For those of you that know me, you will already know that my favourite dessert is tiramisu! I think it’s a super versatile dessert that can satisfy any sweet craving.

However, I had to say goodbye to this perfectly delicious sweetness because unfortunately it contains gluten, BUT, my wonderful resourceful half discovered gluten-free biscuits exist out there in the world (e.g. here) and decided to surprise me by making tiramisu as our Christmas dessert! It was perfect and, oh boy, we will be making this all the time! Continue reading

simple but delicious

Sometimes the simplest ideas are by far the best. I had some sweet potatoes left and a handful of different spices and herbs, so I decided to simply combine everything together. Magic happened – pure magic 🙂

Sweet potato magic
 Serves 4 people – as a side dish


2 garlic cloves sliced
1 medium size hot pepper
a couple of sage leaves
dash of pepper
dash of turmeric
dash of salt
two table spoons of extra vergine olive oil
4 medium sized sweet potatoes     


Simply cut the sweet potatoes in half and slice the top a bit as well so that the olive oil can seep inside. You cut a baking sheet to fit the potatoes and you let your imagination run wild in terms of how you decorate/spice up your sweet potato. In my example I added all the ingredients above and tied the baking sheet with cooking string. Please remember that while you are busy decorating your potatoes you can let the oven heat up at 300° so that when you are done you can simply put the potatoes in the oven and let them bake until they are soft (about 30 mins). You can also experiment with cinnamon and a balsamic glaze, or you can add cheese and rosemary …whatever you feel like – the sky is the limit.


I hope you enjoy! Happy feasting~!

my version of gravlax

It’s Sunday and I think this recipe is worth the wait. I’ve used this recipe at many of my events and it was a huge success, so here is the secret. Enjoy, and happy first Advent!

Gravlax à la adelina
Serves 15 people – as an appetizer


Beetroot cure:

2 large fresh beetroots
1 orange (zest of)
2 lemons (zest of)
2 juniper berries (bashed)
6 tablespoons rock salt
2 tablespoons brown sugar
50 ml gin
800 g side of salmon (from sustainable source – good quality fish makes all the difference)    

Herb cure: 

1 small bunch fresh dill (finely chopped)
4 tablespoons freshly grated horseradish
50 ml gin


Blend all ingredients for the beetroot cure and engulf the salmon with it. Place the fish over night or 24 hours in the fridge so that all the flavour can seep into the salmon. The next day take the salmon out of the fridge and gently rub off the beetroot cure. Place the fish on clean wrapping paper and proceed to blend all the ingredients for the herb cure and spread it all over your salmon. Place fish back in the fridge over night or 24 hours. Next day gently remove the herb cure and start to slice the fish into 1 mm slices, trying to avoid the bottom skin of the fish. Strong tip/suggestion: use a very sharp knife – it will make your life a lot easier. You can then place the sliced gravlax on a baguette slice and serve it with honey mustard and fresh dill.


This is a great recipe to use when you are entertaining guests or to bring to pot luck parties. You will look like a star! The fish lasts up to a week (make sure it’s properly refrigerated). This holiday you can impress yourself by trying this recipe and sharing your results with people.

p.s. I would love to see pictures of your results – I’ve attached mine below:)


chicken leg roast in a slow cooker

We have been super lucky to receive the best cast-iron pot ever as a wedding present and it is one of our treasured cooking tools. I can honestly vouch that Le Creuset is probably the best, especially for slow cooking. Do any of you have another favourite slow cooking pot?

The recipe below requires a good pot or slow cooker and super fresh produce to get the maximum flavours out of each item. My way of knowing where fresh produce can be found is head to my local market and talk to the farmers and shop based on what the seasons have to offer! Continue reading

happy pancake sunday!

With the 1st of November comes a new tab feature on my blog called ‘recipes’. I am very excited to share with you some of my favourite dishes that I often make.

To inaugurate the recipes section, I will start with a dish that surprisingly involves maple syrup and it is gluten free :). I hope you all enjoy it as much as I do. Please free to share your own favourite pancake recipes below so that we can start to create a sharing platform! Continue reading

new blog feature + südtirol continued

I wanted to start off this post by highlighting a new feature on the blog. Starting in November, you all will find an additional menu heading called ‘recipes’. I have been getting a lot of feedback from people asking me to post recipes of different dishes I make and I thought it would be a good idea to have them all in one place. I am super excited about this and I can’t wait to hopefully create more interaction with my readers.

And now I want to take you all back to an adventure I had at the end of July in Südtirol. I started an earlier post describing one magnificent hike we took, now I would like to zoom in on some of our surroundings around the place we were staying, because it was full of magic. Continue reading

südtirol | part one

At 9:00 am, a warm latte arrived at my table along with a plate filled with breakfast goodies (scrambled organic eggs, flaky croissants, cherries, raw organic honey and cheese made from healthy cow’s milk). From my table, I had a fascinating view of a valley with many outdoor activity options. Continue reading

flying high up in the sky

Lately I have been very busy with all my projects and trying to keep it together.

Successfully, being adelina events has hosted an amazing corporate picnic for a pharmaceutical company. Super lovely people, great weather, food and everyone enjoyed themselves! I want to throw out there a huge thank you to Tim for helping out on the day of and Anja for her beautifully designed candles! Thank you world for the great opportunities that have come my way lately! Continue reading