life, styled: thrifting

today, i'm happy as a clown to introduce you to a new feature on the blog, called 'life, styled'. i've been dreaming up this latest rubric for quite some time, not really knowing what to do with it, properly... but it sort of becaume clear that i just need a vessel to post things that i dream up; events, outfits, dinner parties, picnics and such. of course you need the right attire, matching shoesies, maybe a hairstyle to go with it, activities, the right food, entertainment. basically everything to go with this life slice, so that it will be a stylish event, if you want. so 'life, styled' was born. with 'life, styled' i'll feature certain occasions or activities and things to do, wear, read, eat, buy and make that match the occasion. got the concept?

actually, you were given a sneak peek a while ago here - with the theme 'chalet getaway' (almost a year ago! eep! some things take a while to breed... slooooowmotiooooon.... btw i still think that was a pretty cool post, maybe i'll update it?).

do: 

this time around i imagined a weekend entour 'thrifting'. firstly, i like the word 'thrifting' - secondly, i definitely like all things flea market, vintage, treasure hunting, bargaining (okay, i'm a crap bargainer, but i mean in theory... the concept of bargaining is nice, right?), farmers market visits in the wee hours, weekends spent leisurely strolling around market stalls, imagining the stories of good old things, exchanging pleasantries with the sellers, carefully selecting special, strange colored heirloom vegs, then going home and enjoying the treasures. feeling homey. 

wear: 

to go thrifting, it's essential to wear something cosy, comfortable, maybe in layers (as you might be outside and switch to shops and back all the time) and definitely weather proof (impromptu rain, y'all... big in switzerland). so i'd opt for a comfortable knitted skirt, a light blouse, nerdy glasses (to give you that expert look when you're scrutinising a vintage soupière or silver cutlery), ballerina flats in an already fall-approved color, a large basket and fun earrings to take the edge out of it.

or maybe a chic leather skirt (pleated! swoon...) dressed down with a headline tee (i go nuts for this 'sorry i'm totally rad' one), a bit of color & pattern with a leopard bag, a geeky notebook (to take notes at the vintage stall and look extra scary and professional, smile) and comfy patent loafers. isn't this wool knitted beanie with the two (!) pom poms to die for...? anyone of you a knitting expert? because i can't live without this beanie this fall. i'm paying good money, gold, silver....? 

outfit no. 1: knit skirt│blouse│glasses│ballerina flats│basket bag│pom pom earrings

outfit no. 2: leather skirt│headline tee│wool beanie│notebook│leopard bag│patent loafers

buy: 

when it comes to what to buy at the flea markets, well, that's a tricky one... i find that thrifting always works best for me if i have a list on hand of things to look out for. because what you're looking for you see. i usually go for vintage, floral plates (perfect for a girly tea party) and soupières, of course (i started a collection, long ago, but i'm still stuck with only 5 pieces... those things need a lot of space, omg...). of course, while we're at it, throw in some convenient at home onlien shopping, maybe..? scented candles to enjoy a good cuppa strong black tea at home. and then of course the ingredients for a luxurious bath to unwind from the stresses of money spending...? haha.

soupieres│thrift store│vintage plates│1 flower power bath│2 heirloom candle│3 card holder 

read: 

when i go to the market on the weekends, i usually stop after the shopping for a tea at the local café (sprüngli, ofc). to keep me entertained (and look adequately nerdy), i always bring a book. this one, 'why we broke up' is a novel, sort of a collection of crowd-sourced break-up stories provided by hundreds of random people from all over the world, combined in one book. i bet it's a great read, imagine it to be just the right bit of depressing balanced out with fun.

1 why we broke up

eat:  

when you're home with your new treasures and fresh food, make something quick and simple. like a deconstructed lasagna or a heirloom tomato salad with quinoa. toss, serve. enjoy.  plus, you might want to make the most of the season while it lasts - so better to jam and can now than never. oh, and cookies, of course? you know, for an impromptu movie night at home, snuggled up on the couch.

jams│cookies│deconstructed lasagna│heirloom quinoa salad

ps: for more inspiration asap visit my pinterest boards (it's love).

zucchini crème fraîche linguini

we're finding ourselves inevitably and obviously in the transition to fall. and oh, how i love this feeling. the crisp mornigns, fogs, chilly nights. somehow it makes me sleep much deeper. like i'm away in a different world for a long time, only to wake up in the mornign with energy like a bear (not very feminine, but sometimes i'm just really daft). this energy thing is weird... i've discovered last week that with challenges, my energy level rises. and i don't just mean with 'stress' and a crazy workload. but really with trying new things! last week we tried spinning - and it was surprisingly fun! and since, i've come around to think that i need to challenge myself more. you know, get out of your comfort zone a bit? the concept is really good so far. it wakes me up and shakes me up a little. and gives me a good feeling about myself, like i'm invincible and strong - or at least stronger than i thought i was. i can highly recommend a certain portion of unplanned, unnecessary, daredevilish recklessness. the bold people own the world! aye.

after this very, very raw and healthy version of zucchini (and) noodles, a more carb-loaded version was in place. i like this one even better, actually. and who's surprised? i'm the one who signs up for carbs in any form. don't you judge me. 

also, as it's almost fall and i can't wait, i switched the header logo from poppy to olive branches. i'm still so smitten with what happy came up with. and adore her latest work. don't you?

zucchini crème fraîche linguini

ingredients:

500 g linguini

2 zucchini

1 cup crème fraîche

1 lemon, zest and juice

1 garlic clove 

1 drop harissa

1 tsp. fleur de sel

freshly ground black pepper

olive oil

drizzle of pesto or basil oil

basil for decorating

directions:

bring water to a boil, salt it and cook the linguini according to directions. keep a cup of the cooking water. in the meantime, peel the zucchini with a julienne peeler (leave out the inner seeds, but use the peel, as well). heat the crème fraîche in a small saucepan together with the garlic, lemon zest and juice and harissa. season with salt and pepper. add a bit of the cooking water to liquidify it. just before the pasta is ready, add the zucchini noodles, and blanch for a couple of seconds. then drain the pasta and zucchini. add a generous drizzle of olive oil and toss with the crème fraîche sauce. add a drizzle of pesto. decorate with basil (or flowers on hand).

focaccia alla mamma

just got back from a fairytale wedding in meersburg, germany. who knew this area is like disney world? it was so romantic! filled with so much love. my love account is full now, will keep me going for a while. i'll live off sunshine, fresh air and the memories. happy sunday evening, friends! may the week be a blessed one. xx

focaccia alla mamma

ingredients for the dough:

500 g flour

1 tbsp. salt

25 g yeast

3 dl (about 1 cup) warm water

5 tbs. olive oil

for the topping:

tomato sauce

canned artichokes

dried oregano

drizzle of pesto

whatever your heart desires; rosemary & garlic is a great combination as well

directions:

mix the flour with the salt and create a little hole in the middle of it. mix the yeast with a bit of the warm water, pour it into the flour-hole. cover the yeast-water mix with a little of the flour and let stand for ten minutes. in the meantime, add olive oil to the rest of the water. after the ten minutes, pour the water-oil-mix into the flour and mix the dough either with a mixer or by hand in the bowl for at least 8 to 10 minutes. cover the dough and let rise for at least 45 minutes or longer in a dry, warm place. 'slap' or depuff the dough together. to shape the dough, use a little flour and some olive oil. don't worry, you can't harm the dough, simply treat it as long as it's the shape you want. we usually place it on an oiled baking sheet directly without a parchment paper. add a couple of spoonfuls of tomato sauce, chopped canned artichokes, sprinkle with dried oregano, and whatever else your heart desires. season with fleur de sel, add a drizzle of olive oil and bake for 15 to 18 minutes. when out of the oven, drizzle with pesto and serve warm, because when do you ever get a warm focaccia. 

and by the way, that's my mom's living room. isn't it classy? always fresh roses. okay, i'm jealous.

home made orecchiette al sugo di pomodori gialli

to be happy is a good thing. if happiness is your goal, then it sure doesn't hurt to be an optimist and to learn to think positive (i've had to learn). duh, it's often such hard work to be happy, non? sometimes i downright rebel against the thought to wake up to a day full of trying to be happy. it's exhausting. but it can be just as exhausting - if not even more so - to be blue. i assure you, i've been there. i don't like the look blue gives me, wrinkly and worried and gray. it's not a darling look. especially pointless when there is no imminent, particular reason for being blue. just a waste of the day, really. so, often times, i'll end up with the determination to live towards happiness, come what may, and all doubts and worries aside. here are a couple of happy thoughts, a list of the best things in the world, so to say, that help me transcend in the general direction of good humoured, blissful, pink cloudy, candy cotton happiness (and we all know the world needs more of this). alas, the happy list, exclusively for you, my friends.

the happy list - things the world needs more of...

pink peonies
long, tight hugs
crisp hotel bed sheets
hot bubble baths with scented oils (when from a decadent label, the effect is double)
weekend (girls') nights in
a good cocktail (not to sweet, not too sour or bitter, definitely not creamy)
the blank pages of a brand new notebook
a handwritten note or letter in the mail (i tear them open with vigour)
a day at the beach (being sun kissed gives you that sexy feeling)
firsts (first kisses, learning something new, a new city...)

those are the things daydreams are made of. when something goes wrong, i let my mind languidly linger on these thoughts - and i can't help but smile, eventually. it's magic, if you believe in it. others call it the power of self-fulfilling prophecies. either way, we take that happy smile anyday, right?

also, home made pasta (any kind) is something that lifts my spirit, immensely, like, always, without fail. i don't get it how people can cut pasta out of their lives? honestly, 'i just really prefer plain vegs to pasta' - said no-one ever! seriously, such jolly crap. try making your own, put all the love in the process, and see for yourself that pasta is a good thing. it's bound to make you happy, fill you with warmth and make you so satisfied. hardly anything can compete with it. add a home made passata / sugo - and you're in food heaven.

home made orecchiette al sugo di pomodori gialli

home made orecchiette pasta with yellow tomato sauce

for the home made orecchiette

recipe adapted from macella hazan

1 cup semolina flour, the yellow flour from hard wheat, ground very fine
2 cups flour
1/2 tsp. salt
up to1 cup of lukewarm water

combine the semolina, flour and salt in a bowl. create a well in the center. add a few tablespoons of water at a time, mixing with a wooden spoon (or your fingers, ahem) to incorporate the flour until the flour has absorbed as much water as it can. don't make it too sticky! remove the dough from the bowl, place it on a floured work surface. knead it thoroughly with your palm (really, there is a whole bible about the technique of pasta dough kneading... but don't worry, you can't really mess it up! just go for it and invest your biceps) for at least (this, however, is important) 8 minutes, until smooth and elastic (bingo!). wrap in plastic and let rest at least 15 minutes.

take half the dough (leaving the other half in plastic) and roll the ball into a long, thin "worm", about 1cm in thickness. with a sharp knife, slice into very thin disks. place the disk in the palm of one hand, place the thumb of your other hand in the center of the disk, pressing and twisting your thumb, to create a little ear or cup-like shape. tepeat with the remaining dough, placing the orecchiette (which, btw. means 'little ears', cute, huh?) on a clean kitchen towel in the meantime.

note: you might want to consume them immediately. or you might find you made a whole lot of orecchiette and that there are plenty to store for later. so if you are not using them right away, spread them out onto the kitchen towel and leave to dry for 24 hours (at least). you can then store them in an airtight container in the fridge for a long time. 

when cooking them, bring a pot of salted water to a boil. taste the pasta after a few minutes for doneness (fresh pasta cooks a lot faster than dried pasta, i found... rough times: fresh pasta takes about 4 minutes, completely dried one about 13-15 minutes, depending on size). drain, and make sure you spare some of the cooking water to pour over the pasta again later or mix with the sugo, as it adds creaminess and prevents the pasta from sticking together in the pot.

for the passata di pomodori gialli

1 kg (good) yellow (of course you can also use any other color) tomatoes

1 cup (or more) basil leaves

1 tsp. good salt

1 generous pinch sugar

2 tbsp. olive oil

1 garlic clove - if you want to eat the passata right away

more basil

pecorino cheese

sterilized jars - for storing the passata

directions for the passata:

it's a fact that many people don't know what passata is, therefore a tiny excursus. passata is actually more or less just pure tomatoes, cooked only for a short amount of time, 'passed' through a passe-vite (i.e. pureed or what's the word? mashed?) and stored in sterile jars. voilà. you then turn the passata (aka raw tomato sauce base) in a sugo whenever you feel like it. i confess, thought, that i started to prefer my sugo pure and simple, i.e. just in the state of a basic passata. that means i include a little salt, a little sugar, maayyyyybeee a garlic clove, definitely lots of basil - and not much more. that's good to go on pasta, fruity, flavorful, without overpowering the bite and texture and goodness of the pasta. add a bit of pecorino (for saltiness and ooomph) and you won't ever miss a heavily spiced sugo again, promise. 

start by cleaning the tomatoes and cutting them in half. remove the juice and seeds (you can omit this step, but i feel it adds more creaminess to the sauce if you do). squash with your hands or a knive a little, then put in a large, steep saucepan. add some olive oil, sugar and salt. bring to a boil and stir often. the tomatoes will fall apart entirely and turn into a sauce after like 10 to 15 minutes. then pour through a passe-vite (i.e. mash) - the skins will remain in the sieve-like device, which is good. discard them. if you want to store the passata, sterilize a couple of jars in hot boiling water. place the cleaned, entire basil leaves in the jars. pour the hot tomato passata in the jars over the basil. seal immediately. now to sterilize them and make them last heat a large pot of water and completely submerge the jars (standing upright) in water. let sit in the boiling water for 10 to 15 minutes. tip: you can wrap a kitchen towl around the jars for cooking, so that the glass doesn't get broken through the action in the pot. turn off heat and let the jars cool down in the water before removing. check lids for closedness (?) and store the passata in a dry, dark place for up to 6 months. 

now... if you want to turn it into a proper sugo (pasta sauce), then you can add an onion, a garlic clove, some pepper, a bay leaf, some more basil... etc. but i find that the better the tomatoes are, the better the passata turns out to be, and that i can resist to add more stuff. i like some things pure and simple. so i usually just heat the passata up in a little more olive oil, add a clove of crushed garlic and maybe some fresh basil. a liiiiittle more salt if you must, but this is a fruity pleasure, really. and you're done!

by the way... for the committed readers: remember this quest i was on? well, it was that cacio cheese i was looking for, especially for this orecchiette dinner... it was a hassle - but also so totally worth it. here you see it in all it's glory. 

banana split breakfast quinoa

a very sweet colleague of mine to me: you're not typically swiss, right? what? hey! but i am swiss! well... admittedly, it's not the first time that i've heard this. actually, people tell me that all the time. so far, i never really started to think about it. but today, i finally did. and the process involves a few questions to myself (and others). what did my friend want to imply... different how? good different, or bad different? for you, my foreign friends, it might raise a few questions regarding swissness, per se. what are typical swiss traits, anyway?

let's see... what do you know about switzerland? you might know that it's a small country that lies somewhere in the middle of europe (okay, you probably only know that if you didn't have a window seat in geography, ahem). you might know that it's a beautiful, green country, with lots of high mountains, even more cows, beautiful lakes and green fields. you've probably heard about its chocolate and cheese, right? yes, all true. all very distinctive. it's the country of the shiny money, the punctual trains, back-breaking administrative processes, clean air and clean toilet seats (i don't know about my neighbor's home, but i mean the random toilets, say, on motorways), solid institutions (banks, not so solid anymore, but we just don't scratch the surface here...), and scrupulous, slightly narrow-minded, working middle class. so far so good. it is pretty easy to describe the obvious, what meets the eye.

you see switzerland has a tradition of being a neutral country, meaning we've steered clear of wars for the past seven hundred plus years (also, us being a mountain people, i think we just knew we were going to lose against our armed neighbors, anyway... but that aside, yes, yes, it was just a really virtuous trait) and we believe others are the better world police (or we don't, actually - we're just afraid to join in on the discussion, because someone might get hurt). the fact that we're a neutral country is kind of reflected in the swiss' trait of (nicely put version) being very discreet and (not so nicely put version) not speaking our minds (which doesn't mean we're not thinking our part, ahem). we've got everything, so we don't take risks, because we might lose something in the process. we're educated and cultured and sophisticated, so we like our money on the bank, because there might be less sunshiny days. we're also slightly neurotic when it comes to meeting new people. we prefer to stay to ourselves, to the things we know. the new is something we don't exactly embrace. we're dreamers rather than doers. we watch change, and it takes us forever to implement it. we like things neat, accurate and polished. oh, yes, make it polished.

uhm, i don't know in what way i'm not like that. i consider myself pretty swiss. as in: i'm traditional and a bit boring, i like my meat well done and my cheese really old, i shower every day and i clean the flat at least once a week (you can eat off the floor, on most days). i don't have a garden, but if i had one, i'm pretty sure i'd see to it regularly. i'd probably make it a home to a couple of cute little garden gnomes, too (okay, nope, never gonna happen, sorry...). it's obvious that i really love this country and i love its place in the world (all quirkiness, negative connotations and special treatments included). but, strangely, i'm not really offended by being called un-swiss, either. i'm just... wondering. what it might imply. and weather it's a good thing or a bad thing, when summed up. still haven't decided yet.

have you ever heard you're not typical so and so (fill in your nationality)? how would you deal with it? maybe i'll just approach my colleague tomorrow and lead a thorough discussion about stereotypes (he's a good one to lead a thorough discussion with...). i promise to share the new insights on the matter with you, asap.

also, somebody else (not my colleague again) once told me that my focus on the blog is pretty clear to anyone who isn't reading it: salads and desserts. well, not entirely wrong. but then again, it has probably shifted a bit lately. as in: porridge sort of turned into a leading role. i really, really like porridge. i feel it can and should (both) be consumed in masses, without second thoughts. however, if you are looking for a change of rut, then quinoa might do the trick. it's just as healthy, gluten-free (bonus when you're having fussy guests over) and has a nice nutty taste to it. we made ours with coconut cream, chopped almonds, bananas and dark chocolate drops. kind of a banana split* in breaky version? a decent thing.

banana split breakfast quinoa

ingredients:
1 cup quinoa
2 bananas, chopped
1/2 cup coconut cream
handful dark chocolate drops or finely chopped dark chocolate
4 tbsp. coconut flakes
handful almonds, finely chopped
1 tsp. cinnamon
maple syrup

directions:
cook the quinoa in 2 cups of water for about 15 minutes on low heat with the lid closed. season with the cinnamon. finely chop the bananas and the almonds. when quinoa is done, distribute among bowls. add a dollop of the coconut cream, top with bananas, chocolate drops, coconut flakes and almonds. serve with maple syrup.

* a dessert of my childhood. do you know it? it involves chocolate and banana and ice cream. laugh.

chocolate raspberry cake in a jar

can you believe i actually just went spinning, as in, riding a creepy bike at insane speed, indoors? no, not strange at all. turns out everybody does it. half of zurich was in that ugly gym! and i was always wondering what people do! well, obviously they just like to torture themselves on steely things in too cool but smelly rooms together with seven thousand other maniacs who are sweaty and make moaning noises. it's disgusting, to say the least. but... somehow, it was pure fun. the loud music, the crazy instructor, yelling at us. and the crazy 'another hiiiiiiiiillll' announcement, when in fact the bike (that isn't a bike) doesn't even move. we're a strange generation. but, i'm willing to admit, it was exhausting, it was efficient, it was fun. yeah, it was good. i actually like cycling indoors. ha! maybe i'm going to be the next indoor cycling champion. great fun! i might actually have to buy a cycling costume, you know, those super tight things...? i'm thinking pink? 

chocolate raspberry cake in a jar

adapted from liebesbotschaft

ingredients:

200 g fresh raspberries

200 g butter

150 g sugar

1 tbsp. lemon juice

4 eggs

120 g flour

30 g cocoa

1 tsp. baking powder

75 g corn starch

100 g dark chocolate drops (or dark chocolate finely chopped)

some vegetable oil for greasing

6 small sealable jars

directions:

with a paper towel, grease the cleaned jars with a little oil. with a mixer, cream the butter, sugar and lemon juice. add one egg at a time, then flour, baking powder and corn starch. fold in the raspberries and chocolate drops and fill into the jars (about half full). bake in the preheated oven at 150 degrees celsius / 300 fahrenheit for 35 minutes. sterilize the canning rings in boiling hot water for about two minutes. as soon as the cakes are out of the oven, close the lids with the rings on. when closed immediately, the cake can be stored in the fridge for (i guess) up to one week (though some sources say it stays good longer). ideal companion for a picnic or other outdoorsy occasions. share one, share a spoon! 

eggs provençale - poached egg on chard, heirloom tomato and toasted baguette

this week was bitter sweet... my grandaunt (if that's what the relationship grade really is) hedi died at the age of 91. she was a fabulous, sweet, funny, loving lady - with the right amount of cheek to her. i probably didn't know her well enough, though now i wish i did... but i'm glad i spent a couple of holidays in the south of france with her through the years. she was a woman with a great sense of humour; she didn't always talk but when she said something it was usually spot on, sometimes witty, sometimes sarcastic, always bright and sharp. my heart reaches out to my uncle and aunt who miss her terribly now. the funeral was good to bid our goodbies - but then again, there is only time to help with the imminent loss of someone's presence. and although it was a sad moment, the funeral, the nice words being said about her, it was also kind of a nice event. see, at 91, you can possibly let someone go (though i'm not saying it's ever easy...) eventually, especially if the person led a life so full and happily. so for me it was also a reminder to live in the here and now, to make the most of it, to enjoy family and friends that we have, to be grateful for the good things in life, and to not dream our dreams but to actually live them.

also, my sister in law is nearing the end of her chemo therapy, which is lifting my spirt immensely. i wanted to tell you that she's feeling much better and that we're all very grateful for her, the healing, her strength. i'm impressed by her viking like strength and courage - it's something i'm entirely grateful to witness, as it relativates our own tiny downs sometimes. she encouraged me to be a better, stronger version of myself. as much as bad health sucks, there are also some positive aspects. through her disease, i got to spend more time with my two little nephews, and they're such a source of joy. little hairballs of fun, really. last wednesday, felix said to me 'you know i love you - it's just so sad that you're such an old lady'. haha, did i smile at that? yes. felix, i will try to stay forever young at heart for you, so we'll always have some crazy fun together, okay?

evoked by all these deep and meaningful events (and i swear i'm putting a stop to the seriousness, immediately), i made my mind up about a couple of things and dreams that i have. there are certain things on my mind regarding my future, my life. some involve a family and a garden (lots of peonies and wild things, good wild things), maybe. yeah, i know, you hadn't anticipated that, right? since i'm not really the baby person (everyone knows that, and, well, although it's probably not very 'female' of me to admit this, it's also just who i am). so i guess some of you are shocked - as you probably know me as the 'i'm not sure about wanting my own kids...'. but turns out i probably am at a point in my life where i wouldn't mind kids. make it a couple, golden haired, freckled little monsters? okay, maybe not monsters, i'd prefer the angelic version, thank you. definitely those who sleep through the night and can be potty trained at the age of 2 (uhm, months, of course). and okay, not today or tomorrow. not this year and not next year. but in due time? if i'm lucky, i think. some other dreams involve starting my own business, something food and entertaining related, hosting guests, serving food, giving people my time and care and devotion, create something for them to enjoy. maybe a tiny b&b in the mountains? it's forever a dream. and lately, i've been thinking i need to work more towards that dream. dreams don't just fall off the tree like ripe fruit; you've got to cherish them, invest into them, build them slowly. it's okay if they never really turn real in the end. it won't bring me down if they don't. but at least i want to die trying to achieve them. to be lead by dreams, is there anything bigger in life? anything more worthy of our time? i intend to daydream as much as possible and plan, plan, plan...

btw i will be off to some milano shallow but blissful happiness shopping tomorrow (remember this?), with the besties (those women are wonderful and sometimes i think they saved me from myself and dark places, altogether). we'll possibly buy shoes (we won't mix up 'ballerine' and 'scarpe ballerine' again, this time, ahem) by the truckload. and stuff our faces with ice cream, then mozzarella, then some more ice cream. and sunday... will be a lazy, loungey, late summer sunday spent doing nothing and eating more ice cream. happy weekend, loves. thank you for stopping by, sharing my life and stories with me.

oh, and the foodie in me wants me to write something about this dish, too. so, i've always wanted to tap into eggs so-and-so. you know, the bénedicts and florentines of this (brunch) world? they sound and look and taste so sophisticated! sure, i've tried (and succeeded!) at poached eggs before, but to create a whole meal out of them is different. timing is crucial! i've experienced that at the modern pantry kitchen internship last year. and they're, like, basically the gods of brunch and eggs so-and-so! and the chefs there had a constant sweaty brow during breakfast shift, believe me. but strangely, and honestly, i don't like béchamel or holondaise sauce, so much... so that actually limits the classic options. when in provence, however, we just decided it's time for some poached eggs on toasted baguettes with some quick fried greens - so we made these and dubbed them 'eggs provençale' - our nice, individual little twist on the classic version. you like? 

eggs provençale - poached egg on swiss chard, heirloom tomato and toasted baguette

ingredients:

4 eggs

4 bread slices (baguettes or other)

1 large heirloom tomato

1 bunch swiss chard (in all colors)

1 garlic clove

1 cm peperoncino

1 small white onion

3 tbsp. lemon juice

1 tsp. honey

1 tsp. fleur de sel

1 tbsp. white wine vinegar

3 tbsp. olive oil

directions:

start with the chard. clean it and separate the stems from the leaves. heat a saucepan with water, then quickly blanch the stems (for about a minute), then add the leaves to let them fall together briefly, and remove immediately. drain and cool under the running cold water. put aside, pat dry. heat the olive oil in a skillet, add the onion, peperoncino and garlic and sweat for a minute. add the chard and fry for a couple of minutes. season with fleur de sel, honey and lemon juice.

in a separate saucepan, heat water, then add the white wine vinegar. carefully crack the eggs and with a quick move pour them into the (hot, not boiling) water. stir the water carefully so that the egg 'swirls' together (word? sorry, haha, it just sounded so nice). proceed with other eggs. let cook for 3 to 4 minutes. remove with a sieve, drain from excess water. 

slice the heirloom tomato. if you want, quickly fry it in a pan for a minute on each side to make it warm. toast the bread, drizzle with some olive oil. arrange the bread on the plates, arrange a tomato slice on the bread, add some of the chard and put the egg on top, you can cut it open so that the yolk pours out and creates a divine mess. sprinkle with some fleur de sel. pepper if you like (i never). serve hot (it's a challenge, yes).

arancini di riso on microgreens

fall / autumn might be my favorite season of the year. okay, so i say that about all the seasons. but now that it smells much more of autumn already than of summery heat waves, i am kind of getting excited at the prospect of red colored leaves, walks in the forests, wearing hoodies (note to self: must buy hoodie asap), knitted socks (though i hate socks, but i kind of get nostalgic in summer...), chilly nights, fog in the morning (or anytime, more likely), roasted chestnuts, going hiking (for the good for on top, of course), wearing boots and coats and just general bonfirey, s'mores kind of autumny vibes and happiness. all i really need to complete the mood board is a fireplace at home? yeah, won't be happening any time soon. except maybe if i win the lottery? which might be tricky as i never play the lottery. uhm, note to self: get lottery ticket, asap! but a girl is allowed to dream, anyway. i have a feeling autumn will be there to fill my wanderlust, that it will bring some good new things with it. something is in the air. and i can't wait to see where it leads me.

arancini di riso on microgreens

ingredients:
1 cup risotto rice (arborio)
1 white onion, finely chopped
1 garlic clove, finely chopped
2 tbsp. olive oil
1.5 cups champagne or white wine (i use champagne when i feel decadent)
1 liter vegetable bouillon, heated
1 pinch saffron
salt and pepper, to taste
1 cup parmigiano, finely grated
1 cup mozzarella, finely chopped
3 eggs + 1 egg
1 cup flour
1 cup breadcrumbs
1 liter vegetable oil (i used peanut) - suitable for deep frying
microgreens (provided by urban farmers*, no kidding) or other leafy greens of your choice

directions:
start by making the risotto (best to prepare it ahead so that it has enough time to cool, turn firm and 'dry' a little): heat the olive oil in a large saucepan or wok, then add teh onions, garlic and rice and sweat until onion is translucent. deglaze with the champagne or white wine, stir continually until all liquid is absorbed. then add a ladle of vegetable bouillon, bit by bit, until fully absorbed again, all the while stirring. when rice is done (but still a bit al dente) after about 30 to 40 minutes, add the saffron and parmigiano and sesason with salt and pepper. refrigerate overnight.

in a bowl, combine the cold risotto, 3 eggs and mozzarella, and knead it through with your hands. in three bowls, prepare the ingredients for 'breading'*: flour in one plate, 1 egg in another and breadcrumbs in a third. shape golfball sized balls out of the risotto mix, roll them in your palms. then first coat in the flour, then the egg and finally the breadcrumbs. heat the vegetable oil in a high saucepan. check the heat with a breadcrumb: when it sizzles and dances, the heat is good to go. a note on the heat: it really needs to be hot enough! otherwise, the arancini soak up the oil and turn all mushy and fall apart**... you know how everybody always says 'be careful, don't make the oil to hot'? well, it's the other way around. dare to heat it up, man! then, a couple of arancini at the time, let them deepfry for about 2-3 minutes, until golden and crispy all around. remove with a sieve and place on some paper towel to soak up excess oil. serve warm or cold, on the same day, on a bed of tiny, leafy greens (just because they look so gorgeous) or stacked and piled high on a cake stand.

*my brother, yo! he's such a talented little urban farmer. he grows fish and vegs on a rooftop farm in basel, switzerland. and can you actually believe it: now they're starting to sell to migros, which is, oh... only the largest retailer in switzerland? yeah, told ya. pretty darn fab. and sometimes, i get those fab leafy microgreens (don't ask me what they are, but they look and taste divine) - and happiness is on a plate.

** my friend joey and i, who made those golden balls of goodness together, well, let's just say we've got some experience now in terms of them 'falling apart'...? minor crisis. nothing a glass bottle of bubbly couldn't fix. they're not as easy to handle as they might look...! it is a bit of a tricky business, really. so a couple of things are important if you want to be successful here. one: make the risotto really rather dry. two: use enough eggs to hold the mix together. depends a bit on how moist your risotto was. three: fry in very hot oil. yup. my lessons. and i learned them the hard way. ever failed? never mind. try again and fail better next time. or succeed and serve and make your guests very happy and be proud. there's always a choice in life. give up or try again.