A little throwback to our vacation in Switzerland and Italy, Summer 2016

As I was looking through my photos of last years vacation, I though it would be fun to show some of the things we ate while in Switzerland and Italy. Yes I do make pictures of our food, if it looks nice I’ll snap a pic;) And I am not the only one…

We went to Switzerland last summer to visit my family. It was a very special and important time for all of us. My father had to undergo a very dangerous heart operation in June, where they only gave him a 50/50 chance of survival. Feeling so blessed and still emotional that he survived, I can’t explain how it felt to see my dad end of July.

Usually we only eat out a few times, it is pretty expensive in Switzerland and we are able to cook and eat at “home”, that’s why I have only a few pictures to show.

This was one of my kids plate. They (we) love Cordon-Bleu.

My “Fitness” Plate , as they call it, this was salad with deep fried fish, okay the deep fried part is probably not so fitness related;), but I love how they make salads.

Now this is a iconic meal you need to eat if you are ever going to Switzerland: “Rahmschnitzel”. So delicious!

My kids and I love the “Kalbsbratwurst” (veal sausage), another traditional dish usually served with “Roesti” (Hashbrowns).

 

We also went on a little trip to Venice, Italy. We went by train, 6 hours. Venice is a very interesting and beautiful City.

Bridge of Sighs

Very cute side passages

It was my kids first time in Italy so they really had their minds on trying an Italian pizza:) and gelato (ice cream), for what I was to late to take a picture from, lol.

This was for one person-they had no sizes to choose from! Way to much, but delizioso!

 

I had to have Gnocchi al pesto-this is one of my favorite dishes-so good!

Cappucchino

(Pizza)Bread Faces- so cool!

 

Back in Switzerland:

Beatus Caves.

Following pictures are from the french speaking part of Switzerland. We stayed with my two brothers and families in a Chalet. That was lots of fun!

 

 

I hope you enjoyed my little throwback!

Ursula

 

 

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Bee Sting Cake/Bienenstich

Hi there, I am finally back! I’ve had a wonderful trip to Switzerland-visiting my family, I really really enjoyed it:)

I thought you might like to see some photos I took:

 

Lake Thun

Eiger, Moench, Jungfraujoch

Beatenbucht, Lake Thun

Schloss/Castle Schoenau

Spitzbub Cookie

Nussgipfel

Bienenstich/Bee Sting Cake

Seeing all the yummy stuff over there, I thought of making Bienenstich, Bee Sting Cake. A famous German Cake.

 

Bienenstich

Yeast Dough

• 250 g all-purpose unbleached flour
• 1/2 tsp salt
• 2 tbsp sugar or honey
• 50 g soft butter
• 1 tbsp quick instant yeast
• 200 ml milk, warm
• 1 egg

For the topping:

• 50 g butter
• 2-3 tbsp honey
• 1 tbsp milk
• 100 g almond shavings

Vanilla Pastry Cream:

• 3 tbsp corn starch
• 400 ml milk
• 3 tbsp sugar or honey
• 2 eggs
• 1 vanilla pod

For the dough: In a bowl mix together flour, salt, sugar, add butter and mix well. Add Yeast, milk and egg. Knead dough well until smooth dough forms. Cover bowl with a plastic wrap and let rise until doubled in size.

For the Almond topping: In a small saucepan over medium heat, mix together butter, honey, milk and almonds until warm, remove from heat.

For the pastry cream: In a medium saucepan mix together, and bring the milk, corn starch, sugar, egg and vanilla pod to a boil, while whisking. Remove from heat, pour into a bowl, cover with a plastic wrap touching the cream to prevent a “skin” forming on top. Let cool down a bit then put in the fridge until set.

-Preheat oven to 350F/180C. You can use a round cake pan or a square pan.  Line with parchment paper.

-Roll out dough to fit the pan, let rise again. Cover with almond topping and bake for about 30 minutes. Let cool completely.

-Cut cake in half. Spread pastry cream on bottom then cover with top. Cut in desired slices. Store in Refrigerator.

 

 

Enjoy!

Ursula

 

 

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