Thursday, August 20, 2009

Pat On The Back

It's nice to get a pat on the back once in a while. This one made us smile. Thanks Alec!

Peter -

A quick note to let you know that the trip exceeded expectations (which were
very high). We fell in love with the Engadine Valley and the little towns.

The hotels, hikes, etc. were all perfect. Thanks for all the extra train
info, too. Our kids had a great time and still seem to like us after all
the hiking.

We also had a great time in Wengen.

We look forward to our next trip with you.... Perhaps to Italy?

Best wishes,

Alec

Wednesday, August 12, 2009

Flying Swiss Cows




Ever wonder how the people of Switzerland get all their cows in place for the summer tourist season?


...Or how they maintain them?


This one had to go into the shop for some body work.


Actually, one of our guests recently finished the Eiger Trail and sent us these interesting photos. It looks like the old girl ate a bit too much rösti on her way down from the Hohthurli pass.

Seriously, she needed to go to the doctor but refused to walk down the mountain paths. Only in Switzerland would a farmer actually bring in a helicopter to deliver a queasy cow to the doctor's office. This is just one more reason why I love this little alpine country.

Thank you Moshe for these wonderful photos.

Monday, August 10, 2009

Maluns: A Traditional Engadine Recipe

Maluns, a simple but delicious dish, comes from the Graubünden region of southeastern Switzerland. It's a satisfying hiker's repast prepared with boiled potatoes that are grated, mixed with flour, and roasted in butter. Serve with a few slices of fresh alpine cheese and cooked apples on the side, or just a simple cup of coffee or latte. This is the way the original mountain people used to eat, simple, hearty, and economically.

Ingredients
  • 1 kg (about 2 ¼ pounds) cooked, unpeeled potatoes cooked the day before. (Boil the potatoes in salted water and set aside in the fridge at least 24 hours).
  • 300 g (around 10 ½ ounces) white flour
  • Salt, black pepper (to taste)
  • 100 g (3 ½ ounces) cooking (clarified) butter
  • 50 g (1 ¾ ounces) butter

Preparation
  1. Peel and grate potatoes. Add flour, and rub in with fingertips until mixture crumbles. Season with salt and pepper.
  1. Heat cooking butter in cast iron pan. When this is good and hot, put in the potato gratings and lump them together with a pair of wooden spoons until the ingredients are crumbly and light brown in colour. Be patient! Cooking usually takes a while. When ready, mixture should resemble little golden lumps. Stir in remaining butter.
Important: Serve from pan straight onto plates together with cooked apple slices and a medium to hard alpine cheese. A gruyère style cheese tastes great with this dish. Applesauce, plum, cranberry, and cherry puree also make delicious sides.

Tuesday, August 04, 2009

Glimpses of the Tour du Mont Blanc-(From our Guests)







Just a quick email from all of us to let you know how much we enjoyed the whole trip. It was a great holiday, and your knowledge and experience made all the difference. Attached are some pics.

Best Wishes,

Chiao-Ling, Elaine and Peter