happy friday

autumn in switzerland

I hope you all had a good week. Mine for once was quiet and calm so it was very nice to relax just a little… I’m usually not a big autumn fan (coz winter is coming right after) but I must say I have been enjoying this lovely weather and beautiful colors! Here are 3 things making me happy:

My parents garden, a little slice of paradise

hm booties

Totally in love with these new booties I got at H&M

interio bowls figs and ice cream

Caramelized figs and vanilla ice cream… simple but delicious!

I hope you all have a wonderful weekend

xoxo

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happy friday

flowers

This week was pretty intense. I got operated on Tuesday (nothing serious but still had to stay in hospital for 2 days) and this was a brand new experience for me… I thought it would be worse actually and the fact that I had to look at some of my fears (needles, hospital) in the eye will certainly help me feel more strong once I completely recover!

Here are 3 things making me happy…

Sunflowers bouquet from my parents

rosé

Picture my friend sent me right after the operation (she just knows me too well!)

mille feuille

Craving for sweets at the moment… so I added berries to feel less guilty 🙂

Happy weekend folks!

xoxo

salade à l’orange

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This is one of my classic dessert recipes, my mom taught me how to prepare this salad and I have been making it since forever. Slicing the oranges properly takes a little bit of time but it is worth it and makes it nicer visually.

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The trick is to caramelize the oranges and let cool/marinate for at least one night. I also add a splash of Cointreau but it works well too without any alcohol if you prefer…

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Orange salad

You will need

2kg of oranges (they need to be sweet!)

50 gr of sugar

splash of Cointreau (or Grand Marnier)

Ice cream (vanilla, cream, yogurt, panna cotta all work wonderfully)

Start by preparing the oranges. (Check out how by watching this video – fast forward to 1.20 http://www.youtube.com/watch?v=l_CxxTnOyJw)

Put the orange filets into a drainer to get the juice for the caramel syrup.

Pour the sugar into a pan and wait for it to caramelize. Once dark brown, pour the orange juice over the caramel together with a splash of Cointreau. Let cook until you get a think syrup consistency (about 7 minutes). Pour this syrup over the oranges and place in the fridge for at least one night so it marinates well.

Serve with ice cream!

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