Switzerland: Tremola – Old Road over the St. Gotthard Pass

Yesterday we had the chance to see the Tremola road in half embedded from clouds while a few sun-rays highlighted this extremely beautiful landscape.

Since a few year the traffic jam for the Gotthard tunnel let tourist wait a long time (even hours) to pass the tunnel and reach the other side of the alps. In winter we don’t have many other chances if we don’t want to surround the place and take another way, but during summer times, after the snow disappeared there is another option: the highway over the the Gotthard pass or even the Tremola.  The Tremola is most beautiful of all Alpine roads. From Airolo, the historic pass road snakes around hairpin bends up to the Gotthard.  In our case we were on the highway, we planned to be at home before dinner and so we escaped the traffic jam and we headed up to the mountains.

I still can remember as a long long time ago, as I was a child we drove over the Tremola and how seasick I felt! Well, yesterday noticed the road in a different coat, the soft cloud framed it so beautifully that I had to try to take a few snapshot from the driving car (I was not driving myself!  🙂 ).

So beautiful!

 

Some random links concerming the Tremola:

https://www.alptransit-portal.ch/en/events/ereignis/the-first-paved-road-through-the-mountains/

https://www.myswitzerland.com/en-ch/scenic-route-airolo-gletsch.html

http://www.ticino.ch/en/commons/details/Gotthard-Pass-and-Tremola/111976.html

http://www.newlyswissed.com/trailing-ticino-tremola/

https://en.wikipedia.org/wiki/Gotthard_Pass

 

 

 

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Random hiking place: Horweli – Längenfeldmoos – Horweli (Obwalden, SwitzerlandI)

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How to escape a lazy Sunday day? Well, Sunday is a resting day, but this does not exclude activities which would let you feel open to the world and ready to discover something new!

We planned to hike on the alps, the sky turned darker and the weather forecast not the best. We stopped and turned to the west, avoiding the really high mountains.

Driving driving on a small road up to the hill we reached a point where we had no right to continue driving; we parked our car and we had a look to our map in wikiloc for a possible trail.

After only a few steps we reached a field of cow and a lot of ochids (Dactylorhiza fuchsii?) flowers. How cute are these animals!

We have been there around 4 hours, walking and taking pics of the typical Swiss landscape.

You can follow the path HERE in wilikoc!

 

 

Around Origlio Lake

 

This year I’ve spent my Easter holidays in Ticino (Italian speaking part of Switzerland) where we enjoyed lukewarm days with the family and with friends.

After lunch we decided to have a walk, not hiking, but simply a few enjoyable hours in the nature around the protected area of the lake of Origlio.

No camera, this time, but my smartphone with one of my favorite apps “Wikiloc” to record the trail. So we are, I hope some of you will enjoy the photos and perhaps once the walk!

 

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Apple Cake with Rosemary

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Only one month and the spring will be here! Last year in September we harvested our apples and since now we have some in our not heated cellar. Our old apple trees gave us a lot these delicious fruits which I learnt to appreciate during the last years.

Apple is not equal to apple, we have old kinds of them, but I don’t know how they are called. Anyway I experimented with many recipes and so we never get bored from them.

Today I would like to present you a soft juicy apple cake with a special touch! It’s a special version of the famous Thurgauer (from Thurgau, Switzerland) apple cake: the addition of rosemary.

Today, herbs are not only used for savory recipes, the taste of sweets can be enhanced and the result will be upgraded with such a single step.

Note: the recipe fits for a baking mold of 26 cm (about 10 inches), but I made a cake of 14 cm (about 9 inches) plus a mini one for give away with some almonds for decoration! I also used small apples from the garden as they fit in both cake molds.

Apple Cake with Rosemary

  • Servings: 8-10
  • Difficulty: easy
  • Print
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You need:

  • 150 g butter or margarine
  • 150 g brown sugar (if possible finely grinded)
  • 1 pinch salt
  • 3 eggs
  • 1 teaspoon vanilla aroma
  • 4 tablespoon Greek yogurt
  • 2 tablespoons brandy
  • 2 tablespoon rosemary, finely chopped
  • 180 g all-purpose flour
  • 50 ground almonds
  • 2 teaspoons baking powder, sieved
  • 600 g apples
  • ¼ teaspoon salt
  • 4 tablespoons quince jelly (you may add one more brandy tablespoon)
  • 2 springs rosemary

additional to coat butter and ground almonds

Procedure:

  1. Beat butter until soft and add gradually sugar, salt and eggs (one by one). Beat until it becomes clear.
  2. Add vanilla, yogurt, brandy and rosemary; mix well.
  3. In a big bowl combine flour, almonds ground and baking powder. Add this to the batter.
  4. Coat your baking mold of about 26 cm (10 inches) with butter and flour or better with almonds ground.
  5. Pour the batter in the baking mold and preheat the oven to 180°C/350°F.
  6. Peel (if needed) the apples, remove the core and arrange them over the batter; if you want prevent browning dip the slices in a big bowl with 1/4 teaspoon salt. Arrange slices over the batter.
  7. Bake for about 45 minutes at 180°C/350°F until golden brown.
  8. In the meantime melt the quince jelly in a small saucepot, switch off the heat and place the rosemary springs to infuse.
  9. When the cake is ready, brush the surface with the rosemary infused quince jelly!
  10. Let cool down on a grid before serving.

Author: https://artandkitchen.wordpress.com/

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Swiss Quick Chocolate Cake with Melting Center

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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
  • 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)

Procedure

  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

Procedure

  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.

Autor: https://artandkitchen.wordpress.com/