The sky is the limit
–
A Journal
The sky is the limit, indeed. 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 the hill – 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.
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!
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 in Switzerland, you’ll mostly find the orange variety, 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 and grated them)
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 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.
Blog Post Title Two
It all begins with an idea.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.
Blog Post Title Three
It all begins with an idea.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.
Blog Post Title Four
It all begins with an idea.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.