It's Saturday, it's summer and the sun is shining in Zurich. Because I live alone these days, I hardly ever cook anything interesting (except for parties, when things get too hectic to make pictures). When I do cook, my most favorite thing to cook for just myself is a salad.

A British dessert dating back to the 1500's, fruit fool is as simple as its name suggests. Traditional fool (or foole ) is nothing more than pureed fruit folded into sweetened whipped cream. For Valentine's day I took it a notch further and added a bed of peaches and bourbon syrup under the swirly folds of cream.

Just buy some simple vanilla ice-cream, and arrange it in a bowl with generous amount of currants and a splash of black currant liqueur (or jam mixed with brandy). Sit back and indulge in it! Notes: An even more simple way to eat black currants is to whip 1/2 cup sour cream with 1 tbsp sugar and mix it with berries.

5 hours to prepare (but ideally you'd want to keep it in the fridge for 4-5 hours more). It is summer, so I add berries. Blackberries, the most luscious of berries, are the best addition in my opinion, but you can go without if you like.

Today's recipe was not composed by me, but it comes from a book that I gave my mom for Christmas this winter: The Tassajara Bread Book by Edward Brown. I have not tried many recipes from it, but I did cook this Fresh Berry Tart from it before I actually gave the book to my mom as a present. It came out so lovely that the four of us (Mama, Alex, Gary, me) nearly devoured the whole thing in one sitting.

The aroma of this kind of berries is unique, delicate and so ravishing that garden strawberries are not even close to it. Once and again my senses evoked memories of my childhood summers in a Siberian village where we used to pick wild strawberries in a cool pine forest. Then in the heat of summer afternoon we had a bowl of sun-pampered berries with a glass of cellar-chilled raw milk.