Vegan Faux Lox Lolly 🌱

What does salmon and carrots have in common? Correct! Both can be transformed into a heavenly smoked deliciousness. The latter is even vegan. In the Bernese Highlands, the company Wild Foods refines regional and organic produce with an impressive result. A must try for all lox lovers, who feel strongly about sustainability. I decided to…

Vegan Melon Salad 🌱

On a hot summer day, melons are probably the best hydrating foods out there. Additionally, they are a great source of potassium. Perfect on a day like today. Salad: Thinly slice peeled and seeded watermelon, Cantaloupe and Galia melon as well as cleaned cucumber. I used a mandoline. I lightly salted the cucumber to make…

Vegan Veggie Strudel 🌱

Spring on a plate – that’s how I’d like to describe this dish. Mellow green tones with white and lilac accents. Season veggies served steamed, raw and seared. A combination of crunchy and soft, crisp and silky. A wonderful marriage of tastes and textures. Veggies strudel: Clean and finely chop equal parts of green asparagus,…

Vegan Faux Egg Stew 🌱

Do you still have leftover boiled eggs from Easter? Have you run out of ideas as to how to incorporate them into a dish? Good news, because I have the solution for you. Peel them, halve them and serve them in a stew. In Emmental – a valley in my home canton – boiled eggs…

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…

Chanterelle chowder 🌱

Does your autumn have a color? Mine is definitely yellow(ish). After pumpkin, cauliflower, more pumpkin, tomatoes and corn, my next culinary study in yellow follows. May I present: A plant-based chanterelle chowder. Gently fry equal parts of chanterelles and floury potatoes in some olive oil. Add chopped shallot and taste with salt. Cover with water…

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….

Fennel • Carrot • Onion • Tamarind 💚

When experimenting in the kitchen, I like combining components with different textures. Soft. Crunchy. Creamy. Chewy. You’ll find all these textures in this dish: Grilled fennel with a fresh carrot green salad, tart pickled red onions and a sweet tamarind dressing. Start with the pickled onions. Bring the pickling liquid consisting of one part water…

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…

Sugar beet granita 🌱

A seven course tasting menu definitely calls for a palate cleanser. This sophisticated granita fulfills that purpose perfectly. Moreover, it’s based on a by-product and, thus, totally in line with the zero-food-waste ideology. Strain about 400 ml sugar beet cooking water into a freezer dish. Add the zest and juice of one lime. Freeze until…

Gazpacho 🌱

Today, the sun has been shining from a clear blue sky. No clouds. No wind. It has been one of those hot, lazy summer days. Hot, lazy summer days call for cold soups. Like this raw food Spanish classic. For optimal taste, use organic, sun-ripened veggies. And for optimal refreshing effect, serve the soup chilled….

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:…

Chicken with pickled lemons and green olives

A little over a month ago, I pickled cute small organic lemons and today, we finally got to try them. The flavor was intensely lemony. All sourness was gone and replaced by a mild tartness. Exquisite! I slow cooked them with chicken, olives, shallots, lentils and lots of spices. Mix chicken thighs with sliced, depulped…

Elderflower tart with meringue topping 🌱

I love experimental cooking – and baking, obviously. In particular, when the result turns out delicious. This vegan tart is a combination of the lately so popular crystal clear pumpkin pie and a very traditional lemon curd pie, with which I strongly associate a meringue topping. Crust: Blend 1.5 dl whole grain wheat flour, 1…

Tuna • Passion fruit • Lime • Coriander

I’m a huge fan of sashimi, ceviche and tiradito. On the other hand, I love roast notes, as well. This is my combination thereof. Strain the pulp of two passion fruits through a sieve. Mix a dressing of lime zest and juice as well as olive oil, chopped chili and coriander. Fry the tuna in…

Hot Asian-style clear soup

Just when I though Spring was here to stay, the weather played a joke on my. All of a sudden, the heaven turned dark and Thor started swinging his hammer. A cold, rainy day calls for a hot soup. Luckily enough, my homemade chicken broth survived the tasting phase and transformed into a delicious soup….

Whole grilled trout

How does a food blogger spend a lazy Sunday? She sends her hubby fishing and lets him prepare his catch for dinner. This herb-stuffed trout is juicy and flavorful. And healthy. And low-carb. A perfect meal, really. Stuff one trout per person with lime and any fresh herbs you like (we used thyme) as well…

Wild garlic flower pie 🌱

Integrating flowers into your plating will turn your dishes into the most lovely works of art. Just like this super simple vegan, low-carb wild garlic pie. Start with the dough: Mix 100 g rye flour, 1 tsp salt, 1 tbsp olive oil and some water. Knead to a firm dough and let it rest. For…

Refreshing cucumber soup 🌱

Spring has arrived to Switzerland with pleasant warm temperatures. This lukewarm soup is light and refreshing and easy peasy to make – a perfect meal after a busy day in the office. Alternatively, the soup can be enjoyed chilled and is thus suitable as an office lunch or even on a hot summer day. Sautée…

Deboned chicken thighs on green bell peppers and chimichurri

Have you seen the movie Julie & Julia with Meryl Streep as the famous chef and cookbook author Julia Child and Amy Adams as the food blogger Julie Powell? Do you remember the final recipe Julie cooks – Pâté de Canard en Croûte – and her successful attempt to debone a duck? Yesterday, I successfully…

Pasta primavera 🌱

Every once in a while I treat myself to some carbs. Since those occasions are fairly rare, I usually save them for delicious pasta. Pasta primavera literally means springtime pasta. I like to use only green greens, but obviously you can use veggies of any colour you want. Cut (or peel) spring onions, green asparagus…