I am in one of the most beautiful and spectacular parts of the Swiss Alps, the Engadine.
We are here with the family doing a lot of mountain walking. It seams to me as if we are walking through somebody’s alpine garden, so many and varied flowers grow here.

A small bunch I picked on the way home this afternoon.

The mountains look spectacular, everywhere there are waterfalls and crystal clear rivers, so pure, you can drink from them.

The cows have all been brought up to the high pastures and a very special cheese is being made, using their milk that is higher in flavour and fat content. ( all those wonderful flowers they are including in their diet.)

Next to the milking stables, the cowherds have set up wonderfully simple ‘Hütten’, where you can stop and have something light to eat.

The window sills are always full of flowers.

The table decoration is so simple but perfect!

I had homemade yogurt with freshly picked wild blueberries and a wonderful ‘ Linzertorte’ Lisa  of the Alp Segl in the Val Fex made that morning.

She gave me the recipe, as I thought it was so delicious!
• 300 gr unsalted butter
• 300 gr sugar
• pinch of salt
• 1 teaspoon lemon rind
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground clover
• 3 organic eggs
• mix all these ingredients together, add
• 250 gr ground hazelnuts
• 400 gr wholemeal flouer
• 1 teaspoon baking powder
• mix again until you get a nice dough
• butter a baking dish and spread out the pastry
• reserve a little dough for the decoration
• add 300 gr homemade blueberry-or raspberry jam on top of the base
• do a criss cross with the reserved  pastry
• bake in a pre heated oven at 180 ˚ until golden brown

It was delicious! Thank you Lisa and Anja!