Montag, 21. April 2014

#Café Cron & Lanz Göttingen


Cron & Lanz - Weender Straße 25, 37073 Göttingen

My weakness for cakes is well known and a nice café is definitely what I am always searching for when coming to a new, undiscovered city.
While visiting two very good friends of mine, I enjoyed a fantastic piece of rasberry meringue cake. The sponge was exactly how it should be, the meringue crisp on the outside but mellow on the inside and rasberry cream - a pink dream (pun unintended). They also serve Ronnefeldt tea there, a must for every well established café in Germany.

I decided to start a new café series on my blog while I will stroll down the lanes of Munich (or whereever I go) to look for my new favourite coffee and tea place.

Sonntag, 30. März 2014

Afternoon Tea Blueberry Cake with lemon glaze

This is the fluffiest, juiciest and most perfect blueberry cake I have ever made or tasted in my life. There is a slight hint of tea in it and also a touch of tangy lemon zest that makes it just perfect for any Sunday afternoon. Whatever cake recipes you thought you would like to try in the next time, put them all aside and give this one an attempt instead. I promise you, you will be stunned. I am not exaggerating.


Darjeeling tea in a bag
125 ml boiling water
80 g melted butter
100 g caster sugar
2 eggs Size L
zest of one lemon
30 ml milk
30 g yoghurt
 200 g all-purpose flour (Type 405)
2 tsp baking powder
1/2 tsp baking soda
1 pinch of salt
125 g of fresh blueberries
and a bit of lemon juice plus around 80 g confectioner's sugar for the glaze

Preheat oven to 180°C and grease a 25 cm sized loaf tin. Brew 125 ml of Darjeeling tea for 15 minutes. Beat the melted butter with the eggs and sugar for 5 minutes on a medium speed and then add lemon zest, milk and yoghurt. Cut the tea bag open and put half its content as well as the tea in the mixing bowl and continuing mixing. Then add flour, salt, baking powder and soda and beat for another 3 minutes until it becomes a smooth batter. Finally stir in the blueberries and pour the batter into the loaf tin and bake for 50 minutes.
For the glaze, slowely add little amounts of lemon juice to the confectioner's sugar for thick glaze.
You can keep the cake in an airtight container for 2-3 days at room temperature.

adapted from

Freitag, 21. März 2014

A birthday with Heston.

Have you ever heard of Heston Blumenthal? He is a three Michelin star chef and is considered to be one of the best cooks in the world. After his huge success "The Fat Duck" he decided to open another restaurant, the "Dinner by Heston Blumenthal" in the Mandarin Oriental Hyde Park in London. Three days ago I had the incredible opportunity (booked two months in advance!) to enjoy my birthday lunch there with two major foodies who happen to be very good friends of mine.

One word - exceptional.
The restaurant is currently awarded with two Michelin stars and holds the 7th place in the San Pellegrino World's 50 Best Restaurants list. And there is certainly reason for that.

The set lunch menu was nothing too posh, kept simple but detailed to perfection. Though this is what you would expect from a restaurant that is supposed to be the seventh best restaurant in the world!
We started of with his famous signature dish, the meat fruit. It's exactly what it's called, a fruit that isn't a fruit but meat. In this case we had a chicken liver parfait that looked like a freaking mandarin! Even from close up you could not tell the difference! The "mandarin slices" melted immediately in your mouth, leaving you stunned and fascinated.
I let the pictures speak for themselves ...

Dinner by Heston Blumenthal - Mandarin Oriental Hyde Park  66 Knightsbridge, London


Ragoo of Pigs Ear Chewitt with slow cooked egg, anchovy, onions & parsley


Lemon Salad with smoked artichoke, goats curd and candy beetroot


Rost quail with Purple kale, onion & smoked chestnuts


Roast Ling with Admirals sauce, shrimps, chard, brown butter & capers


Steeple cream with poached blood orange, vanilla and lemon verbena


Prune & Tamarind Tart


Rose infused chocolate ganach with anis biscuit


The happy birthday girl