29-08-2015 The Day We Said Yes & A Welcome to Autumn

29-08-2015 The Day We Said Yes & A Welcome to Autumn

The reason I took a break last week is because on the 29th of August we got married! 😀

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Since I still had guests from away that stayed home I decided to dedicate my attention to them…besides the fact that I really needed some rest from all the pre-wedding stress and the partying (the night before the big event I only slept four hours). I can only say that the day exceeded my expectations as we had such an incredible time, ambience and weather: a day made of all the flavours of love. Here are just a few of the pictures from a wedding in southern Switzerland.


Since our wedding occurred on the last actual weekend of real summer weather and now we’re gently slipping into autumn I decided to welcome the new season by cooking something with butternut squash. A nice casserole/gratin always makes me happy and with cooler evenings it’s a dish that works well. I wanted the flavours to “marry” well together. After consulting my Flavour Thesaurus from Nikki Segnit I decided to use some goat cheese and rosemary to accompany the butternut squash and potatoes. I decided to lightly roast the potatoes and butternut before baking them in the oven, this added some extra flavour to the dish. I hope you will enjoy it as much as I did.


Butternut Potato Gratin with Goat Cheese and Rosemary




Butternut Potato Gratin with Goat Cheese and Rosemary

Recipe for 4-6

Prep time: 20-25 min

Cook time: 40-45 min



500 g waxy potatoes

500 g butternut squash

1 tbsp. chopped rosemary leaves

2 garlic cloves

Cayenne pepper

1.5 dl milk

200 g sour cream (I used ½ fat)

1 egg

100 g grated hard goat cheese

1 tbsp. vegetable oil (+ extra to grease baking dish)

Salt and pepper



Peel the potatoes cut them into 2 cm pieces. Bring a pan filled with salty water to a boil and cook the potatoes until they’re soft. Once they’re ready drain them.

Meanwhile cut the butternut squash into 2 cm pieces, too. Pass the garlic through a garlic crusher.

On a medium fire, in a non-stick pan heat 1 tbsp. vegetable oil and add the potatoes and butternut pieces to brown. Season with salt, pepper and cayenne pepper to taste. Toss regularly. After about 10 minutes add the rosemary and garlic and continue cooking for another 5-10 min.

In a bowl combine the sour cream, milk and the egg and mix all together.

Grease a baking dish and transfer the vegetables, on top sprinkle the grated goat cheese and finally pour the milk, sour cream and egg mixture.

Cook in a preheated oven at 220°C for 15-20 min.

One Pan Rice and Butternut Squash

One Pan Rice and Butternut SquashI don’t know about you, but I like it when the sink isn’t overcrowded with dishes, cutting boards, pans, knives and co. Continue reading

That is why I like it when I can throw everything in a pan and, almost magically, in a short time you get a tasty meal. Also, one ingredient I love to take advantage of in autumn is the butternut squash so I came up with this dish. In a few week I should cook for the company that helps me when I have blog related issues, changes and questions and since I will cook in their office, I thought that this is a recipe that could work well. I don’t know how their kitchen is and this is a dish where I don’t need much and it could work as either a first course, a side dish or even as a main course. In case anyone has an idea about other recipes I would love to hear them. I should mention that one of the seven members is a vegetarian and another is lactose intolerant.  🙂


One Pan Rice and Butternut Squash

Recipe for 4

Prep time: 10-15 min

Cook time: 25 min


500 g butternut squash (about a small half one)

1 tbsp. olive oil

1 onion

10 sage leaves

¼ – ½ chopped chilli

Zest of 1 lemon

250 g wild rice mix

5.5 dl stock

4 tbsp. fresh goat cheese



Peel and then cut the butternut into 1 cm cubes.

Finely chop the sage leaves and the onion.

In a pan place the olive oil and the onion to fry for 4-5 min on a medium fire stirring often. Then add the rice, the butternut cubes, the sage, the lemon zest and the chopped chilli; finally pour over the stock. Cook for 20 minutes on a gentle rolling boil, until the liquid has been absorbed. Stir all together. Serve with the fresh goat cheese on top.