Chocolate cake

Today, we’ve celebrated my baby girl’s fifth birthday. She’s an amazing kid. Always up for a laugh. Childishly witty. Full of great ideas. Extremely cuddlesome. A bundle of joy, really. A perfect girl deserves a perfect cake for her birthday. And what suits that occasion better than a cake chosen the best chocolate cake in…

French omelet 💚

Egg is one of my go-to ingredients when I’m in a hurry. It’s something I always have at home, it cooks fast, it’s wonderfully versatile and it’s low carb. Today, I treated myself to a smooth and silky French omelet paired with a fresh green salad. At medium temperature, melt butter in a pan. Homogenize…

An ode to cabbage 🌱

The cabbage family is plentiful. In taste. In structure. And in color. I bumped into beautifully vibrant purple and shining white cauliflowers, neon lime green Romanesco and richly deep green broccoli. I couldn’t resist the temptation of these organic goodies and used my plate as a canvas for a luscious vegan dish. Rehydrate sultanas by…

Chestnut mousse with sour cherries and merengue

Vermiselle was a new culinary encounter for me when I moved to Switzerland. This Swiss dessert specialty is eaten in autumn and winter and consists of puréed chestnuts mixed with sugar, vanilla and milk pressed through a perforated plate into long worms (vermicelli in Italian). Usually, vermiselle is accompanied by merengue and whipped cream. And…

Spaghetti carbonara

What’s your favorite pasta dish? I have two. And spaghetti carbonara is definitely one of them. It’s wonderfully creamy, yet incredibly light. That’s the eggs. Flavorful, yet mild. That’s the pancetta and the Parmesan cheese combined with the pasta. That’s it. No cream. No parsley. No bells and whistles. Well. Black pepper, obviously. Otherwise, it…

Pork • Parsley root • Parsley • Pimenta

Remember my Cinque Pi? This is my Quattro Pi (with some additional ingredients). Turn pork shanks (also know as ham hocks or pork knuckles) in wheat flour and roast them in olive oil. Taste with salt and black pepper. Add quartered onions as well as pimenta (allspice) and rosemary. Braise in white wine until the…

Heirloom beetroot carpaccio 💚

In 1950, Giuseppe Cipriani, the founder of the Venetian restaurant Harry’s Bar, invented a red and white dish honoring the colors characteristic to Vittore Carpaccio’s paintings. While the original dish excels with thinly sliced raw beef served with Parmesan cheese as well as lemon and olive oil, my version is vegetarian and based on radiant…

Year 2018 in Review

2018 – A year feeding my culinary curiosity. A year recording the rhythms of my kitchen. The year I started blogging. Thank you, dear readers, for all your wonderful support by means of inspiring comments and numerous likes. According to Instagram, these are my top nine blog posts in 2018 commented in reverse order: 9….

Gift in a jar: Good Luck Soup 🌱

On New Year’s Eve, lentils are traditionally eaten in Italy for good fortune and prosperity in the new year. An edible Christmas present embracing this lovely custom – is there a more suitable giveaway by a food blogger? This hearty lentil soup has a nice balance thanks to the sweet coconut and tart apricot. The…

Pepparnötter (Peppernuts)

My past week has been so incredibly busy. Privately and professionally. I have barely had any time for blogging. Am I the only one thinking: “Why does Christmas have to be so stressful?”. As of today, there will be no more stress. We are leaving Switzerland to spend the holidays in Finland’s winter wonderland. Time…

Tonka bean ice cream on a warm citrus salad

Some years ago, tonka beans were considered quite hip in Switzerland, only to be forgotten about shortly thereafter. I was strolling through a spice store the other day and rediscovered these black beauties. Fragrance wise, the tonka bean resembles a spicy combination of vanilla and bitter almond. The way these seeds add complexity to a…

Sous vide beef tenderloin with roasted veggies

Beef tenderloin with roasted veggies and a rich red wine sauce is as classic as a dish can get. And that not without reason: In all its simplicity, it’s utterly delicious. Meat: Sear an entire beef tenderloin in olive oil seasoned with rosemary and garlic. Transfer the meat and herbs into a bag, vacuum seal…

Peanut buttered carrot soup 🌱

I love the idea of how talented chefs invent new dishes by combining tastes they store in their flavor memory. Once in a while, I venture that kind of creative cooking myself. I’m limited by my personal flavor memory, though. And one flavor that seems to be missing is peanut butter. The reason is probably…

Lilla jul

In Finland, we have this thing called Lilla jul – Small Christmas. It’s celebrated the Saturday preceding the First Advent Sunday. Kind of a Christmas kick-off. Last Saturday, we seized the opportunity and invited our girls’ godparents. We had decorated our miniature sized – but sustainable – Christmas tree. We exchanged small gifts. And, last…

Bilberry curd cake

Merengue with double cream and wild berries – that’s as Swiss as pudding gets. The desert of my seven course tasting menu is a modification of this classical dish: Bilberry curd on a hazelnut sponge with a soft merengue topping served a on luscious double cream mirror. A mellow ending to a lip smacking evening….

Sugar beet granita 🌱

A seven course tasting menu definitely calls for a palate cleanser. This sophisticated granita fulfills that purpose perfectly. Moreover, it’s based on a by-product and, thus, totally in line with the zero-food-waste ideology. Strain about 400 ml sugar beet cooking water into a freezer dish. Add the zest and juice of one lime. Freeze until…

Duck and scallops accompanied by beetroot and orange

Sous vide duck a l’orange with pan seared scallops – doesn’t that sound scrumptious? It’s a surf and turf marriage made in heaven. Sous vide duck: Score a diamond pattern through the fat of the duck breast with a sharp knife. Be careful not to score the meat. Starting with the fat side down, pan…

Truffled tagliatelle with king oyster mushrooms

Homemade pasta is not only delicious. It’s a fun way of involving your kids in your cooking. My girls love helping me with rolling out the dough. And I must admit, they master it quite well. Form 200 g grade 00 flour into a volcano. Into the crater, add 2 egg, 1 tbsp olive oil…

Cured eggs with smoke salmon and young salad leaves

Have you ever heard of shaving hard cured egg yolks over carbonara? Have you ever tried it? How did you find it? I find it ridiculous, to be honest, as I prefer my eggs soft. Curing is a technique quite familiar to me, though, so I couldn’t quite let go of the idea of curing…

Jerusalem artichoke cappuccino with bacon shortbread cookies

A starter served in a coffee cup. With a milk foam topping and brown sprinkles. Accompanied by a cookie. And the illusion of a cup of cappuccino is perfect. Peel and chop Jerusalem artichokes and potatoes (half-half) as well as garlic and shallots. Fry the garlic and shallots in some olive oil. Season with salt….

Goat cheese appetizers with persimmon and prosciutto

Sweet fruit, savory ham, tart cheese and earthy herbs – that’s what these appetizers combine taste wise. Small rays of sunshine to get a party starting, really. Smear goat cheese on rosemary crackers. Top with thin slices of persimmon and prosciutto. Decorate with fresh micro greens. I served these appetizers as a kick-off of my…

Seven course tasting menu

I adore tiny dishes. You have probably noticed that by now. Tasing menu sized dishes. And today, I cooked a seven course tasting menu for a newlywed couple. We kicked off with an amuse-bouche consisting of goat cheese appetizers with persimmon and prosciutto. The first real course – the soup course – consisted of Jerusalem…

Monkfish with mountain lentils and beetroots

Fish with lentils is an inseparable team. I don’t even remember when I had it for the first time. And I think I have tried every possible combination. This recipe is a self creation resulting from ingredients available in the fridge. Boil 100 g mountain lentils according to the instructions on the package. Separately, boil…

Sugar beet • Quince • Dark chocolate • Cream

Refined white sugar is one of the most common ingredients there are. Sugar beet, in its natural form, is a less common component on our plates, though. For me, it was definitely one of those unique culinary experience. It’s rather sweet, obviously, but in a quite authentic way. And the consistency is very interesting: soft…