Cheese Spinach Mushroom Soufflé Omelette

Cheese Spinach and Mushroom Soufflé OmeletteIf you were to walk around Canton Ticino recently you would see a large amount of people wearing around with rain boots. Continue reading

The Lake Maggiore has been out of its usual borders since last week and last Saturday was also my first time moving around the town walking on those temporary boardwalks. I admit I found it exciting to see it for the first time because although this is something that happens every few years, I never had a chance to see it since I was either too small and was in school or later, I was away for my studies. It’s humbling to see what little man can do in such circumstances. Fortunately the situation has already been worse than this. Here are a few pictures I wanted to share regarding the past and present floods the region went through. Fortunately from today on, THE SUN IS BACK!

Here are a few pictures I found (the last two are mine, the rest I found on the Internet) of the town of Locarno flooded by water in past and more recent times.

Photo accreditations:



Cheese Spinach Mushrooms Soufflé Omelette (Recipe adapted from

Recipe for 2

Prep time: 10 min

Cook time: 15 min



3 eggs

3 tbsp cream

70 g cooked spinach (excess moisture removed)

1 small onion

4-5 chestnut mushrooms

40-50 g Swiss cheese thinly sliced (I used Gruyere)


Salt and pepper

1 ½ tbsp. butter



Finely chop the spinach and the onion and slice the mushrooms.

In a pan melt ½ a tbsp. butter and add the onion to soften for 4-5 min, then add the sliced mushrooms to brown on both sides for another 7-8 min. Once done, remove from the pan and set aside.

Separate the eggs and place the yolks and the whites in two separate bowls. Whisk the egg whites to a peak. Beat the egg yolks until they become frothy, then add the chopped spinach, a little nutmeg and salt and pepper. Take the whisked egg whites and gently fold the into the seasoned yolks.

On a low-medium fire, melt 1 tbsp. butter in the pan you used for the mushrooms and add the egg mix. Cook for 6-7 min then add the mushrooms on top along with the cheese. Cover and cook for another 4-5 min. Serve.

Bell Pepper Pilaf with Shredded Omelette and Almonds


Last Sunday I went to the wedding anniversary of my boyfriend’s parents. We were on a boat sailing around the Swiss part of the Lago Maggiore (the larger part is in Italy), ‘finger fooding’ and sipping wine. Continue reading

Pity that the umbrella was not an option; it was the first rainy day in a month. After a quick salute and the presentation to the, up to then, unknown members of the family, we went from water on our heads to water underneath our feet in the warmth of the boat. I am happy to say that as soon we got on the boat we sat down and enjoyed the moment; I like it when I don’t have to pretend listening to a speech.Some are great speeches; others gradually become like a background noise disturbing me think ‘Why did I get here this early?’. And I know something about boring speeches. I thought of sharing a couple of pictures of the day because there was a nice familiar atmosphere and I feel we all had a good time.




Yes, I was practicing my food photography skills… which I aim to improve.



L’isola dei Conigli (in English: The Island of the Rabbits)



This is the weather that waited for us when we set foot on land after the boat trip.




Today instead of checking out the history of a recipe or an ingredient, I went to look for information on anniversary celebrations and it logically turn out to be since about forever. For a link between this week’s recipe and a celebration think about what is traditionally thrown at the newlyweds…


About anniversary celebrations:

This is a passage of information I found on the subject; I did not change it because I like the way it’s written:

“From the dawn of humanity, when Homo Sapiens first began walking upright, they have always been a group of dedicated party animals. Life was hard in those days, what with fighting off cave bears and saber toothed tigers. The Ice Age made modern winters look silly. Food was hard to come by. There was no such thing as walking down to the market. It was a rough existence. Any excuse for a celebration was welcome.

If the fish were biting and there was a good catch… a fish food party! If hunters managed to bring home a woolly mammoth so the tribe could eat for a while? Yes…a mammoth party! The problem with those types of parties was that you could go for a very long time between good feasts. There had to be an excuse for celebrations, even during the lean times.

That’s when the cave social director decided that annual events were a good cause for celebration. They started by celebrating big events, like the beginning and end of the nicer weather—what we now call Easter and Thanksgiving. Holidays like that were reliable, but there weren’t too many of them. There had to be other reasons to celebrate that occurred more often. So, birthdays and anniversaries joined the list of holidays.

Of course, anniversaries were a little easier to remember when they were first introduced as a party theme, because most groups didn’t have individual ceremonies. They’d have a big get together and pair off the eligible bachelors with the young unmarried ladies once or twice a year. No one ever forgot the dates and the anniversary party idea was a great hit with everyone. That changed when individual marriage ceremonies began. The anniversary celebration, as we know it, was born. It was probably very soon after when the first husband forgot his anniversary, but by then the tradition was established and it was too late to turn back.”

(from: )


I have a basic pilaf rice recipe which, with what I have learned over the past few years: I dressed it up. This week I am happy to write that I only had to remake this recipe twice. The second time I added a bit more salt and the basil and I was much more satisfied with the way the picture looked.


Bell Pepper Pilaf with Shredded Omelette and Almonds


Recipe for 2

Prep time: 8 min

Cook time: 15-30 min (depending on the cooking time of the chosen rice)



1 bell pepper

1 onion

1 small saffron bag

150 g rice

Olive oil

Zest of ½ lemon

about 15 dry roasted almonds

1/8 tsp paprika

1 good teaspoon grated cheese (I used Parmesan)

3 eggs

A small bunch on basil leaves

3 dl vegetable or chicken stock



Dice the bell pepper and chop the onion.

Add the saffron and the lemon zest to the stock and set aside.

In a pan put 1 tbsp olive oil and add the bell pepper and onion. Cook on a medium-low fire until the onion is  translucent, about 4-5 min. Pour in the stock, bring it to a boil and sprinkle in the rice. Reduce heat and leave to simmer until rice has absorbed the water (normal rice should be about 20 min, quick rice about 10 min).

Break the eggs, add salt and pepper and whisk them with a fork.

In a non-stick pan, on a medium heat, add 1 tsp olive oil and make sure the bottom of the pan is evenly greased. Reduce the heat and add the egg. As soon as it begins to take at the bottom you can move the egg around with a fork for about 30-40 seconds, then leave it to cook further or another 45 seconds or until the upper surface has become firmer. Sprinkle over the grated cheese, leave a short moment, fold the omelette in two and remove from fire. Now you can chop the omelette into strips.

Slice the basil leaves and add them to the rice along with the omelette strips and mix delicately. Roughly chop the almonds and sprinkle on the rice. Serve.