Author: Tammy Twinkle

Our Easter Egg Tradition

I’ve just realised that I did a post like this last year, it has obviously become a bit of a family tradition. So here goes for you want to give it a try… All you’ll need is: -eggs (raw) -leaves or grasses -old tights -thread -onion skins While we took our dog out, the kids enjoyed collecting leaves, flowers and even an empty snail shell (not that we could use that for the eggs). Once we got home, we put the leaves and flowers on the eggs. Fixed them with some old tights, tied them up with some thread… …and boiled them for 10 minutes in the onion skins.   Happy Easter!

Meeting Mike…

Early this morning I took a 20 minute train ride to Zürich to meet my blogging buddy Mike (alittlebitoutoffocus.com) for the first time. He lives in Evolène thats in the alps, in the south/ french speaking part of Switzerland (about a three hour drive from where we live), so not just around the corner. But he was running in the Zürich Marathon today, an opportunity I couldn’t miss…. Zürich, peaceful before the race… …but not for long… …and then, pricisely on time… Mike! A true marathon runner, with temperatures hitting 20°C/ 68°F (that’s burning hot for a marathon!) he fought his way, with 9’000 others, to the the finish line! Well Done!!! While Mike went for a well deserved shower, I took our daughter, (who had meanwhile come to help me cheer the runners on) to the fun park, which was right next to the race course (very handy). After going down the slide 7 times (!), twice on the merry go round and the trampoline, we headed off to the restaurant Hiltl to meet Mike. It was really nice meeting …

Brighten up your day with a “Beetroot Bake”

I can’t resist the luscious color of beetroot and as I love an experiment (not always to the delight of the kids)…Here’s my go at a beetroot and feta cheese quiche. Be warned, just the smell while your cooking the onions, beetroot and thyme is absolutely delicious! The Ingredients Dough 150g flour 1/2 tsp salt 50g butter 4-5 tbsp water Quiche 1 red onion 500g/ 17.5 oz beetroot a bunch of thyme olive oil 5tbsp white wine vinegar Topping 5 eggs 250ml/0.5pt(U.S.) double creme salt and pepper 200g/ 7oz feat cheese Make the dough and leave to chill for about 30 minutes. Preheat the oven at 175°C/347°F. Slice the onions and the beetroot. Chop up the thyme. Roll out the dough and place in a greased or paper lined quiche tray and bake for 10minutes. While the base is baking, fry in the onions, Beetroot and thyme. Leave the base and the cooked veggies to cool down, then place the veggies on to the base, pour the topping over them and crumble the feta cheese over …

DIY – Creative Cooking Utensils

It’s Mr. T’s Birthday! Mr. T’s loves to cook (well that is, when he’s not biking) and because he has been very busy lately, creating delicious dinners, it’s taken a toll on our casserole pan (my pressie). While I was looking for something to cook for his Birthday dinner, the kids got busy making him a personal pressie… …of course as soon as the fun bit was finished, they all disappeared off outside to play with their friends and left me to do the wrapping up… …which I secretly quite enjoyed.

Sweet Potato and Apple Pizza

Yes, You read correctly! Today we’re having apple on our pizza, in my case it helps persuade the kids to eat my newest pizza creation (as I get a bit bored with the normal ones) and the great side effect is that it tastes absolutely delicious! The Ingredients 1 packet of pizza dough (ø24cm/ 9.4 in) (I didn’t have any time to make the dough today 🙂 ) Per Pizza 1 sweet potato 1 apple 1 red onion 125g/ 0.5 cups creme fraiche salt & pepper parsley Preheat the oven at 200°C. Slice the sweet potato, apple and onion. Spread the the creme fraiche on the dough. Season with salt and pepper. Lay the vegetables in layers on top and bake for 30 minutes.S Sprinkle some parsley and parmesan cheese on top… …and it will go down a treat! (I even got a thumbs up, from one of the kids friends, that was over for lunch)

Spring Inspiration

With Spring on the doorstep, I’m on the loose. I’m a collector of inspirations, a hunter of emotions. I try to capture both. Searching, finding, capturing the moment and turning it into a post for you…   …and I’m never know what’s going to come next…

Anyone for some Spring Energy?

We’re back from our ski holiday and after all the snow fun, I’m ready for Spring! Only it’s the end of February and probably a little early, but I’m bursting with energy. Maybe I could start with the spring cleaning? But before I get started, here’s some spring energy (bars) for you… The Ingredients 200g/ 1cup nuts (Hazelnuts,almonds,cashew nuts or any other you like) 200g/ 1cup oats 200g/ 1cup dried fruits (apricots, figs, cranberries, like above)) 130g/ 0.5cup butter 120g/ 0.5cup honey 2 egg whites Preheat the oven at 175°C/ 347°F. Chop up the nuts and roast until golden in a pan (without oil or butter). Chop up the fruit while the nuts cool down. Melt the butter with the honey and whip the egg whites. Mix it all together (add the egg last). Place into a baking tray, make sure it is a compact rectangle. Bake for about 25 minutes. Leave to cool for at least 10 minutes and then cut into bars. (If you’re not patient enough to wait for the 10 minutes, …

“Sta bain” – Goodbye

We’ve enjoyed two weeks of skiing, snowboarding, cross-country skiing, sledging, ice skating and just being in this beautiful, picturesque part of Switzerland. For now it is time to say “Sta bain” – goodbye, but we’ll be back… For those of you that are interested: “Sta bain” is “rätoromanisch” and means goodbye. Rätoromanisch is one of the four official languages spoken in Switzerland (the other three are German, French and Italian ). It is only spoken in this part of Switzerland, the canton “Graubünden”.

Top of the World

This evening we took the train up the mountain Muottas Muragl (2456 meters above sea level) to  see the sunset over St. Moritz and enjoy a delicious meal. I’m not going to bore you with how fantastic it was. You can see for yourself… Muottas Muragl – Mountain Dining …top of the world, in every sense…   …but all good things must come to an end.    

Race Day! …that wasn’t

We awoke this morning early, to beautiful sunshine. The reason we got up so early, was that we were going to St. Moritz to watch the World Ski Championship. We took the bus from where we’re staying in La Punt, which was about a 15 minute drive to St. Moritz. Today was the Men’s Downhill (the main event of the whole championship). The organisers where expecting around 40’000 spectators (you can maybe guess from the photographs, that they were not disappointed).The hype was unbelievable. A tv-helicopter hovered over us (made the kids wave like mad) as we made our way up the mountain to the stadium. We were joined by hundreds of spectators from all over the world, who came to watch the spectacle. The excitement in the stadium was hardly containable and when the Patrouille Suisse (the Swiss Army Acrobatic Pilots) thundered over us with 1’000 Km/h all hell broke lose. The race was planned to beginn at 12 o’clock  but due to some clouds in the middle sector it got delayed until 12.30, then until 13.00, then …