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 Prep Time: 15 minutes Cook Time: Serves: 4-6 Servings Oct 23, 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 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 Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Heart Cookies (Schoggi Herzli) Prep Time: 10 minutes + overnight drying Cook Time: 5 minutes Serves: 50-55 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These Swiss Chocolate Heart Cookies were always a special part of our family’s Christmas cookie tradition. They were one of my mom’s absolute favorites, and I can’t remember a holiday season without a batch of these rich, chewy, chocolate-almond treats on our cookie platter. Alongside other classics like Spitzbuebe , Mailänderli, and Chrabeli , these cookies helped create the magic of Christmas in our home. The process of making them was just as memorable as eating them. I can still picture my mom rolling out the dough on a sugar-dusted countertop, carefully cutting out heart shapes, and lining them up to dry overnight. It was a ritual that felt like a promise of something wonderful to come, filling the kitchen with warmth and the sweet anticipation of the holidays. One of the things I love most about this recipe is how easy it is to adapt. With a simple swap of all-purpose flour for a gluten-free alternative, these cookies become a treat that everyone can enjoy. Their rich chocolate-almond flavor and chewy texture remain just as magical, making them perfect not only for Christmas but also for Valentine’s Day. Their heart shape and decadent chocolate flavor make them a wonderful way to share love and sweetness with those you care about. Now, I love sharing these cookies with my own kids, watching their excitement as we bake them together and continue this cherished family tradition. It feels so special to pass down these memories and flavors, connecting generations through the simple joy of holiday baking. Whether you’re celebrating the holidays or looking for the perfect Valentine’s treat, these Swiss Chocolate Heart Cookies are sure to bring warmth, joy, and a touch of nostalgia to your kitchen. SKIP TO RECIPE CARD SKIP TO VIDEO What You’ll Love About Swiss Chocolate Heart Cookies Timeless Tradition: These cookies are steeped in Swiss heritage, making them perfect for holiday baking or special occasions. Irresistible Flavor: The combination of chocolate and almonds creates a rich, nutty, and chocolatey treat that’s hard to resist. Soft and Chewy Texture: With their lightly crisp exterior and soft interior, they’re a textural delight. Perfect for Gifting: Their heart shape and beautiful finish make them ideal for gifting to loved ones. Simple Ingredients: Made with pantry staples, these cookies are both accessible and elegant. Naturally Nutty and Rich Flavor : The ground almonds and chocolate combine beautifully for a decadent treat that’s perfect for gluten-free diets. Minimal Adjustments Needed : With just a simple swap of all-purpose flour for a gluten-free alternative, this recipe becomes accessible for those avoiding gluten. Versatile and Crowd-Pleasing : Whether you’re making these for a party or as a treat for yourself, these cookies are sure to be a hit with everyone—gluten-free or not! Easy to Customize : You can experiment with add-ins like orange zest or a touch of cinnamon for an extra twist. What You'll Love FAQs for Swiss Chocolate Heart Cookies (Schoggi Herzli) Q: Can I replace the all-purpose flour in this recipe to make it gluten-free? Yes! To make this recipe gluten-free, you can substitute the 1 tablespoon of all-purpose flour with the same amount of a gluten-free alternative. Some great options include: Gluten-free all-purpose flour blend – This will give the most similar texture to regular flour. Almond flour (extra ground almonds) – This keeps the recipe nut-based and adds extra almond flavor. Q: Will the recipe taste different if I use almond flour instead of all-purpose flour? Using almond flour will enhance the almond flavor in the recipe slightly but will not significantly alter the taste or texture. Q: Do I need to adjust any other ingredients when replacing the flour? No adjustments are needed. Simply swap the flour and proceed with the recipe as usual. Can I use pre-ground almond flour instead of freshly ground almonds? Yes, almond flour works well for this recipe. Ensure it’s not defatted almond flour, as you want the natural oils for flavor and texture. Can I skip the drying step? The overnight drying step helps develop the signature texture of these cookies. While skipping it might save time, the cookies may not have the same crisp exterior and soft interior. Can I use milk chocolate instead of dark chocolate? You can, but the cookies might turn out sweeter. Adjust the sugar slightly if needed to balance the flavors. Can these cookies be made ahead of time? Yes! These cookies keep well in an airtight container for up to a week, making them perfect for advance preparation. What can I use if I don’t have a heart-shaped cookie cutter? You can use any shape you like! Traditional hearts are lovely, but stars, circles, or even freehand shapes work beautifully. Can I add spices to the dough? For a festive twist, you can add a pinch of cinnamon or a drop of almond extract to the dough. Frequently asked Questions Ingredints Explained Ingredients 3 large egg whites 200g (1 cup) granulated sugar 100g (3.5 oz) semi-sweet chocolate (chips or chopped) 300g (3 cups) ground almonds 1 tbsp all-purpose flour (alternative: gluten-free flour) Extra granulated sugar (for rolling) NEWSLETTER SIGN-UP Preparation Step-by-step Instructions on how to make Chocolate Heart Cookies: Prepare the Egg Whites: Use two clean, dry bowls to separate the eggs. Beat the egg whites until stiff peaks form. Gradually add the sugar, beating continuously, until the mixture is glossy. Melt the chocolate: In a seperate bowl, melt your chocolate chips or your chopped chocolate, by microwaving it at 15-20 second intervals. Stir after each interval until the chocolate is melted. You can also use a bain-marie to acheive this as well (placing the bowl of chocolate chips over a hot water bath). Melted chocolate Mix the Dough: Gently fold the ground or melted chocolate, ground almonds, and flour into the egg white mixture until a dough forms. Roll Out the Dough: Lightly sprinkle your work surface with granulated sugar. Roll out the dough on the sugar to approximately ¾ cm (about ⅓ inch) thickness. The dough can sometimes feel sticky, so make sure to flour your rolling pin well before rolling out the dough. If the dough becomes too sticky, pop it in the fridge to cool it down. Cut Out the Cookies: Use a heart-shaped cookie cutter to cut out cookies. Place them on a baking sheet lined with parchment paper. Dry Overnight: Cover the cookies lightly with a clean cloth and allow them to dry overnight at room temperature. Bake: Preheat the oven to 400°F (200°C). Bake the cookies for approximately 5 minutes. Keep a close eye on them to ensure they don’t overbake—they should remain soft inside. Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. Notes: These cookies are traditionally soft and chewy with a delightful chocolate-almond flavor. The drying step is essential to create the perfect texture, so don’t skip it! Enjoy as part of a holiday treat platter or with a cup of coffee or tea. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Rich and moist flourless chocolate cake made with hazelnut meal and topped with a delicious chocolate buttercream frosting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Flourless Chocolate Hazelnut Cake Prep Time: 20 Minutes Cook Time: 30-35 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're a chocolate lover, this cake is about to become your new obsession. Rich, dense, and intensely chocolatey, this flourless chocolate hazelnut cake is what I like to call the love child of a decadent chocolate truffle and a Nutella dream—minus the spread. Made with ground hazelnuts instead of flour, it's naturally gluten-free and full of that deep, nutty flavor that plays so well with dark chocolate. It's the kind of dessert that feels both indulgent and elegant, and it slices like a dream. This cake reminds me of everything I love about my Chocolate Mousse , my silky Chocolate Mousse Tart , and those irresistible Chocolate Hazelnut Macarons I shared a while back. Each one plays with the same rich flavors and creamy textures in their own way, but this cake might just be the boldest of the bunch. Topped with a velvety chocolate buttercream (because more chocolate is always a good idea), it becomes a show-stopping centerpiece for any celebration—or let’s be honest, just a cozy night in. Whether you're baking for guests or simply treating yourself, this cake delivers comfort and wow-factor in every bite. I hope you love it as much as I do. SKIP TO RECIPE CARD SKIP TO VIDEO Naturally Gluten-Free – Made with hazelnut flour instead of wheat, this cake is perfect for anyone avoiding gluten without compromising on texture or flavor. Rich & Fudgy – The cake has the indulgent texture of a chocolate truffle—dense, moist, and deeply satisfying. Nutella Vibes, But Better – The combo of dark chocolate and hazelnuts gives a grown-up twist to a nostalgic flavor. Make-Ahead Friendly – This cake actually tastes even better the next day as the flavors deepen and the texture sets. Elegant Yet Easy – No fancy layers or techniques required—just simple ingredients, a bit of mixing, and a lot of delicious payoff. What You'll Love Can I use almond flour instead of hazelnut flour? Yes! The texture will remain similar, but you’ll lose the hazelnut flavor. If you do swap it, consider adding a touch of almond extract to complement the chocolate. How do I know when the cake is done baking? The edges should look set and pull slightly from the sides, while the center might still have a slight jiggle. A toothpick should come out with moist crumbs (not batter). Don’t overbake! Can I make this ahead of time? Absolutely. It’s even better the next day. Just store it covered in the fridge and let it come to room temp before serving for the best texture. Do I need to frost it? Not at all—it's delicious on its own or with a dusting of cocoa powder or a dollop of whipped cream. But the chocolate buttercream really takes it over the top. Can I freeze this cake? Yes! Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw in the fridge overnight and frost fresh before serving. Frequently asked Questions Ingredints Explained Ingredients Cake: 200g granulated sugar (1 cup) 115g unsalted butter (1/2 cup) 6 large eggs, separated 150g hazelnut flour (1 1/2 cups) 1/4 tsp salt 140g dark chocolate, roughly chopped (5 oz) 480ml heavy cream (2 cups) Frosting: 360g icing sugar (3 cups) 170g butter, softened (3/4 cup) 115g dark chocolate, melted (4 oz) 30–45ml whipping cream (2–3 tablespoons) 1 tsp vanilla extract Pinch of salt 1-2 tablespoons Dark Cocoa Powder (optional) NEWSLETTER SIGN-UP Preparation What could be better than a dense chocolate cake? How about the fact that this cake does not require a lot of ingredients and is simple and straight forward to make? Win win! Start off by mixing the butter and sugar together in a large bowl. Use a hand mixer and mix until you have a smooth texture. Next add in the 6 egg yolks. Keep mixing for about 10 minutes until the mixture has frothed and you achieve a light yellow creamy texture. Next, roughly chop your chocolate and place into a microwaveable bowl. Microwave at 15 second intervals making sure to stir after each round. Continue until your chocolate has melted. To your butter mixture add in the heavy cream, hazelnut meal and melted chocolate. Mix until well combined. In a separate bowl, mix the egg whites until they form stiff peaks. With a rubber spatula, carefully fold the egg whites and salt into the chocolate-hazelnut mixture. Keep folding them in until everything is well incorporated. Preheat your oven to 350F and prepare your cake mold. I prefer using a spring form for this cake, as I find it easier to remove. Lightly grease your mold with a bit of butter and sprinkle in a very light dusting of flour to make it non-stick. Pour your cake batter into the mold. When the oven is ready, place the cake onto the center rack and bake for 30-35 minutes (or until a toothpick inserted into the center comes out clean). Let the cake cool completely before frosting it. This cake is also wonderful with a bit of whipped cream and berries. But if you like it extra chocolaty this chocolate buttercream frosting is the way to go! While the cake cools, you can prepare the frosting. Make sure your butter is soft (not melted). Use a hand mixer to beat the butter until it is soft and creamy. Add in the melted chocolate, vanilla, whipping cream and salt. Mix until well incorporated. Next add in the icing sugar 1 cup at a time until you achieve a smooth texture. If you think it is too thick, add a little bit more cream (1/2 tablespoon at a time) until you get the consistency that feels right. It should be thick and smooth, perfect for spreading. If you want to have different shades of chocolate, prepare the frosting without the chocolate. Once you have a creamy texture, split the frosting into separate bowls and add differing amounts of the chocolate to each bowl. You can also add in some a tablespoon or two of cocoa powder if you want to add more chocolate. Use various piping tips to decorate the top. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

With a chocolate waffer crust and a decadent chocolate mousse filling, this cake is the any chocolate lovers dessert dream.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Mousse Tart Prep Time: 20 minutes Cook Time: 10 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe f you're a chocolate lover (or just chocolate curious ), you're going to want to bookmark this one. This Chocolate Mousse Tart —though honestly, it walks the line between a tart and a cake—is the kind of dessert that feels both rich and elegant without any of the fussy prep. A buttery chocolate crust cradles a luscious, airy mousse that melts with every bite. It's simple, indulgent, and guaranteed to impress. If you’ve tried my Chocolate Truffle Tart , then you already know how good a chocolate-on-chocolate moment can be. Or maybe you fell in love with the silky layers of my Chocolate Mousse recipe, or the bold depth of my Cherry Chocolate Bundt Cake . This tart brings that same rich cocoa energy, but with a crisp crust that gives just the right amount of texture. Whether you serve it at a dinner party or sneak a slice from the fridge in your pajamas (you know I don't judge), this one’s a keeper. Let’s make it. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate on chocolate bliss – A buttery chocolate crust + velvety mousse = pure dessert magic. No-bake filling – The mousse sets up beautifully without turning on the oven. Elegant but easy – It looks fancy but is super simple to make with everyday ingredients. Versatile for any occasion – Perfect for holidays, dinner parties, or a cozy night in. Make-ahead friendly – Chill it in advance and let it shine when you’re ready to serve. What You'll Love Can I use a different type of chocolate? Yes! You can use dark or milk chocolate instead of semi-sweet, just keep in mind it will affect the sweetness and intensity of the mousse. Can I make it ahead of time? Absolutely. This tart is best when chilled for at least 4 hours, so it’s a great make-ahead dessert. You can even prep it the day before. Do I need a tart pan? A tart pan with a removable bottom makes for a beautiful presentation, but you can also use a pie plate or even a springform pan. Can I make this gluten-free? Yes, just use gluten-free chocolate cookies for the crust and double-check your chocolate chips to ensure they’re gluten-free. What toppings work best? Fresh berries, a dusting of cocoa or powdered sugar, chocolate curls, or even a dollop of whipped cream all pair beautifully. How do I store leftovers? Keep it refrigerated in an airtight container. It will stay fresh for up to 3–4 days (if it lasts that long!). Frequently asked Questions Ingredints Explained Ingredients Chocolate Crust: 180g chocolate cookie crumbs (about 1 ½ cups ) 50g granulated sugar (about ¼ cup ) 115g unsalted butter, melted (about ½ cup ) Chocolate Mousse Filling: 340g semi-sweet chocolate chips (about 2 cups ) 360ml heavy cream (about 1 ½ cups ) 30g powdered sugar (about ¼ cup ) 1 tsp vanilla extract For the Topping: Fresh berries (strawberries, raspberries, or blueberries), for garnish Powdered sugar, for dusting (optional) NEWSLETTER SIGN-UP Preparation This rich and indulgent chocolate mousse tart with a crunchy chocolate crust and fresh berries on top is sure to be a crowd-pleaser at any special occasion or dessert table. For the Chocolate Crust: Preheat your oven to 350°F (175°C) . In a food processor, pulse the chocolate cookie crumbs and granulated sugar until finely ground. Transfer the crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the crust in the preheated oven for 10 minutes . Remove and let it cool completely. For the Chocolate Mousse Filling: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until smooth. (Alternatively, you can melt the chocolate using a double boiler). In a separate saucepan, heat 1/2 cup of heavy cream over low heat until it's hot but not boiling. Remove it from the heat. Pour the hot cream over the melted chocolate and whisk until smooth and well combined. Allow this mixture to cool to room temperature. In a separate mixing bowl, whip the remaining 1 cup of heavy cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until well incorporated. Be careful not to deflate the whipped cream; fold gently. Assembling the Chocolate Mousse Tart: Pour the chocolate mousse filling into the cooled chocolate crust, spreading it evenly. Refrigerate the tart for at least 2-3 hours , or until the mousse is set. Before serving, garnish the tart with fresh berries of your choice. Optionally, dust the top of the tart with powdered sugar for an extra touch of sweetness. Slice and serve your delicious homemade Chocolate Mousse Tart. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Filled with a sweet date and nut filling, these baked apples are an easy-to-make and comforting dessert option that everyone will love.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Baked Apples Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These spiced baked apples capture everything I love about cozy, rustic desserts. If you’ve ever made my Apple-Hazelnut Galette , you’ll already know how much I adore celebrating apples when they’re at their peak. But instead of a flaky crust, these beauties are all about tender, oven-roasted fruit and a warmly spiced, nutty filling. The inspiration comes from a mix of places—my love for Bircher Muesli , with its blend of oats, fruit, and nuts, definitely played a role. So did my Cheesecake Peaches , where a simple fruit becomes the base for something creamy and special. In this case, the apples are stuffed with a mixture of dates, pecans, almonds, and hazelnuts, then spiced with cinnamon, ginger, cardamom, and cloves until your kitchen smells like the best parts of fall. I love serving these straight from the oven with a scoop of vanilla ice cream, but they’re just as lovely chilled the next day or even slightly warmed for a cozy breakfast. They’re unfussy, deeply comforting, and a reminder that simple ingredients can create something magical. Ready to bake up a little warmth? SKIP TO RECIPE CARD SKIP TO VIDEO Warm and Comforting: These baked apples are a perfect cozy dessert with warming spices and a creamy scoop of vanilla ice cream to top it off. Customizable Filling: The mix of dates, nuts, and spices can be tailored to your favorite dried fruits or nuts for a personal touch. Easy to Make: With minimal prep and simple ingredients, this dessert is perfect for both weeknight treats and entertaining. A Crowd-Pleaser: The fragrant spices and soft, caramelized apples make this a dessert everyone will love. Balanced Sweetness: The natural sweetness of the fruit pairs perfectly with the crunch of mixed nuts and the creaminess of ice cream. What You'll Love 1. Can I use a different type of dried fruit instead of dates? Yes, you can substitute dates with dried apricots or cranberries for a tangy twist that complements the warm spices beautifully. 2. How do I store leftovers? Store leftover baked apples in an airtight container in the refrigerator for up to 3–4 days. Reheat them in the microwave or oven when ready to serve. 3. Can I use a different mix of nuts? Absolutely! Feel free to use your favorite combination of nuts, such as walnuts (if no allergy), pistachios, or cashews, to customize the flavor and texture. 4. What’s the best apple to use for baking? Granny Smith, Honeycrisp, or Fuji apples work best because they hold their shape during baking and balance the sweetness of the filling. 5. Can I make these in advance? Yes, you can prepare the filling and core the apples ahead of time. Assemble them just before baking to keep the apples fresh. Frequently asked Questions Ingredints Explained Ingredients 3 large baking apples (Granny Smith or Honeycrisp work well) 1/4 cup (40 g) dried dates, chopped 1/2 cup (30 g) nuts, chopped 2-3 tbsp rolled oats 2 tbsp honey 1tsp almond extract (optional) 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground cardamom 1/8 tsp ground cloves Pinch of salt (to balance the sweetness) 1 tbsp butter 1/4 cup (60 ml) apple juice or water (for baking) NEWSLETTER SIGN-UP Preparation Step-by-Step Baked Apples Instructions Preheat your oven to 350°F (175°C) . Core the apples and scoop out some of the flesh to to create a "bowl", leaving the bottom and sides intact to hold the filling. Small dice 1/3 cup of the cored flesh In a small bowl, mix the chopped dates, nuts, oats, apple, honey, cinnamon, ginger, cardamom, and cloves. Stuff each apple with the spiced filling, pressing it in gently. Place the apples in a baking dish, dot each one with a small piece of butter, and pour the apple juice or water into the dish. Cover the dish with aluminum foil Bake for 30-40 minutes, or until the apples are tender but still hold their shape (removing the foil half way through cooking). Serve warm, with a scoop of vanilla ice-cream Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video 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 RECIPE VIDEO Newsletter SignUP

A fresh, vibrant mango salsa with smoky chili-lime seasoning, perfect for tacos, grilled meats, or scooping up with tortilla chips.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easy Mango Salsa with Chili and Lime Prep Time: 10 minutes Cook Time: Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s just something about a mango salsa that makes any meal feel like summer—no matter what the weather’s doing outside. The sweet mango, that hit of smoky chili-lime, and the crunch of fresh peppers and onions… it’s fresh, colorful, and just the right mix of sweet and heat. I love piling it high on fish tacos, spooning it over grilled chicken, or just digging in with tortilla chips while the rest of dinner finishes cooking. If you’re as mango-obsessed as I am, you might also love my Mango Lime Cheesecake —it’s creamy, citrusy, and tropical in the best way. And for another fresh, party-friendly idea, check out my Bruschetta —also good piled onto fish or chicken, it's a classic that never disappoints. SKIP TO RECIPE CARD SKIP TO VIDEO Bold, balanced flavor – sweet mango, smoky spices, and a zesty lime kick. Quick & easy – ready in just 10 minutes with simple ingredients. Versatile – amazing with fish tacos, grilled chicken, or as a fresh party dip. What You'll Love Can I make this salsa ahead of time? Yes! It’s best enjoyed the same day, but you can make it up to 24 hours ahead and store it in the fridge. The flavors will meld beautifully, though the mango may soften slightly. Can I use frozen mango? Absolutely, just thaw and drain it well before dicing so the salsa isn’t watery. How can I make it spicier? Keep the jalapeño seeds, add extra cayenne, or swap in a hotter chili like serrano or habanero. Frequently asked Questions Ingredints Explained Ingredients 2 ripe mangoes, peeled, pitted, and diced 1 small red onion, finely chopped 1 red bell pepper, diced 1 jalapeño, seeded and finely chopped (optional, for extra heat) ¼ cup fresh cilantro, chopped 1–2 limes, juiced ½ tsp chili powder ¼ tsp smoked paprika ¼ tsp ground cumin Pinch of cayenne pepper (optional, for extra heat) ½ tsp brown sugar Small pinch of salt NEWSLETTER SIGN-UP Preparation In a medium mixing bowl, combine the mangoes, red onion, red bell pepper, and jalapeño. Add the cilantro and lime juice, then sprinkle in the chili powder, smoked paprika, cumin, cayenne (if using), brown sugar, and salt. Toss gently until everything is well mixed. Taste and adjust seasoning with more lime juice, salt, or spice as desired. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Rich, creamy cauliflower soup topped with crumbled hard-boiled egg, crispy scallions, and a hint of chili flakes. Simple, cozy, and packed with flavor!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Cauliflower Soup Prep Time: 15 minutes Cook Time: 25 minutes Serves: 6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s just something about a bowl of creamy cauliflower soup that feels like the culinary equivalent of wrapping yourself in a cozy blanket. It’s simple, warm, and quietly satisfying—right up there with my Creamy Potato, Leek and Sausage Soup when it comes to feel-good favorites. The first time I tried adding a hard-boiled egg to this soup, my kids gave me that look—you know the one. But one spoonful later? Converted. The yolk melts into the creamy base, adding this velvety richness, while the whites give a bit of tender texture. It’s subtle, but once you try it, there’s no going back. And don’t even get me started on the crispy scallions. I make extra every time because, honestly, half of them don’t make it to the table. Add a sprinkle of chili flakes on top, and suddenly this comforting bowl has a little boldness to it—like a hug with a wink. If you’re into soups with cozy vibes and just a little twist—like my Chestnut Soup or Spiced Pumpkin Soup —this one fits right in. It’s elegant enough for guests, easy enough for weeknights, and endlessly customizable depending on your mood (or what’s in the fridge). So if you’ve never tried crumbling a hard-boiled egg into your soup, this might just be the one that wins you over. I hope it brings the same kind of comfort to your table as it does to mine. SKIP TO RECIPE CARD SKIP TO VIDEO Versatility: Perfect as a light lunch or a satisfying dinner with crusty bread. Simple Ingredients: Uses pantry staples like cauliflower, potato, and broth to create a dish that feels elevated. Rich and Creamy: Achieves a velvety texture without being too heavy. Customizable Toppings: From crispy scallions to hard-boiled eggs, the toppings let you make it your own. Kid-Friendly: The mild flavor of cauliflower makes it appealing to picky eaters. What You'll Love 1. Can I make this soup dairy-free? Absolutely! Substitute the milk or cream with unsweetened coconut milk, almond milk, or cashew cream for a dairy-free option. The soup will still be silky and flavorful. 2. Can I use pre-riced cauliflower? Yes! Pre-riced cauliflower works just as well and can save time. Use about 4–5 cups of riced cauliflower as a substitute for the florets. 3. How do I get my soup super smooth? An immersion blender works great for blending the soup directly in the pot, but for the creamiest texture, a high-speed blender is your best friend. Blend in batches and please be very cautious with the hot liquid. 4. Can I skip the hard-boiled egg? Of course! While the egg adds a unique creamy texture and protein boost, you can skip it or replace it with crispy bacon or roasted chickpeas for a different twist. 5. How do I store and reheat leftovers? Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens too much. Frequently asked Questions Ingredints Explained Ingredients For the Soup: 2 tablespoons olive oil or unsalted butter 1 medium onion, chopped 1 garlic clove, minced 1 large celery stalk, chopped 1 medium potato, peeled and diced (for creaminess) 1 large head of cauliflower, chopped into florets 4 cups vegetable or chicken broth 1 cup whole milk, cream, or unsweetened coconut milk (for a dairy-free version) ½ cup grated Parmesan or Gruyère cheese (optional) 1 tsp celery salt ½ teaspoon ground nutmeg Black pepper to taste Chili flakes (optional, to taste) Toppings: Crispy Scallions 3–4 scallions (green onions), thinly sliced (use the green tops for crispiness) 3–4 tablespoons neutral oil (like vegetable, canola, or grapeseed oil) Pinch of salt (optional) Hard-Boiled Eggs: 2–4 large eggs Water (enough to cover the eggs) Ice water (for cooling) Hard-boiled egg crumble (3-4 eggs) Other optional toppings: Toasted pumpkin seeds or sunflower seeds Crispy bacon bits or pancetta Fresh herbs (e.g., parsley, chives, or thyme) Drizzle of chili oil or garlic-infused olive oil Croutons or toasted bread slices NEWSLETTER SIGN-UP Preparation Before we dive into the steps in making the creamy cauliflower soup, I like to start this recipe by making the toppings. I do this so that when the soup is ready I have everything prepped to fully plate and complete it. Of course, these toppings are optional and the soup is wonderful if you are in a hurry and want to skip this step- BUT if you truly want to make this soup magic, I would highly recommend to make the small effort and boil some eggs and fry some scallions. Making Crispy Scallions, remove just as they are starting to brown. Here are the steps to making crispy scallions: Heat the oil in a small skillet or saucepan over medium heat until shimmering but not smoking. Add the sliced scallions to the hot oil and stir to coat evenly. Fry for 2–3 minutes, stirring occasionally, until the scallions turn golden brown and crispy. Be careful not to burn them (I like to remove them as soon as they begin to brown)—they’ll continue to crisp up as they cool. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil. Sprinkle lightly with salt (optional) and set aside as a garnish for the soup. And here are the steps to perfect hard boiled eggs: Steps: Place the eggs in a saucepan and add enough water to cover them by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer gently for 9–12 minutes depending on your preference: 9 minutes: Slightly creamy yolk. 10 minutes: Fully set but creamy yolk. 12 minutes: Firm, classic hard-boiled yolk. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit for 5–10 minutes. Peel the eggs under running water for easier shell removal, then crumble or dice them for the soup. Now that our toppings are ready, let's get to making the creamy cauliflower soup. 1. Sauté the Aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, garlic, and chopped celery and sauté until softened and fragrant, about 5 minutes. 2. Add the Vegetables: Stir in the diced potato and cauliflower florets. Cook for 2–3 minutes to let the flavors combine. 3. Simmer: Add the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the cauliflower and potato are tender. 4. Blend: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy (be cautious with hot liquids). 5. Add Creaminess: Return the blended soup to the pot, and stir in the milk, cream, or coconut milk. If using cheese, add it now and stir until melted. Add the nutmeg, and celery salt, and season with pepper to taste. 6. Serve: Ladle the soup into bowls and top with a swirl of cream and at the center add a large spoonful of crumbled hard-boiled egg. Then finish the dish off with a healthy sprinkle of crispy scallions (I always add extra), and a dash of chili flakes for a spicy little kick. Serve with crusty bread or a side salad for a complete meal. And there you have it—a warm, cozy bowl of creamy cauliflower goodness. It’s the kind of soup that feels like a gentle hug after a long day, with every bite giving you just the right balance of flavor, texture, and comfort. Whether you’re indulging in a quiet lunch or serving it up as a family dinner, this soup delivers. Don’t forget to drizzle a little extra EVOO on top or add that final sprinkle of chili flakes if you like a bit of heat. Enjoy every spoonful—you’ve earned it. Tips for Customization Roasted Cauliflower: Roast half the cauliflower in the oven with olive oil and spices before adding it to the soup for a deeper, caramelized flavor. Herb Boost: Add a sprig of thyme or a bay leaf while simmering and remove before blending. Cheesy Version: Stir in a small handful of shredded sharp cheddar or Gruyère while blending. Dairy-Free: Use coconut milk or almond milk for a vegan option. If you enjoyed this recipe you might also like: Swiss Chestnut Soup Spiced Pumpkin Soup Turmeric and Coconut Soup Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Baked or air-fried corn "ribs" coated in garlicky butter, roasted until crispy, and finished with melty cheese and fresh herbs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cheesy Garlic Corn Ribs Prep Time: 10 minutes Cook Time: 15 minutes Serves: Serves 2-4 as a side or snack Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve never tried corn ribs before, you’re in for something fun. This is one of those recipes that feels a little extra even though it’s super easy — buttery, cheesy, just the right amount of garlic, and the kind of side dish that gets picked off the tray before it ever makes it to the table. I started making these garlic corn ribs on a whim one day, and they’ve been a go-to ever since. The edges curl and crisp up in the oven or air fryer, and the combo of garlic, smoked paprika, and a handful of fresh herbs makes the whole kitchen smell amazing. Perfect alongside grilled mains or even as a snack on their own. If you’re into fun finger foods like this, you might also love my Crispy Mushroom Bites , Herby Puff Pastry Bites , or Homemade Onion Rings — all easy, a little indulgent, and always crowd-pleasers. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy, buttery edges: The magic happens when those corn ribs curl and crisp up in the oven or air fryer. Garlic, cheese, and herbs - enough said: It’s a flavor combo that never misses. The herbs add brightness, the cheese adds richness, and the garlic ties it all together. A side that feels fun: Whether you're serving them for a BBQ, a weeknight dinner, or just because corn was on sale - they always feel like a little treat. Customizable: Not into spice? Skip the chili flakes. Want to go melty instead of crispy? Try shredded cheddar. Add hot honey or sour cream on the side and make it your own. Easy to prep and even easier to eat: Minimal ingredients, max payoff. Can be made in the oven or air fryer. What You'll Love How do you cut corn ribs safely? Start by halving the cob crosswise if it's too long. Then stand it on the flat end and slice carefully through the core using a very sharp knife and steady pressure. A little caution goes a long way here - it can be tricky! Can I make these in the air fryer? Yes! In fact, the air fryer gives you great crispiness in less time. Just preheat to 400°F (200°C) and cook for about 8–10 minutes, flipping or shaking halfway through. Can I use frozen corn? This one works best with fresh cobs since you need to cut them into quarters. Frozen cobs are often too soft or wet to cut safely and may not roast the same way. What cheese works best? I love using finely grated Parmesan for a crisp, salty finish, but shredded cheddar melts beautifully for a gooier, snackier vibe. You can also try Grana Padano or a firm aged cheddar. Can I prep these ahead of time? You can absolutely slice and season the corn ribs in advance and store them in the fridge for a few hours before baking. For best texture, cook them just before serving. What should I serve these with? They’re great on their own, but even better with extras like sour cream, hot honey, or lime wedges. And if you’re putting together a snack spread, try them with Crispy Mushroom Bites , Homemade Onion Rings , or my Herby Puff Pastry Bites for the ultimate lineup. Frequently asked Questions Ingredints Explained Ingredients 2 ears of corn, husked and cleaned 2 tbsp unsalted butter, melted ½ tsp garlic powder ¼ tsp onion powder (adds a savory depth) ½ tsp smoked paprika (optional) ¼ tsp chili flakes or chili powder (optional, for a kick) Salt & black pepper, to taste 1 tbsp finely chopped fresh herbs (like parsley, cilantro, or chives — for a herby twist) ¼ cup grated Parmesan or hard cheese (or shredded cheddar for melty vibes) Optional: lime wedges, sour cream, or hot honey for serving NEWSLETTER SIGN-UP Preparation Preheat your oven or air fryer Oven: 425°F (220°C) Air fryer: 400°F (200°C) Cut the corn into “ribs” Stand each cob vertically on a cutting board. Using a sharp knife (and some caution), carefully slice down the middle lengthwise, then again into quarters. You’ll end up with long, curved pieces that look like little corn ribs. Make the seasoned butter In a small bowl, combine the melted butter with garlic powder, onion powder, smoked paprika, chili flakes , and half the chopped herbs . Add a good pinch of salt and black pepper. Stir to mix. Brush and bake Arrange the corn ribs on a baking sheet or air fryer tray. Brush each piece generously with the spiced butter. Oven: Bake for 12–15 minutes, flipping halfway through, until the edges curl slightly and the tops are golden. Air fryer: Cook for 8–10 minutes, shaking the basket halfway through. Add the cheesy finish Once golden and lightly crisped, sprinkle with Parmesan or cheddar and return to the oven or air fryer for 1–2 minutes — just until melted and irresistible. Garnish & serve Finish with the remaining fresh herbs. Serve warm with lime wedges, sour cream, or a drizzle of hot honey if you like a little extra wow. Helpful Tips for Making the Best Cheesy Garlic Corn Ribs 1. Use fresh, firm corn on the cob You want cobs that feel dense and aren’t too soft - they’re easier (and safer) to cut into ribs and will hold their shape better while baking or air frying. 2. Don’t skip the flip Whether baking or air frying, flip the corn ribs halfway through cooking so both sides get those delicious golden edges. It’s the difference between tasty and next-level . 3. Add the cheese at the end Sprinkle the cheese on just before the last 1–2 minutes of cooking. This lets it melt perfectly without burning or disappearing into the butter. Want a crispier finish? Use grated Parmesan. Want melty? Go cheddar. Storage Tips Fridge: Leftover corn ribs can be stored in an airtight container in the fridge for up to 3 days . Reheat them in the air fryer or oven to crisp them back up - the microwave will make them soft. How to Reheat Corn Ribs Air Fryer: Preheat to 375°F (190°C) Reheat for 4–5 minutes , shaking or flipping halfway through Keep an eye on them so the cheese doesn’t over-brown Oven: Preheat to 400°F (200°C) Place corn ribs on a baking sheet and reheat for 8–10 minutes For extra crisp edges, broil for the last 1–2 minutes (watch closely) Avoid the microwave if you can — it softens the corn and makes the buttery coating go limp instead of crisp. Freezer: Not recommended. Fresh corn ribs don’t freeze well once cooked - the texture gets mushy and you lose that beautiful crisped edge. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Vibrant citrus of blood orange and the rich essence of cardamom, combine to create a velvety smooth and decadent creamy dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Blood Orange Panna Cotta Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4-6 Servings Oct 18, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about panna cotta that never stops charming me. Maybe it’s the way it manages to be both elegant and effortless- like my Raspberry Coulis Panna Cotta , where the tart berries meet silky cream in perfect balance. Or maybe it’s the way it can carry flavor so gracefully, much like my Orange Poppy Seed Loaf , with its sunny citrus notes and subtle crunch. This version brings those two worlds together- the cozy spice of winter and the brightness of citrus- wrapped up in a dessert that feels as luxurious as it looks. It’s the kind of sweet that doesn’t shout for attention but always steals the show. And the best part? It’s deceptively simple. You’ll be stirring, chilling, and spooning your way to bliss before you know it. SKIP TO RECIPE CARD SKIP TO VIDEO Elegant but easy – This dessert looks restaurant-worthy but is actually so simple to make. It’s a no-fuss way to impress. Bright citrus twist – The blood orange juice and zest add a burst of tangy freshness that perfectly balances the creaminess. Warm spice – A gentle dose of cardamom brings a cozy, unexpected depth of flavor. Make-ahead magic – It’s the ideal dessert to prep the day before. No stress, just chill. Naturally gluten-free – No swaps needed—this one is gluten-free right out of the gate. What You'll Love Can I use regular oranges instead of blood oranges? Absolutely. Blood oranges add a stunning color and a slightly more floral flavor, but navel or cara cara oranges work beautifully if that’s what you have. What’s the texture supposed to be like? Creamy, smooth, and just set—like a soft, elegant jiggle when you spoon into it. Not rubbery or stiff. If it’s too firm, you may have used too much gelatin. Can I use agar agar instead of gelatin? You can, but it will change the texture slightly—agar sets firmer and doesn’t have quite the same creaminess. If you’re familiar with agar, substitute 1:1 by weight and bloom it as instructed on the package. Do I have to use whole milk? Whole milk helps keep things rich, but if needed, you can use 2%—just expect a slightly lighter texture. Avoid skim. Can I make it dairy-free? You can experiment with full-fat coconut milk or a combo of coconut cream and almond milk, but keep in mind the flavor and set will change. Be sure to taste as you go and adjust sugar and cardamom. How long does panna cotta need to set? It usually takes at least 4–6 hours , but overnight is even better. The longer it chills, the smoother the texture. Can I make the coulis ahead of time? Yes! It keeps well in the fridge for 4–5 days and can even be frozen. Just warm slightly before drizzling if it thickens. How do I unmold panna cotta cleanly? Dip the ramekin in hot water for about 10 seconds, run a knife gently around the edge, then invert onto a plate and give it a confident little shake. Frequently asked Questions Ingredints Explained Ingredients For Panna Cotta: 2 cups heavy cream 1/2 cup whole milk 1/2 cup granulated sugar 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract) 1 tablespoon ground cardamom 2 1/2 - 3 teaspoons gelatin powder 2 tablespoons cold water Zest of 2 blood oranges 1 cup fresh blood orange juice (strained) For Blood Orange Coulis (optional): 4-5 blood oranges, juiced 1/4 cup sugar (adjust according to taste) 1 teaspoon cornstarch (optional, for thickening) NEWSLETTER SIGN-UP Preparation For this recipe I like to begin by zesting and juicing the blood oranges. That way, the hardest part of the recipe is done. Over the years, I have used a variety of different zesters and graters and my favorite has remained to be my microplane . use it from zesting citrus to grating my parmesan or garlic. It works like a charm and I am never affraid of catching my fingers instead. For Panna Cotta: In a saucepan, combine the heavy cream, whole milk, sugar, vanilla bean (the scraped pod and seeds), and ground cardamom. Heat over medium heat, stirring occasionally, until it's just about to simmer. Do not boil . In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Remove the saucepan from heat and add the bloomed gelatin to the warm cream mixture. Stir well until the gelatin is completely dissolved. Add the blood orange zest and fresh blood orange juice to the mixture and stir to incorporate. Strain the mixture through a fine-mesh sieve to remove any solids. Divide the mixture among serving glasses or ramekins. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set (you can make these a day ahead and just chill overnight to ensure they get enough chill time). For Blood Orange Coulis: In a small saucepan, combine the blood orange juice and sugar over medium heat. Stir until the sugar is dissolved. If you want a thicker coulis, mix cornstarch with a tablespoon of cold water to make a slurry. Add it to the blood orange mixture and stir continuously until it thickens slightly. Allow the coulis to cool to room temperature, then refrigerate until ready to use. Serving: Once the panna cotta is set, spoon a layer of blood orange coulis over the top. Optionally, garnish with additional blood orange zest or slices. Serve chilled and enjoy your Blood Orange Cardamom Panna Cotta with Blood Orange Coulis! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Tirggel (Honey Cookies) Prep Time: 25 minutes + chiling time Cook Time: 10 minutes Serves: 36 cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe The smell of these cookies takes me straight back to the Switzerland I knew growing up. There’s something about the mix of honey and spice that feels both comforting and festive, like stepping into a warm kitchen on a winter’s day. Tirggel are such a simple cookie, just flour, honey, and a few spices, yet when they bake, they turn into something delicate and crisp, almost caramelized at the edges. Traditionally, they were pressed into wooden molds in Zürich, each one decorated with flowers, saints, or guild emblems. Every cookie was like a little story. I love them because they’re unpretentious but still beautiful. The kind of cookie that you choose carefully and makes you pause for a moment before you take a bite. If you love honey bakes too, you’ll probably enjoy my German Bee Sting Cake (Bienenstich ), my cozy Engadiner Nusstorte , or even my Honey Nut Macarons . I’ve also written a whole blog post on honey - everything from honeycomb to styling ideas - that pairs perfectly with a cup of tea and a plate of these cookies. SKIP TO RECIPE CARD SKIP TO VIDEO Beautifully embossed designs: Whether you use a carved mold or a patterned rolling pin, every cookie comes out like a little work of art. Delicate spiced flavor: Honey, cinnamon, and anise give them that old-world Swiss taste — festive without being heavy. Make-ahead friendly: These cookies actually taste better a day or two after baking as the flavors deepen. Tradition meets creativity: Stick to classic squares or put your own spin on them with round, fluted cutters. Perfect for gifting: They keep well, travel well, and look gorgeous stacked in tins or wrapped in clear bags. What You'll Love Do I need rye flour? Not at all — it adds a subtle nuttiness and color, but you can replace it 1:1 with all-purpose flour and still get great results. What if I don’t have carved molds or a patterned rolling pin? No problem! Roll the dough flat and use cookie cutters for simple shapes. The flavor is still authentic, even without the imprints. Why do my designs blur in the oven? Usually the dough was too warm. Chill the shaped cookies for 10 minutes before baking, and avoid overbaking - they should stay pale. Can I make these softer? Yes. Slip a slice of apple into the cookie tin and replace every couple of days. For crisp cookies, just store them airtight without the apple. How long do they last? Stored in an airtight tin at room temp, they keep 2–3 weeks. They also freeze beautifully for up to 3 months. What’s the best oil for conditioning molds/rolling pins? A neutral oil like canola, sunflower, or grapeseed works best. Brush on lightly and wipe off excess before pressing dough. Frequently asked Questions Ingredints Explained Honey – The heart of Tirggel. Choose a flavorful, good-quality honey - floral or wildflower honey works beautifully. It provides sweetness, aroma, and that unmistakable golden hue. Flour – All-purpose flour gives structure and crispness. Some traditional versions use a bit of spelt for extra depth. Sugar – A small amount enhances flavor and aids in browning but doesn’t overpower the honey. Egg – Helps bind the dough and gives a touch of richness. Spices – A blend of cinnamon and anise seed gives Tirggel their nostalgic Swiss character. A touch of clove or nutmeg can be added for warmth. Ingredients ¾ cup (180 g) liquid honey ½ cup (100 g) granulated sugar 2 tbsp (30 g) unsalted butter 2 cups (250 g) all-purpose flour ½ cup (60 g) light rye flour (optional for depth - or simply substitute with more all-purpose flour) 1 tsp ground cinnamon ½ tsp ground anise seed (or fennel seed, ground very fine) ¼ tsp ground cloves ¼ tsp salt Neutral oil (canola, sunflower, or grapeseed), for brushing molds or rolling pin NEWSLETTER SIGN-UP Preparation Make the dough In a small saucepan, gently heat the honey, sugar, and butter just until the sugar dissolves. Do not boil. Let cool slightly. In a large bowl, whisk together flours, spices, and salt. Pour the honey mixture into the dry ingredients and stir, then knead into a smooth dough. If sticky, dust lightly with flour; if dry, add 1 tsp water. Chill Wrap the dough tightly and chill for at least 2 hours, or overnight. A firm dough is key for holding crisp imprints. Prepare for shaping Preheat oven to 325°F (160°C) . Line baking sheets with parchment. Lightly brush your carved molds or patterned rolling pin with a very thin coat of neutral oil (canola, sunflower, or grapeseed). Wipe away excess, you just want a conditioned surface to prevent sticking. Shape the cookies If using carved molds: Roll dough to ¼ inch (6 mm). Press pieces firmly into the molds, trim excess, and release. If using a patterned rolling pin: Roll dough to ¼ inch (6 mm) using a flat rolling pin (Tip: roll the dough between two pieces of parchment paper to prevent sticking), then once evenly rolled out, firmly roll your patterned pin across the top to emboss the design. Chill the patterned dough 10 minutes so the pattern sets. Cut into shapes: Traditional: squares or rectangles. Modern twist: round cutters, fluted cutters, or even diamonds for variety. Bake Arrange cookies on the tray with a little space between them. Bake 10–12 minutes until firm but still pale (they should not brown). The imprints stay sharpest this way. Cool & rest Cool completely on racks. Flavor develops further after a day in the tin, they’re even better once rested. Tips & Tricks for Best Results Oil, not flour: Always brush your mold or rolling pin with a thin layer of neutral oil (canola, sunflower, or grapeseed). Oil releases the dough cleanly and keeps designs sharp. Flour can blur the details or leave a dusty finish. Re-oil occasionally: Refresh the oil every 2–3 cookies if you notice sticking. Dough temperature matters: Work with dough that’s chilled but not rock-hard. Too soft and the designs blur, too cold and it cracks. Chill after shaping: A short chill before baking helps the imprints hold during the bake. Don’t overbake: Triggel are meant to stay pale. They firm as they cool, so pull them before the edges darken. Storage Store cooled cookies in an airtight tin at room temperature. They keep for 2–3 weeks , and the flavor actually deepens with time. Place a slice of apple in the tin (replace every 2 days) if you prefer a slightly softer bite. For crisp cookies, just keep them dry. They also freeze beautifully — up to 3 months in a freezer-safe container. Chef’s Notes Making Tirggel is as much about the process as the final cookie; pressing dough into patterns, lifting it out carefully, and seeing the little designs come to life is incredibly satisfying. Don’t worry if the first few look a bit rustic; that’s part of their charm, and by the second tray you’ll have found your rhythm. I love using my carved rolling pin with its floral design, it makes each cookie look like a tiny piece of lace. Just remember to brush with a whisper of neutral oil, keep the dough cool, and let the oven do the rest. These cookies only get better as they sit, so bake them ahead and enjoy a little taste of Swiss tradition with your tea or coffee all week long. Recipe Card Chef's Notes Rest your dough: The honey-based dough benefits from resting — overnight if possible — to allow it to firm up and make it easier to roll and imprint. Use firm pressure when molding: If you have traditional wooden molds, dust them lightly with flour to prevent sticking. No mold? A simple embossed rolling pin or cookie stamp works beautifully too. Watch your bake time: Tirggel cookies are meant to be pale golden, not browned — they should stay crisp but delicate. A few seconds too long can make them bitter. Modern twist: Brush lightly with edible gold dust or drizzle with honey syrup for a festive touch while maintaining their traditional appeal. Storage Tips Tirggel cookies store exceptionally well — in fact, they improve over time. Store in an airtight tin or cookie jar at room temperature for up to 2 months . Keep layers separated with parchment to preserve their designs. Avoid humid environments, as moisture softens their crisp texture. If they lose their snap, simply pop them in a low oven (250°F / 120°C) for 3–4 minutes to re-crisp. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Explore Swiss-inspired and seasonal recipes from Poetic Road. From cozy soups and bakes to elegant desserts, each dish is crafted with photography and story in mind. I believe that food shouldn’t be boring—it should surprise you and make you excited to explore new flavors and textures. On this page, you’ll find a collection of thoughtfully crafted recipes inspired by my Swiss culinary heritage, seasonal ingredients, and a love for simple yet elegant flavors. Whether you’re craving comforting classics, creative twists on familiar dishes, or something to inspire your next family gathering, these recipes are all about making meals that feel special and fun to share. ALL RECIPES Zürcher Geschnetzeltes A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles. Smoky Cornbread Waffles Sweet, smoky, and a little spicy, these cornbread waffles are everything I love about brunch—crisp edges, cozy flavor, and plenty of maple drizzle. Kale and Barley Salad A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad. Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. Herby Pull-Apart Bread Wreath Soft, golden pull-apart bread brushed with garlic herb butter - a festive, aromatic wreath perfect for sharing at any holiday gathering. Creamy Potato Salad A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort. Paprika Grissini Crunchy paprika flavored breadsticks inspired by the Swiss Zweifel Chips, made for summer aperos. Pumpkin Spice Babka A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough. Crispy Mushroom Bites Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast. Creamy Potato, Leek & Sausage Soup A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons. Cheesy Garlic Corn Ribs Baked or air-fried corn "ribs" coated in garlicky butter, roasted until crispy, and finished with melty cheese and fresh herbs. 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 ... 15