Don’t Forget: Fashion, Food & Flirts is More Than Meatless Now!

Published April 4, 2015 by fashionfoodandflirts

I know, I know, I don’t mean to spam you all with my new website, but you can hardly call it spamming when the website is as awesome as mine, right? ;) Anyway, please visit for lots of new recipes and tips and tricks!

For example:

This mushroom tempura dish was absolute HEAVEN!

Or why not read up on how to make the best tofu dishes?

Or read one of my very first portrets of a veggie friend?


So many new things to discover!


Fashion, Food & Flirts will pull the plug… but will launch a brand new vegetarian website

Published March 27, 2015 by fashionfoodandflirts


Do you need a tissue, dear reader? Or maybe an entire bucket to cry in?

Don’t worry. I completely understand how you must feel right now. Sad. Depressed. Completely left alone in this dark world full of conservative and intellectually-challenged politicians and ugg-wearing, botox-loving bimbos. (Which of the two groups is worse, I will wisely leave in the middle.)

These past couple of years have been wonderful as a member of the blogging community. I was able to express myself in ways I never was able to before and I have gotten to know some great fellow bloggers in the process. I can honestly say that you have been the greatest, kindest, funniest and craziest readers on the planet and I really want to thank you all for your loyal readership.

But it is time to discover new horizons. Only a couple of days after swoon-worthy Zayn Malik left One Direction in order to be able “to enjoy a life out of the spotlights”, I –too- am ready for a new adventure. But unlike naughty Zayn, who cut himself out of our boyband-loving hearts completely (yes, I am still in mourning), I will stay in touch.

Nay, scratch that.

I will be even more present in your lives… just in an entirely different cyber formation.

So fear not, dear readers! This bitch still got plenty to talk about! I am happy and honoured to announce that I am launching a brand new vegetarian website, called More Than Meatless.

As the name suggests, it is a vegetarian website with an abundance of fun and inspiring dishes, stories of fellow vegetarians and tips and tricks from professionals.  With this website I hope to convince everyone (yes, I am ambitious) of the wonders of vegetarian cuisine and to inspire them to put on that apron and try one of the recipes themselves.

Plenty of the vegetarian recipes from Fashion, Food and Flirts will also be on More than Meatless, along with brand new inspiring dishes. Plus, everything looks much more organized on More than Meatless, so it will be easier for all of you loyal readers to find back old recipes. Conclusion: don’t be sad! Visit More than Meatless!

In case you’re still a bit down and depressed, here is a very comforting noodle soup recipe that is also featured on my new website. So whether you would like to slurp away your sorrow because of the cyber death of Fashion, Food & Flirts, or celebrate the birth of my brand new (far more professional, if I might add) cyber baby More than Meatless, this noodle soup will do the trick!

You can find the recipe on… you’ve guessed it!… More than Meatless!


The Best (Vegan) Chocolate Cake… with Cassis Liqueur

Published March 17, 2015 by fashionfoodandflirts

vegan chocolate

I know that this is a rather bold statement to make, but trust me on this one: THIS. IS. THE. BEST.

Seriously, if you would serve this chocolate cake to a vigorous, I-would-rather-have-a-large-ecological-footprint-than-ever-eat-anything-vegan Dumbass, he would eat it all up, because you really cannot tell that this cake is entirely dairy-free and vegan.

it is unctuous, moist, scrummy in your tummy, delicious!

Add to that some gorgeous Cassis Liqueur, which I drizzled over the top of the cake and you just know that this cake couldn’t be anything other than sheer perfection.

PS: if you’ve been wondering why Fashion, Food & Flirts has been so absent these past couple of weeks, please rest assured, because everything will explain itself shortly! I’ve been working on a brand new concept/project, which I will share with y’all soon! So bear with, dear readers. Bear with!


  • 150gr flour
  • 175gr sugar
  • 35gr cocoa powder
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 2 tbsp blueberry jam
  • 200ml water
  • 2 tbsp Cassis liqueur, plus 3 extra to drizzle over the top
  • 50ml vegetable oil


1. Preheat oven to 170°C. Mix the flour, sugar, cocoa powder, baking soda and salt together.

2. Add the water and oil and mix well. Stir in 2tbsp of jam and liqueur.

3. Pour the batter into a brownie tin and bake in the oven for about 25 minutes.

4. Once it comes out of the oven, drizzle some extra Cassis liqueur over the top and let it soak up all the moisture before removing from the tin.

Food and Friends, the Perfect Combo: Tricolere Tiramisu

Published March 9, 2015 by fashionfoodandflirts


Whenever my friends and I organize a get-together, food is always involved in one way or another. And I don’t see any reason why it shouldn’t be! I mean, what better way to express your friendship and love for one another than by devouring some delicious dishes together, right?

No matter whether it is a birthday party with lots of chocolate, a girls’ night in with homemade pizza, a Fifty Shades of Grey-theme night with sushi or just a regular hour of gossip over some cake,  my friends always end up eating food, and my food always ends up being eaten by my friends.

And I wouldn’t want it any other way!

Yesterday, one of my friends threw a belated birthday party and I –as always- was happy to bring some food to give the already very “palpable” party mood another celebratory dimension. I made these cute, awesome and absolutely delicious savory tricolere tiramisu glasses. The combination of a refreshing yellow pepper salsa with two mascarpone mousses is sheer perfection. The basil mascarpone is fragrant yet mild in flavour, whilst the sundried tomato mousse kicks you in the taste buds with an explosion of spicy sundried tomato. A couple of rosemary and sea salt bread sticks serve as the perfect edible spoon.

Like I said, food doesn’t get more celebratory than this!


Tricolere Tiramisu with Basil and Sundried Tomato Mousse:


For the basil and mascarpone mousse:

  • 150gr mascarpone cheese
  • 1 entire bush of basil
  • 1/2 clove of garlic
  • salt and black pepper
  • 30gr grated parmesan cheese
  • 1tbsp olive oil
  • For the sundried tomato and mascarpone mousse:
  • 100gr mascarpone cheese
  • 70gr sundried tomatoes in oil
  • 1/4 tsp harissa paste
  • For the yellow pepper salsa
  • 1/2 yellow pepper, finely chopped
  • 2 tbsp freshly chopped basil
  • 1/2 tsp dried oregano
  • 1 tsp olive oil


  • 1.Put all the ingredients for the pepper salsa in a bowl and season with salt and pepper. Set aside to infuse.
  • 2.For the basil mousse, mix the garlic, parmesan cheese and basil together in a blender until fine. Add a tablespoon of olive oil, seasoning and 1 tbsp of the mascarpone. Mix again until you get a lovely, bright green paste.
  • 3.Stir the basil mix under the remaining mascarpone cheese.
  • 4.Spoon a tablespoon of the yellow pepper salsa in each champagne glass. Divide the basil mousse over the six glasses.
  • 5.Put the glasses in the fridge, while you make the second mousse. Mix the sundried tomatoes in a blender with the harissa until smooth. Stir the sundried tomato paste through the mascarpone.
  • 6.Remove the glasses from the fridge. Spoon a tablespoon of pepper salsa on top of the basil mousse. Now spoon the sundried tomato mousse on top. Finish with a leaf of basil, some parmesan flakes and serve with bread sticks.

Veggie Food With Balls: Cranberry and Za’atar Goats’ Cheese Balls with A Roasted Pepper and Cashew Dip

Published March 3, 2015 by fashionfoodandflirts


Some people think vegetarian food is boring.

Some people say it can be dull.

I say: Nonsense!

Vegetarian food can be the boldest, funkiest, most original and creative of all cuisines! The following recipe is the perfect illustration that vegetarian dishes can indeed be quite ballsy, both figuratively and literally in this case. The cute, little beauties you see in this picture are fried goats’ cheese balls in a crunchy almond crust and are flavoured with dried cranberries, za’atar and lemon zest. These gorgous croquettes are already delicious on their own, but combined with a salad of purslane and broccocress (the cress version of broccoli, because why not?!) and dipped in a heavenly dip made with roasted red peppers, garlic, harissa and cashew nuts this dish becomes a true flavour sensation! An explosion of magnificent colours, textures and flavours, all complementing each other beautifully: what better example of delicious veggie food could you possibly wish for?


Ingredients (serves 1):

For the goats’ cheese balls:

  • 200gr matured, soft goats cheese
  • Handful of dried cranberries, finely chopped
  • ½ tsp of lemon zest
  • ½ tsp crushed pink pepper corns
  • 1 tsp za’atar
  • 1 tbsp flour
  • 1 tbsp corn flour
  • Black pepper
  • 1 egg
  • Flaked almonds (approx. 100gr)

For the roasted pepper and cashed dip:

  • 1 red pepper, deseeded and cut into large chunks
  • 1 small tomato
  • 1 clove of garlic
  • 1 tbsp olive oil
  • Handful of cashew nuts
  • ½ tsp harissa paste
  • 1 tsp honey

For the salad:

  • 150gr purslane, washed
  • 100gr broccocress (or regular water cress/ garden cress/ mustard cress)
  • A small handful of cranberries
  • Lemon juice
  • Tiniest bit of olive oil


  1. Put the chunks of red pepper, tomato and garlic on a roasting tray and sprinkle with olive oil and salt. Put in a preheated oven at 250°C for about 10 minutes until the edges of the peppers are starting to char.
  2. Remove from the oven and put the roasted ingredients in a blender together with the cashew nuts, an extra tablespoon of olive oil, the harissa and the honey and mix until you get a lovely dip. Season to taste with salt if necessary. Put aside. (You can either serve this dip warm, cold, or in between. It will always be delicious!)
  3. Mix the goats’ cheese, cranberries, peppercorns, za’atar and lemon zest together in a bowl. Let it infuse for about 10 minutes, while you go on with the other elements of the dish.
  4. Mix the purslane and cress together with cranberries, a squeeze of lemon juice and a tiny bit of olive oil and a pinch of salt. Scatter the salad on a large plate and put the pepper dip in the middle.
  5. Now you can start rolling your balls! Take a tablespoon of the goats’ cheese filling and roll it into a bowl. This will be a sticky and fumbly process, but it doesn’t have to look perfect. Then roll the ball through the mix of flour, corn flour and pepper and you will see that the drop of cheese will start to look a lot more “ballsy”. Now drop the ball in the whisked egg and finally roll it through the crushed flaked almonds.
  6. Heat a layer of approx. 0,5cm of olive oil (or regular vegetable oil) in a small pan and fry the balls for a minute on every side, so that they look gorgeously golden-brown and are warm in the middle.
  7. Remove from the pan and let them drain on a piece of kitchen paper.
  8. Scatter the balls on top of your salad and dig in!


Baking With Booze: the Schnapps Edition! Apple and Poppy Seed Cake With Schnapps

Published February 26, 2015 by fashionfoodandflirts

This is an unconventional twist on two of Austria’s most classic desserts: the Apfelstrudel and the Mohntorte.

Think: caramelized and spiced apples mixed together with a poppy seed sponge and drizzled with Schnapps. Things really can’t get more Austrian than that!

WARNING: Eat too much of this cake and you may start to yodel.



  • 140gr caster sugar
  • 170gr butter
  • 2 eggs
  • 140gr flour
  • 1tbsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 apples, peeled and cut into chunks
  • 50gr poppy seeds
  • 75gr nuts (mix of your choosing)
  • 2 tbsp fruity Schnapps (apple or apricot), 2 extra to drizzle over the top


  1. Heat a knob of butter in a pan and fry the apples with a tbsp. of sugar and a pinch of cinnamon until golden brown.
  2. Blitz the nuts and poppy seeds together in a blender until you get a fine dust/paste.
  3. Preheat the oven to 170°C. Mix the sugar with the butter until pale and fluffy.
  4. Add the eggs, one at a time.
  5. Slowly stir in the flour, baking powder and spices.
  6. Add the poppy seed mix.
  7. Stir in the fried apples and add 2 tbsp of Schnapps.
  8. Pour the batter in a loaf tin and bake for approx.. 50 minutes.
  9. Once the cake comes out of the oven, drizzle on some extra Schnapps (2tbps, or more!)
  10. Serve with a glass of Schnapps on the side.

The Oscars 2015: ScarJo’s Necklance, Gaga’s Gloves and Bradley the Vampire

Published February 23, 2015 by fashionfoodandflirts

Last night was the night we had all been waiting for: The Oscars!

It was a splendid show, not only because Neil Patrick Harris showed up in his underwear (yassss)


or Eddie Redmayne won (he won!),


but especially because the marvelous Patricia Arquette had the guts to stand up and demand equal pay for women in the industry. Her speech gave me goosebumps and looking at how Meryl and J.LO reacted, I’m guessing it gave them goosebumps too…


Anyway, what a wonderful night it was indeed!

So back to the dresses, because there is plenty to be said about last night’s parade. First of all, I often do NOT agree with the general opinion of all the other fashion bloggers. Why does everyone hate ScarJo’s necklace? Seriously, I luuuuuuv it. Why did they despise Gwyneth’s giant shoulder flower so much? I thought it looked amazing! And yes, maybe Lady Gaga’s gloves were a bit weird, but for heaven’s sake, it’s Lady Gaga we’re talking about!

So here is my very own red carpet report. Take it or leave it.

Just really really pretty…

You can always count on Kerry Washington to bring some elegance to the party.

oscar kerry

This Miu Miu gown with peplum may not be as bold as some of the other looks, but it definitely is really really pretty.

I’ve never been that much of a Jennifer Aniston fan. Not when it comes to her acting, and definitely not when it comes to her wardrobe choices, but damn, even I have to admit that that is one hell of a nice dress!

oscar jennifer

I’m a huge sucker for black and white colour-blocking myself, so Reese Witherspoon’s Tom ford ticks all the boxes in my opinion.

oscar reese

Jennifer Lopez often has the tendency to show off too much of her curves… and although you really can’t miss her very present plunging cleavage, the combination with the nude tones, the  transparency and the embellishments makes the entire look much more refined and classy.

oscar JL

I love the colour of Chrissy Teigen Zuhair Murad’s gown. But if there is anything I am truly thrilled about it’s her dark lipstick. Absolutely gorgeous!

oscar chrissy

Oprah Winfrey demonstrated that you don’t need a size zero to look stunning on a red carpet. This nude toned Vera Wang is sheer perfection.

oscar op

Did Dakota Johnson take another trip to the Red Room of Pain to find inspiration for the colour of her dress? Whatever she did, it paid off, because this red gown with a bold cut is just every fashionista’s dream!

oscar dak

The boldly beautiful 

I have no idea why so many hated the necklace. Scarlet Johansson is making me green with envy over her stunning jewel! (pun fully intended)

oscar scarlet

Kudos to Rosamund Pike! Her intricate, corset-like, Givenchy dress is seemed to the brim with roses.  It’s bold. It’s beautiful. It’s exactly what an Oscar dress should look like!

oscar rosamund

Emma Stone wearing Elie Saab. Things really cannot get any better than that.

oscar emma

Although the slightly greenish gold is a difficult colour to pull off, Emma does it so well. Sigh.

Jennifer Hudson’s classic silhouette becomes stunning in this bold mellow-yellow hue.

oscar hudsn

The beautifully bold

Lady Gaga wore hands down one of the most interesting dresses.  She looks totally otherworldly in this structural Azzedine Alaïa dress!

oscar lady

And my guess is that, given the dish-washing gloves, she might as well be hiding a detergent spray underneath her skirt. To get rid of all those hateful comments about her dress, I presume. Haters gonna hate, Lady Gaga, so don’t care about these conservative party-poopers!

Why everyone else was so against Gwyneth Paltrow’s flower, is beyond me. Maybe all those critics simply aren’t blessed with the gift of looking at life through rose-coloured glasses?

oscar gwyneth2

Anyway, I think Gwyneth’s cotton candy, regal-looking dress is awesome and all the haters could really use some fairy dust sprinkled in their asses.

The “Hmpf, you can do better”

Marion Cotillard may be wearing Dior, but it more looks like she took down her own shower curtain, perforated it with the perforator on her desk and if that wasn’t enough, decided to create a pouch at the height of her beautiful derriere with what seems to be scotch tape.

oscar marion

Summarized: not the most flattering silhouette, Marion!

If I were still a Disney-loving six-year old, I would have adored Felicity Jones’ Cinderella gown. But I’m not six anymore. My princess-aspiring days are over (well sort of anyway), and even though I love the top part of the dress with the embellished high neck, the bottom part is just too bombastic and tent-like to be considered pretty in this age of realistic simplicity.

oscar felicity

Admittedly, Lupita has set an insanely high bar for herself on the red carpet, for she has always looked like a true goddess in all of her previous gowns. Although she still looks pretty god-like, I’m not very fond of her pearled Calvin Klein dress.

oscar lupita

For a dress that reportedly took an incredibly long time to make (with over 6000 pearls, pfew!), it seems pretty dull to me.

That gorgeous statement necklace aside, Cate Blanchett’s black gown is the perfect example of how black can often become boring.

oscar kate

The Men: More than Meh!

See that, ladies?

oscar chris

Chris Pratt wants me. So hands off!

Matt McGorry looks incredible in this very bold, yet stunning textured jacket.

oscar matt mcgorry

Benedict Cumberbatch may not have won, but he secretly had some liquid comfort tucked away in his jacket.


Can I take a sip, Benny?

And last but not least, I would like to take a moment to ponder the weird transformation Bradley Cooper has undergone these last few months. Is it just me or did he indeed go from sun-kissed (sometimes a tad too orange) God to an eerie-looking Vampire? Not sure whether this look is for a new movie or maybe he got allergic to self-tanner, but in any case,

oscar bradley vamp

somebody seriously needs to give the man some vitamin pills.


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