Chocolate Chip Cookies

This is my favourite recipe for Chocolate Chip Cookies (I do not like them soggy or chewy – just so you know).
And here are the ingredients:
* 200g unsalted Butter
* 1,5 cups yellow Sugar (yellow sugar is sucrose produced from sugar beet, which contains residual traces of syrup)
* 2 Eggs
* 2,25 cups of all purpose Flour
* 1 teaspoon Salt
* 1 teaspoon Baking Soda
* 2 cups of Chocolate Chips or Drops (I like to use darker Chocolate)
* 1 teaspoon of Vanilla Sugar

Mix Butter and Sguar together, add eggs and Vanilla Sugar.
Mix Baking Soda, Salt and Flour and add it to the wet Mix, finally add the Chocolate.
In order to get all the Cookies to be the same size, I add about 20g of Batter into Cupcake-Liners.
Bake the Cookies for about 20 Minutes at 350F or 180°C on the middle Rack in your Oven.
Enjoy =)


Happy Sunday Blogland!
Today I want to share another quick and easy recipe.

All you need is:
500g of Broccoli
200g of either white or brown (button) Mushrooms
some Water
Cream, Salt and Pepper to your taste

Heat up some Oil in a Pot, cut the Broccoli and Mushrooms to half inch sized Pieces and add them into the Pot.
Let everything heat up just for a couple Minutes, add Water and with a handheld Mixer, mix everything together – keep adding Water as you go until the Soup has the Consistency you prefer.
Add Cream, Salt and Pepper to your liking and serve.

And that’s it =)
Enjoy! Lia

Halibut, Aubergine, Spinach and Potato Croquettes

Happy Wednesday Blogland!
Some time ago I made another yummie dish I wanted to share with you guys.
It’s steamed Halibut on some grilled eggplant, steamed baby spinach and potato croquettes (these do not have any other filling besides potato).
And since thats all there is to it, there is no more elaborate recipe I think that needs to be shared.

Enjoy! Lia

There’s a new Cake in Town

Happy Easter-Monday blogland – I hope all of you are safe, well and healthy!
The current situation still feels wierd to me – being stuck at home because of a pandemic besides going to buy groceries or go for a walk, that’s something none of us imagined would happen.
I’ve been at home by myself (and the two fluffies) since March 12th – at first I was sick for 2 days and then after the weekend, on March 16th our government basically put us in a safetly lockdown.
So today marks day 32 of me being in my little bubble and no real human interaction…
And I’m not a religious person, but maybe Easter can mark a point of change for all of us – maybe people finally understand what’s going wrong and that this is a wake-up call, cherish your loved ones, be humble and kind.

But anyways – what I wanted to share with you today is something I have not done in a loooong time, but since I was out of ideas on what I wanted to do, I decided to bake a cake and from now on, if I make something that turns out nice – maybe i’ll share it =)

Almond Cake with Chocolate Drops

And here is the recipe:

  • 1 Cup of Vegetable Oil – I normally use Rapeseed Oil
  • 1 Cup of Whole Milk
  • 1 Pack of Vanilla Sugar (8 grams = .3 oz)
  • 1 Pack of Baking Powder (15 grams = .6oz)
  • 3 Eggs, medium Size
  • 250 grams of white Sugar, finely granulated (8.8 oz)
  • 250 grams of white all purpose Flour (8.8 oz)
  • 200 grams of finely granulated Nuts (Almonds, Hazelnuts, Walnuts) (7 oz)
  • additional Oil and Flour to prepare the Cake Form
  • optional: 100g Chocolate Drops (3.5 oz)

Prepare a spring form by coating it with a thin layer of oil and sprinkle it with flour, preheat the oven (top and bottom heat) to 180°C (360°F).
In a small bowl mix flour and baking powder – set aside.
In another small bowl whisk the egg whites to stiff peaks – set aside.
In a big bowl – mix oil, milk, vanilla sugar, egg yolks, white sugar, nuts and chocolate drops together.
Shake the flourmix through a fine sieve and mix it into the rest of the batter.
Finally – fold in the egg whites carefully, try to keep the batter as light and fluffy as possible.
Pour everything into your form and bake the cake on the middle rack of your oven for 45-60 minutes.

Enjoy! Hugs, Lia