Vegan Saffron Soup 🌱

Is it possible to create a Christmas dinner that pleases everyone? I say, yes! Are you of the same opinion? Today, I’ll share the starter of our Christmas menu. The main course and dessert will follow. So stay tuned. Soup: Peel and coarsely chop parsnip, carrot and shallot. Simmer in plenty of salted water until…

Vegan: Apple and Potato 🌱

In the Swiss cuisine, there’s a variety of dishes featuring apple and potato. On this plate, I’ve combined a few of them in a completely new manner. And you know the best part? It’s completely vegan. Mashed apples and potatoes: Boil two parts peeled potatoes with one part peeled apple. Taste with salt. Once soft,…

Potato • Carrot • Beetroot • Black salsify • Oatmeal • Sunflower seed 🌱

Time for another challenge hosted by Foodblogs Schweiz. You know the drill: Create a dish featuring at least two of the ingredients of the predefined basket. This month, the basket contained potatoes, carrots, beetroots, black salsify, oatmeal and sunflower seeds. Once again, I’ve used all ingredients. I went for a calm light yellow tone with…

Jacket potatoes with cheese (Gschwellti mit Chäs)🇨🇭

Gschwellti mit Chäs – or jacket potatoes with cheese – is my contribution to the Swiss Food Discovery project this week. It’s as simple as that, boiled or steamed unpeeled, firm potatoes served with an assortment of Swiss cheeses. Hard cheeses. White mold cheeses. Soft cheeses. Cream cheeses. Serve pickles and even a green salad on…

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…

Jerusalem artichoke cappuccino with bacon shortbread cookies

A starter served in a coffee cup. With a milk foam topping and brown sprinkles. Accompanied by a cookie. And the illusion of a cup of cappuccino is perfect. Peel and chop Jerusalem artichokes and potatoes (half-half) as well as garlic and shallots. Fry the garlic and shallots in some olive oil. Season with salt….

Trio of salmon

Fish is an integral part of any archipelago menu. This summer, we had primarily salmon: hot-smoked, cured and in soup. Hot-smoked salmon on archipelago loaf and my mother’s mustard sauce with crème fraîche, dill and lemon pepper My mother made this amazing gravlax by marinating a salmon fillet (with skin) with coarse salt, sugar and…