Dieses mein Rezept von den geilen Cookies funktioniert also auch ganz wunderbar als Triple Chocolate Cookie. Und zwar werden 100g Mehl mit Kakao- und/oder Schoggipulver ersetzt und statt der 150g Cranberries weisse Schoggi gehackt. Zack. Flott. Und auch geil.

This is truly an awful picture, I know. Most probably all the rules of taking a good one have been broken. Luckily I am not a food blogger, so I can do that. And you know content counts. So, here we go with another recipe, been a while since the last one. Everytime after returning from abroad I need something that I have grown up with. I sure miss all the exotic fruit we have been savouring the past couple weeks – at ridiculously low prices nonetheless – as well as my dear Casado y el rico Gallo Pinto, mae. I am afraid, I ate not enough Tico food. This means I should go back, right? However, I will not be able to eat mentioned fruit back home for a while since it would only be a tasteless disappointment. So, first thing we did after landing at the Airport early, really early, like sunrisish: go to the market in Oerlikon and buy whatever Swiss soils are able to provide at this time. Meaning bread, cheese, carrots, chicory, apples, pears, leek and of course Bärlauch (allium ursinum, sorry don’t know how it translates in English, it is tasteful by all means). When in Genova with Tenderoni a year ago we had this oh so delicious pear & Taleggio-Risotto and have been making it every once in a while since then. It is so good, I thought, you might like it too. So HERE you go. Light assistance: Mirco Cardinale aka Luigi Luce