Fresh Honey Mead


Oh my god…This is just delicious! I can not find words for this easy to make nectar of the gods. Sorry, I have to go and make more now….

3 l unfiltered apple juice
1/2 Tsp Yeast with high alcohol tolerance (not the one for bakeing)
1/2 kg Honey
1 large bucket with a lid and fermentation tube, sterilized

Day 1: Mix 1,5l apple juice and the yeast in the sterilized bucket. Close and store at room temperature. Idealy at about 20°C.

Day 2: Add rest of apple juice and mix. Close lid.

Day 3: Add honey and mix. Close lid.

Day 4: Taste and sweeten with honey if necessary. Fill into bottles and close with aluminum foil. It is still fermenting so don’t close the bottles with a lid!!
Store in the refrigerator.


Note: 1 day is really meant to be 24 hours 😉 Drink within one week.




A while ago I figured I should try to minimize my milk-product intake. Firstly, because I have a mild lactose intolerance and second because studies have shown a significant correlation between breast (and prostate) cancer and milk-product consume.

So, I initially switched to lactose free milk, which only got rid of one of the problems and I am not sure if chemically produced lactase is so healthy either.

Then I switched to soy milk. I did have to get used to the taste, however, after quite a bit of research I found out that soy is even worse, due to the high concentration of so called Phyto-estrogens (a hormone produced in females and a main component of the anti-baby pill) which have been proven to lead to infertility in men and damage of the thyroid (a hormone producing organ). Apparently these phyto-estrogens are beneficial for women in the menopause though.

However, now I switched to almond milk. I was so surprised how good it tastes! There is unsweetened and sweetend versions. The sweetened almond milk with vanilla has the same amount of fat as in low-fat milk (1%) and the same amount of sugar (5%) as in normal milk. That is why the taste pretty much resembles milk with a yummy nutty twist.

Well, the most surprising thing was that it is the easiest and fastest thing to make yourself!! I did a few experiments and here is my favorite version:

For ½ liter

100 g raw almonds (the normal ones for snacking or baking), if you like take peeled ones

2 Tsp maple syrup (or any other sweetener you like…honey, agave syrup…)

½ Tsp vanilla extract


Cover almonds with water and soak overnight. Strain almonds and put into a blender together with 500 ml fresh water. Blend. The consistency will get really nice and creamy. Now pour everything into a cloth strainer (clean cloth dippers, cheese cloth or multiple layers of paper towels) and squeeze out as much milk as you can. Don’t through away the almond flakes you can make a great cake of them. Mix together the almond milk with the maple syrup and vanilla extract and refrigerate.

Oh, I can’t wait for my next cereal!




Plans for this weekend or tonight? How about you give a Margarita-midnight-party?


1 part lime juice (In Austria the best is Limettensaft from DM(Alnatura))

1 part Cointreau

2 parts gold tequila


Lime juice and coarse salt for the glass rim

Pour a bit of lime juice in a deep plate and spread salt on a second plate. Dip rim of glass in lime juice and then in salt. Let dry. Mix everything together and serve with lots of ice.



Is there a rumble in your tummy?

Feeling bloated, did you eat something too heavy, or are you having gases? There is no necessity to go for stuff like “Gas X”. Have this simple mixture at home and your tummy (and that of your baby) will feel relieved within 1 hour.


Mix equal parts:

Fennel seeds (Fenchel)

Caraway seeds (Kümmel)

Anise seeds

Mix to equal parts. Prepare a tee of 2 Tsp of this mixture with 1 cup (250 ml) boiling water. Cover and let sit for 10 minutes. Strain through a sieve and drink warm.

BARRAQUITO (Spanish coffee with liqueur 43)



Imagine sitting in a cozy little café directly at the sea side on a little Spanish island  called La Gomera. It is just the perfect spring temperature and you relax, listening to the braking waves and looking at the endless sunny horizon framed by palm trees. At this kind of scenery I was served the best summer coffee! Sweet, orangey and sunny…

BARRAQUITO (Spanish coffee with liqueur 43)

2 cl Sweetened, Condensed Milk

2 cl Liqueur 43 (or Grand Marnier, Tía María, etc.)

2 cl Espresso, Hot

1 slice Lemon Peel

100 ml Milk

1 dash Cinnamon


Foam the milk. In a heat proof glass pour in the condense milk, then the liqueur, then the lemon peel, then slowly the warm milk, then the foam and slowly pour the coffee through the foam so it will build a ring under the foam. Top with cinnamon. It sounds complicated, but it isn’t. It’s all about tranquility!




Surprise your lovely hosts or guests with this self-made yummy summer liqueur. It is the perfect balance of sweet and sour. And the best thing is that it is the easiest thing to make!


1 l fruit schnaps (Obstler)

1 kg sour cherries (Weichseln)

4 TbSp sugar

Mix everything in a large glass jar and let stand in a cool and dark place for 14 days.





1 kg really ripe apricots
750 ml good vodka
150 g candied sugar (kandis)

Layer pitted apricot halves in a glas jar. Fill up with vodka. Let stand in a dark cool place for 3 days. Blend with an imersion blender to obtain a smooth consistence. Fill into a clean 1L bottle and add candied sugar. Let liqueur ripe in a dark cool place until the sugar has disolved, shaking once a day. This will take about 1-2 weeks.
Yummie delight!!!


lychee-1 (1)


Sitting in the sun with a chilled fruity punchbowl in one hand, leaning back in a garden chair just relaxing is like heaven on earth… This punchbowl recipe of mine makes the scene extravagant and exotic…


1 large can of lychees + juice

750 ml sake

1,5 L sparkling mineral water


Mix all ingredients in a large bowl and chill before serving.

I just love this punchbowl version!!! J