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…
Wild thing I think you move me Yeah yeah yeah wild thing Oh sock it to me… Wild thing…!!!! “Let me tell you one thing / I need $50 to make you holler / I get paid to do the wild thing” … Let’s do…
baked pumpkin with garlic -かぼちゃとニンニクのオリーブオイル焼き- japanese pumpkin “Hokkaido”, simple is best. baked with garlic and olive oil, then salt and pepper. very sweet, it taste like marron. buy at market and try!
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…
