Fudge Brownies: The fudgiest brownies you’ll ever eat!

In Switzerland, usually brownies are a bit more like cake and contain nuts, however, ever since I tasted fudge brownies in the States, I have become obsessed with creating my own version of them, so here we are: melt in your mouth Fudge Brownies! Danger of addiction guaranteed! Ingredients (33 x 23 cm baking tray):…

Chocolate Banana Muffins filled with Chocolate Ganache

Ingredients (12 muffins): Muffins: 2 very ripe bananas 1 egg 80g butter 100g sugar 50ml milk 1 sachet vanilla sugar 180g flour 1 teaspoon baking powder 0.5 teaspoon of sodium bicarbonate pinch of salt 80g dark chocolate, chopped into pieces Ganache filling: 100g dark chocolate, finely chopped 130ml full or half cream Preparation: Muffins: Melt…

Pommes Duchesse: A festive Potato Side Dish

I love potatos – in any shape and form. And these little mashed potato rosettes are a starter I love to serve at dinner parties or for a festive occasion: Pommes Duchesse! As they are basically mashed potatoes that are piped into a nice form and baked in the oven for a bit of color,…

Burrata on Rocket Salad with Rhubarb dressing

A fabulous seasonal starter for April, early May: Rocket Salad with Burrata (or Mozarella) and a Rhubarb Dressing! This was a starter in a multi-course meal I made a couple of weeks back – it took no time at all and I adored the coupling of the creamy Burrata with the tangy-spicy Rhubarb Dressing. So…

Quick and Easy Lemon Curd Tarte

    Ever since I made my first Lemon Curd Tartelettes, Tartes are a go to favorite of mine! With store bought pastry, this Lemon Curd Tarte takes less than 20 Minutes active work and it is a sure crowd pleaser! All you need is a round cake tin, ca. 27cm in diameter, and an…

Cheesecake Basics & and how to conceal cracks in your Cheesecake

Making a cheesecake is actually not that difficult and the preparation time is very reasonable – with a little lemon zest and lemon juice it suddenly seems much lighter, too. The only problem is that the cake is somewhat susceptible to cracking. Of course there are tips and tricks to avoid cracks in a cheesecake….

Naturally dyed Easter-Eggs in Blueberry Juice

It’s Eastertime! And even when I am really busy I have to take at least a bit of time to celebrate Easter, so I made these quick and easy purple dyed eggs with Blueberry Juice. All you need is: White eggs Blueberry Juice – you can use storebought blueberry juice, the purer the juice, the…

White Chocolate with (a lot of!) Almonds

When times get busy (as is the case with me right now) I sometimes yearn for a sweet little something – and for a little time for cooking, even if it is just a couple of minutes. With this in mind, I dared to try tempering chocolate – and I created a white chocolate with…

Low Carb asparagus, ham & egg casserole: Asparagus season is here!

The asparagus season is here, and early for Switzerland! You can read more about it on the homepage Juckerfarm. For me, the asparagus season means one thing above all else: spring! Today’s low-carb asparagus, ham & egg casserole is inspired by a Betty Bossi asparagus roll recipe and. Paired with green salad and a piece…