Archive | October, 2020

Autumn Delights

24 Oct

I love autumn. Apart from the rising cases of Covid and my cancelled flights back home. Oh, and the dark mornings.

But apart from that I love the colours, being able to wear huge jumpers and not feeling guilty for spending the whole evening on the sofa.

I also love that it’s time for pumpkins and booted-walks in the forest.

No autumn time is complete without a trip to Jucker Farm, just outside Zurich. They have a pumpkin exhibition each year where they make huge displays from pumpkins. This year the theme was ‘Under the Sea’. This diver was my favourite.

Purchasing a pumpkin isn’t mandatory but it would be rude not to buy at least one. So we came away with a pumpkin and a butternut squash. The butternut squash was made into yummy soup and a butternut squash and feta quiche. I’m still planning what to do with the pumpkin…

On a walk to the forest recently I spotted quite a few funky fungi. So funky that I’m pretty sure they’re not edible! So I just took some photos and left them for a forest creature to nibble on!

Cheese Dreams

20 Oct

This year I eaten my weight in cheese. I’m not exaggerating! And I changed one of my 40 Before 40 travel-related challenges to take part in a cheese masterclass course. Which I completed a few weeks ago!

It was a dream come true (but not one of those weird ones that people blame on cheese). Our host was Sherly, originally from Korea but now fully integrated into Swiss life and a certified Swiss Cheese Sommelier!

The 9 cheeses we sampled

She told us so much about cheese that I never knew, like Swiss cheese is mainly made from raw not pasteurised milk, which knives to use for different cheeses, how to plate different cheeses exactly how a cheese sommelier would and how to describe the distinct flavours of the cheese.

I was surprised about how different all the cheeses were. The hardest thing was deciding which one was my favourite – completely impossible when all of them were amazing.

Plating up like the best of ’em!

Finally, after being filled to the gills with cheese, it was time to learn how to make a Swiss classic – Chäse-Chüechli. Which is also impossible to say sober nevermind after a few drinks. A Chäse-Chüechli is a cheese tart that is made with leftover (I’ve never left any cheese so not sure how this happens) cheese. So simple to make and delicious as part of my lunch the next day.

Simply delicious!

In the past few weeks we’ve been trying new cheeses and, of course, Fondue season has started so cheese is very much still on the agenda and will be for the next few months.