Wednesday, November 30, 2011


Zweisimmen Cows 1 2 bis
~ Holy Cow! ~
Zweisimmen, Bernese Oberland.

Market 3 2 bis
~ Precious Roots ~

Pâquis 2 12 bis
~ Swiss Farniente ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

Friday, November 25, 2011


Generally, I rarely or rather never go out to eat because my ridiculous financial situation doesn't give me the possibility to do such fun things. As a matter of fact, I can't remember the last time I went to the restaurant and I had a romantic evening with my boyfriend during which I didn't have to play the role of the chef cook...

Thankfully, sometimes I do get the chance to leave my appartment in order to have a relaxing afternoon with my friend Corinne who never fails to find the best dining locations. As a rule, we either invite one another for lunch or occasionally enjoy a meal at
MANOR's cafeteria, a falafel sandwich from a kebab joint in town or an assortment of fabulous Lebanese specialities at "Good Taste" in neighboring France. Nothing high-class, bling-bling or stylish, but nonetheless greatly convivial and fun. Then again, I'm no snobbish/snotty or show off foodie and don't care about what's in or not, because my tastes are timeless and not linked to appearance (the same can be said about me in general).

Consequently, we choose places that are extremely budget-friendly, but offer scrumptious grub. So, today, I have decided to review a lovely eatery we went to at the begining of autumn and which we really liked.

The canteen is called "
Buvette Des Bains" and is situated in the middle of the Rade, in a unique site on the Pâquis jetty: "Bains Des Pâquis" ("Pâquis Baths"). Those baths are a historical institution (they were opened to the public back in 1932) and an example of cosmopolitan Geneva where young and old alike, dynamic business men and women as well as artists, students, mothers, unemployed job seekers and many others meet. Being designed as a beach resort that is famous for its bars, concerts, spa/sauna facilities, relaxing areas, swimmimg pools and diner, this charmingly singular and hyper trendy location is a city landmark for hanging around aimlessly, meeting friends, having lunch in the sun, escaping the daily grind, outdoor bathing and playing cards in a relaxed atmosphere.

Pâquis 1 bis bis bis

This exceptionally calm, non-smoking and self-service café is open 365 days a year and has a capacity of 160 people, a gorgeous terrace as well as a cosy hut heated by three wood-fired ovens.

The view there is just breathtaking as you can admire the lake, Jet d'Eau, Saint-Pierre Cathedral, Mont-Blanc mountain and old boats sailing away on their daily cruise. Food-wise, the "Buvette Des Bains" serves cheap, colorful, well-balanced (they have received the "Fourchette Verte" label), varied, seasonal and simple, but creative lunches (tomato and mozzarella, penne and tomato sauce, Greek salad, smoked salmon, etc...), but also breakfasts (fresh juices and Swiss specialities like bircher müesli, bread and Cenovis, etc...) and fondue in the evening (it is reputed to be one of the best of Geneva and is famous for being made with Crémant instead of white wine). Not forgetting the friendly and caring team who make the whole experience even more pleasant.

There is no other bistro like this one in the city. W
hen sitting on the exceptionally calm exterior lounge, one feels as if on holiday at the seaside. It is the perfect spot for forgetting the stress of the metropolis and is for sure the best value of Geneva as the portions are immense (I even had difficulties finishing my plate), the food is fresh and the prices are absolutely correct.

If ever you are in the region, then don't forget to visit the "Bains Des Pâquis" as you'll be seduced by everything about them and will encounter something totally new!

Breakfast from 8.00-11am CHF 10.-
Lunch from 11.30am CHF 12.-
Fondue from 18.00-21.00pm CHF 20.70
(No credit card payments accepted)

Buvette Des Bains
Bains Des Pâquis
30, Quai Du Mont-Blanc
Tel.: 022 738 16 16

Wednesday, November 23, 2011


Potato Salad 10 8 bis
~ Potatoes Can Also Be Sexy ~

Market 2 11 bis
 ~ Autumn Offerings ~

Potato Salad 16 6 bis
~ Nature Morte ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

Happy Thanksgiving To All Of You!!!

Friday, November 18, 2011


Potato Salad 6 4 bis

I have known the lovely Jenn Campus for quite a while now and have been visiting "The Leftover Queen" since its launching in 2007. During all those years I have followed her adventures striving towards the goals of sustainability, preparing traditional foods and seasonal feasting, and have admired her courage when she moved to Northern Vermont in order to live out her dream and become self-sufficient (growing her own vegetables as well as raising her own animals).

This home-spun culinarian has learned to cook from her maternal Calabrese Grandma, maternal Sicilian Grandfather, food adventurous mom and Scottish/German dad (who was famous for his “Leftover Soup”). It is then understandable why she is so passionate about using leftovers, being frugal and does a great job of whipping up healthy and economic meals from scrap.

Besides having a respectable and inspiring philosophy of life, being a real leftover queen and having an exciting genetic background (her DNA shows evidence of Scottish, English, German, Danish, Dutch, Mohawk and possibly Irish ancestry),  Jenn is also the creator of the "Foodie Blogroll", an ever-growing social network and community of thousands of food bloggers (as a matter of fact it is the biggest on the web) that offers weekly giveaways, many contests and a Publisher Program enabling you to earn revenue through advertising...

As she advocates healthy eating and enjoys creating gastronomic delights based on simplicity as well as everyday foods that can be traced locally and respect the earth’s cycles, I thought that it would be a brilliant idea to invent a potato salad which could be adapted according to what’s on the stalls of your regional farmers markets and savored as a fulfilling main course that can stand alone: a refined, quirky and scrumptious "Tahini, Pomegranate And Coriander Potato Salad" which provides cheap nourishment, incredible pleasure and is well-balanced, especially if paired with proteins such as fish, meat or eggs...

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity, captivated your attention and gave you the urge to read my article, then please hop on over to "The Leftover Queen" in order to get a glimpse of my pictures, discover my recipe and have a look at Jenn's great site. Hopefully you'll enjoy my post...


Potato Salad 5 2 bis

Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue vermontaise Jenn de "The Leftover Queen", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses recettes nature sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que ma "Salade De Pommes De Terres Au Tahini, A La Grenade Et Coriandre" vous plaira car elle est divinement colorée, fraîche et savoureuse. Cette création personnelle est une ode à une cuisine économique, à tendance végétarienne et qui est loin d'être insipide/fade, pas raffinée et inintéressante...

Potato Salad 14 1 bis

~ Salade De Pommes De Terres Au Tahini, A La Grenade Et Coriandre ~
Recette par Rosa Mayland, Novembre 2011.

Pour 2-3 personnes.

Ingrédients Pour La "salade":
750g de Pommes de terre fermes, de petite taille
1 Carotte moyenne, grossièrement râpée
1 Poivron rouge, coupé en petits dés (voir remarques)
1 Oignon rouge (moyen), coupé en fines rondelles
30-40g de Jambon fumé, haché finement
50g de Noix de Grenoble, hachées grossièrement
Une grosse poignée de graines de grenade, ou selon goût
Coriandre fraîche, hachée, selon goût
Ingrédients Pour La "Sauce A Salade":
3 CS de Tahini
3 CS de Lait
1 CS d'Eau (ou plus si la sauce est trop épaisse)
1 CS de Vinaigre de malt
1 CS de Moutarde douce allemande (ou française - moutarde à l'ancienne)
1 CS d'Huile d'olive
1 CC de Crème de raifort
1 CC de Worcestershire sauce
1/2 CC de Sucre
1/3 CC de Paprika fumé
1/4 CC de Poudre d'oignon
Sel, selon goût
Poivre, selon goût

Méthode Pour La "Sauce A Salade":
1. Mélanger tous les ingrédients ensemble, jusqu'à ce que vous obteniez une sauce un peu épaisse, comme de la mayonnaise. 
Méthode Pour La "Salade":
2. Cuire les pommes de terres à l'eau jusqu'à ce qu'elles soit cuites, puis les égoutter et les laisser refroidir afin qu'elles deviennent tièdes. Les couper en deux dans la longueur.
3. Mélanger délicatement tous les ingrédients ensemble et ajouter la sauce, puis mélanger le tout.
4. Servir et décorer avec de la coriandre.

J'ai utilisé des pommes de terres Charlottes (pommes de terre), mais vous pouvez aussi utiliser d'autres variétés cireuses, comme la Désirée, Nicola, Bintje ou Kipfler qui sont parfaites pour faire des salades.

Quand j'ai fait cette recette les poivrons étaient encore de saison. Comme ils sont maintenant hors-saison, je vous recommande de les remplacer soit par 1 tasse  1 / 3 de courge muscade coupée en petits dés/fines allumettes ou la même quantité de choux de Bruxelles finement râpés ou de bettrave crue coupée en fines allumettes.
Si vous le désirez, il vous est possible de remplacer les noix de Grenoble par les noix de votre choix.

Idées de présentation:
Servir cette salade seule comme plat principal ou acompagnée de poisson fumé (saumon ou maquereau), rollmops, petites crevettes roses, d'oeufs cuits durs ou de viande froide.

Potato Salad 16 1 bis

Wednesday, November 16, 2011


Delicatessen 1 3 bis
~ Italian Flair ~

Market 1 3 bis
~ Farmers' Market Goodness ~

Apple Cake 10 2 bis
~ The Darkside Of Eplepai ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

Friday, November 11, 2011


Apple Cake 8 bis
As much as I love my blog, adore my followers and  appreciate communicating my enthusiasm for all things culinary with the world, I have to admit that it is always very difficult to get back on track after having been on holiday and away from my virtual "baby" (yes, that's how I call it). Blogging offers a great deal of fun, but is also a full-time "job" if you are a dedicated and serious perfectionist like me.

There are some moments when I wish I would be less enslaved to Rosa's Yummy Yums, feel less under pressure and less "obligated" to make my faithful readership happy by offering regular updates on a weekly basis. Stress is negative and can really be destructive as it tends to kill the enjoyment this divertissement is supposed to bring and transforms it into a chore and a heavy responsability. It is exactly what you want to avoid and it is then that you have to unplug yourself before you wreck yourself and hate your hobby. In that case, a break is highly recommended

Having gone through a rough and emotionally draining phase lately, I had to interrupt my rat race routine with a lovely staycation. During two blissful weeks, I enjoyed relaxing my body, intellect and soul. Finally, I could breathe, sleep, stop looking at the clock, be as silly and snail-like as I wanted, yet I somehow missed putting my thoughts down on paper and sharing my vision of things as well as my latest gastronomical discoveries with you (addiction it is called - LOL).

Apple Cake 7 1 bis

On the one hand it might be an energy-consumming activity to feed such a site, but on the other hand, the pleasure and joy it gives to the person behind the keyboard is immeasurable and compensates for the endless exhausting and strainful photography sessions as well as every unnerving hour spent wracking my brains in order to find clever words, original ideas and dishes of interest that I can display here.

The positive news is that eventhough my batteries have not been entirely reloaded during the course of this small interlude, I am nonetheless back on the saddle once more and ready to kick some ass again! Hopefully you have savored that momentarily calm period during my absence. Aaahhh, what a relief! Finally free of my writing deliriums, photographic experiments, cunning points of view and my sinful as well as everlastingly tempting food.

Well, as I didn't want to leave you totally unoccupied while I was not visibly present (don't worry, just like a stalker or undercover agent, I followed each of your tweets, post and facebook movements as I'm an online junkie - LOL), two of my wonderful colleague bloggers (Tanvi and Peter) entertained you thanks to their delightful guest posts delivered with much warmth, charm, verve and talent.

But let me tell you, despite the fact that you might have the impression I have spent my vacation doing absolutely nothing and being lazy like a maggot, in no way have I been procrastinating or innactive. All on the contrary. I didn't publish any recent articles, that's true, but nevertheless, in my corner, I was calmly preparing my return and future features just like a tactician getting ready for war.

Apple Cake 1 4 bis
Apart from taking loads of fall pictures and doing lots of thinking as well as some reasearching, I worked on my new design, hence I have the immense pleasure of introducing you guys to Rosa's Yummy Yums' elegant, distinguished, fresh and chic layout (tweeting, facebooking, stumbling, etc... enabled, how class is that?). My blog really needed a facelift as it was starting to look quite outdated, aged and crusty, so I hope you'll appreciate this makeover (there's still more to do, but let's take one step at a time, shall we)...

Today, I have decided to come back with an Autumn/Winter Norwegian apple delicacy that fits perfectly the season: "Eplepai". The name translates into "Apple Pie" in English, yet this speciality is rather a soft wettish cake than a shortcrust pastry-based dessert. 

This Scandinavian goodie is ridiculously simple and fast to put together, nonetheless it is far from being characterless, boring or bland gustatively speaking. The warm spices pair admirably with the sweet tartness of the fruits and the toasted almonds add a gorgeously nutty note to the whole. A luscious and morish treat that is sticky, extra moist, super smooth in texture, mighty gratifying and somehow reminds me of pudding. Heavenly!

I have freely adapted the recipe from Beatrice Ojakangas' marvelous and highly recommended bestseller "The Great Scandinavian Baking Book". I operated a few small changes to it as I believed it could be slightly improved (not that it really needed any enhancement, though). My version uses ground cardamom, vanilla extract and roasted almond sticks. An addition which doesn't alter the über-nordisk and preciously old-fashioned flavors of that succulent torte.

Apple Cake 9 bis
~ Norwegian Apple Cake ~
Recipe adapted from
Beatrice Ojakangas' "The Great Scandinavian Baking Book".

1 Egg (63g)
2 Tbs Milk
3/4 Cup (158g) Castor sugar
1 Tsp Pure vanilla extract
1 Tsp Baking powder
1/3 Tsp Fine sea salt
1 Tsp Ground cinnamon
1/3 Tsp Ground cardamom
1 Cup + 2 Tbs (158g) All-purpose flour
1/2 Chopped almonds/or almond sticks (50g), toasted
3 Medium-sized tart apples

1. Preheat the oven to 180° C (350° F), line a 18cm (7-inch) springform cake pan with baking paper and then butter it.
2. Peal, core, and dice the apples.

Apple Cake 4 3 bis
3. Stir all the ingredients together (the mixture will be similar to that of muffins).
4. Spread into the pan.
5. Bake for 50-60 minutes, or until browned and a toothpick inserted in the center comes out clean.
6. After 1 minutes, run delicately a knife along the side of cake to loosen, then remove from the side of springform pan.
7. Place a cooling rack upside down over the cake. Turn rack and cake over. Remove the bottom as well as the baking paper of the springform pan. Place back on the rack.
8. Cool completely before serving.

I used Belle de Boskoop apples (my favorite eating and baking apple) for this cake, but Bramley, Reine Des Reinettes, Braeburn, Granny Smith, Gravenstein apples, etc... are also ok.

Serving suggestions:
Cut into wedges and serve with either sweetened whipped cream, sweetened thick yogurt or ice cream.


Apple Cake 13 bis~ Gâteau Norvégien Aux Pommes ~
Recette adaptée du livre "The Great Scandinavian Baking Book" de Béatrice Ojakangas.

1 Oeuf (63g)
2 CS de Lait
de Sucre cristallisé
1 CC d'Extrait de
vanille pure
1 CC de Poudre à lever/pâte
1/3 de CC de Sel de mer fin
1 CC de Cannelle en poudre
1/3 CC de Cardamome en poudre
158g de Farine
d'Amandes hachées, torréfiées
Pommes (moyennes) acidulées


1. Préchauffer le four à 180 ° C (350 ° F), recouvrir le fond d'un moule à charnière de 18cm avec du papier sulfurisé et le beurrer.
2. Peler les pommes, les nettoyer et les couper en dés.

Apple Cake 5 1 bis

3. Mélanger tous les ingrédients ensemble (le mélange sera épais, mais tout de même légèrement coulant, comme une pâte à muffin).
4. Étaler la pâte dans le moule.

5. Cuire au four pendant 50-60 minutes ou jusqu'à ce que le cake soit doré et qu'un cure-dent inséré au centre en ressorte propre.
6. Dix minutes après avoir sorti le cake du four, passer un couteau le long des côtés du gâteau, puis déserrer et retirer le moule à charnière.
7. Enlever le fond du moule ainsi que le papier sulfurisé.
8. Laisser refroidir complètement avant de servir.

J'ai utilisé des pommes Boskoop (mes pommes à manger et à cuire préférées) pour ce gâteau, mais les pommes reine des reinettes, braeburn, granny smith, gravenstein, etc .. feront également l'affaire.

Idées de présentation:
Couper en tranches et servir soit avec la crème chantilly, du yaourt grecque sucré ou de la glace.

Apple Cake 11 2 bis

Wednesday, November 9, 2011


Zweisimmen Dairy 1 6 bis
  ~ Past, Present And Future? ~
Dairy Ustensils, Zweisimmen, Berner Oberland~

Raclette 2 6 bis
 ~ Raclette, A Winter Delight ~

Raclette 1 7 bis
 ~ Cheese Store In Lenk, Bernese Oberland ~

. Cheese store in Zweisimmen - Bergmolkerei Zweisimmen
. Cheese store in Lenk -  Molkerei "Chäs Spycher"
Both places sell extremely cheap, regional and mouthwatering artisan cheeses.

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

Friday, November 4, 2011


Once again, I have the honor to share with you another guest post by a lovely blogger whom I hold in high regard and whose work I very much enjoy. This very special person is the delightful Tanvi of the very evocatively named blog "Sinfully Spicy".

This well-travelled native young woman hails from Dehli in India and now lives in USA's most fun city, Las Vegas. Besides baking, she loves to cook North Indian food in an instinctive manner and create fusion recipes influenced by her rich roots. Coming from a family of "super cooks", you'd think that she would also love to eat, yet weirdly it is absolutely not the case!

Tanvi is very talented both in her photography as well as in her cooking. There is absolutely no doubt about that. Being of Asian origin, she is naturally a spice addict and adores well-seasoned grub. Hence, blandness is a word which doesn't exist in her vocabulary.

This lady's
experementative, healthy, colorful, fragrant, traditional, homely, yet elegant everyday style dishes are just exhalirating and amazingly scrumptious looking. Each creation is gracefully as well as attractively staged, the specialities are always accompanied by interesting information and her pictures are outstanding in their purity and apparent lack of fussiness. Visiting her blog is like taking a one way ticket to buoyant India. Wonderfully desorienting and so exotic.

Thank you so much Tanvi for consenting to write this marvelous post for me and accepting to be my host. Your "Baingan Bharta" rocks and as soon as eggplants are back in season, I'll try that lipsmacking speciality!


It’s a great pleasure to be guest blogging for Rosa of Rosa's Yummy Yums today. She has one of the most encouraging & kind blogger around, whom I have been lucky enough to be friends with. Depth of her writing, beauty of her lens & her enthusiasm has always been inspiring.It was a pleasant surprise when she wrote to me for a guest post. Thanks so much Rosa for inviting me to your blog today.

I am here to share one of my favorite winter recipes with her wonderful readers today. There are some things in life,which take you back to your roots no matter where you are in the world! My grandmother used to roast vegetables & bread amongst glowing charcoal pieces of her angithi (traditional indian brazier) while she kept herself warm during harsh north indian winters.We used to flock the angithi as kids to feed ourselves. Sitting miles away, the aroma which fills the house while roasting eggplants for this dish is one of those things I look forward to in my kitchen . It’s a trip down memory-lane which nurtures my heart & soul with the spirit of those days.

"Baingan" is Hindi for eggplant & "Bharta" translates to any kind of mash. No points for guessing - this is mashed eggplant with spices. Its an easy recipe originally from rural north india where a chulla (clay/mud cooking stove) is used to roast the eggplants which are then peeled, mashed and combined with oil & spices. If done the traditional way i.e roasting the eggplant in heat from burning coal or wood,the taste of this dish is divine & most authentic. I think, open grilling is the best way to handle eggplant.

The key thing to keep in mind is that you need to char the eggplants to death. Don’t worry about them getting burnt or looking ugly, the peel will go away but before that, it has to make the flesh tender, concentrate the juices & sugars within & infuse the smokiness. Grills, broilers or stove tops work great to do the job, just be ready for a big time cleaning if you choose to use the stove top as I do J The second important thing to ensure is that even though this is a mash, the texture of the finished dish has to be chunky; hence all the ingredients (even spices), which go in, are either coarsely chopped or pounded. In all "Baingan Bharta" is chunky, smoky & spicy mash!

The dish is best served with flatbread
s and a pickle /chutney / salad on side. You can serve it as a dip. I sometimes fill miniphyllo cups with bharta, top with some pepper jack cheese & bake to serve as appetizers. The ideas to eat are endless..just try your own way.

~ Baingan Bharta Or Smoky Mashed Eggplants ~
Recipe by Tanvi at "Sinfully Spicy".

Serves 2-3 people.

1 Large eggplant (about 1lb)
1 Tsp Oil (for rubbing on the eggplant)
3 Tbs Mustard/olive oil

1 Cup chopped red onions
1 Inch Fresh ginger shoot, chopped
4 Cloves garlic, chopped
1-2 Thai green chilies, chopped (adjust to tolerance)
1.25 Cups Chopped tomatoes
1 Tsp Coriander seeds
3-4 Whole dry red chilies (adjust to tolerance)
1/2 Tsp Amchoor (dry mango powder)
1/2 Tsp Garam masala
Salt, to taste
1 Tsp Mustard/olive oil (for drizzle on top, optio
Cilantro and green chilies chopped (for garnishing)

Wash the eggplant and dry the skin with a cloth.
Rub1 tsp of oil all over.

Use any one of the following methods to char the eggplant:
1. This is what I do:
Heat your stovetop on high. Char the whole eggplant, turning with the use of tongs to char on all sides, until the skin has blackened & the flesh is soft. This will take about 20-22 minutes. Keep a watch while you do this.
2. Preheat a grill to medium heat; you can slit the eggplant into half, grill skin side up for 25-30 minutes. If you plan to use an oven, preheat broiler to 325° F (170° C) and roast the eggplant for about 15-20 minutes until skin is burnt & starts to peel off.

While the eggplant is roasting, pound the coriander seeds and dry red chilies using a mortar & pestle. Set aside.
Once the eggplant has charred, using tongs, transfer it to a plate and let cool down for about 15 minutes. Peel off the charred skin from the eggplant.You can remove seeds if you want. Using a fork, mash the flesh. Set aside.

Heat oil on high in a heavy bottomed pan. When the oil is almost smoky, reduce heat to medium & add the chopped onions. Sauté for about 6-7 minutes or till the onions are translucent but not browned. Next, add the chopped ginger, garlic, green chilies and sauté for 30 seconds or till you smell the aroma. Add the coriander & red chill mixture next and sauté for another 30 seconds. Next, add the chopped tomatoes, set the heat on high again and cook the tomatoes for 7-8 minutes until they soften (but do not mush) and you see oil separating on sides of the pan.
At this point, add the mashed eggplant and salt to taste. Combine everything together, set heat to low and let cook for 3-4 minutes. You will see that the color of the mash deepens & few oil bubbles on the surface as it cooks.

Remove from heat and while still hot, add the dry man
go powder and garam masala. Mix well.

Garnish with loads of chopped cilantro, green chilies, drizzle with some raw mustard/olive oil and serve warm with naan/ chapati (flatbreads).

Printable Recipe


Wednesday, November 2, 2011


Hen B&W 1 2 bis
~ Queen Of The Pack ~

Dried fishes B&W 1 4 bis
~ Strange Food Encounters ~

Chalet Zweisimmen 1 4 bis
~ Typical Bernese Oberland Chalet With Garden ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook"