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Unterstammheim – home of Swiss hop growers
UNTERSTAMMHEIM is a small Swiss village with just about 900 citizens. We visited Unterstammheim to find out a bit about hop growing in Switzerland. We were in the right area for this, hops have been grown here since the 1930s. And if that isn’t enough, wine and tobacco are also grown here. We stayed at Hopfengut, they have recently opened for stays for motorhomes and…
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More wonderful places in Switzerland
Come along with us on a long weekend trip to Dent de Jaman, Chillon Castle, Pissevache, Montreux Riviera, Vevey, and the vineyards around Yvorne. An interesting list of sights, and we managed to experience it all during just a long weekend due to good planning. An exciting train trip from Montreux brought us to the foot of the mountain Dent de Jaman where the cozy…
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Fanø, island in Denmark
Fanø is a small island in the Danish Wadden Sea, just over one kilometer from Esbjerg on the mainland. A trip to Fanø takes 12 minutes by the ferry, so Fanø is very popular for day trips. But also among owners and tenants of the 2500 summer houses on the island. There are only three villages with Nordby as the largest. We went to Fanø…
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ALSACE – important wine region of France
ALSACE – among the most well-known regions, when it comes to fantastic white wine, in France. Since we moved to Switzerland, we have been visiting Alsace countless times every year. The wine-growing area is so beautiful, the wines are extremely delicious and the local dishes too. This first post might be a bit long, but keep on reading. We will be writing more posts about…
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A MONASTERY and a MOUNTAIN pass in one day
This time our day trip was a good mix of CULTURE and NATURE! The first target was the IBERGEREGG mountain pass at just 1.406 meters a.s.l., a beautiful, sometimes steep (13 %) 20 km drive from Schwyz to Oberiberg. In the winter the area is crowded with skiers and snowshoe hikers, in summer a paradise for hiking and mountain biking. In clear conditions, views to…
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Recipe – Risalamande! 😀
Risalamande, not sure about an English name for this dish, rice pudding perhaps? Probably the most well-known Christmas dessert in Denmark, and certainly our favourite. Here you get the BEST recipe: Ingredients for the first steps (make this the day before the final step): 238 g porridge rice (rissotto rice or in Germany Milchreis is good too), 3-4 dl water x 3, 1 liter full-cream milk…
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Recipe – Red cabbage salad
Instead of the typical boiled, warm read cabbage, we decided on a fresh, cold red cabbage salad with apple and orange. Ingredients: red cabbage, apples, oranges, walnuts. Cut the cabbage in thin slices, put it in a big bowl where you can work with it, add a LOT of coarse sea salt and squeeze it and squeeze it together with the cabbage. Rinse the cabbage…
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Recipe – brown caramelized potatoes
Sugar caramelized browned potatoes is another must on a typical Christmas table. It is fairly simple, but here is the recipe. 1 kg small potatoes, 150 g sugar, 25 g butter and salt. Some use the same kind of potatoes as for cheese fondue, some use asparagus potatoes, food barbarians use canned potatoes Boil the potatoes with the peel on in salted water for 18…
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Your BEST sauce / SOVS
For EVERY real Christmas dinner, brown sauce (sovs, in Danish. The difference between sauce and sovs is that “sovs” is when there is enough) is a must. Ingredients: 1 stake parsley, 2 stakes celery, 1-2 cloves of garlic, some carrots, 1 onion, the green top of a leek, fresh or dried thyme, whole black peppercorns, 2 bay leaves, 80 – 100 g pancetta (dried and…
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The best possible pork roast
Typical Danish pork roast with very crunchy cracklings. There are endless recipes for this traditional dish, but here you get the best, ours! Get a nice size of pork roast, here it is 2,2 kgs, enough for 4 persons, with the skin still on. Some veggies – 2 carrots, one leek, a couple of celery stakes. About 50 whole black peppercorns and enough dried bay…
