Italian Memories: Amalfi Coast/Praiano 2015

Three years ago? Could it have been three years? Well, I’ll let the facts speak for themselves: After I had left Chiang Mai in late July 2015, I undertook a 30+ hour trip to Rome. And then stayed there for all of 14 hours. Why? Because I “had to” go to one of the most beautiful places I had ever seen.


Continue reading Italian Memories: Amalfi Coast/Praiano 2015

Shortie but Goodie: Hempseed Chocolate Bites

Apparently, hempseed* is super nutritious, high in protein and healthy fats and works well when sprinkled over smoothie bowls. At least that’s what my best friend since kindergarden served me for breakfast when I stayed with her (it was super healthy and super delicious). Which I don’t eat very often these days, because it is too cold and I want something hot.

So, I bought some hemseed and the stuff has been sitting on my shelf for a while and apart from occasionally putting it in my Müsli I haven’t eaten any of it.

What to do? Add chocolate.

20160227_172512 Continue reading Shortie but Goodie: Hempseed Chocolate Bites

Shortie but Goodie: Coconut Snowballs

For whatever reason I wanted to try a no-bake recipe this season and ended up using this one I found at The Kitchn (because it looked pretty and I like coconut):

When I made the dough, I was a bit underwhelmed, because the coconut taste didn’t come through at all. My taste-tester and baker’s little helper said the same, so we had to do something about that.
Of course we were doing this on a Sunday, when all the shops in Germany are closed, so I had to make do with what I had and amped it up with some almond, sugar and Amaretto.


This is my updated recipe (and there is a funny video at the bottom). Continue reading Shortie but Goodie: Coconut Snowballs

Shortie but Goodie: Semifreddo Recipe

For some of you it’s Thanksgiving season and that probably means tons of food. While I don’t deal in turkey and I still use my mom’s very puristic mashed potato recipe (only potatoes, salt, pepper, nutmeg, butter and milk go in there, no fancy cream cheese or other spices), I do have a few ideas about dessert.

However, I have never made a pumpkin pie in my life. But! This honey semifreddo recipe is so, so easy. And you can make it ahead of whatever event you’re planning. I made this for my parents a while ago and they loved it, too.

This is it:

I only made a few slight changes: I used 200 grams of a very dark honey and regular cream and then left it to freeze overnight instead of just a few hours.

You may be tempted to leave out the toasted pine nut topping and probably also the honey drizzled on top, but try not to. It really makes a difference.

PS: Here’s a funny/serious bit about Thanksgiving with the brilliant Franchesca Ramsey: