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

Crunchy paprika flavored breadsticks inspired by Zweifel chips, made for summer aperos. < Back Paprika Grissini Prep Time: 20 minutes Cook Time: 13 minutes Serves: 24 Bread Sticks About the Recipe There’s something about snacky, crunchy, homemade things that just makes me happy. Whether it’s my soft pretzels (a weekend favorite around here) or those crispy onion rings I tested way too many times—there’s joy in the kind of food you can eat with your fingers and dip into something creamy. These paprika grissini fall right into that category. They’re inspired by my trips to Switzerland growing up, where paprika chips were the snack of choice. As a kid, I didn’t get the hype. Now? Total convert. That smoky-sweet flavor stuck with me, and eventually made its way into these crispy breadsticks. They're warm, salty, and just the tiniest bit spicy—perfect for pairing with a cold drink or scooping up creamy horseradish dip. They’re simple, satisfying, and the kind of thing I love to bake when I want something just a little special for apero hour. Hope you love them as much as we do. SKIP TO RECIPE CARD They taste just like those cozy Swiss paprika chips—but homemade and snack board-worthy. Light, crisp, and perfect for dipping (or just eating straight off the tray).– That smoky-sweet flavor with a warm kick is seriously addictive. Perfect for apero hour, dinner parties, or a fancy snack situation at home. You get two dip options—creamy horseradish or whipped feta—because snacks should always come with choices. They’re easy to make, fun to twist, and even prettier to photograph. What You'll Love Can I use Greek yogurt instead of sour cream for the dip? Yes! Full-fat Greek yogurt works beautifully. It’s a bit tangier and thicker, so you can loosen it with a splash of lemon juice or a drizzle of olive oil if needed. What if I don’t have smoked paprika? You can still make them with sweet paprika only, but smoked paprika really adds that iconic chip-like depth. If you’re missing it, a tiny pinch of chipotle powder or liquid smoke can sub in a pinch. Are these spicy? They have a gentle warmth from the cayenne—not spicy, just enough to keep things interesting. Feel free to reduce or leave it out if you're making them for kids or spice-sensitive folks. Can I make the dough ahead of time? Yes! You can prep the dough and keep it in the fridge for up to 24 hours before shaping and baking. Just let it come back to room temp before working with it. How should I store leftovers? Once fully cooled, store grissini in an airtight container at room temp for up to 4–5 days. They’re best the day of, but you can re-crisp them in a low oven for a few minutes if needed. Can I freeze grissini? They’re not ideal for freezing after baking, but you can freeze the dough. Shape them from frozen, give them a little extra time in the oven, and you're good to go. Frequently asked Questions Ingredients 2 cups (250g) all-purpose flour (or half white, half spelt) ¾ cup (180ml) warm water 2 tbsp olive oil (plus more for brushing) 1 tsp instant yeast 1 tsp sugar 1 tsp sweet paprika ¾ tsp smoked paprika ½ tsp kosher salt ⅛ tsp cayenne pepper ¼ tsp garlic powder Topping (optional): Olive oil for brushing Extra paprika and salt for sprinkling Preparation Dry ingredients with active dry yeast. Activate the yeast: In a bowl, stir the warm water, sugar, and yeast. Let it sit 5–10 minutes until bubbly and frothy. Mix the dough: In a separate large bowl, combine flour, both paprikas, salt, cayenne, and garlic powder. Add in the yeast mixture and olive oil. Mix until it forms a shaggy dough. Knead & rise: Knead on a floured surface for 5–7 minutes until smooth. Place in an oiled bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour or until doubled in size. Shape the grissini: Preheat your oven to 400°F (200°C).Divide the dough into 20–24 small pieces and roll each into long thin sticks (around ¼-inch thick). Place on a parchment-lined baking sheet. Season & bake: Brush with olive oil and sprinkle with a bit of extra paprika and salt. Bake for 12–15 minutes until golden and crisp. Let cool fully for max crunch. Serve: Serve along side your favorite cheeses, cured meets and dipping sauce. See below for two of my favorites. These also make for perfect nibbles with soup or break them up for some fun crispy couton-like toppings in a salad. Creamy Horseradish Dip This is tangy, bold, and weirdly refreshing—especially next to the smoky paprika sticks. Ingredients: ½ cup crème fraîche or sour cream 2 tbsp mayonnaise 1–2 tsp prepared horseradish (to taste) 1 tsp lemon juice Salt & pepper to taste Optional: chopped chives or dill Instructions: Stir everything together and chill for at least 10–15 minutes before serving. Taste and adjust the horseradish depending on how fiery you’re feeling. Whipped Feta with Lemon & Thyme Creamy, tangy, and just a little fancy-feeling (without any effort). It cuts through the paprika beautifully and makes every bite feel like an apero hour in the Swiss Riviera (yes, that’s a thing 😉). Ingredients: 1 cup (150g) crumbled feta ¼ cup (60g) cream cheese or Greek yogurt 1 tbsp olive oil 1 tsp lemon zest 1 tsp lemon juice 1 tsp chopped fresh thyme (or a tiny pinch dried) Freshly cracked black pepper to taste Instructions: Toss everything in a blender or food processor. Blend until creamy and smooth. Spoon into a bowl, drizzle with more olive oil, and sprinkle with a few thyme leaves or lemon zest to serve. 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Vibrant citrus of blood orange and the rich essence of cardamom, combine to create a velvety smooth and decadent creamy dessert. < Back Blood Orange Panna Cotta Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4-6 Servings About the Recipe Panna cotta has always held a soft spot in my heart. It’s smooth, silky, and just subtle enough—never too sweet, never too rich. The kind of dessert that whispers elegance without trying too hard. For the longest time, I assumed it was a “restaurant-only” kind of treat—too fancy, too fussy to pull off at home. But I was wrong. So wrong. This recipe proves that panna cotta can be both impressive and incredibly simple. It's just the right balance of creamy, cozy spice, and bright citrus—light enough for a weeknight treat, yet special enough to serve at a dinner party. If you’re looking for a no-fuss dessert that feels like a flavor bomb in a velvet dress, this is the one. Honestly, once you make it, you’ll wonder why you ever waited. Trust me—your spoons (and your guests) will thank you. SKIP TO RECIPE CARD Elegant but easy – This dessert looks restaurant-worthy but is actually so simple to make. It’s a no-fuss way to impress. Bright citrus twist – The blood orange juice and zest add a burst of tangy freshness that perfectly balances the creaminess. Warm spice – A gentle dose of cardamom brings a cozy, unexpected depth of flavor. Make-ahead magic – It’s the ideal dessert to prep the day before. No stress, just chill. Naturally gluten-free – No swaps needed—this one is gluten-free right out of the gate. What You'll Love Can I use regular oranges instead of blood oranges? Absolutely. Blood oranges add a stunning color and a slightly more floral flavor, but navel or cara cara oranges work beautifully if that’s what you have. What’s the texture supposed to be like? Creamy, smooth, and just set—like a soft, elegant jiggle when you spoon into it. Not rubbery or stiff. If it’s too firm, you may have used too much gelatin. Can I use agar agar instead of gelatin? You can, but it will change the texture slightly—agar sets firmer and doesn’t have quite the same creaminess. If you’re familiar with agar, substitute 1:1 by weight and bloom it as instructed on the package. Do I have to use whole milk? Whole milk helps keep things rich, but if needed, you can use 2%—just expect a slightly lighter texture. Avoid skim. Can I make it dairy-free? You can experiment with full-fat coconut milk or a combo of coconut cream and almond milk, but keep in mind the flavor and set will change. Be sure to taste as you go and adjust sugar and cardamom. How long does panna cotta need to set? It usually takes at least 4–6 hours , but overnight is even better. The longer it chills, the smoother the texture. Can I make the coulis ahead of time? Yes! It keeps well in the fridge for 4–5 days and can even be frozen. Just warm slightly before drizzling if it thickens. How do I unmold panna cotta cleanly? Dip the ramekin in hot water for about 10 seconds, run a knife gently around the edge, then invert onto a plate and give it a confident little shake. Frequently asked Questions Ingredients For Panna Cotta: 2 cups heavy cream 1/2 cup whole milk 1/2 cup granulated sugar 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract) 1 tablespoon ground cardamom 2 1/2 - 3 teaspoons gelatin powder 2 tablespoons cold water Zest of 2 blood oranges 1 cup fresh blood orange juice (strained) For Blood Orange Coulis (optional): 4-5 blood oranges, juiced 1/4 cup sugar (adjust according to taste) 1 teaspoon cornstarch (optional, for thickening) Preparation For this recipe I like to begin by zesting and juicing the blood oranges. That way, the hardest part of the recipe is done. Over the years, I have used a variety of different zesters and graters and my favorite has remained to be my microplane . use it from zesting citrus to grating my parmesan or garlic. It works like a charm and I am never affraid of catching my fingers instead. For Panna Cotta: In a saucepan, combine the heavy cream, whole milk, sugar, vanilla bean (the scraped pod and seeds), and ground cardamom. Heat over medium heat, stirring occasionally, until it's just about to simmer. Do not boil . In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Remove the saucepan from heat and add the bloomed gelatin to the warm cream mixture. Stir well until the gelatin is completely dissolved. Add the blood orange zest and fresh blood orange juice to the mixture and stir to incorporate. Strain the mixture through a fine-mesh sieve to remove any solids. Divide the mixture among serving glasses or ramekins. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set (you can make these a day ahead and just chill overnight to ensure they get enough chill time). For Blood Orange Coulis: In a small saucepan, combine the blood orange juice and sugar over medium heat. Stir until the sugar is dissolved. If you want a thicker coulis, mix cornstarch with a tablespoon of cold water to make a slurry. Add it to the blood orange mixture and stir continuously until it thickens slightly. Allow the coulis to cool to room temperature, then refrigerate until ready to use. Serving: Once the panna cotta is set, spoon a layer of blood orange coulis over the top. Optionally, garnish with additional blood orange zest or slices. Serve chilled and enjoy your Blood Orange Cardamom Panna Cotta with Blood Orange Coulis! Recipe Card Recipe Card Previous Next

A classic German pastry that is beloved for its distinct twisted shape, salty flavor and characteristic chewy texture and shiny crust. < Back Soft Pretzels ( Bretzels ) Prep Time: 15 minutes Cook Time: 12-14 minutes Serves: 4 Bretzels About the Recipe There’s something undeniably comforting about homemade snacks—the kind you pull from the oven still warm, golden, and begging to be dipped. These soft bretzels are one of my all-time favorites. Chewy on the inside, lightly crisp on the outside, and sprinkled with just the right amount of salt, they’re the kind of snack that turns an ordinary afternoon into something special. If you’ve been here before, you know I have a soft spot for elevated finger foods. Whether it’s my crispy Mushroom Bites , Paprika Grissini , or those flaky Herby Puff Pastry Bites , I love recipes that are equal parts cozy and crowd-pleasing. These bretzels fit right in. They’re surprisingly simple to make, and the payoff? So satisfying. Serve them with mustard, slather them with whipped butter, or turn them into the ultimate sandwich bun. However you enjoy them, homemade bretzels are always a good idea. SKIP TO RECIPE CARD Authentic Pretzel Flavor The baking soda bath gives these pretzels a delicious, traditional taste and signature chewy texture. Perfect for Any Occasion Whether you’re snacking, hosting a party, or making them for Oktoberfest, these bretzels are always a crowd-pleaser. Simple Ingredients Made with pantry staples, this recipe is budget-friendly and easy to whip up anytime. Customizable Toppings Add your favorite toppings, from coarse salt and cheese to sweet cinnamon sugar for a dessert twist. Homemade Whipped Butter The creamy, lightly salted whipped butter is the perfect pairing for these warm, golden bretzels. What You'll Love Can I use active dry yeast instead of instant yeast? Yes, you can! However, active dry yeast needs to be activated first. Dissolve it in the warm water with the sugar and let it sit for 5–10 minutes until frothy before adding it to the dough. What if I don’t have baking soda for the bath? The baking soda bath is key to achieving that characteristic pretzel flavor and deep brown color. If unavailable, you can use a lye solution (traditional) or skip it for softer, bread-like pretzels, though the flavor won’t be as authentic. How do I know if my dough is kneaded enough? The dough should be smooth, elastic, and slightly tacky to the touch but not sticky. You can also perform the "windowpane test": stretch a small piece of dough between your fingers—if it forms a thin, translucent sheet without tearing, it’s ready! Can I freeze the pretzels? Yes! You can freeze unbaked pretzels after shaping or baked pretzels once cooled. To reheat baked pretzels, warm them in the oven at 350°F (175°C) for 10–12 minutes. Can I add toppings? Absolutely! Try coarse salt, sesame seeds, or even grated cheese before baking. Frequently asked Questions Ingredients Bretzel Dough 360 ml Water (warmed) ( 1 1/2 cups ) 28 g Unsalted Butter (melted) ( 2 tablespoons ) 12 g Brown Sugar ( 1 tablespoon ) 7 g Instant Dry Yeast ( 2 1/4 teaspoons ) 390 g All-Purpose Flour ( 3 1/4 cups ) 5 g Salt ( 1 teaspoon ) Baking Soda Bath 90 g Baking Soda ( 1/2 cup ) 2L Water ( 9 cups ) Whipped Butter 240 g Whipping Cream ( 1 cup ) 3 g Salt ( 1/2 teaspoon ) Preparation Making homemade bretzels is easier than you think. They may look fancy but with a few easy steps you can make your own really easily. Shape them into the traditional twisted pretzel or simply make buns for your sandwiches and burgers. Either way, you'll be sure to impress with these! If you are curious about their history, check out my "bretzel" blog post . Begin by sifting together the flour and salt in a large bowl. Add in the brown sugar. Mix together with a whisk. In a separate bowl, combine the warm water and instant yeast. Give it a stir and let sit for approximately 15 minutes to let the yeast activate. (When foamy layer develops on the top you'll know it's ready to go!) Make a small indent at the center of your flour mixture and pour in your yeast mixture. Add in the melted butter. Knead your ingredients together until you have acheived a smooth elastic dough. If you find that it is still too sticky add in an other tablespoon or so of flour. If it is too dry add a splash of water. The dough should feel elastic, but should remain firmly together and not be overly stick to the touch. Knead for about 5 minutes. Cover the bowl of dough with a kitchen towel or cling wrap so that it doesn't dry out as it rises and let rest for approximately 1 hour or until the dough has doubled in size. (Since I live in a cooler climate, I like to place my dough bowl in the oven with the oven light one (make sure the oven is off though!) Once the dough has risen, give it a punch to deflate and separate into 4 equal sized pieces. If you are making the traditional pretzel shape, make sure you have a well floured work surface with enough space to be able to roll out your dough. you will want to be able to roll out 60-75cm long dough snakes (2-2.5'). Shape your bretzel by bringing both ends up into a 'U' shape, twisting them twice and bringing the twist downwards. You can make them long and skinny or you can make them bigger and more like buns. Either works and both will taste amazing! If you do not want to be fancy and simply want round bread buns, roll them into equal sized balls. Let the shaped brezels sit and rise for another 30 minutes before giving them a dunk in the baking soda bath. When they are ready, heat up your water and baking soda mixture in a medium to large pot. When boiling, dip your brezels one-by-one into the baking soda bath. Let soak for 20 seconds and remove with a slotted spoon letting as much water drip off as possible. Lay the finished bretzels onto a lined baking sheet. *for the round bun version- I like to cut a small "X" in the top center of each bun after the baking soda bath but before baking- this will give a nice contrast to the golden dough Sprinkle with flaky or coarse salt. Preheat your oven to 450F . Bake the bretzels for 12-14 minutes until they are a deep golden brown. You can leave them as is or brush the tops with some melted butter to give them some shine. Serve with whipped butter or mustard. (Or make them into a sandwich... Now it's up to you to do whatever you want!) How to make Whipped Butter: To make the whipped butter simply pour your whipping cream into a medium mixing bowl. Use a hand-mixer to whip the cream until it becomes a butter like consistency (about 12-15 minutes ). Same as making whipped cream- but whip longer! Add in the salt. Mix for another minute or so, et voila! Spread some over your brezel and enjoy! You can even add in some deli meats and make a wonderful sandwich! Hope you enjoy these as much as I do! Recipe Card Recipe Card Previous Next

A traditional Swiss dish, this tart has a delicate flaky butter crust filled with juicy apples, a touch of hazelnuts and sweet creamy custard. < Back Swiss Apple Tart ( Apfelwahe ) Prep Time: 15 minutes Cook Time: 40 minutes Serves: 8-10 Servings About the Recipe If you’ve ever fallen in love with the cozy aroma of apples baking in the oven, Apfelwähe is the kind of Swiss comfort food you need in your life. Think of it as the elegant cousin to my rustic Baked Apples , or the more structured sibling to my Apple Hazelnut Galette —but still incredibly simple, homey, and full of charm. Wähe (pronounced “veh”) is a type of Swiss tart made with a single crust and a light custard filling, often topped with seasonal fruit or vegetables. This traditional apple version features a buttery, flaky crust filled with tender apples and a creamy custard that gently sets as it bakes, giving each bite a perfect balance of texture and sweetness. In Switzerland, Apfelwähe is a staple—often served warm from the oven, sometimes plain, sometimes with whipped cream or even yogurt for an afternoon pick-me-up. Growing up, it was one of those recipes that marked the change of seasons in our home, much like my weekend batches of Swiss Apple Pancakes now do for my own family. Whether you serve it on a Sunday afternoon or bring it to your next fall gathering, this tart is pure, nostalgic goodness with a touch of elegance. And the best part? It’s incredibly easy to make with ingredients you probably already have on hand. SKIP TO RECIPE CARD Swiss comfort in every bite – With a flaky crust, tender apples, and a silky custard, this tart is a cozy classic that feels like home. Simple, rustic, and elegant – It looks beautiful on the table, but it’s not fussy or complicated to make. Perfect for any time of day – Enjoy a slice for brunch, as an afternoon treat with tea, or dressed up with whipped cream for dessert. Customizable – You can use your favorite apple variety, and even swap the custard for cream or yogurt if you prefer. A taste of tradition – This recipe is rooted in Swiss heritage and is a lovely way to share a cultural classic. What You'll Love What is Wähe exactly? Wähe is a traditional Swiss single-crust tart, typically filled with fruit or vegetables and finished with a light custard. It can be sweet or savory, and it’s a staple in Swiss households. What kind of apples should I use? Use firm, slightly tart apples like Cortland, Granny Smith, or Gala. They hold up well during baking and balance the sweetness of the custard. Can I make this ahead of time? Yes! Apfelwähe can be baked a day in advance. Let it cool completely and store it in the fridge. Bring it to room temperature or gently reheat before serving. Do I need to blind-bake the crust? Not for this recipe. The custard and apples bake gently enough that the crust will cook through. If you want an extra-crispy base, you can blind-bake for 8–10 minutes before adding the filling. How do I serve it? Serve it warm or room temp. It’s lovely with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of thick yogurt. Can I make it dairy-free? You can substitute the cream with a dairy-free alternative like coconut milk or almond cream, and use a vegan crust if needed. Frequently asked Questions Ingredients For the Crust: 160g all-purpose flour (1¼ cups + 2 tbsp) 115g unsalted butter, cold and cubed (½ cup) ½ tsp salt 60–120ml cold water (¼–½ cup), as needed For the Custard Filling: 240ml heavy cream (1 cup) 2 eggs 50g granulated sugar (4 tbsp), plus 25g (2 tbsp) for sprinkling Pinch of salt 50g hazelnut meal (½ cup), plus 12g (2 tbsp) for sprinkling For the Fruit Filling: 2–3 apples (depending on size), peeled and either thinly sliced or coarsely shredded 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. Apple is definitely one of my family's favorite kinds and I make it multiple times a year. The dough you will be using is so versatile, I use it for most of my pies and tarts. 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. Preparing the pie crust. 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 2-4 tablespoons hazelnut meal and 2 tablespoons granulated sugar. Next, slice your apples into 1 cm big slices (or grate using a large cut) and place into the pie shell. If you have sliced your apples, you can choose to arrange them in a neat pattern before pouring the custard in, or simply scatter them in a more rustic fashion, either way works. If you have decided to shred them, simply spread in an even layer over the bottom of your pie dough. Prepare your custard 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 apples. Preheat oven to 425F . Bake the wahe for 35-40 minutes or until the egg custard has cooked and the apples have 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

Braided with a golden crust this delicious butter bread is a Swiss Sunday favorite! < Back Zopf (Swiss Braided Bread) Prep Time: 1 Hour Cook Time: 45 Minutes Serves: 8-10 Servings About the Recipe Growing up in a Swiss household, weekends often began with the gentle sound of classical music drifting through the house and the warm, buttery scent of freshly baked Zopf . This braided bread—also known as Butterzopf —is a beloved staple across Switzerland, especially on Sundays or holiday mornings. With its glossy, golden crust and soft, pillowy interior, it’s perfect whether slathered in jam and honey or paired with cheese and sliced meats. Like Grittibänz (those charming bread people we shaped each year for St. Nicholas Day), Dreikönigskuchen (Three Kings Bread), or the simple comfort of Weggli (Swiss milk buns), Zopf captures everything I love about Swiss baking: humble ingredients, a bit of hands-on shaping, and the joy of sharing something warm with family and friends. This version leans savory—there’s no sugar in the dough—but you can easily sweeten it up to your taste. The most "challenging" part? That braid. To this day, I still get it wrong more often than not. But honestly? I never mind. The loaf always looks beautiful in its own way, and the flavor never disappoints. It’s a true taste of Switzerland—and one I hope you’ll fall in love with too. SKIP TO RECIPE CARD Traditional Swiss Delight : Zopf is a staple of Swiss cuisine, perfect for breakfast, brunch, or even alongside hearty soups. Soft and Buttery Texture : The addition of butter and milk creates a tender crumb that's hard to resist. Beginner-Friendly Braiding : Learn the classic braiding technique with a step-by-step guide, making it easier than you think! Versatile Use : Enjoy it plain, with jam, or as the base for a decadent French toast. Homemade Elegance : Impress your family and friends with this beautifully braided loaf that’s as stunning as it is delicious. What You'll Love 1. Can I use instant yeast instead of active dry yeast? Yes, you can! Simply use the same amount, but you can skip the step of dissolving the yeast in warm milk as instant yeast can be mixed directly into the flour. 2. Can I make this dough ahead of time? Absolutely. After the first rise, you can refrigerate the dough overnight. Allow it to come to room temperature and rise slightly before braiding and baking. 3. What can I substitute for the egg in the dough or egg wash? For the dough, you can use a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water). For the egg wash, use a mixture of milk and a pinch of sugar for a shiny crust. 4. Why is my Zopf not rising properly? This could be due to old yeast, milk that was too hot (killing the yeast), or a cold kitchen. Make sure your yeast is fresh and that your milk is warm, not hot (about 100°F/38°C). 5. Can I add sweet or savory fillings to my Zopf? While traditional Zopf is unfilled, you can experiment! Try spreading Nutella, cinnamon sugar, or herbs and cheese before braiding for a twist on the classic. 6. How do I achieve a perfect golden crust? Make sure your oven is preheated properly, and don’t skip the egg wash. For an extra golden color, apply the egg wash twice – once before baking and again halfway through. 7. How should I store Zopf? Store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months; just thaw and reheat before serving. 8. What makes Zopf different from challah? While both are braided breads, Zopf uses milk and butter, giving it a richer, softer texture, whereas challah is typically dairy-free. 9. Can I make this recipe without braiding? Of course! You can shape it into a simple loaf or divide it into rolls if braiding feels too complicated. 10. What should I serve with Zopf? It’s delicious with butter, honey, or fruit preserves. For a savory option, pair it with cheeses and smoked meats. Frequently asked Questions Ingredients Dough Ingredients 375 g all-purpose flour (3 cups) 10.5 g active dry yeast (3 ½ tsp) 300 ml warm milk (1 ¼ cups) 9 g salt (1 ¾ tsp) 60 g unsalted butter, softened (¼ cup) 1 large egg Egg Wash 1 large egg 45 ml water (3 tbsp) pinch of salt pinch of sugar Preparation Step 1 In a large bowl, sift together flour and salt. Step 2 Warm the milk slightly either in a saucepan on the stove or in a microwaveable bowl. You want it warm to the touch, but not hot. Stir in yeast. Let this mixture sit for a few minutes to allow the yeast to start activating. Add in the egg and mix well. Step 3 Create a small well in the center of the flour mixture. Add in the softened butter and slowly pour in the warmed milk and egg mixture. This is where I go in with my hands right away. It is messy at first, but I like to hand knead my dough. If you prefer you can also use a stand mixer with the dough attachment. Knead or mix until combined. (If the dough still feels very sticky and is really clinging to your fingers, add a little bit more flour). When you have a nice ball of dough, cover with a kitchen towel and let sit for about an hour or until dough has doubled in size. Step 4 Once the dough has doubled, preheat oven to 380F . Split dough into two equal parts. (This is where the braiding fun begins). Lightly flour your work surface to prevent dough from sticking. By hand, roll each piece of dough into a long snake about 60-70cm long (2-2 1/2ft). Set one vertically and cross the other one over horizontally. Follow the steps below for braiding the 4 strands. (If you get mixed up, like I always do, don't worry, make whatever "braid" you can, tuck in the ends, et voila)! Step 5 Prepare egg wash by mixing together egg, water, salt and sugar. Transfer the Zopf to a lined baking sheet and brush with egg mixture. Bake for 45 mins or until crust is hard and golden. (You can also tap your middle finger against it, if it sounds hollow, you're good to go)! Recipe Card Recipe Card Previous Next

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

Enjoy these delicious carmelized apple pancakes. A delightful breakfast or dessert option, for enjoying the flavors of apples in a different way. < Back Swiss Apple Pancakes "Apfelküchlein" Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4-6 Servings About the Recipe Even though I grew up in a Swiss household, I only came across these charming little apple pancakes recently — and as soon as I heard about them, I knew I had to give them a try. A Swiss friend told me she looks forward to apple season every year just so she can make Apfelküchlein , a treat she remembers from her childhood breakfasts. Apfelküchlein — or “little apple cakes” — are popular in both Switzerland and Germany. They’re made by dipping apple rings into a light batter and frying them until golden and crisp. Some serve them dusted with powdered sugar, others with a little cinnamon or whipped cream. Like many traditional recipes, there are regional variations, but the idea is simple and comforting: warm apple, crisp coating, and just enough sweetness to make them feel like something special. Swiss cuisine has no shortage of apple-based favorites — from my go-to Baked Apples to this rustic Apple Galette that I love making when I want something a little more freeform. But Apfelküchlein has quickly earned its spot among my favorite fall apple recipes. They're easy to make, family-friendly, and perfect for breakfast or an afternoon snack. Hope you enjoy them as much as we do! SKIP TO RECIPE CARD Crisp on the outside, tender inside – Each apple ring is coated in a light batter and fried until golden, creating the perfect balance of texture. Simple ingredients, big comfort – Made with pantry staples and a few apples, this recipe is wonderfully unfussy and deeply satisfying. A nostalgic Swiss classic – Inspired by Apfelküchlein , these pancakes are a beloved treat at Swiss fairs and winter markets — now made easy for home kitchens. Kid- and crowd-friendly – Whether dusted with powdered sugar or sprinkled with cinnamon, these are a hit with both kids and adults. Perfect for dessert or brunch – Serve warm as a cozy dessert, or make them a special addition to your weekend breakfast table. What You'll Love What kind of apples work best for this recipe? Firm, slightly tart apples like Cortland, Gala, Honeycrisp , or Granny Smith work beautifully. They hold their shape while frying and offer a nice balance to the sweet batter. How thick should I slice the apples? Aim for slices about ½ cm (¼ inch) thick — thin enough to cook quickly, but thick enough to hold up when dipped in batter and fried. Do I need to remove the core before slicing? Yes! After peeling the apples, core them before slicing into rings . You can use an apple corer or a small round cutter to remove the centers. Can I make these ahead of time? They’re best enjoyed fresh and warm, but you can keep them warm in a low oven (around 200°F/90°C) for up to 30 minutes before serving. Leftovers can be reheated in the oven or air fryer. What oil should I use for frying? A neutral oil with a high smoke point, like canola, sunflower, or vegetable oil , works best. Can I make the batter ahead of time? Yes — the batter can rest in the fridge for up to an hour before using. Just give it a gentle stir before dipping the apple rings. Any suggested toppings? Keep it classic with powdered sugar , or add a sprinkle of cinnamon , a drizzle of honey , or even a spoonful of vanilla whipped cream or Greek yogurt for a twist. Frequently asked Questions Ingredients 2–3 medium apples, peeled, cored, and sliced into rings (about 300–400 g) 125 g all-purpose flour (1 cup) 4 g baking powder (1 tsp) 1 g salt (¼ tsp) 25 g granulated sugar (2 tbsp) 50 g egg (1 large egg) 240 g milk (1 cup) Vegetable oil for frying Powdered sugar , for dusting Ground cinnamon (optional) , for garnish Preparation Prepare the Apples: Heat a skillet over medium-high heat and add a small amount of vegetable oil. Once hot, add the apple rings and cook until they become slightly caramelized and tender. Remove from heat and set aside. Prepare the Batter: In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. In another bowl, beat the egg and then stir in the milk. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Fry the Pancakes: Heat a skillet or frying pan over medium heat and add enough vegetable oil to coat the bottom. Dip each caramelized apple ring into the pancake batter, allowing any excess to drip off, and then place it in the hot pan. Cook until the pancake is golden brown on one side, then flip and cook the other side. Serve: Remove the apple pancakes from the pan and place them on a paper towel to remove excess oil. Dust them with powdered sugar and a sprinkle of cinnamon if desired. Serve them warm. Recipe Card Recipe Card Previous Next

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

A fusion of tangy sweetness and creamy richness elevate this classic favorite culminating in a burst of flavor that is both vibrant and irresistibly delicious. < Back Beet Pickled Deviled Eggs Prep Time: 20 minute prep + 24 hour pickle time Cook Time: 10 minutes + overnight pickling Serves: 24 Servings About the Recipe It's not a brunch if a plate of these aren't on the table. Deviled eggs, a classic brunch favorite. In this recipe we'll be giving this simple appetizer a vibrant makeover with pickling them overnight in a deep pink beet marinade. Beyond their striking pink outer hue, these eggs boast a smooth lemon infused filling making them a standout dish for any occasion. But what makes these eggs truly exceptional is the art of pickling. Pickling not only preserves the eggs but also infuses them with tangy, sweet, and savory notes, elevating their taste and texture. From tangy cucumbers to crisp carrots, pickling offers a world of culinary possibilities. Imagine zesty pickled onions adorning your tacos or tangy pickled radishes complementing a savory sandwich. With its ability to enhance flavors and extend the lifespan of ingredients, pickling is a technique worth exploring. So, join me on a culinary journey as we transform ordinary eggs into extraordinary delights, one vibrant pickled bite at a time. SKIP TO RECIPE CARD Stunning Color and Presentation : The beet-pickled eggs have a beautiful, vibrant pink hue, making them a show-stopping appetizer for any gathering. Subtle Sweet and Tangy Flavor : Pickling in beet juice adds a hint of earthy sweetness and tang, enhancing the traditional deviled egg flavor with a unique twist. Perfect for Entertaining : These deviled eggs are eye-catching and easy to prepare ahead, ideal for parties, brunches, or holiday appetizers. Naturally Gluten-Free and Low-Carb : These deviled eggs are naturally gluten-free, low in carbs, and packed with protein, making them a crowd-pleaser for various dietary preferences. Customizable Fillings : Enhance the classic filling with flavors like dill, chives, or horseradish, allowing you to tailor the recipe to your tastes. Healthy and Nutritious : With high-quality protein, essential vitamins, and antioxidants from the beets, these deviled eggs offer a nutritious option with a colorful twist. What You'll Love How long should I pickle the eggs in beet juice? For a vibrant pink color, pickle the eggs for at least 2-4 hours. For deeper color and flavor, you can leave them in the beet juice overnight. Will the beet flavor be strong? The beet flavor is subtle, lending an earthy sweetness that complements the tangy filling. You can control the intensity by adjusting the pickling time. Can I use fresh beets for the pickling liquid? Yes! Simmer fresh beet slices with vinegar, water, and a pinch of salt and sugar to create a homemade pickling solution with a naturally vibrant color. How long do beet-pickled deviled eggs last? Stored in an airtight container in the refrigerator, these deviled eggs will keep for up to 2 days. However, they’re best enjoyed fresh for optimal flavor. What can I add to the filling for extra flavor? Try adding Dijon mustard, fresh herbs, or a dash of smoked paprika to the filling for a unique twist that complements the beet-pickled eggs. Frequently asked Questions Ingredients What you'll need: 12 large eggs 2 cups water 2 cups apple cider vinegar 2 cups sugar 2 medium beets, thinly sliced 8 whole cloves 1 teaspoon whole peppercorns 1 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon lemon juice Salt and pepper to taste Preparation Why Pickling Is Worth the Effort Pickling is a fantastic way to preserve food while adding layers of complex flavors. Not only do pickled eggs offer a delightful taste, but they also bring a burst of color and interest to any meal. Whether you’re a pickling pro or a newbie, this guide provides everything you need to know to get started. What Are Pickled Eggs? Pickled eggs are hard-boiled eggs that have been soaked in a vinegar-based brine, often flavored with various spices and herbs. This process not only preserves the eggs but also infuses them with bold, savory flavors that can be customized to suit your taste. Why Pickled Eggs Are a Must-Try: Nutrient-Dense: Packed with protein, vitamins, and minerals, pickled eggs are a healthy addition to any diet. Long Shelf Life: Thanks to the pickling process, these eggs can be stored in your fridge for weeks, making them a convenient, ready-to-eat snack. Versatile: From salads to sandwiches, pickled eggs can enhance a variety of dishes with their unique flavor profile. Customizable: Whether you prefer a spicy kick or a mild, herbaceous taste, the brine can be easily adjusted to fit your preferences. Let's get started! Hard-boil the eggs: Place the eggs in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10-12 minutes . Remove from heat and transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs and set them aside. Prepare the pickling liquid: In a pot, combine the water, apple cider vinegar, sugar, sliced beets, cloves, and peppercorns. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Remove from heat and let it cool slightly. Pickle the eggs: Place the peeled eggs in a large jar or container and pour the cooled pickling liquid over them, ensuring they're fully submerged. Seal the jar or container and refrigerate for at least 24 hours, allowing the flavors to meld and the color to develop. Make the deviled egg filling: When ready to serve, halve the pickled eggs and carefully remove the yolks. Place the yolks in a bowl and mash them with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. Assemble the deviled eggs: Pipe or spoon the filling back into the egg whites. Optionally, you can garnish with fresh herbs or paprika for extra flavor and presentation. Serving Suggestions Classic Bar Snack: Serve pickled eggs with a sprinkle of salt and pepper, alongside a cold beer for a traditional pub experience. Salad Toppers: Slice and add to green salads or potato salads for a zesty twist. Appetizer Platter: Pair with olives, cheese, and charcuterie for an elegant appetizer spread. Pro Tips for Perfect Pickled Eggs Use Fresh Eggs: Fresher eggs result in a better texture once pickled. Experiment with Flavors: Try adding beet juice for color, or experiment with spices like curry powder, turmeric, or smoked paprika. Store Properly: Always keep pickled eggs refrigerated, and consume them within a month for the best quality. Pickled Egg Variations to Explore Spicy Pickled Eggs: Add sliced jalapeños or a dash of hot sauce to the brine for a fiery kick. Asian-Inspired Pickled Eggs: Incorporate soy sauce, ginger, and star anise for a unique twist on this classic snack. FAQs: Can I use canned beets for the brine? Yes, canned beets can be used, but the color and flavor may not be as intense as with fresh beets. How long should I pickle the eggs? For best results, pickle the eggs for at least 24 hours. For a deeper color and flavor, you can pickle them for up to 72 hours. Recipe Card Recipe Card Previous Next

A savory meat pie with a flaky golden crust and enriched with aromatic spices like cinnamon, cloves, and allspice. < Back Tourtière Prep Time: 20 minutes Cook Time: 30 minutes Serves: 8-10 Servings About the Recipe Let’s take a little detour from the Swiss Alps to the snowy streets of Quebec and land right at the heart of comfort food: Tourtière . Just like Alpenmagronen with its cheesy noodles and crispy onions, or Zürcher Geschnetzeltes with its creamy mushroom sauce, Tourtière is one of those deeply satisfying dishes that feels like home on a plate. This meat pie has long been a staple on Quebec holiday tables—but honestly, it’s too good to save for just once a year. With a rich, savory filling made from pork, beef, and veal, seasoned with warming spices like cinnamon, cloves, and allspice, it’s a cozy classic that wraps you up like a good blanket. And while it looks like something your grandmother might have slow-cooked all day, it’s surprisingly simple to make. Whether you're diving into this after a day in the snow or serving it alongside a slice of Nusstorte for dessert (highly recommend), this dish brings people together. Ready to bake some nostalgia? Let’s do it. SKIP TO RECIPE CARD A Taste of Tradition – This dish is a true Quebec classic. If you love the cozy comfort of Alpine dishes like Alpenmagronen or the heartiness of Zürcher Geschnetzeltes , Tourtière will feel right at home on your table. Aromatic & Flavor-Packed – The blend of ground pork, beef, and veal combined with cinnamon, cloves, and allspice creates a beautifully seasoned filling that’s both savory and subtly spiced. Perfect for Gatherings – Whether it’s for a holiday dinner or a casual Sunday supper, this meat pie is made to be shared. It’s one of those dishes that invites people to slow down, linger, and grab seconds. Make-Ahead Friendly – Assemble it in advance, freeze it, and bake it fresh when needed. It’s ideal for meal prep or making holiday hosting a little less hectic. Pairs Beautifully with a Swiss Twist – Serve it with a crisp green salad or even alongside something sweet like Nusstorte for a cross-cultural comfort food feast. What You'll Love Can I make this ahead of time? Yes! In fact, it often tastes even better the next day once the spices have had time to mingle. You can prep the filling a day or two in advance, or fully assemble and refrigerate the uncooked pie until you’re ready to bake. Can I freeze it? Absolutely. Assemble your tourtière and freeze it unbaked. When ready to cook, bake straight from frozen at 375°F (190°C), adding 10–15 minutes to the usual baking time. What if I don’t have veal? No problem—just substitute with more ground pork or beef. You can also use ground turkey or chicken for a leaner version, though the flavor will be milder. What’s the best kind of crust to use? A classic all-butter pie crust or pâte brisée works beautifully here. You want something sturdy yet flaky to hold up to the juicy filling. Is the egg wash necessary? Not strictly—but it adds a beautiful golden shine and a touch of crispness to the crust. If skipping, you can brush the top with milk or cream instead. Do I have to use all three spices (cinnamon, cloves, allspice)? Those spices are what make this dish taste like tourtière —but if you’re missing one, you can still make a delicious pie. Nutmeg or a pinch of ginger can also work in a pinch. Frequently asked Questions Ingredients Filling: 225g ground pork (½ lb) 225g ground beef (½ lb) 225g ground veal (½ lb) 1 medium onion, finely chopped (about 120g) 2 cloves garlic, minced (about 6g) 120ml beef or vegetable broth (½ cup) 2g ground cinnamon (1 tsp) 2g ground cloves (1 tsp) 2g ground allspice (1 tsp) Salt and pepper to taste Pastry: Enough for a double-crust pie (use your favorite pâte brisée or all-butter crust) Egg Wash (optional): 1 large egg 2–3 tablespoons water (30–45ml) Pinch of salt and sugar Preparation In a large skillet, cook the pork and beef over medium heat until browned. Drain excess fat. Add chopped onions and minced garlic to the skillet. Cook until onions are softened. Stir in the broth, cinnamon, cloves, allspice, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens. Allow it to cool. Preheat your oven to 375°F (190°C) . Roll out half of the pastry dough and line a pie plate with it. Fill the pie shell with the meat mixture. Roll out the remaining pastry dough and place it over the filling. Seal the edges and cut slits on top to allow steam to escape. Brush the top with egg wash and bake for 30-35 minutes or until the crust is golden brown. Allow the tourtière to cool for a few minutes before serving. Eat it plain or with a squeeze of ketchup, either way enjoy your delicious traditional Quebec meat tourtière! Bon Appétit! Recipe Card Recipe Card Previous Next

These soft and chewy chocolate hazelnut mini sandwiches will delight your palate! < Back Chocolate Hazelnut Macarons Prep Time: 10 minutes Cook Time: 10-12 minutes Serves: 14 Macaroons About the Recipe First things first—macarons , not macaroons. (One’s a delicate French sandwich cookie made with almond flour and meringue; the other’s a chewy coconut treat. Both are delicious, but we’re firmly Team Macaron today.) These Chocolate Hazelnut Macarons are everything I love in a dessert: crisp shells, a soft, chewy center, and a rich chocolate ganache that plays so well with toasted hazelnut flavor. It’s like a fancy version of your favorite chocolate hazelnut spread, all dressed up in a Parisian pastry shop vibe. If you’re new to macarons, don’t stress—once you get the hang of the technique, they’re incredibly rewarding to make. You might also want to check out my Honey Nut Macarons for something sweet and nutty, or these vibrant Matcha Macarons if you're craving something a little more earthy and bold. Ready to whip up a batch of elegance? SKIP TO RECIPE CARD Indulgent Nutty Flavor : The combination of hazelnut and chocolate creates a rich, nutty taste reminiscent of classic chocolate hazelnut spreads—a perfect treat for nut lovers. Delicate, Chewy Texture : These macarons have a crisp outer shell and soft, chewy interior, with a luscious chocolate hazelnut filling in every bite. Elegant and Impressive : Chocolate hazelnut macarons are as beautiful as they are delicious, making them perfect for gifting, parties, or special occasions. Make-Ahead Friendly : These macarons taste even better after a day or two, making them an ideal make-ahead dessert to enjoy when you’re ready. Naturally Gluten-Free : Made with almond and hazelnut flour, these macarons are naturally gluten-free, offering a delicious option for those with gluten sensitivities. Versatile and Customizable : Add a dash of espresso powder to the filling for a mocha twist, or sprinkle a bit of sea salt on top for a salty-sweet flavor. What You'll Love What is the best way to make hazelnut-flavored macarons? Use finely ground hazelnut flour in the macaron shells or add hazelnut extract to the filling. This brings a rich, authentic hazelnut flavor to each bite. How can I prevent my macarons from cracking? Allow the macaron shells to rest until a skin forms on top before baking, which helps prevent cracking. Baking on a low, steady temperature also keeps them smooth and crack-free. Can I make these macarons ahead of time? Yes! Macarons actually taste better after maturing for 24-48 hours in the refrigerator, allowing the flavors to meld. Just let them come to room temperature before serving. How do I store chocolate hazelnut macarons? Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the macarons (without filling) and add the filling fresh when ready to enjoy. What type of chocolate works best for the filling? High-quality dark or milk chocolate pairs well with hazelnut. Use chocolate with at least 60% cocoa for a balanced flavor that complements the hazelnut without being too sweet. Frequently asked Questions Ingredients For the Macarons: 1 1/2 cups hazelnut flour 3/4 cup granulated sugar 2 tablespoons cocao powder 3 egg whites 1 teaspoon vanilla For the Filling: 1/4 cup heavy cream 1 teaspoon sugar 1 teaspoon butter 3 ounces bittersweet chocolate (3 squares) 1/4 teaspoon vanilla Preparation Preheat oven to 350F . Making the meringue-like cookies. Separate egg whites from egg yolks. In a large bowl, mix together hazelnut flour, sugar and cocoa powder. Note: If you cannot find hazelnut flour, you can always make your own by grinding hazelnuts in a food processor. Add in egg whites and vanilla and mix until well combined. It will look a bit granular because of the texture of the hazelnut flour. Put dough into a piping bag with a round piping tip. (If you don't have a piping bag, you can just as easily use a zip-lock or sandwich bag and cut one of the corners off). Pipe 5cm (2") rounds onto a baking sheet and bake for 10-12 minutes . Remove from oven and set on a cooling rack while you prepare the filling. Making the filling. While the cookies are baking, you can prepare the filling. Begin by finely chopping the bittersweet chocolate squares. The finer the chop, the faster it will be to melt. In a small saucepan, combine the heavy cream, sugar and butter. Bring to a boil. Reduce heat to low and stir in chocolate, vanilla and salt. Stir until chocolate has melted and you have a nice smooth and glossy spread with no lumps. Cool the chocolate filling in the fridge for 30 minutes until it is less runny and more like a chocolate spread (think Nutella). Once the chocolate mixture has cooled, you can start building the sandwiches. Spread a spoonful chocolate filling onto a cookie and place another ontop to create your macaroons. I just used a knife to do this, but if you want to be fancy you can pipe the filling with a more decorative tip. Hope you enjoy these sweet, chewy, chocolate two-bite treats. They only lasted an evening in my household, but they can be stored in an airtight container for 4-5 days. If you try them, let me know what you think in the comments. Enjoy! Recipe Card Recipe Card Previous Next