Saturday, 6 April 2013


Letter boxes, Rotterdam B&B Anno 1879, Rotterdam Breakfast in Rotterdam Coffee in Rotterdam, March I spent the Easter weekend in Rotterdam in the nicest B&B (Anno 1879) one can imagine. The old building from 1879 is furnished with the finest vintage stuff, wooden floors, high ceilings and steep stairs. The breakfast is served with love by the host: bread, croissants, coffee & tea, eggs, fresh orange juice, joghurt, muesli, fresh fruits and even blueberry pancakes on Easter Sunday!

Wednesday, 3 April 2013

Something from my kitchen: childhood memories

This time the really exciting topic at "Post aus meiner Küche" was "childhood memories". Childhood memories are the best memories of all, especially if I think of food. Eating way too much sweets and feeling sick but really happy is a common memory of mine. My lovely partner to exchange was Steph, who writes a wonderful blog with inspirations for DIY, recipes and design, especially from the 50s to the 70s. I decided to recreate three recipes each with a modern little twist.

"Kalter Hund" with white chocolate and cranberries

"Kalter Hund" with white chocolate and cranberries 

For 6 little loafs you will need:
275g coconut butter
400g white chocolate (chopped)
2 eggs
25g icing sugar (sifted)
200g dark butter cookies
75g cranberries
60g dark chocolate

1. Melt the coconut butter and the white chocolate butter (gently).
2. Slowly mix (1) with the eggs and the icing sugar. If the cream doesn't get really smooth, continue mixing the cream over a hot water until all ingrendients have the same temperature and the cream smoothens.
3. Spread cling wrap in six small loaf pans or one large. Alternately layer cream, cookies and three quarters of the cranberries.
4. Leave to cool down in the fridge over night.
5. Melt the dark chocolate and decorate the loafs with chocolate and the rest of the cranberries.


"Eiskonfekt" with hazelnut brittle 

For a batch of thirty you need:
100g nougat
50g dark chocolate
50g coconut butter
40g hazelnut brittle

1) Cut nougat, chocolate and coconut butter in medium-sized pieces.
2) Melt the ingredients and fill in tiny forms.
3) Leave to cool down in the fridge for about 15 minutes, decorate the sweets with the hazelnut brittle and leave them in the fridge to cool down for about an hour.

Caramels with salted macadamias

Caramels with salted macadamias

For about 20 caramels you need:
125ml cream
100g sugar
1 tsp. honey
1 tsp. butter
10g vanilla sugar
50g salted macadamia nuts

1) Melt all ingredients (except of the nuts) and let boil for about 15 minutes, stir from time to time.
2) Line a baking tin or any another flat form (ca. 15 x 15 cm) with parchment paper.
3) The mixture is ready when colour turns golden and the texture thickens.
4) Mix in the macadamias and fill into the form.
5) Leave to cool down in the fridge, preferably over night.

Something from my kitchen, childhood memories
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