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Lola massonnet, München, Gemeindefreies Gebiet (2024)

08/08/2023

A dump of French Air 🧢☁️🍷

09/10/2022

We hate the last figs of the year 🫶

16/01/2022

-3 days of PH balancing cleanse-
Here is a sneak-peek of what I eat in the last days ✨🌿.
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Acid-alkaline balanced PH is one of the big keys of an healthy body. Lots of our daily eating habits are made of acidic ph ingredients ( coffee, wheat, dairy,…). It just feels great sometimes to give our body a break.
•
I got offered to try , who delivers ready-to-eat bio and alkaline meals. Loved it 🤍
•
Dear Munich friend, i have a -20% discount code if you also wanna try it : lolamassonnet20

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21/12/2021

-[sugar-free chocolate cookies]-
Few days before the Christmas feast i am trying to keep it light and low in sugar.
I am so grateful to have My sister here to celebrate the holidays so don’t what it to be like I am putting everyone on a diet!
We made these delicious cookies yesterday, nothing was missing and every one was happy ☺️.
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For 12 small cookies:
70g almond powder
30g grated coconut  ½ tsp baking powder 3 tbsp cocoa powder
1 tbsp cinnamon  4 tbsp xylit  4 tbsp butter softened ( coconut oil works as well) 1 egg
3tbsp of a good dark chocolate chopped
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Preheat the oven to 175 Celsius
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Mix All dry ingredients in a bowl
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Add egg, soft butter or coconut oil and combine with the hand until I becomes a dough. Add the chopped chocolate.
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Form the cookies in the baking sheet in the tray.
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Cook for 12minutes. Let them completely cool down before removing from the tray.
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Original recipe is from the amazing blog.

15/12/2021

-[Express Pistachio-rocket pesto Pasta]-
Some sauted broccolini, lots of fresh jalapeño, avocado and some amazing 30 month aged prosciutto di Parma. Life’s good!
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Sometimes the most satisfying food I cook is the one I didn’t thought about.
Those evenings where I just don’t feel like cooking, don’t feel like doing anything...Just hoping for a moment of peace and calm, where no one is expecting anything from me.
Where I can just be myself, taking my plate in the sofa, watching something, and if I’m lucky having a glass of Prosecco.
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Here is the recipe of this express with pistachios and rocket I did:

50gr Grated Pecorino
1 lemon (juice and zest)
2 handful rocket
100ml olive oil
50g unsalted pistachio
1 Clove garlic
Salt & Pepper
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Toast the pistachios in a pan few minutes until lightly colored. Let cool down.
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mix shortly (ideal is the pulse fonction so there is still some tiny pieces) the rocket, garlic, pistachios, olive oil, lemon juice, salt.
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Pour in a bowl, Add the grated pecorino, the lemon zest and a lot of pepper.
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Done. Good evening to you aswell.

12/12/2021

-[baby led weaning Banana bread]-

This bread is most of our breakfast right now. It’s easy, healthy and My daughter loves it. The consistency is quite mashy which is perfect for babies, I just take the toppings off for her. The recipe is I just add a bit of jogurt in her slice for proteins.
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For 1 big loaf.
3 banana
1 grated apple or carrot
2 tablespoons oat flakes
1 tablespoon lin seeds
1 teaspoon cinnamon
Pinch curcuma
Pinch nutmeg
1 teaspoon baking soda
1 teaspoon Weinstein baking powder
3 tablespoon oil ( I use coconut oil)
180ml oat milk ( or any milk)
200g flour ( I usually use 1/2 buckwheat, 1/2 spelt)
A handful blueberry if you want and some nuts or coconut flakes for topping.
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Nb: you can actually add any kind grated veg or fruit, or any grains you want to the ground recipe.
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Preheat oven 180c.
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In a small bowl mash the bananas, add the grated carrot/apple, the milk, oil
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On a bigger bowl mix together all the rest: flour, spices, baking powders, oats, grains.
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Add the banana mix in the bigger bowl and combine with a whisk.
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Cover your cake form with a sheet baking paper. Pour the batter. Add the topping you want.
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Bake around 35 minutes.
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The bread can remain delicious frozen, I often freeze few slices so I have back-up breakfast for days I cannot cook.

10/12/2021

-[One pot pumpkin-spelt Risotto]-

For 2 generous plates:
250g spelt ( also works with buckwheat, rice or so..)
500ml vegetable stock +100ml for the purée
1 onion cut in small dices
400g cooked pumpkin (ap. 1/2 small Hokkaido pumpkin)
1 big handful mushroom
4 tablespoon ricotta
1 small teespoon Nutmeg
1 big pinch cinnamon
2 tablespoon pecorino ( or more 🙃)
1 handful walnuts chopped
Option: pomegranate, Gorgonzola, pumpkinseed oil.
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In a pan sweat the onion in a bit of oil, add the mushrooms cook few minutes, stirring. Add a Bit of pumpkin cut in small dices.
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Add the veg stock and the spelt. When boiling reduce heat, cover and let gently cook until the spelt almost cooked but still bit hard.
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While cooking, in a mixer add the Rest of pumpkin, ricotta, 100ml veg stock, spices. Mix until creamy.
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Add pumpkin cream to the pan, in low- medium heat let cook together few minutes until the spelt is ready, add the grated pecorino ( few cubes of Gorgonzola if you want) and lots of black pepper. Ready!
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Serve the risotto in a plate and top it with the walnuts, some olive or pumpkin seeds oil, fresh herbs of your choice.
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Nb: i cooked the whole pumpkin but only used half for risotto. With the rest I have a good base to prepare a meal for the next day 😉

18/08/2021

-[avocado-wasabi smash on toast]-
Some delicious Spelt bread, toasted, an half avocado with lime, wasabi, w drizzle avocado oil, some organic smoked salmon, cherry tomatoes.
I’m happy, ready to rock the day 😊.

I am a huge bread fan and even after years here I’m still the amazed about the German bread varieties, so many healthy old grains, different textures. I recently cut out wheat,absolutely not missing it here!

13/08/2021

-[my favorite vegan Brownie]-
Few month ago I was obsessed about finding the best brownie in Town.
I tried so many of them..
I must say my favorite is the one from in Giesing, I love it.
By the way, highly recommend the place, on my opinion completely underrated, they have without any doubt the best vegan cakes in town, plus the staff is so kind, never arrogant ( which Is kinda rare in cool places around here), plus the street is really cute.
Anyway, that being said I now moved to the other side of town and can’t go so often.
So I started to work on a recipe trying to find this 🤤taste again. It’s by trying with some avocado 🥑 in the batter thAt I finally got this texture that I really love 😍.

For 1 brownie:
1/2 acocado
240g oat milk
1 small shot espresso
120g brown sugar
120g spelt flour
1 tsp backing powder
50g cacao Pulver
1 handful chopped walnuts
For topping: 4 square of your favorite dark chocolate in small chunks

In a mixer combine the avocado, the coffee and the milk.
Add all other ingredients in a bowl except walnuts and chocolate.
Pour the avocado mixture in the bowl with the flour, combine.
Add half the walnuts to the batter.
Transfer to your baking dish.
Add the chocolate chunks and walnuts On top.
Bake in pre-heated oven 180c for around 30 minutes.
Better enjoyed completing cold.

11/08/2021

-[young-potatoes, potato salad]-
Sun is here, time for Biergartens and pick nicks all over beautiful Munich.
🌞🍻⛱
Here’s a side recipe I like to prepare and pack with us!
It’s made out oven roasted young- potatoes, radishes, pickled cucumber, capers, fresh jalapeños and lots fresh of chives and dill. For the dressing I go for an healthy ranch style sauce with Greek Jogurt, apple cider vinegar, a drizzle Worcester sauce, green Tabasco, salt, pink pepper, and lots of fresh dill again.

I must admit I am not a fan of the typic Bavarian potato Salat. When we go to Biergartens I am struggling a bit to find something that I really enjoy eating ( except for 🥨 obviously). I mostly prefer bringing my own food, always try to stay with Bavarians classics just bringing my own twist 👩🏻‍🌾.

03/08/2021

-[ steamed apricot-pistachios cheesecake ]-
Heartwarming treat to myself, after few really short nights ( and long days.. 😅) trying to comfort my teething daughter.
Early motherhood is sometime so frustrating to me, I sometimes feel like I cannot achieve anything properly.
Struggling between being the best mother I can be to my child, being a loving and strong partner to my husband, and listening to myself, my body, keeping up with my work...
I decided to cherish myself more and really daily practice self-indulgence🌻
This recipe is the same I posted on an earlier post just used pistachios instead of almonds. 🤩
Yep I ate it all
🤤

20/07/2021

-[caramelized fennel salad]-
Summer is finally here. Caramelised fennel is one of my mother special recipes it’s so simple but so delicious, always a success! The secret is to let it cook reaaalllyyy long to get this sweet melting texture 😍.
I served it yesterday for some clients with some baby leaves salad, feta, pomegranate, roasted pistachios, dattes, sumac, some lemon juice and zests and a drizzle very good olive oil.
Hate the left over for lunch..Really great 🥰.

18/07/2021

-[Apricot-almond tartelette]-
Highly nutritional, guilt free and delicious, isn’t it what we all need ?!😉
Great occasion to share my healthy * low fat, high protein* TART DOUGH recipe 😍
I always make a bigger amount so I can make several dishes like a quiche and some tartelette or several quiche, It can be easily frozen too.

Tart dough:
(Make 2 big quiche/tarts or around 12 tartelettes)

370g spelt flour ( or the flour you like)
250g cottage cheese ( Mager quark/ fromage blanc 0%)
1 egg
Salt
Water around 5 tablespoons but can be more or less until you get the consistency.

All ingredients in a bowl mix with your hand until it combine and that you get a nice ball.

Filling for 6 almond-apricot tartelettes or 1 big tart.

3 eggs
200ml milk ( I use almond milk)
5 tablespoon almond powder
3 tablespoon xylit or brown sugar
Bourbon Vanille powder or 1 vanilla stick or vanilla extract
Optional: high quality bitter almond extract.
6 apricot

Just mix all ingredients in a bowl.
Lay the dough in your tart form, add the filling preparation, top with the apricots. Let cook in the warm oven 180c around 25/30 minutes for a tart, 18 minutes for the tartelettes.

14/07/2021

-[heartwarming Kitchari]-
It has Been raining for weeks now here in Munich, hard not to affect my mood truely.. yesterday I was so cold the whole day, felt like a warming, immune-booster dinner.
kitchari is a traditional Ayurvedic dish. I am not a pro in Ayurvedic Medicine or so ever but every time I eat this dish I just feel really good after. It’s reAlly boosting immunity with all the ginger and turmeric, I feel like it’s also really easy to digest.
My go-to on winter evenings and every time I just feel like my immunity is going low.. 🔥✨

My recipe for around 4 portions

1 big chunk ginger cut very fine
1 small root fresh turmeric or 1tbsp powder
1 clove grated garlic
1 onion finely chopped
1 teespoon galanga powder
1 big zucchini in dices
3 carrots in dices
1 small glass yellow lentils
1 small glass brown rice
1 handful coriander
Few leaves Thai basilikum
Some vegetable stocks
1 small can coconut milk
1 tbsp coconut oil
Optional: fresh chili 🌶

In a pot sweat ginger, turmeric, garlic, onions, galanga in coconut oil.
Add vegetables.
Add lentil and rice and cover everything with vegetable stock, when it boil, cover and let cook 30 on low heat.
Add the coconut milk let cook gently 5/10 more minutes, coconut milk should not boil.
Before serving add all chopped fresh herbs.
Can be easily made in bigger batches and kept several days in the fridge or freeze. 😉😎

10/07/2021

-[summer fruits almond cheesecake ]-
Good morning , the sun is finally shining in Munich today, I treat myself for breakfast to celebrate 😎.
Cheesecake are my favorite cakes always on a hunt for a good recipe. This one is a “healthier” version that I love to bake myself for breakfast/brunch on the weekend or BBC as afternoon snack on hot summer days. 🥰

For 1 small cake

40g xylitol or coconut sugar
60g Quark ( cottage cheese/fromage blanc)
2 eggs
50g almond powder
1/2 teaspoon baking soda
20g spelt flour
30g coconut oil
Some Fruits you like ( I used 1 apricot and few blueberries)

Mix all together and steam for 20minutes!
Wait until completely cold to serve !

07/07/2021

-[oriental Quinoa salad, fennel, fresh goat ricotta & roasted Rosmarin Apricot]-

For 2 generous plates:

1 pack Baby Spinat
1 bowl cooked quinoa
1 fennel washed,sliced very fine
1 handful almonds
1/2 pomegranate
80g fresh goat ricotta
Some fresh dill
1tablespoon Zaatar ( eastern country Mix of roasted sesame and dried aromatic herbs)
1 teaspoon sumac

Oriental Avocado oil vinaigrette:
1 cloves garlic
1 tbsp tahine
6 tbsp avocado oil
4 tablespoons lemon juice
1/2 teaspoon cinnamon
1 pinch Muskat
1 white pepper
Salt

Roasted apricots:
2 apricot cut in halves
1 branch Rosmarin
1 tbsp maple Sirup or honey
1tbsp white balsamic vinegar
1tbsp avocado oil

Avocado oil in a hot pan, add the halb apricots and Rosmarin and honey, roast few minutes both sides, when roasted deglaze with the balsamic vinegar. Lower the heat cover the pan and let cook under cover around 15 minutes.

🥑I love Avocado oil it has a high smoking point so it’s perfect to saute or grill, it also increased absorption of the nutrients from the vegetables 🌿💚.

04/07/2021

-[Vegan steamed Sweet potato-chocolate breakfast cake]-
I often prepare this Express cake for brunch with friends or family, it’s always a success!
The texture is really delicious between porridge and brownie 🤤
I just love this recipe it’s really healthy, no added fats, no sugar and it’s vegan! 🤩
I Cooked sweet potato for dinner yesterday just did a bit more for my cake today 😉.

For a small cake:

1 small potato cooked and mashed
1 egg substitute ( I use 1tbsp flaxseed powder mix in 3tbsp water)
40g oatmeal
20g almond powder
40g almond milk ( or any nutmilk)
2tbsp bitter cacao powder
2tbsp dark chocolate small chunks
2tbsp chopped nuts ( I used almonds and hazelnuts)
2 dates cut in small pieces
1teaspoon baking soda
1/2teaspoon cinnamon
1/2 teaspoon vanilla powder
Pinch salt

In a Bowl mix all ingredients, except the dates and 1 tbsp nuts.
Poor the bater in a form suitable for steaming.
Add the dates and nuts on top.
Steam for 10 minutes or 15 minutes depending of the texture you like.
Wait until complete cooled to serve, it can be easily kept 3/4 days in the fridge.

02/07/2021

-[Chestnut Pasta, nettle pesto & prosciutto di Parma]-
Easy dinner fix for busy days just using great products 🤩
I picked nettle myself over the weekend, fresh I use it for soup or pesto and I dry the rest for tea in winter 🌱
We’re often craving good Italian products, there is a shop called .de in our neighborhood they have good products. The cheese and ham desk has a small but really fine selection, the employees knows there products and always have a good advice.

For 2 generous plates:
200g chestnut flour pasta
6 thin slices 30 months aged prosciutto di Parma
1 Zucchini, in cubes
Montasio cheese
Few walnuts, chopped

Nettles-walnuts pesto:
70g fresh nettle, blanched
1 clove garlic
20g extra Virgin olive oil
40g walnuts
20g grated montasio cheese
Salt/pepper
Some water (for consistency if too dry or if you are watching calories, as an alternative to using more oil)

Prepare pesto, buy mixing all ingredients.
Steam the zucchini cubes 10 minutes or cook them in a pan with olive oil.
Cook the pasta al dente and keep around 3 tablespoons of the cooking water.
In the pan ( you can use the same one as for the zucchini 😉) add the pesto, pasta cooking water, pasta and zucchini stir gently few minutes until the pasta are nicely robbed with pesto.
Serve in plates, add the prosciutto, grate some montasio on top, some fresh black pepper and few pieces walnuts. Ready!

Tips: Parmesan or pecorino works really good aswell! The pesto can be kept 3 days in the fridge, I usually do a bigger batch and use the rest in salty pancakes, a quiche or a soup 🤩.

30/06/2021

-[Matcha & White chocolate Mushipan]-
Mushipan AKA Japanese steamed cake. A healthier low fat cake with a incredible pillow soft, moist texture.

I’m a huge fan of steamed cake 🤩
I started to experiment while pregnant I couldn’t eat regular cakes because of my diabete (and obviously I was craving some sweet bites 🍰🤦🏻‍♀️) and did not have an oven in my tiny kitchen, steaming was my only option!
The cake texture is incredible and matcha-white chocolate is one of my favorite sweet pairing. It’s really a recipe to try ✨

For a small cake (3p):
40g white chocolate + 40g extra for topping
75g spelt flour
2 eggs
1 tablespoon matcha powder
50g xylit ( if you have not blood sugar Problem you can use coconut sugar or any other kind 🙂)
50g melted coconut oil
25g oat milk (same here any other kind of milk works)
1 teaspoon back powder
1 pinch vanilla powder
1 pinch salt
Zest of 1 bio lemon

Melt the white chocolate in a Bain-Marie.
Separate the eggs, whip the whites into peaks.
In a Bowl mix egg yolk, sugar, vanilla, lemon zest.
Add milk, melted coconut oil, flour, back powder.
Gently add the egg whites.
Separate the bater in 2 bowls, add the matcha powder in one bowl and the half of the melted whites chocolate in the other.
In an adapted cake form pour the plain barer, then the Matcha one and so on like for a Marmor cake.
Steam the cake for 25 minutes, check regularly that you still have enough water in the steamer.
Let the cake completely cool down.
Add the melted white chocolate left on top of the cake, then a bit matcha powder for deco.

The cake can be kept 3 days, better in the fridge to keep its moist texture 🥰

28/06/2021

-[Summer salad]-
Just the kind of plate that makes me happy on hot Sommer days like today 🌞🏝

To make 2 filling portions:

1 pack washed mixed baby leaves
1 bunch green asparagus
1 handful blueberries
1 pack halloumi cheese cut into squares
Some old bread cut into cubes for the croutons ( I like sourdough bread for croutons, I really like the taste when toasted 🥰🍞)
1 small handful pumpkin seeds
Some fresh dill
Optional: Few gr***de seeds

For the lemon-pumpkin seed vinaigrette:
zest and juice of 1 bio lemon
1 teespoon Dijon mustard
1 tablespoon pumpkin seed oil
1 tablespoon olive oil
salt/pepper
optional: 1 teaspoon honey if you like it sweet 😛

Cut the end of the asparagus if they look hard, then cut them in halves. In a hot pan with 1 tbsp olive oil, put the asparagus pieces until colored. Set aside to cool on a plate.
In a Bowl put the Bread cubes with 1 tbsp olive oil, some chopped fresh Rosmarin ( dried works too ), salt and pepper, mix.
In the same hot pan add a drizzle olive oil, toast the cubes until lightly colored. Set aside.
Still in the same pan, grill the halloumi cubes.
Prepare the dressing using the same bowl as for the croutons: first the mustard, zest, salt, pepper, then lemon juice, mix all together with a whisk , add slowly both oils always whisking to combine.
In the Bowl, add the salad, cooled asparagus, blueberries, chopped dill, mix to combine with the dressing.
Serve in both plates, top with pumpkin seed and gr***de seeds and halloumi croutons on top last moment.

Nice twist:
instead of the halloumi you can use fresh goat cheese. It goes so well with everything. Before I had to skip sweeteners I would marinate some fresh goat cheese with some honey, fresh grounded pepper and Thymian leaves 🤤.

12/12/2020

Danke🤍
Thanks for All of you, for today, for the Last 2 years, for everything life has brought in this small corner of Munich.
Now is it is time for me to rest, take a break and focus on my life, my loves for a little while..
BUT as I said on a former post:
I already have some great projects to come after my baby break, that is why I will KEEP THIS ACCOUNT ALIVE, keep on being active, so for those of you who still wanna keep in touch with me, my work and my future projects...
I’m not going anywhere 🤍
Much love,
Lola.
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10/12/2020

Many good reasons to come ♥️:
✔️For every purchase get a ticket to our Tombola ( all 🎫 are winners 😝)
✔️Get 1 one last slice (or 2) of your favorite Cake 🍰
✔️Extra SALE on our Last Flohmarkt articles 🔴
✔️All cold Drinks at very Special Price 🧊
✔️There will be salad Bowl, Quiche...
✔️we are really looking forward seeing all your friendly faces one Last Time 😊
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09/12/2020

Hey!
Today I am so happy to introduce to you : ✨Julia ✨
The very lucky girl who will take over our lovely from January on!
A real Haidhausen child and fine chef who will carry on cooking daily fresh food with Local products.
🤍
I am still here until Saturday 🤗, then the cafe will be closed for a short time to freshen-up.💄
Stay tuned in the next times to know more about my future plans, Julia, the cafe..
🤱🏻👩🏻‍🍳🤍☕️🥪
Much Much love,
Lola.

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Hallo ihr Lieben,
Ich freue mich sehr, sie euch heute vorstellen zu können: ✨Julia✨
Sie ist die Glückliche, die unser schönes Eckcafé ab Januar übernehmen wird!
Ein echtes “Haidhauser Kindl” und eine Köchin, die weiterhin jeden Tag frisches Essen aus lokalen Produkten kochen wird.
🤍
Bis Samstag bin ich noch da, danach wird das Café für eine kurze Zeit geschlossen sein, um alles ein bisschen vorzubereiten.
Stay tuned in der nächsten Zeit, um mehr über meine Zukunftspläne, Julia, das Café und mehr zu erfahren!
🤱🏻👩🏻‍🍳🤍☕️🥪
Alles Liebe,
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01/12/2020

Ein Stück Lolas zu Hause..😊
Wir verkaufen paar Sachen in sehr fairem Preis um uns zu unterstützen mit den letzten Rechnungen 🤗.
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27/11/2020

🍂🍁Today and Tomorrow 🍁🍂
We thought about making a small Special menu these days, to say how thankful we are for all of you, and also because these Automn flavors are our favorite 🙂🙃
THANK YOU for all your support and so many kind messages and attentions.
🤍
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20/11/2020

Wir sind ja auch samstags da 🤍
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15/11/2020

~Things are changing, Life’s growing, we are moving ~

With a heavy heart I am writing this message.
As some of you might know my partner and I are expecting a child to come this winter.
With this amazing new adventure come new responsibilities. Deciding to give birth and raise a child in such an uncertain and tormented world is a duty, I am and will not take lightly.
That’s why I’ve decided to step outside from the cafe and gave my contract resignation. The last 2 years here have been truely amazing, but so is life and I am moving on to a new Chapter.

We will remain open with good Food and coffee until samstag 12.12.20, we are looking forward for your visit!♥️

—

Ab Schweren Herzens schreibe ich diese Nachricht. Wie einige von Euch vielleicht wissen erwarten mein Partner und Ich diesen Winter ein Kind. Mit diesem tollen neuen Abenteuer geht auch Verantwortung einher. Mit der Entscheidung, in einer so unsicheren Zeit ein Kind zur Welt zu bringen und aufzuziehen, widme ich mir einer Aufgabe, die ich ernst nehmen werde.
Deshalb habe ich mich dazu entschieden, einen Schritt vom Café weiterzugehen und habe meinen Vertrag gekündigt.
Die letzten zwei Jahre sind großartig gewesen, aber das ist auch das Leben generell und ich freue mich auf ein neues Kapitel in meinem Leben.

Wir bleiben bis Samstag, 12.12.20 geöffnet und werden wie immer mit gutem Essen und Kaffee für Euch da sein und freuen uns bis dahin auf Euren Besuch! ♥️
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Lola massonnet