Maya the bee and a gorgeous villa at the Lake Starnberg

Posted on Updated on

Last weekend we went for a walk around the Lake Starnberg in Bavaria/Germany (near München). Meanwhile we enjoyed the great view to the Alps I discovered an interesting villa near Münsing. It had a remarkable gate. My husband immediately recognized it saying: it’s a typical Szekely/Transylvanian gate. When we got closer we’d found out that the famous Hungarian painter, Gyula Benczúr used to live here until 1883. When he retired and moved back to Hungary, the German writer Waldemar Bonsels bought it and lived there until his death. But who was Mr Bonsels? I had to admit that I have never heard of him but according to a memorial tablet at the entrance door he was the author of The Maya the bee book! This comic was one of my favorite in my childhood! -I exclaimed so-Let’s get in!-I suggested to my hubby but it turned out that it could be possible to visit (the house and the grave of the writer, because he’s buried in the garden of the villa under a mossy tombstone) only after making an appointment with the Waldemar Bonsels Foundation. Okay then we will come back in the near future.

More about the adventures of Maya the bee

Waldemar Bonsels most famous children’s book was the Maya the Bee, (Die Biene Maja). According to the Wikipedia this short novel served the basis for a Japanese animated television series named Maya the honey bee in the mid-1970s, as well as a Croatian opera for children written by Bruno Bjielinsky, making Bonsels work known to even a great audience. The Opera was staged in 2008 in Villach, Austria at the Carinthian Summer Music Festival. And what a coincidence a new version of Maya the bee will be released next week in the German cinemas!

The Bee is the main character in The Adventures of Maya the Bee, a comic book series and animated television series, first written by Waldemar Bonsels and was published in 1912. Bonsels original book contains fewer that 200 pages. It was a great success so later on the book has been published in many other languages.

The stories revolve around a little bee, Maya and her friends Willy the bee, Flip the grasshopper (referred to as “Maja”, “Willi” and “Philip” respectively in some versions), Mrs. Cassandra (Maya’s teacher), and many other insects and other creatures. The book depicts Maya’s development from an adventurous youngster to a responsible adult member of bee society.

Maya is a bee born in a bee hive during internal unrest: the hive is dividing itself into two new colonies. Maya is raised by her teacher, Mrs. Cassandra. Despite Mrs. Cassandra’s warnings, Maya wants to explore the wide world and commits the unforgivable crime of leaving the hive. During her adventures, Maya, now in exile, befriends other insects and braves dangers with them. In the climax of the book, Maya is taken prisoner by hornets, the bees’ sworn enemies. Prisoner of the hornets, Maya learns of a hornet plan to attack her native hive. Maya is faced with the decision to either return to hive and suffer her due punishment, saving the hive, or leaving the plan unannounced, saving herself but destroying the hive. As May(a) bee expected, Maya, after severe pondering, makes the decision to return. In the hive, she announces the coming attack and is, totally unexpectedly, pardoned. The forewarned bees triumph over the hornet attack force. Maya, now a heroine of the hive, becomes a teacher, like Mrs. Cassandra and shares her experiences and wisdom with the future generation.

According to a new study the book may have carried a political message, analogous to La Fointaine’s work. The view says that Maya represents the ideal citizen, and the beehive represents a well-organised militarist society. It has also elements of nationalism and speciesism. Maya gets angry in two instances. First, a grasshopper fails to distinguish between bees and wasps. Maya’s verbal response includes calling the wasps “a useless gang of bandits” that have no “home or faith”. Second, a fly calls Maya an idiot, which prompts Maya to shout that she’s going to teach “respect for bees” and to threaten the fly with her stinger. The critic interprets this to mean that respect is based on the threat of violence. Collectivism versus individualism is also a theme. Maya’s independence and departure from the beehive is seen as reproachable, but it is atoned by her warning of the hornets’ attack. This show of loyalty restores her position in the society. In the hornet attack part of the story, the bees’ will to defend and the heroic deaths of bee officers are glorified, often in overtly militarist tones. In the post-WWII adaptations, the militarist element was toned down considerably, the hornets’ role reduced, and the character of Willy, a lazy and quite un-warlike drone bee, was introduced (he does not appear in the novel). In the cartoon series, the briskly marching, but ridiculously incompetent ant armies provide a  parody of militarism.

This theory seems very plausible since Bonsels was an outspoken anti-Semite and expressed his approval of Nazi politics against Jews in 1933, calling the Jew a deadly enemy whos was poisoning the European culture.

I was inspired by the book and prepared a Maya the bee cupcake (with honey and lemon cream)!


maya the bee













Battle soup at the Pot-au-feu restaurant in Belfort

Posted on Updated on

Belfort is a city in northeastern France, situated between Lyon and Strasbourg. It is the biggest town and the administrative town of the Territoire de Belfort département in the Bourgogne-Franche-Comté region (Belfort is 400 km (249 miles) from Paris, 141 km (88 miles) from Strasbourg, 290 km (180 miles) from Lyon and 150 km (93 miles) from Zürich). On our way back to Münich from Belgium we decided to stop there for a while.

The residents of the city are called “Belfortains”. Because the city is located on the Savoureuse, on the strategically important natural route between the Rhine and the Rhone–the Belfort Gap (Trouée de Belfort) or Burgundian Gate (Porte de Bourgogne) it arouse people’s interest. The fortress was finished in 1880 and it’s entirely made of red sandstone. The blocks is made from were individually sculpted then moved under Belfort castle to be assembled. The colossal work is 22 meters long and 11 meters high and dominates the local landscape.

The lion symbolizes the heroic French resistance during the Siege of Belfort, a 103-day Prussian assault (from December 1870 to February 1871). The city was protected from 40,000 Prussians by merely 17,000 men (only 3,500 were from the military) led by Colonel  Denfert-Rochereau. Instead of facing Prussia to the east as was intended, it was turned the other way because of German protests.

Since July 2007, a tourist sight of the citadel has been open to the public – with a sound-, video- and light-animated trail in the moats and the big underpass of the citadel. Its name: “La Citadelle de la Liberté” (Citadel of Liberty).

But why we stopped here partly because of the view: by climbing on a tall building or going up the nearby mountains on a clear day, the ice-capped mountains of the Alps in Switzerland can be seen. Grand souterrain de la citadelle de Belfort-An underground passage of Belfort Citadel.

Moreover Belfort is also well known for hosting the annual Festival International de Musique Universitaire (FIMU) held in May each year. FIMU usually involves over 250 concerts at different locations around the city and around 2500 musicians, most of them students or amateur groups from countries across Europe and the rest of the world. Music styles performed are extremely diverse and include traditional, folk, rock, jazz, classical and experimental.

In the Pot-au-feu

After visiting the citadel we became very hungry. So that we decided to search a restaurant as quickly as possible. And our wishes came true when we discovered the Pot-au-Feu! The restaurant was located in the old town, a short walk from the “Le Lion de Belfort” from that magnificent sculpture. At the first sight it seemed to me small and intimate but one with a real French character. A lively little place so we stayed there. When we sat down at a comfortable table we checked the menu. The offer was quite limited which is always a good sign for me. And then we haven’t even made our orders but we have already got the Anis de Pontarlier aperitive which was a great surprise. Entirely different from its Provence “cousins”. This gesture made me feel very welcome. Then I chose a nice, little amuse bouche-a fish terrine -which was served with fresh bread in a little paper bag. A big jar of fleur de sel was placed on the table. Nice touch. It was mushroom time so my husband had a huge plate of girolles in a rosemary-flavoured cream followed by a coq au vin with about 25 morilles in it and with a bottle of chilled local light red wine (Côte de Jura). Of course I chose the Pot-au-feu it was excellent, the vegetables which were cooked in the soup were served as a main dish, with some remoulade, then we shared the dessert a very tasty and light Créme brulée flavored with Jura yellow wine. The portions were huge. The service was fine, prices well in range so we were satisfied with everything. The food was traditional with a beautiful simplicity. So I can describe that my experience in the Pot-au-feu was memorable. Here are two recipes from the master chef

Battle soup

Ingredients: 2 carrots, 2 asparagus, 1 red onion, 1 leak, 2 tbsp oil, 300 ml milk, 600 ml water, salt and pepper to taste

Soaté the finely chopped onion and carrots. Pour over bouillon and add peeled asparagus and finely cut leak. When the vegetables are tender make purée with a blender.

Cabbage soup a la Belfort

Ingredients: 350 gr smoked spareribs or 250 g lard, 200 gr chorizo or some dry sausage, 1 small head of a white cabbage, 200 gr potatoes, 2 carrots, 3 turnips, 1 onion, 3 l of vegetable soup or bouillon, salt and pepper to taste

Bring to a boil the smoked spareribs with the water in a big pot. When it starts to boil, get rid of the foam, put the cabbage (cut into four pieces) and let it simmer for 90 minutes. In half time of the cooking time add the potatoes, sausage, other vegetables, and cook everything together until they are tender. Serve the cabbage and the meat and the vegetables apart.pot-au-feu-au-menu-des-chasseurs


Advent bug in Germany

Posted on

Christmas is a time of domestic involvement. Many of the visible tokens of celebration-the decoration of the house and the presents-for friends-are in fact family projects that are relaxing and pleasurable. But four weekends before Christmas are the perfect time for gatherings, getting new ideas for Christmas in the Advent markets! The last two weekends I got the Advent bug and I visited two different cities in Germany to get in the Advent mood.

During the first weekend of December I went to Ludwigsburg’s Baroque Christmas Market (It is only 250 kms from München, circa 2 hours 45 minutes by car). The huge Castle was surrounded by arcades with its festively decorated stands were a winter dream came true. Arches and gates made of thousands of tiny light bulbs welcomed the visitors to the over 170 Christmas booths and majestic angels spread their glittering wings to bless the scene. The two baroque churches were also festively illuminated. The typical symmetry of a baroque city and garden architecture was the model for the layout of the Ludwigsburg Christmas market.

We breathed in the scents of mulled wine, the roasted chestnuts and gingerbread. However we didn’t have time to participate in some festive concert, but we were enchanted by the uniquely decorated market stalls and the adorned stalls offering traditional arts and crafts that made perfect presents for the family members.

I can recommend this place to everyone! According to my daughters during Christmas season this castle is more than just a visit. The Christmas market and the nearby pedestrian area with its numerous shopping opportunities will make your Christmas shopping a real pleasure. Go and enjoy Ludwigsburg with its Christmas flair!

The second magical event awaited us was the Ravennaschlucht-Ravenna gorge Christmas market which is held every weekend from December 1st-to the 23d. It’s a circa 3-hour drive from the KMC and under 2 hours from Stuttgart. Imagine a small village full of wooden houses, the scent of mulled wine and cinnamon in the air, snow covered mountains and fairy lights everywhere you look. Need I say more? This truly unique market was located in a romantic gorge. Free shuttle buses left at Hinterzarten and Himmelreich every thirty minutes; parking was available at the train stations as well. (But be careful parking closer to the market has to be reserved in advance). Because we didn’t make parking reservation therefore we parked in a village near by, called Hinterzarten. And then we saw Xmas bus which took us for free to that beautiful place under an old bridge. Admission was free. Can you imagine? Medieval music, scents of “Glühwein” and sweets, deco lights and torches, creeks and mountains…it’s unbelievable such the fantastic hot chocolate and the deer burger!március 18 2012. Belgium 022

Hot chocolate drink: 250 ml milk, 150 ml cream, 75 g bittersweet chocolate, vanilla sugar or extract, 2 tbsp brown sugar, cinnamon and ginger bread spices

Methods: Melt chocolate. Cook milk and cream together but don’t let them boil. Stir melted chocolate in and flavor with 2 tbsp sugar and the vanilla sugar. Scatter some cinnamon powder and ginger bread spices on the top and enjoy!




Wörishofen, the secret capital of health

Posted on Updated on

Last week I visited Wörishofen, a small village in Bavaria. The reason was because each time when I went to my hairdresser, she couldn’t stop talking/praising this place. She likes thermal bathes and this small town became famous for the water-cure-hydrotherapy, which was developed by Sebastian Kneipp (1821–1897), a Catholic priest, who lived in the village for 42 years. That made me curious.

Since Bad Wörishofen is just 80 km/50 miles from München where I live (frontier of Baden Württemberg) so that in spite of the bad weather we decided to go. And we didn’t regret it. Arriving at the town we saw many of the resort hotels and boarding-houses offer their guests treatment using Kneipp’s methods.

By the way the new spa complex out of town is called Therme Bad Wörishofen. The Time Magazine called the city “The secret capital of health.”

I also learned that from the local museum that after World War II, with south-western Germany belonging to the American occupation zone, Bad Wörishofen was the site of a displaced persons camp.

What I’ve learned of Sebastien Kneipp and his methods

Kneipp was a Bavarian priest and one of the forefathers of the Hydrotherapy water cure movement. He is most commonly associated with the “Kneipp Cure” form of hydrotherapy, the application of water through various methods, temperatures and pressures which he demonstrated to have therapeutic or healing effects, thus building several hospitals in Bad Wörishofen. Although most commonly associated with one area of Nature Cure, Kneipp was the proponent of an entire system of healing which rested on 5 main tenets:

Hydrotherapy – Kneipp was able to heal many people with water

Phytotherapy – The use of botanical medicines was another of Kneipp’s specialities

Exercise– Promoting health of the body through movement

Nutrition – A wholesome diet of whole grains, fruits & vegetables with limited meat.

Balance – Kneipp believed that a healthy mind begot a healthy person.

Kneipp was born in 1821 in Bavaria. He studied theology in the University of München but he had to stop his studying in 1847 because of his serious illness (TBC).  While he was ill, he began reading many books and found his illness described in a book about water cures. In 1850, Kneipp met a student in the Georgianum seminary in Munich that was also ill and shared water cures with him. Both Kneipp and his friend at the Georgianum recovered from their illnesses and with his renewed health Kneipp was able to complete his studies. He was ordained as a Catholic priest in 1852.

In the 19th century, there was a popular revival in the application of hydrotherapy, instigated around 1829 by Vincent Priessnitz, a peasant farmer in Gräfenberg, then part of the Austrian Empire. This revival was continued by Kneipp, “an able and enthusiastic follower” of Priessnitz, “whose work he took up where Priessnitz left it”, after he came across a treatise on the cold water cure. At Worishofen, while serving as the confessor to the monastery, he began offering treatments of hydrotherapy, botanical treatments, exercise and diet to the people who lived in the village. Some of his suggested treatments included “ice cold baths and walking barefoot in the snow” and other “harsh” methodologies. In 1893, M. E. Bottey described Kneipp’s water cures as “dangerous in most cases”.”. Worishofen became known as a place with a reputation for spiritual healing. In addition to “peasants”, Kneipp’s clients also included Archduke Franz Ferdinand of Austria and his father, Archduke Karl Ludwig as well as Pope Leo XIII. Others took Kneipp’s processes back to their home countries to found alternative therapy spas and colleges.

Kneipp began developing his healing methods in 1849 after contracting tuberculosis and experimenting with the water treatments developed by Sigmund Hahn. After being ordained in 1852, he continued to experiment with water treatments in his parish. Kneipp began working with the cures developed by Vincenz Priessnitz but developed a more complicated and gentle method. His gentle cures contrast the earlier water cures that he referred to as horse cures for their strenuous nature. Kneipp’s treatment of patients also contrasted that of hospital medicine because it was personalized and took into account the patient’s individual strengths and weaknesses.

Kneipp’s approach comes from his theory that all diseases originate in the circulatory system. This theory is similar to humoral theory. Like those that believed in humoral theory, Kneipp asserted that breathing miasmatic or excessively hot air would lead to disease. While it may deal with one humor instead of four, his theory still asserts that an imbalance in the blood whether it be circulation or foreign matter is the root of disease. Under Kneipp’s depiction of disease, water cures work by affecting the blood. They dissolve foreign matter, cleanse the blood of this matter, aid in circulation, and strengthen the body as a whole.

In addition to specific cures, Kneipp had prescriptions with regard to food, drink and clothing. He believed that food should be dry and simple and should not be spicy. He also believed that people should drink primarily water but also allowed consumption of alcohol in moderation.As for clothing, Kneipp preferred self-spun clothing made of linen or hemp over wool.10373715_717659778290732_7418151021632883911_n

Kneipp’s approach to medicine was not independent of his Catholic faith. His focus on water and herbs stems from the idea that remedies are naturally provided by God. HIs emphasis on plain food, drink, and clothing comes from the theory that humans should live in accord with nature. He used scripture as well as references to Roman practice to support the reasoning behind his cure and admitted that his treatments did not fall in line with current scientific understanding. The fact that his treatments were not based in scientific theory did not bother Kneipp because they were seen as able to succeed where scientific medicine could not. Sebastian Kneipp had a particular dedication to helping the poor and those that physicians can’t help. His suffering early in life caused Kneipp to develop a deep sympathy for those less fortunate than him. He turned down many patients that could feasibly recover on their own but claims to have never refused to treat a patient that is poor or untreatable by other methods.

Kneipp’s book ,My Water Cure was published in 1886 with many subsequent editions, and translated into many languages. He also wrote “Thus Shalt Thou Live”, “My Will”, and The Care of Children In Sickness and In Health. Summer


In the Hell’s valley

Posted on

Do you crave wild romance? Then a hike through the Höllental gorge is just for you. (The Höllental, English translation “Hell Valley” or “Valley of Hell” is one of the routes on the German side leading up the Zugspitze on the German-Austrian border in the northern Alps. It is located in the district of Garmisch-Partenkirchen.) You can discover the pristine charm of pure nature with all your senses. The Hammersbach stream with glacier run-off carves its way down through the high mountains, tumbling over boulders and dropping over cliffs into pools with milky foam, roaring and thundering along the way. Some of the adventurous sections of the trail go through electrically lit tunnels where you
can hear the dampened pounding of the wild water through small windows. The air you
inhale is fresh and clear, particularly refreshing on a hot summer’s day. The Höllentalklamm gorge is easily accessible, has a length of about 1 km (0.6 mi) and offers an experience entirely distinct from any other gorge.
Follow the signs to the alpine lodge at the bottom entrance to the gorge, the Klammeingangshütte (1047 m), which you will reach after approx. 1 to 1 ½ hours (snacks, cake and coffee, small meals available). Hike through the gorge, passing through tunnels in the cliffs (electric lighting) and going over small bridges and up steps, until you reach the end of the gorge at 1193 m (3914 ft) above sea level after approx. 45 minutes.

It is worth going the extra meters to the Höllentalangerhütte, the alpine lodge further on
up with a splendid view and food and lodging. The wide green valley here reveals a view of the Waxenstein peaks, the Riffelwände walls and the Höllentalferner glacier with the towering peak of Zugspitze 2962 m (9,717 ft) in the background. To return, follow the route going to the Neuneralm alpine meadow lodge above Obergrainau as described under “Höllentalklamm”. The trail is a little more strenuous when going from Hammersbach,
but the extra effort is rewarded by gorgeous views.
Important tips: it is highly recommend ankle-high hiking boots and rain gear. Bulky objects such as baby carriages and bicycles are not permitted in the Höllentalklamm gorge. Temperatures
in the gorge are always cool, even on hot summer days. Therefore, make sure to dress accordingly. The Höllentalklamm gorge is in alpine terrain, so be sure to always exercise the necessary caution. If you are taking children along, it is advisable to secure them with
a rope and maybe a harness.
Opening hours:
The Höllental gorge is open for summer season.
Places to stop for a bite to eat:
Höllentalklamm-Eingangshütte: opening 13 May
Entrance fee per person (up and down):
Adults: 4.00 EUR
Adults with a “Kurkarte” (guest card): 2.00 EUR
Children: 1.00 EUR
DAV members: 1.00 EUR
Group tickets: 2.00 EUR
A museum at the gorge entrance showing interesting cultural exhibits was opened in July, 2011. The exhibits in the museum cover the following topics: Mining and ore mining – History of Höllental, the “Valley of Hell” – History of the Höllentalklamm gorge – General history. Entrance to the museum is included in the gorge entrance fee.



Pistachio-marzipan rose petal cake in the Rose Island

Posted on Updated on

Today I’ve made again my 100 kms bike tour around the Lake Starnberg but at this time after leaving behind the village Tutzing I stopped at the Feldafing park. I let my bike to “rest” and just for change I went to the Rose Island by a special, historical boat. When we got out, we found ourselves in a charming island. What I’ve learned of it was the next: The Rose island in Lake Starnberg (Germany, Bavaria) is the only island in the lake and site of a royal villa of King Ludwig II of Bavaria which had been commissioned by his father. He was particularly attached to this place and made frequent renovations of the small garden and the villa, which is called Casino. Guests on the island were the composer Richard Wagner, his close friend Prince Paul of Thurn and Taxis, Empress Elisabeth of Austria and Czarina Maria Alexandrovna of Russia. The villa is today a small museum, open to the general public.

More details of the Rose island
In 1853 King Maximilian II of Bavaria commissioned Peter Joseph Lenné to design a landscape park on the west shore of the Starnberger See. The park, which combines decorative formal and natural landscape elements, was laid out by Carl von Effner. The palace commenced much later in 1863 was abandoned on the early death of the king in March 1864 (blood poisoning). Rose Island with its small island villa, the “Casino”, and a rose garden also designed by Lenné, became one of the favorite places of Maximilian’s son Ludwig II.
Feldafing Park-Rose blossom
Usually the first blossom begins around mid-June, the second around mid-August, each lasting for about 4 weeks. Depending on the climate the roses may bloom (even weeks) earlier or later.

Monument under water
The remains of prehistoric pile dwellings on the bottom of Lake Starnberg by Rose Island have been included on UNESCO’s World Cultural Heritage list.
In June 2011, over 100 selected archaeological sites in several countries were declared cultural heritage under the heading of “Prehistoric pile dwellings around the Alps”. They provide researchers with unique insights into the ancient world of farming, everyday life, agriculture, animal breeding and technical innovations. The pile dwelling sites in Lake Starnberg, together with other remains of settlements, represent an archaeological heritage which dates back to 5000 BC.
Of course in Germany you are obliged to eat a cake and drink coffee in the afternoon. Since I love desserts I couldn’t resist to eat a piece of pistachio-marzipan rose petal cake! It was delicious! But I ate it when I returned from the Rose island since over there is not allowed to eat or drink.(You can organize parties, receptions or wedding ceremonies in the Casino’s basement)
The Lake Starnberg is located in southern Bavaria 25 kilometres (16 mi) southwest of Munich, Lake Starnberg is a popular recreation area for the city and, since 1976, one of the wetlands of international importance protected by the Ramsar Convention. The small town of Berg is famous as the site where King Ludwig II of Bavaria was found dead in the lake in 1886. Because of its associations with the Wittelsbach royal family, the lake is also known as Fürstensee (Prince’s Lake). It is also mentioned in T. S. Eliot’s poem The Waste Land P1080732


Gerbeaud ice cream in Budapest

Posted on Updated on

Mézeskrémes..my travelogue in Hungary

As I’ve mentioned in my last blog I spent five scorching hot day in Budapest! In this blog I cherish further my “sweet memories”!

It began with the Café Gerbeaud since the confectionery is a myth! It is situated at Vörösmarty tér/square, number 7, in Budapest, (the capital of Hungary), and no exaggeration but it is one of the greatest and most traditional coffee houses in Europe. It was named after the great confectionery Emil Gerbeaud. The splendid café reminded me Sisi, the empetrisse of Austria! Because for the interior design Emil Gerbeaud took advice from Henrik Darilek (was an interior designer) who mainly used marble, exotic woods and bronze. The ceiling’s stucco was created in the Rococo style of Louis XIV of France in 1910. The chandeliers were inspired by Maria Theresa of Austria. In that time the guests were offered as French tables as well as secessionist ones which Gerbeaud had delivered from the world fair in Paris. But World War I was felt but the company survived even that. Gerbeaud died the 8th of November, in 1919, and willed the store to his wife Ester who headed it until 1940. The shop retained the name “Gerbeaud” ever since (except the period between 1950 and March, 1984, when it was renamed “Vörösmarty”). In 1995, German businessman Erwin Franz Müller bought the confectionery and had it renovated extensively. The traces of the last 50 years have thus disappeared, and today the Café shines in the style as built by Emil Gerbeaud. Today still, it shines in Gründerzeit style with its stucco, the grand chandeliers, the paneling made of exotic woods and its furniture. In 2009 Café Gerbeaud opened its second confectionery in Tokyo, Japan.

So to cut my visit short we stopped here for a look as it was on a lovely square which a small market with lots of handicraft stalls. We decided to have an ice cream confection to share, having seen some amazing things being served (Gerbeaud adverts itself that everything is homemade, ice-creams are made exclusively from fresh ingredients: milk, cream, sugar and eggs–according the traditional cooking and pasteurization process. The ice-creams don’t contain any artificial colorings or additives. Only the highest quality ingredients are used, such as Valrhona cocoa powder, hazelnut praline, fresh-brewed coffee, Ceylon cinnamon, and Bourbon vanilla. The ice-creams with fruits were prepared from fresh fruit and fruit pure).

So we sat outside as the weather was lovely and I have to admit everything was super delicious but had a bit of a shock when the bill came as it came to £13, got my sums wrong. But was almost worth it. Worth a look.

The best in Budapest: ice creams and cakes from an other world

Since we had our accommodation in Buda hill it was almost obligatory to pop in to the patisserie “Ruszwurm” which is the oldest cake/ pastry shops in Budapest. It was founded by Franz Schwabl in 1827. It is located close to the Fisherman Bastion and offers Coffee and Cake/Sweets for a good price.

It’s better to visit early morning or late afternoon -because outside there were less than 10 table and also inside it was very small. However even if you pass at crowed time – it is worth to go inside and has a look to the “old” furniture. The biedermeier interior still includes the cherry wooden counter and the dial plate of the clock of the era of emperor Franz Joseph! Nowadays it is the one of the most popular sight of Budapest, since the house and the interieur are protected monuments.

In the Ruszwurm there were wide variety-selections of cakes to choose from – all of which we tried were divine! They were all home made in order to preserving the traditions. (If you don’t feel like eating sweets they have many savory snacks as well). I can just say this place is highly recommended. After leaving the Ruszwurm my hubby told me we should forget the old axiom, “location, location, location”. This place would succeed anywhere. From savory to sweet, it’s offerings were excellent and the price was normal.

On the other day we tried the Gelateria number 7. It was just next to the Ruszwurm! All we had was the gelatos at the little stand outside the restaurant, but OMG the richest chocolate with chunks of dark chocolate in it, the coffee gelato was the best I’ve ever had, and I’ve had a LOT all over. The only sad thing was the server, not a smile, not a grin, not a facial expression other than an uninterested, apathetic nothing.

Thanks to a friend I got the recipe of my fav ice cream sort and I prepared it yesterday! Since I don’t have ice cream maker I’d just put in a blender but I succeeded! The gerbeaud ice cream attempt was jolly good! With the apricot jam and the walnut they just meant together!

Gerbeaud ice cream

What I ate was made with: 2 scoops walnut sponge, 1 scoop chocolate ice-cream, 1 scoop walnut ice-cream, apricot foam, chocolate sauce, apricot sauce, crispy walnut linzer, whipped cream, mini Gerbeaud slice. What I made at home was the next!

Ingredients: 250 ml milk, 500 ml cream, 5 egg yolks, 120 gr sugar, 3 tbsp Amaretto liqueur or snaps, 8 tbsp apricot jam, 80 g ground walnut, 100 ml water, 50 ml milk, 4 tbsp excellent Dutch cacao powder, 4 tbsp sugar

Directions: Pour milk into a pot and bring it to a boil. Put aside and let it cool a bit.

Meanwhile mix well the five egg yolks with the sugar. Stir egg yolk mixture to boiled milk and let it cook until it reaches a creamy texture (be careful don’t let it burned). Put aside. Pour cream into a bowl, flavor with the Amaretto, add 8 tablespoons of apricot jam and roughly crashed walnut. Mix all the ingredients well together!

Add cream mixture to milk mixture and pour into an ice cream maker machine or just place into the fridge in a bowl and let it frozen overnight!

On the next day melt fondant chocolate, flavor with Amaretto or other sort of liqueur and spoonP1080145 over ice cream!