It’s been a while since I participated in a food challenged. And today, I revive my food challenge participation by killing two birds with one stone and submitting a dish to both Foodb… Read More

Do you shop your groceries in a store or do you prefer to order online? Most of the time, I order online, even though I usually miss the local produce. With MagicTomato that has changed. And… Read More

Almost one and a half years ago, I shared a Swiss recipe featuring jacket potatoes and cheese with you. Today, I’m presenting a vegan retake on this culinary highlight from my adopted… Read More

What does salmon and carrots have in common? Correct! Both can be transformed into a heavenly smoked deliciousness. The latter is even vegan. In the Bernese Highlands, the company Wild Foods… Read More

Nothing screams childhood dessert quite like banana split. Personally, I associate this decadent American ice cream based sweet treat with holidays. This week is winter holiday in my hometow… Read More

Are you familiar with farina bóna? Farina bóna literally means “good flour” and is a type of corn flour obtained by fine-milling toasted grain. It originates from V… Read More

When I saw that lovely Lim organized a one color food challenge on Instagram, I couldn’t resist participating. Lim had one ask for me – to create a purple dish. Obviously, I want… Read More

Today, the culinary journey through Sofia‘s vegan cookbook “Little Vegan Artisan” ends. At least, for now. Like every meal, this journey will end with something sweet. C… Read More

In my last post, I introduced you to Sofia‘s vegan cookbook “Little Vegan Artisan” and presented my take on a recipe of hers. Today, I’ll continue the exciting journe… Read More

I’ll start my blogger year by paying tribute to a very talented fellow food blogger of mine. Sofia from Little Vegan Artisan published a wonderful, vegan cookbook last year and today… Read More

A few more hours until 2021 is rung in. I look forward to the new year and the interesting culinary encounters. At the same time, I’m grateful for the past year – for the many ki… Read More

At Christmas, I like to treat myself and my family to all the wonderful exotic fruits the local stores offer. This year, I change the appearance of mango, lychee, pineapple, passion fruit an… Read More

It’s Christmas time all over the world, and Christmas here at home. And Thursday. Which means another episode of Swiss Food Discovery. Today, I have the honor to present a dish my in-l… Read More

Is it possible to create a Christmas dinner that pleases everyone? I say, yes! Are you of the same opinion? Today, I’ll share the starter of our Christmas menu. The main course and des… Read More

December – that time of year when our homes are festooned with holiday decorations. When our children are eager to get up in the morning to open the doors on their advent calendars. Wh… Read More

When two dear Instagrammers – Silvie from Citronelle and Cardamome and Mary from UnAmericanatragliOrsi – organize a gingerbread collab, and gingerbreads happen to be your all tim… Read More

Today, I’m super excited to be cooking for Across Kitchen Lines together with Tarun Sehgal. I’ve prepared a very traditional Swiss dish from the canton of Uri featuring rice and… Read More

LEGO is an abbreviation of the two Danish words “leg godt”, meaning “play well“. And that’s exactly what I did in my kitchen today. I filled a LEGO brick mold w… Read More

Sauerkraut, potatoes and pears all belong to the domestic autumn cuisine. Since I love to stir up traditions, I decided to combine these lovely, seasonal ingredients into a new culinary crea… Read More

Soups – that’s the brief of the 20th Foodie Challenge hosted by Foodblogs Schweiz. I went for a clear consommé featuring pumpkin. Orange and ginger add a warm fall flavor… Read More

There’s a long tradition of autumn fairs in Switzerland. For obvious reasons, most of them have been cancelled this year. That’s why we from Swiss Food Discovery decided to share… Read More

October is Breast Cancer Awareness Month. According to the motto Make it Pink, I share a culinary creation all in pink with you. Simultaneously, it’s my contribution to promote breast… Read More

Today, I have the pleasure to present my contribution to lovely Lim’s fall time challenge. On my plate, you’ll find pumpkin, apple, ginger, rose hip and chestnut. And my favorite… Read More

I love fall with all its treasures. Chestnuts. Pumpkin. Apple. Beetroot. And mushrooms. That’s what you’ll find in my contribution for the October food challenge hosted by Foodbl… Read More

Remember my last post featuring quince and my promise to present something savory? Well, those weren’t empty words: Today, I’ll share one of my all time favorite curries with you… Read More

We have the best neighbors in the whole world. They share not only their grapes, apples and plums with us, but also their quinces. I absolutely L O V E quince. The taste. The consistency. Th… Read More

Grapes, apples and plums from our neighborhood – those are the protagonists of my contribution for the current challenge hosted by Foodblogs Schweiz. This month, the challenge coincide… Read More

When the farmers‘ market gives you wonderful purple beans and you get homegrown apples from your dear neighbors, this culinary creation in complementary colors is born. Bean pur&eac&hell…Read More

Cauliflower fungus — that’s the name of the protagonist of my latest culinary creation. It’s somewhat of diva accompanied by its very own entourage consisting of a spider… Read More

What’s the first thing that comes to your mind when you see my youngest vegan creation? Also “Massacre on a Plate”? What I actually wanted to show, though, was a sweet trea… Read More

Some time ago, I received a package Golden Chlorella from Alver for testing purposes. When I published my first recipe in this regard (a vegan pistachio custard with cardamom, strawberries a… Read More

The brief for this month’s foodie challenge hosted by Foodblogs Schweiz is berries. On this occasion, I created a fresh and vivid bread salad. As I love berries and really couldn&rsquo&hell…Read More

One of the perks of spending the summer holidays in one of the most fruitful regions of the country — Seeland — is the infinite access to local produce of excellent quality. This… Read More

Hot days call for cool treats – like this vegan watermelon nice cream. Watermelon nice cream: Peel watermelon and blend the pulp. Strain the juice through a fine sieve. Set some jui… Read More

On a hot summer day, melons are probably the best hydrating foods out there. Additionally, they are a great source of potassium. Perfect on a day like today. Salad: Thinly slice peeled an… Read More

Do you know what time it is, guys? It’s Prosecco o’clock! Dome: Bring 500 ml Prosecco sweetened to you liking and mixed with 8 g agar agar to a simmer. Simmer for 3 minutes an… Read More

Have you ever tried barley grass? Barley – one of the world’s oldest crops – is said to have multiple health benefits i.a. regarding the digestive system, detoxification an… Read More

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. C… Read More

One of my favorite vegan starters has to be faux ceviche. It’s light and zingy and fruity and tangy. All at the same time. This dish really makes your taste buds pop. And best of all… Read More

Nothing says summer quite like strawberries with cream. That holds true in Switzerland as well. For the entire country, as a matter of fact. For the Swiss Food Discovery project, I veganized… Read More

Sweet and airy, bitter and crunchy, acid and juicy – this sweet temptation is everything your taste buds desire. Marshmallow fluff: Combine equal parts of aquafaba and powdered suga… Read More

Have you ever had chlorella? I hadn’t, until dear Christina from Alver asked me, if I wanted to give their Golden Chlorella a go. I’d heard a lot about its positive properties &n&hell…Read More

Berries – that’s the brief for Lim’s summer challenge. I decided to turn sun-kissed strawberries and raspberries into a chilled soup inspired by the delicious Spanish signa… Read More

Remember the monthly food challenge hosted by Food Blogs Schweiz? It’s been a while since I participated last time. Mainly because the brief didn’t correspond with me. This month… Read More

Cashew nuts are a popular basis for a variety of vegan cheese options. Even though I appreciate the taste and consistency of these plant-based products, I quite miss the local touch. Sunflow… Read More

A wise man once said that “the discovery of a new dish does more for the happiness of the human race than the discovery of a star”. That man was Jean Anthelme Brillat-Savarin (17… Read More

Today, I’m in the kitchen for the Swiss Food Discovery project hosted by lovely Silvie from Citronelle and Cardamome again. The dish I’m presenting is a traditional cream of more… Read More

Spring on a plate – that’s how I’d like to describe this dish. Mellow green tones with white and lilac accents. Season veggies served steamed, raw and seared. A combination… Read More

Parenthood is filled with sweet and salty moments: laughter, love, concern and sometime despair. This dish – in honor of Mother’s Day – is very much like that. Sweet and sa… Read More

I love strawberries. Actually, my entire family does. We can barely wait to kick off the strawberry season and start devouring these red, sun-kissed treats. Did you know, by the way, that st… Read More

The rhubarb season has begun and I just completed my first corresponding creation. What do you reckon? Rhubarb compote: Peel and finely chop rhubarb. Taste with vanilla extract and sweete… Read More

Do you still have leftover boiled eggs from Easter? Have you run out of ideas as to how to incorporate them into a dish? Good news, because I have the solution for you. Peel them, halve them… Read More

Have you already tried Dalgona coffee – the latest viral trend on social media? It’s a luscious and rich drink consisting of equal parts of instant coffee, sugar and hot water wh… Read More

I’m still working off my Easter sugar high and not quite ready for any sweet treats. Maybe I’ll be towards the end of the week. Until then, you’ll have to make do with this… Read More

After days of chocolate eggs, chocolate bunnies and pastry, I think it’s time for something lighter and more healthy. What do you think? Mix sweet mustard with puréed figs. Brus… Read More

What dish is a must on your brunch table? One of my all-time favorites is smoked salmon served with my mother’s delicious mustard sauce. This is a veganized version of that fond culina… Read More

Incorporating the greens of the veggie you’re preparing into your dish is so satisfying. Not only is it a sustainable way of cooking. It also adds a totally new dimension to the dish… Read More

The agretti season is very short. A couple of weeks only. I appreciate this succulent quite a lot and buy it whenever I see it. The fresh crunch, tangy grassiness and mellow citrus notes. Ju… Read More

Last week, I managed to post a picture on Instagram with a short caption. Today, I finally managed to write the matching blog post. That’s how busy this week has been. Thanks to homesc… Read More

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 fora… Read More

Spring has arrived. With flowers, wild garlic and artichokes. I love artichokes. I love the ritual of removing the petals. Dipping them and biting into the succulent meat. One after another… Read More

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 hom… Read More

One year ago, Foodblogs Schweiz launched its first monthly challenge: Create a culinary highlight using at least two of five or six predefined ingredients. I’ve participated ever since… Read More

Happy days, dear readers! Today, I’m very please to announce a new cooperation with BRUNCH Selection Schweiz. On BRUNCH Selection Schweiz, you’ll find the most spectacular brunch… Read More

Happy International Women’s Day, dear readers! To mark the occasion, I prepared a sweet vegan temptation. Enjoy! Chocolate mousse: With an immersion blender, mix equal parts of silken… Read More

Caramel sauce without cream and refined sugar – is that possible? “Absolutely!”, says the vegan me. “Well, not quite.”, would probably the lawyer in me respond… Read More

In the Swiss cuisine, there’s a variety of dishes featuring apple and potato. On this plate, I’ve combined a few of them in a completely new manner. And you know the best part? I… Read More

Have you ever had a dessert that delicious that just had to have some more? Well, that’s exactly what this overseas campfire treat promises you. Graham crackers with melted chocolate a… Read More

Combining different textures creates a culinary sensation of a completely new dimension. In this dish, which works equally well as a side and on its own, silky, soft, firm and crunchy elemen… Read More

Plating with flowers is dear passion of mine. I have a small garden, where I cultivate my own ecological edible flowers. During winter, when growth is sparse, I have to rely on alternative d… Read More

January is long gone and so is the month of sugar, alcohol and animal (by-)product avoidance. The experience was matchless. Even if I felt an amazing energy boost, I realized at the same tim… Read More

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 genero… Read More

Time for another challenge hosted by Foodblogs Schweiz. You know the drill: Create a dish featuring at least two of the ingredients of the predefined basket. This month, the basket contained… Read More

High–quality produce with a long history of togetherness are again married in this plant-based dish. The mellow pastel colors with darker accents cater for a pleasant experience for th… Read More

When moving abroad, you don’t only leave people and places behind, but also tastes. For me, turnip was a veggie I greatly missed after moving to Switzerland. It’s fairly uncommon… Read More

Leek, black salsify, parsley root, Jerusalem artichoke, beer radish, black radish, Japanese artichoke and fennel. So different and yet – so similar. The pulp of all these wonderful win… Read More

Some time ago, my in-laws bravely decided to give up their beautiful house and to move into a considerably smaller apartment. As a consequence, a part of their movables didn’t fit into… Read More

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 s… Read More

Today, I’m proud to present my dish for the January challenge hosted by Foodblogs Schweiz. This month’s basket contains parsnip, kale, sweet potato, celeriac, walnut and apple. I… Read More

Gravlax – or cured salmon – is a fond tradition for me. We usually enjoy it lightly salted and lightly cured, but if you like a stronger, heavier version, feel free to play aroun… Read More

One of the perks of having guests over is having tons of leftovers afterwards. Super delicious dishes that can be enjoyed later with almost zero effort. Like fine dining convenience food. Fo… Read More

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 delicio… Read More

Another blogger year will soon come to an end. And what a year it has been. Exciting culinary creations and top-notch produce. Cordial encounters, virtually and live. Numerous new collaborat… Read More

When do you celebrate Christmas? In our family, we celebrate Christmas on Christmas Eve. Yesterday, it was our turn to host the party and I cooked for 14 people. With lots of preparation and… Read More

I absolutely love advent calendars. They are magical somehow. The represent waiting, promise surprise and bear an element of excitement. At least for me. And that’s why I wanted to con… Read More

Filet im Teig – literally translating into tenderloin in dough – is the Swiss Beef Wellington. Fun fact: Beef Wellington is said to have been President Nixon’s favorite mea… Read More

With falling temperatures, my appetite for raw meat rises. Lucky me, I still have some venison in the freezer. Finely dice fillet of venison and mix it with mustard, finely chopped cornichon… Read More

Suure Mocke – literally a sour chunk – is the ultimate feast meal in my home canton. Wine braised beef is technically speaking a rather simple dish. However, it’s quite tim… Read More

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 disti… Read More

Today, Finland celebrates 102 years of independence. For me as a Finn, December 6 is correspondingly special. I try to pay homage to Finland’s war veterans and reflect on the luck of p… Read More

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… Read More

A Christmas wreath on a plate – that’s what I’d like to think this dish represents. Soft tones of purple, pink and terracotta with dark highlights. A feast for both mouth a… Read More

Chocolated avocado mousse has been really trendy lately. I’ve been keen on giving it a go, but never found the right occasion. Until now. Silvie from Citronelle and Cardamome made a wo… Read More

It’s tea time. Well not quite. It’s actually time for pudding. Tea on a plate, to be more precise. Earl Grey mousse: Prepare 200 ml super strong Earl Grey tea. Sweeten with honey… Read More

For this week’s Swiss Food Discovery project, I’ve prepared shaped pasta typical to the Swiss cuisine. In Swiss German, the pasta is called Knöpfli translating into sma… Read More

A couple of weeks ago, I attended a plating class organized by amazing Sabrina Cipolla. Her elevated and elegant, yet light and playful plates are simply awe-inspiring. When I saw this month… Read More

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 t… Read More

Playing with colors – that’s what this dish is all about. And autumn flavors. Prepare the risotto by sautéing chopped shallot, garlic and Gioiello rice is some olive oil… Read More

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. An… Read More

Do you know the feeling when you imagine a new combination of tastes and your flavor memory makes your mouth water? That happened to me the other day, as I was browsing the lifestyle section… Read More