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…

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…

Parsley Pesto: A nearly all year round seasonal pesto variation

The classic pesto is made with basil – unfortunately, basil season is not as long. Nevertheless: don’t despair, pesto is available all year round! One of my favourite herbs for pesto, which is in season almost the whole year, exept of January and February, is parsley! In Switzerland, it can normally be bought locally in…

Parsnip Hummus: A Seasonal Winter Vegetable Hummus Variation

I absolutely adore hummus – and it is really so completely easy to make. All you need is a food processor or a blender and a handful ingredients and that’s it! This time I made a little seasonal and local winter vegetable variation with Swiss Parsnips. Ingredients (as a side or starter for 3-4 people):…

Gnocchi with a Ham and Leek Sauce

Gnocchi, Gnocchi, Gnocchi – there are so many good dishes you can make with Gnocchi! Today I opted for a creamy ham and leek sauce that brightened up the leftover Gnocchi I had left in the freezer. So here you go: Ingredients (for 2 people): Gnocchi (here you can find the homemade Gnocchi recipe) 1…

Beetroot Pesto with Homemade Pasta

What do you do if you have any leftover beetroots? I made a delicious, brightly colored pesto with the remaining beetroot from the beetroot and goat cheese Flammkuchen and served it with homemade pasta. The following recipe is for two people, but we have prepared a large portion of the homemade pasta and dried the remaining…