Tag Archives: champagne

Champagne Good Times

Who doesn’t love a bit of champagne? I have a Bridal Shower tomorrow and can’t wait for some girly fun time with this sun that has just come out! Hurrah for Summer.

DSC_0013

DSC_0014

DSC_0016

DSC_0017

Web

1 Year Anniversary of our PACS love in France

One year ago J and I signed a piece of French paper to declare us a couple under French law. We had an afternoon tea and champagne gathering to celebrate. Check out these absolutely gorgeous cakes, what a spread!

When we tie the knot one day it will be even bigger and better. I’m thinking in a garden somewhere in Australia. With lots of flowers. Yes I’m a dreamer.

J sporting his moustache. He is so dapper.

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

 

Vintage Champagne Flutes

Last week at the puces de Saint Ouen just outside of Paris, we discovered the wonderful vintage stands selling things that date back to the 20′s and before! I got these charming champagne flutes that I lusted after.
What do you think?

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Vanilla Berry Cupcakes with Milk Chocolate icing

Yesterday I was in the mood to bake. I have some wonderful vanilla that I got in Kerela, India, and I felt like making a classic flavour.

Here is my recipe: (for 12 cupcakes, 11 if you, like me, eat one fresh out of the oven)

-130g soft butter
- 2 vanilla beans
- 130g sugar (I use a dark non-bleached sugar I find it makes the mixture more fluffy and the flavour more caramalized)
- 2 eggs
- 80 ml milk
- 95g self raising flour
- 95g almond meal
- 10g raising agent

For the icing:
- 200g milk chocolate for cooking
- 100g cream
- 3 tablespoons of either nutella or chesnut cream

Pre-heat the oven to 180 degrees celcius. Beat the sugar and the eggs until the mixture is light and fluffy. Slowly add in the melted butter.

Add the milk, flour, almond meal and the raising agent, then finally the vanilla.

Fill up 3/4 of the cupcake liners to give the batter space to rise. Add either a raspberry or a few blueberries in each cupcake.

Put your little babies in the oven for around 15-20 minutes, or until slightly golden.

To prepare the icing, do it either the day before or the morning before baking the cupcakes.

Boil the cream and pour it over the chocolate (which should be broken into small pieces). Mix well until there are no lumps. Add the 3 spoons of nutella or chesnut cream then put it in the fridge to set.

Before icing the cupcakes, beat the mixture so that it becomes light and fluffy.

You will need some kind of icing bottle to control the movement and to make it look pretty. Bleekcups have everything you need.

Start icing, starting from the middle of the cupcake and with a constant movement otherwise you will break the flow.

For half of the batch I added coconut as the decoration.

And the other half fresh blueberries.

Next time I make cupcakes I am going to buy this product from Bleekcup’s and spray them with glitter!

SO DELISH, everybody ate them in less than 3 minutes! :) xxx

You can follow my facebook by clicking here and my pinterest here and my twitter here.

The weekends are what we live for

The apartment is finished, so we celebrated. Going to the market, cooking up a summer feast, drinking champagne and cassis- kir- with good company, what could be better?

We went to the marché des batignolles for our fresh food.

I made a flourless chocolate cake with almond meal, unrefined sugar, organic cocoa nibs, vanilla from India and I whipped up a cream cheese filling. It was so moist and not in the least heavy because there is no flour in this recipe!

The crème de cassis was sourced from Bourgogne. I went with my parents last year. It makes the best kir royales! (see here for details on this trip to Bourgogne). Crème de cassis is one of the specialities of this area. And just look at that gorgeous bottle!

Two of my favourite girls ever.

It was a weekend of celebrations. Sunday we celebrated J’s little sister’s birthday. Her and her best friend are so precious.

The whole family was there. It was a big and loud lunch, like most French social events.

Cheese. Remember, this is France. J’s family are such cheese lovers. No meal is followed without a platter of these goodies.


I will do a post about wines in France soon, but I’m sure you have heard of the wine region Bordeaux. It’s one of the most famous regions and their wines sell all over the globe. The red we had on Sunday was from 1994. A good vintage one.

Now that is what I call a good baguette. Crusty on the outside, not too fluffy, moist in the inside. I could ramble on forever about good baguettes. I’ll stop myself here!

No birthday is a birthday without candles and singing! J’s very talented father made Choux à la crème.

Oh, and just to add the cherry on top, and in the name of good clichés, out came those French bubbles! Mmmmm.

In other news, feel free to read my article on Pondicherry on Girlosophy.

My photos from India were also published, which I am so thrilled about.

Gay pride was all out and happening in Paris last Saturday, click here for photos and more!

Et voilà!

You can follow my facebook by clicking here and my pinterest here.