Mayview Hotel...

When we were in Scotland we had a wonderful lunch at the Mayview Hotel. 
It's called like that because one can see the Isle of May off shore.

The friendly owner told us that lunch will only be served till 2.30 pm as in the evening they will be catering for a wedding.

The place cards of the wedding guests were tied on a cage as seen above.

I had never seen this but thought it to be a pretty idea!

Next picture shows the wedding church with a wonderful view towards the sea.

My son Moritz did not want to talk or even think about weddings! 

He silently enjoyed the view! Love will catch him too - I promise!

♥ Emilie's daughter ♥

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est magazine

pic by est magazine no. 9

 est magazine no. 9 is out! 

Get yourself a coffee or a glass of champagne and flick through!

♥ Emilie's daughter ♥

Mirlitons de Rouen

There is a pretty story about these Mirlitons de Rouen.

The author's mother had baked Mirlitons very often when he was a small boy but she would steadfastly refuse to share the recipe. She would say that at least one thing in her life should only belong to her. Years later  the author travelled through France (Normandie) a came acrossa sign at a baker's doorstep saying: "Ici! Les fameux Mirlitons de Rouen". He bought some but their taste was disappointing.
After returning to Switzerland he asked his mother for the recipe but she did not remember it.
One day, the old kitchen table which had been in the attic for years, was taken away for disposal. In the drawer between old newspaper scraps, trading stamps and postcards was a handwritten recipe without a title. The author knew immediately it was the recipe for the Mirlitons he knew so well from his childhood and which he had missed for so long!

I am happy to share the recipe with you:

250 g butter puff pastry (rolled out 2 mm)
4 egg yolks
50 g sugar
125 g butter
1 vanilla pod, scratched out
1 Orange (organic) - peel only
1 tsp Orange flower water

With a pastry cutter cut out circles and place in the tartlet moulds, put in the fridge for about 30 minutes.
Preheat oven to 220°C.

Melt the butter, let stand until cool.

In the meantime:
Mix sugar and the vanilla scratchings.
Add the egg yolks one after the other to the sugar/vanilla mixture. Keep stirring all the time.
Add the orange peel and the orange flower water, stir.
By stirring add the melted butter very slowly to the sugar/vanilla/egg/orange mixture.
Fill in the mixture into your prepared tartlet moulds.
Sprinkle a little sugar on top.
Put in oven, let bake for about 15 minutes.
Serve warm or cold with a sprinkle of powder sugar.
Wonderful with whipped cream, fruit compote or fruits.

I served them with rhubarb compote and the result was heavenly!

I am sure you'll enjoy them too - our friends immediately asked for the recipe!

♥ Emilie's daughter ♥

pics by me

A wonderful evening...

... unfortunately without photos! I wanted to take pics of the menu but while talking, discussing and listening and laughing I forgot all about it!  

Just a shot of the aperitif and a few photos of dessert. 

I shall show you the dessert pics tomorrow and reveal the recipe too!

I hope you are in the sunshine - here it is a foggy, dreary Saturday but I am smiling anyway!

♥ Emilie's daughter ♥ 

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Table settings...

Tomorrow night we are having some dear friends over. 

As I love table settings I was searching for some inspirations and look what I found:

 

The ideas are all beautiful but I am still not sure. 

I think I will make it simple:

White table cloth, white napkins, white plates, Baguette cutlery, 

some green branches in a transparent glass vase-

After all it is the get-together, the friendship and the 

with love prepared meal that counts.

Opulent deco would distract too much.

Treat yourself nicely today!

♥ Emilie's daughter ♥

via

Fun in the fridge...

When I opened the fridge this afternoon those eggheads greeted me and made me smile! 

I have an idea of who of our family members boiled and painted them...

Happy new week to all of you!

♥ Emilie's daughter ♥

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Perch fillets à la mode hubby!

Paul drying the perch fillets

I love the structure of these wonderful fishes - kind of art

 

Dipping them in beer batter...

for frying...

The first batch is done!

Ready to eat!

Paul did a wonderful job! 

Eating those tender fishes is always a feast and brings back memories 

of sitting on the borders of Lake Lucerne in summer time with family and friends!

Kind of wallowing in luxury...

♥ Emilie's daughter ♥

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Creative hubby...

Paul made this rack for me for Christmas! 

I had given him many hints hoping he would understand and  voilà! he did! 

(Next time I shall try it with diamonds...)

 

My new motto in the kitchen...

Have a sweet Saturday!

♥ Emilie's daughter ♥

pics by me

Impressions Isle of Skye - Inner Hebrides, Scotland

Freshly caught shrimps

source Wikipedia

A few impressions from our Scotland holidays! These photos were taken on the Isle of Skye (Inner Hebrides). We were so lucky with the weather! In our travel guide it said that on the Hebrides the weather is mostly misty and wet... we took the plunge anyway and got rewarded! 

I hope you are all well and enjoying wonderful spring!

♥ Emilie's daughter ♥

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