Mother’s Day Pavlova

Mother’s Day is around the corner. Show your appreciation with a luscious pavlova topped with soft vanilla custard, sweet lemon balm pesto, sun-kissed strawberries and raspberries as well as spectacular spring blossom. I should work in copywriting, shouldn’t I? Pavlova: Whisk 2 egg whites and 30 g caster sugar until white. Add 70 g caster…

Nettle soup with 65°C egg 💚

In spring, when the nature awakens from its winter sleep, my foraging instincts come to life again. After wild garlic, it’s the turn for nettles. For the nettle soups, collect young nettle buds and then blanch them. Strain them, collect the water and chop the buds finely. Prepare a roux by melting butter. Add the…

Agretti • Scallop • Onion • Prosecco

Salsola soda. Barilla plant. Barba di frate. Friar’s beard. Agretti. We find many names for those we love. And we do love this springtime Mediterranean succulent. It has a grassy spinach-y taste, a crisp texture and a vibrantly green colour. Last week, I stumbled across it in the newly opened gourmet shop Frischeparadies in Basel….

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…

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…

Pickled eggs 💚

I’ve revealed my predilection for eggs a couple of times on this blog, as eggs have played the leading role in my dishes more than once: I’ve made Japanese onsen eggs and French omelet. I’ve cured eggs and now, I’ve pickled them. Boil eggs softly (4 minutes – I prefer my yolks gooey). Peel them…

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…

French omelet 💚

Egg is one of my go-to ingredients when I’m in a hurry. It’s something I always have at home, it cooks fast, it’s wonderfully versatile and it’s low carb. Today, I treated myself to a smooth and silky French omelet paired with a fresh green salad. At medium temperature, melt butter in a pan. Homogenize…

Chestnut mousse with sour cherries and merengue

Vermiselle was a new culinary encounter for me when I moved to Switzerland. This Swiss dessert specialty is eaten in autumn and winter and consists of puréed chestnuts mixed with sugar, vanilla and milk pressed through a perforated plate into long worms (vermicelli in Italian). Usually, vermiselle is accompanied by merengue and whipped cream. And…

Spaghetti carbonara

What’s your favorite pasta dish? I have two. And spaghetti carbonara is definitely one of them. It’s wonderfully creamy, yet incredibly light. That’s the eggs. Flavorful, yet mild. That’s the pancetta and the Parmesan cheese combined with the pasta. That’s it. No cream. No parsley. No bells and whistles. Well. Black pepper, obviously. Otherwise, it…

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…

Bilberry curd cake

Merengue with double cream and wild berries – that’s as Swiss as pudding gets. The desert of my seven course tasting menu is a modification of this classical dish: Bilberry curd on a hazelnut sponge with a soft merengue topping served a on luscious double cream mirror. A mellow ending to a lip smacking evening….

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…

Cured eggs with smoke salmon and young salad leaves

Have you ever heard of shaving hard cured egg yolks over carbonara? Have you ever tried it? How did you find it? I find it ridiculous, to be honest, as I prefer my eggs soft. Curing is a technique quite familiar to me, though, so I couldn’t quite let go of the idea of curing…

Halloween cupcakes 👻

Halloween and whimsicality are synonymous, right? So whimsical cookery is quite natural at All Saints’ Eve. My girls and I went for quirky ghost cupcakes this year. Funny to make and a joy to devour. Beat 2 eggs, 200 g brown sugar and 1 tsp vanilla extract. Gradually add 100 g melted butter, 180 g…

Grape and orange mirror glaze cake

Aren’t mirror glaze cakes stunning? Intricate layers of different textures, precise temperatures and an ultra-shiny appearance. Simply mesmerizing. Through Olga Noskova’s amazing showmanship, this old-school French technique is currently experiencing a revival. My cake encompasses a vibrant, orange and bitter orange flavored, purple grape jelly inside a feather-light orange mousse on a juicy coconut sponge…

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…

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…

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…

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…

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…

Two-ingredient chocolate cake with one-ingredient coconut ice cream

What’s your take on all those lifehack recipes online? I feel curious about them, to be honest. Curious enough to test them. And today, I tested the 2-ingredient Chocolate Cake by Tasty containing only chocolate and eggs. Was it a disaster? Was it a success? At first bite, I was not completely convinced, I must…