Pineapple, mint & lime salad

Among the many things I love about looming summer, is the great abundance of sweet fruit and vegetables (tomato salaaad here I cooome). Pineapples are one of the things I only eat when they’re really juicy and ripe, which seems to be in our European summer (which I know is strangely enough in a time when the part of the world they are coming from starts to turn into winter now). This salad properly embraces all of the good things about pineapple.

With the weather warming up, I find that I am craving fruit more than ever. Hence, this way to secretly eat the bigger part of a pineapple without anyone really noticing. If you are looking for a great snack, breakfast or light dessert, I urge you to make this salad.

It also really doesn’t hurt that this tastes like a cheweable tropical cocktail without the rum (although I can’t think of a reason to not add it, and maybe even blitzing it in the blender :)).

Whenever you make this, just make sure you find a really ripe and sweet pineapple. The easiest way to check this is by smelling the bottom of the pineapple (it should be smell sweet and fruity). Another way indicator is when you can easily pull out one of the green leaves without too much effort. Here you find an easy instruction on how to clean your pineapple.


Pineapple, mint & lime salad


  • 1 medium sized, sweet pinepple
  • juice of 1 lime
  • 15 mint leaves, finely chopped
  • 1 tablespoon of honey, if your pineapple is not that sweet


  1. Clean the pineapple and quarter. Cut out the hard innercore.
  2. Slice the pieces of pineapple as thinly as possible. Finely chop the mint leaves and juice the lime.
  3. Mix everything together carefully and enjoy!

Pineapple salad with mint & lime -



Happy Saturday!

How are you doing? It has been snowing (!) here in Frankfurt this week, with loads of shivering bike-rides. Needless to say, I hope it will be an easy-going sunny weekend full of nice food and seeing family. As I do more often on Fridays, I am happy to share the links that caught my attention this week, ranging from podcast recommendations to recipes.

How insane is this? Publications of fake science leaking into our system…

These Kimchi-Pork Buns look insanely delicious.

Truth to be said, there are days when I am considering to take off in a sailing boat to never look back, but reading this article changes my mind. #Vanlife really isn’t as sunny as the pictures seem to be.

And how Shouts&Murmurs nailed it this week: babysitting Donald. “But here’s the most important thing: There is to be no tweeting after 9 p.m. When you tell him that, he’ll yell stuff like “People have said that I’m a tremendous tweeter!”; “It’s only eight—all the clocks are fake!”; and “I’m not tweeting, I’m sending a text message to 26.4 million people!”

And I loved this Modern Love note on staying married“I’ve had at least three marriages. They’ve just all been with the same person.”

Savoury cookies are on my list to try out. These dried tomato-pine nut version sounds delicious!

How cute are these sprinkle pancakes?

I am a huge fan of this blog, and am amazed again by the looks of this pastel hot chocolate.

This week is my birthday, and I am planning on baking this Rhubarb-Strawberry Cake  🙂

Wishing you a wonderful weekend!



Happy Easter!

Hello! How are you doing? I hope you are having an Easter, filled with egg hunts, chocolate eating and coffee.
We are keeping a low profile this weekend and I couldn’t be happier to potter around in the kitchen, to organize photos (finally) and to renew the plants on our balcony. I really have my hopes up this year and am keeping my fingers crossed for loads of flowers and vegetables (!). The herbs have already sprung up this spring and I am making loads of my favorite herbed butter.
Before heading off for dinner with friends tonight, I am sharing the links that made me smile this week.

Interesting thought on conducting interviews (and the bonanza that comes with it).

Sleep as the new status symbol, really?

I am not a huge fan of consuming or buying a lot of stuff, but the Lookfantastic Beauty Box has really been such a treat that I can’t help but share it here. It properly feels like giving myself a monthly gift.
TED videos are the best, and even though this spin-off is meant for school kids, I find them intriguing. How about a little itch?

Last week I was lucky enough to spend a weekend with friends on the Dutch countryside (hence the beautiful photo above). I brought this Lemon-Mint Cake (minus the meringue) and I can’t believe I am not making this on a weekly basis….

Even though it is not the point of this article, it did make me laugh about the sheer amount of stuff I am dragging around on a daily basis. It truly seems like the basics in my handbag expand per year. Maybe it is because I always used to mock my mother about this, but it really makes me feel happy to think about this.

Cooking wisdom, oh I love this type of articles! Like, what about brushing chicken with mayonnaise before roasting it in the oven?!

These Macadamia White Chocolate Cookies sound delicious.

And I love this food for thought: to be a genius, think like a 94 year old.

Did you already start to listen to S-Town? I am hooked and also kind of sad that I’ve finished the series.

Wishing you a lovely weekend!

Happy Saturday!

[ photo via ]

Hello! How is your Saturday? I hope it is filled with sunshine, sprinkles and coffee. I am in full holiday-mood and am super excited to fly off to Iceland (!). Did I mention that I have a new camera?? I can’t wait to snap away and enjoy all the views and fresh air of an outdoor holiday.
Also, the new Grace & Frankie season got released! It *might* be that I will bingewatch my way through the flight. I am not kidding you, this series is brilliant!

In addition, I came across the following reads that I am happy to share with you.

This superb chocolate tart!

Jam bars, oh how delicious would these be with homemade raspberry jam?

Kimchi tacos, yes! I can’t get enough of kimchi these days and actually the only thing stopping me from eating it with everything is that it is not that easy to buy and that it takes some days to make.

And how 12 second videos on instagram are changing the way we perceive recipes.

And talking videos: this aioli looks delicious!

So do these chocolate chip cookie sticks (!).

Have a wonderful weekend!

Sprinkle Chocolate Cups

These chocolate sprinkle cups are truly one of my favorite things to quickly whip up in case I want to bring along a small but personalised gift, you know when friends are amazing enough to invite me over for dinner for example. With 3 ingredients, chances are that you already have everything on hand to make these.
The possiblities are rather endless, as you can easily add cacao nibs, chopped crystalized ginger, nuts or crushed coffee beans.
Whenever I have made these, I instantly regret not making more, as they really are a fantastic small gift that looks great.
It is likely that you have the ingredients in your pantry already, and although you need a little bit of time (mostly for the cooling down), nothing about this is difficult.

What I really want to say is that I hope you have a sprinkle-chocolate-filled-weekend ahead of you!

Sprinkle Chocolate Cups


  • 150 grams of good quality dark chocolate (I used 60% bars)
  • 75 grams of good quality white chocolate
  • 3 pinches of salt
  • sprinkles of your choice (alternatively you can use cacao nibs, chopped nuts, edible dried flowers, chopped up dried fruit or crystallized ginger)
  • metallic praline cups (I usually find these at the Tiger store or order them on Amazon)


  1. Melt the dark and white chocolate in two different bowls. I use the microwave for this and try to take care by only using short intervals to double-check that nothing is burning. I do not bother to temper the chocolate here, as there is no contact with warms hands (the metallic cup is inbetween) and the top is mostly covered with sprinkles anyhow. In case you would like to store these longer, you might want to take the time to temper your chocolate. Another tip that I find works well is to immediately place the finished cups into the fridge or freezer. This seems to diminish the 'white' veil on top of the chocolate as well.
  2. Once the chocolate is melted, you spoon this into the metalic cups. I usually finish with the white chocolate and give it a swirl, or I make an effort to make separate layers.
  3. Before the chocolate dries, sprinkle your sprinkles (or other toppings) on top. Enjoy!