All posts filed under: Highlights

Almond & Plum Cake

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…

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.

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.  

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…