Zermatt Food Guide

Just a bit of housekeeping before we get to the good stuff today. You probably noticed things look a little different around here today. I needed to make a new social media button and then got a little carried away. It happens.

Why’d I need to make a new button? Because I’m now on Bloglovin’! I resisted the RSS feed for a long, long time. I love visiting the actual blog and getting to see the beautiful design that bloggers put tons of effort and resources into. I feel like I get a sense of the blogger’s personality and style, and in my head, its like we are sitting in their living room chatting. {and I want you to feel the same way here!} My favorite thing about Bloglovin’ is that it looks the same as when I’m on the actual blog, only I can hit next and be taken to another fabulous blog with a guaranteed new post. I’m sure this is old hat to some of y’all, but its rocking my world today. So, if you don’t have a new RSS feed yet, give it a try and be sure to follow us!


We’ve been back from Italy for two weeks now and I am still thinking about all of the amazingly delicious food we ate. Its going to take a while to take y’all through each city, especially Rome. Oh my goodness. Rome. I thought I’d start at the beginning {a very good place to start, you know?} and work my way through the trip because the obsessive compulsive part of my brain won’t let me do it any other way. That said, we didn’t actually start our trip in Italy. We started with a trip to the Matterhorn.

Kiwi+Peach: Zermatt Food Guide

Zermatt is the tiny little village at the base of the Matterhorn that is full of cute little Swiss chalets and smells like mountain air and melted cheese. Leading up to the trip, all I heard about was that we had to try raclette and that Restaurant DuPont was the place to have it. My plate came with a heaping pile of melted smelly cheese, a tiny boiled potato, a tiny sweet onion, and a tiny gherkin. As raclette goes, I’m sure it was a fine example, but it wan’t my cup of tea. Never in my life did I think I’d say this, but too. much. cheese. On the other hand, the Kiwi’s rösti {shredded potatoes with various toppings, basically classy hash browns} was delicious.

After checking lots of menus, we decided to go the non-traditional route for dinner the next night. As expected, apart from fondue, most of the traditional foods were the same as in Germany. We love that stuff, but we get it a lot. One of the Kiwi’s friends had recommended a place called the Brown Cow Pub. Specifically he had recommended the Stinky Burger. This my friends is the stinky burger. This huge burger was topped with gorgonzola, garlic, and caramelized onions.

Kiwi+Peach: Zermatt Food Guide {The Stinky Burger}

It was strong, but oh man was it good. I strongly recommend that you convince your significant other to order it too {or at least take a couple bites} so that your breath will be equally as bad. That’s love.

{other Zermatt tips}

If you’re interested in the museum, make sure to check the open hours. We didn’t and missed out. =(

Go hiking! We knew we wanted to go to the top of the Kleines Matterhorn, so we took the cable car up. On the way back down, though, we got off at Schwarzsee {still pretty high up} and hiked down from there on the Matterhorn trail. It was just stunning. The beginning of the trail skirts around the base of the Matterhorn so there are great views of the mountain and the valley as well.

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Bruschetta Chicken

Monday, we meet again.

Have you got a case of the Mondays today? I sure do. My parents are off to Amsterdam and Paris for the week, and the Kiwi and I are back at work after a great weekend of castles, hiking, and the Kocherball. Bummer, man. I can’t really complain though. We’re meeting up with them in the Black Forest on Friday, so life’s not that bad. I guess.

Today I thought I’d share my version of a Pinterest find. I made it for my mom when she was here back in April, and it was one of the first things she requested I make when they decided to come back this summer. This is super simple y’all. You can do with when you’re dead on your feet after a full day of running, bike riding, and walking 40 million miles; or just work.

Kiwi+Peach: Bruschetta Chicken

Bruschetta Chicken

{adapted for two from this Flickr}

The Chicken
2 chicken breasts
1/4 cup whole wheat flour
1 egg
2 tsp butter, melted
2 Tbsp whole wheat bread crumbs
2 Tbsp parmesan cheese, grated
1/2 tsp garlic salt

The Bruschetta
2 medium tomatoes
8-10 fresh basil leaves
5-6 fresh oregano leaves
1 clove of garlic, minced
1 tbsp olive oil
salt and pepper

The Pasta
4 oz whole wheat pasta
1/4 cup parmesan cheese
juice from 1/2 a lemon {about 1 tbsp}
1 clove of garlic, minced

Preheat the oven to 375°F/180°C. Using olive oil and a pastry brush, grease the bottom of a glass baking dish.

Measure your flour and put it in a shallow bowl.  In a separate bowl, crack your egg and scramble it a bit. Coat the chicken with the flour first, then dip it in the egg, and place it in the baking dish.

In a separate bowl, melt the butter and add then bead crumbs, cheese, and salt. Give it a mix, making sure that the butter is absorbed, then spoon it over the tops of the chicken breasts.

Cover it with tin foil and pop it in the oven. Set your timer for about 35 minutes.

While its baking, I go ahead and whip up the tomato topping and make my pasta. Since the tomato topping is essentially the ‘sauce’ for the pasta too I make a lot. Chop up everything and add it to a medium sized bowl. Give it a toss and let it sit for a bit.

When the timer goes off, remove the tin foil and spoon the tomatoes on top of the chicken breasts. Put it back in the oven {uncovered} for 5 more minutes so the tomatoes can get nice and warm.

For the pasta, boil your jug and cook the pasta according to the directions on the package {usually 11-13 minutes for whole wheat pasta}. Always remember to salt your water. It makes the pasta taste so much yummier! When its finished, drain the water and turn off the heat. Return the pasta to the pot and mix in the parmesan, garlic, and lemon juice.

Serve the chicken on a bed of pasta and dig in. I suppose you could forego the pasta altogether and have a nice salad with this instead of carbo-loading, but where’s the fun in that. {Just kidding. I think it would be real tasty!}

Seed and Berry Honey Whole Wheat Bread

When I mentioned on Monday that I’d love to share my dad’s bread recipe with y’all, I had no idea that Daddy would want to write a whole post. What a sweet daddy I have?! So without further ado, I’ll turn it over to the daddy-o to talk y’all through making some of his tasty bread.


First let me say what an honor it is to be asked to contribute to Lauren’s blog. While Lauren is young and the blog may appeal to her generation, I think a lot of people of my age are in the same situation. We empty nesters are now cooking and preparing meals for two, so paring down recipes {and making them work} is essential.

After a visit with Lauren in the Spring 2012, I came back determined to bake a decent loaf a bread. Everywhere we went in Germany there were bakeries with an array of fresh baked breads and pastries. I think I could have lived just on the bread but then there was the pork knuckle, the steckerl fish, and the different beers I had to try {but I digress}. After several attempts and a few failures, I have settled on the recipe below.  I have found that by using whole wheat flour you just aren’t going to get the light fluffy bread we are all used to. It will be denser but packed with goodness and flavor.

This is not a low calorie deal by any means but a combination of healthy nutritional foods that will sustain you throughout the day. I  have this almost everyday for lunch {crunchy peanut butter sandwich} and it holds me through the rest of the workday and my afternoon exercises.  Making your own bread can seem a bit of hassle but the routine can be very therapeutic. Plus, you can customize your loaf to your tastes switching out seeds or berries to your liking. Give a try.

Seed and Berry Honey Whole Wheat Bread

Seed and Berry Honey Whole Wheat Bread

The Proof
¼ cup water
1 tsp sugar
1 pack active dry yeast {I use Fleischmann’s or Hodgson Mill}

The Wet
½ cup honey
1 cup unsweetened applesauce

The Dry
3 ½ cups whole wheat flour
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup flax seeds
3/4 cup dried cranberries
1 ¼ tsp salt

The Crust
1 Tbsp butter, melted

Preheat the oven to 350°F/175°C.

Start with proofing your yeast. Directions vary by brand, so its best to follow the directions on the back of package. Usually a 1/4 cup of warm water {120° F} and teaspoon of sugar will get it done. Mix water and sugar first, then add the yeast last and give it a quick stir. Let it sit for about 10 minutes. It should have foamed and almost tripled in size. {It’s alive!}

While its proofing go ahead and prep the wet and dry.

Mix honey and applesauce together in measuring cup. Stir together and put in microwave for about 20 seconds. Give it another stir and 20 seconds more in the microwave or until it’s warm to the touch.

Combine the dry ingredients in a large mixing bowel and stir until evenly distributed.

Prepare bread pan by spraying or oiling all sides.

Once the proof is finished, add it and the wet to the dry. Plunge your hands in and starting mixing. Once the mixture becomes doughy and can be lifted out of the mixing bowl without making mess, place it on your kneading surface. {I use a pastry mat but any clean hard surface should do if floured first.}

Knead dough for about 8-10 minutes. If everything is going right, you should get a dough with a nice elastic texture. You will be able to tell while kneading if it is too dry or too wet. Add more warm water or flour depending on your ‘knead’. {Ya get it?}

Form dough into loaf the size of your bread pan and place in pan. Cover with a towel and put in warm dark place for 1-2hrs. When dough doubles in size you should be good to go.

Place the pan in oven and set your timer for 25 minutes. After the 25 minutes, tent with aluminum foil and put back in oven for 20-25 minutes. The time may differ for your oven but somewhere in the range of 44-50 total time should do it.

Take your loaf out of oven and place on cooling rack. Melt the butter and brush it over the top of your loaf. This will keep the crust from getting too hard. Slice and enjoy!

Seed and Berry Honey Whole Wheat Bread from Kiwi and Peach

Carne Asada Tacos with Homemade Guacamole

To me, summer in the South means lots of grilling. {That’s barbecuing for y’all Kiwis.} The last thing you want to do on a day that’s 99° and 100% humidity is to fire up the oven, so we take the heat outdoors where it can feel at home. I think the hardest part of cooking this summer has been our lack of a grill. Our kitchen is teeny tiny and heats up fast when you turn the oven on. Aye yi yi. Add that to the lack of air conditioning and its just downright unpleasant. Makes me want my church fan.

My solution to this problem {besides opening every single window to try and encourage a cross breeze to cool this Küche down} has been to focus on cooking stuff that requires very little time on the heat. This is only really a challenge for meat, but these tacos super fast! 4-5 minutes tops.

I suppose {if you want to get technical} I can’t really call these carne asada as that literally means grilled meat and we aren’t grilling it. I’m ignoring this fact and doing it anyway. One of these days I will make these on the grill and they will be perfection.

Kiwi+Peach: Carne Asada Tacos with Homemade Guacamole

Carne Asada Tacos with Homemade Guacamole

The Marinade
½ of a lemon
½ of a lime
1 Tbsp soy sauce
1 tsp cumin
1 tsp chili powder
½ tsp cayenne pepper
1/2 of a green chili pepper {or jalapeño}, diced
¼ of a red onion, diced
1 small clove of garlic, minced
2 flank steaks

The Taco
6 small flour tortillas {soft taco size}
6 red cabbage leaves, washed and dried
1/2 cup of grated cheese {monterrey jack, gouda, or cheddar could all be delicious}
as much salsa as you’d like
a batch of fresh, chunky guacamole {see recipe below}

Mix all of the ingredients for the marinade together in a tupperware container {or a medium sized bowl} and then add the steaks. Pop it in the fridge and let it marinate for an hour or two.

When you’re ready to make the tacos, start heating a pan on medium high heat. While that is getting hot, go ahead and prep everything else. Get out your tortillas, wash and dry your cabbage, grate the cheese, and knock out a fabulous batch of homemade guac.


Homemade Guacamole

1 avocado, diced
1 tomato, diced
1/2 of a red onion, diced
1/2 of a green chili pepper {or jalapeño}, diced
zest from 1/2 of a lime
juice from 1/2 of a lime
splash of tequila {completely optional}
salt and pepper to taste

For chunky guacamole, just add all of the ingredients to a bowl and give it a stir. For traditional guacamole, put it all in a food processor and process until its your desired consistency. {I am more of a chunky guac girl.}


Anyway. Once the pan is hot, drop your steaks in and pour the marinade over the top of them. Cook for 2 minutes undisturbed and then flip. Do the same on the other side. Remove the steaks from the heat and slice them into strips. {They should be medium rare, but if you like your animal well dead to shoe leather, cook for about a minute longer.}

Now you can get to assembling your tacos. Start with the tortilla {obvs}, then the red cabbage, and finally a few strips of steak. Top with cheese, guacamole, and salsa and dig in!

It’s especially great with this warm corn, zucchini, and black bean salad from The Little Red House. {Aren’t her pictures phenomenal?!} I wouldn’t say no to some strawberry margarita cupcakes for dessert either.

Kiwi+Peach: Carne Asada Tacos with Homemade Guacamole

Summer Berry Spritz with Rosemary Simple Syrup

As a rule, the Kiwi and I are not big house drinkers. I’m not saying we never have the occasional beer or glass of wine at home, but we are more likely to imbibe if we’re out at a restaurant or on vacation. {Which kind of goes hand in hand with eating out…but I digress.}

The exception to this is when we have company. Much like a starter or a dessert, I think that the beverage selection you offer can really make an impact on the meal. Don’t worry, water and sweet tea are almost always on tap too, but what I really love is trying out new cocktails on our unsuspecting guests. I’m sure our friends think we’re lushes. Last week, I whipped up this sucker when we were having a friend over for dinner before a concert. The weather has been beautiful and our herb garden {especially the rosemary} was getting unruly, so I thought I’d throw some in. It was perfect with our black bean burgers and fruit salad dessert with coconut whipped cream.

Kiwi+Peach: Summer Berry Spritz with Rosemary Simple Syrupphoto by the Kiwi

Summer Berry Spritz with Rosemary Simple Syrup

The Syrup
1/4 cup sugar
1/2 cup water
5 sprigs of rosemary

The Fruit
1/2 of a lemon
1/2 cup blueberries
1/2 cup strawberries

The Booze
1/2 a bottle of a dry white wine {I used a dry Riesling because I’m in Germany.}
1/2 cup of clear rum {I used Bacardi}
2 cans of San Pelligrino Limonata {Really any lemon lime soda is fine. I’m just being pretentious. }

Boil your jug and start heating a medium size pot on medium heat. Measure your sugar and add it to the pot along with the water and the rosemary. Whisk until the sugar dissolves. Bring it to a boil, then take it off the heat and remove the rosemary.

Next, get to prepping the fruit. Thinly slice your lemon. Wash and core your strawberries, slicing them in half {or quarters depending on some} when finished. Wash your blueberries. Add all the fruit to a pitcher, and then add the simple syrup.

Now you’re ready for the good stuff, the booze. Pour half the bottle of wine in your pitcher and add the rum. Give it all a stir and then put it in the fridge for a couple of hours or until it’s nice and cold. Just before you’re ready to serve, add the Limonata and stir well.

I find the easiest way to pour it up is to spoon some fruit in the glass first and then to pour in the liquid, but it’s completely up to you. Garnish with some rosemary, a wedge or lemon, maybe a strawberry. The possibilities are endless.

Mama’s Chicken Burritos

My mom will be the first to tell you that she doesn’t enjoy cooking. That’s not to say she’s not good at it–quite the contrary, but she doesn’t enjoy trying out new recipes and coming up with new combos in the kitchen. Being the working mom she was, she tended to go for the tried and true recipes that she knew we loved. This is one of those recipes.

Whenever I’d come home from college this would always be my first request. No one can make it quite like Mama, right? So, in honor of their visit, I’m sharing her famous chicken burrito recipe. It’s been altered slightly to eliminate some of the processed ingredients {like taco seasoning}. I usually make my own refried beans and salsa too, but the stuff from the jar is just as good. Promise.

Kiwi+Peach: Mama's Chicken Burritos

Mama’s Chicken Burritos

The Chicken
1 tsp chili powder
½ tsp chili flakes
½ tsp cayenne pepper
1 tsp oregano
1 tsp salt
3 tbsp olive oil
1 chicken breast, cubed

The Goods
½ of a red pepper, sliced
½ of an onion, sliced
1 tsp chili powder
½ can of refried beans
¼ cup sour cream

The Wrap
2 whole wheat tortillas
1 ball of fresh buffalo mozzarella
2 tbsp{ish} salsa

To make a marinade for the chicken, mix the spices together with the oil. Add the chicken and let sit for at least 30 minutes.

Begin heating a sauté pan. Slice the pepper and the onion and add to the pan. Dust with a bit of chili powder and give it a stir. Cover and let them cook, stirring occasionally, for 7-8 minutes or until the onion is translucent and soft.

Add the chicken (marinade and all) to the pan and cook until the chicken is done {5-7 minutes}.

While the chicken is cooking, warm the tortillas in the microwave for about 30 seconds. Then give the refried beans a hit for about 45 seconds. Spread the beans on the tortillas and then top with sour cream. When the peppers, onions, and chicken are finished, layer them on and wrap it up.

Slice the mozzarella and lay the cheese on top. Pop it in the micro to melt the cheese. It takes me about a minute and 45 seconds. Spoon some salsa on top and dig in!

{JAM} Mumford and Sons: I Will Wait

Well hello there Monday. I hope you all have fabulous weekends. We spent ours cooking, hanging out with some wonderful friends that are about to leave Munich {sob}, hitting up the huge summer festival that just happens to be right around the corner, and preparing the house for the arrival of some very special guests… my parents!

I’m so excited for both them to be here at the same time! I haven’t seen my Daddy since he was here is September and he hasn’t seen our new apartment yet. {We moved the week after he left.} And maybe, if we ask really nicely, he will share his bread recipe with y’all. While there is no lack of tasty, tasty bread here in Deutschland, the selection in the States can be lacking, so a couple of years ago my dad started making his own honey whole wheat bread. Oh my stars, y’all. It’s good.

In the meantime though here’s a great jam to get your week rolling.