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:

http://www.restaurant-sichtwerk.de/ – reasonable, tasty and brilliantly furnished

http://www.fuenfschilling.de/ – always busy, reasonable, tasty, and beautiful location, farm shop

http://www.cafe-inka.com/ – homemade cakes, beautiful mural paintings and located in an exclusive little village with lots of artist living there

https://www.landhaus-ettenbuehl.de/ – English garden, delicious scones and cakes, wide range of beautiful roses to buy, little shop

www.vitra.com – 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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XOXO Lila

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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XOXO Lila

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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 Recipe:

Currant-Orange Galette

Pastry:

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

Topping:

  • 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 ❤

 

 

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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Recipe

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.

Enjoy!

Lots of Love:

Lila

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!
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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 –

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.

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Challah

Recipe:

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!

-Lila-

Finnish Pulla Recipe

Today, I have a delicious recipe for you. Pulla are Finnish sweet yeast rolls. And it reminds me of cinnamon rolls, buts its lighter and less sweet. I first ate Pulla 3 years ago and we still bake them. This time I shaped them in a special way, but you can also bake the Pulla in a loaf pan or a springform baking tin. Or you can just make buns if you want. You have a lot of possibilities…

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Recipe:

Finnish Pulla (two bread rolls)

For the dough:

  • 1kg flour
  • 150gr butter
  • 5dl milk
  • 42gr fresh yeast
  • 1tbsp salt
  • 2tbsp cardamon
  • 1 egg
  • 150gr sugar

For the filling:

  • 250gr soft butter
  • cinnamon for the filling
  • sugar for the filling
  1. Put the flour, salt and cardamon in a bowl and mix everything together.
  2. Resolve the yeast and a pinch of sugar into a bit water.
  3. Melt the butter and mix it with the milk.
  4. Give the milk mixture and the yeast to the flour and knead it with the kitchen machine.
  5. Let the dough raise until it has doubled in size. (ca. 1-2h)
  6. Preheat the oven to 180°C and take the butter out of the fridge. Perhaps you have to prepare your baking tin.
  7. Split the dough into two parts and roll them out or press flat with hands.
  8. Spread the butter on each of the two parts and cover with a layer of sugar and a layer of cinnamon.
  9. Put one dough onto the other and do this or roll it up and cut into 4cm thick slices.
  10. Put them into the tin and bake for about 30 minutes or until golden brown.

Enjoy! -Your Lila

Clotted Cream Apple Cake

This time I’ll share a great recipe with you guys. Its a clotted cream apple cake, which I made during my Devon holidays. I was very happy with the result and I will bake the cake often. Try the recipe if you have time, its truely worth it. In Switzerland I use sour cream instead of the clotted cream, because I don’t know where to find it here… I even thought about making clotted cream by myself. IMG_0001_1038 IMG_0001_1039

Clotted Cream Apple Cake

Recipe:

Pastry:

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

Topping:

  • 5-6 cooking apples
  • 1 egg
  • 2 tbs sugar
  • 3 tbs flour
  • 1/2 tsp cinammon
  • 150gr. clotted cream (I used Roddas)

Streusel:

  • 60gr. butter
  • 4 tbs brown sugar
  • 50gr. flour
  • 1/2 tbs cinnamon
  • 70gr. chopped walnuts
  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: Peel the apples and cut them into slices. Mix together the egg, sugar, flour, cinnamon and the clotted cream. Add the apple 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 apples. Bake for 40-45 minutes.
  4. Serve with clotted cream. Enjoy!

-Lila-

Burnt Pumpkin Seeds

This weekend I made burnt pumpkin seeds. They’re a tasty snack for in between. I think its something new and perfect for the autumn. Queck it out!

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  Recipe:

Burnt Pumpkin Seeds

  • 1dl water
  • 1tbs vanilla sugar
  • 250 gr. pumpkin seeds
  • 250 gr. sugar
  1. Put he water, sugar and vanilla sugar into a pan and bring to boil.
  2. Add the pumpkin seeds and stir by middle heat until the sugar cover the seeds.
  3. Stir until the pumkin seeds are coated with a shiny layer of sugar.
  4. Let them cool on a baking parchment.

Wish you a nice day

-Lila-