Vegan Barba di Frate with Wild Garlic Pesto 🌱

Springtime means my blog’s birthday. Today, two years ago, I started blogging. Thank you, dear readers, for another amazing year! Springtime also means wild garlic. And time to go foraging. Pick a handful leaves of wild garlic, clean them and finely blend them together with the same amount of walnuts, the double amount of olive…

Vegan Good Friday Soup with Walnuts πŸ‡¨πŸ‡­

Thursday means Swiss Food Discovery day. And this Thursday, it was my turn to share a Swiss recipe. Something I’d completely forgotten about in the wake of the Corona crisis. After homeschooling and home office, I somehow managed to throw together a dish and post a picture on Instagram. The recipe follows today with a…

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…

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…

Honeyed Tomme with roasted walnuts and caramelized nectarines

Cheese is convenience food at its finest. It’s extremely versatile in taste and texture. When I think about combining a spicy, savory cheese with sweet, fruity flavors, I get all excited. Aged GruyΓ¨re with treacly fig jam. Or nutty Madrigal with sun-ripe strawberries. Or baked soft cheese with caramelized drupes. Heaven! Bake portion sized Tomme…

Heirloom beetroot carpaccio πŸ’š

In 1950, Giuseppe Cipriani, the founder of the Venetian restaurant Harry’s Bar, invented a red and white dish honoring the colors characteristic to Vittore Carpaccio’s paintings. While the original dish excels with thinly sliced raw beef served with Parmesan cheese as well as lemon and olive oil, my version is vegetarian and based on radiant…