Salmon • Beetroot • Grapefruit • Onion

A Christmas wreath on a plate – that’s what I’d like to think this dish represents. Soft tones of purple, pink and terracotta with dark highlights. A feast for both mouth and eye. And a perfect dish to kick off Christmas – Glad Lillajul! Finely blend 250 g of canned chickpeas with aquafaba, 150 g…

Avocado mousse

Chocolated avocado mousse has been really trendy lately. I’ve been keen on giving it a go, but never found the right occasion. Until now. Silvie from Citronelle and Cardamome made a wonderful avocado mousse that I decide to replicate as a part of the Cook my dish collaboration. Again, with my twist. Here accompanied by…

Tea time

It’s tea time. Well not quite. It’s actually time for pudding. Tea on a plate, to be more precise. Earl Grey mousse: Prepare 200 ml super strong Earl Grey tea. Sweeten with honey. Allow to cool on the fridge. Add 4 bloomed gelatine leaves and gently fold in 100 ml whipped heavy cream. Transfer to…

Swiss egg pasta (Knöpfli or Spätzli)🇨🇭

For this week’s Swiss Food Discovery project, I’ve prepared shaped pasta typical to the Swiss cuisine. In Swiss German, the pasta is called Knöpfli translating into small buttons or Spätzli in reference to the diminutive form of sparrow. Prepare them pure or season them with spinach, pumpkin or hazelnut. Serve them as is or butter-fried –…

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…