Swiss Malakoffs — Crispy Gruyère Cheese Fritters

Golden, crisp on the outside and irresistibly molten inside, Malakoffs are a delicious Swiss specialty from the canton of Vaud. Made with plenty of Gruyère, a splash of dry white wine and a hint of nutmeg, they are traditionally served hot with bread and a fresh salad. 

I tried them twice at restaurants and hubby had the nice idea to try to make them at home, and I couldn't agree more. Enjoy! 

This recipe makes 8 Malakoffs, perfect for a generous appetizer or a light Swiss-style meal.

BBQ Feta Saganaki

Here’s a little souvenir worth bringing home from your next Greek holiday: a traditional handmade clay baking dish (pilino). You’ll find beautiful ones in many places around Greece, often handmade by local potters - like the one I use today - and once you have one, you’ll wonder how you ever cooked without it. Here's a bigger one oven dish beautifully decorated with Olive branches.

One of my favourite things to make in it is this ridiculously easy BBQ feta saganaki...