Sharing a delicious meal and an animated evening with our boys and their friends

We started off with bruschette...

then it was cold cucumber soup...

followed by spring salad with pansies...

main dish salmon baked in the oven - accompanied by...

pansparago... /asparagus bread)
a recipe with history...
 it originates from Villa Reale, Grado in Italy - if you would like the recipe please send me an e-mail...

Curd cheese cake with strawberries.... for dessert.

We had an interesting and lively, entaining evening with our boys and some of their friends tonight. 

I am off to bed with a happy and bulging heart tonight!

♥ Emilie's daughter ♥

pics by mw

Have a seat and give your legs a rest!

This shabby but chic bench (is it a bench? I do not know the name for it...) 

was in the park of a castle on the Isle of Skye in Scotland.

A treasure!

Give yourself a rest this weekend! 

Do things that bring blessedness to your mind and soul!

♥ Emilie's daughter ♥

pic by me

A balcony before thunderstorm...

This afternoon we had a bit of sun but within 

a few minutes the sky darkened and it started to pour with rain!

Just before I had taken these photos! I am so proud of my tulips! I think they look awesome...

The basket with the basil was a present from our dear friend Maja - just what I love!

Meanwhile it stopped raining and I am hoping for some sun tomorrow...

 after all hope dies last...

♥ Emilie's daughter ♥

pics by me

Spring on the plate...

As we are still waiting for the warm weather here 

I thought that some spring feelings on our plates could do well... 

A salad with cherry tomatoes, cucumbers, pomegranate, oranges, mint parsley, 

olive oil, salt, pepper a bit of honey and crumbled feta cheese was like medicine!

We had warm baguette and a glass of red wine with it.

At least some little bit of spring in the tummy...

♥ Emilie's daughter ♥

pics by me

Mayview Hotel...

When we were in Scotland we had a wonderful lunch at the Mayview Hotel. 
It's called like that because one can see the Isle of May off shore.

The friendly owner told us that lunch will only be served till 2.30 pm as in the evening they will be catering for a wedding.

The place cards of the wedding guests were tied on a cage as seen above.

I had never seen this but thought it to be a pretty idea!

Next picture shows the wedding church with a wonderful view towards the sea.

My son Moritz did not want to talk or even think about weddings! 

He silently enjoyed the view! Love will catch him too - I promise!

♥ Emilie's daughter ♥

pics by me

est magazine

pic by est magazine no. 9

 est magazine no. 9 is out! 

Get yourself a coffee or a glass of champagne and flick through!

♥ Emilie's daughter ♥

Mirlitons de Rouen

There is a pretty story about these Mirlitons de Rouen.

The author's mother had baked Mirlitons very often when he was a small boy but she would steadfastly refuse to share the recipe. She would say that at least one thing in her life should only belong to her. Years later  the author travelled through France (Normandie) a came acrossa sign at a baker's doorstep saying: "Ici! Les fameux Mirlitons de Rouen". He bought some but their taste was disappointing.
After returning to Switzerland he asked his mother for the recipe but she did not remember it.
One day, the old kitchen table which had been in the attic for years, was taken away for disposal. In the drawer between old newspaper scraps, trading stamps and postcards was a handwritten recipe without a title. The author knew immediately it was the recipe for the Mirlitons he knew so well from his childhood and which he had missed for so long!

I am happy to share the recipe with you:

250 g butter puff pastry (rolled out 2 mm)
4 egg yolks
50 g sugar
125 g butter
1 vanilla pod, scratched out
1 Orange (organic) - peel only
1 tsp Orange flower water

With a pastry cutter cut out circles and place in the tartlet moulds, put in the fridge for about 30 minutes.
Preheat oven to 220°C.

Melt the butter, let stand until cool.

In the meantime:
Mix sugar and the vanilla scratchings.
Add the egg yolks one after the other to the sugar/vanilla mixture. Keep stirring all the time.
Add the orange peel and the orange flower water, stir.
By stirring add the melted butter very slowly to the sugar/vanilla/egg/orange mixture.
Fill in the mixture into your prepared tartlet moulds.
Sprinkle a little sugar on top.
Put in oven, let bake for about 15 minutes.
Serve warm or cold with a sprinkle of powder sugar.
Wonderful with whipped cream, fruit compote or fruits.

I served them with rhubarb compote and the result was heavenly!

I am sure you'll enjoy them too - our friends immediately asked for the recipe!

♥ Emilie's daughter ♥

pics by me