Monday, October 31, 2005


When eating fine foods, some of us like to drink a little glass of wine as accompaniment. As we all know, rafined wine and gourmet food go hand in hand. So, I also decided to start reviewing the bottles I warmly recommend you to purchase. In this way, you'll be able to discover and find the perfect wine to serve with the dish of your choice...

The wine I have chosen here hails from a part of the world which has many vineyards and produces quality wines: Sounth-America. Argentina is well-known for being the biggest wine region of South-America, for having a big winemaking tradition and many bodegas...

Name: Trapiche
Grape variety: Chardonnay
Producers: Bodegas Trapiche
Place: Mendoza Valley
Country: Argentina

This fresh Chardonnay is quite dry and has a beautiful lemony aroma. It is a very pleasant wine which has a subtle note of apple and fruits. Although it has a crisp acidity, this wine has a perfectly balanced roundness and harmonious complexion. I very much like this slight touch of vanilla at the end and it's dynamic character.

"TRAPICHE" Chardonnay goes very well with white meat, fish, seafood, cheese or with moderatly exotic dishes.

Sunday, October 30, 2005



(Jack-O-Lantern & Witch

(A Visit To The Witch -Pic by Edward Frederick Brewtnall


"SCONES“ are a traditional tea time speciality served throughout England, Scotland and Wales. Nowadays, we find "SCONES" out of the United Kingdom in all variations (cornmeal, oatmeal, whole wheat, etc...) and combinations possible (pumpkin, chocolate, dried and candied fruits, cheese, herbs, etc...) . They are fastly prepared and are always well appreciated for their homely taste and soft spongy texture.

I remember that, during my holidays at my grandparents in England (Derbyshire), they were popular pastries offered to guests when they just came in a whizz to say a quick “hello” or when friends just came for an afternoon. At home, we ate “SCONES” quite regularly and now, I still perpetuate the tradition by baking this lovely treat whenever I want to eat something super fine, but easy to make for the supper. I generally serve them as a meal in themselves…

I’ve decided to give you two sweet “SCONE” recipes in order for you to bake the version you fancy the most depending on situations and your personal taste of the moment. Those recipes were taken from the 40th edition of BE-RO’s “Home recipes”, a book for all homebakers in search of good old English baked specialities! As usual, I deliberatly changed a few details in order for you to make this recipe as successful as possible.

~ Plain Scones ~

Makes 8 scones.

230g Plain white flour
1 2/3 Tsp Baking powder
1/3 Tsp salt
60g Unsalted butter (or margarine)
Enough milk to make a soft dough (or 1 medium egg, beaten with enough milk to make 150ml liquid)
An egg and extra milk for the glaze

1. Heat oven to 220°C (425°F) and grease a baking tray.
2. Mix together flour, baking powder and salt and sieve. Rub in butter.
3. Make a well in the center. Add milk and incorporate well (with the help of a knife) by cutting and turning the dough until it forms a clean ball.
4. Knead lightly on a floured surface and roll out to 1.8 cm (0.7 inch) in thickness.
5. Cut into 6.5cm (2 1/2 inches) rounds with a scone cutter*.
6. Brush the tops with egg and milk glaze.
7. Bake for about 10 minutes.


~ Raisin Scones ~

Makes 8 scones.

230g Plain white flour
1 2/3 Tsp Baking powder
1/3 Tsp Salt
50g Unsalted butter (or margarine)
25g Caster sugar
50g Currants, sultanas or raisins
1 Medium egg, beaten with sufficient milk to make 150ml liquid

1. Heat oven to 220°C (425°F) and grease a baking tray.
2. Mix together flour, baking powder and salt and sieve. Rub in butter.
3. Stir in sugar and fruit.
4. Make a well in the center. Add egg and milk mixture, reserving a little for brushing the tops. Incorporate well (with the help of a knife) by cutting and turning the dough until it forms a clean ball.
5. Knead lightly on a floured surface and roll out to 1.8 cm (0.7 inch) in thickness.
6. Cut into 6.5cm (2½ inches) rounds with a scone cutter*.
7. Brush the tops with egg and milk glaze.
8. Bake for about 10 minutes.

A “SCONE” dough should be soft and spongy, but never too wet or sticky.Don’t work the dough too much; handle it very lightly for best results. Don’t roll out too thinly.

Serving suggestions:
Both “SCONE” versions are fine when they are halved, buttered and served with jam (raspberry, strawberry, apricot, etc…) and whipped double cream. “RICH SCONES” are also delicious when they are just halved and served buttered.*A plain or fluted round metal or plastic ring used for cutting out scones.

(Rich Scones -Pic 1 by Rosa
(Scones with jam and whipped cream -Pic 2 by


"KUIH SALAT“ (or "KUEH SALAT") is a typical Nyonya/Peranakan (“Descendants of early Chinese migrants who settled in Penang, Malacca and Singapore, inter-marrying with local Malays.”) sweet dessert.

Maybe it demands a certain knowledge of Asian food in order to make this delightful “KUIH”, but, all in all, it wasn’t really difficult to follow the instructions and produce something very yummy!

As all Southeast Asian sweets, “KUIH SALAT” is very colourful and has a delicate taste of rice, pandan and coconut milk.

The original “KUIH SALAT” is dark green in colour and the rice is left white, but I thought it might be fun to change the colours a little! On this photo, I also pictured it in an upside down version (rice on top instead of it being down); it was my own idea to change the rules again.

I’m a “NYONYA KUIH” junkie and I could not stop eating “KUIH SALAT”. I really got addicted to it’s glutinous and custardy texture. And pandan aroma is soooo yummy!!! I really loved this “KUIH” and could just eat some at any time…

If you want to make it yourself, then please The Baker Who Cooks' great food blog from Singapore and check out the recipe (see link); it’s really worth checking it out! My recipe came from her.

Thanks to you Cheryl!

(Kueh Salat 1 -Pic by Rosa @Rosa's Yummy Yums)
(Mount Kinabalu -Pic by Rabani HMA
(Kueh Salat 2 -Pic by Rosa
@Rosa's Yummy Yums)


This flavourful cake is a Swiss speciality from Graubünden (south-eastern Switzerland). It is a “poorer” version of "LEBKUCHEN" or "SPICE CAKE/PAIN D'ÉPICE". It is also a bit similar to the American "DEPRESSION CAKE" of the 1930's which has no eggs nor butter...

"KIEGSKUCHEN" is a simple wartime cake, but it’s nonetheless rich in taste and will perfume your kitchen beautifully while baking. This cake is also ideal if you are doing a diet and trying to cut on fat.

I got that recipe from my boyfriend’s mother (who got it from her mother) and customized it, so that it meets my taste. I simply love it’s fluffy and slightly rubbery texture!!!

250g Plain white flour
175g Castor sugar
4 Tsps Cocoa powder
1 Tsp Cinnamon powder
3/4 Tsp Clove powder
3 Tsps Baking powder
1 Egg (~63-70g)
1 Tbs Oil (olive oil, peanut oil, etc…) or melted butter/ghee
Milk or buttermilk (enough in order to obtain a smooth cake batter)

1. Mix the flour, sugar, cocoa, cinnamon clove and baking powder together.
2. Beat the egg with the oil.
3. Mix all ingredients together (including the milk) in order to cake a smooth cake mixture.
4. Put in a cake tin and bake until cooked at 180° celsius.

The cake mixture should not be too runny.
You can either bake this cake in a normal rectangular cake tin, in a round cake tin or in individual cup cake tins; it only depends on the shape you wish to have. I recommend you to try it first in a rectangular loaf tin (normal cake tin) as, in that way, it stays nicely humid...

Serving suggestions:
If you want, you can sprinkle the top of this cake with icing sugar.
Cut the the “KRIEGSKUCHEN” in slices and butter (plain butter) before eating.

(Kriegskuchen -Pic by Rosa @Rosa's Yummy Yums)

Saturday, October 29, 2005


This succulent Thai pork stir-fry is quite easy to prepare and is made with simple ingredients, but oh boy, does it taste sooooo gorgeous!

It’s a very delicate dish and at the same time, it is so rich with aromas thanks to the way the herbs blend perfectly together with the sweetness of pineapple and the minty green taste of the snowpeas.

Thailand is just waiting at your door, so why wait any longer? Take the opportunity to travel south and dream of beautiful white beaches with palm trees for a while!…

400g Pork, cut in strips
1 + 4 Cloves garlic, crushed
2 Tbs Oyster sauce
1 + 4 Tbs Fish sauce (Nam Pla)
150g Snowpeas
300g Pineapples slices (fresh or in a tin), cut into bite-sized pieces
6 Spring onions, chopped
1 Cup fresh coriander, chopped
2 Cups fresh basil, shredded
1 Tsp Palm sugar
1/2-1 Lime, pressed
1 Medium hot fresh red chilli, chopped (optional)

1. Marinade the pork with 1 clove garlic, the oyster sauce and 1 Tbs fish sauce. Leave for 1-2 hours.
2. Stir-fry snowpeas until translucid and tender, set aside.
3. Stir-fry the meat, in batches, until golden brown and set aside.
4. Stir-fry the spring onions and 4 cloves garlic (crushed) for app. 1 minute.
5. Add the pineapple, continue strir-frying for 2 minutes.
6. Add the meat, snowpeas, sugar, lime juice, 4 Tbs fish sauce and cook for 2 minutes or until all ingredients are heated through.
7. At the very end, before serving, add the chopped coriander and shredded basil. Turn off the heat and stir quickly, serve.

If you don’t want to use pork for this recipe, then chicken breasts would also turn out great.

Serving suggestions:
Eat this dish with jasmine rice or glutinous rice.
You could also serve cellophane noodles (mung bean threads/Chinese vermicelli/woon sen) to accompany this speciality.

(Thai Pork With Pineapple -Pic 1 & 2 by Rosa @Rosa's Yummy Yums)
(Thai Landscape -Pic by Rik Millington


Maruschka: an imposing teddy bear!..

This picture is also on the great Eat Stuff blog from sydney, Australia. If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Clare and Casey's site.

(Maruschka -Pic by Rosa @Rosa's Yummy Yums)

Sunday, October 23, 2005


This "PORTUGUESE SWEET BREAD" is an absolute hammer! It's unique fluffy and airy texture is wonderful and it's great golden colour make it the ideal Sunday morning breakfast bread.

I really recommend you to test this sweet dream as it's marvelousness will blow you off your feet, because there is nothing quite comparable to this bread.

This recipe was taken from Please note that I have taken the liberty to change a few things from the original text and recipe...

Makes two 9-inches loaves.

1/2 Tsp Catsor sugar (for yeast preparation)
82,5g Castor sugar
62,5ml Lukewarm water
1/2 Tbs Active dry yeast
3 eggs (~50g), at room temperature
1/3 Tsp Salt
125ml Tepid milk
600g Plain white flour
62,5ml Butter, melted and cooled
2 Tsp Melted butter

1. In measuring cup, dissolve 1/2 Tsp sugar in lukewarm water and sprinkle in yeast. Let stand for 10 minutes, or until frothy.
2. In large bowl, beat eggs, salt and remaining sugar for 2 minutes, or until foamy.
3. Stir yeast mixture vigorously with fork and stir into egg/salt/sugar mixture.
4. Stir in milk and gradually beat in flour.
5. Turn dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
5. Return dough to bowl and gradually add butter.
6. Continue kneading (out of the bowl) until all butter is blended into dough.
7. Place in lightly greased bowl, turning to grease all over.
8. Cover and let rise in draft-free place for 1-2 hours or until doubled in size.
9. Punch down dough; turn out, divide into two portions and form each portion into a ball.
10. Knead each ball for 10 minutes, or until smooth and elastic.
11. Shape dough into two round loaves or into the shape you desire to have.12. Place on a buttered baking sheet, cover dough and set aside. Prove until doubled in size for about 45 minutes to 1 hour.
13. Bake in 160°C (325°F) oven for 25 minutes, or until golden on top.
14. Turn off heat and transfer to wire rack to cool.
15. Place 1 Tsp butter on each loaf and brush to coat top. Blot off excess with paper towels.


It might be very hard to integrate that melted butter to the dough, but you must perseverate; at the end it suddenly gets incorporated.

Serving suggestions:

It is ideal when accompanied by homemade "LEMON CURD" and raspberry jam or by light tasting honey. When buttered it is equally delicious.

(Sweet Portuguese Bread -Pic by Rosa @Rosa's Yummy Yums)


On the 31st October it'll be Halloween (All Hallow's Eve) and the pagan Samhain.

Since this period is dedicated to pumpkins and Jack-o-lanterns, it is a good time of the year to eat those fabulous pumpkins or butternuts in all different possible ways...

Anyway, I wish you a HAPPY HALLOWEEN and a good culinary experiencing with the vast pumpkin world!!! BOOO!

(Pumpkin -Pic by

(Pumpkin -Pic by


Two cute kitties: Maruschka and Fridolin.

This picture is also on Kiri's great Eat Stuff blog from sydney, Australia. If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on her site.


This "KITCHEN MEME" was created by Cenzina from Rome, Italy. I find such questionnaires highly interesting as we're all a little curious and inquisitive when it comes to seeing how other people live... And since you are food lovers, this meme should help you envision this very special room that is MY kitchen. Yes, that's where are those yummy dishes are cooked!

1. Show us your kitchen ( a picture) and tell us what is it about this place that reflects your own personnality.

My kitchen with it's minuscule table and the great view on Mount Salève in France.

The kitchen seen when turning your back against the window.

My kitchen doesn't entirely reflect my personality, because it is not exactly as I'd wish it to be; it's veeeery small! While cooking, I always feel like in a "sardine tin" and I have to cope with the lack of working surface, so generally I use my vitroceramic cooker or sink as extra space on which I can work! It is a big source of stress for me as any small meal transforms this tiny kitchen into a battlefield!!!

But, otherwise, it looks quite cute and tidy; my kitchen is the only room I like to keep free from any parasiting object.

Maybe it's, in fact, like me: simple, but effective; warm and welcoming, but without using artificial artefacts; not perfect, but without being limited by those imperfections...

2. Open a cupboard (the one you feel to open), take a picture and tell us what we see.

My Spice shelf.

That's my spice collection which I'm very proud and fond of. Without it, I could not feel comfortable as it gives me liberties concerning the directions I want to take while cooking: exotic, oriental, Asian, South-American, European, etc...

I wish to extend my collection and be the happy owner of an immense spice "museum"!

3. Present us your favorite kitchen-based electrodomestic tool.

My SIEMENS mixer.

I guess that it's my mixer as it's very useful and it takes not much space in my cupboard. The only functions I refuse to use are the bread and cake ones as I still believe in the "magical powers" of the hands and arms (call me a snob......)!

4. Take out the ingredients you like the most, the ones you always keep stored.

My immense stock of useful and favorite ingredients.

I always stock the following ingredients: yeast, baking powder, powdered almonds and hazelnuts, coconut powder, flours (plain, glutinous rice, rice, tapioca, corn, tortilla), chilli sauces (Tabasco, Thai sweet chilli sauce and garlic chilli sauce, Harissa, Sambal Oelek), onions, garlic, shallots, lemons, curry and spices (Garam Massala, Ras El Hanout, Madras Curry, paprika, cumin, cloves, cinnamon, pepper, coriender, curry leaves, etc...), Thai fish sauce (Nam Pla), sweet soy sauce, oyster sauce, oils (sesame, olive, sunflower, peanut, walnut), Asian noodles (Japanese Udon, glass noodles, chinese egg noodles, etc...), pastas (tagliatele, spaghettis, macaronis, etc...), coconut milk, runny honey, couscous, rices (Vialone risotto, Sri Lankan red rice, Basmati, glutinous rice, Thai jasmine rice, parboiled rice, Creole rice), dry lentils/pulses (red kidney beans, brown lentils, chickpeas, etc...), eggs, sugar (white and brown), milk, butter, salt, tomatoe puree, Ketchup, vinegars (balsamic, wine and apple vinegar), ginger, mustard (old-fashioned and mild mustard), Tahini, kaffir lime leaves, frozen coriander/chillies/lemongrass, chicken stock, cranberry jam, kitchen chocolate, Worcestershire sauce, tamarind concentrate, black bean sauce, fine semolina and herbs (Italian, oregano, thyme, sage, rosemary, etc...).

5. My little steel friend: present us to your favorite cooking/baking receipient.

My LE CREUSET saucepan.

"LE CREUSET" saucepans are always very handy and of very good quality. Being a cast-iron pan, one doesn't need to use much heat as it amplifies it and keeps warm for a long time...

It's the ideal saucepan for "FONDUE".

My frying pan.

I use my frying pan nearly every day and not only for frying things with lots of oil. I cook light things like my spiced Basmati rice in it, but also make pancakes, tortillas, stir-fry meat and vegetables, make sauces and curries...


"AMERICAN PANCAKES" are absolutely marvelous! I just love their sponginess and thickness...

Here's a Anne Wilson recipe I took from her book "The Family circle Recipe Encyclopedia". I hope you'll have fun making it!

Makes 10 pancakes

300g self-raising flour
1/4 baking powder
250ml Milk
2 Tbsp Light runny honey
2 Eggs (~50g), lightly beaten
45g Melted butter

1. Sieve the flour and baking soda in a bowl; make a well in the center.
2. In another bowl mix the milk, honey, eggs, and the butter.
3. Add to the flour and beat/whisk until there are no more lumps left.
4. Heat up a frying pan, butter it and add 2 tablesponns of the batter, making sure to form a nice circle.
5. Cook 2 minutes on medium heat until it is nice and golden, then turn and cook for around one minute.
6. Transfer pancakes to a plate and cover with a cloth. Keep warm.

The batter should be quite thick.
Since the batter thickens when it is set aside for a while, you will have to add a little more milk from time to time.

Serving suggestions:
Serve the pancakes with light runny honey, maple syrup and/or with creamed butter.

(Pancakes -Pic by Rosa @Rosa's Yummy Yums)

Monday, October 17, 2005


(Pigs -Pic by Steve Bell


If you have never tasted rice milk before, then I recommend you to check out this drink as it’s really delicious! At the beginning, I wasn't too hot when it came to drinking such things/ersatz, but I got very fastly converted to it's pleasantness.

This milk has a round and enjoyable taste. It is also very light and is perfect if you are on a diet. The almond version has an amaretti aroma and is gorgeous to please!

Of course, it will never be the same as cow's milk, but it has it's own savour and interest...


Sunday, October 16, 2005


"LEMON CURD" is one of my favorite Sunday morning breakfast paste/jam, especially when spread on fresh homemade bread; a moment of perfect bliss!

This recipe comes from my English grandmother (dates from 1971) and it's the one I've known since childhood.

I always found it delicious as it's fantastically sour and sweet. It has a strong and fresh lemon flavor as well as a beautifully creamy texture.


Makes 2 jam pots

175g Unsalted butter
175g Castor sugar
3 Eggs (~50g)
170ml lemon juice (from 3-4 organic lemons)
The rind of 3-4 lemons

1. Put the butter and the sugar in a bowl over a saucepan of simmering water (bain-marie). Melt.
2. Grate and squeeze the lemons.
3. Add to the butter and sugar mixture. Stir until the sugar has dissolved.
4. Beat the eggs and add to the contents of the bowl.
5. Cook, continuously stirring and being careful to prevent lumps or curdling.
6. Let it thicken slowly.
7. Pour into pots and cover immediately.

The thickening phase takes around 10 to 15 minutes.
If the mixture doesn't thicken, then increase the temperature a little.
The "LEMON CURD" continues to thicken once it is poured into the pots.
It has to be eaten fairly rapidly and can be kept up to 2 weeks in the refrigerator.

Serving suggestions:
"LEMON CURD" can have many uses and is perfect when spread on bread, scones or crackers, but it is also gorgeous when used as a filling in tarts, cakes, sponges and trifles.
If you add some whipped double cream to it, then it will be a little lighter in taste.

(Lemon Curd In Pot -Pic by
(Lemon Curd In Bowl -Pic by


The quince season has started and it will continue `till November. So, get ready and be creative!

This is a unique and beautifully fragrant fruit belonging to the apple tree family and it originates from Persia and Anatolia or maybe also Greece and the Crimea. The colder country variety is inedible when uncooked as it's got a very astringent and aciduous taste, has a rough and wolly flesh, and is not really juicy when raw. But, once it has been properly prepared, quince proves to be a faithful ally. The aroma of this fruit is quite powerful and will perfume any dish or dessert.

This fruit must be stored apart from other fruits. It is ripe when the skin becomes reddish or golden yellow in colour.

The aroma of quince is quite powerful and will transform any dish or dessert with it's exhilarating perfume. It makes wonderful, highly flavored sauces, stews, jams, jellies, preserves, chutneys and is perfect when mixed to apples.

(1st Quince -Pic by
(2nd Quince -Pic by


This fancy, but simple countryside recipe comes from Thessalia in Greece. It is always very successful here, at home. A real fall classic!

The quinces give a particular taste and perfume to this original stew which, I’m sure, will rejoice your most delicate palates. The sweet and sour aromas blend in the most magnificent way to create this harmonious autumnal dish…

~ Greek Pork stew With Quinces ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 2.

600g Pork (not fillet, but boneless shoulder pork or pork arm steak), cut in biggish cubes
1 Onion, sliced
2 Cloves garlic, crushed
100ml Virgin olive oil

2 Sticks cinnamon
1 Pinch ground coriander
1 Tbs Light runny honey
3 Tbs castor sugar
2-3 Big quinces
~700ml water
Salt, to taste

Pepper, to taste


1. Heat up a anti-adhesive pan (cast-iron) over high heat, add the olive oil and roast the pork until nice and golden.

2. Put the heat down, add the onion and the garlic, stir for about 3 minutes.
3. Add 400ml water, the cinnamon sticks, ground coriander, salt and pepper to taste.
Simmer for about 1 ½ hours.
4. Peel, deseed and cut the quinces in slices. Add to the pan with sugar and honey. Pour in leftover water.
5. Let the mixture simmer for about 2 more hours or until the
quinces are cooked (translucid) and, the juice has reduced and thickened.
6. Salt again if necessary.

You can also use veal instead of pork.
The longer you cook the stew, the better as then it starts to thicken.

Serving suggestions:

Eat this dish with fresh white bread or pita bread.

Greek Stew -Pic by
(Greek Pork -Pic by Rosa @Rosa's Yummy Yums)


I saw this "PICTURE MEME" on Alice's “My Adventures In The Breadbox” and I thought that I might as well give it a try!

Do a Google image search of the following and post the first (or favorite) result for each:

1. The name of the town where you were born:

Geneva, Switzerland.

(Geneva -Pic by

2. The name of the town where you live now:

Veyrier, a quiet village in the Geneva countryside. It's a few kilometers away from the town of Geneva and is just on the French border (from my kitchen and living room windows, I can see France!). From Veyrier, we have an absolutely magnificent and imposing view on the French Salève mountain.

(Veyrier -Pic by

3. Your name:


(Rose -Pic By

4. Your grandmother's name (just pick one):

My grandmother from England is named "Jean", like Norma Jean Baker (aka Marilyn Monroe). My Swiss grandmother was also named in the same way, but in French it is written "Jeanne" and pronounced a little differently. My second name is "Jeanne"...

(Marilyn Monroe -Pic by

5. Your favorite food:

At the moment, I would say "Thai Curry" which I love making myself (also the paste). But, I love so many things that it's very difficult to say what's my all-time favorite food!!!

(Thai Curry -Pic by

6. Your favorite drink:

I mainly drink water, tea and coffee, but I would say that "Elder Flower Syrup" is a very special and delicate tasting drink. The one I have was made by my boyfriend's mother who lives in Graubünden. Otherwise, I also enjoy a little glass of wine now and then...

(Elder Flower syrup -Pic by

7. Your favorite song:

A song from the Mexican EBM band HOCICO called "Tales From The Third World". It is taken from their last album "Wrack And Ruin"; a great cd. In fact, that's one of my favorite songs of the moment. But, because I have a big cd collection and love music, it is quite difficult to choose a favorite song. I love so many sound styles and bands...

(Hocico -Pic by

8. Your favorite smell:

Again a difficult question... I like so many things, so, today, I'd say cinnamon, because I cooked a Greek dish which had this spice as ingredient.

(Cinnamon Sticks -Pic by

Sunday, October 9, 2005


I've always loved French pancakes because of their unique "rubbery" sponginess. It's a dish you enjoy eating as a kid and never stop rediscovering as an adult as "PANCAKES" can offer a variety of different possibilities which are all very delightful. They are super delicious when eaten with lemon juice and sugar, maple syrup, marmelade/jam, chocolate paste or folded up with a savoury filling and oven/pan baked in butter until nice and crispy.There are so many yummy ways to prepare "PANCAKES" that no one can dare say that they are boring!...


For 4-6 people (makes around 18), but if you are a BIG eater (!!!), then it is also ok for two people, when eaten as the main dinner...


500g Plain white flour
600ml Milk
350ml Water (or more depending on how thin/thick you like your pancakes)
4 Eggs (~50g)
20g Melted butter (+~50g melted butter for the pan)

1. Sieve the flour into a large bowl.
2. Beat eggs together with the milk.
3. Pour in the egg/milk mixture and whisk the mixture energetically.
4. Add the water and butter, mix well.
5. Leave the batter on the side for an hour, at room temperature.
6. Heat up a frying pan at medium high temperature (6-7 on a scale of 9) and brush it with a bit of melted butter.
7. Add a medium soup-ladle of batter. Cook the first side for about 1-2 minutes or until it stops sticking to the pan, then turn and cook the other side for a little less than one minute.

If you want, you can replace some of the water or all of it by the same quantity of milk, then your pancakes will be a little thicker and more nourishing.
Be careful not to let the butter in the frying pan get brown or burnt; you have to go very fastly and add the batter straight away.
Once you’ve spooned the batter into the pan, slightly turn the the pan (drawing circles) in order to coat the pan and to spread the mixture evenly.
Pancakes should not be too thick (unless that’s the way you like them), they should preferrably be thin and cooked on both sides.

Serving suggestions:
Serve the pancakes with whichever ingredient you wish (maple syrup, lemon/orange juice and sugar, honey, etc…) and roll before eating.
If you like them stuffed with savoury ingredients (cheese, vegetables, meat, etc…), then place the filling in the middle of the pancake, close it by rolling it like a spring roll and either fry in a frying pan with butter or bake in the oven until slightly crispy and golden.

(Chocolate pancakes –Pic by
(Pancake batter –Pic by
(Pancakes -Pic by Rosa @Rosa's Yummy Yums)


Here's again another batch of photos of Switzerland, hope you'll enjoy them!...

Southwestern Switzerland.
(Geneva by night -Pic by Stefano Cerioni

Northeastern Switzerland
(Dissenhofen, Thurgau -Pic by Roland Parton

Southeastern Switzerland

(Graubünden -Pic by Achille Zala

Southeastern Switzerland

(Graubünden -Pic by Mario Rossi

Southeastern Switzerland

(Graubünden -Pic by Didier Keus