Tag Archives: sadhvisezrecipe

Sadhvi Sez: Visualize Hope (and bake a Swiss Linzer Torte)


A lot has happened since I had that dream of Arianna Huffinton wanting me to be her friend on FaceBook.  The earthquake in Japan.  The Tsunami in Japan.  The Nuclear Nightmare in Japan.  Coming to terms with my heart opening and crying for what seemed like a long, long time.  People all around not really feeling it.  As if, since it didn’t happen here, and there is nothing to be done about it, well, Japan will recover.  Something feels broken to me and something feels more insane in the world.  I feel both scared and relaxed a lot of the time.  I  turned 53 last week, and I woke up to having jowls, just like all the women on my mother’s side of the family.


Spring has come.  And here where I live it feels already like summer.

I also made one of my favorite things to eat, something that I have not made for maybe 20 years:  A Swiss Linzer Torte.  The recipe I want to share is exactly the same kind you would find in any Bakery in Switzerland, and boy, it is good.  Which made me happy, and made me feel like there is hope.

This recipe is easy and is truly divine.  Oh, I know that the metric is a drag, but only if you don’t have that manual metric scale that is very affordable and ever so easy to use like I have.  Don’t go to Amazon, Google it and shop someplace local, so that you can get it in person, Ok?  Because if you order it from Amazon, and it is broken, you will not be able to return it to Amazon, etc.  I am trying to spare you from having the nightmares that I have had with them on more than one occasion.  I try not to get anything on Amazon.  No customer service.  No, I mean, horrible customer service.  In fact, before I forget to tell you, if you like to buy books, go to Better World Books online.  They are a great company with great prices on new and used books, and they contribute money to promote literacy and help fund libraries.  Oh, and they have free shipping.  Thank you Tosh for sharing that site.  Ok, here is the recipe:  Here is to things getting better everywhere. Continue reading Sadhvi Sez: Visualize Hope (and bake a Swiss Linzer Torte)

Easy Recipes:Sadhvi’s Favorite Cupcake Recipe!



There I was, waiting to check out at the health food store.  Normally I take a glance at the magazines: Johnny Depp will catch my eye, so will Obama, and so will a cover shot of some yummy Chocolate Cupcakes with Buttercream Chocolate Icing!

I was going to visit someone over the weekend, and I wanted to bring her something.  I tried this recipe from Cook’s Illustrated, and so should you.  It’s easy and very good…not too sweet, with a rich, chocolaty taste.  The icing was also good and easy, and again, NOT TOO SWEET!

Maybe it’s my liver; maybe it’s menopause; maybe I’m borderline diabetic–for whatever reason, I cannot handle sugary-sweet anything these days.  These cupcakes made me happy and didn’t give me any immediate hot flashes or make me feel wired.  And I think making them even helped to make me feel more calm and centered.  This recipe is a keeper.  Thank you Cook’s Illustrated! Continue reading Easy Recipes:Sadhvi’s Favorite Cupcake Recipe!

Secret Swiss Pie Crust Recipe!


This week’s sharing for Oops50 is one of my secret recipes: the perfect pie crust!And, like most of my recipes that I use, this one comes from Switzerland.

In fact, it’s the very same crust that would be found in any tart in any bakery in just about any village in Switzerland.  Yodelaydeeh-hoo!

Switzerland was an interesting chapter of my life that lasted 12 years. It all began when I fell in love with a Swiss man at The Ranch in Oregon in 1985 and moved to Basel, his home town.

Basel is quite possibly my favorite city–it is so medieval & so cool. What’s kind of funny is that I thought I was in Sweden for maybe the first 5 years…ok, maybe that is not so funny! When I found out that I was wrong, I called my Mom, Sally (there was no e-mail back then) and told her. She responded with, “Oh…what’s the difference?” I love my mom!

While it did take me years to understand and then speak the language, it did not take me long to jump into cooking and baking, with all the recipes written in German and grams!

I not only got used to a gram scale for all of my recipes, but I found it to be so much easier. The one I have is mechanical and doesn’t need any batteries.  Better yet! 

It is called the “Soehnle Culina Mechanical Kitchen Scale” and I have had it for over 20 years. Google it and get one.

I use this pie crust for both savory and sweet tarts. It’s the only one I ever use because it’s so easy. And if you try it, it will be hard for you to buy another grocery store pre-made crust with long and hydrogenated ingredients ever again!

Sadhvi’s Secret Swiss Pie Crust

sadhvis-swiss-tart300 grams white flour

¾ – 1 t. salt

150 grams of butter

1 egg (not beaten!) with 4 T. half and half

Add the flour and the salt together in a bowl.Cut the butter up in pieces over it. Now mix it all together with your hands. When it starts to look golden yellow between your fingers & crumbly, you are done.

Take a coffee cup and crack the egg into it. Now add the half and half, and mix it up with a fork. Add this to the flour and butter mixture.(At this point I take one of those bowl scrapers and combine it all to make a little roundish ball.  Do not knead!) Take a piece of parchment paper and cut it out a bit bigger than your pie pan.  Put the dough on the paper, shaping it into a flat disk.

Fold it up and either put in the fridge for a few hours or put it in a freezer bag and freeze. I usually make up a bunch because they keep a long time, and I make a lot of tarts and quiches. When it’s time to make one, just take it out a few hours before you’re ready to roll it out.  Preheat oven to 425 degrees, put in your filling, and bake for 40-45 minutes, or until done!

The apricot tart above was made with my pie crust recipe.  If you want the recipe for the filling, let me know and I’ll post it on oops50.com in the near future!