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…

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…

Pumpkin • Mizuna • Nori • Wasabi 🌱

More experimental cooking – this time inspired by the terrific Japanese cuisine. In this dish, the sweetness and softness of the pumpkin are complemented by the saltiness and crispness of the seaweed. The spiciness of the wasabi, which is mirrored in the decoration, elevates the dish from ordinary to extraordinary. And the dish is completely…

Curried Romanesco broccoli and cauliflower 🌱

Roasted Romanesco broccoli and cauliflower with tastes of India is one of my all time favorite vegan dishes. It’s incredibly palatable and flavorsome, yet light and low in carb. Thickly slice Romanesco broccoli and cauliflower. Drizzle with olive oil and taste with salt, garlic, coriander, cayenne, jeera, onion powder, tumeric, cinnamon and cardamom. Roast with…

Pumpkin • Amaretti • Sage • Butter

Pumpkin with bitter almond cookies is a traditional combination originating from Lombardy in Northern Italy. It’s usually wrapped into pasta and paired with sage beurre noisette and quince or pear mustard. This is my low-carb variation of that traditional Italian treat. Steam pumpkin until soft. Mash and taste with quince mustard and fleur de sel….

Figs • Parma ham • Ricotta • Olive herb

Never change a winning team! That’s what I though, when I created this plating exercise around some of Italy’s finest ingredients. On a dollop ricotta, place fig slices and Parma ham in an overlapping circle. Top the figs with olive herb. Surround with roasted pine nuts, olive oil drizzle, balsamic vinegar pearls and geranium petals.

Minted tzatziki on citrusy lamb loin

Cucumber and garlic are two of the ingredients in this month’s Food Blog Challenge basket by Foodblogs Schweiz. Cucumber and garlic are also two of the key ingredients in tzatziki. In this dish, I serve it on beautifully seared lamb loin with pleasant citrusy notes. Shred and drain a cucumber. Drain 150 g Greek yoghurt….

Fennel • Carrot • Onion • Tamarind 💚

When experimenting in the kitchen, I like combining components with different textures. Soft. Crunchy. Creamy. Chewy. You’ll find all these textures in this dish: Grilled fennel with a fresh carrot green salad, tart pickled red onions and a sweet tamarind dressing. Start with the pickled onions. Bring the pickling liquid consisting of one part water…

Crayfish and wild mushroom bruschetta

Foraging for wild mushrooms and celebrating crayfish parties are two dear Finnish traditions of mine. This dish pays homage to both. Start by (sending your better half) collecting mushrooms. Mine brought me chanterelle, penny bun and birch bolete, but you can use any edible fungi you find. Then separate the tails and tomalley from the…

Blue cheese • Sweet potato • Pomegranate • 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…

Deconstructed golden beetroot 💚

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…

Honeyed Tomme with roasted walnuts and caramelized nectarines

Cheese is convenience food at its finest. It’s extremely versatile in taste and texture. When I think about combining a spicy, savory cheese with sweet, fruity flavors, I get all excited. Aged Gruyère with treacly fig jam. Or nutty Madrigal with sun-ripe strawberries. Or baked soft cheese with caramelized drupes. Heaven! Bake portion sized Tomme…

Raw food on carrot top pesto 🌱

Turning carrot tops into pesto is an excellent way of avoiding food waste. Not only are these greens super rich in vitamin C, calcium and potassium, they are utterly delicious as well. Decorate the pesto with raw waves of rare veggie variations and voilà: A treat for your palate and eyes. Finely blend baby carrot…

Pickled cucumber and English peas on avocado cream 🌱

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 💚

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…

Green asparagus panna cotta with morels 💚

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…

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…

Agretti • Scallop • Onion • 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….

Hazelnut spätzli with carrot ragout

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…

Pickled eggs 💚

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…

Hazelnut soup 🌱

Last summer, I watched Tangled for the very first time. And I absolutely loved it. Especially the hilarious language. We are still mimicking Flynn Rider’s smolder at home and laughing ourselves to death. You might ask yourself, dear reader, why I prelude this post with a reference to a Disney princess movie. The reason is…