This is not only my favorite Cake to enjoy, but also my favorite to make! (See my Recipe below) Ah, the Marjolaine pastry. Just saying its name feels indulgent like you’re about to embark on a journey through a gilded … Read More
REAL VANILLA IS THE QUEEN OF SPICES. AFTER SAFRAN, IT IS THE SECOND MOST EXPENSIVE INGREDIENT IN COOKING AND BAKING. The Aztecs used vanilla to refine their cocoa drinks. The Spanish conqueror Hernan Cortes (1485-1547) brought them to Europe from … Read More
Due to the fantastic weather in Switzerland , the plum harvesting season started ten to fourteen days earlier than usual. An extremely good harvest is expected; the Swiss Fruit Association predicts a quantity of 1300 tons of plums. They say … Read More
The name probably goes back to the Linz Dough, the old technical term for short pastry. The buttery almond-hazelnut dough together with the raspberry Marmelade makes a very good taste connection that I really like. In the old recipes, you … Read More
Prune-Armagnac Ice-cream An Icecream not intended for the children saucepot, wire whip, stainless steel bowl, rubber spatula, 4 pound dried prunes (pitted) 2 quart Armagnac (or Brandy to substitute) 48 each egg yolks 2 cups white sugar 2 quart … Read More
Bonet Piemontese An Italian Flan with Amaretti Cookies SS Bowl, Saucepot, rubber Spatula, Whip, 14 each whole eggs 3/4 pound sugar (12 ounce) 36 ounce heavy cream 1/4 cup semisweet chocolate shavings 30 each amaretti cookies (crumbled) 4 ounce … Read More
Chocolate Peanut Butter Terrine Smooth, creamy texture, melts in your mouth! Kitchen Aid, whip, stainless steel bowl, saucepot, rubber spatula 1 – 91/2 x 3 loaf pan lined with Plastic food wrap 44 ounce bittersweet chocolate (finely chopped) 1/2 … Read More
Dangerous, moist Carrot Cake This carrot cake will blow you away, moist, not too sweet and the topping is a culinary orgasm!😃 Kitchenaid or similar, mixing bowl, rubber spatula, whip, grater, peeler, paring knife, apple corer, food processor 7 … Read More
Vermicelles are the typical Swiss autumn dessert. Abroad, this specialty made of Chestnut is almost unknown. Luckily, then more is left for us to enjoy! At least in the culinary world, Globalisation has ensured that there are no limits anymore … Read More
Das Süsse kommt zum Schluss: Ein feines Dessert mit Schweizer Rahm oder Quark ist die Krönung eines jeden Menüs im Herbst bis Winter.  VERMICELLES Chestnut Puree with Cherry Brandy Für 4 Personen Vermicelles-Presse oder Passe-vite 4,5 … Read More