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 ❤




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!


Autumn Pictures + Pumpkin Soup Recipe

Hi guys

I just want to show you some autumn pictures and share a great pumpkin soup recipe with you.

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Next time I’m going to write about our autumn holidays in Devon. I’m looking forward to it, but it has to wait because I have lots of exams now.

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Pumpkin Soup Recipe

  • 750 gr. pumpkin, unpeeled and with the seeds
  • 2 onions
  • 2 tbs butter
  • 1 tbs curry powder
  • 1 liter light vegetable or chicken stock
  • 2 dl whipping cream
  • salt, pepper
  1. Peel the pumpkin and remove the seeds. Cut into pieces.
  2. Chop the onions and braise lightly with the butter.
  3. Add the pumpkin pieces and the curry powder.
  4. Deglaze with the stock and let the pumpkin boil until soft.
  5. Then purée all, if needed add some water. Put the soup back into the pan. Add the whipping cream and bring to boil again. Season with salt, pepper and curry. ( I often season also with curcuma, ginger, cardamon and coriander.)

Thanx for stopping by and I wish you great day. I love you all!