Latest Posts

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.

sweet potatoes
2 handfuls of spinach
5 mushrooms
100g feta cheese
parmesan cheese
50g pine nuts

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!


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.

4 grapefruits
2 avaocados
2 fennels
a handful of lamb’s lettuce
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!

Happy New Year!

It’s New Years Eve. The kids are very excited about the idea of staying up until midnight (I’m not quite sure if they’ll all make it). So to burn off a bit of the extra energy, we took them for a walk…well we’ll see if it works…

Dear Readers,
This is my last post for this year. A chance for me to thank you for joining in on my experiences, adventures and culinary experiments, and also for your comments and contributions.

I wish you all a very Happy New Year!


Advent Wreath

With the beginning of the Christmas count down today, it is definitely time for me to make my Advent Wreath. (Especially as the day after tomorrow is the first Sunday of Advent) So here goes for a quick and easy DIY job…

4 candles
4 candle holders
a straw wreath
pine branches
pine cones (any decoration material you like)

Cover the straw wreath with pine branches and bind them on with the wire. Place the candle holders with the candles at 12/3/6 and 9 o’clock. wrap wire around your decorations and stick them into the wreath. Bind the string around the candles and tie the labels on.

…now that’s done I can relax and wait until Sunday to light the first candle…


Autumn Almond & Pear Cake

Autumn is well on its way. With chilly temperatures and nearly all the leaves off the trees (plenty of rake work to be done in the garden), it feels as though winter is just round the corner. So what better way to enjoy a snug afternoon than with mug of tea (or coffee in my case) and a scrumptious piece of cake.

3 eggs
125g/ 0.5 cup unsalted butter, at room temperature
125g/0.5 cup sugar
a pinch of salt
1 tsp cardamom
3 small/medium ripe pears, peeled, cored and chopped
75g/ 0.3 cup flour
200g/ 7 oz ground almonds
1/2tsp baking powder
50g/1.7 oz flaked/sliced almonds
Icing sugar, for garnish

For serving (optional)
1 orange
100g/ 3.5 oz mascarpone cheese
icing sugar

Pre-heat oven to 180°C/ 355° F. Grease an 20cm/8-inch springform pan and line the bottom with a round of parchment paper.
Prepare pears, by peeling, coring and chopping. Set aside. Beat the eggs,butter, sugar, salt and cardamom together, until pale and fluffy. Fold in the flour, ground almonds, baking powder and the pears. Spoon batter into the prepared springform. Bake for 25 minutes then take it out, break the crust and sprinkle the sliced almonds on top. Replace in the oven and bake for another 25 minutes. Leave to cool and dust with icing sugar.

To serve, mix the rind of an orange, 2 tbsp of orange juice with a 100g/ 3.5 oz of mascarpone cheese and add some icing sugar if needed.


…and all you need is to do now is to create a little “me time” snuggle down and enjoy!



Rustic Pumpkin Pie

Pumpkin is a perfect ingredient for a rustic recipe.
With the kids due back from school (it’s absolutely pouring outside), they’ll definitely need a little warming up with some comfort food…

The Dough
300g/10oz flour
1 tsp salt
100g/3.5oz butter
10 tbsp water
The Filling
1 Onion
1kg/ 2.2lbs Pumpkin
The Topping
3 Eggs
3dl/0.6pt Milk
a couple of twigs of thyme
nutmeg, salt & Pepper
pumpkin seeds

Make the dough and leave to chill for about 30 minutes. In the meantime chop up the onions finely and the pumpkin into rough cubes. Fry the onions until slightly brown. Steam the Pumpkin for about 15 minutes. Preheat the oven at 250°C/ 482°F. When done, roll the dough out and put it in your pie tray. Layer the onions on the base and cover with the pumpkin. Pour the Topping over it all and garnish with pumpkin seeds and thyme. Bake for 25-30 minutes.

…and as you can see, it goes down very well with a little (or in some cases a lot) of grated cheese…

…the verdict: “Not bad!”
(I’ll let you be the judge of that)

A Stroll Along The Lakeside

After a very stormy morning (a great big puddle in front of our caravan door). We couldn’t wait to stretch our legs and explore the shore line of Lake Constance. So as soon as the rain stopped, we got (our thankfully dry) walking boots out and set off towards the next village of “Langenargen”.

From the marina next to our campsite, we went on the suspension bridge over the river “Argen”…

…to the next marina “BMK Yachthafen”…

…and from there, along the lakeside to “Langenargen”.

After all that exploring, we all deserved an ice cream!