Author: monica berlin

Sweet Roasted Almonds with Advocaat*

A Christmas Time must! Bring them as a snack to a girls’ night or just eat them at home for Netflix and chill 🙆🏻 For 3-4 PortionsWie heißt das denn auf Deutsch?Cooking Converter / Umrechnungstabelle 4 tbsp butter 200gr sugar 1/2 tsp cinnamon 100 ml water 200 gr whole almonds (skin on) 3 tbsp of Hula Hoop advocaat (I got it from Degustatbox) Grease a baking tray or a baking parchment with butter. Heat the pan to medium heat. Cook sugar, cinnamon and water. When it starts to become thick and caramel like, add almonds until all coated and shiny. Move from the heat, blend in the advocaat. Spread over the greased baking tray or parchment paper and cool. Serve it as you like. Guten Hunger! *Dieser Beitrag ist in Kooperation mit Degustabox entstanden / In cooperation with Degustabox Advertisements

Peanut Curry with Rice*

Fall is coming! For me, the best thing about Fall is the oversized Sweater and curries. This one has the creaminess of coconut, the sweetness of peanut and a hint of spice from the curry paste. For 4-6 Portions Wie heißt das denn auf Deutsch? Cooking Converter / Umrechnungstabelle 1 onion 400 gr meat or tofu (I used chicken) 400 gr veggies (I used broccoli, paprika & zucchini) 3 tbsp of Rama Coconut Creme (I got it from Degustatbox) 50 gr red curry paste 2 tbsp peanut butter 400 ml of coconut milk Heat the pan to medium heat. Add the Rama Coconut Creme and sauté the onion until brown. Add the meat or tofu, then the veggies (those with the longest cooking time first). Sauté for 5-7 minutes. Blend in the red curry paste. Add the coconut milk and the peanut Butter. Simmer until the meat is cooked and the sauce is thickened. Serve with rice. Guten Hunger! **Dieser Beitrag ist in Kooperation mit Degustabox entstanden / In cooperation with Degustabox

Give Away – Indian Summer Look*

I always wear black, nude, blue or white clothes. Only white is the summer color though. My effort to keep summer alive is simple: wearing it on my face. I don’t like heavy make up. Just a touch of color and freshness would be enough. I used the meteorites make-up from Guerlain. The light foundation with SPF (important!) and the very nice scented pearl powder. They are easy to apply, light on the skin and easy to remove as well. The packaging itself is very pretty. ❤ I will certainly re-use the packaging afterward. Win the KISS KISS Guerlain Lipstick by commenting on my recent Guerlain Instagram picture until October 6th 11am. For DE/AT/CH participants only. *Dieser Beitrag ist in Kooperation mit entstanden / in cooperation with

Minty Pumpkin Soup

I have been waiting all year long for pumpkin season. Prepare your blanket for eating on the sofa watching your favourite tv! 4 Portions Ingredients Wie heißt das denn auf Deutsch? Cooking Converter / Umrechnungstabelle olive oil 1 kg hokkaido pumpkin 2 shallots, chopped 1 small onion, chopped 75 gr ginger, grated or chopped 200 ml coconut milk 1,5 liter vegetable stocks mint leaves optional: balsamic creme Sautée the pumpkin, shallots, onion and ginger until fragrant. Add the chicken stock and coconut milk. Let it shimmer over medium low heat for 45 minutes. Puree with food processor or blender. Add mint leaves as desired and garnish with balsamic creme and some mint leaves. Guten Hunger!