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:…

Sweet potato pudding with apple roses and roasted walnuts 🌱

Last year, my older daughter and I decided to cut the refined sugar in January. Luckily enough, a sugar ban doesn’t equal a dessert ban. So far, we’ve came up with a handful of sweet treats without refined sugar, one of which I’m about to share with you now. Sweet potato pudding: Mix 100 ml…

Apple donuts (Öpfuchüechli) 🇨🇭

Happy New Year and welcome to the first episode of Swiss Food Discovery in 2020. Today, I’m presenting a dish typical to the Emmental valley in the Canton of Bern. It’s a delicious apple donut, crisp on the outside and tender inside. A dessert worthy for a farmer’s fest. Prepare a batter by mixing 150…

Flambéed citrus salad on brûléed rice pudding

Today is December 2, which means it’s my turn to cook for the 25 Days of Christmas Collab hosted by lovely Silvie from Citronelle and Cardamome and charming Antonia & Nina from Two Sisters Living Life. I decided to go for a dish from my fatherland called Ris à la Malta. Basically, it’s rice pudding…

Green pea • Goat cheese • Apple • Cucumber 💚

Several years ago, my mother-in-law invited me to a cooking class. Featuring vanilla. It was so informativ, so inspiring and – above all – so much fun. When a saw the topic for the collaboration “Big Bundt – Sexy Sauce” hosted by lovely Ashley from Plate and Pen and amazing Angela and Mark from Cooking…

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…

Chestnut cake with pear compote and sour cream

Today, the November Food Blog Challenge by Foodblogs Schweiz starts. This month, the food basket contains corn, cauliflower, mushrooms, chestnut, pear and quince. I’ve created dishes featuring almost all of these ingredients lately – corn, cauliflower, mushrooms, more mushrooms and quince. Pears and chestnuts haven’t appeared, though. Time to change that. First up: a traditional Ticino chestnut…

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…

Blueberry • Apricot • Blackberry • Cinnamon

Today is the beginning of the new school year in my hometown. I’ve made it a custom to take the first day of school off. This way, I’ve time to finish any unfinished business. Time to get settled. Time for myself. And most importantly, time for blogging. Up next: Cinnamoned apricot mousse on blueberry soup….

Honeyed sour milk jelly with bee pollen

The first leg of this summer’s trip to Finland took me to Riga. Only to the airport, but still. Between changing planes, I had the chance to browse the tax-free shops and the interesting culinary treats Latvia has to offer. Bee pollen, for instance. Finally in Finland, I combined it with a jelly featuring one…

Licorice with white chocolate and red fruits

Yesterday, my four week summer vacation started and today, I finally arrived in the Finnish archipelago. When I think about Finland, and in particular, about its culinary side, licorice immediately comes into my mind. I love licorice, but you already know that. This dish, which I came up with on the occasion of the Food…

Coconut blancmange 🌱

One of my very first blog posts features a vegan almond blancmange. Inspired by that dessert, I came up with a sister dish based on coconut. If you’re a fan of coconut, you’ll L O V E this indulgent treat. Solve 2 tbsp corn starch in 50 ml coconut milk. Add another 450 ml coconut…

Sea buckthorn crème brûlée 🌱

By definition (I’m a lawyer, I like definitions), crème brûlée is a dessert consisting of a creamy custard topped with a texturally contrasting layer of crispy caramel. In this version, I kept the traditional caramelized sugar on top but modified the custard quite a bit. I combined tart and somewhat bitter sea buckthorns with rich…

Bilberry curd cake

Merengue with double cream and wild berries – that’s as Swiss as pudding gets. The desert of my seven course tasting menu is a modification of this classical dish: Bilberry curd on a hazelnut sponge with a soft merengue topping served a on luscious double cream mirror. A mellow ending to a lip smacking evening….

Halloween cupcakes 👻

Halloween and whimsicality are synonymous, right? So whimsical cookery is quite natural at All Saints’ Eve. My girls and I went for quirky ghost cupcakes this year. Funny to make and a joy to devour. Beat 2 eggs, 200 g brown sugar and 1 tsp vanilla extract. Gradually add 100 g melted butter, 180 g…

Chocolate • Caramel • Pear • Macadamia

Have you ever had a dessert so luscious that you couldn’t stop eating even when you were so full your stomach felt like exploding? If the answer is no, you’ll definitely have to try this one. And if the answer is yes, you still have to try it. ‘Cause that’s the kind of experience you…

Apple oatmeal crisp

Autumn is harvest season! And our lovely neighbors were kind enough to share their harvest with us. Wonderful, tart Gravenstein apples straight from the tree. With a little help from my girls, the apples transformed into a delicious oven dish in the twinkling of an eye. Peel and slice 1 kg Gravenstein (or other tart…

Carrot cake

“Carrot cake, carrot cake, have ye any nuts? The carrot cake contains… no nuts.” Oh, how I appreciate Little Britain. Almost as much as I appreciate the nut-free carrot cake served in my favorite café Farmors Café on Högsåra, Finland. It’s moist and spicy and soft and tart. All at the same time. My recipe…

Mirabelle, plum and damson flaugnarde

Twelve years ago, I had this amazing French dessert for the first time. In a small restaurant in Paris. And the dish has followed me ever since. This oven pancake with stone fruits or drupes (other than black cherries, since that by definition would turn it into a clafoutis) is fluffy and soft at the…

Strawberry cake

Strawberries, especially served as a cake, are an integral part of Midsummer. These portion cakes consist of crisp waffle cups, soft vanilla pudding and sun-warm strawberries. A taste of summer. Start with the vanilla pudding. Mix 4 dl milk, 50 g brown sugar, 4 tbsp corn starch, 3 egg yolks and the seeds of one…

Raspberry mousse in dark chocolate cups 🌱

Today, I treated myself to a new kitchen utensil – a silicon sphere freezer mold. I didn’t buy it in order to make ice, though. I intended to use it for spherical desserts, like this one. Chocolate cups: Melt 25 g dark chocolate and coat the bottom half of the sphere mold. Let set in…

Berries • Vanilla • Verbena • Flowers

Spongy rose water cakes with a soft creamy filling and a fresh berry topping. That sounds delicious, right? My initial plan was to combine the pudding and berries with crunchy honey meringues, though. Mini pavlovas for dessert. Meringues need a long oven time, so I started preparing them early this morning. And left them in…