We’re back up in the Engadine mountains with our caravan. Today we headed off to Pontresina, the village at the bottom of the “Piz Albris” (3166 metres above sea level). Pontresina, is well known for a one of the biggest capricorn populations in the “Swiss Alpes”. In spring they come down the mountains in search of the first patches of spring gras…. …and we were lucky enough to catch a glimpse of theses “Kings of the Alpes”.
It’s definitely time to do a Spring post so here goes…. A delicious way to enjoy your greens (and a cheeky way to get the kids to enjoy them too). It’s a courgette, parsley and spinach pizza, with a crème fraiche base. The Ingredients pizza dough 200g/ 7oz crème fraiche 2 egg yolks 150g/ 5.2oz grated gruyère 2 spring onions 1 courgette 100g/ 3.5oz spinach 1 bunch of parsley salt & pepper Preheat the oven at 200°C/ 392°F. For the base mix the egg yolks, the crème fraiche, 100g/ 3.5oz grated gruyère and 3/4 of the parsley together and season with salt and pepper. Roll out your pizza dough and spread the base over it (leave an edge of about 1cm free). Cover with fine slices of courgette and spring onion. Cover with the spinach and sprinkle with the rest of the gruyère. Bake for about 10 minutes. Enjoy! …maybe it should have a cool name for the kids… Power Pizza, Galactic Green Pizza or something like that.
We’re up in the Swiss Mountains, enjoying our yearly ski holiday in the spectacular “Engadin” (the area around St. Moritz). The weather is beautiful (if maybe a bit chilly), so I couldn’t resist taking my camera on my morning dog walk. It was about -10°C/ 14°F when I started off… …that made taking the pictures without gloves, quite a challenge, but with these images of the river “Flaz”… …”Celerina”… …along the river “Inn”… …to the village of “Samedan”. A truly spectacular walk…even if someone got a bit tired of me taking snaps.
A little something to cheer things up…It’s grey and cold outside, the perfect excuse to bake some cupcakes. If you feel like joining in, then get your spoons spinning! Ingredients 125g/4.4oz butter 3 eggs 125g/4.4oz sugar a pinch of salt 1 orange (zest and juice) 1tsp ginger 100g/3.5oz cranberries 250g/8.8oz flour 1 sachet (1tbsp) baking powder Preheat the oven at 180°C/ 356°F. Mix the ingredients together. Fill the mixture into your cupcakes (the mixture is just enough for a dozen) and put in the oven for 28 minutes. As an extra treat you can top them off with some icing. Delicious!
Here is my “little” (well it started out as a little idea) DIY Christmas project. To beginn with I thought that I would use 1 or two pallets (and ended up enjoying the sawing so much that I did four). I was very pleased with the result and decided to see what it would look like if I painted one (BIG mistake!!!). It worked out so well that I ended up painting the whole lot (half way through I did start to question the whole idea). But it was well worth it… The Wood Work The Painting The Result If you want to give it a go all you need is: -a couple of pallets -a jigsaw -a drill -a tin of paint -some Christmas lights (and some patience) Have fun!
We’re back up at our caravan in the Engadin in Silvaplana (1815 meters above sea level). It was a bit chilly this morning (4°C/ 39°F) with a northern wind blowing (made it felt a lot colder), but the sun was shining and so we decided to take the panoramic trail to St. Moritz. From our Campsite in Silvaplana we headed up through the village. With the trail being south facing and the exercise of climbing up hill, it didn’t take us long to warm up… …through the village of Champfèr… …back up to the trail… and down to St.Moritz… …and the sighting of this little squirrel, (on our way down to St. Moritz) made the kids day!
It’s a lovely late summer day and I’m making the most of it with this little treat. An almond & plum cake, a truly delicious combination. You see for yourself and give it a go! Ingredients 125g/ 4.4oz butter 3 eggs 125g/ 4.4oz sugar a pinch of salt 200g/ 7oz ground almonds 100g/ 3.5oz flour 1 tbsp baking powder 1.5 dl/ 0.3pt milk 1 orange peel 1 tsp cinnamon 8 plums almond slivers icing sugar Preheat the oven at 180°C/ 356°F. Mix the ingredients together. Pour the mixture into the greased cake tin. Slice and pit the plums and place in a circular pattern onto of the mixture. Scatter the sliced almonds on top and bake for 35 minutes. When it’s cooled down, sprinkle with the icing sugar. Get yourself a cup of coffee, go outside and enjoy a slice (or maybe two slices) of your treat…
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.
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 …
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.