Winter Vegetable Stir Fry

Mustardy Winter Vegetable Stir-Fry I am really trying hard to stick to seasonal vegetables, especially that in this season the choice is quite limited in Switzerland. Continue reading

The good thing is though, it’s a work out for my creativity and I like to try out recipes  with what I have in my fridge. And one thing which is never missing in my fridge is veggies. It was not always like this, in the past the only vegetables I prepared at home were salad and frozen vegetables. I liked vegetables but I didn’t feel confident enough to through myself and admittedly I was lazy. I had the habit and knowledge of veggies but not the hang of it. At least I was on the right path, unlike when I was a teenager. Well, during my high school years my diet consisted of pizzas, crêpes and yes salads: only when, with some friends, we would go on a diet. Our resolution lasted about two days and then we’d just forget about it. The longest time we held on was five days. I remember once we set a punishment where if one of us would fall into temptation even with just one bite of chocolate, chips, cheese… we would have to get down and do a hundred sit ups. The end of the diet came when one of us fell for chocolate and on about her forty-fifth sit-up we told ourselves that a few apples a day was okay but as a dessert.

Mustardy Winter Vegetable Stir-Fry

Winter Vegetable Stir-Fry


Recipe for 2 as main / 2 as side dish

Prep time: 15 min

Cook time: 30 min


Ingredients :

400 g waxy potatoes (I used the Charlotte kind)

2 carrots

1 small leek

150 g Savoy cabbage

2 tbsp rapeseed oil

2 heaped tsp mustard powder

½ tsp paprika

2 dl water

2-3 tbsp crème fraîche

2 tbsp pumpkin seeds

Salt and pepper



Cut the potatoes lengthwise and slice each half into 1 cm pieces. Cut the carrot into 3-4 cm long strips. Half the leek and slice into 2 cm pieces. Roughly cut the Savoy cabbage.

Heat 2 tbsp rapeseed oil and add the potatoes with some salt to brown on all sides for about 8 min, stir occasionally. Add the mustard powder and the other ingredients one at the time, regularly stirring to mix the ingredients. Add the water and ½ tsp salt and cook on a medium low heat for about 25 min, stir occasionally.

Once the vegetables are done add the crème fraîche, stir and cook for another 3-4 min. Correct the taste if needed and add the pumpkin seeds.  Serve warm, as a main dish or as a side with meat or fish.

Cabbage and Apple Salad with Honey Dressing

Cabbage and Apple Salad with Honey Dressing 3In Ticino this is the low tourism season and with the cold, all the grottoes are closed until spring. I miss them, and I miss one in particular: the grotto Lafranchi in Coglio which a couple villages away from where I live. Continue reading

I have already mentioned this place but since I cannot go there at the moment I wanted to try to make this cabbage and apple salad. This salad is part of a dish served with a venison tartar and even if it was in the first course in the autumn menu I found it more than enough. So the grotto is closed but I can still have their food. Tonight I’m going out with a couple of friends to the ice skating ring they have set up in the Piazza Grande in Locarno; around the ring is a bunch of stands and one of them is occupied by Davide and his chef Carlo from the grotto. Last week we got there too late and it was closed so this time I hope we can make it. Anyway, ice skating is not really in our plans…

Cabbage and Apple Salad with Honey Dressing 2

Cabbage and Apple Salad with Honey Dressing


Prep time: 10 min

Recipe for 2



250 g shredded cabbage

1 apple

1 tbsp honey

1 tbsp cider vinegar

2 tbsp olive oil

Salt and pepper

2 tbsp roasted walnuts



Peel the apple, cut it into four parts and core. Take each piece and cut it lengthways into four. Turn the apple quart and slice into 0.5 thick pieces. Add to the cabbage.

Chop the walnuts and add ¾ to the salad.

In a bowl mix together the honey, the vinegar, the olive oil, salt and pepper to taste. Add to the cabbage and apple and blend well. Place on a serving plate and sprinkle with the remaining walnuts. Serve with crusty bread or game and why not some cheese…

Cabbage Croquettes

35I used to only eat cabbage when it was served to me or in the form of coleslaw, since a few years not anymore. Continue reading

I love cabbage because it is a versatile and strong vegetable, I love its taste and it’s always a healthy choice. As my boyfriend was having one of his reunions and the weather encouraged me to stay at home (we’ve already had the first snow on top of the mountains), I had a comfy evening in front of the fireplace munching away these croquettes. For this I didn’t use any covers because eating with my hands is something I absolutely love; don’t you? This croquette recipe which I have adapted comes from another of my mother’s cookbooks and it works as an appetizer and as a side dish maybe with some game meat).

What I learned about the cabbage:

The cabbage is said to have been cultivated between the thousands and the hundreds years BC. Through its long history it has had an unstable reputation. The ancient Greeks, Romans and Egyptians consumed it and attributed to the medicinal proprieties. Romans and Egyptians advised its consumption before and after going to a alcohol soaked event. In medieval times the poor made a large consumption of cabbage and later, between the 14th and 17th century, the vegetable underwent a period of  low reputation (like many of the leafy veggies during that time). One important fact about cabbage is that it is not a delicate plant to grow nor to use so it would be a source of energy available the whole year round to different people in different geographical regions. Vikings and Chinese would store them for the cold winter months. To be stored the vegetable would either be dried (like the Vikings and Chinese) or pickled (like the Chinese and Turks). Source:

Cabbage Croquettes

35. Cabbage Croquettes 2 (800 x 574)

Recipe for 4

Prep time: 10-15 min

Cook time: 8-10 min


Ingredients :

400 g thinly sliced red cabbage

1 tbsp butter

500 g cold boiled potatoes (ideally from the day before)

2 eggs

¼ tsp grated nutmeg

Salt and pepper

1 pot sour cream

1 small bunch of chives

Butter to brown the croquettes


Recipe :

Heat the butter in a pan and add the cabbage with some salt and pepper. Cook until almost soft (about 8-10 min). Set aside and leave to cool.

Remove the skin of the potatoes. In a bowl grate the potatoes.

In another bowl put the eggs with some salt, pepper and nutmeg. Mix and add to the potatoes. Mix again to incorporate the egg. Add the cooled cabbage and stir in order to get an even preparation.

In a pan heat some butter. With a tablespoon slide the preparation into the pan and slightly flatten them. On a low heat brown the croquettes on both sides for a few minutes (alternatively you can cook the croquettes in the oven at 200°C for about 20 minutes).

Serve the croquettes warm as a side dish or as a finger food with the dip. For the dip finely chop the chives and add them to the sour cream.