The classic chocolate dessert we all know and love—light, creamy, and completely irresistible.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Mousse Prep Time: 15 minutes Cook Time: Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I don’t know about you, but I’ve never met anyone who can say no to a good chocolate mousse. It’s one of those desserts that somehow manages to feel rich and decadent without being too heavy—and that’s a tough balance to pull off. This version is my go-to when I want something chocolatey but effortless, with just a handful of ingredients and no fancy tricks. If you’ve already tried my Chocolate Truffle Tart or my Chocolate Mousse Tart , then you’ll know I have a soft spot for this kind of dreamy, velvety texture. This mousse keeps it simple: dark chocolate, eggs, sugar, vanilla, and cream. That’s it. The result is pure magic—light, airy, and spoon-licking good. I usually say it serves four, but between us… you might want to double it. SKIP TO RECIPE CARD SKIP TO VIDEO Decadent but simple – Just six ingredients, no gelatin or fancy tricks. Ultra-creamy texture – The whipped cream and whipped egg whites make it impossibly light yet rich. Make-ahead friendly – It actually tastes better after a few hours in the fridge. Elegant or cozy – Serve in pretty glasses with berries for dinner parties, or eat straight from the bowl in pajamas. No judgment. What You'll Love Can I use chocolate chips instead of chopped dark chocolate? Yes, you can—but chopped high-quality chocolate will melt more smoothly and give you the best texture. If using chips, choose a good brand with a high cocoa content. Is it safe to eat raw egg whites? If you're concerned, use pasteurized eggs. They’re safe to eat raw and widely available in most grocery stores. Can I make this ahead of time? Absolutely! Chocolate mousse is perfect for making ahead. It needs at least 2 hours to set in the fridge, and you can make it up to 24 hours in advance. Can I skip the sugar? You could reduce it slightly if you’re using a sweeter chocolate, but removing it entirely will affect the balance. A touch of sugar helps lighten the bitterness of dark chocolate. Can I use milk chocolate instead? You can, but the mousse will be much sweeter and less intense. If using milk chocolate, reduce the sugar to taste. How should I serve it? Top with whipped cream, fresh berries, a dusting of cocoa powder, or even a pinch of sea salt. You can also spoon it into tart shells or layer it in a trifle. Can I freeze chocolate mousse? Technically yes, but it may slightly change the texture. If you do freeze it, enjoy it semi-thawed as a frozen mousse treat. Frequently asked Questions Ingredints Explained Ingredients 1 cup (170g) dark chocolate, chopped 3 large eggs, separated ¼ cup (50g) granulated sugar 1 tsp vanilla extract 1 cup (240ml) heavy cream (35%) NEWSLETTER SIGN-UP Preparation Prep your ingredients: Start by separating the eggs—place the yolks in one bowl and the whites in another. Set both aside. Also, chop your chocolate and get your mixing bowls ready. Melt the chocolate: In a heatproof bowl set over a pot of gently simmering water (double boiler style), melt the dark chocolate until smooth. Stir gently, then remove from heat and let it cool slightly. It should be warm but not hot when you add the yolks. Whip the egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until the mixture is glossy with stiff peaks. Set aside. Whip the cream: In another bowl, whip the cream until it holds soft peaks. Stop before it gets too stiff—you want it smooth and pillowy. Combine yolks and chocolate: Stir the egg yolks and vanilla into the cooled chocolate. The mixture may thicken slightly—this is normal. Fold in the cream: Gently fold the whipped cream into the chocolate-yolk mixture using a spatula. Work in two or three additions, folding carefully to keep it light. Fold in the egg whites: Add the whipped egg whites in batches, folding just until combined. Don’t overmix—you want to keep all that lovely air. Chill: Spoon the mousse into small serving glasses or ramekins. Cover and refrigerate for at least 2 hours, or until set. Serve: Top with whipped cream, berries, shaved chocolate, or leave it as is—perfectly simple and luxurious. Whether you serve it dressed up with whipped cream and berries or straight from the fridge with a spoon (no judgment), this chocolate mousse never disappoints. It’s the kind of dessert that feels fancy but is secretly so simple—one of those recipes you’ll come back to again and again. And if you're anything like me… doubling the batch is always a good idea. Just saying. ✨ Variations to Try Mocha Mousse : Stir 1 tsp instant espresso powder into the melted chocolate for a coffee-kissed version. Orange-Chocolate : Add ½ tsp finely grated orange zest to the chocolate as it melts for a citrus twist. Boozy Bliss : Fold in 1 tbsp of your favorite liqueur (think Grand Marnier, Baileys, or Frangelico) with the yolks. Spiced Mousse : A pinch of cinnamon, cardamom, or chili powder can add a warm, intriguing depth. Frozen Mousse : Pour the finished mousse into popsicle molds or ramekins and freeze. Let sit at room temp for 10–15 mins before serving for a sliceable, frozen twist. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Holiday Spiced Meringue Loaf with Raspberry Coulis Prep Time: 30 minutes Cook Time: 1 hour + cooling time Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe The holidays always get me reaching for warm spices. A pinch of cinnamon, a little nutmeg help to transport me straight to where everything feels cozy and festive. When I started playing around with Selefina Spices for this collab, I couldn’t resist the idea of swirling those flavors into something light and snowy. That’s how this spiced meringue loaf with raspberry coulis came about; simple ingredients, a little bit of kitchen magic, and a dessert that looks way fancier than the effort it takes. If you’ve been following along, you already know I have a thing for meringues, like my Whipped Chestnut Pavlovas , my Mini Maple Plum Pavlovas , or my blog post about my all time favorite simple dessert; the messy-but-fun Eton Mess . This loaf feels like their holiday cousin: crisp spiced meringue, creamy filling, and a tart raspberry swirl that makes each slice look like Christmas. So, if you are in the mood for something light and festive, turn on some holiday music, pour yourself something warm, and let’s bake this together. SKIP TO RECIPE CARD SKIP TO VIDEO Showstopper appeal: Looks like a bakery masterpiece but made with simple ingredients. Holiday flavors: Cinnamon, nutmeg, and mace bring warming eggnog vibes. Light yet indulgent: Crisp meringue with creamy filling and tart berry coulis. Make-ahead friendly: Bake meringues and make coulis in advance, then assemble just before serving. Festive table-ready: Dusting of icing sugar “snow” and ruby-red coulis make it Christmas on a platter. What You'll Love Can I use another fruit instead of raspberry? Yes! Cranberry sauce, cherry compote, or even pomegranate arils all work beautifully with the spiced cream. Will the meringue stay crisp? Unfilled meringues can be stored airtight for 1–2 days. Once assembled with cream and coulis, the layers will soften — serve within 2–3 hours for best texture. Do I have to use cream cheese in the filling? No, you can use just whipped cream for a lighter texture, or mascarpone for a richer flavor. Is this gluten-free? Yes! The loaf is naturally gluten-free since it’s meringue-based. Just make sure any garnishes you use (like cookies or candies) are safe for your guests. How do I slice it neatly? Use a serrated knife and gentle sawing motion. Wipe the blade between cuts for clean layers. Frequently asked Questions Ingredints Explained Egg whites – The foundation of your meringue. Fresh, room-temperature egg whites whip best to stable peaks. Make sure your bowl and whisk are completely clean and grease-free. Sugar – Superfine (caster) sugar dissolves more easily and helps create a glossy, crisp exterior. Add it gradually for a smooth, stable structure. Cornstarch – A small addition ensures the inside stays soft and marshmallowy rather than dry or chalky. Vinegar or lemon juice – Acid stabilizes the meringue, keeping it lofty and preventing weeping. Warm spices – Cinnamon, nutmeg, and cloves add cozy depth. You can tailor the mix to your taste — or use a blend like Selefina’s Pain d’Épice for a perfectly balanced aroma. Raspberry coulis – Fresh or frozen raspberries cooked down with sugar and a hint of lemon. The tartness cuts through the sweetness of the meringue beautifully. Whipped cream or yogurt (optional) – Adds creaminess and contrast when serving. Ingredients Meringue layers 5 large egg whites, room temperature 280 g (1 ¼ cups) caster sugar 2 tsp cornstarch 1 tsp white vinegar or lemon juice ½ tsp ground cinnamon ( Selefina Spices ) ½ tsp ground nutmeg ( Selefina Spices ) ¼ tsp ground mace (optional) ( Selefina Spices ) Cream filling 300 ml (1 ¼ cups) heavy cream 125 g (4 oz) cream cheese, softened 2–3 tbsp icing sugar ½ tsp vanilla extract Pinch of cinnamon or nutmeg Raspberry coulis 200 g (2 cups) frozen raspberries 3–4 tbsp sugar (to taste) 1–2 tsp lemon or orange juice Optional: pinch of cinnamon or orange peel To finish Icing sugar for dusting Freshly grated nutmeg or cinnamon Garnishes: sugared cranberries, rosemary sprigs, pomegranate seeds NEWSLETTER SIGN-UP Preparation 1. Raspberry Coulis Simmer raspberries, sugar, and juice for 5–7 minutes until softened. Strain for a smooth coulis (or leave rustic with seeds). I personally like to leave it a little thicker for the consistency. Cool completely. 2. Spiced Meringue Preheat oven to 140°C (275°F). Line a baking tray with parchment. Beat egg whites to soft peaks. Gradually add sugar until glossy and stiff. Beat in cornstarch + vinegar. Remove ~½ cup meringue, mix in cinnamon, nutmeg, and mace (if using). Spread the plain meringue onto one tray in 3 equally shaped rectangles (loaf shape). Dollop the spiced meringue mixture on top of each rectangle and swirl gently with a knife. **Be careful not to overmix, you want to see some swirls! Bake 60 minutes until crisp outside, soft inside. Turn off oven. Leave tray inside with the door slightly ajar for at least 1 hour, or until completely cool. (This prevents cracks and ensures a crisp shell.) 3. Cream Filling Beat cream cheese until smooth. Whip cream with icing sugar, vanilla, and spice to soft peaks. Fold together for a thick, spreadable filling. 4. Assemble Place one meringue slab on a board. Spread with half of the cream mixture, drizzle with coulis. Place the second meringue slab ontop. Top with the rest of the cream and coulis. Top with the final meringue slab. Dust with icing sugar, sprinkle nutmeg, and add festive garnishes. Make-Ahead & Storage Tips Meringues: Can be baked 1–2 days ahead. Once cooled, store unfilled in an airtight container at room temp. Coulis: Can be made 3 days ahead and refrigerated. Filling: Best made just before assembling, though you can whip cream and keep chilled a few hours ahead. Assembled Loaf: Put together max 2–3 hours before serving to keep meringue crisp. Refrigerate until serving. Recipe Card Chef's Notes Perfect peaks: Whip until glossy stiff peaks form — not dry. Stop as soon as the meringue holds its shape when you lift the whisk. Low and slow: Bake the loaf at a low temperature (around 250°F / 120°C) so it dries gradually and doesn’t crack. Holiday flair: Dust with cinnamon sugar before baking or decorate with sugared cranberries, rosemary sprigs, or edible gold flakes for a festive presentation. Raspberry coulis magic: Strain the coulis after simmering to remove seeds and achieve that silky, jewel-like texture. Make-ahead tip: You can bake the meringue loaf the night before; just let it cool in the oven with the door slightly ajar to prevent collapse. Storage Tips Unassembled: Store the baked meringue loaf in an airtight container at room temperature for up to 2 days . Avoid humidity — it’s the enemy of crispness. With coulis: Store the raspberry coulis separately in the fridge for up to 5 days , or freeze for up to 2 months . To serve: Assemble just before serving so the meringue stays crisp outside and soft inside. Revive it: If the meringue loses its crunch, place it in a 225°F (110°C) oven for 10 minutes to refresh. Recipe Card RECIPE VIDEO Newsletter SignUP

A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Potato, Leek & Sausage Soup 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 Some meals just never go out of style—and for me, a good bowl of soup is one of them. Whether it’s a chilly day or just a craving for something comforting, this Creamy Potato, Leek & Sausage Soup is a go-to I keep coming back to. It’s smooth and satisfying, with just enough richness to feel special, but still simple enough to pull off on a weeknight. If you’ve been following along, you’ll know I have a bit of a soft spot for soups that deliver on flavor without fuss—like my creamy cauliflower soup , the velvety celery root and ginger one that’s sneakily nourishing, or the spiced pumpkin soup I make on repeat when I want something cozy but a little bold. This version leans into rustic French comfort with a sprinkle of Herbes de Provence , a gentle heat from crushed red pepper , and a savory base rounded out with garlicky homemade croutons. It's the kind of soup that feels satisfying any time of year—hearty but fresh, and always a crowd-pleaser. SKIP TO RECIPE CARD SKIP TO VIDEO Cozy, creamy comfort in every spoonful – a classic potato and leek base made extra satisfying with savory sausage and rich, herbal flavor. Herbes de Provence adds rustic French charm – think thyme, rosemary, and lavender working their magic in the background. Three spice combo – garlic salt for bold flavor, red pepper flakes for gentle heat, and Herbes de Provence to tie it all together. Easy to make and even better the next day – a perfect meal-prep or cozy weekend soup. Homemade croutons = the crispy, garlicky topping you didn’t know you needed. What You'll Love Can I make this soup vegetarian? Absolutely! Swap the sausage for plant-based sausage or add extra flavor with sautéed mushrooms and a splash of soy sauce or tamari for umami depth. What kind of potatoes work best? Yukon Gold or other yellow potatoes are ideal—they’re creamy but hold their shape well. Russets will work too but break down more, so expect a thicker texture. Do I have to use cream? Nope! The soup is plenty creamy from the potatoes alone. You can add a splash of cream, milk, or even oat milk for richness, but it’s optional. Can I freeze this soup? Yes! Let it cool completely before transferring to airtight containers. It keeps well in the freezer for up to 2 months. Just hold off on adding the cream or croutons until reheating. How do I keep my croutons crispy? Store them separately in an airtight container at room temp. Add them right before serving to avoid sogginess. What if I don’t have leeks? You can substitute a yellow onion in a pinch. The flavor will be slightly different—less sweet and delicate—but still delicious. Frequently asked Questions Ingredints Explained Ingredients For the Soup: 1 tbsp olive oil 250 g (9 oz) sausage (Toulouse-style, chicken, or Italian), sliced or crumbled 2 medium leeks (white & light green parts only), thinly sliced 2 garlic cloves, minced 1 ½ tsp Herbes de Provence ¼ tsp Crushed Red Pepper Flakes , or to taste ½ tsp Garlic Salt , plus more to taste 500 g (about 3 cups) yellow potatoes, peeled and diced 750 ml (3 cups) chicken or vegetable broth 250 ml (1 cup) water 125 ml (½ cup) cream or milk (optional) Salt and pepper, to taste Optional garnish: chives, parsley, or grated Gruyère For the Croutons (optional): 2 cups cubed crusty bread (day-old works great) 2 tbsp olive oil or melted butter ½ tsp Garlic Salt ½ tsp Herbes de Provence (optional, for layering the flavor) NEWSLETTER SIGN-UP Preparation Make the Soup: In a large pot, heat olive oil. Cook sausage until golden brown. Remove and set aside. Add leeks to the pot and sauté 5–7 minutes until soft and translucent. Stir in garlic, Herbes de Provence, crushed red pepper, and garlic salt. Cook 1 minute until fragrant. Add potatoes, broth, and water. Bring to a simmer and cook uncovered for 15–20 minutes until potatoes are fork-tender. Blend partially with an immersion blender (or mash some potatoes with a spoon) for a creamy texture. Return sausage to the pot, add cream (if using), and simmer another 5 minutes. Adjust seasoning to taste. Make the Croutons (optional): 1. Preheat oven to 375°F (190°C). 2.Toss bread cubes with olive oil, Garlic Salt , and optional Herbes de Provence . 3. Spread on a baking sheet and bake for 10–15 minutes, stirring once, until golden and crisp. To Serve: Ladle soup into bowls, swirl in a little cream if desired, and top with hot, garlicky croutons. Finish with herbs or grated cheese. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

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 Newsletter SignUP

A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Cherry Bake (Chriesiauflauf) Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you love cozy, fruit-forward bakes that don’t take a ton of fuss, this Swiss Cherry Bake is one to bookmark. In Switzerland, they call it Chriesiauflauf (say it with me: Kree-see Owf-louf ), and it’s the kind of homey dessert that feels like something your grandmother would make on a lazy Sunday afternoon. Just cherries, a silky batter, and a golden, puffed finish—simple, nostalgic, and completely satisfying. This dish hails from Zug , a small but stunning canton in central Switzerland that’s famous for its cherries. Picture rolling hills, sparkling lakes, and charming cobblestone streets—Zug might be tiny, but it’s got a big culinary heart. Cherries are their pride, and this bake is a delicious way to showcase them. If you’ve tried my Plum Wähe , Apple Hazelnut Galette , or Cranberry Pecan Turnover Cake , you already know I’m a fan of fruit baked into buttery, no-fuss batters. This one is in the same family—comforting, crowd-pleasing, and just sweet enough to finish off a meal or go with a mid-afternoon coffee. Nothing fancy, just real ingredients and good vibes. SKIP TO RECIPE CARD SKIP TO VIDEO Simple and Rustic : Made with everyday ingredients, this dish is easy to prepare yet elegant enough for special occasions. Versatile : While cherries are traditional, you can easily swap in other fruits to suit the season or your preferences. Swiss Comfort Food : Experience a slice of Swiss tradition with this beloved dessert that’s perfect for family gatherings or a cozy treat. Custard-Like Perfection : The tender, custardy batter perfectly complements the sweet, juicy cherries. Quick to Assemble : With minimal prep time, this dessert is ideal for when you need something impressive but fast. Works for Any Meal : Enjoy it as a dessert, a sweet main course, or even a decadent breakfast! Customizable Flavors : Add a hint of kirsch for an authentic Swiss touch or play with spices like cinnamon or nutmeg to make it your own. Kid-Friendly : A great way to introduce children to traditional Swiss cuisine with a naturally sweet and fruity flavor. Easily Adaptable : Options for making it gluten-free, dairy-free, or nutty ensure it fits any dietary needs. Delicious Warm or Cold : Whether fresh out of the oven or chilled the next day, Chriesi Auflauf remains utterly satisfying. What You'll Love FAQs for Swiss Chriesiauflauf 1. Can I use frozen cherries for Chriesiauflauf? Yes, you can use frozen cherries if fresh ones are unavailable. Ensure they are thawed and drained well before adding them to the dish to prevent excess moisture from affecting the batter. 2. Is Chriesiauflauf the same as clafoutis? Chriesi Auflauf is very similar to the French clafoutis, but it has Swiss roots, particularly in the canton of Zug. Both feature cherries baked in a custard-like batter, but Chriesi Auflauf may have regional variations like the addition of lemon zest or kirsch. 3. Can I make Chriesiauflauf ahead of time? Yes, you can bake it a few hours ahead and serve it at room temperature or gently reheat it in the oven. However, it is best enjoyed fresh while still warm. 4. Can I substitute the cherries with other fruits? Absolutely! Apricots, plums, or even apples work well. For a fall-inspired twist, consider using pears with a sprinkle of cinnamon. 5. What type of cherries should I use for Chriesiauflauf? Traditional recipes use sweet cherries, but tart cherries can also be used for a slightly tangy flavor. Adjust the sugar in the recipe accordingly. 6. How do I prevent the batter from becoming soggy? If using fresh cherries, pat them dry before adding them to the dish. For frozen cherries, thaw and drain thoroughly to avoid extra moisture. 7. What should I serve with Chriesiauflauf? It’s delicious on its own but pairs well with whipped cream, vanilla ice cream, or a dollop of crème fraîche. 8. Can I make Chriesiauflauf dairy-free? Yes, you can substitute whole milk with almond milk, oat milk, or any other dairy-free alternative. 9. Does Chriesiauflauf need to be refrigerated? If not eaten immediately, store leftovers in the refrigerator for up to 2 days. Reheat in a warm oven before serving. 10. How do I know when it’s done baking? The top should be golden and puffed, and a toothpick or skewer inserted in the center should come out clean. The texture will be custard-like but set. Frequently asked Questions Ingredints Explained Ingredients Ingredients for Swiss Cherry Bake - Chriesi Auflauf Batter : 1 cup (125 g) all-purpose flour ⅓ cup (65 g) granulated sugar A pinch of salt 4 large eggs 1 ¾ cups (400 ml) whole milk 1 vanilla bean pod, seeds scraped ( or ½ tsp vanilla extract) Zest of ½ a lemon (optional) Filling : 1 lb (450 g) fresh or frozen cherries (pitted) 1–2 tbsp granulated sugar (for sprinkling on cherries) To Bake : Butter for greasing the dish Powdered sugar for dusting NEWSLETTER SIGN-UP Preparation Here are the step-by-step instructions on how to make Chriesiauflauf: Preheat the oven to 375°F (190°C) . Grease a medium-sized baking dish (about 9x13 inches) with butter. Prepare the batter : In a bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until smooth. Gradually add the milk, vanilla, and lemon zest, whisking until you have a smooth, pourable batter. Let it rest for 10 minutes. If you are using a vanilla bean, use a sharp knife to carefully slice the bean open lengthwise. Then use the side of the knife to scrape out the delicate seeds. You may see some seeds lumped together as you whisk, this is normal, just whisk until the wet and dry ingredients are smooth and well incorporated. Assemble : Spread the cherries evenly in the greased baking dish. Sprinkle them with 1–2 tbsp of sugar if desired for extra sweetness. If using pre-pitted cherries, I like to do this step by hand so that I can gently squeeze each cherry to make sure there is actually no pit left. You wouldn't want someone to accidentally break a tooth by biting into a forgotten pit! Assembling the Swiss Cherry Bake Adding the batter: Pour the batter over the cherries, ensuring they are evenly distributed. Freshly baked Chriesiauflauf fresh out of the oven. Bake : Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden and puffed, and a skewer inserted into the center comes out clean. Serve : Dust with powdered sugar before serving. Enjoy warm or at room temperature. Do not be surprised if your Chriesiauflauf deflates slightly as it cools. It usually puffs up during baking (similar to a soufflé but not as finicky) and will settle after a few minutes out of the oven. If you like this Chriesiauflauf recipe you may also like: Black Forest Cake Cherry Chocolate Bundt Zwetschgen Wahe Plum Meringue Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These waffles are perfectly crisp on the outside, light and fluffy inside, and just the right base for all your favorite toppings.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Homemade Waffles Prep Time: 20 minutes Cook Time: 5-7 minutes Serves: 8-10 Waffles Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If there’s one thing I never get tired of, it’s a cozy breakfast that feels just a little bit special—and these homemade waffles check all the boxes. Crisp edges, soft fluffy insides, and that warm, buttery goodness that makes you want to stay in your pajamas just a little longer. They’re a staple in our house and just as perfect with maple syrup as they are piled high with fruit and whipped cream. If you love brunch as much as I do, you might also want to try my soft and golden Swiss "Omelette " (Swiss version of crepes), my sweet-meets-savory Cornbread Waffles , or a warm slice of my Maple Brioche —each one brings something different to the table, but they all share that cozy, homemade charm. So go ahead, plug in the waffle iron—you’ll want to make a double batch. SKIP TO RECIPE CARD SKIP TO VIDEO Light and crispy texture: Thanks to whipped egg whites and just the right balance of ingredients, these waffles come out golden and airy every time. Simple ingredients, no fuss: You probably already have everything in your pantry—no buttermilk or fancy extras needed. Easy to customize: Add chocolate chips, berries, or a handful of chopped nuts, or switch up the spices—this recipe is a great base for your favorite twists. Freezer-friendly: Make a double batch and freeze extras! Pop them in the toaster for a quick, cozy breakfast any day of the week. Perfect for sharing: Whether it's a weekend brunch or a weekday treat, these waffles are guaranteed to make someone smile. What You'll Love Why do I separate the eggs? Is it really worth it? Yes! Separating the eggs and whipping the whites makes a big difference in texture. It gives the waffles that light, airy center with a crispy edge—totally worth the extra step. Can I use another type of flour? You can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor. Just know it might make the waffles a bit denser. Can I make the batter ahead of time? It’s best to cook the waffles right after mixing, especially once the egg whites are folded in. But you can mix the dry and wet separately the night before and combine them in the morning for a quicker prep. Can I use plant-based milk or oil? Absolutely! Almond milk, oat milk, or soy milk all work well. You can also swap the vegetable oil for melted coconut oil or a neutral olive oil. How do I freeze and reheat leftovers? Let the waffles cool completely, then freeze them in a single layer or with parchment between layers. Reheat in the toaster or oven until crispy—just like fresh! Can I skip the cinnamon or vanilla? You sure can. They're just there to add warmth and a subtle sweet flavor, but feel free to adjust or leave them out depending on your mood or toppings. Frequently asked Questions Ingredints Explained Ingredients 300g all-purpose flour (2½ cups) 12g baking powder (1 tablespoon) 38g granulated sugar (3 tablespoons) 3g salt (½ teaspoon) 2g ground cinnamon (1 teaspoon) 2 eggs, separated 120g vegetable oil (½ cup) 5g vanilla extract (1 teaspoon) 540ml milk (2¼ cups) NEWSLETTER SIGN-UP Preparation I love these waffles because they are fast and easy to make and the perfect breakfast to make everyone feel like it's the weekend. Top them with sweet berries or savory bacon or both. Anything goes! Not to worry if you do not have a waffle iron, this recipe can also be made into perfectly fluffy pancakes. Start by adding your flour, sugar, baking powder, salt, and cinnamon to a large bowl and use a whisk to combine the ingredients. Using two bowls, separate the egg yolks from the egg whites. To the bowl of yolks, add the vegetable oil, vanilla and milk. Mix together until well combined. Beat the egg whites with an electic mixer until stiff peaks form and set aside. Pour the egg yolk mixture into the flour mixture and combine using a whisk. Do not use an electric mixer here, as it can lead to a thick and heavy dough. You want the consistency to be that of a runny cake batter. Once you have your batter and the beaten egg yolks prepared, slowly fold the egg whites into the flour mixture. Keep folding until you have one consistent batter. Now you are ready to fill your waffle iron (or start flipping pancakes). Cook your waffles until they are golden brown and serve. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This salad offers a delightful combination of fruity, refreshing, and slightly tangy flavors, making it a perfect choice for the summer.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Watermelon Salad with Feta Prep Time: 15 minutes Cook Time: Serves: 4-6 Servings Dec 25, 2025 Last updated: This recipe may contain affiliate links About the Recipe When the weather heats up, I find myself craving meals that are light, refreshing, and honestly — require minimal effort. This watermelon salad is one of my favorite ways to use up all that gorgeous summer produce. It’s sweet, savory, hydrating, and a little unexpected in the best way. The combo might sound a little wild at first - watermelon, strawberries, pineapple, cucumber, mint, and feta - but trust me, it works. The juicy fruit and crisp veg play so well together, and the creamy feta with a simple lime-honey dressing ties it all up with a bright, citrusy bow. It’s the kind of dish you’ll keep sneaking bites of straight from the bowl. If you’ve made my Watermelon Gazpacho , you already know how much I love combining fruit with a savory twist - especially in the summertime. And just like my Herby Cucumber Salad or Celery Remoulade , this recipe brings that crisp, chilled contrast that makes a side dish shine. It’s perfect for BBQs, sunny lunches, or those lazy days when you just can’t bring yourself to turn on the stove but still want something fresh and satisfying. Let’s make it! SKIP TO RECIPE CARD SKIP TO VIDEO Fresh, vibrant flavors – Sweet watermelon, juicy strawberries, crisp cucumber, and tangy pineapple come together in a colorful medley that screams summer. Sweet and savory balance – The saltiness of the feta, the touch of honey in the dressing, and the pop of lime juice create a perfectly balanced bite. Easy to prep, easy to love – This salad looks impressive but comes together in minutes — ideal for barbecues, brunches, or a refreshing side on a hot day. Customizable and flexible – Don’t have strawberries? Add blueberries. Not into feta? Try goat cheese or leave it out. This salad adapts easily. Hydrating and light – Water-rich fruits and cooling cucumber make this feel more like a treat than a side dish. It’s the kind of thing you’ll go back for twice. What You'll Love Can I make this salad ahead of time? Yes — you can prep the fruit and cucumber a few hours ahead and store them in the fridge. For best texture, add the dressing, feta, and mint just before serving. Will the salad get watery? Because watermelon and cucumber release liquid over time, this salad is best served fresh. If making ahead, drain off any excess liquid before adding the dressing. Can I use a different cheese? Absolutely. Feta is classic here, but crumbled goat cheese , mozzarella pearls , or even a sprinkle of parmesan shavings can work beautifully. What can I substitute for pineapple or strawberries? Try mango , nectarines , blueberries , or even grapes . Just aim for a mix of juicy, sweet, and slightly tangy fruits. Is there a vegan version? Yes — just skip the feta or use a plant-based cheese alternative. You can also swap honey for maple syrup or agave in the dressing. What goes well with this salad? It pairs perfectly with grilled chicken , shrimp skewers , quinoa dishes , or even a sparkling citrus mocktail . Light, fresh, and ready for the patio. Frequently asked Questions Ingredints Explained Watermelon: Juicy, refreshing, and the backbone of the salad Strawberries & pineapple: Add brightness and natural sweetness Cucumber: Keeps everything crisp and cooling Mint: Essential for freshness - don’t skip it Feta: Salty, creamy contrast that pulls the whole salad together Honey & lime: A simple dressing that keeps things light and vibrant Ingredients 600 g watermelon, cubed (4 cups) 1 English cucumber, halved and sliced (about 300–350 g) 300 g strawberries, sliced (2 cups) 165 g pineapple, in chunks (1 cup) 75 g feta cheese, crumbled (½ cup) Juice of 1 lime (about 2 tbsp) 45 g olive oil (3 tbsp) 20 g honey (1 tbsp) 10 g fresh mint, roughly chopped (¼ cup) Salt and pepper to taste NEWSLETTER SIGN-UP Preparation Not only is this salad a feast for your taste buds, but it is also a feast for the eyes with its beautiful bursts of color. Super simple to make, the longest part is chopping and prepparing the ingredients. In a large mixing bowl, combine the diced watermelon, cucumber, strawberries, pineapple, and chopped mint leaves. In a small bowl, whisk together the lime juice and honey to make the dressing. Drizzle the lime and honey dressing over the watermelon salad mixture. Gently toss the salad to ensure all the ingredients are coated with the dressing. Add salt and pepper to taste. Sprinkle the crumbled feta cheese on top of the salad. Allow the salad to sit for about 10 minutes to allow the flavors to meld together. Once ready to serve, give the salad a gentle toss again to ensure the dressing is evenly distributed. Serve the watermelon salad in individual bowls or on a platter, garnished with a few extra mint leaves if desired. Enjoy this refreshing and vibrant watermelon salad as a light and healthy summer dish or as a delightful side for any occasion. The combination of flavors will surely impress your taste buds and leave you wanting more! Recipe Card Chef's Notes Use very ripe fruit - this salad relies on natural sweetness Add feta at the very end to keep its texture Don’t overdress; less is more here Chill before serving for the best flavor Storage Tips Make ahead: Best made the same day Fridge: Keeps for up to 24 hours , though texture softens Refresh leftovers: Add fresh mint and a squeeze of lime before serving Recipe Card RECIPE VIDEO Newsletter SignUP

The Swiss Plum Meringue is a delightful dessert that features a tangy plum filling, toasted almonds and a cloud-like Swiss meringue.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Plum Meringue Prep Time: 20 minutes Cook Time: 20 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for plums—and when they’re in season, I tend to get a little carried away. Their juicy, slightly tart sweetness just begs to be baked into something cozy. This Swiss Plum Meringue is one of those bakes that feels both nostalgic and just the right amount of special. Traditionally, it’s made with a simple plum compote and a fluffy meringue on top. But I’ve made a few tweaks over the years. I like to toast a handful of sliced almonds for the base to add a little crunch, then warm up the plums with some cozy spices. And instead of a crisp meringue, I went with a soft Swiss meringue—think smooth, marshmallowy clouds that melt right into the fruit. It’s got the same fruit-meets-comfort vibe as my Cheesecake-Stuffed Peaches or Swiss Cherry Bake , and if you’ve tried my Fig and Almond Tart , you already know how much I love combining fruit with nuts. This one feels like it brings all those favorites together in the best way. SKIP TO RECIPE CARD SKIP TO VIDEO Beautiful Contrast of Tart and Sweet : The tartness of fresh plums pairs perfectly with the light, sweet meringue, creating a balanced dessert with layered flavors. Visually Stunning Presentation : With the glossy peaks of meringue atop a rich plum filling, this dessert is as elegant as it is delicious—a true showstopper for any gathering. Light and Airy Texture : The fluffy meringue combined with juicy plums creates a dessert that’s light yet satisfying, making it perfect for those who love fruity, less-heavy sweets. Seasonal and Unique : Plum meringue is a lovely way to showcase seasonal fruit in an unexpected, creative way that will impress guests and family alike. Ideal Make-Ahead Option : While best served fresh, you can prepare the plum filling ahead and assemble quickly, making it a convenient yet elegant dessert. Versatile and Customizable : Add a hint of cinnamon or cardamom to the plums for extra warmth, or layer with roasted almonds for a delightful crunch. What You'll Love What type of plums work best for plum meringue? Tart varieties like Italian or Damson plums work well, as they balance the sweetness of the meringue. However, any ripe plums can be used for a flavorful result. How do I prevent my meringue from collapsing? To achieve a stable meringue, make sure your bowl and utensils are clean and free of any grease, and whip the egg whites to stiff peaks. Avoid opening the oven door during baking. Can I make plum meringue in advance? This dessert is best enjoyed fresh to keep the meringue crisp. However, you can prepare the plum filling ahead of time and assemble just before serving. Should the plums be peeled before using? It’s up to your preference! The skin adds a bit of texture and color, but if you prefer a smoother filling, peel the plums before cooking. How do I store leftovers? Leftovers can be stored in the refrigerator for up to 2 days. Note that the meringue may soften slightly but will still taste delicious. Frequently asked Questions Ingredints Explained Ingredients For the Base: 500g sliced almonds For the Plum Filling: 500g (about 1 lb) fresh plums (preferably Zwetschgen or Italian prune plums), pitted and halved 50g (1/4 cup) granulated sugar 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1 tbsp lemon juice 1 tbsp cornstarch For the Swiss Meringue: 3 large egg whites 150g (3/4 cup) granulated sugar 1 tsp vanilla extract NEWSLETTER SIGN-UP Preparation Prepare the Base: In a clean dry pan, over medium heat, toast the almond slivers until golden. Transfer the toasted almonds to an oven proof baking dish (around 8-inch round or similar size), lining the bottom of the dish with them in an even layer. Prepare the Plum filling: Preheat your oven to 180°C (350°F) . In a medium saucepan, combine the halved plums, sugar, cinnamon, nutmeg, ginger, lemon juice, and cornstarch. Stir until the plums are evenly coated. Cook the mixture over medium heat until the plums start to soften and the mixture thickens, about 5-7 minutes. Stir occasionally to prevent sticking. Once done, transfer the plum filling to the baking dish and spread it out evenly over the almonds. Swiss Meringue: Lets start by learning a little bit about Swiss Meringue. Swiss meringue is called "Swiss" because of the specific technique used to make it, which is believed to have originated or been popularized in Switzerland. This method differs from other types of meringue, like French or Italian, in how the egg whites and sugar are combined and treated . Key Characteristics of Swiss Meringue: Heating Process: In Swiss meringue, the egg whites and sugar are gently heated together over a double boiler until the sugar dissolves completely and the mixture reaches a safe temperature (around 70°C or 160°F). This heating process partially cooks the egg whites, giving the meringue its unique stability. Stability: The heating process also helps create a more stable meringue that is less prone to weeping or collapsing. This makes Swiss meringue ideal for applications where you want a firm yet silky texture, like buttercream frosting, toppings for tarts, or as a base for baking. Texture: The final texture of Swiss meringue is smooth, glossy, and more dense compared to French meringue. It holds its shape well, making it excellent for piping or creating decorative elements. In contrast: French Meringue is the simplest method, where sugar is gradually added to beaten egg whites, and it’s often used for folding into batters or baking as crisp meringue cookies. Italian Meringue involves pouring hot sugar syrup into beaten egg whites, resulting in the most stable meringue, often used for buttercream or as a base for meringue pies. Each type of meringue has its own strengths and best uses, with Swiss meringue being particularly prized for its balance of stability and smooth texture. Why Cornstarch Isn’t Needed: Heating Process: In Swiss meringue, the sugar and egg whites are gently heated together before being whipped. This process helps stabilize the meringue and gives it a smooth, glossy texture. Firmness: The heating also helps the sugar dissolve completely, leading to a more stable meringue that holds its shape well when baked. When to Consider Adding Cornstarch: If you are looking to achieve a particularly crisp exterior, you might consider adding a small amount of cornstarch (about 1 tsp) to the meringue after whipping. However, this is not standard for Swiss meringue and is more often used in Pavlova recipes. Make Swiss Meringue: Combine the egg whites and sugar in a heatproof bowl over a pot of simmering water (double boiler method). Stir constantly until the sugar dissolves completely and the mixture reaches about 70°C (160°F). Remove from heat and whisk the mixture until stiff, glossy peaks form. Assemble the Dessert: Spoon the meringue over the warm plum filling, spreading it out to cover the plums completely. Use the back of a spoon to create some peaks on the meringue for a decorative effect. Bake: Place the baking dish in the oven and bake for 15-20 minutes , or until the meringue is golden brown. Cool and Serve: Allow the dessert to cool slightly before serving. Serve warm or at room temperature. Tips: For extra flavor, you can add a splash of brandy or almond extract to the plum filling. This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Tip: You can use the broiler to brown the peaks of your Swiss meringue more quickly. This technique is especially useful if you want to achieve a beautifully caramelized and golden-brown top without over-baking the meringue or the filling beneath it. However, there are a few tips to keep in mind to ensure the best results: How to Broil the Meringue: Preheat the Broiler: Turn on your oven’s broiler setting and let it preheat for a few minutes. Most broilers are very hot, so this step is important for even browning. Position the Dessert: Place the dessert on the middle or top rack of the oven, about 6-8 inches (15-20 cm) away from the broiler element. If it's too close, the meringue can brown too quickly and even burn. Keep a Close Watch: Broiling happens quickly, usually within 1-2 minutes. Keep the oven door slightly ajar and watch the meringue closely. The peaks will start to brown and caramelize quickly, so be ready to pull it out as soon as you achieve the desired color. Rotate if Necessary: If your broiler doesn’t heat evenly, you may need to rotate the dish halfway through to ensure all areas of the meringue are browned evenly. Cool Before Serving: After broiling, let the dessert cool for a few minutes to allow the meringue to set slightly before serving. Prevent Burning: The broiler is very intense, so it’s easy to go from perfectly golden to burnt if you’re not careful. Stay vigilant during this step. Achieve Even Browning: For more control, you can also use a kitchen torch to brown the meringue if you have one. This allows you to precisely caramelize the peaks without using the oven's broiler. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A spiced, densly chewy cookie with a hint of almond and candied citrus peel topped with a lemony glaze .| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Basler Läckerli Prep Time: 20 minutes Cook Time: 15 minutes Serves: 14-16 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If I had to sum up Switzerland in one taste, Basler Läckerli would be it. These chewy, spiced cookies have carved out a permanent place in my memory—not just for their flavor, but for the feeling they evoke. Growing up, we’d receive a special tin filled with Läckerli from a relative or family friend in Europe. I still remember the moment that lid came off: the warm, spicy aroma rising up, and the delicate parchment sheets separating each layer like little blankets of care. Their honeyed sweetness, the citrusy zing from candied orange and lemon peel, and that unmistakable mix of cloves, cinnamon, and almonds—it was like a hug from the Alps. These weren’t just cookies; they were edible postcards from home. Making Läckerli from scratch always felt a little sacred—like crafting something precious. Maybe it was the slow simmering of the honey, or the careful chopping of peel, or just how the whole kitchen filled with that festive scent. Traditionally, they’re made with Kirsch , a cherry brandy from the region, but since it’s not something I often have on hand (and it’s not easy to find where I live), this version captures all the nostalgic flavors without it. The finishing touch? A lemony glaze that catches the light and gives each square a little sparkle. It’s optional, but in my book, it’s essential. If you’ve made other Swiss holiday cookies before—like buttery Mailänderli , anise-kissed Chrabeli , or jam-filled Spitzbuebe —you know there’s a quiet joy in baking the treats of your childhood, in passing them on. Basler Läckerli are a little different: a bit chewier, a bit bolder, and just as full of heart. With every bite, I’m transported to my roots, to snowy Decembers, and to the simple happiness of sharing something special. I hope these cookies become a part of your holiday traditions too. SKIP TO RECIPE CARD SKIP TO VIDEO A soft yet chewy texture that stores beautifully Naturally sweetened with honey—no added refined sugar Fragrant with citrus zest, cloves, and cinnamon A unique treat to gift or share (they travel well!) Even better the next day… and the next What You'll Love Can I use pre-ground almonds or should I grind my own? You can use either! Pre-ground almond meal is convenient and works well here. What can I substitute for candied peel? If you’re not a fan of candied citrus, try finely chopped dried apricots or dates. The flavor won’t be traditional, but still delicious. Why do I need to cut them while warm? Once they cool, the Läckerli become firmer and harder to cut without crumbling. Can I freeze these? Yes! Layer with parchment and freeze in an airtight container. Thaw at room temp before serving. Frequently asked Questions Ingredints Explained Ingredients 250 g All-Purpose Flour (2 cups), plus more for dusting ½ tsp Baking Powder ½ tsp Ground Cloves 1 tsp Ground Cinnamon ½ tsp Ground Nutmeg 100 g Ground Almonds (1 cup almond meal) 75 g Candied Orange Peel , finely chopped (½ cup) 75 g Candied Lemon Peel , finely chopped (½ cup) 170 g Honey (½ cup) 4–6 tbsp Warm Water , as needed ½ tsp Almond Extract Zest of 1 Lemon Zest of 1 Orange NEWSLETTER SIGN-UP Preparation Preheat & Prep: Preheat oven to 180°C (350°F) . Line a baking sheet with parchment paper or a silicone mat. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cloves, cinnamon, nutmeg, and ground almonds. Stir in Fruits & Zest: In another bowl, combine the ground almonds, candied orange peel, candied lemon peel , honey, water, butter, almond extract, lemon zest, and orange zest. (Candied citrus can be found in most stores this time of year, however, if you can't find any or want to give making your own a 'go' then I have a super easy method that you can find here ). Add Wet Ingredients: Add the wet ingredients to the dry ingredients and mix until a dough forms (add more warm water a tablespoon at a time if your dough seems too dry and won't come together). Roll Out Dough: Transfer the dough onto the floured parchment and roll it out to about 5mm (1/4-inch) thickness in a rectangular shape. Rest and Bake: Let the rolled out dough sit for minimum an hour (some say to leave it overnight to let the flavor mingle). When ready, place the cookie sheet in the oven and bake for about 15-20 minutes or until the edges are golden brown. Prepare the Glaze: While the cookies are baking, prepare the glaze. In a small bowl, mix together the powdered sugar and lemon juice until smooth. Slice While Warm: Once the cookies are done baking, remove them from the oven and immediately brush the glaze over the warm cookies. Allow the cookies to cool on the baking sheet before cutting them into squares or rectangles (cutting away any uneven edge- those bits are for tasting). Storage Tips: Store the Basler Läckerli in an airtight container. The great thing about these cookies is that the flavors will develop even more over the next couple of days. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Maple Gingerbread Biscotti Prep Time: 15 minutes Cook Time: 40 minutes Serves: 24 Biscotti Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about making biscotti that just feels right when the weather turns crisp. I love the rhythm of baking them; mixing the dough, shaping the logs, the scent of warm spices filling the kitchen, and then that intentional second bake that gives them their signature crisp texture. This batch of Maple Gingerbread Biscotti came together as part of a commissioned collaboration with Selefina Spices , using their beautiful Spicy Baking Blend . It’s a mix that instantly reminds me of cozy afternoons and holiday baking, with notes of ginger, cardamom, nutmeg, cloves, and allspice. Even if you don’t have the blend, you can easily recreate the flavors at home (see my note in the ingredients section) , but I have to say, having it all in one jar made this recipe even more effortless. With maple syrup taking the place of molasses, these biscotti have a gentle sweetness that pairs so well with coffee or tea. I decided to mix in pecans, candied ginger and tart dried cranberries for a little extra holiday flavor. If you’re a biscotti lover, you might also enjoy my Chocolate-Dipped Almond Biscotti for a classic twist. For something a little different, my Cranberry Pecan Turnover Cake makes the most of cranberry season, and my Cacao Spiced Bundt Cake features the custom spice blend I created for Selefina, Cacao Maple Melange, a blend that is warm, rich, and perfect for festive gatherings. Whether you gift these or keep them all for yourself, I promise they’ll bring a little warmth to your winter days. SKIP TO RECIPE CARD SKIP TO VIDEO Q: Can I make these gluten-free? Yes — use a 1:1 gluten-free flour blend. They may be a touch more crumbly, so handle gently when slicing. Q: Can I make the dough ahead? You can mix the dough, wrap it in plastic, and chill for up to 24 hours. Let it sit at room temperature for 15–20 minutes before shaping into logs. Q: How do I keep the biscotti from crumbling when slicing? Let the logs cool for 8–10 minutes after the first bake, then slice with a sharp serrated knife using a gentle sawing motion. Q: How should I store them? Store in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 3 months — thaw uncovered at room temperature to keep them crisp. Q: What glaze works best? White chocolate is classic, but maple, espresso, or orange glaze are all excellent seasonal choices. Q: Can I make them softer? Yes — shorten the second bake by a few minutes if you prefer a softer, cookie-like texture. What You'll Love Holiday flavors without molasses – Maple syrup and dark brown sugar give that deep gingerbread warmth without the bitterness of molasses. Perfect for gifting – Stays crisp for up to 2 weeks, making them ideal for cookie tins, jars, or holiday gift baskets. Crunchy yet dunkable – Crisp enough for that satisfying snap, but not so hard they’ll break a tooth. Customizable mix-ins – Cranberries, dried cherries, apricots, nuts, or crystallized ginger all work beautifully. Festive photo-worthy – Drizzle with maple, citrus, or espresso glaze for a bakery-style finish. Frequently asked Questions Ingredints Explained Ingredients 2 cups (250 g) all-purpose flour 1 ½ tsp baking powder 1 tbsp Selefina Spices - Spicy Baking Blend OR a mix of the following 1 tsp ground ginger ½ tsp ground cardamom ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground allspice 1 tsp cinnamon 1 tsp unsweetened cocoa powder (optional, for deeper color) ½ tsp fine sea salt ½ cup (100 g) dark brown sugar , packed ¼ cup (50 g) granulated sugar 3 large eggs, room temp ¼ cup (60 ml) vegetable oil (or melted butter) 2 tbsp pure maple syrup 1 tsp pure vanilla extract Optional: ½ cup (60 g) chopped nuts (pecans, almonds) or crystallized ginger pieces Optional for dipping: 4 oz (115 g) white chocolate, melted NEWSLETTER SIGN-UP Preparation Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper. Dry mix: In a medium bowl, whisk together flour, baking powder, all spices, cocoa powder (if using), and salt. Wet mix: In a large bowl, whisk eggs, dark brown sugar, granulated sugar, oil, maple syrup, and vanilla until smooth. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts or crystallized ginger if using. Shape: Divide dough in half. On the parchment-lined sheet, shape each half into a log about 10" (25 cm) long x 3" (7.5 cm) wide. Flatten tops slightly. First bake: Bake for 25 minutes, until set and slightly firm to the touch. Cool & slice: Let logs cool for 10 minutes, then slice diagonally into ¾" (2 cm) slices using a serrated knife. Second bake: Arrange slices cut-side down on the baking sheet. Bake for 7–8 minutes per side until crisp and golden. Cool & decorate: Cool completely before drizzling or dipping one end in melted white chocolate if desired. For maple gingerbread biscotti , storage is nice and generous because they’re baked twice: Room temperature: Store in an airtight container for up to 2 weeks . Freezer: Store in a freezer-safe container or bag for up to 3 months . Thaw uncovered at room temperature to keep them crisp. If glazed or dipped: Biscotti with chocolate or icing should be stored in a single layer or between parchment sheets to prevent sticking. The shelf life will be closer to 7–10 days at room temp before the glaze starts softening. Tip: If they ever lose their crunch, pop them in a 300°F (150°C) oven for 5–7 minutes to crisp them back up. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Creamy cheesecake with the tropical citrusy taste of mango and lime set atop a classic buttery graham crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Mango Lime Cheesecake Prep Time: 20 minutes Cook Time: 50 minutes Serves: 8-12 Servings Dec 30, 2025 Last updated: This recipe may contain affiliate links About the Recipe Cheesecake has always been my dessert happy place - and if you've been around here a while, you know I’m not afraid to play with bold flavors. From the warmth of my Nutmeg-Spiced Cheesecake to the indulgent swirl of my Chocolate Raspberry Swirl Cheesecake , or even those playful Cheesecake Peaches that look as delightful as they taste, I love finding new ways to make this classic feel fresh. This Mango-Lime Cheesecake is my bright, tropical twist. It’s sunshine in dessert form. Creamy, zesty, and vibrant, it brings that juicy mango-lime magic into every bite - no suitcase to the tropics required. I use mango powder here, which is a total game-changer for anyone (like me) who doesn’t always have ripe mangos at their fingertips. It’s pure mango flavor, concentrated and ready to elevate just about anything—but especially cheesecake. That said, if you do have access to fresh mangos, you’re absolutely covered. I’ve included simple instructions for how to make this recipe using fresh fruit instead—so no matter where you’re baking from, this cheesecake is within reach. If you’re craving something that feels light yet decadent, fruity but rich, this one’s for you. It’s the kind of cheesecake that doesn’t just sit pretty - it steals the show. SKIP TO RECIPE CARD SKIP TO VIDEO Bright, Tropical Flavor : The mango powder brings a concentrated mango flavor, beautifully complemented by the zesty lime, making each bite a tropical treat. Creamy and Refreshing Texture : These cheesecake bars are smooth and creamy with a refreshing citrus-mango twist—ideal for warm-weather desserts. Perfect Make-Ahead Dessert : These bars are easy to prepare in advance, making them a convenient option for gatherings or just for having a treat ready in the fridge. No Extra Moisture : Using mango powder instead of fresh mango keeps the cheesecake texture just right, without the risk of a watery filling. Naturally Vibrant Color : The mango powder adds a warm golden hue, making these bars as visually appealing as they are delicious. A Unique Take on Classic Cheesecake : The combination of mango and lime in cheesecake form is a fun twist, offering something a little different from the usual flavors. What You'll Love What is mango powder, and where can I find it? Mango powder, also known as amchur or dehydrated mango powder, adds concentrated mango flavor without the extra moisture. It’s often available in specialty stores or online. Can I use fresh mango instead of mango powder? Yes! While mango powder is a convenient way to add concentrated flavor without extra moisture, you can definitely use fresh mango. Just purée about 150g (¾ cup) of ripe mango and simmer it gently for 5–10 minutes to reduce excess liquid. Let it cool before swirling into the cheesecake. This ensures the texture stays rich and creamy without becoming too soft or runny. How do I store mango lime cheesecake bars? Keep them in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed chilled, making them perfect for a refreshing dessert. Can I make these cheesecake bars ahead of time? Absolutely! These bars can be made a day or two in advance and refrigerated until serving. The flavors develop as they sit, making them even more delicious. How do I create the swirled top? After pouring the cheesecake mixture into the pan, swirl in a bit of extra mango and lime for a visually appealing marbled effect. Frequently asked Questions Ingredints Explained Graham Cracker Crust The classic base gives structure and a subtle sweetness. A touch of sugar helps it hold together, and the optional coconut adds a gentle tropical note that pairs beautifully with mango and lime. Mango (Powder or Fresh) Mango powder is concentrated, consistent, and incredibly convenient. It delivers pure mango flavor without added liquid, which is ideal for swirls. Fresh mango works just as well, especially when ripe - just simmer it briefly to concentrate the flavor and avoid excess moisture. Cream Cheese Use full-fat cream cheese for the best texture. Make sure it’s fully softened so your batter stays smooth and lump-free. Lime Zest & Juice The zest brings aroma and brightness, while the juice adds just enough acidity to balance the richness of the cheesecake. Ingredients For the Crust: 150g graham cracker crumbs (1½ cups) 60g unsalted butter, melted (¼ cup) 25g granulated sugar (2 tbsp) 20g shredded coconut (optional) (¼ cup) For the Mango Swirl: Option 1 – Using Mango Powder: 50g mango powder (½ cup) 30ml water (2 tbsp) 12g granulated sugar (1 tbsp) Option 2 – Using Fresh Mango: 150g fresh ripe mango purée (approx. ¾ cup) 12–25g granulated sugar (1–2 tbsp, depending on ripeness) (Optional: Simmer the purée for 5–10 minutes until slightly thickened, then cool before using.) For the Cheesecake Filling: 450g cream cheese, softened (16 oz) 100g granulated sugar (½ cup) 2 eggs Zest and juice of 1 lime 5ml vanilla extract (1 tsp) NEWSLETTER SIGN-UP Preparation Mango-Lime Cheesecake Preheat your oven to 350°F (175°C) . Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a bit of overhang to make removal easy later. In a mixing bowl, combine graham cracker crumbs , melted butter , and sugar . Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 8–10 minutes , or until lightly golden. Remove from the oven and let cool while you prepare the filling. In a small bowl, mix together mango powder , water , and sugar until it forms a smooth paste. Set aside. Using fresh mango instead of powder: No mango powder? No problem. Purée about ¾ cup (150g) of ripe mango until smooth, then stir in 1–2 tablespoons of sugar , depending on your mango’s sweetness. If the purée is very thin, simmer it over low heat for 5–10 minutes until it thickens slightly. Let it cool before swirling it into the cheesecake filling just like you would with the mango paste. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the lime zest , lime juice , and vanilla extract until fully combined. Pour the cheesecake filling over the cooled crust and spread it out evenly. Drop spoonfuls of your mango swirl mixture (powder-based or fresh) over the cheesecake filling. Use a knife or toothpick to gently swirl it in for that marbled effect. Bake for 25–30 minutes , or until the edges are set but the center still has a slight jiggle. Turn the oven off, but leave the cheesecake inside to rest for 1 hour as it cools gradually. Remove from the oven and let it cool completely in the pan on a wire rack before decorating the top. Decorate the top with whipped cream, mango and citrus slices (optional). Refrigerate for at least 4 hours (or overnight) before slicing into bars and serving. Storing: These cheesecake bars can be stored in the refrigerator for 5-7 days if sealed with plastic wrap or in an airtight container. Tips If you are not in a rush, I would recommend letting the cheesecake cool in the fridge overnight. I always get so excited with cheesecake and want to slice into it as soon as possible. But so often it hasn't fully cooled in the center and just crumbles when I cut into it. My cheesecake motto, 'overnight ensures a good first bite'. Mango and lime also pair so nicely with coconut. If you are a coconut fan, I would highly recommend adding some shaved coconut to the crust or why not top it with some coconut cream? It will give you that tropical vacation vibe. Who would say no to that? Recipe Card Chef's Notes Make sure all ingredients are at room temperature Don’t overmix once the eggs are added Swirl gently to avoid muddying the color Chill thoroughly before slicing for clean edges Storage Tips Store covered in the refrigerator for up to 4 days Best made the day before serving Cheesecake bars slice cleanly once fully chilled Recipe Card RECIPE VIDEO Newsletter SignUP

A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Potato Salad Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe You know how some recipes just become your go-to? This is one of mine. It’s a creamy potato salad that’s super fresh and herby, with just the right amount of tang—and honestly, it never lasts long in our house. I love it for summer barbecues, but it’s also the kind of dish I’ll make on a random Tuesday just because it’s so satisfying. If you’ve ever made my German Potato Salad or Potato Leek and Sausage Soup , you already know I have a thing for potatoes. (Add in a good crispy Swiss Rösti and it’s a full-on love story.) For this version, I used this herby garlic blend from Selefina Spices that I’ve been obsessed with lately—it has dill, chives, garlic, lemon… basically everything I want in a creamy dressing. But don’t worry if you don’t have it—I wrote out a quick homemade version so you can still get all those cozy ranch-style flavors without having to run to the store. It’s simple, flexible, and somehow just hits the spot every time. Hope you love it as much as we do. SKIP TO RECIPE CARD SKIP TO VIDEO Creamy, herby flavor: Think of your favorite ranch dressing—but with real herbs and a soft citrusy finish. Quick & easy: No fancy steps, just a simple dressing and tender potatoes. Naturally gluten-free and easy to adapt: You can swap in yogurt or leave out eggs—whatever suits your table. A make-ahead dream: Gets better after chilling, making it perfect for entertaining or meal prep. Endlessly customizable: Add bacon, cucumbers, radishes, or even a spoonful of mustard for a tangy twist. What You'll Love Can I make this in advance? Yes—please do! The flavors really come together after a couple of hours in the fridge. Just give it a gentle stir before serving. Which type of potato is best? Baby yellow potatoes or Yukon Golds are ideal. They hold their shape but still soak up flavor beautifully. Can I skip the eggs? Absolutely. They add richness, but the salad holds up just as well without them. What if I don’t have a pre-made herb blend? Not to worry, I've included a homemade version in the recipe. Just mix dried dill, parsley, garlic and onion powder, chives, a touch of lemon zest (or juice), salt, and pepper. Start with small amounts and adjust to taste—it’s very forgiving. Is this good warm or cold? It’s meant to be served cold or at room temperature, but if your potatoes are still warm when mixing, the result will be slightly looser and cozier. Still delicious! Can I use yogurt instead of sour cream? Yes! Full-fat Greek yogurt adds a tangy touch and makes it feel a bit lighter. Frequently asked Questions Ingredints Explained Ingredients Ingredients: 2 lbs (900 g) baby yellow potatoes , halved or quartered 1 tsp kosher salt , for boiling water 3/4 cup (180 g) sour cream 1/4 cup (60 g) mayonnaise 1 tbsp white wine vinegar (or lemon juice for extra brightness) 1 tbsp Selefina Dill-icious Ranch Seasoning Blend (*see below for homemade alternative) 1 tsp Dijon mustard 1/2 tsp salt , or to taste 1/4 tsp black pepper 1/2 cup finely chopped celery 1/4 cup finely chopped red onion Optional add-ons: 2 tbsp chopped fresh chives (optional but nice for color/freshness) 2 boiled eggs , chopped (optional, for a classic touch) Crispy fried onions (optional, but one I would highly recommend) *If You Don’t Have the Dill-icious Blend: Use the following herb mix to substitute for the 1 tbsp Dill-icious Ranch Blend: 1 tsp dried dill 1/2 tsp dried parsley 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp dried chives 1/4 tsp lemon zest or powdered lemon (if you have it) 1/8 tsp pink salt or regular salt A pinch of black pepper Mix this herb blend with the rest of the dressing ingredients in the same way. NEWSLETTER SIGN-UP Preparation Here’s what you’ll need to make it—nothing complicated, just a bunch of everyday ingredients that come together in the best way. A creamy base, a good hit of herbs, and some tender potatoes are really all it takes. You can use the spice blend I mentioned or just mix up your own with stuff you probably already have. Take a quick look at everything before we jump into the recipe! Cook the potatoes: Place the cut potatoes in a large pot of cold water with 1 tsp salt. Bring to a boil and simmer until just fork-tender, about 10–15 minutes. Drain and let cool slightly. (You can rinse them with cold water to speed this up.) Make the creamy dressing: In a large bowl, whisk together the sour cream, mayo, vinegar, Dill-icious spice blend (or homemade version), Dijon, salt, and pepper until smooth. Combine: Add the cooled potatoes, celery, red onion, chives (if using), and chopped eggs to the dressing. Gently toss until evenly coated. Taste and adjust seasoning as needed. Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold, garnished with extra chives or a sprinkle of the blend. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP