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…

Mirabelle, plum and damson flaugnarde

Twelve years ago, I had this amazing French dessert for the first time. In a small restaurant in Paris. And the dish has followed me ever since. This oven pancake with stone fruits or drupes (other than black cherries, since that by definition would turn it into a clafoutis) is fluffy and soft at the…

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:…

Chicken with pickled lemons and green olives

A little over a month ago, I pickled cute small organic lemons and today, we finally got to try them. The flavor was intensely lemony. All sourness was gone and replaced by a mild tartness. Exquisite! I slow cooked them with chicken, olives, shallots, lentils and lots of spices. Mix chicken thighs with sliced, depulped…

Duck in a rhubarb meadow

Did I already mention that I love cooking – or rather plating – with flowers? Because I truly do. This is another seasonal, low-carb recipe pimped up with an amazing floridity. Sous vide duck: Score a diamond pattern through the skin and fat of the duck breast with a sharp knife. Be careful not to…

Corn • Milk • Cinnamon • Apple

Are you familiar with Chef’s table on Netflix? It’s a documentary profiling world-renowned chefs. And it never fails to leave me feeling stunned and amazed and inspired all over again. I was watching an episode covering Christina Tosi and the Milk Bar in NYC the other day. I found her cereal milk panna cotta really…

Kanelbullar

This week, I participated in the Swiss Blogger Challenge organized by Marlene’s sweet things. One of the tasks was to share ones favorite food. This was probably the hardest one for a food lover like me. I decided to go with kanelbullar – cinnamon rolls. Kanelbullar are definitely not low-carb, but that doesn’t matter, because…