Food

Ich backs mir: mini Gugelhupf with yuzu, basil and lime

Ich_back_es_mir_mini_kugelhupf Hello everyone,

Today is Gugelhupf day! and it's Claretti day! My friend Clara from the German Lifestyle Blog tastesheriff is collecting Gugelhupf recipes on her blog today. It is my first food post in a long while and it makes me very happy because I really love styling and photographing food.  A GugelhupfGuglhupf, Gugelhopf or Kougelhopf  is a southern German, Austrian, Swiss and French (Alsatian) cake specialty. The gugelhupf is a big cake and has a distinctive ring shape. I prefer the mini version of it. You can find a special baking mould here for instance. The Yuzu I used in the recipe is a citrus fruit, commonly used in Japanese cuisine, which I love and discovered during my honeymoon in Japan in 2008. 

You can find the recipe underneath and print it if you want to try it at home.

Have a great day and don't forget to buy some carnation for the #2flowergirls on Friday! Elodie

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Theresa's flower diary #1

Good morning everyone, Today I have a special guest on the blog: let me introduce Theresa. Theresa is a blogger and one of my readers, and she sent me the sweetest email a couple of weeks ago with a picture of flowers from her garden and a link to her lovely blog. I asked her if she wanted to regularly guest blog about flowers and cooking with flowers on madame love, and I am so glad she accepted. She will be guest blogging on the 1st of each month with treasures from her garden in Luxembourg. The post is going to be in German and English. I will be back on the blog, I hope next time with some good news about baby love's birth. I will take a little blogging break in September, but my lovely blogger friends from all over the world have prepared some beautiful blogposts for you. Inga and I will also be back in October with a new edition of #2flowergirls and a great flower for you to style!

Talk to you soon, xxx Elodie

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Eine Homage an den Küchengarten!

Nichts geht über ein frisch gebackenes Brot mit Schnittlauch oder wilder Rucola aus dem Garten, dekorativ verziert mit essbaren Blüten! Ich liebe es, wenn ich ab dem Frühjahr frische Kräuter in die Küche holen kann. Und da ich oft und großzügig ernte, habe ich von den meisten Sorten gleich mehrere Exemplare im Beet. Von vielen Kräutern lassen sich nicht nur die Blätter, sondern auch die Blüten verwenden. Für eine orange-rote Farbpalette auf dem Sommersalat sorgt z.B. die Kapuzinerkresse. Die Blütenblätter des Borretschs hingegen leuchten in zarten Pastellfarben von hellblau bis dunkel-violett. Der meterhohe Fenchel ist besonders prachtvoll und um einiges robuster als der feine Dill.

Ich bin immer auf der Suche nach neuen Inspirationen für meinen Kräutergarten! Fündig geworden bin ich im Bauerngarten von Hannelore Eggelmann aus Niedersachsen. In ihren liebevoll angelegten Beeten wachsen verschiedene Sorten Thymian, Petersilie, Pimpinelle, Raute, Salbei, Schafsgarbe, Lauchzwiebeln und was auf keinen Fall fehlen darf: Französischer Estragon. Diese Varietät ist geschmacklich viel zarter und feiner, als die weit verbreitete russische Sorte. Angesichts dieser Kräutervielfalt im Beet gerate ich ins Schwärmen. Wir ernten von jedem etwas und machen uns gleich darauf an den Herd! Die Kräuterrolle von Hannelore Eggelmann ist ein wunderbares Rezept für das späte Frühstück oder als Appetizer zu einem erfrischenden Sommerdrink!

An homage to the herb garden!

There is nothing better than freshly-baked bread with chives or wild rocket from the garden, with edible flowers for decoration! I love being able to bring fresh herbs into the kitchen from springtime onwards. And as I "harvest" frequently and in large quantities I have numerous examples of most types of herb growing in the garden. With many herbs you can use not only the leaves, but also the flowers. For an orange-red colour palette on a summer salad you can use nasturtium for example. Borage petals on the other hand light up in soft pastel colours from light-blue to deep purple. Metre-high fennel looks particularly splendid and is quite a bit more robust than fragile dill.

I'm constantly on the lookout for new inspiration for my herb garden and made a discovery in the form of Hannelore Eggelmann's farm garden in Lower Saxony. Various types of thyme, parsley, burnet, rue, sage, yarrow, spring onions and what absolutely has to be there: French tarragon are present in her carefully arranged beds. This variety has a softer, more refined taste than the more common Russian type. When I see this amount of variety in the herb beds I get really excited! We took back a little bit of everything into the kitchen. Hannelore's herb roll is a great recipe for a late breakfast or as an appetizer with a refreshing summer drink!

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Kräuterrolle mit Blüten aus dem Küchengarten

Zutaten: Für den Teig:

  • 300 ml Milch
  • 4 Eier
  • 2 EL Öl
  • 100 g Mehl
  • etwas Salz

Für die Füllung:

  • Ein Bund mit verschiendenen frischen Kräutern aus dem Garten oder vom Markthändler (z.B.: Schnittlauch, Bärlauch, Kresse, Fenchel, glatte Petersilie, Kapuzinerkresse, Lauchzwiebel, Pimpinelle, Dill)
  • 200 g Frischkäse
  • 200 g Schmand
  • 100 g Quark
  • 100 g Kochschinken
  • 1/4 TL Salz
  • 1 gehäufter TL Meerrettich
  • etwas Cayennepfeffer

Zubereitung:

Den Backofen auf 200° C Umluft vorheizen.

Die Milch erwärmen. Die Eier trennen. Das Eigelb in eine Schüssel geben. Das Eiweiß mit dem Salz steif schlagen. Die Milch unter Rühren nach und nach zum Eigelb geben, bis die Masse schaumig geschlagen ist. Das Öl unterschlagen. Schließlich erst das Mehl und dann das Eiweiß mit einem Schneebesen unterheben. Ein Backblech mit Backpapier auslegen, den Teig darauf verteilen und 15 Minuten im Ofen goldbraun backen.

In der Zwischenzeit die Kräuter waschen und fein hacken. Den Kochschinken in feine Würfel schneiden. Die Kräuter und den Schinken mit den restlichen Zutaten verrühren.

Den Pfannkuchen vom Blech auf ein sauberes Handtuch stürzen, das Backpapier abziehen und den Pfannkuchen lauwarm abkühlen lassen. Die Kräuter-Frischkäse-Creme darauf verstreichen und gleichsam wie eine Biskuitrolle einrollen. Mit Klarsichtfolie einwickeln und für eine Stunde in den Kühlschrank stellen. Zum Servieren die Kräuterrolle in feine Scheiben schneiden und mit Blüten aus dem Garten verzieren.

Ein gute Gelingen und Bon Appetit!

 

Herb roll with flowers from the kitchen garden

Ingredients:

For the roll:

  • 300 ml milk
  • 4 eggs
  • 2 tablespoons olive oil
  • 100 g flour
  • a pinch of salt

For the filling:

  • A bunch of mixed fresh herbs from the garden or from the market (e.g. chives, wild garlic, cress, fennel, Italian parsley, nasturtium, spring onions, burnet, dill)
  • 200 g cream cheese
  • 200 g sour cream
  • 100 g curd cheese (quark)
  • 100 g cooked ham
  • 1/4 teaspoon salt
  • 1 heaped teaspoon horseradish
  • a pinch of cayenne pepper

Preparation:

Pre-heat the fan-assisted oven to 200° C.

Roll: Warm the milk. Separate the eggs. Put the yolks in a bowl. Beat the egg whites with the salt until stiff and leave to one side. Mix the milk bit by bit with the egg yolks and beat until the combination has a slight foam covering . Mix in the olive oil. Then mix the flour and then the egg whites into the egg yolk mixture with a whisk. Put baking paper on a baking tray and spread the mixture on it and put it in the oven for 15 minutes until golden brown.

Filling: In the meantime wash and finely chop the herbs. Cut the cooked ham into small cubes. Mix the herbs and the ham with the remaining ingredients.

Remove the roll on the baking paper from the baking tray and flip it onto a clean tea towel, then remove the baking paper and leave the roll to cool until it is luke warm. Spread the filling on the roll and then roll it up as for a log roll. Cover in cling film and leave in the fridge for an hour. Cut the herb roll into thin slices and decorate with edible flowers from the garden to serve.

Enjoy it!

 

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(c) All photography by Theresa Baumgärtner

Mr. Love's British cheesecake

Hello everyone, I have a new recipe for you today. This one is not French but British and is from my husband Mr. Love. I told you last week, when I gave you the recipe for the French clafoutis, that Mr. Love is very sceptical and and critical when it comes to clafoutis; I must admit I used to be a bit the same regarding cheesecake. My friend Stephanie who was visiting us last week, insisted in having a cheesecake, so we made one - British style (completely without an oven - which is quite cool in the summer), and I really liked it... So there you go - here comes Mr. Love's cheesecake recipe:

Cheesecake-1

Ingredients: 

  • 200 g digestive biscuits - can be found in British shops if you don't live in Britain. We found ours in the British shop Sweet Suburbia in Hamburg-Ottensen. You can also order online.
  • a few handfuls of blueberries
  • grated rind and juice of 1 organic lemon
  • 1 sachet gelatine
  • 200 g low fat cream cheese
  • 200 g quark or fromage frais
  • 150 g natural yogurt
  • 50 g caster sugar
  • 50g salted butter
  • 1/2 sachet vanilla sugar
  • sprinkling of yuzu powder (optional)

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1. Crush the biscuits into fine crumbs by placing them in a food bag and crushing with a rolling pin. Melt the butter in a saucepan, then mix with the crumbs.

2. Press the buttery crumbs into the base and up the sides of a (pre-greased) 20 cm loose-based flan tin. Refrigerate for circa one hour.

3. Make the filling. Pour the lemon juice into a small heatproof dish and sprinkle over the gelatine. Leave the mixture until the gelatine absorbs the liquid, then microwave the mixture on low power for circa 30 seconds and repeat until the gelatine dissolves.

4. In a large bowl mix the cheese and quark or fromage frais. Add the yogurt, citrus rind, sugar, vanilla sugar and yuzu powder (optional). Beat until smooth, then beat a small portion of the mixture into the dissolved gelatine. Add this gelatine mixture to the cheese mixture and beat well. Pour into the crumb crust and wash a few handfuls of blueberries and sprinkle them on the cheesecake. Refrigerate for 3 hours until set.

Remove the cheesecake from the tin. Serve with a fruit coulis, e.g. pureed blueberries mixed with icing sugar to taste.

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Have a lovely Sunday evening!

Elodie

12 aus 12 by madame love

grauDear readers,

My German blogger friend Ricarda, from the blog 23qm stil had this great idea to review your 2012 via 12 pictures. As I started searching my photo archive from 2012, there were far too many photos and great memories to only post 12 photos, so I decided to make 12 photo collages for the 12 topics that influenced me the most this year and which tell my story the best. The birth of my blog (on July 15th) was definitely my highlight and all the great projects I realised through the blog, the workshop and conferences I attended and the many more to come in 2013, and most of all, the brilliant people I met through blogging.

1- My year in flowers:

Flowers have been my main source of inspiration for my blog this year, they made me improve my photographic skills and transform my flat into a photo studio. I love working with flowers and will continue to do so in 2013. I love picking the right vase, waiting for the perfect light, before work or on Saturday morning and playing with colours and textures.

my year in flowers by madame love

2- My year in shops:

My blog made me visit a lot of beautiful interior shops in Hamburg.  Each photo belongs to one shop: here are the links to the blogposts (from left to right and from top to bottom) AkikoPalais 13KüchenblumeJohanna SchultzLieblingsstückNordlysLieblingszimmermy perfect SundayManoir/PalazzoMorgenthau,das 7te Zimmer,RichardEden LivingLys VintageHuman EmpireSmuukeStore.

my year in shops by madame love

3- My culinary year:

Even if food is not the main focus of my blog, this year I took part three times in the project Post aus meiner Küche (with the strawberry lollipops, the speculoos stars, and the mini-madeleines. I also took part in the food-blogger event France Bon Appétit. Here are some impressions:

My year in food - 12-aus-12

4- My creative year:

I started sewing a lot at the beginning of 2012. I was seriously thinking about creating my own little label: L.O.D. Love On Delivery, and open my own Etsy store. In the end, I used my spare time for my blog and not pursuing my first project. I took part in the designer market -  Kleine Dachladen organised by my friend Merret in May, though, and I really liked it. What do you think, should I open my Etsy store in 2013? my creative year-2012 - LOD-love on delivery

5- My year in Hamburg:

Hamburg treated me much better in 2012 than in 2011. Especially because I found a job I like at DDB Tribal and my friendships grew deeper. Thanks Hamburg - you almost made me forget Berlin (but not my dear Berlin friends).

My lovely hamburg6- LOVEly white dinner

In August, I shared a beautiful white dinner with my dear friends from Girl Gone International.

Lovely white dinner in Hamburg

7- LOVEly cruise

In May, just before starting my new job at DDB, I went on a cruise with Mr. Love. Venice, Dubrovnik and Corfu. Needless to say, it was lovely! Lovely Cruise by madame love8- LOVEly Antwerp:

To celebrate my birthday, Mr. Love and I spent a couple of days in Antwerp, and as expected, I really enjoyed the city, its architecture and interior shops.

Lovely Antwerp9- LOVEly Amsterdam:

On the way back to Hamburg, after leaving Antwerp, we stopped in Amsterdam to visit friends and I loved the city very much too. As another friend of mine just moved there, I will be visiting again soon. My blogpost about Amsterdam is coming up soon as well... Lovely Amsterdam

10- My star obsession:

Another thing I noticed while browsing through my pictures, is that I have been using a lot of stars this year in my sewing and DIY projects, as well as in my food projects.... stars obsession - 201211- My year in red & pink:

...and that I have been using a lot of red and pink in everything I did. my year in red and pink

12- My year with Cheddy

My cat Cheddar loves being the centre of attention, and while searching for photos, I found a least one picture of him in each album. So here comes a little collage - *cat content* A cheddy year - 12aus12

So I am ready! 2013 can come. I hope you enjoyed my little review. If you want to read what other bloggers think about 2012, here is a link to Ricarda's blog.

Only 7 days to go before Christmas!

xxx

Elodie

the Speculoos stars - Post aus meiner Küche

Good morning dear readers, This week I took part for the third time in the German food swapping project, Post aus meiner Küche (mail from my kitchen) initiated by my fellow bloggers ClaraJeanny and Rike. The theme this time was Christmas, and I must say it was a bit tricky for me. The concept of Post aus meiner Küche is that you cook or bake something in your kitchen, and send it by mail to your randomly picked swapping-partner.

In France, we don't have this tradition of baking small biscuits (Plätzchen) before Christmas, so I hope my wonderful partner in crime, the lovely Sabine from the blog azurweiss will forgive me for having only sent some simple home-made speculoos. I received on Wednesday an incredible delivery from the south of Germany: what was in the box can be seen here. I hope the star-shaped biscuits tasted good. I had the idea of making them after our trip to Belgium in October. They don't really look the same as the ones you find in France and Belgium because you have to use "Vergeoise" which is a very dark brown sugar that you find in the north of France and in Belgium, and it gives the biscuits a very dark golden colour.

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roses-de-noel-by-madamelove-Post-aus-meiner-küche

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Receipe for the Speculoos dough:

for 40 to 50 pieces - preparation : 10 minutes

500g flour 180 g salted butter 300 g brown sugar (Vergoise) 1 egg 1 teaspoon yeast 2 g of salt 8 cl milk 2 soup spoons of speculoos spices

Preparation:

Mix the flour, brown sugar, spices, yeast and salt in a bowl. Add the egg and the (not cold) butter cut into small pieces. Mix the ingredients together gently. Start to add, bit by bit, the milk and continue mixing until a consistent dough is formed. Wrap in cling film and place in the fridge for at least two hours.

Remove the dough from the fridge and leave for one hour. Pre-heat the oven to 170 degrees Celsius. Flour the work surface. Use a rolling pin to achieve flat dough around 3-4 mm in height. Cut into shapes using your form of choice. Place on baking paper on a baking tray and place in the preheated oven for around 15 minutes. Ensure that the speculoos are golden before taking out of the oven.

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I wish you a nice Sunday afternoon.

xxx

Elodie

 

cone pine candle-light holder from the shop Nordlys in Hamburg (I don't remember the brand) wooden candle-light holder - Frau Sieben (soon available in the online shop), black plate - Habitat, little vase from Miss étoile, from the shop Rubios in Hamburg

Antwerp #3 - Where to eat?

Hello everyone,I have got a restaurant tip for you from our holiday in Antwerp with Mr. Love. I already gave you an overview of Antwerp by day and of Antwerp by night and now I would like to give a nice address for lunch, dinner or even breakfast. The restaurant Hangar Eenenveertig is situated on the docks and we went there by accident, while looking for a place to eat lunch and I had the most amazing grilled sandwich ever with grilled tuna and tapenade! The place is also beautifully decorated with dark walls & ceilings (chocolate colour), a very original wooden floor and some fancy lamps over the bar. Here are a couple of photos.

Ceiling at Hangar in Antwerp by madame love

If you have the chance of going to Antwerp, please visit this place for me! It is situated not far away from the Klosterstraat, the street with all the beautiful antique shops.

xxx

Elodie

Website: HANGAR EENENVEERTIG Sint Michielskikaai 41 2000 Antwerp

Let's picnic

This week, I took part in the third round of "Post aus meiner Küche": The food swap project organised by Clara, Jeanny and Rike.The motto of the last edition was Very Berry, and you can read my post here. This time the motto was "Let's picnic". I find it pretty inspiring: the last picnic of the season on the biggest virtual blanket. I decided to go French and do some madeleines (sweet and savory) & meringues (for the first time in my life! - usually my mum is the meringue queen.).So here are a couple of pictures of the little picnic basket, I put together for Sophia from Munich. I am looking forward to receiving post from Munich!

THE SAVORY MADELEINES IN THE BENTO BAG: 

I thought that the madeleines wouldn't look nice in a simple tupperware, so I decided to sew them a little Japanese bento bag - a bento is a Japanese lunch box. As I used some Swedish fabric from Lotta Jansdotter and some british fabric from Liberty of London, I call it my Scandinavian - British - Japanese creation.

THE SWEET BLUEBERRY MADELEINES:

THE MERINGUES:

THE PACKAGING:

White dinner in Hamburg

Yesterday I took part in my first white dinner in Hamburg and it was an incredible experience. I spent the evening with a very international crowd coming from all around the world: I had friends at my table from Japan, India, Germany, Portugal, Albania, Mexico and Serbia! Just a sample of the lovely people I met through the Girl Gone International network in Hamburg. We were in the middle of about 5.000 people having dinner outside together. What a feeling!Here are couple of photos I took last night. First is a picture of my friend Merry Merret, who put so much effort into organising our international table: Thanks Merret for this very special evening! That was just magical!

Tea Party Invitation

Yesterday I received a very mysterious letter - I have been invited to a Tea Party - The old English way - red, blue, white - it's always right.The invitation comes from Miss O. and is very beautiful. It says that I can bring something to eat - something sweet like biscuits, cupcakes or macarons -  or something savory like small sandwiches or finger food. I also have to respect the dress code - I can only wear red, blue and white - and no trousers. In order to seek for inspiration I made myself a little present: The lovely Vintage Tea Party book I have been wanting to buy for ages by Angel Adoree. Thank you Miss O. and see you tomorrow.

Ploughman's Dinner

A ploughman's lunch is a cold snack or meal originating in the United Kingdom, served in pubs, composed of cheese, bread .Other common additions are grapesIt is usually served with beer. I decided to call my version ploughman's dinner (I'm sure you can guess why).

To make it a bit more international, I chose French cheeses and wine, and some German fruit mustard. The cheese biscuits (instead of bread come directly from the UK). It is perfect for a meal in front of the TV. Here are some pictures and the music to go with: Land of Hope and Glory.