Comforting and rich this classic French Onion Soup is made "sans" wine for a delicious twist on a classic favorite!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic French Onion Soup (No Wine) Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 4-6 Servings Dec 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something deeply comforting about a bowl of French onion soup - especially in the colder months, when slow-cooked onions and rich broth feel like exactly what the body wants. It’s one of those timeless, quietly satisfying dishes that shows up across European kitchens, particularly in regions close to the Alps, where simple ingredients and long simmering times are part of everyday winter cooking. Traditionally, French onion soup relies on wine for depth, but not everyone keeps wine on hand or wants to cook with it. This no-wine version leans instead on deeply caramelized onions, good-quality beef stock, and a splash of apple cider vinegar to recreate that same savory balance - rich, layered, and deeply warming without sacrificing flavor. If you enjoy cozy soups like my Turmeric and Coconut Soup , Creamy Celery Root Soup , or Creamy Potato, Leek and Sausage Soup , this one will feel right at home in your kitchen. It’s unfussy, comforting, and rooted in the kind of practical, nourishing cooking I always gravitate toward during winter. Finished with toasted bread and bubbling Gruyère, this is a soup that feels both rustic and elegant - the kind you linger over, spoon by spoon, when the days are cold and slow meals are welcome. SKIP TO RECIPE CARD SKIP TO VIDEO No-Wine Alternative : You don’t need wine to create a rich, flavorful broth—perfect for those who prefer alcohol-free recipes. Versatile and Customizable : Easily adapt this soup to fit vegetarian, vegan, or gluten-free diets with a few simple swaps. Simple Ingredients : Made with everyday pantry staples, so no special trips to the store are needed. Classic Comfort : The rich broth, tender caramelized onions, and cheesy toasted bread make for a dish that’s as cozy as it is satisfying. Perfect for Any Occasion : Whether you’re hosting a dinner party or enjoying a quiet night at home, this soup is a guaranteed crowd-pleaser. Make-Ahead Friendly : Save time by preparing the soup in advance—it reheats beautifully! What You'll Love Can I use a different type of broth? Absolutely! While beef broth provides the classic rich flavor, you can substitute it with chicken or vegetable broth for a lighter or vegetarian version. What can I use instead of apple cider vinegar? If you don’t have apple cider vinegar, white wine vinegar or a splash of lemon juice can work as substitutes to add that tangy depth. How long does it take to caramelize the onions? Caramelizing onions takes about 35–40 minutes over medium-low heat. Patience is key to achieving that deep, golden-brown color and rich flavor. Can I make this soup ahead of time? Yes! This soup stores well in the fridge for up to 4 days. Simply reheat it gently on the stovetop before serving. What’s the best cheese for topping? Gruyère is the traditional choice, but you can use Swiss cheese, mozzarella, or even a combination of cheeses for the topping. How can I make it vegan? To make this soup vegan, swap the beef broth for vegetable broth and replace the butter with a plant-based alternative. Use a vegan cheese for the topping or skip it altogether. Frequently asked Questions Ingredints Explained Yellow onions: Their natural sweetness develops beautifully when caramelized slowly. Apple cider vinegar: Replaces wine’s acidity without overpowering the soup. Gruyère: Classic, nutty, and melts perfectly - very Swiss, very right here. Maggi or Worcestershire: Adds savory depth; Maggi gives it a subtle European note. Ingredients Soup : 5 Yellow Onions (thinly sliced) 3-4 tablespoons Butter 1 teaspoon sugar1/2 teaspoon salt 2 Sage leaves thinly sliced (Extra if you want to add crispy sage for topping) 3 small Garlic Cloves (finely chopped) 4 cups Beef Stock 1 1/2 tablespoons Flour 1/4 teaspoon black pepper 1 Bay leaf 2 Tablespoons Apple Cider vinegar 1 teaspoon Dijon Mustard Splash of Worcestershire sauce (or Maggi) Toppings: 2 slices of Baguette (per soup) 3-4 slices of Gruyère (per soup) NEWSLETTER SIGN-UP Preparation I love eating this soup so much. It is my favorite winter meal. Luckily this recipe is so easy to make, you'll be able to enjoy the comfort of classic French onion soup whenever you fancy it. If you are like me, the only difficult part might be the prep. My eyes are very sensitive to the onion fumes and so onion soup and red teary eyes go hand in hand. But as they say, no pain, no gain. It is all worth it if you ask me. Here are the step-by-step instructions on how to make classic French onion soup : Prep the onions and sage: Start by finely slicing your onions and sage. I like to slice my onions as thinely as possible. I find they cook faster this way and are just more pleasant to eat. Caramelize the onions: In a large pot, melt your butter. Add the onions, sage, sugar and salt (cook on medium until onions start to appear golden). You don't want the heat too hot, you want to really caramelize the onions . This can take a while 15-20 minutes . Tip: Do NOT be tempted to increase the temperature to make them cook faster. You do not want to burn them and you really want all the delicious onion flavor to come out. Patience is key here. Trust me, the deep flavor of this soup comes from the caramelized onions. Add in garlic, flour and broth : Add in the garlic, cook for 1-2 minutes . Mix in the flour until you have coated your onion mixture and then add the broth. Add the aromatics: Flavor with pepper, mustard, vinegar, and Worcestershire (if you have Maggi I tend to prefer it, but I know it can be hard to find in some areas). Add the bay leaf and cook 5-10 minutes . Add more salt for taste if needed. Broil the cheese covered soup to golden perfection: Scoop soup into oven safe soup bowls (ramekins, or special onion soup bowls with handles). Top with a couple of bread slices (I like to use baguette but any hearty bread will do) top the bread with some Gruyère cheese and set the bowls on a baking tray. Place the tray in the oven and broil for 3-5 minutes (or until the cheese has melted). Serve: Remove from the oven and serve immediately. Optional Garnish: If you wish to add some crispy sage, heat some neutral oil in a pan (I use vegetable oil) add sage leaves and fry 1-2 minutes per side (or until crispy). Remove sage leaves from the pan and lay them on a paper towel lined plate to soak up any excess oil. Crumble the crispy sage over your soup and enjoy! If you liked this classic french onion soup recipe here are a few others you may enjoy: Classic Minestrone Soup Pickle Soup Swiss Barley Soup Recipe Card Chef's Notes Low and slow onions = success. If the onions brown too quickly, lower the heat. Use good stock. With no wine in this classic French onion soup, broth quality really matters here. Vinegar at the end. It keeps the soup bright and prevents bitterness. Cheese matters. Gruyère melts better than many substitutes and adds depth. Storage Tips Make ahead: The soup base (without bread and cheese) can be made 2–3 days ahead . Refrigerate: Store in an airtight container for up to 4 days . Freeze: Freeze the soup base only, for up to 2 months . Reheat: Warm your classic French onion soup gently on the stovetop and assemble bowls fresh before broiling. Recipe Card RECIPE VIDEO Newsletter SignUP

Buttery melt in your mouth cookies with sweet dried cranberries and pistachios. Perfect holiday treat for your cookie collection.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pistachio Cranberry Snowballs Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve been around here a while, you know I have a soft spot for nostalgic holiday cookies—especially the kind that show up year after year on the cookie tray. From my traditional Swiss Chrabeli and jam filled Spitzbuebe to delicate little Vanillekipferl , I love the way each cookie brings its own bit of history, tradition, and flavor to the table. These Pistachio Cranberry Snowball Cookies may be a more recent addition to our holiday baking, but they’ve quickly earned their place among the classics. Buttery, melt-in-your-mouth texture, festive pops of green pistachios and tart red cranberries—they’re basically holiday cheer in cookie form. I like to roll them in powdered sugar twice (because why not?), once while they’re still warm and again after they’ve cooled. They look like little snow-covered treats and taste just as magical. They’re simple to make, easy to love, and perfect for gifting—or, let’s be real, sneaking straight off the cooling rack. SKIP TO RECIPE CARD SKIP TO VIDEO Melt-in-Your-Mouth Texture – Buttery, tender, and just the right amount of crumbly—classic snowball cookie vibes. Festive Colors – The pistachio and cranberry bits give a cheerful red-and-green sparkle in every bite. Not Too Sweet – Perfect if you love cookies that are rich but not overly sugary. Easy to Make Ahead – The dough can be chilled or frozen, and they stay fresh for days—perfect for holiday prep. Perfect for Gifting – Wrap them up in a little tin or box—they travel well and make a lovely homemade gift. What You'll Love Can I use salted butter? Yes, just skip the added salt if your recipe includes it. But unsalted gives you better control over the flavor, especially in delicate cookies like these. Do I have to chop the cranberries and pistachios super fine? Yes—smaller pieces help the dough hold together and give a more even texture. Aim for a fine chop so the cookies don’t fall apart while shaping or baking. Can I make the dough ahead of time? Absolutely. The dough can be chilled for up to 3 days in the fridge or frozen for up to 3 months. Let it soften just slightly before rolling into balls if frozen solid. Why roll in powdered sugar twice? The first coating (while warm) melts into the cookie, giving that soft outer layer. The second roll (after they’ve cooled) gives them their signature snowy finish. Can I swap the nuts or dried fruit? Totally! Try chopped almonds or pecans, or swap the cranberries for dried cherries or apricots—just keep the ratios the same. Do they need to be stored in the fridge? Nope! Store in an airtight container at room temperature for up to a week. They also freeze beautifully after baking if you want to prep ahead. Frequently asked Questions Ingredints Explained Ingredients 227g unsalted butter, softened ( 1 cup ) 60g powdered sugar ( ½ cup ) 5g vanilla extract ( 1 teaspoon ) 240g all-purpose flour ( 2 cups ) 60g finely chopped pistachios ( ½ cup ) 60g dried cranberries, chopped ( ½ cup ) Additional powdered sugar for coating ( as needed ) NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth. Gradually add the flour, mixing until well combined. Fold in the chopped pistachios and dried cranberries until evenly distributed in the dough. Shape the dough into 1-inch balls and place them on the prepared baking sheet (I like to sometimes roll the cookies in some ground pistachios before baking). Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Once cooled, roll the cookies in powdered sugar to coat generously. Enjoy these festive and delicious Pistachio Cranberry Snowball Cookies! Feel free to customize the recipe by adding white chocolate chips or orange zest for extra flavor. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Every bite is packed with wholesome ingredients and a delightful moist texture that will keep you coming back for more.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Zucchini Bread Prep Time: 20 minutes Cook Time: 40-50 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I first started baking zucchini bread when my oldest daughter was a toddler. She wasn’t a big eater and preferred snacking over sitting down for a full meal. To sneak in a little extra nutrition, I began making this zucchini bread—sometimes swapping half of the zucchini for shredded carrots for even more goodness. Instead of using sugar, I opted for honey, which added just the right amount of natural sweetness. She loved it, which made me happy—and to be honest, I loved it just as much! Zucchini bread is a classic treat that works for breakfast, a snack, or even dessert. Plus, it’s the perfect way to use up extra zucchini from your garden or the farmer’s market. One key tip: make sure to drain the shredded zucchini well before adding it to the batter. Zucchini holds a lot of water, and skipping this step can result in a soggy texture. To do this, sprinkle the grated zucchini with a bit of salt and let it sit for about 10–15 minutes. The salt helps draw out the excess moisture, which you can then squeeze out using a clean kitchen towel or cheesecloth. Once the zucchini is prepped, the rest of the recipe comes together easily with just a handful of simple ingredients. It’s beginner-friendly and naturally sweetened with honey, making it a great option for anyone looking for a wholesome homemade treat. Let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO Naturally Sweetened – This recipe uses honey instead of refined sugar, giving it a deliciously mild sweetness with a hint of floral depth. Moist & Tender – Thanks to the shredded zucchini, this bread stays wonderfully moist without being greasy or dense. Easy to Make – No fancy equipment or complicated steps—just mix, pour, and bake! Kid-Approved – A sneaky way to get some veggies into picky eaters while keeping them happy with a delicious treat. Perfect for Any Time of Day – Enjoy it for breakfast, as a snack, or even as a light dessert with a spread of cream cheese frosting. Great for Using Up Zucchini – If your garden (or a generous neighbor) has you swimming in zucchini, this is a great way to use it up! What You'll Love Can I use a different sweetener instead of honey? Yes! Maple syrup works as a great substitute and will add a slightly different depth of flavor. If using granulated sugar, you may need to add a bit more moisture, such as an extra tablespoon of oil or a splash of milk. Do I really need to drain the zucchini? Yes! Zucchini holds a lot of water, and if you skip draining it, your bread may turn out soggy or dense. Sprinkle it with a little salt, let it sit for 10–15 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Can I make this recipe with whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour. If you use 100% whole wheat flour, the bread will be denser, so you may need to add a bit more liquid (such as an extra egg or a little milk). Can I make this into muffins instead of a loaf? Absolutely! Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick inserted in the center comes out clean. Can I add nuts or chocolate chips? Definitely! Chopped walnuts, pecans, or even dark chocolate chips make great mix-ins. Fold about ½ to ¾ cup into the batter before baking. How should I store zucchini bread? Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze it—just wrap slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Can I make this dairy-free? Yes! The bread itself is already dairy-free. If using the cream cheese frosting, swap out the cream cheese and butter for a dairy-free alternative. Frequently asked Questions Ingredints Explained Ingredients 250g (2 cups) All-Purpose Flour 10g (2 teaspoons) Baking Soda 3g (1 teaspoon) Cinnamon 5g (1 teaspoon) Salt + 2.5g (½ teaspoon) to sprinkle on zucchini 0.5g (¼ teaspoon) Nutmeg A pinch of Ground Cloves 170–255g (½–¾ cup) Honey 4 Large Eggs 5g (1 teaspoon) Vanilla Extract 240ml (1 cup) Vegetable Oil (or any flavorless oil) 3 cups (about 400g) Shredded Zucchini (drained) Cream Cheese Frosting: (optional) 225g (8oz) Cream Cheese, softened 57g (¼ cup) Butter, softened 5g (1 teaspoon) Vanilla Extract 360g (3 cups) Powdered Icing Sugar NEWSLETTER SIGN-UP Preparation To start, prep your zucchini by grating it into a colander or large bowl. I like to use a medium sized grate. Sprinkle the zucchini with 1/2 teaspoon salt and give it a good mix. The salt will help to extract the moisture from the zucchini. Let it sit for 10-15 minutes before draining. If you are wanting to do a mix of carrots and zucchini, grate them into seperate bowls. Since the carrots are less water logged, they will not need to be strained as the zucchini do. In the meantime, sift the flour, baking soda, cinnamon, salt, nutmeg and cloves into a medium sized mixing bowl. Whisk the dry ingredients together until they are well combined. In a seperate large mixing bowl use a hand mixer to mix together your honey, eggs, oil, and vanilla. Make sure to mix until everything is really well combined and you have a creamy mixture (approx. 3 minutes). Next, slowly mix your dry ingredients into your wet ingredients. I like to do about 1/2 a cup at a time. Mix until you have a thick creamy batter. Make sure to scrape down the sides of your bowls to ensure all ingredients have been well incorporated. When you have a nice smooth batter it is time to strain your zucchini. If you are using a colander, simply press down on the zucchini to squeeze out as much liquid as possible. I prefer using a kitchen towel or cheese cloth. I find that you can get a lot more of the liquid out by twisting the fabric and pushing the zucchini into a tight ball. You might be surprised by how much liquid you can actually get out! Once you have removed as much liquid as you can from the zucchini, slowly fold the zucchini into the batter. Keep folding until the zucchini is well incorporated and evenly distributed. Once everything is well combined scoop the batter into a prepared loaf pan. I like to rub a bit of butter or oil on the sides and dust with flour to create a non-stick surface. You can equally line the pan with parchment paper. Preheat your oven to 350F . When the oven is heated, place your zucchini loaf onto the center rack and bake for 40-50 minutes or until evenly browned and a toothpick inserted into center comes out clean. Removed from the oven and let cool in the pan for 20 minutes or so before transferring it to a cooling rack. If you do not wish to add the frosting, you can serve it plain (which is how I primarily eat it) and it is delicious! If you wish to dress it up a notch, wait until the bread has completely cooled before adding any icing. To make the icing add the cream cheese, softened butter and vanilla to a medium mixing bowl. Beat the ingredients with a hand mixer until well combined. Slowly add in the icing sugar, one cup at a time until you have achieved your preferred consistency. Once the zucchini bread has cooled completely spread or pipe the frosting over top. Add a bit of added visual interest with sprinkles or edible flowers and enjoy! If you like this recipe, you'll also love: Better than Good Banana Bread Orange Cranberry Loaf Lemon Pistachio Cake Orange Poppy Seed Loaf Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This delightful Swiss breakfast bowl harmoniously combines creamy oats, fresh fruits, and nuts for a nourishing and flavorsome start to your day.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Bircher Muesli Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings Oct 17, 2025 Last updated: This recipe may contain affiliate links About the Recipe Bircher Muesli will always hold a special place in my heart—it’s one of those timeless Swiss staples that feels as nourishing as it is nostalgic. While most people think of it strictly as a breakfast dish, growing up in a Swiss household, we’d often have a good “Birchi” for supper on hot summer nights when no one felt like cooking. Just like my Baked Apples , it’s one of those recipes that proves how comforting simple, wholesome ingredients can be. Made with soaked oats, grated fruit (apple is a must!), and a mix of nuts, yogurt, or cream, this muesli is endlessly flexible. Sometimes, I swap part of the oats for a bit of my Homemade Granola to add extra texture and a hint of crunch. It’s a subtle twist, but it brings that cozy, toasty flavor I love, and other times I mix in whatever fruit I have on hand—plums, of course, reminding me of my Swiss Plum Tart (Wähe) , which is another late summer favorite. Whether you’re enjoying it chilled on a sunny morning or as a light evening meal, Bircher Muesli is one of those quietly perfect recipes—healthy, easy, and filled with little moments of joy in every bite. SKIP TO RECIPE CARD SKIP TO VIDEO No cooking required – Perfect for summer mornings or evenings when you want something fresh without turning on the stove. Customizable – Use whatever fruits, nuts, or dairy/non-dairy options you have on hand. It’s endlessly adaptable! Naturally nutritious – Full of fiber, healthy fats, and vitamins to start (or end) your day with energy and balance. Great for meal prep – Make a big batch and enjoy it for days. It only gets better as the flavors meld together. A nostalgic Swiss favorite – Rooted in tradition, this recipe brings a bit of alpine comfort to your kitchen. What You'll Love Can I adjust the sweetness? Yes! The recipe includes 3 tablespoons (35g) of sugar, which gives it a gentle sweetness that complements the fruit without overpowering it. If your fruit is very ripe or naturally sweet (like bananas or summer berries), you might want to reduce the sugar slightly. Prefer a sweeter version? Add a drizzle of honey or maple syrup just before serving instead. Do I have to use whipped cream? Not at all. While whipped cream gives a rich, traditional texture, plain yogurt (dairy or non-dairy) works beautifully and adds a tangy contrast. You can also use a mix of yogurt and cream if you’d like to lighten it up without losing that creamy feel. Can I prepare it ahead of time? Yes! Bircher muesli is ideal for overnight prep. Simply mix everything together (except very delicate fruit like bananas or berries), refrigerate, and give it a quick stir before serving. Add soft fruits just before eating to keep them fresh. What fruits work best? Crisp apples are the classic choice, but plums, apricots, oranges, and berries all shine here. Use what’s in season or what you love. A mix of textures and flavors makes the bowl extra satisfying. Can I make it dairy-free? Absolutely. Swap whipped cream for coconut cream or dairy-free yogurt, and use your favorite plant-based milk. It’s just as creamy and satisfying! Frequently asked Questions Ingredints Explained Ingredients 150g rolled oats (1½ cups) 100g hazelnut meal or almond meal (1 cup) 35g granulated sugar (3 tablespoons) 180g whipped cream – or plain yogurt for a lighter option (¾ cup) 120ml milk (½ cup) 300–400g mixed fresh fruit, chopped (about 2 cups) – apples, plums, apricots, berries, bananas, oranges, or whatever’s in season Juice of ½ lemon , freshly squeezed NEWSLETTER SIGN-UP Preparation Making a Bircher Muesli is so straight forward and easy, there is really nothing to it. Combine the dry base In a large mixing bowl, stir together: 1½ cups (150g) rolled oats 1 cup (100g) hazelnut meal (or almond meal) 3 tablespoons (35g) granulated sugar Add the liquids Pour in: ¾ cup (180ml) whipped cream or plain yogurt ½ cup (120ml) milk Stir well until everything is fully combined and the oats are well-coated. Rest and hydrate Cover the bowl and let the mixture rest in the fridge for at least 30 minutes, or overnight for best texture. The oats will absorb the liquid and soften into a creamy consistency. Add the fruit Right before serving, fold in: 2 cups (about 300–350g) chopped fruit of your choice (e.g., apples, plums, apricots, berries, bananas, oranges, or a mix) A squeeze of fresh lemon juice to brighten the flavors and prevent browning of fruits like apples and bananas. Taste and adjust Give your muesli a taste. Add a touch more milk if it feels too thick, or a drizzle of honey/maple syrup if you'd like it sweeter. Serve and enjoy Spoon into bowls and enjoy immediately—or refrigerate for a cool, satisfying breakfast, snack, or even a light supper. I personally like to eat it when it is freshly made, but if you do make it ahead of time, just be aware that it will thicken slightly. If you like a smoother texture, just add a little more milk and give it another stir. I certainly hope you enjoy this as much as I do! Word of warning, it is hard to stop eating once you start! Bon ap! 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Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Orange Poppy Seed Loaf Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 6-8 Servings Dec 22, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve loved my Lemon Pistachio Bundt Cake or Almond Apricot Madeleines , I think you’re going to adore this Orange Poppy Seed Loaf. It’s made with a whole orange - peel and all - giving it that perfect balance of bright citrus, subtle sweetness, and a little nutty depth, all with a delicate crunch from the poppy seeds. This is one of those cakes that feels just fancy enough for a weekend tea, but still totally at home next to your morning coffee. Want to dress it up? Add candied orange slices on top for that extra wow-factor - but honestly, it’s lovely on its own. It’s a simple, cozy bake that has a bit of that old-school charm, and the kind of thing I love having on the counter to snack on throughout the week (though in my house, it never lasts more than a day or two). Bonus: it gets even better the next day, as the flavors mellow and deepen with time. SKIP TO RECIPE CARD SKIP TO VIDEO What You’ll Love about this Orange Poppy Seed Loaf Bright citrus flavor – Whole orange purée infuses every bite with natural sweetness and zest. Delightfully moist – Melted butter keeps the crumb rich and tender. A touch of crunch – Poppy seeds add a subtle contrast to the soft loaf. Gorgeous presentation – Topped with glossy candied orange slices, it’s a showstopper! Perfect for any occasion – Enjoy as a breakfast treat, afternoon snack, or dessert. What You'll Love Can I use store-bought orange juice instead of fresh orange purée? Fresh orange purée gives the loaf a more intense citrus flavor and natural moisture. If substituting, use ¼ cup (60ml) orange juice, but the texture may be slightly different. How do I know when the loaf is done baking? Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done. The top should be golden and slightly springy to the touch. Can I make this loaf ahead of time? Yes! It stays moist for up to 3 days at room temperature in an airtight container. You can also freeze it (without the candied oranges) for up to 2 months. What’s the best way to store candied orange slices? Keep them in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life. Can I swap the butter for oil? Yes! Use 150g (¾ cup) neutral oil for a slightly lighter texture. Frequently asked Questions Ingredints Explained Whole orange: Using the peel adds depth and gentle bitterness that balances the sweetness beautifully. Butter: Melted butter keeps the loaf rich and tender. Poppy seeds: Add texture and that classic pairing with citrus. Milk or orange juice: Keeps the batter soft and light. Baking powder: Gives the loaf just enough lift without making it airy. Ingredients Cake: 185g unsalted butter, melted ( 6½ oz ) 3 large eggs 200g caster sugar ( 1 cup ) 1 medium orange , pureed 190g all-purpose flour, sifted ( 1½ cups ) 2 tsp baking powder ½ tsp salt 2 tbsp poppy seeds 60ml milk or orange juice ( ¼ cup ) ½ tsp vanilla extract (optional) Orange Glaze (Optional): 60g powdered sugar ( ½ cup ) 1-2 tbsp fresh orange juice ½ tsp orange zest Candied Oranges (Optional) 1 orange (thinly sliced, about ⅛-inch thick) 1 cup (200g) granulated sugar 1 cup (240ml) water Optional: 1 tbsp honey or light corn syrup (for extra shine) Optional: ½ tsp vanilla extract or a cinnamon stick for added flavor NEWSLETTER SIGN-UP Preparation Let's get started! Here are the step-by-step instructions on how to make this delicious Orange Poppy Seed Loaf: Preheat oven to 170°C (340°F). Grease and line a loaf pan with parchment paper. Prepare the orange: Cut the orange into chunks (removing any seeds) and blend it into a smooth puree using a food processor or blender. Mix wet ingredients: In a large bowl, whisk together the melted butter, eggs, sugar, vanilla extract, and pureed orange until well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Mix batter: Gradually fold the dry ingredients into the wet ingredients, alternating with the milk or orange juice, until just combined. Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes , or until a skewer inserted in the center comes out clean. Cool & glaze (optional): Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. For an extra spin, drizzle with an orange glaze (see below) . Decorate & Serve: Decorate with candied oranges or orange zest. Serve with a dollop of whipped cream or vanilla ice-cream. Orange Glaze (Optional, But Highly Recommended) ½ cup (60g) powdered sugar 1-2 tbsp fresh orange juice ½ tsp orange zest Mix ingredients until smooth and drizzle over the cooled loaf. Now, for the final step, if you want to add an extra layer to your presention why not add some candied orange slices? These are completely optional but will give that extra "wow" touch to your presentation. Here are the steps on to make them: Prepare the orange slices: Wash and dry the orange, then slice it into thin rounds (about ⅛-inch thick). Remove any seeds. Make the syrup: In a wide pan, bring the water and sugar to a simmer over medium heat, stirring until the sugar dissolves. If using honey or vanilla extract, add them now. Simmer the slices: Reduce heat to low and carefully add the orange slices in a single layer. Simmer gently for 30-40 minutes , flipping them occasionally, until they become translucent. Dry the slices: Using tongs, carefully remove the slices and place them on a wire rack set over parchment paper. Let them dry for at least 2-3 hours or overnight for best results. For extra shine & texture: Sugared Finish: While still slightly tacky, coat them in granulated sugar. Glossy Finish: Brush with a little light corn syrup or honey for a natural shine. Decorate your loaf: Once your Orange Poppy Seed Loaf has cooled, place the candied slices on top in an overlapping pattern for a stunning effect. If the candied orange slices feel like too much, or you are short of time, you can also simple add a sprinkle of orange zest overtop. Extra Spin Ideas: Almond Flour Addition – Swap ¼ cup of flour with almond flour for a nuttier texture. Chocolate Twist – Fold in ½ cup of dark chocolate chips. Coconut Orange Poppy Seed Loaf – Replace ¼ cup of flour with desiccated coconut for a tropical spin. Cardamom & Honey – Add ½ tsp ground cardamom to the dry ingredients and replace some of the sugar with honey for a more complex flavor. If you like this recipe you will also like: Orange and Cranberry Loaf Lemon Pistachio Cake Zucchini Bread Recipe Card Chef's Notes Blend the orange thoroughly for an even crumb Don’t overmix the batter - stop as soon as it comes together Let the loaf rest before slicing for the cleanest cuts This cake tastes even better the next day as the flavors settle Storage Tips Make ahead: Bake the loaf a day in advance - it improves with time Storage: Store wrapped at room temperature for up to 3 days Freezing: Freeze unglazed slices for up to 2 months Recipe Card RECIPE VIDEO Newsletter SignUP

A rich and velvety soup, with a harmonious blend of nutty, savory, and slightly sweet flavors, making it a comforting and refined dish. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chestnut Soup (Marronisuppe) Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This Swiss Chestnut Soup is everything I want on a crisp fall day—creamy, comforting, and full of cozy Alpine flavor without being fussy. Chestnuts are a big deal in Switzerland, and while I usually reach for them in desserts like my Whipped Chestnut Pavlovas or that dreamy Chestnut Cream Tiramisu , this soup proves they deserve a savory moment too. It’s rustic but elegant, simple enough for a weeknight dinner and special enough to serve at a fall gathering. Just add some crusty bread, and you’ve got the kind of bowl that brings everyone back for seconds. SKIP TO RECIPE CARD SKIP TO VIDEO Simple Ingredients, Big Flavor: This soup relies on a handful of ingredients to create something truly comforting and rich. Perfect for Cold Days: It’s like a warm hug in a bowl, ideal for snowy afternoons or cozy winter dinners. Elegant but Easy: While it feels refined, it’s surprisingly easy to make—just blend and enjoy. A Nod to Tradition: Inspired by Swiss flavors and the nostalgia of roasted chestnuts, this soup brings a taste of Alpine comfort to your table. Make It Your Own: Whether you drizzle it with truffle oil, top it with whipped cream, or serve it with crusty bread, this soup can be dressed up or kept simple. What You'll Love 1. Can I use chestnut purée instead of whole chestnuts? Absolutely! Unsweetened chestnut purée works beautifully for this soup. Simply replace the roasted chestnuts with about 1½ cups of purée, and adjust the consistency with more stock if needed. 2. Do I need to soak chestnuts before roasting? Soaking isn’t necessary, but it can make the shells softer and easier to peel. If you have the time, soak the scored chestnuts in water for 15–30 minutes before roasting. 3. Can I freeze this soup? Yes, this soup freezes well! Let it cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stove, adding a splash of stock or cream if needed. 4. What can I use instead of cream? If you’re looking for a dairy-free option, coconut milk or oat cream will work nicely. They’ll add a slightly different flavor, but the soup will still be rich and creamy. 5. Can I make this soup ahead of time? Definitely! This soup actually tastes better the next day as the flavors meld. Reheat gently over low heat and adjust the seasoning before serving. Frequently asked Questions Ingredints Explained Ingredients 2 tbsp butter 1 medium onion , finely chopped 1 leek (white and light green part only) , sliced 1 small carrot , diced 2 celery stalks , diced 2 cloves garlic , minced 1 lb (450 g) roasted chestnuts (vacuum-packed or canned, peeled) 4 cups (1 L) chicken or vegetable stock 1 cup (240 mL) heavy cream (or half-and-half for a lighter option) 1 tbsp fresh thyme leaves (plus extra for garnish) 1 bay leaf Salt and freshly ground pepper , to taste Optional garnish: Whipped cream, crumbled chestnuts, or a drizzle of truffle oil *to learn how to roast chestnuts at home, check out my guide to roasting chestnuts here NEWSLETTER SIGN-UP Preparation Saute the aromatics Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion, leek, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned. Add the garlic and cook for another minute. Simmer the cut vegetables and chestnuts. Add Chestnuts and Stock: Stir in the roasted chestnuts, thyme, and bay leaf. Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. Blend the Soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend, and return to the pot. Add the cream Add Cream: Stir in the heavy cream and heat the soup gently over low heat. Do not let it boil. Taste and season with salt and freshly ground pepper. Serve: Ladle the soup into bowls. Garnish with fresh thyme, a dollop of whipped cream, crumbled chestnuts, and some bacon bits. Serve with crusty bread on the side. Serve soup with a dollop of cream, bacon bits and chives. Tips: For a deeper flavor, roast raw chestnuts at 400°F (200°C) for 20 minutes before peeling and using in the recipe. Read my blog on how to roast chestnuts here . Add a splash of dry white wine to the soup after sautéing the vegetables for an extra layer of flavor. For a vegetarian or vegan version, use vegetable stock and replace the cream with coconut milk or oat cream. If you like chestnuts you may also enjoy: Chestnut Cream Tiramisu Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A simple, elegant Swiss inspired dessert featuring a crispy meringue base topped with swirls of whipped cream and creamy chestnut purée. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Whipped Chestnut Pavlovas (Vermicelles) Prep Time: 15 minutes Cook Time: 1 hour Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe The first time I tasted vermicelles , I was a teenager visiting Switzerland with my mother. We were sitting in one of those cozy cafés that feel like they’ve been around forever, and when I took my first bite, I couldn’t believe my tastebuds-it was love at first bite. The delicate sweetness of chestnut purée, the richness of cream, and that light, airy texture were unlike anything I’d ever had before. Ever since, I’ve loved recreating vermicelles at home. But I’ll admit, the traditional spaghetti-like strands aren’t always easy to make look picture-perfect. So, I decided to take inspiration from another favorite dessert of mine, the pavlova (like my Plum Pavlova recipe), and merge the two. Crisp meringue nests filled with silky chestnut cream, a dessert that feels both nostalgic and elegant. I love how these little nests bring together my Swiss roots and my love of modern, simple plating. They’re also a beautiful way to highlight chestnuts beyond the classics- whether you’ve just roasted your own (see my blog on how to roast chestnuts at home ) or you’re already a fan of cozy, seasonal dishes like my Chestnut Soup . These chestnut pavlova nests are a sweet reminder that tradition and creativity can happily share the same plate. I hope they bring as much joy to your table as they do to mine. SKIP TO RECIPE CARD SKIP TO VIDEO The delicate, crisp texture of the meringue paired with the rich creaminess of the whipped cream and chestnut spread. How the chestnut vermicelles (spread) adds a touch of elegance without being fussy. This dessert feels fancy but is simple to make with just a few ingredients. It’s naturally gluten-free, making it perfect for entertaining a variety of guests. The individual portions make them ideal for serving at special occasions or celebrations. What You'll Love Can I make the meringues ahead of time? Yes! You can make the meringues up to 3 days in advance. Store them in an airtight container at room temperature, away from moisture. What if I don’t have a piping bag? No problem! You can use a zip-top bag with a small corner cut off, or simply spoon the meringue and chestnut spread for a rustic look. How do I keep the meringues from cracking? Make sure to let them cool completely in the oven after baking. Sudden changes in temperature can cause cracks. Can I use a different topping instead of chestnut spread? Absolutely! You can use dulce de leche, a rich chocolate ganache, or even fruit curd as a substitute. What if I can’t find chestnut spread? You can make your own by blending canned chestnuts (or chestnut puree) with sugar and a splash of cream until smooth. Frequently asked Questions Ingredints Explained Ingredients For the Meringue: 4 large egg whites, room temperature 1 cup (200 g) granulated sugar 1 tsp cornstarch 1 tsp white vinegar or lemon juice 1 tsp vanilla extract For the Whipped Cream: 1 cup (240 ml) heavy cream, cold 2 tbsp powdered sugar 1 tsp vanilla extract For the Chestnut Filling: 1 cup (250 g) chestnut spread 2–3 tbsp heavy cream (to adjust piping consistency) Optional Garnishes: Candied chestnuts (marrons glacés) Chocolate shavings Powdered sugar for dusting NEWSLETTER SIGN-UP Preparation Prepare the Meringue: Preparing the meringue Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form and the sugar is dissolved. Gently fold in the cornstarch, vinegar, and vanilla extract. Piping the egg whites Spoon or pipe the meringue into small nests (about 3 inches in diameter) on the prepared baking sheet, creating a slight dip in the center for the filling. Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven to avoid cracking. 2. Make the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Cover and refrigerate until ready to use. 3. Prepare the Chestnut Purée: In a bowl, mix the chestnut spread with 2–3 tablespoons of heavy cream until it reaches a smooth, pipeable consistency. Transfer the mixture to a piping bag fitted with a tip of your choice. Piping in the chestnut purée 4. Assemble the desserts: Just before serving, place a dollop of whipped cream in the center of each meringue nest (or piping it if you want something fancier looking) Pipe the chestnut spread over the whipped cream, creating a swirl. Garnish with candied chestnuts, chocolate shavings, or a light dusting of powdered sugar if desired. Serve: Serve immediately and enjoy! These meringue nests are best eaten fresh, but unfilled meringues can be stored in an airtight container for up to 3 days. If you like this recipe you'll also enjoy: Chestnut Cream Tiramisu Pavlova with Maple Plum Compote Eton Mess Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Classic creamy cheesecake with a decadent chocolate raspberry topping and graham cracker crust.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Raspberry Swirl Cheesecake Prep Time: 20 Minutes Cook Time: 1h 40 Serves: 10-12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Cheesecake has always had a special place on my dessert list—if it’s on the menu, there’s a 95% chance I’m ordering it. One of the things I love most about cheesecake is how versatile it can be. From warm spices to tropical fruit to deep, dark chocolate, it’s a dessert that never gets boring. This Raspberry and Chocolate Swirl Cheesecake is one of my personal favorites. It has everything I love in one bite: a creamy vanilla base, a tangy swirl of raspberry purée, ribbons of rich chocolate, and a graham cracker crust that brings it all together. It’s indulgent, a little dramatic, and always a crowd-pleaser. If you’ve tried my Chocolate Raspberry Truffle Tart , you already know how well chocolate and raspberry play together—but here, that combo is lifted with a velvety cheesecake texture that makes it feel extra special. For something a little more spiced and cozy, my Nutmeg Cheesecake leans into warmer flavors, while the Mango-Lime Cheesecake is perfect when you're craving something bright, creamy, and sunshine-y. This one hits that sweet spot between elegant and approachable. It looks impressive, tastes even better, and comes together with just a few simple steps. Let’s bake it up! SKIP TO RECIPE CARD SKIP TO VIDEO That Swirl! – The mix of tart raspberry purée and rich melted chocolate swirled into creamy cheesecake makes every slice a little work of art. Graham Cracker Crust – Buttery, just sweet enough, and the perfect base for the silky filling. Not Too Sweet – The tang of raspberry keeps it balanced, so you get depth without being overwhelmed by sugar. Make-Ahead Friendly – Cheesecake gets better as it chills, making this a perfect dessert to prep a day in advance. No Special Equipment Needed – A mixer, a pan, and a swirl of patience—that’s all it takes. What You'll Love Can I use frozen raspberries for the swirl? Absolutely! Just thaw them first and strain out the seeds after blending to keep the swirl smooth. Do I have to bake it in a water bath? You don’t have to, but I recommend it for the creamiest texture and to avoid cracks. You can also place a pan of hot water on the rack below the cheesecake for a gentler bake. How do I know when it’s done baking? The edges should be set but the center should still have a slight wobble. It will continue to firm up as it cools. What kind of chocolate works best? I recommend semi-sweet or dark chocolate for a nice contrast with the raspberry. Milk chocolate can work too, but it’ll make the cheesecake sweeter overall. Can I make it ahead of time? Yes! In fact, it’s even better the next day. Let it chill in the fridge for at least 4–6 hours, ideally overnight. How do I store leftovers? Keep it in the fridge, covered, for up to 5 days. You can also freeze individual slices for up to 1 month—wrap them tightly and store in an airtight container. Do I need to use a springform pan? It’s ideal for getting clean slices and an easy release, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment and adjust the bake time slightly. Frequently asked Questions Ingredints Explained Ingredients Crust: 1 1/2-2 cups Graham Cracker Crumbs (approx. 12 sheets) 1/4 cup Granulated Sugar 1/4 cup Brown Sugar 1/4 teaspoon Salt 1/2 cup Unsalted Butter (melted) Cheesecake: 3 Packs of Creamcheese (2 bricks of 226g and one soft tub 340g) 3/4 cup Heavy Cream 3/4 cup Granulated Sugar 3 Eggs 1 tablespoon All-Purpose Flour 1 1/2 teaspoons Vanilla Extract 1/4 teaspoon Salt Swirl: 1 1/2 cups Raspberries (fresh or frozen) 6 oz. Semi-Sweet Chocolate (melted) NEWSLETTER SIGN-UP Preparation To begin, we will need to make the crust. This is one of my all time favorites to make because it is so easy and so versatile. I use it for many of my pies and cakes and it wins every single time. I like to use a spring form for my cheesecakes as it is deeper than regular pie plates and easier to release the cake from than a deep cake pan. Preheat your oven to 325F . Start by pulverzing the graham crackers in your food processor if you have one. If you don't you can also crush the graham crackers by putting them in a ziplock bag and using a rolling pin or cup to grind them down. Add in the sugar, salt and melted butter and mix until you have the consistency of wet sand. Put the crumbs into your pie dish and smush them down with the bottom of a glass or backside of a spoon until you have a nice flattened out pie crust. Remember to also have some crust up along the side edges. Bake the crust for 10-12 minutes remove from the oven and let cool. Next, let's make the filling. Bring the oven temperature up to 350F . In a large bowl with a hand mixer, or in your food processor, mix together the creamcheese and heavy cream until smooth. Add in the sugar, flour, eggs and vanilla and mix some more until you have a creamy consistency with no lumps. Pour your creamcheese mixture into your graham pie shell. Next, melt your chocolate by placing it in a microwaveable bowl with a tablespoon or two of water. If you are using bakers chocolate, make sure to chop it up into smaller bits before microwaving it. It will help it melt faster. Microwave the chocolate for 15-20 seconds at a time, stirring after each interval until the chocolate has melted. In a small saucepan, heat up your raspberries until they become soft and squish them as you stir to help release the juices. Once soft, remove the raspberries from the heat. Next, use a sieve to separate the seeds from the juice. Press the raspberry pulp through the sieve with the use of the back of a spoon. Get as much juice out of them as possible. Reserve the juice. Next, pour both the melted chocolate and raspberry juice overtop the cheesecake. Use a knife or toothpick to swirl the two around into a nice pattern. Do as much swirling as you like. At this point you could even add other toppings such as caramel, or lemon or other melted chocolates to make it your own. Place your cheesecake, in its spring form, into a roasting tray filled half way with water. I like to wrap the bottom of my spring form in tin foil to ensure that the water does not leak into the pan. Place the roasting try and cake into the oven and bake for 1h10 minutes until it is almost all set. The middle should still jiggle slightly. Turn the oven off and let the cake continue to cook for another 30 minutes or so until set. Remove from the oven and let cool. Do not remove it from the spring form until it is completely cooled! I learned this the hard way. You will be tempted, but do not do it. The crust will crumble and the cake won't look as pretty. I like to make this cake a day in advance and leave it to chill overnight in the refrigerator. Serve with fresh berries or whipped cream. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon-Orange Swirl Cookies Prep Time: 20 minutes + chill time Cook Time: 10 minutes Serves: 24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If there’s one scent that instantly makes my kitchen feel like home, it’s cinnamon. I’ve baked it into so many of my favorite recipes - from my gooey Classic Cinnamon Buns to those crisp little Cinnamon Stars that taste like Christmas, and my buttery Cinnamon Layered Scones that seem to disappear the minute they hit the table. These Cinnamon–Orange Swirl Cookies feel like the next chapter in that cinnamon story - the same cozy spice, but with a little twist of sunshine. The orange peel powder gives them warmth, while a bit of fresh zest brightens everything up. They’re buttery, simple to make, and look like something straight out of a bakery window - the kind of cookie you bake once and then wonder how you ever celebrated the holidays without it. So, grab your rolling pin, maybe a cup of coffee, and let’s make the house smell like December. SKIP TO RECIPE CARD SKIP TO VIDEO That cozy holiday aroma: The cinnamon and nutmeg fill your kitchen with instant comfort. Bright, cheerful flavor: The mix of orange peel powder and zest gives these cookies a perfect balance of warmth and citrusy brightness. Beautiful swirls: They look bakery-fancy, but the process is surprisingly simple — especially with the new buttery spice paste method. Make-ahead friendly: The dough can chill overnight or even be frozen for easy slice-and-bake cookies later. Perfect for gifting: They stack beautifully, hold their shape, and look stunning in a little box tied with ribbon. What You'll Love Can I make the dough ahead of time? Yes! You can make the dough 1–2 days in advance and keep it tightly wrapped in the fridge. It slices best when chilled. Can I freeze them? Absolutely. You can freeze either the dough log (unbaked) or the baked cookies for up to 2 months. Bake straight from frozen or thaw and reheat briefly to bring back that “just-baked” texture. Do I have to use both orange peel powder and zest? You can use just one, but the combination really makes the flavor pop. The powder adds depth while the zest brings a burst of fresh citrus. Can I skip the glaze? Definitely! The cookies are delicious on their own. The glaze just adds a festive, glossy finish and a hint of sweetness. Why do my swirls look uneven? That usually happens if the dough was too soft when rolling or slicing. Next time, chill the log a little longer before cutting, and wipe your knife between slices for crisp spirals. How do I keep them soft? Store them airtight with a small piece of bread or a sugar cube, it keeps the moisture balanced and the cookies tender. Frequently asked Questions Ingredints Explained Butter – The base of flavor and texture. Use unsalted butter so you can control the salt level. It gives these cookies their tender, melt-in-your-mouth crumb. Sugar – Granulated sugar helps create structure and that delicate crisp edge. Egg – Adds richness and binds the dough. Flour – All-purpose flour keeps the dough sturdy enough to roll and slice cleanly. Orange zest – Freshly grated zest infuses a bright citrus aroma that pairs beautifully with the warm cinnamon filling. Cinnamon – The star of the swirl! A warming spice that creates contrast and depth. Brown sugar – Used in the filling to give a deeper caramel note and help the swirl stay slightly chewy. Vanilla extract – Rounds out the flavors and enhances both the citrus and spice. Salt – A small pinch balances the sweetness and brings out the buttery flavor. Ingredients Cookie Dough 280 g (2 ¼ cups) all-purpose flour ½ tsp baking powder ½ tsp Himalayan salt 1 tsp orange peel powder (I got mine from Selefina Spices ) 115 g (½ cup) unsalted butter, softened 100 g (½ cup) granulated sugar 60 g (¼ cup) light brown sugar 1 large egg 1 tsp vanilla extract 1 tbsp finely grated orange zest (from 1 large orange) Spiced Butter Filling 60 g (¼ cup) unsalted butter, softened (not melted) 80 g (½ cup) light brown sugar 1 tbsp ground cinnamon ¼ tsp ground nutmeg ½ tsp orange peel powder \ ½ tsp finely grated orange zest (optional, but adds a lovely citrus burst) Optional Glaze 80 g (⅔ cup) icing sugar 1–2 tbsp milk or cream ¼ tsp vanilla extract Optional: 1–2 tsp fresh orange juice or a pinch of orange peel powder for a citrus glaze NEWSLETTER SIGN-UP Preparation 1. Make the Dough In a bowl, whisk together flour, baking powder, salt, and orange peel powder. In another bowl, beat the butter with both sugars until pale and creamy. Add egg, vanilla, and orange zest; mix well. Add the dry ingredients in two additions, mixing just until a soft, even dough forms. If the dough feels sticky, chill 15–20 minutes before rolling. 2. Make the Spiced Filling In a small bowl, mix the softened butter, brown sugar, cinnamon, nutmeg, orange peel powder, and (if using) zest until you have a smooth, spreadable paste . It should be creamy — not runny — like a thick frosting that spreads easily. 3. Roll and Fill On a sheet of parchment paper, roll the dough into a 25 × 30 cm (10 × 12 in) rectangle. Spread the spice butter evenly over the dough, leaving a 1 cm (½ in) border on one long side. Starting from the opposite long side , roll the dough tightly into a log. *The Key is to make sure you have rolled your long as snuggly as possible so that the swirls of cookie batter and filling bakes cohesively. Gently pinch the seam to seal, and roll the log a few times to even out the shape. 4. Chill and Slice Wrap the log in parchment or plastic wrap. Chill for at least 1 hour (or freeze for 20 minutes) until firm. Preheat oven to 180 °C / 350 °F and line baking sheets with parchment paper. Slice the chilled log into 1 cm (½ in) rounds and place them on trays, leaving space to spread slightly. 5. Bake Bake for 10–12 minutes , or until the cookies are lightly golden at the edges but still soft in the centers.Cool on the tray for 5 minutes, then transfer to a rack to cool completely. 6. Glaze (Optional) Whisk icing sugar, milk, and vanilla until smooth. Add a few drops of orange juice or a pinch of orange peel powder for a citrus twist.Drizzle lightly over cooled cookies or dip the tops for a snowy look. Chef’s Tips Use soft butter for the filling: Softened (not melted) butter helps the spice paste spread evenly and roll tightly without leaking. Boost the orange flavor: The combo of orange peel powder + zest gives both depth and brightness. If you love citrus, add an extra pinch of zest to the glaze or a few drops of orange extract. Chill before slicing: This keeps your swirls sharp and prevents the cookies from flattening in the oven. For a bakery-style finish: Brush the tops with a touch of milk before baking for a golden sheen, or drizzle with orange glaze once cooled for a “snowy” look. Storage magic: Store at room temperature for up to 5 days in an airtight tin. Freeze unbaked dough logs for up to 2 months — slice and bake straight from frozen. Baked cookies freeze beautifully too; just thaw and refresh briefly in a warm oven. Recipe Card Chef's Notes Chilling the dough helps maintain those clean, beautiful cinnamon-orange swirls when sliced. For a holiday spin, add cardamom or swap in lemon zest for a citrus variation. These cookies bake up crisp and aromatic - just what you want in a holiday butter cookie. Storage Tips Store the baked cookies in an airtight container at room temperature for up to 5 days . For longer storage, freeze them (baked or unbaked dough logs) for up to 2 months . To refresh crispness, pop them in a 300°F (150°C) oven for about 5 minutes before serving. Recipe Card RECIPE VIDEO Newsletter SignUP

Food photography and recipe development services. Photography for cookbooks, brands, blogs and social media. Food blogs and recipes posted weekly. Dernières Recettes Parcourez toutes les nouvelles recettes, des entrées aux desserts. De nouvelles créations sont ajoutées chaque semaine, alors assurez-vous de vérifier régulièrement pour découvrir les dernières créations de plats délicieux. Je suis actuellement en train de traduire toutes mes recettes en français. Je vous remercie par avance de votre patience. Si jamais il y a une recette sur le site anglais que vous aimeriez voir traduite, veuillez me le faire savoir, et j'essaierai de la traiter en pri or ité. Merci, xo Chris Rouleaux à la Cannelle Levain d'Élimination Ces pains à la cannelle offrent une texture tendre et moelleuse avec des couches de douceur infusée à la cannelle. Parfait pour toute occasion de brunch. Panna cotta à l'orange sanguine et à la cardamome Des notes d'agrumes vives d'orange sanguine et l'essence riche de la cardamome se combinent pour créer un dessert crémeux d'une onctuosité veloutée et décadente à souhait. Cupcakes Marbrés au Miel et à l'Hibiscus Laissez-vous tenter par ces cupcakes marbrés, où la richesse infusée au miel rencontre les notes vibrantes et acidulées de l'hibiscus pour une combinaison de saveurs unique et délicieuse. Babka Pomme et Massepain Un tourbillon babka délicieux de saveurs avec l'essence sucrée des pommes mûres et la saveur riche et amandée du massepain. Risotto à la Courge Musquée Avec de la courge musquée en dés, du riz Arborio et le délicieux mélange d'épices Cacao-Érable, ce plat crémeux est à la fois sucré et salé. La Minestrone Rempli d'un assortiment coloré de légumes, de haricots et de pâtes, la Minestrone offre un bol réconfortant et satisfaisant de chaleur. Mousse au Chocolat Un dessert décadent avec une texture aussi légère que les nuageux, qui fond dans la bouche à chaque cuillerée céleste. Haldi Doodh Blend Une concoction dorée de curcuma finement moulu, prête à apporter chaleur et bien-être à votre tasse. Gaufres Cacao-Érable Un délice délicieux et aromatique, parfait pour le petit déjeuner ou le dessert, la pâte peut également être utilisée pour les crêpes. Scones à la Cannelle Un mélange parfait de moelleux et de friabilité, imprégné d'un tourbillon riche de cannelle sucrée et surmonté d'un glaçage divin au sucre en poudre.

Read my latest blogs on food and photography. Updated weekly, I explore everything from ingredients to tips and tricks on taking great food photos. Newsletter Subscribe and elevate your everyday cooking—where simple ingredients transform into elegant, effortless creations. Inspiration, tips, and exclusive recipes delivered straight to your inbox. First name Email Subscribe Click here for the latest recipes BLOGS Swiss Food: It’s Not Just Cheese and Chocolate Switzerland is small, you can drive across it in an afternoon, but don’t let the size fool you. It’s packed with culinary diversity. READ 7 Classic Swiss Recipes that Feel Like Home Discover 7 traditional Swiss recipes—including Rösti, Zopf, Zürcher Geschnetzeltes, and Chriesiauflauf—that bring warmth and comfort to the table. READ 10 Cozy Soups to Warm You Up This Fall Whether you're feeding your family or just yourself, these are the 10 cozy fall soups I always come back to once the weather turns chilly. READ Cozy Pumpkin Recipes for Fall 6 Favorites You’ll Crave Again and Again. From breakfast to dessert (and even a savory soup!), there’s something here for every kind of fall craving. READ Fun Facts About Honey Whether you love cooking with it, swirling it into your tea, or just want to know what makes it so special, here are some sweet facts you’ll want to remember. READ The Realities of Being a Content Creator As a content creator, people often don't understand what I do. It is a full-scale production. In this blog, I outline some of the ins and outs of my every day. READ Ultimate Guide to Vinegars: Apple Cider to Balsamic In this guide, we’ll dive into the different types of vinegar, their unique flavors, and how to use them to enhance your cooking. READ What is Visual Storytelling? In today’s world, where AI can churn out millions of pictures and videos at the click of a button, why should storytelling matter? READ A Guide to Roasing Chestnuts If you’ve ever been curious about chestnuts, or if you’ve stared at them in the grocery store wondering how to prepare them, this guide will take you through everything you need to know. READ Swiss Food: A Journey Through Regions Swiss food is so much more than cheese and chocolate (though those are amazing too). It’s a mix of traditions, regions, and flavors that come together to tell a story READ A Toast to New Beginnings: Happy New Year! As we get ready to welcome 2025, I’ve been reflecting on the incredible moments, milestones, and memories that shaped 2024. READ The Ultimate Guide to Cacao-Powder In this guide, I'll break down the different kinds of cacao powder, their uses, and how each can elevate your culinary creations. READ Exploring Monochromatic Food Photography This technique, which focuses on using different shades and tones of a single color, offers a fresh and captivating perspective on food imagery. READ Why Professional Brand Photography is Essential From social media to websites, the quality of your photography can directly impact your brand's reputation and engagement. READ How Swiss Cuisine Connected Me to My Heritage I invite you to learn how Swiss cuisine has been more than just food for me—it's been a bridge to my past and a way to preserve my heritage. READ The Trials and Tribulations of a Recipe Developer You imagine beautiful, perfectly plated creations straight out of a food magazine. In reality? It’s a lot more flour explosions, piping bag disasters. READ The Art of Simplicity in Food Photography When you strip away the complexities, the true star of your photo – the food – gets the attention it deserves. READ The Art of Macro Photography: Up-Close In this blog post, I'll explore how macro shots in food photography can transform your images and provide tips on how to use this technique effectively. 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Rempli d'un assortiment coloré de légumes, de haricots et de pâtes, la Minestrone offre un bol réconfortant et satisfaisant de chaleur. < Back La Minestrone Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 personnes About the Recipe Comme je vie dans un pays du Nord où il fait froid et est enneigé la moitié de l'année, avoir des recettes réconfortantes est essentiel. J'adore les soupes qui sont un repas à elles seules, du genre où la liste des ingrédients est plus longue que les étapes pour la préparer. Une de mes préférées de ce type est la Minestrone. La soupe Minestrone classique italienne - un mélange nourrissant de légumes vibrants, de haricots et de pâtes, mijoté à la perfection dans un bouillon parfumé aux herbes. Ce plat copieux et nutritif réchauffe non seulement l'âme, mais il réunit également une symphonie d'herbes aromatiques telles que l'origan, le basilic, le thym et le romarin. Avec ses couleurs riches et ses saveurs robustes, cette Minestrone faite maison est une célébration d'ingrédients sains qui se marient sans effort pour créer un bol de bien-être nourrissant. Que vous recherchiez un repas satisfaisant en semaine ou une façon délicieuse d'embrasser les saisons, cette soupe Minestrone est assurément destinée à devenir une favorite chérie dans votre cuisine. Ingredients 2 cuillères à soupe d'huile d'olive 1 oignon, coupé en dés 2 carottes, tranchées 2 branches de céleri, hachées 3 gousses d'ail, émincées 1 boîte (14 oz) de tomates coupées en dés 1 boîte (15 oz) de haricots rouges, égouttés et rincés 1 boîte (15 oz) de haricots cannellini, égouttés et rincés 1 courgette, coupée en dés 1 tasse de haricots verts, coupés 4 tasses de bouillon de légumes 1 cuillère à café d'origan séché 1 cuillère à café de basilic séché 1/2 cuillère à café de thym séché 1 tasse de petites pâtes (par exemple, ditalini) Sel et poivre selon le goût 3 tasses d'épinards ou de chou frisé, hachés Fromage Parmesan râpé pour servir Preparation Préparez vos légumes ! Rincez vos haricots, hachez vos oignons et l'ail, coupez vos carottes et le céleri, et préparez vos feuilles de chou frisé et vos épices. Dans une grande casserole, chauffez l'huile d'olive à feu moyen. Ajoutez l'oignon, les carottes, le céleri et l'ail. Faites cuire jusqu'à ce que les légumes soient ramollis. Ajoutez les tomates coupées en dés, les haricots rouges, les haricots cannellini, la courgette et les haricots verts. Ajoutez le bouillon de légumes, l'origan, le basilic, le thym, le sel et le poivre. Portez à ébullition, puis réduisez le feu et laissez mijoter pendant 20 minutes. Pendant ce temps, faites cuire les pâtes selon les instructions sur l'emballage. Égouttez-les et mettez de côté. Ajoutez les pâtes cuites et les épinards ou le chou frisé haché à la soupe. Faites cuire pendant 5 minutes supplémentaires jusqu'à ce que les feuilles soient flétries. Ajustez l'assaisonnement si nécessaire. Servez chaud, garni de fromage Parmesan râpé. Bon appétit avec votre soupe minestrone maison ! Previous Next