My First Knitting Project

Hurray I’m done!!! Last winter I started  knitting a pullover. In between, I totally forgot about it, but these winter holidays I started knitting again and finished my first pullover I’ve ever knitted. The pattern I used was very simple (perfect for begginers, plus it’s free!:-)) The patterns name is EYELET YOKE SWEATER and is from pink brutus knitts. I can’t say which wool I used, because it was just a remain we had at home. For more infomations check out my ravelry account- I’m a new member. For those who don’t know ravelry: Ravelry is a knitting community for organizing patterns, wool and projects. It’s for finding inspiration and ideas and to get to know people who are interested in the same thing. It’s also for spinning, weaving and crocheting. You can find lots of patterns and you can search after rubrics. I can really recommend ravelry. So here are the pictures:

IMG_0001_1390 IMG_0001_1384 IMG_0001_1379 IMG_0001_1383 IMG_0001_1388

The pictures were taken by my sister Lisa. By the way my username on Ravelry is LilaDeLila, so see ya maybee…

Wish you a great week!



Vanilla and Chocolate Shortbread

My sister Lisa has baked these delicious shortbreads yesterday. The recipe is from BBC but she changed a few things… So she created two different biscuits, chocolate and vanilla flavour. I’m not a huge fan of shortbread but I can’t even say why… However the chocolate ones won my heart. I love these biscuits to tea and coffee!
shortbreads shortbreads3 IMG_0001_1365 shortbreads1 shortbreads4

Vanilla Shortbread:

  • 200gr. butter
  • 180gr. flour
  • 75gr. sugar
  • 1tsp  honey
  • 1/2 vanilla bean
  1. Preheat the oven to 190°C.
  2. Beat the sugar, butter, honey and vanilla bean pulp until smooth.
  3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm thick.
  4. Cut into rounds or fingers and place onto a baking tray. Pierce them with a fork to get the pattern you want and chill in the fridge for 20 minutes.
  5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Note: For the chocolate shortbread use 140gr. flour and 40gr. cacao and leave out the vanilla bean.

Wish you a great week!

-Lila –

Winter Season Macaroons

I love baking macaroons and it’s more than 3 years ago when I baked my first ones. I’ve always planned to bake macaroons in my holidays, but as you know I never manage to do all my planned things. So this Christmas holiday I decided to finally bake macaroons!

Well, I created a winter season macaroon collection composed of vanilla, orange, gingerbread and matcha green tea. I had  them all tested by my relatives and they said that they’re all tasty, but the all time favourite was the classic vanilla. (I think that’s due to the pear liquer which they love… 😉 )

My mother came across the recipe on a German food blog which is called: Letizias Gaumenfreuden. I’m still very happy with this recipe because it’s very well explained and the macaroons turn out perfectly! I think it is also great because it’s a basics recipe which you can use for creating new tastes just by adding or replacing a few things. Even if I have a macaroon book from a confectioner, which is quite good, I prefer Letizia’s recipe.

I’ll translate the recipe into English for you and I hope it will be understandable.

Macaroon 3 Macaroon 2 Macaroon 1 macaroon 5 orangezestMacaroon 6

Vanilla Macaroon


  • 90gr. egg white (3 eggs)
  • 1 pinch of salt
  • 30gr. granulated sugar
  • 200gr. icing sugar
  • 110gr. ground almonds
  • orange food coloring in powder form

Note: It’s important that you exactly weigh the ingredients! Especially the egg whites are important.

  1. Please watch the movies I’ve linked here and here first, then you’re ready to bake. Put the ground almonds into a food processor and blend until they’re very fine and sift them into a bowl.
  2. Add the icing sugar and the food coloring powder and mix.
  3. Beat the egg whites and the salt until almost stiff. Gradually add the sugar and beat again, now until stiff. The sugar should be completely dissolved, if you cut through  the beaten egg white the cut should stay visible.
  4. Spoon the beaten egg white into the almond mixture and fold it in very carefully using a spatula. The mixture should be glossy and remind you of thick lava.
  5. Prepare 3 backing tins: turn the tin over, make little dots of dought in each corner and stick the backing paper on it. ( to prevent the fluttring of the backing paper)
  6. Fill the dought into a piping bag and pipe 3cm circels onto the baking paper. -> Use a compass to draw the circles onto the baking paper.
  7. Let the baking tin rest for about 45 minutes to let the macaroon’s suface dry. (No draught!)
  8. Preheat the oven to 140°C  with air circulation.
  9. Put the tins into the oven and bake for about 15 minutes.
  10. Take the tins out of the oven. Take the baking paper (with the macaroons) off the tin. Damp the tin with water droplets. Put the paper back onto the tin, this helps to remove the macaroons.
  11. Let the shells cool. Take them from the baking tin and store in a closeable box.
  12. Let them rest for about 48 hours in a cold room or a fridge. (makes the bottom soft and keeps the shell crispy)

Buttercream For The Filling:

  • 250gr. soft butter
  • 140gr. icing sugar
  • 160 gr. ground almonds
  • 1/2 vanilla bean
  • 1tbsp peache liqeur or pear liquer
  1. Whisk the butter, add the sugar and whisk again until it lightens.
  2. Add the ground almonds, the liquer and the vanilla bean pulp and whisk again until it’s light and fluffy.
  3. Fill the filling into a piping bag and fill the macaroons with it.

This is just the vanilla macaroon recipe but if you’d like I’ll publish the others also. That was it for today.

All my love!


Close-Up Lens

Because I’m working on a new website for my mothers friend Rita I was able to borrow her close-up lens for photographing. For this reason I practised photographing with this new lens a lot and I have to confess that I’ve totally fallen in love with it! It’s a real pleasure working with it… Thank you Rita for letting me use your equipment! 🙂

I love doing creativ things therefore its a lot of fun for me and I’m curious how it will turn out. I’ll show you the site as soon as I have finished it- I’m really exited! And here are a few pictures  I took while experimenting with the new lense:

IMG_0001_1297 IMG_0001_1291 IMG_0001_1292 IMG_0001_1295 IMG_0001_1296

Love Lila.

No-Knead Whole Spelt Bread

Here I have a very simple and healthy bread recipe for you. You don’t have to knead or use a sourdough. By the way my sourdough didn’t work so I have to try it again, but I will use another recipe… I won’t give up until I’ve made one that works.

IMG_0001_1280 IMG_0001_1282 IMG_0001_1284

No-Knead Whole Spelt Bread

  • 500gr. whole spelt flour
  • 1.5 tsp salt
  • 20gr. yeast
  • ca. 3,7dl water
  1. Mix together the flour and salt and make a hollow. Mix the yeast with the water and pour it into the hollow. Mix it quickly until it’s a moist and smooth dough. (No knead. You can use a spoon.) Cover with a wet towel and leave alone for about 2-3 hours.
  2. Pour the dough out of the bowl and put it in a covered  loaf pan. (24cm) If you want, you can  coat the bread with an egg white and spread a few seeds over it. (flax seeds/sunflower seeds/sesame/oats…) Leave alone for another 30min.-1hour
  3. Preheat the oven up to 230°C and bake in the lower part. Right before putting the bread in, reduce the temperature to 200°C and bake for 45 minutes.



2nd Photoshoot

Here are the pictures I promised in the last post, they are from my sister Lisa.

IMG_0001_1243 IMG_0001_1272 Salisa IMG_0001_1274

I always have for holidays a large list of things I would like to do e.g reading/visiting an organic farm/sewing… But I never manage to do it all. But I still enjoy my holidays to the fullest, in school time I almost never have time to go for a walk. So I appreciate walking all the more when I have time to do so; and I know that fresh air is essential for me…I get angry and unhappy when I don’t go outside. Since the start of the  Downton Abbey series we always watch one season in our Christmas holidays. This Christmas holiday we wachted the 3rd season and we finished it yesterday.  In fact I don’t really like watching movies besides a few Disney Movies like Tangled, BBC Series or The Great British Bake Off, but Downton Abbey as you probaly know is awesome! Okay the ending of the 3rd season is too much drama for me, but the rest is definitely great. I love the 1st and 2nd season, but I think I won’t watch the 4th one because Matthew won’t be in it, plus I don’t like how over dramatic the story will be. Today, I made a sourdought starter and I’m very exited how it will turn out. I’ve always wanted to do one, but I’ve never tried it because it sounded really comlicated when I read the recipe. My favourite bread is definitly whole wheat sourdought bread or spelt bread. I’m going to show you my result if the bread turns out well.

Uff, it’s the first time I’ve written so much and I hope it’s not to confusing and incoherent…


Photo Shooting With Mina

I’d like to show you a few pictures from a shooting with my sister Mina. I’m not a photographer but I anways like to take pictures and I’m quite happy wih the results. Let me know if you have any improvement suggestions.

IMG_0001_1238 Jamina4 Jamina Jamina1 IMG_0001_1269 Jamina3

I had a lot of fun taking pictures and I also took some from my other sister Lisa. They will soon be published…
Lots of love and I’d love to hear from you

Simple Sushi

We always clean our house very properly before Christmas to have restful holidays. And so my mum was still cleaning at dinner time. For this reason I made dinner…I decided to make sushi. I’m not a Sushi-Chef but they tasted very good. My cook style is more freestyle then to follow a recipe. Therefore I don’t have an exact recipe, but I have a link to a recipe which is very similar to what I made. For dessert we had lychees.

Sushi Sushi1 Sushi4 Sushi2 Lychee Lychee1

Happy holidays!


Jewish Challah

Challah is a Jewish yeast-risen bread which is baked for Sabbat and for holidays. Its very similar to our Swiss sunday bread called “Zopf”. The bread is very ligh and delicious with butter and jam. Don’t worry its easy- peasy to make.

challah6 challah2 challah4 challah3 challah5



dry ingredients:

  • 1.25 kg flour
  • 1tsp salt
  • 100gr. sugar
  • 40gr. raisins

wet ingredients:

  • 2 eggs
  • 125ml vegetable oil
  • 550ml warm water

other ingredients:

  • 42gr fresh yeast or two packets dried yeast
  • 1 pinch sugar
  • zest from 1 lemon
  • zest from 1/2 orange
  • 1 egg yolk
  • 2tbsp water
  • sesame or poppyseeds to sprinkle
  1. Put the yeast and the salt into the warm water and leave alone for about 5 minutes.
  2. Mix the dry ingredients togheter in a large bowl.
  3. Beat the egg together with the oil and add the orange and lemon zest.
  4. First, give the dry ingredients into a kitchen maschine and then add the yeast mixture. Let the egg-oil mixture follow. Use the dough hook to mix. If everything is well mixed, pull the dough out of the machine and knead the dough on a floured work space. Knead until smooth. The dought has to come back if you press a finget in it.
  5. Put the dough into a bowl and cover with a wet towel or cling film. Let the dough rise until it has doubled in size. (ca. 45 minutes)
  6. Preheat the oven to 180°C.
  7. For a big loaf split the dough into two parts and roll them to strands and do this. If you want to have two loafs cut the dough into 4 parts and do the same as above.
  8. Let the loaf or the loafs rest for another 30 minutes on the baking tin.
  9. Mix the egg and the two tbsp of water together and brush the loaf/s with it. Sprinkel with sesame or poppyseeds.
  10. Bake the big loaf for about 50 minutes and the two little ones for 30 minutes.

Bon appétit!