I spent my last coins for a small piece of sushi quality salmon and only minutes later started preparing the simplest salmon tartare you could imagine…

But the best thing about this risotto was the shortcut I learned in the process: Haven’t we all cursed the roasted/grilled bell peppers during the tedious procedure of peeling their charred skin?

When scratching my head for how to finish off an elaborate Christmas menu including sumptuous roasts, geese or ducks, clearly something in the freezing department is the only indulgence I can think of.

But I’m not trying to steal the spot light from the real discovery this afternoon, my colleague Maike’s cookies: the Basler Brunsli she had baked using her grandma’s recipe.