Tarte Flambée with goat cheese

You always wanted to make tarte flambée at home or maybe you want to try a new recipe that is easy and fast to prepare? Follow my steps and the taste and smell of Alsace will invade your kitchen. Well don’t do it like me on the second time I tried the recipe.You better know your oven, because when I did it in my friends oven (Does this sound like metaphorical dirty talk? Yes it does, but  it’s not meant to!) I burnt my Flammkuchen because her oven was too powerful. (Again, this is meant literally!)

Continue reading “Tarte Flambée with goat cheese”

The best carrot cupcakes recipe

carrot cupcakes

As far as a recipe can be a sentimental thing, this one means a lot to me and I was not sure if I should share it through the internet. But since I love my readers and to be honest not many people will find it because Google won’t position me on top of the search results, I thought why wouldn’t I write a post about my friends most desired dessert made by me.

This recipe is not only one of my favorite recipe because everybody loves it, no, it also made me earn money when I had no job, and was still living at my mother’s house. So this cupcake money helped me make ends meet when I had to watch every cent. Thinking about the past it gave me the idea, now that the difficult period is bridged, to make a giveaway of these mini carrot cupcakes. I will announce the details on Facebook.

Meanwhile if you want to bake these babies, follow the recipe adapted from the Hummingbird Bakery:

What you need for 50 mini cupcakes

for the sponge

  • 225g grated carrots
  • 40 ml buttermilk
  • 2 eggs
  • 175 ml vegetable oil
  • 210g caster sugar
  • 250g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/1 tsp ground ginger
  • 40g pecans

for the frosting

  • 40g butter
  • 180g icing sugar
  • 75g Philadelphia cheese

carrot cupcakes


How to bake the mini cupcakes

  1. Preheat the oven to 170 °C
  2. Mix together the carrots, buttermilk, eggs, vegetable oil and sugar until the ingredients are well combines.
  3. sift together the flour, baking powder, bicarbonate of soda, salt and spices, then slowly beat these into the egg and carrot mixture. Stir in the chopped pecans and mix the cake batter until it is smooth and even.
  4. Spoon the batter into the cupcake cases filling them two thirds full. And bake in the oven for about 12 minutes (18 minutes for normal cupcakes). Allow to cool for a few minutes before transferring to a wire rack.
  5. To make the cheese frosting whisk the butter until fluffy and add the icing sugar in three batches. Add the cheese and mix until smooth and even.
  6. Fill the frosting into a piping bag and decorate the cooled cupcakes.

Make sure to send me your pictures and tag me with #lariviererose if you bake these delicious mini cupcakes. And don’t forget to participate to the giveaway on Facebook.

carrot cupcakes

Veggie Nachos with Sweet Corn / Mexican Friday – ¡Arriba Arriba!

mexican corn

Sometimes two side dishes can make a main! Here is my mexican corn, inspired from DF/Mexico in Bricklane, London, a place to recommend) paired with veggie nachos with chilli beans. Easy quick and cheap recipe!

Ingredients for the veggie nachos (2-3p):

  • 1 bag of Nachos
  • 1 can of kidney beans in chilli sauce (for example from Delhaize)
  • 1 can of chickpeas 
  • 1 small onion
  • 1 tablespoon olive oil
  • 2 teaspoons of fajita spice
  • 100g grated cheese
  • 5 teaspoons of cheese dip (also from Delhaize)
  • 1 jalapeño cut in slices

Ingredients for the sweet corn:

  • 300g of sweet corn
  • 1 tablespoon of lime juice
  • 1 small onion
  • fresh coriander, minced
  • sour cream to top
  • salt, pepper

tortilla chips chilli beans

How do I cook this stuff?

Pour the oil in a pan, add the onion, kidney beans in chilli sauce, chickpeas and fajita spice. Cook for 5 minutes and pour into a roasting pan and top with slices of jalapeño, grated cheese, nachos and cheese dip. Put it in the oven and let broil until the cheese builds a crust. It should last 15 minutes at 180 °C.

Meanwhile do the sweet corn. Fry the onion with the oil and add the corn, salt and pepper. After 5 minutes you can add the coriander and lime juice and leave it for 1 more minute. Serve it with sour cream on top.

When the cheese of the chilli has a crust, take the roasting pan out of the oven.

¡Buen provecho!

Mexican Tortilla Corn Chilli

Wat brauch ech fir d’Veggie Nachos?

    • 1  Tut Nachos
    • 1 Béchs Kidney Bounen a Chilli Zooss (Delhaize)
    • 1 Béchs Kichererbsen 
    • 1 kleng Ënn
    • 1 TL Oliven Ueleg
    • 2 TL Fajita Pudermëschung
    • 100g gerappte Kéis
    • 5 TL Kéisdip (Delhaize)
    • 1 Jalapeño an Tranchë geschnidden

Wat brauch ech fir de Mais?

    • 300g Mais aus der Béchs
    • 1 EL Limettejus
    • 1 kleng Ënn
    • frësche Koriander, gehackt
    • Sauerram fir drop
    • Salz a Peffer

corn mexican recipe mais maïs recette mexicaine mexikanisch

Jo iwwerhaapt, wéi seet ee Kichererbsen op lëtzebuergesch? Do gëtt et dach secher ee Wuert! Wann ee vun Iech et weess, w.e.g. Bescheed soen, giff mech freeën.

Wéi kachen ech dat?

Ganz einfach, meeschtens ass et jo ëmmer ganz einfach, et muss ee just op d’Iddi komme fir sou eppes ze kachen. Den DF/Mexico bei Bricklane zu London huet mech inspiréiert dat hei ze kachen. Et ass ee flotte Restaurant mat engem Konzept wou ech net sou oft gesinn hunn, du gees bei d’Théik bestelle mee du gëss awer dueno zervéiert, deng Margarita kanns du dir zapen, si maachen all Dag verschiddener. Meng war mat Hibiskus, déi war nawell gutt! De Resto ass edgy wat mir zimlech Wurscht ass, d’Iesse war gutt a gratis Nachos krute mir well se net viru gemaach hunn, ouni ze meckeren! Top!

Source DF/Mexico Facebook
Source DF/Mexico Facebook
Source DF/Mexico Facebook

Fänke mir mat den Nachos un, Ueleg an Ënn an d’Pan, Kidney Boune mat Chilli Zooss, Kichererbsen a Fajitagewürz dobäi maachen. 5 Minutte kache loossen, dann an e Plat fir de Schäffche schëdden. Mat Jalapeño, Kéis, Nachos a Kéisdip toppen a 15 Minutte bei 180 °C an de Schäffche leen a waarde bis de Kéis knuspereg ass.

Fir de Mais mecht een Ueleg an d’Pan mat der Ënn, Mais dobäi, Peffer a Salz. 5 Minutte goe loossen an da kann een de Limettejus an de Koriander dobäi maachen. Nach eng Minittche goe loossen an duerno am Teller mat engem Klécks Sauerram dekoréieren.

Wann de Kéis am Schäffche Faarf kritt huet, d’Dëppe raus huelen.


Fiesta, Fiesta Mexicana
Heut’ geb’ ich zum Abschied für alle ein Fest
Fiesta, Fiesta Mexicana
Es gibt viel Tequila, der glücklich sein lässt

Konjac Tagliatelle with Mushrooms and Brussels Sprout 5/2 diet style

Konjac Tagliatelle mat Champinon a Brockelcher 5/2 Diät
tagliatelle kojnac mushroom brusselssprout diet

Some of you may wonder what konjac means? No I did not misspell my favourite liqueur, konjac is a plant and the noodles made of this plant are called shirataki noodles. Tagliatelle shaped konjac noodles are called Kishimen. So today I cook Kishimen, I hope you are still following. 100 g of these noodles have 10 kcal. By comparison with usual wheat pasta it’s super low, 100 g of normal pasta have +/- 350 kcal. So these noodles are perfect if you don’t want to eat carbs but still fancy pasta and that’s why I cook them on 500 calorie days of my 5/2 diet.

konjac shirataki noodles

Yield: Serves 1 /  Total Time: 10 minutes /  Cost: +/- 5 €  / Calories: less than 200


  •  1 box of Konjac Tagliatelle = 100g when drained (I bought them here, but they are quite expensive. It’s the only supermarket in Luxembourg that sells them) 10 kcal
UPDATE: A friend told me that you can get them at the Asia Market in Luxembourg City for less
  • 100 g of mushrooms, sliced,  16 kcal
  • 75 g  brussels sprouts, sliced, 23 kcal
  • 1/2 shallot, minced 20 kcal
  • 30 g cream 15% fat, 50 kcal
  • 1 teaspoon olive oil, 45 kcal
  • ginger, 1 piece of 2cm, minced, 20 kcal
  • 1 tablespoon low-fat milk, 4 kcal
  • salt, pepper, nutmeg

wash konjac kishimen


Make your husband cook and read the newspaper. Or…

First wash the konjac tagliatelle, I have to warn you, when you open them, they will stink like hell (does it stink in hell?). After washing them under the water boil them for 3 minutes. Set aside until the sauce is ready.

Let’s prepare the sauce! Heat oil in a large skillet over medium heat. Add shallot, ginger, mushrooms and brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add salt, pepper, nutmeg, cream and milk and cook, stirring, about 2 minutes.

Now you can add the “pasta” and cook it 1 more minute. Et voilâ! It’s finished.

This pasta taste different than normal pasta, its consistency is a bit glibbery, but with a good sauce they taste good. If you don’t like konjac noodles you can use wheat pasta, but then this meal will have about 500 calories in total.

Have you ever eaten konjac pasta? What do you think about it?


Wahrscheinlech frees de dech lo wat ech hei mam Cognac wëlles hunn op engem 500 Kalorien Dag. Deen stellen ech op d’Säit bis muer den Owend fir den Digi! Konjac ass eng Planz an aus dëser Planz gi Shirataki Nuddele gemaach a wann se d’Form vun Tagliatelle hunn ginnseKishimengenannt. Am Verglach zu normalen Nuddelen hunn se bal keng Kuelenhydrater a keng Kalorien. 100g Konjac Nuddelen hunn 10 Kalorien, “normal” Nuddelen 350 Kalorien. Vun dohier ass et eng gutt Alternative wann ee Regime mëscht oder Owes einfach net esou schwéier iesse well.

Teller: fir 1 /  Zeit: 10 Minutten /  Preis: +/- 5 €  / Kalorien: manner wéi 200

Wat brauch ech?

  •  1 Pak Konjac Tagliatelle = 100g gesift (Ech hunn se hei kaf, mee se sinn nawell bessi deier. Et ass déi eenzeg Plaz zu Lëtzebuerg wou ech se fonnt hunn bis elo, 10 kcal
UPDATE: Eng Frenndin huet mir verroden wou een se méi bëlleg kritt, Asia Market  Garer Quartier
  • 100 g Champignon, geschnidden,  16 kcal
  • 75 g  Brockelcher, geschnidden, 23 kcal
  • 1/2 Schallotten, kleng geschnidden, 20 kcal
  • 30 g Sauerram, 15% Fett, 50 kcal
  • 1 TL  Olivenueleg, 45 kcal
  • Ingwer, 1 Stéckelche vun 2cm, kleng gehackt, 20 kcal
  • 1 EL fettarem Mëllesch, 4 kcal
  • Salz, Peffer, Muskot


konjac kishimen

Wat muss ech maachen?

Looss däi Partner kachen a lies d’Zeitung! Oder…

Als alleréischt muss du d’Konjac Nuddele wäschen. Ech warnen dech, wann s du se op mëss, sténkt et wéi d’Pescht an du hues Loscht se rëm eweg ze schmäissen. Mess de net well se sinn net geschenkt. Maach se ënnert de Krunn an dono 3 Minutten a kachend Waasser, dann ass de Geroch fort an se sinn ganz neutral.

Elo kanns du d’Zooss maachen, dofir stells de eng grouss Pan op d’Plack, mëttelwarem. Du mëss Ueleg, Ingwer, Schallotten, Brockelcher a Champinion dran a léiss et 8-10 Minutte goen, ëmmer rëm dra réieren a waarde bis datt Waasser vun de Champinion verflunn ass. Elo kanns du Salz, Peffer, Muskot, Ram a Mëllech dobäi maachen a wieder 2 Minutte goe loossen. D’Konjac Nuddelen nach dra schëdden an eng wieder Minutte brutzelen. A schon ass et prett!

Konjac Nuddele schmaachen e bëssi méi glibberesch, et ass net genau dat selwecht wéi déi Nuddelen déi‘s de kenns mee et ass e gudden Ersatz wann een e 500 Kalorien Dag huet. Du kanns se natierlech mat Spaghetti ersetze mee da rechen 500 Kalorie fir 1 Teller.

Schon eemol esou Nuddele giess? Wat häls du dovun?

Blummekabes?! Dat Wuert gëtt et dach net!


Choufleurs Räis, “Räis” mat wéineg Kalorien. Eng gutt Beilag!

Wat brauch ech fir 1 Schossel? (2 Portiounen pro Persoun)

  • +/- 127 Kalorien pro Persoun
    • 200 g  Choufleur 50 kcal
    • 100 g Ierbessen 67 kcal
    • 4 Frësch Ënnen 23 kcal (dir kënnt och eng drëschen Ënn benotzen)
    • 100 ml Tomatecoulis (dir kënnt och Konzentrat huelen)
    • 2 TL Olivenueleg 90 kcal
    • 1 Zéif Knuewelek, kleng gepresst
    • 2 – 3 TL Mexikanescht Gewürz
    • bëssi Zitrounejus 

Prinzip vun der Diät kann een hei noliese.


Wat muss ech maachen?

  1. Choufleur raspelen.


2a. Näischt fale loossen soss kritt de Loco alles z’iessen an dann bleift näischt méi um Teller.


2b. Ueleg an d’Paan an op Maximum stellen.


3. Knuewelek, Ënnen, Iessen, Tomatencoulis, Gewürz a Choufleur an d’Pan. 5-10 Minutte goe loossen an zum Schluss nach Zitroun dra maachen. Voilà, sou easy ass et! Top Bäilag gezaubert. Mir hunn dobäi gefëllten Zucchini mat Falaffel am Schäffchen giess, war lecker gutt. De Loco krut näischt! (Krocketten kruten awer!)




Corn Chilli Soup – Mais Chilli Zopp

No time to cook dinner? Or maybe you’re looking for a starter? This corn chilli soup is everything you need, easy and quick to prepare, but also delicious.

Ingredients for 1 big tortilla:  1 kg potatoes 2 white onions 8 eggs colza oil, enough to fry the potatoes in a pan salt and pepper How do I cook it?

Ingredients for 4 bowls of soup:

  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 stock cubes
  • 400g corn
  • 200g chickpeas (optional)
  • 10 leaves of coriander
  • 1 shot glass of white wine
  • 4 small potatoes, peeled and cubed
  • 1 tsp chilli powder
  • salt and pepper
  •  Arugola and walnuts to decorate

How do I cook it?

  1. Saute the onion in oil, add the corn, chickpeas, potatoes and coriander and stir in the pot for 3 minutes.
  2. Deglaze with the wine.
  3. Add 1,5l of boiling water and add the stock cube.
  4. Boil for 20 to 25 minutes.
  5. Use your immersion blender to blend the hot soup.
  6. Add the spices and try it before you add too much.
  7. Now serve in bowls and decorate with a little arugola and some walnuts.

Corn Chilli Soup Chickpeas

Keng Zeit fir owes ze kachen? Oder du sichs eng Entrée? Des Mais CHilli Zopp ass genau wats du baruchs, well se ass séier an einfach nozekachen an se ass wieklech gutt. Endlech mol eng aner Zopp wéi d’Klassikerzoppen.

Wat brauch ech fir 4 Bollen Zopp?

  • 1 Zl Olivenueleg
  • 1 kleng Ënn, geschnidden
  • 2 Küben fir Bouillon
  • 400g Mais
  • 200g Kicherebsen
  • 10 Blieder Koriander, (mat Péiterséileg ersetzen wann een dat net gär huet)
  • 1 Shot Glas wäisse Wäin
  • 4 kleng Gromperen, geschielt an a Kübe geschnidden
  • 1 Tl Chilli Pudder
  • Salz a Peffer
  • Rucola a Walnëss fir ze dekoréieren

Wat muss ech maache?

  1. Ënn mat Olivenueleg am Dëppen ubroden, Mais, Kichererbsen, Gromperen a Koriander dobäi maachen a während 3 Minutte réieren datt et net ubrennt.
  2. Mam Wäin läschen.
  3. 1,5 l kachend Waasser an d’Küben dobäi maachen.
  4. 20 bis 25 Minutte kachen.
  5. Mam Püréierstab gutt püréieren fir datt et e schéine Velouté gëtt.
  6. Wierzen, awer ni alles beieneen schëdden, zemools net mam Chilli, net datt et dir ze schaarf gëtt. Naja du kenns jo awer de Sproch, wenn sie zu stark ist, bist du zu schwach!
  7. Servéier déng Zopp a Bollen an dekoréier se mat e puer Blieder Rucola an e puer Nëss.

soup with cornd and chilli