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Two weeks ago I was in Geneva, Switzerland for a business trip. In addition to the usual excess of Cheese Fondue I also had some really wonderful foamed dishes at a friend's house and in a nice restaurant. Read more »
This German cheesecake is a bit lighter than its American cousin. The filling is made with low-fat quark instead of cream cheese and egg foam is folded into the filling to give it a slightly fluffy consistency. Lemon and vanilla give the filling a fresh flavor. Read more »
Usually I don't cook in the microwave oven, but a few weeks ago I discovered that it works really well to prepare potato gratin. Read more »
A quick and simple stir-fry of fish and vegetables served with a sesame oil and vinegar dressing. Read more »