Swiss Quick Chocolate Cake with Melting Center


Chocolate smell is almost irresistible especially if you get high quality chocolate! I used high quality of dark Swiss chocolate!

These recipes are almost identical and I really can’t say which the best is. In the first one I really appreciate the Kirsch addition, the result is amazing and the work needed is sooooo little!

The first recipe is also known as „Sven’s Shoggikuchen“, the second one is lightly bigger and it came from a package description and suggestions of the chocolate.

The cake is best if served slightly (only slightly!) lukewarm while the core is still soft melted. If you have leftovers and you place the cake in the fridge, the cake will get a fudgy center. J

We inverted the cake on a plate and inverted it again on the plate for serving. Then we used a spatula to transfer the slices to the single plates. And WOW, you will see how your guest will ask for some more! It taste really as you wish!

Swiss Quick Chocolate Cake with Melting Center

  • Servings: 8-12
  • Time: 30 mins
  • Difficulty: easy
  • Print

Version 1:swiss-quick-chocolate-cake-with-melting-center-2

You need

  • 125 g flour, sifted (all-purpose flour, no self-rising flour!)
  • 200 g sugar
  • 3 eggs
  • 150 g chocolate, dark
  • 125 g butter
  • 2 tablespoons kirsch
  • 2 tablespoons powdered sugar ( decoration)


  1. Preheat to oven at 250°C (480°F).
  2. Coat your baking mold (24 cm / 9.4 inch) first with butter and then with little flour.
  3. Melt chocolate with butter in small pan or simply in the microwave. Stir to combine.
  4. With a food processor combine flour, sugar and eggs.
  5. Add the chocolate mixture and the Kirsch to the dough. Mix well again.
  6. Pour the dough into the mold
  7. Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
  8. Decorate with powdered sugar.

Version 2:

You need

  • 150 g flour (all-purpose flour, no self-rising flour!)
  • 190 g sugar
  • 4 eggs
  • 160 g butter
  • 200 g chocolate, dark
  • Powdered sugar


  1. Preheat to oven at 220°C (450°F).
  2. Coat your baking mold (26 cm / 10 inch) first with butter and then with little flour.
  3. Melt chocolate with butter in small pan or simply in the microwave. Stir to combine.
  4. With a food processor combine flour, sugar and eggs.
  5. Add the chocolate mixture. Mix well again.
  6. Pour the dough into the mold
  7. Bake your cake at 220°C (450°F) for exactly 14 Minutes (heat and timing are basing it on convection oven).
  8. Decorate with powdered sugar.



Tenerife: Tagana to Anaga


We stated this year with a few days holiday on a great island as Tenerife, an island with different climates, beaches and a volcanic landscape.  The days we spent on the island were well loaded with highlights and all this now seams to be a dream.

I don’t want to forget this experience and I’m happy to share what I saw and felt in this amazing place.

We bought the flight, booked our overnight stays and prepared the program (or better the options) ahead.

A great discovery was the highly recommended app of Wikiloc! With this tool hiking was incredible attractive and we discovered an infinity of options.  All you need a good Smarphone and place (with WIFI) to load the maps and the trail ahead while during hiking the GPS will sufficient and you will not need the internet.

The fist trail we followed (by Nacho 1951) was a great hit; I really recommend to follow his trails if you are on Teneriffe. He is a great expert and a good guide!


Coming from the south we reached the Anaga after about 30 minutes drive through an enchanted forest and spectacular views!

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We parked in picturesque village called Taganana with a beautiful old church an a wonderful “dragon tree“.

The walk starts in Taganana from the central of “Plaza Nuestra Señora de Las Nieves”; we walked along historical trails from where we enjoyed the spectacular views and we reached the incredible beautiful laurel forest (“laurisilva”).


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We shortened the trail going back to Taganana by car, so that we had some more time to explore the north coast passing from Benijo whith the black sand beach and having a look to the village of Draguillo.

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Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts


This wonderful dish is part of the traditional street food in Thailand and it is one of the most wanted dishes.

Today we were really missing Thailand and this dish was really comforting! We love pad Thai!



Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

  • Servings: 2-4
  • Time: 30 mins
  • Difficulty: easy
  • Print

You need


  • 300 g rice noodles (or other noodles if not available)


  • 1 tablespoon brown sugar ( if possible palm sugar), to taste
  • 1tablespoons tamarind paste
  • 3 tablespoons fish sauce ( or soy light sauce)

Vegetables and seasoning

  • 1 tablespoon vegetal oil
  • 1 shallots, chopped
  • 2 garlic cloves, chopped
  • 2 eggs, lightly
  • 60 g bean curd, diced or 150 g fresh shrimp
  • 1 tablespoon dried shrimp, if available
  • chili powder
  • 2 cups mung beans, germs
  • 2 green onions, sliced
  • 2 tablespoon peanuts, roasted and crushed, to taste

Topping ( to taste)

  • 1 lime juice or 1 limes, sliced
  • 2 green onions, finely sliced
  • red pepper flakes
  • soy sauce ( light or dark)
  • nam pla, prik (fish sauce with preserved chilies)


  1. Soak noodles for 2 hours in cold water. If using fresh rice noodles, boil them shortly and rinse with cold water.
  2. Heat fish sauce, tamarind paste and sugar to dissolve the paste. Stir well until dissolved and set aside.
  3. Sauté shallots and garlic in oil until soft by medium heat.
  4. Add eggs and swirl.
  5. Change to high heat.
  6. Add bean curd or fresh shrimps, dried shrimps and noodles. Fry for 1 minute.
  7. Add prepared sauce and chili.
  8. Now add beans germs and green onion. Cook one 1-2 minutes.
  9. Adjust to taste with soy sauce or fish sauce and add half of the peanuts.
  10. Arrange on single dishes. Top with chopped peanuts and sliced green onions.
  11. Serve with lime (juice or slices), red pepper flakes, soy sauce and nam prik.


Papas Arrugadas con Mojo Verde Y Rojo – Canarian Wrinkly Potatoes with Green and Red Sauce


Almost anyone that has visited the Canary Islands would have enjoyed these potatoes served as a side dish. These little salty and absolutely delicious potatoes are amazing when served with Mojo sauces.

We just came home from our holidays on Tenerife and this is a recipe which I need to share and I hope you will enjoy.

Probably the origin of this cooking method came from the people who tried to cook their potatoes in sea water until the water was evaporated and the white coat of salt covered the potatoes.

How healthy is sea water depends on the water quality, some say that it is better not to try and on the other hand some chefs appreciate this very much.

I found this cooking method very interesting as the “wrinkly” result of due to the osmotic phenomenon which occurs while cooking: the potatoes are covered with salted water and to balance the salt concentration while cooking the juices of the potatoes migrate through the “semipermeable”, the potatoes wrinkle and at the end a crystalline layer of salt cover the skins.

In the contrary if the concentration of salts is greater outside then inside (cooking in water without salt), water tends to migrate through the semipermeable membrane to balance the concentration and the potatoes will swollen and the skin will break.

We enjoyed mojos sauces every day, here you will give you my recipes. The original way to prepare mojos was with the mortar; today a good blender is perfect for this recipe and you will get this extraordinary sauces ready in a few minutes.

These mojos are great served with other dishes as well as with meat, fish and over grilled cheese; in restaurants are often served just after arriving with the bread! Don’t wait and try them out.

Papas Arrugadas con Mojo Verde Y Rojo – Canarian Wrinkly Potatoes with Green and Red Sauce

  • Servings: 2-4
  • Time: 40 min
  • Difficulty: easy
  • Print

You need papas-arrugadas-con-mojo-rojo-y-verde

Papas arrugadas

  • 500 g small salad or new potatoes, washed
  • Water
  • 25 g sea salt (or more, about 100 g)
  • 1/2 teaspoon salt if you while cooking you use “only” 50 g sea salt

For the Mojo Verde

  • 50 g fresh cilantro (can be partly or entirely substituted by parsley)
  • 6 tablespoons mild olive oil
  • 1 clove garlic
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon sea salt
  • 1 pinch cumin, optional
  • Dried and fried or toasted white breadcrumbs, optional to taste
  • 1/2 green pepper, optional

Mojo Picón or mojo rojo

  • 50 ml olive oil
  • 5 ml vinegar
  • 2 garlic cloves, or more to taste
  • 1 chili
  • 1 red pepper, cored and seeds removed
  • 1/2 tablespoon paprika
  • 1 pinch smoked paprika, optional (my personal addition)
  • 1/2 tablespoon cumin ground
  • 1/2 teaspoon salt
  • Dried and fried or toasted white breadcrumbs, optional to taste


Papas arrugadas

  1. Place the potatoes into a pan and add just enough water so potatoes are not completely covered. Add the salt and bring to the boil.
  2. Reduce heat to medium at a lively simmer uncovered until potatoes are tender, 20-30 minutes. Stir gently with a wooden spoon from time to time.
  3. At this point the water should have reduced a lot.
  4. Drain the excess water and place the potatoes in the still warm pan the salt and pepper if you like. Heat gently and stir to coat. Cook until wrinkled for about 5 minutes. (You can perform this step in a preheated oven at 220°C as well).

Mojo verde

  1. If you have a blender, you many simple blend all the ingredients until smooth.
  2. If you prefer the traditional method, start by mashing the garlic with mortar, gradually add the chopped cilantro, then oil and work until smooth then season with the cumin and vinegar to taste.

Notes: This sauce may result quite liquid, if you prefer a thicker one, you many add some breadcrumbs to the preparation.

The other, most traditional option is the addition of green pepper. The simplest way is to use a blender and add this to the other ingredients (I found out that with a mall piece of zucchini works as well)

Mojo Picón or mojo rojo

  1. Simply blend all the ingredients, except of the breadcrumbs.
  2. Season to taste with more salt, garlic or chili.
  3. Add gradually the breadcrumbs until you will reach the consistence you like


Chicken Tagine with Olives and Preserved Lemons


This is another of our evergreens which has not been posted since now. The first title I gave to this recipe was “Tagine En Vitesse De Poulet, Olives Et Citrons Confits” as this is quick version of the this famous Moroccan recipe.

I’ve always the preserved lemons on hand a batch of Maroccan Mix spices, so that this works very quickly for me and in 30 minutes I can serve this delish. If you have time I suggest to cook this for about 1 hours and the chicken will be much softer and the spice will be better combined.

This is not the original recipe, but the taste was great, it’s very light and it remembers us the fabulous meal we had in a beautiful restaurant in Fes (Marocco).

Chicken Tagine with Olives and Preserved Lemons

  • Servings: 4
  • Time: 30 min
  • Difficulty: easy
  • Print

Autor: chicken-tagine-with-olives-and-preserved-lemons-1

You need

Maroccan Spice Mix:

  • 1 teaspoon ras el hanout spice mix, if available, optional
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric

Basic Ingredients:

  • 3 teaspoons of Maroccan spice Mix (see above)
  • 4 chicken breasts, bones, skin and fat removed, halved (about 500-600 g)
  • 2 tablespoons olive oil
  • 2 onions, peeled cut in wedges
  • ½ cup olives, green pitted ( I also add 2 tablespoons of the brine form the preserved olives)
  • 2 tablespoons lemon juice
  • ½ cup water
  • 1 small preserved lemon sliced or in wedges or to taste (about 50-100 g)
  • salt ( about 1/4 teaspoon)
  • 1 tablespoon fresh cilantro, chopped


  1. Heat oil in the skillet.
  2. Place chicken in the skillet and top with spices.
  3. Add onions and cook about 5 minutes until onions are lightly browned.
  4. Add olives, lemon juice, water, sliced preserved lemon.
  5. Adjust salt and pepper.
  6. Top with fresh cilantro.
  7. Cover and cook until through for at least 15 minutes.
  8. Note: If you cook it longer it will be better, you will need to add some more water.
  9. Top with more coriander and preserved or fresh lemons if desired.
  10. Serve with fresh bread.

Ww 5 smart points per portion (calculated as 4 portions in total)



Torta di Mele Inglese – English Apple Tart


Many years ago I wrote down this recipe in Italian; we still call this tart in this way!

Long-long time ago I prepared this recipe with the daughter of a friend and I gave her the recipe as we knew that she will leave her family for her studies in another town. We did not met her and her family for ages, for years, until about one year ago we finally got again in touch and she remembered us that she got a recipe called “Torta di Mele Inglese”. What for a surprise: she is still preparing this recipe still now! While we almost forgot to prepare this for a few years. Why? Very simply, in the last year I tried so many new apple recipes and I did not open my old kitchen notes. “You should prepare this apple tart again, please!!!” was the comment of my family.

So now we are, I prepared and photographed this delish and I will prepare this more often; promised!

Compared to other recipes, this recipes requires less fat, less sugar and more apples!

It’s not only delicious and beautiful it’s also healthier!

Torta di Mele Inglese – English Apple Tart

  • Servings: 10
  • Time: 1hr 20 min
  • Difficulty: easy
  • Print


You need:


  • 85 g margarine
  • 60 g sugar
  • 180 g flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 egg
  • 1 pinch salt


  • 500 g apple sauce (or 500 g apples)
  • 1 teaspoon agar- agar or 2 tablespoons cornstarch
  • 4-5 apples, peeled sliced


  • 5 tablespoons apricot jam
  • 2 tablespoons brandy
  • Slivered almonds or chopped ones, to taste


  1. If you don’t use ready-made apple sauce, the first thing to do is to prepare this now: peel, core and dice apples, add about half cup of water and place everything in the microwave at maximum for about 5 minutes. After this time use you blender (I use the hand blender) to prepare the apple puree (apple sauce).
  2. With the food processor combine all the ingredients for the crust; if you don’t have a food processor begin cutting the margarine into the sugar and flour mixture with a fork, then add one the other ingredients and combine well still using the fork.
  3. Grease a 9-10 inch baking mold with high border and press the dough in it taking care to prepare a 3-4 cm high border.
  4. Preheat the oven to 180°C/350°F.
  5. Now combine your apple sauce with the agar or with cornstarch. I use the blender.
  6. Pour the mixture on the crust, and arrange the apple slices to caver the entirely the surface. Eat any excess slices! J
  7. In a small bowl combine jam and brandy. Drop this over the apples and distribute it with the back of a spoon.
  8. Top with the almonds and bake at 180°C/350°F for about 50 minutes.
  9. Cool down completely before slicing.

Ww 11 smart points per portion (calculated as 10 portions in total)







December 24th (Advent 2016)



   Share the Joy and be happy!

December 23rd (Advent 2016)



                        Travel to an unknown place


December 22nd (Advent 2016)



                  The wind and the events shape our life.

Avocado Pie


I’ve prepared this avocado pie a few time this summer, but I totally forgot about this until a friend asked me for the recipe.

The first time I prepared this I used a homemade graham crust, but the second time for a guest I needed to change the recipe and adapt it to a gluten free one.

I prepared this in a holiday apartment on Crete, and this was really perfect as not so many ingredients are needed and Crete is plenty of delicious avocados and lemons. I noticed that the avocados have a much intensive green and solid pulp that the avocado I get at home and the lemons are incredible tasty; I miss these lemons at home!

Well I simply bough almond ground, added sugar, salt, some and one egg. The result was excellent and everybody loved this pie.

This recipe can be changed for example using another crust or using limes instead of lemons.

The original recipe called for a whipped cream topping, but in summer I prefer to leave out this and we don’t miss it!

Avocado Pie

  • Servings: 8
  • Time: 2 hrs excl. cooling
  • Difficulty: easy
  • Print


You need avocado-pie

Crust (Gluten Free)

  • 200 g almonds flour (about two cups)
  • 4 tablespoons sugar, to taste
  • 2 tablespoon margarine or coconut oil
  • 1 pinch salt
  • 1 egg


  • 1 avocado
  • 14 ounces sweetened condensed milk
  • 1 lemon juice
  • 2 tablespoons grated lemon zest


  1. Preheat the oven to 180°C/350°F.
  2. Combine all the ingredients for the crust.
  3. Grease a 9-10 inch pie mold.
  4. Press the prepared dough for the crust into the mold and bake until the borders begins to turn brown; this takes about 10 minutes. Let cool down.
  5. Blend avocado pulp, condensed milk, lemon juice and zest until smooth.
  6. Pour the cream into the crust and refrigerate until set.


Ww 13 smart points per portion (calculated as 8 portions in total)


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