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…