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…
Tag: food
Spring & Wild Garlic: Say Hello to Spring with a Wild Garlic Pesto
I love spring! And nothing says spring just as much as the first batches of wild garlic! We always take time on a Sunday afternoon to roam the woods and gather wild garlic to make pesto – and once we’re at it, we always make quite a bit of pesto. It stays fresh for 3-4…
Spicy Chicken Pita with Parsnip Hummus, Chickpeas and Red Cabbage Slaw
I love Pita’s – they are the perfect vantage point for creative, wholesome, seasonal and quick meals! This pita recipe I developed a couple of weeks back in the midst of winter, but all the vegetables I used are still in season, so let’s give it another go! What you’ll need is storebought pita’s, hummus…
Bündner Nusstorte: A Swiss Specialty shortcrust pastry with a nut & honey filling
My grandmother, who we call “Nani” in a typical Grisonian manner, absolutely adores Bündner Nusstorte. This, paired with a couple of other Grisonian dishes, might be one of the last remaining indicators that her family originally is from the mountain area of Switzerland, the canton Graubünden – the dialect has, much to my regret, been…
Radishes Stem to Leaf: Radish and Egg Tatar with Radish Leaf Pesto
Following up on the recent Radish Green Pesto, this recipe is a full Leaf to Stem meal, using all parts of the radish in this Radish and Egg Tatar. Served with wholegrain bread it makes for a yummy lunch sandwich or light dinner. Ingredients (for 4 portions): 1 bunch of radishes 6 eggs 6 tablespoons…
Leaf to Stem: No Waste Radish Green Pesto
You have probably heard of Nose-to-Tail cooking, where all the parts of the animal are eaten. The same no waste food philosophy applies to vegetables and fruits as well, where it is called Stem to Leaf. Today, I used the green leaves of radishes, a part often gets thrown out, and I made a pesto…
Swiss Rösti and Gruyere Breakfast Bake
I am in weekend mood – and today that means one thing: Hearty breakfast or brunch comfort food! I opted for a Swiss twist on a potato breakfast bake with Rösti, Cervelat (a Swiss type of sausage) and Gruyere Cheese and – because I am feeling a bit under the weather and not up to…
The Spitzbub: a Classic Swiss Cookie
Today I would like to present one of my favorite childhood memories: Spitzbuebe! A classic Swiss cookie filled with a berry jam of your choice.The little treats were given the name “Spitzbuebe” (mischievous boys) because the classic Swiss Christmas cookies were always stolen by the children in the prelude to Christmas – at least that’s…
Seasonal Beetroot Hummus: Bring a little Spring color into your life
What do you do when it feels like spring but the season just hasn’t quite caught up yet? I popped a little pink spring color to celebrate my spring feelings with this seasonal quick and easy beetroot hummus variation. Ingredients (2 jars of hummus): 200g beetroot (peeled and cooked) 1 can of chickpeas (ca….
Spicy and Creamy Vegan Lentil Curry Soup
I love lentils – and they are good for you! So today’s recipe is a hearty and vegan bowl of comforting goodness: a Spicy Lentil Curry Soup with Coconut Cream – and it’s done in less than 30 minutes, a perfect dish for a quick and yummy midweek dinner – so let’s get right to…