Lamb loin with pineapple salsa

The last couple of days in the Swiss capital have been rather rainy. And cold. Sad weather calls for happy food. Perfectly pink lamb loin with a vibrantly yellow pineapple salsa – nothing better to cheer one up on a grey day! Pan sear lamb loin in olive oil seasoned with garlic. Season the meat…

Nettle soup with 65°C egg 💚

In spring, when the nature awakens from its winter sleep, my foraging instincts come to life again. After wild garlic, it’s the turn for nettles. For the nettle soups, collect young nettle buds and then blanch them. Strain them, collect the water and chop the buds finely. Prepare a roux by melting butter. Add the…

Green asparagus salad with burrata

Springtime is asparagus time. The green ones are sweet and crisp and combine perfectly with soft and rich burrata. Add some pine nuts and fresh basil and you’ll have yourself a super easy, super quick and super delicious salad. Start with the green asparagus. Wash the spears, snap off the woody ends and halve the…

Rabbit fillets with baby heirloom carrots, refried beans and tarragon foam

In earlier days, according to common belief, the folkloric Easter Bunny brought colored eggs, candy and sometimes even toys to the children behaving well. Similar to the Santa Clause tradition, the disobedient ones were left empty-handed. Today, the Easter Bunny is less strict and offers a delicious meal for young and old. Beans: Simmer a…

Grilled rapini salad

Rapini – or cima di rapa – is a signature ingredient of the southern Italian cuisin hitting its peak season in spring. Sightwise, rapini resembles turnip tops with small broccoli buds. Tastewise, it’s nutty and somewhat bitter. Dishwise, this veggie transforms beautifully into a grilled salad. Fry two peeled and quartered red onions in olive…

Coconut blancmange 🌱

One of my very first blog posts features a vegan almond blancmange. Inspired by that dessert, I came up with a sister dish based on coconut. If you’re a fan of coconut, you’ll L O V E this indulgent treat. Solve 2 tbsp corn starch in 50 ml coconut milk. Add another 450 ml coconut…

Pickled chard and rhubarb with wild garlic coated Vacherin Mont-d’Or and fried wild garlic bulbs

And the challenge continues. Last month, I wrote about the Food Blog Challenge organized by Foodblogs Schweiz and my three vegetarian dishes featuring hazelnut and carrots (a pie, pasta and a soup). This month, the provided food basket contained wild garlic, rhubarb, chicory, mint, spinach and chard. Challenging. Very challenging, indeed. I pulled all my…

Agretti • Scallop • Onion • Prosecco

Salsola soda. Barilla plant. Barba di frate. Friar’s beard. Agretti. We find many names for those we love. And we do love this springtime Mediterranean succulent. It has a grassy spinach-y taste, a crisp texture and a vibrantly green colour. Last week, I stumbled across it in the newly opened gourmet shop Frischeparadies in Basel….

Blueberry and orange infused water 🌱

We had some friends over for afternoon tea the other day. To mark the occasion, I decided to fancy up my H2O. It turned out a real eye catcher, didn’t it? In a pitcher, place ice cubes, blueberries, orange slices and mint leaves. Squeeze in the juice of the orange ends and fill up with…

Rotmos med fläsklägg

Peasant food. One-pot meal. Comfort food. Root mash with ham hock. A traditional Swedish dish and quite a common meal in the Swedish-speaking part of Finland, as well. We used to serve it at the Viking Centre, where I worked during my teen summers. For me, this dish is a piece of home, really. Peel…