All you need to make this mediterranean ratatouille with courgette and carrot noodles is a spiraliser to make “noodles“ out of the courgette and carrots. I have just a simple cheap one; if you have one of those fancy larger ones, you may want to swap the carrots for squash or sweet potato “noodles“, well, at least that’s what I would do! Simply leave out the mozzarella cheese for a vegan meal. Let’s fight the winter blues with this delicious meal – I am sure I could sense a hint of spring in the air today already! Love, Lea Lou PS: Click here to find another recipe using courgette noodles. Mediterranean ratatouille with courgette and carrot noodles For two servings. 2 courgettes (approx. 450 grams) 2 thick carrots (approx. 350 grams) 1 garlic clove 1 tablespoon olive oil Pinch of sea salt For the ratatouille: 1 tablespoon olive oil 1 garlic…
As always, the recipe is also available on Globus’ website (in German only, I’m afraid); have a look at my blog on their website to see all my…
When Mercure Hotels UK contacted me a couple of months ago and asked whether I would like to visit one of their hotels anywhere in the UK, obviously I didn’t hesitate long, and quickly picked the gorgeous Mercure Hotel Shrewsbury Albrighton as my destination of choice. Located a 2.5 hour train ride north west from London, the 4-star hotel is surrounded by green, endless fields, clear, fresh air and singing birds (as well as, in our case last weekend: thick fog). The interior reminds one of an old British castle – the tea room is packed with cosy upholstered sofas which seem to have survived a few decades, the ceilings are high and the wooden furniture in the restaurant is beautiful. Mercure Hotel Shrewsbury Albrighton serves three kinds of afternoon tea, both for hotel guests and visitors who wish to come just to enjoy the tea. We went for the deluxe version…
The beginning of a new year can seem pretty overwhelming, I believe. To avoid distractions, stress and pressure, I try to act and think more mindfully than normally…
If there is one thing that I personally would call my signature dish, funnily I would say it’s pancakes – although I haven’t actually made any since the recipe testing for my book (for some reason a total of three different pancake recipes made it into the book, you can buy it here). Hence, last week I was thinking of what my final food post for 2016 on the blog should be, and the decision was made within seconds: Pancakes it’s got to be! These ones have an interesting twist (unless you usually add cardamom to the batter, uhm, I don’t), and they’re fluffy as pancakes should be thanks to a stiff egg white and a decent dash of buttermilk. The compote is a perfect mixture of sour cranberries and sweet orange juice, and as vanilla is not only my favorite spice ever, but also very christmassy, I’ve cooked the compote…