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

Desserts Cookies, cakes, and spoon-worthy desserts to celebrate every season—sweet, simple, and made to share. < Back Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Brown Butter Apple Crisp with Oats & Orange Zest This Apple Crisp is cozy and comforting, made special with nutty brown butter, bright orange zest, and the perfect balance of warm spices. View Recipe Strawberry Rhubarb Swirl Ice-Cream (No Churn) This easy no-churn ice cream swirls strawberry rhubarb preserve into a creamy five-ingredient base for a refreshing, fuss-free summer dessert. View Recipe German Bee-Sting Cake (Bienenstich) This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Pumpkin Spice Babka A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough. View Recipe Orange Poppy Seed Loaf Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. View Recipe Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. View Recipe Spiced Apple Cider Donuts Tender baked donuts made with reduced apple cider and warm spices, then rolled in cinnamon sugar for the ultimate fall bite. View Recipe Churro Sandwich Cookies Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. View Recipe Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. View Recipe Load More

Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey Nut Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 12-18 Macarons Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Today, I’m giving macarons a cozy twist inspired by one of my favorite Swiss treats: Nusstorte —that rich, nutty caramel tart I can never resist. If you’ve tried my recipe for the classic Swiss Nusstorte , you already know how comforting those caramelized nuts and honey can be. And since I’ve already played with those flavors in cookies like Cinnamon Stars and Nussmakronen , it felt only right to bring them into a macaron too. These macarons start with classic almond shells, but I mix in a bit of honey powder to add subtle warmth. The filling? A ring of caramel buttercream with a dollop of pecan-hazelnut goodness tucked in the center—kind of like a mini Nusstorte surprise in every bite. They’re nutty, creamy, and melt-in-your-mouth delicious. If you’re new to macarons, don’t worry—I’ve included some tips in the FAQs to help you master those smooth tops and signature “feet.” And the best part? These only get better as they rest, so they’re a great make-ahead option whether you’re prepping for a cozy gathering or just treating yourself. Whether you’re baking for fall, the holidays, or a quiet weekend tea, I hope this Swiss-flavored macaron brings a little extra joy (and maybe a few happy memories) to your kitchen. SKIP TO RECIPE CARD SKIP TO VIDEO A Unique Twist : These macarons combine the classic French cookie with the rich, nutty flavors of Swiss nusstorte —a treat you won’t find just anywhere! Layers of Flavor : With honey-infused shells, creamy caramel buttercream, and a pecan filling, each bite has a mix of sweetness, nuttiness, and warmth. Perfect for Fall : These macarons capture the cozy flavors of fall, making them ideal for gatherings, Halloween treats, or just a quiet afternoon snack. Make-Ahead Friendly : Macarons only get better as they rest, so you can make them ahead and have them at their best when you’re ready to enjoy. Eye-Catching and Elegant : These macarons are as beautiful as they are delicious, with a refined look that’s sure to impress. What You'll Love 1. Why is it important to age egg whites for macarons? Aging egg whites helps reduce moisture, making them easier to whip into a stable meringue. This stability is key to achieving the smooth, shiny tops and distinctive feet of a macaron. 2. Can I use regular flour instead of almond flour? Almond flour is essential for macarons, as it gives the shells their signature texture and slight chew. Other flours can affect both the texture and the flavor. 3. What’s the purpose of adding honey powder to the shells? Honey powder infuses a hint of honey flavor without adding moisture, which can make the macaron batter too runny. This touch of honey complements the pecan caramel filling in this nusstorte -inspired macaron. 4. Why do macarons need to rest before baking? Allowing macarons to rest forms a skin on their surface, which helps create the “feet” (the ruffled edge at the bottom of each shell) during baking. Skipping this step can lead to cracking and uneven baking. 5. My macarons are hollow—what went wrong? Hollow macarons can result from over-whipping the meringue, under-mixing the batter, or baking at too high a temperature. Ensuring proper meringue stiffness and accurate oven temperature can help avoid this issue. 6. Can I replace pecans and hazelnuts with other nuts? Absolutely! Feel free to substitute with other nuts like almonds or walnuts for a different twist, but pecans and hazelnuts provide a warm, caramel flavor that’s perfect for this nusstorte style. Frequently asked Questions Ingredints Explained Macaron Shells Almond Flour – The base of any macaron, providing structure and that smooth, chewy texture. Powdered Sugar – Keeps the shells delicate and sweet while ensuring a fine, glossy surface. Honey Powder – Adds subtle floral notes and warmth without adding extra moisture — think of it as a whisper of honey in every bite. Egg Whites (aged, room temperature) – The backbone of macaron structure; aged whites whip up more stable meringue with a smoother texture. Cream of Tartar (optional) – Helps stabilize the meringue for consistent results. Granulated Sugar – Strengthens the meringue and adds shine to the shells. Buttercream Filling Unsalted Butter – Creates a smooth, creamy base for the filling. Powdered Sugar – Sweetens and lightens the buttercream. Caramel Sauce – Adds depth and a toffee-like richness that pairs beautifully with honey. Honey – Enhances the floral sweetness and ties the flavors back to the macaron shells. Sea Salt (optional) – A pinch of salt elevates the caramel and balances the sweetness. Nutty Center Pecans and Hazelnuts (or a nut mix) – Provide crunch, flavor, and a cozy, roasted nuttiness reminiscent of Swiss holiday desserts. Honey – Acts as a natural binder and flavor enhancer. Caramel Sauce – Adds moisture and depth, echoing the buttercream’s flavor. Cinnamon (optional) – A touch of warmth that complements the honey beautifully. Ingredients Macarons Shells: 100g almond flour 100g powdered sugar 1/2 tsp honey powder 2 large egg whites (about 70g), aged and at room temperature 1/4 tsp cream of tartar (optional, for stability) 50g granulated sugar Buttercream Filling: 1/4 cup unsalted butter, softened 1/2 cup powdered sugar 1-2 tbsp caramel sauce 1 tsp honey (to taste) Small pinch of sea salt (optional) Nutty Center: 1/4 cup finely chopped pecans + hazelnuts (or nut mix of your choice) 1 tbsp honey 1 tbsp caramel sauce 1/4 tsp cinnamon (optional, for warmth) NEWSLETTER SIGN-UP Preparation For the shells: Prep : Line two baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a small round tip. Sift the almond flour, powdered sugar, and honey powder into a large bowl to remove any lumps. Whip egg whites in a clean bowl. When they start to foam, add cream of tartar, then gradually add the granulated sugar until stiff peaks form. Macaronage : Gently fold the dry ingredients into the meringue in 2-3 batches. Mix until the batter flows in a thick ribbon and smooths itself within 10 seconds. Pipe the batter into 1-inch circles on the prepared baking sheets. Rest : Allow the piped shells to sit for 30-60 minutes until a skin forms on top (they should feel dry to the touch). Bake at 300°F (150°C) for 15-18 minutes. Let cool completely before removing from the mat. For the buttercream: Beat butter until smooth and creamy. Add powdered sugar gradually, then mix in caramel sauce, honey, and a pinch of salt. Beat until light and fluffy. For the Nutty Filling: Mix all ingredients in a small bowl until combined and slightly sticky. The mixture should be thick enough to hold its shape when spooned. Adjust honey and caramel to taste; the mixture should be sweet but with a nutty texture. Assembly: Pipe a ring of caramel buttercream around the edge of one macaron shell. Spoon a small amount of the nusstorte nut filling into the center. Sandwich with another macaron shell, pressing gently to secure. Recipe Card Chef's Notes Whip it right: A glossy, stiff meringue is key — if it peaks but still bends slightly, you’re ready to fold in the dry ingredients. Macaronage matters: Fold the batter just until it flows like lava. Overmixing can deflate your shells; undermixing makes them lumpy. Resting time: Let the piped shells rest until they form a skin — about 30–45 minutes, depending on humidity. This ensures those coveted “feet.” Balance your sweetness: The caramel and honey bring natural sweetness, so keep the filling light and creamy rather than overly sugary. Flavor layering: The nutty center adds texture and depth — don’t skip it! It makes each bite taste like a honeyed praline. Mature overnight: As with all macarons, they’re even better the next day once the shells and filling have melded into perfect harmony. Storage Tips Store filled macarons in an airtight container in the refrigerator for up to 4–5 days . Bring to room temperature before serving for the best flavor and texture. For longer storage, freeze the filled macarons (layered between parchment) for up to 1 month . Thaw overnight in the fridge before serving. You can also freeze unfilled shells for several weeks — just ensure they’re completely dry before sealing. Avoid humidity; macarons absorb moisture easily and can lose their delicate crunch. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Made with natural dyes, this classic bundt cake is not only moist and delicious but it adds a fun twist to afternoon tea time. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Rainbow Bundt Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always loved Bundt cakes for their simplicity—you don’t need fancy decorating skills to make one look beautiful. The pan does the work, and the result always feels a little bit special. For this Rainbow Bundt , I wanted to play with color inside the cake, similar to how I had fun with the bold color in my Red Velvet Cupcakes or the party magic of my Rainbow Popcorn . I used the lemon base from my Lemon Pistachio Bundt Cake —because lemon just pairs so well with everything—and swirled in natural dyes to create a rainbow marbled effect. The powders—purple sweet potato, butterfly pea flower, beetroot, and cranberry juice—add beautiful, earthy tones. The flavors are soft and subtle (except the cranberry, which has a nice little zing that works well with the lemon). I tested it a few times to get the colors right—beetroot especially loves to fade in the oven—but blending it with cranberry helped keep some of that pinky red. If you’re looking for a fun, naturally colorful cake that’s as joyful to cut into as it is to eat, this Bundt might be just the thing. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant Colors from Natural Ingredients : Made with natural dyes from ingredients like turmeric, beetroot, and spirulina, this cake is a stunning rainbow creation with no artificial colors. Deliciously Moist and Flavorful : This bundt cake is as tasty as it is beautiful, with a moist crumb and a light, vanilla or citrus flavor that pairs well with the natural hues. Fun and Wholesome : Perfect for celebrations, this cake offers a fun, healthier way to enjoy rainbow colors, making it ideal for kids’ parties or special occasions. Impressive Presentation : The bright layers and bundt shape make this cake a showstopper, bringing a burst of color and joy to any dessert table. Easy to Adapt with Favorite Flavors : Add a touch of lemon zest or vanilla extract to the batter, or drizzle with a simple glaze for extra flavor without overpowering the natural colors. Perfect for Natural-Living Enthusiasts : For those who avoid artificial colors, this cake offers a vibrant and healthy way to enjoy a colorful dessert that’s free from synthetic additives. What You'll Love What types of natural dyes work best for a rainbow bundt cake? Plant-based powders, like beetroot, turmeric, and spirulina, are ideal for vibrant colors. For best results, use fine powders from sources like Selefina to ensure even coloring. Will the natural dyes affect the cake's flavor? Most natural dyes have subtle flavors, but they typically blend well with cake batter. For a more neutral taste, adjust the quantity slightly or pair with flavors like vanilla or citrus. Can I make the cake layers without artificial colors? Absolutely! This recipe uses only natural dyes, providing beautiful colors without any synthetic ingredients, perfect for those who prefer natural alternatives. How should I store the rainbow bundt cake? Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator if you prefer it slightly chilled. The colors stay vibrant and fresh for several days. Can I freeze leftover rainbow bundt cake? Yes! Slice the cake and wrap each piece in plastic wrap before freezing. Let it thaw at room temperature when you’re ready to enjoy a colorful, natural treat. Frequently asked Questions Ingredints Explained Ingredients Cake 375 g all-purpose flour (3 cups) 12 g baking powder (1 tbsp) 3 g baking soda (½ tsp) 3 g salt (½ tsp) 227 g unsalted butter, softened (1 cup) 400 g granulated sugar (2 cups) 4 large eggs 5 g vanilla extract (1 tsp) 240 g buttermilk (1 cup) – see blog for DIY tip Zest of 2 lemons 30 g fresh lemon juice (2 tbsp) Natural Coloring Powders *Use a few drops of food coloring if you do not have natural powders 6 g purple sweet potato powder (2 tsp) 6 g butterfly pea powder (2 tsp) 6 g beetroot powder (2 tsp) 6 g cranberry juice powder (2 tsp) Optional: powdered sugar for dusting NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the lemon zest and lemon juice until well incorporated. Divide the batter into 4 small bowls. Add the coloring type of your choice to each bowl. I put the beetroot and cranberry powders into the same bowl, the butterfly pea into its own and the purple sweet potato into its own as well. The last bowl of batter will be left as is. Mix the powders into each bowl until the dyes are well incorporated. Alternate pouring in the colored batters into the prepared Bundt pan and use a knife or cooking skewer to zig-zag through the batter to create a marble effect. Smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Once the cake has cooled, dust with powdered sugar. Slice, serve, and enjoy your delicious Rainbow Bundt cake! Tips If you don't have buttermilk on hand, you can easily make a substitute using milk and lemon juice or vinegar: Measure out 1 cup of milk (whole milk or 2% milk works best). Stir in 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for about 5-10 minutes to allow it to curdle and thicken slightly. After it has thickened slightly and looks somewhat curdled, it's ready to use as a substitute for buttermilk in your recipe. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A classic German pastry that is beloved for its distinct twisted shape, salty flavor and characteristic chewy texture and shiny crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Soft Pretzels ( Bretzels ) Prep Time: 15 minutes Cook Time: 12-14 minutes Serves: 4 Bretzels Oct 18, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something undeniably comforting about homemade snacks—the kind you pull from the oven still warm, golden, and begging to be dipped. These soft bretzels are one of my all-time favorites. Chewy on the inside, lightly crisp on the outside, and sprinkled with just the right amount of salt, they’re the kind of snack that turns an ordinary afternoon into something special. If you’ve been here before, you know I have a soft spot for elevated finger foods. Whether it’s my crispy Mushroom Bites , Paprika Grissini , or those flaky Herby Puff Pastry Bites , I love recipes that are equal parts cozy and crowd-pleasing. These bretzels fit right in. They’re surprisingly simple to make, and the payoff? So satisfying. Serve them with mustard, slather them with whipped butter, or turn them into the ultimate sandwich bun. However you enjoy them, homemade bretzels are always a good idea. SKIP TO RECIPE CARD SKIP TO VIDEO Authentic Pretzel Flavor The baking soda bath gives these pretzels a delicious, traditional taste and signature chewy texture. Perfect for Any Occasion Whether you’re snacking, hosting a party, or making them for Oktoberfest, these bretzels are always a crowd-pleaser. Simple Ingredients Made with pantry staples, this recipe is budget-friendly and easy to whip up anytime. Customizable Toppings Add your favorite toppings, from coarse salt and cheese to sweet cinnamon sugar for a dessert twist. Homemade Whipped Butter The creamy, lightly salted whipped butter is the perfect pairing for these warm, golden bretzels. What You'll Love Can I use active dry yeast instead of instant yeast? Yes, you can! However, active dry yeast needs to be activated first. Dissolve it in the warm water with the sugar and let it sit for 5–10 minutes until frothy before adding it to the dough. What if I don’t have baking soda for the bath? The baking soda bath is key to achieving that characteristic pretzel flavor and deep brown color. If unavailable, you can use a lye solution (traditional) or skip it for softer, bread-like pretzels, though the flavor won’t be as authentic. How do I know if my dough is kneaded enough? The dough should be smooth, elastic, and slightly tacky to the touch but not sticky. You can also perform the "windowpane test": stretch a small piece of dough between your fingers—if it forms a thin, translucent sheet without tearing, it’s ready! Can I freeze the pretzels? Yes! You can freeze unbaked pretzels after shaping or baked pretzels once cooled. To reheat baked pretzels, warm them in the oven at 350°F (175°C) for 10–12 minutes. Can I add toppings? Absolutely! Try coarse salt, sesame seeds, or even grated cheese before baking. Frequently asked Questions Ingredints Explained Ingredients Bretzel Dough 360 ml Water (warmed) ( 1 1/2 cups ) 28 g Unsalted Butter (melted) ( 2 tablespoons ) 12 g Brown Sugar ( 1 tablespoon ) 7 g Instant Dry Yeast ( 2 1/4 teaspoons ) 390 g All-Purpose Flour ( 3 1/4 cups ) 5 g Salt ( 1 teaspoon ) Baking Soda Bath 90 g Baking Soda ( 1/2 cup ) 2L Water ( 9 cups ) Whipped Butter 240 g Whipping Cream ( 1 cup ) 3 g Salt ( 1/2 teaspoon ) NEWSLETTER SIGN-UP Preparation Making homemade bretzels is easier than you think. They may look fancy but with a few easy steps you can make your own really easily. Shape them into the traditional twisted pretzel or simply make buns for your sandwiches and burgers. Either way, you'll be sure to impress with these! If you are curious about their history, check out my "bretzel" blog post . Begin by sifting together the flour and salt in a large bowl. Add in the brown sugar. Mix together with a whisk. In a separate bowl, combine the warm water and instant yeast. Give it a stir and let sit for approximately 15 minutes to let the yeast activate. (When foamy layer develops on the top you'll know it's ready to go!) Make a small indent at the center of your flour mixture and pour in your yeast mixture. Add in the melted butter. Knead your ingredients together until you have acheived a smooth elastic dough. If you find that it is still too sticky add in an other tablespoon or so of flour. If it is too dry add a splash of water. The dough should feel elastic, but should remain firmly together and not be overly stick to the touch. Knead for about 5 minutes. Cover the bowl of dough with a kitchen towel or cling wrap so that it doesn't dry out as it rises and let rest for approximately 1 hour or until the dough has doubled in size. (Since I live in a cooler climate, I like to place my dough bowl in the oven with the oven light one (make sure the oven is off though!) Once the dough has risen, give it a punch to deflate and separate into 4 equal sized pieces. If you are making the traditional pretzel shape, make sure you have a well floured work surface with enough space to be able to roll out your dough. you will want to be able to roll out 60-75cm long dough snakes (2-2.5'). Shape your bretzel by bringing both ends up into a 'U' shape, twisting them twice and bringing the twist downwards. You can make them long and skinny or you can make them bigger and more like buns. Either works and both will taste amazing! If you do not want to be fancy and simply want round bread buns, roll them into equal sized balls. Let the shaped brezels sit and rise for another 30 minutes before giving them a dunk in the baking soda bath. When they are ready, heat up your water and baking soda mixture in a medium to large pot. When boiling, dip your brezels one-by-one into the baking soda bath. Let soak for 20 seconds and remove with a slotted spoon letting as much water drip off as possible. Lay the finished bretzels onto a lined baking sheet. *for the round bun version- I like to cut a small "X" in the top center of each bun after the baking soda bath but before baking- this will give a nice contrast to the golden dough Sprinkle with flaky or coarse salt. Preheat your oven to 450F . Bake the bretzels for 12-14 minutes until they are a deep golden brown. You can leave them as is or brush the tops with some melted butter to give them some shine. Serve with whipped butter or mustard. (Or make them into a sandwich... Now it's up to you to do whatever you want!) How to make Whipped Butter: To make the whipped butter simply pour your whipping cream into a medium mixing bowl. Use a hand-mixer to whip the cream until it becomes a butter like consistency (about 12-15 minutes ). Same as making whipped cream- but whip longer! Add in the salt. Mix for another minute or so, et voila! Spread some over your brezel and enjoy! You can even add in some deli meats and make a wonderful sandwich! Hope you enjoy these as much as I do! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video 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 RECIPE VIDEO Newsletter SignUP