I adore tiny dishes. You have probably noticed that by now. Tasing menu sized dishes. And today, I cooked a seven course tasting menu for a newlywed couple. We kicked off with an amuse-bouch… Read More

Fish with lentils is an inseparable team. I don’t even remember when I had it for the first time. And I think I have tried every possible combination. This recipe is a self creation re… Read More

Refined white sugar is one of the most common ingredients there are. Sugar beet, in its natural form, is a less common component on our plates, though. For me, it was definitely one of those… Read More

A sous-vide stick – what a game changer! Precise temperatures, impeccable textures, foolproof. Never has cooking been easier. And the outcome more perfect. Start with the meat. Sear la… Read More

This year has blessed us with an exceptional harvest. We were lucky enough the get not only apples and grapes from our dear neighbors, but quince as well. Quince is a versatile fruit paring… Read More

Once a quarter, we meet up with my brother-in-law’s family for dinner together. Today, it was our turn to cook. The menu we served combines farm-to-table produce from the immediate nei… Read More

Moon milk – take a sip of that name. Doesn’t it sound dreamy? Because that’s what it’ll make you. Moon milk is the ultimate bedtime drink for a good night’s sle… Read More

More experimental cooking: I found organic oats in my grocery store the other day. Not rolled oats as in oatmeal. Whole oats. With each kernel encased in a hull. As in horse feed. I turned i… Read More

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… Read More

Spicy pumpkin cake with gooey dulce de leche and tart sour cream – a harmony of tastes. Bake the cake well in advance, as the spices will continue to infuse the cake and intensify the… Read More

Clams – the ideal ingredient to pimp up an ordinary dish. Like pasta. Add some bacon and white wine and have yourself a luxurious meal within minutes. Perfect for Wednesday supper! Fr… Read More

I’m a strong proponent of the nose-to-tail eating. Whenever I find less common cuts in my supermarket, I happily accept the challenge. Today, I found chicken hearts. This piece of offa… Read More

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… Read More

Some time ago, our lovely neighbor served us caffè al piatacchio. I immediately fell in love with this sensational Sicilian treat. It’s a marriage made in heaven of creamy pista… Read More

Brown bistro food or “certainly one of the most delicious beef dishes concocted by man” to quote the French cuisine guru Julia Child. That’s bœuf bourguignon. Even th… Read More

My girls L O V E bilberry muffins. And they L O V E helping me bake them. Years ago, I found a great recipe in Louise Pickford’s book al fresco. I’ve slightly modified it, but th… Read More

On this plate – that’s where the wild things are. Ten of them to be more precise. And I’m quite sure, this is the supper Max enjoyed after returning home from his imaginati… Read More

Parmigiana is an Italian oven dish consisting of thinly sliced veggies – usually eggplant – served with tomato sauce, Parmesan cheese and mozzarella. I built a nifty little tower… Read More

We have a small market garden. Did I ever tell you that? That’s where the flowers eventually ending up on my plates grow (or rather used to). And most of the herbs. We have tomato plan… Read More

I was passing my Dinner for fourteen in review, when I realized that I’d forgotten to post the floral butter I made to accompany the bread. It’s not a recipe, really – more… Read More

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… Read More

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 poi… Read More

This soup combines a smoky fish piquancy, a tart autumn apple note, subtly earthy celeriac flavors and an oniony chive aroma. It’s easy to make, low on carbs and it plates beautifully… Read More

Drinks and nibbles – that’s how to kick off a dinner party right. These delicious, vegan treats – carrot with paprika powder hummus, beetroot with cumin hummus and green pe… Read More

Yesterday, we hosted a dinner party for my husband’s enchanting office colleagues. Five appetizers. Three courses, all served plated. Loads of planning, grocery shopping, cooking and t… Read More

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 girl… Read More

Experimental autumn cooking with soft, squirting, chewy and crunchy textures combined with sweet, sour, smoky and savory tastes for a guaranteed flavor explosion. That’s the only intro… Read More

On our wedding seven years ago, we decided to serve regional food. Back then, local Swiss harvested sturgeon farmed in the Tropenhaus Frutigen less than 45 km away from our wedding location… Read More

“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 ca… Read More

Soft young potatoes and mild white mushrooms on a hearty spinach base infused with loads of fresh lemon – doesn’t that sound lovely? It truly is. And filling. Perfect as a side o… Read More

Sometimes the most inconspicuous things can be the most exciting ones. Like this condiment. It’s so simple, and yet so tasty. Simmer 2 dl red wine, 1 dl white aceto balsamico, 1 dl wat… Read More

Did you know that the word Quiche originates from the German word Kuchen meaning cake? And that this savory, open pie with an egg and cream custard filling is rather of German than of French… Read More

Bite-sized appetizers – what a great way to start a party and encourage mingling. There’s a saying in German: “Klein, aber oho” meaning “Small, but beautiful&rd&hell…Read More

Once a year, usually in August, we invite dear friends over to celebrate Kräftskiva with us. We dress up in silly hats and bibs. We sing funny drinking songs in Swedish and drink ridicu… Read More

Today is my birthday. And yesterday, while I cooked dinner with my husband, he whispered something to my daughter, who immediately left the kitchen only to return a moment later. With three… Read More

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… Read More

My mother cooked us a delicious dish during our summer holiday in Finland: Baked salmon with steamed leek and edamame seasoned with horseradish. An excellent combination of tastes. This is m… Read More

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 th… Read More

It’s a big day today – my older daughter started her school career and my younger one went off to Kindergarten. They’ve been looking forward to this moment for so long. My… Read More

We usually spend our summer vacation in Switzerland by the lake of Morat. The Lakeland around the three lakes of Morat, Neuchâtel and Bienne is not only famous for its wine, it’s… Read More

What’s your take on all those lifehack recipes online? I feel curious about them, to be honest. Curious enough to test them. And today, I tested the 2-ingredient Chocolate Cake by Tast… Read More

Part two of our vacation started with all of us being ill, one after the other. Nothing serious. Just stomach flu. But enough to put us out of action for a couple of days. Today, we were abl… Read More

Today, 727 years ago, the cornerstone of what we now know as Switzerland was laid. At that time, the three cantons of Uri, Schwyz and Unterwalden swore one another eternal allegiance, promis… Read More

First day in a hot town after two weeks of sea breeze in the archipelago. Torture. Not just because I had to take a break in my vacation. The city is sticky hot. Literally. I shouldn’t… Read More

Today was the last day of our Finland vacation – time to recap (and to get sentimental): We’ve spent quality time as a family, shared experiences and created memories for the fut… Read More

As I told you in a former blog post, perch used to be really common in the waters surrounding our summer cottage. Today, it’s hard to catch any at all. This summer, we had perch only o… Read More

One of the perks of having children is that you make new acquaintances through your kids’ activities – acquaintances that even might develop into friendships. Today, we had a cou… Read More

Fish is an integral part of any archipelago menu. This summer, we had primarily salmon: hot-smoked, cured and in soup. Hot-smoked salmon on archipelago loaf and my mother’s mustard sau… Read More

Viili is a typical Finnish fermented milk product consumed mainly at breakfast or as a snack. It has a a ropey, gelatinous texture and a velvety, yeast-like fungus surface. The taste is plea… Read More

The Finnish archipelago has an extensive network of guest harbors. Some guest harbors offer full service with electricity, WC, sauna and showers, washing machines, restaurants, shops, WiFi a… Read More

I’m very pleased and honored to announce that I’ve been nominated for the first time ever. Alicia from Commememucho was kind enough to nominate Mums! for the Blogger Recognition… Read More

Compact dark loaf with a distinctive taste of rye, malt and sugar beet molasses is a speciality of the archipelago. Every village has its very own variation. My favorite is Rosalalimpan with… Read More

A summer without strawberry cream cake is no summer at all. We usually enjoy jordgubbstårta at our summer cottage, where the possibilities in the kitchen are limited. Therefore, we che… Read More

We arrived at our summer cottage late yesterday. Much later than expected. Halfway through, on open water, one of the rudders on the boat broke and instead of at regular speed, we proceeded… Read More

According to Moominmamma, whose main concern is the physical well-being of her beloved ones, “all fun is good for the stomach”. And great fun it is in Moominworld in Naantali. Yo… Read More

Yesterday, we flew to Finland, to my old hoods. For me, going home is so much more than just visiting familiar places and meeting up with long-time friends and family. Going home also means… Read More

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 packag… Read More

Have you ever had to cook with whatever ingredients you happen to have at home? That happens to me all the time. So a part of my creativity is forced upon my by the fact that I haven’t… Read More

A minimum of ingredients, a maximum of taste – that’s a pretty accurate description of fior di latte gelato. It consist of milk, cream, sugar and a tiny pinch of salt only. Nonet… Read More

Early summer means cherry season. Sun-ripe, juicy, sweet drupes waiting to be transformed into delicious dishes. This cholesterol reducing superfood is so versatile – it can be used in… Read More

Almost two months ago, I received a shoutout request on Instagram. To an Instagram newbie like me, the term was completely unfamiliar. After having googled it and checked out the requester&r&hell…Read More

This is another simple dish where different tastes come together nicely: a sweet sourness of the raspberries, a gentle saltiness of the halloumi and an earthy bitterness of the green peppers… Read More

Today, the sun has been shining from a clear blue sky. No clouds. No wind. It has been one of those hot, lazy summer days. Hot, lazy summer days call for cold soups. Like this raw food Spani… Read More

Today, my big one turns six. It feels like she was a baby yesterday. I still remember holding her in my arms for the first time. She was so tiny and totally dependent on me. Now, she’s… Read More

I had this dish some years ago in a hip, local-oriental restaurant in Zurich called Bebek. It’s a really simple dish, where the harmonic combination of sweet and salty will make your m… Read More

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 sum… Read More

Soft lamb sirloin, spicy chorizo and crunchy cucumber – this summery low-carb dish combines French haute cuisine, Spanish tradición culinaria and Nordic husmanskost at their fin… Read More

My Midsummer tapas unites the traditional tastes of this festivity: pickled herring, egg, potato, onion, dill, chive and crème fraîche. I pickled the herring and baked the crisp… Read More

Midsummer – the longest day of the year, the astronomical beginning of summer and an important festivity in the Nordics. From a culinary point of view, I associate Midsummer with herri… Read More

On a hot day like today, it’s important to stay well hydrated. Next to water, minerals like sodium and potassium are crucial. This beautiful and refreshing dish takes perfect care of y… Read More

Last autumn, we visited Calabria. Calabria is famous a for its red onions and chilis. I immediately fell in love with a side combining these two ingredients with semisoft cheese. In this dis… Read More

I associate fish with the Finnish archipelago, which – who’d’ve thought – is my favorite place on earth. So my passion for fish is quite natural. Fish makes me feel a… Read More

Lunch usually needs to be quick. Correspondingly, the work steps mustn’t be complicated and the number of ingredients has to be small. This only five-ingredient dish is flavorful and c… Read More

Haute cuisine presentation of traditional food fascinates me. It’s an art to be able to modernize a dish without losing its soul. The Mexican chef Enrique Olvera manages to do this wit… Read More

Steamed fish with boiled potatoes is as Nordic as food can get. We used to eat fish pretty much every day during my childhood Summer vacation. Which lasted ten to eleven weeks. No wonder fis… Read More

I went to the market with my girls the other day and run into these amazing loquats. My younger daughter was immediately fascinated by them and – as a matter of fact – I couldn&r&hell…Read More

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… Read More

Cinque Pi is probably one of the easiest pasta sauces there are. The name refers to the main ingredients of the sauce, all starting with a “p” in Italian: pomodoro (tomato), pann… Read More

I’ve been putting some effort into ameliorating my plating skills lately. I find dishes served lukewarm best suitable for this exercise, as I don’t have to work under time pressu… Read More

A little over a month ago, I pickled cute small organic lemons and today, we finally got to try them. The flavor was intensely lemony. All sourness was gone and replaced by a mild tartness… Read More

Isn’t it great when you prepare something and – as a happy coincidence – create a nice by-product. This happened to me in course of making the elderflower tart with a merin… Read More

I love experimental cooking – and baking, obviously. In particular, when the result turns out delicious. This vegan tart is a combination of the lately so popular crystal clear pumpkin… Read More

The sun is shining and the sambucus is blooming – a perfect time to make elderflower syrup. Collect 15 fully opened, not browning elderflower blossoms. Remove the stems and any free pa… Read More

I’m a huge fan of sashimi, ceviche and tiradito. On the other hand, I love roast notes, as well. This is my combination thereof. Strain the pulp of two passion fruits through a sieve… Read More

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 meringue… Read More

How do you pimp up fillet steak? You serve it with tender shrimps and an opulent sauce. Surf and turf at its finest. Surf: Season shrimps with salt and olive oil and grill for 10 minutes in… Read More

There’s a lot of varieties of goat cheese and a lot of ways to enjoy it. I like mine on a piece of bread instead of butter or hot on my salad. Or as a flan with fruit compote. Goat che… Read More

Yesterday, Harry and Meghan swore each other eternal love. Today seven years ago, my boyfriend at that time and I did it too. To celebrate our decision to spend our lives together and the fa… Read More

I once made a melon soup with what I though was a splash tequila. It was a bit more than a mere splash, though. And the soup turned inedible. My hubby still refers to that soup as the worst… Read More

A dear friend of mine once served a dish very similar to this one based on Italian eggplants. When I saw these beautiful tiny white and thin purple Chinese eggplants, I couldn’t resist… Read More

Did I already mention that I love cooking – or rather plating – with flowers? Because I truly do. This is another seasonal, low-carb recipe pimped up with an amazing floridity. S… Read More

My mother-in-law brought me own grown rhubarb yesterday. And by today, it transformed into a fizzy drink. Perfect on a sunny day like this. Salute! This drink consists of one part rhubarb sy… Read More

Are you familiar with Chef’s table on Netflix? It’s a documentary profiling world-renowned chefs. And it never fails to leave me feeling stunned and amazed and inspired all over… Read More

Just when I though Spring was here to stay, the weather played a joke on my. All of a sudden, the heaven turned dark and Thor started swinging his hammer. A cold, rainy day calls for a hot s… Read More