Some people might think ” Strawberry tart, easy!”. Make the dough, add some vanilla custard and top it with strawberries. Well, yeah, but it takes a bit more time if you don’t want to use the ready-made vanilla custard nor add almond essence in the butter. I adapted Conticini’s recipe and combined it with Hermé’s…
My chocolate mousse cake
This has been my signature cake for a few years now. The trick is not to bake it too long so that it stays fluffy and doesn’t become dry. It’s not too sweet either like many other chocolate cakes, so you can have it as it is or with a crème anglaise (vanilla cream/custard), à…
Filled Radicchio Rolls with Tapenade deviled eggs
Once again we are having friends over for diner. It is funny how we tend to look up to the US for inspiration. After Gourmet Magazine there is also the New York Times for its Health Food section: While browsing their website this recipe inspired my husband for a starter: he combined the Radicchio Recipe…
Teriyaki chicken meatballs with eggplant and nori rice
This meal is an interpretation of Japanese food. It’s quite easy to make and isn’t very expensive either. The only thing you need is time. Make sure that you take a couple of hours for the meat to soak in the marinade and after being mixed in the mixer carry on with the hands. You…
The “Bäckerei” – Berlin Mitte
Hidden on Schröder strasse, a quiet street in the middle of a residential area of Mitte, we enjoyed the fresh spring breeze on the terrace of the “Bäckerei”. It belongs to the restaurant opposite “Alpenstück” which opened a few years ago. They both offer a variety of south German specialties such as Kässspätzle or Maultaschen,…
Raspberry tartlets – pistachio crème pâtissière
In search of new inspiration I got myself a few Pâtisserie books. One of then is Philippe Conticini’s “Sensations“. It is full of amazing recipes, creativity and complicated combinations, which happen, for some of them, to be a real challenge. Having friends over for diner is always the perfect opportunity to practice and observe the…
Inspirations and Food Photography
Like many other food photography fans a great source of inspiration is Gourmet Magazine. Although they stopped printing the magazines you can still buy the Specials. The website though is still blooming with beautiful recipes and articles. Check it out. One of their photographer is Romulo Yanes. He’s been responsible for many covers of the…
Apple Tart with an almond-pistachio cream
THE apple pie. THE ultimate apple pie, differing from the typical but still delicious amandine apple pie, or the puff pastry based apple pie, the cream apple pie, tarte tatin classic etc.. This one would have to be on the top of the list – for now. I combined this recipe (in french) a pistachio…
Pret à diner, Alte Münze Berlin
Berlin is busy, Berlinale is going on. We are lucky to have some great places in the city to create a culinary event such as “pret a diner”, a temporary restaurant at the “Alte Münze” where coins used to be minted. Every week for 35 days, a starred chef cooks. Last night we got the…
NY Cheesecake with a chocolate ganache topping
My interest for American baking has been vivid ever since I spent year there in the 90’s. One of my favorite dessert is the NY Cheesecake, differing from other cheesecakes by the cream-cheese based filling and the sour cream topping. I have been looking for a recipe for a while, and letting my mouth watering…