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.

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

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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.

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

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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.

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Bridge of Sighs

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Very cute side passages

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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.

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

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

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Cappucchino

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(Pizza)Bread Faces- so cool!

 

Back in Switzerland:

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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!

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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:

 

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Lake Thun

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Eiger, Moench, Jungfraujoch

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Beatenbucht, Lake Thun

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Schloss/Castle Schoenau

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Spitzbub Cookie

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Nussgipfel

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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.

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Enjoy!

Ursula

 

 

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