I am most excited to announce the new and shiny version of F&F! I’ve been working on bringing the new site to you for the past couple of weeks (and months), and today it’s as ready as it will always be to show you. You’re going to find your way around, I’m convinced. Just browse a bit and get used to everything new (hey, mom, I know you’re reluctant, fingers crossed you’ll be a convert soon!). New, for example, is the “slider” (tech language, I was taught) on top, where I’ll be showing you my (seasonal) Favorites. Currently: my favorite wintery & Holiday inspired dishes, from hearty, warming soups to my favorite christmassy cookies (trees, you guys!). Continue reading
Super scrumptuous – while at the same time raw, paleo, vegan, glutenfree (and basically all the other freaky things)…? I’ll take that, please! Why have I never thought of making Romanesco Couscous – or Cauliflower Couscous, for that matter – before in my life? How was I even able to exist without it? Okay, maybe a teeny bit melodramatic of me, but, you must understand: Romanesco Couscous is officially the latest thing. I’m smitten.
Normally, I’d be working on putting together The List for my Seasonal Bucket List – but this year, it just feels like we’re still so far away from Winter and The Holidays… Or maybe this year just went too fast? It sure was an eventful on. Normally, by this time, I’d be well into baking cookies, decking the halls, wallowing in Christmas Carols, sending festive letters, filling stockings and general Christmas related merrymaking and preparations… I LOVE Christmas and it usually can not start early enough for me (Note: Inspite of stupid wars and however unpopular or “politically incorrect” this may be, I am specifically a lover of Christmas, not the Holidays in general…). I’m never one to complain when the first baubles and tinsel appear in the shops.
Remember when I recently showed you the Apple Fritters my friend and I made one random Saturday? Well, there were Apple Fritters – and then there were these darlings here: Chocolate Chip Challah Buns. With honey inside. And sweet and salty sprinkles. Doughy and nice. Very fluffy. In one word: heaven in a Bun.
Well, I admit it right here and now: I am shit at making doughs. I am in panic whenever I just hear the word “yeast”. Yeast and I are not (always) friends.
"People who love to eat are always the best people."
I’m really proud to be Swiss. To be Swiss holds a lot of beautiful memories and also, I guess, a lot of knowledge (or at least understanding) about Switzerland. Most of you (especially those who follow me along on instagram) know: I grew up in the heart of Switzerland, near Lucerne, with a typical swiss view of the mountains and the beautiful lake Vierwaldstättersee.