This salad offers a delightful combination of fruity, refreshing, and slightly tangy flavors, making it a perfect choice for the summer.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Watermelon Salad with Feta Prep Time: 15 minutes Cook Time: Serves: 4-6 Servings Dec 25, 2025 Last updated: This recipe may contain affiliate links About the Recipe When the weather heats up, I find myself craving meals that are light, refreshing, and honestly — require minimal effort. This watermelon salad is one of my favorite ways to use up all that gorgeous summer produce. It’s sweet, savory, hydrating, and a little unexpected in the best way. The combo might sound a little wild at first - watermelon, strawberries, pineapple, cucumber, mint, and feta - but trust me, it works. The juicy fruit and crisp veg play so well together, and the creamy feta with a simple lime-honey dressing ties it all up with a bright, citrusy bow. It’s the kind of dish you’ll keep sneaking bites of straight from the bowl. If you’ve made my Watermelon Gazpacho , you already know how much I love combining fruit with a savory twist - especially in the summertime. And just like my Herby Cucumber Salad or Celery Remoulade , this recipe brings that crisp, chilled contrast that makes a side dish shine. It’s perfect for BBQs, sunny lunches, or those lazy days when you just can’t bring yourself to turn on the stove but still want something fresh and satisfying. Let’s make it! SKIP TO RECIPE CARD SKIP TO VIDEO Fresh, vibrant flavors – Sweet watermelon, juicy strawberries, crisp cucumber, and tangy pineapple come together in a colorful medley that screams summer. Sweet and savory balance – The saltiness of the feta, the touch of honey in the dressing, and the pop of lime juice create a perfectly balanced bite. Easy to prep, easy to love – This salad looks impressive but comes together in minutes — ideal for barbecues, brunches, or a refreshing side on a hot day. Customizable and flexible – Don’t have strawberries? Add blueberries. Not into feta? Try goat cheese or leave it out. This salad adapts easily. Hydrating and light – Water-rich fruits and cooling cucumber make this feel more like a treat than a side dish. It’s the kind of thing you’ll go back for twice. What You'll Love Can I make this salad ahead of time? Yes — you can prep the fruit and cucumber a few hours ahead and store them in the fridge. For best texture, add the dressing, feta, and mint just before serving. Will the salad get watery? Because watermelon and cucumber release liquid over time, this salad is best served fresh. If making ahead, drain off any excess liquid before adding the dressing. Can I use a different cheese? Absolutely. Feta is classic here, but crumbled goat cheese , mozzarella pearls , or even a sprinkle of parmesan shavings can work beautifully. What can I substitute for pineapple or strawberries? Try mango , nectarines , blueberries , or even grapes . Just aim for a mix of juicy, sweet, and slightly tangy fruits. Is there a vegan version? Yes — just skip the feta or use a plant-based cheese alternative. You can also swap honey for maple syrup or agave in the dressing. What goes well with this salad? It pairs perfectly with grilled chicken , shrimp skewers , quinoa dishes , or even a sparkling citrus mocktail . Light, fresh, and ready for the patio. Frequently asked Questions Ingredints Explained Watermelon: Juicy, refreshing, and the backbone of the salad Strawberries & pineapple: Add brightness and natural sweetness Cucumber: Keeps everything crisp and cooling Mint: Essential for freshness - don’t skip it Feta: Salty, creamy contrast that pulls the whole salad together Honey & lime: A simple dressing that keeps things light and vibrant Ingredients 600 g watermelon, cubed (4 cups) 1 English cucumber, halved and sliced (about 300–350 g) 300 g strawberries, sliced (2 cups) 165 g pineapple, in chunks (1 cup) 75 g feta cheese, crumbled (½ cup) Juice of 1 lime (about 2 tbsp) 45 g olive oil (3 tbsp) 20 g honey (1 tbsp) 10 g fresh mint, roughly chopped (¼ cup) Salt and pepper to taste NEWSLETTER SIGN-UP Preparation Not only is this salad a feast for your taste buds, but it is also a feast for the eyes with its beautiful bursts of color. Super simple to make, the longest part is chopping and prepparing the ingredients. In a large mixing bowl, combine the diced watermelon, cucumber, strawberries, pineapple, and chopped mint leaves. In a small bowl, whisk together the lime juice and honey to make the dressing. Drizzle the lime and honey dressing over the watermelon salad mixture. Gently toss the salad to ensure all the ingredients are coated with the dressing. Add salt and pepper to taste. Sprinkle the crumbled feta cheese on top of the salad. Allow the salad to sit for about 10 minutes to allow the flavors to meld together. Once ready to serve, give the salad a gentle toss again to ensure the dressing is evenly distributed. Serve the watermelon salad in individual bowls or on a platter, garnished with a few extra mint leaves if desired. Enjoy this refreshing and vibrant watermelon salad as a light and healthy summer dish or as a delightful side for any occasion. The combination of flavors will surely impress your taste buds and leave you wanting more! Recipe Card Chef's Notes Use very ripe fruit - this salad relies on natural sweetness Add feta at the very end to keep its texture Don’t overdress; less is more here Chill before serving for the best flavor Storage Tips Make ahead: Best made the same day Fridge: Keeps for up to 24 hours , though texture softens Refresh leftovers: Add fresh mint and a squeeze of lime before serving Recipe Card RECIPE VIDEO Newsletter SignUP

The Swiss Plum Meringue is a delightful dessert that features a tangy plum filling, toasted almonds and a cloud-like Swiss meringue.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Plum Meringue Prep Time: 20 minutes Cook Time: 20 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for plums—and when they’re in season, I tend to get a little carried away. Their juicy, slightly tart sweetness just begs to be baked into something cozy. This Swiss Plum Meringue is one of those bakes that feels both nostalgic and just the right amount of special. Traditionally, it’s made with a simple plum compote and a fluffy meringue on top. But I’ve made a few tweaks over the years. I like to toast a handful of sliced almonds for the base to add a little crunch, then warm up the plums with some cozy spices. And instead of a crisp meringue, I went with a soft Swiss meringue—think smooth, marshmallowy clouds that melt right into the fruit. It’s got the same fruit-meets-comfort vibe as my Cheesecake-Stuffed Peaches or Swiss Cherry Bake , and if you’ve tried my Fig and Almond Tart , you already know how much I love combining fruit with nuts. This one feels like it brings all those favorites together in the best way. SKIP TO RECIPE CARD SKIP TO VIDEO Beautiful Contrast of Tart and Sweet : The tartness of fresh plums pairs perfectly with the light, sweet meringue, creating a balanced dessert with layered flavors. Visually Stunning Presentation : With the glossy peaks of meringue atop a rich plum filling, this dessert is as elegant as it is delicious—a true showstopper for any gathering. Light and Airy Texture : The fluffy meringue combined with juicy plums creates a dessert that’s light yet satisfying, making it perfect for those who love fruity, less-heavy sweets. Seasonal and Unique : Plum meringue is a lovely way to showcase seasonal fruit in an unexpected, creative way that will impress guests and family alike. Ideal Make-Ahead Option : While best served fresh, you can prepare the plum filling ahead and assemble quickly, making it a convenient yet elegant dessert. Versatile and Customizable : Add a hint of cinnamon or cardamom to the plums for extra warmth, or layer with roasted almonds for a delightful crunch. What You'll Love What type of plums work best for plum meringue? Tart varieties like Italian or Damson plums work well, as they balance the sweetness of the meringue. However, any ripe plums can be used for a flavorful result. How do I prevent my meringue from collapsing? To achieve a stable meringue, make sure your bowl and utensils are clean and free of any grease, and whip the egg whites to stiff peaks. Avoid opening the oven door during baking. Can I make plum meringue in advance? This dessert is best enjoyed fresh to keep the meringue crisp. However, you can prepare the plum filling ahead of time and assemble just before serving. Should the plums be peeled before using? It’s up to your preference! The skin adds a bit of texture and color, but if you prefer a smoother filling, peel the plums before cooking. How do I store leftovers? Leftovers can be stored in the refrigerator for up to 2 days. Note that the meringue may soften slightly but will still taste delicious. Frequently asked Questions Ingredints Explained Ingredients For the Base: 500g sliced almonds For the Plum Filling: 500g (about 1 lb) fresh plums (preferably Zwetschgen or Italian prune plums), pitted and halved 50g (1/4 cup) granulated sugar 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1 tbsp lemon juice 1 tbsp cornstarch For the Swiss Meringue: 3 large egg whites 150g (3/4 cup) granulated sugar 1 tsp vanilla extract NEWSLETTER SIGN-UP Preparation Prepare the Base: In a clean dry pan, over medium heat, toast the almond slivers until golden. Transfer the toasted almonds to an oven proof baking dish (around 8-inch round or similar size), lining the bottom of the dish with them in an even layer. Prepare the Plum filling: Preheat your oven to 180°C (350°F) . In a medium saucepan, combine the halved plums, sugar, cinnamon, nutmeg, ginger, lemon juice, and cornstarch. Stir until the plums are evenly coated. Cook the mixture over medium heat until the plums start to soften and the mixture thickens, about 5-7 minutes. Stir occasionally to prevent sticking. Once done, transfer the plum filling to the baking dish and spread it out evenly over the almonds. Swiss Meringue: Lets start by learning a little bit about Swiss Meringue. Swiss meringue is called "Swiss" because of the specific technique used to make it, which is believed to have originated or been popularized in Switzerland. This method differs from other types of meringue, like French or Italian, in how the egg whites and sugar are combined and treated . Key Characteristics of Swiss Meringue: Heating Process: In Swiss meringue, the egg whites and sugar are gently heated together over a double boiler until the sugar dissolves completely and the mixture reaches a safe temperature (around 70°C or 160°F). This heating process partially cooks the egg whites, giving the meringue its unique stability. Stability: The heating process also helps create a more stable meringue that is less prone to weeping or collapsing. This makes Swiss meringue ideal for applications where you want a firm yet silky texture, like buttercream frosting, toppings for tarts, or as a base for baking. Texture: The final texture of Swiss meringue is smooth, glossy, and more dense compared to French meringue. It holds its shape well, making it excellent for piping or creating decorative elements. In contrast: French Meringue is the simplest method, where sugar is gradually added to beaten egg whites, and it’s often used for folding into batters or baking as crisp meringue cookies. Italian Meringue involves pouring hot sugar syrup into beaten egg whites, resulting in the most stable meringue, often used for buttercream or as a base for meringue pies. Each type of meringue has its own strengths and best uses, with Swiss meringue being particularly prized for its balance of stability and smooth texture. Why Cornstarch Isn’t Needed: Heating Process: In Swiss meringue, the sugar and egg whites are gently heated together before being whipped. This process helps stabilize the meringue and gives it a smooth, glossy texture. Firmness: The heating also helps the sugar dissolve completely, leading to a more stable meringue that holds its shape well when baked. When to Consider Adding Cornstarch: If you are looking to achieve a particularly crisp exterior, you might consider adding a small amount of cornstarch (about 1 tsp) to the meringue after whipping. However, this is not standard for Swiss meringue and is more often used in Pavlova recipes. Make Swiss Meringue: Combine the egg whites and sugar in a heatproof bowl over a pot of simmering water (double boiler method). Stir constantly until the sugar dissolves completely and the mixture reaches about 70°C (160°F). Remove from heat and whisk the mixture until stiff, glossy peaks form. Assemble the Dessert: Spoon the meringue over the warm plum filling, spreading it out to cover the plums completely. Use the back of a spoon to create some peaks on the meringue for a decorative effect. Bake: Place the baking dish in the oven and bake for 15-20 minutes , or until the meringue is golden brown. Cool and Serve: Allow the dessert to cool slightly before serving. Serve warm or at room temperature. Tips: For extra flavor, you can add a splash of brandy or almond extract to the plum filling. This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Tip: You can use the broiler to brown the peaks of your Swiss meringue more quickly. This technique is especially useful if you want to achieve a beautifully caramelized and golden-brown top without over-baking the meringue or the filling beneath it. However, there are a few tips to keep in mind to ensure the best results: How to Broil the Meringue: Preheat the Broiler: Turn on your oven’s broiler setting and let it preheat for a few minutes. Most broilers are very hot, so this step is important for even browning. Position the Dessert: Place the dessert on the middle or top rack of the oven, about 6-8 inches (15-20 cm) away from the broiler element. If it's too close, the meringue can brown too quickly and even burn. Keep a Close Watch: Broiling happens quickly, usually within 1-2 minutes. Keep the oven door slightly ajar and watch the meringue closely. The peaks will start to brown and caramelize quickly, so be ready to pull it out as soon as you achieve the desired color. Rotate if Necessary: If your broiler doesn’t heat evenly, you may need to rotate the dish halfway through to ensure all areas of the meringue are browned evenly. Cool Before Serving: After broiling, let the dessert cool for a few minutes to allow the meringue to set slightly before serving. Prevent Burning: The broiler is very intense, so it’s easy to go from perfectly golden to burnt if you’re not careful. Stay vigilant during this step. Achieve Even Browning: For more control, you can also use a kitchen torch to brown the meringue if you have one. This allows you to precisely caramelize the peaks without using the oven's broiler. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A spiced, densly chewy cookie with a hint of almond and candied citrus peel topped with a lemony glaze .| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Basler Läckerli Prep Time: 20 minutes Cook Time: 15 minutes Serves: 14-16 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If I had to sum up Switzerland in one taste, Basler Läckerli would be it. These chewy, spiced cookies have carved out a permanent place in my memory—not just for their flavor, but for the feeling they evoke. Growing up, we’d receive a special tin filled with Läckerli from a relative or family friend in Europe. I still remember the moment that lid came off: the warm, spicy aroma rising up, and the delicate parchment sheets separating each layer like little blankets of care. Their honeyed sweetness, the citrusy zing from candied orange and lemon peel, and that unmistakable mix of cloves, cinnamon, and almonds—it was like a hug from the Alps. These weren’t just cookies; they were edible postcards from home. Making Läckerli from scratch always felt a little sacred—like crafting something precious. Maybe it was the slow simmering of the honey, or the careful chopping of peel, or just how the whole kitchen filled with that festive scent. Traditionally, they’re made with Kirsch , a cherry brandy from the region, but since it’s not something I often have on hand (and it’s not easy to find where I live), this version captures all the nostalgic flavors without it. The finishing touch? A lemony glaze that catches the light and gives each square a little sparkle. It’s optional, but in my book, it’s essential. If you’ve made other Swiss holiday cookies before—like buttery Mailänderli , anise-kissed Chrabeli , or jam-filled Spitzbuebe —you know there’s a quiet joy in baking the treats of your childhood, in passing them on. Basler Läckerli are a little different: a bit chewier, a bit bolder, and just as full of heart. With every bite, I’m transported to my roots, to snowy Decembers, and to the simple happiness of sharing something special. I hope these cookies become a part of your holiday traditions too. SKIP TO RECIPE CARD SKIP TO VIDEO A soft yet chewy texture that stores beautifully Naturally sweetened with honey—no added refined sugar Fragrant with citrus zest, cloves, and cinnamon A unique treat to gift or share (they travel well!) Even better the next day… and the next What You'll Love Can I use pre-ground almonds or should I grind my own? You can use either! Pre-ground almond meal is convenient and works well here. What can I substitute for candied peel? If you’re not a fan of candied citrus, try finely chopped dried apricots or dates. The flavor won’t be traditional, but still delicious. Why do I need to cut them while warm? Once they cool, the Läckerli become firmer and harder to cut without crumbling. Can I freeze these? Yes! Layer with parchment and freeze in an airtight container. Thaw at room temp before serving. Frequently asked Questions Ingredints Explained Ingredients 250 g All-Purpose Flour (2 cups), plus more for dusting ½ tsp Baking Powder ½ tsp Ground Cloves 1 tsp Ground Cinnamon ½ tsp Ground Nutmeg 100 g Ground Almonds (1 cup almond meal) 75 g Candied Orange Peel , finely chopped (½ cup) 75 g Candied Lemon Peel , finely chopped (½ cup) 170 g Honey (½ cup) 4–6 tbsp Warm Water , as needed ½ tsp Almond Extract Zest of 1 Lemon Zest of 1 Orange NEWSLETTER SIGN-UP Preparation Preheat & Prep: Preheat oven to 180°C (350°F) . Line a baking sheet with parchment paper or a silicone mat. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cloves, cinnamon, nutmeg, and ground almonds. Stir in Fruits & Zest: In another bowl, combine the ground almonds, candied orange peel, candied lemon peel , honey, water, butter, almond extract, lemon zest, and orange zest. (Candied citrus can be found in most stores this time of year, however, if you can't find any or want to give making your own a 'go' then I have a super easy method that you can find here ). Add Wet Ingredients: Add the wet ingredients to the dry ingredients and mix until a dough forms (add more warm water a tablespoon at a time if your dough seems too dry and won't come together). Roll Out Dough: Transfer the dough onto the floured parchment and roll it out to about 5mm (1/4-inch) thickness in a rectangular shape. Rest and Bake: Let the rolled out dough sit for minimum an hour (some say to leave it overnight to let the flavor mingle). When ready, place the cookie sheet in the oven and bake for about 15-20 minutes or until the edges are golden brown. Prepare the Glaze: While the cookies are baking, prepare the glaze. In a small bowl, mix together the powdered sugar and lemon juice until smooth. Slice While Warm: Once the cookies are done baking, remove them from the oven and immediately brush the glaze over the warm cookies. Allow the cookies to cool on the baking sheet before cutting them into squares or rectangles (cutting away any uneven edge- those bits are for tasting). Storage Tips: Store the Basler Läckerli in an airtight container. The great thing about these cookies is that the flavors will develop even more over the next couple of days. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Maple Gingerbread Biscotti Prep Time: 15 minutes Cook Time: 40 minutes Serves: 24 Biscotti Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about making biscotti that just feels right when the weather turns crisp. I love the rhythm of baking them; mixing the dough, shaping the logs, the scent of warm spices filling the kitchen, and then that intentional second bake that gives them their signature crisp texture. This batch of Maple Gingerbread Biscotti came together as part of a commissioned collaboration with Selefina Spices , using their beautiful Spicy Baking Blend . It’s a mix that instantly reminds me of cozy afternoons and holiday baking, with notes of ginger, cardamom, nutmeg, cloves, and allspice. Even if you don’t have the blend, you can easily recreate the flavors at home (see my note in the ingredients section) , but I have to say, having it all in one jar made this recipe even more effortless. With maple syrup taking the place of molasses, these biscotti have a gentle sweetness that pairs so well with coffee or tea. I decided to mix in pecans, candied ginger and tart dried cranberries for a little extra holiday flavor. If you’re a biscotti lover, you might also enjoy my Chocolate-Dipped Almond Biscotti for a classic twist. For something a little different, my Cranberry Pecan Turnover Cake makes the most of cranberry season, and my Cacao Spiced Bundt Cake features the custom spice blend I created for Selefina, Cacao Maple Melange, a blend that is warm, rich, and perfect for festive gatherings. Whether you gift these or keep them all for yourself, I promise they’ll bring a little warmth to your winter days. SKIP TO RECIPE CARD SKIP TO VIDEO Q: Can I make these gluten-free? Yes — use a 1:1 gluten-free flour blend. They may be a touch more crumbly, so handle gently when slicing. Q: Can I make the dough ahead? You can mix the dough, wrap it in plastic, and chill for up to 24 hours. Let it sit at room temperature for 15–20 minutes before shaping into logs. Q: How do I keep the biscotti from crumbling when slicing? Let the logs cool for 8–10 minutes after the first bake, then slice with a sharp serrated knife using a gentle sawing motion. Q: How should I store them? Store in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 3 months — thaw uncovered at room temperature to keep them crisp. Q: What glaze works best? White chocolate is classic, but maple, espresso, or orange glaze are all excellent seasonal choices. Q: Can I make them softer? Yes — shorten the second bake by a few minutes if you prefer a softer, cookie-like texture. What You'll Love Holiday flavors without molasses – Maple syrup and dark brown sugar give that deep gingerbread warmth without the bitterness of molasses. Perfect for gifting – Stays crisp for up to 2 weeks, making them ideal for cookie tins, jars, or holiday gift baskets. Crunchy yet dunkable – Crisp enough for that satisfying snap, but not so hard they’ll break a tooth. Customizable mix-ins – Cranberries, dried cherries, apricots, nuts, or crystallized ginger all work beautifully. Festive photo-worthy – Drizzle with maple, citrus, or espresso glaze for a bakery-style finish. Frequently asked Questions Ingredints Explained Ingredients 2 cups (250 g) all-purpose flour 1 ½ tsp baking powder 1 tbsp Selefina Spices - Spicy Baking Blend OR a mix of the following 1 tsp ground ginger ½ tsp ground cardamom ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground allspice 1 tsp cinnamon 1 tsp unsweetened cocoa powder (optional, for deeper color) ½ tsp fine sea salt ½ cup (100 g) dark brown sugar , packed ¼ cup (50 g) granulated sugar 3 large eggs, room temp ¼ cup (60 ml) vegetable oil (or melted butter) 2 tbsp pure maple syrup 1 tsp pure vanilla extract Optional: ½ cup (60 g) chopped nuts (pecans, almonds) or crystallized ginger pieces Optional for dipping: 4 oz (115 g) white chocolate, melted NEWSLETTER SIGN-UP Preparation Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper. Dry mix: In a medium bowl, whisk together flour, baking powder, all spices, cocoa powder (if using), and salt. Wet mix: In a large bowl, whisk eggs, dark brown sugar, granulated sugar, oil, maple syrup, and vanilla until smooth. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts or crystallized ginger if using. Shape: Divide dough in half. On the parchment-lined sheet, shape each half into a log about 10" (25 cm) long x 3" (7.5 cm) wide. Flatten tops slightly. First bake: Bake for 25 minutes, until set and slightly firm to the touch. Cool & slice: Let logs cool for 10 minutes, then slice diagonally into ¾" (2 cm) slices using a serrated knife. Second bake: Arrange slices cut-side down on the baking sheet. Bake for 7–8 minutes per side until crisp and golden. Cool & decorate: Cool completely before drizzling or dipping one end in melted white chocolate if desired. For maple gingerbread biscotti , storage is nice and generous because they’re baked twice: Room temperature: Store in an airtight container for up to 2 weeks . Freezer: Store in a freezer-safe container or bag for up to 3 months . Thaw uncovered at room temperature to keep them crisp. If glazed or dipped: Biscotti with chocolate or icing should be stored in a single layer or between parchment sheets to prevent sticking. The shelf life will be closer to 7–10 days at room temp before the glaze starts softening. Tip: If they ever lose their crunch, pop them in a 300°F (150°C) oven for 5–7 minutes to crisp them back up. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Creamy cheesecake with the tropical citrusy taste of mango and lime set atop a classic buttery graham crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Mango Lime Cheesecake Prep Time: 20 minutes Cook Time: 50 minutes Serves: 8-12 Servings Dec 30, 2025 Last updated: This recipe may contain affiliate links About the Recipe Cheesecake has always been my dessert happy place - and if you've been around here a while, you know I’m not afraid to play with bold flavors. From the warmth of my Nutmeg-Spiced Cheesecake to the indulgent swirl of my Chocolate Raspberry Swirl Cheesecake , or even those playful Cheesecake Peaches that look as delightful as they taste, I love finding new ways to make this classic feel fresh. This Mango-Lime Cheesecake is my bright, tropical twist. It’s sunshine in dessert form. Creamy, zesty, and vibrant, it brings that juicy mango-lime magic into every bite - no suitcase to the tropics required. I use mango powder here, which is a total game-changer for anyone (like me) who doesn’t always have ripe mangos at their fingertips. It’s pure mango flavor, concentrated and ready to elevate just about anything—but especially cheesecake. That said, if you do have access to fresh mangos, you’re absolutely covered. I’ve included simple instructions for how to make this recipe using fresh fruit instead—so no matter where you’re baking from, this cheesecake is within reach. If you’re craving something that feels light yet decadent, fruity but rich, this one’s for you. It’s the kind of cheesecake that doesn’t just sit pretty - it steals the show. SKIP TO RECIPE CARD SKIP TO VIDEO Bright, Tropical Flavor : The mango powder brings a concentrated mango flavor, beautifully complemented by the zesty lime, making each bite a tropical treat. Creamy and Refreshing Texture : These cheesecake bars are smooth and creamy with a refreshing citrus-mango twist—ideal for warm-weather desserts. Perfect Make-Ahead Dessert : These bars are easy to prepare in advance, making them a convenient option for gatherings or just for having a treat ready in the fridge. No Extra Moisture : Using mango powder instead of fresh mango keeps the cheesecake texture just right, without the risk of a watery filling. Naturally Vibrant Color : The mango powder adds a warm golden hue, making these bars as visually appealing as they are delicious. A Unique Take on Classic Cheesecake : The combination of mango and lime in cheesecake form is a fun twist, offering something a little different from the usual flavors. What You'll Love What is mango powder, and where can I find it? Mango powder, also known as amchur or dehydrated mango powder, adds concentrated mango flavor without the extra moisture. It’s often available in specialty stores or online. Can I use fresh mango instead of mango powder? Yes! While mango powder is a convenient way to add concentrated flavor without extra moisture, you can definitely use fresh mango. Just purée about 150g (¾ cup) of ripe mango and simmer it gently for 5–10 minutes to reduce excess liquid. Let it cool before swirling into the cheesecake. This ensures the texture stays rich and creamy without becoming too soft or runny. How do I store mango lime cheesecake bars? Keep them in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed chilled, making them perfect for a refreshing dessert. Can I make these cheesecake bars ahead of time? Absolutely! These bars can be made a day or two in advance and refrigerated until serving. The flavors develop as they sit, making them even more delicious. How do I create the swirled top? After pouring the cheesecake mixture into the pan, swirl in a bit of extra mango and lime for a visually appealing marbled effect. Frequently asked Questions Ingredints Explained Graham Cracker Crust The classic base gives structure and a subtle sweetness. A touch of sugar helps it hold together, and the optional coconut adds a gentle tropical note that pairs beautifully with mango and lime. Mango (Powder or Fresh) Mango powder is concentrated, consistent, and incredibly convenient. It delivers pure mango flavor without added liquid, which is ideal for swirls. Fresh mango works just as well, especially when ripe - just simmer it briefly to concentrate the flavor and avoid excess moisture. Cream Cheese Use full-fat cream cheese for the best texture. Make sure it’s fully softened so your batter stays smooth and lump-free. Lime Zest & Juice The zest brings aroma and brightness, while the juice adds just enough acidity to balance the richness of the cheesecake. Ingredients For the Crust: 150g graham cracker crumbs (1½ cups) 60g unsalted butter, melted (¼ cup) 25g granulated sugar (2 tbsp) 20g shredded coconut (optional) (¼ cup) For the Mango Swirl: Option 1 – Using Mango Powder: 50g mango powder (½ cup) 30ml water (2 tbsp) 12g granulated sugar (1 tbsp) Option 2 – Using Fresh Mango: 150g fresh ripe mango purée (approx. ¾ cup) 12–25g granulated sugar (1–2 tbsp, depending on ripeness) (Optional: Simmer the purée for 5–10 minutes until slightly thickened, then cool before using.) For the Cheesecake Filling: 450g cream cheese, softened (16 oz) 100g granulated sugar (½ cup) 2 eggs Zest and juice of 1 lime 5ml vanilla extract (1 tsp) NEWSLETTER SIGN-UP Preparation Mango-Lime Cheesecake Preheat your oven to 350°F (175°C) . Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a bit of overhang to make removal easy later. In a mixing bowl, combine graham cracker crumbs , melted butter , and sugar . Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 8–10 minutes , or until lightly golden. Remove from the oven and let cool while you prepare the filling. In a small bowl, mix together mango powder , water , and sugar until it forms a smooth paste. Set aside. Using fresh mango instead of powder: No mango powder? No problem. Purée about ¾ cup (150g) of ripe mango until smooth, then stir in 1–2 tablespoons of sugar , depending on your mango’s sweetness. If the purée is very thin, simmer it over low heat for 5–10 minutes until it thickens slightly. Let it cool before swirling it into the cheesecake filling just like you would with the mango paste. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the lime zest , lime juice , and vanilla extract until fully combined. Pour the cheesecake filling over the cooled crust and spread it out evenly. Drop spoonfuls of your mango swirl mixture (powder-based or fresh) over the cheesecake filling. Use a knife or toothpick to gently swirl it in for that marbled effect. Bake for 25–30 minutes , or until the edges are set but the center still has a slight jiggle. Turn the oven off, but leave the cheesecake inside to rest for 1 hour as it cools gradually. Remove from the oven and let it cool completely in the pan on a wire rack before decorating the top. Decorate the top with whipped cream, mango and citrus slices (optional). Refrigerate for at least 4 hours (or overnight) before slicing into bars and serving. Storing: These cheesecake bars can be stored in the refrigerator for 5-7 days if sealed with plastic wrap or in an airtight container. Tips If you are not in a rush, I would recommend letting the cheesecake cool in the fridge overnight. I always get so excited with cheesecake and want to slice into it as soon as possible. But so often it hasn't fully cooled in the center and just crumbles when I cut into it. My cheesecake motto, 'overnight ensures a good first bite'. Mango and lime also pair so nicely with coconut. If you are a coconut fan, I would highly recommend adding some shaved coconut to the crust or why not top it with some coconut cream? It will give you that tropical vacation vibe. Who would say no to that? Recipe Card Chef's Notes Make sure all ingredients are at room temperature Don’t overmix once the eggs are added Swirl gently to avoid muddying the color Chill thoroughly before slicing for clean edges Storage Tips Store covered in the refrigerator for up to 4 days Best made the day before serving Cheesecake bars slice cleanly once fully chilled Recipe Card RECIPE VIDEO Newsletter SignUP

A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Potato Salad Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe You know how some recipes just become your go-to? This is one of mine. It’s a creamy potato salad that’s super fresh and herby, with just the right amount of tang—and honestly, it never lasts long in our house. I love it for summer barbecues, but it’s also the kind of dish I’ll make on a random Tuesday just because it’s so satisfying. If you’ve ever made my German Potato Salad or Potato Leek and Sausage Soup , you already know I have a thing for potatoes. (Add in a good crispy Swiss Rösti and it’s a full-on love story.) For this version, I used this herby garlic blend from Selefina Spices that I’ve been obsessed with lately—it has dill, chives, garlic, lemon… basically everything I want in a creamy dressing. But don’t worry if you don’t have it—I wrote out a quick homemade version so you can still get all those cozy ranch-style flavors without having to run to the store. It’s simple, flexible, and somehow just hits the spot every time. Hope you love it as much as we do. SKIP TO RECIPE CARD SKIP TO VIDEO Creamy, herby flavor: Think of your favorite ranch dressing—but with real herbs and a soft citrusy finish. Quick & easy: No fancy steps, just a simple dressing and tender potatoes. Naturally gluten-free and easy to adapt: You can swap in yogurt or leave out eggs—whatever suits your table. A make-ahead dream: Gets better after chilling, making it perfect for entertaining or meal prep. Endlessly customizable: Add bacon, cucumbers, radishes, or even a spoonful of mustard for a tangy twist. What You'll Love Can I make this in advance? Yes—please do! The flavors really come together after a couple of hours in the fridge. Just give it a gentle stir before serving. Which type of potato is best? Baby yellow potatoes or Yukon Golds are ideal. They hold their shape but still soak up flavor beautifully. Can I skip the eggs? Absolutely. They add richness, but the salad holds up just as well without them. What if I don’t have a pre-made herb blend? Not to worry, I've included a homemade version in the recipe. Just mix dried dill, parsley, garlic and onion powder, chives, a touch of lemon zest (or juice), salt, and pepper. Start with small amounts and adjust to taste—it’s very forgiving. Is this good warm or cold? It’s meant to be served cold or at room temperature, but if your potatoes are still warm when mixing, the result will be slightly looser and cozier. Still delicious! Can I use yogurt instead of sour cream? Yes! Full-fat Greek yogurt adds a tangy touch and makes it feel a bit lighter. Frequently asked Questions Ingredints Explained Ingredients Ingredients: 2 lbs (900 g) baby yellow potatoes , halved or quartered 1 tsp kosher salt , for boiling water 3/4 cup (180 g) sour cream 1/4 cup (60 g) mayonnaise 1 tbsp white wine vinegar (or lemon juice for extra brightness) 1 tbsp Selefina Dill-icious Ranch Seasoning Blend (*see below for homemade alternative) 1 tsp Dijon mustard 1/2 tsp salt , or to taste 1/4 tsp black pepper 1/2 cup finely chopped celery 1/4 cup finely chopped red onion Optional add-ons: 2 tbsp chopped fresh chives (optional but nice for color/freshness) 2 boiled eggs , chopped (optional, for a classic touch) Crispy fried onions (optional, but one I would highly recommend) *If You Don’t Have the Dill-icious Blend: Use the following herb mix to substitute for the 1 tbsp Dill-icious Ranch Blend: 1 tsp dried dill 1/2 tsp dried parsley 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp dried chives 1/4 tsp lemon zest or powdered lemon (if you have it) 1/8 tsp pink salt or regular salt A pinch of black pepper Mix this herb blend with the rest of the dressing ingredients in the same way. NEWSLETTER SIGN-UP Preparation Here’s what you’ll need to make it—nothing complicated, just a bunch of everyday ingredients that come together in the best way. A creamy base, a good hit of herbs, and some tender potatoes are really all it takes. You can use the spice blend I mentioned or just mix up your own with stuff you probably already have. Take a quick look at everything before we jump into the recipe! Cook the potatoes: Place the cut potatoes in a large pot of cold water with 1 tsp salt. Bring to a boil and simmer until just fork-tender, about 10–15 minutes. Drain and let cool slightly. (You can rinse them with cold water to speed this up.) Make the creamy dressing: In a large bowl, whisk together the sour cream, mayo, vinegar, Dill-icious spice blend (or homemade version), Dijon, salt, and pepper until smooth. Combine: Add the cooled potatoes, celery, red onion, chives (if using), and chopped eggs to the dressing. Gently toss until evenly coated. Taste and adjust seasoning as needed. Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold, garnished with extra chives or a sprinkle of the blend. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A rich and creamy dessert that is soft and airy with a refreshing citrus punch. Perfect for hot summer days. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon-Lime Semifreddo Prep Time: 20 Minutes Cook Time: 10 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're after a refreshing dessert to lighten things up after a big meal — or just want something cool and citrusy on a warm day — this Lemon-Lime Semifreddo is such a treat. It’s creamy, zesty, and has that light, airy texture that makes each bite feel just right. The tang of lemon and lime plays beautifully with the richness of the whipped cream, and the whole thing looks just as lovely as it tastes. Semifreddo, which literally means “half cold” in Italian, has been a go-to dessert in Italian kitchens for decades. It’s similar to ice cream, but there’s no churning involved. Instead, it’s made with whipped eggs and cream, giving it a mousse-like texture that stays soft and sliceable straight from the freezer. Over the years, I’ve had fun experimenting with semifreddo flavors — including a cozy version using my Cacao-Maple Mélange , which leans into warm, spiced notes. But this lemon-lime version is all about brightness. It’s vibrant, easy to prep ahead, and perfect for spring and summer gatherings — or just because. Let’s get started! SKIP TO RECIPE CARD SKIP TO VIDEO Bright, zesty flavor – The combination of lemon and lime gives this semifreddo a bold citrus flavor that’s both refreshing and satisfying. Light and creamy texture – Airy from whipped cream and rich from the egg yolks, it’s like a frozen mousse — silky and smooth. Make-ahead friendly – Perfect for entertaining. Make it the day before and pull it out when you’re ready to serve — no last-minute fuss. No ice cream maker required – All you need is a hand or stand mixer, a loaf pan, and your freezer. That’s it. Elegant and impressive – It looks beautiful sliced with a little whipped cream and zest on top — a simple yet refined dessert for any season. What You'll Love What is semifreddo? Semifreddo is an Italian-style frozen dessert that’s lighter than ice cream and doesn’t require churning. The name means “half-frozen” — it has a mousse-like texture that stays creamy straight from the freezer. Can I use bottled lemon or lime juice? Fresh juice is really best here — bottled juice often has a dull or bitter taste that can affect the final flavor. Plus, you’ll need the zest, so fresh citrus is a must. Can I reduce the sugar? Because semifreddo relies on sugar for structure and texture (not just sweetness), reducing it too much can make the texture icy. If you want it slightly less sweet, you can reduce by about 15–20 g, but no more. How long does it need to freeze? At least 6 hours , but ideally overnight for best texture and clean slicing. How do I store leftovers? Wrap tightly or cover well in the freezer. It’ll keep for up to a week, but the texture is best within the first 3–4 days. Can I use this base with other flavors? Yes! Once you’re comfortable with the method, try variations like orange-cardamom, raspberry-lemon, or even matcha with white chocolate. What’s the best way to serve it? Slice with a sharp knife (run it under hot water for cleaner cuts), and top with a dollop of whipped cream, fresh zest, or thin citrus slices for a pretty finish. Frequently asked Questions Ingredints Explained Ingredients 150 g granulated sugar (¾ cup) 8 large egg yolks 60 g lemon juice (¼ cup) 45 g lime juice (3 tbsp) 1 g salt (¼ tsp) 2 g lemon zest (1 tsp, packed) 2 g lime zest (1 tsp, packed) 240 g whipping cream (1 cup) Topping: 240 g whipping cream (1 cup) 5 g vanilla extract (1 tsp) 25–40 g granulated sugar (2–3 tbsp) NEWSLETTER SIGN-UP Preparation The texture and flavor of this dessert is devine! So creamy and rich, but refreshing all at once. The fact that it is also quite easy to prepare, makes this dessert one of my favorite summertime treats. In a large heatproof bowl, begin by separating your eggs. Keeping your yolks and setting aside the egg whites to use for another baking project (I like to make meringue with my leftovers). Add the granulated sugar and whisk together until the ingredients are well incorporated. Next, add in both the lemon and the lime juice as well as the two zests and salt. Whisk until you have a nice creamy looking mixture. Meanwhile, fill the bottom of a medium saucepan with water (approx. 5 cm or 1-2"). You want enough water on the bottom of the saucepan so it will not evaporate to quickly, but also so that it does not touch the bottom of your heatproof bowl when it is set ontop. Bring the water to a boil and then lower the temperature so that you have a nice even simmer. Set the bowl of egg yolk mixture on top. Keep heating and stirring the egg yolks with a whisk until the yolks start to thicken. This will take anywhere from 5-10 minutes . Do not give up if it does not start to thicken right away, just be patient, keep heating and keep whisking. Once you have a nice creamy mixture resembling hot runny custard, remove it from the heat and set it atop a large bowl of icewater to cool down. As the mixture cools down, you will see it start to thicken. Keep letting it cool and mix from time to time until it has cooled completely. This will take 15-20 minutes . In the meantime, in an other large mixing bowl, beat the whipping cream until until stiff peaks form. When your custard has cooled and your whipped cream has been made, carefully fold your whipped cream into your custard mixture using a rubber spatula. Once the two have been well incorporated, line a loaf pan with plastic cling wrap (this makes it easier to remove the semifreddo once frozen). Carefully pour the custard and whipped cream mixture into the lined loaf pan. Using the rubber spatula, make sure to spread the mixture so that it is evenly distributed in the pan and has a nice flat surface. Fold the remaining cling wrap over top. Place the loaf pan in the freezer and chill overnight . Once your semifreddo has chilled. Prepare your final layer. In a medium bowl add the whipping cream and with an electric mixer beat the cream until stiff peaks form. Add in the sugar and vanilla extract and beat some more until everything is well combined. Invert the semifreddo onto a serving plate using the plastic wrap to help remove it from the pan. Decorate the top with the freshly prepared whipped cream by either using a piping bag or by simply spreading it in an even layer over top. Pop your icecream loaf back into the freezer for 30-45 minutes until the whipped cream has hardened. Slice into 2cm (1") pieces to serve. Any leftover semifreddo can be kept in the freezer for up to 4 days. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A healthier twist on the classic Quebec dish, featuring crispy roasted root vegetables and a rich, flavorful bone broth gravy.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Veggie Poutine Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe As a proud Quebecer, I have to say, poutine is hands-down one of the best things to come out of my province (along with maple syrup, of course!). But let’s face it, the classic version can be a little heavy. That’s where this roasted veggie poutine comes in, inspired by my collaboration with Broya to create a healthier twist on my favorite dish. Swapping the fries for roasted root veggies not only adds a beautiful pop of color but also packs in more nutrients. And don’t worry, we’re not skimping on the best part—the gravy. This rich, savory sauce is made with Broya’s bone broth, which is loaded with health benefits like collagen and amino acids that your body will love. It’s poutine, but a little more grown-up, and a lot more nourishing! SKIP TO RECIPE CARD SKIP TO VIDEO Nutritious Twist on a Classic : This veggie poutine brings the comfort of Quebec's favorite dish with a healthy twist, swapping out traditional fries for roasted veggies that pack in extra nutrients without sacrificing flavor. Bone Broth Boost : Using Broya’s rich bone broth in the gravy adds depth and a nourishing touch, giving each bite a satisfying, savory richness that’s good for your gut and joints. Perfectly Crispy Texture : The roasted veggies retain a crispy exterior that complements the smooth, rich gravy, creating a balanced texture that you’ll crave. Versatile and Customizable : Perfect as a main dish or hearty side, this recipe can easily adapt to your veggie preferences, so you can make it your own every time. Quick and Simple to Prepare : With easy prep and roasting steps, this recipe is approachable even on busy nights, yet fancy enough for weekend meals. Gluten-Free Option : Made with naturally gluten-free ingredients, this veggie poutine is suitable for gluten-sensitive guests, so everyone can enjoy it without worry. What You'll Love Why Use Bone Broth Instead of Regular Broth? Bone broth isn’t your average broth—it’s packed with essential nutrients that you won’t find in regular stock. While both broths add flavor to your cooking, bone broth takes it up a notch by providing a more concentrated source of proteins, collagen, and minerals. It’s slow-simmered for hours, allowing the bones and connective tissues to release valuable compounds like glucosamine and chondroitin, which are known for supporting joint health. When you swap out regular broth for bone broth, you’re not just enhancing the flavor of your dishes—you’re also adding a nutritious powerhouse that can help boost your overall health. How Bone Broth Elevates Your Cooking Bone broth isn’t just for soups; its rich, savory flavor can enhance all sorts of dishes, from sauces and gravies to risottos and even smoothies (yes, really!). In this roasted veggie poutine, the bone broth creates a gravy that’s velvety and packed with flavor, thanks to the natural collagen. Whether you’re looking for a hearty meal or a way to sneak in more nutrients, using bone broth in place of regular broth is a simple way to add depth to your recipes while nourishing your body. Is Bone Broth Good for Your Gut? Gut health is a hot topic these days, and bone broth is often recommended as a soothing, healing food. The gelatin that’s released during the slow simmering of the bones can help strengthen your gut lining, making it an excellent option for those dealing with digestive issues. It can also improve nutrient absorption and reduce inflammation in the gut, making it a fantastic addition to your diet if you’re looking for ways to support a healthy digestive system. Frequently asked Questions Ingredints Explained Ingredients For the Roasted Veggies: 2 medium sweet potatoes, cut into fries 2 large carrots, cut into fries 2 large parsnips, cut into fries 2 medium beets, cut into fries 2 tablespoons olive oil Salt and pepper to taste 1 teaspoon smoked paprika (optional) Fresh thyme for garnish (optional) For the Bone Broth Gravy: 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, minced 3 tablespoons all-purpose flour 2 cups Broya bone broth (beef or chicken) 1 teaspoon fresh thyme (or ½ tsp dried thyme) 1 tablespoon maple syrup Salt and pepper to taste For Assembly: 1 cup cheese curds (or crumbled goat cheese/feta for a lighter option) Fresh thyme or parsley for garnish (optional) NEWSLETTER SIGN-UP Preparation please note that this post contains affiliate links where I may get a small percentage from qualified purchases For the Roasted Veggies: Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper. Toss veggies (sweet potatoes, carrots, parsnips, beets) with olive oil, salt, pepper, and smoked paprika (if using). Spread veggies out in a single layer on the baking sheets. Roast for 25-30 minutes, flipping halfway through, until crispy and golden on the edges. Remove from the oven and set aside. For the Bone Broth Gravy: In a medium saucepan , melt butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes. Stir in the flour to make a roux, cooking for 1-2 minutes until it turns golden brown. Slowly pour in the Broya bone broth , whisking constantly to prevent lumps. Keep whisking until the gravy thickens, about 5-7 minutes. Add thyme, maple syrup , and season with salt and pepper to taste. Simmer for an additional 2-3 minutes, then remove from heat. For Assembly: Arrange roasted veggies on a large serving plate or individual plates. Sprinkle cheese curds or your preferred cheese over the top. Drizzle the hot bone broth gravy generously over the veggies and cheese, allowing the cheese to soften. Garnish with fresh thyme or parsley if desired. Serve immediately and enjoy the healthy twist on poutine! If you make this recipe, be sure to tag @poetic_road and @broyaliving on Instagram so we can see your gut healthy creation using the bone broth! Buy Broya's Bone Broth here. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A classic Swiss dish of golden, crispy potatoes, rösti is simple, hearty, and perfect as a side or a meal.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic Swiss Rösti Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve never had Swiss Rösti , let me tell you—you’re in for a cozy, crispy treat. This humble dish of pan-fried grated potatoes started out as a farmer’s breakfast in the Bernese countryside, but it’s long since earned its spot on dinner tables across Switzerland. Golden on the outside, tender on the inside—Rösti is pure potato magic, no flour, no eggs, just a bit of salt and butter doing the heavy lifting. It reminds me of my Creamy Potato Salad in that way: simple ingredients, big comfort. And if you’re craving a twist, my Beet and Potato Rösti is a colorful spin that’s just as satisfying. Traditionally, Rösti is served with everything from sausage and greens to a fried egg with cheese melted over the top. But one of my favorite pairings? Zürcher Geschnetzeltes . The creamy veal and mushroom sauce spooned over crisp Rösti is a true Swiss classic—and for good reason. If you love rustic, cozy meals like my Alpine Macaroni, this one’s going to be right up your alley. Whether you’re making Rösti for the first time or returning to an old favorite, it’s easy to see why this dish has stood the test of time. Let’s make it—it’s simple, satisfying, and perfect for sharing. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy Perfection: This recipe delivers golden, crispy edges with a soft, tender center—Swiss comfort food at its best. Simple Ingredients: Just potatoes, butter, and a touch of seasoning create magic. No fancy ingredients required! Versatile Side Dish: Rösti is a blank canvas for your creativity. Top it with eggs, cheese, or vegetables for a meal, or serve it as a side to elevate your mains. Make-Ahead Friendly: Prep your potatoes in advance for a fuss-free experience when it's time to cook. Authentic Flavor: This classic rösti captures the heart of Swiss cuisine, bringing cozy Alpine vibes to your kitchen. What You'll Love 1. Can I use raw potatoes instead of boiled? Yes, you can use raw potatoes, but the texture will be slightly different. Raw potatoes release more starch, making the rösti stick together more, but they may take longer to cook through. 2. What type of potatoes work best for rösti? Waxy potatoes (like Yukon Gold) hold their shape well and make a creamier rösti, while starchy potatoes (like Russets) result in a crispier texture. 3. How can I make flipping easier? Use a plate slightly larger than your pan. Place it over the rösti, then flip the pan and plate together. Alternatively, divide the rösti into smaller portions for easier handling. 4. Can I prepare rösti in advance? Yes! You can partially cook the rösti, then finish crisping it up right before serving. Store it in the fridge covered and reheat in a hot pan. 5. Can I make rösti without butter or oil? While butter and oil add flavor and help achieve a crispy texture, you can use a non-stick pan for a lighter version. Keep in mind that the rösti may not be as golden. 6. What can I serve with rösti? Rösti pairs beautifully with fried eggs, smoked salmon, grilled sausages, or as a side to Zürcher Geschnetzeltes . For a Swiss-inspired touch, serve it with melted Raclette cheese. Frequently asked Questions Ingredints Explained Ingredients 2 lbs (900g) yellow potatoes, preferably waxy (e.g., Yukon Gold) 2 tbsp unsalted butter or neutral oil, for frying 1 tsp salt (adjust to taste) Optional: a pinch of black pepper, grated cheese, or herbs for extra flavor NEWSLETTER SIGN-UP Preparation Prepare the Potatoes: Boil the potatoes with their skins on for 10-15 minutes, just until partially cooked. They should still be firm. Drain the potatoes and let them cool completely. You can refrigerate them for a few hours or overnight to make grating easier. Grate the Potatoes: Peel the cooled potatoes if desired, though this step is optional. Using a coarse box grater, grate the potatoes into a large bowl. Season the Potatoes: Toss the grated potatoes gently with salt and any optional seasonings. Cook the Rösti: Heat 1 tbsp of butter or oil in a large, non-stick frying pan over medium heat. Add the grated potatoes to the pan, pressing them down gently with a spatula to form an even layer. Cook on medium heat for about 10-12 minutes, until the bottom is golden and crispy. Flip the Rösti: Place a large plate over the pan and carefully flip the rösti onto the plate. Add another tablespoon of butter or oil to the pan, then slide the rösti back into the pan with the uncooked side facing down. Cook for another 8-10 minutes until crispy and golden on both sides. Serve: Slide the rösti onto a serving plate and cut into wedges. Serve hot as a side dish or enjoy with toppings like fried eggs, cheese, or smoked salmon. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Acorn squash roasted to perfection, packed with herby quinoa, earthy mushrooms, and finished with a drizzle of maple butter and salty pistachios.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Quinoa and Mushroom Acorn Squash with Pistachios and Maple Butter Drizzle Prep Time: 20 minutes Cook Time: 30 minutes Serves: 2 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I first started leaning into more vegetarian meals in my 20s, stuffed squash was one of the first dishes that made me feel like I wasn’t missing a thing. It’s hearty, satisfying, and endlessly flexible. You can really fill it with whatever you have on hand—but this version, with quinoa and sautéed mushrooms, remains my favorite. The nutty, sweet flavor of roasted acorn squash pairs beautifully with the earthy mushrooms and tender quinoa, and the whole dish feels cozy without being heavy. I’ve made it with rice before too (similar to how I prep my Grilled Salmon and Rice Salad ), and I’ve also thrown in extra roasted veggies like I do in my Harvest Veggie Tacos , but I keep coming back to this combination. It’s simple but layered, with little pops of flavor like maple butter and crushed pistachios for crunch and contrast. (You can totally skip the maple butter if you like—but I promise, it takes things up a notch.) If you love warming, wholesome meals like my Swiss Barley Soup , this one’s going to be right up your alley. It’s the kind of dish that makes you feel good while you’re eating it, and even better after. I hope you love it as much as I do. SKIP TO RECIPE CARD SKIP TO VIDEO Simple, whole-food ingredients – No fancy pantry items required, just fresh veggies, grains, and a few flavorful touches. Naturally vegetarian (and easily vegan) – Leave out the butter or swap for vegan butter to make it fully plant-based. Customizable and forgiving – Use rice instead of quinoa, swap in farro, or mix up the roasted veg—this recipe plays well with variations. Texture and flavor balance – It’s got it all: tender squash, nutty quinoa, umami mushrooms, crunchy pistachios, and that subtle maple butter finish. Meal prep friendly – Make the filling ahead, roast the squash when you're ready, and enjoy a wholesome lunch or dinner in no time. What You'll Love Can I use a different type of squash? Absolutely. Butternut or delicata squash also work well, though the cook time may vary slightly. Acorn squash just happens to have the perfect little bowl shape. What’s a good substitute for quinoa? Cooked rice, farro, barley, or even couscous will work beautifully. Just aim for a grain with a bit of texture to balance the softness of the squash. Can I make this recipe vegan? Yes! Just skip the butter or use your favorite plant-based alternative. The maple still gives it that lovely touch of sweetness. Do I have to include the maple butter? Not at all—it’s optional. The dish is still flavorful without it, but it does add a warm, cozy note that pairs so well with the squash. Can I prep this ahead of time? Definitely. You can roast the squash and prep the filling a day in advance. Store separately, then reheat and assemble when ready to serve. Does this work as a main dish? Yes! It’s filling, protein-rich, and satisfying enough to serve as a full meal, especially with a side salad or soup. Frequently asked Questions Ingredints Explained Ingredients For the Squash 1 Acorn Squash 1 cup Quinoa 4 Porteenie Mushrooms (sliced) 1 Onion (finely chopped) 1-2 Cloves of Garlic (finely chopped) 1/4 cup Salted Pistachios (shelled and chopped) 1 Scallion (finely sliced) Drizzle: 3 Tablespoons Butter 1 Tablespoon Maple Syrup Salt and Pepper to taste Olive Oil NEWSLETTER SIGN-UP Preparation Preheat your oven to 425F . Cut open the acorn squash lengthwise and scoop out the seeds. Drizzle each cut half with a bit of olive oil. (I like to use my hands to be sure to get it all covered). Sprinkle some salt and pepper to taste. Put the squash (cut side down) on a lined sheet pan and roast in the oven for 30 minutes . While the squash is roasting, give the quinoa a good rinse, put in a small pot with 1 cup water and bring to a boil. Once boiling, cover and reduce the heat to low. Let simmer until all the water is absorbed and quinoa is cooked through. Fluff with a fork. (You can tell when the Quinoa is cooked when the center is more translucent). Meanwhile, drizzle a bit of olive oil in a pan and heat on medium. Add the chopped onion and garlic and sauté 2-3 minutes until fragrant. Add in the sliced mushrooms and continue to sauté until mushrooms are start to brown 5-6 minutes . Season with salt and pepper to taste. Add the cooked quinoa to the pan of sautéed mushrooms and give it a good toss. Season with salt and pepper to taste. This will be the stuffing for your squash. Time to prep the maple butter drizzle. In a microwaveable bowl, melt the butter (roughly 20-30 seconds ). To the melted butter, stir in the maple syrup. Add salt and pepper to taste. Once the squash is finished cooking, remove it from the oven. (I always give the backside a little poke to make sure it is cooked through. If it is, it will push in, if it still feels firm, keep roasting it for a few more minutes). Flip the squash over and fill the center cavity with your quinoa mushroom filling. Garnish with some chopped pistachios and sliced scallions. Drizzle with the maple butter. Dig in and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Whether you're crafting a decadent dessert or a savory delight this flaky butter pastry dough is the perfect supporting player for your bakes.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Flaky Pie and Pastry Crust Prep Time: 15 minutes Cook Time: Varies according to recipe Serves: Double Crust Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If there’s one thing that ties so many of my favorite recipes together, it’s this flaky pie crust. It’s the buttery base that makes my Plum Wähe sing, the sturdy-yet-tender shell that cradles the custardy filling of my Leek and Gruyère Quiche , and the golden, comforting top to a classic Tourtière . I’ve made this crust more times than I can count, and it never lets me down. It’s simple, reliable, and comes together with just a few ingredients—no fancy tools or techniques required. Whether you’re baking something sweet or savory, this is the crust that brings it all home. SKIP TO RECIPE CARD SKIP TO VIDEO Super flaky and buttery. This crust bakes up with golden layers that shatter just right under your fork—exactly what every pie deserves. Versatile for sweet or savory. Add sugar for a dessert tart or leave it out for quiches, pot pies, or savory galettes. No-fuss ingredients. Just flour, butter, salt, and water—you likely have everything already. Make-ahead friendly. You can prep the dough ahead and freeze it, making pie day way less hectic. Perfect for any filling. From juicy fruit pies to creamy custards, this crust plays well with whatever you’ve got planned. What You'll Love Why is the butter kept cold? Cold butter is key for that flaky texture. When the butter melts in the oven, it releases steam, creating those light, tender layers. Can I make this crust ahead of time? Yes! You can make the dough and store it in the fridge for up to 3 days or freeze it for up to 3 months. Just thaw in the fridge before rolling out. Can I use a food processor? You can—just pulse until the butter is in pea-sized bits, then add the water slowly. But don’t overmix or you’ll lose the flakiness. How do I know if I’ve added enough water? The dough should hold together when pinched but not be sticky. If it crumbles too easily, add a tablespoon of ice water at a time until it just comes together. What if my crust shrinks in the oven? Make sure to chill your dough before baking and don’t skip pricking the base with a fork (for blind bakes). Using pie weights also helps! Can I make this crust gluten-free? Yes, but you’ll need a good 1:1 gluten-free flour blend with xanthan gum. Keep in mind the dough may be more delicate when rolling. Frequently asked Questions Ingredints Explained Ingredients 312g (2 ½ cups) all-purpose flour 226g (1 cup) unsalted butter, cold and cut into small cubes 3g (½ tsp) salt 50g (¼ cup) granulated sugar (optional, for sweet pastry) 60–120ml (¼ to ½ cup) ice water, as needed NEWSLETTER SIGN-UP Preparation In a large mixing bowl, combine the flour, salt, and sugar (if making sweet pastry). Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, a few tablespoons at a time, and mix until the dough just comes together. Be careful not to overmix; the dough should be moist enough to hold together when pressed. Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour or until firm. When ready to use, roll out one of the pastry disks on a lightly floured surface to fit your pie plate. Follow the pie recipe instructions for filling and baking. This versatile pastry dough can be used for both sweet and savory recipes. Enjoy your baking! Tip: Pastry dough can be made ahead of time and frozen for future use, which is a convenient way to streamline your baking process. Here's a general guide on how to do it: Prepare the Pastry Dough: Follow your chosen pastry dough recipe and prepare the dough as instructed. Divide and Shape: Divide the dough into portions that you would use for individual recipes or pie crusts. Shape each portion into a disk. Wrap and Chill: Wrap each disk tightly in plastic wrap or aluminum foil to prevent freezer burn. Make sure it's well-sealed to keep the dough fresh. Label and Date: For organization, label each package with the type of dough and the date it was prepared. Pastry dough can typically be frozen for 1 to 2 months. Freeze: Place the wrapped dough portions in the freezer. You can store them flat or stack them, depending on the available space. Thawing: When you're ready to use the dough, transfer it to the refrigerator and let it thaw overnight. It's important to thaw it in the refrigerator rather than at room temperature to maintain its texture. Roll and Bake: Once thawed, roll out the dough according to your recipe and proceed with your baking as usual. This method allows you to have homemade pastry dough readily available, making it easier to whip up pies, tarts, or other pastries whenever the craving strikes. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A hint of zesty lemon and creamy feta complete this Greek-inspired galette creating a symphony of classic Mediterranean flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Greek Inspired Galette Prep Time: 1 hour Cook Time: 40-50 minutes Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're in the mood for something rustic and full of flavor, this Greek-Inspired Galette brings all the sun-drenched charm of the Mediterranean right to your kitchen. Imagine flaky, golden crust cradling a savory mix of caramelized onions, juicy tomatoes, briny kalamata olives, and creamy feta—all brightened with a splash of lemon and a sprinkle of fresh oregano. It's the kind of recipe that looks impressive, but is surprisingly simple to make. It’s a savory twist on the crust I use in my Apple Hazelnut Galette , and just like my Creamy Olive Tapenade , it celebrates bold, simple ingredients done right. And if you’ve already fallen for my Fougasse , this galette is another stop on your Mediterranean baking tour—rustic, flavorful, and perfect for sharing. Whether you’re planning a casual lunch or a cozy dinner with friends, this galette brings a little Greek flair to the table in the most delicious way. SKIP TO RECIPE CARD SKIP TO VIDEO That Flaky, Tangy Crust – The dough is simple but so rewarding: buttery, golden, and sturdy enough to hold up all the juicy toppings. Greek-Inspired Flavors – Think: salty feta, sweet roasted tomatoes, briny olives, and a pop of fresh oregano—like a vacation on a plate. Visually Stunning – It’s rustic yet elegant, and perfect for serving at a summer lunch or a laid-back dinner party. Make-Ahead Friendly – You can prep the dough in advance or even bake the full galette ahead and serve it warm or room temp. Versatile – Serve it with a green salad, pair it with a chilled glass of white wine, or even top with a poached egg for brunch. What You'll Love Can I use store-bought dough? You can, but homemade is worth it here. The vinegar in the dough gives it a tender, flaky texture that pairs beautifully with the tangy toppings. Can I make this galette ahead of time? Yes! Bake it earlier in the day and let it cool slightly. Serve warm or at room temperature—it’s delicious either way. What other toppings work well? Roasted peppers, zucchini ribbons, or even a handful of baby spinach or arugula added just before serving would be lovely variations. Can I make it gluten-free? You can swap in a 1:1 gluten-free flour blend, but results may vary slightly in flakiness. Keep the butter cold and don’t overwork the dough for best texture. Can I skip the olives? Of course—if olives aren’t your thing, just leave them out or sub in something with a similar salty bite, like capers or sun-dried tomatoes. Frequently asked Questions Ingredints Explained Ingredients Dough 240g (2 cups) all-purpose flour 1½ tsp salt 15g (1 tbsp) red wine vinegar 115g (½ cup) unsalted butter, cold and cubed 180ml (¾ cup) cold water A simple, flaky galette dough with just a touch of tang from the vinegar—perfect for holding all that savory Greek goodness. Topping 2 ripe tomatoes, thinly sliced 1 small red onion, thinly sliced 150g (1 cup) crumbled feta cheese Zest of 1 lemon 15ml (1 tbsp) extra virgin olive oil 40g (¼ cup) kalamata olives, pitted and halved Salt and freshly ground black pepper, to taste Fresh oregano, for garnish Inspired by the flavors of the Mediterranean—salty feta, juicy tomatoes, briny olives, and a whisper of lemon zest—all layered onto a golden, rustic crust. NEWSLETTER SIGN-UP Preparation Start by preparing your dough. I love this dough because it is straight forward and easy to make and is wonderful for sweet or savory dishes. I especially love using it for galettes, but also to make meat pies or tasty pastry pockets. In a large bowl mix together the flour and salt. Add in the vinegar and the butter. I like to cube my butter before adding it in. Using your hands, mix the butter and flour mixture together to create a coarse sand-like consistency. I like to make sure that my butter is really nicely chilled before doing this so that it doesn't start melting in my hands during this kneading process. Once you have your coarse mixture slowly add in the cold water. Keep kneading with your hands until all the ingredients have come together and you have a smooth dough. Shape the dough into a sphere and wrap in in some plastic wrap and place it in the fridge. You will want to chill your dough for about 45 minutes before rolling it out. (You can always make this dough ahead of time and either chill it in the fridge overnight or keep it in the freezer until you are ready to use it. Once ready, thaw it in the fridge overnight the day before). As the dough chills, start preparing your toppings. In a medium bowl, mix together your feta, lemon rind, 1 tablespoon lemon juice, olive oil and salt and pepper. I like to use the back of a fork to really break up the feta and get it all combined. Thinly slice your tomatoes and onions. Once your dough has chilled, generously flour your work surface and use a rolling pin to roll out your dough into a large circle. The dough should be quite thin (2mm thick). Leaving about a 4-5cm border all around, spread your feta mixture over the center of your dough. You will be folding the border over the edge of your toppings, so make sure to leave enough to do so, but don't leave too much of an edge or you will have a really thick doughy border. Over time you will see how much edge you like to have. Next, neatly place your tomatoes and onions over the feta. I like to layer mine crossing one over the other. Top with the kalamata olives and some fresh oregano leaves. Next, it is time to make this into a neat little package and ensure that none of the toppings escape during the baking process. Slowly, fold the edge of the dough towards the center of the galette, moving around the edge in sections, each section slightly overlapping the previous. Using a pastry brush, paint the dough edge of the galette with an egg wash or a little bit of olive oil. Preheat the oven to 400F and bake for 40-50 minutes or until the crust is golden. Remove the galette from the oven and let cool for 15 minutes before serving. What I love so much about Galettes, is their versatility. Sweet or savory, pretty much anything goes. Hope you have fun with this recipe and that it inspires you to come up with your own galette flavors. Enjoy! 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