All posts filed under: Recipes

Recipe-Shrimp-mango-chilli-salad-on-creative-living-geneva

Prawn, mango and chilli salad with a lime and sesame oil dressing

This refreshing and easy-to-prep recipe comes from Nigella Lawson and was featured in her 2002 publication Nigella Summer. Her original recipe calls for chicken but we found that prawns make for an even better combo with this dressing which is light but has lots of character what with the acidity of the lime, the sweetness of mango, and the zinginess of chilli.

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Blue cheese and rocket salad with sourdough croutons and seasonal nectarine dressing

I recently went through my recipe binders, culling the “never-tried” from the “tried-and-true” only to find some among the latter that we had enjoyed but neglected after once giving them a go. Most featured my hand-written comments including the recipe below from Homes and Gardens magazine in 2013, which I rated as: “Lovely! Vinaigrette very nice!” I recalled how enjoyable the subtly sweet nectarine-based dressing was together with the salty, rich blue cheese and peppery rocket leaves.

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Recipe: From tree to table — Tarte Tatin made with juicy, sweet, self-picked Vaudois Gala apples

  Whether you choose to handpick your apples straight off the branch or from the grocer’s shelf, harvest time is the moment to indulge in your favorite apple recipes. For me, that’s a deep and delicious tarte tatin made with local Vaudois Gala apples. Typically, Galas are recommended for eating not cooking because they’re ultra-sweet and juicy. But given that I enjoy the hot caramelised apple syrup as much as the fruit and because Galas hold their shape nicely when cooked, they suit me just fine. I also use brown sugar instead of the usually recommended white (some recipes call for plain white sugar and others for caster) and I add a dash of cinnamon. While some chefs use a heavy-based, oven-proof pan both to cook their apples on the stove and then bake them in the oven (which must be very handy) I first cook the apples in a big Le Creuset enamel pot and then carefully transfer them to a tin-lined, copper tarte tatin mould (diameter 24 cm, height 5cm) that I picked up in London some years back. It’s a deep mould so I can …

self-serve apple picking

Does anything taste better than self-picked apples (and veg)? Answer: nope!

Although the days are growing shorter and the heat of summer has been replaced with chilly mornings and evenings, there’s much to be grateful for with the coming of autumn. Not least of which is the abundance of seasonal fruit and vegetables on our grocery store shelves. Or better yet, waiting to be picked by hand at farms throughout the Geneva-area and Vaud countryside. All summer long I’ve cycled past expansive fields of ripening apples, rose hips, sunflowers, wheat, and pears. Last week, as I headed towards the Bois de Marcagnou just off the Route de Sauerney above Versoix (heading towards the Jura mountain range) a sign caught my eye that made me stop and take note. There was not a moment to spare as doubtless the apples had been flying off the branches since early September — it was time that I added apple picking to my “been there, done that” checklist. And I knew I’d have a willing partner in my husband, who has often spoken happily of the weeks he spent as a young teenager helping out Swiss farmers with their …

Recipes from your herb garden: Earthy, powerful Sage & Walnut Pestos

When it comes to sage, I think people either love it or hate it. Its powerful, musty scent and flavor is not for middle-of-the-roaders. We have lots of it growing in our herb garden so we went on the search for some pesto recipes for stuffing mushroom caps that we love to grill and serve alongside meat or fish or just on their own with crusty bread. Each of these recipes includes parsley to lighten the intensity of the sage and walnuts for added depth. Pesto no. 1 is for purists and unadulterated sage lovers. The addition of parmesan (pestos nos. 2 and 3) adds creaminess and subtlety whereas adding lemon (pesto no. 3) inserts a bit of punchiness. Our favorite is No. 2. Let me know which one is yours… Sage Pesto No. 1 D.I.Y. Sage Pesto from thekitchn.com Makes about 1 cup Ingredients 3 cloves garlic, chopped 1/2 cup roasted walnuts 1 cup fresh sage, loosely packed 1 cup fresh Italian parsley 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil Preparation: Mince the garlic and the walnuts in a …

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Sweet, Creamy Mango Delights for Hot Summer Days

Sweet tasting, ripe mangoes have arrived in abundance on Swiss grocery shelves so now’s the time for mango lovers to indulge in recipes that really bring out the lusciousness of this rich, creamy fruit. Both recipes below are quick and easy to make (though decidedly not low calorie) and the mango mousse is very refreshing after a BBQ on a hot summer’s afternoon or evening. I hope you enjoy them. Mango Lassi Fills 2 large glasses Before we start in on this I have to say that when I first made the original recipe the end result looked and tasted nothing like the photo suggested it would. Methinks a stock photo, nice as it is, was used instead of what the chef actually whipped up in the test kitchen. So to get it looking and tasting as I anticipated, I’ve made a few adjustments to the original recipe. I think the result is pretty tasty, lighter and cooler than the original. You can add more spice if you like your lassi a little punchier. Ingredients: 1 large …

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Recipes from your herb garden: Refreshing Mint Sauce

With grilling season heating up fast and furious, throwing fresh herbs into the mix makes all the difference to meat, fish or vegetable dishes. We enjoy making the change from frying/baking our lamb to putting it on a searing grill. Adding a bracing mint sauce, with mint freshly picked from our garden, adds a terrific jolt of flavor to the lamb. Here’s an easy-to-make recipe that works beautifully any time of year. Mint Sauce  Makes about 1/2 cup Ingredients 2 tbsp white, finely ground sugar 3 tbsp fresh mint leaves, young shoots only, washed and dried 1 tbsp boiling water 1/4 cup red wine vinegar 1/4 cup balsamic vinegar Preparation Sprinkle the sugar over the mint leaves to bring out their flavour. Then finely chop the shoots. Put the mint-sugar mixture in a bowl; add boiling water and stir until the sugar is dissolved. Allow to cool a little, then add the vinegar(s), cover and refrigerate. Serve the sauce cold with lamb. Enjoy!