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 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…

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…

Pumpkin panna cotta with caramel sauce and coconut milky crumbles 🌱

Today, my contribution for the Halloween Gourdgeous collab by wonderful Ashley from Plate and Pen is due. I decided to go for a plant-based dessert featuring gourd: A spicy pumpkin panna cotta with a treacly caramel sauce, coconut milky crumbles (to die for!) and marinated apple and pumpkin. Caramel sauce: Melt 100 g brown sugar…

Wild game

Did I tell you that I bought a deer from a befriended hunter? As in an entire animal. 9 kg meat. This is one of the dishes I created featuring wild game: Saddle of venison with king oyster mushroom topped with boar salami, deep-fried pumpkin brunoise and poached Brussels sprouts next to caramelized chestnut purée…

Chestnut cake with pear compote and sour cream

Today, the November Food Blog Challenge by Foodblogs Schweiz starts. This month, the food basket contains corn, cauliflower, mushrooms, chestnut, pear and quince. I’ve created dishes featuring almost all of these ingredients lately – corn, cauliflower, mushrooms, more mushrooms and quince. Pears and chestnuts haven’t appeared, though. Time to change that. First up: a traditional Ticino chestnut…

Apple cider custard (Süssmostcrème) 🇨🇭

More Swiss cuisine on the menu, as I’m presenting my second dish for the Swiss Food Discovery – a very traditional apple cider custard from Thurgau. Thurgau, a canton in the east of Switzerland, has an extensive fruit growing tradition and hosts more than two thirds of the domestic apple orchards. This light and airy dessert…

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…

Curried Romanesco broccoli and cauliflower 🌱

Roasted Romanesco broccoli and cauliflower with tastes of India is one of my all time favorite vegan dishes. It’s incredibly palatable and flavorsome, yet light and low in carb. Thickly slice Romanesco broccoli and cauliflower. Drizzle with olive oil and taste with salt, garlic, coriander, cayenne, jeera, onion powder, tumeric, cinnamon and cardamom. Roast with…

Tea smoked duck with tamarind plums

I’ve been watching lots of The Chefs’ Line on Netflix lately. In one episode, the task was to prepare Zhangcha duck. I was intrigued by how uncomplicated it seemed to smoke meat at home and decided to give it a go. Remove silver skin and excess fat from a duck breast. Score the fat (just…

Blueberry • Apricot • Blackberry • Cinnamon

Today is the beginning of the new school year in my hometown. I’ve made it a custom to take the first day of school off. This way, I’ve time to finish any unfinished business. Time to get settled. Time for myself. And most importantly, time for blogging. Up next: Cinnamoned apricot mousse on blueberry soup….

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…

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…

Moon milk 🌱

Moon milk – take a sip of that name. Doesn’t it sound dreamy? Because that’s what it’ll make you. Moon milk is the ultimate bedtime drink for a good night’s sleep. Bring milk of your choice (I used soy) to a simmer. Whisk in ¼ tsp ashwagandha, ½ tsp tumeric, ½ tsp cinnamon and ½…

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…

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…

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…

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…