Standardby Scarlett1 Comment
when we spent a weekend italy recently, on a vineyard together with friends, we also managed (because that’s always my priority) to visit the market in ponte tresa, briefly. the “stuff” they sell there is negligible. but, oh, the food… mountains of italian cheeses - mozzarelle, burrate, scamorze, fontine, parmigiane, gorgonzole… - salumi on end and beautiful vegs, too. there are a couple of stalls that specialize in “dolci”, too, and they’re always the most breathtaking sight. brutti, cantuccini, amaretti… piled and stacked high on top of each other… i had to pull the breaks there and then, because i am well known for my cookie consumption (ahem). also, the car was already pretty much full.

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einkorn grain pilaw spring greens peas recipe
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Standardby Scarlett2 Comments
i’m obsessed with rare foods… it’s like my personal challenge to find ways to incorporate them into a meal (that you would actually want to eat). so when i discovered einkorn, i knew it had to be turned into something equal parts simple and special. to make a risotto with the grain seemed like a good idea! of course, my current green-run made me tint it green. with a very quick pea mash, that’s easily done. apart from the pretty green color, the pea pesto even adds more texture and depth to the dish. topping things off with my favorite veg, ever - the mighty artichoke - made things even better. and did i mention this has a significant lemony tang? exactly: everything you need to be won over to try something new today.

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matcha bundt cake slice frosted butter cream coconut milk

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i seem to be into pinks and greens, lately, as evidenced by my instagram feed and as my blog post pipeline suggest (more green to come!). what’s not surprising, because obviously, i like both colors. my kindergarten aged nephew though seemed to have liked this cake a lot - in spite (of because?) of the very strong matcha flavor and green tea induced high, it seems. so much so, that he especially requested one for his birthday. well, i’m not an elf, but i can make one hell of a mean, green cake - kid approved, even. this might turn into a “thing”, kid approved so and so, as i’m surrounded by this ever more present amount of pregnant moms, babies (crying and cuddly, both alike) and toddlers. as long as the kids test eat my fancy colored stuff, i’m fine with being the nice auntie scarlett.

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Standardby Scarlett2 Comments
during my student years, we had a fun girls’ tradition: every tuesday, we would meet at one of our places for a sweet induced sex and the city viewing party (tuesdays, because the french version was before the german on tv). each time, another girl would prepare her signature sweet dish. so we had everything from cupcakes to fancy tortes to simple ice cream or a candy mix. one thing that will stay for ever in my mind was my friend diane’s “moelleux au chocolat” cake; a rich, chocolaty cake, savored warm, with a liquid center. this moelleux was probably the single reason why i still don’t like to make molten or lava cakes myself - because it simply can not get any better than diane’s…
later i learned that you can (kind of) fake the effect of the liquid center if you add a lindt lindor praline to the center pre or post baking! my love of vanilla and white chocolate was enough to give me the idea for these hidden suprise cupcakes (well, not so much of a surprise now anymore, duh).

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cucumber pineapple gazpacho
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Standardby Scarlett1 Comment
on hot days, what’s really better than a refreshing, vegetable based meal? slightly chilled and light. or if it can’t be a popsicle (because we probably shouldn’t be eating ice cream all day long, sighs), make it a chilled soup, instead! without a doubt, i am a big fan of chilled soups… so far, i’ve only made the classic tomato based gazpacho though, be it with yellow or with red tomatoes. oh, and not to forget this cold soup here in green (gwyneth would be proud *makesfistsign*).

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best rich moist soft chocolate brownies recipe

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soon after launching the best in class series, i’m back! it’s got to be said that i’m fully aware that throwing around me with superlatives like “legendary”, “perfect”, “best in class”, “genius”, “classic” or “world’s best” in the combination with food might be tempting (especially as a food blogger, who wants to trick readers - i.e. you - into reading their recipes) - but sometimes counter-productive. because as an avid foodie i know that nothing is more daunting and inducing suspicion and boredom more than using exactly these superlatives in a recipe. “yeah, right”, is basically the thought i have every time i meet a superlative recipe, anywhere. yet, superlative recipes somehow (and it’s not easy to admit) seem to spike my curiosity, and maybe also a sense of wanting to meet the implicit challenge.

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Grüne Power Sushi Bowle 2

Standardby Scarlett5 Comments
sushi is probably one of my favorite out of home snacks. i’m emphasizing the out of home aspect as i do not like handmade (by home cooks, that is) sushi. as much as they might taste great from a home cook, i dislike the imperfectness. isn’t sushi something that’s dna is too look pretty, if not perfect? perfection is something that’s so related for me to this food that i stay away from making my own.

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pink glaze decoration
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Standardby Scarlett0 Comments
i temporarily thought these pictures here were all lost… turns out sometimes fate isn’t just a bitch, read: they were securely stashed away on an sd card, as they’re supposed to, and eventually, i found said lost sd card with the pink pictures on it. heureka!
had i not found them, you wouldn’t be introduced with this new feature, called “best in class”. but first things first…

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