Stuffed Zucchini

Stuffed ZucchiniDid I already mention my passion for zucchini and stuffed veggies? Well, I have combined the two of them and this is one possible result. Continue reading

In the beginning I wanted to use minced meat but since I’m in a very vegetarian phase I decided to use eggs as a protein. I guess in the end this recipe could be called “frittata stuffed zucchini”. This is a light recipe, which works great when the weather is hot and you don’t want to have a heavy meal.



Stuffed Zucchini


Recipe for 4 as a side dish or 2 as a main dish

Prep time: 15 min

Cook time: 50-55 min



2 zucchini about 17 cm long

1 yellow pepper

1 red pepper

1 red onion

40-50 g grated cheese (I used Parmesan)

40 g breadcrumbs

1 tsp. dried oregano

1 tbsp. chopped basil

Olive oil

2 eggs

Optional: butter



Cut the zucchini in half lengthways and scoop out the seeds using a teaspoon. Take the seeds and chop them.

Remove the stem and the seeds from the bell peppers and dice them into about 1 cm pieces. Chop the onion

In a pan heat 1 tbsp. olive oil on a medium fire and place the zucchini halves cut side down to brown for 4-5 min. Once done remove them from the pan and place them on a baking tray lined with oven paper.

Wipe the pan, pour another tbsp. olive oil and add the onions. Cook until they have softened, 4-5 min. Then add the peppers season with salt, pepper and the oregano and cook for about 10-12 min. Finally add the zucchini and cook all the ingredients for a further 5 min. Correct taste with salt and pepper if needed and set aside to cool a little.

Break the eggs in a bowl and add ¾ of the grated cheese, the breadcrumbs, the basil and pepper.

Mix the content of the bowl to the vegetables.

Drizzle a little olive oil in the zucchini shells and season with a little salt then evenly spoon in the vegetable/egg mix. Sprinkle with the rest of the cheese and add a few butter flakes on top. Bake in the middle of the oven at 180°C for 30 min.

Asparagus and Egg Quesadilla

Asparagus and Egg Quesadilla I love it when a new season comes, besides the changes; I love checking out the new seasonal products. A few weeks ago I saw the first asparaguses but I refuse to buy something as fresh as a vegetable that has travelled from another continent. I don’t know when these vegetables were picked and by the time they arrive they have lost so much of their nutritional value. Continue reading

When I do my groceries I often wonder how many people look at where their vegetables and fruits come from. Well, the asparaguses I found came from Spain, it’s not local but at least the distance isn’t measured in oceans. I was really excited to finally eat them again so I decided to make something quick and which I can eat with my hands. I wanted to combine eggs and asparagus because it’s a combination I love and from there I could have either made a quiche or something like this, or I could make something quicker like a sandwich… or a quesadilla. Finally I went for the quesadilla and here is the result.

Asparagus and Egg Quesadilla



Asparagus and Egg Quesadilla


Recipe for 1 unit – for about 4 as an appetizer or for 2 as a meal

Prep time: 5 min

Cook time: 10-12 min



3 eggs

160 g asparagus

50 g grated Gruyere cheese

10 g butter

1 heaped tbsp. sour cream

Salt and pepper

2 large flour tortilla

3/4 tbsp. rapeseed oil



Cut the asparagus into about 0.5cm pieces.

On a medium fire, heat the oil and add the chopped asparagus to brown for 5-7 minutes. Once ready set the vegetables aside and wipe the pan with some kitchen paper.

In a small pan break the three eggs and add the butter. Then place it on a low heat blending the ingredients together. Continue to whisk until the eggs are cooked (more or less 5 min). Remove from the fire and add the sour cream with salt and pepper to taste. Then combine the asparagus.

Take one flour tortilla and sprinkle half of the cheese on top, then spread over the egg/asparagus mix, then the remaining cheese and finally top with the second tortilla. Cook 1 min. on each side. Cut the quesadilla into slices and serve.

Cauliflower Fritters

Cauliflower FrittersI love fritters. They are easy to make, delicious and adaptable to many flavour combinations. Continue reading

I had some nice organic cauliflower and decided to make these fritters and combine them with one of my favourite Swiss cheeses: Gruyere. To make this recipe I also used some fresh cheese, which in my region we call “Büscion” (which means cork in our dialect). These are popular in my region but surely, wherever you live; you can find your own version of fresh cheeses made with cow’s milk.

As a starting point for this recipe I took a recipe from Jamie Oliver’s site.

Cauliflower Fritters Cauliflower Fritters



Cauliflower Fritters

Recipe for 8 pieces / 3-4 p.

Prep time: 10 min

Cook time: about 10 min (per batch)



200 g blanched cauliflower

2 eggs

100 g fresh cheese

50 g grated Gruyere cheese

¼ – ½ tsp. chilli powder

½ tsp. garlic powder

2 heaped tbsp. flour

Rapeseed oil

Salt and pepper



In a bowl combine the eggs, fresh cheese, Gruyere cheese, chilli powder, garlic powder and flour.

Roughly chop the cauliflower and add it to the rest of the ingredients with a little pepper and salt to taste.

Heat a little rapeseed oil (about a tbsp.) in a pan on a medium high fire. For each fritter pour the amount of a large tbsp. of mixture and cook for 4-5 min per side, until nicely browned. Do it in more batches if you can’t cook all the fritters at once. Serve ASAP.


The Proposal and Arugula Spaetzle (or Spaetzli)

Arugula Spaetzle
As I wrote last Thursday, my boyfriend and I went to Basel for the weekend. I was quite looking forward to the trip but I wasn’t aware it would turn out to be such a memorable moment. Continue reading

We got there on Friday evening and went to the tapas restaurant we always end up going to. We always enjoy it and anyway, we were so hungry that I think anything would have gone down at that point. After dinner we picked up the dog that had stayed at the hotel and went for a walk. We reached the Mittlere Brücke, a place my boyfriend has been fond of since he was still a student there. We stopped there and that’s where he presented me a ring and asked me to marry him! My heart is beating faster even as I’m writing this. I’m so happy that I can’t contain myself. Well, I guess I don’t even need to tell you my response (which I shouted out while by passers looked at me awkwardly). Little after we went to celebrate with yet another bottle but this time it was champagne. We finished that bottle too, left the dog at the hotel and headed to a club where we danced among the students till three o’clock in the morning. The following day we were in a quite pitiful state and during most of the day we walked around like two zombies; sometimes I actually felt like it was the dog taking us for a walk. Our Saturday evening was quieter and after an aperitif with a tarte flambée we went for yet another round of tapas (we are animals of habit). Our Sunday consisted in traveling back home and getting some rest. What could someone expect more from a weekend? I’d say nothing. Soon we’ll start planning the main event, I want to share the experience. Besides posting recipes I also want to use this blog as a diary.

In the Swiss German part of Switzerland, spaetzli is something often eaten in this time of the year with game dishes. I find it’s something which works just as well with chicken or beef or vegetable… Since we were in Basel I though it would be an appropriate recipe to post. I adapted this recipe from the Swiss Cooking book (from Alfred Haefeli).

Arugula Spaetzle

Arugula Spaetzle


Arugula Spaetzle


Recipe for 4-6 as a side dish

Prep time: 15 min

Cook time: 30 min



300 g arugula

4 eggs

400 g flour

1 dl milk and water

0.5 dl water

1 tsp. salt


4 tbsp. dry roasted pine nuts

Grated Sbrinz cheese (alternatively use parmesan)



Place the washed arugula in a pan and cook until they are soft. Place them in a strainer and press to remove excess moisture. Now, either finely chop them or, place in a food processor (like I did).

In a bowl mix and beat the flour, eggs, milk, water and salt with a wooden spatula until small bubbles form then, mix in the arugula. The consistence should be a little like a pancake batter, if it’s thicker just add a little water.

Fill a pan with high sides with salted water and bring to a boil.

If you have a spaetzle make use it by placing the batter on its surface and push down the mass so that it falls into the boiling water. Alternatively use a wooden board and form the spaetzle by scraping the surface with a knife and letting the dough drop into the water. Once the spatzle rise to the surface remove them with a slotted spoon and place in a bowl.

In a non stick pan melt some butter and add the spaetzle to brown on a high heat for a couple of minutes (you might have to do this in more batches). At the end add the pine nuts, toss place in a serving dish and sprinkle with the grated cheese.



Aubergine Piccata

Aubergine Piccata So yesterday I left early in the afternoon from home and had little time to prepare my lunch and so I made this aubergine piccata. Continue reading

After lunch I got ready and left for Locarno where my appointment to the doctor for my ankle was. I got there and the nurse at the desk looked at me without saying a word, I introduced myself and was very soon told that my appointment wasn’t for Monday but for Tuesday… It was my fault and I got mad at myself. I don’t like getting appointments wrong, don’t you? Despite throwing away an afternoon to get to the doctor and finding out I got the date wrong; at east I enjoyed my lunch.

Aubergine Piccata Aubergine Piccata


Aubergine Piccata


Recipe for 3-4

Prep time: 10 min

Cook time: 3-12 min



1 Aubergine (350-400g)

3-4 tbsp. flour

80 g grated cheese (I used a firm goat cheese)

3 eggs

2 tbsp. chopped chives


Olive oil or frying butter


In a bowl place the flour while in another place the eggs with the grated cheese and the chives.

Cut the aubergine into 0.5 cm thick slices and season them with salt on both sides.

Heat 1 tbsp. oil or butter in a pan.

Take an aubergine slice, coat it in the flour on both sides and then dip it into the egg, cheese and chive mix (make sure you get a good amount of the egg mix on the aubergine) and then place it straight into the pan. Repeat with the other slices and cook for 3-4 min on each side on a medium fire. You will probably need to do this in 2-3 batches so once the slices are done keep them warm in the oven at 70°C. Usually I serve this dish with a simple tomato sauce pasta.


Salmon Egg Horseradish Tartines – Tartines Saumon Oeuf Raifort

Salmon Egg and Horseradish Tartines

Tartines have a party feel to it: they can be eaten while holding a glass of wine and the smoked salmon in this recipe is an ingredient which gives a festive twist no matter how it’s served. Continue reading

I felt like making something celebratory because since about three weeks I am going a general life change. All of this makes me feel quite excited but sometimes I am also a bit apprehensive.

I haven’t had much time to cook this past week so this recipe was something which came in handy while I was working at home, either at my computer or rearranging the house. I love smoked salmon paired either with egg or horseradish. I thought that a combination of the three would be a tasty experience.

Salmon Egg and Horseradish Tartines


Salmon Egg Horseradish Tartines


Recipe for 8 tartines

Prep time : 15 min



6 hard boiled eggs

4 tbsp crème fraiche

2 tsp prepared horseradish

2 tbsp chopped chives

100-120 g smoked salmon

Salt and pepper

8 slices of bread (like baguette bread for example)



Peel and chop the eggs and place them in a bowl. Add the crème fraiche, horseradish, chives, salt and pepper. Mix until nice and even.

Take the bread slices and evenly spoon oven the egg mix. Place over the smoked salmon and serve.



Version Française

 Salmon Egg and Horseradish Tartines

Les tartines me donnent une sensation de fête : elles peuvent être consommée en tenant un verre de vin à la main et le saumon fumé est une ingrédient qui contribue toujours à rendre une table festive indifféremment de la manière dont on décide de le servir. J’avais envie de préparer une recette dans ce genre parce que depuis environ trois semaines je passe à travers un changement de vie. Tout cela me donne de l’enthousiasme et de temps à autre ça me met un peu de frayeur aussi.

Je n’ai pas eu beaucoup de temps pour cuisiner cette semaine mais cette recette est pratique pendant que je travaillais soit à l’ordinateur ou en réorganisant ma maison. J’adore le saumon fumé accompagné avec de l’œuf ou du raifort. J’ai pensé que combiner les trois ingrédients serait une expérience savoureuse.

Salmon Egg and Horseradish Tartines

Tartines au Saumon Oeuf Raifort


Pour 8 tartines

Temps de préparation : 15 min



6 œufs durs

4 cs crème fraiche

2 cc raifort râpé en pot

2 cs ciboulette

100-120 g saumon fumé

Sel et poivre

8 tranches de pain (comme du pain pour baguette par example)



Peler et hacher les œufs et le placer dans un bol. Ajouter la crème fraiche, le raifort, la ciboulette, le sel et le poivre. Bien mélanger.

Prendre les tranches de pain et placer le mélange d’œufs dessus. Ajouter le saumon et servir.


Cheesy Scrambled Egg and Savoy Cabbage Pasta

Cheesy Scrambled Egg and Savoy Cabbage Pasta 2I only have one memory in my childhood which is related to eating eggs and that’s  how my father used to make it for me when I was a child. Continue reading

Using a raw egg we’d get from our local butcher, he would put in some sugar and whisk it until it got foamy. I’d eat it with a spoon. Today when I think back about those moments I wonder whether we were unaware of the consequences then or whether we have become a society of hypochondriacs. Anyway, I am still here and I am enjoying the potential of eggs in the kitchen more and more. This week I felt like having pasta and I thought eggs would be a good alternative to meat. I thought that scrambled eggs could have been a good idea instead of a more traditional sauce. Oh, and since I learned how to make scrambled egg I love making them. A couple years ago, with my boyfriend we went through a period where we made a lot of brunches. I once went on-line to see how to make them well and found Gordon Ramsay’s video. Since then I often make my eggs this way. For this recipe though, I also added some grated cheese.


Cheesy Scrambled Egg and Savoy Cabbage Pasta 1


Cheesy Scrambled Egg and Savoy Cabbage Pasta


Prep time: 10 min

Cook time: 9 min

Recipe for 2



160 g short pasta (caserecce, penne, farfalle….)

80-100 g Savoy cabbage leaves

2 eggs

2 tbsp butter

40 g grated Sbrinz cheese (alternatively you can use parmesan)

2 tbsp cream

Salt and pepper

1spring onion

Optional: Cayenne pepper



Roughly cut the cabbage leaves into small pieces (about 1 cm long).

Cook pasta in salty water according to package instructions. 2 minutes before it’s ready add the cabbage leaves to the pasta. Remove water, add half of the butter to the warm pasta a leave to melt.

While the pasta is cooking, break the eggs in a pan, add the other tablespoon of butter and the cheese. Place on a medium heat and start stirring without stopping. When the egg starts to cook, remove from fire and continue stirring. Replace on the heat when you see the pan is cooling down. The idea is that while constantly stirring you move the pan on and off the heat. Once the egg is nice and creamy add the cream and stir again. Season with pepper and cayenne pepper.

Slice the spring onion.

Add the eggs to the pasta and cabbage with the spring onion and toss. Serve without waiting.


Cocotte Eggs with Purple Carrot Puree and Soldiers

Cocotte Eggs with Purple Carrot Puree and SoldiersI got the idea for this week’s recipe when I went to town (Locarno) and found some unusual purple carrots which I had never tasted before. There is something else that motivated this recipe: the rain. Since one month I have to keep my drive to go out and enjoy spring because it just keeps on raining. I decided I’d keep my spirits up by cooking something comforting like these cocotte eggs and soldiers. In this recipe I like the smoothness between the egg and the pureed vegetables. Continue reading

Mushroom and spinach quiche – no crust

No crust spinach and mushroom quicheYesterday my mother came by to my place and as it was snowing I felt like having a something cosy, something from the oven, something with cheese, so I decided to give a second try to a spinach and mushroom quiche recipe. This recipe is not the traditional quiche Lorraine which is a recipe made with bacon eggs and cream and/or cheese. The traditional dish is a four hundred years old. But what was the world like four hundred years ago? How different was the world back then? What were the events and achievements of that era? Well, the Church still had a strong hold on society and in February 1600 the philosopher Giordano Bruno was burned by the Church for being an heretic. Less than five years later, in the literary domain, Shakespeare’s Hamlet and Cervantes’ Don Quixote de la Mancha were published. It was also the years where first permanent colony was established in America: in Jamestown Virginia. Scientifically, a character I personally find fascinating, Galileo was seeing Jupiter’s moons through his telescope; a tool which will contribute to his bad eyesight in his older days. Historically, I have always had the tendency to think about events this way: what happened when this event was going on? Continue reading

Back to food; I love it when I can cook for my mother because, like me, she doesn’t eat meat very often and she also loves food. I guess she is the source of my passion for food and cooking, still now, each time I get in her car there is a new magazine about cooking with recipes she anyway never follows nor tries. I don’t know about you, but it’s amazing how as time goes by I notice more and more where some of my habits come from. Like her, I used to read recipes and that was it but since last year; I have decided to get my hands dirty among the orange flowered tiles of my kitchen.
The day before yesterday I tried the recipe but I unfortunately only had skimmed milk at home and the I added less vegetables to the quiche. I was not too happy with the result as the quiche itself felt more gummy so I decided to start again. This time I would have a guest sharing the dish with me other than my boyfriend who is my usual guinea pig (and with whom I do not often make an exclusively vegetarian menu).

No crust mushroom and spinach quiche

Prep. Time: 15 min.

Cooking: 30 min.

For 2-3 people


1 onion

120g button mushrooms

120g spinach

50 g self raising flour

2.5 dl milk

2 eggs

60 g gruyere

salt, pepper

The recipe:

Heat the at 200ºC.

Chop the onion, the garlic and the mushrooms.

Heat a pan with olive oil and add the onion. Cook until almost transparent and add the garlic. After about a minute add the mushrooms, pepper and salt. Once the mushrooms are browned on both sides add the spinach and keep on turning the vegetables for one minute (until the leaves are soft).

In a bowl, mix the eggs, the flour and the milk and salt and pepper to your liking.

Grease the tart mold and add the vegetables and the gruyere. Pour the egg, flour, milk mix on top. Place in the oven for 30 min.

I serve this dish with a simple tomato salad with spring onions and toasted pine nuts.