Happy Tuesday! Almost humpday and almost half way through with the week already, again! It’s crazy how fast time flies these days. Two weekends ago we went up to Isenthal for some hiking and stayed at a small cute little chalet (house) up in the mountains. There was basically no network and 4G on the phone was nowhere to be seen – I loved it! Sam’s father rented out the house for a week and we went up and visited him and his girlfriend for a night.
The nature up there is breathtaking and something I can recommend to everyone: especially not being reachable is what I loved – no internet, no problems, haha :) I also enjoyed some me-time with the camera outside; practice makes perfect they say (though I am far from it!).
All photos were shot with the Canon EOS R; RF 15-35MM f2.8L IS USM lens.
Happy Friday evening! Two recipes in one week – can you imagine? Well, I’ve been requested to once again share my recipe of this Rhubarb and Berry Crumple that I had posted on Instagram this past Wednesday.
I know I tend to say that the recipes I do are super easy, but guess what – they really are! This is one of the easiest ones and perfect for when you are in the mood for a little warm, sweet and yet sour snack or if you want to make a little dessert that doesnt take a lot of time.
What you need for the Crumble, for 2 persons, is:
100g thinned oatmeal
100g white flour
2 Tablespoons coconut oil
2 Teaspoons brown sugar
1 teaspoon cinammon
4 tablespoons maple syrup
around 250g rhubarb
around 150-200g berries (mixed)
Pro TIP: you can use any kind of berries, or only berries, or any other fruit you like – how about some apple crumble instead?
What to do:
Pre-heat the oven to 180°C
To make the actual crumble, add all ingredients (except the fruit) in a large bowl and mix it thoroughly with your hands until the crumbles form.
Cut, clean and put the fruit into 2 small bowls
add the crumble on top and push it down only slightly (you don’t want it to be one big ball of dough on top)
Place the bowl with the fruit and crumble into the oven and leave it for 30 minutes
Let it cool down for roughly 10 minutes and serve whilst still warm!
Second TIP: You can always add some vanilla ice cream or freshly whipped cream with it – soo good! (also, the soy/ vegan whipped cream is delicious!)
Happy May 6th! Yes, one day late, I know – but either way I wanted to share another recipe with you guys. I had posted a picture of these cookies on Instagram the other days and you guys demanded (mostly via PMs) the recipe. Now, the recipe is super easy and I am super happy to share it! The cookies are perfect for those that wish to eat chewy, rather soft chocolate chip cookies which are not all too sweet!
In case you prefer larger, more American-Style Chocolate Chip cookies with a crunchy outside and soft inside I will only disappint you for a few days! Why you ask? Well, I made another batch of cookies and they too, are perfect! Yet, absolutely different – but I will also share that recipe sometime soon!
Now, back to the soft, chewy cookies!
Here is what you need:
210g white flour
145g unsalted, melted butter (make sure it’s at room temperature before using it)
150g fine, brown sugar
30ml (roughly 2 tablespoons) golden honey
1 egg yolk
30ml milk (I used soy milk)
1 fesh vanilla (or pure vanilla extract – then roughly 2 teaspoons)
220g dark chocolate chunks
½ teaspoon salt
½ teaspoon baking powder
What to do:
pre-heat the oven to 190°C and line the baking sheet with parchment paper
Whisk together the flour, salt and baking powder in a large bowl
In a second bowl, whisk together the all the other ingredients (except the chocolate chips) until you have a nice dough
Now slowly add the flour-salt-baking powder mixture to the dough and mix it until you get a smooth dough
Next, add in the chocolate chips and carefully mix it until they are well spread.
Using your hands, form roughly 24 same sized balls out of the bowl (I used a fully loaded tablespoon as a portion helper)
Bake until they slowly turn golden-brown (depending on the size, 12-18 minutes)
Pro TIP: Enjoy them whilst they are warm – it’s the best!
Happy Monday! I hope everyone is well and healthy and can somewhat enjoy the quarantine at home, too! We still go out regularly with our dogs so we have the ability to enjoy the warm weather that Switzerland has been showing off with this past weekend. The other day I asked some of my friends / followers (not a large group, but still!) on Instagram whether they had any tips for us regarding where to take the dogs in and around Zurich. After a while, it seems we have walked every path at least twice in our neighborhood and the surrounding 5-10 km.
I also always check out the account from different people on Instagram, including that of Andrea Monica Hug (@andreamonicahug), whom is not just an amazing photographer but also goes for many runs and walks. The other day she went for a walk with her dad to a place that looked absolutley beautiful and one that I really wanted to see. I wrote her asking where this place was and not only did she tell me, but she also sent me a screen shot of google maps to find it easily – thank you so much, Andrea – that was highly appreciated!
My fiancé and dogs loved the walk as much as I did, though, I probably loved it the most (or perhaps second-most after the dogs). I used this time to work on my photography skills a bit again and just enjoy the time with my camera. Here are some of the photos I wanted to share with you. Of course this is after the processing – all done with Lightroom Classic and Lumiar (Skylum Luminar 4 to be precise). What do you think of them?
All photos are shot with the Canon EOS R with the RF 15-35MM F2.8L IS USM lens.
Einen frohen Ostermontag wünsche ich Euch allen! Ich liebe Ostern und eigentlich dekoriere ich gerne jedes Jahr. Dieses Jahr war aber alles ein wenig anders und ich denke, dies gilt für viele. Durch den Covid-19 Virus durfte die Mehrheit der Menschheit sowie wir auch Zuhause bleiben. Durch das ständige Zuhause sein habe ich dann Ostern gar nicht so schnell auf mich zukommen sehen. Letztendlich habe ich 3 Tage vorher erst realisiert, dass Ostern vor der Türe steht und mit meinem Verlobten beschlossen es dieses Jahr ganz ruhig und ohne grosses Spektakel Ostern einfach nur zu genießen. Die ganze Quarantänezeit hindurch haben wir super viel gekocht, ein wenig gebacken und viele neue Rezepte ausprobiert. Wahrscheinlich so wie die meisten von Euch ;) Nur der auf Instagram berühmte Bananenkuchen hat es bisher nicht geschafft, da ich Bananen leider nicht allzu gut vertrage.
Am Karfreitag selbst gab es traditionell Fisch – Dorade im Salzkrusten-Mantel um genau zu sein. Der Fisch war traumhaft saftig und perfekt durchgegart, weshalb ich das Rezept heute mit Euch teilen möchte. Es muss ja nicht immer Ostern sein, gar Karfreitag, um einen guten Fisch in der Küche zu zaubern. Auch könnt Ihr das Rezept mit anderen Fischsorten machen – ob Dorade oder nicht spielt da weniger eine Rolle. Für uns war es optimal, da wir beide Dorade gerne essen.
Nun, hier zum super einfachem Rezept, welches wir von der App Fooby übernommen und angepasst haben:
Was Ihr braucht: 2 Doraden, mittelgross, ausgenommen ½ Bio Zitrone 2 Knoblauchzehen 3 Zweige Thymian 1-2 Zweige Rosmarin 1-2 EL Olivenöl
1 ½ kg Salz (grosskörnig wäre super, normales geht auch) 2 Eiweisse 25 ml Wasser
Backofen auf 240°C Heissluft vorheizen.
Die Dorade solltet Ihr bereits ausgenommen bestellen – dann habt Ihr es um einiges leichter. Jedoch sollte der ganze Fisch inklusive Schwanz und Kopf vorhanden sein. Wir haben zwei mittelgrosse Doraden (für jeden Eine) im Supermarkt bestellt. Zuhause wird der Fisch dann erstmal gründlich unter Wasser gewaschen und ein ausgespült und zum Schluss abgetupft
Jeder Fisch wird nun gefüllt mit ein paar Scheiben Zitrone, Knoblauch, Thymian und Rosmarin. Das Olivenöl nehmt Ihr um die Fische zu bestreichen.
Nun geht es an die Salzmischung. Hierzu solltet Ihr das Salz mit dem Eiweiss und dem Wasser schön vermischen, bis sich alles gut verteilt hat.
Auf einem grossen Backblech (mit Backpapier) verteilt Ihr ca ¼ bis ⅓ der Salzmischung. Es kann ruhig eine kleine Schicht sein, jedoch gross und breit genug damit beide Fische darauf Platz finden. Nun könnt Ihr den Rest des Salzes nehmen und die Fische damit eindecken. Achtet darauf, dass der Salz schön angedrückt wird und nichts mehr vom Fisch zu sehen ist.
Auf in den Backofen! Der Fisch sollte im vorgeheiztem Backofen (240°C) ca. 30 Minuten garten. Danach herausnehmen und weitere 10 Minuten abkühlen lassen. Mit einem grossen Messer, bzw. dem Messerrücken könnt Ihr nun die Salzkruste aufklopfen um diese dann zu entfernen. Die Dorade kann dann entweder direkt serviert werden oder vorher filetiert werden. Als Beilage haben wir uns zu einem Gurkensalat mit Dill entschieden. Aber auch auch Salzkartoffeln oder ein knackiger Salat passen prima!
Und nun… Guten Appetit!
Sea Bream in a Salt Crust
Happy Easter Monday everyone! I hope you all had a lovely long holiday weekend, even if you sat most of the time at home due to the Covid-19 virus that has been capturing most of the world these days. We likewise stayed home this Easter, as most of the past weeks. The only time we do really go outside is for our dogs – meaning a good 3-4 times a day for a longer walk. I think the dogs love this time the most of all; finally mom and dad are home almost all the time! I do go to the office once in a while, being alone there I can work well and check on the incoming mail. Mostly, however, I work remotely from home.
As almost everyone else, we continued working on our cooking and baking skills these days. We’ve been making almost everything ourselves, from flour to breads, to pizza and pasta. Traditionally, on Easter Friday we always eat fish – which is exactly what we did this time, too. We decided to go for a sea bream as it is one of my favourite fish and wanted to try baking it in a salt crust for the very first time. I can tell you this: a) it is so, so easy! and b) it is oh-so-tasteful!
We used the app from Fooby and switched up the recipe only a little bit.
Here is what you need:
2 gutted sea breams (or any other fish, really), medium sized, one for each person ½ organic lemon 2 garlic cloves 3 sprigs of thyme 1-2 sprigs of rosemary 1-2 Tablespoons Olive Oil
1 ½ kg of salt 2 egg whites 25 ml water
Pre-heat the oven to 240°C
And here is what to do:
First of all make sure that the sea bream is gutted when ordered / bought – this will save you time and is so much nicer on your kitchen boards. Then, clean the fish thoroughly with cold water inside out and dry it with some kitchen paper.
Once done, fill both fish with pieces of lemon, garlic, thyme, and rosemary. Then brush the fish outside with olive oil.
Now, mix the salt, egg whites and water in a large bowl until everything is well mixed.
Use ¼ to ⅓ of the salt mixture and spread it on a baking sheet (with baking paper) large enough for the two fish to fit on. The bottom lining of the salt mixture can be thin – there is no need to add heaps of salt. The lay the fish on the salt and use the rest of the salt mixture to cover up the fish. You should not be seeing any of the fish afterwards (see the photo).
Once done, place the fish into the pre-heated (240°C) oven and let it steam for 30 minutes. Once it is done, take out the fish in the salt crust and let it sit for another 10 minutes.
Once cooled down, use the back of a large kitchen knife to break open the salt crust and take out the fish. You are now ready to serve the fish!
Happy Tuesday! Almost humpday and almost half way through with the week already, again! It's crazy how fast time flies these days. Two weekends ago ...
