Gingerbread Man Cookies

Easy gingerbread man cookies with step-by-step photos, including tips for making a gingerbread man garland. These gingerbread cookies are perfect to give as gifts or to decorate around your home!

gingerbread man cookies on wire rack with wooden board underneath

Gingerbread Man Cookies

For me, no Christmas is complete without at least one batch of gingerbread man cookies. I say “one batch” but what I really mean is “one baking session” with maybe a triple batch!

As a child growing up in Australia, the only Christmas cookie I knew of were gingerbread man cookies. And in my family’s Vietnamese bakery, we actually sold them all year round.

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Spaghetti Bolognese

An easy Spaghetti Bolognese recipe which contains no wine. This traditional bolognese sauce requires slow cooking to develop the rich and meaty flavours, and uses fresh and good quality ingredients for an authentic taste.

Pasta Plausch

In Switzerland, the Pasta Plausch is a favourite menu item for many. In my last job, Thursdays in the canteen was (and still is) known simply as Pasta Plausch, a day where the lunchtime menu would feature a large pasta buffet to the delight of the employees.

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Pad See Ew (Thai Stir-Fried Noodles)

Quick and easy Pad See Ew (Thai Stir-Fried Noodles) using fresh rice noodles or dried noodles, beef and vegetables. Have dinner on the table in less than 30 minutes!

white plate with noodles, broccoli and beef, garnished with red chillies and cilantro

Asian Noodles

There are a few popular Asian grocery stores in Zurich which cater to the very small Asian population living here. But they are so popular that they often sell out of their fresh produce on the same day that they receive their shipment.

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Profiteroles with Chocolate Ganache

A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream and drizzled with a decadent chocolate ganache. Recipe with step-by-step photos.

profiteroles with chocolate sauce on white plate

Profiteroles with Chocolate Ganache

If I had to name one dessert as my “desert island dessert”, it would probably have to be profiteroles. It seems most people are abuzz with French macaroons these days (which I also adore) but, to me, the profiterole is what encapsulates a typically French dessert.

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