All posts filed under: Highlights

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!

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… MerkenMerken

A Date Cake?

A cake for a date? Or a date for a cake? It doesn’t matter if a great recipe for anyone that likes a date (one or the other way). The Ingredients 400 g dates 230 g ground almonds 1 tbsp ground flaxseed 3 tbsp water 1 zest of a lemon 2 tsp cinnamon 1 vanilla pod 400 g apple sauce 5 tbsp sunflower oil Preheat the oven at 175°C. Add the flaxseeds to the water and leave to soak. Chop up the dates (it takes quite a while and when your finished the flaxseeds will be ready). Mix the dates, almonds, flaxseeds, lemon, cinnamon, apple sauce and sunflower oil together. Spoon the dough in to the baking tray and bake for 90 minutes. Leave to cool down completely before taking out off the baking tray. While I was waiting for it to cool down I had a date with my painting… …time for a coffee break…  

Luscious Lime Tiramisu

Just a quick post as I busy getting ready for our garden party this evening, well garden party is a bit of an exaggeration, we’re having some friends over for a barbecue and I’m making this delicious fresh tiramisu for dessert… The Ingredients 4-5 limes, juiced 2 limes for grating (creme and decoration) 100g sugar 50ml water 250g mascarpone 250g low fat curd cheese 6tbsp lime sirup (or for grown ups Cachaca) 250g sponge fingers 1 bunch of fresh mint Juice and grate the limes. Mix the water, sugar, the lime juice and half of the grated limes and cook until the sugar dissolves. Leave to cool down. Mix the mascarpone, the curd cheese and the most of the cooled lime juice (leave a couple of tablespoons to soak the sponge fingers). Lay the sponge fingers into the form (25x15cm) and soak with the lime sirup, spoon half the creme over them and place another of sponge fingers on top and cover with the rest of the creme. Decorate with the rest of the grated lime …

Beautiful Weather And Breath Taking Views…

It’s been a long wait. With spring being very rainy and quite cool, meant that the snow line was low and that prevented us form doing any hiking in the mountains. But at last, the sun is out and the temperatures have risen. So at long last it’s time to get our hiking boots out and head to the mountains. We took the kids and our doggy hiking up the mountain Rigi near Lucerne. What better way to end a long hike than with a cool drink, a lie down and the possibility to take the train back…