In our house it’s often strudel time. My mother, my sister and even my nephew have always been very proficient in strudel making, an art that is well established in my home region, South Tyrol. With the apple season upon us, a few constantly hungry boys in the house and my strong conviction that strudel-making should be part of my skill-set, I thought it was time to dive into this very traditional dish and tell you more about apple strudels. Come and cook with us! Continue reading “A Strudel a Day…”
Category: Featured Fruit and Vegetable
What’s in season and sounds good
Add some Chives to your Lives
Since returning to California this past week, I spent a considerable amount of time thinking about our trip back to Italy. Whether enjoying time with family, hiking in my beloved mountains or catching up with friends, it feels a little like turning the clock back to my happy childhood. Of the many exciting things we did, our annual ritual visit to our “back-to-basics” hut high up at 7,000 feet was among the best. A wooden stove, a few pots and pans and the most majestic view are enough to turn every day into a unique and memorable experience. Apart from milk and butter provided by three cows who graze the steep hills surrounding the neighboring farmer’s hut, we have to carry up everything we need for nourishment. That is how we learn to make the most with what little we have. One of our most successful menu items, apart from crêpes and buckwheat riebel, are the impossibly simple but unbelievably delicious butter and chive sandwiches. Come and cook with us! Continue reading “Add some Chives to your Lives”
On Yogurt…
On the list of staples that I keep in my kitchen, plain yogurt ranks near the top. With its creamy texture, the plain or natural version tastes great on its own, and also works well as a versatile cooking ingredient. I use yogurt to accompany sweet and savoury dishes. Continue reading “On Yogurt…”
Let’s Have a Farinata at My House!
Variety is the spice of life. That’s at least the mantra I try to follow when choosing recipes that use lesser known grains or even legumes to broaden the nutritional palette of my family’s diet. Sure, we all have our go-to dishes that are 100% fool-proof and always work, particularly when you are in a pinch. But it’s the new and unknown ones that are fun to experiment with, even more so, if your family is prepared to join you in this adventurous culinary journey. And that is how I came to try garbanzo bean flour. I knew green and dried chickpeas and had plenty of ideas on what to do with them, but stone ground chickpea flour? Cooking with that was news to me. Come and cook with us! Continue reading “Let’s Have a Farinata at My House!”
Turn your Pantry into Raw Energy
As most of you know, I am an improviser in the kitchen. This makes it harder to follow a recipe to the “t”, but it helps me be inventive with what I have in my fridge, freezer or pantry. With a little inspiration from the newest cookies and health bars hitting the shelves in stores, I experimented with the nuts and seeds in my kitchen and came up with my very own raw, no-bake, chocolate, nut and seed balls. OK, the name sounds complicated but, luckily, they are everything but! Come and cook with us! Continue reading “Turn your Pantry into Raw Energy”
Come and Cook with Us 