Fennel and Grapefruit Carpaccio

Fennel and Grapefruit Carpaccio 4.1 I always find it hard to stay awake after lunch, except when I have something light and possibly with little or no carbs at all. Yesterday I had this fennel and grapefruit carpaccio and didn’t feel drowsy; unlike today where I had a pasta bake and I keep on visualising my bed. Continue reading

So, instead of yawning my way through the afternoon, my solution is to get some movement and breathe some fresh air in. Fortunately soon I’ll head to my local butcher to get the meat I ordered for Saturday. I’ll actually be catering for one of our usual dinners with my fiancé and a friend of ours. To get idea through, the two first begun by complimenting my cooking and then, they asked if I could cook and bring the food to Andy’s house. I won’t admit it to them but I liked the idea. After having dinner at his place, we will then go out to the nearby bars (where the choice of places to go out to is slightly better than in the valley I live in).


Fennel and Grapefruit Carpaccio Fennel and Grapefruit Carpaccio


Recipe for 4

Prep time: 15 min

Cook time: 5-7 min



1 large fennel or 2 small ones

2 grapefruits

4 tbsp. olive oil

2 tbsp. finely chopped parsley

4 tbsp. slivered almonds

Salt and pepper



In a non-stick pan place the almonds and roast them until browned. Remove from pan and set aside.

Slice the top and bottom of the grapefruit and following the contour of the fruit slice the peel all around. Holding the grapefruit above a bowl, cut along the membrane to remove the segments. Keep 2 tbsp. of the juice as you will need it for the dressing.

Cut the bottom of the fennel off and using either a slicer or a knife, thinly slice the fennel(s).

Mix the 2 tbsp. of grapefruit juice with the olive oil and season with salt and pepper to taste.

On each serving plate place the sliced fennel and then the grapefruit on top. Drizzle the dressing and on top sprinkle the parsley and the slivered almonds. Serve.

Carpaccio Style Chicken and Bell Pepper Salad

Carpaccio Style Chicken and Bell Pepper Salad I just wanted to begin by saying that this is my 100th post! Continue reading

It’s been a while since I last made a Carpaccio so this week I felt the timing was good: it’s getting warmer and this type of dish goes well with the weather. I chose these ingredients because they remind me of Spain. Despite the fact that I love Spanish food, we have recently decided we’ll spend our summer holiday there. First stop will be in Barcelona and then we’ll travel down to Marbella. Like most of the time the first part of the holiday is about cultural visits and the second one is about exposing our pale legs to the sun (and mine in the bars at night).

This is a simple recipe; the only lengthy part is the cooking of the bell pepper. To save some time, the pepper can be made the day ahead so that the rest of the recipe is ready in no time.

Carpaccio Style Chicken and Bell Pepper Salad Carpaccio Style Chicken and Bell Pepper Salad Carpaccio Style Chicken and Bell Pepper Salad


Carpaccio Style Chicken and Bell Pepper Salad


Recipe for 4

Prep time: 30 min

Cook time: 40 min



4 chicken breasts

4 Red Bell Peppers

2 tbsp dry roasted slivered almonds

1-1,5 tsp paprika (sweet or spicy or a combination of the two)

½ tsp granulated garlic

Lemon juice

Salt and Pepper

4 tbsp olive oil + 2 tbsp for frying the chicken

2 tbsp sherry vinegar

1-2 spring onions

2 tbsp chopped parsley



Heat oven at 200°C.

On a baking tray lined with tin foil and then with baking paper place the bell peppers. Cook in the oven for about 40 min turning the vegetables after 20 min.

Meanwhile take the chicken breasts dry them with a piece of kitchen paper and rub them with the paprika and granulated garlic, add the lemon juice, cover and set aside for 15-20 min.

Prepare the dressing with the 2 tbsp olive oil, the tbsp of sherry vinegar, salt and pepper to taste. Thinly slice the spring onion. Set all aside.

Take the chicken breasts, tap them dry with kitchen paper, add salt and pepper. Heat the olive oil in a pan and place the chicken on a high heat to sear on both sides. If you have an oven proof pan, after searing the meat place it in the oven until cooked though (for about 4 min), if not, continue cooking on the stove at a lower heat until done. Remove the meat from the pan and set aside.

Once the bell peppers are done remove the stem (with the seeds) and the skin and cut them into pieces of about 3-4 cm per side. Cut the chicken at an angle making slices that are around 4mm thick.

On each serving plate, place in a round shape alternating between two slices of chicken and one of bell pepper. Now sprinkle on the slivered almonds, spring onions and parsley. Finish by drizzling the dressing on top.


Smoked Salmon and Beetroot Carpaccio with Horseradish Dressing

Smoked Salmon and Beetroot Carpaccio with Horseradish Dressing 2 (800 x 560)

These past few days my idea was to stay on the light side because this weekend I am attending an enogastronomic  walk which takes place in Ascona, a lakeside town just a few kilometres away from my valley. I am so looking forward to the event, especially since last year I couldn’t go because I had to work. The event is called ‘Gusta il Borgo’ and this is the kind of activity I find there is never enough: people, food, wine and a nice walk (link: http://www.amisdalaforcheta.ch/index.php/component/k2/item/238-gusta-il-borgo-2013 ). Continue reading

I’ll be taking loads of pictures and post them next week. So for a light and quick dish I thought that a nice smoked salmon and beetroot carpaccio would have done the trick. Soon colder days will come and I will not feel like having cool food on a daily basis. Horseradish works well with either salmon or beetroot and another thing I particularly like are the colours. I was removing the smoked salmon from the package and thinking about the recipe I realized I did not know much about the history of the process of food smoking….


About smoked food :

Smoking food is something extremely interesting because first it cures food and second it gives it such a wonderful flavour. It is believed that the process of food smoking was almost as ancient as man cooking with fire. Sumerian tribes already smoked fish about 3500BC. Since that time humans have used the technique also in order not to succumb famine during the cold months. Another fact is that the smoking process has changed very little since the beginning of its practice; first the meat is brined for a few hours/day then the food is dried and placed to be smoked (source: http://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/22/consider-smoked-foods )


Smoked Salmon and Beetroot Carpaccio with Horseradish Dressing


Prep time : 10 min


Ingredients :

200g smoked salmon

100-150g beetroot

1 small red onion


Dressing :

3 tbsp olive oil

1.5 tbsp cider vinegar

2 tsp prepared horseradish

Salt and pepper


Recipe :

For the dressing mix all the ingredients together and aside.

Slice the beetroot and the onion as thinly as possible.

On each plate place the smoked salmon on the outer edge and in the middle place the sliced beetroot. On top, sprinkle the onion and finally drizzle the dressing on top. Serve with freshly baked bread.