Vegan Farina B贸na Custard and Sponge 馃尡

Are you familiar with farina b贸na? Farina b贸na literally means “good flour” and is a type of corn flour obtained by fine-milling toasted grain. It originates from Valle Onsernone in Switzerland and was historically part of the daily meal of the local inhabitants. In course of time, the importance of farina b贸na decreased and the…

Vegan Carrot Cake 馃尡

Today, the culinary journey through Sofia‘s vegan cookbook “Little Vegan Artisan” ends. At least, for now. Like every meal, this journey will end with something sweet. Cake: Mix 50 g oat meal, 25 g ground almonds, 25 g ground hazelnuts, 25 g whole-wheat spelt flour, 45 g coconut blossom sugar and 1 tsp baking powder….

Vegan Pumpkin Consomm茅 馃尡

Soups – that鈥檚 the brief of the 20th Foodie Challenge hosted by Foodblogs Schweiz. I went for a clear consomm茅 featuring pumpkin. Orange and ginger add a warm fall flavor. What鈥檚 your favorite soup? Soup: Steam peeled butternut squash, shallot, garlic, ginger and orange peel with some white wine and water. Don鈥檛 forget to season…

Flamb茅ed citrus salad on br没l茅ed 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 脿 la Malta. Basically, it’s rice pudding…

Honeyed yoghurt flan

Cook My Dish is a new collaboration I recently joined. Until the end of the year, I will recreate dishes from lovely Silvie’s blog Citronelle and Cardamome on a monthly basis. And she will do the same with my dishes. So exciting, isn’t it? Today, I will present to you my take on her gluten-free…

Purple asparagus with orange mayonnaise and poached egg 馃挌

Asparagus comes in three colors: green, white and purple. The purple one is only purple on the outside, though, and will turn green once cooked. Good thing that they can be enjoyed raw. Purple asparagus is subtle and refined, sweet and fruity on your palate. I gave it a quick pickling and combined it with…

Blueberry and orange infused water 馃尡

We had some friends over for afternoon tea the other day. To mark the occasion, I decided to fancy up my H2O. It turned out a real eye catcher, didn’t it? In a pitcher, place ice cubes, blueberries, orange slices and mint leaves. Squeeze in the juice of the orange ends and fill up with…

Purple carrot soup with hazelnut pesto

The base of this soup is a classic Sunday roast side: roasted rosemary and honey glazed carrots. Roasting vegetables before transforming them into soup unfolds authentically rich flavors. And the purple color of the heirloom carrots turns this soup into a feast not only for the taste buds, but for the eyes as well. This…

Hazelnut sp盲tzli 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…

Tonka bean ice cream on a warm citrus salad

Some years ago, tonka beans were considered quite hip in Switzerland, only to be forgotten about shortly thereafter. I was strolling through a spice store the other day and rediscovered these black beauties. Fragrance wise, the tonka bean resembles a spicy combination of vanilla and bitter almond. The way these seeds add complexity to a…

Duck and scallops accompanied by beetroot and orange

Sous vide duck a l’orange with pan seared scallops – doesn’t that sound scrumptious? It’s a surf and turf marriage made in heaven. Sous vide duck: Score a diamond pattern through the fat of the duck breast with a sharp knife. Be careful not to score the meat. Starting with the fat side down, pan…

Monkfish with mountain lentils and beetroots

Fish with lentils is an inseparable team. I don’t even remember when I had it for the first time. And I think I have tried every possible combination. This recipe is a self creation resulting from ingredients available in the fridge. Boil 100 g mountain lentils according to the instructions on the package. Separately, boil…

Lamb sirloin 鈥 Barley 鈥 Pomegranate 鈥 Mint

A sous-vide stick – what a game changer! Precise temperatures, impeccable textures, foolproof. Never has cooking been easier. And the outcome more perfect. Start with the meat. Sear lamb sirloin in oil and butter seasoned with garlic and rosemary. Season the meat with salt and black pepper. Transfer the meat and the herbs to a…

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…

Perch 鈥 Orange 鈥 Blueberry 鈥 Lemon thyme

I associate fish with the Finnish archipelago, which – who’d’ve thought – is my favorite place on earth. So my passion for fish is quite natural. Fish makes me feel at home. When I grew up, there used to be a lot of perch in the brackish water surrounding our summer cottage. Perch is a…

Salmon 鈥 Beetroot 鈥 Orange 鈥 Cream cheese

I’ve been putting some effort into ameliorating my plating skills lately. I find dishes served lukewarm best suitable for this exercise, as I don’t have to work under time pressure. This is the outcome of my latest attempt. Marinate pieces of smoked salmon in a mixture of olive oil, white aceto balsamico, orange zest and…