Vegan Pumpkin Consommé 🌱

Soups – that’s the brief of the 20th Foodie Challenge hosted by Foodblogs Schweiz. I went for a clear consommé featuring pumpkin. Orange and ginger add a warm fall flavor. What’s your favorite soup? Soup: Steam peeled butternut squash, shallot, garlic, ginger and orange peel with some white wine and water. Don’t forget to season…

Vegan Fall Time Challenge 🌱

Today, I have the pleasure to present my contribution to lovely Lim’s fall time challenge. On my plate, you’ll find pumpkin, apple, ginger, rose hip and chestnut. And my favorite fall time blossom: mums. Marbled rose hip panna cotta: Mix 250 g soy cream seasoned with maple leaf syrup to your liking and 1 tsp…

Vegan Fall Treasures 🌱

I love fall with all its treasures. Chestnuts. Pumpkin. Apple. Beetroot. And mushrooms. That’s what you’ll find in my contribution for the October food challenge hosted by Foodblogs Schweiz. Well, that and a creamy Oatotto. Who else is for team Fall? Oatotto: Roast 200 ml whole oat until golden. Add a finely chopped shallot and…

Pumpkin • Apple • Cabbage • Hazelnut • Leek • Brussels sprout 🌱

A couple of weeks ago, I attended a plating class organized by amazing Sabrina Cipolla. Her elevated and elegant, yet light and playful plates are simply awe-inspiring. When I saw this month’s food basket for the November challenge by Foodblogs Schweiz, I couldn’t resist trying to capture all the ingredients in a way she taught…

Grape • Pumpkin • Chanterelle • Rice 💚

Playing with colors – that’s what this dish is all about. And autumn flavors. Prepare the risotto by sautéing chopped shallot, garlic and Gioiello rice is some olive oil. Taste with salt and add some red wine. Allow the rice to absorb and, little by little, add hot water. Once cooked, add black aceto balsamico,…

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…

Pumpkin panna cotta with caramel sauce and coconut milky crumbles 🌱

Today, my contribution for the Halloween Gourdgeous collab by wonderful Ashley from Plate and Pen is due. I decided to go for a plant-based dessert featuring gourd: A spicy pumpkin panna cotta with a treacly caramel sauce, coconut milky crumbles (to die for!) and marinated apple and pumpkin. Caramel sauce: Melt 100 g brown sugar…

Wild game

Did I tell you that I bought a deer from a befriended hunter? As in an entire animal. 9 kg meat. This is one of the dishes I created featuring wild game: Saddle of venison with king oyster mushroom topped with boar salami, deep-fried pumpkin brunoise and poached Brussels sprouts next to caramelized chestnut purée…

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…

Pumpkin • Mizuna • Nori • Wasabi 🌱

More experimental cooking – this time inspired by the terrific Japanese cuisine. In this dish, the sweetness and softness of the pumpkin are complemented by the saltiness and crispness of the seaweed. The spiciness of the wasabi, which is mirrored in the decoration, elevates the dish from ordinary to extraordinary. And the dish is completely…

Pumpkin • Amaretti • Sage • Butter

Pumpkin with bitter almond cookies is a traditional combination originating from Lombardy in Northern Italy. It’s usually wrapped into pasta and paired with sage beurre noisette and quince or pear mustard. This is my low-carb variation of that traditional Italian treat. Steam pumpkin until soft. Mash and taste with quince mustard and fleur de sel….

Quince • Pumpkin • Coconut • Ginger 🌱

This year has blessed us with an exceptional harvest. We were lucky enough the get not only apples and grapes from our dear neighbors, but quince as well. Quince is a versatile fruit paring equally well with sweet and savory flavors. They are quite tough to peel and cut, though, so I usually steam them…

Pumpkin • Shiitake • Pomegranate • Tamarind 🌱

Experimental autumn cooking with soft, squirting, chewy and crunchy textures combined with sweet, sour, smoky and savory tastes for a guaranteed flavor explosion. That’s the only introduction this dish needs. Pumpkin: Cut the pumpkin into wedges, season with fleur de sel, cinnamon, ginger and nutmeg and drizzle with olive oil. Roast for 20 minutes at…