deep-freid cheese filled wedges with mixed salad (french vinaigrette), asahi beer.
fruttamisù.
instead of using the coffee-soaked savoiardi biscuits, use caramalized and fresh fruits.
Friday, October 10, 2008
chäs-plätzli & fruttamisù
deep-freid cheese filled wedges with mixed salad (french vinaigrette), asahi beer.
fruttamisù.
instead of using the coffee-soaked savoiardi biscuits, use caramalized and fresh fruits.
Thursday, October 9, 2008
raw tuna with olive oil, lemon and spring onion dressing
tabasco sauce adds a wonderful spicy/sour flavour to this tuna dish. the tuna is served on a bed of shredded salad leaves. accompanied by spumante and white bread and extra olive oil to drizzle.
mövenpick chocolate ice cream in decaf coffee and whipped cream. grapes.
usual breakfast
marco: cappuccino & weggli with apricot jam, jennifer: red fruit tea & rice wafers with apricot jam.
Wednesday, October 8, 2008
organic lasagna
coop's ready made organic lasagna, needs 30mins of oven-heating-time. pretty ok for ready made food.
Tuesday, October 7, 2008
Monday, October 6, 2008
butter chicken & sweet n sour chicken
betty bossi's ready made food, not bad at all. served with ginger ale.
Sunday, October 5, 2008
la bourride de manou
jennifer's first attempt to create la bourride, was rather watery, but it tasted ok. served with stir fried carrot rice.
penne rigate al sugo di pomodoro
valle del grano pasta holds 12 mins of cooking and the pasta still remains wonderfully al dente. marco suggests to add 1 egg yolk into the tomato sauce, which adds a warm motherly embrace to the sugo :)
mixed german/italian/swiss breakfast
café crème, soft boiled egg, white bread, nutella, butter, honey, pan di stelle and sörenberger käse.
Wednesday, October 1, 2008
swiss cheese platter
halb-weiss brot, sörenberger cheese, gruyère, served with mixed salad and chianti classico.
pasta con broccoli
mezze maniche pasta with onion-garlic-chilli-broccoli sauce. tip: use good olive oil, from liguria if possible.
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