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

A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Herby Cucumber Salad Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some salads just quietly steal the show, and this cucumber and quark number is one of them. It’s creamy, crisp, and loaded with fresh herbs—dill, mint, and a little chervil for that subtle anise-y note that makes everything feel a bit more special. The quark (or yogurt) adds a lovely tang, and lemon zest brightens it all up. It’s simple, clean, and feels like home—especially if you grew up bouncing between Swiss comfort food and Montreal-style no-fuss meals like I did. It fits right in with the kind of dishes I’ve been loving lately—think my Kale and Barley Salad for something hearty and herby, Celery Remoulade when I want crunch and a little attitude, or Homemade Dill Pickles when I’m craving a salty-sour snack on the side. This cucumber and quark salad? It’s the cooling, creamy contrast to all of them. Perfect with rösti, grilled sausages, or just eaten straight from the bowl. SKIP TO RECIPE CARD SKIP TO VIDEO Creamy, bright, and fresh — perfect for warm weather meals A twist on a classic cucumber salad with herby Swiss roots Herb-forward and light but satisfying, thanks to the protein in quark or yogurt Great for meal prep – make ahead and let it chill for even better flavor Easily customizable — swap herbs, use yogurt, or try kefir cheese Pairs beautifully with rösti, grilled meats, smoked fish, or fresh rye bread What You'll Love What is quark, and can I substitute it? Quark is a soft, tangy fresh cheese common in Swiss and German cuisine—somewhere between Greek yogurt and ricotta in texture. If you can’t find it, full-fat Greek yogurt or skyr works beautifully as a substitute. Can I slice the cucumbers in advance? Yes, but store them dry and unsalted if prepping ahead. Salt and drain just before assembling to keep them crisp and avoid sogginess. How long does it keep? This salad is best enjoyed within 1–2 days. Store it covered in the fridge. It may release some liquid over time—just give it a stir before serving. Can I use dried herbs instead of fresh? Fresh herbs are key to this salad’s flavor and texture. Dried herbs won’t offer the same brightness, but if needed, use 1/3 the amount and stir into the dressing early to let them bloom. Is this salad gluten-free? Yes, it's naturally gluten-free! Just double-check your yogurt or quark ingredients if you're serving someone with strict sensitivities. Frequently asked Questions Ingredints Explained Ingredients 2 large cucumbers, thinly sliced (about 2–3 mm thick) 1 tsp salt (for draining) 1 cup quark (or full-fat Greek yogurt) Zest of 1 lemon 2 tbsp chopped fresh chervil (or flat-leaf parsley) 1 tbsp chopped fresh dill 1 tbsp chopped fresh mint Freshly ground black pepper, to taste Optional: drizzle of olive oil or cold-pressed rapeseed oil NEWSLETTER SIGN-UP Preparation What you'll need for this herby cucumber salad. Below you will find the steps to making this herby cucumber salad: Slice the cucumbers: Thinly slice the cucumbers into rounds about 2–3 mm thick (use a mandoline for consistency or a sharp knife for a more rustic look). Salt and dry: Place the cucumber slices in a colander, sprinkle with salt, and gently toss. Let them sit for 15–30 minutes to draw out excess moisture. Pat dry with a clean kitchen towel or paper towels. Note: If you are asking what salting the cucumber does- it keeps the cucumbers flavorful, removes excess water, and avoids bringing extra moisture back in. This is an optional step- especially if you are serving the salad right away- but it will help keep the dressing from becoming too watered down. Make the dressing: In a medium bowl, mix together the quark (or Greek yogurt), lemon zest, chopped chervil, dill, and mint. Season with freshly ground black pepper. If you'd like a silkier texture, stir in a drizzle of olive or cold-pressed rapeseed oil. Combine: Add the cucumber slices to the bowl and gently toss until coated with the herb dressing. Chill and serve: Refrigerate the salad for 20–30 minutes before serving to let the flavors meld. Garnish with extra herbs and a touch of lemon zest, if desired and salt and pepper to taste. Tip: I actually like making this salad a day in advance. I find the meld of flavours truly come out and I can drain any extra liquid from the cucumbers without affecting the dressing too much. I sometimes will top if off with a small spoonful of yogurt or quark the next day and a squeeze of lemon juice just to give it that extra zing. Make it your own: This salad is endlessly adaptable—treat it like a blank canvas for seasonal add-ins or whatever’s fresh in your fridge. Whether you're craving a bit of sweetness, extra crunch, or a hint of tang, these simple upgrades will take your cucumber salad in new (and delicious) directions: Roasted corn niblets – adds a sweet, smoky crunch Thinly sliced red onion or shallots – for a little zip Crushed garlic or garlic scapes – for a punchier flavor Add radishes or shaved fennel – for extra crispness and color Stir in baby spinach or arugula – for a leafy upgrade Crumbled feta or goat cheese – for a creamy-tangy twist Swap lemon zest for preserved lemon – for a bold citrus kick Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

When garlic turns to candy.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Garlic Confit Prep Time: 20 minutes Cook Time: 45 minutes Serves: 24 servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When you cook as much as I do, certain ingredients earn permanent VIP status in the kitchen—and garlic confit is definitely one of them. There’s something magical that happens when garlic slowly simmers in olive oil: it transforms from sharp and punchy into buttery, mellow, almost sweet little bites of gold. Spread it on a slice of toasted baguette and it basically becomes its own appetizer (though it also makes a killer upgrade to my Bruschetta ). This year, while brainstorming holiday bites—like my Crispy Mushroom Bites appetizer and those briny Homemade Dill Pickles that never last more than a day—I found myself craving something simple but versatile. Garlic confit checks every box: it’s elegant, easy, and wildly flavorful. I love it stirred into dips, spread under cheese, tossed into warm salads, or tucked alongside a charcuterie board. And if you’ve never tried it, prepare to fall hard. It’s one of those make-once, use-all-week recipes—and I promise, once it’s in your fridge, you’ll find ways to sneak it into everything. Let’s make a batch! SKIP TO RECIPE CARD SKIP TO VIDEO Soft, mellow flavor: No sharp bite here—just buttery, sweet garlic that spreads like a dream. Versatile magic: Use it on toast, in dips, pasta, salad dressings, or even your Sunday roast. Aromatic bonus: The infused oil is liquid gold—use it for cooking, roasting veggies, or drizzling over soup. Easy to make: Minimal effort, big payoff. It’s as simple as simmering garlic in oil. A beautiful upgrade: It adds a gourmet touch to everyday meals (and makes a lovely edible gift too). What You'll Love How long does garlic confit last? Stored in an airtight container and fully submerged in oil, it’ll keep in the fridge for up to 2 weeks. Always use a clean utensil to remove cloves. Can I freeze garlic confit? Yes! Freeze the cloves and oil separately in ice cube trays, then transfer to a freezer-safe bag. Perfect for tossing into sautés or sauces later. What kind of oil should I use? I prefer a mild olive oil, but avocado or grapeseed oil also work well. Just avoid anything too strongly flavored or low-smoke point. Do I need to peel the garlic first? Yes—peeling the cloves gives you that spreadable texture and lets the flavor really melt into the oil. Can I reuse the oil after? Absolutely! The infused oil is incredible in salad dressings, marinades, roasted veggies, and more. Frequently asked Questions Ingredints Explained Ingredients 2 heads of Garlic 2 cups Extra Virgin Olive Oil 1/2 Teaspoon Salt 2 springs Rosemary NEWSLETTER SIGN-UP Preparation Preheat your oven to 325F . The first step is the longest and most tedious, but once you complete the first step the next are easy-peasy. Take the heads of garlic and separate them into individual cloves. Peel the cloves. Now, there are various techniques you can find on the internet as how to do this as quickly and hassle free as possible. One trendy one is to place all the cloves into a sealed jar and shake vigorously for a few minutes. Personally, this method didn't really work for me. Not sure if I was doing it properly. Maybe I was using the wrong sized jar... maybe it's the garlic. Who knows. So, instead I went for the good old squash and peel. Take a large knife and crush the clove on the side with the flat side of the knife. You'll break the delicate skin this way and will be able to peel the rest off quite easily. Once all your cloves are peeled, place them in a small oven proof dish and cover them with olive oil. The cloves should be submerged 3/4 of the way. Sprinkle in the salt and place in the rosemary springs. Put in the oven and bake for 45 minutes or until the garlic is cooked through and golden brown. This confit garlic is amazing to eat as a spread on it's own. Take a clove and spread it on a piece of toasted baguette. It is absolutely delicious. It also makes a great paring for other roasted vegetables or dips. I use it for my deconstructed bruschetta recipe and it is heavenly. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Every slice of this bundt cake delivers rich cocoa, warm spice, and a hint of maple — a cozy, comforting treat that’s full of flavor. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cacao-Spiced Bundt Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 8-10 Slices Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about the shape of a bundt cake that makes it instantly beautiful. I’ve always loved how the curves create a striking presentation with minimal effort — it’s the kind of cake that always looks impressive, even before the first bite. Over time, I’ve played with all kinds of flavors in this form — from my Lemon Pistachio Bundt to the deeper notes of my Chocolate Cherry version . But this one is especially close to my heart. It’s the first recipe I’m sharing using my Cacao-Maple Mélange , a custom spice blend I created with my friends at Selefina Spices . The blend might be simple in appearance, but the flavor is layered and complex — starting with hints of cocoa and maple, warming into cinnamon and nutmeg, and finishing with just a touch of clove and light citrus. It’s incredibly versatile: great in baked goods, cozy drinks, even savory dishes like stews or roasted vegetables. This cake is a lovely way to ease into the blend — rich, spiced, and perfect for the season. I can’t wait to share more recipes using it, but for now, let’s bake. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy twist on chocolate cake – This isn’t your typical chocolate bundt. The warming spices from the Cacao-Maple Mélange add layers of flavor that make each bite feel like a hug. Rich but not too sweet – The balance between cocoa, spice, and buttermilk gives it depth without being overly sugary. Beautiful texture – Thanks to the buttermilk and softened butter, this cake bakes up with a tender crumb and a slightly crisp, golden crust. Perfect for gatherings – It looks beautiful straight from the bundt pan and needs nothing more than a light dusting of powdered sugar (though a drizzle of maple glaze wouldn’t hurt!). Easily customizable – No spice blend? No problem. You can recreate the flavor at home (see below for a DIY mix). What You'll Love What does the cacao-maple mélange taste like? It’s a warming blend of unsweetened cacao, maple sugar, and cozy spices like cinnamon, ginger, and nutmeg. Think hot chocolate meets spice cake — rich, earthy, and deeply comforting. Can I make this without your spice blend? Yes! See the substitute version above using common pantry spices like cocoa powder, cinnamon, ginger, and nutmeg. You’ll still get that warm, spiced flavor even without the exact blend. What kind of cocoa should I use if substituting? Use unsweetened cocoa powder (not Dutch-processed) for the closest match to the flavor profile in my blend. It plays well with the buttermilk’s acidity. Can I use sour cream instead of buttermilk? Yes — use the same amount (240 g or 1 cup) of full-fat sour cream. You’ll get a slightly denser texture, but the result is still moist and delicious. How do I prevent the cake from sticking to the bundt pan? Make sure to grease and flour your bundt pan really well — or use a baking spray with flour. Let the cake cool for about 10–15 minutes in the pan before gently inverting it onto a wire rack. Can I freeze this cake? Absolutely. Let it cool completely, then wrap tightly in plastic wrap and freeze for up to 2 months. You can freeze the whole cake or individual slices. How should I serve it? It’s lovely as-is, but for a little extra flair, try a dusting of powdered sugar, a maple glaze, or a dollop of whipped cream on the side. It’s also amazing with coffee or chai. Frequently asked Questions Ingredints Explained Ingredients 40 g all-purpose flour (2 cups) 6 g baking powder (1½ tsp) 3 g baking soda (½ tsp) 227 g unsalted butter, softened (1 cup / 2 sticks) 200 g granulated sugar (1 cup) 150 g eggs (about 3 large eggs) 240 g buttermilk (1 cup) 5 g vanilla extract (1 tsp) 35–45 g cacao spice blend (6–8 tbsp) Cacao-Maple Mélange spice blend DIY Substitute for Cacao-Maple Mélange: 4 tbsp unsweetened cocoa powder 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg ½ tsp allspice ½ tsp maple sugar (or substitute with light brown sugar or a drop of maple extract) Optional: a pinch of cardamom or clove for extra warmth Simply mix these together and use in place of the blend. You can adjust the spice levels to taste — if you prefer a milder spice note, start with 6 tablespoons; if you like a more intense flavor, go for the full 8. NEWSLETTER SIGN-UP Preparation I used a Nordic Ware Bund which I bought off Amazon, link at the bottom of the blog. Preheat the oven to 350°F (175°C) . Grease and flour a bundt cake pan. Tip: I llike to grease my bundt pan with a little coating og butter and then dust with flour and a sprinkle of the Cacao-Maple Mélange Blend . In a bowl, whisk together flour, baking powder, and baking soda. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add buttermilk and vanilla extract to the wet ingredients, mix well. Tip: If you do not have buttermilk onhand, simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Wait 5 minutes until the milk starts to curdle slightly and add it to your batter. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 6-8 tablespoons of the Cacao-Maple Mélange spice blend until evenly distributed (depending on how pronounced you want the flavor to be). Pour the batter into the prepared bundt cake pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan. Dust with powdered sugar if desired. Enjoy! Products used for this recipe: Nordic ware Bundt Pan: Amazon.com Amazon.ca Cacao-Maple Mélange in collaboration with Selefina Spices Link to the Spice Blend Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Delicious and fluffy two layered chocolate cake topped with kirsch flavored whipped cream and cherries.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black Forest Cake Prep Time: 30 Minutes Cook Time: 18-20 Minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something timeless about a slice of Black Forest Cake —light chocolate sponge, tart cherries soaked in kirsch, and billowy whipped cream all layered into one indulgent yet airy dessert. It’s the kind of cake that instantly transports me back to childhood celebrations, especially my mother’s birthday, when we’d pick up a version from a little bakery near our cottage. It was always topped with maraschino cherries and chocolate sprinkles—and I’d count the days until I could sneak a slice. This cake’s roots go back to Germany, named after Schwarzwälder Kirsch —a cherry brandy made from sour cherries, which gives the cake its distinct flavor. Over time, I’ve made this recipe my own: adjusting the chocolate, adding a bit more kirsch, and simplifying it just enough to make it approachable without losing any of the magic. If you can’t find cherry kirsch, a fruit-forward brandy works beautifully—and even canned cherries can be transformed with a rinse and a little love. If you’ve tried my Chocolate Cherry Bundt Cake , you already know how much I love this flavor pairing. For a no-bake twist, my Black Forest Tiramisu delivers the same chocolate-cherry magic with mascarpone and coffee. And if you're leaning into something lighter and nutty, don’t miss my White Forest Cake , a bright and elegant take on the classic. But this cake? This is the one I always come back to. A true ode to tradition—with a little personal flair and a lot of heart. SKIP TO RECIPE CARD SKIP TO VIDEO Balanced Sweetness: The combination of tart cherries, lightly sweetened whipped cream, and chocolate cake is perfectly balanced, making it indulgent without being overly rich. Moist and Fluffy Texture: The kirsch-soaked cherries add moisture, while the whipped cream keeps the layers light and airy. Customizable: Easily adapt the recipe to suit your preferences by using different fruits or adjusting the amount of kirsch for a boozy or kid-friendly version. Impressive Presentation: Despite being straightforward to assemble, the cake looks stunning, making it ideal for celebrations or special occasions. A Taste of Tradition: This cake carries the rich heritage of German baking, connecting you to a classic dessert with every bite. What You'll Love 1. Q: Can I substitute Kirsch? A: If you can’t find Kirsch, you can substitute it with cherry-flavored brandy or any other fruit-flavored liquor. For a non-alcoholic version, use cherry syrup or the liquid from canned cherries. 2. Q: Can I use fresh cherries? A: Yes! Fresh cherries work wonderfully when in season. Just pit them and adjust the sugar to taste, as fresh cherries may be sweeter than canned or jarred ones. 3. Q: What type of cocoa powder is best? A: Use unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed cocoa can also be used for a smoother, less acidic taste. 4. Q: Can I make the cake layers ahead of time? A: Absolutely! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. 5. Q: How do I store the cake? A: Black Forest Cake should be stored in the refrigerator, covered, to keep it fresh. It’s best consumed within 2–3 days. Frequently asked Questions Ingredints Explained Ingredients Cake: 95 g (¾ cup) All-Purpose Flour 1.5 g (¼ teaspoon) Salt 6 Eggs (separated) 200 g (1 cup) Granulated Sugar 5 g (1 teaspoon) Vanilla Extract 40 g (½ cup) Cocoa Powder Cherries: 150 g (1 cup) Pitted Cherries 50 g (¼ cup) Granulated Sugar 60 ml (¼ cup) Water 30 ml (2 tablespoons) Kirsch Whipped Cream: 600 ml (2½ cups) Whipping Cream 30 g (4 tablespoons) Icing Sugar 30 ml (2 tablespoons) Kirsch NEWSLETTER SIGN-UP Preparation Preheat oven to 350F You will need four medium sized mixing bowls and a medium saucepan to prepare your ingredients. Use two of the bowls to separate your egg whites from your egg yolks. To the egg yolks add 1/2 cup of the granulated sugar. With a hand mixer, beat until you have a smooth and creamy butter-yellow mixture. Add in the vanilla and make sure everything is well incorporated. Make sure to properly clean your beaters before beating your egg whites. If not, they may not give you the nice fluffy texture you desire. Beat your egg whites until they form soft peaks. Add in the remaining 1/2 cup of sugar and mix until well blended. Take your egg white mixture and with a rubber spatula, gently fold it into your egg yolks. You want to do it slowly so that you keep the mixture light and fluffy. In the third bowl, sift together the flour, cocoa powder and salt, making sure to get rid of any lumps. Slowly fold the flour mixture into the egg mixture using the same rubber spatula until everything is well incorporated. Next prepare two 8-9" round baking pans by rubbing some butter all over. Don't forget the sides! I like to use a piece of paper towel for this or just tear off a small bit of the foil paper from your butter stick. Add some flour and tap it around your pans so that all is nicely coated (but not clumped). I like to turn my pans upside down and give the backs a good tap to be sure I get rid of any excess. Fill each pan with equal amounts of batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 5 minutes and transfer cakes to a wire cooling rack. In the meantime, prepare your cherry syrup and whipping cream. In a medium sauce pan, add 1/4 cup water and 1/4 cup granulated sugar. On low heat, stir until the sugar is dissolved ( you'll know when you do not see any more of the sugar granules). Remove the mixture from the heat and stir in the 2 tablespoons of Kirsch and the pitted cherries. Let this mixture stand for about 30 minutes so that it cools down and the cherries can soak up the flavors. In the meantime, make your whipped cream. Use the hand mixer to beat the whipping cream into stiff peaks in the forth bowl. Add the icing sugar and kirsch, and mix some more until everything is well incorporated. Now it is time to build your cake! Once the cakes are cooled, brush a thin layer of the cherry syrup over the the top of the bottom cake layer. Next, evenly spread half the whipping cream over top. Next, arrange a layer of cherries over the whipping cream. This will be the center of the cake, so do not be shy with how many cherries you put. Just remember to keep some for the top. How many to keep for decorating is up to you. Once you have a nice layer of cherries, place the second layer of cake overtop and brush with cherry syrup. Decorate the top of the cake with the remaining whipped cream and cherries. I decided to pipe the whipped cream on the top layer, but spreading it will give an equally nice look. You can also sprinkle some chocolate over top if you desire. Serve and enjoy!! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Discover downloadable eBooks with authentic Swiss recipes, cozy seasonal bakes, and culinary stories brought to life through stunning photography. KITCHEN KEEPSAKES These eBooks are made to be cooked from, gifted, and loved. A Taste of Easter - FREE Celebrating Spring through sweet bakes, Swiss touches, and recipes made for gathering. Download Now My Holiday Cookie Box - FREE A festive collection of Swiss-inspired cookies—perfect for gifting, sharing, and celebrating the season. Download Now CHECK OUT MORE DELICIOUS RECIPES ON MY RECIPES PAGE. SIGN-UP FOR MY MONTHLY NEWSLETTER TO RECEIVE THE LATEST RECIPES DELIVERED STRAIGHT TO YOUR INBOX

Breakfast & Brunch Fluffy waffles, fresh-baked breads, and wholesome starts—breakfast & brunch recipes that make mornings easy, cozy, and delicious. < Back 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. View Recipe Hedgehog Bread Easter Rolls Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion! View Recipe Hazelnut Croissants (Nussgipfel) Flaky, nutty, and irresistibly sweet, these homemade croissants with hazelnut filling are a taste of Switzerland in every bite. View Recipe Almond Apricot Madeleines Classic light and fluffy texture that is perfectly complemented by a sweet and fruity white chocolate apricot coating. View Recipe Steamed Caramel Rolls (Dampfnudeln) Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce. View Recipe Orange Poppy Seed Loaf Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. View Recipe Baked Apples Filled with a sweet date and nut filling, these baked apples are an easy-to-make and comforting dessert option that everyone will love. View Recipe London Fog Chia Pudding A creamy, aromatic blend of vanilla, bergamot-infused Earl Grey tea, and a hint of sweetness from the whipped blackberry yogurt. View Recipe Swiss Pancakes (Omelette) Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth. View Recipe Swiss Cherry Bake (Chriesiauflauf) A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. View Recipe Pumpkin Spice Bread Pudding A delicious bread pudding made of warm pumpkin spice flavors and topped with a crunchy cinnamon streusel. The perfect cozy, fall breakfast! View Recipe Weggli (Swiss Milk Rolls) Swiss Weggli are soft, slightly sweet bread rolls with a delicate light and fluffy texture surrounded by a golden brown crust. View Recipe Load More

Your tastebuds will love these sweet buttery lemon shortbread cookies that are topped with a lightly floral and tart homemade hibiscus jam. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Hibiscus Thumprint Cookies Prep Time: 15 minutes Cook Time: 15 minutes Serves: 20 cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I love thumbprint cookies. They’re so simple yet perfect—no fuss, just buttery goodness with a touch of jammy sweetness. If you’re into classic cookies, the kind that are effortlessly elegant (think Black and White Butter Cookies ), you’ll love these too. They have that same timeless appeal but with a pop of color and a jammy twist. I’ve made them with all kinds of store-bought jams, from strawberry to apricot and everything in between. Fill them with whatever flavors you’re craving! These particular thumbprints were made for a collaboration with Selefina Spices , and I wanted to showcase their gorgeous dried Hibiscus Flowers . I’d never used hibiscus to make a preserve before, so this was a total experiment. I usually just steep them for tea, so I wasn’t sure if the jam would come together—and I definitely didn’t expect the color to turn out so deep and dramatic! I was imagining a more transparent ruby pink, but sometimes unexpected surprises make a bake even better than planned. I love how the dark hibiscus jam pops against the bright, lemony cookies—especially with the heart-shaped imprint. A little twist on a classic, but still just as easy and satisfying. SKIP TO RECIPE CARD SKIP TO VIDEO Simple but Stunning – These cookies are incredibly easy to make but look like they took way more effort. Perfect for casual baking or impressing guests! Customizable Fillings – Whether it’s store-bought jam, homemade preserves, or something unexpected (like hibiscus!), you can easily switch up the flavors. Buttery & Soft – The delicate, melt-in-your-mouth texture pairs beautifully with the slightly sticky jam filling. A Fun Twist on a Classic – The deep, dramatic color of hibiscus jam adds an elegant contrast, making these cookies even more eye-catching. No Fancy Equipment Needed – Just a bowl, a spoon, and your thumb (or the back of a spoon for a more uniform shape). What You'll Love 1. Why did my thumbprint cookies spread too much? This can happen if your butter was too soft when mixing. Try chilling the dough for 15–20 minutes before baking to help them hold their shape. 2. Can I use any type of jam for thumbprint cookies? Absolutely! Store-bought or homemade, any jam or preserve works. Just avoid ones that are too runny, as they can spread too much while baking. 3. Can I make these ahead of time? Yes! The cookies stay fresh in an airtight container for up to 5 days. You can also freeze the unbaked dough balls and bake them fresh when needed. 4. What’s the best way to fill the thumbprint indent? You can use a small spoon or piping bag for precise filling. If using a thicker jam or preserve, slightly warm it before adding it to the cookies. 5. Can I add a glaze or topping? Definitely! A drizzle of white chocolate or a dusting of powdered sugar would be a lovely finishing touch. Frequently asked Questions Ingredints Explained Ingredients For the cookies: 1 cup unsalted butter, softened 1/2 cup granulated sugar 2 teaspoons lemon zest 2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon vanilla extract Hibiscus Jam or Preserve (see below) For the hibiscus preserve: 1 1/2 cups water 1 cup granulated sugar 2 tablespoons dried hibiscus flowers 1 tablespoon hibiscus powder 1 teaspoon lemon peel powder 1 tablespoon lemon juice NEWSLETTER SIGN-UP Preparation Begin by making your hibiscus preserve, as this will need a little bit of time to cool before adding it to your cookies. Homemade hibiscus preserve is really easy to make. Simply follow my easy steps below. Homemade Hibiscus Preserve: In a saucepan, combine the dried hibiscus petals and water. Bring to a boil, then reduce the heat to low and simmer for about 10-15 minutes until the petals are softened. Strain the liquid from the petals, pressing the petals to extract as much liquid as possible. Return the liquid to the saucepan and add sugar and lemon juice. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minute s or until the jam thickens to your desired consistency. Tip: to test the consistency of the jam, place a small dollop on a cold plate, let it sit and cool a few minutes. When cool run your finger through it. If the jam wrinkles up and sticks to your finger (in a jam-like consistency) you're ready to go. Remove the saucepan from the heat and let the hibiscus jam cool to room temperature. Now that your hibiscus preserve is ready, stick it in the fridge and allow it to cool as you start creating the cookies. The Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy. 3. Add the vanilla extract and mix well. 4. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. 5. Shape the cookie dough into small balls and place them on the prepared baking sheet. 6. Make an indentation in the center of each cookie using your thumb or the back of a spoon. Tip: to make these cute heart shapes I used my pinky. First press your pinky into the dough at an angle and the do another on the opposite side, with the bottom of each imprint touching. 7. Fill each indentation with hibiscus jam or preserves. 8. Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden. 9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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. READ Why I like Food Photography Challenges In this blog, I discuss why I like participating in various Food Photography challenges and the benefits of doing so. READ Why use Buttermilk in Baking and how to make it In the realm of baking, where every ingredient is carefully chosen for its ability to elevate flavor, texture, and moisture, buttermilk stands out as a true unsung hero. READ Rediscovering my Swiss Roots Through Food While my formative years were spent in Montreal, the flavors on our dinner table connected me to my heritage, fostering a deep appreciation for Swiss cuisine. READ The Culinary Magic of Macadamia Nuts In this blog we will explore the wonders of macadamia nuts and discover how these little powerhouses can transform your cooking game. READ Nutritional Yeast In Plant-Powered Cooking A nutritional rockstar that can elevate your plant-based creations to a whole new level. READ Hibiscus: From Petals to Palate In this blog we will explore the world of hibiscus in the kitchen, from the use of its vivid petals to the tantalizing and unique taste it brings to your plate. READ Unlocking Wellness: The Magic of Haldi Doodh This harmonious blend of milk, turmeric, ginger, cinnamon, and cardamom not only tantalizes the taste buds but also boasts an array of potential health perks. READ Eton Mess: Berries, Cream, and Meringue Perfection I'm diving into one of my all time favorite desserts, the delectable world of Eton Mess—a treat that's as British as afternoon tea and as delightful as a summer breeze. READ Pfeffernusse: Quintessential German Spice Cookies Join me on this delightful journey of flavors and tradition as we explore the magic of Pfeffernusse and learn why these German spice cookies are an absolute must for your holiday baking repertoire. READ The Creamy Elegance of Burrata Burrata – the crème de la crème of cheeses. It hails from the sunny fields of Italy, and let me tell you, it's the cheese dreams are made of. READ Quebec's Savory Delight: A Deep Dive into Tourtière Originally crafted by French-Canadian settlers, this savory pie quickly became a staple, offering warmth and sustenance in the harsh Canadian winters. READ The Sweet Tradition of Christmas Cookies Have you ever wondered why Christmas and cookies go hand in hand? Let's explore the rich history and some fun facts behind this scrumptious tradition. READ Unraveling the Delightful World of Molasses If you're wondering what this dark, viscous liquid is all about, you're in for a treat. Get ready to embark on a journey of flavors, history, and surprising uses that will make molasses your new kitchen staple. READ Spaetzli: The Flavors of Traditional Alpine Noodles Embark on a culinary journey through the heart of Central Europe as we explore the enchanting world of Spaetzli, those delightful egg noodles that bring a touch of homemade warmth to every plate. READ Pumpkin Spice: Embracing the Flavors of Fall In this pumpkin-spiced journey, we'll explore the origins of this beloved blend, share a scrumptious homemade recipe, and dive into the reasons why this spicy sensation takes the fall season by storm. READ Delicate Macarons: A Taste of French Elegence In this blog, we'll dive into the world of macarons, exploring their history, flavors, and the art of baking these delectable treats. READ Matcha: Unlocking the World of Green Magic In this blog, we'll delve into the captivating world of Matcha, unravel its origins, health benefits, and how to enjoy it. READ Pumpkin Pairings: Unveiling the Perfect Flavor Combinations Unsure of what goes well with Pumpkin? In this blog, I'll be discussing the magical pairings that can turn your pumpkin dishes into culinary masterpieces. READ The Magical Transformation of Chia Seeds In this blog we will explore how Chia Pudding takes shape. READ Ghoulishly Good: Pumpkin Spice and Everything Nice for Halloween As the leaves turn to shades of orange and gold, pumpkins take center stage in our kitchens and hearts. READ A Slice of Savory Bliss: Exploring the World of Quiche Unraveling the Origins, Best Cheeses, and Delicious Varieties of Quiche. Such a versitile dish, you can easily make it your own. Discover more about Quiche in this blog. READ Spice Up Your Knowledge: 5 Interesting Facts About Nutmeg More than just a spice. After reading this blog you'll have a deeper appreciation for the warm and comforting magic it brings to your dishes READ Pear-fectly Interesting: 5 Fascinating Facts About Pears Pears, often overlooked in favor of their more popular counterparts like apples or oranges, have a fascinating history and a unique set of characteristics. READ 5 DYI Food Photography Backdrop Ideas Want to style your photos but can't afford all those pricey backdrops? Why not make your own. Here are 5 easy DYI options you can easily create at home. READ 5 Reasons you should be Chilling your Cookies Want to make the perfect cookies? Don't forget this very important step that cookie bakers swear by. If you don't rush the process, you'll make the perfect chewy cookie every single time. Read the blog to know more. READ Capturing Food in all its Glory : Photography Tips Creating delicious recipes is only half of the battle when it comes to food blogging. Making sure your dishes look great in photographs is just as important. Here you can read about some food photography tips to help you take stunning photos of your recipes: READ Butterfly Pea Flower : What is it and how can you use it? Discover a natural way to dye food. Read more about this amazing blue flower and how you too can use it in your kitchen creations. READ Celeriac: 5 Reasons to eat it If you have never tried Celeriac (celery root) you should! It is fresh and delicious and has multiple health benefits. Read to find out more about this marvellous root vegetable. READ Flour Facts We all use it. But do we know what differentiates one flour from the other? Which should you use for your specific baking needs? Find out more in this Flour Facts Blog. READ Gelatine or Galatin Who doesn't love a good Jell-O? Ever wonder what makes it so jiggly? Read more about this interesting ingredient here. READ Pasta Perfection Have you ever tried your hand at making your own pasta? Do you feel intimidated by the process like I was. Read about my first experience here. It may just give you the push you need to try it out for yourself. READ My Aspic Challenge I had never made or eaten an Aspic before I was challenged to make one. The experience was so interesting and although I certainly did not perfect it, I learned so much and definitely will try it again one day. Read more about my thoughts on this here. READ My Food Photography Challenge This food photography journey has challenged me many times. One of my favorite things to do is to take part in food photography challenges. Read about my first experience here. READ The Pomegranate Read more about this amazing red fruit. I also share my favorite trick to get out the arils (seeds). READ What you "Knead" to Know about Kneading Dough Tips on how to knead your dough and know if you are doing it right. READ Bretzels Whether you call them Bretzels or Prezels, the love for these braided breads is international. Read more about their origin here. READ

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 RECIPE VIDEO Newsletter SignUP

A delicious soup where the earthy sweetness of celery root meets the aromatic allure of ginger in a rich and comforting symphony of flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Celery Root and Ginger Soup 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 I love celery root—aka celeriac. Just the smell of it being peeled is enough to make my mouth water. There’s something about that fresh, earthy, slightly nutty aroma that feels both grounding and exciting. It may not win any beauty contests at the market, but beneath that knobby exterior is one of my favorite cool-weather ingredients. If you’ve tried my celery root remoulade , you already know how versatile and delicious this humble root can be. And if you’re a fan of soups like my turmeric coconut soup or creamy cauliflower soup , this one will definitely speak to you. In this recipe, celeriac really gets its moment—paired with buttery potato, a gentle kick of ginger, and just enough garlic to round everything out. It’s creamy (without needing much cream), nourishing, and deeply satisfying. A perfect winter warmer that feels elegant, but totally unfussy. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy, nourishing soup with unexpected depth Naturally creamy, even with just a splash of milk or cream Ginger and garlic bring a subtle but beautiful warmth Comes together in under 40 minutes What You'll Love Can I make it dairy-free? Yes! Use olive oil instead of butter and replace milk or cream with coconut milk or oat milk for a vegan version. What does celeriac taste like? It has a mild, earthy flavor—like a cross between celery and parsnip—with a natural creaminess when pureed. Can I freeze it? Absolutely. Let the soup cool completely, then freeze in an airtight container for up to 3 months. Frequently asked Questions Ingredints Explained Ingredients 1 large celery root , peeled and diced (~500–600 g) 1 large potato , peeled and diced (~300 g) 1 medium onion , chopped 2 cloves garlic , minced 1 tbsp fresh ginger , grated or finely minced 1 L vegetable or chicken broth (4 cups) 250 ml milk or cream (1 cup – use cream for a richer version) 2 tbsp butter or olive oil Salt and pepper , to taste Fresh herbs for garnish (parsley, chives, or thyme) NEWSLETTER SIGN-UP Preparation Prepare the Vegetables: Peel and dice the celery root and potato into small cubes. Sauté Aromatics: In a large pot, melt the butter or heat olive oil over medium heat. Add chopped onions, minced garlic, and grated or minced ginger. Sauté until the onions are soft and translucent. Add Vegetables: Add the diced celery root and potato to the pot. Stir well to coat the vegetables with the aromatics. Cook Vegetables: Cook for about 5 minutes, allowing the vegetables to slightly brown and develop flavor. Add Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer until the vegetables are tender (usually around 20-25 minutes). Blend Soup: Once the vegetables are tender, use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy. Add Milk or Cream: If you want a creamier soup, add milk or cream to the blended soup. Stir well and heat through. Season to Taste: Season the soup with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed. Serve: Ladle the soup into bowls and garnish with fresh herbs. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Kale and Barley Salad Prep Time: 15 minutes Cook Time: 25 minutes for the Barley Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Lately I’ve been craving salads that feel like real food—the kind that are fresh and vibrant but still have a bit of comfort built in. This Kale and Barley Salad totally hits that sweet spot. It’s got chewy grains, crisp veggies, loads of fresh herbs, and a bright lemony dressing that ties it all together. It’s a little nod to Gerstensuppe , that cozy Swiss barley soup I grew up with, just reimagined for sunnier days. If you’ve tried my Herby Cucumber Salad , you know I’m all about simple ingredients that bring big flavor—and this one’s no exception. I love pairing this with something hearty like my Stuffed Squash for a nourishing vegetarian meal that feels both grounding and fresh. It’s the kind of salad I like to keep in the fridge for easy lunches, BBQ sides, or lazy-weeknight dinners. Bonus: it gets even better as it sits. SKIP TO RECIPE CARD SKIP TO VIDEO It’s fresh, filling, and full of flavor Loaded with herbs for a vibrant, summery bite Perfect for meal prep or easy lunches Great way to use up leftover cooked grains Easily customizable — add feta, roasted veggies, or your favorite protein Holds up beautifully in the fridge for a day or two What You'll Love Can I use another grain instead of barley? Yes! Farro, quinoa, or even couscous would work beautifully if you don’t have barley on hand. Can I make this ahead of time? Definitely. Just keep the dressing separate and add seeds and any cheese right before serving for the best texture. How do I prep the kale? Massage it with a little olive oil and salt for about a minute—it makes it tender and way more enjoyable raw. What herbs work best? I love parsley, dill, and chives here, but basil, mint, or cilantro would be great too. Use what you have! Is this salad vegan? Yes, as long as you skip the cheese or use a plant-based version. How long does it keep? It stays fresh for about 2–3 days in the fridge. Just give it a toss and maybe a little extra dressing before serving. Frequently asked Questions Ingredints Explained Ingredients For the salad: 1 cup pearl barley (or hulled if you want extra chew) 4 cups vegetable broth (for cooking barley; adds flavor) 2 cups finely chopped kale (curly or lacinato) 1 cup cucumber, diced small 1 cup carrots, diced or shaved into ribbons ½ cup radishes, thinly sliced (for a peppery bite) ¼ cup finely chopped parsley ¼ cup finely chopped chives 2 tablespoons finely chopped dill (optional but amazing) ¼ cup toasted sunflower seeds or pumpkin seeds (for crunch) ½ cup crumbled feta cheese (optional but so good) For the dressing: Zest of 1 lemon Juice of 1–2 lemons (adjust to taste) 3 tablespoons olive oil 1 tablespoon apple cider vinegar (for an extra pop) 1 teaspoon dijon mustard 1 teaspoon maple syrup Salt and pepper to taste Optional Add-Ins: Cooked diced ham or speck (for a nod to the original Gerstensuppe) Roasted sweet potato cubes (for extra heartiness) Chopped green apple (for a sweet crunch) NEWSLETTER SIGN-UP Preparation Cook the barley: Rinse barley well. In a pot, combine the barley and vegetable broth. Bring to a boil, then lower heat and simmer uncovered until tender (about 25–30 minutes for pearl barley, a little longer for hulled). Drain if needed and cool slightly. Prep the kale: While barley is cooking, finely chop kale. Massage it with a teaspoon of olive oil and a pinch of salt for about 1 minute to soften it and remove bitterness. Assemble the salad: In a large bowl, combine cooked barley, kale, cucumber, carrots, radishes, parsley, chives, and dill. Add sunflower seeds, feta (if using), and lemon zest. Dress it up: In a small bowl, whisk together lemon juice, olive oil, apple cider vinegar, mustard, maple syrup, salt, and pepper. Pour over the salad and toss well. Taste and adjust: Add more lemon, salt, or olive oil to your liking. Serve slightly chilled or at room temperature. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP