Christmas Cookies – Part 1


Long time no see. Christmas is right around the corner (time flies, story of an old lady 😉 ) and, as I have a sweet tooth and love baking, it is time for christmas cookies. I will show you more recipes during the Advent season, but these are currently my favorites!


Sunflower Cookies


  • sunflower seeds, 250 gr (8.8oz)
  • almond slivers, 150 gr (5.2oz)
  • raisins, 75 gr (2.6 oz)
  • cane sugar, 125 gr (4.4oz)
  • coconut, grated, 30 gr (1oz)
  • eggs, 2
  • cinnamon, granulated, 1 tsp.

How to bake:

1) Mix together all ingredients. Form little cookies (with spoons) on baking sheet.

2) Bake at 175°C (347°F) for 15 minutes per sheet. It depends on the size of the cookies, whether they are ready to go after 15minutes. The bigger they are, the longer it takes. Logically. Try to take them off the sheet – if they break easily, put them back into the oven for some minutes.

That’s it! Just 2 steps AND they taste like Christmas – sugared almonds, cinnamon… perfection. Please promise me, that you will try them  🙂




  • flour, 560 gr (19.7 oz)
  • sugar, 160 gr (5.6 oz)
  • butter, 400gr (14.1 oz)
  • hazelnut, ground, 200 gr (7 oz)
  • sugar, powdered, 150 gr (5.2 oz)
  • vanilla sugar, 2 sachets
  • pulp of vanilla bean, 1

How to bake:

1) Mix flour, sugar, ground hazelnut and butter (not melted, just cut into small pieces) to form a dough. This might take some time, as no eggs or other liquid are involved. Don’t worry. Knead, and knead, and knead …

2) Cool the dough in the fridge for at least 1 hour.

3) Form small “Kipferl” out of the dough and place on the baking sheet. Mine do not look like typical “Kipferl”, they are a bit too big. Once you form them, they might seem very fragile, and this will last until after baking them. Just be careful and place them on the sheet.

4) Bake at 175°c (347°F) for 15 minutes per sheet.

5) Mix the powdered sugar, vanilla sugar and the pulp of the vanilla bean and the rest of the vanilla bean in a big bowl.

6) Directly after getting the Kipferl out of the oven, roll them in the prepared sugar mixture. Therefore, the sugar will “caramelize” a bit and this is just – AMAZING! Voila… place in a bowl (“tupperware”) with the rest of the mixture and enjoy!

Guys, I hope you like the recipes – What are your favorite christmas cookies?



Curry up your life

No long introduction is needed for this recipe. I love Asian food (damn, all my posts are connected to food, maybe the next one should be about physical activity and how to get rid of some extra calories 😉 ). Back to the topic – Asian food. Sushi, Thai, Indian, Vietnamese – name the dish, I will love it. I bought my first “good” wok (not the black IKEA one) about half a year ago and it has been on rotation ever since.

My favorite throw-together-after-work-dish is my Thai curry. Well, it may not be typically Thai, as I am always just adding what I have on hand… so it is Vivi’s Thai Curry.

Thai Curry  – Vivi Style


  • sesame / wok oil, 1 tbsp.
  • shallots, 2
  • ginger, 3cm (1.1in)
  • red curry paste, 2 tsp.
  • vegetable stock, 100 ml
  • coconut milk, 400 ml
  • different kinds of vegetable you have on hand (f.ex. 5 carrots, 2 red bell peppers, 100 gr – 3.5 oz – broccoli were used for this recipe)
  • chicken breast, 400-500 gr (14 – 17 oz)
  • fish sauce, soy sauce and peanut sauce to taste

    How to cook:


1)  Peel shallots and ginger, dice with food processor or knife.

2) Wash and chop vegetables and chicken into small “eatable” pieces.

3) Put 1 tablespoon of wok oil or sesame oil into wok, add ginger and shallots when hot. After 1 minute, add curry paste and sauté quickly.

4) Add coconut oil and vegetable stock and bring to a boil. Add fish sauce, soy sauce and peanut sauce to taste. I like fish sauce more than soy, so I usually add more fish sauce. My favorite ingredient is the peanut sauce! If you are allergic to nuts, you should omit that last step.

5) Add chicken and carrots, cook for 10 minutes. Add “softer” vegetables like bell peppers and broccoli. Cook for approximatly 5 more minutes, so that the chicken is well-done.

Add rice as a side.


Voila – fast, easy and versatile. Exchange vegetables, cook it with prawns, with tofu, etc. Be creative and enjoy!!!


The Pumpkin Story

Pumpkins. A treat I just started to discover recently. As a kid I always thought that they looked “kinda creepy”, because I only knew their carved brothers. As a teenager, I thought that they were too healthy and not “my kinda food”. Now, as I have grown older and wiser (haha, just kidding myself), I have come to recognize that I LOVE pumpkins. Roasted, mashed, and so on. My favorite way to eat them: as soup. Yeah, boring. But yummy, especially when you need something warm on a rainy day at home.

In the following, I present to you: my preferred fall pumpkin carrot soup.

Pumpkin Carrot Soup



  • pumpkin (best: Hokkaido), 800 gr. (30 oz.)
  • carrots, 600 gr. (22 oz.)
  • onions, 2, small
  • fresh ginger, 5 cm (2 in)
  • butter, 2 tablespoons
  • vegetable stock, 1 l
  • coconut milk, 400 ml
  • lemon, 1
  • soy sauce, curry, salt and pepper to taste
  • optional: prawns

How to cook: 

1) Peel and dice ginger, carrots and onions. If you use Hokkaido, no peeling is required. All other types of pumpkin need to be peeled before dicing.

2) Steam all ingredients in butter. Add vegetable stock and cook approximately 20 minutes.

3) Puree everything until consistency is smooth.

4) Add coconut milk, juice of one lemon and soy sauce, curry, salt and pepper to taste.

5) Cook for another 2-3 minutes – done!

If you have some prawns/shrimps on hand, add them as well. Unfortunately, I was out of prawns, so no prawns on my pictures. Boo to my badly stocked freezer.

As you can see, this pumpkin soup is pretty easy and fast to throw together. Except for cutting the pumpkin on your own. Thanks for helping me with that, babe! (yeah, he can be helpful from time to time 😉 )

Hope you like it as much as I do. Enjoy!