Vegan Banana Split 🌱

Nothing screams childhood dessert quite like banana split. Personally, I associate this decadent American ice cream based sweet treat with holidays. This week is winter holiday in my hometown and, hence, timing wise, perfect for this fond childhood memory. I wanted to transform the somewhat pedestrian (my new favorite adjective, btw) flavors to fit a…

Vegan Christmas Panna Cotta with Quince 🌱

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…

Vegan Playground 🌱

LEGO is an abbreviation of the two Danish words “leg godt”, meaning “play well“. And that’s exactly what I did in my kitchen today. I filled a LEGO brick mold with a variety of tiramisu panna cotta and placed the bricks on Oreo crumbles – a.k.a. Oreo soil. My playground turned out to be the…

Vegan Chocolate Mousse with Raspberries 🌱

Happy International Women’s Day, dear readers! To mark the occasion, I prepared a sweet vegan temptation. Enjoy! Chocolate mousse: With an immersion blender, mix equal parts of silken tofu and melted dark chocolate. Taste with maple leaf syrup and vanilla extract. Raspberry coulis: Mix raspberries until smooth. Strain through a fine sieve. Raspberry yoghurt: Mix…

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…

Avocado mousse

Chocolated avocado mousse has been really trendy lately. I’ve been keen on giving it a go, but never found the right occasion. Until now. Silvie from Citronelle and Cardamome made a wonderful avocado mousse that I decide to replicate as a part of the Cook my dish collaboration. Again, with my twist. Here accompanied by…

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…

Chocolate cake

Today, we’ve celebrated my baby girl’s fifth birthday. She’s an amazing kid. Always up for a laugh. Childishly witty. Full of great ideas. Extremely cuddlesome. A bundle of joy, really. A perfect girl deserves a perfect cake for her birthday. And what suits that occasion better than a cake chosen the best chocolate cake in…

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…

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…

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:…

Raspberry mousse in dark chocolate cups 🌱

Today, I treated myself to a new kitchen utensil – a silicon sphere freezer mold. I didn’t buy it in order to make ice, though. I intended to use it for spherical desserts, like this one. Chocolate cups: Melt 25 g dark chocolate and coat the bottom half of the sphere mold. Let set in…