Pear Crumble with Caramelised Almonds

Pear Crumble with Caramelised AlmondsOn Sunday I woke up in a world covered in white. When I went outside everything looked amazingly beautiful, fairy tale like. It was the first time this year it really snowed and once I stepped outside I felt like in another world. Continue reading

After playing outside with the dog for a while it was a perfect time to cook something that came out of the oven, something sweet and easy. I had previously done some research for my next recipe and decided it would be a crumble. I chose this dish because it’s been so long since I last ate one that I can’t remember when it was. Why did I wait so long? I don’t know, but now that I have the taste of it back in my in mind I find it’s silly to have waited that many years. Scavenging for ideas crumble ideas, I stumbled on this recipe and decided to adapt it to my taste. I wanted to use pears because they’re in season and it’s my favourite fruit when baked (in pies I just adore them). As an addition, as I was doing my shopping, I came across some organic caramelised almonds and decided they would go in as well since they would pair well with my pears. Now the crumble is gone but I’ll be back with another soon. 😉

Pear Crumble with Caramelised Almonds


Pear Crumble with Caramelised Almonds

Recipe for 4

Prep time: 10-15 min

Cook time: 1 hour



600 g pears – I used the Williams kind (peeled and cored)

1 heaped tbsp. sugar

1/3 tsp. cinnamon

2 pinches salt

50 g brown sugar

25 g oats

25 g flour

30 g caramelized almonds

40 g butter cut into small cubes (+ more to grease the baking dish)



Heat oven at 180°C.

Grease a baking dish with butter.

Cut the pears into 2 cm chunks and mix them with the cinnamon, sugar and one pinch salt. Place the fruit mixture in the baking dish.

Chop the caramelized almonds with a knife.

In a bowl combine the brown sugar, oats, flour, pinch of salt and caramelized almonds. Add the butter and with your fingers massage it in the mixture until small clumps form and the result looks even (2-3 minutes).

Bake in the oven for about 1 hour, until the top is nicely browned. Remove from oven and wait 20 minutes before serving.

Apple Cake

Apple Cake Geographically and historically speaking, Switzerland shares cultural traits with its surrounding countries and sometimes the boundaries are blurred, and this is true especially when it comes to gastronomy. Continue reading

I always thought this kind of apple cake was German; instead there is also a part in Switzerland where it’s considered to be a typical recipe. For this blog post I adapted the recipe from the Suisse Gourmande cookbook which attributes the recipe to Canton Thurgau and which is actually geographically placed just next to the German border. Anyway, I love this kind of cake, no matter where it comes from and Since last week I’ve already made it twice: once with apples and once with pears.

Apple Cake Apple Cake


Apple Cake


Recipe for a 24 cm cake tin

Prep time: 25-30 min

Cook time: 35-40 min



125 g butter cut into small cubes (+ more to grease the cake tin)

125 g sugar (+ a few tbsp. to dip the apples in)

2 eggs

Juice of ½ lemon

1 vanilla pod (optional)

1 tbsp. yoghurt

5 g raising powder

200 g flour

½ tsp. salt

500 g small-medium apples (about 3-4)



Heat oven at 180°C.

Grease the cake tin with butter.

Break the eggs, place the egg whites in a bowl and keep the yolks aside. Whisk the egg whites to a peak.

In a bowl cream the butter and the sugar. Incise the vanilla pod (if using it), scrape the seeds out and add them to the butter and sugar. Add the two yolks, the flour, raising powder, salt, lemon and yoghurt. Mix until well combined, then add the whisked albumen and fold it in gently.

Spread the batter at the bottom of the cake tin.

Peel the apples and cut them in half. With each half, make deep incisions on the rounded part and dip that same side in sugar.

Place the apples on the batter slightly pressing them down.

Bake in the oven for 35-40 min.


Apple and Pear Pan Cake

Apple and Pear Pan Cake This recipe has been stored in my head since I was still a teenager and a student. Continue reading

When I went to live on my own for the first time, my mother offered me a small book of recipes for students. I tried a lot of the recipes in this book but this one has a lot of positive points besides its taste. This light cake can be done in a short time and you don’t even need an oven for it. In this recipe I used pears and apples because they are in season here in Switzerland. This recipe though, can be adapted to many other fruits such as cherries, apricots, pineapple…

Apple and Pear Pan Cake


Apple and Pear Pan Cake 

Recipe for 4

Prep time: 10 min

Cook time: 20 min



1 pear (e.g. conference)

1 apple (e.g. braeburn)

2 eggs

1 dl milk

2 tbsp flour

3 tbsp icing sugar

Pinch of salt

1 tsp butter

½ baking powder



Peel and core the apple and the pear. Cut them into chunks (about 3 cm long). Melt the butter in a non-stick pan (24 cm diameter is ideal) and add the fruits to brown for five minutes on medium heat. The fruits should cover the bottom surface of the pan

In a bowl put the flour, sugar, baking powder and salt. In another bowl mix the eggs and the milk and add them to the dry ingredients; whisk until smooth and even. Pour into the pan and lower heat to medium-low. Cover and leave to cook for about 15 min. When the center of the cake has become solid and the bottom is nice and brown, the cake is done.

Place a plate on the pan and flip it. Serve warm or at room temperature and garnish with icing sugar or honey and why not maybe some chopped nuts.

Double Cheese Appetizer

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After spending the day outside in the winter weather, I built up a good hunger and I knew I would have company in the evening. Continue reading

My boyfriend would come and it was a few days since we had seen each other; I wanted to make a nice dinner. With my belly grumbling I got to the kitchen and began cooking; if I would have to wait for dinner, I could at least taste. I grabbed an old cooking magazine with a recipe I had planned to make and adapt to my taste and got down to cutting the cheese. The first recipe is fortunately something easy to make ahead.  Once the cheese was on the sticks and in the freezer I was ready to make the caramel. I reached to grab the box where the sugar is only to see that I was out of white sugar. I only had the brown one and resorted to using it. I put the sugar and the water in the pan and I was happy to see the caramel taking. My phone rang and by the time  went to pick it up and came back to the kitchen the sugar had crystallized. I washed the pan and gave it a second try which failed again and on the third try the result was not great but at least it had not crystallized. Now, I knew you are supposed to use white sugar for caramel but didn’t know why. I went on the internet and learned that brown sugar contains impurities which make the sugar form those crystals without turning into caramel. Lesson learned.

Double Cheese Appetizer 2

Double Cheese Appetizer

Double Cheese Appetizer 3

For the cheese lollipops :

Makes about 15 pieces

Prep time: 15-20 min

Cook time: 5-7 min



150 g Gruyère

3 tbsp dry roasted hazelnuts

30 g breadcrumbs

¼ tsp chilli flakes

¼ tsp five spice


20 g white sugar

1 small tsp water



Chop the hazelnuts (whether you like them chunky or finely minced is up to you) and place in a bowl. In another bowl mix the breadcrumbs the chilli flakes, the five spice and a pinch of pepper. Set aside.

Cut he cheese in roughly 3 cm cubes. Delicately pike the cheese cubes onto skewer sticks (the cheese will break less if at room temperature). Wrap them in cellophane and place in the freezer for ten minutes.

For the caramel, on a medium heat in a non-stick pan put the sugar and water.  Mix until the sugar has dissolved and after that wait for it to colour. Remove from the fire before the caramel is too brown, it should still be a bit runny.

First dip the tip of a Gruyère cube into the caramel and after in either the hazelnuts or the breadcrumb mix. To serve, place the sticks with the cheese in a glass.


Double Cheese Appetizer 8

For the pear, celery and Vacherin crostini

Makes 12 pieces

Prep time: 10 min

Cook time: 10 min



12 slices baguette bread (about 1-1.5 cm thick)


1 small celery stalk

1 small pear

100 g Vacherin Mont d’Or (or another washed-rind cheese)


6 dry roasted walnut kernels



Heat oven at 190°C.

Butter the bread slices on one side and place in the oven. Remove when nicely browned, about 5 minutes.

Julienne the celery. Peel the pear and cut it in half. Core it and cut into thin slices. Half or chop the walnut kernels.

Place a couple pear slices on a slice of bread, top with celery, a bit of Vacherin and finally the walnut kernels. Place in the oven again for another 5 minutes. Serve.