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Food and Travel

... a culinary and cultural journey

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New blog

It was there and then it wasn't. A few weeks ago our server crashed and four years of blog posts disappeared.
I have since been able to recover most of the posts but it will be a while before I have all of them back up again. Uploading the photographs will be the most tedious job. If there is a link that doesn't work don't worry, I'm working on it.

The posts I miss most are the ones I did early this year on our trip to see the northern lights in Norway, the one on black and white photography, and several of my favorite recipes I shared.

Which were your favorite posts? If you had one you especially liked and would like to see back here on the blog, let me know and I'll put it back up first. I have a few new posts waiting as well: snow in Chamonix, fall color in Engadin, more quince recipes, parsnip soup, winter salads. My creative, culinary juices are flowing!

A bit of news: I will be teaching a cooking class at the Klubschule in Zürich in January 2014! Come join us for an evening of cooking vegetarian dishes (non-vegetarians and part-time vegetarians are very welcome). You can find more information about the class here or here.

For now, I'm reposting the last entry before the crash: quince cake. Since then I have made the cake again and tweaked the recipe so it is even better now. Enjoy!


Fall has not crept up on us. I've been smelling it and seeing it when I'm outside. But experiencing the first snow a couple of weekends ago, seeing it cling to the leaves that had not yet fallen, make it feel real.

I'm now ready for warming dishes. There will be more soups, root vegetables and spices on the menu. I'll be cooking with pumpkins, apples, parsnips and quince.

A colleague brought me a huge bag of quince. Take them all, she said. I've picked so many and the tree is still full! To prolong their life, I've been storing them in the cellar and whenever I go down to get something, their delicate, sweet and yet heady scent greets me. This beautiful, voluptuous fruit is one I have only relatively recently added to my cooking repertoire. It's not a fruit I grew up with, but one I've embraced. I use it most often in baking, but last weekend I put my new found love of canning to use and made a quince and apple chutney which turned out delicious.


Today I'd like to share a recipe for quince cake. It takes a bit of time since quince need to be cooked before they can be eaten and this can take a long time. So I've poached the fruit in maple syrup before adding it to the cake.


Quince Cake

  • 4 smallish quince, peeled and diced
  • 2 Tbs water
  • 3 Tbs maple syrup
  • a piece of butter
  • 3 eggs
  • 150 g sugar
  • 100 g butter, melted and cooled
  • 150 g flour
  • 1 tsp baking powder
  • 1/4 tsp ground ginger
  • 1 pinch of ground cloves
  • 1 pinch of ground cardamom
  • 1/4 tsp ground cinnamon


Place the quince with the water, maple syrup and butter in a skillet and cook over medium heat until the quince is soft, about 30 minutes. Let cool while preparing the cake batter.

Mix the eggs with the sugar until light. Add the melted butter and mix. Mix in the flour along with the spices. Carefully stir in the quince and spread into a round baking pan. Bake at 150°C for about 45 min. until a tester comes out clean.

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Gail Storti says:
Nov 11, 2013 12:50 AM
I'm so happy you've gotten your blog back up and running! That must have been such a disappointment to have all those wonderful posts that took lots of time, just disappear. I know I loved going back and looking at old your posts, so I am very sad too! Great job and can't wait for more things to come! XOXO
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