Lavender in your garden or on your terrace will keep away midges or other insects. You won’t like to put a whole pot of lavender on your table and you won’t like cutting them all neither. A single hydrangea flower, it’s the second generation for me this summer, will make the perfect stand for single lavender stalks. To create a quite natural look just place the hydrangea flower in a little glass filled with water and wrap your glass with a sandwich bag that you scrunched before. Twist some twine around and make a bow. Now you just have to add the lavender stalks and here you are with a late summer center piece. I put it on a wooden board with a tea light holder made of corrugated cardboard.

I like to try new things and therefore I took some further pictures in two different ways. If you don’t dispose of a photoshop software or special filters then simply use things everybody has at home. For the first picture I simply put some plastic wrap in front of my lens and for the second one I wrapped the foil around the edge of the lens just leaving some free space in the middle.

2016_Lavendel22016_Lavendel3This way I didn’t only get some nice pictures for my blog but also some more for making lovely greeting cards.







All you need for this lovely summer feeling is two ingredients. Two ingredients to get a soft and creamy sorbet without any additional sugar. I took one banana and about 250g of fresh strawberries to prepare two small sundaes. Wash strawberries, take off their green and cut large ones in halves. Cut banana in half lengthwise and cut the halves into thin slices then. Put fruit in a freezer can and freeze for at least two hours. Then crush them with a hand blender until creamy. Pour in a sundae bowl and serve immediately. If you made a bit more than you need instantly you may freeze the sorbet again. It won’t be that creamy any more afterwards but still delicious. You may assemble bananas with other fruit like peaches, nectarines or apricots as well.



Driftbottle landed


Week after week we’re waiting for our summer holidays and then, like every year, they’re over way too fast. My seaside decoration reminds me of the wonderful days spent at the sea and by the way make me think about new destinations for next year.
Take a small wooden tray and fill it with sand and little pebbles. Small tealights will be framed by sea shells offering a play of light and shadow in the dark.


The lights are accompanied by a driftbottle washed ashore and now lying in a fisher net. Some drift wood sticks and a bit of sand will prevent the “widely traveled message” from rolling up and down the table.



Lemon dream


First technical problems, then I nice trip to the North of our country and I simply forgo to translate the instructions for the lovely lemon cake. Only make this kind of sponge to get three different layers. The first one like a custard, the second one a bit softer and on top a fluffy, lightly crumbling layer. The ingredients need a small mold or baking frame of max. 30×30 cm.

125 g soft unsalted butter
1 big lemon
4 eggs size M
150 g caster sugar
vanilla pulp of 1/4 vanilla bean
115 g all purpose flour
350 ml milk luke warm

Preheat the oven at 160°C, grease your baking tray and seal your baking frame with some foil – the cake’s rather fluid.
Melt butter in a pan and cool down a bit. Abrade lemon zest and squeeze afterwards. Seperate the eggs and whisk egg whites.
Combine egg yolk with sugar until frothy and pour in vanilla pulp and butter. Add flour and lemon zest, mix well and pour in lemon juice. Then step by step stir in the milk and finally fold in the beaten egg whites. There still should be some white egg flakes visible.


Fill baking frame or mold with cake and bake for 45-50 minutes until the surface is firm and lightly brown. Remove from the oven and leave on a rack to cool. Cut into squares then and dust with some powdered sugar before serving.
My selected mold was too flat so that I had to take a second one. If I had taken that one  directly my cake would have been a bit higher.




They’re an attraction for nearly all of our parties – large fresh pretzels. Sometimes however there are some of them left over but they’re not really tasty the next day. I found a recipe for frozen pretzels and changed it a little bit to make my two days old pretzels palatable again.

(for 4 pretzel)
100g sour cream or crème fraîche
2 eggs
4 – 5 slices of salami or ham, finely chopped
1 red pepper, chopped
50g grated Emmental
2 tbsp flour
black pepper, chili powder as you like

Put stale preztels on a baking tray lined with parchment paper and disperse some water on them. 2016_Brezel2Give all ingredients in a bowl and mix well with an egg beater. Season as required and fill the mixture into the spacing of your pretzels. If you like just put some further grated cheese on top of the filling. Bake pretzels in the preheated oven at 180°C for about 15 minutes. To prevent a too strong browning covert the pretzels with a piece of aluminiu foil after 5 minutes of baking. Remove them from the oven when the filling’s firm and serve with a fresh green salad. The female tinkering donkey had enough with one filled pretzel for lunch but tough guys will easily scoff two of them.
If you have soft pretzel sticks left over then just prepare the filling without flour. Cut soft pretzel sticks in halves lengthwise, apply cream on both halves and bake like said above.