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…

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…

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…

Homemade Ravioli with a Potato & Truffle Filling

  Sometimes Sundays are a time to treat yourself to something you would otherwise only have on very, very festive occasions. So for this Sunday, we made ourselves a batch of homemade Ravioli with Potato and Truffle Filling. This meal can also be served as a pasta course in a multi-course menu, as we did…

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):…

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…

Roasted Pumpkin and Feta Salad with an Onsenegg

I absolutely loved this seasonal fall or winter starter with pumkin, feta cheese and a perfect onsen egg. For the onsen egg, I used a Sous-vide Machine to cook it for 50 minutes at 64.5°. However, if you don’t have a sous-vide machine, you can always prepare a poached egg or combine the salad with…

Parsnips & Tomato Hummus: A Seasonal Vegetarian Starter

            Winter comes in many colors – that’s why I call this particular starter shades of orange: Honey-Glazed Parsnips and Carrots on Tomato Hummus. Ingredients (for 4 people): Tomato Hummus 1 tablespoon of butter 1 small onion (finely chopped) 1 garlic clove (finely chopped) 4-5 Parsnips 2 carrots 1 teaspoon…