The bitterness of espresso pairs incredibly with the sweetness of the creamy chestnut filling and the layers of spongey ladyfingers. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chestnut Cream Tiramisu Prep Time: 20 minutes Cook Time: 15 minutes Serves: 8-10 Servings Nov 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I’m craving a treat that feels indulgent and comforting, this Chestnut Cream Tiramisu is my go-to. It’s my cozy spin on the Italian classic - espresso-soaked ladyfingers layered with a velvety chestnut filling inspired by the chestnut desserts I grew up loving (hi, Vermicelles ). Chestnut cream (crème de marrons) adds that earthy sweetness and little whisper of holiday nostalgia that makes every bite feel like a warm hug. You already know I’m chestnut-obsessed—if you’ve made my Swiss Chestnut Soup or those dreamy Whipped Chestnut Pavlovas , you get it—so bringing that same nutty magic to tiramisu just made sense. And if you’re already a fan of my Black Forest Tiramisu , this version is like its autumnal, nutty cousin: just as creamy and decadent, but with cozy, earthy vibes that are perfect for cooler weather. The best part? It’s a no-bake, make-ahead marvel that actually tastes better after an overnight chill—perfect when you’re juggling festive chaos or just don’t feel like turning on the oven. “Tiramisu” translates to “pick me up,” and this one does exactly that: a gentle espresso kick, a touch of cocoa bitterness, and layers of creamy chestnut goodness that disappear faster than you can say buon appetito . Whether you’re celebrating something big or just treating yourself on a chilly night, I hope this recipe brings a little extra sweetness (and a lot of chestnut love) to your table. PS- If you've ever wondered how to roast chestnuts at home you'll want to check out my Guide to Roasting Chestnuts (it's easier than you think). SKIP TO RECIPE CARD SKIP TO VIDEO Luxuriously Creamy: With a blend of mascarpone, whipped cream, and chestnut spread, this tiramisu is ultra-smooth and indulgent. Unique Flavor Twist: The rich, earthy notes of chestnut make this dessert stand out, adding warmth and depth that’s perfect for fall and winter. No-Bake Convenience: Skip the oven! This dessert is no-bake, making it a great option when you want a show-stopping dessert without turning on the heat. Make-Ahead Friendly: Ideal for gatherings, this tiramisu can be made a day in advance, allowing you to relax and enjoy your company. Effortlessly Elegant: Finished with a dusting of cocoa powder, this tiramisu looks as beautiful as it tastes, bringing a touch of sophistication to any occasion. What You'll Love 1. Can I use heavy cream instead of whipping cream? Yes, you can use heavy cream as it has a similar fat content and will whip to a smooth, creamy consistency, ideal for this tiramisu. 2. What can I substitute for chestnut spread? If you can’t find chestnut spread, you could substitute hazelnut spread, though the flavor will be different. Chestnut puree with a bit of added sugar can also work as a substitute. 3. Can I make this tiramisu without coffee? Yes, if you prefer a non-coffee version, you can substitute the espresso with cocoa powder mixed in warm milk or even a coffee-flavored liqueur like Kahlúa. 4. How long should I refrigerate tiramisu before serving? Refrigerate the tiramisu for at least 4 hours to allow the flavors to meld and the dessert to set. For the best texture and flavor, overnight chilling is ideal. 5. Can I make this tiramisu in advance? Yes, you can make this tiramisu up to two days in advance. Just cover it well in the fridge, and sprinkle the cocoa powder on top just before serving for the best presentation. 6. Can I use store-bought ladyfingers? Absolutely! Store-bought ladyfingers are convenient and work perfectly in this recipe. If you’re adventurous, you can also make your own. 7. How do I store leftovers? Store leftover tiramisu covered in the fridge for up to three days. Note that the ladyfingers will soften over time, so enjoy it sooner for the best texture. 8. Can I freeze tiramisu? Yes, you can freeze tiramisu, but the texture might change slightly upon thawing. Freeze in an airtight container for up to 1 month and thaw in the fridge before serving. Frequently asked Questions Ingredints Explained Ingredients 1 1/2 cup Whipping Cream 6 Egg Yolks 2 cups Mascarpone 1 1/2 cups Chestnut Spread (I used Bonne Maman) 1/2 cup Granulated Sugar 1 teaspoon Vanilla Extract 1 1/2 cups Espresso (cold) 1 package Lady Fingers Cocoa Powder for decorating NEWSLETTER SIGN-UP Preparation Are you ready to create a dessert that is sure to impress? This chestnut cream tiramisu recipe may seem complicated, but don't be intimidated! With my step-by-step instructions, you'll be able to make this decadent dessert in no time. Just follow along and you'll be enjoying a slice of this indulgent Italian classic before you know it. Step-by-Step Chestnut Cream Tiramisu Instructions Begin by adding a small amount of water to a large saucepan. We are going to be making a bain-marie. For those unfamiliar with what it is, a bain-marie, also known as a water bath, is a cooking technique that involves placing a bowl over a larger, shallow pan of water. The water is heated to a gentle simmer, and the steam from the water provides a gentle, even heat that helps to cook the food in the bowl more slowly and evenly, in this case our egg yolks. Once your bain-marie is set up start by separating your eggs. We are going to just be needing the egg yolks. Making sure that the bowl you are using to house your egg yolks can withstand the heat of the steam bath (I suggest metal or glass, the metal will heat more quickly). You can save the egg whites for another project (I always suggest making meringues with them). To your bowl of egg yolks add your granulated sugar and whisk together until you have a smooth consistency. Once you have your egg and sugar mixture prepared, place the bowl over your saucepan of gently simmering water. Heat the egg mixture over the bain-marie for 10-15 minutes stirring frequently, until the mixture becomes more of a light creamy yellow in color. Once it has thickened slightly and lightened, remove it from the heat and continue stirring until the mixture has cooled completely. You will see that as the mixture cools, it becomes thicker (custard). To help speed up the cooling process, I like to place your bowl of egg custard over a bowl of icewater. In the meantime, place your mascarpone and chestnut spread in a separate bowl and use a hand mixture to blend the two together along with the vanilla extract. In yet another bowl, mix your whipping cream until peaks form. Add your whipping cream to the chestnut cream mixture and gently fold it in with a rubber spatula. Once your egg mixture has cooled, fold it into the chestnut cream mixture until everything is smooth and nicely incorporated together. Place the espresso into a small shallow bowl and allow to cool. We will be quickly dipping the ladyfingers into the espresso and I find it easier to gauge the amount of liquid by lightly dunking each side of the biscuits into the coffee horizontally rather than dunking it in vertically. You really don't want to soak the biscuits, you simply want to add some light coffee flavoring to them. Their porous nature easily soaks in the liquid, so they really do not need much (approximatel 2 seconds per side) . You could also lightly brush the espresso over the ladyfingers with a pastry brush, but I find that quickly swishing each side into the coffee ends up being the perfect amount. After you quickly wet your ladyfingers, line the bottom of a casserole dish with them. Next, add a layer of your prepared chestnut cream and again, add a layer of lightly soaked ladyfingers. To finish off, add another layer of chestnut cream, making sure to smooth it equally over the entire surface covering the ladyfingers. Sprinkle some cocoa powder over top, and set your tiramisu to cool into the fridge for a few hours before serving (minimum 2 hours). This dessert gets better with more time. So making it a day ahead is actually a good idea. It gives all the flavors and textures time to mingle, and the result is heaven on a plate. Hope you enjoy this recipe as much as I do! Bon ap! Enjoy Your Chestnut Tiramisu! Did you try this recipe? Let me know in the comments or share your creation on Instagram with #poeticroad ! If you like this chestnut inspired recipe you may also like: Chestnut Soup (Marronisuppe) Vermicelles (Chestnut Pavlovas) Black Forest Tiramisu Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This delightful loaf combines the flavors of chocolate and pumpkin in a visually appealing zebra pattern. Perfect for a fall inspired treat!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Pumpkin Zebra Loaf Prep Time: 15 minutes Cook Time: 50 minutes Serves: 10-12 Slices Oct 18, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about the shift into fall that completely transforms the way I bake. As soon as the mornings turn crisp and pumpkins start popping up everywhere, I reach for those cozy, spiced flavors I love—like the warm notes in my Classic Pumpkin Pie , the chewy cinnamon kick of my Pumpkin Spice Cookies , or that Pumpkin Spice Chai Pudding I fully justify as breakfast (and honestly, no regrets there). This Chocolate Pumpkin Zebra Loaf is a little spooky, a little cozy, and totally perfect for the season. It swirls together rich chocolate and spiced pumpkin batter in a beautiful marbled pattern that’s surprisingly easy to create and even more fun to slice into. Every bite is that perfect balance of deep cocoa richness and soft, warmly spiced pumpkin cake. To top it off, a layer of tangy cream cheese frosting adds just the right contrast—and if you’re feeling festive, go ahead and decorate it with spiderweb drizzles, candy eyes, or a mummy-style glaze. It’s playful, delicious, and totally Halloween-party ready. Whether you're baking it up for a gathering or just treating yourself to a slice with your favorite latte, this loaf delivers on flavor and fall vibes. It’s one of those bakes that feels as magical as the season itself. SKIP TO RECIPE CARD SKIP TO VIDEO Swirls of fall flavor – Rich chocolate and warmly spiced pumpkin come together in each gorgeous marbled slice. Halloween-ready and beyond – Dress it up with spooky cream cheese frosting for Halloween or keep it simple for a cozy fall loaf. Moist, tender texture – Thanks to the pumpkin, this loaf stays soft and flavorful for days. Easy to make (and impressive to look at) – That zebra swirl looks fancy, but it’s actually really simple to do. Perfect with a latte – Especially anything pumpkin or chai-spiced. What You'll Love How do I get the zebra swirl effect? It’s easier than it looks! You just alternate spoonfuls of chocolate and pumpkin batter in the center of your loaf pan, layering one on top of the other. As it bakes, the pattern naturally forms. You can also gently swirl with a skewer if you want a more marbled look. Can I skip the cream cheese frosting? Definitely. The loaf is delicious on its own. But if you love a tangy-sweet contrast, the frosting adds a beautiful finish—especially if you're decorating for Halloween. Can I make this ahead of time? Yes! It keeps well for up to 3 days at room temperature (covered), or in the fridge for 5 days. It also freezes beautifully—just wrap the unfrosted loaf tightly and freeze for up to 2 months. Can I use fresh pumpkin instead of canned? Yes, just make sure it’s well-puréed and not too watery. If your homemade purée is on the wet side, drain it a little first to avoid a soggy loaf. Can I bake this in a different pan? Yes—an 8x8 inch square pan works too, though the bake time may be a little shorter. You can also make it into muffins; just reduce the baking time to about 18–22 minutes and keep an eye on them. How sweet is the loaf? It’s gently sweet—perfect for a snack or light dessert. If you’re looking for a dessert-level sweetness, the cream cheese frosting takes it there. Frequently asked Questions Ingredints Explained Ingredients For the Pumpkin Batter: 1 cup canned pumpkin puree 1/2 cup granulated sugar 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt For the Chocolate Batter: 1/2 cup granulated sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 cup hot water 1/2-3/4 cup All-Purpose Flour For the Icing (optional): 4 oz (1/2 cup) cream cheese, softened 2 tablespoons unsalted butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a medium-sized bowl, whisk together all the ingredients for the pumpkin batter: pumpkin puree, sugar, vegetable oil, egg, and vanilla extract. In another bowl, combine the dry ingredients for the pumpkin batter: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. In a separate bowl, mix the ingredients for the chocolate batter: sugar, cocoa powder, and baking soda. Add hot water and stir until it's smooth and well combined. Add in the flour bit by bit until you have a smooth batter. To create the zebra pattern, alternate spoonfuls of the pumpkin batter and chocolate batter into the greased loaf pan. Use a knife to gently swirl the batters together to create a marbled effect. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once completely cooled, frost with the cream cheese icing, if you so desire. Slice and enjoy your Chocolate Pumpkin Zebra Loaf! 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This sweet buttery homemade bread has a dense crispy crust and a soft and sweet chewy center.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Three Kings Bread (Dreikönigskuchen) Prep Time: 15 minutes + rise time Cook Time: 25-30 Minutes Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Although I didn’t grow up in an overly religious household, we still marked many traditional Swiss holidays—more for the joy of the ritual and family connection than for religious reasons. Three Kings Day (or Dreikönigstag ) , celebrated every January 6th, was one of those traditions I looked forward to all year. The highlight? A sweet, golden loaf—somewhere between a soft Zopf and a cluster of pillowy Weggli buns—shaped into a crown and dusted with pearl sugar. Hidden inside one of the buns was a small surprise—a coin or figurine—and whoever found it got to wear the paper crown and be royalty for the day. Of course, we kids would poke the bottoms of all the buns before eating, just to increase our chances of “winning” (a trick I still pretend not to notice when my own kids do it now). In many ways, it reminded me of other Swiss breads we’d make during the year—like Zopf on lazy Sunday mornings or Grittibänz in December, shaped like little bread people for St. Nicholas Day. All three are made from similar doughs—soft, yeasted, slightly sweet—but each has its own moment to shine. And this one was all about the fun of surprise and celebration. These days, we don’t always wait for January 6th. The bread is too good to save for just once a year. Whether it’s for brunch with friends or a cozy winter breakfast, this crown-shaped loaf brings a little magic to the table—especially when someone finds the hidden “treasure.” If you’ve never made Three Kings Bread before, it’s easier than it looks and so rewarding. And if your household is anything like mine, that paper crown might stick around long after the last bun is gone. SKIP TO RECIPE CARD SKIP TO VIDEO Fun for Everyone: The tradition of hiding a figurine or coin makes this bread more than just food—it’s an event! Watch the excitement as everyone tries to find the surprise. Soft and Fluffy Texture: This sweet bread is perfectly tender with just the right amount of sweetness. Customizable: Don’t like raisins? Swap them for chocolate chips or skip them entirely. You can also experiment with adding citrus zest or spices for extra flavor. Versatile: While it’s traditionally served for Three Kings Day, this bread is also fantastic for weekend brunches or special occasions. Beautiful Presentation: The flower-like shape and pearl sugar topping make it look as good as it tastes. Add a paper crown for a festive touch! What You'll Love Can I use instant yeast instead of dry yeast? Yes, you can substitute instant yeast for dry yeast in the same quantity (20g or 2 tablespoons). Since instant yeast doesn’t require proofing, you can mix it directly with the dry ingredients. What can I use if I don’t have pearl sugar? You can use coarse sugar, crushed sugar cubes, or sprinkle with your favorite nuts. The bread will still be delicious without the decorative sugar. Can I make this bread ahead of time? Yes! You can prepare the dough the night before, let it rise, then refrigerate it. Allow the dough to come to room temperature before baking. Alternatively, you can bake it, then reheat gently before serving. What if I don’t have a small figurine or coin? You can get creative! Use a shelled almond, a dried bean, or any oven-safe trinket. Just make sure to let everyone know there’s a surprise hidden inside. Can I freeze this bread? Absolutely. Once baked, let the bread cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and warm before serving. How do I know if my milk is warm enough? The milk should be warm to the touch but not hot, around 100–110°F (37–43°C). Too hot, and it could kill the yeast. Frequently asked Questions Ingredints Explained Ingredients Bread: 500g All-Purpose Flour (4 cups) 100g Granulated Sugar (½ cup) 1 teaspoon Salt (1 teaspoon) 60g Unsalted Butter (softened) (4 tablespoons or ½ stick) 20g Dry Yeast (2 tablespoons) 225ml Milk (warmed) (1 cup) 1 Egg For Decorating: 1 Egg 1 tablespoon Water 1 teaspoon Sugar Pearl Sugar (as needed) Paper Crown (optional, for fun) For Hiding: Small Bakeable Figurine Coin (wrapped in Aluminum Foil) Almond or other nut NEWSLETTER SIGN-UP Preparation This recipe is easy to put together. All you will need is two mixing bowls a lined baking sheet a pastry brush and some patience. Wet and Dry Ingredients Here are the Step-By-Step Instructions on how to make Three Kings Bread: Prepare your yeast: In one bowl, warm your milk so that it is warm to the touch but not hot. To it, mix in your yeast. I also like to take a big pinch of sugar and mix it in as well. The sugar helps activate the yeast. Mix well and let the yeast mixture sit for a few minutes until it starts to for a bubbly film at the top ( 15 minutes or so). Combine the dry ingredients: In the second bowl, mix together your flour, sugar and salt. Adding the butter and egg to the yeast mixture. Mix yeast, butter and egg: Once the yeast has started activating (you will be able to tell when it has a forthy layer at the top) use a hand mixer to mix in your softened butter and egg. Beat until you have a smooth mixture and everything is well incorporated. Making the dough: Make a well in the center of your flour mixture (like a volcano) and pour your wet ingredients into the center. Knead the dough: I always like to do, this is the part of the recipe that might feel a little messy to some, but I find it so satisfying. Use your hands to knead and incorporate everything together until you have formed your dough. (If you own a stand mixer, you can use this aswell). To knead by hand, take a portion of the dough and press it down with the heel of your hand to flatten it. Fold the dough in half, and then press it down again with the heel of your hand. Repeat this process for about 10 minutes or until the dough becomes smooth and elastic. Make sure to scrape any bits from the sides of the bowl so that you have captured all the wet and all the dry ingredients and that they are well blended. If you find the dough too dry or if it is not coming together easily, add in a little more warmed milk until you have a smooth dough. Let the dough rest and rise: Now cover your bowl with cling wrap or a lightly dampened kitchen towel and let the dough sit for about 45 minutes - 1 hour until it has risen. (You want to make sure that it is covered so that it does not dry out whilst in the rising process). Dough that has risen. Forming the bread: Flour your work surface. Once the dough has risen, remove the dough from the mixing bowl and divide it into 6 pieces with one portion being slightly bigger than the rest (for the center ball). With the help of a bit of flour roll each piece into a round shape roughly the size of a tennis ball. Hiding the treasure: Prepare your secret treasure that you plan on hiding within one of the buns. I usually use a penny and wrap it in tin foil or an alamond. However, you can find little bakeable figurines online especially for this purpose. Use your finger to poke a hole halfway through a bun and put the treasure inside. Seal the hole up all the way and make sure to disguise it as best you can so that it is not obvious where the treasure is hidden. Brush the prepared dough balls with egg wash before baking to acheive a golden finish. Prepare to bake: Next, lay out your buns on a lined baking sheet so that they form a flower. One larger ball in the center and the 6 remaining around. It is ok if the balls that frame the sides do not touch one another, they will poof up during the baking process. Cover and let sit for another 30 minutes . Preheat the oven: In the meantime preheat your oven to 375F and prepare your egg wash. Leave enough space between the balls to allow for more rise when baking. Egg wash for a golden finish: To make your egg wash mix together the egg, water and sugar. When your bread has risen for the second time, use a pastry brush to paint the egg wash onto the surface of your dough. This will give it that nice shiny golden finish. Decorate and Bake: Sprinkle some pearl sugar or raisins on top and pop it in the oven. Bake for 25-30 minutes or until crust is hard and golden and a toothpick inserted into center comes out clean. Sometimes a difficult decision. Which piece to choose! Decorate with a crown and enjoy the fun! Remember, choose wisely ;) If you enjoyed making this homemade bread recipe, you may also enjoy: Zopf (traditional Swiss braided bread) Weggli (Swiss milk rolls) Brioche Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Enriched with coriander and cumin, this soup is a heartwarming blend of earthy sweetness and spices, perfect for colder weather days.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet and Butternut Squash Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6 Servings Oct 18, 2025 Last updated: This recipe may contain affiliate links About the Recipe This Beet and Butternut Squash Soup is one of those recipes that feels as good to make as it does to eat. The combination of sweet squash, earthy beets, and warming spices like cumin and coriander creates a soup that’s both vibrant and deeply satisfying. A splash of coconut milk makes it creamy without any dairy, and the beets give it a naturally bold pink hue that makes each bowl feel a little extra special. If you’ve already tried my Spiced Pumpkin Soup or the Turmeric & Coconut Soup , you’ll love this one too — it’s in that same cozy, nourishing family of flavors. Simple, soul-warming, and perfect for days when you want something wholesome without a lot of fuss — whether you're making it just for yourself or sharing it with people you love. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant & nourishing – The rich pink-orange hue from the beets and squash makes this soup as beautiful as it is nourishing. Warming spices – Ground cumin and coriander add gentle warmth and depth without overwhelming the earthy-sweet flavors. Creamy, dairy-free comfort – Thanks to coconut milk, this soup is luxuriously creamy while staying completely plant-based. Perfect for meal prep – It stores well in the fridge or freezer, making it ideal for make-ahead lunches or cozy dinners all week. Flexible toppings – A dollop of yogurt, a swirl of coconut cream, or a handful of microgreens — dress it up or keep it simple. What You'll Love Can I roast the vegetables instead of sautéing them? Absolutely. Roasting the beets and squash first adds a lovely depth of flavor. Just toss them in olive oil, roast until tender, and blend them into the soup base. What if I don’t have coconut milk? You can substitute with heavy cream, whole milk, or even cashew cream if you prefer. The flavor will change slightly, but the soup will still be deliciously creamy. Is this soup freezer-friendly? Yes! Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Reheat gently on the stovetop and stir well to recombine. Can I use pre-cooked or canned beets? You can, especially if you're short on time. Just note that the color may be even more intense, and the flavor slightly more earthy. Add them toward the end of cooking. Can I blend it chunky or smooth? Totally up to you! Use an immersion blender for a smooth, velvety texture or blend only part of the soup if you like a little more body and texture. What are good garnishes or add-ins? Try topping with plain yogurt or crème fraîche, toasted pumpkin seeds, a drizzle of chili oil, or fresh herbs like coriander, mint, or dill. A slice of crusty bread on the side never hurts either. Frequently asked Questions Ingredints Explained Ingredients 2 medium-sized beets, peeled and diced 1 small butternut squash, peeled, seeded, and diced 1 onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon ground cumin 4 cups vegetable broth 1 cup coconut milk Salt and pepper, to taste Olive oil, for sautéing Plain yogurt (optional for garnish) Fresh coriander leaves or microgreens, (optional for garnish) NEWSLETTER SIGN-UP Preparation Heat a large pot over medium heat and add a bit of olive oil. Sauté the chopped onion until translucent. Add the minced garlic and sauté for another minute until fragrant. Stir in the ground coriander and cumin, cooking for an additional minute to toast the spices. Add the diced beets and butternut squash to the pot. Stir well to coat the vegetables with the spices (for this particular recipe, I decided to roast my squash first, instead of cooking it in the soup, both work- you can even use pre-cooked beets (you can sometimes find them pre-cooked at the grocery store. This would decrease the cook time necessary for this recipe) Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes or until the vegetables are tender. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches. Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld. Serve the soup hot, garnished with a dollop of plain yoghurt, fresh coriander leaves or microgreens. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Deliciously tart cranberries with sweet candied pecans over a perfectly moist cinnamon coffee cake.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cranberry Pecan Turnover Cake Prep Time: 15 minutes Cook Time: 1 hour Serves: 8 Servings Oct 15, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve tried my Cranberry Orange Loaf or my Lemon Pistachio Bundt Cake , you already know I have a soft spot for bakes that strike the perfect balance of sweet, tart, and just a little nutty. This Cranberry Pecan Turnover Cake is no exception- and if you're a fan of my Cherry Chocolate Bundt , you’ll appreciate the rich contrast of juicy fruit and buttery richness here, too. This cake is a long-time favorite in my kitchen, passed down from a dear family friend and lovingly shared (and re-shared) over countless holiday gatherings. It’s the kind of recipe that surprises guests- moist, comforting, and just the right amount of indulgent. The tart cranberries pop against a sweet brown sugar-pecan topping, while the light cinnamon-scented cake brings it all together with cozy, brunch-perfect charm. Whether you serve it as a morning treat, a mid-afternoon nibble, or a dinner party dessert, this cake delivers every time- and it makes your home smell like a holiday hug. I can’t wait for you to fall in love with it the way I did. SKIP TO RECIPE CARD SKIP TO VIDEO Sweet + Tart Harmony : The juicy cranberries balance beautifully with the buttery pecans and light cinnamon flavor—never too sweet, always just right. Holiday-Worthy, Everyday Easy : Elegant enough for a holiday brunch, but simple enough to whip up on a quiet Sunday morning. Make-Ahead Friendly : This cake holds up beautifully for a couple of days, making it a great choice for gifting or prepping ahead. Versatile with Add-Ins : You can easily swap in orange zest, chocolate chips, or a splash of almond extract to make it your own. That Buttery Topping! : The brown sugar pecan topping caramelizes slightly as it bakes, creating a sticky, crunchy layer that’s downright addictive. What You'll Love Can I use frozen cranberries? Yes! No need to thaw them—just toss them in frozen. They bake up beautifully and add the perfect burst of tartness. What if I don’t have pecans? Walnuts or almonds work well too, or you can skip the nuts entirely if needed. You’ll still get a deliciously moist cake with a gorgeous topping. Can I make this ahead of time? Absolutely. This cake keeps well at room temperature for up to 2 days when wrapped tightly. You can also refrigerate it for longer storage—just bring it to room temperature before serving. Can I bake this in a different pan? Yes. While the recipe is designed for a standard 8x8-inch square or similar turnover-style pan, you can also bake it in a round cake pan or even a loaf pan—just keep an eye on the bake time and test for doneness with a toothpick. Is this cake freezer-friendly? Yes! Slice and wrap individual pieces in parchment and freeze in an airtight container. Warm them slightly in the oven or microwave before serving for best texture. Frequently asked Questions Ingredints Explained Ingredients Cake Batter: ½ cup (113g) unsalted butter, softened ¾ cup (150g) granulated sugar 2 large eggs 1 tsp vanilla extract 1½ cups (190g) all-purpose flour 1½ tsp baking powder 1 tsp baking soda ½ tsp ground cinnamon ¼ tsp salt 1 cup (240g) sour cream Topping: ⅔ cup (130g) brown sugar, packed ⅓ cup (75g) unsalted butter ¼ tsp ground cinnamon 1¼ cups (125g) cranberries (fresh or frozen) ½ cup (60g) chopped pecans NEWSLETTER SIGN-UP Preparation Preheat oven to 350F . In a saucepan combine the sugar, butter and cinnamon and bring to a boil over medium heat. Remove from heat and stir in the cranberries and chopped pecans. To make the cake batter, in a medium bowl, first cream together the butter and sugar until fluffy. Add in the eggs one at a time until creamy and mix in the vanilla. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Combine all the ingredients by alternating mixing in the flour mixture and the sour cream into the butter mixture. Keep mixing until you have a smooth and creamy batter. Prepare an 8-9" spring form by greasing it with butter and a very light coating of flour (alternatively a non-stick baking spray will do). Pour in the cranberry-pecan mixture and press it down in an even layer onto the bottom. Top it with the batter mixture. Place the spring pan onto a cookie sheet (incase any of the cranberry juices run out of the spring form) and put into the oven to bake for one hour or until tooth pick inserted in center of the cake comes out clean. Let the cake cool in the spring form for 10 minutes and then invert it onto your serving dish. Serve and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This potato salad offers a tangy and savory flavor profile, combining tender potatoes, crispy bacon, and sweet onions in a zesty vinegar-based dressing for a deliciously balanced taste. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back German Potato Salad Prep Time: 15 minutes Cook Time: 15 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve said it before and I’ll say it again: I love a good potato salad. Whether it’s my Dill-icious Creamy Potato Salad version that shows up on repeat at summer barbecues, or something heartier like this warm German-style one, potatoes just get me . This one leans into the classics — the kind of potato salad you might find in Germany or the German-speaking parts of Switzerland. It’s got that tangy vinegar kick, savory onions, and crispy bacon situation that makes it totally crave-worthy. Known as Kartoffelsalat , this dish has been a staple for centuries, and for good reason. Potatoes showed up in the region in the 1700s and quickly became a household essential — think Rösti , gratins, even our beloved Älplermagronen (Swiss Alpine Macaroni). Basically, comfort food royalty. What I love most about this style of potato salad is how unfussy it is. Just simple, bold flavors that work together in the best way — kind of like my go-to creamy version, but with a totally different vibe. And it’s the ultimate sidekick: perfect with grilled sausages, schnitzel, crusty bread… or just a big spoon when no one’s looking. In Switzerland, especially, you’ll find versions of this salad served warm, with tiny regional twists that make it feel personal. It’s humble, hearty, and full of old-world charm — the kind of dish that somehow feels nostalgic even if you didn’t grow up with it. So whether you’re team creamy or vinegar-based (or both, like me), there’s always room at the table for a good potato salad. SKIP TO RECIPE CARD SKIP TO VIDEO Bold, Tangy Flavor : The warm vinegar-based dressing adds a delicious tang that contrasts beautifully with the creamy potatoes, creating a uniquely flavorful salad. Perfect for Any Season : This salad can be enjoyed warm in the cooler months or at room temperature during summer barbecues, making it a year-round favorite. Hearty and Satisfying : With the addition of bacon and onions, this salad is filling enough to serve as a main or a hearty side dish. Simple Ingredients, Big Flavor : Made with pantry staples like vinegar, mustard, and potatoes, this salad offers impressive flavor with minimal ingredients. Ideal for Gatherings : Its bold flavors and easy preparation make it an excellent choice for picnics, potlucks, or family dinners, where it’s sure to stand out. Great Make-Ahead Dish : This salad can be prepared ahead and reheated before serving, allowing the flavors to meld and making it a convenient dish for busy days. What You'll Love What’s the difference between German potato salad and traditional potato salad? German potato salad is typically made with a warm vinegar-based dressing instead of a mayonnaise-based one, giving it a tangy flavor. It also often includes bacon and onions for added richness. Can I serve German potato salad cold? While traditionally served warm, German potato salad can be enjoyed cold or at room temperature. The flavors deepen as it sits, making it a versatile option for various occasions. What type of potatoes work best for German potato salad? Waxy potatoes like red or Yukon Gold hold their shape well and have a creamy texture, making them ideal for this salad. Avoid starchy potatoes like Russets, as they may break apart. How long does German potato salad last? Stored in an airtight container in the refrigerator, it lasts up to 3-4 days. Reheat gently on the stovetop or in the microwave if you prefer it warm. Can I make it vegetarian? Absolutely! Skip the bacon or substitute it with smoked paprika or a vegetarian bacon alternative for a similar smoky flavor. Frequently asked Questions Ingredints Explained Ingredients For the salad: 2 pounds red potatoes 6 slices bacon 1 small onion, finely chopped 1/2 cup chicken broth 1/4 cup apple cider vinegar 2 tablespoons sugar 1 teaspoon Dijon mustard Salt and black pepper to taste 1/2 cup chopped cornichons Chopped fresh parsley or chives for garnish Optional Additions 4 hard boiled eggs 1/2 cup Mayonnaise (for a creamier dressing) NEWSLETTER SIGN-UP Preparation Wash the potatoes and place them in a large pot. Cover them with water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes , or until the potatoes are tender when pierced with a fork. Drain and let cool slightly. While the potatoes are cooking, fry the bacon in a skillet over medium heat until crisp. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside. In the same skillet with the bacon drippings, add the chopped onion and cook until softened, about 5 minutes. In a small bowl, whisk together the chicken broth, apple cider vinegar, sugar, and Dijon mustard (for a creamier dressing, add mayonnaise). Once the potatoes are cool enough to handle, slice them into rounds or cubes and place them in a large bowl. Pour the vinegar mixture over the warm potatoes. Add the cooked onions and crumbled bacon (if adding in hard boiled eggs, add them here the addition of eggs will also add a slight creaminess to the overall texture of this salad) . Gently toss to combine, being careful not to break up the potatoes too much. Season with salt and black pepper to taste. Let the salad sit at room temperature for at least 30 minutes before serving, allowing the flavors to meld together. Garnish with chopped fresh parsley before serving. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Zürcher Geschnetzeltes Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Hailing from the heart of Switzerland—Zurich, my hometown—Zürcher Geschnetzeltes is a dish that blends simplicity and elegance in the most comforting way. The name literally means “sliced meat Zurich-style,” and it’s exactly that: tender veal strips simmered with onions and mushrooms in a silky white wine cream sauce. Though it first appeared in Swiss cookbooks in the 1940s, its roots run deeper in Zurich kitchens, where it’s long been a favorite for both everyday meals and special occasions. Traditionally, it’s served with Rösti , those crispy-edged Swiss potato cakes that are basically a love letter to golden comfort food. But you’ll also find it paired with Spaetzli or pasta—both excellent for soaking up the velvety sauce. In my kitchen, if I’m skipping the Rösti, I’ll often reach for my Homemade Pasta Noodles , especially fresh tagliatelle-style ribbons that cradle the sauce beautifully. Like my Alpine Macaroni and Spaetzli , this dish is a celebration of how Swiss cooking takes pantry staples and turns them into something cozy and luxurious. Zürcher Geschnetzeltes isn’t fussy—it’s just deeply satisfying and unmistakably Swiss. Whether you’re new to Swiss cuisine or craving a nostalgic taste of home, this one brings Zurich straight to your plate. SKIP TO RECIPE CARD SKIP TO VIDEO Comfort food at its finest: Creamy, savory, and full of flavor — this dish is the culinary equivalent of a cozy blanket. Elegant, but easy: It sounds fancy, but it comes together quickly with simple ingredients and minimal prep. Perfect with anything starchy: Whether you serve it over Rösti, Spaetzli, or your own homemade pasta noodles, that dreamy sauce ties it all together beautifully. A true taste of Switzerland: If you’ve ever strolled through Zurich’s cobblestone streets or just wish you had, this dish brings a piece of that charm to your kitchen. Adaptable: While veal is traditional, it also works well with chicken or pork if you're looking for alternatives. What You'll Love What is Zürcher Geschnetzeltes? It’s a traditional Swiss dish from Zurich made with sliced veal cooked in a white wine cream sauce with mushrooms and onions. It's rich, savory, and incredibly comforting. Can I substitute the veal? Yes! While veal is classic, chicken or pork tenderloin work very well too. Just make sure to slice the meat thinly and avoid overcooking so it stays tender. Do I need to use white wine? White wine adds acidity and depth, but you can substitute with a splash of chicken or vegetable broth and a teaspoon of white wine vinegar or lemon juice if needed. What should I serve it with? Traditionally, it’s paired with Rösti, but it’s equally delicious with Spaetzli, mashed potatoes, or your own fresh homemade pasta noodles. Can I make it ahead of time? The sauce is best served fresh, but you can prep your ingredients ahead. If you do need to reheat, do so gently over low heat to avoid curdling the cream. Is this a weeknight meal or a special occasion dish? Both! It’s fancy enough for guests but quick and doable on a cozy weeknight when you’re craving something satisfying. Frequently asked Questions Ingredints Explained Ingredients 1 lb (450 g) veal cutlets or tenderloin, thinly sliced into strips 1 tablespoon flour Salt and freshly ground pepper, to taste 2 tablespoons butter, divided 1 tablespoon neutral oil (e.g. canola or sunflower) 1 small yellow onion, finely chopped 1 garlic clove, minced (optional but delicious) 1 cup (250 g) white or brown mushrooms, sliced 1/3 cup (80 ml) dry white wine 3/4 cup (180 ml) veal or chicken broth 3/4 cup (180 ml) heavy cream 1 teaspoon lemon juice Fresh parsley, chopped (for garnish) (Optional) 1 teaspoon cornstarch mixed with 1 tablespoon cold water for a thicker sauce NEWSLETTER SIGN-UP Preparation Prep the meat: Pat the veal dry, then toss it with the flour, salt, and pepper until lightly coated. Sear the veal: In a large skillet or sauté pan, heat 1 tablespoon of butter and the oil over medium-high heat. Sear the veal in batches for just 1–2 minutes per side, until lightly browned but not fully cooked. Transfer to a plate and set aside. Sauté aromatics: Reduce heat to medium. Add the remaining tablespoon of butter to the pan. Sauté the onion (and garlic, if using) until soft and translucent, about 2–3 minutes. Cook the mushrooms: Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes. Deglaze the pan: Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly, scraping up any browned bits from the pan. Make the sauce: Stir in the broth and cream. Simmer gently for 5–7 minutes until the sauce thickens slightly. Add the lemon juice and taste for seasoning. Finish the dish: Return the veal (and any juices) to the pan. Stir to coat and let everything simmer for another 1–2 minutes, just until the veal is heated through. Do not overcook, or the veal may turn tough. Serve: Sprinkle with fresh parsley and serve immediately with crispy Rösti , Spaetzli , or buttered noodles . 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This mouthwatering creation combines the earthy flavors of beets with the irresistible texture of a fluffy, herb-infused focaccia.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet Focaccia Prep Time: 15 minutes Cook Time: 20-25 minutes Serves: 12-15 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always loved focaccia—it’s one of those breads that feels fancy without actually being fussy similar to its french cousin Fougasse . Crispy on the outside, soft and pillowy on the inside, and so easy to play around with. This beet version might be one of my favorites yet. Roasted beets get blended right into the dough, giving it this gorgeous pink hue and a hint of earthy sweetness that pairs perfectly with a sprinkle of sea salt and a good drizzle of olive oil. It’s the kind of bread that looks like you went all out, but really, it’s super simple—and a total conversation starter at the table. Whether you serve it with soup, slice it up for sandwiches, or just tear off pieces to snack on, it’s one of those recipes that’s as fun to make as it is to eat. SKIP TO RECIPE CARD SKIP TO VIDEO That gorgeous color: Thanks to the beets, this focaccia has a stunning pink hue that’s totally eye-catching and perfect for spring tables or gatherings. Naturally sweet + earthy: The beets add a subtle sweetness and depth that plays beautifully with the olive oil and sea salt topping. Soft, pillowy texture: Crisp edges with a tender inside—it’s the kind of bread you want to keep tearing into. Totally customizable: Go simple with just olive oil and sea salt, or pile on your favorite toppings—herbs, veggies, even a sprinkle of cheese. Make-ahead friendly: You can let the dough rise in the fridge overnight and bake it fresh the next day. What You'll Love Do I need to roast the beets first? Yes—roasting brings out their natural sweetness and gives you a smoother purée. Boiled beets can work in a pinch, but the flavor won’t be quite as rich. Can I use a stand mixer to knead the dough? Absolutely! It saves time and makes the dough super smooth. Just use the dough hook and knead for about 8–10 minutes until it’s soft and elastic. Will the beet flavor be strong? Not at all. It’s subtle and mellow—more of a slight earthiness and natural sweetness than anything overpowering. Can I use canned or vacuum-packed beets? Yes, just make sure they’re plain (not pickled) and drain them well before puréeing. Can I freeze the dough or baked focaccia? Yes! The dough can be frozen after the first rise, or you can freeze the baked bread (sliced or whole). Just wrap it well and reheat in the oven to crisp it up. What if I don’t have red wine vinegar? You can swap in white wine vinegar or apple cider vinegar. It helps balance the sweetness of the beets and adds a little brightness. Frequently asked Questions Ingredints Explained Ingredients 250g cooked beets (about 1½ cups or 4 medium beets) 80g water (⅓ cup) 480g all-purpose flour (4 cups) 6g instant yeast (2 teaspoons) 40g extra virgin olive oil (3 tablespoons + more for greasing) 15g red wine vinegar (1 tablespoon) 20g honey (2½ teaspoons) 10g salt (2 teaspoons) Topping Suggestions: Olive Oil Sea Salt Onions Herbs: Chives, Parsley, Rosemary. Oregano etc. Olives Tomatoes Bell Peppers NEWSLETTER SIGN-UP Preparation This focaccia, like all other focaccia, is extremely easy to make. Just a few key ingredients and you will have a beautiful bread ready to serve for lunch or supper. Just be sure to alot yourself a couple of extra hours to allow for the rising time. 1. Roast and Prep the Beets: If your beets aren’t cooked yet, roast them at 400°F (200°C) wrapped in foil for 45–60 minutes, or until tender. Let cool, then peel and chop. You’ll need about 250g (1½ cups) of cooked beet. 2. Blend Beets and Liquid: In a blender or food processor, combine the cooked beets, water, olive oil, vinegar, and honey. Blend until smooth and vibrant. Make the Dough: Using 1 1/2 cups of the beet purée, warm it in the microwave (15 second intervals) so that it is warm to the touch (not boiling). Add in your instant yeast and stir. Wait until the yeast starts to activate (you can tell when a layer of small bubbles start to form on the liquid). Add in the vinegar, olive oil, and honey. Give the mixture a few good stirs so that the liquid ingredients are all well incorporated. Now, sift in the flour and salt. First Rise: Using you hands, knead the ingredients together until you have a beautifully pink dough. Cover your bowl with a kitchen towel or some plastic wrap and let the dough rise (for 1-2 hours) or until it has doubled in size. When the dough has risen punch the dough out so that it deflates. Tip: Punching out the dough serves a crucial purpose in the bread-making process. When the dough is punched down, it helps to release the excess carbon dioxide gas that has built up during the fermentation stage. This punching action deflates the dough, allowing it to relax and redistribute the gas bubbles evenly throughout. It also helps to remove any large air pockets that may have formed during the rising process. By punching out the dough, you create a more uniform texture and structure in the bread. It helps to develop a tighter crumb and prevents the formation of large air holes. Additionally, punching down the dough helps to strengthen the gluten network, resulting in a better rise and a more consistent texture in the final baked product. Shape the Dough: Line a baking dish (approx. 28 x 18cm or 7 x 11'') with parchment paper. Tip: Crunch the parchment paper up before placing it in the dish, this will make it easier to shape it into the corners and up the sides. Using a pastry brush, brush the parchment paper with a bit of olive oil. Place your beautiful pink dough onto the parchment paper, stretching it out so it covers the surface of the dish. Dimple and Top: Cover and let rise again for about 40 minutes. When you have let the dough rise for a second round, the real focaccia fun begins. Drizzle on a bit of olive oil and sprinkle with some salt. Get your hands ready, it is time to dimple the dough. Using your fingers make finger indentations over the entire top layer of the dough. Dimpling the dough is not only fun, but actually has a few specific purposes (see below). Why Dimple the Dough? Dimpling isn’t just for looks (though it definitely gives focaccia that rustic charm). Those little pockets help the olive oil and toppings soak into the dough instead of sliding off, and they also keep big air bubbles from forming so the bread bakes up evenly. It’s a simple step that adds flavor, helps with texture, and gives focaccia its signature look. Next, have fun decorating the top of your bread. In this example I simply used some onions, chives, parsley and chili flakes. But, have fun decorating and creating your own masterpiece. Bake: Preheat the oven to 425F . Place the focaccia on the center rack in the oven and bake for 20-25 minutes or until a golden crust forms on the top. Do not be surprised if the glorious pink dulls and becomes more golden. This is normal. It will still be beautiful, and most importantly delicious. Serve as an accompaniment to a meal, or simply as a dish in of itself. Hope you have fun with this and enjoy making it as much as I do. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A soft, flavorful loaf made with ripe bananas and pantry staples - perfect for breakfast, an afternoon snack, or to use up those bananas that went a little too far.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic Banana Bread Prep Time: 10 minutes Cook Time: 60 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe This banana bread recipe is, hands down, the one that gets made the most often in my household. It’s the kind of recipe that’s slightly sticky and stained from all the times my kids have helped me make it—because, let’s be honest, the best recipes are the ones well-loved and well-used. Over the years, I’ve spent a lot of time perfecting this banana bread, tweaking ingredients to achieve that rich, moist texture I love in coffee shop-style banana breads. I’ve tested countless recipes—from cookbooks, online sources, and even friends and family—but most were too cakey or lacked that satisfying density I was looking for. After plenty of trial and error, I finally landed on the perfect combination of ingredients to create a banana bread that’s incredibly simple to make yet full of flavor. It’s packed with ripe bananas, just the right amount of sweetness, and a wonderfully dense, moist crumb that makes it perfect alongside a cup of coffee or tea. If you love banana bread as much as I do, you might also enjoy my Banana Cinnamon Monkey Bread —a fun, pull-apart twist that turns this classic into an irresistible treat. And for those days when you want something a little different, my Zucchini Bread is another favorite in our house, packed with warm spices and just the right amount of sweetness. Whether you're a seasoned baker or just getting started, I’m confident this banana bread will quickly become a staple in your kitchen—just like it has in mine. So, let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO Perfectly Moist & Dense – If you love coffee shop-style banana bread with a rich, tender crumb, this one delivers. No dry, crumbly texture here! Made with Simple Ingredients – No fancy add-ins or hard-to-find ingredients. Just pantry staples and ripe bananas for the best flavor. Easy to Make – Whether you’re a beginner or a pro in the kitchen, this recipe is as straightforward as it gets. Versatile & Customizable – Want to add chocolate chips, nuts, or a cinnamon swirl? Go for it! This recipe is a great base for experimenting. Stays Fresh & Freezes Well – Enjoy it for days at room temperature or freeze slices for a quick, delicious treat anytime. What You'll Love Can I use frozen bananas? Yes! If you have overripe bananas in the freezer, just let them thaw and drain off any excess liquid before mashing. How do I know when my bananas are ripe enough? The best bananas for banana bread are very ripe—deep yellow with plenty of brown spots. The riper they are, the sweeter and more flavorful your bread will be. Can I make this recipe into muffins? Absolutely! Just divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick comes out clean. Can I add mix-ins? Of course! Try folding in chocolate chips, chopped nuts, or even a cinnamon sugar swirl for extra flavor. How do I store banana bread? Store it at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 3 months—just wrap them well and thaw as needed! Can I reduce the sugar? Yes! If you prefer a less sweet banana bread, you can reduce the sugar by ¼ cup without significantly affecting the texture. What’s the best way to serve this banana bread? It’s perfect on its own, but I love it slightly warm with a little butter, peanut butter, or even a drizzle of honey! Frequently asked Questions Ingredints Explained Ingredients 340 g (3 ripe bananas) , mashed 250 g (2 cups) all-purpose flour 5 g (1 tsp) baking soda 1.5 g (¼ tsp) salt 200 g (1 cup) granulated sugar 120 g (½ cup) vegetable oil 5 g (1 tsp) vanilla extract Optional Add-ins 60 g (½ cup) chopped walnuts or pecans 85 g (½ cup) chocolate chips 3 g (1 tsp) ground cinnamon (optional) NEWSLETTER SIGN-UP Preparation Start by mashing your bananas in a large mixing bowl. Nothing fancy needed here. Just the back of a fork and some arm strength. Once the bananas are thoroughly mashed (with very little to no lumps) add in the egg, vegetable oil and vanilla extract. With a hand mixer beat the ingredients together until you have a smooth pudding like texture. Next, add in the sugar. Mix until all the sugar has been well blended. Next, add in the salt and baking soda. Mix until well incorporated. Lastly, add in the flour 1/2 cup at a time, mixing after each addition. Preheat the oven to 325F . When you have your smooth batter, pour it into a bread loaf pan. (Mine measures 23.5 x 13.3 x 6.99 cm). Make sure to grease your pan with a bit of butter and dust with flour before pouring in the batter. This will help insure the loaf slides out more easily. I prefer this method to lining it with parchment paper, but if you prefer the parchment paper way, go right ahead. Bake loaf for 1 hour (or 1h10 minutes) until the top of the bread is nice and golden or a toothpick inserted into the center comes out clean. Let cool in the bread tin for about half an hour before removing the loaf and letting it cool completely on a wire cooling rack. This cake is the perfect snack or quick breakfast treat. If you like your banana bread less sweet, you can opt to put 1/2 cup sugar instead. This recipe also works beautifully for banana muffins. Just alter the cooking time to 20-25 minutes . Banana bread and muffins can be stored in the freezer if you want to make a big batch for the week. Just thaw at room temperature overnight before serving. Enjoy! Looking for other banana based recipes, check these out: Banana Cinnamon Monkey Bread Banana Praline Muffins Banana Cinnamon Rolls Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Starters & Sides Small bites, side accompaniments, and seasonal side dishes that add color, crunch, and big flavor to any meal. < Back Herby Pull-Apart Bread Wreath Soft, golden pull-apart bread brushed with garlic herb butter - a festive, aromatic wreath perfect for sharing at any holiday gathering. View Recipe Creamy Potato Salad A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort. View Recipe Kale and Barley Salad A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad. View Recipe Fennel and Apple Carpaccio A vibrant, refreshing plate of fennel and apple carpaccio with juicy grapefruit segments, fresh mint, and a drizzle of zesty white balsamic vinaigrette View Recipe Easy Mango Salsa with Chili and Lime A fresh, vibrant mango salsa with smoky chili-lime seasoning, perfect for tacos, grilled meats, or scooping up with tortilla chips. View Recipe Crispy Mushroom Bites Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast. View Recipe Herby Cucumber Salad A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread. View Recipe Classic Swiss Rösti A classic Swiss dish of golden, crispy potatoes, rösti is simple, hearty, and perfect as a side or a meal. View Recipe Cheesy Garlic Corn Ribs Baked or air-fried corn "ribs" coated in garlicky butter, roasted until crispy, and finished with melty cheese and fresh herbs. View Recipe Paprika Grissini Crunchy paprika flavored breadsticks inspired by the Swiss Zweifel Chips, made for summer aperos. View Recipe Herby Puff Pastry Bites Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion. View Recipe Orange and Clove Carrots Earthy sweet carrots meet warm spices and bright orange, balanced with creamy yogurt for a simple yet elegant side dish. View Recipe Load More

A refreshingly crunchy salad with creamy lemon dressing.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Celery Remoulade with Carrots, Apples and Pomegranate Prep Time: 15 Minutes Cook Time: Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I might be in the minority here, but I genuinely think celeriac (aka celery root) is one of the best-smelling vegetables out there. It’s fresh, slightly sweet, a little nutty, and just earthy enough to feel grounding. And the best part? It’s incredibly versatile. You can roast it, mash it, steam it, cube it, purée it — or, in this case, enjoy it raw. Celery remoulade has always been one of my go-to salads. It’s crunchy and creamy, tangy but not heavy, and somehow gets even better after a day or two in the fridge. The only downside? Classic versions tend to look a little... beige. So I gave mine a colorful refresh. This version gets brightness from shredded carrots , juicy apple , fresh parsley , and a pop of color (and sweetness) from pomegranate arils . It’s all tied together with a creamy lemon vinaigrette that’s light, zippy, and full of flavor. The end result is a crunchy, colorful salad that’s as good on day three as it is on day one. If you like salads with contrast and texture, you’ll probably also love my Herby Cucumber Salad or this Watermelon Salad that’s perfect for warm-weather meals. But this one’s got a cozy-meets-fresh vibe that works year-round — great for prepping ahead, potlucks, or just adding something crisp and bright to your week. Let’s get into it! SKIP TO RECIPE CARD SKIP TO VIDEO Bright and crunchy – This isn’t your typical remoulade. The fresh celeriac, crisp apple, and bursts of pomegranate make it a texture-lover’s dream. Sweet meets savory – The balance of tangy mustard, creamy dressing, and sweet apple + pomegranate hits all the right notes. A fresh twist on a classic – Traditional celery root remoulade gets an upgrade with parsley and fruit — making it feel modern and vibrant. Prep-ahead friendly – It holds up well in the fridge, making it perfect for dinner parties, meal prep, or a ready-to-go lunch side. Seasonally flexible – Great in fall or winter when celeriac and apples are at their best, but refreshing enough to enjoy any time of year. What You'll Love What is celeriac, and can I substitute it? Celeriac (also called celery root) is a knobby root vegetable with a mild, earthy flavor — kind of like celery meets potato. If you can’t find it, try kohlrabi or even shaved fennel for a similar crunch, though the flavor will be different. Do I have to julienne everything? Not strictly — if you don’t feel like hand-julienning, a mandoline or food processor with a shredder blade will do the job. You want thin strips so everything blends nicely and absorbs the vinaigrette. Can I make this dairy-free? Yes! You can skip the cream or use a plant-based alternative like oat cream or a splash of unsweetened almond yogurt to maintain that creamy texture. How far in advance can I make this? It’s actually better after it sits for a bit. You can prep it up to a day ahead — just store it covered in the fridge and toss again before serving. What can I serve this with? It’s a great side for roast chicken, salmon, or anything grilled. It also pairs beautifully with heartier vegetarian dishes like lentil patties or mushroom tarts. Can I skip the pomegranate? You can, but they add such a lovely pop of sweetness and texture. If you're out, try dried cranberries or thin slices of red grape for a similar vibe. Frequently asked Questions Ingredints Explained Ingredients Salad: 1 medium celeriac (about 450–500 g), peeled and julienned 100 g carrot (1 large or 2 small, julienned) 20–30 g flat-leaf parsley, chopped (1–2 cups, loosely packed) 1 apple, julienned (about 150 g) 130 g pomegranate arils (1 cup) 1 lemon, juiced (about 2–3 tbsp) Vinaigrette: 45 g apple cider vinegar (3 tbsp) 90 g olive oil (6 tbsp) 20 g wholegrain mustard (1½ tbsp) Juice of 1 lemon (about 2–3 tbsp) 80 ml cream (⅓ cup) Salt and pepper to taste NEWSLETTER SIGN-UP Preparation Start by peeling your celeriac . I find it easiest to use a regular carrot peeler rather than a knife. Although, cutting the rough root end off with a knife may give you a smoother surface to start with and make the entire peel a little bit easier. Celery root can be a bit tricky because of all the bumps and crevices, but if you can get a good grip on it, and use a good peeler the skin itself is not that tough to get off. Next, cut it in half (or quarter if you prefer) and use a grater with a medium sized grate to shred the celeriac down. Work slowly and carefully! I have only too often gone a little too quickly and almost included my fingers. Transfer your shredded celeriac to a large bowl. Juice the lemon and add the juice to the celeriac. Toss well. This will keep the celeriac from browning as you work through the next steps. Peel and grate your carrot. Roughly chop your parsley leaves and stems and julienne your apple. If you find it easier to grate your apple instead, you can do that too. I leave the skin on the apple as, it makes for less work and I like the extra color. Add everything to the bowl of celeriac and toss well. Next, prepare the vinegrette. I like to use an old jam jar when preparing my vinaigrettes, as I can pop the lid back on and give it a good shake and make sure everything is well mixed. You can also use a small bowl instead. Either way, I prefer to prepare the dressing separately as you can then more easily adjust the flavoring if need be as well as the quantity added to the salad. Add all ingredients and mix well. Some of you may be hesitant about the cream and lemon mixture. Trust me, it is all good. The fat in the cream keeps it from curdling. Instead, the cream thickens. Which is what will give this salad a light creamy dressing. Add your vinaigrette to the salad and toss well. Remove seeds from Pomegranate and toss into the salad. Now you've got a beautiful, healthy, crunchy good-for-you salad. Bon appetit! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

With diced butternut squash, Arborio rice, and the delightful blend of Cacao-Maple Mélange spices, this creamy dish is both sweet and savory. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Butternut Squash Risotto Prep Time: 20 minutes Cook Time: 40 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're in the mood for something cozy but a little different, this Cacao-Maple Butternut Squash Risotto is one of those dishes that hits just the right note. It’s creamy, comforting, and full of depth thanks to my Cacao-Maple Mélange — the custom spice blend I created in collaboration with my friends at Selefina Spices. (You’ll find the link to it in the blog.) This isn’t your everyday risotto. The butternut squash brings natural sweetness, and the blend adds this subtle warmth that makes the whole thing feel a little extra special. It’s rich without being heavy — kind of like what I love about my Swiss Alpine Macaroni or even a good Potato Beet Rösti — simple ingredients, done really well, with just enough of a twist to make you pause and go, “wow.” You’ll sauté some onions, toast the Arborio rice, and let everything slowly come together with a splash of wine and warm broth — classic risotto style. And once the rice is tender and creamy, you’ll stir in Parmesan and top it with a few sage leaves. That’s it. A bowl of something warm and deeply satisfying that’s easy enough for a weeknight but special enough to share. Let’s make it. SKIP TO RECIPE CARD SKIP TO VIDEO Unexpected flavor depth – The cacao and warm spices from the Cacao-Maple Mélange bring a subtle richness and earthiness that pair beautifully with the natural sweetness of butternut squash. Cozy and comforting – Creamy, hearty, and satisfying, this risotto is fall comfort in a bowl — without feeling heavy. Elegant yet simple – It looks and tastes impressive, but the steps are straightforward and totally doable, even for weeknight dinners. A perfect vegetarian main or side – Serve it as a cozy dinner or pair it with roast chicken, grilled mushrooms, or a leafy salad. A seasonal showstopper – Ideal for holidays or dinner parties when you want to offer something a little unexpected but crowd-pleasing. What You'll Love Can I make this without the Cacao-Maple Mélange? Yes! You can mix up a simple substitute using pantry spices like cocoa powder, cinnamon, nutmeg, and a touch of maple sugar or brown sugar (see above for full DIY blend). It won’t be exactly the same, but it will still bring lovely warmth and complexity. Can I use a different type of rice? For best results, stick with Arborio rice (or Carnaroli if you can find it). These varieties are high in starch, which gives risotto its signature creamy texture. Can I roast the butternut squash first? Yes! Roasting will give the squash deeper flavor and a slightly caramelized edge. Simply dice and roast at 400°F (200°C) until tender, then stir it into the risotto during the last few minutes of cooking. Can I make it vegan? Absolutely. Use a plant-based butter or olive oil, skip the Parmesan or sub in nutritional yeast or vegan cheese, and double-check that your wine is vegan-friendly. What wine works best in risotto? A dry white wine like Sauvignon Blanc , Pinot Grigio , or Chardonnay works well. If you prefer to skip wine, just replace it with more broth and add a squeeze of lemon juice at the end for brightness. How do I know when the risotto is done? The rice should be tender but still have a slight bite (al dente) , and the mixture should be creamy — not dry, and not soupy. The whole process takes about 18–20 minutes. How do I store and reheat leftovers? Risotto is best fresh, but you can store leftovers in the fridge for 2–3 days. Reheat gently with a splash of broth or water to loosen it up. Frequently asked Questions Ingredints Explained Ingredients 300 g butternut squash, diced (2 cups) 200 g Arborio rice (1 cup) 1 small onion, finely chopped (about 100 g) 1 L vegetable broth, kept warm (4 cups) 15 g Cacao-Maple Mélange (2 tbsp) 120 ml dry white wine (½ cup) 50 g grated Parmesan cheese (½ cup) Salt and pepper to taste Fresh sage leaves for garnish (optional) DIY Spice Substitute (for 2 tablespoons of Cacao-Maple Mélange): 2 tsp unsweetened cocoa powder 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves ½ tsp maple sugar (or light brown sugar as a substitute) Optional: a pinch of smoked paprika or cardamom for added depth NEWSLETTER SIGN-UP Preparation This recipe was made for Selefina Spices , using my spice blend Cacao-Maple Mélange . Please note that I receive a small comission from qualified sales of the blend. To prep, peel and small dice the butternut squash into bite sized cubes. Dice the onion. Grate the parmesan cheese and roughly chop the sage leaves (for garnish). In a large pan, sauté onions until translucent. Add Arborio rice and stir to coat with oil. Pour in the white wine and cook until it evaporates. Add diced butternut squash and Cacao-Maple Mélange spice blend. Begin adding warm vegetable broth, one ladle at a time, stirring until absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente. Stir in Parmesan cheese, season with salt and pepper, and garnish with fresh sage leaves. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP