Blue cheese โ€ข Sweet potato โ€ข Pomegranate โ€ข Rocket

When in Finland, eat Aura. Aura is Finland’s very own blue cheese – semi-soft texture wise and earthily tangy taste wise. It combines perfectly with sweet batatas, acidic pomegranate and fragrant herbs. And creates a fusion of tastes originating from the Nordics, Central America as well as Middle East, South Asia and the Mediterranean region….

Sugar snap pea ice cream on smoked salmon

Sweet snap peas with salty salmon – that’s an unbeatable combination. When I saw snap peas on the farmers’ market the other day, I immediately decided to buy a pound. The season is quite short and for me, snap peas are epitome of summer. Blend 200 g sugar snap peas, 100 g quark and a…

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…

Decomposed golden beetroot ๐Ÿ’š

More experimental cooking. This time, I created a dish featuring mellow golden beetroot served in three different ways – pickled, mashed and seared. Pickles: Pickle thin slices of golden beetroot in a liquid consisting of one part water and one part white aceto balsamico seasoned with salt, sugar and white pepper. Bring the liquid to…

Melon salad ๐ŸŒฑ

Last week, I treated myself to a set of new bowls. Not because I needed them, but because I couldn’t resist their beauty. I have a weakness for black tableware, as you’ve probably already noticed. Those of you familiar with my last post will recognize them. They are so versatile – and that’s what I…

Chilled beetroot soup with dill pesto ๐Ÿ’š

My mother makes the most wonderful borscht. I love the marriage between sweet beetroot and sour vinegar. The smetana topping echos the acidity and caters for a pleasantly contrasting softness. This chilled summer version is my take on the Ukrainian classic. For the soup, boil 500 g washed beetroots until tender. Peel them and blend…

Strawberry marbled elderflower juice soup ๐ŸŒฑ

My second dish for this month’s food blog challenge by Foodblogs Schweiz features strawberries and elderflower. Since I created two dishes also containing these very ingredients last month (a sweet and a savory one), I wanted to come up with something unexpected, yet familiar. Let me present: a strawberry marbled elderflower juice soup reminiscent of…

Rosemary potato and squash cake ๐Ÿ’š

In this month’s basket for the food blog challenge by Foodblogs Schweiz, I found new potatoes, rosemary, squash, elderflower and strawberries (again). By means of two dishes, I will be able to use all five ingredients for the first time. First up are the new potatoes, rosemary and squash. Wash and slice the new potatoes….

Portobello mushrooms filled with herbed goat cheese ๐Ÿ’š

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 ๐ŸŒฑ

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 ๐Ÿ’š

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…

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 ๐Ÿ’š

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…

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….

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 65ยฐC egg ๐Ÿ’š

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…

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…

Agretti โ€ข Scallop โ€ข Onion โ€ข 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….

Purple carrot soup with hazelnut pesto ๐Ÿ’š

The base of this soup is a classic Sunday roast side: roasted rosemary and honey glazed carrots. Roasting vegetables before transforming them into soup unfolds authentically rich flavors. And the purple color of the heirloom carrots turns this soup into a feast not only for the taste buds, but for the eyes as well. This…

Hazelnut spรคtzli with carrot ragout ๐Ÿ’š

Combining elements of different culinary traditions is not only the definition of fusion cuisine, in my opinion, it’s the most exciting part of it. Very bourgeois, very Swiss egg noodles served with a veggie ragout filled with Moroccan flavors and a smooth cream made of Greek sheep milk feta cheese. That’s my second dish featuring…

Rib steak with herb butter

I consider myself a flexitarian: I enjoy all diets – vegan, vegetarian, pescatarian, pollotarian and omnivore – without limiting myself to one. Now and then, I treat myself to a piece of red meat. And when I do, I like enjoying my meat without any sides. Just meat and condiments. Like dry aged rib steak…

Pickled eggs ๐Ÿ’š

I’ve revealed my predilection for eggs a couple of times on this blog, as eggs have played the leading role in my dishes more than once: I’ve made Japanese onsen eggs and French omelet. I’ve cured eggs and now, I’ve pickled them. Boil eggs softly (4 minutes – I prefer my yolks gooey). Peel them…