Decomposed golden beetroot 💚

More experimental cooking. This time, I created a dish featuring mellow golden beetroot served in three different ways – pickled, mashed and seared. Pickles: Pickle thin slices of golden beetroot in a liquid consisting of one part water and one part white aceto balsamico seasoned with salt, sugar and white pepper. Bring the liquid to…

Honeyed Tomme with roasted walnuts and caramelized nectarines

Cheese is convenience food at its finest. It’s extremely versatile in taste and texture. When I think about combining a spicy, savory cheese with sweet, fruity flavors, I get all excited. Aged Gruyère with treacly fig jam. Or nutty Madrigal with sun-ripe strawberries. Or baked soft cheese with caramelized drupes. Heaven! Bake portion sized Tomme…

Rosemary potato and squash cake 💚

In this month’s basket for the food blog challenge by Foodblogs Schweiz, I found new potatoes, rosemary, squash, elderflower and strawberries (again). By means of two dishes, I will be able to use all five ingredients for the first time. First up are the new potatoes, rosemary and squash. Wash and slice the new potatoes….

Ristotto venere with golden oyster mushroom and Syrian purple carrots 💚

“The best risotto I’ve ever had” according to my 6-year-old. No further introduction necessary. Risotto: Fry white onion and riso venere in olive oil. Add salt, garlic and some elderflower and apple cider vinegar and allow to absorb. Little by little, add hot water always letting the rice absorb all the water before adding more….

Nettle soup with 65°C egg 💚

In spring, when the nature awakens from its winter sleep, my foraging instincts come to life again. After wild garlic, it’s the turn for nettles. For the nettle soups, collect young nettle buds and then blanch them. Strain them, collect the water and chop the buds finely. Prepare a roux by melting butter. Add the…

Rabbit fillets with baby heirloom carrots, refried beans and tarragon foam

In earlier days, according to common belief, the folkloric Easter Bunny brought colored eggs, candy and sometimes even toys to the children behaving well. Similar to the Santa Clause tradition, the disobedient ones were left empty-handed. Today, the Easter Bunny is less strict and offers a delicious meal for young and old. Beans: Simmer a…

Confit egg with bacon jam on black salsify

Bacon and egg – that’s a typical weekend breakfast in our household. Bacon and egg deluxe – that’s what this dish is. And a sensational way to kick off your Saturday. Enjoy! Start with the bacon jam, as it will need to slow cook. Fry finely chopped bacon, yellow onion and garlic. Remove any excess…

Hazelnut spätzli with carrot ragout 💚

Combining elements of different culinary traditions is not only the definition of fusion cuisine, in my opinion, it’s the most exciting part of it. Very bourgeois, very Swiss egg noodles served with a veggie ragout filled with Moroccan flavors and a smooth cream made of Greek sheep milk feta cheese. That’s my second dish featuring…

Heirloom carrot roses on a hazelnut crust 💚

My first dish for the Food Blog Challenge organized by Foodblogs Schweiz is a tasty pie consisting of a really short hazelnut crust filled with creamy goat cheese and topped with roses of naturally sweet heirloom carrots. Start with the crust. Cream 200 g butter. Add 2 egg yolks, 1 tsp salt and 1 tsp…

Rib steak with herb butter

I consider myself a flexitarian: I enjoy all diets – vegan, vegetarian, pescatarian, pollotarian and omnivore – without limiting myself to one. Now and then, I treat myself to a piece of red meat. And when I do, I like enjoying my meat without any sides. Just meat and condiments. Like dry aged rib steak…

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…

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…

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…

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…

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….

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…

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….

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…

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…