Food and Travel
Let spring begin with rhubarb!
We escaped the rain north of the Alps for a weekend of sun in Ticino.
The fourth Plate to Plate challenge features another Yotam Ottolenghi recipe, this time from his "Jerusalem" cookbook.
Here is a delicious dish you can have on the table within half an hour.
Although the idea was to spend a few days relaxing on the beach and enjoying the clear blue waters, my ulterior motive to visit Zanzibar was for the spices.
I had always wanted to go on a safari and see exotic animals in the wild. Every moment was amazing and sometimes it felt like someone had pulled down a screen and let animals walk across in front of it.
On our recent 2.5 week trip to Tanzania, we climbed Kibo, went on a safari and relaxed on the island of Zanzibar. This is the first of a three part series.
Our third Plate to Plate challenge is a delicious salad out of Yotam Ottolenghi's newest cookbook "Plenty More".
Whenever I hear "Prossima Fermeda- ", I smile. It means we are back in Graubünden. During the past few weeks, we've been twice to the Engadin to go cross-country skiing.
This salad was created after being inspired by a salad I had on a train journey.