Tag Archive | vanilla

Halloween Autumn Recipe – Butternut Squash Pumpkin Soup



1 Red Kuri Squash (Hokkaido)

1 Butternut Squash

2 1/2 l Chicken/Vegetable Broth

4 Potatoes

200 ml Whipped Cream

2 Garlic Cloves


Salt and Pepper

Cayenne Pepper

Curry Powder

Cinnamon Powder



Sour Cream

1 Vanilla Bean

Orange Juice

Oil, for stir-frying


1. Halve, seed and cube the butternut squash and the red kuri squash. Put them in a frying pan, together with the garlic cloves (which are sliced into small pieces beforehand). Stir-fry them in a bit of oil.





2. Put the vegetable broth in a large pot. Bring to a boil. Peel and cube the potatoes and the ginger (a bit of ginger is enough! Don’t add too much!). Tip the potatoes, ginger and the squash into the pot.




3. Let it boil for 20 minutes. Blend everything. Then add the spices and whipped cream. Let it boil for a bit longer. Blend it again and leave it over night. Add the orange juice before eating it the next day. You can also add some sour cream or crème fraîche before serving it. Done!






Recipe: Pink Vanilla Macarons

What you need:

Egg white of 3 eggs, sugar, salt, ground almonds, powdered sugar, butter, food colouring, vanilla sugar, vanilla flavour

You start by sifting the powdered sugar and the ground almonds and mix them together. Stir the egg white and add a pinch of salt and about 30g of sugar. Then whip the egg white until it’s almost stiff.

Now gently fold the powdered sugar/almond mixture in until it’s a thick mixture and add the vanilla flavour and the food colouring (I chose red food colouring which makes the macarons look pink).

Pipe the mixture (with a piping bag) in circles onto the baking trays with baking paper. Don’t make the circles too big! Leave them to dry for about an hour. Then put the baking trays in the oven and let it bake at 140 degrees for 15 mins.

Leave them to cool down and put them in a closable box for 24 hours.

For the buttercream, you have to mix soft butter, sugar, vanilla sugar, red food colouring and some vanilla flavour together, put it between the two macaron halves and place one on top of the other.

And…you have 20 cute pink vanilla macarons!

Food and Fashion – The way I like it

I don’t usually write about stuff other than my life. But this is so fantastic that I have to do a blog post on it. I still can’t believe I never heard about this before. Shame on me!

Afternoon tea in the Caramel Room – a room which sounds very delicious itself – at the Berkeley Hotel London while marvelling at this seasons fashion. Sounds perfect!

Previous Prêt-à-Portea collections included little eatable Chanel and Yves Saint Laurent cakes. Food an fashion, a dream come true for every fashionista! The new Autumn/Winter 2011 features Miu Miu, Valentino, Burberry Prorsum and Dolce & Gabbana amongst others, inspired by the fashion world. The whole cakes and pastries collection:


  • Valentino orange and ginger clutch cake closed with oversized chocolate bow

  • Bottega Veneta colour blocking pink and gold pear mousse and clementine cremeux coat with matching macaroon button

  • Dolce & Gabbana signature gold starred chocolate éclair dress filled with hazelnut cream

  • Stella McCartney must-have polka dot sponge cake dress

  • Burberry Prorsum stylish black and white double breasted chocolate biscuit coat with snow white vanilla icing

  • Miu Miu winter spice glittery high-heeled shoe biscuit

  • Jill Sander pomegranate and grenadine mousse dress topped with colourful chocolate flower pattern

  • Lanvin show-stopping cassis bavarois dress with crème de mûre jelly topped with signature folded meringue

·  Sonia Rykiel striped chestnut cream and almond sponge cake dress complete with trendy metallic sparkles

Picture by Vogue

More infos here on the hotels website:  http://www.the-berkeley.co.uk/fashion-afternoon-tea.aspx