Archives for category: recipes

Ich habe einen neuen Lieblings-Apéro. Also eigentlich keinen neuen, weil ich hatte noch keinen Lieblings-Apéro. Normalerweise bestelle ich zum Apéro ein Bier oder ein Glas Weisswein und wenn in bella Italia auf der Piazza greife ich gerne auf einen Campari Soda zurück, aber diese Zeiten sind jetzt vorbei.

Ab sofort gibt es nur noch

  • 1 Teil Gin
  • 1 Teil Roter Wermuth
  • 1 Teil Campari
  • 1 Orangenschnitz

Das ganze auf Eis und gut gerührt. Prost!

Herzlichen Dank an Max Küng, der mich vor einiger Zeit auf den Negroni aumerksam gemacht hat und an die Rüsterei, in der ich meinen ersten Negroni erleben durfte. Jetzt bleibt nur noch die Frage zu klären, ob das Ding Negroni oder Negrone heisst. Italienisch korrekt wäre wohl Negrone (weil singular), eine kurze Recherche auf Google liefert aber mehr Einträge zu Negroni, als zu Negrone (55’700 vs. 39’00 Resultate). Ich werde mich einfach Mitte April vor Ort in Italien schlau machen und ein paar von den Dingern trinken, danach sollte auch die Namensfrage geklärt sein.


me again. long time no blog, must have been hybernating. anyway, spring is back and so is my beloved spinach. here’s a quick recipe i put together with my beloved one last sunday night. i call it “Tripple S” (spaghetti, spinach, sardines)

here’s what you need:

  • 500gr fresh spinach from the market
  • 1 tin sardines in saltwater
  • 2 small onions
  • 2 cloves of garlic
  • olive oil
  • 250gr spaghetti
  • 2 tbs pine nuts

bring water to the boil, wash the spinach, chop the onions and the garlic

in a medium sized frying pan gently roast the pine nuts, when done remove the pine nuts and gently fry the chopped onions in some olive oil, then add the sardines, turn heat to a minimum and add the chopped garlic

when the water boils, add salt and the spaghetti

about 3-4 minutes before the spaghetti are al dente, add the spinach. once the spaghetti are al dente, pour spinach and spaghetti into a sieve, leaving some of the cooking water in the pot

put spinach and spaghetti back into the pot, add the onion-sardine-garlic mixture and the cooking water, stir well and put on plates

sprinkle with some roasted pine nuts and some fresh chopped chili for taste and colour

serves two hungry mouths with a staggering 824kcal per serving.

(if you’re on a diet, go easy on the olive oil and reduce the spaghetti to 160 grams, which gives a fair serving per person and reduces the calories to roughly 600 per serving)

buon appetito

Burrata close upI remember very well, when i had my first burrata. it was about three years ago on the last day of a wonderful holiday with my sweetheart in Tuscany. We both loved the taste of this cheese delicacy from the first bite and when I walked across the market the other day and saw a guy selling Italian cheeses and also burrata, my heart leaped with joy. Even though the price made me think twice I had to get one and carried it home full of anticipation for the moment I could open and savour it.

Organic gold

I hit the market again yesterday after Uni for a reload of fresh spring veggies, and what a joy to see the organic farmer already had the first tomatoes on offer.  I added some young fennel, radish, courgette and spring onions to the basked, picked up an olive ciabatta from the Italian deli and headed home for a healthy dinner.


Burrata on tomato and fennel saladFirst I washed the fennel and thinly sliced it, added some salt, a light white wine vinegar and two teaspoons of extra vergine olive oil and let it marinate. I washed a few radish and arranged them next to the fennel salad for coulour. Then I cut the tomatoes into thin slices, laid them out on a plate and put the burrata on top. I chopped some fresh basil from our herb balcony, added some cracked black pepper and a drizzle of extra vergine olive oil. 

Tower Power

Stacked CourgetteWhile all this was marinating and getting my juices running, I cut the courgettes into bars and fried them on medium heat in some olive oil, I also put some cloves of garlic in the frying pan for flavour. When the courgettes had that lovely golden brown colour, I stacked them on a plate, chopped the fried garlic and some fresh mint (again from our herb balcony) and sprinkled them over my courgette towers. A little bit of olive oil to finnish it off and ready was our tasty and healthy dinner!

We cut some slices of the olive ciabatta, opened our last bottle of Dolcetto d’Alba from Ascheri and enjoyed the veggie delights, remeniscing about our wonderful Tuscan holiday.

I needed a quick-fix of pasta yesterday night and had only little time at hand, so here’s what i put together in less than 40 minutes.

serves about three with roughly 530kcal per serving

you need:

  • 240 gr. of pennette (I used the wholewheat ones from barilla)
  • 2 pork sausages
  • 2 spring onions
  • 1 dried chili
  • 2 average sized courgettes
  • 8-10 cherry tomatoes
  • 2 handfuls of fresh basil from your herb garden
  • 2 tsp. extra vergine olive oil

for the sauce…

squeeze the sausage meat out of its skin and form it into little balls (roughly hazelnut sized), throw them in a cold frying pan and start heating the pan. no need to add oil or butter since the sausage meat already contains enough fat.

while the meat is slowly sizzling away, roughly chop the spring onions and add to the pan. crush the chili and add as well. cut the courgettes into cubes about the size of the sausage balls and add to the pan. let it all fry for a while at medium heat.

saving energy

in the meantime bring some water to the boil in the kettle and pour it into a pot in order to only use one hotplate and save energy. repeat this to have enough hot water ready for your pasta to cook.

then cut the cherry tomatoes in half and add to the pan with the sausage meat and courgettes and let it simmer for 5 minutes. remove the pan from the hot plate and put the pot with the hot water on. once the water is boiling again add salt and the pennette and cook them al dente.

final touches

sieve the pasta and leave some water in the pot. add the pasta and four to five tablespoons of cooking water to the sauce. quickly reheat everything and stirr well. add some extra vergine olive oil and the freshly chopped basil and serve with parmesan cheese… enjoy – i did!

Ich liebe Spinat. Als Kind liebte ich den gehackten Spinat mit Rahm meiner Mutter, heute mag ich ihn am liebsten frisch und einfach, mit ein bisschen Olivenöl und Knoblauch. Dementsprechend gross war heute meine Freude, als ich im Supermarkt den ersten schweizer Biospinat entdeckte. Es gibt nichts schöneres als Abwechslung, und nach einem Winter mit Kabis, Sellerie, Topinambur, Rüben und Lauch freue ich mich jeweils wie ein kleines Kind über die frischen Frühlingsgemüse.

Neben einem Pack Spinat landeten grosse weisse Bohnen (aus Spontanitätsgründen in der Büchse) und Ölsardinen in meinem Einfkaufskorb. Zuhause ging es sofort an die Arbeit:

  • 3 Scheiben altes Brot, die Rinde entfernen, in ca. 2 cm grosse Würfel schneiden, mit ein wenig Olivenöl und Konblauch anrösten, aus der Pfanne nehmen
  • den gewaschenen und gerüsteten Spinat in ein wenig Olivenöl andünsten und zugedeckt kurz ziehen lassen
  • 2 Knoblauchzehen hacken und zugeben
  • 1 getrocknete Chilischote, entkernen und zerstossen, ebenfalls dazugeben
  • die abgespülten weissen Bohnen zugeben, alles kurz erwärmen
  • die abgetropften Sardinen zugeben, nochmals kurz ziehen lassen
  • mit Salz, Pfeffer und Olio Extra Vergine abschmecken
  • Anrichten und mit den gerösteten Brotwürfeln garnieren

En guetä!


82 kilos of quince – all from one tree – and they’re all going to be turned into schnapps really soon…

a delicious dish i cooked up last wednesday….

serves 4

  • 16-20 baby squid (mini sepia)
  • 16-20 king prawns, raw
  • 6 tomatoes
  • 2 chillis
  • 4-6 cloves of garlic
  • olive oil
  • 2 handfull parsley
  • 500gr. orechiette (or any other pasta you like)

bring some water to the boil and pour over the tomatoes, after a few minutes you can easily peel the tomatoes.
cut the tomatoes in quarters and cut out the core. finely chop the tomatoes
wash the babysquids and finely carve the body with a sharp knive
start heating up the water for the pasta
heat some olive oil in a frying pan or wok and fry the babysquid (5-6 at a time), add some salt and pepper and any other seasoning you like and put them aside
in the same pan, heat some olive oil and add the chili and the tomatoes and let it simmer for approx. 10 minutes. season to your own liking (tomatoes need a lot of salt!).
peel and roughly chop the garlic and add as well
add the raw king prawns
the pasta water should be boiling by now, add the orechiette and let them cook according to the information on the package
once the prawns have turned red, add the squid to the sauce
add the cooked pasta (leave some pasta water in the pan to add to the sauce if it’s not liquid enough)
finally add the finely chopped parsley and some extra vergine olive oil

serve with a light red wine or a bodyfull white…

buon appetito!