A traditional Spaghetti Bolognese recipe which is rich, meaty and full of flavour. 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.
Spaghetti Bolognese Recipe
Growing up, my mother never really cooked Italian food. I think our closest encounter with Italian cuisine was Pizza Hut, and I loved it! When she did attempt any Italian food, it was likely to have been tainted with some coriander (cilantro) and eaten with chopsticks.
A delicious and wholesome Swiss Carrot Cake (Rüeblitorte or Rüeblicake) which is popular in Switzerland. It contains lots of fresh carrots and ground almonds to keep it moist. A classic recipe from Betty Bossi.
It came as a bit of a surprise to me to learn that carrot cake was popular in Switzerland, mostly because I always associated this succulent cake with the US, the land of indulgent and tempting sweets.
A delicious and fail-proof recipe for a Moist Carrot Cake with Lemon Frosting which is both tangy and delicious.
It’s been a long while since I’ve done a spot of baking. Oddly enough, this period of kitchen absenteeism has seen me eating more cakes and sweets than ever before, thanks to the local pâtisserie shop down the road.
An easy and delicious recipe for Pearl Barley Soup with step-by-step photos. It is a popular soup in the Swiss alps, called Gerstensuppe in German. The pearl barley thickens the soup as it cooks, making the soup quite substantial and comforting.
A Weekend in Kandersteg
A trip to the Swiss mountains usually guarantees good, hearty, winter fare. After a day of heavy duty winter sports, the body is likely to crave something substantial, something loaded with calories.
A simple and nourishing Chicken Dumpling Soup from the Little Paris Kitchen by Rachel Khoo. Recipe with step-by-step photos.
A little while back, I had posted quite a few reviews on recipes from Rachel Khoo’s delightful French cookbook, The Little Paris Kitchen. For a short time, it looked like I was cooking my way through the book, and indeed I was – just a lot of the recipes haven’t made it to my blog for various reasons.