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We all love carpaccio. I mean who doesn’t? Delicious, traditional beef carpaccio is available in (almost) every Italian restaurant and I am more than happy about this fact. Carpaccio is defined as a dish with thinly sliced raw ingredients (mainly fish or meat).

But there is no limit to creativity when it comes to new and different varations of carpaccio recipes.  Here are my 5 favorite extraordinary carpaccio recipes!




This carpaccio is amazing! Raw cauliflower has a nutty, fresh taste and goes perfect along with tuna cream and parmesan! Healthy, hearty and satisfying!



The combination of raw beetroot, truffle arome, pine nuts and cucumber gives this dish a luxurious note and make it irresistible. Creamy goat cheese and crispy bacon will delight your gums!



If you are a huge fan on traditional beef carpaccio but you simply do not have the possibilities to make it yourself, bresaola ham makes a perfect substitute for the raw beef. The smoked savour suits to the arugula salad and makes you fall in love with carpaccio all over again.



Raw Broccoli is not only incredible healthy, it’s crispy and fresh and goes along great with creamy goat cheese or tuna cream. Warm plums or dates and crunchy bacon will arouse asalty and sweet taste explosion in your mouth. YouTube: Here.



This dish is the perfect summer dish: delicious, refreshing and even vegan! It was the first unusual carpaccio I ever tried and I love it ever since. Crispy fennel meets tasteful olive oil, nuts and fruity orange. Juicy celery will not only taste amazing, it prevents you from dehydration in the summer! BBQ, here we come!


These were my TOP 5 EXTRAORDINARY CARPACCIOS!  What do you think? Did you ever make an unusual carpaccios yourself? Let me know and contact me over Facebook: here.

Sending love to all of you!




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This is for you Mama.

My first reaction when I tried gazpacho for the first time was, in retrospective embarrassing, “why is  this soup cold?”. I know. Embarrassing. The German in me in used to certain rules when it comes to food and that was soup=hot. In 2012 or something I went to Spain with my family and on the buffet was always placed a huge bowl with cold gazpacho. The heat made me try this dish and soon I became addicted to it. My mum and I had everyday gazpacho and loved it so much.

Now, in Vienna we faced degrees like 39 degrees, which is like 102.2 fahrenheit. Yup. My boyfriend and I couldn’t think of warm pasta or warm food in general and started talking about gazpacho all the time. So we figured it out and here is the dish!

Have a refreshing dish to this hot summer!


What do you need?

  • 1 red pepper
  • 1 cucumber
  • 1 zucchini
  • 1 onion
  • 1-2 garlic leaves
  • 1/2 lemon
  • A bunch of really ripe tomatoes
  • 1 bottle of tomato juice
  • Salt & fresh pepper
  • Some Worcester sauce (If you are vegetarian or vegan substitute the sauce!)
  • Some Tabasco/Sriracha sauce/SambalOelek (something spicy!)
    • A blender!


What do you do?

Basically: Cut the vegetable into small pieces (you can remove the inside of the cucumber and zucchini if you like peel the skin, but I always let the skin on #wastenotwantnot) and blend all together. No magic. If you want you can leave some pieces of every vegetable separately for decoration. Adjust so much tomato juice that the consistency is like a soup. Salt, pepper, lemon juice and Sriracha sauce (or tabasco/Sambal Oelek) and Worcester sauce give the taste, so apply as much as you like (I am a salt-fan so my food is always a little “saltier” than e.g. the food of my mum). Make sure you serve the soup cold and maybe hand some bread (I love it with garlic bread!) to it.



XX Miencuisine



Check out the following hot soup dishes of my blog:






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This is for you Jessica.

My friend Jessi has a fascination when it comes to “all-american” sweets, such as cupcakes, pancakes or .. well cakes in general. In comparison to her, i have no talent when it comes to baking or sweets but I am pretty proud of my blueberry pancakes, and here is the recipe.

What do you need?IMG_9204

  • 1 pack of blueberries
  • 2 eggs per person
  • Milk (same amount as eggs)
  • Salt/sugar/cinnamon/flour or baking soda
  • TP lemon juice or less
  • Butter
  • Maple syrup
  • & bacon if you are no veggie
  • A stick blender

What do you do?

Mix the following ingredients with the stick blender: Eggs, milk, salt, sugar, flour (and/or) baking soda. How much? Well that depends, but take the same volume ratio of eggs to milk and adjust some drops of the lemon juice, around 1-3 TB of sugar and one pinch of salt & cinnamon. If the consistency of the dough is still to liquid adjust some flour. Add as many blueberries as you like in the dough but leave some raw for the decoration.

Butter in the pan! Now pour some dough in the pan to create mini-pancakes. You can make 2-3 pancakes in one pan. If you additionally want to have bacon, you can fry it in the same pan. Turn them, when they are slightly brown on the one side. Have another pan on a low temperature, where you place your finished pancakes (& bacon) to keep them warm. This way you can make many pancakes without running the risk of them getting cold. Never forget to add butter when the pan is getting dry.

Arrange the pancakes on each plate according to the pictures. Place a piece of butter on each “pancake-tower” and the maple syrup. Add some blueberries.

¤¤¤ Finished! ¤¤¤



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This is for you Ameli.

I f*** love Caeser Salad but it feels like russian-roulette when you order it in a restaurant. Either it’s absolutely the way you expected it to be or it tastes way to different which makes you feel disappointed and frustrated. So I decided to make my own Caeser Salad together with my new friend Amelie, whom I met in Vienna. New city, new friend, new recipe! Check it out <3

What do you need?

  • 1 parmesan cheese
  • romaine lettuce
  • Salt & fresh pepper
  • 150 ml oil (non olive oil – a discrete taste like germ oil)
  • 3 garlic gloves
  • 4 anchovies
  • 1/2 lemon (pressed juice)
  • Some Dijon mustard
  • 1 egg
  • Chicken breast (1 for 3 persons is enough)
  • Some toast bread (any kind of white bread) for the croutons
  • Dried Italian herbs


What do you do?

Fry the chicken in some oil or butter from both sides and let it roast on low temperature while you prepare the next steps. Now wash and cut the romaine lettuce. For the sauce you mix with a blender the egg, the anchovies, 2 garlic gloves (cut them before in little pieces), the lemon, some teaspoons of mustard (1-2) some salt and pepper and 1/3 of the parmesan cheese. When it is blended you slowly adjust the oil to create the perfect caesar-salad-mayonnaise-sauce.


In the next step you cut the bread in small quarters (croutons!) and fry them in some oil or butter in the pan – together with the garlic. When they start to get crispy you adjust the italian herbs. Sooo your salad is ready now! Toss the salad, cut the chicken and arrange it on the salad, adjust the parmesan cheese, the croutons and some pepper!

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TIP: You can substitute the chicken with scampi and also adjust some cherry-tomatoes if you like. If you are vegetarian you leave out the chicken/scampi and substitute the anchovies with capers.

Have fun cooking!



This is for all the brave people who don’t want to sacrifice their favorite candy to fit a stereotype.

I don’t know how your impression is, but I always seem to find conflicting statments when I open up a beauty magazines. At first I see topics of self empowerment and being comfortable in your own skin, but then when I flip the pages I see ridiculous weight loss adverts and depictions of models whose bodies are probably photoshopped. I’m really angry about these double standards as you are able to read how to accept yourself in the same magazine which a week ago stated how to loose 15 pounds in 10 days; the same magazine who showcases the best cupcake recipes and places to go for dining, the same magazine who adverts a slim-fast diet product which looks disgusting as hell. Are you kidding me?

To be honest, I love size Zero. I love and envy the girls for their beautiful underarms who look like the ones you see in commercial for charity donations for poor children in need of money to prevent starving to death. They too can easily reach around their arm with thumb and finger one time with fingers touching – a beauty goal many anorexia patients can do at ease. I love if you see the bone structure hiding under the skin where no fat protects them from being exposed. I like to see that, I would like to have that, I hate myself for what I´m writing here right now.

OHH FUCK! I stepped right into the size zero trap

So sometimes we know beauty standards are sick but they have already influenced our minds, the way we judge, the way we think and what we value as beautiful. You never tell a fat girl she’s too fat, but you always tell a slim girl she’s too slim. Both are not healthy, but one of the two things we can say, as it implies a compliment. The girl will grin and respond “aww stop it you, I´m not”. Which gets to an even worse level when she thinks that’s actually the case.

I never met a girl who said she was slim enough but I met so many girls that were slim enough, so where is the mistake?

Why do we put beauty standards to a limit no one or only few can reach, and this included with all sacrifices being super small brings along? Maybe to motivate us to do more and do the best out of what God gave us, or maybe just to torture ourself for reasons I cannot think of. I don’t look like a girl in a magazine, but I think I’m fucking beautiful enough.

My new NO, NO, NO philosophy.

That´s when I realized I want to stop moaning about my body. No, no, no why am I so small (well then I´m cute). No, no, no why am I not as curvy as other girls (pfff again: I´m cute, and so is every part of me). No, no, no my skin is super sensitive (guess what? I may feel it more intense if someone I love hugs me!).

IIMG_5353 IMG_5357 am good the way I am.

Mien, Hallgarten not willing to give up on chocolate, crackers or any kind of sweets.

I have big eyes, which I like, and a nice smile on my face when my friends make jokes about everything (mostly me). As I’m not perfect (like everyone) I don’t want someone to see my mistakes in the first order but someone who sees my benefits. I think that is a task when falling in love: It’s so easy to love someone who is perfect, it’s so much more worth to love someone except or even for his/her little mistakes. And that makes the best stories. Think of your friends, don’t you love them for their bad habits?

Apart from this ugly beauty-standard-level starved anorexia model I just can’t sacrifice my only life (as I’m informed) that way.

Life is too short to live without chocolate.

I love licorice, I love sweets, I love doughnuts. I fucking love doughnuts and if a man won’t accept me the way I am, I will definitely not share my doughnut with him. So how can we love ourselves and love what we eat without guilt? I know what many people think: We need role models. Jennifer Lawrence for example is awesome in the way she addresses this unhealthy beauty standard and fights against it. So several stars are role models, and I personally think Jennifer is one of them, but several people proclaim standards they don’t apply for themselves, which makes the whole picture ironic. We see, we can have role models, and it’s great to have them but we cannot rely on them.

Why not be your own role model?

Yesterday I saw a beautiful girl in Düsseldorf on the street wearing vintage styled high waist jeans while shopping. She was slim yes, but  in an absolutely normal way and looked hot and pretty in her outfit. Not only I couldn’t stop staring but also every man turned their necks towards her. I thought about those street style pictures (which I  follow regularly on Facebook), where they upload random stylish people on the streets. They would pass her by without even a glimpse because in their eyes such a beautiful girl would be too big. But in my eyes she was prettier than any other model on their page. This new perception of beauty persuaded me to change my previous opinion on being the model “skinny girl” and guided me too a much healthier and more realistic standard of beauty. I no longer want to chase other people’s standards of beauty, but have my own standard because this is the kind of girl I want to be .

My new no-diet diet

I don´t want girls to envy me (where is the value in that?), I want to encourage and inspire people of all genders & ages that living normally and being pretty is not a tradeoff. I want to live these standards for them and for moments I feel bad for eating candy or for moments when I’m judging my body that is totally perfect, normal and beautiful the way it is.

And again: If someone doesn’t appreciate your inner and outer beauty, he/she shall go to hell where no doughnuts exists, as that is what he/she deserves.


Some of my favorite role models…

In the following let me introduce you my very inspiring and brave friends and their favorite candy. None of them is willing to give up on these particular sweets so if you ever need more role models – they support a world I want to live in.


 Sandra, Oestrich-Winkel, enjoying cholocate-fondue with her best friends.

“Kein Genuss ist vorübergehend, denn der Eindruck den er hinterlässt ist bleibend.”                          

(No enjoyment is preliminary as its impression is remaining)


Lucas, Hallgarten, snacking chocolate cookies at my place.

“Krümmel, Krümmel, Krümmel”


Nadine Mercedes, Luxemburg, enjoys her hot caramel chocolate.

“Chocolate is the answer, who cares what the Question is!”


Avril, Hallgarten, loves dark chocolate.

Dark chocolate is healthy like me!



Nina, Munich, can’t life without pralines.

The Chocolate Collection

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Franzi, Frankfurt, can’t make a tradeoff when it comes to nougat-pralines & chocolate chips.

“I simply can´t decide which I love more, nougat or chocolate chips


Karo, Erbach, Hanuta.


Annie, Oestrich-Winkel, Milka & Kinderriegel

“Ich telefoniere mit meinen Kindern”

(I´m calling my kids)

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 Ana, Chile, candy-pops

“IIII love candy”


Ronya, Berlin, Hanuta


Mone, Berlin, Snickers

“Have a break, have a KITKAT SNICKERS!”


Jessi, Vienna, Giotto.

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Vici, Marocco, Kinder Ü-Ei


Ivana, Frankfurt, loves the nostalgic Kinder Riegel 


Suraj, Oewi’s famous REWE, Milka & Oreos

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 Jana, Düsseldorf, ice cream


Clothilde, Düsseldorf, Oeufs de Motette by Larnicol

“Salty chocolate caramel memories”

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 Annika, Oewi, chocolate brownie & vanilla ice cream



Who inspires you? Your mum? Your friends? Or boyfriend?

Let me know and feel free to share a picture of you and your favorite candy on my Facebook page or tag Miencuisine on Instagram!


Let’s make this world a little more tolerant together.










This is for you Fish-lovers.

Ohh Scallops I love you! This -in my eyes- very noble dish is the perfect dish to impress your guests and for elegant locations. Need to impress parents-in-law or show your friends you can cook more than Spaghetti Bolognese? Here you go my little chef-friends.

What do you need?

  • 1 scallop pp
  • Red & black pepper
  • Salt
  • 1 bottle of white wine
  • Crème fraîche
  • whipped cream
  • Some Safran
  • 1 carrot
  • 1 garlic clove pp
  • 1 onion
  • 1 sweet potatoes pp
  • Some nutmeg
  • Some seatank as decoration

What do you do?

Peel the garlic, onion, carrots and sweet potatoe.

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When peeled start frying them with some butter, olive oil – stamp than in the very end. The seetank you can even eat rare – but I like it warm instead. You can preheat it like this (see picture below).

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For the sauce you fry in butter and oil: The carrots, onion, garlic and mash it after you deglaced it with white wine. Adjust some cream and crème fraîche and adjust safran, salt & pepper.

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When you wanna be professional preheat the plates, as the dish gets cold very early. Have some helping hands – good friends are (in exchange for food) always glad to help you!

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Arrange the mashed poatoes like this on the plate while you fry the scallops in the pan.

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Looks yum so far, don’t you think? When they are ready, deglace them with some white wine, salt and pepper them.

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Some people wonder whether it’s really me cooking the food and taking the pictures. Here is the proof :) Of course I cook everything by myself and always with love!

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The next step is to adjust the sauce – as it shall pleasure the eye don’t use too much of it.

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YAY the fun part: Decoration. Red pepper is always your friend when it come to colorful arrangement. The seatank looks awesome, too, right?

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Now arrange the scallop and adjust some safran.



I really hope you like it!





This is for you Felix

I always hated Tartar. Rare beef? I mean I always liked Carpaccio but the amount of meat in this dish kind of confused me. Since Vienna is my next place-to-be, we visited a nice Restaurant together with a cute couple, Magda being vegan, Felix not-so-being vegan. I myself decided to order Tartar, which was on the menu, for the very first time ever in my life.

Being inspired about how much I surprisingly liked it and how nice the atmosphere and the adorable people were gave me the courage to try it myself.


Check it out & let me know what you think!

What do you need?

  • Beef Tartar as much as you wish (has to be extremely fresh, buy it on the same day you serve it)
  • Some capers (2-3 per person)
  • Some Anchovies (2-3 per person)
  • 1 egg per person
  • Salt
  • Pepper
  • Mustard (1 small spoon of honey per person)
  • Some parsley
  • 1/2 onion per person
  • 1 garlic glove
  • Some olive oil
  • pickled cucumber
  • if you wish some cream cheese (non-compulsory)


What do you do?

Cut the onions and the rest into pieces and mix the ingredients together. Season the tartar and arrange it with some toast or dark bread, such as it pleasures your.

I had mine also with some cream cheese, but that’s just preference.

Good luck!


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This if for you Gerhard.

You told me how much you like cauliflower, and I was just in my mood to make carpaccio all the time with different varieties. So this is dedicated to you :)

What do you need?

  • 1/4 cauliflower per personIMG_2503
  • Some fresh parmesan
  • 2 plums per person
  • 1-2 slices of bacon
  • Some parsley
  • Olive oil (extra native)
  • Fresh pepper
  • Some Fleur de Sel
  • Some balsamic
  • Cream Cheese (Philadelphia if possible)
  • Tuna in a can (in oil)
  • 1 lemon (squeezed)

What do you do?

Cut the cauliflower in very thin slices and adjust some olive oil, salt and pepper. In the meantime, mix the tuna, the cream cheese, lemon juice, salt and pepper till you get a nice consistence (this cream is also perfectly suitable as a dip for Nacho chips).


Take some of the dip and insert it on the carpaccio. Now you fry the bacon and cut the plums into two pieces and also put the plum pieces in the pan but turn off the heat. Arrange the carpaccio with some parmesan, pepper, the balsamic so it pleases the eye.