavlovas:

place one meringue on a plate, add a generous dollop of the vanilla cream, top with some of the rhubarb compote and a teaspoon of the basil coulis. sprinkle with pistachio and add a strawberry on top.