Vegan Roasted Cauliflower with Buckwheat Salad and Butter Bean Purée 🌱

In my last post, I introduced you to Sofia‘s vegan cookbook “Little Vegan Artisan” and presented my take on a recipe of hers. Today, I’ll continue the exciting journey through her book and share another of her dishes with you. Well, my version thereof to be more precise. Roasted cauliflower: Divide the cauliflower into bouquets….

Vegan Pumpkin Consommé 🌱

Soups – that’s the brief of the 20th Foodie Challenge hosted by Foodblogs Schweiz. I went for a clear consommé featuring pumpkin. Orange and ginger add a warm fall flavor. What’s your favorite soup? Soup: Steam peeled butternut squash, shallot, garlic, ginger and orange peel with some white wine and water. Don’t forget to season…

Vegan Fall Treasures 🌱

I love fall with all its treasures. Chestnuts. Pumpkin. Apple. Beetroot. And mushrooms. That’s what you’ll find in my contribution for the October food challenge hosted by Foodblogs Schweiz. Well, that and a creamy Oatotto. Who else is for team Fall? Oatotto: Roast 200 ml whole oat until golden. Add a finely chopped shallot and…

Vegan Strawberry and Watermelon Gazpacho 🌱

Berries – that’s the brief for Lim’s summer challenge. I decided to turn sun-kissed strawberries and raspberries into a chilled soup inspired by the delicious Spanish signature dish. Gazpacho: Blend equal parts of strawberries, watermelon and cherry tomatoes, purple onion and garlic as well as lime juice, fleur de sel and chili to your liking….

Vegan Agretti on Borlotti Bean Soup 🌱

The agretti season is very short. A couple of weeks only. I appreciate this succulent quite a lot and buy it whenever I see it. The fresh crunch, tangy grassiness and mellow citrus notes. Just fantastic! In this recipe, I combined it with a silky bean soup. Buon appetito! Boil borlotti beans (use dried or…

Vegan Falafel with Hummus, Tahini Dip and Cucumber 🌱

Happy days, dear readers! Today, I’m very please to announce a new cooperation with BRUNCH Selection Schweiz. On BRUNCH Selection Schweiz, you’ll find the most spectacular brunch locations in entire Switzerland. Regardless of whether you’re going for a vegan brunch, a brunch with the family or a brunch with a view – I’m absolutely certain…

Bilberry chutney

One of the perks of having guests over is having tons of leftovers afterwards. Super delicious dishes that can be enjoyed later with almost zero effort. Like fine dining convenience food. For one of our holiday dinners, a guest of ours brought us a scrumptious duck liver pâté that we served as an appetizer with…

Grape • Pumpkin • Chanterelle • Rice 💚

Playing with colors – that’s what this dish is all about. And autumn flavors. Prepare the risotto by sautéing chopped shallot, garlic and Gioiello rice is some olive oil. Taste with salt and add some red wine. Allow the rice to absorb and, little by little, add hot water. Once cooked, add black aceto balsamico,…

Avocado • Balsamico • Tomato • Cilantro 💚

Do you know the feeling when you imagine a new combination of tastes and your flavor memory makes your mouth water? That happened to me the other day, as I was browsing the lifestyle section of Nau.ch and bumped into a thrilling culinary encounter: avocado crostini with a balsamico mousse. I couldn’t resist replicating the…

Oatotto with caramelized pear and roasted horn of plenty 🌱

Some time ago, I joined the Swiss Food Discovery project, which is aimed at raising awareness of the Swiss culinary heritage. In order to educate myself (as I’m not indigenous), I bough a book taking me on a journey through time to the origin of Swiss cuisine. In the book, I came across a meal called…

Tomato consommé 🌱

And the series of food challenges continue. Today, I’m participating in the Int’l Food Challenge featuring tomatoes and bell peppers. I decided to create a plant-based dish around tomatoes, as these beauties ripen in our kitchen garden as I write. The herbs and flowers are also own-grown. Gently roast 1 kg chopped, sun ripe tomatoes,…

Scallop • Elderberry • Carrot • Bean

For the second dish I created on the occasion of this month’s Food Blog Challenge by Foodblogs Schweiz, I paired elderberries, different beans and heirloom carrots with scallops. This is the outcome. For the broth, combine fish stock with elderberry juice. You can use store bought products or make your own. For the fish stock, cover fish…

Damson chutney with herb mountain cheese and walnuts

The food basket for this month’s Food Blog Challenge by Foodblogs Schweiz contains shallots, beans, carrots, damson, elderberry and chili. As usual, I created two dishes, and, once again, featuring all ingredients. First up: damson, shallots and chili. For the chutney, simmer chopped damson, shallot, chili, garlic, salt, black pepper, dried apricots, cinnamon, honey and rosemary in…

Curried Romanesco broccoli and cauliflower 🌱

Roasted Romanesco broccoli and cauliflower with tastes of India is one of my all time favorite vegan dishes. It’s incredibly palatable and flavorsome, yet light and low in carb. Thickly slice Romanesco broccoli and cauliflower. Drizzle with olive oil and taste with salt, garlic, coriander, cayenne, jeera, onion powder, tumeric, cinnamon and cardamom. Roast with…

Minted tzatziki on citrusy lamb loin

Cucumber and garlic are two of the ingredients in this month’s Food Blog Challenge basket by Foodblogs Schweiz. Cucumber and garlic are also two of the key ingredients in tzatziki. In this dish, I serve it on beautifully seared lamb loin with pleasant citrusy notes. Shred and drain a cucumber. Drain 150 g Greek yoghurt….

Shakshouka

One of the recent food trends comprises Levantine cuisine. In the wake of trying out the newest shifts, I fell in love with eggs in purgatory. That’s such a dramatic name, isn’t it? I prefer the Arabic version – shakshouka – referring to mixture. Because that’s what it is. A beautiful mixture of tastes in…

Ristotto venere with golden oyster mushroom and Syrian purple carrots

“The best risotto I’ve ever had” according to my 6-year-old. No further introduction necessary. Risotto: Fry white onion and riso venere in olive oil. Add salt, garlic and some elderflower and apple cider vinegar and allow to absorb. Little by little, add hot water always letting the rice absorb all the water before adding more….

Portobello mushrooms filled with herbed goat cheese 💚

Mushroom caps filled with creamy cheese seasoned with aromatic herbs and left to soften in the oven is a one of my favorite go-to suppers. It’s quick, it’s easy and it’s full of flavors. Mix goat cheese with finely chopped portobello mushroom stems, garlic, white onions, chives and parsley. Fill portobello mushroom caps with the…

Lamb loin with pineapple salsa

The last couple of days in the Swiss capital have been rather rainy. And cold. Sad weather calls for happy food. Perfectly pink lamb loin with a vibrantly yellow pineapple salsa – nothing better to cheer one up on a grey day! Pan sear lamb loin in olive oil seasoned with garlic. Season the meat…

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…

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…

Grilled rapini salad

Rapini – or cima di rapa – is a signature ingredient of the southern Italian cuisin hitting its peak season in spring. Sightwise, rapini resembles turnip tops with small broccoli buds. Tastewise, it’s nutty and somewhat bitter. Dishwise, this veggie transforms beautifully into a grilled salad. Fry two peeled and quartered red onions in olive…

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…