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

Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion! < Back Hedgehog Bread Easter Rolls Prep Time: 20 minutes Cook Time: 20 minutes Serves: 10 Breads About the Recipe There’s something truly special about homemade Zopf —the soft, buttery Swiss bread that’s a staple at many breakfast tables. Traditionally braided, Zopf is known for its rich flavor and pillowy texture. But did you know this versatile dough can be shaped into more than just a loaf? Just like Grittibänz , the classic Swiss bread figures made during the holiday season, this recipe transforms Zopf dough into adorable animal-shaped rolls , making it the perfect festive bake for Easter brunch ! Whether you shape them into hedgehogs, bunnies, lambs, or little chicks , these charming bread rolls bring a playful touch to the table. They’re not just fun to make—especially with kids—but they also taste just as delicious as the traditional loaf. Soft, slightly sweet, and golden brown, they’re a joy to bake and an even bigger joy to eat. This recipe follows the traditional method of making Zopf but with a whimsical twist. Each roll is shaped by hand, decorated with simple details, and baked until golden perfection. Serve them warm with a spread of butter and jam, or enjoy them as part of a festive Easter brunch. However you choose to shape them, these little breads will surely bring smiles to the table. So, grab your scissors, get creative, and let’s make some delightful animal-shaped Zopf rolls! *For more fun Easter recipes check out my FREE downloadable e-book A Taste of Easter . SKIP TO RECIPE CARD A Fun Take on a Classic – This recipe is based on Swiss Zopf , a beloved bread with a rich, buttery flavor and soft texture. Instead of a braid, you get adorable animal-shaped rolls! Perfect for Easter Brunch – These charming little breads are a delightful way to bring extra joy to your Easter table . Kids (and adults!) will love them. Customizable Shapes – Whether you go for hedgehogs, bunnies, lambs, or even little chicks, you can get creative and make each roll unique! Soft, Fluffy, and Buttery – This dough bakes up into a light, airy bread that pairs beautifully with butter, jam, or even a dusting of powdered sugar. Kid-Friendly and Fun to Make – Shaping the dough, snipping little details, and adding eyes is a great way to get kids involved in baking ! A Touch of Tradition – These rolls are inspired by Grittibänz , the Swiss holiday bread figures, making them perfect for Easter or any festive occasion. Make It Your Own – Add a touch of cinnamon, orange zest, or even some raisins in the dough for a personalized flavor twist. What You'll Love Can I make the dough ahead of time? Yes! You can prepare the dough the night before and let it rise slowly in the fridge overnight. In the morning, bring it to room temperature, shape the animals, and let them rise again before baking. Can I use instant yeast instead of active dry yeast? Absolutely! If using instant yeast , you can skip the activation step and mix it directly with the flour. Use 5 g (1 ¾ tsp) of instant yeast instead of 10 g of active dry yeast. Do I have to shape them into hedgehogs? Not at all! This dough is very versatile—you can shape it into bunnies, chicks, lambs, bears, or any other fun Easter-inspired animal. What if I don’t have a pastry brush for the egg wash? You can use a piece of paper towel, the back of a spoon, or even your fingertips to gently coat the dough with the egg wash. How do I store these after baking? These little breads are best enjoyed fresh but can be stored in an airtight container for up to two days . If they start to dry out, warm them slightly in the oven before serving. Can I freeze the shaped dough before baking? Yes! After shaping the rolls, place them on a tray in the freezer. Once firm, transfer them to a freezer bag. When ready to bake, let them thaw and rise at room temperature before baking as usual. Frequently asked Questions Ingredients Dough: 50 g (3.5 tbsp) butter , melted 300 ml (1 ¼ cups) milk 500 g (4 cups) flour 1 - 1 ½ tsp salt 2 tbsp sugar (optional) 10 g (3 ⅓ tsp) active dry yeast 10 g (2 tsp) sugar (to activate the yeast) Egg Wash: 1 egg yolk 1 tbsp milk + a pinch of sugar for the egg wash Preparation Prepare the Dough: Melt the butter in the microwave. In a seperate bowl, warm up the milk slightly—do not let it get too hot (should be just warm to the touch). Add the active dry yeast and 10g of sugar to the bowl of warm milk. Stir and let sit 10 minutes or so until it starts to foam. In a large mixing bowl, whisk together the flour, salt and 2 tablespoons of sugar (if you want the breads to be lightly sweetened). Make a well in the center and pour in the active dry yeast milk mixture along. Mix everything together. Knead until you get a smooth, soft dough. Cover the dough with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1.5 to 2 hours , or until it has doubled in size. Tip:Since I live in a cooler climate, I like to place my bowl in the oven (make sure it is off) with the oven light turned on. This gives just the right amount of warmth to help my dough rise. After 45 minutes , knead the dough again—this helps create smaller air pockets, which will make the animal shapes rise more evenly. Shape the Rolls: Divide the dough into 10 equal pieces . Roll each piece into an oval shape, tapering one end slightly to form the “face” of the hedgehog (or any other animal shape you’d like). Place them on a baking sheet lined with parchment paper. Add the Details: Use scissors to make two small cuts for the eyes. In a small bowl, mix the egg yolk with 1 tbsp milk and a pinch of sugar . Brush this mixture over each roll. Press currants or raisins deep into the eye slits to create eyes. Tip: I use small sewing scissors as the tips are small, sharp and precise. Use scissors to snip small cuts along the back of each roll to form the hedgehog’s spines. If making other animals, adjust the cuts to match your design. Let them rest for another 20 minutes to rise again. Tip: Make sure your cuts are deep enough. The dough will rise again during baking and if your slits are not deep enough the details may get lost. Bake: Preheat the oven to 350°F (180°C) Bake in the center of the oven for 20-25 minutes , until golden brown. Remove from the oven and let them cool on a wire rack. Enjoy these adorable bread rolls as a fun baking project for Easter or a cute addition to any meal! Recipe Card Recipe Card Previous Next

Super creamy and chock-full of flavour, this hummus will be your new favorite party recipe. < Back Creamy Artichoke Hummus with Pomegranate and Cilantro Prep Time: 15 Minutes Cook Time: 20 Minutes Serves: 6-8 Servings About the Recipe Hummus, the perfect dip for veggies and crackers. The perfect spread on toast or pairing for your dinner plate. So healthy for you, so many varieties, so many ways to prepare it and so very easy to make. Once you've tried making your own hummus, you'll never go back to store-bought. Well, maybe not never, but you'll certainly think twice about it. Before having ever made my own, I always thought that it would be more complicated to make. After all, it used Tahini. Who knew that Tahini was so easy to find at the grocery store. It's usually placed with the other nut butters as Tahini is simply a sesame butter. Once you've acquired yourself some Tahini, the rest is so simple, you'll ask yourself why you haven't done this before. Not only that, you'll start to dream up all kinds of hummus combinations. This particular one is one of my favorites. Not only is it deliciously creamy. It combines the mild nutty flavor of artichokes with the creamy earthy taste of chickpeas, all brought together with lemon juice and garlic. What really makes this dish so delectable, is the wonderfully playful addition of pomegranate seeds and the fresh citrusy flavor of cilantro. This dish will dazzle all of your senses. Not only does this it look amazing with the bright pop of red and green, your taste buds will keep asking for another bite. I love making a huge bowl of this and serve with a side of homemade pita or tortilla chips. Just be sure to make enough as once everyone gets going, I guarantee it will disappear quickly. What You'll Love Frequently asked Questions Ingredients 1 can chickpeas (19 fl oz) 1-2 garlic cloves 1/2 cup Tahini 2 lemons, juiced 1 cup artichoke hearts 1/4 cup Olive oil 1/4 cup aquafabe 1/4 cup water 1 teaspoon cumin 1/2 teaspoon salt Garnish: 1/2 Pomegranate 1 bunch of cilantro Preparation Drain and rinse chickpeas (reserving some of the chickpea liquid or aquafabe). Juice the lemons. No need to remove the skins of the chickpeas, they will nicely cream together once blended. Add Tahini and lemon juice to the blender and blend until well combined . Add in chickpeas, garlic, cumin, salt, olive oil and aquafabe. Note: use one clove of garlic for a more subtle taste. If you like more garlic punch, add in both cloves. Blend until everything is nicely puréed and has a creamy consistency. (I turn the blender off every few seconds to scrape any chunky bits from the sides until everything is well incorporated). Add in artichoke hearts and water. Blend until smooth. If you find it too thick, you can always add in more water or aquafabe until you reach your desired consistency. Transfer to a bowl and garnish with pomegranate seeds and cilantro. Don't be shy with the garnish. In my books, the more the better. The pomegranate seeds add a wonderful texture with these surprise tart and sweet, little juicy bursts within the creamy lemon garlic flavors of the hummus. This dish is a perfect dip for homemade pita or tortilla chips or any vegetable on a party crudité platter. To store, simply transfer to an airtight container and keep in the fridge for up to four days or freeze for up to three months. Recipe Card Previous Next

A tantalizing symphony of flaky crust, luscious pastry cream, and sweet apricots, garnished with a refreshing touch of mint. < Back Apricot Mint Tart with Pastry Cream Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings About the Recipe This recipe began as a wish to recreate one of my favorite breakfast pastries the Abricotine. According to my research the Abricotine pastry, also known as Abricotine, is believed to have originated in Switzerland! Who knew?! No wonder I love it so much. It is a traditional Swiss pastry that features dried apricots and almonds as its main ingredients, often encased in puff pastry. The combination of sweet apricots and nutty almonds creates a delightful and unique flavor. The exact historical origins of Abricotines are not well-documented, but it is thought to have been created by Swiss pastry chefs or bakers. The pastry likely gained popularity in Switzerland due to the abundance of dried apricots and almonds in the region. While there isn't a specific story behind the creation of Abricotines, it is typical of many traditional pastries that have been passed down through generations and become an integral part of the local culinary culture. These pastries are often enjoyed during special occasions or as a delightful treat to accompany tea or coffee. As with many traditional recipes, Abricotines have likely evolved and adapted over time, with various regions and bakers adding their own twists and variations to the original recipe. Today, you can find different versions of Abricotines in bakeries and pastry shops around Switzerland and beyond. Although this recipe is not quite the same as the traditional one, it certainly is inspired by it. So without any further ado, I've got a fantastic treat to share with you—a mouthwatering Apricot Tart with Pastry Cream and Mint. Picture this: delectable, juicy apricots on a bed of creamy goodness, all wrapped up in a flaky homemade crust that's seriously to die for. Okay, so let's break it down. First, imagine this buttery, flaky crust that's been lovingly made from scratch. It's got that perfect crunch that's just right, you know? And then, on top of that, we've got these gorgeous apricots—sweet and tangy, ready to burst with flavor in every bite. But wait, the best part is yet to come! Say hello to the silky-smooth pastry cream. It's like a dreamy cloud of deliciousness that's so velvety, you won't be able to resist diving in for more. It's the perfect match for those juicy apricots, creating a combo that's seriously next-level. Oh, and don't forget the fresh mint leaves that are sprinkled on top! They add a touch of freshness that balances out the sweetness and makes everything pop. It's like a little burst of coolness in every mouthful. Honestly, this Apricot Tart is pure perfection, and it's perfect for any occasion—whether you're treating yourself after a long day or impressing guests at a summer get-together. So, my friend, if you're up for a delightful dessert adventure, this Apricot Tart with Pastry Cream and Mint is the way to go. Trust me, it'll have you hooked from the first bite, and you'll be craving more before you know it! Enjoy! What You'll Love Frequently asked Questions Ingredients Crust: 1 1/4 cup + 2 tablespoons All-Purpose Flour 1/2 cup Unsalted Butter (chilled) 1/2 teaspoon Salt 1/4- 1/2 cup Cold Water Pastry Cream: 1 1/2 cups whole milk 1/2 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 4 large egg yolks 1 teaspoon vanilla extract Garnish: Apricots (fresh or in a halves from a jar, you will need approximately 12 apricot halves) Mint Leaves Powdered Sugar (optional) Preparation Let's begin by making the crust. I use this flaky crust for almost all of my pies and tarts. It is easy and straight forward to make and comes out flaky and delicious every single time. A family recipe that I am so happy to share with you and hope that you love it as well. Add your flour and salt to a large mixing bowl and cube in your cold butter. Use your hands to incorporate the butter into the flour mixture until you achieve a coarse sand-like consistency. Once you have achieved this, add in the cold water a bit at a time, again kneading the mixture with your hands as you go. Do this until you have a consistent dough ball. Do not overknead, it is ok if there are buttery chunks throughout. Wrap the dough in plastic wrap and cill for a minimum of one hour . I sometimes make this dough ahead of time. you can easily freeze it and thaw it in the fridge overnight. Once the dough has chilled, roll it out on a well floured surface so that it is large enough to cover the bottom and sides of your pie dish. The dough should be between 2-3mm thick. (This recipe is generally enough to make two pie crusts). Place your dough in a prepared greased pie dish making sure that the dough runs up the sides as well. Pierce the bottom of the pie crust with a fork. This will prevent the cust from puffing up too much during the baking process. Preheat your oven to 425F . Place your pie shell on the center rack and bake for 25-30 minutes or until the crust is baked through and golden. Once baked, remove it from the oven and let cool before filling it with the pastry cream. While the crust is cooling, it is the perfect time to actually make the pastry cream. In a medium saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil . In a separate bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk until smooth and well combined. Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. Gradually pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. This should take about 2-3 minutes . Remove the saucepan from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool completely. Once the pastry cream has cooled, carefully pour it into the baked pie shell and evenly spread it along the bottom. Place the apricot halves, cut side down, onto the pastry cream layer. Garnish with a few fresh mint leaves and dust the top with powdered sugar (if so desired) for a finishing touch. Serve or place in the refrigerator until ready to eat. For some extra indulgence, serve with a scoop of whipped cream or ice-cream. Enjoy! Recipe Card Previous Next

Delicious two-bite pie pockets. Perfect for a fun and easy meal. < Back Mini Meat Pies Prep Time: 30 minutes Cook Time: 20- 25 minutes Serves: 12 Mini Pies About the Recipe When I was younger, my mother used to make a lovely meat pie. It had a deliciously flaky homemade crust and was filled with wonderfully seasoned ground beef, cornichon pickles and hard boiled eggs. My friends used to always make a face when I would tell them what was inside, but once they tasted it, they discovered that it was a surprisingly delicious combination. I loved when my mother would make it. The inside of the flaky buttery crust would infuse with the flavors of the filling. The beef, cornichons and egg creating a wonderful medley of savory, creamy deliciousness with a pop of sour crunch every once in a while. I know it may sound strange to some, but I hope you trust me when I tell you it is delicious! I still love making this pie, but when my kids were younger they had trouble digging into a big hearty slice of meat pie. So I changed the format slightly and I made the big pie into multiple little hand pies. A much simpler way of serving and enjoying them. They don't even require utensils. Even though I have kept this particular recipe similar to the one I grew up with, these mini pie pockets can be filled with whatever filling combination you come up with. Fill them with potatoes, carrots and peas for a vegetarian version. Or chicken, carrots, corn and mushrooms for a chicken pot pie version. Anything goes and that's what I love about them. They are great for a fun finger food style supper, wonderful for little niblets for a party buffet and easy for a simple packed lunch. The dough is easy to make and is slightly different from other pie crusts as it is savory and is made with a splash of vinegar. Giving it this wonderful light buttery texture and delicious balanced flavor with the filling. The dough can be made ahead of time and stored in the fridge or freezer. Serve them with a side of ketchup and cornichons, or simply enjoy as they are. I hope you try these little pies. Let me know if you do, I would love to hear what filling combinations you come up with! What You'll Love Frequently asked Questions Ingredients Dough : 2 cups all-purpose flour 1/2 cup butter (at room temperature) 1/2 cup water 1 Tablespoon vinegar (white or red wine) 1 Teaspoon salt 1 egg (for egg wash) Filling : 350g ground beef Cornishons (approx. 12) 2 Hardboiled eggs (sliced) Preparation Start by preparing your dough. In a bowl, mix together your flour, butter, water, vinegar and salt. As per usual, I like to get in there and use my hands. Kneed until all ingredients are well incorporated and you have a nice even ball of dough. Refrigerate for 1-2 hours. As you wait for the dough to firm up in the fridge, you can prep your filling. In a frying pan, cook the ground beef and season with salt and pepper and a little bit of ketchup. (This is just what I do, but you can flavor it as you wish. If you like it spicy add a some chili flakes or hot sauce. Go wild). Once the dough has chilled, preheat the oven to 400F . With a rolling pin, roll out the dough until it is about 3mm thick. Take a drinking glass or a 7-8 cm round cookie cutter and cut out as many circles as possible. (Make sure to cut out an even number as you will need a top and a bottom). Next, place a spoonful of meat filling along with a slice of egg and one cornichon onto one of the rounds. Cover with another round and pinch the edges shut with your fingers. Next use a fork to push along the edges, not only will this give each pie a nicer finish, it will ensure that the edges are well sealed. Place each mini pie on a prepared baking sheet lined with parchment paper. Next, prepare the egg wash. Mix together the egg with a Tablespoon of water and make sure it is well combined. Coat each pie with a light layer of the wash. This will give the pies a nice golden finish. Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes and serve. These meat pies are wonderful on their own or with a side of ketchup. Recipe Card Previous Next

With their wonderfully crispy tops, these muffins are a delight to eat! < Back Chocolate Chip Hazelnut Muffins Prep Time: 15 Minutes Cook Time: 25-30 Minutes Serves: 12 Muffins About the Recipe I think all the Nutella lovers out there can agree that there just is no better pairing than hazelnut and chocolate. That is why I enjoy this recipe so much. It has the roasted sweet nuttiness of the hazelnuts with surprise bites of semi-sweet chocolate chips. When I was younger my mother would make this recipe in a loaf format. Best afterschool snack ever. But the loaf would not last long, as everyone who passed by it would just cut off another slice. Same thing goes for these muffins. They are just easier to grab and don't require any cutting. I love the dense texture that the hazelnut flour and cream give to this recipe. Not to mention the wonderfully crunchy muffin top. If you do not have hazelnut flour or hazelnuts to make your own, you can substitute it with almond flour instead. Of course the flavor will change slightly but the flavor combination and texture still work beautifully together. This recipe is super simple to throw together and makes for a great easy on-the-go snack or when you need a little sweet treat to go with your morning coffee or afternoon tea. Hope you give them a try and let me know what you think! What You'll Love Frequently asked Questions Ingredients 1 Egg 1 cup Granulated Sugar 1 cup Whipping Cream 1 cup Hazelnut Flour 1 1/2 cup All-Purpose Flour 1 teaspoon Baking Powder 1 cup Semi-Sweet Chocolate Chips Preparation Preheat your oven to 350F . While the oven is heating up, start preparing your batter. You'll need two large bowls. One for your dry ingredients and one for your wet. You will also need to prepare a lined muffin tin to scoop your mixture into once it has been prepared. If you do not have access to prepared hazelnut flour. You can make your own by pulverizing whole hazelnuts in a food processor. If you are making your own, just make sure that the flour mixture is nice and smooth and does not have any large nut lumps left over. Let's start by getting the ingredients prepared. In one of the large bowls, use a hand mixer to mix together the egg, sugar and whipping cream. Beat until blended. You are not trying to whip the whipping cream, rather you just want your ingredients to be well blended. In the other large bowl, stir together your dry ingredients (hazelnut flour, all-purpose flour and baking powder). Making sure that there are no large clumps. Slowly, incorporate the dry ingredients into the wet. Mix well. If the mixture seems too thick, you can add a little bit more cream or milk. You'll be left with a wonderfully creamy textured batter. Once all the ingredients have been well mixed together add in the chocolate chips. Use a wooden spoon or rubber spatula to blend. You can always add in more chocolate chips or less depending on your taste. I sometimes keep a few chocolate chips to the side to be able to sprinkle them on top of each muffin before baking. Once all the ingredients are well blended use a large spoon or ice-cream scoop to scoop your batter and fill your prepared muffin cups. These muffins don't really puff up so feel free to fill the cups right to the top. Sprinkle the tops with any left over chocolate chips. Bake muffins for 25-30 minutes until golden brown (or until a toothpick inserted into the center comes out clean). Let cool and enjoy! Recipe Card Previous Next

Light and crispy, these three ingredient kale chips will melt in your mouth! < Back Kale Chips Prep Time: 25 Minutes Cook Time: 20 Minutes Serves: 2 Servings About the Recipe If there is something I start craving in the fall it is snacks and cozy comfort foods that will help me hibernate and get through the tough winter months ahead. Having a healthy snack at arms length is a necessity or I will find an unhealthy alternative. Winter just does that to me. Anyone that knows me, also knows that I am a lover of vegetables. Ever since I was a little girl, if there is one thing that I would ask for seconds of, it was salad or whatever vegetable side that went with the main (and dessert of course). Crunchy, crisp salad with a nice saucy vinaigrette, cooked carrots, steamed broccoli...my mouth is watering just writing about it. Because kale is a cruciferous vegetable (think cabbage, Brussel sprouts, broccoli and cauliflower) it is tough and hearty. (Hence why it grows well in the cooler months of spring and fall). You'll want to remove the leaves from the stems, as it is the leaves that will crisp up so nicely to give you this light airy crunch. Some people enjoy the toughness of the leaves, but most prefer it when the leaves have been slightly softened and less intense to chew through. An easy way to break down the fibers is to massage it. Add the kale to a bowl with a light drizzle of oil and a sprinkle of salt and massage with your hands until the leaf volume has reduced and it feels slightly wilted to the touch (2-3 mins). Don't be afraid to really get in there, you won't damage the leaves, in fact, that is what you are aiming to do! Both flat leafed kale as well as curly leafed kale are good for chip making. It really just comes down to your personal preference. The amount of kale you use will depend on the size of the leaves as well as the size of the portion you are hoping to get. The leaves do reduce quite a bit when they have been baked (as they lose their water content). Once you make one batch, you can adjust quantities to your liking. What You'll Love Frequently asked Questions Ingredients 4 stalks of kale 2 tbsp. Olive Oil 1 tsp. salt Preparation Preheat oven to 300F. Prepare kale by removing leaves from the stems. Make sure to give your kale a proper wash and dry the leaves thoroughly. I find the easiest way to do this is by using a salad spinner. You want your kale to be nice and dry so that it crisps up nicely when baked. If they are too wet, they will steam instead of dehydrate. Move kale to a large bowl. Soften by adding a drizzle of olive oil and a sprinkle of salt (I like Himalayan Pink Salt but you can use regular table salt) , and massage the leaves with your hands for 2-3 mins. Note- do not over oil the kale. It could soak the leaves and prevent them from achieving the light crispy perfection that you are seeking. A little goes a long way! Line a baking tray with parchment paper or reusable liner. Spread massaged kale evenly over tray in one layer trying your best not to overlap. Better to do two batches than trying to make one batch in a hurry. Season kale in some salt (or any seasoning you like). Bake for 20 mins or until the edges start browning. Careful not to burn the leaves. I find it helpful to give the leaves a little shake halfway through cooking to turn them over and see where they are at in the cooking process. (Remember, they really reduce in size once they have baked). Once they are finished cooking, you can add a bit more seasoning if you want. Et voila! Enjoy! Recipe Card Previous Next