Oats • King Oyster Mushroom • Bacon • Purslane

More experimental cooking: I found organic oats in my grocery store the other day. Not rolled oats as in oatmeal. Whole oats. With each kernel encased in a hull. As in horse feed. I turned it into a risotto-like dish with an incredibly rich texture and full flavor. Roast 200 ml oats. Add chopped shallots…

Halloween cupcakes 👻

Halloween and whimsicality are synonymous, right? So whimsical cookery is quite natural at All Saints’ Eve. My girls and I went for quirky ghost cupcakes this year. Funny to make and a joy to devour. Beat 2 eggs, 200 g brown sugar and 1 tsp vanilla extract. Gradually add 100 g melted butter, 180 g…

Pumpkin cake

Spicy pumpkin cake with gooey dulce de leche and tart sour cream – a harmony of tastes. Bake the cake well in advance, as the spices will continue to infuse the cake and intensify the flavor over time. Delicious and easy as pie (although it’s cake). Bake the pumpkin cake as the carrot cake but…

Spaghetti alla vongole

Clams – the ideal ingredient to pimp up an ordinary dish. Like pasta. Add some bacon and white wine and have yourself a luxurious meal within minutes. Perfect for Wednesday supper! Fry chopped bacon in a pot. Remove and sauté finely chopped shallots, garlic and celery in the bacon fat. Add the fried bacon and…

Chicken • Celery • Parsnip • Grape

I’m a strong proponent of the nose-to-tail eating. Whenever I find less common cuts in my supermarket, I happily accept the challenge. Today, I found chicken hearts. This piece of offal has a strong individual flavor and a dense texture. Soft parsnip mash, tart grape jelly and candied celery turn crunchy, pan-seared hearts into a…

Grape and orange mirror glaze cake

Aren’t mirror glaze cakes stunning? Intricate layers of different textures, precise temperatures and an ultra-shiny appearance. Simply mesmerizing. Through Olga Noskova’s amazing showmanship, this old-school French technique is currently experiencing a revival. My cake encompasses a vibrant, orange and bitter orange flavored, purple grape jelly inside a feather-light orange mousse on a juicy coconut sponge…

Caffè al pistacchio

Some time ago, our lovely neighbor served us caffè al piatacchio. I immediately fell in love with this sensational Sicilian treat. It’s a marriage made in heaven of creamy pistachio butter and bitter espresso. How lucky I was when I by coincidence found a jar of pistachio butter in our pantry. For optimal visual effect,…

Bœuf bourguignon

Brown bistro food or “certainly one of the most delicious beef dishes concocted by man” to quote the French cuisine guru Julia Child. That’s bœuf bourguignon. Even though visually not the most appealing dish there is, the strong flavors enhanced by slow cooking make this red wine braised beef stew perfect for Sunday feast. For…

Bilberry muffins

My girls L O V E bilberry muffins. And they L O V E helping me bake them. Years ago, I found a great recipe in Louise Pickford’s book al fresco. I’ve slightly modified it, but the idea remains the same: Mix the dry and wet ingredients separately, combine and add the berries. As simple…

Where the wild things are

On this plate – that’s where the wild things are. Ten of them to be more precise. And I’m quite sure, this is the supper Max enjoyed after returning home from his imaginative adventures. Deer fillet Deer escalope Wild boar entrecôte Wild boar salami chips Malaga morels Steamed Brussels sprouts Roasted pumpkin Mashed purple potatoes…

Parmigiana tower 💚

Parmigiana is an Italian oven dish consisting of thinly sliced veggies – usually eggplant – served with tomato sauce, Parmesan cheese and mozzarella. I built a nifty little tower with Parmesan cheese and mozzarella coated tomatoes, red onions and – last but not least – eggplant as well as Parmesan cheese chips and served it…

Roasted tomato sauce 🌱

We have a small market garden. Did I ever tell you that? That’s where the flowers eventually ending up on my plates grow (or rather used to). And most of the herbs. We have tomato plants as well. And the other day, almost all tomatoes turned red at once. Time to make roasted tomato sauce….

Floral butter

I was passing my Dinner for fourteen in review, when I realized that I’d forgotten to post the floral butter I made to accompany the bread. It’s not a recipe, really – more an idea of displaying the butter. But ist so cute that I don’t want to withhold it from you. Place the butter…

Chocolate • Caramel • Pear • Macadamia

Have you ever had a dessert so luscious that you couldn’t stop eating even when you were so full your stomach felt like exploding? If the answer is no, you’ll definitely have to try this one. And if the answer is yes, you still have to try it. ‘Cause that’s the kind of experience you…

Veal • Root vegetables • Bramata • Parsley

Ossobuco means comfort food for me (actually, it means “bone with a hole” in Italian, referring to the marrow hole in the cross-cut shank, but that’s totally beside the point). My mother used to cook it back home and I’ve continued that tradition. It’s a dish full of flavors and amazing meat just melting in…

Trout • Apple • Celeriac • Chives

This soup combines a smoky fish piquancy, a tart autumn apple note, subtly earthy celeriac flavors and an oniony chive aroma. It’s easy to make, low on carbs and it plates beautifully. In other words: perfect for your next dinner party. Soup: Peel and chop celeriac and apple, half and half. Boil them in salted…

Appetizers 🌱

Drinks and nibbles – that’s how to kick off a dinner party right. These delicious, vegan treats – carrot with paprika powder hummus, beetroot with cumin hummus and green pea with tarragon hummus as well as rosemary roasted almonds and lemon marinated olives – will surely amaze your guests. Hummus variations Blend 500 g canned…

Dinner for fourteen

Yesterday, we hosted a dinner party for my husband’s enchanting office colleagues. Five appetizers. Three courses, all served plated. Loads of planning, grocery shopping, cooking and table setting. Now you know why I haven’t been posting lately. I’ve been preparing. And this is the outcome: I went for appetizers with lots of flavors and suitable…

Apple oatmeal crisp

Autumn is harvest season! And our lovely neighbors were kind enough to share their harvest with us. Wonderful, tart Gravenstein apples straight from the tree. With a little help from my girls, the apples transformed into a delicious oven dish in the twinkling of an eye. Peel and slice 1 kg Gravenstein (or other tart…

Pumpkin • Shiitake • Pomegranate • Tamarind 🌱

Experimental autumn cooking with soft, squirting, chewy and crunchy textures combined with sweet, sour, smoky and savory tastes for a guaranteed flavor explosion. That’s the only introduction this dish needs. Pumpkin: Cut the pumpkin into wedges, season with fleur de sel, cinnamon, ginger and nutmeg and drizzle with olive oil. Roast for 20 minutes at…

Sturgeon with artichokes and Kalamata olives

At our wedding seven years ago, we decided to serve regional food. Back then, local Swiss harvested sturgeon farmed in the Tropenhaus Frutigen less than 45 km away from our wedding location was a novelty. It was served on rösti – what else? Every time I eat sturgeon, it reminds me of our beautiful wedding….

Carrot cake

“Carrot cake, carrot cake, have ye any nuts? The carrot cake contains… no nuts.” Oh, how I appreciate Little Britain. Almost as much as I appreciate the nut-free carrot cake served in my favorite café Farmors Café on Högsåra, Finland. It’s moist and spicy and soft and tart. All at the same time. My recipe…

Lemony potato salad with white mushrooms and young spinach

Soft young potatoes and mild white mushrooms on a hearty spinach base infused with loads of fresh lemon – doesn’t that sound lovely? It truly is. And filling. Perfect as a side or even a stand-alone meal. Wash and halve young potatoes. Boil or steam them until al dente. Marinate the potatoes while still hot…

Pickled shallots

Sometimes the most inconspicuous things can be the most exciting ones. Like this condiment. It’s so simple, and yet so tasty. Simmer 2 dl red wine, 1 dl white aceto balsamico, 1 dl water, 2.5 dl brown sugar and 1 tbsp salt in a small saucepan to dissolve the sugar. Peel and thinly slice 4…