Vegan Vol-au-Vent with Creamy Mushrooms 🌱

It’s Christmas time all over the world, and Christmas here at home. And Thursday. Which means another episode of Swiss Food Discovery. Today, I have the honor to present a dish my in-laws served at Christmas for many years. Well, my vegan version thereof, obviously. Så riktig god jul ✨ Feliz natal ✨ Shenoraavor Nor…

Vegan Autumn Creation from the Swiss Cuisine 🌱

Sauerkraut, potatoes and pears all belong to the domestic autumn cuisine. Since I love to stir up traditions, I decided to combine these lovely, seasonal ingredients into a new culinary creation for Swiss Food Discovey. Is that allowed? Sauerkraut mousse: Blend equal parts of sauerkraut and soy cream. Add 8 g agar agar pro 500…

Vegan Candied Almond Semifreddo 🌱

There’s a long tradition of autumn fairs in Switzerland. For obvious reasons, most of them have been cancelled this year. That’s why we from Swiss Food Discovery decided to share our favorite autumn fair treats with you. Mine features candied almonds. What’s your favorite autumn fair treat? Semifreddo: Start by preparing the sugar almonds. I…

Vegan Summer – Strawberries and Cream 🌱

Nothing says summer quite like strawberries with cream. That holds true in Switzerland as well. For the entire country, as a matter of fact. For the Swiss Food Discovery project, I veganized two very Swiss summery treats – vacherin aux fraises and Äpperigreeme – and married them into a new sweet indulgence. Vegan merengue: Combine…

Vegan Cream of Morel Mushrooms Soup 🌱

Today, I’m in the kitchen for the Swiss Food Discovery project hosted by lovely Silvie from Citronelle and Cardamome again. The dish I’m presenting is a traditional cream of morel mushroom soup. Well, a vegan version thereof. Wild morel mushrooms can be forged as we speak in the Rigi region and in the canton of…

Vegan Faux Egg Stew 🌱

Do you still have leftover boiled eggs from Easter? Have you run out of ideas as to how to incorporate them into a dish? Good news, because I have the solution for you. Peel them, halve them and serve them in a stew. In Emmental – a valley in my home canton – boiled eggs…

Vegan Good Friday Soup with Walnuts 🇨🇭

Thursday means Swiss Food Discovery day. And this Thursday, it was my turn to share a Swiss recipe. Something I’d completely forgotten about in the wake of the Corona crisis. After homeschooling and home office, I somehow managed to throw together a dish and post a picture on Instagram. The recipe follows today with a…

Jerusalem artichoke hash browns (Topinaburröschti) with onion muesli (Zibelemüesli) and caviar 🇨🇭

Some time ago, my in-laws bravely decided to give up their beautiful house and to move into a considerably smaller apartment. As a consequence, a part of their movables didn’t fit into their new home. Books, amongst others. Luckily enough, all cook books found refugee in our home. One of the cook books featured the…

Apple donuts (Öpfuchüechli) 🇨🇭

Happy New Year and welcome to the first episode of Swiss Food Discovery in 2020. Today, I’m presenting a dish typical to the Emmental valley in the Canton of Bern. It’s a delicious apple donut, crisp on the outside and tender inside. A dessert worthy for a farmer’s fest. Prepare a batter by mixing 150…

Puff pastry wrapped pork tenderloin (Filet im Teig) 🇨🇭

Filet im Teig – literally translating into tenderloin in dough – is the Swiss Beef Wellington. Fun fact: Beef Wellington is said to have been President Nixon’s favorite meal. But that’s beside the point. There’s a million of filling varieties for the Swiss recipe. With mushroom. Mustard. Air-dried ham. Sausage meat. Sun-dried tomatoes. Herbs. The…

Wine braised beef (Suure Mocke)🇨🇭

Suure Mocke – literally a sour chunk – is the ultimate feast meal in my home canton. Wine braised beef is technically speaking a rather simple dish. However, it’s quite time-consuming. Five days of brining and four hours of braising. Fortunately, in terms of taste, it’s well worthwhile. Brine 1.2 kg beef clod in 1…

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 –…

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…