A hint of zesty lemon and creamy feta complete this Greek-inspired galette creating a symphony of classic Mediterranean flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Greek Inspired Galette Prep Time: 1 hour Cook Time: 40-50 minutes Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're in the mood for something rustic and full of flavor, this Greek-Inspired Galette brings all the sun-drenched charm of the Mediterranean right to your kitchen. Imagine flaky, golden crust cradling a savory mix of caramelized onions, juicy tomatoes, briny kalamata olives, and creamy feta—all brightened with a splash of lemon and a sprinkle of fresh oregano. It's the kind of recipe that looks impressive, but is surprisingly simple to make. It’s a savory twist on the crust I use in my Apple Hazelnut Galette , and just like my Creamy Olive Tapenade , it celebrates bold, simple ingredients done right. And if you’ve already fallen for my Fougasse , this galette is another stop on your Mediterranean baking tour—rustic, flavorful, and perfect for sharing. Whether you’re planning a casual lunch or a cozy dinner with friends, this galette brings a little Greek flair to the table in the most delicious way. SKIP TO RECIPE CARD SKIP TO VIDEO That Flaky, Tangy Crust – The dough is simple but so rewarding: buttery, golden, and sturdy enough to hold up all the juicy toppings. Greek-Inspired Flavors – Think: salty feta, sweet roasted tomatoes, briny olives, and a pop of fresh oregano—like a vacation on a plate. Visually Stunning – It’s rustic yet elegant, and perfect for serving at a summer lunch or a laid-back dinner party. Make-Ahead Friendly – You can prep the dough in advance or even bake the full galette ahead and serve it warm or room temp. Versatile – Serve it with a green salad, pair it with a chilled glass of white wine, or even top with a poached egg for brunch. What You'll Love Can I use store-bought dough? You can, but homemade is worth it here. The vinegar in the dough gives it a tender, flaky texture that pairs beautifully with the tangy toppings. Can I make this galette ahead of time? Yes! Bake it earlier in the day and let it cool slightly. Serve warm or at room temperature—it’s delicious either way. What other toppings work well? Roasted peppers, zucchini ribbons, or even a handful of baby spinach or arugula added just before serving would be lovely variations. Can I make it gluten-free? You can swap in a 1:1 gluten-free flour blend, but results may vary slightly in flakiness. Keep the butter cold and don’t overwork the dough for best texture. Can I skip the olives? Of course—if olives aren’t your thing, just leave them out or sub in something with a similar salty bite, like capers or sun-dried tomatoes. Frequently asked Questions Ingredints Explained Ingredients Dough 240g (2 cups) all-purpose flour 1½ tsp salt 15g (1 tbsp) red wine vinegar 115g (½ cup) unsalted butter, cold and cubed 180ml (¾ cup) cold water A simple, flaky galette dough with just a touch of tang from the vinegar—perfect for holding all that savory Greek goodness. Topping 2 ripe tomatoes, thinly sliced 1 small red onion, thinly sliced 150g (1 cup) crumbled feta cheese Zest of 1 lemon 15ml (1 tbsp) extra virgin olive oil 40g (¼ cup) kalamata olives, pitted and halved Salt and freshly ground black pepper, to taste Fresh oregano, for garnish Inspired by the flavors of the Mediterranean—salty feta, juicy tomatoes, briny olives, and a whisper of lemon zest—all layered onto a golden, rustic crust. NEWSLETTER SIGN-UP Preparation Start by preparing your dough. I love this dough because it is straight forward and easy to make and is wonderful for sweet or savory dishes. I especially love using it for galettes, but also to make meat pies or tasty pastry pockets. In a large bowl mix together the flour and salt. Add in the vinegar and the butter. I like to cube my butter before adding it in. Using your hands, mix the butter and flour mixture together to create a coarse sand-like consistency. I like to make sure that my butter is really nicely chilled before doing this so that it doesn't start melting in my hands during this kneading process. Once you have your coarse mixture slowly add in the cold water. Keep kneading with your hands until all the ingredients have come together and you have a smooth dough. Shape the dough into a sphere and wrap in in some plastic wrap and place it in the fridge. You will want to chill your dough for about 45 minutes before rolling it out. (You can always make this dough ahead of time and either chill it in the fridge overnight or keep it in the freezer until you are ready to use it. Once ready, thaw it in the fridge overnight the day before). As the dough chills, start preparing your toppings. In a medium bowl, mix together your feta, lemon rind, 1 tablespoon lemon juice, olive oil and salt and pepper. I like to use the back of a fork to really break up the feta and get it all combined. Thinly slice your tomatoes and onions. Once your dough has chilled, generously flour your work surface and use a rolling pin to roll out your dough into a large circle. The dough should be quite thin (2mm thick). Leaving about a 4-5cm border all around, spread your feta mixture over the center of your dough. You will be folding the border over the edge of your toppings, so make sure to leave enough to do so, but don't leave too much of an edge or you will have a really thick doughy border. Over time you will see how much edge you like to have. Next, neatly place your tomatoes and onions over the feta. I like to layer mine crossing one over the other. Top with the kalamata olives and some fresh oregano leaves. Next, it is time to make this into a neat little package and ensure that none of the toppings escape during the baking process. Slowly, fold the edge of the dough towards the center of the galette, moving around the edge in sections, each section slightly overlapping the previous. Using a pastry brush, paint the dough edge of the galette with an egg wash or a little bit of olive oil. Preheat the oven to 400F and bake for 40-50 minutes or until the crust is golden. Remove the galette from the oven and let cool for 15 minutes before serving. What I love so much about Galettes, is their versatility. Sweet or savory, pretty much anything goes. Hope you have fun with this recipe and that it inspires you to come up with your own galette flavors. Enjoy! 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Delicious and fluffy two layered chocolate cake topped with kirsch flavored whipped cream and cherries.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black Forest Cake Prep Time: 30 Minutes Cook Time: 18-20 Minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something timeless about a slice of Black Forest Cake —light chocolate sponge, tart cherries soaked in kirsch, and billowy whipped cream all layered into one indulgent yet airy dessert. It’s the kind of cake that instantly transports me back to childhood celebrations, especially my mother’s birthday, when we’d pick up a version from a little bakery near our cottage. It was always topped with maraschino cherries and chocolate sprinkles—and I’d count the days until I could sneak a slice. This cake’s roots go back to Germany, named after Schwarzwälder Kirsch —a cherry brandy made from sour cherries, which gives the cake its distinct flavor. Over time, I’ve made this recipe my own: adjusting the chocolate, adding a bit more kirsch, and simplifying it just enough to make it approachable without losing any of the magic. If you can’t find cherry kirsch, a fruit-forward brandy works beautifully—and even canned cherries can be transformed with a rinse and a little love. If you’ve tried my Chocolate Cherry Bundt Cake , you already know how much I love this flavor pairing. For a no-bake twist, my Black Forest Tiramisu delivers the same chocolate-cherry magic with mascarpone and coffee. And if you're leaning into something lighter and nutty, don’t miss my White Forest Cake , a bright and elegant take on the classic. But this cake? This is the one I always come back to. A true ode to tradition—with a little personal flair and a lot of heart. SKIP TO RECIPE CARD SKIP TO VIDEO Balanced Sweetness: The combination of tart cherries, lightly sweetened whipped cream, and chocolate cake is perfectly balanced, making it indulgent without being overly rich. Moist and Fluffy Texture: The kirsch-soaked cherries add moisture, while the whipped cream keeps the layers light and airy. Customizable: Easily adapt the recipe to suit your preferences by using different fruits or adjusting the amount of kirsch for a boozy or kid-friendly version. Impressive Presentation: Despite being straightforward to assemble, the cake looks stunning, making it ideal for celebrations or special occasions. A Taste of Tradition: This cake carries the rich heritage of German baking, connecting you to a classic dessert with every bite. What You'll Love 1. Q: Can I substitute Kirsch? A: If you can’t find Kirsch, you can substitute it with cherry-flavored brandy or any other fruit-flavored liquor. For a non-alcoholic version, use cherry syrup or the liquid from canned cherries. 2. Q: Can I use fresh cherries? A: Yes! Fresh cherries work wonderfully when in season. Just pit them and adjust the sugar to taste, as fresh cherries may be sweeter than canned or jarred ones. 3. Q: What type of cocoa powder is best? A: Use unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed cocoa can also be used for a smoother, less acidic taste. 4. Q: Can I make the cake layers ahead of time? A: Absolutely! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. 5. Q: How do I store the cake? A: Black Forest Cake should be stored in the refrigerator, covered, to keep it fresh. It’s best consumed within 2–3 days. Frequently asked Questions Ingredints Explained Ingredients Cake: 95 g (¾ cup) All-Purpose Flour 1.5 g (¼ teaspoon) Salt 6 Eggs (separated) 200 g (1 cup) Granulated Sugar 5 g (1 teaspoon) Vanilla Extract 40 g (½ cup) Cocoa Powder Cherries: 150 g (1 cup) Pitted Cherries 50 g (¼ cup) Granulated Sugar 60 ml (¼ cup) Water 30 ml (2 tablespoons) Kirsch Whipped Cream: 600 ml (2½ cups) Whipping Cream 30 g (4 tablespoons) Icing Sugar 30 ml (2 tablespoons) Kirsch NEWSLETTER SIGN-UP Preparation Preheat oven to 350F You will need four medium sized mixing bowls and a medium saucepan to prepare your ingredients. Use two of the bowls to separate your egg whites from your egg yolks. To the egg yolks add 1/2 cup of the granulated sugar. With a hand mixer, beat until you have a smooth and creamy butter-yellow mixture. Add in the vanilla and make sure everything is well incorporated. Make sure to properly clean your beaters before beating your egg whites. If not, they may not give you the nice fluffy texture you desire. Beat your egg whites until they form soft peaks. Add in the remaining 1/2 cup of sugar and mix until well blended. Take your egg white mixture and with a rubber spatula, gently fold it into your egg yolks. You want to do it slowly so that you keep the mixture light and fluffy. In the third bowl, sift together the flour, cocoa powder and salt, making sure to get rid of any lumps. Slowly fold the flour mixture into the egg mixture using the same rubber spatula until everything is well incorporated. Next prepare two 8-9" round baking pans by rubbing some butter all over. Don't forget the sides! I like to use a piece of paper towel for this or just tear off a small bit of the foil paper from your butter stick. Add some flour and tap it around your pans so that all is nicely coated (but not clumped). I like to turn my pans upside down and give the backs a good tap to be sure I get rid of any excess. Fill each pan with equal amounts of batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 5 minutes and transfer cakes to a wire cooling rack. In the meantime, prepare your cherry syrup and whipping cream. In a medium sauce pan, add 1/4 cup water and 1/4 cup granulated sugar. On low heat, stir until the sugar is dissolved ( you'll know when you do not see any more of the sugar granules). Remove the mixture from the heat and stir in the 2 tablespoons of Kirsch and the pitted cherries. Let this mixture stand for about 30 minutes so that it cools down and the cherries can soak up the flavors. In the meantime, make your whipped cream. Use the hand mixer to beat the whipping cream into stiff peaks in the forth bowl. Add the icing sugar and kirsch, and mix some more until everything is well incorporated. Now it is time to build your cake! Once the cakes are cooled, brush a thin layer of the cherry syrup over the the top of the bottom cake layer. Next, evenly spread half the whipping cream over top. Next, arrange a layer of cherries over the whipping cream. This will be the center of the cake, so do not be shy with how many cherries you put. Just remember to keep some for the top. How many to keep for decorating is up to you. Once you have a nice layer of cherries, place the second layer of cake overtop and brush with cherry syrup. Decorate the top of the cake with the remaining whipped cream and cherries. I decided to pipe the whipped cream on the top layer, but spreading it will give an equally nice look. You can also sprinkle some chocolate over top if you desire. Serve and enjoy!! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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Get cozy and warm with the comfort of this easy-to-make hearty soup.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Leek and Potato Potage Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some recipes are just kitchen staples—the ones you come back to again and again because they’re simple, comforting, and quietly perfect. For me, this Leek and Potato Potage is one of those. It’s unfussy, uses ingredients I almost always have on hand, and somehow manages to feel both nourishing and a little indulgent. This version leans into the sweetness of leeks and the creaminess of potatoes, with a few carrots tossed in for good measure (and color). No fancy steps, no need to measure spices to the milligram—it’s the kind of soup that’s forgiving, flexible, and always hits the spot. If you’re into smooth, velvety soups like I am, you’ll probably love my Carrot and Potato Potage too—or this Butternut Squash and Potato Soup with Bacon Bits for something a little richer. And if you're after something heartier, don’t skip my Potato, Leek, and Sausage Soup —it’s like the cozy cousin of this one. Serve this potage with a swirl of cream or a drizzle of olive oil, maybe some crusty bread on the side, and you’ve got yourself a meal that feels both humble and special. SKIP TO RECIPE CARD SKIP TO VIDEO Simple ingredients, big flavor: Just a few humble veggies—leeks, potatoes, and carrots—but they come together into something smooth, savory, and satisfying. Velvety texture: If you’re a fan of creamy soups (without the cream), this one’s for you. It’s blended until silky and spoonable. Make-ahead friendly: This potage keeps well in the fridge for a few days and even freezes beautifully, making it perfect for meal prep. Totally customizable: Add herbs, a splash of cream, or swap in sweet potatoes—this recipe is super flexible. Cozy without being heavy: It’s hearty enough for lunch or dinner but won’t leave you feeling weighed down. What You'll Love Can I make this ahead of time? Yes! This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It also freezes well for up to 2 months—just leave out any dairy additions until reheating. Do I need to add cream? Not at all. The soup is naturally creamy once blended thanks to the potatoes. But if you’d like to make it extra rich, stir in a splash of milk, cream, or even a swirl of crème fraîche before serving. Can I make it dairy-free or vegan? Absolutely. Just skip the cream and finish with a drizzle of olive oil or swirl of plant-based cream if you like. It’s naturally vegan as long as you don’t add any dairy at the end. What’s the best way to blend it? An immersion blender is easiest—blend right in the pot. But a countertop blender works too. Just blend in batches and be careful with the hot liquid (leave the lid vented and cover with a towel). What can I serve with it? Crusty bread, a grilled cheese, or even a simple green salad. Frequently asked Questions Ingredints Explained Ingredients 2 leeks 2 large potatoes (Russet or Yukon gold) 3 medium carrots 2 garlic cloves 6 cups vegetable stock 2 bay leaves 2 Tbsp. butter salt and pepper to taste NEWSLETTER SIGN-UP Preparation First thing is first, prep the veg. Trim the ends of the leeks and wash. (Make sure to wash through all the layers as leeks are notorious for hiding little unwanted surprises between the layers). Thinly slice. Peel and cube the potatoes. (I used Russet this time around, but Yukon Gold work great too). Peel and thinly slice carrots. Mince garlic (or press with garlic press). Melt butter in a saucepan over medium heat. Add the leeks and the garlic. Cook and stir until fragrant and leeks begin to soften (3-5 mins). Add carrots and potatoes. Pour in vegetable broth and add bay leaves. Season with salt and pepper. Bring to a simmer and cook until vegetables are cooked or until you can easily poke with a fork. Once cooked. Remove from heat and let cool. Add to blender and blend until smooth reserving the saucepan. If too thick you can add some water until you reach your desired consistency. Return to the reserved saucepan and reheat to your desired temperature and season with more salt and pepper to taste. Serve as is or with a splash of cream for a creamier flavor. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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

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

A spiced pumpkin pie with a buttery graham crust—holiday comfort in every slice.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic Pumpkin Pie Prep Time: 20 minutes Cook Time: 50 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Once October rolls in, this Classic Pumpkin Pie becomes a non-negotiable in my kitchen. It’s one of those nostalgic recipes that feels like the start of the holidays—cozy, spiced, and comforting in all the right ways. I grew up in a house where my mom made fresh pumpkin purée from our jack-o’-lantern leftovers. While we carved pumpkins, she’d be at the stove, boiling down the flesh into a golden purée and freezing batches for one purpose: this pie. At the time, I didn’t fully appreciate how much care went into it. But now? That memory feels like magic. There’s something so special about using every part of the pumpkin—not just the seeds for roasting, but the flesh too. It gives those Halloween pumpkins a second life beyond one spooky night. Of course, not all of us have the time to cook down fresh pumpkin while kids are elbow-deep in carving. And let’s be real, canned pumpkin is a beautiful thing—it's available year-round and works wonderfully in this recipe. My mom always made hers with a graham cracker crust, so to me, that’s just what a real pumpkin pie tastes like. A quick homemade version only takes about 10 minutes and is so worth it—but if you’re in a pinch, store-bought works too. The flavor of this pie reminds me a bit of my Pumpkin Spice Cookies —sweet, warmly spiced, and just begging for a dollop of whipped cream. And if you’re into cinnamon-sugar everything like my Churro Cookies , or those cozy swirls from the Chocolate Pumpkin Zebra Loaf , you’ll be right at home with this pie. It’s creamy, fragrant with all the best holiday spices, and honestly tastes like everything I love about this season. I hope it finds a place on your fall dessert table too. SKIP TO RECIPE CARD SKIP TO VIDEO Silky-smooth filling : Lightly spiced and perfectly sweetened—everything you want in a classic fall pie. Graham cracker crust twist : Buttery, crisp, and slightly spiced with cinnamon—it's a lovely change from traditional pastry. Fall flavor bomb : Like your favorite pumpkin spice latte and Thanksgiving dessert had a cozy little baby. Make-ahead friendly : The flavors deepen as it rests, making it even better the next day (hello, stress-free holiday prep). What You'll Love Can I use all evaporated milk instead of combining it with regular milk? Yes, you can! Just use 1 ⅔ cups (about 400ml) of evaporated milk for an even creamier texture. How do I know when my pie is done? Gently jiggle the pie—if the center has just a slight wobble, it's done. A toothpick or knife inserted near the center should come out mostly clean. Can I make this crustless? Absolutely! Just grease your pie dish and pour in the filling. Bake as usual—it’ll turn into a soft, custardy pumpkin slice. Can I make it ahead of time? Yes! It keeps beautifully in the fridge for up to 3 days. Chill it uncovered until cool, then cover loosely with foil or plastic wrap. Can I freeze it? Totally. Bake and cool the pie completely, then wrap tightly and freeze for up to a month. Thaw in the fridge overnight before serving. Can I swap the crust for something else? Of course! You can use a traditional pie crust, a cookie crumb base, or even a gingersnap crust for extra fall flavor. Frequently asked Questions Ingredints Explained Pumpkin Purée – The star of the show; provides smooth texture and earthy sweetness. Fresh or canned both work beautifully. Granulated Sugar – Sweetens the custard while helping the pumpkin’s natural flavor shine. Salt – Essential for balance; just enough to make the spices pop. Ground Cinnamon – The dominant spice that defines pumpkin pie’s cozy aroma. Ground Nutmeg – Adds a subtle nutty warmth that deepens the flavor. Ground Cloves – Brings a hint of spice and intensity — a little goes a long way. Ground Ginger – Offers gentle heat and brightness, keeping the pie from feeling too heavy. Allspice – Complements the other spices and rounds out the flavor profile. Eggs – Bind the filling and give it that luscious, custard-like texture. Whole Milk – Keeps the filling creamy and smooth. Evaporated Milk – Adds richness and body while preventing the filling from being overly heavy. Ingredients Crust: 180–240g graham cracker crumbs (1 ½ – 2 cups or about 12–14 sheets) 113g unsalted butter, melted (½ cup) 50g granulated sugar (¼ cup) 1g salt (¼ tsp) 0.5g ground cinnamon (¼ tsp) Filling: 340g pumpkin purée (1 ½ cups) – fresh or canned (make sure it is plain purée). 150g granulated sugar (¾ cup) 3g salt (½ tsp) 2g ground cinnamon (1 tsp) 0.5g ground nutmeg (¼ tsp) 0.5g ground cloves (¼ tsp) 1g ground ginger (½ tsp) 0.5g allspice (¼ tsp) 3 large eggs, lightly beaten 300ml whole milk (1 ¼ cups) 160ml evaporated milk (⅔ cup) NEWSLETTER SIGN-UP Preparation Step 1: Preheat the oven Preheat your oven to 350°F (175°C). Step 2: Make the graham cracker crust In a medium bowl, combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8–10 minutes, until lightly golden and fragrant. Remove from the oven and let it cool slightly while you prepare the filling. Step 3: Prepare the pumpkin filling In a large mixing bowl, whisk together the pumpkin purée, sugar, salt, cinnamon, nutmeg, cloves, ginger, and allspice. Add the lightly beaten eggs and mix until smooth. Pour in the milk and evaporated milk, stirring until everything is well combined and silky. Step 4: Fill the crust Pour the pumpkin filling into the pre-baked graham crust. The mixture will be quite liquid—this is normal! Step 5: Bake the pie Carefully transfer the filled pie to the oven. Bake at 350°F (175°C) for 50–60 minutes, or until the edges are set and the center has just a slight wobble when gently jiggled. If the crust starts to brown too much, cover the edges with foil during the last 15–20 minutes of baking. Step 6: Cool and serve Remove the pie from the oven and let it cool completely at room temperature. Once cooled, chill in the fridge for at least 2–3 hours to allow the filling to fully set. Serve with whipped cream, a sprinkle of cinnamon, or even a drizzle of maple syrup if you're feeling fancy. Recipe Card Chef's Notes Homemade vs. canned: Fresh pumpkin purée gives a slightly lighter, more natural flavor, while canned is creamier and more consistent - both are delicious, so use what you love. Blind baking: For extra crispness, bake the crust for 5–7 minutes before adding the filling. This prevents sogginess and gives the base a lovely toasted flavor. Spice balance: Taste your filling before baking - every spice blend has its own personality. You can adjust the cinnamon or ginger to match your preference. Avoid overbaking: The center should still have a gentle wobble when you take it out; it will finish setting as it cools. Texture tip: For the silkiest filling, strain the mixture before pouring it into the crust. It makes a noticeable difference in smoothness. Garnish ideas: A swirl of whipped cream, a dusting of cinnamon, or candied pecans add a festive touch. Storage Tips Let the pie cool completely at room temperature before refrigerating. Cover loosely with plastic wrap or foil and store in the refrigerator for up to 4 days . To freeze, wrap slices tightly and store in an airtight container for up to 1 month . Thaw overnight in the fridge before serving. For best texture, serve chilled or at room temperature - never warm from the oven. Avoid covering while warm, as condensation can make the crust soggy. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A traditional Swiss dish, this tart has a delicate flaky butter crust filled with juicy apples, a touch of hazelnuts and sweet creamy custard.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Apple Tart ( Apfelwahe ) Prep Time: 15 minutes Cook Time: 40 minutes Serves: 8-10 Servings Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever fallen in love with the cozy aroma of apples baking in the oven, Apfelwähe is the kind of Swiss comfort food you need in your life. Think of it as the elegant cousin to my rustic Baked Apples , or the more structured sibling to my Apple Hazelnut Galette —but still incredibly simple, homey, and full of charm. Wähe (pronounced “veh”) is a type of Swiss tart made with a single crust and a light custard filling, often topped with seasonal fruit or vegetables. This traditional apple version features a buttery, flaky crust filled with tender apples and a creamy custard that gently sets as it bakes, giving each bite a perfect balance of texture and sweetness. In Switzerland, Apfelwähe is a staple—often served warm from the oven, sometimes plain, sometimes with whipped cream or even yogurt for an afternoon pick-me-up. Growing up, it was one of those recipes that marked the change of seasons in our home, much like my weekend batches of Swiss Apple Pancakes now do for my own family. Whether you serve it on a Sunday afternoon or bring it to your next fall gathering, this tart is pure, nostalgic goodness with a touch of elegance. And the best part? It’s incredibly easy to make with ingredients you probably already have on hand. SKIP TO RECIPE CARD SKIP TO VIDEO Swiss comfort in every bite – With a flaky crust, tender apples, and a silky custard, this tart is a cozy classic that feels like home. Simple, rustic, and elegant – It looks beautiful on the table, but it’s not fussy or complicated to make. Perfect for any time of day – Enjoy a slice for brunch, as an afternoon treat with tea, or dressed up with whipped cream for dessert. Customizable – You can use your favorite apple variety, and even swap the custard for cream or yogurt if you prefer. A taste of tradition – This recipe is rooted in Swiss heritage and is a lovely way to share a cultural classic. What You'll Love What is Wähe exactly? Wähe is a traditional Swiss single-crust tart, typically filled with fruit or vegetables and finished with a light custard. It can be sweet or savory, and it’s a staple in Swiss households. What kind of apples should I use? Use firm, slightly tart apples like Cortland, Granny Smith, or Gala. They hold up well during baking and balance the sweetness of the custard. Can I make this ahead of time? Yes! Apfelwähe can be baked a day in advance. Let it cool completely and store it in the fridge. Bring it to room temperature or gently reheat before serving. Do I need to blind-bake the crust? Not for this recipe. The custard and apples bake gently enough that the crust will cook through. If you want an extra-crispy base, you can blind-bake for 8–10 minutes before adding the filling. How do I serve it? Serve it warm or room temp. It’s lovely with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of thick yogurt. Can I make it dairy-free? You can substitute the cream with a dairy-free alternative like coconut milk or almond cream, and use a vegan crust if needed. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 160g all-purpose flour (1¼ cups + 2 tbsp) 115g unsalted butter, cold and cubed (½ cup) ½ tsp salt 60–120ml cold water (¼–½ cup), as needed For the Custard Filling: 240ml heavy cream (1 cup) 2 eggs 50g granulated sugar (4 tbsp), plus 25g (2 tbsp) for sprinkling Pinch of salt 50g hazelnut meal (½ cup), plus 12g (2 tbsp) for sprinkling For the Fruit Filling: 2–3 apples (depending on size), peeled and either thinly sliced or coarsely shredded 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. Apple is definitely one of my family's favorite kinds and I make it multiple times a year. The dough you will be using is so versatile, I use it for most of my pies and tarts. 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. Preparing the pie crust. 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 2-4 tablespoons hazelnut meal and 2 tablespoons granulated sugar. Next, slice your apples into 1 cm big slices (or grate using a large cut) and place into the pie shell. If you have sliced your apples, you can choose to arrange them in a neat pattern before pouring the custard in, or simply scatter them in a more rustic fashion, either way works. If you have decided to shred them, simply spread in an even layer over the bottom of your pie dough. Prepare your custard 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 apples. Preheat oven to 425F . Bake the wahe for 35-40 minutes or until the egg custard has cooked and the apples have 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

With a deliciously creamy and light texture, this panna cotta with it's tart raspberry coulis is a definite crowd pleaser.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Raspberry Coulis Panna Cotta Prep Time: 15 minutes Cook Time: 15 minutes + 4 hr chill time Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something so special about a dessert that feels indulgent yet is beautifully simple to make—and this Blackberry Panna Cotta with Raspberry Coulis has quickly become one of my personal favorites. The creamy panna cotta has a rich, velvety texture that contrasts so nicely with the bright, tart raspberry coulis. It’s the kind of flavor balance that feels fresh and satisfying with every spoonful. If you enjoy lighter, more delicate flavors, my Blood Orange Panna Cotta offers a more subtle take on this classic dessert, with gentle citrus notes that linger softly on the palate. And for those who love raspberries in any form, I’ve also shared my Raspberry Chocolate Truffle Tart —decadent, fudgy, and completely irresistible—as well as my Raspberry Lemon Sugar Cookies , which lean into that cheerful, tangy-sweet side of berry season. Whether you’re making this for a quiet moment at home or a small gathering, this panna cotta adds a little elegance without the effort. I hope it brings a touch of joy and calm to your kitchen too. SKIP TO RECIPE CARD SKIP TO VIDEO Simple Ingredients: This recipe uses pantry staples like blackberries, heavy cream, and gelatin powder, making it easy to recreate. Elegant Presentation: The deep purple hue of the blackberry panna cotta topped with vibrant raspberry coulis adds a sophisticated touch to your dessert table. Make Ahead: Panna cotta can be made ahead of time, making it an ideal dessert for gatherings or when you need to save time. Perfect for Any Occasion: Whether it’s a holiday dinner or an intimate gathering, this dessert brings a touch of elegance to any event. What You'll Love 1. What is Panna Cotta? Panna cotta , meaning "cooked cream" in Italian, is a traditional dessert made from heavy cream, sugar, and gelatin. It’s known for its smooth, silky texture that melts in your mouth, and it’s incredibly versatile as it can be flavored with various fruits, spices, or even coffee. 2. Can I make panna cotta without gelatin? Yes, you can use agar-agar as a vegetarian substitute for gelatin. However, it sets more firmly, so use about half the amount called for in the recipe to keep the texture smooth and creamy. 3. How do I make raspberry coulis for panna cotta? Raspberry coulis is made by blending fresh or frozen raspberries with a bit of sugar and then straining out the seeds for a smooth sauce. Adding a touch of lemon juice enhances the flavor and adds brightness. 4. Can I use frozen berries for the coulis? Yes, frozen raspberries work well for the coulis. Just thaw them slightly before blending, and follow the same steps as with fresh raspberries. 5. How far in advance can I make panna cotta? Panna cotta can be made up to 2-3 days in advance, making it an ideal dessert for entertaining. Prepare it in individual servings, cover with plastic wrap, and refrigerate until ready to serve. 6. How do I achieve a smooth panna cotta texture? To ensure a silky texture, heat the cream mixture gently and avoid letting it boil. Stir in the gelatin until fully dissolved, and strain the mixture before pouring it into molds. 7. What’s the best way to unmold panna cotta? To unmold panna cotta, dip the mold briefly in warm water, then gently loosen the edges with a thin knife before inverting onto a plate. This will help release it smoothly. 8. Can I substitute blackberries with other fruits in the panna cotta? Yes, you can use other berries like blueberries or strawberries for a similar flavor. Just adjust the sugar in the coulis based on the sweetness of the fruit. 9. What’s the best way to garnish panna cotta? Fresh berries, a mint sprig, or a dusting of powdered sugar can add a nice visual touch. A drizzle of coulis over the panna cotta or pooling it on the plate also adds a beautiful contrast. 10. Is panna cotta gluten-free? Yes, panna cotta is naturally gluten-free, making it an excellent dessert option for those with gluten sensitivities. Frequently asked Questions Ingredints Explained Ingredients For the Panna Cotta: 1 cup blackberries 1/4 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract 1 tablespoon water 2 cups heavy cream 1/2 cup whole milk 1/4 cup granulated sugar 2 teaspoons gelatin powder Fresh blackberries for garnish (optional) For the Raspberry Coulis 1 cup fresh or frozen raspberries 1/4 cup granulated sugar 1 tablespoon lemon juice NEWSLETTER SIGN-UP Preparation Indulge in the elegance of a Blackberry Panna Cotta , a creamy Italian dessert that is both luxurious and simple to make. The velvety panna cotta pairs perfectly with a tangy raspberry coulis, offering a delightful balance of rich and fresh flavors. Whether you’re hosting a dinner party or craving a beautiful yet fuss-free dessert, this blackberry panna cotta is sure to impress. Key Ingredients: Blackberries: Fresh blackberries provide a deep, rich flavor and color that makes this panna cotta extra special. Heavy Cream & Whole Milk: These create the creamy base for the dessert. Gelatin Powder: Essential for setting the panna cotta, giving it that perfect jiggle without being too firm. Raspberry Coulis: A quick sauce made with raspberries, sugar, and a hint of lemon juice that complements the creaminess with a fresh, tart note. Pro Tips for Perfect Panna Cotta: Dissolve Gelatin Properly: Make sure your gelatin is fully dissolved before mixing it with the cream to avoid any grainy texture. Strain the Mixture: Straining the blackberry puree ensures a smooth texture for the panna cotta. Use Silicone Molds: If you want to unmold your panna cotta, silicone molds make the process much easier. Let's get started! Make the Panna Cotta: Combine the blackberries, 1/4cup sugar, vanilla extract, and water in a saucepan. Cook over medium heat until the blackberries softenand release their juices, about 5-7 minutes. Mash the berries slightly with a fork or spoon. In a separate saucepan, heat the heavy cream, milk, and 1/4 cup sugar over medium heat. Stir until the sugar dissolves and the mixture is warm, but not boiling. Sprinkle the gelatin powder over 1/4 cup cold water in a small bowl. Let it sit for 5 minutes to bloom. Add the bloomed gelatin to the warm cream mixture, stirring until completely dissolved. Remove the blackberry mixture from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Combine the strained blackberry mixture with the warm cream mixture, stirring until well incorporated. Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours, or until set. Make the Raspberry Coulis: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Let the coulis cool to room temperature, then refrigerate until ready to serve. Serve: To serve, spoon some raspberry coulis over each chilled panna cotta. Garnish with fresh blackberries, if desired and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Une concoction dorée de curcuma finement moulu, prête à apporter chaleur et bien-être à votre tasse. < Back Haldi Doodh Blend Prep Time: 5 minutes Cook Time: Serves: 10-15 Portions About the Recipe Je vous présente mon mélange d'épices Haldi Doodh, un mélange soigneusement élaboré de curcuma, de gingembre, de cannelle, de cardamome et de poivre noir. Cette mélodie aromatique promet d'apporter une touche d'élégance à votre tasse quotidienne de lait au curcuma, associant commodité et saveurs authentiques dans un seul bocal pour une expérience réconfortante et bien-être. Ingredients 1/2 tasse de poudre de curcuma 2 cuillères à soupe de gingembre moulu 2 cuillères à soupe de cannelle moulue 1 cuillère à soupe de cardamome moulue 1 cuillère à café de poivre noir moulu Preparation Préparez les ingrédients : Assurez-vous que vos épices sont finement moulues pour un mélange lisse. Combinez les épices : Dans un bol, mélangez la poudre de curcuma, le gingembre moulu, la cannelle moulue, la cardamome moulue et le poivre noir moulu. Mélangez bien jusqu'à ce que toutes les épices soient uniformément réparties. Stockez dans un bocal : Transférez le mélange d'épices dans un bocal hermétique. Assurez-vous que le bocal est propre et sec avant d'ajouter le mélange. Conservez le bocal dans un endroit frais et sombre. Comment préparer une tasse de Haldi Doodh : Chauffez le lait : Dans une casserole, chauffez 1 tasse de lait à feu moyen jusqu'à ce qu'il soit chaud mais non bouillant. Ajoutez le mélange d'épices : Ajoutez 1 cuillère à café (ajustez selon votre goût) du mélange d'épices Haldi Doodh au lait chaud. Bien mélanger : Remuez bien le mélange pour vous assurer que le mélange d'épices est bien incorporé dans le lait. Sucrez (facultatif) : Si vous le souhaitez, sucrez le haldi doodh avec du miel ou votre édulcorant préféré. Mélangez jusqu'à dissolution. Chauffez et laissez mijoter : Continuez à chauffer le mélange jusqu'à ce qu'il soit chaud mais non bouillant, en remuant de temps en temps. Filtrez (facultatif) : Si vous préférez une texture plus lisse, vous pouvez filtrer le haldi doodh avant de le servir pour éliminer les épices non dissoutes. Servez et dégustez : Versez le haldi doodh dans une tasse et savourez cette délicieuse boisson dorée ! Remarque : Ajustez la quantité du mélange d'épices selon vos préférences gustatives. Vous pouvez également expérimenter avec les ratios pour trouver le mélange parfait selon vos goûts. *Essayez-le froid ! Il vous suffit de verser votre mélange préparé sur de la glace et de déguster ! Stockage : Le mélange d'épices Haldi Doodh peut être conservé dans le bocal pendant plusieurs semaines. Assurez-vous que le bocal est bien fermé pour maintenir la fraîcheur des épices. Maintenant, vous avez un bocal pratique de mélange d'épices Haldi Doodh prêt à l'emploi chaque fois que vous avez envie de cette boisson réconfortante ! 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. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Tomato Tart (Tomatenwahe) Prep Time: 20 minutes Cook Time: 35 minutes Serves: 4-6 Servings Oct 24, 2025 Last updated: This recipe may contain affiliate links 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 SKIP TO VIDEO 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 Ingredints Explained 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 NEWSLETTER SIGN-UP 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 Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black Forest Tiramisu Prep Time: 20 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for desserts that feel familiar but still manage to surprise you. This Black Forest Tiramisu is just that. It takes the chocolate-cherry magic of my Black Forest Cake and gives it a no-bake twist—layered with mascarpone, espresso-soaked ladyfingers, whipped cream, and those juicy cherries that make it impossible to stop at one bite. The idea came to me while working on my Chestnut Cream Tiramisu —I loved how effortlessly elegant a tiramisu could be. And if you’ve tried my White Forest Cake , you’ll know I can’t resist reimagining a classic with a lighter spin. This one lands somewhere in the middle: rich, creamy, bold, but easy enough to make on a weeknight. No oven, no stress - just a chilled dish of something truly indulgent (and maybe even better the next day, if you can wait that long). SKIP TO RECIPE CARD SKIP TO VIDEO Things You’ll Love About This Recipe Decadent Chocolate Flavor: The rich chocolate mascarpone and cocoa dusting make this dessert a chocoholic’s dream. Perfect Blend of Textures: Soft, coffee-soaked ladyfingers, creamy mascarpone, juicy cherries, and fluffy whipped cream create a melt-in-your-mouth experience. Customizable: Add kirsch for a boozy twist or keep it alcohol-free for all ages to enjoy. Elegant Yet Easy: Looks fancy but comes together with simple ingredients and no baking required. Make-Ahead Friendly: Perfect for dinner parties or special occasions, as the flavors improve with time in the fridge. What You'll Love FAQs 1. Can I make this dessert alcohol-free? Yes! Simply omit the kirsch or substitute it with cherry syrup or vanilla extract for a non-alcoholic version. 2. Can I use fresh cherries instead of canned? Absolutely! Pit and lightly mash fresh cherries, then mix them with a little sugar and water to create a syrupy consistency. 3. What can I use if I don’t have mascarpone? Cream cheese is a great substitute. Soften it and mix it with a bit of heavy cream to achieve a similar texture. 4. Can I make this dessert ahead of time? Yes, it’s even better after chilling! Assemble the tiramisu and refrigerate it for up to 4 hours before serving to let the flavors meld. 5. What’s a good alternative to maraschino cherries? Fresh cherries or chocolate shavings make elegant alternatives if you prefer to skip the maraschino cherries. Frequently asked Questions Ingredints Explained Ingredients For the Layers: 8 ladyfingers ½ cup (120ml) strong brewed coffee, cooled ½ tbsp granulated sugar (optional, to sweeten the coffee) For the Chocolate Mascarpone Cream: ½ cup (120ml) heavy cream, chilled 4 oz (115g) mascarpone cheese, softened 2 tbsp powdered sugar 3 tbsp melted dark chocolate, cooled (more if you want it really chocolatey) For the Cherry Layer: ½ cup (120g) canned cherries, drained and lightly crushed 2 tsp reserved cherry syrup from the can 1 tbsp kirsch (or amaretto) or for a non-alcoholic choice 1/4 tsp almond extract (optional, mixed into the cherries) For Topping: 3/4 cup (180ml) heavy cream, whipped to soft peaks (reserve 1/4 cup) 1 tsp powdered sugar (to sweeten whipped cream) 1 tsp kirsch or vanilla extract (optional, folded into the whipped cream) 2 tbsp cocoa powder, for dusting 10 maraschino cherries NEWSLETTER SIGN-UP Preparation Let's get started! Below you'll find the step-by-step instructions of how to put this delicious Black Forest Tiramisu together. Coffee dipped ladyfingers. Step 1: Prepare the Coffee Mixture Brew the coffee and allow it to cool. Sweeten with sugar if desired, and stir in 1 tbsp kirsch or dark rum if using. Chocolate mascarpone being piped onto ladyfingers. Step 2: Make the Extra Chocolatey Mascarpone Cream In a mixing bowl, whip the heavy cream until soft peaks form. (Reserve about 1/4 cup to pipe onto the top of the assembled dessert) In a separate bowl, whisk together mascarpone, powdered sugar, melted chocolate until smooth and rich. (If you want it delicately chocolatey put the 3 tablespoons. If you want it deep and rich put more, I kind of add as I go depending on how chocolatey I want it. Just remember that the more chocolate you put- the thicker the mixture can get. You may have to add more cream to smooth it out). Gently fold 1/2 cup of whipped cream into the chocolate mascarpone mixture until fully combined. Refrigerate until ready to assemble. Crushed cherries spread atop the layer of chocolate mascarpone. Step 3: Prepare the Cherries Drain the canned cherries and lightly crush them with a fork. Stir in reserved cherry syrup and kirsch or amaretto, if using, for extra flavor (for a non-alcoholic kick, add 1/4 tsp almond extract). Whipped cream being piped ontop of the second layer of ladyfingers. Step 4: Assemble the Dessert Dip each ladyfinger into the cooled coffee briefly, ensuring they are soaked but not soggy. (I usually count 2 Mississippi's, flip and do the same thing on the other side). Place two soaked ladyfingers side by side on each serving plate. Spread a generous layer of the chocolate mascarpone cream over the ladyfingers. (I find it easiest to pipe this on because after the ladyfingers are coffee soaked they tend to be quite fragile). Add a layer of lightly crushed cherries by spooning them over the chocolate mascarpone, ensuring even distribution. Carefully add another layer of soaked ladyfingers, side by side, on top of the cherries. Pipe or spoon the reserved whipped cream over the top layer. Black Forest Tiramisu Step 5: Garnish and Serve Dust with cocoa powder for a finishing touch. Top each dessert with a few maraschino cherries for a pop of color. Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld. That's it! Chill, scoop, and enjoy. This Black Forest Tiramisu is here for the good times—whether it's a cozy night in or a family get-together. Simple, sweet, and satisfying. Perfect for sharing. Notes: Adding kirsch to the coffee, cherries, or whipped cream enhances the Black Forest flavor but is optional for a non-alcoholic version. Amaretto or dark rum can be substituted if kirsch isn’t available. Use a touch of almond extract for a non-alcoholic boost. For even more chocolate, sprinkle grated chocolate or drizzle melted chocolate between layers. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP