Vegan Chocolate Mousse with Raspberries 🌱

Happy International Women’s Day, dear readers! To mark the occasion, I prepared a sweet vegan temptation. Enjoy! Chocolate mousse: With an immersion blender, mix equal parts of silken tofu and melted dark chocolate. Taste with maple leaf syrup and vanilla extract. Raspberry coulis: Mix raspberries until smooth. Strain through a fine sieve. Raspberry yoghurt: Mix…

Vegan: Pear, Caramel and Crumble 🌱

Caramel sauce without cream and refined sugar – is that possible? “Absolutely!”, says the vegan me. “Well, not quite.”, would probably the lawyer in me respond. Today, I feel more vegan than lawyer-y and decided to share a true culinary revolution. At least according to me. Sous-vide pear: Peel and halve a pear. Remove the…

Vegan: Apple and Potato 🌱

In the Swiss cuisine, there’s a variety of dishes featuring apple and potato. On this plate, I’ve combined a few of them in a completely new manner. And you know the best part? It’s completely vegan. Mashed apples and potatoes: Boil two parts peeled potatoes with one part peeled apple. Taste with salt. Once soft,…

Vegan S’mores 🌱

Have you ever had a dessert that delicious that just had to have some more? Well, that’s exactly what this overseas campfire treat promises you. Graham crackers with melted chocolate and marshmallows just sound too good to be true, right. Today, I’m presenting my deconstructed, plant-based version of this American classic. Fudge: Melt 100 g…

Vegan Leek Variations 🌱

Combining different textures creates a culinary sensation of a completely new dimension. In this dish, which works equally well as a side and on its own, silky, soft, firm and crunchy elements are all married on the plate. Dried leek: Clean the green part of a leak thoroughly. Separate the leaves and dry at 80°C…

Vegan Roasted Cauliflower with Scrambled Tofu 🌱

Plating with flowers is dear passion of mine. I have a small garden, where I cultivate my own ecological edible flowers. During winter, when growth is sparse, I have to rely on alternative decorative items. A veggie also qualifying as a flower is the perfect replacement. Roasted cauliflower: Separate cauliflower into small bouquets. I used…

Food expert for Nau.ch

January is long gone and so is the month of sugar, alcohol and animal (by-)product avoidance. The experience was matchless. Even if I felt an amazing energy boost, I realized at the same time that I wasn’t quite ready for an absolute cessation. My take-away from the January challenge is a week of abstinence a…

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:…

Shallot • Potato • Flower sprout • Cashew 🌱

High–quality produce with a long history of togetherness are again married in this plant-based dish. The mellow pastel colors with darker accents cater for a pleasant experience for the eye and the palate. Shallot pickles: Peel and halve shallots. Pickle in a pickling liquid consisting of equal parts of water and vinegar seasoned with agave…

Turnip • Skirret • Raisin • Yellow beet 🌱

When moving abroad, you don’t only leave people and places behind, but also tastes. For me, turnip was a veggie I greatly missed after moving to Switzerland. It’s fairly uncommon in the German-speaking part of the country, so you can imagine the joy I felt, when I found it on the farmers’ market. In Finland,…

Color My Food White 🌱

Leek, black salsify, parsley root, Jerusalem artichoke, beer radish, black radish, Japanese artichoke and fennel. So different and yet – so similar. The pulp of all these wonderful winter veggies is white. And that’s the theme of this plant-based dish: White. Sous vide leek: Cut the white part of the leek into pieces of 2…

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!…

Gravlax with grapes, cucumber and horseradish

Gravlax – or cured salmon – is a fond tradition for me. We usually enjoy it lightly salted and lightly cured, but if you like a stronger, heavier version, feel free to play around with the amount of salt and time in the fridge. And seasoning, obviously. Use a pair salmon filets of sushi quality,…

Bilberry chutney

One of the perks of having guests over is having tons of leftovers afterwards. Super delicious dishes that can be enjoyed later with almost zero effort. Like fine dining convenience food. For one of our holiday dinners, a guest of ours brought us a scrumptious duck liver pâté that we served as an appetizer with…

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…

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…