Nov 20, 2014

Pink Box anniversary

Pink Box is a monthly beauty products subscription service and celebrates its 3rd anniversary this year. What started as a small startup has become a fully established beauty supplier to those who love to test out the latest trends going on in the beauty industry. All products coming within the box are either original or special size and you can expect a variety of over 150 different beauty brands. 

 Do you want to treat yourself with the latest beauty news or even surprise a dear friend with a pink box? Then feel free to visit their website to get to know their concept. If you like the idea and want to try your luck, congratulate Pink Box on their 3rd anniversary by entering our giveaway on our facebook page. This Pink Box contains the following products:

- La Roche-Posay Thermal Spring Water
- Eucerin In Shower Body Lotion
- Gliss Kur 6 Miracles Oil Essence
- Beauty uk High Brow Kit
- Labello Repair & Beauty Lip Balm

Head over to our facebook page to find out how to enter the giveaway open for everyone residing in Switzerland (ends Sunday 23rd of November, 2014 at 11 pm!) We will chose three lucky winners!

Good luck!

Nov 9, 2014

Sunday's Recipe: Eggplant and figs

When do you typically pin recipes on Pinterest (if you ever look for food inspiration, that is)? 
As for me, it happens to be on my commute home in the evenings. Probably the time I'm most hangry* (guilty as charged). On such an occasion I came across that image on Pinterest that combined two things I already loved separately: eggplant and figs. Combined they were very unexpected for me but so delicious I made this recipe twice so far. Once I served it with couscous and the other time with quinoa, satisfying every single time.

Ingredients for two persons: 

2 small eggplants
2 cloves of garlic, minced 
1 large ball of fresh mozzarella, sliced 
1/2 of a leek, thinly sliced (also good: spring onions)
2 fresh figs, sliced (I'm going to try if it also works with dried figs)
a few cherry tomatoes,
olive oil, salt and pepper to taste

How to:

Cut the eggplant in half and score its flesh with a couple of strokes with your knife, without cutting the skin. Then rub the halves with a clove of garlic, brush with olive oil and sprinkle with salt. Arrange eggplant halves, open side down, in a large roasting pan and braise for a couple of minutes until they look like in the picture below. Alternatively you could also bake the eggplant in the oven.

When the eggplant is done, it's time to top it with the remaining ingredients: tomatoes, figs, mozzarella slices and lastly the leek (tip: maybe it would be better to cook the leek a little bit before to soften them, because mine browned in the oven). 

At this point you can also add spices and herbs to your hearts desire. Roast the eggplant in a 180 degree Celsius oven for about 15 minutes or until your cheese is bubbly. Just before serving, you could drizzle balsamic reduction on top on. As I mentioned before, it goes great with couscous or quinoa. 

Let me know when you try this recipe - I love hearing from you!

Oct 30, 2014


Alacati was one of the places I wanted to visit for a long time because every picture I saw and every story I heard were so positive and provided everything a perfect summer holiday place should include in my book. Picture whitewashed houses, cobbled streets, antique boutique shops, cute cats, lovely restaurants and cafés, beautiful beaches... 

 We spent two nights in a quite popular neighbourhood at a recently opened hotel which was very conveniently located in the village part called Hacimemis. We just loved being invited for tea by kind shop owners, walking around in the warm summer evenings deciding where to have dinner, spending a relaxing day at the beach. We wanted to savor those quiet moments because straight after that we headed to Istanbul, which I will show you in my next post...

When we saw these antique doors, we thought about how original they would look transformed into a table...

Silk top: Rachel Zoe
Sunglasses: Yves Saint Laurent
Shorts: Maje
Espadrilles: Espadrij l'original

a corner in our room at the Haci Memis Palas

Kum Beach

Beach dress: Zara

Oct 29, 2014

Sun-gorged berries

Describing scents isn't one of my strengths, nevertheless I couldn't help but take a photograph of this divine perfume called Amethyst Éclat from Lalique not only because of its fabulous scent but also because of its elegant look. René Jules Lalique was a French glass designer known for his glass creations - Amethyst Éclat reflects the long tradition of glasswork and I guess it is safe to say that this bottle is the most gorgeous one in my perfume collection.

When it comes to the scent you might be surprised to hear that the look of the bottle doesn't necessarily harmonize with the odor. The design of the bottle can be seen as classic and somewhat heavy and ponderous (well the bottle really is quite weighty), but the perfume smells like a luscious garden full of sun-gorged berries.
Top Note: Blackcurrant, Raspberry, Nashi Pear
Heart Note: Peony, Magnolia, Bulgarian Rose Essence
Dry-Down Note: Violet Wood, Blackberry, Musks
Can you smell the composition? 

Oct 26, 2014

Sunday's Recipe: Truffled sweet potato fries

This weekend was filled with embracing the cool but sunny fall days, outside with friends and inside cozied up with a hot cup of tea. I bet I am not the only one who craves more comfort foods in the colder seasons, so I hope you'll like this easy recipe. Actually it depends if you like truffle or not. I for one love love love anything with truffle. Yesterday we bought this fresh truffle and paired it with handmade fresh pasta and a good bottle of red (speaking of comfort foods). As fresh truffle needs to be consumed quickly, today we thought of using up the sweet potatoes that we still had on hand. 

And the outcome was decadent and delicious...

Ingredients for two:

2 sweet potatoes, peeled and sliced
1tbsp truffle oil
1 tbsp olive oil
chopped rosemary
fresh truffle
pepper and fleur de sel to taste
cheese of your choice (optional)

How to:

Preheat your oven to approx. 200 degrees Celsius. In a large bowl, toss and coat the sweet potato fries with the oil and spices. You can use lots of other spices like paprika or cumin, especially if you only use truffle oil and not fresh truffle on top. Arrange your fries on a baking sheet and flip them once mid-way after about 10-15 minutes (depends on how thick you cut the fries, just keep an eye on them.)

When the fries are done, you can let them cool a little bit before garnishing with fresh truffle and/or cheese. 


Oct 11, 2014


Efes is a magical place to me. 
I remember how fascinated I was when I first went there with my parents about 15 years ago. Despite the scorching heat and tourist crowd on this hot August day, I was very excited to show my boyfriend the ruins of Ephesus, this ancient Greek city that was built in the 10th century BC. Since we are both very interested in historic places we got our audio guides and made the most of our visit, though it was not as long as we wanted it to be.

 Of course I couldn't resist wearing my white Infinity Dress there and I'm really glad my partner took these pictures for the blog to capture me in front of such a unique backdrop. One of my personal favorite posts ever on the blog, what do you guys think?

The awe-inspiring Library of Celsus

Dress: Tart 
Necklace: H&M

The magnificent theatre with 25'000 seats

Oct 8, 2014

Golden october


Chances are pretty high that we're going to be blessed with a golden October here in Switzerland. So why not holding the typical autumn colors back for a while and stick to summery shades as long as it's pleasantly warm? I wanted to quickly show you, which colors I really enjoyed this Summer - all very vibrant:

1. serial Shopper
2. lacquered up
3. roarrrrange
4. haute in the heat
5. style hunter
Kind of ironic, but later this afternoon I'm actually heading to Essie's launch event of their Winter 2014 collection...


Oct 4, 2014


One of our favorite discoveries was the town of Kalkan on Turkey’s southwestern coast. During our road trip which started from the Mediterranean heading to the Aegean sea, our plan was to stop along the coast wherever we liked most. After staying a night in Kas we arrived in Kalkan, which is a former fishing village that has still kept a lot of its charm especially in the old town. We loved discovering little shops and a new restaurant each night and wandering the streets was really romantic. It's such a relaxed place compared to some other coast towns that completely mesmerized us and we definitely want to go back there one day. Maybe then we'll get around to go diving, it's supposed to be amazing. 

The little hotel we stayed at and the people who run it made our stay that much more memorable. If you ever end up in the area, look no further than the White House (or the adjacent Courtyard). During our road trip we never reserved a room in advance since we wanted to be spontaneous and this little tipp from our Lonely Planet turned out to be a true gem. 

Beach dress: Zara
Bikini Top: H&M
Bag: vintage
Sunglasses: Saint Laurent

Sep 20, 2014

Old Town Kaleici

I have still so much to share from my holidays in Turkey… are you ready to revisit summer with me? 

Our vacation started in Antalya, a city widely known amongst vacationers all around the world but for some reason I have never been there before. What better occasion than the wedding of a close friend to book a flight and find yourself in the sweltering hot old town of Antalya called Kaleici? It's quite picturesque with its quaint Turkish and Greek houses that are under protection and just a lovely place to begin our two week holiday.

I wanted to find a relaxed but chic dress for the wedding that I could also wear on another occasion during my holidays because why waste luggage space, right? So when I saw this dress on Asos I knew that it fit the bill with its light yellow color, modest cut and lady-like length it was just very fitting for a summer wedding, don’t you think so? 

Dress: Asos 
Clutch: vintage 
Sandals: Vögele Shoes 

Sep 7, 2014

Sunday's Recipe: Fig tart with mascarpone

Holidays are over, summer days almost as well but there are still some things that put a smile on my face and remind me of special moments. Like figs, which I never liked as a child but now love love love because these sweet things remind me of summer days in Turkey, of my grandmother and while they're available I try to eat them as much as possible, hearty or sweet, on their own or as a topping with yoghurt and granola... figs are just great. 

Now that they're widely available, why not give this tart a try? 
Here's what you need and how to make it. 

240 gr flour 
70 gr almond flour 
50 gr white sugar 
7 Tbsp. cold butter, cut into small pieces 
1 egg yolk 
3 Tbsp. ice cold water 
250 gr mascarpone
200 gr light cream cheese 
30 gr brown sugar 
125 ml heavy cream 
1 tsp. vanilla extract 
ca. 500 gr figs

How to make the pastry: 
We're going to make a pate brisée with an almond twist. As I was recently gifted a Kitchenaid I now make everything with it - such a time saver as you have your hands free to prepare other stuff ahead. I mixed the flour, almond flour and sugar just until they were evenly mixed. Then I added the cold butter cubes and mixed until it everything was crumbly, like sand. Next I added the egg yolk and water while the Kitchenaid was running. You can stop when the dough just begins to come together. Unlike other times I made a pate brisée, the recipe I followed told me to just press the dough into a tart pan without rolling it out. I bought a tart pan specifically to use with various summer fruit and as it is a silicone one (the bottom is not removable) I was a bit nervous but it worked out fine. Now if you have the time, it's best to place the pan into the freezer for about half an hour. At this point you should preheat your oven to 200 degrees celsius. Before you put the pan in the oven, prick the bottom of the pastry with a fork. Blind-bake the pastry for about 20 minutes, then remove your baking weights and bake another 10 minutes. Let itcool completely before you take it out of the pan and top it with the filling we're going to make next.

For the filling: 
Combine the mascarpone and cream cheese with the brown sugar and cream in a mixer or with a hand whisk. Whip until they're thoroughly combined and fluffy. Add the vanilla extract and whip again just to combine. Maybe next time I'll also add grated lemon zest, something tells me this would be a great fit.
 Fill the cooled pastry with the cream mixture. Slice the figs into quarters and arrange in a circle atop the cream. Just before serving, I'd drizzle a little bit of honey on top of the figs. 


Aug 29, 2014

Dancing in the dark

Here I am, back from a summer holiday which has been truly amazing. We had so much fun on the road discovering places I have never been to before on the Mediterranean and Aegean Coast of Turkey and I can't wait to share many many pictures with you.

Let's start with this versatile dress I ordered shortly before my holiday from The Outnet (it's still on sale by the way). It's the infinity dress by Tart and was the most worn item in my suitcase. Who can blame me? It's summery, white and you can play around with it the way you want to customize different shapes and styles.