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:
- Lisa Cirieco-Ohlman
Follow Lisa YouTube channel: Encouraged by her family and friends, Lisa jumped at the chance to share her passion for her collections, her creations, her junking excursions, and the colorful home she lives in. Tutorials, DIY, informative tips, cooking favorites, testing, cleaning and display advice, "What is it? Wednesdays", and creative solutions round out this "Follow Lisa" channel. New video loaded every week.
- 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.
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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.
With the abondance of rain our wild blackberries behind the fence have been fruitful so I thought I would try to make some of Aunt Faye's blackberry jelly. And the only way to really appreciate eating it was to make some homemade biscuits!
BLACKBERRY JELLY
What I used (multiply these quantities for the amount you have):
— 600g blackberries (most were black but not sweet)
— 1/4 cup of water
— 1 cup of sugar (I used the one for making jams)
— 1 sterilized jar
If you ask any American what kind of pie they serve at Thanksgiving or Christmas, it will likely be one of two types: pumpkin or pecan. As an American raised in Geneva, I remember that these two types of pie were a rare sighting in our Eaux-Vives home.
Back in the 1970s, no shops carried canned pumpkin nor pecans. In fact, there is an additional ingredient for pecan pie that is still nearly impossible to find... Karo Syrup. I have not found an equivalent in Europe. Possibly Golden Syrup would work but I have never tried it. Karo Syrup is found online through various international online shopping sites in Switzerland so all is not lost!
Before pecans and canned pumpkin were sold here, most traveling parents were commissioned to load their suitcases with such things as Oreo cookies, Reese's peanut butter cups, Twizzlers, canned pumpkin, Karo syrup, and pecans! There was almost a underground black market with these items! Nowadays most everything can be bought online so the need, and the fact that there is limited luggage weight per person (something we didn't think about before), has evolved.
Click here for video link to recipe with Follow Lisa
I’m still on a quest to use the giant 4.5kg Toblerone that I received as a Christmas present from my son, so I have taken the Banana Bread recipe from The Settlement Cook Book (Simon and Schuster), and adapted the cooking time to make cupcakes with a chunk of the beast incorporated within.
Video link to recipe here: https://youtu.be/-nO1YvOGiFQ
I received a HUGE Toblerone bar (4.5kg = 10lbs) for Christmas from my son. I can't imagine we will be able to eat the whole thing so I thought I might use it in some recipes. The first one is a simple, easy, 2-ingredient "mousse", with no eggs. I have made a large quantity to fill the empty containers that my neighbors and friends used to bring me meals while I was ill with coronavirus as a "Thank You.”
Video link to recipe here: https://youtu.be/fr0ffjn7CMM
Christmas in July: If you think turkey and stuffing are just for the holidays, think again!
Summertime is also a "holiday time" and I love using the Weber Ranch Kettle barbecue to cook large meals. This succulent and moist roasted turkey breast with casserole stuffing is just the thing!
At the end of the video, I just show you a glimpse of an alternate recipe.
TURKEY
1kg turkey breast
1 onion
mustard
white wine
preserved lemons (fresh lemons can be substitued)
fresh cranberries (dried cranberries can be substitued)
