August 09, 2012

Back home and cooking again

We are back from the holiday and I am feeling a bit homesick. It takes a while until I get back to my normal life here in Switzerland. In the first days when I opened my eyes in the morning I did not know where I was. Took me several minutes to realize that I am sleeping in my own bed again. If I missed something from home it was definitely my bed.

I do not know about you, but I hate sleeping in other beds. It is not enough that I have difficulties falling asleep, but I also have all kind of pains in the morning. If I could, I would carry my bed with me everywhere, would save me from a lot of trouble.

It is crazy how quickly the 2 weeks flew by. It was quite a busy vacation, running here and there, seeing this and that, visiting everyone. All in all, even a month would not be enough to get everything done when I am back in Hungary. This time we also spent a week at the lake Balaton. I always get emotional on the way to the lake, all my childhood memories rush back, like how I was waiting for my grandfather on the beach, or having my favorite ice cream and walking hand in hand with my mother or my very first catch. And for who knows what reason, I picture everything in washed out colors, like I would be watching old Polaroid images. 

There are so many bloggers I would love to meet once for this and that reason, and this time I was lucky to spend a nice evening and dinner with two bloggers and their better halves, with Zita from Zizi's adventures and Vivianne from At down under. It was nice meeting you girls, hope to see you again one day.  

So I am back in my kitchen, cooking almost as usual. I got spoiled not having to cook or do anything during the holiday so I still did not find my usual rhythm, but there is also no rush, I am really taking it slow. Not everyone was on vacation it seems. Here at home my garden was busy literally growing into a jungle. Everything is at full bloom. There are artichokes, beetroot, carrots, swiss chard, pumpkin and finally fava beans. I have been desperately waiting for the first harvest and here it is. The less is more, especially when it comes to fava beans, so I prepared crunchy crostini with fava beans and the feather light buffala mozzarella.  What could I say else than it was delicious, cannot wait for more fava beans to grow.

Fava bean crostini with buffala mozzarella

fava beans
buffala mozzarella
olive oil

Bring water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin. In the meantime, dice pancetta. Heat up 1 Tbsp olive oil and bake pancetta until crispy then add crushed garlic and fava beans. Cook for half a minute then spoon over toasted bread. Serve with buffala mozzarella.

And this is where we have been, Balatonfüred, one of the nicest cities at lake Balaton:


  1. This is a homey dish...I'd love to try anytime. I am sad though that I cannot use fava beans because my daughter has allergies. Can white kidney beans be used instead?
    Anyhoo, we have just recently launched a food photo submission site, that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

  2. i love fava beans...
    Tob mint hùsz ève hogy nem megyek Balatonfuredre, nekem is vannak ha nem gyermekkori de fiatalkori emlèkeim..
    Ami az àgyat illeti nagyon megèrtelek, gyakran fàradtabban tèrek haza a vakàciòròl
    mivel nem tudom kipihenni magam !

  3. Isn't summer gone fast, Vera! I watched your video on Eva a few minutes ago. It was nice to see you in person, so to say. Good luck with the garden! The fava beans look great.