In love with…Banana Bread

Hello lovebirds,

Erstmals einen wunderschönen guten Morgen euch allen! Die Sonne scheint und ich kanns kaum erwarten, endlich rauszugehen und an die Donau zu fahren. Die Badesaison ist wohl eröffnet, yay. Ich war gestern bei Freunden zum Grillen eingeladen und da irgendwie schon für alles gesorgt war und ich trotzdem nicht mit leeren Händen auftauchen wollte, hab ich noch mein tolles Bananenbrot gebacken. Das Rezept ist richtig einfach und man kann das auch so ganz ohne Zucker machen, denn ich hab Oma’s selbstgemachten Löwenzahnhonig genommen statt dem Zucker. Anyways, probiert es doch aus und sagt mir Bescheid, was ihr davon haltet. Ich hab das Rezept von einer Kollegin aus Australien bekommen, also der Credit gehört nicht mir. Das Bananenbrot ist auch wahnsinnig lecker zum Frühstück. Einfach toasten, oder so essen. Mit Butter oder ohne. Ich ess auch manchmal Joghurt mit Beeren dazu.

So und jetzt ab an den Ofen äh Sonne meinte ich.

Love, M

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Was du dafür brauchst:

  • 3 reife Bananen
  • 2 Esslöffel Ahornsirup oder eben Löwenzahnsirup (ich hab 3 EL vom Sirup genommen und den Zucker weggelassen)
  • ½ Becher Zucker
  • 1 Becher Mehl
  • Prise Salz
  • 1 Ei
  • ein wenig Backpulver
  • gehobelte Mandeln
  • Schüssel
  • Gabel
  • Schneebesen
  • Becher
  • Esslöffel
  • Backform (am besten mit Backpapier)

Wie du es zubereitest:

Den Ofen auf 180°C vorheizen. Die Bananen mit der Gabel in einer Schüssel zerdrücken. Die anderen Zutaten hinzufügen und mit dem Schneebesen gut verrühren. Die Backform mit Backpapier auslegen und den Teig vorsichtig reingeben. Nach etwa 15-20 Minuten im Ofen, die gehobelten Mandeln oben draufstreuen und dann nochmals 15-20 Minuten backen lassen bis das Brot schön golden glänzt. Um sicher zu gehen, dass das Bananenbrot auch wirklich durch ist, kannst du mit einem Zahnstocher in den Kuchen reinstechen und wenn nichts drauf kleben bleibt, sollte es fertig sein. Einfach abkühlen lassen und genießen.

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Hello lovebirds,

First of all, good morning to you all. The sun is out and I am desperately waiting to go outside and chill at the Danube River. I guess the bathing season has officially started, yay! Yesterday, I was invited for a barbecue at a friend’s house and as everything had already been taken care of but I still didn’t wanna show up empty handed, I baked a lovely banana bread. The recipe is really simple and you can even make it without any sugar, as I replaced it with my grandma’s homemade dandelion honey. Anyways, just try for yourself and let me know what you think. I got the recipe from a colleague in Australia, so the credit’s not mine. The banana bread is also super yummy for breakfast. You can toast it, or not. Eat it with butter or without. I sometimes eat mine with yoghurt and berries but it’s actually really variable.

Enjoy the rest of the weekend!

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Here’s what you’ll need :

  • 3 ripe bananas
  • 2 tablespoons golden syrup or dandelion syrup if you have any (I used 3 Tbs of the syrup and added no sugar)
  • ½ cup sugar
  • 1 cup flour
  • Pinch salt
  • 1 egg
  • a bit of baking powder
  • sliced almonds
  • bowl
  • fork
  • whisk
  • cup
  • tablespoon
  • backing tin (with baking parchment)

Here’s how you prepare it :

Preheat oven to 180°C. Smash bananas with a fork in a bowl. Add other ingredients and mix thoroughly with a whisk. Put backing parchment in your backing tin and carefully add in your mixture. After about 15-20 minutes in the oven, add sliced almonds on top and let it bake for another 15-20 minutes until the bread is golden. To be sure that the cake is done, you can us a tooth pick. Just put it in the cake and slowly remove it, if nothing stays on it, the cake is done. Let it cool off, or eat it while it’s still warm and enjoy!

Love, M

Inge summer cocktail

Hey lovebirds,

You might be familiar with last year’s summer cocktail Hugo, an unbelievably tasty mint-elderflower drink. Elderflower syrup was the essential ingredient to make Hugo the special cocktail he was. However, this year some genius (no sorry, wasn’t me, nor Lara) came up with the brilliant idea to replace the elder flower syrup with ginger syrup and it tasted surprisingly good and refreshing. As Lara is always up to date about what’s hip or not she obviously found out about this new recipe and we decided to give it a go ourselves and surprise, surprise the outcome was outstanding. First, we tried the recipe with white wine and it was good but then we replaced the wine with a rosé and the cocktail tasted even more beautiful. Some of you saw my photo on instagram and asked me for the recipe. So there you go.

Bisou, M

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Here’s what you’ll need for Inge:

3 1/2 tsp of ginger syrup

1/8 l white wine or preferably rosé

1/8 l sparkling water

4 mint leaves

a slice of lemon

a slice of ginger

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Here’s what you’ll need for the syrup:

1 organic lemon

1 medium size ginger tuber

3 1/2 tbsp of crystal sugar

300 ml water

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Here’s how you prepare the syrup:

  1. Peel off lemon skin and place in a pot.
  2. Peel ginger, cut it in thin slices and put them in the pot.
  3. Cut half a lemon into pieces.
  4. Fill pot with water and make it boil.
  5. Add in sugar.
  6. Add in lemon pieces but squeeze juice first.
  7. Let it boil for 5 minutes. Stir and make sure the sugar is all melted.
  8. Turn off heat, place the lid on the pot and let it rest for about an hour.
  9. Remove ginger, lemon and lemon skin.

Here’s how you prepare the cocktail:

  1. Put 3 1/2 tsp of syrup in a wine glass.
  2. Add in sparkling water.
  3. Add wine and mix it.
  4. Add ginger, a slice of lemon and mint leaves.
  5. Serve with a hip straw.
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In love with…kiwi banana chia pudding

Good morning lovebirds,

How many times have I told you about my breakfast addiction? I always try to vary my breakfast as I want to avoid getting sick of eating the same thing all over again. Good news is, there are so many delicious ways to have a nice breakfast. Well, here comes another healthy recipe to start a great day. What do you usually have for breakfast?

Continue reading “In love with…kiwi banana chia pudding”

In love with…#DIY granola

Hello lovebirds,

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C’est les vacances maintenant and I’m back in Austria for two weeks! I had already forgotten how nice it was to have a home with a real bed, a shower where you don’t need to wear thongs and a toilet where you can sit down to do your business! I am 100% making use of grandma’s kitchen, passively and actively. I have recently been inspired by the muesli boys and decided to give my granola recipe a new face. It’s very easy as per usual and very tasty. Check out the recipe below and start your mornings with some serious foodgasms!

Continue reading “In love with…#DIY granola”

In love with…vanilla porridge

Hey lovebirds,

here comes another breakfast alert. As I might have mentioned before, breakfast is not only the most important meal of the day, it’s also my favourite of the day. I’ve recently come across some delicious and very easy recipes that I would like to share with you. Porridge hasn’t really been one of my favourite dishes, I admit. To me personally it used to be one slimy dish that no-one could make me eat. Some days ago, I found this yummy recipe that – for some odd reason – made me wanna try it. Maybe it was just time for me to have another taste and guess what? It worked. Not only is it healthy, it also tastes nice and lasts long! Don’t believe me? See for yourself!

Continue reading “In love with…vanilla porridge”

In love with…baked cinnamon-honey apple

Hey lovebirds,

as moving to France has changed my life drastically (no oven seriously? How am I going to survive without baking?!) I figured I needed to come up with some simple recipes which isn’t necessarily a bad thing. Especially in times of stress and lack of time, it can be very useful to know a few easy, quick and some sort of healthy recipes. So here’s one of my winter favourites: baked cinnamon-honey apple.

Continue reading “In love with…baked cinnamon-honey apple”

In love with…summer-veggie-pizza

Summer time is pizza time. I love Italian food and therefore there is no way around making pizza on my own. This is why I felt like creating a new pizza recipe with summer veggies and spelt flour. I really don’t want to brag but the result was extremely tasty! Since more and more people have to deal with wheat allergy, I’ve tried to make pizza dough with spelt flour for the first time and I was happy to see that it does not make a difference at all! So try it yourself! 🙂
Here is what you’ll need… …for the dough 1 package dry yeast 30 dag spelt flour 1 tsp sugar ½ tsp salt 2 tbsp. olive oil 250 ml warm water 1 tsp dry thymn …for the topping Pizzaiola: 2 tbsp tomato paste 2 tbsp olive oil 1 skinned tomato ½ onion 2 tsp oregano salt pepper 4 cloves of garlic 300 g zucchini 1 tomato 150 g feta cheese oregano salt Optional extra toppings 2 tbsp dried tomatoes 2 tsp capers 2 tsp chanterelles cheese Here is how you prepare it: Put 250 ml water into a bowl. Take a couple of tablespoons from that water and mix it with dry yeast, sugar and salt. Add this mixture to spelt flour and add rest of the water and dry thymn. Knead together (by hand or mixer) until dough is smooth and elastic. If the dough seems a little too wet, sprinkle on a bit more flour.

2.)    Place the dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place until it doubles in size.

In the meantime, cut all ingredients for the topping into small pieces. Put your dough on the griddle (don’t forget to coat the griddle with oil first) and stretch it. Put the pizzaiola on your dough and add all toppings. I used two optional extra toppings. On the left half of my pizza I added capers and dry tomatoes and on the right half chanterelles and cheese. Bake your pizza in the preheated oven (200°) for 30 min. Enjoy! Bisou, L

In love with…poppy seed and raspberry cupcakes

Hi lovebirds, As I am quite satisfied with how yesterday’s cupcakes turned out, I thought it was time for me to share another recipe with you. For the very first time I got to use my new icing bag that I found under the Christmas tree, and I was surprised how lovely they looked without using a plastic bag. Enjoy your little pieces of heaven! Here’s what you’ll need for the sponge:

4eggs

70g crystal sugar

100g butter

40g icing sugar

¼ tsp cinnamon

salt

1tbsp lemon juice

1tbsp rum

125g poppy seeds

75g ground hazelnuts

Here’s what you’ll need for the icing:

100g butter

100g icing sugar

110g cream cheese

100g quark (soft cheese made from skimmed milk)

150g raspberry jam (blueberries/strawberries/raspberries for decoration)

Here’s how you prepare it: 1.)   Preheat your oven to 170 degrees and prepare your cupcake tin with little baking cups. 2.)   Separate the egg yolks from the egg whites. 3.)   Beat egg whites and crystal sugar to snow. 4.)   Whisk butter in a separate bowl and add in icing sugar, cinnamon, salt, lemon juice and rum. Make sure you beat it for at least 3 minutes to make your sponge rise. 5.)   Add in egg yolks and mix for about 2 minutes. 6.)   Alternately add in poppy seeds, hazelnuts and stiff egg white. Don’t forget to stir. 7.)   Carefully divide mixture in you baking tin. 8.)   Pop the tin into your preheated oven and bake for about 15 minutes until ready. (If you’re uncertain whether they’re done place a little toothpick in the sponge, remove it and see if anything’s on the toothpick. If there’s nothing on it, they’re ready to be taken out) 9.)   Leave to cool of. In the meanwhile prepare your frosting. 10.) Whisk butter in a separate bowl, add in sugar, cream cheese, quark and raspberry jam. 11.) Decorate your cupcakes. Bisou, M

In love with…a happy birthday to Lara&Michelle

It all started in Lyon where two girls of two different kinds fell in love…with a city and decided to share their adventures. It is incroyable that our little baby project is celebrating its first birthday today. We’ve enjoyed sharing our moments, voyages, recipes and ideas with you and we hope there’s a lot more to come. Since there is no birthday without a cake we’ve come up with a lovely chocolaty cupcake recipe to celebrate this special occasion and with Valentine’s Day on our doorsteps, see this as a little declaration of love to you guys for being so supportive! Love you guys! Happy Birthday!

Here’s what you’ll need (14 cupcakes): 1 egg (1 Ei) 20g raw sugar (Rohrzucker) 60g unsalted butter (Butter) 95g flour (Mehl) 55ml milk (Milch) 1 tsp baking powder (Backpulver) a pinch of salt (Brise Salz) 60g melted chocolate (I used a bit of butter to melt it) (geschmolzene Kochschokolade) 25g dark chocolate (Kochschokolade) 3 tsp dark cocoa powder (Kakaopulver) Icing: 100g unsalted butter (Butter) 40g icing sugar (Staubzucker) 200g cream cheese (Frischkäse) 100g melted chocolate (geschmolzene Kochschokolade) 1tsp dark cocoa powder (Kakaopulver) Here’s how you prepare them: 1.) Preheat your oven to 170 degrees and prepare your cupcake tin with little baking cups. 2.) Whisk butter in a bowl until it’s creamy. 3.) Add in sugar, egg, flour, baking powder, salt and keep stirring as you go. 4.) Melt your chocolate using a bit of butter. Heat it in the microwave and stir after 20 seconds. Keep stirring to prevent the chocolate from burning. 5.) Add your melted chocolate to the mixture and mix in carefully. 6.) Add in milk and cocoa powder and mix well. 7.) Grab a teaspoon and have a taste of your mixture. Make sure it’s sweet enough for you. If not, feel free to add some more sugar even though I doubt it’ll be necessary. 8.) Carefully divide mixture (1 tablespoons per cupcake) in your baking tin. 9.) Chop chocolate into fine little pieces and put some of them on top of your cupcakes. 10.) Pop the tin into your preheated oven and bake for about 15-20 minutes until they have a nicely bronze colour. Use a little toothpick to see if they’re done. If nothing comes off then they’re ready. 11.) Leave to cool off. In the meanwhile prepare your frosting. 12.) Whisk butter in a separate bowl, add in sugar and cream cheese. 13.) Melt your chocolate using a bit of butter. Stir after a few seconds to prevent it from burning. 14.) Add in melted chocolate and cocoa powder and stir well. 15.) If you don’t have one of those professional piping bags to put on the icing, just use a freezer bag like I did, cut off the edge, put in the icing and decorate your cupcakes. 16.) Enjoy your cupcakes and don’t forget to share them with friends or family! Bisou, L&M

In love with…DIY sesame granola

‘The early bird catches the worm’ is what my English teacher used to say to us at school. Morning has always been my favourite. Even as a little girl, my brother and I used to get up at six asking mum and dad if it was time to get dressed already. Of course it wasn’t so they tried to send us back to bed a couple of times until dad realized it was no use and sacrificed his sleep. My friends never really  understood how I could get up this easily without snoozing my alarm. My favourite movie is ‘Breakfast at Tiffany’s’ so I don’t think there’s much need to explain. What makes morning so perfect to me is the variety of breakfast there is. Bacon&eggs, pancakes, bread rolls with butter and jam, yoghurt, cereal, muesli…I could have breakfast for lunch and dinner and that’s why it’s important to keep things interesting. So I tried a new granola recipe today and here it is:

Here’s what you’ll need:

3 cups of oat flakes

1 cup of sesame seeds

1 cup of shelled sunflower seeds

1 cup of chopped almonds

1 cup of coconut flakes

1 cup of honey

1 cup of cooking oil

1 ½ tsp cinnamon

Here’s how you prepare it:

1)     Preheat your oven to 200°C

2)     Dump your oats into a large mixing bowl.

3)     Add in dry ingredients.

4)     Mix them carefully.

5)     Add in honey and oil.

6)     Stir well.

7)     Spread mixture evenly onto your baking tray.

8)     Bake for 30 minutes and stir occasionally to prevent your granola from burning.

9)     When it’s done remove your baking tray from the oven and immediately turn out your granola onto a large piece of foil. It might still be a little bit sticky but it will dry once it’s cool.

10)  Once it cooled, break your mixture into clumps by using a spoon.  Transfer to an airtight container.

11)  Serve with yoghurt and enjoy!

Bisou, M