Swiss Macaroni and Cheese with Applesauce (Älplermagronen)

A creamy Swiss Macaroni and Cheese with Applesauce (or Älplermagronen mit Apfelmus). This is a classic alpine dish from Switzerland and is simply the best macaroni and cheese recipe you will ever try!

swiss macaroni cheese with applesauce with napkin

Swiss Macaroni and Cheese

Every winter, my family and I try to make the most of the ski season by spending most of our weekends skiing. And every winter, we always spend a few weeks in the Swiss alps for some downtime in the snow.



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Cottage Pie

This Cottage Pie recipe has a rich meaty beef sauce as the base, topped with creamy mashed potatoes and baked until deliciously golden. An easy Cottage Pie recipe – make a double batch of the sauce to serve with pasta!

cottage pie with a portion spooned onto a side plate

Difference between Cottage Pie and Shepherd’s Pie

One of my winter favourites is this traditional Cottage Pie which I have, confusingly, wrongly called a Shepherd’s Pie for most of my life.

It appears that a Cottage Pie is made with beef, whilst a Shepherd’s Pie is made with lamb; the latter is also usually (and traditionally) made with leftover roast meat. I’ve had it so wrong all of these years!



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Vegetable Barley Soup

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.

vegetable barley soup in plate with blue pattern

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.

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Chicken Curry Puffs

A simple recipe for baked Chicken Curry Puffs.

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Curry Puffs

A visit to most Chinese restaurants will reveal curry puffs on the appetiser menu and I always have a soft spot for anything wrapped in pastry. I could sometimes quite happily forego the main dish and just sit down to a huge serving of curry puffs!



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Coq au Vin Skewers

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It was never really my intention to cook my way through Rachel Khoo’s The Little Paris Kitchen, but so rarely has a cookbook resonated with me so much that I have found myself trying a new recipe from this book every few days since I first purchased it. If only I had this level of enthusiasm for all of my cookbooks!

With the weather warming up recently in Zurich, I was curious to try the Coq au Vin Skewers so that we would have an excuse to fire up the barbeque for the first time this year. But unlike most casual barbeque recipes, and as with most of Rachel Khoo’s recipes so far, this dish required quite a bit of advance preparation. Though, this is perhaps more a feature of French cooking than Rachel Khoo’s cooking style in itself.

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Cream of Tomato & Potato Soup

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In case you were wondering what the soup is which is photographed with the Rustic Bacon & Cheddar Bread, it is the Cream of Tomato & Potato Soup from French Provincial Cooking by Elizabeth David.

Long before cooking became a passionate hobby and was more of a matter of survival for me, I heavily relied on cookbooks to put together really basic and simple meals like … vegetable soups. Yes, for something which merely required a few ingredients to be cooked together with some stock and then thrown in the blender, I needed careful instruction on how to do exactly that. And who else to turn to for motherly advice in the kitchen, when my own mother was absent, than Elizabeth David.

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