As Easter approaches, chocolate shop windows and supermarket shelf space are filling with bunnies carrying eggs in baskets or in sacks slung over their back, pushing eggs in a wheelbarrow, pulling them in a cart, or sitting on a nest of eggs. Aside from selling a lot of chocolate, what’s the idea?
From pagan […]
Posts under ‘Recipes’
Chocolate, eggs and Swiss Easter Rice Tart
Changing seasons
A project I’m presently working on - a magazine called Terrific Terroir - has me out and about talking to fruit & veg growers in Geneva. It’s particularly interesting to see what produce they’ve got now, in this transition period between winter and spring.
Denise Adler of Directdujardin in Bellevue, who sells at the […]
Did you say Laughing Lemon?
In 2004, Jack McNulty, who is half Irish-American, half Moroccan, opened Laughing Lemon Food & Wine in Zurich with his Swiss wife, Silvia Gautschi. His cooking credentials range from culinary arts degrees to restaurant experience in Italy, France and Switzerland, as well as several advanced certificates in chocolate. Her wine qualifications […]
Jane Le Besque talks about Neolithic cooking
Artist Jane Le BesqueBritish artist Jane Le Besque lives in France, not far from Geneva, with her husband and three children. Her ties to Switzerland include exhibits of her work in Swiss galleries, and the fact that her husband works for an international organization in Geneva.
While her successful career as a painter, creator of […]
New book on Swiss cookies - and spotlight on the Grittibaenz
As a new bride living in Zurich, I was introduced by my Swiss husband to Coop Christmas cookies: Mailaenderli (milanais), Brunsli (bruns de Bâle), and Zimtsterne (étoiles à la cannelle), which I loved from day one.
Milanese cookies are basically just a flour, egg, butter and sugar dough cut into shapes like hearts.
Brunsli have chocolate, nuts, […]