I have discovered my new passion, it’s cross-country skiing or as they call it here langlauf.

To be honest before coming to Switzerland I hardly knew about this winter sport. It is a great exercise for the whole body. This winter I decided to visit different mountain resorts which have cross-country tracks.

One of them is the small ski resort of Kandersteg.

Starting in 2009 the town established Belle Époque week celebrating the 100 years of the beginning of skiing as a recreational activity and sport.

Right after exiting a train there are signs that you are coming in contact with the past. You can hear music from the late 1800’s and early 1900’s coming from a nearby ice-skating ring with skater’s wearing Belle Époque costumes.

Walking through town you are passing by stores, all decorated for the occasion. It is a bit as stepping in a “time machine”.

I can’t belive how seriously people prepared for this event; from hotel decoration to restaurants staff fully dressed in costumes, everyone is living in the past. Their outfits don’t look like cheap Halloween costumes, but are very elaborate and realistic. It is almost like you have entered film set.

In some hotels there are balls with traditional music and food from that period.

I hope to return to Kandersteg with a beautiful outfit and visit some of the special events.

Blintzes with ricotta and strawberry jam

approximately 15

Blintzes:

• 3 eggs, room temperature
• 1 cup of flour
• 1 cup of milk
• 30g \ 2 tablespoon of melted butter
• pinch of salt

Filling:

• 150g ricotta cheese
• 2 tablespoons creme fresh
• 1/2 teaspoon sugar
• few drops of vanilla extract
• strawberry jam

Make the filling. In a small bowl mix ricotta, creme fresh, sugar and few drops of vanilla until smooth.

To make the blintzes place eggs, milk, melted butter, flour and salt in blender. Blend for 20 seconds. Scrape down the sides and blend for a few more seconds.

Place a small frying pan over medium heat. Brush small amount of oil.

Pour 2 tablespoons of the batter, and then swirl the pan to coat the bottom. Cook until just golden. Turn blintzes on other side to fry for a few seconds.

To fill the blintzes, place one tablespoon of filling in the center. Fold.

When ready to serve, heat a little bit of butter or oil in a large skillet. Saute the blintzes approximately three minutes on each side, until golden brown. Top each with a teaspoon of strawberry jam.