Year 2019 in Review

Another blogger year will soon come to an end. And what a year it has been. Exciting culinary creations and top-notch produce. Cordial encounters, virtually and live. Numerous new collaborations and challenges. Interesting cooperations. And most importantly, tons of love and support. For this, I’m deeply honored and grateful. I’d like to take this opportunity…

Red cabbage soup with smoked beef tongue

When do you celebrate Christmas? In our family, we celebrate Christmas on Christmas Eve. Yesterday, it was our turn to host the party and I cooked for 14 people. With lots of preparation and help, it was possible to enjoy five distinct dishes and an assortment of cheeses. One of the dishes was this vibrant…

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…

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…

Venison tartare

With falling temperatures, my appetite for raw meat rises. Lucky me, I still have some venison in the freezer. Finely dice fillet of venison and mix it with mustard, finely chopped cornichons and borretana onions. Season with Worcestershire sauce, Tabasco sauce, fleur de sel and black pepper. Assemble by placing quenelles of tartare on a…

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…

Scallop carpaccio with oca and mashua

Today, Finland celebrates 102 years of independence. For me as a Finn, December 6 is correspondingly special. I try to pay homage to Finland’s war veterans and reflect on the luck of peacetime. Culinary-wise, we enjoy traditional Finnish dishes, sometimes with a twist. Seafood and potatoes are typical to the Finnish cuisine. This year, clams…

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…

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…

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…

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 –…

Pumpkin • Apple • Cabbage • Hazelnut • Leek • Brussels sprout 🌱

A couple of weeks ago, I attended a plating class organized by amazing Sabrina Cipolla. Her elevated and elegant, yet light and playful plates are simply awe-inspiring. When I saw this month’s food basket for the November challenge by Foodblogs Schweiz, I couldn’t resist trying to capture all the ingredients in a way she taught…

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…

Grape • Pumpkin • Chanterelle • Rice 💚

Playing with colors – that’s what this dish is all about. And autumn flavors. Prepare the risotto by sautéing chopped shallot, garlic and Gioiello rice is some olive oil. Taste with salt and add some red wine. Allow the rice to absorb and, little by little, add hot water. Once cooked, add black aceto balsamico,…

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…

Avocado • Balsamico • Tomato • Cilantro 💚

Do you know the feeling when you imagine a new combination of tastes and your flavor memory makes your mouth water? That happened to me the other day, as I was browsing the lifestyle section of Nau.ch and bumped into a thrilling culinary encounter: avocado crostini with a balsamico mousse. I couldn’t resist replicating the…

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…

Jacket potatoes with cheese (Gschwellti mit Chäs)🇨🇭

Gschwellti mit Chäs – or jacket potatoes with cheese – is my contribution to the Swiss Food Discovery project this week. It’s as simple as that, boiled or steamed unpeeled, firm potatoes served with an assortment of Swiss cheeses. Hard cheeses. White mold cheeses. Soft cheeses. Cream cheeses. Serve pickles and even a green salad on…

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…

Whipped lingonberry semolina porridge 🌱

October is Breast Cancer Awareness Month and the pink ribbon is its symbol. Pink is also the color of this month’s Intl’ Food Challenge. My contribution to this challenge is a traditional Finnish dessert. Simmer or steam 150 ml spelt semolina in 600 ml diluted lingonberry juice (you can use store-bought juice or prepare it…

Herb soup 🌱

Summer is long gone and autumn is taking over. The chilly temperatures turn nature orange; green will soon be a past memory. Before that happens to my kitchen garden, I collected the very last herbs and turned them into a hearty, plant-based soup. Peel and chop parsnip, parsley root, yellow carrot and shallot. Sauté the…

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…