As I am typing these lines, I have just finished installing my wifi, putting together the last shelf and taking my cookbooks out of the boxes. I guess it can start feeling like home.
This is my very first meal cooked in my new flat in Lausanne and a special weeknight favorite of mine, after a recipe found in Donna Hay Magazine.
Roasted potatoes with lamb's lettuce and an addictive creamy dressing - Serves 1
3-4 medium firm potatoes, washed
1/2 cup sour cream
1/2 cup mayonnaise
juice of 1/2 lemon
a handful lamb's lettuce (rampon) or baby spinach
 Preheat the oven at 180°C. Cut the potatoes in thin slices. Mix gently with 1 tablespoon olive oil and salt and spread on a baking sheet. Roast in the oven for 20 minutes or until crispy.
 Mix the sour cream, mayo and lemon juice. Season with salt and pepper to taste.
 When crispy, let the potatoes cool ever so slightly and serve with the salad and dressing.
My lazy-day option is to use ready-made rösti and cook them in the frying pan, works great and avoids the potato chopping :)