Get a free drink at the top with your meal at the L'Observatoire restaurant! (See below for conditions)
Now that the Spring weather has arrived, many of us are stepping out onto the hills to explore the countryside and, if we have time, enjoy a freshly cooked meal in a local auberge.
Given the proximity of the mountains to Geneva, you really don’t have to venture that far to experience that feeling of “getting away”. For those living in the centre of Geneva, the Salève mountain with its handy cable car is literally on your doorstep. Divided into 2 parts, le petit and le grand, the Salève measures 1400m at its highest point, so there is a real sense of achievement when you get to the summit!
If you’re feeling energetic, then there are numerous pathways, which wind their way up the mountain. You can either go it alone with your own map, or enlist the help of a local guide to direct you up the mountain. If you prefer the guide option, then we suggest you try out one of the free hikes arranged every Sunday by the organization AGAS (Association Genevoise des Amis du Salève). Click here for more information.
Foreigners in Switzerland who want to know more about Swiss wines and the vineyards that dot the countryside now have a good resource. Ellen’s Wine World, a free website in English about Swiss wines, launched officially this week.
Writer Ellen Wallace says the site’s mix of wine reviews (250 a year), vineyard profiles, interviews with winemakers, wine and food news and other features is designed to make foreigners fall in love with Swiss wines, just as she has done.
Ellen isn’t simply a fan of good wine. She’s a judge at major international wine competitions including the Mondial des Pinots and the Mondial du Merlot as well as at Switzerland’s national wine competition, the Grand Prix des Vins Suisses. She’s been writing about European wine, often linked to travel and cuisine, since 1982, initially from Paris for Time Magazine, Business Week, the International Herald Tribune (with special sections on Swiss wine) and a number of international travel magazines.
Last year, during the run up to Christmas, we featured a short article listing a few ideas for quick and easy apéritifs, with ingredients sourced from local supermarkets. Here's the list again, with a few new suggestions from our guest bloggers, Rosa Mayland and Hiba Gicoletto.
The emphasis in each case is on simplicity – none of us want to spend hours creating gourmet dishes at this time of year. So read on… and if you have a few ideas of your own, please send them in to us and we will add them to this year's list.
If you still need further inspiration, then why not try out one of the "festive" cookery lessons in the area! Many of the local cookery schools offer classes in the run up to Christmas. Check out pages 482 to 483 of the current edition of Know-it-all passport to find a local school near you!
For cake
2 cups kumquats, stemmed, quartered, seeded as much as possible (if you want to decorate the cake as shown then use about 6 sliced kumquats for this)
3 cups flour
2 teaspoons strong tea
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground or crushed cardamom
1 teaspoons salt
1 1/4 cups sugar
3/4 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
1 cup crushed pineapple in its own juice or large banana and some orange juice
For glaze
1/4 cup unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon fresh lemon juice
- Position rack in center of oven; preheat to 180°C.
- Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
- Prepare pan with paper lining or butter and flour.
- Combine flour, tea, baking powder, baking soda, cardamom, and salt in medium bowl; whisk to blend.
- Using electric mixer, blend 1 1/4 cups sugar and oil in large bowl.
- Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, and pineapple with juice.
- Gradually add dry ingredients, beating just until blended.
- Put batter in prepared pan.
- Bake cake until tester inserted into center comes out clean, about 1 hour.
- Cool 5 minutes in pan on rack.
- Turn cake out; place top side up on rack and cool.
- Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, and lemon juice.
- Spread a bit of the glaze over cake and place the decorative slices of kumquats. Let stand until icing sets.
- Then cover with the remaining glaze when cake is cooled.
If you want the freshest apples possible, then bring your boots and some plastic bags and make your way to one of these farms! If we have missed one, then please send us an email so we can add to this list.
Most farms are open until the apples are gone. You usually pay Fr. 1.50/kilo. They also sell fresh apple juice in handy 5kg boxes.
