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.

Summer Quiche

Summer Quiche I can really say that this recipe has served me well. I made this quiche on Saturday; I had a little for lunch and stored the rest for later. In the evening I went out to the “White Night” in Locarno, we hung around quite a lot and in the end we had more wine than food. By the time I got back I relished myself with what I had previously stored and this quiche was the perfect two o’clock snack. This easy recipe is great for receiving as it can be made in advance and you can serve it either warm or cold, as an appetizer of as a main meal with a crunchy salad.


Summer Quiche


For a 26 cm diameter quiche

Prep time: 15 min

Cook time: 40-45 min



1 onion

1 zucchini

1 small fennel

2 garlic cloves

2 tbsp olive oil

3 eggs

100 g crème fraiche

90 g grated goat cheese

4-5 cherry tomatoes

2 tbsp chopped basil


Salt and pepper

1 round shaped piecrust pastry of about 32 cm diameter




Heat the oven at 210°C.

Cut the onion, the zucchini and the bell pepper into strips. Pass the fennel through a mandolin and crush the garlic with a garlic crusher. Slice the cherry tomatoes and set these aside.

Heat the olive oil in a pan and add the onions to cook on a medium fire for a couple of minutes. Then add the rest of the vegetables (except the tomatoes) to cook for 7-8 min. While the vegetables are cooking season with salt pepper and paprika to taste; at the end add the basil. Once done set aside to cool a little.

In a bowl mix the eggs, the crème fraiche and the goat cheese and a little pepper.

Take a pie dish of about 26 cm diameter and cover it with the piecrust pastry. Make little incisions at the bottom with a fork. Add the vegetables and spread them out evenly. Now add the egg, cream and cheese mixture. The dough might run over the edges, either cut it off or fold it in like I did. Place the sliced tomatoes on top. Cook in the lower part of the oven for 30-35 minutes. Serve either warm or at room temperature.

Summer Quiche