A few more hours until 2021 is rung in. I look forward to the new year and the interesting culinary encounters. At the same time, I’m grateful for the past year – for the many kind comments, the endless support and the constructive cooperations. I will end my blogger year with a cooperation with Knecker….
Tag: rosemary
Vegan Christmas Panna Cotta with Quince 🌱
December – that time of year when our homes are festooned with holiday decorations. When our children are eager to get up in the morning to open the doors on their advent calendars. When our kitchens are filled with the smell of warm winter spices. Today, it’s my turn to open the door in the…
Vegan Gingerbread Ornament 🌱
When two dear Instagrammers – Silvie from Citronelle and Cardamome and Mary from UnAmericanatragliOrsi – organize a gingerbread collab, and gingerbreads happen to be your all time favorite (Christmas) cookies, you have to participate, right? I went for a dreamy, creamy layered mousse ornament with a hint of lingonberry. A vegan creation, that is. Mousse…
Vegan Ratatouille Spehere
One of the perks of spending the summer holidays in one of the most fruitful regions of the country — Seeland — is the infinite access to local produce of excellent quality. This plant-based dish summarizes the diversity of all those beautiful regional veggies. Ratatouille spehere: Sauté chopped onion, bell pepper, aubergine, carrot, squash and…
Vegan S’mores 🌱
Have you ever had a dessert that delicious that just had to have some more? Well, that’s exactly what this overseas campfire treat promises you. Graham crackers with melted chocolate and marshmallows just sound too good to be true, right. Today, I’m presenting my deconstructed, plant-based version of this American classic. Fudge: Melt 100 g…
Herb soup 🌱
Summer is long gone and autumn is taking over. The chilly temperatures turn nature orange; green will soon be a past memory. Before that happens to my kitchen garden, I collected the very last herbs and turned them into a hearty, plant-based soup. Peel and chop parsnip, parsley root, yellow carrot and shallot. Sauté the…
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…
Oatotto with caramelized pear and roasted horn of plenty 🌱
Some time ago, I joined the Swiss Food Discovery project, which is aimed at raising awareness of the Swiss culinary heritage. In order to educate myself (as I’m not indigenous), I bough a book taking me on a journey through time to the origin of Swiss cuisine. In the book, I came across a meal called…
Tomato consommé 🌱
And the series of food challenges continue. Today, I’m participating in the Int’l Food Challenge featuring tomatoes and bell peppers. I decided to create a plant-based dish around tomatoes, as these beauties ripen in our kitchen garden as I write. The herbs and flowers are also own-grown. Gently roast 1 kg chopped, sun ripe tomatoes,…
Damson chutney with herb mountain cheese and walnuts
The food basket for this month’s Food Blog Challenge by Foodblogs Schweiz contains shallots, beans, carrots, damson, elderberry and chili. As usual, I created two dishes, and, once again, featuring all ingredients. First up: damson, shallots and chili. For the chutney, simmer chopped damson, shallot, chili, garlic, salt, black pepper, dried apricots, cinnamon, honey and rosemary in…
Rosemary potato and squash cake
In this month’s basket for the food blog challenge by Foodblogs Schweiz, I found new potatoes, rosemary, squash, elderflower and strawberries (again). By means of two dishes, I will be able to use all five ingredients for the first time. First up are the new potatoes, rosemary and squash. Wash and slice the new potatoes….
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…
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…
Goat cheese appetizers with persimmon and prosciutto
Sweet fruit, savory ham, tart cheese and earthy herbs – that’s what these appetizers combine taste wise. Small rays of sunshine to get a party starting, really. Smear goat cheese on rosemary crackers. Top with thin slices of persimmon and prosciutto. Decorate with fresh micro greens. I served these appetizers as a kick-off of my…
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…
Bœuf bourguignon
Brown bistro food or “certainly one of the most delicious beef dishes concocted by man” to quote the French cuisine guru Julia Child. That’s bœuf bourguignon. Even though visually not the most appealing dish there is, the strong flavors enhanced by slow cooking make this red wine braised beef stew perfect for Sunday feast. For…
Where the wild things are
On this plate – that’s where the wild things are. Ten of them to be more precise. And I’m quite sure, this is the supper Max enjoyed after returning home from his imaginative adventures. Deer fillet Deer escalope Wild boar entrecôte Wild boar salami chips Malaga morels Steamed Brussels sprouts Roasted pumpkin Mashed purple potatoes…
Roasted tomato sauce 🌱
We have a small market garden. Did I ever tell you that? That’s where the flowers eventually ending up on my plates grow (or rather used to). And most of the herbs. We have tomato plants as well. And the other day, almost all tomatoes turned red at once. Time to make roasted tomato sauce….
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…
Meadow soup 💚
Part two of our vacation started with all of us being ill, one after the other. Nothing serious. Just stomach flu. But enough to put us out of action for a couple of days. Today, we were able to eat fairly normally again. We had homemade broth with veggies. So nourishing and so luscious. I…
Goat cheese • Nectarine • Honey • Rosemary
There’s a lot of varieties of goat cheese and a lot of ways to enjoy it. I like mine on a piece of bread instead of butter or hot on my salad. Or as a flan with fruit compote. Goat cheese flan: Bring 2.5 dl goat milk, 1 branch of rosemary, 5 branches of lemon…
Duck in a rhubarb meadow
Did I already mention that I love cooking – or rather plating – with flowers? Because I truly do. This is another seasonal, low-carb recipe pimped up with an amazing floridity. Sous vide duck: Score a diamond pattern through the skin and fat of the duck breast with a sharp knife. Be careful not to…
Calamaretti • Sweet potato • Red pepper • Salicornia
Six years ago, around this time, my hubby and I visited NYC. Newlywed. On honeymoon. We treated ourselves to Eleven Madison Park – the No. 1 in The World’s 50 Best Restaurants. I very much loved Daniel Humm’s idea (he’s Swiss by the way) of indicating the main ingredients of his courses, rather than revealing…
Mums - the food blog 