Irrisistably moist cake made of banana-infused dough balls which are cinnamon-sugar coated, and drizzled with vanilla glaze.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Banana Cinnamon Monkey Bread Prep Time: 30 minutes Cook Time: 30 minutes Serves: 8-10 Servings Dec 27, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're anything like me, you probably have a couple of overripe bananas lingering on your counter more often than not — quietly waiting to be turned into something delicious. And while I love a good classic banana bread or those soft, gooey banana cinnamon rolls I make on repeat, sometimes it’s nice to change things up. That’s where this Banana Cinnamon Monkey Bread comes in — it’s a fun, pull-apart twist that brings all the cozy banana-and-spice flavor in a totally new form. Monkey bread is one of those nostalgic, hands-on bakes that feels playful and communal — perfect for sharing. The dough is soft and banana-infused, each piece coated in cinnamon sugar and baked into golden, sticky perfection. And of course, we’re finishing it off with a silky vanilla glaze to tie it all together. Monkey bread (also known as pull-apart bread or bubble bread) actually has roots in Eastern Europe, with connections to Hungarian Arany Galuska . The name “monkey bread” likely came from the way you pull apart the pieces — like monkeys picking at food. It’s messy in the best way, and completely irresistible. So if you’re looking for a fresh way to use up those bananas and bring people together around something warm, sweet, and shareable — this is the bake. Let’s get started! SKIP TO RECIPE CARD SKIP TO VIDEO Banana bread meets sticky bun – This is cozy comfort food at its best. The ripe bananas in the dough add natural sweetness and moisture, while the cinnamon-sugar coating gives it that gooey, caramelized exterior. Perfect for sharing – Whether you're hosting brunch, having guests over, or just making a weekend treat, monkey bread is built for pulling apart and passing around. Kid-friendly and nostalgic – It’s sweet, soft, and fun to eat. Bonus: it fills the kitchen with that classic cinnamon-sugar bakery smell. Make-ahead friendly – Prep the dough the night before and bake fresh the next morning. It’s perfect for slow, cozy mornings. A fun twist on the classic – The banana adds something unique to traditional monkey bread, giving it a familiar yet surprising flavor that’s perfect for banana bread lovers. What You'll Love Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g), and you can skip the proofing step — just mix it directly into the flour. What kind of bananas work best? Very ripe bananas with lots of brown spots are ideal. They mash easily and add maximum flavor and sweetness to the dough. Can I use store-bought dough instead? If you’re short on time, yes — a pre-made yeast dough (like biscuit dough or pizza dough) will work in a pinch, though the flavor and texture won’t be quite the same as homemade. Do I need a bundt pan? A bundt pan is traditional and gives the bread its beautiful ring shape, but you can also use a loaf pan, cake pan, or even a muffin tin — just adjust the baking time accordingly. How do I keep the glaze from soaking in too quickly? Let the monkey bread cool for about 10–15 minutes before glazing. This helps the glaze sit on top and look pretty, rather than disappearing into the bread. Can I make this the night before? Yes — shape and coat the dough, then cover tightly and refrigerate overnight. Let it come to room temp and rise slightly before baking the next day. How should I store leftovers? Keep covered at room temperature for 1–2 days, or refrigerate for up to 4. Warm individual servings in the microwave for 10–15 seconds to soften. Frequently asked Questions Ingredints Explained Ripe bananas The riper, the better. They add moisture, sweetness, and flavor directly into the dough. Yeast dough base This is a soft, enriched dough — not too sweet, not too heavy. The milk, butter, eggs, and bananas keep it tender. Cinnamon sugar coating Each dough piece gets rolled in cinnamon sugar before baking, creating that classic monkey bread pull-apart texture. Butter Melted butter helps the coating stick and creates that golden, caramelized finish in the pan. Simple vanilla glaze Just enough sweetness to finish the bread without overpowering the banana and spice. Ingredients For the Dough: 7 g active dry yeast (2¼ tsp) 60 g warm water (¼ cup | about 110°F / 43°C) 120 g milk, warmed (½ cup) 50 g granulated sugar (¼ cup) 75 g unsalted butter, melted (⅓ cup) 200 g ripe bananas, mashed (about 2 medium bananas) 6 g salt (1 tsp) 100 g eggs (2 large eggs) 480 g all-purpose flour (4 cups) For the Coating: 200 g granulated sugar (1 cup) 4 g ground cinnamon (2 tsp) 115 g unsalted butter, melted (½ cup | 1 stick) For the Glaze: 60 g powdered sugar (½ cup) 15–30 g milk (1–2 tbsp) 2–3 g vanilla extract (½ tsp) Optional: A spoonful of mashed banana or a pinch of cinnamon for extra flavor NEWSLETTER SIGN-UP Preparation In a large mixing bowl mash your bananas with the help of a fork. In the same bowl add in the waerm milk, melted butter, sugar, salt and eggs. Mix well until everything is completely incorporated. In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy. Add the yeast mixture to the wet ingredients and mix. Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough for about 5 minutes until it's smooth and elastic. You can add a little more flour if the dough is too sticky. (Now keep in mind- the dough should be slightly sticky, not too floury and dry, but you do want to be able to handle it enough to be able to make it into balls). Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. While the dough is rising, prepare the coating by mixing the granulated sugar and cinnamon in one bowl, and melt the butter in another bowl. Once the dough has risen, punch it down and break it into small pieces. Roll each piece into a ball. Dip each dough ball into the melted butter and then roll it in the cinnamon-sugar mixture. Place the coated balls into the greased bundt pan. Pour any remaining melted butter over the top of the dough in the pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the bread is golden brown and cooked through. While the monkey bread is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the monkey bread is done, remove it from the oven, let it cool slightly (about 10 minutes) before removing it from the cake pan. Next, drizzle the glaze over the top. Serve your homemade Banana Monkey Bread warm and enjoy! Recipe Card Chef's Notes Use very ripe bananas — they blend more easily into the dough and give better flavor. The dough should feel soft and slightly tacky , not dry. Add flour gradually. Don’t pack the dough balls too tightly; a little space helps them rise evenly. Let the bread cool slightly before unmolding so it holds together cleanly. Storage Tips This banana monkey bread is best enjoyed fresh, but leftovers can be stored covered at room temperature for 1–2 days . Warm gently before serving to refresh the texture. You can also prepare the dough the night before and let it rise slowly in the refrigerator, then shape and bake the next day. Recipe Card RECIPE VIDEO Newsletter SignUP

Crispy grated potato and beetdish traditional to Switzerland. A perfect side to your breakfast or dinner meals.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet and Potato Rosti Prep Time: 20 minutes Cook Time: 20 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This isn’t your average rösti. Sure, it starts with the same beloved Swiss foundation—grated potatoes, pan-fried to crispy, golden perfection like the Classic Rösti I grew up on—but this version adds a vibrant twist: beets. The result? A rösti that’s not only gorgeous to look at (hello, deep pink hue) but also full of earthy flavor and sweet-savory balance. Rösti has always been a comfort food in my world. Kind of like Gerstensuppe , that hearty Swiss barley soup that warms you to your core, it’s one of those dishes that feels timeless—simple ingredients, nothing fancy, but totally satisfying. And like my Beet and Butternut Squash Soup , this version of rösti brings that same cozy vibe, with a little extra flair from seasonal veg. It’s the kind of thing I’ll throw together for a rustic brunch, a veggie-forward dinner, or honestly just because I have a couple of potatoes and beets lying around. Add a spoonful of yogurt, a handful of fresh herbs, maybe a runny egg on top, and you’ve got yourself something that feels both nostalgic and new. Whether you’re already a rösti fan or this is your first foray into the crispy Swiss classic, this colorful twist might just earn a regular spot on your table. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant Colors and Flavors : The earthy sweetness of beets combines beautifully with the golden, crispy potatoes for a dish that’s as visually stunning as it is delicious. Crispy Perfection : This Rösti offers a delightful crunch with every bite, thanks to the simple yet effective tips that ensure maximum crispiness. Versatile Side Dish or Main : Serve it as a hearty side dish for brunch, or add a dollop of sour cream and fresh herbs to enjoy it as a satisfying vegetarian main. Swiss-Inspired Comfort : This recipe takes inspiration from traditional Swiss Rösti but adds a modern twist with the addition of beets for extra flavor and nutrition. Customizable to Your Taste : This Rösti can be adapted with different root vegetables, herbs, or even a sprinkle of cheese, making it versatile for any meal. What You'll Love Can I make the Rösti in advance? You can prepare the grated beets and potatoes up to a few hours ahead and store them in cold water with a splash of lemon juice to prevent browning. Just remember to drain and squeeze them dry before cooking for the crispiest result. Can I use sweet potatoes or other root vegetables? Absolutely! Sweet potatoes, carrots, or even parsnips can work well and add unique flavors. Keep in mind that root vegetables with higher moisture content may need extra squeezing to stay crispy. How do I get an even, golden crust? Press the Rösti firmly into the pan to create a compact layer, and avoid moving it until the bottom has formed a golden crust. Flip carefully for even cooking on both sides. What oil is best for frying Rösti? A combination of butter (for flavor) and a high-smoke-point oil like vegetable or canola oil (for crispiness) works best. How do I store and reheat leftovers? Rösti is best enjoyed fresh, but leftovers can be reheated in a hot skillet to bring back some of the crispiness. Avoid microwaving, as it may make the Rösti soggy. Frequently asked Questions Ingredints Explained Ingredients 2 medium-sized beets, peeled and grated 3 medium yellow potatoes, peeled and grated 1 small onion, finely chopped (optional) 2-3 tablespoons butter or ghee 2 tablespoons vegetable oil Salt and pepper to taste Fresh herbs (like chives or parsley) for garnish (optional) NEWSLETTER SIGN-UP Preparation Tips for Crispiest Rösti: Drain the Veggies Well : Squeezing out moisture is crucial. You can even pat the mixture dry with paper towels for extra crispness. Use High Heat : Start on medium to get the Rösti cooking through, but finish on high heat for a few minutes at the end to achieve that extra crunch. Fat Distribution : Don't skimp on the oil and butter. A mix of both ensures flavor and the perfect crisp. Thickness Matters : Make sure the Rösti is evenly spread in the pan, about 1/2 inch thick. Too thick and it won't cook through evenly; too thin, and it won’t hold together. Let's get started! Prepare the Vegetables: Grate the beets and yellow potatoes using a box grater or food processor. Place the grated beets and potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess moisture is key to achieving a crispy Rösti. Combine Ingredients: In a large mixing bowl, combine the grated beets, potatoes, and finely chopped onion (if using). Season generously with salt and pepper, then toss to combine. Heat the Pan: Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter/ghee. The combination of oil and butter helps achieve crispiness while adding flavor. Form the Rösti: Once the fat is hot, spread the beet and potato mixture evenly across the skillet, pressing it down with a spatula to create a compact layer. Cook Until Golden: Cook on medium heat for 8-10 minutes, until the bottom is golden brown and crispy. Avoid moving the Rösti too much during this time to allow it to form a crust. Flip for Even Crisping: Place a large plate over the pan, carefully flip the Rösti onto the plate, then slide it back into the skillet to cook the other side. Add another tablespoon of oil and butter before sliding the Rösti back in, ensuring it stays crispy. Cook for another 8-10 minutes. Serve: Once both sides are crispy and golden, slide the Rösti onto a serving plate. Garnish with fresh herbs if desired and serve immediately. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Earthy sweet carrots meet warm spices and bright orange, balanced with creamy yogurt for a simple yet elegant side dish.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Orange and Clove Carrots Prep Time: 10 minutes Cook Time: 35 minutes Serves: 4-6 servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something magical about the combination of warm spices and bright citrus, especially when it’s paired with tender, caramelized carrots. This recipe for Orange and Clove Maple Carrots with Yogurt Sauce , which I developed for Selefina Spices, is one of those dishes that feels fancy enough for the holiday table but simple enough to whip up on a weeknight. The earthy sweetness of carrots is brought to life with a glaze of honey, orange, and just a hint of clove and cinnamon, while the creamy yogurt sauce adds a cool, tangy contrast that ties it all together. With the addition of mint, almonds, and pomegranate arils, it becomes a festive Christmas dinner side that brightens any holiday spread. If you love cozy, seasonal sides like my Sweet Potato Gratin with Maple and Ginger , or crave something more rustic and comforting like a bowl of Swiss Barley Soup (Gerstensuppe) , these spiced carrots will fit right in. They’re flavorful, vibrant, and easy to prepare—perfect with roasted turkey or chicken, or as part of a vegetarian meal. And if you’d like to carry those warm spice notes into dessert, my Honey Nut Macarons make a beautifully sweet way to end the meal. SKIP TO RECIPE CARD SKIP TO VIDEO Festive Flavors: The warm spices and zesty orange create a perfect holiday or special occasion vibe. Simple Elegance: With minimal ingredients and effort, this dish adds a touch of sophistication to any meal. Versatile Side: These carrots pair beautifully with roasted meats, hearty grains, or even a fresh salad. Refreshing Tang: The yogurt sauce balances the sweetness and spices with a creamy, tangy contrast. Customizable: Easily adapt this recipe to your preferences, whether it’s making it vegan or trying a new vegetable. What You'll Love Q: Can I make this ahead of time? A: Yes! Prepare the carrots and glaze ahead, then reheat gently in the skillet before serving. The yogurt sauce can also be made in advance and stored in the fridge for up to 2 days. Q: Can I use a different vegetable instead of carrots? A: Absolutely! Try parsnips, sweet potatoes, or even butternut squash as substitutes. Adjust the cooking time accordingly. Q: What if I don’t have Greek yogurt? A: Use plain regular yogurt or a dairy-free alternative like coconut or almond yogurt for a creamy sauce. Q: Can I skip the cloves? A: If cloves aren't your favorite, replace them with a pinch of allspice or simply increase the cinnamon. Q: Is this dish suitable for vegans? A: Yes! Substitute the butter with olive oil and the honey with maple syrup for a vegan-friendly version. Frequently asked Questions Ingredints Explained Ingredients 1 ½ lbs (700 g) carrots, peeled (sliced diagonally if desired) 3 tbsp unsalted butter (or olive oil for a vegan option) 3 tbsp honey (or maple syrup for a vegan option) Zest and juice of 1 orange ¼ tsp ground cloves ½ tsp ground cinnamon Pinch of nutmeg Salt and freshly cracked black pepper to taste 2 tbsp fresh parsley or mint, chopped (optional, for garnish) NEWSLETTER SIGN-UP Preparation Here are the simple steps to follow when making Clove and Orange Spiced Carrots: Prep the Carrots Peel the carrots and trim the tops and ends as needed for presentation. Choose medium-sized carrots for even cooking; larger carrots may require splitting in half lengthwise if they are too thick. Start Cooking the Carrots Melt the butter in a large skillet over medium heat. Add the whole carrots and cook for 7-10 minutes, turning occasionally, to lightly soften and brown them slightly. Add the Glaze Stir in the honey (or maple syrup), orange zest, orange juice, cloves, cinnamon, and nutmeg. Toss or roll the carrots gently in the glaze to coat them evenly. Cover the skillet, reduce the heat to medium-low, and cook for 20-25 minutes, turning the carrots occasionally, until they are tender. Caramelize the Glaze Uncover the skillet and increase the heat to medium. Cook for an additional 5-7 minutes, turning the carrots frequently to ensure they are evenly coated and the glaze thickens and caramelizes. Make the Yogurt Sauce In a small bowl, whisk together the yogurt, olive oil, honey, garlic, orange zest, cinnamon, salt, and pepper until smooth. Plate and Serve Arrange the whole carrots on a serving platter, drizzle with any remaining glaze, and garnish with chopped parsley or mint. Serve with the yogurt sauce drizzled over the top or on the side. Tips For Extra Flavor: Add a splash of balsamic vinegar, a sprinkle of toasted almonds and pomegranate arils on top before serving. Make Ahead: These carrots can be prepared ahead of time and gently reheated before serving. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A fresh, vibrant mango salsa with smoky chili-lime seasoning, perfect for tacos, grilled meats, or scooping up with tortilla chips.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easy Mango Salsa with Chili and Lime Prep Time: 10 minutes Cook Time: Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s just something about a mango salsa that makes any meal feel like summer—no matter what the weather’s doing outside. The sweet mango, that hit of smoky chili-lime, and the crunch of fresh peppers and onions… it’s fresh, colorful, and just the right mix of sweet and heat. I love piling it high on fish tacos, spooning it over grilled chicken, or just digging in with tortilla chips while the rest of dinner finishes cooking. If you’re as mango-obsessed as I am, you might also love my Mango Lime Cheesecake —it’s creamy, citrusy, and tropical in the best way. And for another fresh, party-friendly idea, check out my Bruschetta —also good piled onto fish or chicken, it's a classic that never disappoints. SKIP TO RECIPE CARD SKIP TO VIDEO Bold, balanced flavor – sweet mango, smoky spices, and a zesty lime kick. Quick & easy – ready in just 10 minutes with simple ingredients. Versatile – amazing with fish tacos, grilled chicken, or as a fresh party dip. What You'll Love Can I make this salsa ahead of time? Yes! It’s best enjoyed the same day, but you can make it up to 24 hours ahead and store it in the fridge. The flavors will meld beautifully, though the mango may soften slightly. Can I use frozen mango? Absolutely, just thaw and drain it well before dicing so the salsa isn’t watery. How can I make it spicier? Keep the jalapeño seeds, add extra cayenne, or swap in a hotter chili like serrano or habanero. Frequently asked Questions Ingredints Explained Ingredients 2 ripe mangoes, peeled, pitted, and diced 1 small red onion, finely chopped 1 red bell pepper, diced 1 jalapeño, seeded and finely chopped (optional, for extra heat) ¼ cup fresh cilantro, chopped 1–2 limes, juiced ½ tsp chili powder ¼ tsp smoked paprika ¼ tsp ground cumin Pinch of cayenne pepper (optional, for extra heat) ½ tsp brown sugar Small pinch of salt NEWSLETTER SIGN-UP Preparation In a medium mixing bowl, combine the mangoes, red onion, red bell pepper, and jalapeño. Add the cilantro and lime juice, then sprinkle in the chili powder, smoked paprika, cumin, cayenne (if using), brown sugar, and salt. Toss gently until everything is well mixed. Taste and adjust seasoning with more lime juice, salt, or spice as desired. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Easter themed lemon shortbread cookies with smooth sweet meringue, raspberry jam and chocolate eggs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easter Nest Cookies Prep Time: 20 minutes Cook Time: 12 minutes Serves: 18-24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe f you're looking for a fun, festive treat to bake this spring, these Easter Nest Cookies are such a sweet way to celebrate the season. Inspired by Vogelnestli , a traditional Swiss cookie made with shortbread, hazelnut meringue, and jam, this version gets a playful twist with a soft pink cookie base and pastel chocolate eggs tucked inside a golden meringue nest. They’re as pretty as they are delicious—my kids were thrilled! These cookies were actually born out of an afternoon of baking with my little ones and a leftover bag of mini Easter eggs. I wanted to capture the whimsy of spring while still honoring one of my favorite classic bakes from Switzerland . If you’re into fun Easter projects like this, be sure to check out my Lemon Shortbread Easter Cookies for a buttery, citrusy option you can decorate with royal icing, and these adorable Hedgehog Breads —a hit with both kids and grown-ups alike. And don’t miss my free downloadable eBook, A Taste of Easter which includes a collection of sweet, springtime recipes to brighten your holiday weekend. From festive brunch ideas to hands-on bakes the whole family will love, it’s packed with cozy, kid-friendly fun. SKIP TO RECIPE CARD SKIP TO VIDEO Traditional Swiss Twist : Inspired by the Swiss Vogelnascht cookies, these Easter nests are a charming way to bring Swiss tradition to your table. Natural, Delicate Color : The use of natural cranberry powder gives these cookies a soft pink hue, adding to their festive and elegant appearance. Balanced Sweet and Tart Flavors : With a buttery cookie base, light meringue, and tart raspberry jam, each bite offers a satisfying balance of flavors. Fun for Easter Celebrations : Topped with mini chocolate eggs, these cookies are adorable and ideal for Easter gatherings or adding to Easter baskets. Easy and Festive Decorating : Shaping the nests and adding the toppings is simple and fun, making this a great baking activity for kids and families. Perfect Combination of Textures : The buttery, tender cookie base pairs beautifully with the light, airy meringue and smooth jam topping for a delightful mouthfeel. What You'll Love What is the origin of Vogelnascht (Swiss bird’s nest) cookies? Vogelnascht, or "bird’s nest" cookies, are a traditional Swiss treat often made during Easter. These cookies resemble little nests, typically topped with jam or meringue and decorated with “eggs.” What gives the cookies their pink color? Natural cranberry powder is used in this recipe, adding a beautiful pink hue. You can use other natural food colorings, like beetroot powder, for a similar effect. Can I make these cookies in advance? Yes! These cookies can be made a day or two ahead. Store them in an airtight container to keep them fresh. How do I get the meringue to hold its shape? Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold in the sugar. The meringue should be firm and glossy, holding its shape when piped onto the cookies. Can I substitute the jam with another flavor? Absolutely! Raspberry jam adds a lovely tartness, but you can use any jam you like—strawberry, apricot, or blackberry would all work well. Frequently asked Questions Ingredints Explained Ingredients For the cookie dough: 250g Butter (softened) 250g granulated Sugar 1 teaspoon Vanilla Extract Lemon Zest from one Lemon 500g All-Purpose Flour 2 Eggs Food Coloring (I used natural Cranberry powder ) For the Meringue: 3 Egg whites Pinch of Salt 100g Granulated Sugar For the topping: Raspberry Jam Mini Chocolate Eggs NEWSLETTER SIGN-UP Preparation Prepare the cookie base: 1.Begin by beating the butter, sugar and vanilla in a large bowl until you have a creamy mixture and all ingredients are well combined. 2. To the same bowl add the eggs and lemon zest. Mix until you have a smooth mixture. 3. Add in the food coloring. Begin by adding a bit at a time until you acheive your desired color. For this particular batch, I decided to use cranberry juice powder . The color turned out so beautifully and the flavor of the cranberry worked so well with the lemon of the cookie. 4. Slowly sift in the flour. Use your hands to incorporate it until you have a smooth dough. 5. Roll though dough out onto a well floured surface (4mm thick). Using cookie cutter, cut out the cookie shapes and place them onto a prepared baking sheet. 6. Preheat your oven to 325F . Prepare the meringue. 1.In a medium bowl whisk the egg whites and salt until stiff peaks form. 2. Gradually add in the sugar 1/4 cup at a time. 3. Mix until you have glossy peaks. 4. Gently transfer the meringue into a piping bag. 5. Pipe a circle of meringue onto each unbaked cookie. 6. Take a small scoop of raspberry jam and place it into the center hole of the cookie (in the center of the meringue). This will help to keep the chocolate eggs in place (we'll add those once the cookies have been baked) . 7. Bake the cookies for 12-15 minutes until the edges of the cookies and the meringue become lightly golden. 8. Remove the cookies from the oven and let cool for 10-15 minutes. 9. Add the chocolate eggs and let cool completely before serving. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Crispy on the outside, chewy on the inside, move over Focaccia, this one just might have you beat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Sausage and Gruyère Fougasse Prep Time: 2 Hours Cook Time: 25-30 minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I have a real soft spot for fougasse. It’s that kind of bread I could happily eat every single day—crispy on the outside, soft and chewy on the inside, and just so satisfying. Think of it like focaccia ’s French cousin, but shaped into a beautiful leaf (or whatever shape you’re feeling, really). What I love most about fougasse—besides how good it tastes—is how versatile it is. You can enjoy it as-is, tear off pieces to dip into spreads, pair it with cheese or charcuterie, or turn it into a full-on meal. That’s exactly what I did here by giving it a little Swiss twist: I added knackwurst and Gruyère, and honestly? It was so good. Warm, cheesy, and totally hearty. It’s also super simple to make. The dough is easy to throw together, and shaping it doesn’t require any fancy tools—just your hands or a rolling pin and a sharp knife or blade to make those signature slashes. Whether you’re new to baking or have your own sourdough starter named Fred in the fridge, fougasse is a fun, rewarding bread to make. And once you try it warm from the oven… you’ll get why I’m hooked. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy crust, soft center: That golden, crackly crust with a pillowy interior is the best of both bread worlds. Simple ingredients, big flavor: Just a few pantry staples—plus the smoky, melty magic of knackwurst and Gruyère—make this totally crave-worthy. Easy to make, fun to shape: No fancy shaping required. The leaf-like cuts not only look impressive but are super simple to do. Perfect for sharing: This bread makes a beautiful centerpiece for a brunch, picnic, or casual dinner spread. Totally customizable: Switch up the fillings or keep it classic with olive oil and herbs—the base dough plays well with just about anything. What You'll Love Do I need to use knackwurst and Gruyère? Not at all! Feel free to swap in other cheeses (like Emmental or cheddar) and sausage or even go veggie with herbs, olives, or roasted garlic. Can I make the dough ahead of time? Yes! You can mix the dough and let it rise in the fridge overnight. Just bring it to room temperature before shaping and baking. How do I get that classic leaf shape? After rolling out the dough, use a sharp knife or bench scraper to cut slits into it (like the veins of a leaf), then gently stretch them open with your fingers. It doesn’t need to be perfect—it’ll look rustic and beautiful once baked. Do I need a pizza stone or baking steel? Nope! A regular baking sheet works just fine. Just make sure it’s well-floured or lined with parchment to prevent sticking. How should I serve it? It’s amazing warm from the oven, but also holds up well at room temp. Great with soup, salad, or as part of a charcuterie-style board. Frequently asked Questions Ingredints Explained Ingredients 2 cups All-Purpose Flour (+extra for dusting) 1 teaspoon Salt 1 1/2 cups Warm Water 2 teaspoons Yeast 1 teaspoon Granulated Sugar 2 tablespoon Extra Virgin Olive Oil (+extra for greasing) 1 teaspoon dried Oregano 1 cooked Sausage (chopped into small cubes) 1/3 cup cubed Gruyère Cheese 5 Cherry Tomatoes (sliced) 2 tablespoons Caramelized Onions 2 teaspoons Fresh Thyme Cracked Salt for taste NEWSLETTER SIGN-UP Preparation Begin by activating the yeast. In a small bowl, add warm water, yeast and sugar. Stir until the yeast has dissolved. Let sit for 15 minutes or until bubbles start to form at the surface. This is how you know the yeast is starting to wake up. In a large bowl, add flour, salt and dried oregano. Mix with a whisk or a slotted spoon until well incorporated. Once the yeast mixture is ready, make a small well in the center of your flour (like a volcano) and pour yeast mixture inside the well. Use your hands to slowly knead the dough. Knead until all the flour in well incorporated. Add in the sausage bits and knead some more until the sausage bits seem well distributed throughout your dough. I used a German Knackwurst sausage, but really any cooked sausage will do. I like to cube mine into small bite sized bits, so that they can get distributed more easily and are small enough to be eaten in a single bite. Cover the bowl with a kitchen towel or plastic wrap and let sit for 45 minutes until the dough has doubled in size. When the dough has risen, give the dough a punch with your fist to deflate it and let it rise again for another 45 minutes . Preheat the oven to 400F . Once it has risen for the second time, line a baking sheet with parchment paper or a silicone mat. Flour liberally so the dough will not stick. Dust the dough well with some more flour and transfer the dough onto the baking sheet. Don't feel shy to use flour, the dough can be quite sticky. It may feel a bit hard to handle if you are making this for the first time. Don't worry, use flour if you need to and take your time to stretch it out. You can use a rolling pin to help if need be. Once transfered, you will want to try and spread the dough out into an oval 'leaf' type of shape. Use a sharp knife, or pizza knife to cut a long slit down the center length of the 'leaf' as well as a few side slits. Use your hands to open the slits up as much as you can without deforming or ripping the dough. Keep in mind, the bread will rise a bit in the oven, so the slits will get tighter when it bakes. Once you have made the slits, brush the top of your fougasse with some olive oil. Next decorate the top with your cubed Gruyère, sliced cherry tomatoes, caramelized onion bits and some fresh thyme. When it is all nicely laid out crack some sea salt over top (I like using Himalayan Pink Salt). Stick it in the oven and bake for 25-30 minutes or until the bread is nice and crisp and golden. I personally love fougasse straight out of the oven, when it is hot and crispy, but it is also very delicious when cooled. It usually doesn't last very long in my house and gets devoured instantly. It is a great bread to make as an appetizer, to bring to a potluck or to serve as a side to any dish. Hope you love it as much as I do! Bon appetit! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Nussmakronen Prep Time: 15 minutes Cook Time: 12 minutes Serves: 12-18 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These Chocolate-Dipped Nussmakronen (pronounced noos-mah-kroh-nen) are a newer addition to our Christmas cookie box, but they’ve quickly become a favorite. They bring that cozy, nutty vibe you expect from a classic European holiday cookie, with a little chocolate twist for extra indulgence. Inspired by both Swiss and German baking traditions, they’re surprisingly simple to make—but they look (and taste) like you picked them up from a fancy bakery. If you’ve already made Vanillekipferl or those spiced Cinnamon Stars , these fit right in. And if you’re into almond-forward cookies like my Honey Nut Macarons , you’ll love the chewy center and crisp outer shell of these Nussmakronen. The chocolate-dipped base just seals the deal. They’re perfect with a cup of something warm or wrapped up as part of a cookie box to share. However you serve them, they’re guaranteed to add a little extra joy to your holiday season. SKIP TO RECIPE CARD SKIP TO VIDEO Simple and Festive: With just a handful of ingredients, these cookies come together quickly, yet they look elegant and taste amazing, perfect for holiday gatherings or gift boxes. Rich Nutty Flavor: Ground hazelnuts (or almonds) give these cookies a deep, warm flavor, with a chewy texture that’s truly comforting. Decadent Chocolate Finish: Dipping the bottoms in chocolate adds a hint of indulgence and pairs beautifully with the nutty cookie, making each bite extra special. Swiss-German Influence: Inspired by European traditions, these cookies offer a taste of classic Swiss and German holiday baking, adding something unique to your dessert spread. What You'll Love 1. Can I use almonds instead of hazelnuts? Yes! Almonds work beautifully in this recipe and give a milder, slightly sweeter flavor. You could even try a mix of both hazelnuts and almonds if you like. 2. How should I store these cookies? Store your Nussmakronen in an airtight container at room temperature for up to one week. They also freeze well if you want to make them in advance; just thaw them at room temperature before serving. 3. Can I use chocolate chips instead of a chocolate bar for dipping? Yes, chocolate chips will work for dipping. Just be sure to melt them gently and stir in a teaspoon of neutral oil (like vegetable oil) to keep the chocolate smooth and glossy. 4. Why are my Nussmakronen too flat? If your cookies are spreading too much, the egg whites might not have been whipped enough, or the batter might be too warm. Try chilling the batter for about 10-15 minutes before piping. 5. How much chocolate should I dip with? For dipping, around 100-150 grams (3.5-5 oz) of chocolate should be enough. You can always melt more if needed, but this amount should give each cookie a good coating on the bottom. Frequently asked Questions Ingredints Explained Ingredients 2 large egg whites 150g (3/4 cup) granulated sugar 200g (2 cups) ground hazelnuts or almonds 1/2 tsp vanilla extract (optional) 1/4 tsp ground cinnamon (optional) 100-150 grams (3.5-5 ounces) of chocolate (melted) (optional) Whole hazelnuts for decoration NEWSLETTER SIGN-UP Preparation Preheat Oven: Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper. Beat Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. Add Sugar: Gradually add the sugar, beating continuously until the mixture is glossy and holds stiff peaks. Fold in Nuts and Flavorings: Gently fold in the ground nuts, vanilla extract, and cinnamon until just combined. Be careful not to deflate the egg whites too much. Pipe the “Donuts”: Spoon the mixture into a piping bag fitted with a large round tip (or cut a large opening in the bag). Pipe small donut-shaped rings onto the prepared baking sheet. Decorate with Hazelnuts: Place a whole hazelnut into the center of each cookie before baking. Bake: Bake in the preheated oven for 12-15 minutes, until the cookies are set and lightly golden. Remove from the oven and allow them to cool on the baking sheet. Add the Chocolate (optional): While the cookies are cooling, melt chocolate . Once the cookies are cool, spread melted chocolate onto the buttom of each cookie (or drizzle it ontop. Or both) Set and Serve: Let the chocolate set completely before serving. Enjoy! If you enjoy these you might also enjoy: Cinnamon Stars (Zimtsterne) Spitzbuebe Honey Nut Macarons Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This deconstructed version of bruschetta is simple to make and explodes with flavor.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Bruschetta with Garlic Confit and Herb Vinaigrette Prep Time: 25 minutes Cook Time: 45 minutes Serves: 12-15 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Bruschetta has always been one of my favorites—it’s simple, packed with flavor, and works as a light meal, appetizer, or even a quick snack. I still remember the first time I had it back in elementary school when a classmate brought some for lunch (lucky her—my lunches were never that exciting). I loved it so much I asked her for the recipe, and it’s been in my recipe book ever since. After weeks of holiday baking and way too many cookies, I needed a break from all the sugar. That’s when I thought of bruschetta. The festive red and green colors felt perfect for Christmas, and it had been a while since I made it. But instead of sticking to my childhood recipe, I decided to mix things up with a fun twist: a deconstructed version with confit garlic and a herby vinaigrette. The confit garlic is a game-changer—it’s sweet, mellow, and almost like garlic candy, without that harsh bite. And the herby vinaigrette? So good. It ties everything together and can double as a salad dressing or a drizzle over steak or grilled veggies. Honestly, it’s a flavor booster you’ll want to use everywhere. This version of bruschetta has it all—fresh, juicy tomatoes, crispy bread, and plenty of rich, bold flavors. I hope you give it a try and love it as much as I do! SKIP TO RECIPE CARD SKIP TO VIDEO A Twist on the Classic: The confit garlic and herby vinaigrette give this bruschetta a fun and flavorful upgrade. Versatile Vinaigrette: Drizzle it on the bruschetta or use it on salads, steak, or roasted veggies. Make-Ahead Friendly: Prep the garlic and tomato mix ahead of time, so it’s ready when you need it. The Perfect Balance: Crispy bread, juicy tomatoes, and sweet, caramelized garlic come together for an irresistible bite. Holiday-Friendly: The festive red and green make it a great addition to any holiday spread! What You'll Love Can I make the confit garlic ahead of time? Absolutely! You can make it a few days in advance and store it in a jar with olive oil in the fridge. Just bring it to room temperature before using. What kind of bread is best for bruschetta? A good crusty baguette or sourdough is perfect. You want something that crisps up nicely but holds the toppings without getting soggy. Can I use cherry tomatoes instead of regular ones? Of course! Cherry or grape tomatoes are great—they’re sweet and bite-sized, making them super easy to prep. How do I store leftovers? Store the tomato mixture, confit garlic, and vinaigrette separately in airtight containers in the fridge. Assemble fresh when you’re ready to enjoy more. Frequently asked Questions Ingredints Explained Ingredients 1-2 cups Garlic Confit 2 cups Tomatoes (finely chopped) 1 cup Parsley 1 cup Basil 1/4 cup Oregano 4 Tablespoons Extra Virgin Olive Oil (plus a bit extra for drizzle) 4 Tablespoons Red Wine Vinegar 1/2 Teaspoon Salt Pepper to taste 1 Baguette NEWSLETTER SIGN-UP Preparation Start by making your garlic confit . You can press the link to go to the recipe, but you basically just need to peel a whole bunch of garlic, submerge it in olive oil, add some herbs (in this case I added fresh rosemary sprigs) and shove it in the oven at 325F for about 45 minutes . Meanwhile prep your tomatoes. Chop them into small cubes. I find the smaller the better, as they tend to pile onto the baguette a little easier. Add the chopped tomatoes to a medium bowl with a tablespoon of olive oil and some salt and pepper to taste. Stir well. Once your garlic is golden, ready and out of the oven, you can prep your little baguette toasts. Cut your baguette at an angle into 2cm thick slices. Line them onto a baking tray, drizzle with a bit of olive oil and a sprinkle of salt and pop them into the oven at 350F and toast for 25 minutes or until golden and crispy. Meanwhile prep your herb vinaigrette. Add the parsley, basil, and oregano to a food processor with the 4 tablespoons of olive oil and red wine vinegar. Season with salt and pepper to taste. Blend until you have a nice smooth green drizzle. To plate, take a piece of toasted baguette and with a knife spread a clove of the garlic confit over top. Top the garlic with a spoonful of tomatoes and a nice drizzle of the herby vinaigrette. Complete with a sprinkle of salt and enjoy! You'll want to make a whole bunch of these, especially if you are hosting. I guarantee they will be a hit, so make sure to prep some extra! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Tender Swiss chocolate ring cookies with a rich, balanced chocolate flavor and a light lemon glaze that adds just the right contrast.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Chocolate Ring Cookies with Lemon Glaze Prep Time: 30 minutes Cook Time: 7 minutes Serves: 48 Cookies Dec 20, 2025 Last updated: This recipe may contain affiliate links About the Recipe In Switzerland, Christmas wouldn’t be Christmas without a table full of cookies. Most families bake a generous assortment - often ten or more - using recipes that are made year after year and shared across generations. Classics like Zimtsterne , Spitzbuebe , and Schoggi Herzli are always part of the mix, each one simple, familiar, and meant to be enjoyed slowly. These chocolate rings were always my mom’s favorite, which makes perfect sense -she’s a true chocolate lover. They have a deep, rich chocolate flavor without being overly sweet, with a light, crumbly texture that leans more shortbread than cookie. The richness of the chocolate pairs beautifully with the bright, citrusy lemon glaze, which cuts through just enough to keep each bite balanced rather than heavy. The recipe comes from my paternal grandmother in Switzerland, and it’s one I return to every holiday season. I don’t usually bake many chocolate-forward cookies at Christmas, but these are an exception. They’re straightforward to make, quick to bake, and they never last long. If you enjoy chocolate with contrast and restraint, these cookies deserve a spot in your holiday tin. SKIP TO RECIPE CARD SKIP TO VIDEO Rich Chocolate Flavor: These cookies are packed with an intense chocolate taste that's perfect for chocolate lovers. Delicate Shortbread Texture: Light and crumbly, they melt in your mouth with every bite. Easy and Quick to Make: The dough comes together effortlessly, and the baking time is short. Perfect Balance of Flavors: The slight bitterness of the chocolate pairs beautifully with the sweet, tangy lemon glaze. A Family Heirloom Recipe: This recipe carries a touch of nostalgia and tradition, making it extra special for the holidays. Customizable: You can adjust the glaze or cocoa powder to suit your taste preferences. Beautifully Festive: The contrast of dark chocolate and the light glaze makes these cookies a stunning addition to any cookie platter. What You'll Love Can I substitute almond flour with another type of flour? Yes, you can use hazelnut flour or finely ground nuts like walnuts or pecans as a substitute. Regular flour can work too, but the flavor and texture may differ. Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe by half or omit it entirely. How do I know when the cookies are done baking? These cookies bake quickly. Look for a set, matte surface. They will firm up as they cool. Can I make the dough in advance? Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to a month. Let it soften slightly before rolling. Do these cookies spread while baking? No. They hold their shape well, which makes them ideal for cut-out rings. Can I chill the dough? You don’t need to, but if your kitchen is warm or the dough feels too soft, chilling it for 15–20 minutes can make rolling easier and help them keep their shape. Can I use dark chocolate instead of semi-sweet? Yes. Dark chocolate works beautifully if you prefer a more intense chocolate flavor- just keep the glaze light. Frequently asked Questions Ingredints Explained Butter : This is a butter-forward dough, which gives the cookies their tender, shortbread-like texture. Make sure it’s softened, not melted. Melted Chocolate : Using real chocolate gives these cookies a smoother, richer flavor than cocoa alone, without making them heavy. Almond Flour : Adds structure and a subtle nuttiness while keeping the cookies delicate rather than dry. Lemon Juice : The acidity cuts through the richness of the chocolate and keeps the cookies from feeling too dense or sweet. Ingredients Dough: 380g unsalted butter (1 2/3 cups) 150g sugar (3/4 cup) 350g all-purpose flour (2 3/4 cups) 150-200g Semi-Sweet Chocolate (1 3/4 – 2 cups) - chopped and melted 200g almond flour (2 cups) 1 teaspoon vanilla (1 teaspoon) Glaze: 100g powdered sugar (3/4 cup) 2 tablespoons lemon juice (2 tablespoons) 1 tablespoon water (1 tablespoon) NEWSLETTER SIGN-UP Preparation Step-by-step instructions on how to make chocolate rings In a large bowl mix together butter and sugar until smooth and creamy. Add in the flour, chocolate and vanilla. When blended, slowly add in the almond flour. Use your hands to kneed all ingredients together. The dough will feel soft- and this is ok it will solidify once cooled. If it is overly tacky (like really sticking to your fingers- add a couple of spoonfuls of flour. Once you have a nice solid dough, lightly flour your work surface and rolling pin to prevent the dough from sticking. Roll your dough out so that it is about 5mm thick. (I like to work the dough in batches, I find it easier to handle and doesn't make me get too overwhelmed). Take a large round cookie cutter (approximately 7cm) and cut out your main circles. Then take a smaller circular cutter to cut out the center of each larger circle to make a doughnut shape. Preheat your oven to 375F . These cookies are a nice quick bake. So I do one cookie sheet at a time. Bake for 7-9 minutes . Let cool completely before glazing so that the glaze can set and doesn't melt off. While the cookies cool, make your glaze by combining the powdered sugar with the lemon juice and water. If you like a thicker glaze add less liquid. Powdered sugar becomes runny quite quickly, so if you feel you have added too much liquid, just add in a bit more sugar until you reach your desired consistency. Once your cookies have cooled, use a pastry brush to paint each cookie with a thin layer of sugar glaze. Let the glaze dry before serving. Recipe Card Chef's Notes Use good-quality chocolate. Since chocolate is the star here, choose one you enjoy eating on its own. Semi-sweet keeps the cookies balanced, while darker chocolate leans more intense and refined. Keep the dough cool but pliable. If the dough feels too soft while rolling, pause and chill it for 10–15 minutes. This helps the rings cut cleanly and hold their shape. Roll evenly. Aim for about 5 mm thickness across the dough. Thinner cookies will bake too quickly and lose their tender texture; thicker ones won’t bake evenly. Don’t overbake. These cookies should stay fairly pale. They’re done when they feel set but still soft—they’ll firm up as they cool. Glaze lightly. A thin, brushed-on layer of lemon glaze is all you need. It should add brightness, not overwhelm the chocolate. Let the glaze dry completely. Give the cookies time to set before stacking or storing so the glaze stays clean and glossy. Storage Tips Store glazed cookies in an airtight container at room temperature for up to 7 days . Layer them with parchment paper to protect the glaze. Unglazed cookies can be frozen for up to 2 months ; glaze after thawing for best results. Recipe Card 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 Classic Vegetable Minestrone Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 Servings Dec 26, 2025 Last updated: This recipe may contain affiliate links About the Recipe Living in a northern climate, where winters are long and hearty meals matter, soups that feel both nourishing and complete tend to earn a permanent place in the rotation. This Classic Vegetable Minestrone Soup is one of those bowls - robust, vegetable-packed, and satisfying enough to stand on its own, much like the soups you find across Alpine and Central European kitchens where warmth and practicality go hand in hand. While minestrone is proudly Italian, its spirit feels familiar if you love soups like Gerstensuppe (Swiss barley soup), a Leek and Potato Soup with Sausage , or even a light Flädlisuppe , where simple ingredients are layered thoughtfully and simmered into something deeply comforting. These are soups meant to sustain you - after a cold walk, a busy day, or when you just want dinner to feel grounding. This version is colorful, flexible, and built from everyday pantry staples: beans for heartiness, vegetables for freshness, pasta for comfort, and herbs that quietly do the heavy lifting. It’s the kind of soup that welcomes small substitutions, improves as it sits, and pairs beautifully with good bread and a sprinkle of cheese - exactly the kind of meal that earns repeat status during the colder months. 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 Onion, carrots & celery – the classic base that builds flavor Garlic – adds warmth without overpowering Diced tomatoes – bring acidity and body to the broth Kidney & cannellini beans – protein-rich and hearty Zucchini & green beans – freshness and texture Vegetable broth – keeps the soup light yet savory Dried herbs + fresh rosemary – layered, aromatic flavor Small pasta – makes the soup filling and comforting Spinach or kale – added at the end for color and nutrients 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 Don’t rush the sauté — slow cooking builds flavor Keep the simmer gentle, not aggressive Add pasta only when ready to serve or store separately A spoonful of pesto at the end adds a beautiful finish Storage Tips Refrigerator: Keeps well for 3–4 days Freezer: Freeze without pasta for best texture Reheating: Add a splash of broth or water Recipe Card RECIPE VIDEO Newsletter SignUP

Delicious small irregularly shaped pasta from Switzerland. Perfect to pair with the sauce and flavoring of your choosing.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spaetzli Prep Time: 10 minutes Cook Time: 3 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Spaetzli is one of those dishes that instantly takes me back to my childhood kitchen—simple, comforting, and deeply nostalgic. Much like Swiss Alpine Macaroni or Swiss Pancake Soup ( Flädli Suppe ) , it’s one of those humble meals made from pantry staples that somehow feels like a warm hug in a bowl. Whether served plain with a bit of butter or piled high with sauce, these tender little noodles never disappoint. Traditionally made in Switzerland and parts of Germany, Spaetzli —which comes from Spatz , meaning “little sparrow” in German—is named for their small, irregular shape. They’ve been a staple for centuries for good reason: easy to make, satisfying to eat, and endlessly versatile. Growing up, I’d often see them served alongside Zürcher Geschnetzeltes —that creamy veal and mushroom dish so loved in Swiss kitchens—or simply tossed with cheese and caramelized onions for an Alpine-style mac-and-cheese. At home, my mom used nothing more than a cutting board and knife to make hers—scraping each bit of dough into boiling water with steady hands while I watched in awe. These days, I use a proper Spaetzli colander (worth every penny!), but that sense of home and tradition still lingers every time I make them. My go-to serving style is with a creamy mushroom sauce, but they’re just as delicious with roasted meats, pan-seared salmon, or spooned straight from the pot with melted butter and herbs. However you serve them, Spaetzli will always deliver comfort, flavor, and a touch of Swiss soul. SKIP TO RECIPE CARD SKIP TO VIDEO Authentic Comfort Food: This recipe brings the cozy, traditional flavors of Switzerland or Germany to your table, perfect for weeknight dinners or special occasions. Quick and Simple: With just a handful of ingredients and a straightforward method, you can enjoy homemade pasta in no time. Customizable: Add herbs, spices, or even cheese to the dough for a personalized twist. Versatile: Spaetzli can be served as a side dish, a main course, or even pan-fried for a crispy texture the next day. Make-Ahead Friendly: Perfect for meal prep, you can store or freeze spaetzli for a quick and delicious addition to any meal. Crowd-Pleaser: Its buttery, tender bites are loved by both kids and adults, making it a hit at any gathering. What You'll Love 1. Can I use a different type of flour for this recipe? Yes, you can use whole wheat flour or a gluten-free flour blend if you prefer, though the texture may be slightly different. Experiment to find the balance you like! 2. Do I need a spaetzli maker to make this recipe? No, you don’t need a spaetzli maker. You can use a colander or a slotted spoon to press the dough into boiling water, though a spaetzli maker makes the process quicker and easier. 3. Can I make spaetzli ahead of time? Absolutely! Cook the spaetzli and let them cool completely. Store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet with butter or oil before serving. 4. Can I freeze spaetzli? Yes, spaetzli freezes well. Spread the cooked spaetzli on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat them from frozen in a skillet or boiling water. 5. What can I serve with spaetzli? Spaetzli pairs wonderfully with dishes like Zürcher Geschnetzeltes, creamy mushroom sauce, stews, or even a simple butter and herb mixture. 6. Can I make this dairy-free? Yes, substitute the milk with a non-dairy alternative like almond milk or oat milk. Use vegetable oil instead of butter for cooking. 7. What does the nutmeg add to the recipe? Nutmeg adds a warm, subtle depth of flavor. It’s optional but highly recommended for an authentic taste. 8. Can I make spaetzli without eggs? Eggs are key to the traditional texture, but you can try an egg substitute or aquafaba if needed. The consistency will vary. Frequently asked Questions Ingredints Explained Ingredients Spaetzli: 2 cups all-purpose flour 3 large eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon freshly ground nutmeg (optional) Cooking and serving: 1-2 tablespoons butter or vegetable oil for cooking Salt and pepper, to taste Freshly chopped parsley for garnish (optional) NEWSLETTER SIGN-UP Preparation In a large mixing bowl, combine the flour, salt, and nutmeg. Make a well in the center of the flour mixture. In a separate bowl, whisk together the eggs and milk. Gradually pour the egg mixture into the well in the flour. Using a wooden spoon or a spatula, slowly incorporate the wet and dry ingredients, stirring until you have a smooth, thick batter. The batter should be thicker than pancake batter but thinner than dough. If it's too thick, you can add a little more milk. Let the batter rest for about 20-30 minutes. This allows the flour to fully hydrate and helps achieve the right spaetzli texture. While the batter is resting, bring a large pot of salted water to a boil. Once the water is boiling, reduce the heat to a gentle simmer. Pour your batter onto spaetzli maker , a colander with large holes, or a slotted spoon, using a dough scraper or spatula, carefully push the batter through the holes so that small portions of the batter drop into the simmering water. You can also use a knife to scrape small pieces of dough directly into the water off of a cutting board if you don't have the above mentioned tools. The spaetzli will cook quickly and rise to the surface when they are ready, which usually takes about 2-3 minutes. Use a slotted spoon to remove the cooked spaetzli from the water and transfer them to a colander to drain. Repeat this process with the remaining batter. In a large skillet, heat the butter or vegetable oil over medium heat. Once the butter is melted and begins to sizzle, add the cooked spaetzli to the skillet. Sauté the spaetzli for a few minutes, stirring occasionally, until they start to turn golden brown. Season the spaetzli with salt and pepper to taste. Garnish with freshly chopped parsley if desired. Serve the spaetzli hot as a side dish alongside your favorite main course or with a sauce of your choice. They pair well with gravy, cheese sauce, or a simple butter and herb sauce. Below find the items I used for this recipe. Please note, that as an amazon affiliate, I can earn commission from qualified purchases made through my links. 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A delightful combination of flaky crust, savory leeks, and creamy Gruyère cheese – perfect for a brunch or as an appetizer| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Leek and Gruyère Quiche Prep Time: 20 minutes Cook Time: 30 minutes Serves: 8-10 Servings Dec 5, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve tried my Plum Wähe or Tomato Tart , you already know I have a soft spot for simple, rustic recipes that let seasonal produce shine. This Leek Quiche is no exception. It takes the humble leek—those mild, oniony stalks often overlooked—and turns them into the star of a cozy, buttery, golden slice of comfort. Much like my Creamy Potato, Leek and Sausage Soup , this quiche proves that leeks can be hearty, flavorful, and deeply satisfying.Baked into a flaky crust and nestled into a creamy, nutmeg-scented filling, this quiche is endlessly adaptable. Add a bit of cheese, some herbs, or crisp bacon if you like—it's the kind of recipe that fits whatever you have on hand. Whether you’re hosting brunch or just looking for a cozy lunch idea, this is one of those quiet showstoppers that brings warmth and flavor to the table every single time. SKIP TO RECIPE CARD SKIP TO VIDEO Leeks shine as the star - buttery, sweet, melt-in-your-mouth perfect. Gruyère adds a classic Swiss nuttiness that makes every bite luxurious. A flaky homemade crust that feels extra special (but you can use store-bought). Elegant but incredibly simple to make. Perfect for brunch, lunch, or a light dinner with a salad. Make-ahead friendly - great warm, room temp, or chilled. Customizable - add bacon, herbs, or switch up the cheese. What You'll Love Do I need to pre-cook the leeks? Yes! Sautéing the leeks before adding them to the quiche softens them and brings out their natural sweetness. Can I use a store-bought pie crust? Absolutely! A store-bought crust works well if you're short on time, but a homemade crust will add extra flakiness and flavor. What type of cheese works best? Gruyère, Swiss, or sharp cheddar pair beautifully with leeks, but you can also experiment with goat cheese or feta for a tangy twist. How do I prevent a soggy crust? Blind baking (pre-baking) the crust for a few minutes before adding the filling helps keep it crisp. Can I make this quiche ahead of time? Yes! Bake it in advance and store it in the fridge for up to 3 days. Reheat gently in the oven to keep the crust crispy. Is this quiche freezer-friendly? It sure is! Let it cool completely, wrap it well, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving. Can I make this quiche without dairy? Yes, swap out the cream for a dairy-free alternative like coconut milk or a rich cashew-based cream, and use a dairy-free cheese substitute. What can I serve with leek quiche? A simple green salad with a bright vinaigrette, roasted potatoes, or a bowl of soup makes a great side. Can I add extra veggies or protein? Of course! Sautéed mushrooms, spinach, or even cooked bacon or ham make great additions to the filling. How do I know when my quiche is fully baked? The center should be just set but slightly jiggly. A knife inserted near the middle should come out clean. Frequently asked Questions Ingredints Explained Leeks: Mild, sweet, oniony flavor that becomes silky when sautéed — the star of this recipe. Butter: Helps the leeks caramelize and develop richness. Eggs: The structure of any good quiche — they hold everything together. Heavy Cream: Makes the filling velvety and custardy. Gruyère: Nutty, melty, slightly sharp — a perfect match for leeks. Thyme: Adds earthiness and a gentle herbal note. Nutmeg: Classic in Swiss and French quiches — adds warmth and depth. Salt & Pepper: Simple seasoning that lets the leeks shine. Homemade crust: Buttery and flaky — worth the effort, but store-bought works too. Ingredients For the Crust: 155 g all-purpose flour (1¼ cups) 113 g unsalted butter, cold and cubed (½ cup / 1 stick) 1 g salt (¼ tsp) 45–60 g ice water (3–4 tbsp) For the Filling: 3 large leeks, cleaned and thinly sliced (about 450–500 g total) 28 g unsalted butter (2 tbsp) 150 g eggs (3 large eggs) 240 g heavy cream (1 cup) 100 g grated Gruyère cheese (1 cup, packed) 1 g fresh thyme (½ tsp, finely chopped + extra for garnish) ½ g ground nutmeg (¼ tsp) Salt and pepper to taste NEWSLETTER SIGN-UP Preparation Begin by making the crust. In a large bowl or food processor, combine the flour and salt. Add the cold, cubed butter and use your hands or pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough starts coming together. Turn the dough out onto a floured surface and knead it into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes . Preheat your oven to 375°F (190°C). While the dough is chilling, prepare the leek filling. In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the sliced leeks and cook until they become soft and slightly caramelized, about 10-15 minutes . Season with salt and pepper, and set aside to cool. Roll out the chilled dough on a floured surface to fit a tart or quiche pan. Place the dough in the pan, trimming any excess from the edges. In a bowl, whisk together the eggs and heavy cream. Season with a bit of salt and pepper. Spread the cooked leeks over the crust, then pour the egg and cream mixture over the leeks. Sprinkle the grated Gruyère cheese on top. Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown. Once out of the oven, let the quiche cool for a few minutes. Optionally, garnish with fresh thyme leaves. Serve your leek and gruyère quiche warm or at room temperature. Enjoy! Recipe Card Chef's Notes Clean leeks well — they trap dirt in their layers. Don’t overcook the custard; a little wobble is perfect. Chill the dough long enough to prevent shrinking. This quiche is delicious warm, room temp, or chilled. For extra flavor, sprinkle thyme on top after baking. Storage Tips Store in the fridge for 3–4 days . Reheat at 325°F until warm, or enjoy cold. Recipe Card RECIPE VIDEO Newsletter SignUP