Pumpkin • Apple • Cabbage • Hazelnut • Leek • Brussels sprout 🌱

A couple of weeks ago, I attended a plating class organized by amazing Sabrina Cipolla. Her elevated and elegant, yet light and playful plates are simply awe-inspiring. When I saw this month’s food basket for the November challenge by Foodblogs Schweiz, I couldn’t resist trying to capture all the ingredients in a way she taught…

Green pea • Goat cheese • Apple • Cucumber 💚

Several years ago, my mother-in-law invited me to a cooking class. Featuring vanilla. It was so informativ, so inspiring and – above all – so much fun. When a saw the topic for the collaboration “Big Bundt – Sexy Sauce” hosted by lovely Ashley from Plate and Pen and amazing Angela and Mark from Cooking…

Grape • Pumpkin • Chanterelle • Rice 💚

Playing with colors – that’s what this dish is all about. And autumn flavors. Prepare the risotto by sautéing chopped shallot, garlic and Gioiello rice is some olive oil. Taste with salt and add some red wine. Allow the rice to absorb and, little by little, add hot water. Once cooked, add black aceto balsamico,…

Deconstructed salted honey pie

Welcome to the United Sweets of America – an Instagram collaboration and dessert journey through the American states. I joined late. I was the last participant, as a matter of fact. And obtained the only state left: Wyoming. As my knowledge regarding the culinary tradition of Wyoming is quite limited, I decided to consult my…

Avocado • Balsamico • Tomato • Cilantro 💚

Do you know the feeling when you imagine a new combination of tastes and your flavor memory makes your mouth water? That happened to me the other day, as I was browsing the lifestyle section of Nau.ch and bumped into a thrilling culinary encounter: avocado crostini with a balsamico mousse. I couldn’t resist replicating the…

Honeyed yoghurt flan

Cook My Dish is a new collaboration I recently joined. Until the end of the year, I will recreate dishes from lovely Silvie’s blog Citronelle and Cardamome on a monthly basis. And she will do the same with my dishes. So exciting, isn’t it? Today, I will present to you my take on her gluten-free…

Jacket potatoes with cheese (Gschwellti mit Chäs)🇨🇭

Gschwellti mit Chäs – or jacket potatoes with cheese – is my contribution to the Swiss Food Discovery project this week. It’s as simple as that, boiled or steamed unpeeled, firm potatoes served with an assortment of Swiss cheeses. Hard cheeses. White mold cheeses. Soft cheeses. Cream cheeses. Serve pickles and even a green salad on…

Pumpkin panna cotta with caramel sauce and coconut milky crumbles 🌱

Today, my contribution for the Halloween Gourdgeous collab by wonderful Ashley from Plate and Pen is due. I decided to go for a plant-based dessert featuring gourd: A spicy pumpkin panna cotta with a treacly caramel sauce, coconut milky crumbles (to die for!) and marinated apple and pumpkin. Caramel sauce: Melt 100 g brown sugar…

Whipped lingonberry semolina porridge 🌱

October is Breast Cancer Awareness Month and the pink ribbon is its symbol. Pink is also the color of this month’s Intl’ Food Challenge. My contribution to this challenge is a traditional Finnish dessert. Simmer or steam 150 ml spelt semolina in 600 ml diluted lingonberry juice (you can use store-bought juice or prepare it…

Herb soup 🌱

Summer is long gone and autumn is taking over. The chilly temperatures turn nature orange; green will soon be a past memory. Before that happens to my kitchen garden, I collected the very last herbs and turned them into a hearty, plant-based soup. Peel and chop parsnip, parsley root, yellow carrot and shallot. Sauté the…

Wild game

Did I tell you that I bought a deer from a befriended hunter? As in an entire animal. 9 kg meat. This is one of the dishes I created featuring wild game: Saddle of venison with king oyster mushroom topped with boar salami, deep-fried pumpkin brunoise and poached Brussels sprouts next to caramelized chestnut purée…

Oatotto with caramelized pear and roasted horn of plenty 🌱

Some time ago, I joined the Swiss Food Discovery project, which is aimed at raising awareness of the Swiss culinary heritage. In order to educate myself (as I’m not indigenous), I bough a book taking me on a journey through time to the origin of Swiss cuisine. In the book, I came across a meal called…

Chestnut cake with pear compote and sour cream

Today, the November Food Blog Challenge by Foodblogs Schweiz starts. This month, the food basket contains corn, cauliflower, mushrooms, chestnut, pear and quince. I’ve created dishes featuring almost all of these ingredients lately – corn, cauliflower, mushrooms, more mushrooms and quince. Pears and chestnuts haven’t appeared, though. Time to change that. First up: a traditional Ticino chestnut…

Caramel custard (Brönnti Crème) 🇨🇭

Caramel custard is my next dish for for the Swiss Food Discovery. In German, this dessert is called “Brönnti Crème” translating to “burnt custard” in reference to the burnt sugar and protagonist of the custard. The sugar is not burnt, though, but rather caramelized into a very rich and luscious syrup. And that’s the secret of…

Inverted parasol mushroom omelet 💚

Today, I’m preparing another dish featuring mushrooms. The other day, my hubby hit the woods and returned with a basket full of parasol mushrooms. I couldn’t help myself but to combine these wild treats with a creamy French omelet. Sauté the hat of parasol mushrooms in olive oil. Season with fleur de sel. In the…

Chanterelle chowder 🌱

Does your autumn have a color? Mine is definitely yellow(ish). After pumpkin, cauliflower, more pumpkin, tomatoes and corn, my next culinary study in yellow follows. May I present: A plant-based chanterelle chowder. Gently fry equal parts of chanterelles and floury potatoes in some olive oil. Add chopped shallot and taste with salt. Cover with water…

Corn quartet 🌱

Corn is a super versatile produce available throughout the year in different forms: fresh, canned, dried. In Switzerland, corn is in season right now and I couldn’t resist creating a dish around these different forms of corn. Charred fresh mini corncobs. Canned sweet corn in a pungent salsa. Tangy chili popcorns. And last but not…

Apple cider custard (Süssmostcrème) 🇨🇭

More Swiss cuisine on the menu, as I’m presenting my second dish for the Swiss Food Discovery – a very traditional apple cider custard from Thurgau. Thurgau, a canton in the east of Switzerland, has an extensive fruit growing tradition and hosts more than two thirds of the domestic apple orchards. This light and airy dessert…

Tomato consommé 🌱

And the series of food challenges continue. Today, I’m participating in the Int’l Food Challenge featuring tomatoes and bell peppers. I decided to create a plant-based dish around tomatoes, as these beauties ripen in our kitchen garden as I write. The herbs and flowers are also own-grown. Gently roast 1 kg chopped, sun ripe tomatoes,…

Scallop • Elderberry • Carrot • Bean

For the second dish I created on the occasion of this month’s Food Blog Challenge by Foodblogs Schweiz, I paired elderberries, different beans and heirloom carrots with scallops. This is the outcome. For the broth, combine fish stock with elderberry juice. You can use store bought products or make your own. For the fish stock, cover fish…

Damson chutney with herb mountain cheese and walnuts

The food basket for this month’s Food Blog Challenge by Foodblogs Schweiz contains shallots, beans, carrots, damson, elderberry and chili. As usual, I created two dishes, and, once again, featuring all ingredients. First up: damson, shallots and chili. For the chutney, simmer chopped damson, shallot, chili, garlic, salt, black pepper, dried apricots, cinnamon, honey and rosemary in…

Pumpkin • Mizuna • Nori • Wasabi 🌱

More experimental cooking – this time inspired by the terrific Japanese cuisine. In this dish, the sweetness and softness of the pumpkin are complemented by the saltiness and crispness of the seaweed. The spiciness of the wasabi, which is mirrored in the decoration, elevates the dish from ordinary to extraordinary. And the dish is completely…

Curried Romanesco broccoli and cauliflower 🌱

Roasted Romanesco broccoli and cauliflower with tastes of India is one of my all time favorite vegan dishes. It’s incredibly palatable and flavorsome, yet light and low in carb. Thickly slice Romanesco broccoli and cauliflower. Drizzle with olive oil and taste with salt, garlic, coriander, cayenne, jeera, onion powder, tumeric, cinnamon and cardamom. Roast with…

Pumpkin • Amaretti • Sage • Butter

Pumpkin with bitter almond cookies is a traditional combination originating from Lombardy in Northern Italy. It’s usually wrapped into pasta and paired with sage beurre noisette and quince or pear mustard. This is my low-carb variation of that traditional Italian treat. Steam pumpkin until soft. Mash and taste with quince mustard and fleur de sel….