Grilled squash flowers with cream cheese and baby herbs 💚

We returned to Switzerland earlier this week only to find our kitchen garden hideously overgrown. Time to turn the green treasures into something beautiful. Halve the squash still attached to the flower. Sear in olive oil and season with fleur de sel. Spread with cream cheese and decorate with baby leaves of basil, mint, lemon…

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…

Chicken • Celery • Parsnip • Grape

I’m a strong proponent of the nose-to-tail eating. Whenever I find less common cuts in my supermarket, I happily accept the challenge. Today, I found chicken hearts. This piece of offal has a strong individual flavor and a dense texture. Soft parsnip mash, tart grape jelly and candied celery turn crunchy, pan-seared hearts into a…

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…

Trio of appetizers

Bite-sized appetizers – what a great way to start a party and encourage mingling. There’s a saying in German: “Klein, aber oho” meaning “Small, but beautiful”. And that’s what these hors d’oeuvres – each showcasing combinations of flavours that are so much greater than the sum of their parts – are. Here are three bites…

Salmon • Fennel • Edamame • Wasabi

My mother cooked us a delicious dish during our summer holiday in Finland: Baked salmon with steamed leek and edamame seasoned with horseradish. An excellent combination of tastes. This is my take on her dish. Boil fennel in salted water and a splash of white wine until soft. Puree and press through a fine sieve….

Sunshine bowl

It’s August, but summer isn’t over yet. The sun is still shining and I managed to catch some rays. In a bowl. Boil mountain lentils and quinoa for approximately 25 minutes. In the meantime, fry chopped salsiccia, carrot and yellow zucchini. In a separate pan, toast pine nuts. Season the lentil quinoa mix with reduced…

Salmon • Beetroot • Orange • Cream cheese

I’ve been putting some effort into ameliorating my plating skills lately. I find dishes served lukewarm best suitable for this exercise, as I don’t have to work under time pressure. This is the outcome of my latest attempt. Marinate pieces of smoked salmon in a mixture of olive oil, white aceto balsamico, orange zest and…

Onsen egg with asparagus and salmon

For my husband’s birthday this year, I got him a sous vide stick. We sometimes do that – buy each other things we actually want ourselves. Once, I got a red Berkel slicer. But that’s a story for another time. Thanks to the precise temperature control of the sous vide stick, you can make perfect…