Vegan Rispor 🌱

Today, I’m super excited to be cooking for Across Kitchen Lines together with Tarun Sehgal. I’ve prepared a very traditional Swiss dish from the canton of Uri featuring rice and leek. As always, I veganized it and plated it à la Heidi. Risotto: Toast Riso Venere. Add an equal amount of finely chopped leek and…

Vegan Berry Panzanella 🌱

The brief for this month’s foodie challenge hosted by Foodblogs Schweiz is berries. On this occasion, I created a fresh and vivid bread salad. As I love berries and really couldn’t decide upon which one, I used four different kinds. Well, botanically speaking, three of them aren’t berries, actually… Arrange fresh strawberries, raspberries, blueberries and…

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 Springtime Salad 🌱

Spring has arrived. With flowers, wild garlic and artichokes. I love artichokes. I love the ritual of removing the petals. Dipping them and biting into the succulent meat. One after another. And finally reaching the delightful heart. Poetry on a plate. Clean and trim artichokes by removing the thorny tips from the leaves. Quarter and…

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…

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…

Green asparagus panna cotta with morels 💚

Right before Easter, I spend an amazing week in bella Italia. In Venice, to be more precise. Souvenirs being an integral part of the travel experience, I couldn’t return home without a physical reminder of the trip. What did the foodie buy? Silicone portion molds in different size and shape, of course. One of which…

Smoked and grilled trout on bean salad

A fresh and crunchy bean salad filled with protein, high in fiber and rich in essential nutrition is not only super healthy. It’s super tasty, as well. A great dish to get in shape for the bikini season. Yes, I’m that vain. Chop green beans and blanch them for a couple of minutes. Simultaneously, prepare…

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…

Rib steak with herb butter

I consider myself a flexitarian: I enjoy all diets – vegan, vegetarian, pescatarian, pollotarian and omnivore – without limiting myself to one. Now and then, I treat myself to a piece of red meat. And when I do, I like enjoying my meat without any sides. Just meat and condiments. Like dry aged rib steak…

Smoked sturgeon with carrot slaw

Do you remember my blog post referring to our wedding dinner based on regional produce? Last week, I came across some beautiful smoked sturgeon from the same farm delivering fish for our wedding reception – Tropenhaus Frutigen. Sturgeon is a fairly fatty fish that screams for a tart side dish. A crunchy carrot slaw balanced…

Pork • Parsley root • Parsley • Pimenta

Remember my Cinque Pi? This is my Quattro Pi (with some additional ingredients). Turn pork shanks (also know as ham hocks or pork knuckles) in wheat flour and roast them in olive oil. Taste with salt and black pepper. Add quartered onions as well as pimenta (allspice) and rosemary. Braise in white wine until the…

Sous vide beef tenderloin with roasted veggies

Beef tenderloin with roasted veggies and a rich red wine sauce is as classic as a dish can get. And that not without reason: In all its simplicity, it’s utterly delicious. Meat: Sear an entire beef tenderloin in olive oil seasoned with rosemary and garlic. Transfer the meat and herbs into a bag, vacuum seal…

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…

Lamb sirloin • Barley • Pomegranate • 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…

Spaghetti alla vongole

Clams – the ideal ingredient to pimp up an ordinary dish. Like pasta. Add some bacon and white wine and have yourself a luxurious meal within minutes. Perfect for Wednesday supper! Fry chopped bacon in a pot. Remove and sauté finely chopped shallots, garlic and celery in the bacon fat. Add the fried bacon and…

Veal • Root vegetables • Bramata • Parsley

Ossobuco means comfort food for me (actually, it means “bone with a hole” in Italian, referring to the marrow hole in the cross-cut shank, but that’s totally beside the point). My mother used to cook it back home and I’ve continued that tradition. It’s a dish full of flavors and amazing meat just melting in…

Appetizers 🌱

Drinks and nibbles – that’s how to kick off a dinner party right. These delicious, vegan treats – carrot with paprika powder hummus, beetroot with cumin hummus and green pea with tarragon hummus as well as rosemary roasted almonds and lemon marinated olives – will surely amaze your guests. Hummus variations Blend 500 g canned…

Lemony potato salad with white mushrooms and young spinach

Soft young potatoes and mild white mushrooms on a hearty spinach base infused with loads of fresh lemon – doesn’t that sound lovely? It truly is. And filling. Perfect as a side or even a stand-alone meal. Wash and halve young potatoes. Boil or steam them until al dente. Marinate the potatoes while still hot…

Pimientos de Padrón • Halloumi • Raspberries • Herbs 💚

This is another simple dish where different tastes come together nicely: a sweet sourness of the raspberries, a gentle saltiness of the halloumi and an earthy bitterness of the green peppers. Plated elegantly, this dish could even be mistaken for haute cuisine. Pimientos de Padrón: Drizzle the small green peppers with olive oil and roast…

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….

Chorizo lamb with pressed cucumber salad

Soft lamb sirloin, spicy chorizo and crunchy cucumber – this summery low-carb dish combines French haute cuisine, Spanish tradición culinaria and Nordic husmanskost at their finest. Start with the pressed cucumber salad. Slice a cucumber very thinly (e.g. with a mandoline). Salt the cucumber slices and place them into a sieve. Cover and weight down…

Fusilli di ceci alla cinque Pi 💚

Cinque Pi is probably one of the easiest pasta sauces there are. The name refers to the main ingredients of the sauce, all starting with a “p” in Italian: pomodoro (tomato), panna (cream), parmigiano (Parmesan cheese), prezzemolo (parsley) and pepe (pepper). It’s loaded with umami and can be completed in less than a quarter of…

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…