Author: Tammy Twinkle

A Wonderful Waterfall Walk

As I mentioned in my post “A Roadtrip to Start the Season” we have parked our caravan here in “Pontresina” (1815 metres above sea level) and are now spending the kids summer holidays up here. Today we decided to walk to a waterfall on the opposite side of the lake. I’ve seen the waterfall on my morning dog strolls and couldn’t wait to go exploring… Our Sunny, couldn’t resist the lake and someone else enjoyed the simple pleasure of a dandelion… … even with a couple of distractions on the way, we reached our destination in about 45 minutes. In no time at all the kids were busy stacking stones like the ones that were scattered around the base of the waterfall. (I’m sure my blogging buddy Mike will like them, check his post). They were so busy, that they completely forgot about the time and I had to drag them away with the promise, that we’d go back another day.

Sweet & Salty Summer Salad

With the summer holidays just round the corner, we’ve had a couple of school/ kindergarten “end of the year” parties. For one of those events I made this salad, it went down very well and one of my friends asked for the recipe…so this is for you Francesca. Ingredients 500g/ 17.6oz couscous 600ml/ 1.2pt vegetable stock 5 tbsp olive oil 10-12 apricots 200g/ 7oz pistachio nuts 100g/3.5oz sultanas 1 handful of mint leaves Dressing 5 tbsp olive oil 1 1/2 limes (juiced) (1 tsp of honey if you like) salt, pepper & couscous seasoning (coriander, cumin, chili, anise, mustard seeds, cinnamon) Boil 600ml of stock, take off the cooker and pour the couscous into the pan. Leave to soak for about 5 minutes. Add 5 tablespoons of olive oil and stir it with a fork to get rid of any clumps. Free the pistachio nuts from their shells (you might need double the amount if your kids help out). Chop up the apricots and mint leaves. All you have to do now is add all …

Hiking the ” Hoher Kasten”

We’re spending the weekend in the Appenzellerland (an area in the east part of Switzerland). A beautiful spot!  So join us on our hike down the “hoher Kasten” and see for yourselves (that is when the clouds aren’t in the way)… We started in “Brülisau” (921 metres above sea level) and took the cable car up to the top of the “Hoher Kasten” (1’784.5 metres above sea level). From there we hiked back down the mountain. A hike that takes about 1 and a half hours (if you walk all the way). …nearly down, time for some refuelling at the restaurant “Ruhesitz”… The boys decided to have a little fun on the last couple of kilometres of the hike. They rented scooters at the restaurant and whizzed off down to “Brülisau”… ..and the rest of us walked and enjoyed the authentic and beautiful scenery.  

A Roadtrip to Start the Season

At last! We packed our stuff, hooked our caravan up and headed off to our Summer season campsite. Our journey started in Schneisingen (where our caravan is parked) and went right through Switzerland, up to the mountain village of Silvaplana (1815 meters above sea level). It’s quite an adventure for us, as: -we’ve never driven our caravan onto a car shuttle train before (the pass road has to many steep turns) -we’ve never camped at this altitude (snow possible even in Summer) -and we’ve never parked our caravan at a campsite for a whole season (middle of April until the middle of October) Well we’re always good for an adventure so here goes… The journey from Schneisingen to Klosters wasn’t very eventful (except for the scenery)… The car shuttle train took us from Klosters, 19 kilometers through the Vereina tunnel to Sagliains, in the middle of the beautiful Engadin. Only a couple more Kilometers to go… Made it! The kids were great (to excited to argue), no breakdowns or mishaps (although the road got a …

Barbecue Tips: Barbecuing with Kids & Gadgets!

Today I’m delighted to publish the blog article, I’ve written for the company “Tchibo”. Check this Link. Spring is here at last! Everything is blossoming, the garden is calling. Here are 2 recipes for kids and grown-up’s to kick off into the new BBQ saison! Burgers for the „little ones“ Our kids love burger’s. And even better if they can prepare their favourite recipes themselves. “Best Burger” Recipe 750g/ 26.5oz minced meat 1 bread bun or two pieces of bread 1 onion 1 egg 1 bunch of parsley (not liegt bei all) salt & pepper Soak the bread in warm water. Chop up the onion and parsley. Mix all the ingredients in a bowl (except for the bread). Squeeze the water out of the bread and add to the mixture. Season with salt and pepper, knead it and we’re ready to make the burger’s. As my eager, little cook is demonstrating… put the burger mixture into the form, press it until it fills the form (right up to the brim) turn it over, press the bottom …

Ready For Some Rhubarb Pie?

Get your rolling pins out. It’s pie time! While shopping this week, some delicious rhubarb caught my eye. I couldn’t resist. So here goes… a scrumptious, rhubarb loaded pie. The Dough 125g/ 4.4 oz butter 250g/ 9.0 oz flour 100g/ 3.5 oz sugar a pinch of salt 1/2 tsp lemon zest 1 egg The Filling 700g/ 24.5 oz rhubarb 80g/ 2.8 oz sugar 1 tsp vanilla paste (or vanilla flavouring you prefer) 1 tsp cinnamon 80g/ 2.8 oz ground almonds 1 egg yolk (to braise the pie with) icing sugar (decoration) Make the dough and leave to chill for about 30 minutes. Preheat the oven at 180°C/ 356 °F. For the filling, chop up the rhubarb in about 1 cm wide chunks. Mix the rhubarb, sugar, cinnamon and vanilla flavouring together. Grease your pie dish. Split the dough in half (base and lid of pie) roll it out and lay into your dish. Prick the base and cover it with the ground almonds. Fill it with the mixture and place the dough lid on top. …

It’s Just Simply Spring…

The weather this afternoon has given me a great excuse to leave the gardening for another day and make some Easter decorations instead. So, I popped down to my local florist/ friend Urs at Toscanini and stocked up with some lovely flowers… …which intrigued someone…  …with a little help from my furry friend I created these… …and the end result is “simply Spring”… …it was obviously hard work for some.  

Stuffed Sweet Potaoes

It’s a bit chilly outside! After a stroll (or in my case a jog) in the crisp air…what’s better than coming home to some nice, warm, home cooked food. Ingredients sweet potatoes 2 handfuls of spinach 5 mushrooms 100g feta cheese parmesan cheese 50g pine nuts cress Preheat the oven at 200°C/ 392°F. Halve the sweet potatoes and bake for about 50 minutes. While they’re in the oven, wash and prepare the spinach and the mushrooms. Steam the spinach and fry the mushrooms. When the potatoes are done, reduce the oven to 100°C/ 212°F. Scoop the insides of the potatoes out and add the spinach. Crumble the feta cheese over the mixture and spoon it back into the potato skins. Sprinkle some Parmesan over them and replace into the oven for a further 10 minutes. In the meantime roast your pine nuts. All you need to do now is decorate your potatoes with the nuts and the cress. And there you have it! A perfect warmer upper! Scrumptious!

Ski Holidays in Switzerland…

…at last! It’s time for our Ski Holidays, we’ve been anticipating for weeks. My hubby, “Grossmami” (Grandma), our daughter and dog, drove the car up to Pontresina (a village near St. Moritz) with all our gear (and believe me the car was absolutely jam packed), while the boys and I took the train (sometimes my travel sickness does come in hand 😉). After a 3 hour and 47 minutes train journey, we needed to stretch our legs. The quarter of an hour stroll through Pontresina to our chalet was just right. We spent the rest of the afternoon unpacking while the kids went out to explore. With a good nights sleep and after a hearty breakfast, there was nothing going to stop us from hitting the slopes… …a perfect way start to our holidays!

Grab a Grapefruit…

…and off we go! Here goes with my first post this year. It’s a juicy grapefruit salad. Ingredients 4 grapefruits 2 avaocados 2 fennels a handful of lamb’s lettuce dressing 1 tsp cardamom 1/2 a lemon 3 tbsp olive oil 1 tbsp honey salt and pepper Cut the grapefruit into small slices. Chop up the avocados in cubes and slice the fennel. Scatter the lettuce into a bowl and add the grapefruit, avocado and fennel. Whisk the dressing ingredients together and pour over the salad. No need to start the year with a guilty conscience. Now enjoy this!