In these difficult times it's such a morale booster to spoil ourselves with the fresh local truffles that are now in season. In our household ,having hunted the truffles ( see my previous ... continue reading...
TRUFFLES #1 : THE HUNT
Truffles have always been for me one of the ultimate rare and exotic ingredients . Their unique scent takes the simplest of dishes to quite another level. Fresh truffles are hard to find ... continue reading...
CRÈME CARAMEL
My older sister Ursula taught me how to make this classic crème caramel , which was a favourite in my Swiss family. At the time Ursula and I were living together in Melbourne, which was my ... continue reading...
PUMPKIN CINDERELLA
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...
KHORESH ( A Persian winter stew)
During these cold, wintery days a slow-cooked Khoresh ( Persian stew) is the perfect meal - a slightly exotic comfort food. A Khoresh can come in all sorts of mixes and flavours. This ... continue reading...
POMEGRANATE GRANITA ( bastani-e anar)
When I was growing up in Teheran in the 1950s, my mother would insist that we all drink a glass of freshly squeezed pomegranate juice every morning. It was her special potion to keep us ... continue reading...
HALIM BADEMJAN (Persian lentils with aubergine )
This delicious, heart- warming dish, from my book" Pardis ," has wonderful Persian flavours that make ordinary ingredients taste exotic. Its a perfect dish for those cold evenings - and in ... continue reading...
ROAST CAULIFLOWER WITH SPICY HUMMUS
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...
MOUSSE AU CHOCOLAT
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...
PARDIZ WINS A BIG AWARD
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...
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