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SilkSoFine is about beauty, fashion, well being and quality of life with a hint of luxury through the eyes of young and fresh minded people. / / / / ♡ / / / / Bei SilkSoFine geht es um Schönheit, Mode, Wohlbefinden und Qualität im Leben mit einem Hauch von Luxus aus der Sicht von jungen und aufgeweckten Menschen.

Posts from the Gastro Category

EINFACH BERLIN (credits: @iambarnie)

EINFACH BERLIN (credits: @iambarnie)

I was wondering whether I’m too late with this whole post or not but then I remembered the ‘never too late’ cliché, so here it comes: The story started during last Budapest Fashion Week, as in the after party massive EINFACH BERLIN T-s caught my eyes, but you know how it is – the delicious cocktails and fashionable crowd  kept me more busy than making an effort in digging deeper what does EINFACH BERLIN stand for. A few months passed by and they were there again; on Facebook, a sudden Press Release in my mailbox about the upcoming Nanushka x EINFACH BERLIN collaboration and a list of a diverse range of cooler than cool events – open-air film screenings, exhibitions, picnics and parties running under their name – that took place last week in Budapest.

To fully fill up my curiosity I managed to steal some words from Levente Trellay one of the core members of the EINFACH BERLIN team:

Reka / SilkSoFine: How did you guys come up with the idea of EINFACH BERLIN?

Levente / EINFACH BERLIN: Let me recall one of our previous interviews…We figured out the whole idea together with some friends from Berlin as both parties were sharing the enthusiasm for a cultural exchange. The birth of those friendships also meant the birth of EINFACH BERLIN. The whole idea is much about seizing the summer so to say, celebrating a cultural niche, openness and not least Budapest as our very own Berlin.

Reka / SilkSoFine: Why Berlin and not London for example?

Levente / EINFACH BERLIN: We’ve been cherishing a much more personal relationship with Berlin than with London from the beginning, two of us also used to live there, we go back quite often…they are more alike.

Reka / SilkSoFine:  The mini festival is over, how would you evaluate it?

Levente / EINFACH BERLIN: It much lived up to our expectations, honestly, it had the vibe! Thank to our friends’ support and the ever growing network we are dealing with, the mini festival embraced some art, gastro, music, fashion in collaboration with restaurants, bars and Hungarian designer, Nanushka. It’s been the greatest pleasure to see as these fusions worked out.

The festival atmosphere

The festival atmosphere (credits: @iambarnie)

Reka / SilkSoFine: Is there going to be an ‘EINFACH BUDAPEST’ movement in Berlin as well?

Levente / EINFACH BERLIN: Yes exactly, our goal is to start the vice versa story in Berlin.

Reka / SilkSoFine:  And what about the Nanushka collaboration? I’ve got really excited…

Levente / EINFACH BERLIN: It was Barnabas’ idea to sort of fill in the ‘fashion’ gap during the mini festival, and since we mutually respect each other’s work with Szandra Sandor ( Nanushka), it turned out really good. We needed the photos quite fast though so Barnabas just photographed the pieces on me and her sister at the Nanushka-base.

Nanushka x EINFACH BERLIN

Nanushka x EINFACH BERLIN (credits: @iambarnie)

Reka / SilkSoFine: And my last question would be, what’s the most attractive and special about Berlin for you?

Levente / EINFACH BERLIN: Let’s see…most of all Berlin is very complex, diverse and exciting. The atmosphere suggests openness; it’s very receptive. And last but not least it’s very personal – many thrilling details, cleverly used public spaces that makes it very lovable and livable for someone blessed with constant thirst for the rhythm of Berlin’s vibrant life.

Reka / SilkSoFine: Thank you Levente and we wish you all the very best for the future!

♡♡♡

Ich hab mich gefragt, ob ich nicht schon zu spät bin mit diesem Post, aber dann dachte ich an das ‘Es ist niemals zu spät’ Klischee, also los geht’s: Die Geschichte begann während der letzten Budapest Fashion Week, als mir massiv viele EINFACH BERLIN T-s bei der After Party ins Auge fielen, aber ihr wisst ja wie es ist – die leckeren Cocktails und die modische Menge haben mich mehr als genug beschäftigt, als dass ich mir die Mühe gemacht hätte, tiefer zu bohren, wofür EINFACH BERLIN steht. (more…)

Strawberry Mascarpone Tart with Port Glaze (All images: Condenast)

Strawberry Mascarpone Tart / Erdbeer Mascarpone Tarte (All images: Condenast)

Most of my family and friends celebrate their birthdays in the summer (so am I), hence the question of what dessert to prepare for such occasions has always been an issue. Something cold but not ice-cream, something sweet but not chocolaty, a sweet that is light, slightly creamy and tastes a bit like summer. Read our top three ‘summer’s sweet cravings’ with berries, grapes and mascarpone ♡♡♡ Ein Großteil meiner Familie und Freunde feiern ihren Geburtstag im Sommer (genau wie ich), deshalb ist die Frage, was für ein Dessert man zu diesem Anlass macht, immer schon ein Thema gewesen. Etwas Kaltes, aber kein Eis, etwas Süßes, aber nicht schokoladig, etwas Süßes, das leicht ist, etwas cremig und den Geschmack von Sommer hat. Lest unsere Top 3 ‘Sommerlicher Süßer Gelüste’ mit Beeren, Trauben und Mascarpone.

For tart shell:

  • 1 1/4 cups flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon fresh lemon juice
  • 3 tablespoons cold water

Blend together the ingredients to make tart shell, just like you usually do. Bake it for about 35 mins on 185 degrees.

For filling:

  • 1 kg strawberries trimmed and halved lengthwise
  • 1/3 cup granulated sugar (more…)

The spanish sunset from St Barbara in Alicante

The spanish sunset from St Barbara in Alicante (All images: Reka Pasztor Turak for SilkSoFine)

I’m sure you guys have read our previous posts on SilkSoFine’s Malta and Maldives holiday suggestions, this time we visited lovely Spain. The thing with Spain is that you have to feel it; it’s crowded and hectic, the people are loud and the food is not made after the latest diet fads…but it’s just perfect as it is. / Ich bin sicher, ihr habt auch die früheren Posts mit SilkSoFines Urlaubsvorschlägen Malta und den Maldiven gelesen – diesmal waren wir im wundervollen Spanien. Spanien muss man einfach fühlen: Es ist voller Menschen und Hektik, die Leute sind laut und das Essen richtet sich nicht gerade nach den neusten Diättrends… aber es ist einfach perfekt, genau so wie es ist.

City of Arts and Sciences, Valencia

City of Arts and Sciences, Valencia

We have stayed in the Province of Valencia where the view was nothing less than a beautiful city with a Mediterranean coastline backed by mountains and plains. The city itself is said to have some of the most beautiful architecture in Europe, from the historic through modern to the avant-garde. Ever since I saw pictures of The City of Arts and Sciences – which was designed by the architect Santiago Calatrava, a native of Valencia and who is now one of the world’s hottest architects – I couldn’t wait to visit this breathtaking masterpiece of modern architecture. / Wir waren in der Provinz Valencia, wo man die Aussicht auf eine wunderschöne Stadt hat, mit der Mittelmeerküste und Bergen und Ebenen im Hintergrund. Die Stadt selbst soll eine der schönsten Architekturen in Europa haben, von historisch über modern bist Avant-Garde. (more…)

(image: condenast)

(image: condenast)

Are you having over friends on the weekend? A homemade pizza is such a yum choice and a great side dish with a glass of good vine and fresh salads. Try out Jamie Oliver’s perfect dough recipe matched with my best topping tip.

Topping:

1 small red onion, thinly sliced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 thin-cut tomatoes

1 cup of green pesto

1 1/2 cup shredded mozzarella cheese

1 cup crumbled goat cheese

(300 g thin pre-grilled chicken slices for the meat lovers)

Olives and ruccola

Dough:

1 kg white flour, or 800g white, plus 200g flour whole grain flour

1 teaspoon fine sea salt

2 x 7 g dried yeast sachets

1 tablespoon  sugar (melted)

4 tablespoons extra virgin olive oil

650 ml lukewarm water

Equipment:

Food processor, bowl, owen, some flat space

Baking tips:

1. Gradually add enough of the remaining warm water to the rest of the dough ingredients and process until the dough forms a smooth ball that rides around the sides of the food processor. (more…)

(all images: condenast)

(all images: condenast)

1 kg of strawberries, hulled and halved

1/2 cup sugar (can be replaced with honey or stevia)

2 teaspoons fresh lemon juice

A hint of premium vanilla ice cream (can be replaced with low-fat yoghurt and vanilla extract)

Erdbeer-Vanille Frozen Yoghurt

1 kg Erdbeeren, geputzt und halbiert

1/2 Tasse Zucker (kann durch Honig oder Stevia ersetzt werden)

2 Teelöffel frischgepresster Zitronensaft

Ein wenig Premium Vanilleeis (kann durch fettarmen Joghurt und Vanilleextrakt ersetzt werden) (more…)

veggie fajita (source: Sweet On Veg)

veggie fajita (source: Sweet On Veg)

I might be a little late with this post as I just missed giving you weekend tips lunch-wise, but lets keep them on mind until the next one. As we were recently providing you with spring body-shaping tips, it turned out that actually only 30% of the magic happens in the gym and the rest is in the kitchen. Since most of us is usually lacking time, it’s important to learn some easily manageable dishes with the usage of such ingredients as veggies, fruits, proteins, olive oil and seeds. Also it’s good to watch how to combine the different ingredients for the sake of getting enough of vitamins, protein, iron and to cover our daily needs. What could make cooking more fun is to buy stylish plates and cutleries – I prefer big spacious plates, which has some space to stylishly arrange the portions of food – also try to experiment with different spices, and switch ideas with your friends. To deal with a bit rough, yet true cliche, don’t forget: ‘You are what you eat!’

Es könnte sein, dass ich etwas spät dran bin mit diesem Post, da ich es genau verpasst habe, euch Tipps fürs Wochenende zu geben was das Mittagessen angeht, aber wir können sie ja im Gedächtnis behalten bis zum nächsten. (more…)

macarons ssf

How do you guys feel about matchy-matchy styles? Personally, it splits my feelings, but not when it comes to the macaron-nailpolish match; you need to have both in every shades of the colour palette, right? I guess I’m not alone and don’t sound much of a cliche, when I say my first purchase as I land in Paris is a always a little box of macaron. Always been and always will. In Paris, the Ladurée chain of pastry shops has been known for its macarons for about 150 years, and what’s more unusual is that in France, McDonald’s sells macarons in their McCafés. It’s both the feeling and the taste which enchants. As for the nailpolish, SCOTCH naturals is a lovely and not least lively label and is also a premier non-toxic, eco friendly nail polish, sold on a very friendly price. Fair match I would say;)

Was denkt ihr über Ton in Ton Style? Ehrlich gesagt spaltet sich meine Meinung, aber nicht wenn es zu Macarons und Nagellack kommt : beides muss man einfach in jeder erdenklichen Farbe haben, oder? (more…)