Notes from the Villa
The sky is the limit! I’m Madeleine, and Villa Belvédère is the place that shaped me. After wandering far and wide, life has brought me back to this old house on a hill in Switzerland – back to my roots, and into the heart of everything that’s changing here.
Come along for the ride. In this little corner of the internet, I’ll share what bubbles up in my world: recipes stirred together on a whim, crafting ideas born from curiosity, snippets of wisdom, and the occasional wandering thought that decides to make itself heard. Not every day is as bright as I look in the photo, of course – but I try to meet each moment as it comes, with curiosity, honesty, and a touch of delight.
From Helper to Co-Creator: Finding Initiative at Villa Belvédère
This piece grew out of lived experience rather than theory. At Villa Belvédère, we are less interested in teaching methods than in cultivating inner orientation. The world does not lack instructions — it lacks trust in one’s own perception, intuition, and creative agency.
This piece grew out of lived experience rather than theory. At Villa Belvédère, we are less interested in teaching methods than in cultivating inner orientation. The world does not lack instructions — it lacks trust in one’s own perception, intuition, and creative agency.
What we explore here is a quiet but radical shift: from being shown what to do, to remembering that we already know how to begin. From helper to co-creator. From execution to authorship.
If this resonates, you are already part of the conversation.
Roasted Cauliflower with Brown Butter, Lemon Zest & Nasturtium Capers
It all begins with an idea.
I have a new winter recipe for you — simple, warm, and full of quiet flavors. And my nasturtium capers finally get the spotlight they deserve. Plus a “how to” box to make your own. Join me if you’re curious!
From the Villa’s crafting chest: a decorative mat from leaves
On my Substack Notes from the Villa, I’m sharing a small crafting project
Leaf-made decorative mats to bring a touch of autumnal flair into your home.
Autumn is slipping toward winter and most leaves have already settled on the ground. Many end up as mulch in the garden beds, but a few chosen ones get a different destiny. They become little decorative mats, or doilies, depending on your preferred vocabulary. Here’s how I make them…
From the Villa’s recipe book: Green Tomatillo Chutney
I spent the summer waiting for my tomatillos to turn orange — only to find out they never would. There are varieties that are supposed to be green!
No worries — tomatillo chutney to the rescue. Here’s how I made it:
Summer went by and I was still waiting for my tomatillos to turn orange — only to find out they never would.
They’re supposed to be green (at least the variety I got)!
No worries — tomatillo chutney to the rescue. Here’s how I made it:
Step 1: Tomatillo harvest
First, head into the garden and harvest your tomatillos.
(Alternatively, you can buy them — though here in Switzerland, you’ll mostly find the orange variety called Physalis, sold in quantities so tiny they’re hardly worth it.)
Despite being November, the plants are still full of surprises… can you spot the blossoms?
Step 2: Preparation
Remove the papery husks from the tomatillos.
Tomatillos naturally come wrapped in these thin, lantern-like shells, which dry as the fruit matures. Once peeled, the berries may feel slightly sticky — that’s normal. Give them a quick rinse before using.
Step 3: Ingredients
Tomatillos
About the same amount of apples for body and sweetness (I used one)
½ onion
Fresh ginger (about a 3 cm piece)
Green chili (I used pimientos verdes, which are mild)
A few garlic cloves (I used 3)
A splash of apple vinegar
A pinch of salt
Date syrup (or brown sugar)
Spices to taste — whatever tickles your taste buds: cumin, mustard seeds, green pepper, coriander, cinnamon (I used green pepper and cinnamon)
Step 4: Let it Simmer
Finely grate the ginger and garlic, then add all the other roughly chopped ingredients to a pan.
Simmer gently until the mixture becomes thick and glossy.
(The photo shows the very beginning of the process, so don’t use it as a reference for the final texture.)
Step 5: Fill and seal
Sterilize your jars and fill them with the hot chutney. Close the lids right away and allow the jars to cool.
Step 6: Enjoy!
I paired the chutney with a simple dish – oven-roasted eggplants – to let its bright flavour take center stage:
Preheat the oven to 180 °C / 356 °F.
Slice one eggplant per person and brush generously with a marinade of olive oil, lemon juice, and soy sauce on both sides.
Roast for about 30 minutes on the middle rack (top and bottom heat). The eggplants are done when they turn soft and golden brown.
Success! The combination was absolutely delicious.
From My Kitchen to Yours: You’ve probably noticed that my measurements are a little… free-form.
There are two reasons for this. First, I tend to wing it when I cook, using whatever I have on hand – within reason, of course, unless I’m deliberately reinventing a recipe altogether. And second, I want to encourage you to do the same: adjust ingredients to your taste, play with flavours, and let the recipe become your own. If you like the result and want to reproduce exactly the same, you may write down the measurements. Or wing it again next time.