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FOOD

CULTURE, FOOD

CHEESECAKE PARFAIT WITH PHILADELPHIA

May 19, 2017

It’s that time of the year again… mid May and my birthday! I didn’t want to plan anything for my birthday this year. I had a great trip to Amalfi and South Tyrol, now I am planing my trip to Bali end of this month – so it’s more than enough for me. But birthday’s aren’t just for you. They’re for your friends! It’s their chance to let their hair down, throw on something sparkly and dance the night away… with no guilt, because after all… they’re doing it for your birthday! 🙂 This year, I gathered my family and closest friends for a pre-birthday brunch on Sunday and today I will celebrate my after-birthday with champagne and cake with my close friends.

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FOOD

SUMMER WATERMELON SALAD

July 4, 2016

It’s fresh, healthy, easy and super quick. This is quite simply the most delicious salad you’ll try all summer for a lazy lunch at home or as a take-a-long to your office or to a summer garden party!

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This salad reminds me my beautiful childhood and our long warm summer days. I grew up in Southeast Europe – Kosovo, and my hometown is approx. 2 hours away from the Adriatic Sea. So, you can imagine the humid continental climate with Mediterranean and oceanic influences that makes the central Balkan Peninsula a perfect region to cultivate this amazing fruit.

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EVENTS, FOOD

DE’LONGHI BARISTA FOR ONE DAY

October 16, 2015

Barista Habib Ghulam Sakhi explained the coffee origin and processing, coffee varieties, sustainability and fair trade, importance of milk in making a perfect coffee art with De’Longhi 

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Recently De’Longhi invited bloggers for a barista workshop with Habib Ghulam Sakhi  the owner of Cafe Latte Art in Vienna. He explained the coffee origin and processing, coffee varieties, sustainability and fair trade, importance of milk in making a perfect coffee art.

You may have noticed that some coffee bag labels brag about the fact that their coffee beans are 100% Arabica, which refers to the type of coffee species in which the beans are. There are over 100 coffee species, however the two main ones that are widely produced and sold are: Coffea Arabica and Coffea Robusta. The barista Mr. Sakhi prepared for us the two coffee species, so that we taste the difference. The difference between two coffee species is the taste. Often Robusta has its taste described as burnt and earthy. One reason that the taste isn’t as good for Robusta is that it has more caffeine compared to Arabica. Which may sound like a positive thing but caffeine carries a bitter taste which makes it an unpleasant drink. In fact the Robusta bean has 2.7% caffeine content, almost double the 1.5% of Arabica. Almost every coffee house and bars use 50% of Robusta and 50% of Arabica, so that the mix of these two coffee species make a perfect coffee with flavor and caffein content.

The word espresso is derived from the Italian word for “express”, since it is made very quickly in comparison with other coffee brewing methods and is served to the customer straight away for immediate consumption. A single Italian espresso is 30ml of extract that has been prepared from 7g of fresh ground coffee pressed into a filter holder at about 30 lbs of pressure, through which purified water at 90ºC has been forced at 9 Bar of pressure for about 25 seconds. I have to admit, much as I appreciate coffee, beyond the basic Italian ones, I love having turkish coffee as well. Its yet unlike Italian espresso which you can knock down almost on the go Turkish coffee assumes a no rush indulgence. 

To create a velvety frothed milk poured on a cappuccino is important to have a full-fat-milk and the De’Longhi Distinta cappuccino creamer. With a bean-to-cup coffee machine from De’Longhi, you don’t have to be a trained barista to enjoy real Italian quality coffee at home using fresh milk and fresh beans. 

The act of adding milk to coffee, there is no question that the quality and type of milk can make a great deal of difference to the drink. I have tried various milks like cow’s milk, soy, almond and coconut milk. Of course the cow’s milk contains the most fat and therefore the solid frothed milk that looks gorgeous in a latte or cappuccino. But unfortunately most of us is allergic to cow’s milk, so we must use almond or coconut milk (don’t drink soy milk, read here why?!). I must say that the De’Longhi Distinta cappuccino creamer makes a great milk foam with organic almond milk.

During the workshop we also had the chance to see how the perfect coffee art with frothed milk can be done. There is a cool video to see how you can make the heat, which at first sight looks very easy but in the beginning it takes definitely some practice. Scroll down to see what I did with fluid chocolate and caramel.

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Love the 3-D milk foam art and these cats look adorable! <3

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Tadaaaa: my coffee art!

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Thank you De’Longhi for this unforgettable experience!

Photos © Lisa Leutner

FOOD

MATCHA GREEN TEA CHOCOLATE COOKIES

March 10, 2015

St. Patrick’s Day is near and it brings a green recipe to celebrate the spring. Well, if you haven’t tried matcha green tea yet, now is your chance! 

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It’s a great pleasure that I bring you today’s cookie post on a Tuesday. After receiving lots of positive feedback on my first “Matcha Green Tea Smoothie Bowl” recipe, though the new ‘Food’ category on the blog must continue. As you know, I mentioned on IG, I bought some matcha green tea powder from Ringana. I was super excited to use it on smoothies, chia pudding, and thought – why not to put it in a cookie?! I’m pretty excited how these cookies turned out. Not just for the pretty fun color, but the  green tea notes, pair perfectly with the dark chocolate. Matcha is known for it’s antioxidant properties and is often linked to reduced stress in individuals (read more about the matcha green tea benefits here). There are so many ways to use this versatile and antioxidant-filled ingredient. These cookies will reduce the stress in your life. I mean seriously – dark vegan chocolate and all the antioxidants of matcha green tea,  will defiantly take that kind of responsibility.

INGREDIENTS 

2 cups almond flour
1 tablespoon Ringana matcha green tea powder
1/4 tablespoon sea salt
1/4 tablespoon baking soda
3 tablespoon coconut oil, melted
2 tablespoon coconut nectar
1/2 tablespoon vanilla extract
1/2 tablespoon maple syrup
1/4 cup vegan dark chocolate chips

INSTRUCTIONS

Heat oven to 350 degrees. In a blender or food processor, mix together almond flour, matcha green tea, salt and baking soda. Next mix in coconut oil, nectar, maple syrup and vanilla, until dough comes together. Use a cookie scoop to make 1 tablespoon-sized balls onto a lined baking sheet. Make indentions in the center of the balls with your thumb. To make nice dip for your chocolate, don’t press too hard. Place 3-4 chocolate chips into each divot. Bake the cookies for 8-10 minutes. Once cookies are done, use the back of a small spoon blend chocolate chips together. I patted down twice then swirled. Let cool on the baking sheet.

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©DisiCouture

FOOD, HOTELS & RESTAURANTS, STYLEGUIDE TV

Front Cooking at LUGECK Figlmüller Wien

March 3, 2015

On Sunday, Sonja and I were invited for the Sunday Brunch and Front Cooking at Figlmüller’s new born restaurant – Lugeck. Since the restaurant opened, I didn’t had the chance to visit it – so now it was the time and I was very excited about it! Talking about the history of Figlmüller’s traditional cuisine goes back to the year 1905 – when the legendary Schnitzel was born. Viennese way of life: a restaurant that was always a fine place for meetings, celebrations and that had a great menu and select local wines, and of course, the original schnitzel. The brothers Hans Jr. and Thomas Figlmüller are still maintaining the tradition which is now in its fourth Figlmüller generation. Part of Figlmüller Group include: Figlmüller Restaurant, Lugeck, Joma, Figls, Daily Roast, more here.

Whether schnitzel, Tafelspitz (Viennese-style boiled beef), apple strudel or Powidltascherl (dumplings filled with plum jam), the culinary diversity of the Imperial city of Vienna is second to none among European cities. Restaurant Lugeck offers from the classic to modern Viennese dishes. Here we had the chance to watch how „Beef Tartare“ and „Mohnknödel mit Dirndlmarmelade und weißer Schokolade“ (poppyseed dumplings with cornelian cherry jam and white chocolate) was made. They were absolutely delicious!

Here is the recipe for the “Beef Tartare” from Figlmüller Viennese cuisine cooking book:

Serves: 4
Prep time: 30 min
Cooking time: 50 min

INGREDIENTS

600 g beef
1 egg yolk
2 anchovy fillets
30 g capes
half of a red onion
1 dash of Tabasco
120 g vinegar pickles
1 tablespoon ketchup
1 dash of Cognac (optional)
1 teaspoon paprika
1 teaspoon tarragon mustard
handfuls of parsley
1 chilli pepper optional
pinch of salt and pepper

INSTRUCTIONS

Finely slice and chop the meat. Mince the onion, pickles anchovies, and parsley. Combine all ingredients in a bowl and mix them together. Serve an orange size ball of the beef tartare, garnish to taste with pickled cape-berries. If you don’t eat bread (toast) than you can have beef tartare with sweet potatoes (Paleo).

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Preparing the delicious “Beef Tartare”.

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 Here is the result!

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Fresh fried vegetable chips.

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Restaurant Lugeck serves organic homemade bread, fresh food also homemade drinks, wine and beer.

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The architect Gregor Eichinger, who is responsible for the interior, has managed to convey the ambience of the Viennese pubs in the modern era. A total of 588 enamel plates, which were mounted on the wall, this is not only a form for eye-catching piece, but very unique work of color gradient and an mesmerizing optical transition from the ground floor to the first floor. Guest can also take a look into the kitchen and watch the chefs at work.

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A beautiful view to the gorgeous Viennese old house.

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My kind of lunch: beef tartare.

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Salad with chicken, baby spinach, pear, walnuts, cream cheese, walnut oil and honey. Absolutely delicious!

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One Mohnknödel (poppyseed dumplings) is not enough! On this photo my newest Sony Xperia Z3 compact tablet and Alexander McQueen sunnies.

What I Wore (watch the video):

→ Dark blue coat from Mango
→ Top from Zara
→ Top from H&M
→ Ankle boots from Peperosa
→ Sunglasses from Alexander McQueen
→ Silver rings from NILAYA Jewelry
→ Bag from Fossil

DisiCouture©

BODY & SOUL, FOOD

MATCHA GREEN TEA SMOOTHIE BOWL

February 22, 2015

It’s healthy, vegan, easy and tastes like banana and mango ice cream. This green bowl will detox your body, energize and make you mindset for the spring

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Yes, there is a new category on DisiCouture.com, namely a ‘food category’. Time to time I post homemade food on Instagram, and people kept asking me to share recipes. Finally here is my first heathy breakfast recipe, because last week I have started the Ringana 30 day Dtox challenge (see the Instagram photo), including Ringana pack Antiox, caps Dtox and Matcha Tea. Before telling you more about Ringana products, I will start this program sharing my favorite energizing Matcha Green Tea Smoothie Bowl for lean, clean and green energy, plus it’s like eating banana and mango ice cream for breakfast. It’s super nourishing, detoxing, naturally sweet and very refreshing.

There are lots of green smoothie recipes, but I always love to put extra power food in it, so Matcha Green Tea is my absolute favorite, that naturally fuels the body with an extra boost of pure energy.

My favorite Ringana Matcha Tea, is 100% organic Japanese tea beverage. A cancer-fighter, a fat-burner, and much more, matcha leaves other green teas far behind. One of the most unexpected benefits matcha drinkers experience is a boost of energy through the day. Already nearly calorie free, matcha is a great addition to a weight loss program by tackling the problem from both sides. It boosts metabolism and burns fat. One recent study even suggested that matcha may help burn calories by four times. At the same time, matcha does not put any stress on the body. It doesn’t raise blood pressure or heart rate, making it a safe alternative to questionable quick fixes or pharmaceuticals ridden with side effects.

Amongst its many benefits, matcha…

  • Is packed with antioxidants including the powerful EGCg
  • Boosts metabolism and burns calories
  • Detoxifies effectively and naturally
  • Calms and relaxes
  • Enhances mood and aids in concentration
  • Provides vitamin C, selenium, chromium, zinc and magnesium
  • Fights against viruses and bacteria
  • Is rich in fiber
  • Lowers cholesterol and blood sugar
  • Does not raise insulin level

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For this energizing bowl I choose the following ingredients (scroll down to see the recipe):

  • two huge handfuls of spinach (sometimes kale)
  • frozen bananas
  • unsweetened almond milk
  • some other type of fruit (berries/mango/pineapple)
  • ground flaxseed and/or maca powder
  • matcha powder

Among matcha, I add ground flaxseed that contains all sorts of healthy components, it owes its primary healthy reputation to three of them:

  • Omega-3 essential fatty acids: “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
  • Lignans: which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
  • Fiber: flaxseed contains both the soluble and insoluble types.

Also I add maca powder (optional) for:

  • Regulating hormone balance
  • Reducing stress
  • Improving circulation
  • Strong teeth and bones
  • Enhancing mental focus and clarity
  • Increasing energy
  • Increasing stamina
  • Hair growth
  • Good skin

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INGREDIENTS

2 handfuls of spinach
2 frozen bananas
1/2 cup frozen mango
1/2 tablespoon ground flaxseed (optional)
1/2 teaspoon matcha powder
1/2 teaspoon maca powder (optional)
1/2 cup unsweetened (vanilla) almond milk
add your favorite toppings

INSTRUCTIONS

In a food processor or high speed blender, blend all the ingredients until smooth and creamy, adding more almond milk as needed. Pour into a bowl and top with your favorite toppings! Et voilà enjoy your super healthy breakfast!

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