Turning carrot tops into pesto is an excellent way of avoiding food waste. Not only are these greens super rich in vitamin C, calcium and potassium, they are utterly delicious as well. Decorate the pesto with raw waves of rare veggie variations and voilà: A treat for your palate and eyes. Finely blend baby carrot…
Month: May 2019
Portobello mushrooms filled with herbed goat cheese 💚
Mushroom caps filled with creamy cheese seasoned with aromatic herbs and left to soften in the oven is a one of my favorite go-to suppers. It’s quick, it’s easy and it’s full of flavors. Mix goat cheese with finely chopped portobello mushroom stems, garlic, white onions, chives and parsley. Fill portobello mushroom caps with the…
Pickled cucumber and English peas on avocado cream 🌱
A dream in green. That’s what I was thinking when I came up with this dish. The delicate plating is inspired by Bernadett Vanek, one of the most talented chefs there are. For the avocado cream, mix one avocado with the juice of a quarter of a lemon and a pinch fleur de sel. For…
Purple asparagus with orange mayonnaise and poached egg 💚
Asparagus comes in three colors: green, white and purple. The purple one is only purple on the outside, though, and will turn green once cooked. Good thing that they can be enjoyed raw. Purple asparagus is subtle and refined, sweet and fruity on your palate. I gave it a quick pickling and combined it with…
Woodruff and lemon balm granita with orange custard and orange microwave mug cake
Foraging gets me really excited. Especially, when it can be done in my mother-in-law’s garden. In May, when the woodruff blooms, she’s kind enough to let me pick a couple of stems. That’s not all she’s sharing, though. She thought me how she extracts the typical woodruff flavor: She infuses flower clusters together with slices…
Raw strawberry and lemon balm soup with mascarpone cream
Fruit and berry soups have a strong tradition in the Nordic countries. As a child, at least once a week, I enjoyed rhubarb, red currant or gooseberry soup. And bilberry soup, of course. And rose hip soup. These soups are based on homemade fruit or berry juice thickened with potato starch. Some weeks ago, I…
Green asparagus panna cotta with morels 💚
Right before Easter, I spend an amazing week in bella Italia. In Venice, to be more precise. Souvenirs being an integral part of the travel experience, I couldn’t return home without a physical reminder of the trip. What did the foodie buy? Silicone portion molds in different size and shape, of course. One of which…
Mother’s Day Pavlova
Mother’s Day is around the corner. Show your appreciation with a luscious pavlova topped with soft vanilla custard, sweet lemon balm pesto, sun-kissed strawberries and raspberries as well as spectacular spring blossom. I should work in copywriting, shouldn’t I? Pavlova: Whisk 2 egg whites and 30 g caster sugar until white. Add 70 g caster…
Strawberry and white asparagus salad with pan-seared trout and basil dressing
A new month means a new challenge by Foodblogs Schweiz. This month, the food basket contained asparagus, strawberries, morels, woodruff, romanesco and lemon balm. This selection of ingredients facilitates such a number of appealing combinations that I will be posting corresponding culinary creations throughout this and the upcoming week. First up: white asparagus and strawberries….
Honey panna cotta with honeycomb and lilac
Honey is one of nature’s most amazing gifts. For thousands of years, people have sworn by its sweet benefits. Honey is beyond sweet, though. It has a vide range of flavors – from fruity, floral, nutty and earthy to spicy – and colors – from light and transparent as water to dark and opaque as…
Smoked and grilled trout on bean salad
A fresh and crunchy bean salad filled with protein, high in fiber and rich in essential nutrition is not only super healthy. It’s super tasty, as well. A great dish to get in shape for the bikini season. Yes, I’m that vain. Chop green beans and blanch them for a couple of minutes. Simultaneously, prepare…
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