Now that it’s getting cold outside it’s time to reintroduce tea time. So the 3 brown and over ripe bananas on the balcony came in handy and were a good excuse to try a dangerously good looking new recipe from Giorgio Locatelli: Chocolate and Banana…
On of my favourite spice mixtures is the Moroccan chermula “sauce”. It’s the perfect spice to accompany a tajine. You can buy it ready made in good food stores but it’s easily made at home. 2 garlic gloves Salt 1/2 tsp sweet paprika powder a…
If you are willing to pay a lot of money you can get really fantastic kitchen knifes. I was not so far. Maybe because I don’t have good cutting skills yet, and I sort of think this would be the premise to spend all that…
I tried to make fresh pasta last week. We live next to a pasta manufacturer where I can buy fresh pasta dough ready to fill. I tried a filling of pumpkin, chestnut and oregano. Served only with butter, parmesan and black pepper. It turned out…
One hell of a dessert – Chocolate fondant with saffron filling à la locatelli. I’ve fancied this dessert ever since I bought the locatelli cook book, today I finally tried.
A brilliant book on cooking and restaurant kitchens. This book goes down like a chocolate dessert. Funny, intelligent and thrilling. read more
Last minute I made my favorite tomato chutney. Usually I make it with “Berner rosen ” tomatoes but for them I was too late. The recipe I have from the “Summer” cook book from Oskar Marti also called “chrüteroski” 2 kg peeled tomato cut into…
A simple and very nice pasta dish adapted from the river cafe pocket cook book recipe. Mix 100 ml double cream with the zest of 2 lemons and the juice of one. Wash and cut off the fig stalks and cut into quarters. While cooking…
We are coming to sardinia for 3 years and until recently we have not found a single wine we like. We tried so many from cheap ones to 25 euro ones. To me they are all to rough and with to much tanin. So this…
Another sardinian classic with us is sepia or sepioline. We marinate them in olive-oil, garlic, lemon, salt and pepper. But first we give them a proper beating. Cook them only very short in a frying pan. We had them as starters followed by vegetable spaghetti…
