Vegetarian Quinoa Balls

Vegetarian Quinoa Balls
So here we are, this is the last post before my wedding! Continue reading

Fortunately I’m trying to stay healthy with good food and exercise otherwise my patience and diplomacy could easily get lost on the way…especially for anything that has to do with hair and make up (things I usually avoid dedicating too much time on 😉 ). So for my last post as a non-wedded person I decided to make these vegetarian balls, which turned out surprisingly good, especially once I added the potato to make everything stick together. This is an easy recipe and the good thing is that the veggies and the quinoa can be cooked previously so that the final preparation will take less time to get done.

I hope you’ll enjoy it and keep fingers crossed for Saturday…may I not fall while walking down the aisle 😉

Vegetarian Quinoa Balls Vegetarian Quinoa Balls


Vegetarian Quinoa Balls


For about 13-14 balls

Pre time: 30 min

Cook time: 40 min



1 bell pepper

1 corncob

1 red onion

2 tbsp. tomato paste

1-2 red chilli peppers

160 g boiled potatoes

90 g quinoa

300 g tofu

1.5 tbsp. chopped coriander leaves

1 large egg

2 tbsp. vegetable oil (+extra to grease the baking tray)




Cut off the top and the bottom of the bell pepper; remove the seeds and any other white part. Cut it in half and the cut it into 0.5 cm strips. Now chop the strips into 0.5 cm pieces.

Remove the grains from the corn by holding almost vertically and running the blade of a large knife downwards. Finally finely chop the onion.

Heat a non-stick pan on a medium fire; add 1 tbsp. oil with the chopped onion and cook for 4-5 min stirring regularly. Then add the bell pepper and the corn, season with salt and cook for about 8 minutes stirring regularly. Add the tomato paste and the chilli and cook for another 3-4 min.

In a high-sided pan add the portion of quinoa and two times its amount in water. Bring to a boil and let it simmer on a low fire for 15 minutes. Once done add it to the vegetables season with salt and let everything cool until lukewarm.

Mash the boiled potatoes and finely crumble the tofu. Add them to the vegetables and quinoa along with the coriander leaves and the egg. Mix until all is evenly distributed and with your hands form little balls of about 5 cm. Grease a baking dish and place the vegetarian balls in it. Combine 1 tbsp. tomato paste, 1 tbsp. oil and a few drops water in a small cup or bowl. Brush the top of the vegi balls before baking them for 20 min in a preheated the oven at 190°C. Serve asap.


Red Lentil Aubergine and Goat Cheese Bites

Red Lentil Aubergine and Goat Cheese Bites I really like meat when I go out but after three days of consecutive meat packed meals it felt really good to go back to vegetarian food. Continue reading

Last Thursday we went to an Indian restaurant I absolutely love and where on that day there is a buffet which always displays different dishes and I felt compelled to taste a little of everything. On Friday I was with old friends I have been hanging out for almost 20 years and we had salami and cheese as an appetizer and spare ribs, skewers and sausages as a main meal. Finally on Saturday we went to the opening of a restaurant and ended up having a beef filet after a whole bunch of freshly made Italian appetizers. I would qualify these three days as delicious but on Sunday it felt great to replace meat and wine with these lentil bites, a salad and water or tea. In this recipe I used a bunch of ingredients I truly enjoy and that work well together. The only thing to watch out is not to go for an aubergine that is too large or you might end up having a lentil mix that is too watery.

Red Lentil Aubergine and Goat Cheese Bites Red Lentil Aubergine and Goat Cheese Bites


Red Lentil Aubergine and Goat Cheese Bites


For about 20 units

Prep time: 35 min

Cook time: 45-50 min


180 g red lentils

1 small aubergine

8 sun dried tomato filets in olive oil

80 g hard goat cheese grated

2 finely chopped garlic cloves

1 tsp dried chilies

2 tbsp chopped parsley

2 tbsp chopped basil

2 tbsp chopped spring onion

Zest of one lemon

Salt and pepper

1 large egg

2-3 tbsp water

8-9 tbsp breadcrumbs

2 tbsp olive oil



Heat oven at 200°C.

Cut the aubergine in half lengthwise. Incise the inside with a knife making a few horizontal and vertical cuts. Brush cut side with olive oil and place on baking paper face side down. Cook in the oven for 35-40 min.

Meanwhile cook the lentils according to package instructions and set aside to cool.

Finely chop the sun dried tomatoes, the garlic, the parsley and the basil.

When the aubergines are done remove the inside meat with the help of a spoon. Place the pulp in a bowl along with the lentils and mash them. Add the sun dried tomatoes, herbs, chillies, goat cheese, lemon zest, spring onion salt, pepper and mix well.

Take a tbsp of the lentil preparation and form little balls of about 3,5-4 cm. Beat the egg in a bowl and add the water. In another bowl place the breadcrumbs. Take one ball and pass it first in the egg wash, then roll it in the bread crumbs.

Heat the olive oil in a non-stick pan and add the balls to brown on a medium fire (about 8-10 min). Serve warm either as an appetizer or as a meal, maybe with a salad with balsamic dressing.

Appetizer Cheese Balls

Cheese Balls 1Two days ago I came back from my holiday in Crans Montana. It was a great ten day stay and I can’t wait to be back, at least on weekends. Continue reading

During the first part of the holiday I had a visit from my former boarding schoolmate Ramona. For new year’s eve my boyfriend joined us and after Ramona left we spent a few days together. With Ramona we skied a bit, skated a bit, ate a bit more but especially chatted loads (being three years we hadn’t met up might have contributed). On the 31st we walked up towards the beginning of the slopes and had a meat fondue. At midnight we cheered together before coming down to the village with burning torches to light our path. We continued the celebrations till eight in the morning, finishing the last bottle of champagne. Here are a few memories of our new year’s eve.

Soon Ramona left and the plans with my boyfriend should have been similar to the ones with Ramona, but unfortunately the weather was bad. It’s actually not the first time that he comes up and the weather is bad, last year and the year before that it was the same. So we ended up having walks, longer meals and enjoyed the comfort of the indoors. During one of our walks with my dog I stopped by a shop with magazines and books. Five minutes later I came out with a couple of beautiful books on Swiss recipes and products (the first is La Suisse Gourmande and the second is Saveurs D’Antan) . The following evening I was ready to try the first recipe I put my eyes on: these cheese balls. With my boyfriend we stayed in and after this appetizer we had an oven baked chicken with a warm broccoli salad.


Cheese Balls 3

Appetizer Cheese Balls

Recipe for about 8 balls

Prep time: 20 minutes

Cook time: 8-10 minutes

Ingredients :

200 g cheese (I bought tasty alpine cheese but another tasty kind of cheese like Appenzeller or Gruyère work well too)


100 g breadcrumbs

50 g roasted onions

1 tbsp chopped parsley

100 g flour

1 egg, beaten




Grate the cheese with a large holed grater and add pepper to taste. With this cheese form little balls (I made about 8).

In a bowl mix the breadcrumbs the onions together and the parsley.

Take one cheese ball and roll it in the egg, then the flour and finally in the breadcrumb mix.

Heat the oil in a pan at 170°C. Add the cheese balls and brown them. I had to turn them quite often because once the cheese starts melting the balls quickly lose their initial shape. Serve immediately.