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There aren't many mills left in Switzerland. But if you go looking for one, you will still find some small operations that maintain close ties with the grain producers in their region. We happened upon Kofmel Mühle, a mill in the Swiss canton of Solothurn with a holistic approach to sustainability.
Oranges are wonderful in savoury cuisine. This wintry salad combines orange flavours with fennel and crunchy nuts. Recipe by Sophia Schillik, cucinapiccina
These muffins are deliciously juicy – thanks in part to the pureed orange in the cake mix. Try it out! Recipe by Sophia Schillik, cucinapiccina
Combined with pistachio and macadamia brittle and za’atar, the pointed cabbage is transformed into a real delicacy. Recipe by Sophia Schillik, cucinapiccina
For this sweet spread, you only need three ingredients and a powerful blender. Recipe by Kristina Jansson, Geschichten aus dem Küchenschrank
Offering them as present or snacking them on your own? These chocolate bites are so quick to make that you don't even have to decide. Recipe by Corinna Frei, Schüsselglück
Truffles like from the chocolatier - but homemade: With this recipe, it's very easy. All you need is a little patience. Recipe by Corinna Frei, Schüsselglück
Vanilla and kiwi? A great combination! How to turn them into a delicious compote. Recipe by Sarah-Vanessa Schneider, Velvet & Vinegar
A crispy crust filled with lemon cream made from organic lemons and topped with meringue: Sounds tempting, doesn't it? This pie tastes best straight out of the fridge . Recipe by Nicole Giger, Mags Frisch.
A way to preserve - and enhance - large quantities of lemons. All you need is salt, some kitchen utensils and patience.Recipe by Roots Radicals
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