Back From Holidays

Holidays are over, the daily routine has already started, and since I neglected the blog over my summer break I thought it’s time to write a new blog post .

In Switzerland we had a really wet summer for quite a long time. The soil was more than enough watered and rivers were overfilled with water, in spite of that the weather brought more and more rain. That’s why we got many floodings all over Switzerland.

Unluckily, my grandparents’ house was affected by these flooding’s and so I spent my whole first week of holidays helping my grandparents to clear and clean. After that week of work I got the opportunity to go to Finland!:-) I spent 8 days there in a summer camp and enjoyed fantastic weather up to 33°C!!!

For the last week of holidays we took the train and went to Germany to some relatives. I always love to visit them because of the beautiful area they live in, the tri-border region. When I’m there my favourite activities are going grocery shopping, eating out, and visiting the “Landhaus Ettenbühl” or the Vitra Design Museum.

If you’re around this area you have to try these restaurants and cafés out: – reasonable, tasty and brilliantly furnished – always busy, reasonable, tasty, and beautiful location, farm shop – homemade cakes, beautiful mural paintings and located in an exclusive little village with lots of artist living there – English garden, delicious scones and cakes, wide range of beautiful roses to buy, little shop – vitra design café, perfect for brunch, beautiful building

…the pictures are from the Landhaus Ettenbühl. I love to visit the garden and the café there because it makes me feel like being in the UK for a few hours.

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Peach Streusel Tart

This week I had to make a dessert for a grill party. So I started to think of what I could bring with me and after a few looks through my cookbooks and magazines, I decided to bake a tart. Due to the fact that it needed to be something that’s easy to transport, but at the same time it should be fruity and not run-off-the-mill stuff. I took my clotted cream apple cake recipe as a basis and created a peach streusel tart out of it. I have to say that I’m in love with my new combination! I replaced the cinnamon by ground cloves and the clotted cream by mascarpone and I also added a hint of lemon to give it more of a summery flavour. If you are a fan of fruity cakes then I can highly recommend this recipe to you. Peach Streusel TartPeach Streusel TartPeach Streusel TartPeach Streusel TartPeach Streusel Tart

Peach Streusel Tart


  • 200gr. flour
  • 1/2 tbs backing powder
  • 125gr. cold butter
  • 100gr. brown sugar
  • 1 egg
  • a pich of salt


  • 6 peaches
  • 1 egg
  • 2 tbs brown sugar
  • 3 tbs flour
  • 130gr. Mascarpone
  • zest from half a lemon
  • 2 tbsp lemon juice


  • 60gr. butter
  • 4 tbs brown sugar
  • 50gr. flour
  • 1/4 tsp ground cloves
  • 70gr. ground almonds
  1. For the pastry: But all ingredients in a bowl and knead everything together. Let the pastry cool in the fridge for about 30 minutes. Grease a spring form pan and preheat the oven to 180°c. Press the pastry into the pan and make an edge.
  2. For the topping: Cut the peaches into slices. Mix together the egg, sugar, flour, lemon juice, lemon zest and the mascarpone. Add the peach slices and put everything into the pan.
  3. For the streusel: Knead all ingredients together and crumble the slightly moist dough into small streusel. Spread the streusel onto the peaches. Bake for 40-45 minutes.
  4. Serve with whipped cream. Enjoy!


Fashion &Fair

Hi guys, today I’d like to introduce you to my latest work: Fashion &Fair.

Fashion &Fair is a website about fair trade fashion and it’s part of my thesis. That’s why it would mean a lot to me if you would visit the webpage, the language is German, so maybe you won’t understand any word but that doesn’t matter.😉

The aim is to give young people advices on how they can switch over to ethical fashion and how it’s possible to afford it. The website should be a place where they can find inspiration, brands, shops and lot more.

My sister Lisa took all the female fashion photographs and if I’m honest I had no idea how it would turn out, but the result was very satisfying and I’m very proud of my sister. Thank you so much Lisa for all your effort!!! – You did a great job!

So maybe you’re asking yourself why I didn’t take the photographs; that is very easy because I was the model…😉

So here are a few impressions and I would be very happy about any kind of feedback or questions.

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Devon Scones

I really love to eat scones, they always remind me of our Devon holidays. We often ate scones after a long walk along the sea. Missing Devon so badly, I tried out different scones recipes, but none of them satisfied me. Finally I stumbled over the National Trust Farmhouse Cookbook, which we bought at the beautiful Lanhydrock House, and found the perfect scones recipe: Devon Scones. For me it was the first one which was similar to the scones we ate in the UK and they don’t have the common soda after taste.

The English jam and the clotted cream I found in Zurich at a food stand in the marked hall “Viadukt”. I was so surprised that they sell clotted cream that I immediately had to buy one jar. (regardless of how overpriced it was ;-))

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Devon Scones-The Farmhouse Cookbook

  • 250gr. plain flour, plus extra for dusting
  • 1 tsp soda
  • 2 tsp cream of tartar
  • 1/2 tsp salt
  • 2 tsp caster sugar
  • 30gr. butter
  • 200ml milk
  1. Sieve the dry ingredients together. Rub in the butter. Stir in the milk to make a soft, slightly sticky dought.
  2. Flour your hands and a work surface and press the dough together. Roll out to about 2cm thick and use a 5cm round cutter to cut scones. Place on a lightly floured baking tray and bake at 220°C for 10 minutes.



Summer Berry Yogurt Ice Cream

Last weekend the weather was incredible warm, I think it was up to 25°C!!! Therefore I decided to make some ice cream. We have an ice cream machine at home and during the summertime it is practically running all day long. ;-)Ever since we have an ice cream machine at home, I’ve never eaten ice cream from the supermarket again!!! Homemade is simply the best…

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Summer Berry Yogurt Ice Cream

  • 200ml. cream
  • 200gr. yogurt
  • 200ml. milk
  • 60gr. vanilla sugar
  • 2tbsp. lemon juice
  • 1 egg white
  • 300gr. summer berries

for the almond brittle:

  • 60gr. almonds
  • 6tbsp. sugar
  • 2tbsp. water
  1. Mix together the cream, yogurt, milk, sugar and lemon juice.
  2. Beat up the egg white and fold it in the yogurt mixture. Fill into the ice cream machine and let cool for about 40 minutes.
  3. Prepare a cake tin and put half of the berries into a pan. Let the berries boil up, add the remaining berries and let cool.
  4. Put the sugar and the water into a pan, let it cook, add the almonds and mix together. Immediately take off the heat and pour the almond caramel mixture on a baking paper. Let cool and hackle it.
  5. When the ice cream is ready: Fill half of the ice cream into the cake tin, cover with half of the berries and sprinkel with some almond brittle. Fill in the remainig ice cream, berries and almond brittle in the same order as mentioned above.
  6. Put the ice cream in the freezer and let cool for about 30 minutes.

The ice cream is is ready to serve! -Enjoy!!!



There’s a lot going on…

It took a bit of time since my last blog post, but I hope I’ll have more time for blogging from now on.

Do you remember the post about the close-up lens?-I wrote about a website project for a friend’s business… So today I’d love to share my work with you and introduce you to Rita and what she’s doing.

About Rita and her business:

Rita runs an online wool shop under the name Spinnwebstube and she offers spinning and dying courses. The major part of the wool she sells is hand dyed by her and I can admit the quality of the wool and the colours are wonderful!!!

Her old website was so confusing and almost without pictures that I couldn’t let it be like it was… I offered Rita to create a new website and online shop. At this point of time I underestimated the work needed to be done, but now I can be proud of what I have created.

To build up the website I used WIX, a young but genius website provider. Wix is very user-friendly, full of beautiful templates and rather low-priced. So if you’re forced to create a website anytime in future, Wix would be a good choice.

At this point I’d like to say thank you to Rita. I wish her all the best for her future plans. Please check out the website and I’d love to hear from you!

Here are a few impressions:


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 -XOXO Lila-



Currant-Orange Galette

I’m extremely excited to share this really really delicious recipe with you! A currant-orange galette-very fruity and perfect with wipped cream, mascarpone or clotted cream. I baked the galette last weekend and after 20 minutes the whole galette was eaten up…

The recipe is from Jenny’s blog Zucker,Zimt und Liebe, she baked a blueberry galette and served it with ice cream. For the blueberries I used currants, the black and the red ones, and added an orange for more flavour. We always have a lot of currants in our freezer. That is because we have currant bushes in our garden and in the summer they are so loaded that we can’t eat them all up. We usually use the frozen currants for ice cream. To change it up a little, I sometimes like to try something new like this scrumptious galette.

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Currant-Orange Galette


  • 200gr. flour
  • 1 pinch of salt
  • 1 tsp sugar
  • 100gr. cold butter diced
  • 80ml cold water


  • ca.230gr. currants
  • zest from 1 orange
  • 1 orange in slices
  • 2 tbsp flour
  • ca. 40gr. sugar (I used vanilla sugar)
  • 1 egg
  • 3tbsp brown sugar
  1. For the pastry: Mix together flour, sugar and salt. Add the cold butter and rub it between your fingers until the butter pieces are pea-sized. Add the cold water and kneal until everything is combined.
  2. Cover the pastry with a cling film and let rest in the fridge for 45 minutes.
  3. Preheat the oven to 220°C and prepare a baking tin.
  4. For the filling: Put the currants, orange slices, orange zest, flour and sugar in a bowl and mix together. Set aside.
  5. Take the pastry out of the fridge and roll out (ca.30cm) on a floured surface. The shape doesn’t need to be perfect- a rustic look is welcome!
  6. Put the filling in the middle of the circel, but leave a verge of 3cm free. Fold the verge over so that it covers the filling a little. Since you have to go around in a circle the verge naturally overlaps, which is what we are looking for.  Press the verge slightely down.
  7. Brush the edge of the galette with a whisked egg and sprinkle with brown sugar.
  8. Bake in the oven for about 20-30min. It tastes best right out of the oven and  served with whipped cream, clotted cream or ice cream. Enjoy!

Your Lila❤



Apple-Lemon-Ginger Tartlets

Baking is my way to work off stress. Working with my hands, beeing creativ and to have a product in the end settles me and makes me happy. It’s my balance to school and learnig and it’s necessairy for me. So yesterday I decided to bake something and felt like creating something by myself. I checked our storage and saw that we had some apples which needed to be used up. Well…the result: Apple-Lemon-Ginger Tartlets. And here they are:
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Apple Lemon Ginger Tartlets


  • 200gr. flour
  • 1/2 tbs backing powder
  • 125gr. cold butter
  • 80gr. brown sugar
  • 1 egg
  • a pich of salt


  • 6 small apples
  • juice from half a lemon
  • zest from 1 lemon
  • 1 small clove fresh ginger
  • 1 tsp brown sugar


  • 3 egg whites
  • 5 tbsp brown sugar
  1. For the pastry: But all ingredients in a bowl and kneal everything together. Grease 6 or 7 souffle dishes and press the pastry in
  2. . Preheat the oven to 180°C.
  3. Grate the apples,the ginger clove and the lemon. Add the sugar and lemon juice and mix with a spoon. Fill into the tartlets.
  4. Beat the egg white until it’s almost stiff, then add the sugar and mix until stiff.
  5. Cover the tartlets with the egg mixture. Bake for 25 minutes.

Note: Change the amount of ginger according to taste or use dried ginger for less flavour.

What’s your stress reducer or balance to your everyday life?

Love you guys and wish you a relaxing weekend.


Lemon Tartlets

My mum really loves a proper English Lemon Tart and since we had a jar of Lemon Curd in store that we had to use up; I decided to make Lemon Tartlets. My mum made the filling and I did the pastry. We both did freestyle baking so the recipe is self-created by my mum and me. The whole thing was really spontaneous and  we were surprised how good they turned out. (I’ve never baked a Lemon Tart before) So check the recipe out!

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By the way, my mom bought this wooden box the same day at the thrift shop! Isn’t it a beautiful box?! I think it’s perfect for food photography, quite likely you’ll see this box in more pictures hereafter.

Lemon Tartlets



  • 200gr. flour
  • 1/2tbs baking powder
  • 125gr. cold butter
  • 75gr. sugar
  • 1 egg
  • a pinch of salt


  • 120gr. Lemon Curd
  • 200gr. crème fraîche
  • 2 eggs
  1. For the pastry: Put all ingredients in a bowl and knead everything together. Preheat the oven to 180°C.  Cut out squares from a baking paper and line a muffin tin out with them. Press the pastry into the tin and cover the little tartlets with baking paper squares as well. Fill them with baking beans and blind-bake for 10-15min. Remove the baking beans and bake for another 5 minutes.
  2. For the filling: Beat up the eggs until light in colour, then add the Lemon Curd and the Creme Fraiche and mix again.
  3. Fill the filling into the tartlets and let them bake for 15 minutes. Let cool and they’re ready to serve.


All my love


No-Knead Bread

Here is a no-knead bread recipe which my mum often bakes. The recipe is from the New York Times. It’s incredibly easy to make and that’s why this bread often sits on our breakfast table. We prefer whole wheat bread, so my mum uses half whole wheat and half all-purpose flour. She generally changes up the flours now and then or she adds some seeds to give it another twist. You can just add what you want to get your perfect bread. So here it is:
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No-Knead Bread:

  • 3 cups all-purpose bread flour (I use: half whole wheat+half all-purpose)
  • ¼ teaspoon instant yeast
  • 1¼ teaspoons salt
  • optional: different grains like sunflower seeds
  1. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  4. At least a half-hour before dough is ready, heat oven to 230°C. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.


Lots of Love: