Almost one and a half years ago, I shared a Swiss recipe featuring jacket potatoes and cheese with you. Today, I’m presenting a vegan retake on this culinary highlight from my adopted country. To make it feel more modern, I added a touch of blue butterfly pea flower. What do you think about that? Blue…
Tag: sugar
Vegan Faux Lox Lolly 🌱
What does salmon and carrots have in common? Correct! Both can be transformed into a heavenly smoked deliciousness. The latter is even vegan. In the Bernese Highlands, the company Wild Foods refines regional and organic produce with an impressive result. A must try for all lox lovers, who feel strongly about sustainability. I decided to…
Vegan Banana Split 🌱
Nothing screams childhood dessert quite like banana split. Personally, I associate this decadent American ice cream based sweet treat with holidays. This week is winter holiday in my hometown and, hence, timing wise, perfect for this fond childhood memory. I wanted to transform the somewhat pedestrian (my new favorite adjective, btw) flavors to fit a…
Vegan Magenta Food 🌱
When I saw that lovely Lim organized a one color food challenge on Instagram, I couldn’t resist participating. Lim had one ask for me – to create a purple dish. Obviously, I wanted to comply. My contribution has the color magenta – a shade of purple (I checked!). Chokeberry jelly: Mix 250 ml chokeberry juice…
Vegan Carrot Cake 🌱
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 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 Playground 🌱
LEGO is an abbreviation of the two Danish words “leg godt”, meaning “play well“. And that’s exactly what I did in my kitchen today. I filled a LEGO brick mold with a variety of tiramisu panna cotta and placed the bricks on Oreo crumbles – a.k.a. Oreo soil. My playground turned out to be the…
Vegan Watermelon Nice Cream 🌱
Hot days call for cool treats – like this vegan watermelon nice cream. Watermelon nice cream: Peel watermelon and blend the pulp. Strain the juice through a fine sieve. Set some juice aside for the syrup and mix the rest with an equal part of coconut cream. Transfer to popsicle molds and freeze until firm….
Vegan Dalgona Coffee with a Trio of White Asparagus 🌱
Have you already tried Dalgona coffee – the latest viral trend on social media? It’s a luscious and rich drink consisting of equal parts of instant coffee, sugar and hot water whipped until creamy and served with hot or iced milk. The name derives from the Koran name for its famous honeycomb toffee, to which…
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…
Sweet polenta (Siessi Poläntä) 🇨🇭
In Valais, my sources say, it’s popular to enjoy polenta not only as a savory dish but also in its sweet variations. Paired with sun-ripe apricots from the Valais orchards and a generous dollop cream, this treat is mouthwatering. For the Swiss Food Discovery hosted by dear Silvie, I prepared a plant-based version. Polenta pudding:…
Gravlax with grapes, cucumber and horseradish
Gravlax – or cured salmon – is a fond tradition for me. We usually enjoy it lightly salted and lightly cured, but if you like a stronger, heavier version, feel free to play around with the amount of salt and time in the fridge. And seasoning, obviously. Use a pair salmon filets of sushi quality,…
Salmon • Beetroot • Grapefruit • Onion
A Christmas wreath on a plate – that’s what I’d like to think this dish represents. Soft tones of purple, pink and terracotta with dark highlights. A feast for both mouth and eye. And a perfect dish to kick off Christmas – Glad Lillajul! Finely blend 250 g of canned chickpeas with aquafaba, 150 g…
Tea time
It’s tea time. Well not quite. It’s actually time for pudding. Tea on a plate, to be more precise. Earl Grey mousse: Prepare 200 ml super strong Earl Grey tea. Sweeten with honey. Allow to cool on the fridge. Add 4 bloomed gelatine leaves and gently fold in 100 ml whipped heavy cream. Transfer to…
Deconstructed salted honey pie
Welcome to the United Sweets of America – an Instagram collaboration and dessert journey through the American states. I joined late. I was the last participant, as a matter of fact. And obtained the only state left: Wyoming. As my knowledge regarding the culinary tradition of Wyoming is quite limited, I decided to consult my…
Whipped lingonberry semolina porridge 🌱
October is Breast Cancer Awareness Month and the pink ribbon is its symbol. Pink is also the color of this month’s Intl’ Food Challenge. My contribution to this challenge is a traditional Finnish dessert. Simmer or steam 150 ml spelt semolina in 600 ml diluted lingonberry juice (you can use store-bought juice or prepare it…
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…
Apple cider custard (Süssmostcrème) 🇨🇭
More Swiss cuisine on the menu, as I’m presenting my second dish for the Swiss Food Discovery – a very traditional apple cider custard from Thurgau. Thurgau, a canton in the east of Switzerland, has an extensive fruit growing tradition and hosts more than two thirds of the domestic apple orchards. This light and airy dessert…
Meringue with double cream and blueberries 🇨🇭
Just over a week ago, Silvie from Citronelle and Cardamome reached out to me regarding her attempt to promote the Swiss culinary heritage on the blogosphere. That’s a project worthy of support, I though, and didn’t hesitate to confirm my engagement. Every Thursday, a sweet and a savory dish featuring the cuisine of Switzerland are…
Fennel • Carrot • Onion • Tamarind 💚
When experimenting in the kitchen, I like combining components with different textures. Soft. Crunchy. Creamy. Chewy. You’ll find all these textures in this dish: Grilled fennel with a fresh carrot green salad, tart pickled red onions and a sweet tamarind dressing. Start with the pickled onions. Bring the pickling liquid consisting of one part water…
Deconstructed golden beetroot 💚
More experimental cooking. This time, I created a dish featuring mellow golden beetroot served in three different ways – pickled, mashed and seared. Pickles: Pickle thin slices of golden beetroot in a liquid consisting of one part water and one part white aceto balsamico seasoned with salt, sugar and white pepper. Bring the liquid to…
Pickled cucumber and English peas on avocado cream 🌱
A dream in green. That’s what I was thinking when I came up with this dish. The delicate plating is inspired by Bernadett Vanek, one of the most talented chefs there are. For the avocado cream, mix one avocado with the juice of a quarter of a lemon and a pinch fleur de sel. For…
Purple asparagus with orange mayonnaise and poached egg 💚
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…
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