What I ate in April.

Making good food and making it look nice is one of my favourite things to do at the weekend. It’s actually become a tradition for me. I have to say one thing, though: I’m really looking forward to having even more light in the evenings because sometimes when I get around to making supper, it’s dark outside and the photos are rubbish. The long summer evenings can’t come soon enough. And not only because of the extra light for photogaphy.:) Are you as excited about the impending summer as I am?
Here’s some of the things I ate over the past few weekends, excluding the one in Geneva.

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Brunch #1: leftover potatoes, veal & garlic ausages, eggs, peas, tomato salsa and some rye bread.

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Rhubarb crumble with sour cream. The problem with crumble is that it looks so ordinary but it’s so incredibly delicious! I substituted almost all flour for oats and added some extra nuts and it’s just to die for.
By the way, the tablecloth is Zara. We bought it in Geneva and I am utterly in love with it. It’s so summery and I love that it’s off-white.

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Brunch #2 is a simple one but it did the trick. A tomato & avocado salsa, a slice of rye bread with wild garlic spread and white yoghurt with raspberries, granola and some mint leaves.

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Brunch #3: guacamole, some ham & cheese, rocket salad, rye bread and white yoghurt with strawberries, granola and some mint leaves.

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Brunch #3 consisted of crambled eggs, veal & garlic sausages and sliced avocado. (Are you seeing the pattern here? I’m such an avocado fiend!)

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We tried Yorkshire pudding for the first time on Friday. We served it with smoked salmon and a dill, horse radish and yoghurt dip. It was out of this world. What do you lot usually eat Yorkshire pudding with? I think I’m going to have it every week now.😛

Switzerland 2016: the Instagram edition.

I’ve just come back from a wonderful trip in Switzerland. I’m back at work now but my mind still wanders back to those amazing 5 days. Especially to last Friday night, which was one of the most magical and emotional nights in my life.

Here’s a summary of the trip in a couple of Instagram photos. I hope they give you at least some idea of how utterly amazing those 5 days were.

Spring has sprung.

Last weekend was an unexpectedly busy one but I feel so good about it because I think I’ve managed a lot of stuff and I still feel somewhat rested, so overall it was a well-spent weekend. Most importantly, I’ve not only put together but also finalised my summer plans! I couldn’t be more excited. I thought that last year was, as far as holidays were concerned, almost unbeatable. But, barring any unforeseeable circumstances, this year’s holidays might just be right up there with last year’s. I’ll keep you posted.:)

Regarding last weekend, I ‘m very glad that I managed to nip to the park on Sunday to check up on the cherry trees and that one magnolia that’s there. It was high time for the cherry trees because I think that they’re going to turn all green in a couple of days.

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I spotted this tree near the train tracks when I was heading to the park to check up on my lone magnolia.

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She’s taking her time. (And it’s definitely a she, right? :P)

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Every single tree is greener every day and I love it.

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What would this blog be without a photo of my favourite linden tree.

It really looks like spring is finally well underway!

Healthy Friday treats.

I start teaching at 6 am on Friday so I try to prepare my breakfast a day or two in advance so I can just grab it and eat. On Wednesday I made these blueberry & vanilla overnight oats for this morning and they are fantastic! And really easy to make, as it usually is with overnight oats.

For 2 portions I used:
1 1/2 cup rolled oats
hazelnut milk (you can use any kind of milk you like, of course, but I think that the hazelnut milk made it especially good)
1 tsp vanilla extract
blueberries (as many as I could fit into the jars


Don’t skimp on the blueberries!


And because I needed to use up the rest of my strawberries from the day before, I made a chocolate & banana chia pudding.

For 2 portions I used:
2 tbsp chia seeds
hazelnut milk
1 overripe banana (if your banana isn’t overripe, you may need to sweeten it a bit)
2 tsp organic cocoa powder
topping: chopped strawberries and sliced almonds


The plan for tonight is to eat this while watching the Titanic.:)


Whatever your plans are for tonight, I hope you have fun!

Strawberries for breakfast + 2 spring outfits.

This was the second half of next week.:)

Thursday breakfast.


I was very pleasantly surprised by the taste of those strawberries. I hadn’t expected them to taste so good when they’re still out of season.


I wore this on Monday. I bought this dress the Friday before and I’m completely and utterly in love with it. (It’s Orsay, I love their dresses!) I was so happy it was warm enough last week and I could wear it to work. It reminds me of our blue onion crockery and it fits like a dream.


This pink tulle skirt is new(ish) as well but I’ve only worn it once so far. I’ve had the shoes forever and they appear to be the same shade of pink as the skirt!


I love the colour of these tulips but I’ve just bought new ones at the farmer’s market and they’re wild tulips and they’re beautiful. I threw in some daffodils, too, and it’s just a a perfect spring bouquet. I’ve got to take pictures to show you.:)


My Friday treat was this a superb lemon cake. It looks so ordinary but it was fantastic. I have a new madeleine mould so I hope to try to bake some madeleines next weekend. I haven’t had them forever!

First spring days.

We’re finally having a couple of days of spring-like weather and I can’t get enough of it. I’ve been trying to spend as much time outside as I can possibly can. Here’s what this week has been like so far.


The tulips at the florist’s are getting more beautiful every week. I absolutely can’t wait for peonies to start popping up (or at least I hope they do… last year we had to ask for them specifically.)


This was our fantastic Sunday brunch.


Eda always needs a nap before and after her walk.😛


This is quickly becoming one of my favourite puddings.


I think I’ve finally found a way to start eating beetroot. We made it into a salad with quinoa, fennel, oranges, nuts and goat’s cheese and it was excellent. Unfortunately, I couldn’t get a photo of the finished product because figure skating was on and I forgot all about it.:P Next time, I promise.


Eda’s finally started loving being outside again. She kind of hated it in winter.😛


This was a self-timer photo. It took forever to take a decent one. She kept running about and wouldn’t stand still for 5 seconds. Then when I tried to pick her up she thought I wanted to play and she just kept running away. So the rest of the photos is me standing and calling her back and on some of them there’s a white smudge. Yeah, that’s how we take photos.:)


I plan on checking up on this magnolia tree this weekend to see if things are on the move.


I had my lunch on the terrace on Tuesday and it was perfect. Never underestimate the power of fresh air!


And I just love my new mason jar. Everything looks so pretty in it!

How’s your week so far?

The best (and healthiest) pancakes ever.

Yesterday I tried to make flourless (and sugarfree) pancakes for the first time ever and I was thrilled with them. They’re quick and easy to make and they’re healthy. It doesn’t get much better than that!

I posted this photo on Instagram yesterday and got asked for the recipe by several people so here it is.
Serves: 2 (you’ll have 12 very small pancakes)Ingredients:

2 overripe bananas
2 eggs
1/2 cup oats of your choice
a pinch of salt
a pinch of baking powder

I fried them in coconut oil but you can of course use any oil you like.

For the topping:
1 1/2 tbsp chia seeds
milk of your choice (I used hazelnut)
1 tsp chocolate peanut butter
fruit of your choice (I used 1 pear and a handful of raspberries)

Then I topped them with some home-made yoghurt and some blueberries and raspberries


I also added some home-made yoghurt and berries to make them even better.


And as ever, if you have a recipe for pancakes I should definitely know about, please send it my way!

Easter brunch.

I used my day off yesterday to do some cooking and baking. I enjoy both a lot when I have time for it. I wanted to make something fresh and healthy for today’s breakfast and I decided to go with a recipe for a spinach roll I’d read a couple of days ago. It was a delight to make and it’s equally as delightful to eat. The filling is soft cream cheese with garlic, chives and smoked salmon. Perfect brunch food.


This is our version of hot cross buns. We make them huge and without the glaze but other than that it’s the same thing. It’s my favourite thing to eat at Easter.

I hope you’re having a great Easter weekend. And if you’ve got any Easter recipes I should absolutely try, please send a link my way!

Breakfast inspiration.

Breakfasts are my passion. It’s my favourite meal of the day and I’m always on a hunt for more breakfast ideas. Lately I’ve been doing my best to make my breakfasts not only healthy and nutritious but also good-looking. Instagram and Pinterest are full of inspiration and I’m always trying to learn and improve. So let’s have a look at some of the things I’ve been eating in the morning lately.
This is today’s brunch.


This is guacamole, eggs, radishes and thyme on rye bread, home-made Linzer biscuits and Earl Grey from Fortnums (my favourite).


Bacon, egg and toast cups with veggies.


Home-made yoghurt with raspberries, blueberries and walnuts and a raspberry croissant.

I get up very early on weekdays. But lately when I know that I will have at least 45 minutes between teaching my first and second class of the day, I postpone my breakfast till then. It’s not ideal because I’m usually hungry in the morning but some of my students tend to come a bit early for their lessons and it often happens that they cut my breakfast short. When I eat later, I usually eat a healthier and more balanced meal and I have time to enjoy it in peace and quiet so it’s a win-win. Here are some of my weekdays breakfasts:

Chestnut porridge with a banana and a handful of walnuts.


Rye red velvet muffin with home-made yoghurt and walnuts.


Rice porridge with raspberries, blueberries and walnuts.


Rice porridge with warm apples, cinnamon and honey.

What are some of your favourite breakfast recipes? Share and inspire me!

First spring(ish) outfit.

It is finally sunny today so I’ve decided to finally start transitioning into spring. Can you guess what my favourite colours are?😛


I can’t wait to wear this skirt outside of work. My first proper trip of 2016 is coming up in a couple of weeks and I think this skirt is too pretty not to come along, right?

Have a great Monday everyone!