Today we celebrated my grandson Griffy's 12th birthday. It was the a glorious day. The the sun was out, the air was warm so it felt like the first day of summer. Miranda organised a ... continue reading...
Pumpkin is a classic winter vegetable and this way of preparing it both looks amazing and is deliciously different. The effect of bringing the whole giant pumpkin to the table and then ... continue reading...
Cauliflowers are in their prime at the moment, young, firm and full of flavour. I had friends over for lunch the other day and I served this dish, something light but very flavoursome. The ... continue reading...
Bring back the 'mousse au chocolat'!! It is not just because I am Swiss and have to have my regular dose of chocolate, but I think the mousse has been forgotten a little bit. It is such a ... continue reading...
I am over the moon! The German translation of PARDIZ has just won Best Travel Cookbook at the International Travel Trade Fair in Berlin. It is such a great feeling when a book you have put ... continue reading...
This year the basilico ( basil ) is absolutely thriving in my 'Orto'. The leaves are enormous and it looks so healthy.The quantities are much more than I can use fresh so I decided to use ... continue reading...
Mailänderli are a traditional Christmas biscuit in Switzerland. The story goes that 600 years ago a Swiss delegation travelled to Milano to talk to the Duke. As a gift, they brought him ... continue reading...
I love this Sicilian savoury, rustic ricotta pie. I first came across the recipe when I was in Modica, Sicily, when doing research for my book ' Spring in Sicily'. It is a beautiful simple ... continue reading...
These little tarts are too delicious for words with their combination of sharp lemon and rich creamy flavours. You just have to try them! You can find my recipe for lemon butter in a ... continue reading...
Clementine and I decided to make some Madeleines. ( or rather she convinced me there was a big necessity to bake!) Madeleines are super light, spongy biscuits, it feels like you are biting ... continue reading...
