Autumn Lookbook

Hello it's me again. 

In this post I'm going to show you some of my favourite outfits in autumn and

I'm super excited for you to see them!

As you can see I like to wear one colourful or special piece of clothing and built the rest of the outfit around it. I Hope you like it. 

 1. Flowy dress with kombat boots

   

 

     Dress: Boohoo
      Jacket: Kevingston
      Tights: H&M
      Boots: Timberland

2. Plaid shorts with black knit cardigan

                Cardigan: edc
                    Cropped T-shirt: Vero Moda
                    Shorts: Brandy Melville
                    Tights: H&M
                    Boots: Timberland

3. Big plaid scarf with jeans jacket

   


                     



             Scarf: Zara
               Jeans Jacket: Zara
               T-shirt: Zara
               Jeans: Brandy Melville
               Boots: Sommerkind

4. Flowers under oversized cardigan with white plateau sneakers

 

  

Blouse: Urban Outfitters

Cardigan: Princess tam tam

Jeans: Brandy Melville

Sneakers: Double Agent

5. Moon and star with faux fur vest

           



            Longsleeve bodysuit: Wildfox
               Faux fur vest: Zara
              Jeans: Brandy Melville
              Boots: Sommerkind

Thanks to my photographer and best friend for taking the pictures!!

I hope you get some inspiration from my looks!

xxx

Claire

Pumpkin and chestnunt soup

My absolute favourite dinner in autumn is pumpkin and chestnut soup. It is the best thing to eat after an exhausting and cold day. I love that it tastes salty (obviously) and also a bit sweet, thanks to the chestnuts and honey. 

This is a very easy recipe so you don't have to have big cooking skills!!

I hope you enjoy the soup as much as I do!!

Ingredients:

1 Pumpkin (Hokkaido)
1 big sweet potato(or 2 smaller ones)         
1 Zucchini
2 potatos
3 carrots
1 cup (200 g) precooked chestnuts
1 tbsp honey
1 pinch salt and pepper
1 tsp nutmeg
1 pinch cinnamon
1 cup (200ml) coconut milk
1 cup milk (I used soymilk)
2 tbsp ground parmesan cheese

    
   You can vary the exact amount 
   of the ingredients. So if you                                                    
   like nutmeg (or carrots...) 
   for example a lot you can put
   more nutmeg in your soup.
    

Instructions:

1. Chop up all the vegetables

2.  Heat up 1.5-2 liters vegetable stock on the stove

3. Let the vegetables simmer for 25-30min (depends on the size of your vegetables)

4. Take the pot away from the heat and let it cool down a little bit

5. Remove about 1 liter of vegetable stock (There should still be some water left in the pot)

6. Add the chestnuts

7. Purée everything with a blender

                                                                                 

    8. Now add the remaining ingredients (liquids and spices)

9. Mix well

10. Enjoy!!

xxx

Claire

                                

                                                                               

Yoghurt and Red Berry Tiramisu

Hello there,

my mum just recently celebrated her birthday and I did this tiramisu for her 'party', so I thought: Why not share this more healthy and also very yummie version of an old classic.

For 20 servings

Ingredients:  600g  frozen Raspberrys
      300g  frozen mixed berrys
      600g  greek yoghurt
      200g  yoghurt (normal fat %)  
      500g  curd cheese (creamy yoghurt)                                                    
      ca. 40  ladyfingers
      3 tbsp  raw sugar (or honey)
      1/2 tsp vanilla extract
      1/2 tsp cinnamon
      100g   dark chocolate
      some   fresh berrys



Instructions: 1. Defrost and mix all the frozen berrys in a bowl.
                             2. Mix all the yoghurts, the sugar, the vanilla extract and the cinnamon 
                                 until smooth.
                             3. Lay out the first layer of ladyfingers.

                                                                           

              Insider tip:
              Lay the ladyfingers
              upside down, so that
              the non-sugar-half
              shows up





  4. Spread the berrys to an even layer.

              Insider tip:
              Drizzle the juice that
              comes from the berrys
              when they defrost
              over the ladyfingers
              to make everything juicier.

  5. Now put on a smooth layer of the
      cream on top of the berrys.











  6. Chop up the chocolat and drizzle it over the yoghurt.
             

               

7. Now repeat the steps 3, 4, 5, and 6 once or twice

    (depends on the depth of your bowl)

8. Decorate with fresh berrys and enjoy!! 

<3 <3 <3

Claire