Licorice with white chocolate and red fruits

Yesterday, my four week summer vacation started and today, I finally arrived in the Finnish archipelago. When I think about Finland, and in particular, about its culinary side, licorice immediately comes into my mind. I love licorice, but you already know that. This dish, which I came up with on the occasion of the Food…

Green asparagus panna cotta with morels 💚

Right before Easter, I spend an amazing week in bella Italia. In Venice, to be more precise. Souvenirs being an integral part of the travel experience, I couldn’t return home without a physical reminder of the trip. What did the foodie buy? Silicone portion molds in different size and shape, of course. One of which…

Honey panna cotta with honeycomb and lilac

Honey is one of nature’s most amazing gifts. For thousands of years, people have sworn by its sweet benefits. Honey is beyond sweet, though. It has a vide range of flavors – from fruity, floral, nutty and earthy to spicy – and colors – from light and transparent as water to dark and opaque as…

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…

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…

Truffled tagliatelle with king oyster mushrooms

Homemade pasta is not only delicious. It’s a fun way of involving your kids in your cooking. My girls love helping me with rolling out the dough. And I must admit, they master it quite well. Form 200 g grade 00 flour into a volcano. Into the crater, add 2 egg, 1 tbsp olive oil…

Sugar beet • Quince • Dark chocolate • Cream

Refined white sugar is one of the most common ingredients there are. Sugar beet, in its natural form, is a less common component on our plates, though. For me, it was definitely one of those unique culinary experience. It’s rather sweet, obviously, but in a quite authentic way. And the consistency is very interesting: soft…

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…

Quiche with Herrgård cheese and roasted cherry tomatoes

Did you know that the word Quiche originates from the German word Kuchen meaning cake? And that this savory, open pie with an egg and cream custard filling is rather of German than of French origin? No? Me neither. Well, enough trivia for today. Instead, let’s focus on this quiche with a taste of sweet…

Fior di latte gelato

A minimum of ingredients, a maximum of taste – that’s a pretty accurate description of fior di latte gelato. It consist of milk, cream, sugar and a tiny pinch of salt only. Nonetheless, the authenticity of the milk flavor is amazing. The best of milk, really. No wonder, the band Phoenix refers to fior di…

Birthday number cake

Today, my big one turns six. It feels like she was a baby yesterday. I still remember holding her in my arms for the first time. She was so tiny and totally dependent on me. Now, she’s a big girl, who can cook risotto with a little help and ride the bus all by herself….

Strawberry cake

Strawberries, especially served as a cake, are an integral part of Midsummer. These portion cakes consist of crisp waffle cups, soft vanilla pudding and sun-warm strawberries. A taste of summer. Start with the vanilla pudding. Mix 4 dl milk, 50 g brown sugar, 4 tbsp corn starch, 3 egg yolks and the seeds of one…

Fusilli di ceci alla cinque Pi 💚

Cinque Pi is probably one of the easiest pasta sauces there are. The name refers to the main ingredients of the sauce, all starting with a “p” in Italian: pomodoro (tomato), panna (cream), parmigiano (Parmesan cheese), prezzemolo (parsley) and pepe (pepper). It’s loaded with umami and can be completed in less than a quarter of…

Pikeperch with sautéed fennel and raisins

Have you ever tried fennel with raisins? They combine incredibly well. The first time I tried this side, I could barely believe my taste buds. It was so delicious. Add some acid to emphasize the sweet anis-taste and cream to round the whole thing up. I like serving it with a light fish, like pikeperch…