My best china

My cupboard holds a few things I don't use often. I just had a look through the cups and glasses there and some had to go. However, my best china will stay. I don't use it often. Firstly, because they are not made for modern use where mugs and coffee-on-the-go is the rule. Secondly, because guests avoid them! I think I would do the same as a guest. Who wants to break the hostess heirloom porcelain if they can go for something less valuable and un replaceable?

When I take it out and offer guests a cup of coffee presented in the best way I can manage, I keep in mind that things can happen. I have to balance the pleasure of using them with the desire to keep them for ever. It makes me happy to see guests enjoy a cup of coffee form my beautiful cups!

The make of these extravagant cups and plates are Royal Epiag.
Originally made in Czechoslovakia but since my cups were made during the second World War, the Czechoslovakia name is blacked out and "made in Germany" is stamped on.

I got these lovely set from my father’s aunt who studied dentistry in Germany right after the war. She was one of my countries first female dentists. I cherish the cups doe so many reasons.

Why not invite a few good friends around for a lovely coffee event and some nice raspberry and chocolate cookies? Here is my favourite recipe:

Ingredientes for about Raspberry and Choocolate cookies (makes 24).
1 cup whole almonds
1 1/2 cups flour
1/2 cup oat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup light oil, such as safflower or canola
1/3 cup maple syrup
1/4 cup apple juice
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup chocolate chips, preferably dark bittersweet
2 tablespoons raspberry preserves

1. Position rack in center of oven; preheat to 350F. Line a baking sheet with parchment paper.

2. Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add flour, oat flour, baking powder and salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl.

3. Add the wet ingredients to the dry ingredients; stir to combine. Use your hands to knead the dough together; add 1 to 2 tablespoons additional apple juice if the mixture is too crumbly.

4. Form level tablespoonfuls of dough into balls and place on the prepared baking sheet about 2 inches apart. Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon. Place a few chocolate chips in each indentation, then cover with 1/4 teaspoon preserves.

5. Bake the cookies, one batch at a time, until golden around the edges, 15 to 17 minutes. Transfer to a wire rack to cool completely.

Enjoy the party!


  1. Your cups are lovely but you know me-I am all about the food! I cannot wait to try this recipe.
    Your shortbread cookie recipe is among my favorites!

  2. Such pretty cups! I can't wait to make the cookies!! Thank you for sharing!

    Katy :)

  3. such incredibly beautiful cups Eline! and wonderful to know their history, that makes them so special! I can smell the cookies from here :)