When I first moved to Zurich in 2006, “brunch” was not quite in the Swiss vocabulary. Only a very few places offered brunch on Sundays, and those places were typically always booked out by expats in search of pancakes, waffles, baked beans and the like which were not commonly offered by the more traditional Swiss establishments.
There are lots of things that make me homesick for Australia. As much as I love the snow-capped mountains of Switzerland, I miss the feel of the warm beach sand between my toes. I miss Friday takeaway dinners from the local fish and chips shop where our food would be wrapped in yesterday’s newspaper. I miss catching up with my girlfriends over chai tea lattés with a shared bowl of potato wedges drizzled
Today was a grey and gloomy day in Zurich, which meant the only reasonable thing to do was to stay indoors and make waffles with salted caramel sauce for lunch. That’s right – lunch. With the rain drizzling outside and temperatures nearing frosty, neither my husband and I were willing to venture outside for provisions. A quick inventory of the fridge and pantry revealed lots of food which would require lots of preparation, so I
I have a soft spot for jellies and make them more often than my husband would like. In fact, he only recently confessed that he was not so fond of this wibbly wobbly dessert. In his family, they often make fun of British desserts and I recall someone once receiving a packet of jelly crystals at Christmas as a joke. I didn’t get the joke, of course, and the jelly crystals looked far
I have previously professed my love for Kugelhopf in this post. And a quick browse through this website will reveal my admiration for Rachel Khoo and her delightful cookbook, The Little Paris Kitchen. So it is no coincidence that I have been just as smitten with Rachel Khoo’s new book, My Little French Kitchen, and particularly with her recipe for Kugelhopf with prunes.
The end of summer has meant some frantic jam-making sessions in my kitchen, trying to preserve as much of summer as I can into little glass jars. I have made several batches of Peach & Raspberry Jam, as well as a simple apricot jam (using my recipe for Apricot & Vanilla Jam but omitting the vanilla this time), not to mention the Strawberry Jam which has been disappearing as fast as I make
If I had to choose my favourite meal of the day, it might have to be breakfast. But having just said that, those close to me might sneer and jest, for the truth is, I often value sleep too much to be bothered with breakfast. When faced with a busy agenda at the office, I’m often frantically heading out of the door on an empty stomach, only able to face food once I
I had a sudden inkling to make crumpets the other day, somewhat unusual because I was only ever a mild fan of these yeasted breads when I was a child. My memories of crumpets are of the shop-bought kind which were round, thick and spongy in texture. Once lightly toasted, a generous slather of butter was obligatory, as was a good dollop of runny honey or jam. As a child, perhaps the allure
Here is another fabulous recipe from Rachel Khoo with her take on the French classic, a Croque Madame. Most people would be familiar with a Croque Monsieur which is a toasted cheese and ham sandwich, commonly served in most French bistros for lunch or as a light snack. For a more decadent treat, the Croque Monsieur is also sometimes coated with a béchamel sauce and baked in the oven until the sauce is golden
Faced with some bits and pieces of cheese in the fridge, I thought I would try my hand at a savoury waffle for lunch today, and these waffles with Gruyère and fresh thyme were absolutely scrumptious! The cheese adds lovely savouriness to the waffles and pairs wonderfully with a simple green salad on the side, dressed lightly with a mustard vinaigrette.
I always look forward to seeing the vivid pink of the forced rhubarb at this time of the year, its season generally lasting from January to March in the northern hemisphere. After this time, the more common rhubarb can be found in abundance with its ruby red stems and green tops. I love to have a jar or two of rhubarb compote in the fridge, which makes for a great accompaniment to have
I had an inkling to make waffles for breakfast this morning, and upon waking to see the snow falling heavily outside, thus meaning a day of welcome indoor activity, I set about humming in the kitchen. But faced with a slight over-supply of bacon in the fridge, it was time to turn my usual waffles sprinkled with icing sugar into something more savoury at breakfast.
It is often observed in the Vietnamese culture, and also amongst other Asian groups, that a typical greeting when you see someone is not “Hi, how are you?” but, rather, “Hi, have you eaten yet?” Even when my mother calls me, if she’s not asking me first what the time is where I am (either because she’s never sure which country I am in or she’s just too lazy to look up the
A Kugelhopf is an iconic cake of the Alsace. If you ever travel to this part of France, especially for the famous Christmas markets in the picturesque village of Strasbourg, you will find stores overflowing with the traditional and colourfully decorated Kugelhopf moulds. It’s tempting to purchase a few, either as a decorative souvenir or indeed as intended for use in the kitchen, but they are rather heavy and make juggling cups of Glühwein (mulled
I love eating yoghurt, especially at breakfast when a small tub of yoghurt and some fruit compote is enough to propel me into the day. And given the amount of yoghurt I can consume on my own, it only makes sense that I should try to make it at home. For our wedding last year, one couple gave us a very generous gift of money which we spent on a yoghurt machine (yaoutière) and
Growing up in Australia, I loved eating pikelets for afternoon tea. My earliest memory of pikelets was when I was in primary school, perhaps about 8 years old, when our teacher made pikelets one afternoon and cooked them on an electric frying pan, with eager little bodies “helping” her with various tasks like measuring, stirring, flipping. Being young children, we were often always quite hungry and cooking classes like these were always met
Given the amount of jam which my husband and I go through (about 1 jar of Bonne Mamam per week), it’s rather surprising that I only recently got into jam-making. For a long time, I always thought that you needed a gluttony of fruit in order to make jam. And in Switzerland, a gluttony of fruit comes at an extortionate price. I recently had some good friends from Germany come to stay with
I have to admit that I haven’t really been into waffles until quite recently. As a child growing up in Australia, my memories of waffles were of those pre-made, pre-packaged ones sold in the bakery section of the supermarket. Not very enticing. As I grew older and acquired more stamps in my passport, I recall visiting stands in Paris where they would make waffles fresh to order, your eyes looking on hungrily and
Weekends in our home often starts with pancakes for breakfast, but that’s only if I can manage to drag my lazy backside out of bed at a decent hour in order for the meal to qualify as breakfast! Hubby is usually up long before me, often starving by the time I make it into the kitchen. I am a long-time fan of Nigella Lawson. I have all of her cookbooks, not just in
Here is another fabulous recipe from Rachel Allen’s Home Cooking. I made the American Buttermilk Pancakes more out of curiousity because I wanted to compare them with Nigella’s American Pancakes from Nigella Bites. Nigella’s recipe is what I use almost everytime because I love that they always turn out thick and fluffy. Rachel Allen’s recipe turned out quite well. The pancakes rose a lot on cooking and they have a much more light