Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast. < Back Crispy Mushroom Bites Prep Time: 15 minutes Cook Time: 4 minutes Serves: 4-6 Snack Servings About the Recipe If you're looking for a snack that's crispy, herby, and completely addictive—these crispy mushroom bites are it. Coated in seasoned breadcrumbs and fried (or air-fried!) to golden perfection, they’re the kind of thing you make once... and suddenly want to serve at every gathering after that. They're perfect for cozy Friday night snacks, laid-back dinner parties, or when you just want something fun to dip while catching up with friends. I like to set them out with a few sauce options—garlic aioli, warm marinara, even something zesty and lemony—and let everyone mix and match. They're also right at home next to some of my favorite small bites, like these Herby Puff Pastry Bites , Crispy Onion Rings , or my crunchy Paprika Grissini . Whether you’re grazing or entertaining, these mushroom bites are sure to steal the show. Trust me—you’re going to want to keep this one on repeat. SKIP TO RECIPE CARD Crispy on the outside, juicy on the inside – These golden bites deliver crunch and flavor in every mouthful. A flavor boost – The Italian seasoning and fleur de sel take these from basic to can't-stop-eating . Party-perfect or weeknight snack – Serve them with dip for a cozy appetizer, game night snack, or vegetarian main. Customizable dips – Choose your flavor mood: creamy aioli, or cozy marinara Totally crowd-pleasing – Even mushroom skeptics may convert once they try one hot and crispy from the pan. What You'll Love Can I bake or air-fry these instead of frying? Yes! For a lighter version, bake at 220°C (425°F) for 20–25 minutes, flipping halfway through, or air fry at 200°C (400°F) for 12–15 minutes. Spray lightly with oil for best crisp. What kind of mushrooms work best? Button or cremini (brown) mushrooms are perfect—small to medium ones hold their shape and texture best when coated and cooked. Can I make them gluten-free? Absolutely. Swap in gluten-free flour and gluten-free breadcrumbs or crushed GF crackers. How far in advance can I prep them? You can bread the mushrooms a few hours ahead and keep them in the fridge on a tray. Fry right before serving for best texture. What other spices would work here? You could try Herbes de Provence , Smoked Paprika , or Crushed Red Pepper Flakes for a bit of heat. —just adjust to taste. How do I keep them crispy? Drain on a wire rack (not paper towel) and serve right away. You can re-crisp leftovers in the oven or air fryer if needed. Frequently asked Questions Ingredients For the mushrooms: 450 g (1 lb) button or cremini mushrooms, cleaned and trimmed 2 large eggs 2 tbsp milk (or dairy-free alternative) 80 g (2/3 cup) all-purpose flour 90 g (1 cup) panko breadcrumbs 30 g (1/4 cup) grated Parmesan (optional, for extra crispiness and flavor) 1 ½ tsp Selefina Italian Seasoning ¾ tsp Selefina Fleur de Sel ½ tsp smoked paprika (optional, for depth) Black pepper to taste Neutral oil for frying (e.g., canola, grapeseed) For dipping (optional): Aioli, ranch, or warm marinara sauce (see recipe below for details) Lemon wedges for brightness Preparation This crispy mushroom bites recipe serves 4–6 as an appetizer or snack – Perfect for a small gathering, family snack board, or party platter – If serving as a main with salad or sides, it serves 2–3 generously Prep the dredging station: In one bowl, mix the flour with a pinch of black pepper. In a second bowl, whisk the eggs with milk. In a third bowl, combine panko, Parmesan (if using), Selefina Italian Seasoning, Garlic Salt, and paprika. Coat the mushrooms: Pat mushrooms dry. Dip each one in the flour, then egg mixture, then press into the seasoned panko mixture to coat evenly. Tip: For extra crunch, repeat the egg and breadcrumb step for a double coating. Fry until golden: Heat oil in a deep skillet (about 1 inch deep) to 180°C (350°F). Fry mushrooms in batches until golden and crispy (about 2–3 minutes per side). Don't overcrowd the pan. Transfer to a paper towel-lined plate to drain. Serve hot: Sprinkle with a pinch of flaky salt and extra Italian seasoning if desired. Serve with your favorite dip and lemon wedges for a fresh hit. Below are the recipes for my two favorite dipping sauces to go along side the crispy mushroom bites: Garlic Herb Aioli A creamy, garlicky dip that complements the crunchy coating perfectly. Ingredients 120 g (½ cup) mayonnaise 1 small garlic clove, finely grated 1 tsp lemon juice ½ tsp Dijon mustard ½ tsp Selefina Italian Seasoning Black pepper to taste Instructions Whisk all ingredients together until smooth. Chill for 10–15 minutes before serving to let the flavors meld. 2. Warm Marinara Dip Classic, cozy, and perfect with the Italian-seasoned mushrooms. Ingredients 240 ml (1 cup) canned crushed tomatoes 1 tbsp olive oil 1 small garlic clove, minced ½ tsp sugar ½ tsp Selefina Italian Seasoning Salt and pepper to taste Optional: pinch of chili flakes for heat Instructions Sauté garlic in olive oil for 30 seconds. Add the tomatoes, seasoning, sugar, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Recipe Card Recipe Card Previous Next

Crispy shortbread cookies with Royal Icing. Perfect for any celebration! < Back Lemon Raspberry Sugar Cookies Prep Time: 10 Minutes Cook Time: 12 minutes Serves: 30-40 Cookies About the Recipe Let’s bake something fun today—Lemon Raspberry Shortbread Cookies! They’re buttery, a little crumbly, and have just the right mix of tangy lemon and sweet raspberry. If you’re into that balance of tart and sweet, you’re gonna love these. And if you want to take them up a notch, you can add royal icing on top. It’s smooth, sweet, and makes the flavors pop even more. Plus, it gives the cookies a little extra crunch once it sets. If you’ve never worked with royal icing before, don’t worry—it’s just powdered sugar, a bit of water, and meringue powder (or egg whites). It hardens up nicely, which is why it’s great for decorating. These cookies are super easy to make, fun to decorate, and honestly, they just taste amazing. So, let’s get baking! SKIP TO RECIPE CARD Tangy & Sweet Flavor – The mix of bright lemon zest and sweet raspberry gives these cookies a fresh, fruity flavor without being overpowering. Buttery, Crumbly Texture – Classic shortbread vibes! They’re rich, melt-in-your-mouth, and have just the right amount of crispness on the edges. Decorate or Keep Them Simple – These cookies are delicious on their own, but if you want to dress them up, royal icing adds a fun touch and a little crunch. Make-Ahead Friendly – The dough can be made in advance, and the cookies store well, so you can bake ahead and decorate later. Customizable – You can switch up the flavors, use different cookie cutters, or add food coloring to the icing for a fun twist. What You'll Love 1. Can I make the dough ahead of time? Yes! Wrap it up and store it in the fridge for up to 2 days. Let it sit at room temperature for a few minutes before rolling it out. 2. Can I freeze the cookies? Definitely! Baked (but undecorated) cookies can be frozen for up to 3 months. Just let them thaw at room temp before adding icing. 3. Can I skip the royal icing? Absolutely! The cookies are delicious on their own, but if you want a little extra sweetness and decoration, the icing is a great addition. 4. What if I don’t have meringue powder for the royal icing? You can swap it for 2 pasteurized egg whites. Just whip them with the powdered sugar and water until stiff peaks form. 5. Why do my cookies spread in the oven? Make sure your dough is cold before baking! Chilling the cut-out shapes for 15 minutes before baking helps them keep their shape. 6. How do I know when the cookies are done? They should be lightly golden on the edges but still pale on top. Shortbread firms up as it cools, so don’t overbake! 7. Can I use bottled lemon juice instead of fresh? Fresh lemon zest is what really brings out the flavor, so I’d stick with fresh if possible. 8. How long does the royal icing take to dry? It depends on the humidity, but give it 6-8 hours to fully set. If you’re in a hurry, a fan can help speed things up. 9. Can I use raspberry extract instead of raspberry juice? Yes, but go easy! Raspberry extract is super concentrated, so just a drop or two will do the trick. 10. Can I make these gluten-free? Yes! Use a 1:1 gluten-free baking flour and add a teaspoon of xanthan gum if your mix doesn’t already have it. The texture might be slightly different, but they’ll still taste great. Frequently asked Questions Ingredients Cookies: 2 cups All-Purpose Flour 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 1 cup Unsalted Butter (softened) 1 1/2 cups Granulated Sugar + 1 tablespoon 2 Eggs 1 teaspoon Vanilla Extract Rind of 1 Lemon 1 cup Raspberries (fresh or frozen) Royal Icing: 2 1/2 cups Icing Sugar 3 tablespoons Meringue Powder 1/3 cup Warm Water Food Coloring Preparation I love these cookies. With or without icing, they are simple and delicious. In a large bowl, start by sifting together your flour, baking soda and salt. In a separate bowl, with the help of a hand mixer, mix together your softened butter and 1 1/2 cups of sugar. Blend until smooth. Add in eggs one at a time and vanilla. Mix until you have a light creamy texture (1-2 minutes). With the help of a rubber spatula, fold in the lemon rind. When you have your dough mixture, in a small saucepan, heat up your raspberries and 1 tablespoon of sugar on medium heat. Heat and stir until the raspberries soften. With the help of the back of a spoon press the raspberries down to extract the juice and turn the raspberries into pulp. Remove the raspberry mixture from the heat and let cool for approximately 5 minutes. Next, over a small bowl, use a wire sieve to extract the juice from the pulp and seeds. Pour 3-4 tablespoons of raspberry syrup over the prepared dough. Use your hands to kneed the juice into the dough. I like to only incorporate it lightly, leaving streaks throughout. You can also incorporate it entirely if you wish, which will leave you with a dough that is lightly tinted. Wrap your dough in cling wrap and place it in the fridge for a minimum of 45 minutes . You can also leave it overnight if you are making this dough ahead of time. You want the dough to be cooled and to have a more solid form before rolling it out to make your cookies. When the dough has cooled and is ready to be worked with. Roll it out with a rolling pin on a well floured work surface. Keep the dough 4-5mm thick and stamp out your desired shapes with cookie cutters. Any leftover dough can be kneeded together and rolled out again. Just keep in mind that the more you roll and kneed, the more the raspberry will blend and get incorporated into the rest of the dough. Continue until you have no more dough left. Preheat your oven to 325F . Place your cut out cookies on a lined baking sheet and bake for 10-12 minutes or until golden. Let cool on a wire baking rack. These cookies can now be enjoyed as is or you can decorate them with royal icing if you so desire. Make sure that the cookies are completely cool before doing so, or the icing will melt and run. To make the royal icing, whisk together the icing sugar, meringue powder and water until you have a thick runny consistency. You want it thick enough that it will hold it's shape but runny enough to push through a piping bag without too much effort. Once you have the proper consistency, you can add food coloring. Mix until you have a smooth glossy icing. To make the hearts, I first outlined a thin line of the icing around the perimeter of the cookie (like a frame that will hold the rest of the icing). Then I filled the heart in. Use a toothpick or needle to blend in any bubbles or bumps that might appear. To make the smaller heart pattern, I made little polka dots in a contrasting color and used a toothpick to pull the icing through the center of the circle which makes it into a whispy heart shape. Have fun with decorating. There are loads of tutorials online if you want to get inspired. Once decorated, let the icing dry for a minimum of 1 hour or overnight. Hope you enjoy making these cookies as much as I do! Recipe Card Recipe Card Previous Next

This mouthwatering creation combines the earthy flavors of beets with the irresistible texture of a fluffy, herb-infused focaccia. < Back Beet Focaccia Prep Time: 15 minutes Cook Time: 20-25 minutes Serves: 12-15 Servings 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 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 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 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 Recipe Card Previous Next

Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion. < Back Herby Puff Pastry Bites Prep Time: 10 minutes Cook Time: 20 minutes Serves: 12 Bites About the Recipe Some snacks just have that poof! factor—one minute you’re sprinkling herbs on puff pastry, the next you’re pulling out a tray of flaky, golden bites that vanish faster than you can say “help yourself.” These herby puff pastry bites are my secret weapon for instant party points: store-bought pastry, a shower of your favorite seasoning, a hit of cheese, and less than half an hour in the oven. Zero fuss, maximum crisp factor. I keep them in heavy rotation alongside my other crowd-pleasers—think Crispy Mushroom Bites for the veggie lovers, Homemade Soft Pretzels when you need something warm and chewy, or Paprika Grissini for that smoky crunch. Together, they’re basically the dream snack squad. Whether you’ve got surprise guests, a potluck on the horizon, or a cozy movie night queued up, these herby bites deliver every time. Pro tip: bake a double batch. The first tray is gone long before the second one cools—and you deserve a few for yourself. SKIP TO RECIPE CARD Quick and Easy: With store-bought puff pastry, minimal prep, and just a few ingredients, you’ll have these bites ready to bake in no time. Flavor Versatility: While the Sweet Italian Sausage seasoning blend brings an irresistible combination of garlic, herbs, and subtle heat, you can easily customize these bites with your favorite spice mix. Try them with a smoky paprika blend, herbes de Provence, or even a sprinkle of everything bagel seasoning to make them uniquely yours. Crispy and Cheesy: The puff pastry turns golden and flaky while the Parmesan melts into pockets of salty, cheesy goodness. Versatile Crowd-Pleaser: Perfect for holiday parties, casual gatherings, or even a fun weekend snack. These bites fit any occasion. Make-Ahead Friendly: Prep them ahead, chill, and bake fresh when you’re ready to impress your guests. What You'll Love Can I make these ahead of time? Yes! You can assemble the rolls, slice them, and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze the unbaked slices and bake them directly from frozen (just add a few extra minutes to the baking time). What other cheeses can I use besides Parmesan? Parmesan is classic for its nutty and salty flavor, but you can also try Asiago, Pecorino Romano, or even a sharp cheddar for a slightly different twist. Can I use homemade puff pastry instead of store-bought? Absolutely! If you have the time, homemade puff pastry will add an extra buttery, flaky touch. But trust me, store-bought works perfectly and keeps things easy. What dipping sauce pairs best with these bites? Marinara sauce is a natural choice for an Italian-inspired vibe, but you can also serve them with garlic aioli, a balsamic glaze, or even a simple herb-infused olive oil. Are these bites spicy? The seasoning blend has a mild heat from the crushed red pepper and black pepper, but it’s not overpowering. If you like more heat, feel free to add a pinch of red pepper flakes when assembling. Can I make these vegetarian? Yes! The seasoning blend itself is vegetarian, and you can skip the Parmesan or use a plant-based cheese if needed. Frequently asked Questions Ingredients 1 sheet puff pastry (thawed) 2 tbsp unsalted butter, melted 1 garlic clove, finely minced (or ½ tsp garlic powder) ½ cup freshly grated Parmesan cheese 1 ½ tbsp Herby Seasoning blend (I used Sweet Italian Sausage Blend ) 1 large egg (for egg wash) 1 tbsp water (to thin the egg wash) Optional: 1 tsp red pepper flakes (if you’d like an extra kick) Optional garnish: fresh parsley, grated Parmesan for topping Preparation Prepare the puff pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface into a rectangle (about 12x10 inches). Make the garlic butter: In a small bowl, mix the melted butter with the minced garlic or garlic powder. Brush this evenly over the rolled out puff pastry. Layer the flavors: Sprinkle the Parmesan cheese evenly across the surface of the pastry. Then, generously sprinkle your favorite herby spice blend over the top. I love using this Sweet Italian Sausage Seasoning blend I get from Selefina Spices. To me it has the right mix of herby, salty, spicy goodness. For more heat, I like to add an extra pinch of red pepper flakes. Roll and slice: Starting from one of the long edges, roll the pastry into a tight log. Chill the log in the fridge for about 10-15 minutes to firm it up for easy slicing. Slice into bites: Slice the chilled log into 1-inch rounds and place them on a parchment-lined baking sheet. I like to go the extra step and give them an extra fold to make them visually interesting. This step is optional as you can also keep them in simple spiral shapes. To do this, I place on of the rolls on it's side and use a chopstick to indent the middle. This will force the two ends to bend upwards creating this cute butterfly like shape. Egg wash: In a small bowl, whisk the egg with 1 tbsp of water to create the egg wash. Brush each puff pastry bite lightly to promote even browning. Bake: Bake in the preheated oven for 18-22 minutes, or until golden brown and puffed. Garnish and serve: Let the bites cool slightly before garnishing with a bit of fresh parsley and extra Parmesan, if desired. Serve warm. And that’s it—simple, tasty, and ready to be devoured! These little bites are a no-fuss crowd-pleaser, perfect for any occasion or even just a snack while binge-watching your favorite show. What I love most is how easy they are to customize, so feel free to switch up the seasoning or cheese and make them your own. Don’t be surprised if they disappear faster than you expect—I always regret not making a double batch. So grab one (or three), and enjoy that buttery, herby goodness! Looking for other starters? Check these out: Onion Rings Beet Pickled Deviled Eggs Creamy Olive Tapenade Recipe Card Recipe Card Previous Next

Cute sweet bread characters traditionally made for St. Nicolas Day. < Back Grittibanz (Swiss Bread People) Prep Time: 1 hour Cook Time: 20-30 minutes Serves: 2 Servings About the Recipe Growing up in Canada as a Swiss immigrant was a unique experience. I was very young when my parents left Europe, so most of my childhood was spent in Canada. However, my parents, especially my mother, made sure to preserve many Swiss traditions and share them with my brothers and me. One tradition I’ve always loved is Samichlaus —or St. Nicolas, as he’s more formally known. Celebrated on December 6th , Samichlaus visits the children of Switzerland, bringing a sack filled with nuts, chocolates, tangerines, and cookies —but only if the children have been good! Naughty kids? Well, they risk finding a bundle of sticks instead. In exchange for these treats, children often prepare little poems for Samichlaus and promise to behave in the coming year. You could say he’s the Swiss version of Santa Claus, but instead of arriving on a reindeer-drawn sleigh, Samichlaus travels with his donkey, Nuck , and his grumpy sidekick, Schmutzli . (Though, in my family, we skipped the Schmutzli part and just kept it to Samichlaus and Nuck!) In our home, Samichlaus didn’t make an appearance to hear our poems. Instead, we’d hear the jingle of his bell and find a large burlap sack waiting at the door. I can still vividly remember the smell of that burlap sack—it was magic to me. A side note: while Samichlaus comes in early December, Swiss children also receive gifts at Christmas. However, unlike North America’s Santa Claus, these gifts are delivered by the Christkind (Christ Child), an angel who arrives on Christmas Eve. The sound of a bell marks his departure—but that’s a story for another time. In celebration of Samichlaus, Grittibanz are made—little bread figures shaped from the same dough used for Zopf , a traditional Swiss braided bread. Decorated with raisins and pearl sugar, these sweet bread people can be enjoyed plain, with jam, or even with cold cuts and cheese. Growing up, not only was I excited about the treats in Samichlaus’ burlap sack, but I also loved seeing what creative Grittibanz figures my mother would make each year. Now, my daughters carry on the tradition, shaping and decorating their own Grittibanz (and, of course, I join in too). It’s one of those simple yet special traditions that connects us to our heritage and fills our home with joy each year. SKIP TO RECIPE CARD A Festive Tradition: Grittibanz are a classic part of Swiss Samichlaus celebrations, bringing joy and warmth to the holiday season. 🎄 Fun for Kids: Shaping and decorating these bread figures is a hands-on activity the whole family will enjoy. Soft and Delicious: The dough is perfectly soft, lightly sweetened, and irresistible fresh out of the oven. Customizable: From decorations to subtle flavors like cinnamon or vanilla, you can make them your own. Perfect Pairing: Enjoy Grittibanz with a warm mug of hot chocolate or tea for the ultimate holiday treat. Nostalgic Joy: Whether you’re continuing a tradition or starting a new one, these little bread figures are sure to create lasting memories. 💕 What You'll Love Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can substitute instant yeast. Use the same amount (40g or 2 ½ tablespoons) but skip the step of activating it in warm milk. Add it directly to the dry ingredients. Q: Can I make the dough ahead of time? A: Absolutely! You can prepare the dough the night before, let it rise in the fridge overnight, and shape the Grittibanz in the morning. Q: What if I don’t have pearl sugar? A: You can skip it or substitute with coarse sugar or even sprinkles for a fun twist. Q: Can I freeze Grittibanz? A: Yes, baked Grittibanz can be frozen. Wrap them tightly and freeze for up to 1 month. Warm them in the oven to enjoy! Q: Can I add flavors to the dough? A: Definitely! A touch of vanilla extract, orange zest, or a pinch of cinnamon would complement the holiday feel. Q: What can I use for decorating if I don’t have raisins or cranberries? A: Chocolate chips, nuts, or even small candy pieces can work for the eyes and buttons. Frequently asked Questions Ingredients Grittibanz Dough: 500g All-Purpose Flour (4 cups) 2.5dl Milk (warmed) (1 cup) 50g Butter (3 ½ tablespoons) 1 Egg 40g Yeast (2 ½ tablespoons active dry yeast or 1 cube of fresh yeast) 10g Salt (1 ¾ teaspoons) 20g Sugar (1 ½ tablespoons) Egg Wash: 1 Egg 3 Tablespoons Water Pinch of Salt Pinch of Sugar Decorating: Raisins or Dried Cranberries (as needed) Pearl Sugar (optional, as needed) Preparation To make the dough, first combine the flour and salt in a large bowl. In a second microwaveable bowl, heat up your milk so that it is lukewarm (not hot). You can equally do this in a saucepan on the stove if you prefer. Add the yeast and sugar to the milk. Stir until combined. I let the milk mixture sit for about 10-15minutes, just to get the yeast activated. Pour the milk mixture into the bowl with the flour and add in the butter and egg. Use your hands to knead everything into a nice smooth dough. (If you find the dough is really sticking to your fingers, you can add a little more flour). Make the dough into a ball and let sit for 30-40 minutes or until the dough has doubled. I usually cover my bowl with a kitchen towel, but you can use clingwrap as well. Zopf dough posted previously. Only this one is slightly sweetened. Once your dough has risen, preheat your oven to 375F . Divide the dough into two equal halves. I usually cut away a third of each half, to use that portion of the dough to decorate and dress my little characters. The remaining 2/3 I use to make the body. I usually like to line a sheet pan and make my characters directly on it. That way, there is no fumbling around with the dough and risk of accidental breakage once the characters are assembled. To form the main body, cut slits on either side to make the arms and one slit down the center of the bottom to make the legs. From there, you can decorate as you wish. You can add hair, a hat, a scarf, belt, pants, whatever you like. Let your imagination loose! Once accessorized, make the egg wash by combining the egg with the water, salt and sugar. Mix well and use a pastry brush to coat the dough characters with an even layer. I find it is better to add the egg wash before any raisins or sugar, as it will help them stick. Also, the egg wash will give your Grittibanz a nice glossy golden finish. Once you have added the egg wash, you can complete your decorating of the characters with raisins and pearl sugar. Make sure to really sink the raisins into the dough so that they don't pop off during the baking process. (Repeat this process for the other half of the dough). Bake for 20-30 minutes or until the dough is cooked and they are beautifully golden. Serve with butter and jam or cheese and cold cuts along with the nuts, fruits and other goodies from Samichlaus. Recipe Card Recipe Card Previous Next

Swiss Weggli are soft, slightly sweet bread rolls with a delicate light and fluffy texture surrounded by a golden brown crust. < Back Weggli : Swiss Milk Rolls Prep Time: 15 minutes + 1.5 hour rise time Cook Time: 15 minutes Serves: 8-10 rolls About the Recipe Swiss Weggli are a beloved staple in bakeries all across Switzerland. Soft, slightly sweet, and shaped with that signature center line, they’re especially tied to Swiss breakfast culture—usually served with butter, jam, honey, or cheese. The word "Weggli" means "little bread" in Swiss German, and these rolls have been part of everyday life for centuries. Made with humble ingredients like flour, milk, butter, and yeast, they were accessible to households of all backgrounds and remain a comfort food for many to this day. If you’ve baked my Zopf or Maple Brioche , you’ll recognize that same tender crumb and rich flavor—but Weggli are their own kind of special. I have the fondest memories of visiting my grandparents in Zurich during summer holidays, where Weggli were always part of our breakfast table. I loved that they were the perfect one-portion bread, with that soft middle that split in half so easily. They were just right for little hands—and even better with a square of Swiss chocolate tucked inside. (Yes, really—Weggli + chocolate is a classic Swiss snack combo!) Now as an adult living far from those Swiss bakeries, I love recreating Weggli at home—just like I do with Homemade Pretzels when the craving hits. These buns are perfect to make ahead for breakfast, to pack for a hike, or to serve warm out of the oven with a generous spread of butter. So if you’re craving something cozy, nostalgic, and easy to make, let’s bake some Weggli together. They just might become your new favorite too. SKIP TO RECIPE CARD Soft and Fluffy Texture : These rolls are delightfully soft and airy, making each bite light and satisfying—perfect for breakfast or an afternoon snack. Mild, Slightly Sweet Flavor : Weggli have a delicate flavor with just a hint of sweetness, pairing well with both sweet and savory toppings like butter, jam, or cheese. Simple to Make : With easy-to-find ingredients and straightforward steps, this recipe is accessible to beginners and rewarding for experienced bakers alike. Versatile and Customizable : Enjoy them as a plain roll or with various toppings, or even turn them into mini sandwiches for a filling snack. Ideal for Freezing and Reheating : Weggli freeze well, making it easy to have fresh Swiss rolls on hand. Simply reheat to enjoy that fresh-baked softness. Traditional Swiss Delight : Bringing a taste of Switzerland to your table, these classic rolls are a delicious way to experience a beloved Swiss bakery staple. What You'll Love What is Weggli? Weggli are soft, slightly sweet Swiss bread rolls with a light, airy crumb. They’re commonly enjoyed at breakfast or as a snack, often with butter, jam, or cheese. What type of flour is best for Weggli? All-purpose or bread flour works well for Weggli. Bread flour gives a slightly chewier texture, while all-purpose flour results in a softer roll. How do I get the classic “split” on top of Weggli? Traditionally, the rolls are shaped with a shallow split down the center. You can gently press down the middle with a handle of a spoon before baking for the classic look. Can I make Weggli ahead of time? Yes! Prepare the dough and shape the rolls, then refrigerate overnight and bake fresh the next day. They’re best enjoyed warm but stay soft for a day or two. How do I store Weggli? Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat briefly in the oven to refresh. Frequently asked Questions Ingredients 500g bread flour ( 3½ cups) 1 tsp salt ( 1 tsp) 1 tbsp sugar ( 1 tbsp) 7g active dry yeast ( 2¼ tsp) 300ml warm milk ( 1¼ cups) 50g butter, softened ( 3½ tbsp) Additional butter for brushing - as needed (about 1 tbsp) Preparation In a large mixing bowl, combine flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm milk. Make a well in the center of the flour mixture and pour in the yeast mixture. Add the softened butter to the bowl. Mix until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Punch down the dough and divide it into 8 - 10 equal portions, shaping each into a ball. Place the dough balls on a baking sheet lined with parchment paper, leaving some space between each roll. Push each ball down slightly with the palm of your hand and using a knife or a dough scraper, push a line down the center of each roll (They may spring back a bit so you might have to force it slightly but do NOT cut through ). This cut gives the the roll their distinctive look and helps control the rise of the dough during baking, resulting in a more uniform shape and texture. Cover with a clean kitchen towel and let them rise for another 30 minutes. Preheat the oven to 400°F ( 200°C ) . Brush the risen dough balls with melted butter. This will give them that glossy golden finish. Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool on a wire rack before serving. Recipe Card Recipe Card Previous Next

A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. < Back Swiss Tomato Tart (Tomatenwahe) Prep Time: 20 minutes Cook Time: 35 minutes Serves: 4-6 Servings About the Recipe There’s something undeniably comforting about Wähe —the Swiss-style tarts I grew up eating. Whether they were sweet —loaded with juicy plums (Zwetschgenwahe ) or tender apple slices (Apfelwah e) —or savory , like this cherry tomato and Gruyère version, Wähe was a staple in my childhood. My mom would make them often, effortlessly rolling out the dough and layering it with whatever ingredients we had on hand. Sometimes, it was as simple as a cheese Wähe , with its golden, bubbling top, while other times, it was a beautifully rustic fruit tart, finished with just a dusting of sugar. The smell of a baking Wähe instantly takes me back—back to afternoons spent in the kitchen, watching my mom work, impatiently waiting for the first warm bite straight from the oven. There’s a nostalgia in every slice, a connection to home and tradition that I still carry with me today. This Swiss Tomato Tart is a recipe that feels both nostalgic and timeless. It’s simple and comforting, with sweet roasted cherry tomatoes, nutty Gruyère, and a buttery, crisp crust that comes together effortlessly. Whether served for a relaxed weeknight dinner or a cozy Sunday brunch, it’s the kind of dish that always feels like home. For me, every bite brings back memories of childhood afternoons in the kitchen, waiting for that first warm slice straight from the oven. SKIP TO RECIPE CARD Flavor Profile: ✅ Buttery & Savory: The crisp, golden crust adds richness to every bite. ✅ Sweet & Tangy: Roasted cherry tomatoes intensify in flavor, balancing the creaminess of the filling. ✅ Nutty & Complex: Gruyère cheese provides a nutty, slightly salty depth that pairs perfectly with the tomatoes. ✅ Herbaceous & Aromatic: Thyme and basil add a fresh, fragrant touch that enhances the dish. Texture Profile: ✅ Flaky & Crisp: The tart crust stays crisp even under the rich filling. ✅ Creamy & Velvety: The egg custard binds everything together with a smooth, silky texture. ✅ Juicy & Caramelized: The roasted cherry tomatoes burst with flavor, adding a juicy pop in every bite. ✅ Slightly Chewy & Gooey: The melted Gruyère forms a deliciously cheesy layer that ties everything together. Why You’ll Love This Recipe: ✔️ Simple yet elegant – Perfect for a light lunch, brunch, or even a dinner party. ✔️ Easy to customize – Swap the cheese, add veggies, or experiment with herbs. ✔️ Minimal ingredients, maximum flavor – A handful of fresh ingredients create a well-balanced, delicious dish. ✔️ Great for leftovers – Enjoy warm or at room temperature the next day. What You'll Love 1. Can I use a different cheese? Yes! While Gruyère is traditional for its nutty and savory notes, you can experiment with Emmental, Raclette, or even a mix of Gruyère and goat cheese for a tangy twist. 2. Can I prepare the tart ahead of time? Absolutely. You can make the crust and roast the tomatoes a day in advance. Assemble the tart before baking if you like, or store the components separately and combine them when ready to serve. If baked ahead, reheat gently in the oven to retain the crispness of the crust. 3. What if I don’t have a tart pan? A springform pan or even a pie dish will work just fine. Just be mindful that a different pan shape might affect baking times slightly. 4. How do I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a low oven or enjoy it cold for a delicious next-day snack. 5. Can I freeze the tart? Freezing is generally not recommended because the custard filling can change texture upon thawing. If you must freeze, consider freezing individual slices rather than the whole tart. 6. How do I know when the tart is done? The custard should be set and slightly puffed up around the edges. You can insert a knife into the center—if it comes out clean and the cheese on top is golden and bubbly, your tart is ready. 7. Can I use cherry tomatoes without roasting them? Yes, you can. However, roasting helps to concentrate their sweetness and reduce excess moisture, ensuring that the tart remains crisp and not soggy. 8. What other herbs work well? While thyme is a classic choice, feel free to experiment with basil (especially as a fresh garnish), oregano, or even a hint of rosemary. Each herb will add its own unique aroma and flavor. 9. How should I prepare the cherry tomatoes? Halving the tomatoes is ideal. This not only helps in even roasting but also makes sure they are evenly distributed across the tart, delivering a balanced flavor in every bite. Frequently asked Questions Ingredients For the Crust: 1 ¼ cups (160g) all-purpose flour ½ tsp salt 6 tbsp (85g) unsalted butter, cold and cubed 3 tbsp cold water (or as needed) For the Roasted Cherry Tomatoes: 2 cups (about 300g) cherry tomatoes, halved 1 tbsp olive oil ½ tsp salt ¼ tsp black pepper ½ tsp dried thyme or oregano (optional) For the Filling: 1 tbsp Dijon mustard (optional, but adds great flavor) 1 cup (120g) Gruyère cheese, grated 2 large eggs ¾ cup (180ml) heavy cream or half-and-half ½ tsp salt ¼ tsp black pepper ¼ tsp ground nutmeg 1 tbsp fresh thyme leaves (or 1 tsp dried) 1 tbsp fresh basil, chopped (optional) 1 tbsp olive oil Preparation Step 1: Roast the Cherry Tomatoes Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss the halved cherry tomatoes with olive oil, salt, black pepper, and dried thyme or oregano (if using). Arrange the tomatoes cut side up on the baking sheet. Roast for 15-20 minutes , until they are slightly shriveled and caramelized around the edges. Set aside to cool slightly. Step 2: Make the Crust In a bowl, mix the flour and salt. Add the cold butter and rub it into the flour with your fingertips until you get a crumbly texture. Gradually add cold water and mix just until the dough comes together. Form a disk, wrap it in plastic, and chill for 30 minutes . Step 3: Pre-bake the Tart Crust Preheat oven to 375°F (190°C) if not already preheated. Roll out the chilled dough on a floured surface and press it into a 9-inch (23cm) tart pan . Prick the base with a fork and pre-bake for 10 minutes . Step 4: Assemble the Tart Spread a thin layer of Dijon mustard on the pre-baked crust (optional but enhances flavor). Sprinkle half of the Gruyère cheese over the base. Arrange the roasted cherry tomatoes evenly over the cheese. Step 5: Make the Custard In a bowl, whisk together eggs, cream, salt, pepper, nutmeg, and thyme. Pour the mixture evenly over the tomatoes. Step 6: Bake the Tart Sprinkle the remaining Gruyère cheese on top. Drizzle with olive oil. Bake for 30-35 minutes , or until the custard is set and the cheese is golden. Step 7: Serve Let cool slightly, then garnish with fresh basil before serving. Enjoy warm or at room temperature with a side salad! Recipe Card Recipe Card Previous Next

A traditional Swiss Plum Tart, boasts a buttery pastry base filled with juicy, tart plums and a lightly sweetened egg custard. < Back Swiss Plum Tart ( Zwetschgenwahe ) Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings About the Recipe Got a basket of ripe plums? This Zwetschgenwähe —aka Swiss Plum Tart—is calling your name. It’s one of those timeless Swiss bakes that shows up on every family table come late summer. With its buttery crust, jammy fruit, and silky custard, it strikes that perfect balance between rustic and refined. Wahe (pronounced veh-ya ) is a classic in Swiss kitchens—sometimes sweet with fruit like in my Apple Wahe , and sometimes savory like the Leek and Gruyere Quiche I love to serve for brunch. But this plum version? It’s a personal favorite. The tartness of the plums cuts through the creamy custard just enough, making each bite feel light and vibrant. If you’re a fan of recipes that let fruit shine—like my Swiss Apple Pancakes —this one’s for you. Whether you serve it slightly warm with a dusting of powdered sugar or chilled with a spoonful of whipped cream, Zwetschgenwähe is simple, satisfying, and oh-so-Swiss. SKIP TO RECIPE CARD 🥧 Buttery, Tender Crust – Bakes perfectly with the filling, no pre-baking required. 🍑 Juicy, Sweet-Tart Plums – A delicious balance of natural fruitiness and subtle tartness. 🥚 Light Custard Filling – Smooth and creamy, but not too rich or heavy. ✨ Not Overly Sweet – Just enough sweetness to highlight the plums without overpowering them. ☕ Great Anytime – Enjoy it as a light meal, afternoon snack, or after-dinner treat. 🍽 Effortless but Elegant – Simple ingredients, easy prep, and a beautiful result. What You'll Love Do I need to pre-bake the crust? No need! The tart bakes long enough for the crust to cook through without becoming soggy. What kind of plums should I use? Traditional Swiss Zwetschgen (Italian or Damson plums) are ideal since they hold their shape and have a nice sweet-tart balance. Other varieties work too, but they may release more juice. Do I need to peel the plums? Nope! The skins soften as they bake, adding flavor, color, and a slight tartness that balances the sweetness. Can I use frozen plums? Yes, just thaw and drain them well to avoid excess liquid in the tart. What’s the best way to arrange the plums? Cut them into halves or quarters and place them cut-side up in a circular pattern or rows. This keeps them from sinking too much into the filling. How do I know when the tart is done? The custard should be set but slightly jiggly in the center, and the plums should look soft and juicy. Can I make this tart dairy-free? Yes! Use a dairy-free milk alternative for the custard, like almond or oat milk. How long does Zwetschgenwähe keep? It’s best enjoyed fresh but can be stored in the fridge for up to 3 days. Reheat gently in the oven or enjoy it cold. Can I freeze it? It’s possible, but the texture of the custard may change slightly. For best results, freeze without the custard and add it fresh before baking. Is this tart traditionally eaten warm or cold? Either! Some prefer it warm, fresh from the oven, while others enjoy it chilled the next day.🥧 Buttery, Tender Crust – Bakes perfectly with the filling, no pre-baking required. 🍑 Juicy, Sweet-Tart Plums – A delicious balance of natural fruitiness and subtle tartness. 🥚 Light Custard Filling – Smooth and creamy, but not too rich or heavy. ✨ Not Overly Sweet – Just enough sweetness to highlight the plums without overpowering them. ☕ Great Anytime – Enjoy it as a light meal, afternoon snack, or after-dinner treat. 🍽 Effortless but Elegant – Simple ingredients, easy prep, and a beautiful result. Frequently asked Questions Ingredients Crust : 1 1/4 cup + 2 tablespoons All-Purpose Flour 1/2 cup Unsalted Butter 1/2 teaspoon Salt 1/4- 1/2 cup Cold Water Custard Filling : 1 cup Heavy Cream 2 Eggs 4 tablespoons Granulated Sugar + 2 tablespoons for sprinkling Pinch of Salt 1/2 cup Hazelnut Meal + 2 tablespoons for sprinkling Fruit Filling : Plums (halved or quartered) - 6-8 depending on size Preparation Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball. Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour. Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish. Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve. Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut. Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2 tablespoons hazelnut meal and 2 tablespoons granulated sugar. Next, halve or quarter your plums and place with the cut side up into the pie shell. Prepare your egg filling. In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal. Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the plums. Preheat oven to 425F . Bake the wahe for 35-40 minutes or until the egg custard has cooked and browned lightly. Let cool for a minimum of 1 hour before serving. As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days. Recipe Card Recipe Card Previous Next

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

With its refreshing and subtly sweet flavor, perfectly balanced with a hint of tanginess and refreshing kick of coolness. < Back Watermelon Gazpacho Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4-6 Servings About the Recipe When the summer heat is at its peak, there’s nothing quite like a bowl of chilled soup to hit the reset button—and this Watermelon Gazpacho does just that. Think of it as the cool cousin of my Watermelon Salad —sweet, juicy, and full of bright flavors, but with a silky, sip-able twist. Inspired by the traditional Spanish gazpacho, this version plays with contrast: the natural sweetness of ripe watermelon meets the tang of tomatoes, the gentle bite of red onion, and a handful of fresh herbs for that clean, herbaceous finish. If you’ve made my Swiss Tomato Tart , you already know I love blending simple ingredients into something that feels both rustic and elegant. This gazpacho follows the same philosophy—letting peak-season produce shine, while offering a fresh and modern take on a classic. Much like my Fennel Apple Carpaccio , this soup is light, vibrant, and full of unexpected flavor pairings that work in perfect harmony. While the traditional Andalusian gazpacho has a long and fascinating history rooted in humble ingredients and sun-drenched landscapes, this version leans into what’s fresh and readily available right now. It’s a dish that feels equal parts nourishing and celebratory—perfect for a light lunch, a picnic starter, or a refreshing first course at your next gathering. I hope this watermelon twist becomes a go-to in your summer kitchen, just as it has in mine. It’s easy, nourishing, and the kind of dish that keeps you coming back for one more chilled spoonful. SKIP TO RECIPE CARD Cool & Refreshing: This gazpacho is like a sip of summer—light, juicy, and perfect for hot days when turning on the oven isn’t an option. Naturally Sweet Meets Savory: The watermelon adds a subtle sweetness that pairs beautifully with the tomatoes and herbs, creating a surprisingly balanced flavor profile. Quick to Make, Easy to Love: Everything goes into the blender—no cooking required. It’s ready in under 20 minutes and tastes even better after chilling. Light, But Satisfying: Just like my Apple Fennel Carpaccio , this gazpacho feels like a treat without being heavy. It makes a great starter or a light lunch. Great for Entertaining: Serve it in small glasses as an appetizer or part of a summer spread with your Swiss Tomato Tart and Watermelon Salad . It’s a guaranteed conversation starter. What You'll Love What is gazpacho? Gazpacho is a cold, blended soup that originated in the Andalusian region of southern Spain. Traditionally made with tomatoes, cucumbers, bell peppers, garlic, and bread, it's known for being ultra-refreshing and hydrating—perfect for hot weather. This version adds a fun twist by incorporating sweet watermelon for a modern, fruity variation. Can I make this ahead of time? Yes! In fact, it’s even better after a few hours in the fridge. The flavors meld beautifully, and the soup chills to the perfect temperature. Make it up to a day in advance for the best results. What kind of watermelon works best? A ripe, juicy, seedless watermelon is ideal, but you can use any variety—just remove the seeds before blending. The sweeter and more flavorful the melon, the better the gazpacho. Can I adjust the texture? Absolutely. For a smooth finish, blend until silky. Prefer a chunkier texture? Pulse briefly and leave some small pieces intact. You can also strain it if you want an ultra-smooth version. Is this spicy? Not by default, but you can easily add a kick with a bit of jalapeño, chili flakes, or hot sauce. Adjust the heat level to your taste. What can I serve with it? This gazpacho pairs well with crusty bread, grilled shrimp, or fresh salads like my Apple Fennel Carpaccio or Watermelon Salad . It’s also a great contrast to something richer like my Swiss Tomato Tart . Can I freeze it? Technically yes, but the texture may change slightly. If you do freeze it, re-blend after thawing to help restore its consistency. Frequently asked Questions Ingredients 4 cups Watermelon (cubed) 2 large Tomatoes (diced) 1/2 English Cucumber (diced) 1 Green Pepper (roughly chopped) 1 small Garlic Clove (put 1/2 for a less intense flavor) 1 Lemon (juiced) 1/2 cup fresh Basil Leaves Salt & Pepper for taste Extras for Garnish: Cherry Tomatoes Corn Nibblets English Cucumber Ribbons Basil leaves Preparation Not only do I love how light and refreshing this soup is, but the fact that it takes nearly no time to prepare makes this a definite summer staple in my house. Using a blender and very few ingredients, you will be able to create a flavor packed chilled soup in the matter of minutes. There is no need for much instruction as you basically just need to throw your ingredients into a blender and blend until you achieve a soup like consistency. You can adjust the flavors to your liking by adding a bit more green pepper for that refreshing pepper taste, adding more lemon juice for a bit more tang, or adding more garlic to give a bit more bite. I like to put my soup into the fridge for an hour or so before serving so that it is nice and chilled. Once ready to serve, I love to garnish mine with fun ribbons of cucumber. To do so simply use a vegetable peeler and slice the cucumber with it lengthwise to make strips. I also love adding cherry tomatoes, fresh corn nibblets and a few extra basil leaves. Et voilà, easy-peasy delicious gazpacho. I hope this recipe inspires you to try other refreshing combinations. Let me know what you have tried in the comments! Bon Ap! Recipe Card Recipe Card Previous Next

Classic creamy cheesecake with a decadent chocolate raspberry topping and graham cracker crust. < Back Chocolate Raspberry Swirl Cheesecake Prep Time: 20 Minutes Cook Time: 1h 40 Serves: 10-12 Servings About the Recipe Cheesecake has always had a special place on my dessert list—if it’s on the menu, there’s a 95% chance I’m ordering it. One of the things I love most about cheesecake is how versatile it can be. From warm spices to tropical fruit to deep, dark chocolate, it’s a dessert that never gets boring. This Raspberry and Chocolate Swirl Cheesecake is one of my personal favorites. It has everything I love in one bite: a creamy vanilla base, a tangy swirl of raspberry purée, ribbons of rich chocolate, and a graham cracker crust that brings it all together. It’s indulgent, a little dramatic, and always a crowd-pleaser. If you’ve tried my Chocolate Raspberry Truffle Tart , you already know how well chocolate and raspberry play together—but here, that combo is lifted with a velvety cheesecake texture that makes it feel extra special. For something a little more spiced and cozy, my Nutmeg Cheesecake leans into warmer flavors, while the Mango-Lime Cheesecake is perfect when you're craving something bright, creamy, and sunshine-y. This one hits that sweet spot between elegant and approachable. It looks impressive, tastes even better, and comes together with just a few simple steps. Let’s bake it up! SKIP TO RECIPE CARD That Swirl! – The mix of tart raspberry purée and rich melted chocolate swirled into creamy cheesecake makes every slice a little work of art. Graham Cracker Crust – Buttery, just sweet enough, and the perfect base for the silky filling. Not Too Sweet – The tang of raspberry keeps it balanced, so you get depth without being overwhelmed by sugar. Make-Ahead Friendly – Cheesecake gets better as it chills, making this a perfect dessert to prep a day in advance. No Special Equipment Needed – A mixer, a pan, and a swirl of patience—that’s all it takes. What You'll Love Can I use frozen raspberries for the swirl? Absolutely! Just thaw them first and strain out the seeds after blending to keep the swirl smooth. Do I have to bake it in a water bath? You don’t have to, but I recommend it for the creamiest texture and to avoid cracks. You can also place a pan of hot water on the rack below the cheesecake for a gentler bake. How do I know when it’s done baking? The edges should be set but the center should still have a slight wobble. It will continue to firm up as it cools. What kind of chocolate works best? I recommend semi-sweet or dark chocolate for a nice contrast with the raspberry. Milk chocolate can work too, but it’ll make the cheesecake sweeter overall. Can I make it ahead of time? Yes! In fact, it’s even better the next day. Let it chill in the fridge for at least 4–6 hours, ideally overnight. How do I store leftovers? Keep it in the fridge, covered, for up to 5 days. You can also freeze individual slices for up to 1 month—wrap them tightly and store in an airtight container. Do I need to use a springform pan? It’s ideal for getting clean slices and an easy release, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment and adjust the bake time slightly. Frequently asked Questions Ingredients Crust: 1 1/2-2 cups Graham Cracker Crumbs (approx. 12 sheets) 1/4 cup Granulated Sugar 1/4 cup Brown Sugar 1/4 teaspoon Salt 1/2 cup Unsalted Butter (melted) Cheesecake: 3 Packs of Creamcheese (2 bricks of 226g and one soft tub 340g) 3/4 cup Heavy Cream 3/4 cup Granulated Sugar 3 Eggs 1 tablespoon All-Purpose Flour 1 1/2 teaspoons Vanilla Extract 1/4 teaspoon Salt Swirl: 1 1/2 cups Raspberries (fresh or frozen) 6 oz. Semi-Sweet Chocolate (melted) Preparation To begin, we will need to make the crust. This is one of my all time favorites to make because it is so easy and so versatile. I use it for many of my pies and cakes and it wins every single time. I like to use a spring form for my cheesecakes as it is deeper than regular pie plates and easier to release the cake from than a deep cake pan. Preheat your oven to 325F . Start by pulverzing the graham crackers in your food processor if you have one. If you don't you can also crush the graham crackers by putting them in a ziplock bag and using a rolling pin or cup to grind them down. Add in the sugar, salt and melted butter and mix until you have the consistency of wet sand. Put the crumbs into your pie dish and smush them down with the bottom of a glass or backside of a spoon until you have a nice flattened out pie crust. Remember to also have some crust up along the side edges. Bake the crust for 10-12 minutes remove from the oven and let cool. Next, let's make the filling. Bring the oven temperature up to 350F . In a large bowl with a hand mixer, or in your food processor, mix together the creamcheese and heavy cream until smooth. Add in the sugar, flour, eggs and vanilla and mix some more until you have a creamy consistency with no lumps. Pour your creamcheese mixture into your graham pie shell. Next, melt your chocolate by placing it in a microwaveable bowl with a tablespoon or two of water. If you are using bakers chocolate, make sure to chop it up into smaller bits before microwaving it. It will help it melt faster. Microwave the chocolate for 15-20 seconds at a time, stirring after each interval until the chocolate has melted. In a small saucepan, heat up your raspberries until they become soft and squish them as you stir to help release the juices. Once soft, remove the raspberries from the heat. Next, use a sieve to separate the seeds from the juice. Press the raspberry pulp through the sieve with the use of the back of a spoon. Get as much juice out of them as possible. Reserve the juice. Next, pour both the melted chocolate and raspberry juice overtop the cheesecake. Use a knife or toothpick to swirl the two around into a nice pattern. Do as much swirling as you like. At this point you could even add other toppings such as caramel, or lemon or other melted chocolates to make it your own. Place your cheesecake, in its spring form, into a roasting tray filled half way with water. I like to wrap the bottom of my spring form in tin foil to ensure that the water does not leak into the pan. Place the roasting try and cake into the oven and bake for 1h10 minutes until it is almost all set. The middle should still jiggle slightly. Turn the oven off and let the cake continue to cook for another 30 minutes or so until set. Remove from the oven and let cool. Do not remove it from the spring form until it is completely cooled! I learned this the hard way. You will be tempted, but do not do it. The crust will crumble and the cake won't look as pretty. I like to make this cake a day in advance and leave it to chill overnight in the refrigerator. Serve with fresh berries or whipped cream. Enjoy! Recipe Card Recipe Card Previous Next

A classic Swiss dish of golden, crispy potatoes, rösti is simple, hearty, and perfect as a side or a meal. < Back Classic Swiss Rösti Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4 Servings 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 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 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 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 Recipe Card Previous Next