Merry Christmas!


May you all have a wonderful Christmas with your beloved ones and a great successful 2011 full of creativity, flimflam and inspiration!

Update: I posted this image to Illustration Friday, this week´s topic is winter and I thought this would fit wonderfully.


allerleirauh PREVIEW # 2

My Allerleirauh (Donkey Skin) fairy tale is growing forward!
You can read the story in German or in English
Here are some more details!


Illustration Friday – Phenomenon

The wind as a magical phenomenon. I visualized all the invisible dragon flies that help Mister Wind to let our hair fly!
Illustration Friday: Phenomenon


Illustration Friday – Savour

This is a old Illustration called "The men-eating Monster"! I thought it fits wonderfully to this weeks Illustration Friday theme "savour"


Illustration Friday – Spent

My submission for this week´s topic "spent" at Illustration Friday.
Some more tears were spent.

This was the sketch, just to show you:

p.s. with some corrections this image has now been added to my shop! Thank you for having a look!


Just a little preview

I am in Berlin at the moment, working in a wonderful studio in Mitte for 2 month now.
I am working on a bigger project and I felt like sharing a tiny preview with you.
It is a fairytale, so much can be revealed...


Illustration Friday – Spooky

Unfortunately I had no time to create something new this week. Building up a new blog and homepage mixed up my schedule a bit. So my submission for this week´s topic at Illustration Friday is an old monster doodle. Hope you like it


New homepage and blog

Some of you might have noticed, that a few days ago
my blog was down. It was attacked by a virus and I had to delete
the whole thing. This is so mean and I still don´t know,
why anybody would do such bad things! Online vandalism!
But I took the crisis as a chance and
built up my new web precense!
So you can now have a look at my brand new portfolio site
at www.juliahumpfer.com
It was a lot of work but I am now very satisfied with what came

I have rescued some of my older blog posts and decided to
repost most of my "Cook something cool everyday" recipes
for you. My illustrations can now be found via www.juliahumpfer.com


Illustration Friday – Transportation

Meanly my blog was hacked this week and that is the reason
I am building up this new version on blogger.
Fortunately I could safe most of my old posts.
Now this again, is my submission for this week´s topic
"transportation" at Illustration Friday:

My first idea was to draw a girl that is carrying some strange creatures around,
but then I decided to give a guy a try.
Now this was my original sketch:

My Sweetheart´s Birthday

Tomorrow is my Seetheart´s birthday.
I made this card for him:

So I hope he does not check my blog until tomorrow :)

Cook something cool everyday – Strawberry Mascarpone Slices

Last weekend I had a wonderful dinner party with all my lovely lady friends. It was such a great pleasure to see them all again, what a glimmering night with lots of food, delicious strawberry punch and strawberry desert.
And this is what I want to share with you: Strawberry Mascarpone Slices

Strawberry Mascarpone Slices

Preheat oven to 180 °C (356 °F). Butter a 20 cm x 30 cm (7.9″ x 11.8″) baking pan and put in some baking parchment, big enough to hang over a couple of inches lengthwise.
Beat 175 g soft butter and 70 g sugar with a hand mixer until white and fluffy at least 7 minutes. Mix in one egg yolk. Then you have to add 250 g sieved all-purpose flour and mix it thoroughly. What you have now is a very crumbly mixture, but don´t worry, that´s ok! Now you can put everything in your baking pan. you will have to use your fingers to press the dough in and to flatten the surface a little. Now it´s time to put in the oven and don´t forget to put it out after 25 minutes or until it starts to get golden at the edges. Let it cool down completely before you remove it of the pan by using the hanging-over baking parchement.
Now you can prepare the Mascarpone-Cream: Mix 300 g mascarpone, 60 g confectioner´s sugar and 1 table spoon lemon juice with a wooden spoon in a large bowl until everything is nice and smooth. Rinse 300 g strawberries, cut them into quarters and add them carefully to the mascapone-mix. Spread the mix on the baked and cooled-down dough. And now you have to be very patient because the cake needs to wait for you in the fridge for about 3 hours.
Before you serve it, melt 50 g dark chocolate (70% Cacao) over boiling water in a small metal bowl (bowl should not touch the water otherwise the chocolate will get crumbly and ugly). Use a freezer bag of which you´ve cut a tiny tiny corner of, fill in the melted chocolate and sprinkle it beautifully in zigzag lines over your cake, cut it into slices and enjoy!

If any questions occur please feel free to ask and please excuse my poor english!

Cook something cool everyday – Meatballs

Since beside of drawing one of my greatest pleasures is to cook. I started helping in the kitchen of a very young age and cooking and eating has always been a big thing in my family.
And it´s not only the actual cooking, it begins with the planning, I love to think about what to cook in the evening, love to read about it and discover new recipes or methods.
The shopping is great, too! Wandering through the stores and choosing the ingredients, being inspired by the season.
The actual cooking for me is total relaxation! It´s like colouring a mandala, all day and work topics fade away while I´m chopping greens and stirring in the pot.

So I thought it could be a great idea to combine my love of drawing and cooking and decided to add a new section to my blog, where I share a doodle and the recipe of what I´ve cooked.
So the first thing I want to share with you is Pasta with meatballs.

The inspiration for this came from lovely Tiina from her goat cheese meatball bake. It sounds so mouthwatering and is so beautifully pictured!
Unfortunately I didn´t have any goat cheese at home and since I´m not a person who sticks to recipes very closely, something quite different came out.

Meatballs with Tomato Sauce

(serves 2-3)

I started with chopping and roasting 2 onions in a little olive oil. Then I added 2 chopped galic cloves and roasted them, too.
Meanwhile I mixed ca. 500 g of ground beef with 2-3 Tablespoons of fresh bread crumbs and the same amount of grated parmesan cheese.

Then I seasoned the mixture with salt & pepper, fresh parsley and, very important, fennel seeds.
When the onions and garlic where beautifully golden, I added half of them to the meat mix. The other half will be used for the sauce.
The best is to mix all the meatball
ingredients with your hands and then form little balls out of it. I made mine a little smaller than Ping Pong balls are.
Now the meatballs where roasted in an extra pan until they where
delicous crispy and brown all around, then I set them aside.
To prepare the sauce I added 2 tablespoons of Tomato Puree and roasted it, too a little bit.
Then everything was deglazed with a good sip of redwine (about 1 glass)
and cooked
until no smell of alcohol remained and don´t forget to add 1 laurel leaf.
 Now it´s time to add some tomatos. You can either use tinned (whole) tomatos of good quality or of course fresh ones. I don´t mind the peel in the sauce so I usually don´t peel them. 
I´d use either 1 small can
or 4-5 chopped fresh tomatos and let everything cook closed for 10-15 minutes. When it comes to the seasoning, I use salt and pepper, some oregano, fennel again and 2 or 3 teespoons of red Pesto, one of my favourite ingredients. When everything tastes fine I add the the meatballs and let them cook closed on low heat for about 8-10 minutes. In that time I cook the noodles, preferably wholegrain ( I love theire nutty flavour) and serve everythingthing covered with freshly grated parmesan cheese. It goes wonderful with a green salad and a glass of red wine.

I know that I´m not very precise, so if any questions occure PLEASE feel free to ask and please excuse my poor english :)

Autumn Leftover Soup

I now it´s a while ago since I posted my last recipe.
Today I want to share with you a Lentil-Pumpkin-Soup.
I used some leftover lentils and half of a roasted pumpkin we had the day before.
Find the whole recipe of this heartwarming meal after the jump.


(serves 2)

Prepare the pumpkin:
You will need half of a small pumpkin, I used a Gorgonzola Pumpkin,
but I am sure Hokkaido or Butternut for example will work as well.
Cut it into small slices and set it in an oven safe dish. I remove the peel after roasting, it´s easier then.
 Make a marinade out of pepper, salt, chilli,vegetable oil, maybe some thyme and some brown sugar
 and cover the pumpkin well with that mixture. 
Bake at 200°C for about 35 – 45 minutes or until the pumpkin is tender.

Prepare the lentils:
Chop 1 small onion, 1 small carrot and if you have, 
1 small parsley root and 1 garlic clove in tiny squares.
 Sauté everything in a pot for 5 til 8 minutes until the onions are soft.
 Add 50 g lentils (I prefer the little black ones, Belugas for example, red lentils will work for that wonderfully aswell) 
and stir them for one minute. Add 150 ml hot broth and 1 laurel leaf,
close the lid and let the lentils softly cook until tender.
 Do not add salt in the beginning, otherwise the paring won´t get soft.
 When the lentils are tender add pepper, salt and a sip of dark balsamico or red wine vinegar.

Now remove the peel of the baked pumpkin and the laurel leaf and put the pumpkin and the lentils in a mixer.
 Add about 150 ml hot broth and mix until you like the texture.
Put everything back in a pot and add about 100 ml Coconut cream. Reheat it, but do not let cook.
You can add some more broth or coconut cream if you want to.
 Season the soup with ginger and cinnamon and add some curcuma, if you like, to create a nicer color.
Like always, I know, that I am not very precise, so please feel free to ask, if somethings is not clear! And please excuse my poor English…
Yesterday evening two lovely friends of mine prepared a soccer party in their garden. We were grilling and watching the match Germany vs. Australia, which we won! Sorry, dear Australian readers…
It was such a wonderful night, perfectly prepared, thank you again, Felix and Tina! Those two run a great online business, they sell e-cigarettes, that means smoking without smoke, which for me as a non-smoker seems to be a perfect idea, so sneak over and have a look at their beautifully designed products!
 I prepared some light noodle salad for the party and I thought this would be a good recipe to share with you! I am big fan of noodle salad, but unfortunately it usually comes with thick mayonnaise and contains almost only noodles, so I created this light and mediterranean version. The secret is to use almost as many fresh ingredients as noodles!

Noodle Salad

(serves many)

Cook 500 g of you favourite pasta, be sure that it is a kind of pasta that will not loose its shape very easily. I recommend Pipe Regate. Sometimes they sell very nice miniature versions of classical pasta, so look out for that in your grocery store.
It´s very important that you don´t overcook the pasta, it really should be aldente for the salad, thats why I rinse it shortly with cold water after cooking. Then pour 2 – 3 Tablespoons Olive Oil over it, to prevent the noodles from sticking together while cooling down. Put them in a large bowl and mix in ca. 200 g of your favourite red Pesto. Cut ca. 200 g or more Feta cheese in little squares and add them to the noodles. Add ca. 250 g Bacon bits. Cut ca. 3 hands full of black olives in to rings and add them, too. Meanwhile roast 2 hands full of pine nuts without grease in a pan, always have an eye on them while roasting! Let them cool down a little and add them, too. Cut 300 – 400 g tomatoes in pieces and add them carefully. I usually use cherry tomatoes and cut them in quarters, but firm and sweet normal ones will work as well. Rinse 100 g Rucola (arugula) and cut it in the middle, it will be easier to eat then. Add the Rucola only shortly before serving! Season everything with salt and pepper and enjoy! Ps. the more of every fresh ingredients you add, the better it will be!

Like always, I know, that I am not very precise, so please feel free to ask, if somethings is not clear! And please excuse my poor English…