We're back in one our favorite places, La Planachaux, in Portes du Soleil. I've lost track of exactly how long we've been coming here to Chalet Coquoz. We're in a no car place about 100 meters below the top cable station of Champery. It's wonderful to be able to step out the door and ski, but it also means we have to cook in the evenings, as there aren't any restaurants close by. This year I decided to bring my Thermomix along for ski hol's. The travel bag, which is an optional extra, but really worth the 6o or 70 SFr.-, is brilliant for transporting the TM. My cousin recently took a Thermomix in its travel bag as cabin luggage from Zürich to Sydney. Very pleased with myself, it was such a brilliant idea to throw the TM in with all our bags and skis. We skied down from the top of La Planachaux and Agnes's son of Restaurant Coquoz, brought our boxes of food and luggage from the top of the cable car, to our front door on his snow mobile.
The TM has been very busy in the mornings making perfectly boiled soft eggs, numerous types of bread and gallons of smoothies.
I loved these rosemary and garlic cheesy scones which we had for afternoon tea the other day, (the recipe from Busterman is posted on TM forum).
I loved these rosemary and garlic cheesy scones which we had for afternoon tea the other day, (the recipe from Busterman is posted on TM forum).
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