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Cuisine

Posted on April 19, 2012

Ladurée Hello Kitty Macarons!

Cuisine/ Romantique/ Travel

Macarons to the French are what muffins are to Americans.

Ladurée, French Pâtisserie  par excellence and inventor of the double-decker macaron, partnered with Hello Kitty and decorated their chocolates and packaging with the famous kitty head. And what fits better with our favourite kitten than deliciously sweet macarons?!
Lucky for me, Ladurée is represented in 4 shops across the channel in London. Our blog’s 1st birthday was the perfect opportunity to treat ourselves and to check out the store within Harrods.
Ladurée supplied the pastries for the Sofia Coppola movie “Marie-Antoinette” starring Kirsten Dunst.
The layout of the Ladurée tea house is an exact copy of the flagship store in Paris at the Champs Élysées.


Posted on April 14, 2012

Romantique’s High-Protein Spring Lunch

Cuisine/ Romantique

Anna Wintour is known for keeping her slim model-esque figure by eating no carbs protein lunches such as meat with salad and no dressing.

Spring time is asparagus time, and this delicious high protein meal can be rustled up in just 7 minutes!

  1. Fry the asparagus with a little bit of oil for about 5 minutes in a pan until it’s slightly brown. Sprinkle some lemon juice, cracked pepper and Parmesan cheese on top
  2. Break two eggs into a bowl and add a dash of milk and some salt, pepper and tomatoes.  Stir the mix until it’s runny. Pour the mix into a non sticky pan and stir it until it’s solidified.

Et voila, Bon Appetit! If  desired, you can add smoked salmon or Parma ham to this delicious dish.

Posted on December 31, 2011

Australian Breakfast by the Beach

Cuisine/ Travel

Sydney is a relaxed beach town, you can see people walking in “thongs” (Aussie slang for Flip Flips) and shorts,  carrying a surfboard under the arm. In Australia, I don’t feel like wearing pencil skirts and silk blouses, but just slipping into something nice and breazy, shorts and a flowing, frilly silk shirt.

Along Bondi Beach at the Campbell Parade, you will find many inviting cafes where you can feast on fresh orange juice, muesli, cooked breakfast and freshly baked, warm muffins. My favourite place for breakfast and brunch  is “Trio” at North Bondi. Breathtaking views spoil you eyes while you can enjoy a sumptuous start of the day.

 

Posted on November 1, 2011

Romantique and the Chocolate Factory

Cuisine/ Romantique/ Travel

Have you ever been to Berlin? Then you will know the Chocolatiers “Fassbender und Rausch” in the heart of Berlin, at the Gendarmenmarkt.  Every tour guide shows their tourists the artistic chocolate interpretations of Berlin’s icons like the Brandenburg Gate or the TV Tower.

The family enterprise has been creating the finest chocolate and truffles since 1863. At the adjacent “Schokoladenrestaurant” you can indulge in dishes seasoned with high quality cocoa.

This weekend I visited the outlet and Manufaktur of the exquisite chocolatiers, conveniently located just 5 min from my mum’s home! Needless to say I was in heaven!

So next time you are in Berlin, make sure to see how this delicious chocolate is made and stock up on souveniers for your loved ones!

Fassbender & Rausch Manufaktur

Wolframstrasse 95-96

Opening times: Mo – Fr 10 am-6pm. Sa 10 am – 2 pm

Nostalgic advent calendar showing Brandenburg Gate in a Christmas winter wonder land

Posted on October 20, 2011

How to make a real Vienna Schnitzel

Cuisine/ Romantique
The Schnitzel is a global delicatesse savoured all over the world. The term “Vienna Schnitzel” is protected under German and Austrian law stating that only Schnitzel containing veal is a real Schnitzel, which tastes best.
It is believed that the Schnitzel orginated from Northern Italy as the cotaletta alla Milanese.
Making this delicious, hearty meal is very easy, all you need to do is to get the following ingredients and to follow these 6 easy steps:
Take:
  • Thinly sliced veal chops (idea thickness is as thick as your finger)
  • 2 Eggs
  • Butter
  • Breadcrumbs
  • Flour
1. Flatten the veal chops with a mallet
2. Put salt and a bit of pepper on the both sides of the chops
3. Set up dipping stations: 1 Plate containing beaten eggs, 1 plate containing flour mixed with breadcrumbs (50/50).
4. Dip the cutlet in the beaten eggs, then immediately dunk it into the flour/breadcrumbs mix
5. Shake off any excess crumbs and throw the veal cutlet in a pan with melted butter and fry it gold-brown from both sides
6.  Remove the meat from the oil and place on paper towels so that excess oil drips off. Serve immediately with a fresh salad and potatoes.

Guten Appetit!

Posted on September 5, 2011

Another day in Bella Italia

Cuisine/ Dresses/ Romantique/ Travel/ Wardrobe


Yesterday we drove to the Northern most tip of Sardinia, Santa Teresa di Gallura. From here, you can see Corsica, just 11km away. What started off as a gloomy, overcast day turned into a glorious afternoon and we spent the rest of the day at the stunning sandy beach of Rena Bianca, swimming in crystal clear water.

A little bit of melancholy overcame me today, at the thought of having to leave this beautiful island in just 2 days. But what a great 9 days it’s been! I spent them in true “Eat Pray Love” manner: Lazing at the beaches with my loved one, indulging in pasta, seafood, wine, gelati and my new favourite drink, Aperol Spritz. You can make this yourself, simply mix:

– 3 parts Prosecco
– 2 parts Aperol (Italian bitter made from herb, roots & plants)
– 1 part sodawater

Aperol is one of Italy’s most popular drinks, orange-red in colour and refreshingly sour-sweet, perfect for hotter climates.

I’m wearing a sailor dress by TK Maxx. Sandals from Tamaris.

At Santa Teresa di Gallura, behind me embedded in clouds the shores of Corsica

Posted on August 23, 2011

Lose weight with rye bread

Cuisine/ Romantique

In English-speaking countries, wheat-based bread predominates and the first few years for a German girl in London have been tough without my beloved rye bread.

Hence I was as excited as if it was  Christmas and my birthday together when I discovered “Bakehouse”, a bakery in Hammersmith,  London that rivals a German one! The interior design is very modern and minimalistic, yet rustic. The bread is laid out on a long shelf in wicker baskets and the bread is so fresh, it’s still warm!

Rye bread is made from flour with rye grain and sourdough and is not only delicious but also has many healthy properties such as:

– Helps you losing weight: Rye based breads promoted higher post-meal satiety due to their high complex fibre content, keeping you full for longer.

– Rye kernels have a low glycemic index of 39, meaning the blood sugar will be raised slowly. A study by Swedish nutrition scientist Anna Nilsons showed that only one slice of rye bread will keep the blood sugar stable for up to 10 hours. Fluctuating blood sugar levels (as caused by wheat bread for example) can lead to diabetes, overweight and cardiovascular disease.

– High nutrients: Rye retains more nutrients than wheat breads such as magnesium, trace minerals, folic acid, thiamin, and niacin

– Cancer prevention: Studies have shown that people who frequently eat rye bread are less likely to contract bowel cancer, due to the high content of fibres and antioxidants in rye bread. Wheat bread has the outer layers of the grain kernels removed, whereas rye bread possesses all of the benefitial ingredients of the whole grain such as fibre, vitamins and minerals.

– Reduce cholesterol: Studies have shown that daily consumption of rye bread is an effective method to reduce LDL cholesterol in men.

Fight menopause: Lignans are plant chemicals that mimic the hormone estrogen, and also act as antioxidants. Rye bread is a rich source of lignan and helps to reduce hot flushes and dryness in postmenopausal women

Tip: When you buy a rye bread, make sure the rye content  is as high as possible, ideally 90%

After being so good, we sure are allowed a Berliner too ! (doughnut filled with plum jam)

Posted on August 17, 2011

How to make a lecker traditional German plumcake

Cuisine/ Romantique

Summertime is plum cake time! German plumcake is an irresistable mix of juicy plums, cinnamon and sugar and yeast dough.

The recipe has been passed on for generations in my family and it symbolises lovely childhood memories and the smell of summer for me.

Here is my step by step guide to making a Plum cake. But beware, this cake is addictive!

You will need:

  • 4 pounds of purple plums
  • 200ml luke warm water
  • 60g baking margarine
  • cinnamon and sugar

Mix the flour, margarine, yeast and water until it’s mashy

Leave the dough to raise for 30 minutes under a towel in a warm, draft-free place

In the meantime, cream the tray  tin with butter

Once the yeast dough has risen, distribute it evenly over the creamed tray tin and put the halfed plums onto the dough. I prefer a juicy cake so I always put the plums upright onto the cake to make sure I can fit as many plums as possible onto the tray tin.

Put the tray tin in the oven. The baking time is 30-40 minutes at 180 degrees (electric oven, circulating air)

After 20 minutes of baking time, dust a cinnamon-sugar mixture over the cake

Et Voila, the juicy plum cake! The cake can be eaten warm as a delicious pudding or cold as a cake! Guten Appetit.

Posted on August 12, 2011

Borough Markets, London

Cuisine/ London/ Romantique/ Travel

Borough Markets, just a stroll away from the popular tourist attraction The London dungeons, located near London Bridge, is a great outdoor food market, claiming to exist since 1014!

The bustling market offers fine food stalls from all over the world as well as fruit and vegetable stands.

Needless to say, I stock up on German goodies at the German stall but make sure to also check out the Spanish stall for a yummy Chorizo sandwich. Several stalls and restaurants specialise in fish, freshly prepared in front of your eyes.

So next time you’re in London, make sure to not miss Borough markets for an authentic, British market experience.

Lecker Rostbratwurst and Sauerkraut, just like back home! Did you know that Sauerkraut is extremly healthy? It flushes the toxins out of your body, drink it as a juice once a day for peachy skin!

Posted on August 10, 2011

One Snog, please!

Cuisine/ Romantique

I admit it, I’m a terrible sweet tooth. After each hearty meal, I need a sweet kick to finish it off. Chocolate bars, cakes, biscuits, ice cream, you name it! That was until I found a healthy and delicious alternative. Frozen Yoghurt places are popping up everywhere these days. I like Snog, but also FroYo or pinkberry are great! My favourite combination is the natural, fat free yoghurt, topped off with strawberries and milk chocolate hearts. You can chose from an array of fruit (Kiwi, melon, passionfruit, mango, raspberries…) and also naughty toppings (chocolate sprinkles, coconut shavings, orea biscuits).

Ich gebe es zu: Ich bin eine totale Naschkatze. Nach jeder herzhaften Mahlzeit brauche ich etwas Suesses. Schokoriegel, ein Stueck Kuchen, Kekse, Eiscreme, alles was es so gibt! Das ist allerdings Vergangenheit, jetzt schlemme ich eine gesunde und leckere Alternative: Gefrorene Joghurt Laeden schiessen zurzeit wie Pilze aus dem Boden. Ich liebe “Snog”, aber auch “FroYo” und “pinkberry” sind toll. Meine Lieblingskombination ist fett freies, geforenes Naturjoghurt mit Erdbeeren und Milchschokoladeherzen. Garniert wird das ganze wahlweise mit verschiedenen Fruechten der Saison (Mango, Melone, Himbeeren) oder auch mit Schokoladenstreuseln, Kokusnussraspeln oder Oreo Keksen. Mmm!

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