- Following 1.1K
- Followers 5.7K
- Engagement 2.75%
- Avg likes 146
- Avg comments 28
About Maria-Christina Conrad
Maria-Christina Conrad (@safran_rot) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. The account has 5,690 followers and 844 published posts. Recent posts average 146 likes and 28 comments, an engagement rate of 2.75%.
Maria-Christina Conrad belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. Maria-Christina Conrad follows 1,140 accounts, so the audience is roughly 5 times the size of the list followed. Maria-Christina Conrad is set up as an Instagram business account. Flinque files Maria-Christina Conrad under Kitchen/cooking, with Food & Cooking as a secondary category.
The Instagram bio for Maria-Christina Conrad runs to 14 words across 5 lines. The bio mentions @mariachristinaconrad. The latest activity Flinque has on record for Maria-Christina Conrad dates from February 2022.
Story Highlights
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844 Posts
Of the 10 most recent posts shown for Maria-Christina Conrad, 8 are single images, 1 is a video and 1 is a carousel. That mix leans toward single images. Maria-Christina Conrad has built a substantial archive of 844 posts. Against the audience, that is roughly 6.7 followers for each post published. Maria-Christina Conrad also keeps 27 story highlights on the profile. All 10 carry captions, averaging 199 words each. The captions are written mainly in English. Words that recur across them include recipe, baking, it’s, little and cinnamon. The captions tag #eattheworld, #greekfood, #foodphotography, #ilovegreece and #vegetarian.
It’s fully equipped and located in one of the city’s most exciting areas, KYPSELI.
Walking distance to gorgeous restaurants, galleries, concept stores, wine bars, cafés, parks and around the corner of one of the most vibrant little squares of entire Athens…. the Plateia Agiou Georgiou.
The 75m2 apartment can accommodate 3 to 4 people and is located on the 1. floor with an elevator. Supermarkets and bakeries are very close by and so are many other convenience stores.
Minimum stay will be 14 days ( preferably longer ) but I will make exceptions for friends;) ( not shorter than 5 days though ).
DM me for details and prices……. #athens #kypseli #schönerwohnen #interior #apartmentherapy
This morning I woke up to a kitchen still filled with wonderful aromas. The sweet scent of orange, cinnamon and clove makes my thoughts travel…… Thank you for the beautiful recipe.
This is a vegan cake and perfect for lent.
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#greekfood #eattheworld #foodphotography #ilovegreece #thekitchen
Ours started with a long delicious breakfast and like every year I set the table with my favourite Christmas china, my beloved Wedgwood Sarah’s garden Christmas. The joy of being able to cling to certain traditions, most of them are simple things like baking the same cookies every year, bringing out the Christmas china, listening to the same carols, decorating the tree with old cherished ornaments and dripping essential oils that smell of cinnamon and oranges onto every wreath in the house, is what fills my heart and I’m grateful for every minute.
Have a lovely Christmas and remember to fill your hearts with precious moments.
Wishing you health, happiness and peace wherever you are 🎄❤️……. #christmas #weihnachten #verilymoment #makeitdelicious #eattheworld
Numerous tins and jars filled with all sorts of cookies are claiming every inch of our kitchen table. You could say that every tin and its contents has a different cultural story to tell.
From Kourabiedes from Greece, Vanilla Kipferl from Austria, Ochsenaugen from Germany, Baci di Dama from Italy to the Jewish Rugelach and many more.
The ones pictured are one of our absolute favourites. RUGELACH or Rogalach, filled with apricot jam and walnuts and spiced with cinnamon. They are delicate, flaky and buttery and so delicious.
The recipe I have been using for years is by the talented and you can choose from three different kinds of fillings which are all heavenly. ……….. #christmas #baking #cookies #tistheseason❄️ #holidaybaking
Animals and especially cats and more specifically stray cats will always be a topic that will get my utmost attention for as long as I live and breathe.
This is “Mina”. She and her brothers live on my veranda with access to the communal garden. They are looked after by a volunteer and a person who gets paid by me ( I do not live in Athens permanently, I live in Germany but I make sure to provide food, shelter and medical care)10 days ago, while I was not in Athens, Mina was caught by said volunteer and was taken to a vet I didn’t approve of to get spayed. When I got back I went to the vet to pick her up and upon our return to the house I realised something was wrong. I saw that her stitches were completely open and the bare flesh was visible. Immediately I packed her into the carrier and took her to the vet clinic were I was told that the wound had turned septic and her chances to survive this were close to zero.
Luckily little Mina ( she is 7 months old ) is a warrior and she fought very hard to stay alive. She’s still not completely safe but we’re optimistic.
Now to the point why I’m writing all this. It is such a shame and so very sad that after fighting so hard to stay alive, little Mina is destined to get back outside where she lived. It’s nearly December and it’s getting damn cold in Athens. MINA DESPERATELY NEEDS A FAMILY.
A cosy home and people who love her. ONLY A PLACE WHERE SHE WILL BE KEPT INDOORS.
I cannot take her because I live in an apartment and I have already 4 cats inside and the half blind kitten which I adopted 2 weeks ago and which will join us in January.
PLEASE if you know someone who would consider giving Mina a loving home ( only indoors!) and preferably in Athens or somewhere in Germany PLEASE LET ME KNOW.
Please share this post so it will be visible to more people than my own social media reach allows.
Mina deserves a loving home after such a long and hard battle for her life ❤️❤️❤️❤️
…..#adoptdontshop #adoptastray #catsofgreece #love #littlestoriesofmine
Come October though I comfort myself with the fact that this is my favourite month of the year and the weather gods have graciously decided to let the sun have its play. Its rays cast a beautiful golden hue on the leaves of the magnolia tree outside my kitchen window. It’s safe to say… I’m consoled. Ready for you autumn.
Should you feel like tea and cookies, try these DARK CHOCOLATE, PECAN AND PISTACHIO HALVA COOKIES
Ingredients:
220 g soft butter
100 g Demerara sugar
100 g granulated sugar
1 tsp vanilla extract
2 eggs
350 g flour for all purposes
1,5 tsp baking powder
0,5 tsp baking soda
2 heaped tbsp of Pistachio Halva, crumbled
150 g dark chocolate, chopped
150 g crushed pecans
Method:
Beat the butter and sugar until light and fluffy. While still beating add one egg at a time and the vanilla extract. Mix the flour, baking powder and baking soda and add carefully to the wet ingredients. Now fold in the Halva, the chocolate and the nuts.
Scoop out equal amounts of dough and place on a lined baking sheet. Bake for 15 minutes in a pre heated oven at 170 degrees conventional. Make sure that all your ingredients are at room temperature.
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…#cookies #autumn #aseasonalshift #baking #eeeeeats
A classic from Thessaloniki, but in this case with a little twist. A semifreddo with crushed Meringue Kisses, candied almonds, fresh raspberries and Maltesers, covered in dark chocolate.
The tart fresh raspberries cut through the sweetness of the ice cream and the Maltesers add to that amazing crunch.
Hope you try it because it’s a dream….
Ingredients:
400 g Whipping Cream
400 g sweetened Condensed Milk
1 tsp vanilla paste
100 g Meringues ( half for decorating the top )
100 g Maltesers
100 g candied Almonds
200 g dark Chocolate
Method:
Whip the cream to soft peaks. Fold in the sweetened condensed milk and the vanilla paste.
Line a 26cm loaf pan with cling film.
Fill half of the cream into the loaf pan. Top with the Maltesers, the almonds and half of the meringues ( crushed ). Press very lightly. Now fill in the rest of the cream.
Cover with cling film and freeze overnight.
The next day remove from the pan turning the loaf upside down. Peel off the cling film.
Melt the dark chocolate and drizzle over the top generously. Garnish with the rest of the meringues.
Return to the freezer until you are ready to serve.
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#dessert #icecream #eattheworld #beautifulcuisines #greekfood
Soft, rich, aromatic walnut and dark chocolate meringue kisses, sandwiched together with a luscious ganache.
KARIDATA are a classic in Greece and the ultimate accompaniment for your coffee or tea in the afternoon.
RECIPE:
Ingredients for the cookies:
- 350 g not too finely
ground walnuts
- 140g fine sugar
- 2 egg whites from big
eggs
- 2 tbsp cocoa powder
- zest of 1/2 orange
- 1 tsp cinnamon
Ganache:
- 200 ml heavy cream
- 300 g dark chocolate,
chopped
Method: In a bowl combine ground walnuts, cocoa powder and orange zest.
In a separate bowl, make the meringue by beating the egg whites with 1/2 the amount of sugar for 2-3 minutes. Then gradually beat in the rest of the sugar until stiff peaks form.
Now fold the meringue into the walnut mixture. Shape little balls of approximately the size of a walnut and arrange on a baking sheet lined with parchment. Bake in a 170 degrees Celsius pre heated oven for 11 minutes.
To be continued in comments……………………#patisserie #greekfood #ilovegreece #eattheworld #foodphotography
- Silky semolina cream with the divine aroma of orange zest, perfumed with orange flower water in a base of buttery crunchy Filo. And you know what? It’s so easy to make.
Here’s the recipe:
For the base:
- 6 sheets of Filo. Mine were 30 x 31 cm. If yours are bigger, cut them to size.
- 50 g butter, melted
For the filling:
- 50 g butter
- 220 g sugar
- 1 l full fat milk
- 1 tsp vanilla paste
- 200 g fine semolina
- Zest of 1 orange
- 1 tbsp orange flower water
- 3 eggs, beaten
My pita pan has a diameter of 30 cm
Preheat the oven to 180 degrees, conventional.
For the cream, bring the milk, the sugar and the butter to a boil, reduce the heat and add the semolina. Stir with a wooden spoon until the cream has thickened. Remove from the heat, let it cool a little and add the vanilla, the zest, the beaten eggs and the orange flower water.
Grease the pan with melted butter and start layering the filo sheets. Make sure to brush each sheet with melted butter. I had to criss cross the sheets a little in order to have an approximately 2 cm rim hanging over because my sheets were small. When you have layered the 6 filo sheets, fill in the semolina cream, flattening the surface. Fold in the filo from the sides to create a nice rim.
Brush the top of the cream with the remaining melted butter and sprinkle with 1 tbsp of sugar.
Bake for 45 minutes, transferring the pan to the base of the oven for the last 10 minutes of baking to ensure that the filo base is crunchy. Remove and sprinkle with icing sugar and cinnamon before serving.
Kali Orexi....... #greekfood #dessert #eattheworld #vegetarian #eeeeeats
Maria-Christina Conrad's engagement
Maria-Christina Conrad's engagement rate on Instagram is 2.75%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 36 followers. Comments stay close to likes on Maria-Christina Conrad's posts, at 146 likes and 28 comments on average, about 5.2 likes per comment.
Engagement rate
2.75%
- Avg likes
- 146
- Avg comments
- 28
- Interactions : followers
- 1 : 36
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Frequently asked questions
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Who is Maria-Christina Conrad?
Maria-Christina Conrad (@safran_rot) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. Maria-Christina Conrad is set up as an Instagram business account. The Instagram bio for Maria-Christina Conrad runs to 14 words across 5 lines.
How many followers does Maria-Christina Conrad have?
Maria-Christina Conrad has 5,690 followers on Instagram (5.7K). Maria-Christina Conrad follows 1,140 accounts, so the audience is roughly 5 times the size of the list followed. Maria-Christina Conrad has built a substantial archive of 844 posts.
What is Maria-Christina Conrad's engagement rate?
Maria-Christina Conrad's engagement rate on Instagram is 2.75%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 36 followers. Comments stay close to likes on Maria-Christina Conrad's posts, at 146 likes and 28 comments on average, about 5.2 likes per comment.
What does Maria-Christina Conrad post about on Instagram?
Flinque files Maria-Christina Conrad under Kitchen/cooking, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for Maria-Christina Conrad, 8 are single images, 1 is a video and 1 is a carousel. The 10 recent Instagram captions Flinque holds for Maria-Christina Conrad repeatedly use the words recipe, baking, it’s, little and cinnamon. Maria-Christina Conrad's captions carry hashtags such as #eattheworld, #greekfood and #foodphotography. Maria-Christina Conrad writes those captions mainly in English. Maria-Christina Conrad keeps 27 story highlights, which open with a free Flinque account.
How do I contact Maria-Christina Conrad for a collaboration?
Maria-Christina Conrad's contact details are not published on Flinque's public profile. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist Maria-Christina Conrad and use Flinque's outreach tools wherever a contact route is on file.
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