This is one of my very favourite ways to finish a meal. It is a little less than a dessert but a little more than a chocolate. The origins of the 'Tronchetto' is Piemonte, the north eastern ... continue reading...
ALPEN HÜTTE
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 ... continue reading...
PEACH PIE
The peaches are just at their best now. I went to the 'Bürkliplatz market' and bought some incredibly fragrant peaches. I wanted to make a dessert, but thought it a pity to cook them, ... continue reading...
SUPER HEALTHY ANZAC BISCUITS
Today at the Bondi Markets I came across a product I new nothing about, 'Tigernut'. It is an ancient root vegetable, used thousand of years ago by the Egyptians, North and East Africans ... continue reading...
MADELEINES
These Madeleines are really quickly prepared and every body loves them! • pre heat oven 200 ˚ • 2 organic eggs • 80 gr caster sugar • 125 gr unsalted butter, melted • 125 gr sifted ... continue reading...
MANGO TART
The other day I had dinner at Sean's Panorama in Bondi. It was delicious and inspiring , as usual, Bravo Sean!! For dessert I had this amazing mango tart, I had to try it at home. I have ... continue reading...
CAOLATO
Caolato or burned cream is such a wonderful and easy dessert. My friend Monica is staying with me from Zurich and I know she has a sweet tooth, so I decided to make a 'caolato' tonight ... continue reading...
PASSION FRUIT SOUFLÉ
This dessert is one of my favorite. It is quite easy to prepare and your guests will always be delighted, when you put the steaming souflés on the table. • to make 8-10 small souflés: • ... continue reading...
MARINATED PEACHES
My peach tree is laden with beautiful, white peaches. It is incredible, because it is only a small tree, but it produces so much fruit and the flavor is just amazing! I decided to make ... continue reading...
RHUBARB CRUMBLE
The rhubarb is really at its peak now! At the market I could not resist it, so I bought it and made this delicious crumble. • preheat the oven 180˚ • wash the rhubarb stems • cut ... continue reading...