Soccer shortbreads

Yesterday, the local soccer team – BSC Young Boys (Yes, I know. Don’t laugh!) – managed to secure the Swiss championship. For the first since 1986. The entire town is ecstatic. In honor of the historic victory yesterday, the girls and I baked shortbreads in the team colors, yellow and black. Beat 250 g butter…

White asparagus tonnato with capers and rocket

Today, we had leftovers for lunch. My parents taught me to respect food. To reuse leftovers. To avoid food waste. And that’s why I want to share this dish with you. It basically contains an assortment of my recent recipes combining astonishingly well. Reheat steamed white asparaguses and tonnato. Serve with chopped rocket (as mine…

Burrata on balsamic black pepper strawberries

Strawberries, black pepper and aceto balsamico – that’s a winning team. The black pepper will enhance the sweet fruitiness of the strawberries; the aceto balsamico will endorse their inherent citrusy and floral notes. Combine with a soft, creamy burrata and this dish will make your taste buds tingle. Chop ripe, organic strawberries and season them…

Trout • Rhubarb • Asparagus • Vitelotte

Today, I felt like experimenting. Like cooking something I’ve never had before. A new combination – at least for me. So I started combining tastes in my head. Fish goes well with acid. Rhubarb is acid and in season. White asparagus as well and so far not part of any of my dishes this year….

Vegan Family Brunch by fork it

Today, the girls, my hubby and I enjoyed a vegan family brunch in Turnhalle in Bern, Switzerland. Personally, I’m a strong proponent of the concept of brunch. And even more so, when I can share it with my family in a child-friendly environment. We were all overwhelmed by the colorful staging, amazed by the variety…

Brownie cup with cherries and white chocolate coconut ice cream

This is the textbook example of trial and error – or as in my case: trial and success: I wanted to make cupcakes, but the batter rose and fell creating these beautiful cups. An ice-cold filling completed the warm cups perfectly. I let my guests assemble the dessert themselves and served the two components in…

Trio of pulled meat sandwiches

Today, I was cooking for our lovely neighbors. Meeting the different tastes of eight people is a challenge. That’s why I opted for sandwiches with different fillings – pulled meat and fresh veggies. I had three combinations in mind. There turned out to be plenty of possible combinations, though. Pulled pork with Coca-Cola BBQ sauce…

FoodLoop

This blog is all about food related experiences. Today, I’ll share a restaurant experience with you: Six years ago, I visited FoodLoop for the first time. Two years ago, for my second time. And today, again. Every time I visit Europa Park, I have to go there. But what is FoodLoop? And what is so…

Wild garlic flower pie 🌱

Integrating flowers into your plating will turn your dishes into the most lovely works of art. Just like this super simple vegan, low-carb wild garlic pie. Start with the dough: Mix 100 g rye flour, 1 tsp salt, 1 tbsp olive oil and some water. Knead to a firm dough and let it rest. For…

Calamaretti • Sweet potato • Red pepper • Salicornia

Six years ago, around this time, my hubby and I visited NYC. Newlywed. On honeymoon. We treated ourselves to Eleven Madison Park – the No. 1 in The World’s 50 Best Restaurants. I very much loved Daniel Humm’s idea (he’s Swiss by the way) of indicating the main ingredients of his courses, rather than revealing…

Kanelbullar

This week, I participated in the Swiss Blogger Challenge organized by Marlene’s sweet things. One of the tasks was to share ones favorite food. This was probably the hardest one for a food lover like me. I decided to go with kanelbullar – cinnamon rolls. Kanelbullar are definitely not low-carb, but that doesn’t matter, because…

Moules marinières

Today in the grocery store, I found myself in front of the fish counter contemplating whether or not to buy fresh mussels. I really really enjoy them, but the cleaning effort usually deters me. Luckily enough, I was contemplating out loud and the nice fishmonger offered to clean the mussels for me (thank you, Loeb!)….

Three overnight power breakfasts 🌱

Good morning sunshines! A power breakfast is great start into the new day. An overnight one is even better. Only a small effort in the morning is needed and – voilà – is you can kickstart your day with a healthy, vegan, low-carb meal. Emerald: Assorted nuts, dried fruit and puffed amaranth with cashew milk…

Lamb burger with a warm feta cheese dip and tahini dressing

Today, the whole family cooked together. We – i.e. my girls – picked the dish: burgers. Burgers are great because the kids can help chopping veggies and kneading the meat. And an individual burger compilation means everyone gets exactly the burger he or she wants. My daughters chopped cucumber, tomatoes and shallots and placed them…

Healthy three-ingredient snack 🌱

Sometimes time is of great matter. Like when your kids are hungry. Or hangry. For those occasions, this quicke and healthy vegan snack is perfect. Mash a ripe banana, mix it with a handful oatmeal and a good splash cashew milk. The batter should be rather thick. Fry spoonfuls in coconut oil on medium heat….

Refreshing cucumber soup 🌱

Spring has arrived to Switzerland with pleasant warm temperatures. This lukewarm soup is light and refreshing and easy peasy to make – a perfect meal after a busy day in the office. Alternatively, the soup can be enjoyed chilled and is thus suitable as an office lunch or even on a hot summer day. Sautée…

Cashew panna cotta with grape compote, caramelized cashew nuts and matcha candied rose petals 🌱

All components of this vegan dessert – a light, creamy cashew panna cotta, a tart grape compote, spicy, crunchy caramelized cashew nuts and earthy, sweet matcha candies rose petals – can be prepared in advance. Don’t let the number of components bother you. Each component is foolproof. The only thing left to do on D-Day…

Deboned chicken thighs on green bell peppers and chimichurri

Have you seen the movie Julie & Julia with Meryl Streep as the famous chef and cookbook author Julia Child and Amy Adams as the food blogger Julie Powell? Do you remember the final recipe Julie cooks – Pâté de Canard en Croûte – and her successful attempt to debone a duck? Yesterday, I successfully…

Pasta primavera 🌱

Every once in a while I treat myself to some carbs. Since those occasions are fairly rare, I usually save them for delicious pasta. Pasta primavera literally means springtime pasta. I like to use only green greens, but obviously you can use veggies of any colour you want. Cut (or peel) spring onions, green asparagus…

Wild garlic soup with Onsen egg 💚

Are you familiar with wild garlic? In look, the leaves resemble the ones of the Lily of the Valley. In taste, it is very intense, so be careful with the dosage. This springtime herb can be used as seasoning, in salads or even turned into pesto. Wild garlic and eggs go very well together. I…

Green springtime menu

Yesterday, I cooked for my brother-in-law and his enchanting wife. After having read my blog, he was keen on trying the Onsen eggs. I created a starter around the eggs and integrated the dish into an Italy-inspired green menu in honor of the season: Antipasto: Wild garlic soup with Onsen egg Primo piatto: Pasta primavera…

Pickled lemons à la marocaine 🌱

If life gives you lemons, make lemonade, they said. I made pickles. But then again, I’ve always been a rebel. Thoroughly rinse and scrub organic lemons. Cut off the ends and quarter the lemons leaving the bases attached. Gently pull the lemons open and sprinkle each with 1 tbsp sea salt. Place the lemons with…

Alternative cappuccino 🌱

How do you like your morning coffee? I like mine short with lots of milk foam. Cappuccino definitely belongs to my morning routines. Considering the amount of milk I consume every day, it’s nutritional content (57 cal | 2.7 g fat | 4.9 g carbs) and the fact that grown-ups actually don’t need milk, I…

Artichokes with a lemony olive oil dip 🌱

Did you know that artichokes are flowers rather than vegetables? And that the part we’re eating is the bud? This purple thistle rich in antioxidants can be harvested already in the spring making it perfect for your springtime menu. I like enjoying my artichokes with just some olive oil and lemon juice. This springy 5-ingredient…