Beet and Roquefort Salad with a Honey Dressing


Beet and Roquefort Salad with a Honey Dressing

Summers in Ticino are becoming increasingly warmer, and my diet lately has been made of salads, spare ribs (the only meat I still truly enjoy), and more salads. Continue reading

I’ve been consuming loads of vegetables with chickpeas, beans, and lentils, but for once I wanted something with a stronger taste, and this beet and Roquefort salad with a honey dressing is the result. The sweetness of the honey dressing, and the beetroot contrast the powerful taste of Roquefort. For the texture I dry roasted a few buckwheat grains, with the arugula they make up the crunchy side of the recipe, while for the softness there’s the cooked root and the cheese. This is something I would easily serve during a dinner with friends, either as a starter, or as a side.

Beet and Roquefort Salad with a Honey Dressing

Beet and Roquefort Salad with a Honey Dressing


Beet and Roquefort Salad with a Honey Dressing


Recipe for 3-4

Prep time: 15 min



4 tbsp. buckwheat

200 g peeled cooked beetroots

50 g arugula

60 g Roquefort



1.5 tbsp. runny honey

1.5 tbsp. white wine vinegar

1.5 tbsp. rapeseed oil

Salt and pepper



In a pan toast the buckwheat on a medium fire for 4-5 min, shake pan regularly. Remove from pan once they’re crunchy and fragrant.

Cut the beetroot into chunks of about 2 cm. On a serving plate, alternate the arugula leaves, the beetroot pieces, the buckwheat grains, and crumble the Roquefort on top.

In a bowl, mix the ingredients for the dressing, and drizzle on top of the salad.


Pizokel So on Saturday we had my fiancé’s birthday party: it was an absolutely fun and delightful evening. Continue reading

Thanks to the help of my friends I managed not having to run around the whole day… I actually even had time to have a twenty-minute siesta 😉 For the event I knew my fiancé really wanted “pizzocheri” because he loves this dish. This pasta recipe is attributed to the Valtellina in Italy, which is a direct neighbour to the Swiss Canton of Grisons. Grisons also has another recipe which phonetically sounds like the pasta dish and these are the Pizokel, which actually look more like spaetzle that the more usual pasta. For Saturday’s dinner I made a combination and an adaptation of the two. What I really love about this recipe is the combination of the taste between the buckwheat flour of the Pizokel and the cheese…

Recipe adapted from: (in French) (in Italian)





Recipe for 4

Prep time: 15 min (+ rest time)

Cook time: 25 min



160 g flour

250 g buckwheat flour

2 eggs

1 dl milk

2 tsp. salt


2-2.5 dl water

50 g butter

250 g cheese (a cheese that is fruity and flavourful)

100 g grated Sbrinz or Parmesan

200 g savoy cabbage

230 g potatoes

1 garlic clove

1 tbsp. rapeseed oil



For the Pizokel mix in a bowl the two flours, salt and nutmeg. Make a well in the centre, add the eggs and start working the batter while adding the milk little by little. The batter should be semi-liquid and should be sticky; to do this, add the water until it has reached such a consistence. Let the batter rest for at least an hour in the fridge.

Meanwhile, cut the cheese in small pieces, pass the garlic clove through a garlic crusher (and set them aside). Dice the potatoes and cut the savoy cabbage leaves into pieces. Bring salted water to a boil and add the potatoes, when they are almost cooked add the savoy cabbage for 2-3 minutes, remove from fire and strain. Set aside.

Remove the batter from the fridge. Bring a large pot of salted water to a boil. Take a wooden board and make sure it’s damp with water. Place a portion of the batter on top of it and with the help of a wet spatula (I used a flat bladed knife), scrape small tbsp. portions into the boiling water. Once the pizokel come to the surface they are ready. Remove them with a slotted spoon and set them aside (add a little oil to keep them from sticking together). Repeat with the rest of the batter.

In a pan heat a tbsp. rapeseed oil and add the pizokel to brown, add the butter to improve browning process. Add the garlic, potatoes and savoy cabbage; continue cooking for a couple of minutes.

In a warm serving plate, place 1/3 of the pizokel, on top sprinkle half of each of the two cheeses. Repeat the layers once more and finally top with the remaining pizokel. Serve without waiting.