All posts tagged: autumn

Taking the Trail from Silvaplana to St. Moritz

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!

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…

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. Ingredients 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 …

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!

Glamping at Lake Constance

After spending my childhood holidays camping and now taking our kids camping, we have decided that it’s time to upgrade. Goodbye to damp tents and punctured airbeds…hello warm, dry, cosy caravan. Let the adventures begin! After hitching up the caravan and driving for three hours (mainly on the motorway but towards the end we had a couple of roundabouts, quite a challenge!) to “Kressbronn” where we are spending our autumn break at a campsite on the shore of Lake Constance. While we set up our camp, the kids disappeared off to do some exploring… …we hadn’t seen them for while (I went to take some pics while they where busy). Only for them to turn up a couple of hours later wanting food. We hadn’t quite worked out how everything in the kitchen worked (gas cooker the least of our problems, water pumps and fridge needed to be set up). So instead of reading the manual (a big, fat file), we treated them and ourselves to a meal out. A perfect start to our holiday!

A Sunny Stroll

We had an extremely cold and foggy morning today, you could hardly see from one lamppost to the next!  Thankfully the sun has managed to burn it up this afternoon, so with blue skies beckoning we (my daughter, dog and I) headed off up the hill to enjoy some warm sunshine… …and it was fantastic! I should probably have taken some sunglasses to go with my wooly hat and gloves.

Getting in the Spirit

It’s the first Sunday of Advent. Our reef is ready to be lit. So to get a little christmassy, I decided to bake some gingerbread men. I love it when the house smells of Christmas spices and baking with the little ones is always fun, if maybe a little bit messy. The Ingredients 500g flour 1tsp baking powder 1tsp salt 2tsp ginger 2tsp cinnamon 1tsp nutmeg 1tsp cloves 200g butter 200g sugar 250g honey or maple sirup 2 eggs Preheat the oven at 200°C. Mix all the ingredients together, if the dough becomes to sticky add a little more flour. Roll it out to a 7mm thickness on a lightly floured surface. Use cutter to cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. Bake for 10-15 minutes. I hope you enjoy Advent!

Hunky Hand Pies

I’ve noticed recently that a lot of recipes for hand pies (a trendy name for a Cornish Pasty) have been popping up. As far as magazines and the internet go, they seem to be the thing to eat this autumn. Well, me for my part, I think I could eat them all year round. So have a whip round the fridge, get out all the veggies that are rolling around and get chopping… The Dough 500g strong white flour, plus extra to dust 125g margarine 1tsp salt Cold water The Filling 1 fennel 2 parsnips 3 carrots 1 leek 1/2 a cabbage (I used a savoy cabbage) 1/2 an onion 1 bunch parsley 100g feta cheese salt and pepper   Start of with the dough and leave it in the fridge to chill while you chop up all the veggies. Put the veggies in a pan and cook. Leave to cool. Preheat the oven at 200°C. Roll out the dough and cut out circles to your desired size. Divide the filling between the pastry, leaving space around the …

Lantern Love

This is a Swiss kindergarten tradition. It’s at the beginning of November when the sugar beets are harvested and it’s called “Räbeliechtli” (sugar beet light). The kids sculpture little lanterns at kindergarten or at home… Then in the evening they all meet up at kindergarten and parade around the neighborhood with their lanterns, singing songs as they go along. After the parading it’s back to kindergarten, to enjoy some warm tee and gingerbread.  

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…