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Below you will find a selection of the most recent entries from bloggers in our Food section. To view the entries from individual bloggers, click on the links below:

  • Ceylan Ayik
    Ceylan is a certified Integrative Nutrition Healthy Living Coach and RYT 300hours Yoga Teacher, whose aim is to empower busy women on their journey to becoming happy, healthy role models for their children, family and friends.  She is passionate about helping them to transform their minds, health and bodies through optimal nutrition and yoga.

  • Hiba Samawi (formerly Giacoletto)

    Hiba is a Psychologist and Coach working in Geneva, Lausanne and online. She previously ran Healthwise.ch, a health coaching business where she also created healthy recipes. She now specializes mostly in difficulties around relationships, emotions, making healthy change and eating, and also offers group sessions, both in-person in Geneva/Lausanne and online.

  • Rosa Mayland - Rosa's Yummy Yums
    An Anglo-Swiss girl delving into culinary spheres and the world of photography with a load of passion and a good dose of Rock 'n' Roll attitude ...

  • Gavin Clutterbuck
    Local chef, building a new seminar and teaching center based around food.


Read the full blog entry from Rosa's Yummy Yums

Lately, I have been blessed to win a few giveaways and to be offered a bunch of wonderful cookbooks. Speaking of which, a few months ago Isabelle Lambert of the popular "Les gourmandises d'Isa" sent me an exemplary of her first publication. How nice and thoughtful of her. I was extremely thrilled that she had thought of me...

Isabelle was born in France and has been living in Québec (Canada) for about a decade. She hails from a family of professional bakers/pâtissiers, butchers/pork butchers and caterers, and grew up being surrounded by cuisine enthusiasts who produced their own fare, hence it is no wonder that she cultivates a strong interest for the arts of the table.

In her book, Isabelle shares 150 of her favorite recipes inspired by her love for Québecois and North American chefs. It is chock-a-block full a ideas for delectable savory dishes such as quiches, Flemish beef stew, caramel pork, rillettes de Mans, monkfish blanquette, chicken tajine with dried apricots, lobster rolls as well as  abunding with marvelous sweet treats (2/3 of the book is dedicated to desserts) such as piña colada muffins, maple syrup bars, creamy orange tart, bacon toffee, coffe éclairs, churros, salty caramel spread and many more.


Read the full blog entry from Rosa's Yummy Yums

Being adventuous in the kitchen and having an inclination for novelty, I decided to prepare a new speciality in order to vary things a little: "Basler Läckerli (Leckerli)". This world famous pastry composed of many ingredients such as honey, almonds, candied orange or lemon peel, kirschwasser as well as a variety of spices. It is a traditional Swiss cookie bar we enjoy all year long and which is very similar to gingerbread. This biscuit's name means "small goody" ("lecker" = yummy and the Swiss German suffix "li" indicates smallness) and it originates from Basel in Switzerland where it was created by local spice merchants around 1431, at the time of the Council of Basel.

At the origin, "Lackerli" were only fabricated on the occasion of the New Year, to  sustain the assembled church dignitaries and were accompanied by mulled wine, but it became so popular that people started producing it whenever they fancied it. Before the commercialisation of professional mixers, train station porters were employed to knead the stiff dough as big muscles were needed to successfully carry out the harsh task of mixing.


Read the full blog entry from Rosa's Yummy Yums

I have decided to present one of those sweet confections instead of blogging about the usual Yuletide cookies or candy. Don't get me wrong, I am the biggest sucker for those goodies, but in December, magazines and blogs already offer enough recipes for biscuits, bonbons and bars. It is the reason why I thought that it would be great to share something a bit different than what you usually see everywhere when Noël is around the corner.

I wanted to create a special dessert with the Matcha Pâtissier that the Palais Des Thés graciously offered me back in September and sublimate it, so after a certain amount of brainstorming I came up with a wonderful idea: I'd bake "Mont Blancs" (also known as "Monte Bianco in Italy) or rather a modernized version of a that luxurious and festive classic worthy of gracing the Italian table of Cesare and Lucrezia Borgia during the 15th and 16th century, and that of France's noblest families during Louis XIV's reign.


Read the full blog entry from Rosa's Yummy Yums

Today, I have decided to post 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.

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There are great advantages to living in the French countryside. However one of the things we miss most about living in Switzerland is our fabulous neighbours.

How can you not get excited about a group of people welcoming you with a huge vase of handmade chocolates and a delicious cake and champagne to boot?

When we met our neighbours, the Cartier’s, the first product that came to mind was jewellery… but there is another Cartier family that has just as long a history and also produces fabulously rich sumptuous products. These Cartier products, however, you can eat!

Their business was started by André Cartier in 1858, selling pastries and chocolate from his shop in Versoix. The business is still run from that very shop 126 years later!  Mark Cartier is now the owner and master chocolatier that carries on the 6 generation tradition.

The business has grown over the years to include a shop in Geneva named O'Saveur. At the heart of the business is the Cartier's Chocolate Laboratory, which Mark designed himself - an appropriate description as in my opinion making great chocolate is a science as well as an art!

I was lucky enough to visit the Laboratory recently. Mark's design of a labyrinthine series of interconnected fridges and cold rooms ensures that at every stage of production the chocolate is kept at the perfect temperature.

Out of this state of the art lab comes many award winning delectable treats, their Chocolate Passion Cake and his amazing truffles, as well as over 200 made to order cakes per week! Mark has personally trained all his staff, who have won awards in many of Switzerland's chocolate competitions.

The Cartier's will have a stand at this weekend’s chocolate festival in Versoix. Our family will be first in line to decorate our own chocolate bunnies at their stand this Saturday … as we no longer have such a direct access to our favourite chocolate ... but it will be well worth the trip back to our old stomping grounds and a great family day out.

Click here for more details on the Versoix chocolate festival

Confectionery, chocolates, bakery
38, rte de Suisse
1290 Versoix
022 755 10 05