Vegan Rhubarb and White Asparagus Tartar Dome with Wild Garlic 🌱

It’s been a while since I participated in a food challenged. And today, I revive my food challenge participation by killing two birds with one stone and submitting a dish to both Foodblogs Schweiz’s and Anna’s challenges featuring seasonal produce. Foodblogs Schweiz uses rhubarb, strawberries, peppermint, lettuce, tomatoes and asparagus. Anna‘s food basket contains rhubarb,…

Vegan Pumpkin Consommé 🌱

Soups – that’s the brief of the 20th Foodie Challenge hosted by Foodblogs Schweiz. I went for a clear consommé featuring pumpkin. Orange and ginger add a warm fall flavor. What’s your favorite soup? Soup: Steam peeled butternut squash, shallot, garlic, ginger and orange peel with some white wine and water. Don’t forget to season…

Vegan Fall Treasures 🌱

I love fall with all its treasures. Chestnuts. Pumpkin. Apple. Beetroot. And mushrooms. That’s what you’ll find in my contribution for the October food challenge hosted by Foodblogs Schweiz. Well, that and a creamy Oatotto. Who else is for team Fall? Oatotto: Roast 200 ml whole oat until golden. Add a finely chopped shallot and…

Vegan Berry Panzanella 🌱

The brief for this month’s foodie challenge hosted by Foodblogs Schweiz is berries. On this occasion, I created a fresh and vivid bread salad. As I love berries and really couldn’t decide upon which one, I used four different kinds. Well, botanically speaking, three of them aren’t berries, actually… Arrange fresh strawberries, raspberries, blueberries and…

Vegan Melon Salad 🌱

On a hot summer day, melons are probably the best hydrating foods out there. Additionally, they are a great source of potassium. Perfect on a day like today. Salad: Thinly slice peeled and seeded watermelon, Cantaloupe and Galia melon as well as cleaned cucumber. I used a mandoline. I lightly salted the cucumber to make…

Vegan Enchanted Forest 🌱

Remember the monthly food challenge hosted by Food Blogs Schweiz? It’s been a while since I participated last time. Mainly because the brief didn’t correspond with me. This month’s brief – BBQ – does and I decided to give it a go. For this vegan treat, I grilled green asparagus, button mushrooms and lemon and…

Vegan: Jerusalem Artichoke • Pear • Yellow Carrot • Chive • Polenta • Spelt 🌱

One year ago, Foodblogs Schweiz launched its first monthly challenge: Create a culinary highlight using at least two of five or six predefined ingredients. I’ve participated ever since. Some months, I used only a few ingredients, but prepared multiple dishes. Other months, I prepared only one dish consisting of plural ingredients. This month, I went…

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:…

Potato • Carrot • Beetroot • Black salsify • Oatmeal • Sunflower seed 🌱

Time for another challenge hosted by Foodblogs Schweiz. You know the drill: Create a dish featuring at least two of the ingredients of the predefined basket. This month, the basket contained potatoes, carrots, beetroots, black salsify, oatmeal and sunflower seeds. Once again, I’ve used all ingredients. I went for a calm light yellow tone with…

Sweet potato pudding with apple roses and roasted walnuts 🌱

Last year, my older daughter and I decided to cut the refined sugar in January. Luckily enough, a sugar ban doesn’t equal a dessert ban. So far, we’ve came up with a handful of sweet treats without refined sugar, one of which I’m about to share with you now. Sweet potato pudding: Mix 100 ml…

Parsnip • Kale • Sweet potato • Celeriac • Walnut • Apple 🌱

Today, I’m proud to present my dish for the January challenge hosted by Foodblogs Schweiz. This month’s basket contains parsnip, kale, sweet potato, celeriac, walnut and apple. I went all in and created a plant-based feast. Along the journey, I got acquainted with nutritional yeast and was totally blown away. What a wonderful umami flavor!…

Deconstructed Christmas tiramisu

I absolutely love advent calendars. They are magical somehow. The represent waiting, promise surprise and bear an element of excitement. At least for me. And that’s why I wanted to contribute to the culinary advent calendar organized by Foodblogs Schweiz. In October, wonderful Sandra from Paradieschen organized a sweepstake on Instagram. The giveaway was a…

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…

Scallop • Elderberry • Carrot • Bean

For the second dish I created on the occasion of this month’s Food Blog Challenge by Foodblogs Schweiz, I paired elderberries, different beans and heirloom carrots with scallops. This is the outcome. For the broth, combine fish stock with elderberry juice. You can use store bought products or make your own. For the fish stock, cover fish…

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…

Shakshouka

One of the recent food trends comprises Levantine cuisine. In the wake of trying out the newest shifts, I fell in love with eggs in purgatory. That’s such a dramatic name, isn’t it? I prefer the Arabic version – shakshouka – referring to mixture. Because that’s what it is. A beautiful mixture of tastes in…

Vegan Strawberry Marbled Elderflower Kissel 🌱

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 kissel reminiscent of a…

Rosemary potato and squash cake

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….

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…

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….

Pickled chard and rhubarb with wild garlic coated Vacherin Mont-d’Or and fried wild garlic bulbs

And the challenge continues. Last month, I wrote about the Food Blog Challenge organized by Foodblogs Schweiz and my three vegetarian dishes featuring hazelnut and carrots (a pie, pasta and a soup). This month, the provided food basket contained wild garlic, rhubarb, chicory, mint, spinach and chard. Challenging. Very challenging, indeed. I pulled all my…

Purple carrot soup with hazelnut pesto

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…