Guest Blogs
Knowitall.ch often invites local experts in their field to contribute to their own blogs on our site. This means not only you will benefit from the useful recommendations that we make on our News pages, but you can also profit from some of the great advice and tips that these experts have to make on their favorite subjects. Whilst each of these bloggers has been recommended to us at some point during the evolution of Know-it-all passport and knowitall.ch, obviously we are not able to test out all the suggestions they make on their blogs, nor do we necessarily agree with all their opinions. So if you do find one of their tips useful (or not!), do let us know!
To make these blogs more accessible to you, we have now decided to group them altogether in one section, entitled Guest Blogs, accessible from our main menu bar. We will also post the most recent blogs on the home page of our site in the right hand column.
We are still building up this area of the site, and are looking for bloggers in a number of sections, including Your Home, Travel, and Leisure, so if you feel you have a useful contribution to make in either of these areas, and have the time to submit blog entries approximately every month, then please get in touch!
Read the full blog entry from Rosa's Yummy Yums
I'm not going to lie to you and say that I hate all produces which are labelled as "deluxe", but generally, I'd rather settle for those that are less posh and sometimes dispised or neglected because they are supposedly boring, crude and too ordinary. You see, one of my passions is to transform frugal eats into dazzling and surprising specialities and use my creativity to sublimate them. I have a lot of fun playing around in the kitchen and revamping those “ugly duckling” of gastronomy. Through, Rosa's Yummy Yums, my aim is to show others that even the most unpromising root veggie, innard or cereal can be worked into something appetizing, refined and extremely savory.It is exactly what I did with the pasta salad I am presenting today. All components I employed are commonly found in a majority of pantries and fridges. There's nothing special about them, but the recipe I have put together is far from being average.
My "Creamy Fusili Salad with Sun Dried Tomatoes, Peas & Arugula" is an ode to spring and to the warmer days. It is fresh like the young leaves that are budding, buoyant like the birds that are singing on the top of their lungs, zesty like the cool April breeze and lusciously creamy like the first ice cream of the sunny season... Bliss in a plate!
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.
By David Cooper, Fund Advisers Europe
Bond yields are rising to record highs.
European leaders suspend aid to Athens.
Greece staggers closer to default before the year end.
France and Germany stand united, issuing ultimatums to the Athens parliament to decide on the future of their membership of the Euro.
These events have led to financial institutions, down to private retail investors losing confidence in European based investments – both bonds and equity.
Conflicting statements from the Greek leaders regarding their intentions and wishes around membership of the Eurozone, are prolonging the uncertainty and with MP's resigning from the ruling party, their majority has been cut to just one.
Yesterday's announcement that the referendum was to be cancelled brought some relief, however can this be considered a long term situation, or should we expect a further change from Athens?
By Diana Ritchie, Spouse Career Center and Swiss Career Connections
I was speaking with a friend the other day and she was explaining how she feels like she has been held back by the notion that she wants to and has wanted to move back “HOME” every since she arrived in the region some 11 years ago. She still waits for her visits home to cut her hair, to do her shopping, to stock up on her favorite food items, and does not partake in all that is offered here, as she waits to go “HOME”. She also spoke with envy how a mutual friend managed to get a job in a foreign country – here where she lives. Her feeling of frustration at not knowing how to move on with her life “HERE” is common and felt by many expats, newcomers, and even old-comers.
Do you share her feelings of straddling two countries, one foot here and the other foot on “HOME” turf? Do you feel like if only I was “HOME” I would know how to find a job, and could get on with my life, but here it feels like my life is on hold, or much worse, unpleasant?
As Managing Director of the Spouse Career Centre and Swiss Career Connections, a qualified Sophrologist, and an NLP practitioner, I have organized and will assist in the production of three workshops, designed to help participants make the most of their time abroad.
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