Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Mushroom Bites Prep Time: 15 minutes Cook Time: 4 minutes Serves: 4-6 Snack Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're looking for a snack that's crispy, herby, and completely addictive—these crispy mushroom bites are it. Coated in seasoned breadcrumbs and fried (or air-fried!) to golden perfection, they’re the kind of thing you make once... and suddenly want to serve at every gathering after that. They're perfect for cozy Friday night snacks, laid-back dinner parties, or when you just want something fun to dip while catching up with friends. I like to set them out with a few sauce options—garlic aioli, warm marinara, even something zesty and lemony—and let everyone mix and match. They're also right at home next to some of my favorite small bites, like these Herby Puff Pastry Bites , Crispy Onion Rings , or my crunchy Paprika Grissini . Whether you’re grazing or entertaining, these mushroom bites are sure to steal the show. Trust me—you’re going to want to keep this one on repeat. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy on the outside, juicy on the inside – These golden bites deliver crunch and flavor in every mouthful. A flavor boost – The Italian seasoning and fleur de sel take these from basic to can't-stop-eating . Party-perfect or weeknight snack – Serve them with dip for a cozy appetizer, game night snack, or vegetarian main. Customizable dips – Choose your flavor mood: creamy aioli, or cozy marinara Totally crowd-pleasing – Even mushroom skeptics may convert once they try one hot and crispy from the pan. What You'll Love Can I bake or air-fry these instead of frying? Yes! For a lighter version, bake at 220°C (425°F) for 20–25 minutes, flipping halfway through, or air fry at 200°C (400°F) for 12–15 minutes. Spray lightly with oil for best crisp. What kind of mushrooms work best? Button or cremini (brown) mushrooms are perfect—small to medium ones hold their shape and texture best when coated and cooked. Can I make them gluten-free? Absolutely. Swap in gluten-free flour and gluten-free breadcrumbs or crushed GF crackers. How far in advance can I prep them? You can bread the mushrooms a few hours ahead and keep them in the fridge on a tray. Fry right before serving for best texture. What other spices would work here? You could try Herbes de Provence , Smoked Paprika , or Crushed Red Pepper Flakes for a bit of heat. —just adjust to taste. How do I keep them crispy? Drain on a wire rack (not paper towel) and serve right away. You can re-crisp leftovers in the oven or air fryer if needed. Frequently asked Questions Ingredints Explained Ingredients For the mushrooms: 450 g (1 lb) button or cremini mushrooms, cleaned and trimmed 2 large eggs 2 tbsp milk (or dairy-free alternative) 80 g (2/3 cup) all-purpose flour 90 g (1 cup) panko breadcrumbs 30 g (1/4 cup) grated Parmesan (optional, for extra crispiness and flavor) 1 ½ tsp Selefina Italian Seasoning ¾ tsp Selefina Fleur de Sel ½ tsp smoked paprika (optional, for depth) Black pepper to taste Neutral oil for frying (e.g., canola, grapeseed) For dipping (optional): Aioli, ranch, or warm marinara sauce (see recipe below for details) Lemon wedges for brightness NEWSLETTER SIGN-UP Preparation This crispy mushroom bites recipe serves 4–6 as an appetizer or snack – Perfect for a small gathering, family snack board, or party platter – If serving as a main with salad or sides, it serves 2–3 generously Prep the dredging station: In one bowl, mix the flour with a pinch of black pepper. In a second bowl, whisk the eggs with milk. In a third bowl, combine panko, Parmesan (if using), Selefina Italian Seasoning, Garlic Salt, and paprika. Coat the mushrooms: Pat mushrooms dry. Dip each one in the flour, then egg mixture, then press into the seasoned panko mixture to coat evenly. Tip: For extra crunch, repeat the egg and breadcrumb step for a double coating. Fry until golden: Heat oil in a deep skillet (about 1 inch deep) to 180°C (350°F). Fry mushrooms in batches until golden and crispy (about 2–3 minutes per side). Don't overcrowd the pan. Transfer to a paper towel-lined plate to drain. Serve hot: Sprinkle with a pinch of flaky salt and extra Italian seasoning if desired. Serve with your favorite dip and lemon wedges for a fresh hit. Below are the recipes for my two favorite dipping sauces to go along side the crispy mushroom bites: Garlic Herb Aioli A creamy, garlicky dip that complements the crunchy coating perfectly. Ingredients 120 g (½ cup) mayonnaise 1 small garlic clove, finely grated 1 tsp lemon juice ½ tsp Dijon mustard ½ tsp Selefina Italian Seasoning Black pepper to taste Instructions Whisk all ingredients together until smooth. Chill for 10–15 minutes before serving to let the flavors meld. 2. Warm Marinara Dip Classic, cozy, and perfect with the Italian-seasoned mushrooms. Ingredients 240 ml (1 cup) canned crushed tomatoes 1 tbsp olive oil 1 small garlic clove, minced ½ tsp sugar ½ tsp Selefina Italian Seasoning Salt and pepper to taste Optional: pinch of chili flakes for heat Instructions Sauté garlic in olive oil for 30 seconds. Add the tomatoes, seasoning, sugar, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Hedgehog Bread Easter Rolls Prep Time: 20 minutes Cook Time: 20 minutes Serves: 10 Breads Oct 23, 2025 Last updated: This recipe may contain affiliate links 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 SKIP TO VIDEO 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 Ingredints Explained 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 NEWSLETTER SIGN-UP 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 Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Topped with luscious cream cheese frosting these cupcake are a perfect blend of velvety richness and tangy sweetness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Red Velvet Cupcakes Prep Time: 15 minutes Cook Time: 20-25 minutes Serves: 12 Cupcakes Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Red velvet cupcakes have always felt a little extra special to me—maybe it’s that deep crimson color or the way the cream cheese frosting just belongs with the rich, cocoa-kissed cake. If you've tried my Rainbow Bundt Cake or Honey Hibiscus Cupcakes , you know I have a soft spot for bakes that feel joyful and just a bit whimsical. These cupcakes fit right in. They’re the kind of dessert that looks impressive but comes together with minimal fuss—something I appreciate when I want a treat that’s both classic and crowd-pleasing (like my Black Forest Cake , but without the layering!). I love how velvety and moist these turn out, and that little tang from the buttermilk and vinegar gives the flavor so much depth. Plus, that swirl of cream cheese frosting on top? I mean, it’s a must. Whether you're baking them for a birthday, Valentine’s Day, or just because it’s Tuesday and you deserve something delicious—they’re always a hit. SKIP TO RECIPE CARD SKIP TO VIDEO That Classic Red Velvet Flavor – A soft, tender crumb with just a hint of cocoa and tang—these cupcakes strike the perfect balance between rich and light. Cream Cheese Frosting Heaven – That dreamy, not-too-sweet frosting is a match made in dessert heaven with the moist red velvet base. Eye-Catching & Festive – Their bold red color and creamy swirl of frosting make these a showstopper for birthdays, holidays, or “just because” baking. Make-Ahead Friendly – Both the cupcakes and frosting can be prepped ahead—perfect for parties or stress-free dessert planning. Customizable – Want mini cupcakes? A layer cake? Add-ins like chocolate chips or a swirl of raspberry jam? This recipe can flex with your creativity. What You'll Love Can I make these into a cake instead of cupcakes? Yes! This recipe works beautifully as a single 9x13" cake or two 8" round layers. Just adjust baking time—about 30–35 minutes for a cake. Why do red velvet cupcakes have vinegar? The vinegar reacts with the baking soda and cocoa to give red velvet its unique tender crumb and subtle tang. It also enhances the red color! Can I use natural food coloring or beet juice? You can, but keep in mind that the color might be less vibrant, and beet juice may add a very subtle earthy taste. Do these need to be refrigerated? Because of the cream cheese frosting, yes. Store them in an airtight container in the fridge for up to 4 days. Let them come to room temp before serving for the best texture. Can I freeze the cupcakes? Absolutely. Freeze the unfrosted cupcakes for up to 2 months. Thaw, frost, and serve as fresh. Frequently asked Questions Ingredints Explained Ingredients Cupcakes 315 g (2½ cups) all-purpose flour 200 g (1 cup) granulated sugar 1 tsp baking soda 1 tsp salt 10 g (2 tsp) cocoa powder 355 ml (1½ cups) vegetable oil 240 ml (1 cup) milk 1½ tsp white vinegar 2 large eggs 1½ tbsp red food coloring 1½ tsp vanilla extract Frosting: 225 g (1 cup) cream cheese 115 g (½ cup) unsalted butter, softened 240 g (2 cups) powdered sugar 1 tsp vanilla extract 3 drops red food coloring (optional) Sprinkles (optional) NEWSLETTER SIGN-UP Preparation Preheat the oven to 350F and line a muffin tin with silicone or paper cups. In a medium bowl, sift together your flour, sugar, baking soda, salt and cocoa powder. In a separate larger mixing bowl use a hand mixer to mix together your oil, milk, vinegar, eggs, vanilla extract and food coloring. Next, slowly add the dry ingredients to the wet ingredients bit by bit mixing after each addition. When everything is well incorporated and you have a smooth batter spoon the batter equally amongst the prepared muffin tin. Transfer the muffin tray to the oven and bake on the center rack for 20-25 minutes or until baked through and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before adding any icing. While the cupcakes cool add the cream cheese, butter, vanilla, sugar and food coloring to a bowl and mix with an electric mixer until everything is well incorporated and you have acheived a light and smooth texture. Use a piping bag to frost the tops of each cupcake (a knife will do as well if you do not have any piping bags). Add some sprinkles for an extra touch of fun. Enjoy! Tip: Cupcakes can be made ahead of time and frozen (without frosting). Remove from freezer and thaw overnight before decorating. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Packed with a colorful assortment of vegetables, beans, and pasta, this soup offers a comforting and satisfying bowl of warmth.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Minestrone Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 Servings Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe Living in a northern country with long, cold, snowy winters, comfort food recipes are more than just a luxury—they’re a necessity. When the temperature drops, nothing beats a warm, hearty bowl of soup, especially one that's a complete meal in itself. That’s why I adore Minestrone Soup , the ultimate cold-weather comfort food. This classic Italian minestrone is a vibrant medley of vegetables, protein-packed beans, and tender pasta, all simmered in a rich, herb-infused broth. The ingredients are simple and wholesome, but the result is a dish bursting with flavor. Think of a cozy symphony of oregano, basil, thyme, and rosemary, weaving together a warming, aromatic experience in every spoonful. Not only is this soup visually stunning, with its array of colors from fresh vegetables, but it’s also incredibly satisfying and nutritious. Perfect for a busy weeknight or a leisurely weekend dinner, minestrone soup is a versatile favorite. It’s easy to customize with seasonal vegetables or pantry staples, making it a go-to recipe no matter the time of year. Whether you're looking to warm up after a snowy day or simply craving a wholesome, delicious meal, this homemade minestrone soup is your answer. Pair it with crusty bread and a sprinkle of Parmesan for a dish that feels like a warm hug in a bowl. Prepare to make this recipe a staple in your kitchen—it’s as comforting as it is timeless. SKIP TO RECIPE CARD SKIP TO VIDEO Comforting and Nourishing: This classic Italian soup is packed with vegetables, beans, and pasta, making it the perfect meal for any time of year. Customizable: You can tailor this recipe to suit your tastes and what you have on hand—perfect for using up leftovers or pantry staples. Hearty and Filling: With a variety of beans and pasta, this minestrone is satisfying enough to be a meal on its own. Healthy and Wholesome: Full of fiber, vitamins, and nutrients, this soup is as nutritious as it is delicious. Quick and Easy: Ready in under an hour, this recipe is simple enough for a weeknight dinner but impressive enough to serve to guests. Perfect for Meal Prep: Make a big batch and enjoy it throughout the week or freeze portions for a quick meal later on. Crowd-Pleaser: Serve it with grated Parmesan and crusty bread, and you’ll have a dish that everyone will love. What You'll Love Can I make this recipe vegan? Yes! Simply omit the Parmesan cheese or use a vegan Parmesan substitute to keep this recipe vegan-friendly. Can I use fresh tomatoes instead of canned? Absolutely! Use about 2 cups of fresh diced tomatoes. You might need to add a bit more broth to achieve the desired consistency. What other beans can I use? You can substitute the kidney or cannellini beans with chickpeas, black beans, or your favorite type of bean. Can I freeze minestrone soup? Yes! This soup freezes well, but leave out the pasta and spinach/kale before freezing. Add them when reheating to avoid mushy pasta and wilted greens. Can I use other vegetables? Of course! Minestrone is versatile—add vegetables like potatoes, sweet potatoes, bell peppers, or squash for variety. What can I substitute for fresh rosemary? If you don’t have fresh rosemary, use 1/2 teaspoon of dried rosemary or an additional pinch of oregano and thyme. Can I use gluten-free pasta? Yes, gluten-free pasta works well. Cook it separately and add it to the soup when serving to prevent it from getting too soft. Can I make this in a slow cooker? Yes! Sauté the vegetables and garlic first, then transfer everything except the pasta and greens to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the pasta and greens in the last 30 minutes. How can I make this soup more filling? Add shredded chicken, Italian sausage, or extra beans to make it heartier. You can also serve it with crusty bread on the side. Frequently asked Questions Ingredints Explained Ingredients 2 tablespoons olive oil 1 onion, diced 2 carrots, sliced 2 celery stalks, chopped 3 cloves garlic, minced 1 can (14 oz) diced tomatoes 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) cannellini beans, drained and rinsed 1 zucchini, diced 1 cup green beans, chopped 4 cups vegetable broth 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme 1 teaspoon fresh rosemary, finely chopped 1 cup small pasta (e.g., ditalini) Salt and pepper to taste 3 cups spinach or kale, chopped Grated Parmesan cheese for serving Spoonful of pesto (optional) NEWSLETTER SIGN-UP Preparation Here are the Step-by-Step instructions on how to make this classic Minestrone Soup! Get your veggies ready! Prepare your ingredients: Rinse your beans, chop your onions and garlic, slice your carrots and celery, and prepare your kale and spices. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened. Add in the beans and Zucchini: Stir in diced tomatoes, kidney beans, cannellini beans, zucchini, and green beans. Add the broth and herbs: Add vegetable broth, oregano, basil, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Cook the pasta: Meanwhile, cook pasta according to package instructions. Drain and set aside. Add remaining ingredients: Add cooked pasta and chopped spinach or kale to the soup. Cook for an additional 5 minutes until the greens are wilted. Season and Serve: Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese. I also love adding a small spoonful of pesto if I have it on hand for that extra layer of herby deliciousness. Enjoy! If you enjoy this soup recipe you may also like: Swiss Barley Soup (Gerstensuppe) Classic French Onion Soup Pickle Soup Items used in this recipe: Please note that as an amazon associate, I may recieve a small commission for qualified purchases made through these links. Le Creuset Pot: Amazon.ca Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Christine Loertscher is a food photographer based in Quebec, serving clients on-site in Montreal and the Eastern Townships, or remotely for brands and publications worldwide. RECOGNITION & FEATURES My photography has been recognized internationally with numerous Foodelia Awards and magazine features. ABOUT CHRISTINE Quebec Food Photographer, Recipe Developer and Content Creator I’m Christine, a food photographer, stylist, and recipe developer based in the beautiful Eastern Townships of Quebec. I am passionate about creating images that are clean and uncluttered, yet full of life. I love using light to set the mood, and detail to bring each dish to life, whether it’s capturing the texture of fresh pastry or the sparkle of a perfectly mixed drink. With a background in Fine Arts and experience in the fashion and jewelry world, I’ve developed an eye for detail, color, and storytelling. I bring that same approach to every project, working with brands, magazines, and creative agencies to create images that feel fresh, genuine, and impossible to scroll past. No matter where you are in Montreal, across Canada, or beyond, I’d love to chat and see what we can create together. chris@poeticroad.com BRAND COLLABORATIONS From Global Icons to Artisanal Producers, here is a glimpse of some of the brands I’ve partnered with. Cookware & Kitchenware Styled and photographed cozy cookware moments for seasonal promotions and social content. Food & Beverage Developed healthy recipe content and short-form video reels featuring their bone broth. Crafted warm, story-rich visuals using their premium maple syrup for fall recipe promotion. Spices & Ingredients Created recipe content and styled editorial visuals highlighting their spice blends. Want to see your brand here next? Let’s create content that tells your story and connects with your audience. 📩 Collaborate with Me : chris@poeticroad.com DISCOVER MORE Recipes New recipes are posted weekly — from comforting home-cooked meals to decadent desserts that make any day feel special. I love taking simple, everyday ingredients and transforming them into elegant dishes you can create at home, all with clear, step-by-step instructions and tips I’ve learned along the way. Whether you’re in the mood for something savory, sweet, or a little bit of both, you’ll always find something inspiring here. Go to Recipes Blogs Follow My Culinary Journey Join me as I explore the world of food — from recreating my family’s traditional Swiss recipes to sharing the lessons I’ve learned as a professional food photographer and recipe developer in Quebec. On my blog, you’ll find seasonal dishes, behind-the-scenes peeks at my shoots, and inspiration for bringing more creativity into your kitchen. Read More

These Matcha Lemon Squares offer a delicious blend of earthy matcha and zesty lemon, creating a delightful treat for matcha enthusiasts. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Matcha Lemon Squares Prep Time: 15 minutes Cook Time: 40 minutes Serves: 16 Squares Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe With St. Patrick’s Day just around the corner, the tales of mischievous leprechauns have taken over our household. My kids are already plotting what they’d do if they ever caught one, and my eldest insists he saw one a few years ago. The "evidence" of their presence—like mysteriously green toilet water—only fuels their imaginations. Inspired by their excitement (and my love for a good themed treat), I decided to whip up something sweet and festive to celebrate. Enter these Matcha Lemon Squares —a treat that’s as vibrant as it is delicious. Not only do they boast an incredible green hue perfect for St. Patrick’s Day, but the flavor combination is next-level. The earthy depth of matcha paired with the bright, zesty punch of lemon creates a balance that will leave your taste buds dancing. And let’s talk about texture: these squares are the perfect mix of ooey-gooey goodness and the satisfying crunch of their delicate crinkle top. They’re a crowd-pleaser for both kids and adults—my little leprechaun hunters can’t get enough of them! And while they’re perfect for celebrating St. Patrick’s Day, their fun twist on classic lemon bars makes them a fantastic choice for any time you’re craving a little something sweet (and green). Trust me, once you try them, you'll be reaching for seconds—or maybe thirds! ☘️ 4o SKIP TO RECIPE CARD SKIP TO VIDEO Unique Flavor Combination : The earthy matcha pairs beautifully with zesty lemon, offering a refreshing twist on traditional lemon squares that’s both balanced and unique. Bright, Natural Color : The matcha adds a natural green hue, giving these lemon squares a visually appealing pop of color without artificial dyes. Perfect Balance of Sweet and Tangy : These bars are both sweet and slightly tart, with matcha adding depth and the lemon bringing a fresh, tangy brightness. Soft, Smooth Texture : The creamy lemon filling sits atop a tender crust, making these squares soft, smooth, and easy to bite into—a true dessert delight. Ideal for Matcha Lovers : For anyone who loves matcha, these lemon squares are a delicious way to enjoy the flavor in a dessert form, with a refreshing citrusy edge. Easy Make-Ahead Dessert : Matcha lemon squares can be made ahead and chilled, making them perfect for gatherings, potlucks, or simply enjoying a ready-to-go treat from the fridge. What You'll Love What type of matcha is best for these lemon squares? Use culinary-grade matcha for its bright color and slightly earthy flavor. It’s perfect for baking, as it complements the lemon without overpowering the sweetness. Can I adjust the amount of matcha? Yes! If you prefer a more subtle matcha flavor, reduce the amount slightly. For a stronger taste, you can add a bit more, but be mindful as matcha can become bitter if overused. Do these need to be refrigerated? Yes, for the best texture and freshness, store your matcha lemon squares in an airtight container in the refrigerator. They can last up to 5 days chilled. Can I make matcha lemon squares gluten-free? Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free without sacrificing texture. How do I create a vibrant green color in the squares? To keep the green color bright, avoid overbaking the squares, as excessive heat can dull the matcha's natural hue. Culinary-grade matcha also provides a more vivid color. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 125g all-purpose flour (1 cup) 113g unsalted butter, softened (½ cup) 30g powdered sugar (¼ cup) 6g matcha powder (1 tablespoon) For the Filling: 4 large eggs 300g granulated sugar (1½ cups) 30g all-purpose flour (¼ cup) 12g matcha powder (2 tablespoons) 2g baking powder (½ teaspoon) Zest of 1 lemon 60ml fresh lemon juice (¼ cup) 30g finely chopped candied ginger (¼ cup, optional) NEWSLETTER SIGN-UP Preparation Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Please note that as an amason affiliate, there may be some links in this recipe to which I may receive a small commission from qualified purchases. Make the Crust: In a medium bowl, combine the flour, softened butter, powdered sugar, and matcha powder. Mix until the ingredients come together to form a crumbly dough. I like to use my hands for this because I can feel around for the larger chunks and I feel like I have more control over making sure everything is well incorporated. But if you prefer to mix it up with a food processor, that option can work as well. Press the dough evenly into the bottom of the prepared baking pan. Bake the crust for about 15 minutes or until it's set and lightly golden. Prepare the Filling: In a separate bowl, whisk together the eggs, granulated sugar, flour, matcha powder, baking powder, lemon zest, and lemon juice until well combined. If you want to add an extra layer of flavor to your squares why not try little crumbles of candied ginger. Simply sprinkle them over the filling before baking. Don't be surprised, they will sink into the filling slightly because of their weight. They add delightful bursts of spice to the earthy lemon flavors already present. Bake the Bars: Pour the filling over the pre-baked crust. Bake for an additional 20-25 minutes or until the filling is set and the edges are lightly golden. Cool and Slice: Allow the matcha bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares. Optional Garnish: Dust the top of the bars with a bit of extra matcha powder for a decorative touch. Serve: Serve the matcha bars with a dollop of whipped cream or icecream for an added indulgence. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Swiss Weggli are soft, slightly sweet bread rolls with a delicate light and fluffy texture surrounded by a golden brown crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Weggli (Swiss Milk Rolls) Prep Time: 15 minutes + 1.5 hour rise time Cook Time: 15 minutes Serves: 8-10 rolls Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Swiss Weggli are a beloved staple in bakeries all across Switzerland. Soft, slightly sweet, and shaped with that signature center line, they’re especially tied to Swiss breakfast culture—usually served with butter, jam, honey, or cheese. The word "Weggli" means "little bread" in Swiss German, and these rolls have been part of everyday life for centuries. Made with humble ingredients like flour, milk, butter, and yeast, they were accessible to households of all backgrounds and remain a comfort food for many to this day. If you’ve baked my Zopf or Maple Brioche , you’ll recognize that same tender crumb and rich flavor—but Weggli are their own kind of special. I have the fondest memories of visiting my grandparents in Zurich during summer holidays, where Weggli were always part of our breakfast table. I loved that they were the perfect one-portion bread, with that soft middle that split in half so easily. They were just right for little hands—and even better with a square of Swiss chocolate tucked inside. (Yes, really—Weggli + chocolate is a classic Swiss snack combo!) Now as an adult living far from those Swiss bakeries, I love recreating Weggli at home—just like I do with Homemade Pretzels when the craving hits. These buns are perfect to make ahead for breakfast, to pack for a hike, or to serve warm out of the oven with a generous spread of butter. So if you’re craving something cozy, nostalgic, and easy to make, let’s bake some Weggli together. They just might become your new favorite too. SKIP TO RECIPE CARD SKIP TO VIDEO Soft and Fluffy Texture : These rolls are delightfully soft and airy, making each bite light and satisfying—perfect for breakfast or an afternoon snack. Mild, Slightly Sweet Flavor : Weggli have a delicate flavor with just a hint of sweetness, pairing well with both sweet and savory toppings like butter, jam, or cheese. Simple to Make : With easy-to-find ingredients and straightforward steps, this recipe is accessible to beginners and rewarding for experienced bakers alike. Versatile and Customizable : Enjoy them as a plain roll or with various toppings, or even turn them into mini sandwiches for a filling snack. Ideal for Freezing and Reheating : Weggli freeze well, making it easy to have fresh Swiss rolls on hand. Simply reheat to enjoy that fresh-baked softness. Traditional Swiss Delight : Bringing a taste of Switzerland to your table, these classic rolls are a delicious way to experience a beloved Swiss bakery staple. What You'll Love What is Weggli? Weggli are soft, slightly sweet Swiss bread rolls with a light, airy crumb. They’re commonly enjoyed at breakfast or as a snack, often with butter, jam, or cheese. What type of flour is best for Weggli? All-purpose or bread flour works well for Weggli. Bread flour gives a slightly chewier texture, while all-purpose flour results in a softer roll. How do I get the classic “split” on top of Weggli? Traditionally, the rolls are shaped with a shallow split down the center. You can gently press down the middle with a handle of a spoon before baking for the classic look. Can I make Weggli ahead of time? Yes! Prepare the dough and shape the rolls, then refrigerate overnight and bake fresh the next day. They’re best enjoyed warm but stay soft for a day or two. How do I store Weggli? Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat briefly in the oven to refresh. Frequently asked Questions Ingredints Explained Ingredients 500g bread flour ( 3½ cups) 1 tsp salt ( 1 tsp) 1 tbsp sugar ( 1 tbsp) 7g active dry yeast ( 2¼ tsp) 300ml warm milk ( 1¼ cups) 50g butter, softened ( 3½ tbsp) Additional butter for brushing - as needed (about 1 tbsp) NEWSLETTER SIGN-UP Preparation In a large mixing bowl, combine flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm milk. Make a well in the center of the flour mixture and pour in the yeast mixture. Add the softened butter to the bowl. Mix until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Punch down the dough and divide it into 8 - 10 equal portions, shaping each into a ball. Place the dough balls on a baking sheet lined with parchment paper, leaving some space between each roll. Push each ball down slightly with the palm of your hand and using a knife or a dough scraper, push a line down the center of each roll (They may spring back a bit so you might have to force it slightly but do NOT cut through ). This cut gives the the roll their distinctive look and helps control the rise of the dough during baking, resulting in a more uniform shape and texture. Cover with a clean kitchen towel and let them rise for another 30 minutes. Preheat the oven to 400°F ( 200°C ) . Brush the risen dough balls with melted butter. This will give them that glossy golden finish. Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool on a wire rack before serving. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet Pickled Deviled Eggs Prep Time: 20 minute prep + 24 hour pickle time Cook Time: 10 minutes + overnight pickling Serves: 24 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links 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 SKIP TO VIDEO 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 Ingredints Explained 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 NEWSLETTER SIGN-UP 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 Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Perfectly crispy on the outside and tender on the inside, these onion rings are an easy and tasty snack the whole family will love.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Homemade Onion Rings Prep Time: 10 minutes Cook Time: 15 minutes Serves: 30-40 Rings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If I had to pick one crispy snack to rule them all, onion rings would win every time. Growing up, they were always my top pick over fries—there’s just something about that golden crunch and sweet, tender onion center that feels like comfort food perfection. Now that I make them at home, I’ve dialed in a batter that’s light and crispy, not heavy or greasy, and lets the flavor of the onion shine through. These homemade onion rings are one of those recipes that looks impressive but couldn’t be easier to pull off. They’ve become a go-to in my kitchen for game day snacks, family burger nights, and even cozy movie nights in. And if you’ve tried my Crispy Mushroom Bites , Herby Puff Pastry Bites , or Paprika Grissini , you already know I have a soft spot for finger foods that are just as fun to eat as they are to serve. These onion rings fit right in with that crowd—simple, flavorful, and seriously addictive. So grab a few onions, heat up your oil, and get ready to whip up a batch of these crunchy bites. Whether you're serving them up with a dipping sauce or piling them high on a burger, I promise they’ll disappear fast. SKIP TO RECIPE CARD SKIP TO VIDEO Light and Crispy Perfection: These onion rings aren’t greasy—they’re golden, crunchy, and airy. Simple Ingredients: You probably have most of them in your kitchen already. Versatile Snack or Side: Pair with burgers, sandwiches, or just eat them by the handful with your favorite dip. Crowd-Pleaser: Make a batch, and watch them disappear. They’re that good! What You'll Love Can I make these in an air fryer? Yes! Just lightly spray them with oil, and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway. They won’t be exactly like the deep-fried version, but still crispy and tasty. What kind of onions should I use? Sweet onions, like Vidalia, are a classic choice, but yellow onions work well too if you want a bit more bite. How do I keep them crispy? Serve them right away for the best crunch! If you’re making a batch ahead, keep them warm in a low oven (about 200°F/95°C) until ready to serve. Can I freeze leftovers? Yep! Freeze them on a tray first, then transfer to a bag or container. Reheat in the oven or air fryer for a quick fix. Frequently asked Questions Ingredints Explained Ingredients Onion Rings: 2 Yellow Onions (sliced) 1 1/4 cup Self-Rising Flour 3/4 cup Carbonated Water 1/2 teaspoon Salt 1/4 teaspoon Garlic Powder 1/4 teaspoon Paprika 1/4 teaspoon Ground Coriander 4-6 cups Vegetable Oil for Frying Dip: 1 cup Sour Cream 1/2 cup Pickled Jalepenos (roughly chopped) 1/2 cup Fresh Coriander (finely chopped) 1 Lime (juiced) NEWSLETTER SIGN-UP Preparation Onion rings are one of the easiest snacks to make and what I love is that you can change up the batter and they end up being completely different. One of my favorites is the classic crisp onion ring with a simple batter crust. My favorite way to get a light and crispy shell is to use carbonated soda water. Along with the self-rising flour, it helps in the rise and gives a delicate fluffy batter. I also use it in my waffle recipe. It is devine! Back to the onion rings. If you are making these, please make sure to be extra careful as you will be using hot oil to fry them. Parent supervision is highly recommended here! First, make sure to peel and slice your onions. I like making my onion rings on the thinner side 1-2cm wide. But if you prefer thicker, juicier bites, make them as thick as you like. Time to prepare the batter. In a medium mixing bowl, mix together the dry ingredients: flour, salt and spices. Use a whisk to make sure they are well incorporated. Slowly add in the carbonated water. Whisking so that there are no chunks of flour. Mix until smooth. In a medium to large high-sided saucepan, heat up the oil on medium high heat. No need for a thermometer, you will know when it is ready when you drop a bit of batter into the oil and it sizzles and turns golden. In the meantime, prepare a plate lined with a paper kitchen towel. This will be your "cooling station" or "catch the extra oil" station. When the oil is at the right temperature, use a fork to dip an onion ring into the batter. Make sure to submerge it entirely and to let any excess batter drip off before placing the batter covered ring gently into the oil (BE CAREFUL! As the oil may spatter a bit). Do not overcrowd the onion rings, it is better to do small batches at a time. Fry the rings until they are golden brown, turning them every once in a while to ensure all sides are fried evenly. Let any extra oil drip off before placing them on your "cooling tray". Let the onion rings cool for 5-10 minutes before serving. I usually just love to eat my onion rings plain or with simple ketchup as a dip. However, if you want to get a little fancier, why not try my jalapeno and coriander dip? To make the dip, place all ingredients into a blender or food processor and pulse until you achieve your desired consistency. Serve and enjoy! Need some more appetizers? Check these out: Herby Puff Pastry Bites Bruschetta with Olive Confit and Herb Vinaigrette Creamy Olive Tapenade Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Rempli d'un assortiment coloré de légumes, de haricots et de pâtes, la Minestrone offre un bol réconfortant et satisfaisant de chaleur. < Back La Minestrone Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 personnes About the Recipe Comme je vie dans un pays du Nord où il fait froid et est enneigé la moitié de l'année, avoir des recettes réconfortantes est essentiel. J'adore les soupes qui sont un repas à elles seules, du genre où la liste des ingrédients est plus longue que les étapes pour la préparer. Une de mes préférées de ce type est la Minestrone. La soupe Minestrone classique italienne - un mélange nourrissant de légumes vibrants, de haricots et de pâtes, mijoté à la perfection dans un bouillon parfumé aux herbes. Ce plat copieux et nutritif réchauffe non seulement l'âme, mais il réunit également une symphonie d'herbes aromatiques telles que l'origan, le basilic, le thym et le romarin. Avec ses couleurs riches et ses saveurs robustes, cette Minestrone faite maison est une célébration d'ingrédients sains qui se marient sans effort pour créer un bol de bien-être nourrissant. Que vous recherchiez un repas satisfaisant en semaine ou une façon délicieuse d'embrasser les saisons, cette soupe Minestrone est assurément destinée à devenir une favorite chérie dans votre cuisine. Ingredients 2 cuillères à soupe d'huile d'olive 1 oignon, coupé en dés 2 carottes, tranchées 2 branches de céleri, hachées 3 gousses d'ail, émincées 1 boîte (14 oz) de tomates coupées en dés 1 boîte (15 oz) de haricots rouges, égouttés et rincés 1 boîte (15 oz) de haricots cannellini, égouttés et rincés 1 courgette, coupée en dés 1 tasse de haricots verts, coupés 4 tasses de bouillon de légumes 1 cuillère à café d'origan séché 1 cuillère à café de basilic séché 1/2 cuillère à café de thym séché 1 tasse de petites pâtes (par exemple, ditalini) Sel et poivre selon le goût 3 tasses d'épinards ou de chou frisé, hachés Fromage Parmesan râpé pour servir Preparation Préparez vos légumes ! Rincez vos haricots, hachez vos oignons et l'ail, coupez vos carottes et le céleri, et préparez vos feuilles de chou frisé et vos épices. Dans une grande casserole, chauffez l'huile d'olive à feu moyen. Ajoutez l'oignon, les carottes, le céleri et l'ail. Faites cuire jusqu'à ce que les légumes soient ramollis. Ajoutez les tomates coupées en dés, les haricots rouges, les haricots cannellini, la courgette et les haricots verts. Ajoutez le bouillon de légumes, l'origan, le basilic, le thym, le sel et le poivre. Portez à ébullition, puis réduisez le feu et laissez mijoter pendant 20 minutes. Pendant ce temps, faites cuire les pâtes selon les instructions sur l'emballage. Égouttez-les et mettez de côté. Ajoutez les pâtes cuites et les épinards ou le chou frisé haché à la soupe. Faites cuire pendant 5 minutes supplémentaires jusqu'à ce que les feuilles soient flétries. Ajustez l'assaisonnement si nécessaire. Servez chaud, garni de fromage Parmesan râpé. Bon appétit avec votre soupe minestrone maison ! Previous Next

Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Herby Puff Pastry Bites Prep Time: 10 minutes Cook Time: 20 minutes Serves: 12 Bites Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some snacks just have that poof! factor—one minute you’re sprinkling herbs on puff pastry, the next you’re pulling out a tray of flaky, golden bites that vanish faster than you can say “help yourself.” These herby puff pastry bites are my secret weapon for instant party points: store-bought pastry, a shower of your favorite seasoning, a hit of cheese, and less than half an hour in the oven. Zero fuss, maximum crisp factor. I keep them in heavy rotation alongside my other crowd-pleasers—think Crispy Mushroom Bites for the veggie lovers, Homemade Soft Pretzels when you need something warm and chewy, or Paprika Grissini for that smoky crunch. Together, they’re basically the dream snack squad. Whether you’ve got surprise guests, a potluck on the horizon, or a cozy movie night queued up, these herby bites deliver every time. Pro tip: bake a double batch. The first tray is gone long before the second one cools—and you deserve a few for yourself. SKIP TO RECIPE CARD SKIP TO VIDEO Quick and Easy: With store-bought puff pastry, minimal prep, and just a few ingredients, you’ll have these bites ready to bake in no time. Flavor Versatility: While the Sweet Italian Sausage seasoning blend brings an irresistible combination of garlic, herbs, and subtle heat, you can easily customize these bites with your favorite spice mix. Try them with a smoky paprika blend, herbes de Provence, or even a sprinkle of everything bagel seasoning to make them uniquely yours. Crispy and Cheesy: The puff pastry turns golden and flaky while the Parmesan melts into pockets of salty, cheesy goodness. Versatile Crowd-Pleaser: Perfect for holiday parties, casual gatherings, or even a fun weekend snack. These bites fit any occasion. Make-Ahead Friendly: Prep them ahead, chill, and bake fresh when you’re ready to impress your guests. What You'll Love Can I make these ahead of time? Yes! You can assemble the rolls, slice them, and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze the unbaked slices and bake them directly from frozen (just add a few extra minutes to the baking time). What other cheeses can I use besides Parmesan? Parmesan is classic for its nutty and salty flavor, but you can also try Asiago, Pecorino Romano, or even a sharp cheddar for a slightly different twist. Can I use homemade puff pastry instead of store-bought? Absolutely! If you have the time, homemade puff pastry will add an extra buttery, flaky touch. But trust me, store-bought works perfectly and keeps things easy. What dipping sauce pairs best with these bites? Marinara sauce is a natural choice for an Italian-inspired vibe, but you can also serve them with garlic aioli, a balsamic glaze, or even a simple herb-infused olive oil. Are these bites spicy? The seasoning blend has a mild heat from the crushed red pepper and black pepper, but it’s not overpowering. If you like more heat, feel free to add a pinch of red pepper flakes when assembling. Can I make these vegetarian? Yes! The seasoning blend itself is vegetarian, and you can skip the Parmesan or use a plant-based cheese if needed. Frequently asked Questions Ingredints Explained Ingredients 1 sheet puff pastry (thawed) 2 tbsp unsalted butter, melted 1 garlic clove, finely minced (or ½ tsp garlic powder) ½ cup freshly grated Parmesan cheese 1 ½ tbsp Herby Seasoning blend (I used Sweet Italian Sausage Blend ) 1 large egg (for egg wash) 1 tbsp water (to thin the egg wash) Optional: 1 tsp red pepper flakes (if you’d like an extra kick) Optional garnish: fresh parsley, grated Parmesan for topping NEWSLETTER SIGN-UP Preparation Prepare the puff pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface into a rectangle (about 12x10 inches). Make the garlic butter: In a small bowl, mix the melted butter with the minced garlic or garlic powder. Brush this evenly over the rolled out puff pastry. Layer the flavors: Sprinkle the Parmesan cheese evenly across the surface of the pastry. Then, generously sprinkle your favorite herby spice blend over the top. I love using this Sweet Italian Sausage Seasoning blend I get from Selefina Spices. To me it has the right mix of herby, salty, spicy goodness. For more heat, I like to add an extra pinch of red pepper flakes. Roll and slice: Starting from one of the long edges, roll the pastry into a tight log. Chill the log in the fridge for about 10-15 minutes to firm it up for easy slicing. Slice into bites: Slice the chilled log into 1-inch rounds and place them on a parchment-lined baking sheet. I like to go the extra step and give them an extra fold to make them visually interesting. This step is optional as you can also keep them in simple spiral shapes. To do this, I place on of the rolls on it's side and use a chopstick to indent the middle. This will force the two ends to bend upwards creating this cute butterfly like shape. Egg wash: In a small bowl, whisk the egg with 1 tbsp of water to create the egg wash. Brush each puff pastry bite lightly to promote even browning. Bake: Bake in the preheated oven for 18-22 minutes, or until golden brown and puffed. Garnish and serve: Let the bites cool slightly before garnishing with a bit of fresh parsley and extra Parmesan, if desired. Serve warm. And that’s it—simple, tasty, and ready to be devoured! These little bites are a no-fuss crowd-pleaser, perfect for any occasion or even just a snack while binge-watching your favorite show. What I love most is how easy they are to customize, so feel free to switch up the seasoning or cheese and make them your own. Don’t be surprised if they disappear faster than you expect—I always regret not making a double batch. So grab one (or three), and enjoy that buttery, herby goodness! Looking for other starters? Check these out: Onion Rings Beet Pickled Deviled Eggs Creamy Olive Tapenade Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Marbled cupcakes, where honey-infused richness meets the vibrant tangy notes of hibiscus for a uniquely delicious flavor combination.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey and Hibiscus Cupcakes Prep Time: 15 minutes Cook Time: 20 minutes Serves: 12 cupcakes Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Hibiscus has such a striking color and a unique tartness that I’ve always wanted to bake with it. I first experimented with it in my Honey & Hibiscus Bread , where I paired its floral tang with the mellow sweetness of honey—and that pairing stuck with me. So when February rolled around (and pink bakes took over my kitchen), I decided to turn that same flavor combo into a batch of cupcakes. These Marbled Honey & Hibiscus Cupcakes are my newest obsession: light, floral, just sweet enough, and pretty enough to rival my Rainbow Bundt Cake or even a classic like my Red Velvet Cupcakes . The marbled swirl isn’t just for show—it’s a simple but beautiful way to blend the bold flavor of hibiscus with golden honey. If you want to know more about working with hibiscus in baking, I’ve shared a few tips on the blog too. Whether for Valentine’s Day or just a cozy weekend treat, these cupcakes are all about flavor, color, and fun. SKIP TO RECIPE CARD SKIP TO VIDEO The color is all-natural. No artificial dyes here—just vibrant, naturally tinted batter with the prettiest pink swirls. A flavor combo that just works. The sweet comfort of honey paired with the tart, floral kick of hibiscus is unexpected but so good. Simple but impressive. These look fancy with their marbled effect, but they’re easy enough to make on a weekday. A fresh twist on classic cupcakes. Think of it like your Red Velvet's cooler, floral cousin. Perfect for any occasion. From Valentine’s Day to tea parties, or just because—these cupcakes show up beautifully. What You'll Love Can I use hibiscus tea instead of hibiscus powder? You can try, but the color and flavor won’t be nearly as vibrant. Hibiscus powder gives a concentrated boost that tea just can’t match in baking. What if I don’t have honey on hand? Maple syrup or agave can work in a pinch, but they’ll slightly change the flavor. Honey really makes the floral notes shine. Do I need to marble the batter? Nope! You can swirl it as much or as little as you like—or layer it for a two-tone look. It’ll taste delicious either way. Can I make these ahead? Yes! They store well in an airtight container at room temperature for 2–3 days. You can also freeze them (unfrosted) for up to a month. Can I turn this into a loaf or cake instead? Absolutely. Just adjust the baking time—a standard loaf pan or 8-inch round cake may take 35–45 minutes, depending on your oven. Frequently asked Questions Ingredints Explained Ingredients For the cupcakes: 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, softened 3/4 cup honey 3 large eggs 1 teaspoon vanilla extract ½ cup milk 2 tablespoons hibiscus powder For the Frosting: (optional) 1 cup unsalted butter, softened 3 cups powdered sugar ¼ cup honey 1 tablespoon hibiscus powder NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and honey until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Divide the batter in half. In one half, stir in the hibiscus powder until well combined. Spoon a dollop of each batter into the cupcake liners, (I like to sandwhich the hibiscus between two layers of plain honey) to create a marbled effect use a toothpick or skewer and mix the layers together just slightly. (I like to lift from the bottom and fold over a little as I come back up to the top 2-3 times). Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely. You can serve them plain or add some frosting as an extra indulgence. For the frosting, beat together butter, powdered sugar, honey, and hibiscus powder until smooth. Decorate your cupcakes with the frosting and enjoy! Searching for Hibiscus powder? I got mine from Selefina Spices (not sponsored). Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP