A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread. < Back Herby Cucumber Salad Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings 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 ✅ 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 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 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 Recipe Card Previous Next

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

These pistachio cookie cigars are the classy snack you didn’t know you needed—crispy, nutty, and dipped in dark chocolate. < Back Pistachio Tuiles Prep Time: 15 Minutes Cook Time: 5-7 Minutes Serves: 12 Cookies About the Recipe I’ve always had a soft spot for cookies that look just a little fancier than your everyday batch—the ones that feel like they belong in a pastry shop window. It’s the same feeling I had the first time I made my Black and White Cookies , or those Homemade Fortune Cookies that had me folding fast before they hardened. And of course, let’s not forget the time I conquered Chocolate Hazelnut Macarons —delicious, but definitely a test of patience. This recipe had that same intimidating energy. These pistachio cigar cookies had been on my “someday” list for years . I kept thinking, “They’re too delicate… too elegant… too pastry chef-y .” But one morning I decided it was finally time to give them a go. The first attempt? Messy. The second? Better. But the third time? Magic. Crispy edges, buttery centers, and a hint of pistachio that made them feel just a little bit special. The real fun is dipping the tips in chocolate and rolling them in more crushed pistachios. They’re crunchy, nutty, and melt-in-your-mouth tender—and yes, they’re a little fussy, but oh so worth it. Whether yours turn out picture-perfect or a bit rustic, I promise they’ll be absolutely delicious. Just don’t expect them to last the night. SKIP TO RECIPE CARD They look like they came from a bakery. Elegant and crisp with that dipped-chocolate finish, these cookies make you look very professional. Pistachio flavor that shines. Using pistachio flour and chopped nuts gives these cookies a distinct, nutty richness that’s both subtle and luxurious. That perfect crisp-but-melt-in-your-mouth texture. Like a tuile and a shortbread had a very fancy baby. Impressive but totally doable. Yes, they take a little finesse—but once you’ve nailed one, you’ll be rolling like a pro. They pair beautifully with coffee, tea… or just eaten by the handful. No judgment here. What You'll Love Can I use store-bought pistachio flour? Yes! Just make sure it’s finely ground and unsweetened. You can also grind your own using shelled pistachios—just be sure not to over-process them into paste. What’s the key to rolling them without cracking? Timing is everything. Let them cool just a few seconds after baking until they’re firm enough to lift but still pliable—usually 15–20 seconds. Work quickly! Can I make them ahead of time? Yes! Once cooled and dipped, store them in an airtight container. They’re best within 2–3 days, but they’ll still be crisp and delicious up to 5 days later. What if I don’t have pistachios? You can sub with other finely ground nuts like almonds or hazelnuts—just note the flavor will change (but still be delicious). Can I skip the chocolate dip? You can—but the contrast of the dark chocolate with the buttery pistachio cookie really adds something special. You could also try white chocolate dyed with a touch of green for a fun pop! Mine spread too much—what happened? It could be that your butter was too warm or your egg whites too large. Chilling the batter slightly before baking can help control the spread. Frequently asked Questions Ingredients For the Cookies: 30g (¼ cup) All-Purpose Flour 30g (¼ cup) Pistachio Flour (Optional: ¼ tsp Salt – only if using unsalted pistachios) 60g (4 tbsp) Unsalted Butter, softened 60g (½ cup) Icing Sugar 2 Egg Whites (from large eggs) ½ tsp Vanilla Extract For the Dip: 60g (2 oz) Semi-Sweet Chocolate 30g (¼ cup) Finely Chopped Pistachios Preparation This recipe calls for very few ingredients and is an easy one to throw together. The tricky part comes when the cookies are baked and fresh out of the oven. But we will get to that later. First, prepare your ingredients. If you do not have ready made pistachio flour (or ground pistachios) it is easy to make. In fact, I prefer to make my own. For this recipe I used salted pistachios and so, left out using any extra salt in the recipe. If you are using unsalted pistachios however, I recommend adding it. While you are preparing the batter, preheat your oven to 350F . Prepare a baking sheet by lining it with parchment paper or a silicone mat. Grind your pistachios in a food processor or small blender (I used my old Baby Bullet for this. I find it works really well for grinding nuts or small batches of things. Grind until you have a smooth powder (there may be some chunks left and that's ok, just get it down to looking as close to a flour consistency as possible. You'll see that at some point the oil in the nuts will start making it clump together a bit. This is when I say stop grinding. You don't want to get it too clumped up. In a separate bowl, separate your egg yolks from your egg whites. You will just need the egg whites for this recipe. Once you have your pistachio flour ready to go, grab a medium sized mixing bowl and mix the all-purpose flour and pistachio flour together. I used a whisk, I found it helped to undo the pistachio clumps. Add in the salt if you are using unsalted pistachios. Next, using a hand mixer, mix in the softened butter, powdered sugar, egg whites and vanilla. Beat until you have a smooth creamy mixture. Once you have achieved a nice creamy consistency, take a large spoon and scoop little batter circles onto your prepared baking sheet. Spread the batter with the back of your spoon in gentle circles until they are about 2mm thick. The thinner the better. You just want to make sure they are evenly spread so that one part of your cookie isn't thicker than the other as you want them to bake evenly. Pop the baking sheet into the oven and bake for 5-7 minutes . Once they look golden brown (especially around the edges) you know they are ready to come out. It is a quick bake and you will have to act relatively quickly once the come out. Once you pull them out of the oven, let them cool down for a minute or two, but as soon as you can, with the help of a spatula, lift one of the ends of the circles and roll them into 'cigars'. Careful as they will still be hot, but you do not want to let them cool down too much as they will start to harden and crumble if you try to toll them. I found this to be the trickiest part in making these. But once you do one or two the rest will be easy. If you do not care to have them in perfect cigar shapes, you can also use the side of a glass and form more of a taco shape with them. When they are formed let them cool completely (15- 20 minutes). In the meantime, you can prepare your chocolate sauce and pistachio crumble for dipping the ends into. Chop up your chocolate and place in a microwaveable bowl. Microwave the chocolate in 15 second intervals, stirring each time until the chocolate has melted. Finely chop your pistachios. Once your tuiles have cooled. Dip one end into the chocolate and sprinkle with the pistachio crumbs while the chocolate is still runny. Place your dipped cookies onto a plate or baking sheet and put into the freezer for 10 minutes (or until the chocolate has solidified). Take them out and let them come back to room temperature before transferring them to a serving dish. This will let the chocolate warm up a bit and prevent the cookies from staying stuck to the plate. Enjoy! Recipe Card Recipe Card Previous Next

Crispy shortbread cookies with Royal Icing. Perfect for any celebration! < Back Lemon Raspberry Sugar Cookies Prep Time: 10 Minutes Cook Time: 12 minutes Serves: 30-40 Cookies About the Recipe Let’s bake something fun today—Lemon Raspberry Shortbread Cookies! They’re buttery, a little crumbly, and have just the right mix of tangy lemon and sweet raspberry. If you’re into that balance of tart and sweet, you’re gonna love these. And if you want to take them up a notch, you can add royal icing on top. It’s smooth, sweet, and makes the flavors pop even more. Plus, it gives the cookies a little extra crunch once it sets. If you’ve never worked with royal icing before, don’t worry—it’s just powdered sugar, a bit of water, and meringue powder (or egg whites). It hardens up nicely, which is why it’s great for decorating. These cookies are super easy to make, fun to decorate, and honestly, they just taste amazing. So, let’s get baking! SKIP TO RECIPE CARD Tangy & Sweet Flavor – The mix of bright lemon zest and sweet raspberry gives these cookies a fresh, fruity flavor without being overpowering. Buttery, Crumbly Texture – Classic shortbread vibes! They’re rich, melt-in-your-mouth, and have just the right amount of crispness on the edges. Decorate or Keep Them Simple – These cookies are delicious on their own, but if you want to dress them up, royal icing adds a fun touch and a little crunch. Make-Ahead Friendly – The dough can be made in advance, and the cookies store well, so you can bake ahead and decorate later. Customizable – You can switch up the flavors, use different cookie cutters, or add food coloring to the icing for a fun twist. What You'll Love 1. Can I make the dough ahead of time? Yes! Wrap it up and store it in the fridge for up to 2 days. Let it sit at room temperature for a few minutes before rolling it out. 2. Can I freeze the cookies? Definitely! Baked (but undecorated) cookies can be frozen for up to 3 months. Just let them thaw at room temp before adding icing. 3. Can I skip the royal icing? Absolutely! The cookies are delicious on their own, but if you want a little extra sweetness and decoration, the icing is a great addition. 4. What if I don’t have meringue powder for the royal icing? You can swap it for 2 pasteurized egg whites. Just whip them with the powdered sugar and water until stiff peaks form. 5. Why do my cookies spread in the oven? Make sure your dough is cold before baking! Chilling the cut-out shapes for 15 minutes before baking helps them keep their shape. 6. How do I know when the cookies are done? They should be lightly golden on the edges but still pale on top. Shortbread firms up as it cools, so don’t overbake! 7. Can I use bottled lemon juice instead of fresh? Fresh lemon zest is what really brings out the flavor, so I’d stick with fresh if possible. 8. How long does the royal icing take to dry? It depends on the humidity, but give it 6-8 hours to fully set. If you’re in a hurry, a fan can help speed things up. 9. Can I use raspberry extract instead of raspberry juice? Yes, but go easy! Raspberry extract is super concentrated, so just a drop or two will do the trick. 10. Can I make these gluten-free? Yes! Use a 1:1 gluten-free baking flour and add a teaspoon of xanthan gum if your mix doesn’t already have it. The texture might be slightly different, but they’ll still taste great. Frequently asked Questions Ingredients Cookies: 2 cups All-Purpose Flour 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 1 cup Unsalted Butter (softened) 1 1/2 cups Granulated Sugar + 1 tablespoon 2 Eggs 1 teaspoon Vanilla Extract Rind of 1 Lemon 1 cup Raspberries (fresh or frozen) Royal Icing: 2 1/2 cups Icing Sugar 3 tablespoons Meringue Powder 1/3 cup Warm Water Food Coloring Preparation I love these cookies. With or without icing, they are simple and delicious. In a large bowl, start by sifting together your flour, baking soda and salt. In a separate bowl, with the help of a hand mixer, mix together your softened butter and 1 1/2 cups of sugar. Blend until smooth. Add in eggs one at a time and vanilla. Mix until you have a light creamy texture (1-2 minutes). With the help of a rubber spatula, fold in the lemon rind. When you have your dough mixture, in a small saucepan, heat up your raspberries and 1 tablespoon of sugar on medium heat. Heat and stir until the raspberries soften. With the help of the back of a spoon press the raspberries down to extract the juice and turn the raspberries into pulp. Remove the raspberry mixture from the heat and let cool for approximately 5 minutes. Next, over a small bowl, use a wire sieve to extract the juice from the pulp and seeds. Pour 3-4 tablespoons of raspberry syrup over the prepared dough. Use your hands to kneed the juice into the dough. I like to only incorporate it lightly, leaving streaks throughout. You can also incorporate it entirely if you wish, which will leave you with a dough that is lightly tinted. Wrap your dough in cling wrap and place it in the fridge for a minimum of 45 minutes . You can also leave it overnight if you are making this dough ahead of time. You want the dough to be cooled and to have a more solid form before rolling it out to make your cookies. When the dough has cooled and is ready to be worked with. Roll it out with a rolling pin on a well floured work surface. Keep the dough 4-5mm thick and stamp out your desired shapes with cookie cutters. Any leftover dough can be kneeded together and rolled out again. Just keep in mind that the more you roll and kneed, the more the raspberry will blend and get incorporated into the rest of the dough. Continue until you have no more dough left. Preheat your oven to 325F . Place your cut out cookies on a lined baking sheet and bake for 10-12 minutes or until golden. Let cool on a wire baking rack. These cookies can now be enjoyed as is or you can decorate them with royal icing if you so desire. Make sure that the cookies are completely cool before doing so, or the icing will melt and run. To make the royal icing, whisk together the icing sugar, meringue powder and water until you have a thick runny consistency. You want it thick enough that it will hold it's shape but runny enough to push through a piping bag without too much effort. Once you have the proper consistency, you can add food coloring. Mix until you have a smooth glossy icing. To make the hearts, I first outlined a thin line of the icing around the perimeter of the cookie (like a frame that will hold the rest of the icing). Then I filled the heart in. Use a toothpick or needle to blend in any bubbles or bumps that might appear. To make the smaller heart pattern, I made little polka dots in a contrasting color and used a toothpick to pull the icing through the center of the circle which makes it into a whispy heart shape. Have fun with decorating. There are loads of tutorials online if you want to get inspired. Once decorated, let the icing dry for a minimum of 1 hour or overnight. Hope you enjoy making these cookies as much as I do! Recipe Card Recipe Card Previous Next

This mouthwatering creation combines the earthy flavors of beets with the irresistible texture of a fluffy, herb-infused focaccia. < Back Beet Focaccia Prep Time: 15 minutes Cook Time: 20-25 minutes Serves: 12-15 Servings About the Recipe I’ve always loved focaccia—it’s one of those breads that feels fancy without actually being fussy similar to its french cousin Fougasse . Crispy on the outside, soft and pillowy on the inside, and so easy to play around with. This beet version might be one of my favorites yet. Roasted beets get blended right into the dough, giving it this gorgeous pink hue and a hint of earthy sweetness that pairs perfectly with a sprinkle of sea salt and a good drizzle of olive oil. It’s the kind of bread that looks like you went all out, but really, it’s super simple—and a total conversation starter at the table. Whether you serve it with soup, slice it up for sandwiches, or just tear off pieces to snack on, it’s one of those recipes that’s as fun to make as it is to eat. SKIP TO RECIPE CARD That gorgeous color: Thanks to the beets, this focaccia has a stunning pink hue that’s totally eye-catching and perfect for spring tables or gatherings. Naturally sweet + earthy: The beets add a subtle sweetness and depth that plays beautifully with the olive oil and sea salt topping. Soft, pillowy texture: Crisp edges with a tender inside—it’s the kind of bread you want to keep tearing into. Totally customizable: Go simple with just olive oil and sea salt, or pile on your favorite toppings—herbs, veggies, even a sprinkle of cheese. Make-ahead friendly: You can let the dough rise in the fridge overnight and bake it fresh the next day. What You'll Love Do I need to roast the beets first? Yes—roasting brings out their natural sweetness and gives you a smoother purée. Boiled beets can work in a pinch, but the flavor won’t be quite as rich. Can I use a stand mixer to knead the dough? Absolutely! It saves time and makes the dough super smooth. Just use the dough hook and knead for about 8–10 minutes until it’s soft and elastic. Will the beet flavor be strong? Not at all. It’s subtle and mellow—more of a slight earthiness and natural sweetness than anything overpowering. Can I use canned or vacuum-packed beets? Yes, just make sure they’re plain (not pickled) and drain them well before puréeing. Can I freeze the dough or baked focaccia? Yes! The dough can be frozen after the first rise, or you can freeze the baked bread (sliced or whole). Just wrap it well and reheat in the oven to crisp it up. What if I don’t have red wine vinegar? You can swap in white wine vinegar or apple cider vinegar. It helps balance the sweetness of the beets and adds a little brightness. Frequently asked Questions Ingredients 250g cooked beets (about 1½ cups or 4 medium beets) 80g water (⅓ cup) 480g all-purpose flour (4 cups) 6g instant yeast (2 teaspoons) 40g extra virgin olive oil (3 tablespoons + more for greasing) 15g red wine vinegar (1 tablespoon) 20g honey (2½ teaspoons) 10g salt (2 teaspoons) Topping Suggestions: Olive Oil Sea Salt Onions Herbs: Chives, Parsley, Rosemary. Oregano etc. Olives Tomatoes Bell Peppers Preparation This focaccia, like all other focaccia, is extremely easy to make. Just a few key ingredients and you will have a beautiful bread ready to serve for lunch or supper. Just be sure to alot yourself a couple of extra hours to allow for the rising time. 1. Roast and Prep the Beets: If your beets aren’t cooked yet, roast them at 400°F (200°C) wrapped in foil for 45–60 minutes, or until tender. Let cool, then peel and chop. You’ll need about 250g (1½ cups) of cooked beet. 2. Blend Beets and Liquid: In a blender or food processor, combine the cooked beets, water, olive oil, vinegar, and honey. Blend until smooth and vibrant. Make the Dough: Using 1 1/2 cups of the beet purée, warm it in the microwave (15 second intervals) so that it is warm to the touch (not boiling). Add in your instant yeast and stir. Wait until the yeast starts to activate (you can tell when a layer of small bubbles start to form on the liquid). Add in the vinegar, olive oil, and honey. Give the mixture a few good stirs so that the liquid ingredients are all well incorporated. Now, sift in the flour and salt. First Rise: Using you hands, knead the ingredients together until you have a beautifully pink dough. Cover your bowl with a kitchen towel or some plastic wrap and let the dough rise (for 1-2 hours) or until it has doubled in size. When the dough has risen punch the dough out so that it deflates. Tip: Punching out the dough serves a crucial purpose in the bread-making process. When the dough is punched down, it helps to release the excess carbon dioxide gas that has built up during the fermentation stage. This punching action deflates the dough, allowing it to relax and redistribute the gas bubbles evenly throughout. It also helps to remove any large air pockets that may have formed during the rising process. By punching out the dough, you create a more uniform texture and structure in the bread. It helps to develop a tighter crumb and prevents the formation of large air holes. Additionally, punching down the dough helps to strengthen the gluten network, resulting in a better rise and a more consistent texture in the final baked product. Shape the Dough: Line a baking dish (approx. 28 x 18cm or 7 x 11'') with parchment paper. Tip: Crunch the parchment paper up before placing it in the dish, this will make it easier to shape it into the corners and up the sides. Using a pastry brush, brush the parchment paper with a bit of olive oil. Place your beautiful pink dough onto the parchment paper, stretching it out so it covers the surface of the dish. Dimple and Top: Cover and let rise again for about 40 minutes. When you have let the dough rise for a second round, the real focaccia fun begins. Drizzle on a bit of olive oil and sprinkle with some salt. Get your hands ready, it is time to dimple the dough. Using your fingers make finger indentations over the entire top layer of the dough. Dimpling the dough is not only fun, but actually has a few specific purposes (see below). Why Dimple the Dough? Dimpling isn’t just for looks (though it definitely gives focaccia that rustic charm). Those little pockets help the olive oil and toppings soak into the dough instead of sliding off, and they also keep big air bubbles from forming so the bread bakes up evenly. It’s a simple step that adds flavor, helps with texture, and gives focaccia its signature look. Next, have fun decorating the top of your bread. In this example I simply used some onions, chives, parsley and chili flakes. But, have fun decorating and creating your own masterpiece. Bake: Preheat the oven to 425F . Place the focaccia on the center rack in the oven and bake for 20-25 minutes or until a golden crust forms on the top. Do not be surprised if the glorious pink dulls and becomes more golden. This is normal. It will still be beautiful, and most importantly delicious. Serve as an accompaniment to a meal, or simply as a dish in of itself. Hope you have fun with this and enjoy making it as much as I do. Recipe Card Recipe Card Previous Next

These classic cookies have a subtle vanilla-almond flavor and a delicate crunch that gives way to a satisfying chewiness. < Back Fortune Cookies Prep Time: 15 minutes Cook Time: 4-5 minutes Serves: 40 Cookies About the Recipe There’s something especially joyful about treats that come with a hidden surprise — whether it’s the nutty filling tucked inside my Honeynut Macarons , the playful peekaboo centers of my Swiss Spitzbuebe Cookies , or the caramelized crunch of a Homemade Palmier that shatters just right with each bite. These homemade fortune cookies follow that same spirit: crisp little shells that crack open to reveal a personal message, whether silly, sweet, or meaningful. I started making these as a fun way to brighten up school lunches for my girls — a thoughtful twist on the usual note-in-the-bag. Tucked into each cookie is a personalized fortune, making them feel like more than just dessert. And once you get the hang of folding them, they come together quickly. Best of all, they’re endlessly customizable: add a splash of color to the batter, dip the edges in melted chocolate, or decorate with sprinkles for a festive touch. Whether you're making them for a birthday, a holiday, or just because, these cookies are a sweet reminder that sometimes the smallest gestures bring the biggest smiles. SKIP TO RECIPE CARD A Thoughtful Surprise – These aren’t just cookies—they’re tiny edible envelopes for personalized notes, affirmations, or jokes. Perfect for lunchboxes, birthdays, or holidays. Customizable & Creative – Add food coloring, chocolate dips, sprinkles, or flavored extracts (think orange blossom or cocoa!) to match any occasion or mood. Crispy, Delicate Texture – Thin and golden with a satisfying snap, just like the classic restaurant version—but even better because they’re homemade. Fun to Make with Kids – Folding them takes a little practice, but it’s a great hands-on project for kids and adults alike. Perfect for Gifting – Pack a few in a clear bag or box with a ribbon for a whimsical, heartfelt gift that’s sure to make someone smile. What You'll Love How do I get the fortune inside without breaking the cookie? As soon as the cookie comes out of the oven, work quickly while it’s still warm and pliable. Place the paper fortune in the center, fold the cookie in half, and gently bend the rounded edge over a cup or edge of a bowl to get the signature shape. Can I make these in advance? Yes! Fortune cookies store beautifully. Keep them in an airtight container at room temperature for up to 5 days. Humidity can make them soft, so make sure they’re well sealed. What paper should I use for the fortunes? Use regular printer paper cut into thin strips. Avoid glossy or coated paper (like magazine paper) and don’t use ink that smudges. Can I add flavors to the batter? Absolutely. Almond extract is classic, but vanilla, citrus zest, cocoa powder, or even a pinch of matcha or chai spice can make them extra special. How many can I bake at once? Stick to 2–3 per baking sheet at a time. They set quickly and you’ll need to fold them fast—any more and they’ll cool before you can shape them. Are these the same as traditional Chinese fortune cookies? Not quite! While fortune cookies are often associated with Chinese cuisine, they actually originated in the U.S. These are inspired by the same style—light, crisp cookies with a hidden message—but made with real butter for extra flavor and a tender crunch. Can I make them gluten-free? Yes, they work well with a 1:1 gluten-free flour blend, though the texture may be slightly more delicate. Be extra gentle during shaping. Frequently asked Questions Ingredients 100g egg whites (about 3 large) 150g granulated sugar (¾ cup) 113g unsalted butter, melted (½ cup) 1g vanilla extract (¼ tsp) 1g almond extract (¼ tsp) 45g water (3 tbsp) 90g all-purpose flour (¾ cup) 1g salt (pinch) Preparation I just love how quickly and easily these fun cookies come together. The only tricky part about them is the final stages of shaping them as the cookies need to be handled while freshly baked and still quite hot from the oven. But since you will only need to handle two to three at a time, you can give your fingers a rest in between. The end result is fully worth it in my opinion. Begin by separating your eggs and beating the egg whites until stiff peaks form. You will not be needing the egg yolks for this recipe so you can use them for something else. Set your egg whites aside and use a separate bowl to mix your next ingredients together. With a whisk mix together your melted butter, sugar, salt, both extracts and water. Mix until everything is well incorporated and you are left with a paste like consistency. Next, use a rubber spatula or spoon to fold in your egg whites. Gently keep folding the egg whites in until you achieve a smooth velvety batter (so all the egg whites are well incorporated and you have achieved a consistent batter). Preheat your oven to 375F . On a lined baking sheet, spoon a small amount of batter onto the parchment paper and use the back of the spoon to create 7cm (3") circles. I like to work in small batches of about 3-4 cookies per sheet as that is about all I can shape after they come out of the oven while they are still warm. The circles should be very thin 1-2mm thick and should be evenly dense all over so that they bake evenly. I find it much easier to form the circles once the baking sheets are warmed up. I find the batter melts a little and so is easier to spread. Once you do a few you will see what consistency you like and I am sure find your own technique. Bake the cookies for 4-5 minutes or until the edges of the cookies start to brown. Remove from the oven and use a spatula to flip each cookie over so that you have the bottom showing. This is the part where you need to work quickly. As waiting too long will cause the cookies to cool to much and crumble during the forming process. But they will be hot, so you need to wait just a few seconds so that you are able to handle them. Again, you will have to test out what works for you. I usually wait about 10 seconds before handling them. Once you feel comfortable enough, place your note in the center of the circle and fold top and bottom together (like a clam). When the top and bottom edges are together, I like to use the edge of a bowl or glass to finish forming the fortune cookies into their famous shapes. Simply lay the cookie over the edge of the glass so that the edge of the glass is placed at the bottom center of the "clam" shape you have created and bend the two end points together. Place the freshly shaped cookies into a muffin tin to help keep their shape until they have cooled completely. That's it! Have fun and enjoy! What I love about these cookies is how customizable they are. I had made this particular batch to make special lunch note surprises for my girls. I have also added food coloring to an other batch that I made for a photo challenge to add some drama. Use them as fun place settings for a special occassion, add sprinkles, fill them with candy, use your imagination, get creative and have fun. Hope you enjoy! Recipe Card Recipe Card Previous Next

Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast. < Back Crispy Mushroom Bites Prep Time: 15 minutes Cook Time: 4 minutes Serves: 4-6 Snack Servings About the Recipe If you're looking for a snack that's crispy, herby, and completely addictive—these crispy mushroom bites are it. Coated in seasoned breadcrumbs and fried (or air-fried!) to golden perfection, they’re the kind of thing you make once... and suddenly want to serve at every gathering after that. They're perfect for cozy Friday night snacks, laid-back dinner parties, or when you just want something fun to dip while catching up with friends. I like to set them out with a few sauce options—garlic aioli, warm marinara, even something zesty and lemony—and let everyone mix and match. They're also right at home next to some of my favorite small bites, like these Herby Puff Pastry Bites , Crispy Onion Rings , or my crunchy Paprika Grissini . Whether you’re grazing or entertaining, these mushroom bites are sure to steal the show. Trust me—you’re going to want to keep this one on repeat. SKIP TO RECIPE CARD Crispy on the outside, juicy on the inside – These golden bites deliver crunch and flavor in every mouthful. A flavor boost – The Italian seasoning and fleur de sel take these from basic to can't-stop-eating . Party-perfect or weeknight snack – Serve them with dip for a cozy appetizer, game night snack, or vegetarian main. Customizable dips – Choose your flavor mood: creamy aioli, or cozy marinara Totally crowd-pleasing – Even mushroom skeptics may convert once they try one hot and crispy from the pan. What You'll Love Can I bake or air-fry these instead of frying? Yes! For a lighter version, bake at 220°C (425°F) for 20–25 minutes, flipping halfway through, or air fry at 200°C (400°F) for 12–15 minutes. Spray lightly with oil for best crisp. What kind of mushrooms work best? Button or cremini (brown) mushrooms are perfect—small to medium ones hold their shape and texture best when coated and cooked. Can I make them gluten-free? Absolutely. Swap in gluten-free flour and gluten-free breadcrumbs or crushed GF crackers. How far in advance can I prep them? You can bread the mushrooms a few hours ahead and keep them in the fridge on a tray. Fry right before serving for best texture. What other spices would work here? You could try Herbes de Provence , Smoked Paprika , or Crushed Red Pepper Flakes for a bit of heat. —just adjust to taste. How do I keep them crispy? Drain on a wire rack (not paper towel) and serve right away. You can re-crisp leftovers in the oven or air fryer if needed. Frequently asked Questions Ingredients For the mushrooms: 450 g (1 lb) button or cremini mushrooms, cleaned and trimmed 2 large eggs 2 tbsp milk (or dairy-free alternative) 80 g (2/3 cup) all-purpose flour 90 g (1 cup) panko breadcrumbs 30 g (1/4 cup) grated Parmesan (optional, for extra crispiness and flavor) 1 ½ tsp Selefina Italian Seasoning ¾ tsp Selefina Fleur de Sel ½ tsp smoked paprika (optional, for depth) Black pepper to taste Neutral oil for frying (e.g., canola, grapeseed) For dipping (optional): Aioli, ranch, or warm marinara sauce (see recipe below for details) Lemon wedges for brightness Preparation This crispy mushroom bites recipe serves 4–6 as an appetizer or snack – Perfect for a small gathering, family snack board, or party platter – If serving as a main with salad or sides, it serves 2–3 generously Prep the dredging station: In one bowl, mix the flour with a pinch of black pepper. In a second bowl, whisk the eggs with milk. In a third bowl, combine panko, Parmesan (if using), Selefina Italian Seasoning, Garlic Salt, and paprika. Coat the mushrooms: Pat mushrooms dry. Dip each one in the flour, then egg mixture, then press into the seasoned panko mixture to coat evenly. Tip: For extra crunch, repeat the egg and breadcrumb step for a double coating. Fry until golden: Heat oil in a deep skillet (about 1 inch deep) to 180°C (350°F). Fry mushrooms in batches until golden and crispy (about 2–3 minutes per side). Don't overcrowd the pan. Transfer to a paper towel-lined plate to drain. Serve hot: Sprinkle with a pinch of flaky salt and extra Italian seasoning if desired. Serve with your favorite dip and lemon wedges for a fresh hit. Below are the recipes for my two favorite dipping sauces to go along side the crispy mushroom bites: Garlic Herb Aioli A creamy, garlicky dip that complements the crunchy coating perfectly. Ingredients 120 g (½ cup) mayonnaise 1 small garlic clove, finely grated 1 tsp lemon juice ½ tsp Dijon mustard ½ tsp Selefina Italian Seasoning Black pepper to taste Instructions Whisk all ingredients together until smooth. Chill for 10–15 minutes before serving to let the flavors meld. 2. Warm Marinara Dip Classic, cozy, and perfect with the Italian-seasoned mushrooms. Ingredients 240 ml (1 cup) canned crushed tomatoes 1 tbsp olive oil 1 small garlic clove, minced ½ tsp sugar ½ tsp Selefina Italian Seasoning Salt and pepper to taste Optional: pinch of chili flakes for heat Instructions Sauté garlic in olive oil for 30 seconds. Add the tomatoes, seasoning, sugar, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Recipe Card Recipe Card Previous Next

Cute sweet bread characters traditionally made for St. Nicolas Day. < Back Grittibanz (Swiss Bread People) Prep Time: 1 hour Cook Time: 20-30 minutes Serves: 2 Servings About the Recipe Growing up in Canada as a Swiss immigrant was a unique experience. I was very young when my parents left Europe, so most of my childhood was spent in Canada. However, my parents, especially my mother, made sure to preserve many Swiss traditions and share them with my brothers and me. One tradition I’ve always loved is Samichlaus —or St. Nicolas, as he’s more formally known. Celebrated on December 6th , Samichlaus visits the children of Switzerland, bringing a sack filled with nuts, chocolates, tangerines, and cookies —but only if the children have been good! Naughty kids? Well, they risk finding a bundle of sticks instead. In exchange for these treats, children often prepare little poems for Samichlaus and promise to behave in the coming year. You could say he’s the Swiss version of Santa Claus, but instead of arriving on a reindeer-drawn sleigh, Samichlaus travels with his donkey, Nuck , and his grumpy sidekick, Schmutzli . (Though, in my family, we skipped the Schmutzli part and just kept it to Samichlaus and Nuck!) In our home, Samichlaus didn’t make an appearance to hear our poems. Instead, we’d hear the jingle of his bell and find a large burlap sack waiting at the door. I can still vividly remember the smell of that burlap sack—it was magic to me. A side note: while Samichlaus comes in early December, Swiss children also receive gifts at Christmas. However, unlike North America’s Santa Claus, these gifts are delivered by the Christkind (Christ Child), an angel who arrives on Christmas Eve. The sound of a bell marks his departure—but that’s a story for another time. In celebration of Samichlaus, Grittibanz are made—little bread figures shaped from the same dough used for Zopf , a traditional Swiss braided bread. Decorated with raisins and pearl sugar, these sweet bread people can be enjoyed plain, with jam, or even with cold cuts and cheese. Growing up, not only was I excited about the treats in Samichlaus’ burlap sack, but I also loved seeing what creative Grittibanz figures my mother would make each year. Now, my daughters carry on the tradition, shaping and decorating their own Grittibanz (and, of course, I join in too). It’s one of those simple yet special traditions that connects us to our heritage and fills our home with joy each year. SKIP TO RECIPE CARD A Festive Tradition: Grittibanz are a classic part of Swiss Samichlaus celebrations, bringing joy and warmth to the holiday season. 🎄 Fun for Kids: Shaping and decorating these bread figures is a hands-on activity the whole family will enjoy. Soft and Delicious: The dough is perfectly soft, lightly sweetened, and irresistible fresh out of the oven. Customizable: From decorations to subtle flavors like cinnamon or vanilla, you can make them your own. Perfect Pairing: Enjoy Grittibanz with a warm mug of hot chocolate or tea for the ultimate holiday treat. Nostalgic Joy: Whether you’re continuing a tradition or starting a new one, these little bread figures are sure to create lasting memories. 💕 What You'll Love Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can substitute instant yeast. Use the same amount (40g or 2 ½ tablespoons) but skip the step of activating it in warm milk. Add it directly to the dry ingredients. Q: Can I make the dough ahead of time? A: Absolutely! You can prepare the dough the night before, let it rise in the fridge overnight, and shape the Grittibanz in the morning. Q: What if I don’t have pearl sugar? A: You can skip it or substitute with coarse sugar or even sprinkles for a fun twist. Q: Can I freeze Grittibanz? A: Yes, baked Grittibanz can be frozen. Wrap them tightly and freeze for up to 1 month. Warm them in the oven to enjoy! Q: Can I add flavors to the dough? A: Definitely! A touch of vanilla extract, orange zest, or a pinch of cinnamon would complement the holiday feel. Q: What can I use for decorating if I don’t have raisins or cranberries? A: Chocolate chips, nuts, or even small candy pieces can work for the eyes and buttons. Frequently asked Questions Ingredients Grittibanz Dough: 500g All-Purpose Flour (4 cups) 2.5dl Milk (warmed) (1 cup) 50g Butter (3 ½ tablespoons) 1 Egg 40g Yeast (2 ½ tablespoons active dry yeast or 1 cube of fresh yeast) 10g Salt (1 ¾ teaspoons) 20g Sugar (1 ½ tablespoons) Egg Wash: 1 Egg 3 Tablespoons Water Pinch of Salt Pinch of Sugar Decorating: Raisins or Dried Cranberries (as needed) Pearl Sugar (optional, as needed) Preparation To make the dough, first combine the flour and salt in a large bowl. In a second microwaveable bowl, heat up your milk so that it is lukewarm (not hot). You can equally do this in a saucepan on the stove if you prefer. Add the yeast and sugar to the milk. Stir until combined. I let the milk mixture sit for about 10-15minutes, just to get the yeast activated. Pour the milk mixture into the bowl with the flour and add in the butter and egg. Use your hands to knead everything into a nice smooth dough. (If you find the dough is really sticking to your fingers, you can add a little more flour). Make the dough into a ball and let sit for 30-40 minutes or until the dough has doubled. I usually cover my bowl with a kitchen towel, but you can use clingwrap as well. Zopf dough posted previously. Only this one is slightly sweetened. Once your dough has risen, preheat your oven to 375F . Divide the dough into two equal halves. I usually cut away a third of each half, to use that portion of the dough to decorate and dress my little characters. The remaining 2/3 I use to make the body. I usually like to line a sheet pan and make my characters directly on it. That way, there is no fumbling around with the dough and risk of accidental breakage once the characters are assembled. To form the main body, cut slits on either side to make the arms and one slit down the center of the bottom to make the legs. From there, you can decorate as you wish. You can add hair, a hat, a scarf, belt, pants, whatever you like. Let your imagination loose! Once accessorized, make the egg wash by combining the egg with the water, salt and sugar. Mix well and use a pastry brush to coat the dough characters with an even layer. I find it is better to add the egg wash before any raisins or sugar, as it will help them stick. Also, the egg wash will give your Grittibanz a nice glossy golden finish. Once you have added the egg wash, you can complete your decorating of the characters with raisins and pearl sugar. Make sure to really sink the raisins into the dough so that they don't pop off during the baking process. (Repeat this process for the other half of the dough). Bake for 20-30 minutes or until the dough is cooked and they are beautifully golden. Serve with butter and jam or cheese and cold cuts along with the nuts, fruits and other goodies from Samichlaus. Recipe Card Recipe Card Previous Next

Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion. < Back Herby Puff Pastry Bites Prep Time: 10 minutes Cook Time: 20 minutes Serves: 12 Bites About the Recipe Some snacks just have that poof! factor—one minute you’re sprinkling herbs on puff pastry, the next you’re pulling out a tray of flaky, golden bites that vanish faster than you can say “help yourself.” These herby puff pastry bites are my secret weapon for instant party points: store-bought pastry, a shower of your favorite seasoning, a hit of cheese, and less than half an hour in the oven. Zero fuss, maximum crisp factor. I keep them in heavy rotation alongside my other crowd-pleasers—think Crispy Mushroom Bites for the veggie lovers, Homemade Soft Pretzels when you need something warm and chewy, or Paprika Grissini for that smoky crunch. Together, they’re basically the dream snack squad. Whether you’ve got surprise guests, a potluck on the horizon, or a cozy movie night queued up, these herby bites deliver every time. Pro tip: bake a double batch. The first tray is gone long before the second one cools—and you deserve a few for yourself. SKIP TO RECIPE CARD Quick and Easy: With store-bought puff pastry, minimal prep, and just a few ingredients, you’ll have these bites ready to bake in no time. Flavor Versatility: While the Sweet Italian Sausage seasoning blend brings an irresistible combination of garlic, herbs, and subtle heat, you can easily customize these bites with your favorite spice mix. Try them with a smoky paprika blend, herbes de Provence, or even a sprinkle of everything bagel seasoning to make them uniquely yours. Crispy and Cheesy: The puff pastry turns golden and flaky while the Parmesan melts into pockets of salty, cheesy goodness. Versatile Crowd-Pleaser: Perfect for holiday parties, casual gatherings, or even a fun weekend snack. These bites fit any occasion. Make-Ahead Friendly: Prep them ahead, chill, and bake fresh when you’re ready to impress your guests. What You'll Love Can I make these ahead of time? Yes! You can assemble the rolls, slice them, and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze the unbaked slices and bake them directly from frozen (just add a few extra minutes to the baking time). What other cheeses can I use besides Parmesan? Parmesan is classic for its nutty and salty flavor, but you can also try Asiago, Pecorino Romano, or even a sharp cheddar for a slightly different twist. Can I use homemade puff pastry instead of store-bought? Absolutely! If you have the time, homemade puff pastry will add an extra buttery, flaky touch. But trust me, store-bought works perfectly and keeps things easy. What dipping sauce pairs best with these bites? Marinara sauce is a natural choice for an Italian-inspired vibe, but you can also serve them with garlic aioli, a balsamic glaze, or even a simple herb-infused olive oil. Are these bites spicy? The seasoning blend has a mild heat from the crushed red pepper and black pepper, but it’s not overpowering. If you like more heat, feel free to add a pinch of red pepper flakes when assembling. Can I make these vegetarian? Yes! The seasoning blend itself is vegetarian, and you can skip the Parmesan or use a plant-based cheese if needed. Frequently asked Questions Ingredients 1 sheet puff pastry (thawed) 2 tbsp unsalted butter, melted 1 garlic clove, finely minced (or ½ tsp garlic powder) ½ cup freshly grated Parmesan cheese 1 ½ tbsp Herby Seasoning blend (I used Sweet Italian Sausage Blend ) 1 large egg (for egg wash) 1 tbsp water (to thin the egg wash) Optional: 1 tsp red pepper flakes (if you’d like an extra kick) Optional garnish: fresh parsley, grated Parmesan for topping Preparation Prepare the puff pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface into a rectangle (about 12x10 inches). Make the garlic butter: In a small bowl, mix the melted butter with the minced garlic or garlic powder. Brush this evenly over the rolled out puff pastry. Layer the flavors: Sprinkle the Parmesan cheese evenly across the surface of the pastry. Then, generously sprinkle your favorite herby spice blend over the top. I love using this Sweet Italian Sausage Seasoning blend I get from Selefina Spices. To me it has the right mix of herby, salty, spicy goodness. For more heat, I like to add an extra pinch of red pepper flakes. Roll and slice: Starting from one of the long edges, roll the pastry into a tight log. Chill the log in the fridge for about 10-15 minutes to firm it up for easy slicing. Slice into bites: Slice the chilled log into 1-inch rounds and place them on a parchment-lined baking sheet. I like to go the extra step and give them an extra fold to make them visually interesting. This step is optional as you can also keep them in simple spiral shapes. To do this, I place on of the rolls on it's side and use a chopstick to indent the middle. This will force the two ends to bend upwards creating this cute butterfly like shape. Egg wash: In a small bowl, whisk the egg with 1 tbsp of water to create the egg wash. Brush each puff pastry bite lightly to promote even browning. Bake: Bake in the preheated oven for 18-22 minutes, or until golden brown and puffed. Garnish and serve: Let the bites cool slightly before garnishing with a bit of fresh parsley and extra Parmesan, if desired. Serve warm. And that’s it—simple, tasty, and ready to be devoured! These little bites are a no-fuss crowd-pleaser, perfect for any occasion or even just a snack while binge-watching your favorite show. What I love most is how easy they are to customize, so feel free to switch up the seasoning or cheese and make them your own. Don’t be surprised if they disappear faster than you expect—I always regret not making a double batch. So grab one (or three), and enjoy that buttery, herby goodness! Looking for other starters? Check these out: Onion Rings Beet Pickled Deviled Eggs Creamy Olive Tapenade Recipe Card Recipe Card Previous Next

Swiss Weggli are soft, slightly sweet bread rolls with a delicate light and fluffy texture surrounded by a golden brown crust. < Back Weggli : Swiss Milk Rolls Prep Time: 15 minutes + 1.5 hour rise time Cook Time: 15 minutes Serves: 8-10 rolls About the Recipe Swiss Weggli are a beloved staple in bakeries all across Switzerland. Soft, slightly sweet, and shaped with that signature center line, they’re especially tied to Swiss breakfast culture—usually served with butter, jam, honey, or cheese. The word "Weggli" means "little bread" in Swiss German, and these rolls have been part of everyday life for centuries. Made with humble ingredients like flour, milk, butter, and yeast, they were accessible to households of all backgrounds and remain a comfort food for many to this day. If you’ve baked my Zopf or Maple Brioche , you’ll recognize that same tender crumb and rich flavor—but Weggli are their own kind of special. I have the fondest memories of visiting my grandparents in Zurich during summer holidays, where Weggli were always part of our breakfast table. I loved that they were the perfect one-portion bread, with that soft middle that split in half so easily. They were just right for little hands—and even better with a square of Swiss chocolate tucked inside. (Yes, really—Weggli + chocolate is a classic Swiss snack combo!) Now as an adult living far from those Swiss bakeries, I love recreating Weggli at home—just like I do with Homemade Pretzels when the craving hits. These buns are perfect to make ahead for breakfast, to pack for a hike, or to serve warm out of the oven with a generous spread of butter. So if you’re craving something cozy, nostalgic, and easy to make, let’s bake some Weggli together. They just might become your new favorite too. SKIP TO RECIPE CARD Soft and Fluffy Texture : These rolls are delightfully soft and airy, making each bite light and satisfying—perfect for breakfast or an afternoon snack. Mild, Slightly Sweet Flavor : Weggli have a delicate flavor with just a hint of sweetness, pairing well with both sweet and savory toppings like butter, jam, or cheese. Simple to Make : With easy-to-find ingredients and straightforward steps, this recipe is accessible to beginners and rewarding for experienced bakers alike. Versatile and Customizable : Enjoy them as a plain roll or with various toppings, or even turn them into mini sandwiches for a filling snack. Ideal for Freezing and Reheating : Weggli freeze well, making it easy to have fresh Swiss rolls on hand. Simply reheat to enjoy that fresh-baked softness. Traditional Swiss Delight : Bringing a taste of Switzerland to your table, these classic rolls are a delicious way to experience a beloved Swiss bakery staple. What You'll Love What is Weggli? Weggli are soft, slightly sweet Swiss bread rolls with a light, airy crumb. They’re commonly enjoyed at breakfast or as a snack, often with butter, jam, or cheese. What type of flour is best for Weggli? All-purpose or bread flour works well for Weggli. Bread flour gives a slightly chewier texture, while all-purpose flour results in a softer roll. How do I get the classic “split” on top of Weggli? Traditionally, the rolls are shaped with a shallow split down the center. You can gently press down the middle with a handle of a spoon before baking for the classic look. Can I make Weggli ahead of time? Yes! Prepare the dough and shape the rolls, then refrigerate overnight and bake fresh the next day. They’re best enjoyed warm but stay soft for a day or two. How do I store Weggli? Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat briefly in the oven to refresh. Frequently asked Questions Ingredients 500g bread flour ( 3½ cups) 1 tsp salt ( 1 tsp) 1 tbsp sugar ( 1 tbsp) 7g active dry yeast ( 2¼ tsp) 300ml warm milk ( 1¼ cups) 50g butter, softened ( 3½ tbsp) Additional butter for brushing - as needed (about 1 tbsp) Preparation In a large mixing bowl, combine flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm milk. Make a well in the center of the flour mixture and pour in the yeast mixture. Add the softened butter to the bowl. Mix until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Punch down the dough and divide it into 8 - 10 equal portions, shaping each into a ball. Place the dough balls on a baking sheet lined with parchment paper, leaving some space between each roll. Push each ball down slightly with the palm of your hand and using a knife or a dough scraper, push a line down the center of each roll (They may spring back a bit so you might have to force it slightly but do NOT cut through ). This cut gives the the roll their distinctive look and helps control the rise of the dough during baking, resulting in a more uniform shape and texture. Cover with a clean kitchen towel and let them rise for another 30 minutes. Preheat the oven to 400°F ( 200°C ) . Brush the risen dough balls with melted butter. This will give them that glossy golden finish. Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool on a wire rack before serving. Recipe Card Recipe Card Previous Next

A traditional Swiss Plum Tart, boasts a buttery pastry base filled with juicy, tart plums and a lightly sweetened egg custard. < Back Swiss Plum Tart ( Zwetschgenwahe ) Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings About the Recipe Got a basket of ripe plums? This Zwetschgenwähe —aka Swiss Plum Tart—is calling your name. It’s one of those timeless Swiss bakes that shows up on every family table come late summer. With its buttery crust, jammy fruit, and silky custard, it strikes that perfect balance between rustic and refined. Wahe (pronounced veh-ya ) is a classic in Swiss kitchens—sometimes sweet with fruit like in my Apple Wahe , and sometimes savory like the Leek and Gruyere Quiche I love to serve for brunch. But this plum version? It’s a personal favorite. The tartness of the plums cuts through the creamy custard just enough, making each bite feel light and vibrant. If you’re a fan of recipes that let fruit shine—like my Swiss Apple Pancakes —this one’s for you. Whether you serve it slightly warm with a dusting of powdered sugar or chilled with a spoonful of whipped cream, Zwetschgenwähe is simple, satisfying, and oh-so-Swiss. SKIP TO RECIPE CARD 🥧 Buttery, Tender Crust – Bakes perfectly with the filling, no pre-baking required. 🍑 Juicy, Sweet-Tart Plums – A delicious balance of natural fruitiness and subtle tartness. 🥚 Light Custard Filling – Smooth and creamy, but not too rich or heavy. ✨ Not Overly Sweet – Just enough sweetness to highlight the plums without overpowering them. ☕ Great Anytime – Enjoy it as a light meal, afternoon snack, or after-dinner treat. 🍽 Effortless but Elegant – Simple ingredients, easy prep, and a beautiful result. What You'll Love Do I need to pre-bake the crust? No need! The tart bakes long enough for the crust to cook through without becoming soggy. What kind of plums should I use? Traditional Swiss Zwetschgen (Italian or Damson plums) are ideal since they hold their shape and have a nice sweet-tart balance. Other varieties work too, but they may release more juice. Do I need to peel the plums? Nope! The skins soften as they bake, adding flavor, color, and a slight tartness that balances the sweetness. Can I use frozen plums? Yes, just thaw and drain them well to avoid excess liquid in the tart. What’s the best way to arrange the plums? Cut them into halves or quarters and place them cut-side up in a circular pattern or rows. This keeps them from sinking too much into the filling. How do I know when the tart is done? The custard should be set but slightly jiggly in the center, and the plums should look soft and juicy. Can I make this tart dairy-free? Yes! Use a dairy-free milk alternative for the custard, like almond or oat milk. How long does Zwetschgenwähe keep? It’s best enjoyed fresh but can be stored in the fridge for up to 3 days. Reheat gently in the oven or enjoy it cold. Can I freeze it? It’s possible, but the texture of the custard may change slightly. For best results, freeze without the custard and add it fresh before baking. Is this tart traditionally eaten warm or cold? Either! Some prefer it warm, fresh from the oven, while others enjoy it chilled the next day.🥧 Buttery, Tender Crust – Bakes perfectly with the filling, no pre-baking required. 🍑 Juicy, Sweet-Tart Plums – A delicious balance of natural fruitiness and subtle tartness. 🥚 Light Custard Filling – Smooth and creamy, but not too rich or heavy. ✨ Not Overly Sweet – Just enough sweetness to highlight the plums without overpowering them. ☕ Great Anytime – Enjoy it as a light meal, afternoon snack, or after-dinner treat. 🍽 Effortless but Elegant – Simple ingredients, easy prep, and a beautiful result. Frequently asked Questions Ingredients Crust : 1 1/4 cup + 2 tablespoons All-Purpose Flour 1/2 cup Unsalted Butter 1/2 teaspoon Salt 1/4- 1/2 cup Cold Water Custard Filling : 1 cup Heavy Cream 2 Eggs 4 tablespoons Granulated Sugar + 2 tablespoons for sprinkling Pinch of Salt 1/2 cup Hazelnut Meal + 2 tablespoons for sprinkling Fruit Filling : Plums (halved or quartered) - 6-8 depending on size Preparation Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball. Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour. Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish. Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve. Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut. Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2 tablespoons hazelnut meal and 2 tablespoons granulated sugar. Next, halve or quarter your plums and place with the cut side up into the pie shell. Prepare your egg filling. In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal. Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the plums. Preheat oven to 425F . Bake the wahe for 35-40 minutes or until the egg custard has cooked and browned lightly. Let cool for a minimum of 1 hour before serving. As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days. Recipe Card Recipe Card Previous Next

A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. < Back Swiss Tomato Tart (Tomatenwahe) Prep Time: 20 minutes Cook Time: 35 minutes Serves: 4-6 Servings About the Recipe There’s something undeniably comforting about Wähe —the Swiss-style tarts I grew up eating. Whether they were sweet —loaded with juicy plums (Zwetschgenwahe ) or tender apple slices (Apfelwah e) —or savory , like this cherry tomato and Gruyère version, Wähe was a staple in my childhood. My mom would make them often, effortlessly rolling out the dough and layering it with whatever ingredients we had on hand. Sometimes, it was as simple as a cheese Wähe , with its golden, bubbling top, while other times, it was a beautifully rustic fruit tart, finished with just a dusting of sugar. The smell of a baking Wähe instantly takes me back—back to afternoons spent in the kitchen, watching my mom work, impatiently waiting for the first warm bite straight from the oven. There’s a nostalgia in every slice, a connection to home and tradition that I still carry with me today. This Swiss Tomato Tart is a recipe that feels both nostalgic and timeless. It’s simple and comforting, with sweet roasted cherry tomatoes, nutty Gruyère, and a buttery, crisp crust that comes together effortlessly. Whether served for a relaxed weeknight dinner or a cozy Sunday brunch, it’s the kind of dish that always feels like home. For me, every bite brings back memories of childhood afternoons in the kitchen, waiting for that first warm slice straight from the oven. SKIP TO RECIPE CARD Flavor Profile: ✅ Buttery & Savory: The crisp, golden crust adds richness to every bite. ✅ Sweet & Tangy: Roasted cherry tomatoes intensify in flavor, balancing the creaminess of the filling. ✅ Nutty & Complex: Gruyère cheese provides a nutty, slightly salty depth that pairs perfectly with the tomatoes. ✅ Herbaceous & Aromatic: Thyme and basil add a fresh, fragrant touch that enhances the dish. Texture Profile: ✅ Flaky & Crisp: The tart crust stays crisp even under the rich filling. ✅ Creamy & Velvety: The egg custard binds everything together with a smooth, silky texture. ✅ Juicy & Caramelized: The roasted cherry tomatoes burst with flavor, adding a juicy pop in every bite. ✅ Slightly Chewy & Gooey: The melted Gruyère forms a deliciously cheesy layer that ties everything together. Why You’ll Love This Recipe: ✔️ Simple yet elegant – Perfect for a light lunch, brunch, or even a dinner party. ✔️ Easy to customize – Swap the cheese, add veggies, or experiment with herbs. ✔️ Minimal ingredients, maximum flavor – A handful of fresh ingredients create a well-balanced, delicious dish. ✔️ Great for leftovers – Enjoy warm or at room temperature the next day. What You'll Love 1. Can I use a different cheese? Yes! While Gruyère is traditional for its nutty and savory notes, you can experiment with Emmental, Raclette, or even a mix of Gruyère and goat cheese for a tangy twist. 2. Can I prepare the tart ahead of time? Absolutely. You can make the crust and roast the tomatoes a day in advance. Assemble the tart before baking if you like, or store the components separately and combine them when ready to serve. If baked ahead, reheat gently in the oven to retain the crispness of the crust. 3. What if I don’t have a tart pan? A springform pan or even a pie dish will work just fine. Just be mindful that a different pan shape might affect baking times slightly. 4. How do I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a low oven or enjoy it cold for a delicious next-day snack. 5. Can I freeze the tart? Freezing is generally not recommended because the custard filling can change texture upon thawing. If you must freeze, consider freezing individual slices rather than the whole tart. 6. How do I know when the tart is done? The custard should be set and slightly puffed up around the edges. You can insert a knife into the center—if it comes out clean and the cheese on top is golden and bubbly, your tart is ready. 7. Can I use cherry tomatoes without roasting them? Yes, you can. However, roasting helps to concentrate their sweetness and reduce excess moisture, ensuring that the tart remains crisp and not soggy. 8. What other herbs work well? While thyme is a classic choice, feel free to experiment with basil (especially as a fresh garnish), oregano, or even a hint of rosemary. Each herb will add its own unique aroma and flavor. 9. How should I prepare the cherry tomatoes? Halving the tomatoes is ideal. This not only helps in even roasting but also makes sure they are evenly distributed across the tart, delivering a balanced flavor in every bite. Frequently asked Questions Ingredients For the Crust: 1 ¼ cups (160g) all-purpose flour ½ tsp salt 6 tbsp (85g) unsalted butter, cold and cubed 3 tbsp cold water (or as needed) For the Roasted Cherry Tomatoes: 2 cups (about 300g) cherry tomatoes, halved 1 tbsp olive oil ½ tsp salt ¼ tsp black pepper ½ tsp dried thyme or oregano (optional) For the Filling: 1 tbsp Dijon mustard (optional, but adds great flavor) 1 cup (120g) Gruyère cheese, grated 2 large eggs ¾ cup (180ml) heavy cream or half-and-half ½ tsp salt ¼ tsp black pepper ¼ tsp ground nutmeg 1 tbsp fresh thyme leaves (or 1 tsp dried) 1 tbsp fresh basil, chopped (optional) 1 tbsp olive oil Preparation Step 1: Roast the Cherry Tomatoes Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss the halved cherry tomatoes with olive oil, salt, black pepper, and dried thyme or oregano (if using). Arrange the tomatoes cut side up on the baking sheet. Roast for 15-20 minutes , until they are slightly shriveled and caramelized around the edges. Set aside to cool slightly. Step 2: Make the Crust In a bowl, mix the flour and salt. Add the cold butter and rub it into the flour with your fingertips until you get a crumbly texture. Gradually add cold water and mix just until the dough comes together. Form a disk, wrap it in plastic, and chill for 30 minutes . Step 3: Pre-bake the Tart Crust Preheat oven to 375°F (190°C) if not already preheated. Roll out the chilled dough on a floured surface and press it into a 9-inch (23cm) tart pan . Prick the base with a fork and pre-bake for 10 minutes . Step 4: Assemble the Tart Spread a thin layer of Dijon mustard on the pre-baked crust (optional but enhances flavor). Sprinkle half of the Gruyère cheese over the base. Arrange the roasted cherry tomatoes evenly over the cheese. Step 5: Make the Custard In a bowl, whisk together eggs, cream, salt, pepper, nutmeg, and thyme. Pour the mixture evenly over the tomatoes. Step 6: Bake the Tart Sprinkle the remaining Gruyère cheese on top. Drizzle with olive oil. Bake for 30-35 minutes , or until the custard is set and the cheese is golden. Step 7: Serve Let cool slightly, then garnish with fresh basil before serving. Enjoy warm or at room temperature with a side salad! Recipe Card Recipe Card Previous Next