I have seen these Thai yellow mangoes available in the supermarkets and the Asian grocery store here. They are the best the mangoes in the world. The green redish ones are more easily accessible here but they are not as good. The yellow ones cost a few times more than in Hong Kong, so I did not buy any until a few days ago that I would go and buy one. It costs almost CHF 7 for a piece! So instead of just eating it like a fruit, I decided to make something out of it, to give myself a good feeling that I have well spent our money, what a rationale, you may think but that’s me, hahaha!
Recently we went to a dinner party, I was so intrigued by this cheesecake made by my friend, Nesrin. At first I thought that was New York Cheesecake but she told me that it is called Cake n’Cheesecake, never heard of it. It was just beautiful, when cut through you can see 3 distinct layers. It is so irresistible that I have to bake one myself without further delay. I like the cake base even more than the usual biscuit crust base.
Having done a few hours gardening today, it was like working out. After resting, all of a sudden I wanted to bake a cake but after baking two chocolate cakes in a row, we need to have a break from chocolate. Peter and Bas both adore lemon cake and I had two lemons and limoncello at home, I thought I would make a cake without needing to shop for more ingredients. I searched online and found that the French likes baking yogurt cake as a base to make other different variations of cakes. What a fantastic idea! I found a few lemon cakes which has a lemon syrup pouring on the top, I was really amazed and know I gotta try out. Would the cake not be soaking wet after pouring juice of two lemons? In the end I have saved a quarter of the lemon syrup for other use and it came out just right, moist but not dripping nor feeling wet. I felt my lemons were rather juicy so I adjusted with my gut feeling. The cake stayed fresh the next day and we had a piece each for breakfast this morning.
Adapted from Orangette’s Gâteau au Citron:
- 1/2 cup plain or natural yogurt
- 3 large eggs
- 1 cup of plain flour
- 1/2 cup of rye & spelt flour (Swiss: Roggen & Dinkel Mehl)*
- 1 cup fine light brown sugar (minus 1 tbsp as I prefer less sweet)
- zest of 1 unwaxed lemon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (110g) unsalted butter, melted
Lemon limoncello glaze:
- juice of 1 1/2 lemon
- 1/4 cup + 1 tbsp confectioner’s (powdered) sugar
- 1/8 cup limoncello
- Preheat oven at 180ºC (350ºF).
- Grease a 23cm baking tin and dust with flour. You can line with parcement paper of course but I find this method is even more convenient.
- In a large mixing bowl, mix the sugar, yogurt and eggs together at lowest speed with a handheld mixer or using wooden spatula is fine as this cake should not be over mixed. Gradually add in the flour, baking powder and baking soda and butter mix well and lastly add in the lemon zest.
- Pour the batter onto the greased and dusted baking tin and bake for 30-35 mins. Check with a wooden stick by sticking into the middle of the cake until it comes out clean.
- The cake should have a golden brown on top. Cool the cake on a rack for about 20 mins.
- Mix the confectioner’s sugar, lemon juice and limoncello in a bowl, stir until the sugar is well dissolved.
- Gently spoon the lemon syrup on top of the cake, this will give a thin glaze on top, the syrup should soak into the cake.
- When you grate the lemon to get the zest, do not go too deep to the white part, as it is the white part which will give a bitter taste, learnt from Anne when we were in Tuscany. She taught me how to make limoncello.
- Rye and spelt flour may be more common in Switzerland and Germany. You can use rye flour instead or just use all plain white flour.
- Do not overmix the batter when preparing and do not over bake!!!
Wild strawberry is also called Fraises des Bois, European Strawberry and Alpine Strawberry. It grows naturally in the North Hemisphere. The science name is Fragaria vesca.
The first time I came across these lovely wild strawberries was from a haute cuisine restaurant, these strawberries have a much stronger aroma and taste which once tried, you would never forget. Last week when I was chatting with my neighbour, she said she had lots in her garden that I could pick them whenever I want, they would keep growing and coming back in the coming months. I was so excited, the following day I took a few shots, picked some and enjoyed them at home. They grow so easily that I can transplant some from her garden to out garden. How nice !!!!!!!!
- Wild strawberries
- Fresh Whipped cream
- lemon juice
- caster sugar
- Put some bowls in the freezer to make them frozen.
- Rinse and drain the wild strawberries.
- Put the wild strawberries into the frozen bowls, squeeze over some lemon juice and sprinkle some caster sugar on the strawberries.
- Scoop some whipped cream on top and serve immediately.
Recently I bought the Café Favorites Cookbook from one of The Australian’s Women Weekly Cookbook series. I only flicked through it quickly and without hesitation I bought it right away, there are many recipes which I know I would love to try and I have already tried a few already. The Portuguese custard tarts were a big hit, I have made twice in two weeks time already, for both occasions: our street BBQ and my friend’s baby shower, they were gone so quickly.
A little story telling….
The first time I came across Portuguese custard tarts was in 1997 in Hong Kong , when Lord Stow’s Bakery from Macau opened his first branch in Hong Kong, snake-like queues of people were waiting for hours to sample the freshly baked tarts came out of the oven. For those who did not want to wait (side-story), his ex-wife had also opened a bakery jut nearby competing with him and claiming hers were better. Anyhow, the food culture in Hong Kong is like fashion or a wave, rather short-lived, after people have tried, they jump on to try other new food. Lord Stow’s bakery does not exist in Hong Kong anymore, their custard tarts are now sold under exclusive licence at the coffee lobby bar in Excelsior Hong Kong.
I have visited Portugal years ago and have tried the local custard tarts there, I could only buy those selling at room temperature. To be honest, I did not like them at all. The custard was harder, a little curdled. I still like the modified version by Lord Stow. I am also too used to having freshly baked ones and eat them when they are piping hot or within a few hours out of the oven maximum.
I asked in twitter and found out apparently the most authentic ones are in Belém, Lisbon, thanks Helen @World Foodie Guide! I have to make a “pilgrim visit” to Belém one day : )
Although I am writing about Portuguese egg tarts today, my friend who is also named Carmen from Basel @ Sushi Session, both of us agree that Hong Kong style egg tarts are the best, especially the puff pastry ones. I was reading from wikipedia about the history and types of egg tarts, if you interested too, you can click here. Our last British Governor of Hong Kong, Chris Patten who is also a food lover, likes the Hong Kong style egg tarts a lot, he used to visit Tai Cheong Bakery, 泰昌餅家 in Central from time to time, this bakery got popular since then (see picture below).
Please feel free to share your custard tarts experience in the comments section, would love to hear your story!!!
Recipe adapted from Café Favorites
- 100g caster sugar
- 2 tbsp cornflour
- 1/3 cup (80 ml) water
- 4 fresh egg yolks (large eggs)
- 300ml cream
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 ready-rolled sweet puff pastry
- cinnamon (optional for sprinkle on top)
- powdered sugar (optional to sprinkle on top)
- butter for greasing the muffin molds
- Grease a 12-hole muffin mould with some butter.
- Preheat oven to 220°C.
- Whisk the egg yolks in a bowl, set aside.
- Mix the cornflour and water in a small bowl, set aside.
- In a stainless steel saucepan, add in the sugar, cream and gradually whisk in the egg yolks, turn to medium heat and keep stirring with a whisk until all sugar is dissolved, the cream and egg yolks are mixed well.
- While the mixture is slowly heating up, slowly pour in the cornflour mixture. Keep stirring to avoid lumps and until the mixture thickens and become custard.
- Unwrap the puff pastry, fold into half and then roll it up from the short side like a swiss roll.
- Divide the pastry into 12 equal round pastry dough.
- Cut-sides up, roll each small dough into a round piece on a lightly floured surface into a 10cm round. Push the rounds into the muffin molds with the sides sticking out, don’t worry they will strink when they are in the oven.
- Divide and spoon the custard into the each holes to about 3/4 full.
- Bake for about 2o minutes.When out of oven, let it stand for 5 minutes before lifting them to cool on wire rack.
- Optional, sprinkle some cinnamon and powder sugar for even more authenticity.
- Best served when they are piping hot or warm.
- The recipe says mix the cornflour with sugar, cream, water and egg together, I find this will cause lumps so it’s better to dissolve the cornflour first with water.
- I used a spoon to help stirring the custard as after some custard may stick to the bottom, I use the back of the spoon to help to avoid curds forming and ensuring the custard is smooth.
You see those rocky road on the right? Stay tune for the recipe!
And finally, I would like to thank you so much for Sophie from Sophies Foodiefiles for the Sisterhood award. Sophie lives in Belgium, I always feel she is living very close to me because Holland is just next door.
To keep with the tradition of passing on this award. The Sisterhood Award is an award from bloggers to bloggers in recognition of a blog spot which shows attitute and/ or gratitude.
- Put the logo on your blog or post.
- Nominate up to 10 blogs which show great attitude and/or gratitude
- Be sure to link to your nominees within your post.
- Let them know that they have received this award by commenting on their blog, or by sending them an email.
- Remember to link to the person from whom you received your award.
And I would like to pass on to
- Pamela from Clement Ferrand @The Cooking Ninja
- Rosa from Geneva @Rosa’s Yummy Yums
- Ivy from Athens @Kopiaste… Greek Specialities
- Wiffy from Singapore @Noobook
- Maria from New York @Kali Orexi
- Natasha from North Virginia, US@5 star Foodie
- Lisa @Lisa is Cooking
- Ella from New England @From Scratch
So here is a long post today, I hope you have enjoyed it!
I have been busy with Spring cleaning, never like cleaning but don’t know why I got into mood of tidying up things. There are days like this, I suppose. Our garden is now in good shape & the terrace is finished, many thanks to my in-laws and my hubby : ) Now we have to wait for the terrace furniture but unfortunately gotta wait until late June as the model we chose are selling too well. I guess the shop does not expect to have such good response in the current economic environment and did not dare to keep too many in the inventory.
And in the coming days, we have to start working and planning for our vegetable garden, really looking forward to having your own vegetables again, they really taste better and more special.
As for cooking, these two weeks I have been exploring in making ice cream without electric ice cream machine, after the big success with the Giandaja Chocolate flavor, I could not wait to explore other flavors. I made a green tea flavor for my friend Carmen, I made it without yolks since she is expecting a baby and it’s better to be on the safe side, and I found out that using sweet condensed milk is a great solution to avoid egg yolks and the ice cream came out as creamy.
I have been missing the Japanese ice cream, the most popular flavors are probably green tea and black sesame. I could get green tea in the Japanese restaurants here in Switzerland but no luck for the black sesame flavor so I attempted to make myself and it proved that it’s actually not that difficult. My version is probably more fibery as I grounded 90% of the toasted sesame seeds and the rest were keep ungrounded. So here is another long-lost taste I have rediscovered, and I can sit back and relax my favorite ice cream at home, even freshly made.
Make almost 3 cups (700ml)
- 1.5 cups (360ml) full cream
- 0.5 cup (120ml) semi skimmed milk
- 80 ml sweet condensed milk/ maple syrup
- 1 tsp castor sugar
- 4 egg yolks
- 50g black sesame seeds
- 50g white sesame seeds
- 1 tsp vanilla essence
- The method is not much different to the Gianduja Chocolate flavor, except I have used 4 yolks instead of 3 this time and have used sweet condensed milk instead of castor sugar. You can refer to my other Gianduja chocolate ice cream for more information of my first ice cream making experience.
- Several hours ahead, place a stainless steel bowl in the freezer.
- Toast the sesame seeds on a pan, be careful not to burn them. Ground 90% of the seeds with a pestle & mortar. The rest keeps aside.
- In a mixing bowl, beat the eggs with the sugar & vanilla essence for a minute or so.
- In a large saucepan, pour in the milk, full cream and sweet condensed milk (maple syrup), heat it up without boiling. Stop when you can see hint of steam coming up. Keep stiring to avoid burning. Pour this mixture into the beaten eggs gradually. Mix with an electric blender at medium speed.
- When the cream and egg mixtures are mixed together, turn the mixture back to the saucepan and put the heat on again. Keep stirring with a wooden spoon, you will see the custard mixture will get thicker very quickly, you can stop when the mixture is thick enough to coat the spoon. Your ice cream mixture is now ready.
- Take the pre-frozen stainless steel bowl out from the freezer. Pour the ice cream mixture to the bowl, add in the all the toasted sesames, stir with the wooden spoon until mixed and put the bowl back to the freezer.
- Take the bowl from the freezer every 30-40 mins, stir with the wooden spoon. You will see the sides of the ice cream mixture begins to freeze, scrap them off to mix with the non-frozen mixture. The sesame seeds may sink to the bottom, stir until mixed again. Repeat until the ice cream mixture gets thick enough, close to the consistency of the ice cream. This will take 4-5 times.
- Transfer the ice cream mixture to a plastic container and freezer for another 1-2 hour or until the ice cream is fully set.
- Scoop to a nice bowl and enjoy!
I have wanted to making some homemade ice cream for a long time but I do not want to buy an ice cream machine, not just only because of the cost but also the space that would take up in the kitchen. Anyway there are not many choices of ice cream machines available in Switzerland. I do not think the Ice Cream Companies encourage people making homemade ice cream.
Anyway I do not think I will really make ice cream that so very often therefore I could imagine that for half of the time it would be covered with dust. I would not mind to buy one that does not need electricity, like this one but they do not ship to Switzerland.
I thought making ice cream is something not that approachable but it came out to be that easy and my first attempt came out a great success. I have searched in the internet of how to make ice cream without ice cream machine and this perfect blog post written by David Lebovitz has convinced to give a shot. David has a book all about ice cream called A Pefect Scoop, I want to owe this book already.
Of course it is more time consuming to make it this way but when I saw the results, it’s totally worth it. And what I used were the following basic kitchen utensils:
- Glass or ceramic Mixing bowl
- Electric Hand Mixer/ Blender
- Wooden Spatula
- Large Stainless Steel Mixing Bowl !!! (I got mine from IKEA, you can use any bowls that can be kept in freezer but stainless steel seems fastest to cool down and therefore works best)
- Plastic container
So you see, all of you would have these utensils at home!
Most people will go for making Vanilla Ice Cream for their first attempt but I went for Gianduja & Chocolate flavor. There is another story behind it, I had a divine Gianduja gelato as dessert in a really nice restaurant, Antiche Carampane in Venice. After that lovely dinner, I had been looking for Gianduja hazelnut paste, and finally I found it. I want to make this flavor of ice cream to rediscover the taste I am still missing. And this is the real motive behind which drove me to make my own ice cream.
I should wait for another hour but find it irresistible to scoop out already!
Makes 3-4 servings
- 1 & 1/2 cup full cream
- 1/2 cup milk
- 1/4 cup caster sugar
- 50g dark chocolate, chopped
- 3 tbsp Gianduja crème
- 3 egg yolks, lightly beaten
- 1/2 tsp vanilla essence
- Put the Stainless steel bowl in the freezer at least an hour in advance.
- Make a water bath: in a pan, bring some water to boil and then keep it simmering at medium heat. Place sugar, cream, milk and chocolate into a heatproof bowl and place in the water bath. Keep stirring with a wooden spoon until the sugar and chocolate are melted. Remove the bowl from heat and let it cool down slightly.
- In a separate bowl, beat the egg yolks lightly and add in the vanilla essence. Use a whisker or electric mixer, whisk in the yolk mixture into the cream mixture gradually, keep the mixer on for about a minute or so.
- Turn the mixture into a saucepan and heat it at medium heat, keep stirring and do not bring to to boil. You will see the mixture gets thicker and foamy quickly. You can stop when the mixture can coat your wooden spoon. This step should only take a minute or two maximum.
- Now take the stainless steel bowl out of the freezer and pour in the ice cream mixture into the bowl. Return the bowl back to the freezer and allow to chill for about 45 minutes.
- Take the bowl out from the freezer, you should see the mixture around the edges become solid. Use the wooden spoon stir to mix. Put back to the freezer and repeat this for about 4 times. By this time, you see the creamy ice cream mixture is getting close to ready.
- You can transfer this to a plastic container, covered and leave it for another 2 hours or until firm.
- Scoop and enjoy!
Making ice cream can’t be easier!!! I am ready to try to make other flavors : )
Below are some snapshots of my ice cream making process, you will see what you will expect.
after first 45 mins
after 2.5 hrs freezing (you can just leave the wooden spoon in the freezer, even more hygiene than taking out)
after 4 times churning, the ice cream mixture was transferred to a plastic container for further freezing
after 4 hrs, look at the beautiful ice cream texture
this is how it looks after overnight freezing
When I was trying to make the Western desserts, I seem to have almost forgotten my hometown desserts. Well, I have to say my family do not eat desserts very much, my mom does not have sweet teeth at all and so is my dad. The sweet potato dessert is one of the few that my mom makes occasionally, it is extremely easy to make and a very typical dessert you can find in Hong Kong. It can be eaten all year round but particularly suitable during winter, as ginger will warm you up. You may ask why brown sugar, it gives a distinct taste, more natural and a nice brownish color to the dessert. Chinese brown sugar is also said to have a detoxification function. Overall, this is a very healthy dessert.
Tell you a little something, when I was little, during Winter, from time to time, we would take a hot bath with a bar of Chinese brown sugar dissolved in the water, this is to make our skin less dry, a simple and cost effective spa, isn’t it? In the past, there were not so many skincare products and even if there were, a lot of people would not be willing to spend on these luxurious products. I still occasionally do this in Switzerland. I am not sure if it really helps but there is no harm to do it, reminds me my childhood : )
- 1 big sweet potato or about 400g, cut into cubes
- 1 bar of chinese brown sugar (see picture below)
- 2 slices of ginger
- 300ml water
- Put the ginger, sweet potato cubes, brown sugar into a medium pan and add in the water.
- Bring to boil and then turn to medium heat, simmer for about 30 mins or until the sweet potatoes are soft enough and the brown sugar water has slightly immersed into the sweet potatoes.
- Discard the ginger and serve while it is hot.
Chinese Brown Sugar
After the great success from last night’s Chocolate Soufflé, Peter asked if we can make a soufflé with white chocolate, he is absolutely a white chocolate lover, after I said why not, he immediately went to the kitchen and started melting the chocolate and separating the eggs. The original recipe goes with raspberry sauce but I have come up with an Orange Liqueur Sauce which goes perfectly as well.
- 90g white chocolate, melted
- 4 eggs, separated
- 1/8 tsp salt
- 1/4 tsp cream of tartar (will use a bit more than 1/4 tsp next time)
- 4 tbsp sugar
- 1 tsp vanilla extract
Orange Liqueur Sauce:
- 2 tbsp brown sugar
- 1 freshly-squeezed orange juice
- 1 tbsp Grand Marnier
- 1 tbsp Cointreau
- 1/2 tbsp white Rum
- Preheat the oven to 177°C. Butter 4 –6 individual ramekins (I need 6 this time because one more egg to the chocolate soufflé). Lightly dust the bottom and sides of the dishes with sugar.
- Melt the chocolate over barely simmering water and set aside
- In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar, and beat until soft peaks form. Gradually add 2 tablespoons of the sugar, beating until stiff (you can turn the bowl upside down and the egg white should not fall off).
- In a medium bowl, beat the egg yolks until thick and pale yellow in color. Beat in the remaining 2 tablespoons sugar. Stir in the vanilla extract and the melted chocolate. Fold one-fourth of the beaten egg whites into the chocolate/ egg yolk mixture. Fold this mixture into the remaining egg whites.
- Spoon the soufflé mixture into the prepared ramekins.
- Make the sauce: Warm the orange juice and the sugar in a saucepan in medium heat until the sugar is dissolved. Pour the juice into a small jar and add in the liqueur.
- Bake for 10 minutes, or until set and golden brown on top.
- Slash each soufflé with a spoon and pour in a little sauce. Serve immediately.
- I have to bake at 177°C instead of 204°C in the original recipe, maybe because of the size of my ramekins are rather small.
- This recipe somehow is almost the same as Bittman’s, except the temperature and baking time and the sequence of beating the egg yolks and whites.
- By beating the egg white first, and then the egg yolks, you will not need to wash the blender (a lazy or clever tip)
- The soufflé did not rise as high as the chocolate ones, I would try to add a little bit more cream of tartar next time as the quantity we made here is larger than the previous. Or alternatively I will try the using the previous recipe and simple replace the dark chocolate with white chocolate and reduce a little bit of sugar.
- Need to buy some BIGGER ramekins !!!
I am not fond of gooseberries normally but this was the first time I came across this pink gooseberries in France and found them so irresistible. We have the white ones grown in our garden but I find they are rather sour, one way of using them is to make a drinking syrup if you have enough quantity.
That day, we have bought the pink and red gooseberries; cassis and blackberries. I have made them into a sauce by marcerating them in sugar (same method as in Part III). It’s great to pour on ice cream, I could even freeze it for later use.
So this holiday, I have learnt something new, the berry sauce can be used for both savoury dish as in Part III or in desserts (ice cream or natural plain yogurt).
St Emilion is not own known for its wine but also famous for marcarons, these ones taste soft and a little chewy. They are not only perfect with a nice cup of coffee or cappuccino but I also find them match very well with ice cream.
For more gooseberries recipes, please click here.
You may wonder why I would have 2 raspberry posts with plan A and plan B. This is because yesterday I had the 3rd harvest of the raspberries in our garden. And I had made raspberry fool in an alternative way using Bifudus Natural Yogurt. As I am consious of my weight, it would not be wise to have mascarpone so frequently. And the result turned out to be as close and yummy. More importantly is that it is worry and guilty free after taking a lovely dessert.
Just follow the Absolutely Fabulous Raspberry Fool (Plan A) Recipe and replace the 500g quark and 500g mascarpone with 1000g Bifudus Natural Yogurt, just as simple as that. No milk is required for this version.
Thanks to Béa’s inspiring food photos in La Tartine Gourmande which reminded me the yogurt glass containers I have at home. I have kept a few which I thought they may become handy one day. Therefore this time I have used them to keep my 3rd batch of raspberry fool, they are great! I could keep them nicely in the fridge and eat them the following day.
If you have read my guacamole recipe, I have two version of recipes: (short and long). I am the type of person always like thinking alternatives probably due to my work experience, we always have to think of some contingency plans if something does not turn out the way as you want to be. I have started the term ‘Plan B’ verbally with my collegues years ago and somehow after some time, I have heard it appeared in the movies and now a lot people use it too.
* zur Säge means next to the saw-factory; wirtshaus means inn —>i.e. the inn next to the saw-factory
On my actual birthday this year, my hubby took me to a haute cuisine restaurant as a treat. I had been there once for a christmas party from work but this time was a private occasion, it indeed felt more special.
This restaurant is not located in the city centre (13 km outside centre of Basel) but can be reached by tram easily from town in 15 mins. It is well-known in the neighbourhood and I later found out that it is awarded with one Michelin star but the owners which are a young couple are pretty low profile about it as I did not see anything when I entered the restaurant.
You will not expect to have any menus hand out to you. Sandra Marugg Suter, the co-owner had detailed their menu of that day carefully to us. For the main course, there were two different meat to choose from. In case, you don’t like anything, you can just let them know to change to something else.
So this is what we had that day:
Greeting Starter: White asparagus soup & salad with white aspagus & local ham from Flüh.
2nd Starter: Herb mousse with herb brioche, small salad & grilled perch & scampi. The scampi cooked just right!
1st Main Course: Grilled Lamp Chop from Scotland. The lamb was great, the meat was rosé.
Accompanies: Rosemary new potatoes & broccoli mousse. I am fond of potatoes normally but with new potatoes, it’s a different story. Whatsmore: Rosemary & potatoes are just perfect match. How can I resist!
2nd Main Course: Lasagna with garlic and chicken. I was surprised of how the chicken came out as they have been able to cook it just right. It was so tender and looked a little pink but not undercooked. If you don’t like garlic, you can ask them to leave out but I love garlics.
1st Dessert: Fresh Strawberries in Rosé Champagne with Peppermint ice-cream. Because it was my b’day, I had a special treat & had taken an extra dessert from their list.
2nd Dessert: This was the dessert that originally went with the menu: Quark with fresh apricots, on the side was flaky pastry. What was written on the plate—Gute Geburgtstag means happy birthday.
Final round: Cappuccino; the swan-shaped aluminium foil was a special patisserie to take away. Too full to eat more ….
This is what’s inside the swan-shaped aluminium foil: Rhubarb Kugelhopf. We had it for breakfast, making us recalling the lovely dinner.
Wow, 6 courses dinner: 2 starters, 2 main courses and 2 desserts. And of course, good food cannot go without wine, we had a bottle of wine from Gaja, Toscana. This restaurant is certainly recommended for special occasions. I am very pleased that you could find restaurants in Switzerland that served contemporary dishes.
Wirtshaus aur Säge
Steinrain 5, 4112 Flüh SO
Tel: +41 61 731 1577