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.






This is for you, Broccoli fans.

After my uploads of many carpaccios I am starting to be much more braver than I’d thought: Broccoli as carpaccio?? YES!

I tried it out and I can promise you, you will like it. I never ate rare broccoli in my life before and I am so happy I made this choice, haha. It will just take some minutes, so give it a try!


What do you need?

  • Broccoli (1 max for 4 people, you don’t need a IMG_2516 lot)
  • Olive Oil
  • Balsamic
  • Red & dark pepper
  • Some Salt
  • 1 bacon slice pp
  • 1 dried plum per person
  • 1 parmesan cheese
  • Some creamy goat cheese pp

What do you do?

Fry the bacon and when its ready, turn of the heat but cut the plums into 2 and insert them in the warm plate where you turn them around in the bacon fat. Cut the broccoli meanwhile in very thin pieces, as well as the parmesan cheese. Add some oil, salt and pepper on the plate and a little balsamic (see the pictures).


Now you add some of the goat cheese in the middle of each plate and the parmesan cheese. Arrange the warm bacon upon it and the plums around it.


#Suchyum #Havefun #Broccoliontherun




This is for you, Carpaccio-lovers.

I don’t know how you feel, but I just love carpaccio. While thinking about the traditional carpaccio with very thin slices of beef filet and arugula salad my mouth is watering and my heart is making a little jump. But there are so much more creative carpaccios that deserve some recognition, like the BRESAOLA CARPACCIO, the FENNEL CARPACCIO I already posted,  or the following I would like to introduce to you. Let me know how you liked it, I just felt in love with the taste (and the colorful look!) immediately and when my tongue tasted the combination of hearty bacon with fresh cucumber, elegant goat cheese with truffles and crispy beetroot I was totally committed to this variety of tastes.

What do you need?

  • IMG_21421/2 fresh or already cooked Beetroot per person (remember it’s a starter)
  • 1-2 spoons pp of high qualitative olive oil (extra vergine) & some drops of truffle oil
  • 1 spoon of goat cheese
  • 1 slice of cucumber and bacon pp
  • 1 parmesan
  • Some pine nuts & some parsley

What do you do?

Peel the beetroot (only if you bought fresh beetroot), if you bought shrink-wrepped there is no need for peeling. I prefer my carpaccio crispy, but if you prefer the tender version, you can precook the vegetables for some time.


Cut the beetroot into slices as you see it in the pictures. If you don’t have a sharp knife, you can also use a breadcutting machine. Arrange them on the specific plates and already adjust the olive oil and if you want some (just a little!) vinegar as well as salt & pepper.

Mix the goat cheese with some salt, pepper and truffle oil and build a cucumber-nest which you fill with the cheese.


Cut and fry the bacon and also the pine nuts (separately, the pine nuts just need some minutes in the pan and no added fat!).


Cut the parmesan cheese in very thin slices and arrange if, together with the cucumber-nest with bacon and the pine nuts on the carpaccio.


Simply add some fresh pepper and parsley and you are finished with a perfect looking, awesome tasting dish.





As yesterday was my birthday I had some friends over for a few drinks, a little dancing and yes of course food. My little variation of easy-to-eat dishes may be an inspiration for you planing your next party. Let me know whether you need any informations towards the recipes!



Plums wrapped in bacon


Plums wrapped in bacon


Welcome soup (Carrot-Tuna)


Cheese plate (my favorite one is the goat cheese with honey)


Carpaccio with Serano Ham 


Sausage Plate


Salami Sticks


No dinner without decoration


Hungry all over again!


Also, I never go without candles










Front view

IMG_1936More cheese


Avocado filles with shrimps in home made cocktail sauce and red pepper


And some grapes finally.

Sooo… I am grateful for the friends that surround me, the man I love and the parents who come over to my place to bring me a cake, a hug and be with me on my birthday.

I have nothing to wish for.



<3 <3 <3