Food and Travel
The fifth Plate to Plate challenge features a typical Bavarian and Austrian dish.
My husband and I have a hobby: we like to stay at historic hotels. Not only do we try to stay at hotels which belong to the Swiss Historic Hotel society, we also specifically pick hotels which have a history and have been around for a while. Not only in Switzerland, but in any country we visit.
Waiting for strawberries is so hard. They are the first fruit after the winter citrus and every year it seems like it takes forever until the first ones ripen in the garden. Once the end of May/beginning of June rolls around, I start looking for the little red berries.
The asparagus season is slowly coming to a close, and I'd like to share one of my favorite dishes I made this year.
A short trip to Denmark had us visiting castles and walking along the coast.
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.