Fabelhaft Französisch

März 29, 2015

Spending a year in Paris has been one of my most luscious adventures so far. 
Since then, of course, I am seizing the chances to come back, to amble over markets, look through the colorful vitrines of Pâtisseries, nip at red wine glasses and discover more of this fabulous cuisine, that I like so much. 

Coming back this time was caused by a very special reason: the making of the beautiful cookbook of incredible Chef Cathleen Clarity

12 chapters, 12 menus and 12 stories, every single one so delicious and special in its own way: there were ladies giggling at a light spring lunch, friends dancing at a fireside appetizer evening, shoes polished for a "star restaurant dinner" and skateboards parked in the entrance, when the teens came for lunch. 

Here are some of my favorite shots from the book, I hope it will bring you as much pleasure as I had capturing its moments and recipes. 


Thank you Cathleen for this beautiful project and the wonderful time we spent, Amanda Jane Jones for giving it the perfect final touch with your design, and of course Callwey, for trusting us so blindly.

Grilled and raw salmon bites with citrus vinaigrette, Chicken breast rolls stuffed with fresh seasonal herbs and french green vegetables in pistachio pesto, cardamom custard and caramel covered green grapes from the chapter "ladies lunch"

Carpaccio of Maigre with fresh lime and Salicorn Emulsion, French vanilla ice cream macaron with fresh mango  from the chapter "fresh from the sea" 

Portobello mushroom tartelettes with sweet onion compote and pancetta, Lamb tenderloin with artichoke purée and baby artichokes “barigoule” style, two chocolate whipped ganache tart  from the chapter "my star restaurant dinner"

Allspice roasted Duck breast with bitter orange duck jus, fig and red grape galette with gingerbread spice whipped cream from the chapter "autumn harvest"


I am giving away 3 copies of this book. Winners will be chosen (out of all the comments) on Friday! And if you are not one of the lucky ones, it is now available in bookstores and also here (unfortunately only in german so far but I will keep you updated)

Simon (nr. 3), Elisabeth (nr. 26) and Pinguin im Pyjama (nr. 9) you are the lucky ones! Please send a mail to hallo@kathreinerle.de with your address and I´ll send you a little packet soon.

a Cake for Two

Februar 14, 2015

I never cared a lot about Valentines Day. I have to admit though, that making a little present to see two eyes become bigger and a smile become wider can be a real treat. 

As a pastry chef, I do like to bake cakes. In fact, I love everything about it: kneeding doughs, whipping cream, piping ganache, assemmbling layers... but most of all: the moment, when it is time to put it in a little paper box and carefully carry it to a special someone. 

I hope there is such a someone for you today, who gives you this warm feeling in your stomach (not caused by red wine), whom you like so much that you would even share the most delicious cake with.  

Red Wine + Chocolate Cake

for two

60g butter
50g dark chocolate
50g sugar
60g all purpose flour
1/2 tsp baking powder
1 egg
50 ml of a really nice red wine

plus some more red wine for soaking
(...and for drinking, too)

50g dark chocolate
30g butter
40g icing sugar
40 ml red wine
a pinch of salt

For the dough: Put the butter, dark chocolate and sugar in a small saucepan over very low heat (or over a water bath), just until melted.
Set aside and let cool a bit. Add the egg and mix well, then add the flour and mix. At last, stir in the red wine.
Bake in a buttered mold (12 cm  Ø ) at 175° for about 30 - 40 minutes.

For the glaze: Melt the butter and chocolate over a waterbath.  Remove from heat, whisk in the icing sugar and salt, then the warmed wine. Let cool in the fridge. The colder it gets, the thicker it will be.

If your cake is not even,  cut of the little mound, then cut it in two layers.
With a brush, soak both of them generously with red wine. The cake will be moist und juicy and the flavors of wine and chocolate have a perfect balance.

Spread some glaze on the first layer, place the second layer on top and also glaze it.

The New Years Balance

Januar 16, 2015

After a snowy slide in this new year, it is now the chance to make some resolutions come true, to lose some weight, climb new mountains and discover new friends. There will be some wonderful work to share this year and even more to achieve. 

Can you imagine how my cheeks turned red on this day? And can you believe how fast time has been flying by since then? 
The magazine now celebrates its 10th birthday and I had the pleasure to photograph the Body Balance recipe serie of their jubilee issue. 

Here are three of some super simple and luscious light recipes by Corinna Adam. Find the Pickled-Herring-Salad and many more in the current 10 year anniversary Myself Magazine


Nach einem flockigen Rutsch ins neue Jahr, ist jetzt die Gelegenheit unsere Vorsätze wahr werden zu lassen, etwas Ballast abzuwerfen, neue Gipfel zu erklimmen und neue Freunde zu gewinnen. Es wird Wunderbares zu zeigen geben und noch vieles mehr zu erreichen. 

Erinnert ihr euch noch daran? Wie schnell die Zeit seither vergangen ist. Die Myself feiert heuer ihren 10ten Geburtstag und ich durfte die Body Balance Rezept Strecke der Jubiläumsausgabe fotografieren. 

Hier sind 3 der locker(kinder)leichten Rezepte von Cornelia Adam. Den Matjessalat und viele andere gibt es in der aktuellen Geburtstagsausgabe. 

Rosenkohl mit Krabben und Haselnüssen

250 g Rosenkohl
150 g Krabben ausgelöst und gegart
2 TL Haselnüsse, grob gehackt
2 EL Essig
1 EL Öl
Salz, Pfeffer
1 TL Senf

Den Rosenkohl putzen, waschen und in kochendem Salzwasser 15 Minuten kochen, kalt abschrecken, abtropfen lassen. Den Rosenkohl vierteln und mit den Krabben in eine Schüssel füllen. Die Haselnüsse in einer trockenen Pfanne kurz rösten und dazu geben. Aus Essig, Öl, Senf, Salz und Pfeffer eine Sauce rühren, über die Zutaten gießen und gut mischen. Dazu Pumpernickel.

Topinambur-Erbsen Suppe mit Kresse

150 g Topinambur
1 kleine Zwiebel
1 TL Butter
100 g Erbsen, tiefgekühlt
300 ml Gemüsebrühe
1 Kästchen Kresse
1 EL Saure Sahne
Salz, Pfeffer

Den Topinambur gründlich abbürsten und grob in Stücke schneiden. Die Zwiebel schälen, fein hacken und in einem topf, in der Butter glasig dünsten. Den Topinambur dazu geben und kurz mitdünsten. Die Erbsen unterrühren und mit der Gemüsebrühe aufgießen. Aufkochen und 15 Minuten köcheln.
Die Kresse waschen und die Blättchen abschneiden. Zwei Drittel davon mit der sauren Sahne in die Suppe geben und pürieren. Mit Salz und Pfeffer würzen. Die Suppe anrichten und mit der restlichen Kresse bestreuen.

Heilbutt mit Kräuterspinat

1 Bund Dill
1 Bund glatte Petersilie
200 g Babyspinat 
2 Schalotten
180 gHeilbuttfilet
Salz, Pfeffer
1 TL Öl
1 Prise Muskat

Die Kräuter waschen und die Blättchen abzupfen. Den Spinat abbrausen. Die Schalotten schälen und fein hacken. Den Fisch kalt abbrausen und trockentupfen. In einer Grillpfanne beidseitig 8 Minuten grillen, mit Salz und Pfeffer würzen. Das Öl in einer Kasserolle erhitzen. Schalotten darin glasig dünsten. Den Spinat und die Kräuter dazu geben und zusammenfallen lassen. Mit Salz, Pfeffer und Muskat würzen. Den Heilbutt zusammen mit dem Kräuterspinat anrichten.