Flambéed citrus salad on brûléed rice pudding

Today is December 2, which means it’s my turn to cook for the 25 Days of Christmas Collab hosted by lovely Silvie from Citronelle and Cardamome and charming Antonia & Nina from Two Sisters Living Life. I decided to go for a dish from my fatherland called Ris à la Malta. Basically, it’s rice pudding…

Swiss egg pasta (Knöpfli or Spätzli)🇨🇭

For this week’s Swiss Food Discovery project, I’ve prepared shaped pasta typical to the Swiss cuisine. In Swiss German, the pasta is called Knöpfli translating into small buttons or Spätzli in reference to the diminutive form of sparrow. Prepare them pure or season them with spinach, pumpkin or hazelnut. Serve them as is or butter-fried –…

Caramel custard (Brönnti Crème) 🇨🇭

Caramel custard is my next dish for for the Swiss Food Discovery. In German, this dessert is called “Brönnti Crème” translating to “burnt custard” in reference to the burnt sugar and protagonist of the custard. The sugar is not burnt, though, but rather caramelized into a very rich and luscious syrup. And that’s the secret of…

Sugar snap pea ice cream on smoked salmon

Sweet snap peas with salty salmon – that’s an unbeatable combination. When I saw snap peas on the farmers’ market the other day, I immediately decided to buy a pound. The season is quite short and for me, snap peas are epitome of summer. Blend 200 g sugar snap peas, 100 g quark and a…

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…

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….

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…

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…

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…

Fior di latte gelato

A minimum of ingredients, a maximum of taste – that’s a pretty accurate description of fior di latte gelato. It consist of milk, cream, sugar and a tiny pinch of salt only. Nonetheless, the authenticity of the milk flavor is amazing. The best of milk, really. No wonder, the band Phoenix refers to fior di…

Strawberry cake

Strawberries, especially served as a cake, are an integral part of Midsummer. These portion cakes consist of crisp waffle cups, soft vanilla pudding and sun-warm strawberries. A taste of summer. Start with the vanilla pudding. Mix 4 dl milk, 50 g brown sugar, 4 tbsp corn starch, 3 egg yolks and the seeds of one…

Berries • Vanilla • Verbena • Flowers

Spongy rose water cakes with a soft creamy filling and a fresh berry topping. That sounds delicious, right? My initial plan was to combine the pudding and berries with crunchy honey meringues, though. Mini pavlovas for dessert. Meringues need a long oven time, so I started preparing them early this morning. And left them in…

Corn • Milk • Cinnamon • Apple

Are you familiar with Chef’s table on Netflix? It’s a documentary profiling world-renowned chefs. And it never fails to leave me feeling stunned and amazed and inspired all over again. I was watching an episode covering Christina Tosi and the Milk Bar in NYC the other day. I found her cereal milk panna cotta really…

Trout • Rhubarb • Asparagus • Vitelotte

Today, I felt like experimenting. Like cooking something I’ve never had before. A new combination – at least for me. So I started combining tastes in my head. Fish goes well with acid. Rhubarb is acid and in season. White asparagus as well and so far not part of any of my dishes this year….