Quince sweets
I tried to make something I usually buy from good patisseries. I don’t even know how you call this in english. It’s like very seet quince paste. I did not turn out like I wanted it but is still rather nice, to sweet though. Next…
Author: zera
Braided bread
Hard to believe but sometimes cuts are a good thing. We buy our bread from the outstanding “Vechigen Reform” bakery. They do very nice dark and moist bread. Even me who usually prefers white bread can’t stop eating it. But for the weekend brunch I…
Quince jam with vanilla
Even though the weather is still like summer ( 20 ° Wednesday evening ) , there’s no doubt that autumn is here. Our neighbours did harvest all the quinces from the tree between our gardens. There’s always plenty of recipes I would love to try…
Filled pumpkin
Autumn is definitely coming. Pumpkin filled with mushrooms.
Fig chutney
Since last autumn I have been thinking about making a fig chutney. I cook very often with fresh figs. Pasta with fresh fig and chili is one of my favorite fast dinners. Or a quick fig and buffala mozzarella salad, or a tajin. But so…
Orecciete with sardines and wild fennel
Wild fennel grows everywhere here in sardinia so I was happy to find a recipe in the fantastic “Made in Italy cook” book from Locatelli that uses wild fennel. 2 tbs sultanas 2 good quality tomatoes blanched and peeled 2 tbs pine nuts 12 sardine…
Spaghetti vongole
To prepare the vongole let them sit in a bowl of salt water 30 min, they will breath and filter the water, releasing any sand they have inside. Rinse in cold water and separate any open ones, they are dead. You can drop every single…
Hendrick’s Gin Tonic
Another absolute classic with us is the Hendrick’s Gin Tonic with a few cucumber slices. Hendrick’s gin one can buy at good liquor stores. In switzerland you can buy it in Globus. Don’t even try to make this with an other gin.
Pappardelle with chiccorino rosso and walnuts
Fry garlic and walnuts in olive oil, throw in the chiccorino, stir briefly adding salt and freshly ground black pepper, quench with a little fresh lemon juice (alternatively use white wine if you prefer).
Sardines with wild fennel
In a bowl put green olives, fresh wild fennel seeds, Noilly Prat, olive oil, black pepper, a pinch of sea salt, some nutmeg. Rest for an hour. Grill sardines with garlic inside, salt, black pepper, olive oil on the outside. Chop one or two shallots,…