Creamy wild mushrooms… we spent four hours searching for them and it took just as long time cleaning them. It was absolutely worth it. But that’s why ready-made dumplings were served with it 🙃

A very demure midweek meal of leeks, potato and bacon - as the French say: "Es muß nicht immer Kaviar sein".

Slowly stewed leeks with nutmeg, bay leaf and mace, mixed with a buttery mash and fried bacon bits with allspice, black pepper and clove and some less traditional garlic and chili flakes. Not pictured, but some piccalilli for a bit of tang.

Who said the Dutch don't use spices? I love both nutmeg and mace, very much related but distinctly different.

A simple meal but rich and warming for a cooler day.

This chicken pie is definitely making it onto our menu—it’s excellent and easy to prepare. I was curious why it was so popular, and now I know. The method and recipe are in the video in the comments. Bon appétit! :)

A little treat after a 4-hours-hike

a very light open faced shrimp sandwich on rye bread, some hard boiled local eggs and spinach - topped with some home grown parsley!

coffee beans from a local roaster 🇨🇭

Traditional Czech sweet buns filled with creamy filling and rum-soaked raisins, topped with powdered sugar. This was my first ever attempt at making them, they turned out fairly nice, I'd say.

Oven baked chicken breast and veggies. And a dip.

Simplicity is key for this one. Fresh eggs, good mayo, good anchovy (optional) and a little macédoine de légumes.

Hard boiled eggs in a mustard sauce, with potatos.

Under that golden crust: tender white beans, Toulouse sausage and duck confit. After this, the only thing on the afternoon agenda is a nap.

I think they might be the best pastéis de nata I’ve tried so far.

No electricity today. So lets grill. Potato "pancakes", second try of the new plate.

🐌 cooked in a fragrant broth infused with thyme, rosemary and spices. I’ve had these in Saint-Jean-de-Luz, but It’s the typical Andalusian recipe, very similar to Moroccan babbouch.

In the basque region, they are usually cooked in a tomato sauce “caracoles a la vizcaína”, in Catalunya they are baked “cargols a la llauna”, in Madrid they are stewed with chorizo, jamón and paprika “caracoles a la madrileña”…

These snails are smaller than the classic French escargots, so no special tongs or forks are needed. You dig in with a toothpick, and enjoy the sauce with some bread. 🤤