Thursday, May 31, 2007


Mamina at "Et Si C'était Bon" is a French foodie blogger who loves desserts, especially when they are smooth and creamy! This is why she has asked us to share our recipes with her...

I got inspired to make this particular rice cream after having gone through one of my Indian cookbooks called "The Indian Kitchen" by Monisha Bharadwaj. Generally, I always make it without the chocolate, by just adding a bit of grated coconut and orange blossom water or rosewater. But, this time I wanted a little change and decided to create a version of this cream with chocolate.

This "Chocolate Rice Cream" is a very fresh and light dessert that will rejoice an
ybody (the children as well as the grownups). It is very smooth, delicate and interesting. The rice flour gives it a special round flavor and the Chinese five-spice powder adds just a little touch of exoticism and originality.

A tasty cream that can be eaten in peace with yourself and without stressing about your calorie count (your body will not end up suffering after you have eaten this little treat) as it's healthy and brings you all that you need. You take no risk here as the only side-effects you can come across are intense gustative pleasure and total soul satisfaction!!!

~Chocolate Rice Cream ~
Recipe by Rosa @ Rosa's Yummy Yums

60g Dark chocolate (65 % or 75% cocoa)
90g Rice flour
480-500ml Milk
3 Tbs Castor sugar

1/2 Tsp Chinese five-spice powder (see infos)
1 Tsp Vanilla extract

A handful pink pralines, broken into pieces

1. In a saucepan, add half of the milk with the chocolate, sugar, five-spice powder and vanilla extract.
2. In a bowl, mix the flour with the other half of the milk until it is well blended.
3. Melt the chocolate and then, bring the contents of the saucepan to the boil and set aside.
4. Pour the rice flour mixture into the pan while mixing vigorously to prevent the formation of lumps.

5. Put the saucepan over medium heat and stir while cooking until the mixture becomes thick and perfectly smooth.
6. Turn off the heat and continue stirring until the cream has cooled completely.
7. Pour into glasses/bowls and refregerate for a few hours.
8. Before serving, sprinkle with the pink pralines.


You could also take normal milk chocolate, but the taste will not be as interesting as with a chocolate containing a higher percentage of cocoa.
You can also use partially skimmed milk, coconut milk or cream for this recipe. It all depends on how "light" you want your cream to be.
The "Chinese five-spice powder" can be replaced by ground cinnamon.
Maybe you'll not find this cream sweet enough, so it's up to you to
see if it needs to be sweetened a little more.
The quantity of milk may vary depending if you like your cream to be thick or not.

Serving suggestions:
Eat for breakfast/brunch or as dessert.

Pour la version française, veuillez utiliser le tradudcteur dans la marge à droite, après l'horloge violette et le compteur. Il vous faut naviguer avec "Firefox" afin d'obtenir un résultat optimal...

Tuesday, May 29, 2007


In Geneva, there are many interesting buildings that have been classified as historic monuments for their unique and magnificent architecture. This is why I thought that I'd share those two pictures with you...

Although, you might think that such a building could only be an opera house or a museum, it is in fact the main post office (rue du Mont-Blanc) that is situated close to the train station and the Lake of Geneva. There, you'll also find the tourist office.

This monumental piece of Federal architecture was created in 1889 by John and Marc Camoletti whose family originated in Piemont (Northern Italy).

A close-up of the front facade...
One of it's colonades...

Monday, May 28, 2007


Sometimes I get a little fed up of always snacking on sweet stuff, so I decided to make a few crackers that will fulfill my need for savory treats and will give me as much pleasure as cookies...

As I'm a big fan of my "The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook", I sped into my room and got a hold of this incredible "bible" chock-a-block full of marvelous and scrumptious recipes, went through it and found what I was looking for: a recipe for the most wonderful crackers I have ever eaten so far!

Those "Smoky Chili Crackers" are perfect to nosh (see definition) on! Not only are they nice looking with their attractive golden orange color, but they are also wonderfully spicy and pleasantly smoky tasting. Delicious and attractive...

Those crunchy and flavorful crackers will rejoice all the amateurs of good things who love salty foods this is why I really recommend you to try them, especially if you love aperitives as they are very good with wine, cocktails and other kinds of alcoholic or nonalcoholic beverages!

~Smoky Chili Crackers ~
Recipe by The King Arthur Flour and adapted by Rosa @ Rosa's Yummy Yums

Makes about 6 dozen crackers (I made less).


1 1/2 Cups (188g) Plain white flour
1/2 Cup (72g) Yellow cornmeal

1 Tbs Tomato paste
1 Tbs Nonfat dry milk powder
1 Tsp Ground cumin
1/2 Tsp Baking soda

1 Tsp Salt
2 Tsps Castor sugar
1/2 Tsp Smoked paprika powder (see infos)

1/3 Tsp Chili powder
1/4 Cup (63g) Unsalted butter
1/2 Cup (7.5 tbs or 113g) water

1. Preheat the oven to 180° C (350° F).
2. In a large bowl, whisk together the flour, cornmeal, dry milk, ground cumin, baking soda, salt, sugar, paprika powder and chili powder.
3. In a small recipient mix together the tomato paste and
4. Cut the butter in the flour
and rub between the fingers until the mixture is flaky.
5. Add the water mixture in order to make a workable dough.

6. Gather the dough into a ball and divide it into two pieces.
7. Working with one piece at a time, roll the dough on a lightly floured surface to 3-4 mm (1/8 inch) thickness.

8. With the help of a cookie cutter, cut into 3-4 centimeter (1.2 inches) squares.
9. Place them on a baking tray covered with parchment paper.
10. Bake the crackers for 20 minutes.
11. Remove them from the oven and let cool on the pan.

Instead of 1 tablespoon tomato paste you can use 2 tablespoons tomato powder that you'll firstly have to mix to the dry flour mixture.
You can replace the smoked paprika powde
r and chili powder by 1/2 teaspoon chipotle powder (see infos).
If you prefer to shortening, then can use it instead of butter.
Store those crackers in an airtight container for up to 5 days.

Serving suggestions:
Serve with guacamole (see recipe), salsa (see recipe), cheddar or chile con queso (see link). You can also eat them alone at any time of the day.

Sunday, May 27, 2007


This week, the cute Sanjee, Boni, Mini, Gree and Pepi at "House Of The (Mostly) Black Cats" (USA) are happy to announce that they are hosting Weekend Cat Blogging #103!

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalink) or contact them via e-mail without forgetting to give all the needed informations.

Lately, Maruschka has been mistreated by Fridolin aka "Stromwurst (Energy Sausage)" who can sometimes be a real little idiot!
Believe me, he can be totally devilish and nasty towards his sweet defenseless sister.
The other day, we got woken up by the most horrible cat fight ever.
It was terribly noisy and quite violent.
He didn't even stop his attacks when we arrived!
As usual, Mister had one of his power demonstration fits and was nasty to Maruschka who got a bit of the ear ripped and bled enough to leave blood marks on the bed cloth.
Grrrrrrrrrrrrr, somedays I could strangle that "thing" when he tries to dominate her and is being awefully stupid.
Poor Maruschka...

Friday, May 25, 2007


This year, Spring has brought us much gorgeousness. Nature is flamboyantly green, the trees are fluffier than ever and the temperatures are shockingly high (31° C)...

It really feels like July, weather-wise and atmosphere-wise. Compared to last year, a summery feeling has overwhelmed us.

Such kinds of Springs are not rare here, but, every time, it is a real pleasure to be able to live as if the holiday season would already be here!

The "Petit Salève" looking incredibly green, as if a jungle would be coating it's flanks...
Clair-obscur: threatening black clouds over the Salève and the strong rays of the morning sun create an interesting and intense contrast...
A mammoth cumulus crowns the Jura mountain...
Thundery clouds in the horizon...
Dark skies...
A joyful looking mountain...
Very summery...
A magnificently blue sky with wonderful clouds...

If you want to see how it looks from my balcony, during a storm, then here's an interesting link for you:

Click here.

Wednesday, May 23, 2007


Every time I'm in my kitchen, I always feel the needs to search for products that are worth photographing. I love playing around with my food and camera as it's such a relaxing hobby!

Food seems always to be beautiful when it is seen through the LCD screen of your camera. It is as if the act of taking the picture of a simple food item sublimates it and makes it look ever so wonderful.

In fact, I think that the mere act of taking the time to look at certain staple
s from a different angle, makes us see them under a totally different light. We seem to rediscover them and find a hidden beauty in them all. Even the most aesthtetically "uninteresting" ones become graceful and have the potential to make us discover their unforeseen magnificence and enjoy them to the fullest...

A South-African pear...
A quark "soufflé" made with leftovers...
Tomato paste...

Tuesday, May 22, 2007


Thanks to my kind neighbor, our balcony is now very green and decorated with many plant pots. Unfortunately, she had to leave her apartment as she isn't very well health-wise and is going to live in a place which is more adapted to her problems. This is why we "inherited" of her greenery.

I am sad, because there will be no afternoon teas and chatting around a cup of coffee anymore. Sure, I will be able to go to her new place in order to visit her, but it will not be the same anymore...

Those flowers are for my sweet little neighbor, Doris, who is always positive, no matter what and who is always ready to help the others even if she has her own "miseries" to deal with. I hope that her hip operation will be successful!

Thyme in bloom on my balcony...
A gorgeous rose in somebody's garden...
My lavender flower buds...

Monday, May 21, 2007


Alin and Sebastian at "Huettenhilfe" (Germany) have invited my to take part in a game that enables the participants to win various prizes (three kinds of books)...

My contribution to this event is a Chinese seafood main dish recipe that I cherish a lot. It consists of steamed fish fillets marinated in a tangy special sauce.

This "Chinese Steamed Fish" is very light, extremely delicate and really flavorful. I never tasted anything like this before! Not only is it healthy, but also very fulfilling taste-wise. The steamed fish is tender and fluffy and it's sauce is wonderfully spicy. When eaten with Thai jasmine rice, then it is heavenly!

Once you will have tasted that dish, you will no more long for the food of Chinese restaurants as you will have proved that it is possible to cook authentic and good-tasting Asian meals at home without creating a mess in your kitchen and without going into a trance while preparing complicated recipes that take hours...

Perfect for this spring or for the coming summer!

~ Chinese Steamed Fish ~
Original recipe by "Bon Appétit" and freely adapted by Rosa @ Rosa's Yummy Yums

Serves 2.

2 or 350g Kale fillets, cut big pieces (5 cm/2 inch)

3-4 Tbs Dry rice wine (see infos)
1 Tbs Fresh ginger,
minced and peeled
2 Big Cloves garlic, finely chopped
1 Tsp Dark soy sauce (see infos)

4 Tsps Light soy sauce (see infos)
1 1/2 Tsp Chinese white rice vinegar (see infos)
1 Tsp Sugar

1 1/2 Tsps Sesame oil

3 Tbs Fresh coriander/cilantro, chopped
1 Tbs Sesame seeds, roasted
Chopped green onions (optional, but highly recommended)
Pepper, to taste

~ The raw fish in it's marinade. ~


1. Place small cake rack in a large (31 cm/12-inch diameter) skillet or wok, then place a 23 cm (9-inch) diameter glass pie dish on the rack.
2. Put the fish in the glass dish.

3. Sprinkle lightly with pepper.
4. Mix together the wine, ginger, garlic, soy sauces, vinegar, sugar, sesame oil, 2 tablespoons coriander and 3/4 toasted sesame seeds.
5. Pour the mixture over the fish.
6. Put enough water into the skillet/wok to reach the depth of 2,5 cm (1 inch).
7. Bring the water to the boil.

8. Cover the skillet/wok and steam the fish until it is just opaque in it's center, about 10 minutes.
9. Transfer the fish to the plates, top with juices from dish and
remaining 1 tablespoon cilantro as well as the chopped green onion.

Instead of kale fish, you can use red snapper fillets or any other white fish fillets.
The wine you should use is Chinese Shao-Hsing rice wine, but you can also use sherry or dry white wine.

You can perfectly well use a bamboo steamer or any kind of steaming device to prepare this recipe.
Don't oversteam your fish, it tends to dry it.

Serving suggestions:
Eat the steamed fish with fragrant Thai rice sprinkled with the remaining 1/4 toasted sesame seeds and serve it with stir-fried vegetables such as snow peas, broccoli, asparagus or bok choy.

Sunday, May 20, 2007


This week, Astrid and her two fluffy darlings Kashim and Othello at the great "Paulchen's FoodBlog" (Austria) are happy to announce that they are hosting Weekend Cat Blogging #102!

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalink) or contact them via e-mail without forgetting to give all the needed informations.

Fridolin is the ideal cat to photograph as he poses like a real model, without ever moving.
As he's a contemplative kitty, it is really not difficult to capture images of him while he's daydreaming or wandering in his own little world unknown to mankind...
He rarely notices me and minds his own business when I'm shooting portraits of him, and that's very useful, because I can then get the picture I want without having to run after him.
Kiki is a supermodel!!!

Friday, May 18, 2007


As the Salève is multifaceted and always so beautiful to look at, I decided to show you a few different pictures of this mountain in relation to clouds...

There is never one day without a fantastic picturesque setting of the Salève playing with those white puffs in the sky this is why I never tire of the view I have from my windows...

I hope that you'll enjoy the following pictures (please click to enlarge) that were taken during the last few weeks and months!

Early in the morning, bizarre wavy clouds...
A few minutes later...
The sun rising between the small and big Salève...
A clear blue day with cumulus clouds building up in the sky...
And this time with a paraglider...
A sunny and warm Sunday morning...
The telepheric cables revealed by the sun...
Early Spring when the trees were still naked...
Mist licking the mountain...
A greener Salève, after the rain...
Nearly hidden behind the thick mist...
A paraglider high up in the sky...
To finish this series of pictures, a ornamental cherry tree in bloom...
And yet another one...

Are you also like me, do you also love to admire the cloud patterns? Which picture did you like the most?

Wednesday, May 16, 2007


We are now at the height of asparagus season and there's nothing more enjoyable than this delicate vegetable when the longer and warmer Spring days are back on the scene!

Asparagus are such a wonderful gift of nature and their return marks the beginning a new era, of the joys of the balcony/garden/terrasse season and of colorful eating...

Please click on the pictures to enlarge.

A bunch of green soldiers...
Violet tips feeling a bit tight...
All the way from California...

And what about you, which asparagus variety do you prefer? What do asparagus make you think about?

Tuesday, May 15, 2007



All those memes going around have inspired me greatly. I always have a lot of pleasure taking part in them and tagging other bloggers...

This is the reason why I decided to create a new meme and round-up in relationship with Sunday mornings and food!

The idea is that you show us your typical Sunday breakfast or brunch table, give us a detailed description of what's on it and tell us why you love to sit around it to eat. If ever you live in a country where Sundays are not free (weekend) or if you don't really do much on this day, then you can also participate by writing about the kind of breakfast/brunch that you have when you are on holiday or free...

I hope that this meme will feed you interest and fulfill your healthy "voyeur" predispositions by virtually sneaking a peak into your fellow foodies' homes, on Sunday morning, in order to see what's in their plates!!!

On Sunday, we usually eat around dinner time (12 PM). I would not call this meal a breakfast, but rather a brunch.

It is made to hold fill our stomachs till the evening, therefore we eat more consistantly. We like to enjoy savory food as much as sweet stuff and I find it important to have a healthy element added to it all. In fact, it is kinda typically Swiss!

I always make my own bread as we rarely buy it. I believe that mine is the best I've eaten so far (without wanting to sound too pretentious!)...

I really look forwards to my Sunday morning as it is the only day of the week during which we can relax while eating, enjoy the balcony as well as the nice weather (in the Summer) and savor some good food.

Here is a idea of what you'll find on our table:

. Cheese of any kind as long as it's tasty and has a strong flavor.
. Bread, always homemade (see recipes) and fresh (out of the freezer and refreshed in the oven).
. Butter as it makes enhances the flavor of food!
. Vegetables like cherry tomatoes (depending on the season).
. Honey because it goes best with peanut butter...
. Peanut Butter as I can never get enough of it, especially when paired with honey or even cheese!
. Jam that is always homemade by my boyfriend's mother or by myself.
. Praline Paste, homemade (recipe soon to come). One of the most gorgeous spreads, especially on brioche bread. You'll not always find it on our table as sometime we will have Lemon Curd (see recipe) or something else.
. Nutella, of course! This spread is a real drug as once you start, you can't stop!

I tag the following people (if they want to participate...):
Here are the rules:
1. Create a post (on your blog/site) that speaks about your typical Sunday (holiday or free day, also accepted) breakfast/brunch. Take pictures of your table and write about it.
2. Mention "SUNDAY BRUNCH MEME" in the post and add a link back to my blog (
3. Email me the (perma)link to your post at before June the 30th 2007.

Anybody can participate, so please spread the word! I hope that you'll be many to participate.

Version française ICI.