December – that time of year when our homes are festooned with holiday decorations. When our children are eager to get up in the morning to open the doors on their advent calendars. When our kitchens are filled with the smell of warm winter spices. Today, it’s my turn to open the door in the…
Tag: cinnamon
Vegan Gingerbread Ornament 🌱
When two dear Instagrammers – Silvie from Citronelle and Cardamome and Mary from UnAmericanatragliOrsi – organize a gingerbread collab, and gingerbreads happen to be your all time favorite (Christmas) cookies, you have to participate, right? I went for a dreamy, creamy layered mousse ornament with a hint of lingonberry. A vegan creation, that is. Mousse…
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 Autumn Treat 🌱
Grapes, apples and plums from our neighborhood – those are the protagonists of my contribution for the current challenge hosted by Foodblogs Schweiz. This month, the challenge coincides with the Regio Challenge hosted by Kleinbauern Vereinigung. The idea is quite simple: Only consuming produce from a distance of a bicycle tour (30 km) from home….
Vegan Apples with Beans 🌱
When the farmers‘ market gives you wonderful purple beans and you get homegrown apples from your dear neighbors, this culinary creation in complementary colors is born. Bean purée: Blend boiled kidney beans. Taste with fleur de sel and a couple of drops liquid smoke. Apple sauce deluxe: Peel and seed apples. Simmer them in some…
Vegan Cashew Cheese with Pear Chutney, Pear Syrup and Roasted Walnuts 🌱
Last week, I managed to post a picture on Instagram with a short caption. Today, I finally managed to write the matching blog post. That’s how busy this week has been. Thanks to homeschooling, home office and household. Now, it’s vacay time. And hopefully, I’ll have more time for blogging, as we’ll be spending this…
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) 🇨ðŸ‡
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) 🇨ðŸ‡
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….
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…
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…
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