Sweet polenta (Siessi Poläntä) 🇨🇭

In Valais, my sources say, it’s popular to enjoy polenta not only as a savory dish but also in its sweet variations. Paired with sun-ripe apricots from the Valais orchards and a generous dollop cream, this treat is mouthwatering. For the Swiss Food Discovery hosted by dear Silvie, I prepared a plant-based version. Polenta pudding:…

Flambéed citrus salad on brûléed rice pudding

Today is December 2, which means it’s my turn to cook for the 25 Days of Christmas Collab hosted by lovely Silvie from Citronelle and Cardamome and charming Antonia & Nina from Two Sisters Living Life. I decided to go for a dish from my fatherland called Ris à la Malta. Basically, it’s rice pudding…

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…

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…

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…

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…

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…

Apple cider custard (Süssmostcrème) 🇨🇭

More Swiss cuisine on the menu, as I’m presenting my second dish for the Swiss Food Discovery – a very traditional apple cider custard from Thurgau. Thurgau, a canton in the east of Switzerland, has an extensive fruit growing tradition and hosts more than two thirds of the domestic apple orchards. This light and airy dessert…

Meringue with double cream and blueberries 🇨🇭

Just over a week ago, Silvie from Citronelle and Cardamome reached out to me regarding her attempt to promote the Swiss culinary heritage on the blogosphere. That’s a project worthy of support, I though, and didn’t hesitate to confirm my engagement. Every Thursday, a sweet and a savory dish featuring the cuisine of Switzerland are…

Blueberry • Apricot • Blackberry • Cinnamon

Today is the beginning of the new school year in my hometown. I’ve made it a custom to take the first day of school off. This way, I’ve time to finish any unfinished business. Time to get settled. Time for myself. And most importantly, time for blogging. Up next: Cinnamoned apricot mousse on blueberry soup….

Honeyed sour milk jelly with bee pollen

The first leg of this summer’s trip to Finland took me to Riga. Only to the airport, but still. Between changing planes, I had the chance to browse the tax-free shops and the interesting culinary treats Latvia has to offer. Bee pollen, for instance. Finally in Finland, I combined it with a jelly featuring one…

Licorice with white chocolate and red fruits

Yesterday, my four week summer vacation started and today, I finally arrived in the Finnish archipelago. When I think about Finland, and in particular, about its culinary side, licorice immediately comes into my mind. I love licorice, but you already know that. This dish, which I came up with on the occasion of the Food…

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…

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…

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…

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…

Sea buckthorn crème brûlée 🌱

By definition (I’m a lawyer, I like definitions), crème brûlée is a dessert consisting of a creamy custard topped with a texturally contrasting layer of crispy caramel. In this version, I kept the traditional caramelized sugar on top but modified the custard quite a bit. I combined tart and somewhat bitter sea buckthorns with rich…

Ruby chocolate heart

Some time ago, I was given a bar of exquisit ruby chocolate. After having tried the tiniest piece, I felt the urge to turn this rare variety of chocolate into something special. And for Valentine’s Day, I finally executed my plan: a complex ruby chocolate mousse accompanied by a bitter dark chocolate mousse, sweet honey…

Chestnut mousse with sour cherries and merengue

Vermiselle was a new culinary encounter for me when I moved to Switzerland. This Swiss dessert specialty is eaten in autumn and winter and consists of puréed chestnuts mixed with sugar, vanilla and milk pressed through a perforated plate into long worms (vermicelli in Italian). Usually, vermiselle is accompanied by merengue and whipped cream. And…

Tonka bean ice cream on a warm citrus salad

Some years ago, tonka beans were considered quite hip in Switzerland, only to be forgotten about shortly thereafter. I was strolling through a spice store the other day and rediscovered these black beauties. Fragrance wise, the tonka bean resembles a spicy combination of vanilla and bitter almond. The way these seeds add complexity to a…

Bilberry curd cake

Merengue with double cream and wild berries – that’s as Swiss as pudding gets. The desert of my seven course tasting menu is a modification of this classical dish: Bilberry curd on a hazelnut sponge with a soft merengue topping served a on luscious double cream mirror. A mellow ending to a lip smacking evening….

Fior di latte gelato

A minimum of ingredients, a maximum of taste – that’s a pretty accurate description of fior di latte gelato. It consist of milk, cream, sugar and a tiny pinch of salt only. Nonetheless, the authenticity of the milk flavor is amazing. The best of milk, really. No wonder, the band Phoenix refers to fior di…