In Winter I drink green or herbal teas by the potful. In Summer homemade ice tea or pure water become my favourite beverages. As long as it is cool, refreshing and not sweet.
It does not take much to jazz up water: a handful of …Read more →
The rhubarb season has finally started in the S&C kitchen. I am opening it with this rhubarb cake, baked directly on the baking tray. Quick and easy. Did you know that – even though rhubarb is considered a vegetable in most of the world – the US categorises rhubarb as a fruit (as rhubarb was used more like a fruit then a vegetable – that’s at least the explanation on Wikipedia)? No matter if you consider rhubarb a fruit or vegetable, this rhubarb streusel (German for “crumbles”) cake tastes well […]Read more →
“Is Betty Bossi the Swiss answer to the American Betty Crocker?” I asked myself when I first encountered Betty Bossi products and recipes in a Swiss supermarket. I was pretty surprised when I learned that this was actually the case. “Not very creative”, I thought, “and also very similar”. Both Bettys are fictional characters, creations by resourceful companies. While the American Betty was invented to give responses to customer product questions a name (and face), the Swiss Betty was promoting the use of margarine through simple recipes. By now Betty Bossi has evolved into a successful Swiss imperium selling cookbooks and food products under that brand name which does not have much to do with margarine anymore …Read more →
Like last year, I have the impression that this year also went by like a whirlwind, my inner clock tells me 2013 went by even faster than 2012.
2013 started for me at one of the southern most places in the world, …Read more →
I love raspberries – in case you never noticed. And I love numbers … also just in case … About every fifth of my posts this year used raspberries as an ingredient. I …Read more →
The first time I saw macarons in Zurich I did not even bother to look at them properly. They looked so colorful and cute, but as a white chocolate lover my eyes were all fixed at the truffles selection at Zurich’s Sprüngli. I kept ignoring their macarons, the Luxemburgerli, for quite a while. But this time is far in the past – I have really ….Read more →
I am always quite reluctant when it comes to serving desserts that contain raw eggs to friends. I have never had a problem with raw eggs – knocking on wood – but I simply want to be on the safe side.
So when friends came over the other night, I felt like preparing chocolate mousse – but without raw eggs. I ended up preparing …