Vegan Mushroom Pâté with Gooseberry and Red Currant Jelly 🌱

I’m a sucker for pâté. It’s definitely one of my favorite spreads. Usually, I enjoy just like that. But if I feel fancy, I combine it with pickles or a tart jelly. Childhood memories on a plate. Pâté: Sauté finely chopped button mushrooms and shallots in olive oil. Taste with salt and black pepper. Blend…

Red Emmalie potato mash with sautéed Japanese artichokes and marinated Chioggia beets 🌱

Heirloom veggies – They get me all excited. The colors. The shapes. The textures. The tastes. On the farmers’ market the other day, I found beautifully pink potatoes with a distinct flavor. And Japanese artichoke – a white and tender tuber, optically very much resembling a maggot. And wonderfully marbled beetroot. In the course of…

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…

Inverted parasol mushroom omelet 💚

Today, I’m preparing another dish featuring mushrooms. The other day, my hubby hit the woods and returned with a basket full of parasol mushrooms. I couldn’t help myself but to combine these wild treats with a creamy French omelet. Sauté the hat of parasol mushrooms in olive oil. Season with fleur de sel. In the…

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,…

Tea smoked duck with tamarind plums

I’ve been watching lots of The Chefs’ Line on Netflix lately. In one episode, the task was to prepare Zhangcha duck. I was intrigued by how uncomplicated it seemed to smoke meat at home and decided to give it a go. Remove silver skin and excess fat from a duck breast. Score the fat (just…

Minted tzatziki on citrusy lamb loin

Cucumber and garlic are two of the ingredients in this month’s Food Blog Challenge basket by Foodblogs Schweiz. Cucumber and garlic are also two of the key ingredients in tzatziki. In this dish, I serve it on beautifully seared lamb loin with pleasant citrusy notes. Shred and drain a cucumber. Drain 150 g Greek yoghurt….

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….

Sunshine bowl

It’s August, but summer isn’t over yet. The sun is still shining and I managed to catch some rays. In a bowl. Boil mountain lentils and quinoa for approximately 25 minutes. In the meantime, fry chopped salsiccia, carrot and yellow zucchini. In a separate pan, toast pine nuts. Season the lentil quinoa mix with reduced…