Comforting and rich this classic French Onion Soup is made "sans" wine for a delicious twist on a classic favorite!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic French Onion Soup Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s nothing quite like a bowl of classic French onion soup to warm you up on a chilly day. Traditionally made with beef broth and red wine, this timeless dish is known for its rich, complex flavors. However, not everyone keeps wine in their pantry—or may prefer to skip it due to dietary restrictions. That’s why I’ve created a version of this beloved soup that’s just as flavorful, without the wine. To achieve the same depth and savory richness, this recipe uses a base of beef broth and a splash of apple cider vinegar. Combined with perfectly caramelized onions, fresh garlic, and a hint of sage, the result is a soup that’s bursting with flavor and has just the right amount of sweetness. This no-wine French onion soup is as versatile as it is delicious. It’s naturally gluten-free, and with a few simple swaps—like using vegetable broth and vegan butter—it can easily be made vegetarian or vegan. Whether you’re preparing a comforting family meal or hosting a dinner party, this recipe is sure to delight. Not only is it a crowd-pleaser, but it’s also surprisingly easy to make. All you need are a handful of simple ingredients and a little patience to caramelize the onions to perfection. The result? A velvety, savory bowl of soup that tastes like it simmered all day. If you’re looking for a cozy, classic recipe with a unique twist, give this classic French onion soup without wine a try. It’s comfort food at its finest, and I hope it becomes a favorite in your kitchen! SKIP TO RECIPE CARD SKIP TO VIDEO No-Wine Alternative : You don’t need wine to create a rich, flavorful broth—perfect for those who prefer alcohol-free recipes. Versatile and Customizable : Easily adapt this soup to fit vegetarian, vegan, or gluten-free diets with a few simple swaps. Simple Ingredients : Made with everyday pantry staples, so no special trips to the store are needed. Classic Comfort : The rich broth, tender caramelized onions, and cheesy toasted bread make for a dish that’s as cozy as it is satisfying. Perfect for Any Occasion : Whether you’re hosting a dinner party or enjoying a quiet night at home, this soup is a guaranteed crowd-pleaser. Make-Ahead Friendly : Save time by preparing the soup in advance—it reheats beautifully! What You'll Love Can I use a different type of broth? Absolutely! While beef broth provides the classic rich flavor, you can substitute it with chicken or vegetable broth for a lighter or vegetarian version. What can I use instead of apple cider vinegar? If you don’t have apple cider vinegar, white wine vinegar or a splash of lemon juice can work as substitutes to add that tangy depth. How long does it take to caramelize the onions? Caramelizing onions takes about 35–40 minutes over medium-low heat. Patience is key to achieving that deep, golden-brown color and rich flavor. Can I make this soup ahead of time? Yes! This soup stores well in the fridge for up to 4 days. Simply reheat it gently on the stovetop before serving. What’s the best cheese for topping? Gruyère is the traditional choice, but you can use Swiss cheese, mozzarella, or even a combination of cheeses for the topping. How can I make it vegan? To make this soup vegan, swap the beef broth for vegetable broth and replace the butter with a plant-based alternative. Use a vegan cheese for the topping or skip it altogether. Frequently asked Questions Ingredints Explained Ingredients Soup : 5 Yellow Onions (thinly sliced) 3-4 tablespoons Butter 1 teaspoon sugar1/2 teaspoon salt 2 Sage leaves thinly sliced (Extra if you want to add crispy sage for topping) 3 small Garlic Cloves (finely chopped) 4 cups Beef Stock 1 1/2 tablespoons Flour 1/4 teaspoon black pepper 1 Bay leaf 2 Tablespoons Apple Cider vinegar 1 teaspoon Dijon Mustard Splash of Worcestershire sauce (or Maggi) Toppings: 2 slices of Baguette (per soup) 3-4 slices of Gruyère (per soup) NEWSLETTER SIGN-UP Preparation I love eating this soup so much. It is my favorite winter meal. Luckily this recipe is so easy to make, you'll be able to enjoy the comfort of classic french onion soup whenever you fancy it. If you are like me, the only difficult part might be the prep. My eyes are very sensitive to the onion fumes and so onion soup and red teary eyes go hand in hand. But as they say, no pain, no gain. It is all worth it if you ask me. Here are the step-by-step instructions on how to make classic french onion soup : Prep the onions and sage: Start by finely slicing your onions and sage. I like to slice my onions as thinely as possible. I find they cook faster this way and are just more pleasant to eat. Caramelize the onions: In a large pot, melt your butter. Add the onions, sage, sugar and salt (cook on medium until onions start to appear golden). You don't want the heat too hot, you want to really caramelize the onions . This can take a while 15-20 minutes . Tip: Do NOT be tempted to increase the temperature to make them cook faster. You do not want to burn them and you really want all the delicious onion flavor to come out. Patience is key here. Trust me, the deep flavor of this soup comes from the caramelized onions. Add in garlic, flour and broth : Add in the garlic, cook for 1-2 minutes . Mix in the flour until you have coated your onion mixture and then add the broth. Add the aromatics: Flavor with pepper, mustard, vinegar, and Worcestershire (if you have Maggi I tend to prefer it, but I know it can be hard to find in some areas). Add the bay leaf and cook 5-10 minutes . Add more salt for taste if needed. Broil the cheese covered soup to golden perfection: Scoop soup into oven safe soup bowls (ramekins, or special onion soup bowls with handles). Top with a couple of bread slices (I like to use baguette but any hearty bread will do) top the bread with some Gruyère cheese and set the bowls on a baking tray. Place the tray in the oven and broil for 3-5 minutes (or until the cheese has melted). Serve: Remove from the oven and serve immediately. Optional Garnish: If you wish to add some crispy sage, heat some neutral oil in a pan (I use vegetable oil) add sage leaves and fry 1-2 minutes per side (or until crispy). Remove sage leaves from the pan and lay them on a paper towel lined plate to soak up any excess oil. Crumble the crispy sage over your soup and enjoy! If you liked this classic french onion soup recipe here are a few others you may enjoy: Classic Minestrone Soup Pickle Soup Swiss Barley Soup Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Every bite is packed with wholesome ingredients and a delightful moist texture that will keep you coming back for more.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Zucchini Bread Prep Time: 20 minutes Cook Time: 40-50 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I first started baking zucchini bread when my oldest daughter was a toddler. She wasn’t a big eater and preferred snacking over sitting down for a full meal. To sneak in a little extra nutrition, I began making this zucchini bread—sometimes swapping half of the zucchini for shredded carrots for even more goodness. Instead of using sugar, I opted for honey, which added just the right amount of natural sweetness. She loved it, which made me happy—and to be honest, I loved it just as much! Zucchini bread is a classic treat that works for breakfast, a snack, or even dessert. Plus, it’s the perfect way to use up extra zucchini from your garden or the farmer’s market. One key tip: make sure to drain the shredded zucchini well before adding it to the batter. Zucchini holds a lot of water, and skipping this step can result in a soggy texture. To do this, sprinkle the grated zucchini with a bit of salt and let it sit for about 10–15 minutes. The salt helps draw out the excess moisture, which you can then squeeze out using a clean kitchen towel or cheesecloth. Once the zucchini is prepped, the rest of the recipe comes together easily with just a handful of simple ingredients. It’s beginner-friendly and naturally sweetened with honey, making it a great option for anyone looking for a wholesome homemade treat. Let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO Naturally Sweetened – This recipe uses honey instead of refined sugar, giving it a deliciously mild sweetness with a hint of floral depth. Moist & Tender – Thanks to the shredded zucchini, this bread stays wonderfully moist without being greasy or dense. Easy to Make – No fancy equipment or complicated steps—just mix, pour, and bake! Kid-Approved – A sneaky way to get some veggies into picky eaters while keeping them happy with a delicious treat. Perfect for Any Time of Day – Enjoy it for breakfast, as a snack, or even as a light dessert with a spread of cream cheese frosting. Great for Using Up Zucchini – If your garden (or a generous neighbor) has you swimming in zucchini, this is a great way to use it up! What You'll Love Can I use a different sweetener instead of honey? Yes! Maple syrup works as a great substitute and will add a slightly different depth of flavor. If using granulated sugar, you may need to add a bit more moisture, such as an extra tablespoon of oil or a splash of milk. Do I really need to drain the zucchini? Yes! Zucchini holds a lot of water, and if you skip draining it, your bread may turn out soggy or dense. Sprinkle it with a little salt, let it sit for 10–15 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Can I make this recipe with whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour. If you use 100% whole wheat flour, the bread will be denser, so you may need to add a bit more liquid (such as an extra egg or a little milk). Can I make this into muffins instead of a loaf? Absolutely! Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick inserted in the center comes out clean. Can I add nuts or chocolate chips? Definitely! Chopped walnuts, pecans, or even dark chocolate chips make great mix-ins. Fold about ½ to ¾ cup into the batter before baking. How should I store zucchini bread? Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze it—just wrap slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Can I make this dairy-free? Yes! The bread itself is already dairy-free. If using the cream cheese frosting, swap out the cream cheese and butter for a dairy-free alternative. Frequently asked Questions Ingredints Explained Ingredients 250g (2 cups) All-Purpose Flour 10g (2 teaspoons) Baking Soda 3g (1 teaspoon) Cinnamon 5g (1 teaspoon) Salt + 2.5g (½ teaspoon) to sprinkle on zucchini 0.5g (¼ teaspoon) Nutmeg A pinch of Ground Cloves 170–255g (½–¾ cup) Honey 4 Large Eggs 5g (1 teaspoon) Vanilla Extract 240ml (1 cup) Vegetable Oil (or any flavorless oil) 3 cups (about 400g) Shredded Zucchini (drained) Cream Cheese Frosting: (optional) 225g (8oz) Cream Cheese, softened 57g (¼ cup) Butter, softened 5g (1 teaspoon) Vanilla Extract 360g (3 cups) Powdered Icing Sugar NEWSLETTER SIGN-UP Preparation To start, prep your zucchini by grating it into a colander or large bowl. I like to use a medium sized grate. Sprinkle the zucchini with 1/2 teaspoon salt and give it a good mix. The salt will help to extract the moisture from the zucchini. Let it sit for 10-15 minutes before draining. If you are wanting to do a mix of carrots and zucchini, grate them into seperate bowls. Since the carrots are less water logged, they will not need to be strained as the zucchini do. In the meantime, sift the flour, baking soda, cinnamon, salt, nutmeg and cloves into a medium sized mixing bowl. Whisk the dry ingredients together until they are well combined. In a seperate large mixing bowl use a hand mixer to mix together your honey, eggs, oil, and vanilla. Make sure to mix until everything is really well combined and you have a creamy mixture (approx. 3 minutes). Next, slowly mix your dry ingredients into your wet ingredients. I like to do about 1/2 a cup at a time. Mix until you have a thick creamy batter. Make sure to scrape down the sides of your bowls to ensure all ingredients have been well incorporated. When you have a nice smooth batter it is time to strain your zucchini. If you are using a colander, simply press down on the zucchini to squeeze out as much liquid as possible. I prefer using a kitchen towel or cheese cloth. I find that you can get a lot more of the liquid out by twisting the fabric and pushing the zucchini into a tight ball. You might be surprised by how much liquid you can actually get out! Once you have removed as much liquid as you can from the zucchini, slowly fold the zucchini into the batter. Keep folding until the zucchini is well incorporated and evenly distributed. Once everything is well combined scoop the batter into a prepared loaf pan. I like to rub a bit of butter or oil on the sides and dust with flour to create a non-stick surface. You can equally line the pan with parchment paper. Preheat your oven to 350F . When the oven is heated, place your zucchini loaf onto the center rack and bake for 40-50 minutes or until evenly browned and a toothpick inserted into center comes out clean. Removed from the oven and let cool in the pan for 20 minutes or so before transferring it to a cooling rack. If you do not wish to add the frosting, you can serve it plain (which is how I primarily eat it) and it is delicious! If you wish to dress it up a notch, wait until the bread has completely cooled before adding any icing. To make the icing add the cream cheese, softened butter and vanilla to a medium mixing bowl. Beat the ingredients with a hand mixer until well combined. Slowly add in the icing sugar, one cup at a time until you have achieved your preferred consistency. Once the zucchini bread has cooled completely spread or pipe the frosting over top. Add a bit of added visual interest with sprinkles or edible flowers and enjoy! If you like this recipe, you'll also love: Better than Good Banana Bread Orange Cranberry Loaf Lemon Pistachio Cake Orange Poppy Seed Loaf Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These flaky horseshoe-shaped pastries are perfect for breakfast, brunch, or any time of day when you need a comforting, sweet treat. Filled with lightly sweetened soft cheese, it is the perfect coffee or tea time snack. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Montreal Cheese Bagels Prep Time: 15 minutes Cook Time: 25-30 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’m so excited to share this one with you—Montreal Cheese Bagels ! And no, I’m not talking about a regular bagel with cheese on top. These are something entirely different: horseshoe-shaped pastries filled with a sweet, creamy mix of ricotta, cream cheese, and cottage cheese. Think flaky pastry meets rich, cheesecake-like filling… it’s dreamy. I first discovered these little gems back in high school, thanks to one of my best friends who introduced me to all kinds of delicious foods from her Jewish heritage. Cheese bagels were always a special treat—she kept them hidden in the freezer, and we’d sneak one after school like it was some kind of edible treasure. I had no idea where to buy them, which made the experience even more magical. Years later, I stumbled across them again at a bakery and immediately brought them home to share with my kids—who, naturally, became instant fans. But now that we’re out in the countryside, about an hour from Montreal, these pastries are nowhere to be found. So, like I’ve done with Homemade Soft Pretzels , Weggli , and that Hazelnut Croissant I can't stop baking, I decided to recreate them myself. Let’s just say… it took some trial and error. But I finally landed on the perfect buttery, just-sweet-enough pastry crust to wrap around that creamy filling. And now? We always have a stash in our freezer too. Whether you’re already a cheese bagel lover or trying them for the first time, these are the kind of pastries that feel like a hug—perfect for breakfast, snacking, or sneaky afternoon treats. SKIP TO RECIPE CARD SKIP TO VIDEO Flaky Perfection: The buttery, flaky dough melts in your mouth and perfectly complements the creamy filling. Sweet and Tangy Balance: The filling offers a delightful combination of rich creaminess and subtle sweetness, with a hint of tang from the cheeses. Versatile Treat: Enjoy these pastries for breakfast, as a snack, or even as a dessert. They fit any time of day! Make-Ahead Friendly: Perfect for busy days or entertaining, you can prepare these in advance and bake them fresh when needed. A Taste of Tradition: Inspired by Montreal's culinary heritage, these pastries bring a nostalgic and unique flavor to your kitchen. Customizable: You can tweak the recipe by adding different flavorings like cinnamon, nutmeg, or even chocolate chips to the filling. Kid-Approved: These are a hit with kids and adults alike, making them perfect for family gatherings or special occasions. What You'll Love Can I use all cream cheese instead of the mix? Yes, but the result will be much richer. The blend of cheeses gives the filling a lighter, more balanced flavor. How do I prevent the crust from getting soggy? Make sure the cheese mixture is well drained. Excess moisture from ricotta or cottage cheese is often the culprit—press through a sieve or cheesecloth if needed. Can these be frozen? Absolutely! Freeze unbaked horseshoes on a tray until firm, then store in an airtight container. Bake from frozen, adding a few extra minutes to the bake time. What shape should they be? Traditionally, they’re horseshoe-shaped (like mini croissants or open crescents). You can also fold them into turnovers or squares if you prefer. Do I need to egg wash them? A quick egg wash before baking gives them a beautiful golden sheen—but you can skip it for a more matte look. Frequently asked Questions Ingredints Explained All-Purpose Flour: The foundation for tender, flaky layers that puff beautifully once baked. Butter: The secret to the bagel’s signature crispness and rich flavor—keep it cold for the best texture. Vinegar or Lemon Juice: A touch of acid helps relax the gluten, making the dough easier to roll and wonderfully crisp. Cream Cheese, Cottage Cheese & Ricotta: The trio of cheeses gives the filling a luxurious texture - creamy, slightly tangy, and perfectly balanced. Sour Cream: Adds extra smoothness and depth to the filling, making it irresistibly rich. Egg: Binds the filling and gives it a custard-like texture once baked. Sugar & Vanilla: Lightly sweeten the filling and bring out the natural creaminess of the cheeses. Lemon Zest: Optional, but adds a delicate brightness that lifts the flavors. Egg Wash: Creates that irresistible golden shine and delicate crisp crust. Ingredients Dough: 440 g (3 ½ cups) all-purpose flour 340 g (1 ½ cups) unsalted butter, cold and cubed 1 ½ tsp salt 1 tbsp vinegar or lemon juice 1–2 tsp sugar (optional, for gentle sweetness and color) 240–360 ml (1–1 ½ cups) cold water or a mix of water and milk (start with less, add as needed) * Rest the dough in the fridge for at least 1 hour to help it roll out easily and bake up beautifully crisp. Filling: 120 g (½ cup) cream cheese, softened 120 g (½ cup) cottage cheese, well-drained 250 g (1 cup) ricotta cheese, well-drained 30–45 g (2–3 tbsp) sour cream (optional, for extra creaminess) 50–60 g (4–5 tbsp) sugar 1 large egg 40 g (5 tbsp) all-purpose flour or 1 tbsp cornstarch ½ tsp salt ½ tsp vanilla extract Zest of 1 lemon or orange, optional but brightens flavor Egg Wash: 1 egg 1 tbsp water ¼ tsp sugar Pinch of salt NEWSLETTER SIGN-UP Preparation First thing is first, lets make the dough. The dough needs some chill time, so unless you have made some ahead of time it is best to start here. This is the part of the recipe that was trickiest to figure out. My first trials weren't flaky enough and too chewy. But, after many different combinations I finally got the dough to be just right. To make the dough: In a large bowl, combine flour, salt, and sugar. Cut in the cold butter until you have pea-sized pieces throughout. Add vinegar and just enough cold water or milk to bring the dough together. It should be firm but not sticky. Form into a rough square, wrap, and refrigerate for at least 1 hour (or overnight).For extra flakiness: roll out the dough into a rectangle, fold it in thirds like a letter, rotate, and repeat once more. Chill again before rolling out to fill. This dough can also be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to use it. (It is also a great dough for pie crust, like my Swiss Tart (Wahe) recipe). When the dough has been chilled, you can prepare the filling mixture. Prepare the Filling Drain the cottage cheese, ricotta, and cream cheese in a fine mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture. Transfer the drained cheeses to a food processor or blender. Add remaining ingredients and blend until the mixture is completely smooth and silky. Adjust sugar to taste. The filling should be thick but spreadable — not runny. Chill for 15–20 minutes before using. Assemble the Cheesebagels Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Roll out one disc of dough on a floured surface to about ¼ inch thick. Cut into rectangles (around 4x6 inches). Spoon some filling into the center of each rectangle. Fold the long sides of the dough over the filling, pinching gently to seal, and curve into a horseshoe shape. Place seam-side down on the baking sheet. Repeat with remaining dough and filling. Bake Brush the pastries with an egg wash for a golden finish. Bake until golden and crisp, about 25–30 minutes. Let cool slightly before serving. Dust with powdered sugar if desired. These bagels are traditionally served with sour cream or jam (or both) but are just as delicious plain. Great for breakfast or as an afternoon snack and perfect to pair with coffee or tea. Hope you enjoy these Montreal goodies as much as I do! Recipe Card Chef's Notes For the perfect Montreal-style texture, make sure your butter is cold and handle the dough gently to preserve those buttery layers. Chill the dough before rolling—it makes a world of difference in how flaky your bagels bake up. When filling, resist overstuffing; too much cheese will leak out during baking (though those crispy cheese bits are secretly delicious). Bake until deeply golden for that signature caramelized flavor, and if you like a touch of salt contrast, sprinkle a few flakes on top before baking. Storage Tips Let the cheese bagels cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days , or refrigerate for up to 5 days . Reheat in a 325°F (160°C) oven for 10 minutes to restore the flakiness. They also freeze beautifully-wrap tightly and freeze for up to 2 months ; thaw at room temperature before reheating. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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

Indulge in this moist and decadent Chocolate Cherry Bundt Cake, featuring a delightful tart cherry filling.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cherry Chocolate Bundt Cake Prep Time: 25 minutes Cook Time: 40-50 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever fallen for the deep cherry-chocolate layers of a classic Black Forest Cake , you’re going to love this cozy, bundt-style twist. My Chocolate Cherry Bundt Cake brings together rich cocoa, juicy cherries, and a hint of almond in every forkful. It’s the kind of dessert that looks impressive but feels deeply comforting—like a blend between the festive flair of my Cranberry Pecan Turnover Cake and the chocolatey elegance of my Cacao-Spiced Bundt Cake . What makes this cake shine (besides the glossy ganache drizzle) is the unexpected balance: sweet, tart, fudgy, and just the right amount of indulgent. And if you’re someone who thinks cherries and chocolate are a match made in dessert heaven, you’re in for a treat. Whether you're baking for a holiday table, a special birthday, or just a Tuesday that needs some magic, this bundt cake delivers big on flavor with minimal fuss. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate Lover’s Dream – Rich, deep cocoa flavor in a moist, tender crumb that satisfies every craving. Juicy Cherry Center – A sweet-tart cherry filling adds bursts of fruitiness to every slice. Elevated with Almond – A splash of almond extract adds a warm, nostalgic note that pairs perfectly with both chocolate and cherries. No Fuss, Big Reward – It looks like a showstopper, but it’s a breeze to bake and comes together without fancy equipment. Year-Round Favorite – Use fresh, frozen, or jarred cherries, making this beauty doable any time of year. Ganache Drizzle – That glossy chocolate finish makes it feel extra luxurious—because we all deserve a little drama on our dessert plate. What You'll Love Can I use frozen or canned cherries instead of fresh? Absolutely! Frozen cherries work beautifully—just thaw and drain them first. If using canned, look for unsweetened or lightly sweetened, and skip the syrup. You can even reserve a bit of the cherry liquid to use in the ganache for extra flavor. Can I make this cake in advance? Yes! This bundt cake keeps wonderfully. You can make it a day ahead and store it covered at room temperature. The flavors even deepen overnight. Do I have to use almond extract? Almond extract gives this cake that nostalgic, Black Forest-like flavor, but if you’re not a fan, you can swap it for vanilla or even a splash of cherry brandy for something more grown-up. How should I store leftovers? Wrap the cake tightly or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months. Can I skip the ganache? Of course—but we highly recommend it! The ganache adds moisture and a gorgeous finish. If you’d rather skip it, dust the cake with powdered sugar for a simpler touch. Frequently asked Questions Ingredints Explained Ingredients For the Cake: 190g (1½ cups) all-purpose flour 400g (2 cups) granulated sugar 6g (1½ tsp) baking soda 5g (1 tsp) salt 227g (1 cup) unsalted butter, melted – plus extra for greasing the pan 180ml (¾ cup) hot water 100g (1 cup) cocoa powder – plus extra for dusting the pan 240g (1 cup) sour cream 3 large eggs 1 tbsp almond extract For the Cherry Filling: 4 cups pitted cherries (fresh or frozen) 45ml (3 tbsp) water 25g (2 tbsp) granulated sugar 1 tbsp almond extract For the Chocolate Ganache: 85g (3 oz) unsweetened dark chocolate, chopped 120ml (½ cup) heavy cream 15g (2 tbsp) powdered sugar 1 tsp almond extract Reserved cherry juice from the filling NEWSLETTER SIGN-UP Preparation This bundt is amazing! You will not believe how moist it is. I got a tip once from a baker friend of mine that told me to add some hot water to the batter to help make it lighter in texture. I ended up researching the validity of her suggestion and I discovered that infact hot water does improve the texture of the cake. I can definitely attribute the fluffy moistness of this cake to her and the tip she gave me years ago. What I found was that hot water is often used in cake batters for a few reasons. Firstly, it helps to dissolve and fully incorporate ingredients like cocoa powder or chocolate, resulting in a smoother texture and enhanced chocolate flavor. Additionally, hot water can help activate the leavening agents in the batter, such as baking powder or baking soda, promoting a lighter and more tender cake. The hot water also contributes to the overall moisture of the cake, keeping it soft and preventing it from drying out during the baking process. I like to begin the process of making this cake by preparing the cherry filling, so that once the batter is ready, the assembly will be easy-peasy. You can either buy pitted cherries (which of course is easier and will save you a step). But you can also use fresh cherries (as I did) and have fun pitting them yourself. I find the easiest way to do this is by getting a bottle with a neck that is slightly smaller than your cherries and using a chopstick (or other similar poking tool) to poke out the cherry pit into the glass bottle. Once you have pitted all of your cherries, add them to a small saucepan with the sugar and water. Cook until the cherries have softened and released their juices (5-8 minutes). Remove from the heat and stir in the almond extract. Let this mixture cool as you prepare the cake batter. Begin by sifting together the flour, sugar, baking soda and salt in a large mixing bowl. In a separate bowl, melt your butter in the microwave. To it, add the hot water and sift in the cocoa powder. Mix until everything is well incorporated and you are left with a smooth chocolate batter. In a third mixing bowl mix together the eggs, sour cream and almond extract. Mix until smooth. Add the egg mixture to the chocolate mixture and use a whisk to make sure that everything is well incorporated. Once you have achieved a smooth consistency, use a rubber spatula to fold in the dry ingredients. Keep folding until all of the dry ingredients are thoroughly blended into the chocolate mixture. Preheat the oven to 350F . Prepare your bundt cake pan by using a pastry brush to brush the sides with a small amount of melted butter. Make sure to brush into the small spaces to ensure that the cake will come out smoothly. Next, dust the buttered cake mold with a thin layer of the extra cocoa powder. You have now given the pan a nice chocolaty non-stick layer. Pour half of the batter into the cake mold. Now scoop out the cherries from your cherry syrup mixture, keeping the juices to use for the ganache. Add a layer of cherries on top of the first layer of cake batter. Once all the cherries have been added top with the remaining chocolate batter. I like to place the cherries ontop of the first layer so that they do not touch the sides of the bundt pan. This will keep the nestled in between the chocolate layers and keep the cherry juices from running out. Place the cake onto the center rack of the oven and bake for 40-50 minutes or until a skewer inserted into the center comes out clean. Remove the cake from the oven and let the cake cool in the bundt form for 10-15 minutes before turning it over and letting the cake cool completely on a wire cooling rack. While the cake cools, you can prepare the chocolate ganache drizzle. In a medium bowl melt the chocolate (I use the microwave and melt the chocolate at 15 second intervals, stirring after each one, until the chocolate is smooth). Add in the remaining cherry juice from the cherry filling, the cream, sugar and almond extract until you have a smooth runny consistency. If you find it is too thick, you can add a little more cream. Once the cake has cooled completely, pour over the chocolate ganache. Add some extra cherries to the top for an extra layer of fancy. Et voila! Serve and enjoy! Promise you'll get flooded with compliments when you serve this for dessert! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Crispy shortbread cookies with Royal Icing. Perfect for any celebration!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Raspberry Sugar Cookies Prep Time: 10 Minutes Cook Time: 12 minutes Serves: 30-40 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links 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 SKIP TO VIDEO 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 Ingredints Explained 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 NEWSLETTER SIGN-UP 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 Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Hedgehog Bread Easter Rolls Prep Time: 20 minutes Cook Time: 20 minutes Serves: 10 Breads Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something truly special about homemade Zopf —the soft, buttery Swiss bread that’s a staple at many breakfast tables. Traditionally braided, Zopf is known for its rich flavor and pillowy texture. But did you know this versatile dough can be shaped into more than just a loaf? Just like Grittibänz , the classic Swiss bread figures made during the holiday season, this recipe transforms Zopf dough into adorable animal-shaped rolls , making it the perfect festive bake for Easter brunch ! Whether you shape them into hedgehogs, bunnies, lambs, or little chicks , these charming bread rolls bring a playful touch to the table. They’re not just fun to make—especially with kids—but they also taste just as delicious as the traditional loaf. Soft, slightly sweet, and golden brown, they’re a joy to bake and an even bigger joy to eat. This recipe follows the traditional method of making Zopf but with a whimsical twist. Each roll is shaped by hand, decorated with simple details, and baked until golden perfection. Serve them warm with a spread of butter and jam, or enjoy them as part of a festive Easter brunch. However you choose to shape them, these little breads will surely bring smiles to the table. So, grab your scissors, get creative, and let’s make some delightful animal-shaped Zopf rolls! *For more fun Easter recipes check out my FREE downloadable e-book A Taste of Easter . SKIP TO RECIPE CARD SKIP TO VIDEO A Fun Take on a Classic – This recipe is based on Swiss Zopf , a beloved bread with a rich, buttery flavor and soft texture. Instead of a braid, you get adorable animal-shaped rolls! Perfect for Easter Brunch – These charming little breads are a delightful way to bring extra joy to your Easter table . Kids (and adults!) will love them. Customizable Shapes – Whether you go for hedgehogs, bunnies, lambs, or even little chicks, you can get creative and make each roll unique! Soft, Fluffy, and Buttery – This dough bakes up into a light, airy bread that pairs beautifully with butter, jam, or even a dusting of powdered sugar. Kid-Friendly and Fun to Make – Shaping the dough, snipping little details, and adding eyes is a great way to get kids involved in baking ! A Touch of Tradition – These rolls are inspired by Grittibänz , the Swiss holiday bread figures, making them perfect for Easter or any festive occasion. Make It Your Own – Add a touch of cinnamon, orange zest, or even some raisins in the dough for a personalized flavor twist. What You'll Love Can I make the dough ahead of time? Yes! You can prepare the dough the night before and let it rise slowly in the fridge overnight. In the morning, bring it to room temperature, shape the animals, and let them rise again before baking. Can I use instant yeast instead of active dry yeast? Absolutely! If using instant yeast , you can skip the activation step and mix it directly with the flour. Use 5 g (1 ¾ tsp) of instant yeast instead of 10 g of active dry yeast. Do I have to shape them into hedgehogs? Not at all! This dough is very versatile—you can shape it into bunnies, chicks, lambs, bears, or any other fun Easter-inspired animal. What if I don’t have a pastry brush for the egg wash? You can use a piece of paper towel, the back of a spoon, or even your fingertips to gently coat the dough with the egg wash. How do I store these after baking? These little breads are best enjoyed fresh but can be stored in an airtight container for up to two days . If they start to dry out, warm them slightly in the oven before serving. Can I freeze the shaped dough before baking? Yes! After shaping the rolls, place them on a tray in the freezer. Once firm, transfer them to a freezer bag. When ready to bake, let them thaw and rise at room temperature before baking as usual. Frequently asked Questions Ingredints Explained Ingredients Dough: 50 g (3.5 tbsp) butter , melted 300 ml (1 ¼ cups) milk 500 g (4 cups) flour 1 - 1 ½ tsp salt 2 tbsp sugar (optional) 10 g (3 ⅓ tsp) active dry yeast 10 g (2 tsp) sugar (to activate the yeast) Egg Wash: 1 egg yolk 1 tbsp milk + a pinch of sugar for the egg wash NEWSLETTER SIGN-UP Preparation Prepare the Dough: Melt the butter in the microwave. In a seperate bowl, warm up the milk slightly—do not let it get too hot (should be just warm to the touch). Add the active dry yeast and 10g of sugar to the bowl of warm milk. Stir and let sit 10 minutes or so until it starts to foam. In a large mixing bowl, whisk together the flour, salt and 2 tablespoons of sugar (if you want the breads to be lightly sweetened). Make a well in the center and pour in the active dry yeast milk mixture along. Mix everything together. Knead until you get a smooth, soft dough. Cover the dough with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1.5 to 2 hours , or until it has doubled in size. Tip:Since I live in a cooler climate, I like to place my bowl in the oven (make sure it is off) with the oven light turned on. This gives just the right amount of warmth to help my dough rise. After 45 minutes , knead the dough again—this helps create smaller air pockets, which will make the animal shapes rise more evenly. Shape the Rolls: Divide the dough into 10 equal pieces . Roll each piece into an oval shape, tapering one end slightly to form the “face” of the hedgehog (or any other animal shape you’d like). Place them on a baking sheet lined with parchment paper. Add the Details: Use scissors to make two small cuts for the eyes. In a small bowl, mix the egg yolk with 1 tbsp milk and a pinch of sugar . Brush this mixture over each roll. Press currants or raisins deep into the eye slits to create eyes. Tip: I use small sewing scissors as the tips are small, sharp and precise. Use scissors to snip small cuts along the back of each roll to form the hedgehog’s spines. If making other animals, adjust the cuts to match your design. Let them rest for another 20 minutes to rise again. Tip: Make sure your cuts are deep enough. The dough will rise again during baking and if your slits are not deep enough the details may get lost. Bake: Preheat the oven to 350°F (180°C) Bake in the center of the oven for 20-25 minutes , until golden brown. Remove from the oven and let them cool on a wire rack. Enjoy these adorable bread rolls as a fun baking project for Easter or a cute addition to any meal! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A savory meat pie with a flaky golden crust and enriched with aromatic spices like cinnamon, cloves, and allspice.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Tourtière Prep Time: 20 minutes Cook Time: 30 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s take a little detour from the Swiss Alps to the snowy streets of Quebec and land right at the heart of comfort food: Tourtière . Just like Alpenmagronen with its cheesy noodles and crispy onions, or Zürcher Geschnetzeltes with its creamy mushroom sauce, Tourtière is one of those deeply satisfying dishes that feels like home on a plate. This meat pie has long been a staple on Quebec holiday tables—but honestly, it’s too good to save for just once a year. With a rich, savory filling made from pork, beef, and veal, seasoned with warming spices like cinnamon, cloves, and allspice, it’s a cozy classic that wraps you up like a good blanket. And while it looks like something your grandmother might have slow-cooked all day, it’s surprisingly simple to make. Whether you're diving into this after a day in the snow or serving it alongside a slice of Nusstorte for dessert (highly recommend), this dish brings people together. Ready to bake some nostalgia? Let’s do it. SKIP TO RECIPE CARD SKIP TO VIDEO A Taste of Tradition – This dish is a true Quebec classic. If you love the cozy comfort of Alpine dishes like Alpenmagronen or the heartiness of Zürcher Geschnetzeltes , Tourtière will feel right at home on your table. Aromatic & Flavor-Packed – The blend of ground pork, beef, and veal combined with cinnamon, cloves, and allspice creates a beautifully seasoned filling that’s both savory and subtly spiced. Perfect for Gatherings – Whether it’s for a holiday dinner or a casual Sunday supper, this meat pie is made to be shared. It’s one of those dishes that invites people to slow down, linger, and grab seconds. Make-Ahead Friendly – Assemble it in advance, freeze it, and bake it fresh when needed. It’s ideal for meal prep or making holiday hosting a little less hectic. Pairs Beautifully with a Swiss Twist – Serve it with a crisp green salad or even alongside something sweet like Nusstorte for a cross-cultural comfort food feast. What You'll Love Can I make this ahead of time? Yes! In fact, it often tastes even better the next day once the spices have had time to mingle. You can prep the filling a day or two in advance, or fully assemble and refrigerate the uncooked pie until you’re ready to bake. Can I freeze it? Absolutely. Assemble your tourtière and freeze it unbaked. When ready to cook, bake straight from frozen at 375°F (190°C), adding 10–15 minutes to the usual baking time. What if I don’t have veal? No problem—just substitute with more ground pork or beef. You can also use ground turkey or chicken for a leaner version, though the flavor will be milder. What’s the best kind of crust to use? A classic all-butter pie crust or pâte brisée works beautifully here. You want something sturdy yet flaky to hold up to the juicy filling. Is the egg wash necessary? Not strictly—but it adds a beautiful golden shine and a touch of crispness to the crust. If skipping, you can brush the top with milk or cream instead. Do I have to use all three spices (cinnamon, cloves, allspice)? Those spices are what make this dish taste like tourtière —but if you’re missing one, you can still make a delicious pie. Nutmeg or a pinch of ginger can also work in a pinch. Frequently asked Questions Ingredints Explained Ingredients Filling: 225g ground pork (½ lb) 225g ground beef (½ lb) 225g ground veal (½ lb) 1 medium onion, finely chopped (about 120g) 2 cloves garlic, minced (about 6g) 120ml beef or vegetable broth (½ cup) 2g ground cinnamon (1 tsp) 2g ground cloves (1 tsp) 2g ground allspice (1 tsp) Salt and pepper to taste Pastry: Enough for a double-crust pie (use your favorite pâte brisée or all-butter crust) Egg Wash (optional): 1 large egg 2–3 tablespoons water (30–45ml) Pinch of salt and sugar NEWSLETTER SIGN-UP Preparation In a large skillet, cook the pork and beef over medium heat until browned. Drain excess fat. Add chopped onions and minced garlic to the skillet. Cook until onions are softened. Stir in the broth, cinnamon, cloves, allspice, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens. Allow it to cool. Preheat your oven to 375°F (190°C) . Roll out half of the pastry dough and line a pie plate with it. Fill the pie shell with the meat mixture. Roll out the remaining pastry dough and place it over the filling. Seal the edges and cut slits on top to allow steam to escape. Brush the top with egg wash and bake for 30-35 minutes or until the crust is golden brown. Allow the tourtière to cool for a few minutes before serving. Eat it plain or with a squeeze of ketchup, either way enjoy your delicious traditional Quebec meat tourtière! Bon Appétit! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Cookies Crispy edges, chewy centers—homemade cookie recipes from classic chocolate chip to nutty, spiced favorites. < Back Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Churro Sandwich Cookies Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. View Recipe Chocolate Heart Cookies (Schoggi Herzli) These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. View Recipe Chocolate Mummy Cookies Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. View Recipe Nussmakronen Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions. View Recipe Pumpkin Spice Cookies These deliciously chewy cookies are a mix between a snickerdoodle and chocolate chip cookie in your favorite fall pumpkin spice flavoring. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Vanillekipferl (Vanilla Crescents) Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. View Recipe Honey Nut Macarons Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors. View Recipe Easter Nest Cookies Easter themed lemon shortbread cookies with smooth sweet meringue, raspberry jam and chocolate eggs. View Recipe Load More

A traditional Swiss Plum Tart, boasts a buttery pastry base filled with juicy, tart plums and a lightly sweetened egg custard. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Plum Tart ( Zwetschgenwahe ) Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links 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 SKIP TO VIDEO 🥧 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 Ingredints Explained 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 NEWSLETTER SIGN-UP 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 Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Orange Poppy Seed Loaf Prep Time: 15 minutes Cook Time: 45 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve loved my Lemon Pistachio Bundt Cake or Almond Apricot Madeleines , I think you’re going to adore this Orange Poppy Seed Loaf. It’s made with a whole orange - peel and all - giving it that perfect balance of bright citrus, subtle sweetness, and a little nutty depth, all with a delicate crunch from the poppy seeds. This is one of those cakes that feels just fancy enough for a weekend tea, but still totally at home next to your morning coffee. Want to dress it up? Add candied orange slices on top for that extra wow-factor - but honestly, it’s lovely on its own. It’s a simple, cozy bake that has a bit of that old-school charm, and the kind of thing I love having on the counter to snack on throughout the week (though in my house, it never lasts more than a day or two). Bonus: it gets even better the next day, as the flavors mellow and deepen with time. SKIP TO RECIPE CARD SKIP TO VIDEO What You’ll Love about this Orange Poppy Seed Loaf ✨ Bright citrus flavor – Whole orange purée infuses every bite with natural sweetness and zest. ✨ Delightfully moist – Melted butter keeps the crumb rich and tender. ✨ A touch of crunch – Poppy seeds add a subtle contrast to the soft loaf. ✨ Gorgeous presentation – Topped with glossy candied orange slices, it’s a showstopper! ✨ Perfect for any occasion – Enjoy as a breakfast treat, afternoon snack, or dessert. What You'll Love Can I use store-bought orange juice instead of fresh orange purée? Fresh orange purée gives the loaf a more intense citrus flavor and natural moisture. If substituting, use ¼ cup (60ml) orange juice, but the texture may be slightly different. How do I know when the loaf is done baking? Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done. The top should be golden and slightly springy to the touch. Can I make this loaf ahead of time? Yes! It stays moist for up to 3 days at room temperature in an airtight container. You can also freeze it (without the candied oranges) for up to 2 months. What’s the best way to store candied orange slices? Keep them in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life. Can I swap the butter for oil? Yes! Use 150g (¾ cup) neutral oil for a slightly lighter texture. Frequently asked Questions Ingredints Explained Ingredients Cake: 185g unsalted butter, melted ( 6½ oz ) 3 large eggs 200g caster sugar ( 1 cup ) 1 medium orange , pureed 190g all-purpose flour, sifted ( 1½ cups ) 2 tsp baking powder ½ tsp salt 2 tbsp poppy seeds 60ml milk or orange juice ( ¼ cup ) ½ tsp vanilla extract (optional) Orange Glaze (Optional): 60g powdered sugar ( ½ cup ) 1-2 tbsp fresh orange juice ½ tsp orange zest Candied Oranges (Optional) 1 orange (thinly sliced, about ⅛-inch thick) 1 cup (200g) granulated sugar 1 cup (240ml) water Optional: 1 tbsp honey or light corn syrup (for extra shine) Optional: ½ tsp vanilla extract or a cinnamon stick for added flavor NEWSLETTER SIGN-UP Preparation Let's get started! Here are the step-by-step instructions on how to make this delicious Orange Poppy Seed Loaf: Preheat oven to 170°C (340°F). Grease and line a loaf pan with parchment paper. Prepare the orange: Cut the orange into chunks (removing any seeds) and blend it into a smooth puree using a food processor or blender. Mix wet ingredients: In a large bowl, whisk together the melted butter, eggs, sugar, vanilla extract, and pureed orange until well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Mix batter: Gradually fold the dry ingredients into the wet ingredients, alternating with the milk or orange juice, until just combined. Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes , or until a skewer inserted in the center comes out clean. Cool & glaze (optional): Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. For an extra spin, drizzle with an orange glaze (see below) . Decorate & Serve: Decorate with candied oranges or orange zest. Serve with a dollop of whipped cream or vanilla ice-cream. Orange Glaze (Optional, But Highly Recommended) ½ cup (60g) powdered sugar 1-2 tbsp fresh orange juice ½ tsp orange zest Mix ingredients until smooth and drizzle over the cooled loaf. Now, for the final step, if you want to add an extra layer to your presention why not add some candied orange slices? These are completely optional but will give that extra "wow" touch to your presentation. Here are the steps on to make them: Prepare the orange slices: Wash and dry the orange, then slice it into thin rounds (about ⅛-inch thick). Remove any seeds. Make the syrup: In a wide pan, bring the water and sugar to a simmer over medium heat, stirring until the sugar dissolves. If using honey or vanilla extract, add them now. Simmer the slices: Reduce heat to low and carefully add the orange slices in a single layer. Simmer gently for 30-40 minutes , flipping them occasionally, until they become translucent. Dry the slices: Using tongs, carefully remove the slices and place them on a wire rack set over parchment paper. Let them dry for at least 2-3 hours or overnight for best results. For extra shine & texture: Sugared Finish: While still slightly tacky, coat them in granulated sugar. Glossy Finish: Brush with a little light corn syrup or honey for a natural shine. Decorate your loaf: Once your Orange Poppy Seed Loaf has cooled, place the candied slices on top in an overlapping pattern for a stunning effect. If the candied orange slices feel like too much, or you are short of time, you can also simple add a sprinkle of orange zest overtop. Extra Spin Ideas: Almond Flour Addition – Swap ¼ cup of flour with almond flour for a nuttier texture. Chocolate Twist – Fold in ½ cup of dark chocolate chips. Coconut Orange Poppy Seed Loaf – Replace ¼ cup of flour with desiccated coconut for a tropical spin. Cardamom & Honey – Add ½ tsp ground cardamom to the dry ingredients and replace some of the sugar with honey for a more complex flavor. If you like this recipe you will also like: Orange and Cranberry Loaf Lemon Pistachio Cake Zucchini Bread Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP