Pork • Parsley root • Parsley • Pimenta

Remember my Cinque Pi? This is my Quattro Pi (with some additional ingredients). Turn pork shanks (also know as ham hocks or pork knuckles) in wheat flour and roast them in olive oil. Taste with salt and black pepper. Add quartered onions as well as pimenta (allspice) and rosemary. Braise in white wine until the…

Pepparnötter (Peppernuts)

My past week has been so incredibly busy. Privately and professionally. I have barely had any time for blogging. Am I the only one thinking: “Why does Christmas have to be so stressful?”. As of today, there will be no more stress. We are leaving Switzerland to spend the holidays in Finland’s winter wonderland. Time…

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….

Grape and orange mirror glaze cake

Aren’t mirror glaze cakes stunning? Intricate layers of different textures, precise temperatures and an ultra-shiny appearance. Simply mesmerizing. Through Olga Noskova’s amazing showmanship, this old-school French technique is currently experiencing a revival. My cake encompasses a vibrant, orange and bitter orange flavored, purple grape jelly inside a feather-light orange mousse on a juicy coconut sponge…

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…

Veal • Root vegetables • Bramata • Parsley

Ossobuco means comfort food for me (actually, it means “bone with a hole” in Italian, referring to the marrow hole in the cross-cut shank, but that’s totally beside the point). My mother used to cook it back home and I’ve continued that tradition. It’s a dish full of flavors and amazing meat just melting in…

Herbal focaccia

My girls love focaccia. I usually make it of bough leftover pizza dough. But the dough is actually really simple. Even a baker apprentice like me will manage. Solve 21 g yeast (half a package) in 3.5 dl lukewarm water. Add a pinch of sugar, 1 tbsp salt, 1 tbsp dried Italian herbs, 2 tbsp…

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…

Soccer shortbreads

Yesterday, the local soccer team – BSC Young Boys (Yes, I know. Don’t laugh!) – managed to secure the Swiss championship. For the first since 1986. The entire town is ecstatic. In honor of the historic victory yesterday, the girls and I baked shortbreads in the team colors, yellow and black. Beat 250 g butter…

Kanelbullar

This week, I participated in the Swiss Blogger Challenge organized by Marlene’s sweet things. One of the tasks was to share ones favorite food. This was probably the hardest one for a food lover like me. I decided to go with kanelbullar – cinnamon rolls. Kanelbullar are definitely not low-carb, but that doesn’t matter, because…