photos: m. charles

Issue No.12 -- BRUNCH

FOODIE.CH™ was born out of love for all things food. As Switzerland’s premiere online food magazine, we will bring you a fresh perspective on what’s going on in the culinary world with contributors from around the globe.

FOODIE.CH™ Issue No.12 is all about BRUNCH. We'd also like to welcome to the team our new Contributing Editor for Italy Nastassia Lopez (read more about Nastassia on our contributors page)

...and lastly Don't Forget, we are now Twittering

Click on text links below to navigate through the site.



photos & recipes: m. charles

BRUNCH For Friends

To celebrate the beginning of summer, every year we have a special brunch for friends at our home. Here are a few of our brunch favourites.

Cinnamon French Toast

Prep Time: 10 minutes
Cook Time: 20 minutes

  • 2 Eggs
  • 2/3 cup (160ml) Milk
  • 1 tbsp of Cinnamon, ground
  • Salted butter
  • Maple syrup
  • Challah bread or Braided Butter Bread

  1. 1. Slice bread 2cm thick.
  2. 2. Whisk egg, milk & cinnamon together in a bowl.
  3. 3. Soak bread slices in the egg mixture on each side. Remove before bread is soggy.
  4. 4. Immediately, fry the bread in a frying pan until it is golden brown on each side.
  5. 5. Serve hot with a pat of salted butter and room temperature maple syrup.

VINI VERGANI recommends: Prosecco di Conegliano DOC cuvée Oro
Producer: Carpene Malvolti, Conegliano, 100% Prosecco
Degustation notes: This sparkling wine distinguishes itself by its lovely nuance. Which is also the secret behind the lasting fruity and bloomy bouquet. Founder of Prosecco.

Eggs Benedict

Prep Time: 15 minutes
Cook Time: 15 minutes
  • Hollandaise sauce
  • 4 Eggs
  • 4 slices of spiced ham or smoked salmon
  • 2 English muffins or 2 crumpets , halved
  • 1 cup of Vinegar
  • Pot of boiling water

  1. 1. On one half of the english muffin, place one slice of ham or salmon.
  2. 2. Pour the vinegar into the pot of boiling water.
  3. 3. Crack egg into a cup or small souffle dish and pour egg slowly into the water. Let egg float in the water until outside is a solid white but center looks soft. Remove from water with a scoop to paper towel to pat off some the excess water. Repeat step with the rest of the eggs.
  4. 4. Than transfer egg to english muffin. Top with a scoop of warm hollandaise sauce and serve.

VINI VERGANI recommends: Sicilia IGT Feudo Zirtari Bianco, 2007
Producer: Feudo Zirtari, Sambuca di Sicilia, Inzolia, Chardonnay
Degustation notes: Light straw yellow color, multi-flavored scents of flowers and fruits with notes of almonds in the nose as well as on the palate. Perfect balance of alcoholic warmth and acidity.


Prep Time: 45 minutes
Cook Time: 20 minutes
  • 6-8 middle sized potatoes

  1. 1. Boil potatoes in a broth for 10 mins until they have softened but are still firm. Drain and leave in fridge overnight
  2. 2. Than grate potatoes and fry them in a hot pan with a little butter until golden brown on the edges. Flip like a pancake onto the other side and repeat.
  3. 3. Plate and serve

VINI VERGANI recommends: Grechetto dei Colli Martani DOC Grecante, 2007
Producer:Arnaldo Caprai, Montefalco, 100% Grechetto
Degustation notes: Straw yellow color with viridescent reflex. Intense and distinctive scent, pleasantly fruity. Dry and harmonious taste with a nice and freshening acidity. Well balanced and enjoyable fruity.

Strawberry Salad

  • 250gr of fresh Strawberries, halved
  • 1/4 cup Balsamico
  • 1 tsp of pepper

  1. 1. Sprinkle the balsamico over the strawberries. Then sprinkle pepper and serve.

VINI VERGANI recommends: Fragolino rosso
Producer: Sandro Bottega, Bibano di Godega Sant'Urbano
Degustation notes: Light red wine flavored with strawberry syrup. Intense and fruity flavor of strawberries. Sweet, fresh and vigorous on the palate.


photos & recipes : m.charles


Why wait for Mother's Day to have a special meal with your mom. Try our 'No fuss' Mom Brunch.

Broccoli and Asparagus Quiche

Prep Time: 25 minutes
Cook Time: 45 minutes
  • 1/2 small Onion, coarsely chopped
  • 1 small Broccoli
  • 15 heads of Asparagus
  • 1/3 cup Cream
  • 50g of Cheese, grated ( we used a lactose-free, soja substitute cheese )
  • 2 small eggs
  • 1/2 tsp Black pepper
  • 1 sheet of Puff pastry
  • 1 eighteen cm Cake tray

  1. 1. Boil broccoli and asparagus for 3-5mins. drain
  2. 2. Place pastry in pan (double pastry if it is too thin) and bake for 10 mins (with oven beads keeping the pasrty from rising) until crust is firm but not cooked. Remove and let cool.
  3. 3. Whisk eggs, cream, cheese, pepper and onions together and pour into the pastry shell. Add the broccoli and asparagus, leaving them only partially covered by the egg mixture.
  4. 4. Bake in preheated oven at 220degrees for 25-30mins or until crust has browned and the middle has set.
  5. 5. Remove from pan, let cool then serve.

VINI VERGANI recommends: Rosatello vdt
Producer: Tenimenti Ruffino, Pontassieve Sangiovese and other assorted clusters.
Degustation notes: Intense pink color, fruity and appetizing scent with notes of raspberries and peaches. Pleasantly fresh and aromatic in taste with prevalent fruity flavour, delicate and lasting finish.

Scones with Condiments

Prep Time: 15 minutes
Cook Time: 20 minutes
  • 2 cups of flour
  • 70g fine sugar
  • 1 large egg
  • 1,5dl of milk
  • 1/4 cup of butter (cut into pieces)
  • 1 teaspoon of baking powder
  • pinch of salt

  1. 1. In a bowl whisk together flour, salt, sugar and baking powder.
  2. 2. Add the butter in the center and mix well into flour mixture until crumbly.
  3. 3. In a second bowl whisk together eggs and milk (set aside a little of the egg yolk). Add liquid mixture into dry mixture and stir in until even.
  4. 4. On a lightly floured surface roll dough out until it is 2 cm thick. Cut out scones using a 5cm cookie cutter. Transfer scones to baking sheet, lined with parchment paper.
  5. 5. Brush the top of each scone with remaining egg. Transfer baking sheet to preheated oven (220°) and bake for 12-14 minutes, or until scones are golden brown.
  6. 6. Transfer scones to a wire rack and let cool down.
  7. 7. Serve with whipped cream, honey and raspberry jam.


photos & text: nastassia lopez


In the Piemonte region of Italy, there is a small area of South America.  Upon arriving at Giraudi’s homebase, a 5 meter tall Aztec god is brightly painted on the side of the yellow and orange chocolate factory.  Inside, Signore Giacamo Boidi – grandson of the original Mr. Giraudi – works alongside his 20-year-old son, Davide. Both wear blinding orange polo shirts and cocoa colored cover-alls. Boidi himself –an Italiano-style Willy Wonka– turns chocolate fountains on and off through the magic of foot pedals. Strawberry reds, tangerine oranges, and blues as vibrant as cornflowers, flow and drizzle from each chocolate spout.  Factory workers scramble and pivot around chocolate eggs the size of cantaloupes, flocks of rainbow-colored cocoa ducks, and madrugnin-filled dark chocolate tablets.

Boidi began working at his the Giraudi factory in 1982. From there he transformed the factory from being a small-town artisanal chocolate shop to a world-wide name. He is not only passionate about chocolate, but also passionate about the production. Boidi personally seeks and selects the finest raw materials and produces the cocoa paste. His chocolates are made of 70% dark chocolate, coming solely from the prized Criollo variety of Venezuelan cacao. He fills each of the San Giacomo chocolates with a jelly made from traditional Balsamic vinegar from Reggio Emilia.  And he is most known for his gianduia, a luxurious chocolate-hazelnut cream that's like Nutella on steroids.

 We entered the factory, we were greeted with a Giacometta-chocolate-lined espresso cup, brimming with coffee.  Seconds later, we had homemade chocolate bread, spread with Boidi’s gianduia.  We munched and tasted our entire way through the factory. In the end, we were bestowed with a fistful of recipes, and jars of chocolate. In the recipe for Pane al Cacao (Chocolate Bread) , Boidi states " I propose this recipe for two reasons: one, because I appreciate matching salty foods, and two, because bread and chocolate are always a good match together."
Pane al Cacao
480 gr of flour
250 gr of water
10 gr of bitter cocoa powder
12 gr of yeast
125 gr of figs, sliced
100 gr of raisins
75 gr of pinoli nuts
3 gr of cinnamon
a dash of salt
Mix flour, cocoa, yeast and water, and add all ingredients. Form a ball and make a cross on top. Cover and let it rise for 1 hour at 30 C.
Arrange it on a baking tray, and continue to rise for at least 1/2 an hour. Bake in oven at 200 C for 15 minutes. This bread is well paired with cheese or salumi.

VINI VERGANI recommends: Crema Cioccolato Gianduia e Grappa
Producer: Bottega, Bibano di Godega Sant’Urbano
Degustation notes: Gianduia is a creamy and pleasantly sweet liquor with a low alcohol content.


photos: m. charles


Some of our readers requested a few of our display secrets, so we decided to start with a classic :

Layered Coffee

Tools you'll need:

  • a whisk
  • a small pot
  • milk
  • tall glass
  • stove top espresso maker

  1. Step 1. Warm the milk in the pot. this can take from 30 seconds to 1min. You don't want the milk to be too hot because that can spoil the frothing process.

  2. Step 2. Remove pot from burner. Slightly tilt the pot on its side to form a deeper pool of milk. Whisk the milk (with full force) until a layer of foam starts to form. Pour foamed milk into glass. You will see a clear division of the foam and milk. If you don't see any foam, pour milk back into pot and repeat whisking.


    If you have a milk foaming device (ikea makes a good one), then foam warmed milk directly in the glass. Leave approx 2.5cm of space at the top of the glass.

  3. Step 3. Make espresso using a three-cup stove top espresso maker. Once the espresso is made, make a small hole in the foam with spout and SLOWLY pour the espresso into the milk. When pouring espresso, do it about 1/2cm away from the side edge of the glass. The foam will rise and you will see a layer of espresso between the foam and the milk start to form. If the milk starts to swirl, than you are pouring the espresso too quickly... and that's it!

Now you know how to make layered coffee like a pro. If you'd like to see more trade secrets, don't be shy and send us an email : info@


photo: G.A.P. Design Italia

Transporting pies, cakes or tartes can be a daunting task. The last time we tried it, we had to double hand hold a cake, on the train from Brooklyn to Stamford and we still arrived with half the cake pressed into the box.

When FOODIE.CH™ was in Milan for the design fair, we were pleasantly surprised by G.A.P Design out of Torino, Italy. They produced a product called 'Cake Away' which allows you to transport your favorite pies/cakes with ease. Not only does the 'Cake Away' allow you to carry your cake safely from point A to pt.B single handedly, it also comes with a decorating stencil and a cake cutter. 'Cake Away' displays beautifully, is easy to clean and it's reusable.
Genius! We'll take two please...