Vegan Quince Curry 🌱

Remember my last post featuring quince and my promise to present something savory? Well, those weren’t empty words: Today, I’ll share one of my all time favorite curries with you. An aromatic quince curry with roasted cauliflower, sweet red Jasmine rice and a mellow Daal. How do you like your quince – sweet or savory?…

Vegan Ceviche 🌱

One of my favorite vegan starters has to be faux ceviche. It’s light and zingy and fruity and tangy. All at the same time. This dish really makes your taste buds pop. And best of all, it’s foolproof. Ceviche: Peel, stone and quarter 4-5 lychees per serving. If fresh lychees aren’t available, you can substitute…

Vegan Strawberry and Watermelon Gazpacho 🌱

Berries – that’s the brief for Lim’s summer challenge. I decided to turn sun-kissed strawberries and raspberries into a chilled soup inspired by the delicious Spanish signature dish. Gazpacho: Blend equal parts of strawberries, watermelon and cherry tomatoes, purple onion and garlic as well as lime juice, fleur de sel and chili to your liking….

Vegan Agretti on Borlotti Bean Soup 🌱

The agretti season is very short. A couple of weeks only. I appreciate this succulent quite a lot and buy it whenever I see it. The fresh crunch, tangy grassiness and mellow citrus notes. Just fantastic! In this recipe, I combined it with a silky bean soup. Buon appetito! Boil borlotti beans (use dried or…

Vegan Falafel with Hummus, Tahini Dip and Cucumber 🌱

Happy days, dear readers! Today, I’m very please to announce a new cooperation with BRUNCH Selection Schweiz. On BRUNCH Selection Schweiz, you’ll find the most spectacular brunch locations in entire Switzerland. Regardless of whether you’re going for a vegan brunch, a brunch with the family or a brunch with a view – I’m absolutely certain…

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…

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…

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…

Oatotto with caramelized pear and roasted horn of plenty 🌱

Some time ago, I joined the Swiss Food Discovery project, which is aimed at raising awareness of the Swiss culinary heritage. In order to educate myself (as I’m not indigenous), I bough a book taking me on a journey through time to the origin of Swiss cuisine. In the book, I came across a meal called…

Caramel custard (Brönnti Crème) 🇨🇭

Caramel custard is my next dish for for the Swiss Food Discovery. In German, this dessert is called “Brönnti Crème” translating to “burnt custard” in reference to the burnt sugar and protagonist of the custard. The sugar is not burnt, though, but rather caramelized into a very rich and luscious syrup. And that’s the secret of…

Corn quartet 🌱

Corn is a super versatile produce available throughout the year in different forms: fresh, canned, dried. In Switzerland, corn is in season right now and I couldn’t resist creating a dish around these different forms of corn. Charred fresh mini corncobs. Canned sweet corn in a pungent salsa. Tangy chili popcorns. And last but not…

Damson chutney with herb mountain cheese and walnuts

The food basket for this month’s Food Blog Challenge by Foodblogs Schweiz contains shallots, beans, carrots, damson, elderberry and chili. As usual, I created two dishes, and, once again, featuring all ingredients. First up: damson, shallots and chili. For the chutney, simmer chopped damson, shallot, chili, garlic, salt, black pepper, dried apricots, cinnamon, honey and rosemary in…

Lamb loin with pineapple salsa

The last couple of days in the Swiss capital have been rather rainy. And cold. Sad weather calls for happy food. Perfectly pink lamb loin with a vibrantly yellow pineapple salsa – nothing better to cheer one up on a grey day! Pan sear lamb loin in olive oil seasoned with garlic. Season the meat…

Grilled rapini salad

Rapini – or cima di rapa – is a signature ingredient of the southern Italian cuisin hitting its peak season in spring. Sightwise, rapini resembles turnip tops with small broccoli buds. Tastewise, it’s nutty and somewhat bitter. Dishwise, this veggie transforms beautifully into a grilled salad. Fry two peeled and quartered red onions in olive…

Pickled chard and rhubarb with wild garlic coated Vacherin Mont-d’Or and fried wild garlic bulbs

And the challenge continues. Last month, I wrote about the Food Blog Challenge organized by Foodblogs Schweiz and my three vegetarian dishes featuring hazelnut and carrots (a pie, pasta and a soup). This month, the provided food basket contained wild garlic, rhubarb, chicory, mint, spinach and chard. Challenging. Very challenging, indeed. I pulled all my…

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…

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…

Pickled eggs 💚

I’ve revealed my predilection for eggs a couple of times on this blog, as eggs have played the leading role in my dishes more than once: I’ve made Japanese onsen eggs and French omelet. I’ve cured eggs and now, I’ve pickled them. Boil eggs softly (4 minutes – I prefer my yolks gooey). Peel them…

Smoked sturgeon with carrot slaw

Do you remember my blog post referring to our wedding dinner based on regional produce? Last week, I came across some beautiful smoked sturgeon from the same farm delivering fish for our wedding reception – Tropenhaus Frutigen. Sturgeon is a fairly fatty fish that screams for a tart side dish. A crunchy carrot slaw balanced…

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…

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…

Cherry chutney on veal chop

Early summer means cherry season. Sun-ripe, juicy, sweet drupes waiting to be transformed into delicious dishes. This cholesterol reducing superfood is so versatile – it can be used in sweet and savory cooking alike. I turned the cherries into a tasty chutney, which I paired with wonderfully tender veal chops. What a feast! Cherry chutney:…

Poached chicken with my mole variation and roasted sweet potato rounds

Haute cuisine presentation of traditional food fascinates me. It’s an art to be able to modernize a dish without losing its soul. The Mexican chef Enrique Olvera manages to do this with mole. Totally recognizing that I haven’t used exclusively authentic ingredients, this is my fine-dining adaptation of the traditional Mexican sauce. My mole variation:…