A rich and creamy dessert that is soft and airy with a refreshing citrus punch. Perfect for hot summer days. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon-Lime Semifreddo Prep Time: 20 Minutes Cook Time: 10 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're after a refreshing dessert to lighten things up after a big meal — or just want something cool and citrusy on a warm day — this Lemon-Lime Semifreddo is such a treat. It’s creamy, zesty, and has that light, airy texture that makes each bite feel just right. The tang of lemon and lime plays beautifully with the richness of the whipped cream, and the whole thing looks just as lovely as it tastes. Semifreddo, which literally means “half cold” in Italian, has been a go-to dessert in Italian kitchens for decades. It’s similar to ice cream, but there’s no churning involved. Instead, it’s made with whipped eggs and cream, giving it a mousse-like texture that stays soft and sliceable straight from the freezer. Over the years, I’ve had fun experimenting with semifreddo flavors — including a cozy version using my Cacao-Maple Mélange , which leans into warm, spiced notes. But this lemon-lime version is all about brightness. It’s vibrant, easy to prep ahead, and perfect for spring and summer gatherings — or just because. Let’s get started! SKIP TO RECIPE CARD SKIP TO VIDEO Bright, zesty flavor – The combination of lemon and lime gives this semifreddo a bold citrus flavor that’s both refreshing and satisfying. Light and creamy texture – Airy from whipped cream and rich from the egg yolks, it’s like a frozen mousse — silky and smooth. Make-ahead friendly – Perfect for entertaining. Make it the day before and pull it out when you’re ready to serve — no last-minute fuss. No ice cream maker required – All you need is a hand or stand mixer, a loaf pan, and your freezer. That’s it. Elegant and impressive – It looks beautiful sliced with a little whipped cream and zest on top — a simple yet refined dessert for any season. What You'll Love What is semifreddo? Semifreddo is an Italian-style frozen dessert that’s lighter than ice cream and doesn’t require churning. The name means “half-frozen” — it has a mousse-like texture that stays creamy straight from the freezer. Can I use bottled lemon or lime juice? Fresh juice is really best here — bottled juice often has a dull or bitter taste that can affect the final flavor. Plus, you’ll need the zest, so fresh citrus is a must. Can I reduce the sugar? Because semifreddo relies on sugar for structure and texture (not just sweetness), reducing it too much can make the texture icy. If you want it slightly less sweet, you can reduce by about 15–20 g, but no more. How long does it need to freeze? At least 6 hours , but ideally overnight for best texture and clean slicing. How do I store leftovers? Wrap tightly or cover well in the freezer. It’ll keep for up to a week, but the texture is best within the first 3–4 days. Can I use this base with other flavors? Yes! Once you’re comfortable with the method, try variations like orange-cardamom, raspberry-lemon, or even matcha with white chocolate. What’s the best way to serve it? Slice with a sharp knife (run it under hot water for cleaner cuts), and top with a dollop of whipped cream, fresh zest, or thin citrus slices for a pretty finish. Frequently asked Questions Ingredints Explained Ingredients 150 g granulated sugar (¾ cup) 8 large egg yolks 60 g lemon juice (¼ cup) 45 g lime juice (3 tbsp) 1 g salt (¼ tsp) 2 g lemon zest (1 tsp, packed) 2 g lime zest (1 tsp, packed) 240 g whipping cream (1 cup) Topping: 240 g whipping cream (1 cup) 5 g vanilla extract (1 tsp) 25–40 g granulated sugar (2–3 tbsp) NEWSLETTER SIGN-UP Preparation The texture and flavor of this dessert is devine! So creamy and rich, but refreshing all at once. The fact that it is also quite easy to prepare, makes this dessert one of my favorite summertime treats. In a large heatproof bowl, begin by separating your eggs. Keeping your yolks and setting aside the egg whites to use for another baking project (I like to make meringue with my leftovers). Add the granulated sugar and whisk together until the ingredients are well incorporated. Next, add in both the lemon and the lime juice as well as the two zests and salt. Whisk until you have a nice creamy looking mixture. Meanwhile, fill the bottom of a medium saucepan with water (approx. 5 cm or 1-2"). You want enough water on the bottom of the saucepan so it will not evaporate to quickly, but also so that it does not touch the bottom of your heatproof bowl when it is set ontop. Bring the water to a boil and then lower the temperature so that you have a nice even simmer. Set the bowl of egg yolk mixture on top. Keep heating and stirring the egg yolks with a whisk until the yolks start to thicken. This will take anywhere from 5-10 minutes . Do not give up if it does not start to thicken right away, just be patient, keep heating and keep whisking. Once you have a nice creamy mixture resembling hot runny custard, remove it from the heat and set it atop a large bowl of icewater to cool down. As the mixture cools down, you will see it start to thicken. Keep letting it cool and mix from time to time until it has cooled completely. This will take 15-20 minutes . In the meantime, in an other large mixing bowl, beat the whipping cream until until stiff peaks form. When your custard has cooled and your whipped cream has been made, carefully fold your whipped cream into your custard mixture using a rubber spatula. Once the two have been well incorporated, line a loaf pan with plastic cling wrap (this makes it easier to remove the semifreddo once frozen). Carefully pour the custard and whipped cream mixture into the lined loaf pan. Using the rubber spatula, make sure to spread the mixture so that it is evenly distributed in the pan and has a nice flat surface. Fold the remaining cling wrap over top. Place the loaf pan in the freezer and chill overnight . Once your semifreddo has chilled. Prepare your final layer. In a medium bowl add the whipping cream and with an electric mixer beat the cream until stiff peaks form. Add in the sugar and vanilla extract and beat some more until everything is well combined. Invert the semifreddo onto a serving plate using the plastic wrap to help remove it from the pan. Decorate the top with the freshly prepared whipped cream by either using a piping bag or by simply spreading it in an even layer over top. Pop your icecream loaf back into the freezer for 30-45 minutes until the whipped cream has hardened. Slice into 2cm (1") pieces to serve. Any leftover semifreddo can be kept in the freezer for up to 4 days. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A healthier twist on the classic Quebec dish, featuring crispy roasted root vegetables and a rich, flavorful bone broth gravy.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Veggie Poutine Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe As a proud Quebecer, I have to say, poutine is hands-down one of the best things to come out of my province (along with maple syrup, of course!). But let’s face it, the classic version can be a little heavy. That’s where this roasted veggie poutine comes in, inspired by my collaboration with Broya to create a healthier twist on my favorite dish. Swapping the fries for roasted root veggies not only adds a beautiful pop of color but also packs in more nutrients. And don’t worry, we’re not skimping on the best part—the gravy. This rich, savory sauce is made with Broya’s bone broth, which is loaded with health benefits like collagen and amino acids that your body will love. It’s poutine, but a little more grown-up, and a lot more nourishing! SKIP TO RECIPE CARD SKIP TO VIDEO Nutritious Twist on a Classic : This veggie poutine brings the comfort of Quebec's favorite dish with a healthy twist, swapping out traditional fries for roasted veggies that pack in extra nutrients without sacrificing flavor. Bone Broth Boost : Using Broya’s rich bone broth in the gravy adds depth and a nourishing touch, giving each bite a satisfying, savory richness that’s good for your gut and joints. Perfectly Crispy Texture : The roasted veggies retain a crispy exterior that complements the smooth, rich gravy, creating a balanced texture that you’ll crave. Versatile and Customizable : Perfect as a main dish or hearty side, this recipe can easily adapt to your veggie preferences, so you can make it your own every time. Quick and Simple to Prepare : With easy prep and roasting steps, this recipe is approachable even on busy nights, yet fancy enough for weekend meals. Gluten-Free Option : Made with naturally gluten-free ingredients, this veggie poutine is suitable for gluten-sensitive guests, so everyone can enjoy it without worry. What You'll Love Why Use Bone Broth Instead of Regular Broth? Bone broth isn’t your average broth—it’s packed with essential nutrients that you won’t find in regular stock. While both broths add flavor to your cooking, bone broth takes it up a notch by providing a more concentrated source of proteins, collagen, and minerals. It’s slow-simmered for hours, allowing the bones and connective tissues to release valuable compounds like glucosamine and chondroitin, which are known for supporting joint health. When you swap out regular broth for bone broth, you’re not just enhancing the flavor of your dishes—you’re also adding a nutritious powerhouse that can help boost your overall health. How Bone Broth Elevates Your Cooking Bone broth isn’t just for soups; its rich, savory flavor can enhance all sorts of dishes, from sauces and gravies to risottos and even smoothies (yes, really!). In this roasted veggie poutine, the bone broth creates a gravy that’s velvety and packed with flavor, thanks to the natural collagen. Whether you’re looking for a hearty meal or a way to sneak in more nutrients, using bone broth in place of regular broth is a simple way to add depth to your recipes while nourishing your body. Is Bone Broth Good for Your Gut? Gut health is a hot topic these days, and bone broth is often recommended as a soothing, healing food. The gelatin that’s released during the slow simmering of the bones can help strengthen your gut lining, making it an excellent option for those dealing with digestive issues. It can also improve nutrient absorption and reduce inflammation in the gut, making it a fantastic addition to your diet if you’re looking for ways to support a healthy digestive system. Frequently asked Questions Ingredints Explained Ingredients For the Roasted Veggies: 2 medium sweet potatoes, cut into fries 2 large carrots, cut into fries 2 large parsnips, cut into fries 2 medium beets, cut into fries 2 tablespoons olive oil Salt and pepper to taste 1 teaspoon smoked paprika (optional) Fresh thyme for garnish (optional) For the Bone Broth Gravy: 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, minced 3 tablespoons all-purpose flour 2 cups Broya bone broth (beef or chicken) 1 teaspoon fresh thyme (or ½ tsp dried thyme) 1 tablespoon maple syrup Salt and pepper to taste For Assembly: 1 cup cheese curds (or crumbled goat cheese/feta for a lighter option) Fresh thyme or parsley for garnish (optional) NEWSLETTER SIGN-UP Preparation please note that this post contains affiliate links where I may get a small percentage from qualified purchases For the Roasted Veggies: Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper. Toss veggies (sweet potatoes, carrots, parsnips, beets) with olive oil, salt, pepper, and smoked paprika (if using). Spread veggies out in a single layer on the baking sheets. Roast for 25-30 minutes, flipping halfway through, until crispy and golden on the edges. Remove from the oven and set aside. For the Bone Broth Gravy: In a medium saucepan , melt butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes. Stir in the flour to make a roux, cooking for 1-2 minutes until it turns golden brown. Slowly pour in the Broya bone broth , whisking constantly to prevent lumps. Keep whisking until the gravy thickens, about 5-7 minutes. Add thyme, maple syrup , and season with salt and pepper to taste. Simmer for an additional 2-3 minutes, then remove from heat. For Assembly: Arrange roasted veggies on a large serving plate or individual plates. Sprinkle cheese curds or your preferred cheese over the top. Drizzle the hot bone broth gravy generously over the veggies and cheese, allowing the cheese to soften. Garnish with fresh thyme or parsley if desired. Serve immediately and enjoy the healthy twist on poutine! If you make this recipe, be sure to tag @poetic_road and @broyaliving on Instagram so we can see your gut healthy creation using the bone broth! Buy Broya's Bone Broth here. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A classic Swiss dish of golden, crispy potatoes, rösti is simple, hearty, and perfect as a side or a meal.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic Swiss Rösti Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve never had Swiss Rösti , let me tell you—you’re in for a cozy, crispy treat. This humble dish of pan-fried grated potatoes started out as a farmer’s breakfast in the Bernese countryside, but it’s long since earned its spot on dinner tables across Switzerland. Golden on the outside, tender on the inside—Rösti is pure potato magic, no flour, no eggs, just a bit of salt and butter doing the heavy lifting. It reminds me of my Creamy Potato Salad in that way: simple ingredients, big comfort. And if you’re craving a twist, my Beet and Potato Rösti is a colorful spin that’s just as satisfying. Traditionally, Rösti is served with everything from sausage and greens to a fried egg with cheese melted over the top. But one of my favorite pairings? Zürcher Geschnetzeltes . The creamy veal and mushroom sauce spooned over crisp Rösti is a true Swiss classic—and for good reason. If you love rustic, cozy meals like my Alpine Macaroni, this one’s going to be right up your alley. Whether you’re making Rösti for the first time or returning to an old favorite, it’s easy to see why this dish has stood the test of time. Let’s make it—it’s simple, satisfying, and perfect for sharing. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy Perfection: This recipe delivers golden, crispy edges with a soft, tender center—Swiss comfort food at its best. Simple Ingredients: Just potatoes, butter, and a touch of seasoning create magic. No fancy ingredients required! Versatile Side Dish: Rösti is a blank canvas for your creativity. Top it with eggs, cheese, or vegetables for a meal, or serve it as a side to elevate your mains. Make-Ahead Friendly: Prep your potatoes in advance for a fuss-free experience when it's time to cook. Authentic Flavor: This classic rösti captures the heart of Swiss cuisine, bringing cozy Alpine vibes to your kitchen. What You'll Love 1. Can I use raw potatoes instead of boiled? Yes, you can use raw potatoes, but the texture will be slightly different. Raw potatoes release more starch, making the rösti stick together more, but they may take longer to cook through. 2. What type of potatoes work best for rösti? Waxy potatoes (like Yukon Gold) hold their shape well and make a creamier rösti, while starchy potatoes (like Russets) result in a crispier texture. 3. How can I make flipping easier? Use a plate slightly larger than your pan. Place it over the rösti, then flip the pan and plate together. Alternatively, divide the rösti into smaller portions for easier handling. 4. Can I prepare rösti in advance? Yes! You can partially cook the rösti, then finish crisping it up right before serving. Store it in the fridge covered and reheat in a hot pan. 5. Can I make rösti without butter or oil? While butter and oil add flavor and help achieve a crispy texture, you can use a non-stick pan for a lighter version. Keep in mind that the rösti may not be as golden. 6. What can I serve with rösti? Rösti pairs beautifully with fried eggs, smoked salmon, grilled sausages, or as a side to Zürcher Geschnetzeltes . For a Swiss-inspired touch, serve it with melted Raclette cheese. Frequently asked Questions Ingredints Explained Ingredients 2 lbs (900g) yellow potatoes, preferably waxy (e.g., Yukon Gold) 2 tbsp unsalted butter or neutral oil, for frying 1 tsp salt (adjust to taste) Optional: a pinch of black pepper, grated cheese, or herbs for extra flavor NEWSLETTER SIGN-UP Preparation Prepare the Potatoes: Boil the potatoes with their skins on for 10-15 minutes, just until partially cooked. They should still be firm. Drain the potatoes and let them cool completely. You can refrigerate them for a few hours or overnight to make grating easier. Grate the Potatoes: Peel the cooled potatoes if desired, though this step is optional. Using a coarse box grater, grate the potatoes into a large bowl. Season the Potatoes: Toss the grated potatoes gently with salt and any optional seasonings. Cook the Rösti: Heat 1 tbsp of butter or oil in a large, non-stick frying pan over medium heat. Add the grated potatoes to the pan, pressing them down gently with a spatula to form an even layer. Cook on medium heat for about 10-12 minutes, until the bottom is golden and crispy. Flip the Rösti: Place a large plate over the pan and carefully flip the rösti onto the plate. Add another tablespoon of butter or oil to the pan, then slide the rösti back into the pan with the uncooked side facing down. Cook for another 8-10 minutes until crispy and golden on both sides. Serve: Slide the rösti onto a serving plate and cut into wedges. Serve hot as a side dish or enjoy with toppings like fried eggs, cheese, or smoked salmon. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Acorn squash roasted to perfection, packed with herby quinoa, earthy mushrooms, and finished with a drizzle of maple butter and salty pistachios.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Quinoa and Mushroom Acorn Squash with Pistachios and Maple Butter Drizzle Prep Time: 20 minutes Cook Time: 30 minutes Serves: 2 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I first started leaning into more vegetarian meals in my 20s, stuffed squash was one of the first dishes that made me feel like I wasn’t missing a thing. It’s hearty, satisfying, and endlessly flexible. You can really fill it with whatever you have on hand—but this version, with quinoa and sautéed mushrooms, remains my favorite. The nutty, sweet flavor of roasted acorn squash pairs beautifully with the earthy mushrooms and tender quinoa, and the whole dish feels cozy without being heavy. I’ve made it with rice before too (similar to how I prep my Grilled Salmon and Rice Salad ), and I’ve also thrown in extra roasted veggies like I do in my Harvest Veggie Tacos , but I keep coming back to this combination. It’s simple but layered, with little pops of flavor like maple butter and crushed pistachios for crunch and contrast. (You can totally skip the maple butter if you like—but I promise, it takes things up a notch.) If you love warming, wholesome meals like my Swiss Barley Soup , this one’s going to be right up your alley. It’s the kind of dish that makes you feel good while you’re eating it, and even better after. I hope you love it as much as I do. SKIP TO RECIPE CARD SKIP TO VIDEO Simple, whole-food ingredients – No fancy pantry items required, just fresh veggies, grains, and a few flavorful touches. Naturally vegetarian (and easily vegan) – Leave out the butter or swap for vegan butter to make it fully plant-based. Customizable and forgiving – Use rice instead of quinoa, swap in farro, or mix up the roasted veg—this recipe plays well with variations. Texture and flavor balance – It’s got it all: tender squash, nutty quinoa, umami mushrooms, crunchy pistachios, and that subtle maple butter finish. Meal prep friendly – Make the filling ahead, roast the squash when you're ready, and enjoy a wholesome lunch or dinner in no time. What You'll Love Can I use a different type of squash? Absolutely. Butternut or delicata squash also work well, though the cook time may vary slightly. Acorn squash just happens to have the perfect little bowl shape. What’s a good substitute for quinoa? Cooked rice, farro, barley, or even couscous will work beautifully. Just aim for a grain with a bit of texture to balance the softness of the squash. Can I make this recipe vegan? Yes! Just skip the butter or use your favorite plant-based alternative. The maple still gives it that lovely touch of sweetness. Do I have to include the maple butter? Not at all—it’s optional. The dish is still flavorful without it, but it does add a warm, cozy note that pairs so well with the squash. Can I prep this ahead of time? Definitely. You can roast the squash and prep the filling a day in advance. Store separately, then reheat and assemble when ready to serve. Does this work as a main dish? Yes! It’s filling, protein-rich, and satisfying enough to serve as a full meal, especially with a side salad or soup. Frequently asked Questions Ingredints Explained Ingredients For the Squash 1 Acorn Squash 1 cup Quinoa 4 Porteenie Mushrooms (sliced) 1 Onion (finely chopped) 1-2 Cloves of Garlic (finely chopped) 1/4 cup Salted Pistachios (shelled and chopped) 1 Scallion (finely sliced) Drizzle: 3 Tablespoons Butter 1 Tablespoon Maple Syrup Salt and Pepper to taste Olive Oil NEWSLETTER SIGN-UP Preparation Preheat your oven to 425F . Cut open the acorn squash lengthwise and scoop out the seeds. Drizzle each cut half with a bit of olive oil. (I like to use my hands to be sure to get it all covered). Sprinkle some salt and pepper to taste. Put the squash (cut side down) on a lined sheet pan and roast in the oven for 30 minutes . While the squash is roasting, give the quinoa a good rinse, put in a small pot with 1 cup water and bring to a boil. Once boiling, cover and reduce the heat to low. Let simmer until all the water is absorbed and quinoa is cooked through. Fluff with a fork. (You can tell when the Quinoa is cooked when the center is more translucent). Meanwhile, drizzle a bit of olive oil in a pan and heat on medium. Add the chopped onion and garlic and sauté 2-3 minutes until fragrant. Add in the sliced mushrooms and continue to sauté until mushrooms are start to brown 5-6 minutes . Season with salt and pepper to taste. Add the cooked quinoa to the pan of sautéed mushrooms and give it a good toss. Season with salt and pepper to taste. This will be the stuffing for your squash. Time to prep the maple butter drizzle. In a microwaveable bowl, melt the butter (roughly 20-30 seconds ). To the melted butter, stir in the maple syrup. Add salt and pepper to taste. Once the squash is finished cooking, remove it from the oven. (I always give the backside a little poke to make sure it is cooked through. If it is, it will push in, if it still feels firm, keep roasting it for a few more minutes). Flip the squash over and fill the center cavity with your quinoa mushroom filling. Garnish with some chopped pistachios and sliced scallions. Drizzle with the maple butter. Dig in and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Whether you're crafting a decadent dessert or a savory delight this flaky butter pastry dough is the perfect supporting player for your bakes.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Flaky Pie and Pastry Crust Prep Time: 15 minutes Cook Time: Varies according to recipe Serves: Double Crust Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If there’s one thing that ties so many of my favorite recipes together, it’s this flaky pie crust. It’s the buttery base that makes my Plum Wähe sing, the sturdy-yet-tender shell that cradles the custardy filling of my Leek and Gruyère Quiche , and the golden, comforting top to a classic Tourtière . I’ve made this crust more times than I can count, and it never lets me down. It’s simple, reliable, and comes together with just a few ingredients—no fancy tools or techniques required. Whether you’re baking something sweet or savory, this is the crust that brings it all home. SKIP TO RECIPE CARD SKIP TO VIDEO Super flaky and buttery. This crust bakes up with golden layers that shatter just right under your fork—exactly what every pie deserves. Versatile for sweet or savory. Add sugar for a dessert tart or leave it out for quiches, pot pies, or savory galettes. No-fuss ingredients. Just flour, butter, salt, and water—you likely have everything already. Make-ahead friendly. You can prep the dough ahead and freeze it, making pie day way less hectic. Perfect for any filling. From juicy fruit pies to creamy custards, this crust plays well with whatever you’ve got planned. What You'll Love Why is the butter kept cold? Cold butter is key for that flaky texture. When the butter melts in the oven, it releases steam, creating those light, tender layers. Can I make this crust ahead of time? Yes! You can make the dough and store it in the fridge for up to 3 days or freeze it for up to 3 months. Just thaw in the fridge before rolling out. Can I use a food processor? You can—just pulse until the butter is in pea-sized bits, then add the water slowly. But don’t overmix or you’ll lose the flakiness. How do I know if I’ve added enough water? The dough should hold together when pinched but not be sticky. If it crumbles too easily, add a tablespoon of ice water at a time until it just comes together. What if my crust shrinks in the oven? Make sure to chill your dough before baking and don’t skip pricking the base with a fork (for blind bakes). Using pie weights also helps! Can I make this crust gluten-free? Yes, but you’ll need a good 1:1 gluten-free flour blend with xanthan gum. Keep in mind the dough may be more delicate when rolling. Frequently asked Questions Ingredints Explained Ingredients 312g (2 ½ cups) all-purpose flour 226g (1 cup) unsalted butter, cold and cut into small cubes 3g (½ tsp) salt 50g (¼ cup) granulated sugar (optional, for sweet pastry) 60–120ml (¼ to ½ cup) ice water, as needed NEWSLETTER SIGN-UP Preparation In a large mixing bowl, combine the flour, salt, and sugar (if making sweet pastry). Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, a few tablespoons at a time, and mix until the dough just comes together. Be careful not to overmix; the dough should be moist enough to hold together when pressed. Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour or until firm. When ready to use, roll out one of the pastry disks on a lightly floured surface to fit your pie plate. Follow the pie recipe instructions for filling and baking. This versatile pastry dough can be used for both sweet and savory recipes. Enjoy your baking! Tip: Pastry dough can be made ahead of time and frozen for future use, which is a convenient way to streamline your baking process. Here's a general guide on how to do it: Prepare the Pastry Dough: Follow your chosen pastry dough recipe and prepare the dough as instructed. Divide and Shape: Divide the dough into portions that you would use for individual recipes or pie crusts. Shape each portion into a disk. Wrap and Chill: Wrap each disk tightly in plastic wrap or aluminum foil to prevent freezer burn. Make sure it's well-sealed to keep the dough fresh. Label and Date: For organization, label each package with the type of dough and the date it was prepared. Pastry dough can typically be frozen for 1 to 2 months. Freeze: Place the wrapped dough portions in the freezer. You can store them flat or stack them, depending on the available space. Thawing: When you're ready to use the dough, transfer it to the refrigerator and let it thaw overnight. It's important to thaw it in the refrigerator rather than at room temperature to maintain its texture. Roll and Bake: Once thawed, roll out the dough according to your recipe and proceed with your baking as usual. This method allows you to have homemade pastry dough readily available, making it easier to whip up pies, tarts, or other pastries whenever the craving strikes. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A hint of zesty lemon and creamy feta complete this Greek-inspired galette creating a symphony of classic Mediterranean flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Greek Inspired Galette Prep Time: 1 hour Cook Time: 40-50 minutes Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're in the mood for something rustic and full of flavor, this Greek-Inspired Galette brings all the sun-drenched charm of the Mediterranean right to your kitchen. Imagine flaky, golden crust cradling a savory mix of caramelized onions, juicy tomatoes, briny kalamata olives, and creamy feta—all brightened with a splash of lemon and a sprinkle of fresh oregano. It's the kind of recipe that looks impressive, but is surprisingly simple to make. It’s a savory twist on the crust I use in my Apple Hazelnut Galette , and just like my Creamy Olive Tapenade , it celebrates bold, simple ingredients done right. And if you’ve already fallen for my Fougasse , this galette is another stop on your Mediterranean baking tour—rustic, flavorful, and perfect for sharing. Whether you’re planning a casual lunch or a cozy dinner with friends, this galette brings a little Greek flair to the table in the most delicious way. SKIP TO RECIPE CARD SKIP TO VIDEO That Flaky, Tangy Crust – The dough is simple but so rewarding: buttery, golden, and sturdy enough to hold up all the juicy toppings. Greek-Inspired Flavors – Think: salty feta, sweet roasted tomatoes, briny olives, and a pop of fresh oregano—like a vacation on a plate. Visually Stunning – It’s rustic yet elegant, and perfect for serving at a summer lunch or a laid-back dinner party. Make-Ahead Friendly – You can prep the dough in advance or even bake the full galette ahead and serve it warm or room temp. Versatile – Serve it with a green salad, pair it with a chilled glass of white wine, or even top with a poached egg for brunch. What You'll Love Can I use store-bought dough? You can, but homemade is worth it here. The vinegar in the dough gives it a tender, flaky texture that pairs beautifully with the tangy toppings. Can I make this galette ahead of time? Yes! Bake it earlier in the day and let it cool slightly. Serve warm or at room temperature—it’s delicious either way. What other toppings work well? Roasted peppers, zucchini ribbons, or even a handful of baby spinach or arugula added just before serving would be lovely variations. Can I make it gluten-free? You can swap in a 1:1 gluten-free flour blend, but results may vary slightly in flakiness. Keep the butter cold and don’t overwork the dough for best texture. Can I skip the olives? Of course—if olives aren’t your thing, just leave them out or sub in something with a similar salty bite, like capers or sun-dried tomatoes. Frequently asked Questions Ingredints Explained Ingredients Dough 240g (2 cups) all-purpose flour 1½ tsp salt 15g (1 tbsp) red wine vinegar 115g (½ cup) unsalted butter, cold and cubed 180ml (¾ cup) cold water A simple, flaky galette dough with just a touch of tang from the vinegar—perfect for holding all that savory Greek goodness. Topping 2 ripe tomatoes, thinly sliced 1 small red onion, thinly sliced 150g (1 cup) crumbled feta cheese Zest of 1 lemon 15ml (1 tbsp) extra virgin olive oil 40g (¼ cup) kalamata olives, pitted and halved Salt and freshly ground black pepper, to taste Fresh oregano, for garnish Inspired by the flavors of the Mediterranean—salty feta, juicy tomatoes, briny olives, and a whisper of lemon zest—all layered onto a golden, rustic crust. NEWSLETTER SIGN-UP Preparation Start by preparing your dough. I love this dough because it is straight forward and easy to make and is wonderful for sweet or savory dishes. I especially love using it for galettes, but also to make meat pies or tasty pastry pockets. In a large bowl mix together the flour and salt. Add in the vinegar and the butter. I like to cube my butter before adding it in. Using your hands, mix the butter and flour mixture together to create a coarse sand-like consistency. I like to make sure that my butter is really nicely chilled before doing this so that it doesn't start melting in my hands during this kneading process. Once you have your coarse mixture slowly add in the cold water. Keep kneading with your hands until all the ingredients have come together and you have a smooth dough. Shape the dough into a sphere and wrap in in some plastic wrap and place it in the fridge. You will want to chill your dough for about 45 minutes before rolling it out. (You can always make this dough ahead of time and either chill it in the fridge overnight or keep it in the freezer until you are ready to use it. Once ready, thaw it in the fridge overnight the day before). As the dough chills, start preparing your toppings. In a medium bowl, mix together your feta, lemon rind, 1 tablespoon lemon juice, olive oil and salt and pepper. I like to use the back of a fork to really break up the feta and get it all combined. Thinly slice your tomatoes and onions. Once your dough has chilled, generously flour your work surface and use a rolling pin to roll out your dough into a large circle. The dough should be quite thin (2mm thick). Leaving about a 4-5cm border all around, spread your feta mixture over the center of your dough. You will be folding the border over the edge of your toppings, so make sure to leave enough to do so, but don't leave too much of an edge or you will have a really thick doughy border. Over time you will see how much edge you like to have. Next, neatly place your tomatoes and onions over the feta. I like to layer mine crossing one over the other. Top with the kalamata olives and some fresh oregano leaves. Next, it is time to make this into a neat little package and ensure that none of the toppings escape during the baking process. Slowly, fold the edge of the dough towards the center of the galette, moving around the edge in sections, each section slightly overlapping the previous. Using a pastry brush, paint the dough edge of the galette with an egg wash or a little bit of olive oil. Preheat the oven to 400F and bake for 40-50 minutes or until the crust is golden. Remove the galette from the oven and let cool for 15 minutes before serving. What I love so much about Galettes, is their versatility. Sweet or savory, pretty much anything goes. Hope you have fun with this recipe and that it inspires you to come up with your own galette flavors. Enjoy! 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A vibrant tart with a subtle hint of cinnamon, rich, nutty warmth of almonds and complemented by the natural sweetness of fresh figs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Fig and Almond Tart Prep Time: 20 minutes Cook Time: 45 Minutes Serves: 8-10 Servings Oct 15, 2025 Last updated: This recipe may contain affiliate links About the Recipe Fresh figs aren’t exactly an everyday find here in the chilly North, so when they do make an appearance, I treat them like edible treasure. I spotted a box of them at a small grocer near my girls’ school - plump, dark, and practically glowing with promise. I didn’t have a recipe in mind, but I knew I couldn’t leave without them. Of course, by the next day, they were already starting to lose their perfect shine (classic fig behavior), so I had to act fast. And that’s how this Fig and Almond Tart came to be. It’s based on an old cherry tart recipe I love, but with a few tweaks -almond extract instead of vanilla, a touch of cinnamon, and of course, figs taking center stage. Figs and almonds really are one of those classic pairs- like in my Plum Wähe , where stone fruit meets almondy undertones, or my Apple & Marzipan Babka , where sweet apple and nutty filling twist together in every bite. There’s something about that combination of fruity brightness and rich nuttiness that just feels right- like my Pear and Hazelnut Melba Toasts , but in tart form. This dessert isn’t overly sweet, which makes the natural flavors shine through. It’s simple, a little rustic, and feels special- perfect for when you want a treat that’s both elegant and easy to make. So, if you spot some fresh figs at your local market, you know what to do. SKIP TO RECIPE CARD SKIP TO VIDEO Showcases fresh figs beautifully – soft, jammy centers meet crisp pastry and toasty almond notes. Not too sweet – lets the fruit and almond filling shine naturally. Elegant but unfussy – looks bakery-worthy but comes together easily with simple ingredients. Flexible with fruit – works just as well with pears, plums, or cherries when figs aren’t in season. Perfect for cozy gatherings – rustic enough for Sunday brunch, refined enough for a dinner dessert. What You'll Love Can I use dried figs instead of fresh? Fresh figs are ideal for this tart because of their soft, jammy texture and visual appeal. However, you can use rehydrated dried figs in a pinch—just simmer them in water or orange juice until plump, then slice. What type of almond meal should I use? You can use blanched almond meal for a smoother texture or natural almond meal (with skins) for a more rustic flavor. Both work well in this tart. How do I store leftovers? The tart keeps well in the fridge for up to 3 days. Let it come to room temperature before serving, or warm gently in the oven to revive the crust. Can I make the tart crust ahead of time? Yes! You can make and refrigerate the dough for up to 3 days or freeze it for up to 2 months. Just roll it out and bake when ready. Do I need to blind bake the crust? Not for this recipe. The almond filling helps insulate the crust, so it bakes evenly with the rest of the tart. Can I make this gluten-free? Yes—use a 1:1 gluten-free flour blend for the crust and ensure all other ingredients are certified gluten-free. Frequently asked Questions Ingredints Explained Ingredients Crust: 155 g (1¼ cups) all-purpose flour 50 g (¼ cup) granulated sugar 115 g (½ cup) cold unsalted butter, cubed 1 g (¼ tsp) salt 1 large egg yolk 30 ml (2 tbsp) ice water Almond Filling: 100 g (1 cup) almond meal (finely ground almonds) 50 g (¼ cup) granulated sugar ½ tsp ground cinnamon 60 g (¼ cup) unsalted butter, softened 1 large egg 5 ml (1 tsp) almond extract Fig Topping: 8–10 fresh figs, ripe but still firm, halved 2 g (½ tsp) granulated sugar ½ tsp cinnamon 15 ml (1 tbsp) honey, for drizzling 15 g (2 tbsp) sliced almonds (optional) NEWSLETTER SIGN-UP Preparation Prepare the Crust: In a large bowl, combine the flour, sugar and salt. Add the cold cubed butter and use your hands to break up the butter and meld it with the dry ingredients until the mixture resembles coarse crumbs. Alternatively, you can use a food processor to do this. In a small bowl, whisk together the egg yolk and ice water. Slowly pour in the egg yolk mixture until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes . Prepare the Almond Filling: In a medium bowl, mix together the almond meal, granulated sugar, cinnamon softened butter, egg, and almond extract until well combined. Set aside. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Assemble the Tart: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess around the edges. Spread the almond filling evenly over the bottom of the tart crust. Place the halved figs, cut side up, on top of the almond filling, arranging them in a decorative pattern. The figs will lay ontop of the almond filling. Not to worry, the almond filling will puff up during baking and will perfectly hug your figs in place. Sprinkle the figs with the cinnamon and sugar (you can mix these two together in a small bowl beforehand to make sure to evenly distribute it). Bake Place the tart in the preheated oven and bake for 35-45 minutes or until the crust is golden brown and the figs are tender. Remove the tart from the oven and let it cool slightly. While still warm, drizzle honey over the figs and sprinkle with sliced almonds (optional). Allow the tart to cool completely before serving. Optionally, dust with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy your homemade Fig and Almond Tart as a delightful dessert or sweet afternoon treat! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This loaf combines the tartness of frozen cranberries with the bright, citrusy flavor of oranges.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Orange Cranberry Loaf Prep Time: 15 minutes Cook Time: 60 minutes Serves: 8-10 Slices Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about the pairing of citrus and berries that just feels right—especially when the temperatures drop and you're craving something bright and cozy. This Cranberry Orange Loaf delivers exactly that: a tender, buttery crumb infused with the warmth of orange zest and juice, punctuated by the tart burst of cranberries in every bite. It shares the soft elegance of my Orange Poppy Seed Loaf , but leans into bolder, wintery flavors, much like the contrast of sweetness and depth in my Chocolate Pumpkin Zebra Loaf . If you loved the caramelized topping of my Cranberry Pecan Turnover Cake , you’ll find a similar sense of comfort here—but in a simpler, sliceable form that’s just as welcome at brunch as it is with a mug of tea. Finished with an optional citrus glaze for a little sparkle and shine, this loaf is proof that a humble bake can still feel special. SKIP TO RECIPE CARD SKIP TO VIDEO Bright and Zesty : The fresh orange zest and juice bring a burst of sunshine to every slice. Perfectly Balanced : Tart cranberries cut through the sweetness just enough to keep it from being overly rich. Pantry-Friendly : Uses basic ingredients you likely already have at home—with frozen cranberries as an easy seasonal staple. Moist, Tender Crumb : Thanks to the yogurt, this loaf stays soft and luscious for days. Versatile : Serve it as a holiday brunch treat, a midday pick-me-up, or even as a lightly sweet dessert. What You'll Love Can I use fresh cranberries instead of frozen? Absolutely! Fresh cranberries work perfectly. Just give them a quick rinse and dry—no need to thaw or cook them ahead of time. Can I swap out the yogurt? Yes! Sour cream is a great substitute, or even Greek yogurt if you prefer a bit more tang. Does the loaf need the glaze? Not at all! The glaze adds an extra citrus punch and a little sweetness, but the loaf is flavorful enough to stand on its own. Can I make this ahead? Yes! It keeps beautifully at room temperature for 2–3 days when wrapped well, or up to a week in the fridge. It also freezes like a dream. How sweet is it? This loaf strikes a lovely balance—it’s sweet enough for a dessert, but not overly sugary, making it just as at home on a breakfast or brunch table. Frequently asked Questions Ingredints Explained Ingredients For the Loaf: 190g (1½ cups) all-purpose flour 4g (1 tsp) baking powder 3g (½ tsp) baking soda 3g (½ tsp) salt 113g (½ cup) unsalted butter, softened 200g (1 cup) granulated sugar 2 large eggs Zest of 2 oranges 60ml (¼ cup) fresh orange juice 120g (½ cup) plain yogurt 5ml (1 tsp) vanilla extract 150g (1½ cups) frozen cranberries For the Optional Glaze: 120g (1 cup) powdered sugar 30–45ml (2–3 tbsp) fresh orange juice NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the orange zest, orange juice, yogurt, and vanilla extract. Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix. Gently fold in the frozen cranberries. They will release their juices as they bake, creating a beautiful marbled effect. Pour the batter into the greased loaf pan and spread it out evenly. Bake in the preheated oven for about 50-60 minutes , or until a toothpick or cake tester 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. If desired, prepare the glaze by whisking together the powdered sugar and fresh orange juice until you reach your desired consistency. Drizzle the glaze over the cooled cranberry orange loaf. Once the glaze has set, slice and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Pancakes (Omelette) Prep Time: 5 minutes Cook Time: 10 minutes Serves: 4-6 Servings Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe Swiss Omelette (oh-meh-LET-uh) were a staple in our home growing up in Montreal—a simple, comforting dish that always brought a bit of Switzerland to the table. My mom made them often: golden and soft, sprinkled with cinnamon sugar, or sliced into ribbons and added to broth for Flädli Suppe , a cozy Swiss soup where omelette strips become tender noodles soaking up all that comforting flavor. It was one of those meals that felt like a warm hug on a cold day. Think of these as the Swiss cousin to crêpes—thicker, eggier, and a bit more rustic. They’re just as versatile, but heartier, with enough substance to stand on their own whether rolled up with something sweet or folded around savory fillings. Like Spätzli (Spaetzli) or Dampfnudeln , this recipe is a perfect example of the Swiss kitchen at its best: humble ingredients like flour, eggs, and milk coming together to make something deeply satisfying. Whether you serve them sweet, savory, or in soup, Swiss omelettes are an easy, nostalgic favorite that deserves a spot in every cozy kitchen. SKIP TO RECIPE CARD SKIP TO VIDEO Quick & Easy Prep – With just four simple ingredients and no special equipment needed, you can whip up a batch in minutes. Versatile – Enjoy them sweet with cinnamon sugar or jam, or go savory with cheese, ham, or even sautéed mushrooms. Delicate Yet Flavorful – Lightly crisp edges with a soft, buttery texture that melts in your mouth. Great for Leftovers – Slice them into strips to make traditional Swiss-style soup noodles, or store them for quick meals. What You'll Love 1. How is Swiss Omelette different from a regular omelette? Unlike fluffy egg omelettes, what the Swiss call Omelette is thin and crepe-like, made with flour, milk, egg, and salt rather than just eggs. 2. Can I make these ahead of time? Yes! You can refrigerate them for up to 2 days and reheat them in a pan or microwave. They also freeze well when stacked with parchment paper between each omelette. 3. How do I get the perfect thin texture? Make sure your batter is smooth and slightly runny—if it’s too thick, add a splash of milk. Cook on medium heat and swirl the pan to spread the batter evenly. 4. Can I make this gluten-free? Yes! Try substituting the flour with a gluten-free all-purpose blend for a similar texture. 5. What’s the best way to serve Swiss Omelette? You can enjoy them sweet with cinnamon sugar, jam, or honey, or savory with cheese, ham, or even fresh herbs. You can also cut them into strips and add them to soup for a classic Swiss twist! Frequently asked Questions Ingredints Explained Ingredients For the batter: 100g flour (¾ cup) 120ml milk (½ cup) 1 egg Pinch of salt NEWSLETTER SIGN-UP Preparation Here are the step-by-step instructions on how to make the perfect Swiss Omelette: Make the Batter: In a bowl, whisk together the flour and salt . Add the egg and gradually pour in the milk , whisking continuously until you get a smooth, thin batter. Let it rest for 5–10 minutes if you have time (this helps the flour fully hydrate). Tip: If the batter feels too thick, add a splash of milk to get the right consistency! Heat the Pan: Lightly grease a non-stick skillet or crêpe pan with a little butter or oil and heat over medium heat . Cook the Omelette: Pour a small ladleful of batter (about ¼ cup) into the pan, swirling it immediately to spread it into a thin layer. Cook for 1–2 minutes until the bottom is lightly golden. Flip & Finish: Use a spatula to gently flip the omelette and cook for another 30 seconds to 1 minute on the other side. It should be lightly golden but still soft and pliable. Serve & Enjoy: Enjoy it sweet (with cinnamon sugar, jam, or honey) or savory (stuffed with cheese, ham, or herbs). For a classic Swiss twist , slice it into thin strips and add it to soup! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Enjoy these delicious carmelized apple pancakes. A delightful breakfast or dessert option, for enjoying the flavors of apples in a different way.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Apple Pancakes "Apfelküchlein" Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Even though I grew up in a Swiss household, I only came across these charming little apple pancakes recently — and as soon as I heard about them, I knew I had to give them a try. A Swiss friend told me she looks forward to apple season every year just so she can make Apfelküchlein , a treat she remembers from her childhood breakfasts. Apfelküchlein — or “little apple cakes” — are popular in both Switzerland and Germany. They’re made by dipping apple rings into a light batter and frying them until golden and crisp. Some serve them dusted with powdered sugar, others with a little cinnamon or whipped cream. Like many traditional recipes, there are regional variations, but the idea is simple and comforting: warm apple, crisp coating, and just enough sweetness to make them feel like something special. Swiss cuisine has no shortage of apple-based favorites — from my go-to Baked Apples to this rustic Apple Galette that I love making when I want something a little more freeform. But Apfelküchlein has quickly earned its spot among my favorite fall apple recipes. They're easy to make, family-friendly, and perfect for breakfast or an afternoon snack. Hope you enjoy them as much as we do! SKIP TO RECIPE CARD SKIP TO VIDEO Crisp on the outside, tender inside – Each apple ring is coated in a light batter and fried until golden, creating the perfect balance of texture. Simple ingredients, big comfort – Made with pantry staples and a few apples, this recipe is wonderfully unfussy and deeply satisfying. A nostalgic Swiss classic – Inspired by Apfelküchlein , these pancakes are a beloved treat at Swiss fairs and winter markets — now made easy for home kitchens. Kid- and crowd-friendly – Whether dusted with powdered sugar or sprinkled with cinnamon, these are a hit with both kids and adults. Perfect for dessert or brunch – Serve warm as a cozy dessert, or make them a special addition to your weekend breakfast table. What You'll Love What kind of apples work best for this recipe? Firm, slightly tart apples like Cortland, Gala, Honeycrisp , or Granny Smith work beautifully. They hold their shape while frying and offer a nice balance to the sweet batter. How thick should I slice the apples? Aim for slices about ½ cm (¼ inch) thick — thin enough to cook quickly, but thick enough to hold up when dipped in batter and fried. Do I need to remove the core before slicing? Yes! After peeling the apples, core them before slicing into rings . You can use an apple corer or a small round cutter to remove the centers. Can I make these ahead of time? They’re best enjoyed fresh and warm, but you can keep them warm in a low oven (around 200°F/90°C) for up to 30 minutes before serving. Leftovers can be reheated in the oven or air fryer. What oil should I use for frying? A neutral oil with a high smoke point, like canola, sunflower, or vegetable oil , works best. Can I make the batter ahead of time? Yes — the batter can rest in the fridge for up to an hour before using. Just give it a gentle stir before dipping the apple rings. Any suggested toppings? Keep it classic with powdered sugar , or add a sprinkle of cinnamon , a drizzle of honey , or even a spoonful of vanilla whipped cream or Greek yogurt for a twist. Frequently asked Questions Ingredints Explained Ingredients 2–3 medium apples, peeled, cored, and sliced into rings (about 300–400 g) 125 g all-purpose flour (1 cup) 4 g baking powder (1 tsp) 1 g salt (¼ tsp) 25 g granulated sugar (2 tbsp) 50 g egg (1 large egg) 240 g milk (1 cup) Vegetable oil for frying Powdered sugar , for dusting Ground cinnamon (optional) , for garnish NEWSLETTER SIGN-UP Preparation Prepare the Apples: Heat a skillet over medium-high heat and add a small amount of vegetable oil. Once hot, add the apple rings and cook until they become slightly caramelized and tender. Remove from heat and set aside. Prepare the Batter: In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. In another bowl, beat the egg and then stir in the milk. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Fry the Pancakes: Heat a skillet or frying pan over medium heat and add enough vegetable oil to coat the bottom. Dip each caramelized apple ring into the pancake batter, allowing any excess to drip off, and then place it in the hot pan. Cook until the pancake is golden brown on one side, then flip and cook the other side. Serve: Remove the apple pancakes from the pan and place them on a paper towel to remove excess oil. Dust them with powdered sugar and a sprinkle of cinnamon if desired. Serve them warm. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Rich, chewy, chocolatey cookies with buttery toffee bits. An easy, crowd-pleasing treat you’ll want to make on repeat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chewy Chocolate Toffee Cookies Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Who else is team cookie for dessert ? Honestly, cookies are a staple in our house. They're quick, easy, and that perfect sweet little something to enjoy after dinner or with an afternoon coffee. I usually reach for my chewy chocolate chip cookies , but this time I was in the mood to switch things up. Chocolate is always a must in our family—whether it’s Chocolate Heart Cookies around Valentine’s Day, Chocolate Hazelnut Macarons for something a little fancy, or our Chewy Black Cocoa Mummy Cookies come Halloween. But on this particular day, I found myself staring into the pantry for inspiration... and spotted a forgotten bag of Skor toffee bits. Jackpot. The result? These Chewy Chocolate Cookies with Toffee Bits. They’re soft and fudgy with a rich cocoa base, and those toffee bits melt into the dough just enough to create golden pockets of buttery, caramel-like crunch. Every bite is gooey, chewy, and just a little bit indulgent—the best kind of cookie in my opinion. So if you’re looking to shake up your cookie routine or just want a new chocolatey favorite to add to the mix, these are a must-try. Trust me, they don’t last long around here. SKIP TO RECIPE CARD SKIP TO VIDEO No Chill Time – These cookies come together quickly, so you can satisfy that chocolate craving without the wait. Deep Chocolate Flavor – Thanks to cocoa powder and brown sugar, every bite is rich, fudgy, and deeply chocolatey. Buttery Toffee Crunch – The toffee bits melt slightly into the dough, adding caramelized edges and a soft, buttery bite. Foolproof and Flexible – No special tools needed. Swap in chocolate chunks or chopped nuts if you don’t have toffee bits on hand. Family-Approved – These are always a hit with kids and grown-ups. Perfect for lunchboxes, bake sales, or cozy nights in. What You'll Love Can I use salted butter instead of unsalted? Yes! Just reduce the added salt in the recipe to a pinch (or skip it entirely). What if I don’t have toffee bits? You can substitute with chopped chocolate, caramel chips, or even chopped up chocolate-covered almonds for a similar effect. Can I freeze the dough? Absolutely. Roll it into balls and freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes. Why did my cookies turn out flat? Make sure your butter isn’t too soft or melted when you start, and double check that your baking soda is fresh. Can I make them gluten-free? Yes—use a good 1:1 gluten-free flour blend. The texture may be slightly softer but still delicious. Frequently asked Questions Ingredints Explained Ingredients 226g (1 cup / 2 sticks) unsalted butter, softened 200g (1 cup) granulated sugar 220g (1 cup, packed) light brown sugar 2 large eggs 5ml (1 tsp) vanilla extract 280g (2¼ cups) all-purpose flour 40g (½ cup) unsweetened cocoa powder 5g (1 tsp) baking soda 3g (½ tsp) salt 255g (1½ cups) toffee bits (such as Heath Bar bits or Skor Bits) NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Using a rubber spatula, fold in the toffee bits until they are evenly distributed throughout the dough. Using a spoon or small icecream scoop, drop golfball sized spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Chill for a minimum of 30 minutes before baking. Tip: Chilling the dough helps control cookie spread because the fat is solidified when it goes into the oven. This is particularly important for cookies with mix-ins like chocolate chips, toffee bits, or nuts, as it helps keep these add-ins evenly distributed throughout the cookie instead of sinking to the bottom or melting out of the dough. Bake in the preheated oven for 10-12 minutes , or until the cookies are set around the edges but slightly soft in the centers. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This rich and buttery brioche is infused with pure maple syrup, creating a flavor that's both decadent and comforting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Maple Brioche Prep Time: 15 minutes Cook Time: 30-35 minutes Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Brioche is one of those breads that just feels like a little luxury—but in the best, coziest way. It’s buttery, soft, just the right amount of sweet, and honestly… kind of irresistible. Whether you're pulling off a fluffy chunk to dip into your morning coffee or using it to make an over-the-top French toast, there’s just something comforting and satisfying about homemade brioche. This version leans into the season with a swirl of pure maple syrup folded right into the dough. It gives it a warm, slightly sweet flavor that makes the house smell like a cozy cabin breakfast while it bakes. Living in Quebec, where maple season is practically a celebration, this recipe just made sense—and it’s one I find myself coming back to again and again. If you’re into soft, pillowy breads with a hint of sweetness, you might also love my Steamed Caramel Rolls —they’re gooey, sticky, and the kind of breakfast that makes you want to linger at the table. Or maybe you’re more into classic bakes with a twist? My Zopf is a beautiful braided loaf that’s a Sunday morning staple in my house, and my Pretzel Buns are perfect for sandwiches, soups, or just warm with a dab of butter and a sprinkle of flaky salt. So whether you’re baking for a special brunch or just want something a little extra to enjoy on a slow morning, this maple brioche is here to make your kitchen smell amazing—and your breakfast, better. SKIP TO RECIPE CARD SKIP TO VIDEO Perfectly Soft and Fluffy: The high butter and egg content create an incredibly tender crumb that practically melts in your mouth. Rich Maple Flavor: Infused with maple syrup for a subtle sweetness and unique depth of flavor. Versatile: Enjoy it plain, slathered with butter, or use it for decadent French toast or bread pudding. Elegant and Homemade: This recipe will impress your guests with its bakery-quality taste and presentation. Make-Ahead Friendly: The dough can be prepped a day ahead, making it perfect for special occasions or leisurely weekend mornings. What You'll Love 1. What is brioche? Brioche is a classic French bread known for its rich, buttery flavor and soft, tender crumb. Unlike traditional bread, brioche is enriched with eggs, butter, and sometimes milk, giving it a slightly sweet and luxurious texture. It's often used for special occasions, breakfast, or desserts like French toast and bread pudding. 2. Can I use all-purpose flour instead of bread flour? Yes, but bread flour is recommended for its higher protein content, which helps create the light, fluffy texture of brioche. Using all-purpose flour may result in a slightly denser bread. 3. What’s the best way to warm the milk? Gently warm the milk in the microwave or on the stovetop until it reaches about 110°F (43°C). If it’s too hot, it could kill the yeast. 4. Can I substitute honey or agave syrup for maple syrup? Yes, you can use honey or agave syrup in equal amounts, but it will slightly alter the flavor. Maple syrup gives the bread its signature sweet, earthy taste. 5. Can I make the dough ahead of time? Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and baking. 6. How do I know when the brioche is fully baked? The internal temperature of the bread should reach about 190°F (88°C) when fully baked. If you don't have a thermometer, tap the bottom of the loaf—it should sound hollow. 7. Can I make this recipe dairy-free? Yes, you can substitute plant-based milk and vegan butter, but it may slightly affect the texture and flavor. 8. What if I don’t have fast-acting yeast? You can use active dry yeast instead. Just dissolve it in the warm milk along with a pinch of sugar and let it sit for 5-10 minutes until bubbly before proceeding. Frequently asked Questions Ingredints Explained Ingredients 440 g bread flour (3 1/2 cups) 5 g salt (1 teaspoon) 50 g granulated sugar (4 tablespoons) 6 g fast-acting yeast (2 teaspoons) 120 g milk, warmed (1/2 cup) 45 g maple syrup (3 tablespoons) + 15 g (1 tablespoon for wash) 200 g eggs (4 large) + 50 g (1 large egg for wash) 170 g unsalted butter, softened (3/4 cup) NEWSLETTER SIGN-UP Preparation Start by mixing together the warmed milk and yeast. Make sure that the milk is warm but not hot. Hot milk will kill the activating enzymes in the yeast. Give it a good stir and let it sit for 10-15 minutes or until it forms a bubbly layer at the top. Gradually add in the eggs one at a time and mix thoroughly (approx. 7 minutes). In a separate bowl sift together the flour, salt and sugar. Add in the egg mixture and maple syrup. Next, cube your softened butter into smaller pieces and kneed it into the dough. Kneed dough for 5-10 minutes until all ingredients are well incorporated. The dough should be very soft. Form the dough into a round ball and cover bowl with a tea towel to let sit and rise for about an hour (or until it has doubled in size). Once the dough has risen, place in the fridge and chill for half an hour. During this time, prepare your loaf pan. Lightly butter all sides and dust with a thin layer of flour making sure to tap out any extra. You can also line the tin with parchment paper if you prefer. Once chilled remove the dough from the fridge and shape the it into 7 equal sized balls. I find it easiest to do this on a well floured work surface. I take each section of dough and fold the sides in underneath until I reach a round shape. I then roll the ball slightly. Place each dough ball into the prepared bread tin in two rows, one with three balls the other with four. Let the dough rise for 30-35 minutes, or until they have plumped up in the pan before applying the egg wash. Using a pastry brush, brush each ball with the egg and maple wash. To make this, simply mix together an egg with 1 tablespoon with maple syrup and 1 tablespoon water. Mix until everything is well combined. Preheat the oven to 350F . Bake brioche for 30-35 minutes or until golden brown and a toothpick inserted into the middle comes out clean). Let the brioche cool in the pan for about 30 minutes before transferring it to a cooling rack. Store in an airtight container for up to 4 days. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP