Crispy on the outside, chewy on the inside, move over Focaccia, this one just might have you beat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Sausage and Gruyère Fougasse Prep Time: 2 Hours Cook Time: 25-30 minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I have a real soft spot for fougasse. It’s that kind of bread I could happily eat every single day—crispy on the outside, soft and chewy on the inside, and just so satisfying. Think of it like focaccia ’s French cousin, but shaped into a beautiful leaf (or whatever shape you’re feeling, really). What I love most about fougasse—besides how good it tastes—is how versatile it is. You can enjoy it as-is, tear off pieces to dip into spreads, pair it with cheese or charcuterie, or turn it into a full-on meal. That’s exactly what I did here by giving it a little Swiss twist: I added knackwurst and Gruyère, and honestly? It was so good. Warm, cheesy, and totally hearty. It’s also super simple to make. The dough is easy to throw together, and shaping it doesn’t require any fancy tools—just your hands or a rolling pin and a sharp knife or blade to make those signature slashes. Whether you’re new to baking or have your own sourdough starter named Fred in the fridge, fougasse is a fun, rewarding bread to make. And once you try it warm from the oven… you’ll get why I’m hooked. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy crust, soft center: That golden, crackly crust with a pillowy interior is the best of both bread worlds. Simple ingredients, big flavor: Just a few pantry staples—plus the smoky, melty magic of knackwurst and Gruyère—make this totally crave-worthy. Easy to make, fun to shape: No fancy shaping required. The leaf-like cuts not only look impressive but are super simple to do. Perfect for sharing: This bread makes a beautiful centerpiece for a brunch, picnic, or casual dinner spread. Totally customizable: Switch up the fillings or keep it classic with olive oil and herbs—the base dough plays well with just about anything. What You'll Love Do I need to use knackwurst and Gruyère? Not at all! Feel free to swap in other cheeses (like Emmental or cheddar) and sausage or even go veggie with herbs, olives, or roasted garlic. Can I make the dough ahead of time? Yes! You can mix the dough and let it rise in the fridge overnight. Just bring it to room temperature before shaping and baking. How do I get that classic leaf shape? After rolling out the dough, use a sharp knife or bench scraper to cut slits into it (like the veins of a leaf), then gently stretch them open with your fingers. It doesn’t need to be perfect—it’ll look rustic and beautiful once baked. Do I need a pizza stone or baking steel? Nope! A regular baking sheet works just fine. Just make sure it’s well-floured or lined with parchment to prevent sticking. How should I serve it? It’s amazing warm from the oven, but also holds up well at room temp. Great with soup, salad, or as part of a charcuterie-style board. Frequently asked Questions Ingredints Explained Ingredients 2 cups All-Purpose Flour (+extra for dusting) 1 teaspoon Salt 1 1/2 cups Warm Water 2 teaspoons Yeast 1 teaspoon Granulated Sugar 2 tablespoon Extra Virgin Olive Oil (+extra for greasing) 1 teaspoon dried Oregano 1 cooked Sausage (chopped into small cubes) 1/3 cup cubed Gruyère Cheese 5 Cherry Tomatoes (sliced) 2 tablespoons Caramelized Onions 2 teaspoons Fresh Thyme Cracked Salt for taste NEWSLETTER SIGN-UP Preparation Begin by activating the yeast. In a small bowl, add warm water, yeast and sugar. Stir until the yeast has dissolved. Let sit for 15 minutes or until bubbles start to form at the surface. This is how you know the yeast is starting to wake up. In a large bowl, add flour, salt and dried oregano. Mix with a whisk or a slotted spoon until well incorporated. Once the yeast mixture is ready, make a small well in the center of your flour (like a volcano) and pour yeast mixture inside the well. Use your hands to slowly knead the dough. Knead until all the flour in well incorporated. Add in the sausage bits and knead some more until the sausage bits seem well distributed throughout your dough. I used a German Knackwurst sausage, but really any cooked sausage will do. I like to cube mine into small bite sized bits, so that they can get distributed more easily and are small enough to be eaten in a single bite. Cover the bowl with a kitchen towel or plastic wrap and let sit for 45 minutes until the dough has doubled in size. When the dough has risen, give the dough a punch with your fist to deflate it and let it rise again for another 45 minutes . Preheat the oven to 400F . Once it has risen for the second time, line a baking sheet with parchment paper or a silicone mat. Flour liberally so the dough will not stick. Dust the dough well with some more flour and transfer the dough onto the baking sheet. Don't feel shy to use flour, the dough can be quite sticky. It may feel a bit hard to handle if you are making this for the first time. Don't worry, use flour if you need to and take your time to stretch it out. You can use a rolling pin to help if need be. Once transfered, you will want to try and spread the dough out into an oval 'leaf' type of shape. Use a sharp knife, or pizza knife to cut a long slit down the center length of the 'leaf' as well as a few side slits. Use your hands to open the slits up as much as you can without deforming or ripping the dough. Keep in mind, the bread will rise a bit in the oven, so the slits will get tighter when it bakes. Once you have made the slits, brush the top of your fougasse with some olive oil. Next decorate the top with your cubed Gruyère, sliced cherry tomatoes, caramelized onion bits and some fresh thyme. When it is all nicely laid out crack some sea salt over top (I like using Himalayan Pink Salt). Stick it in the oven and bake for 25-30 minutes or until the bread is nice and crisp and golden. I personally love fougasse straight out of the oven, when it is hot and crispy, but it is also very delicious when cooled. It usually doesn't last very long in my house and gets devoured instantly. It is a great bread to make as an appetizer, to bring to a potluck or to serve as a side to any dish. Hope you love it as much as I do! Bon appetit! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A mixture of nuts and oats, this crunchy and lightly sweet granola will easily become your morning staple.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Homemade Granola Prep Time: 5 minutes Cook Time: 30 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for cereal and granola—maybe it’s the Swiss in me, but there’s just something comforting about oats, nuts, and fruit coming together in one crunchy, chewy, slightly sweet bite. For years, I grabbed store-bought granola without a second thought... until a friend made me a homemade batch in my twenties, and everything changed. Once you try making your own, there’s really no going back. It’s quick, endlessly customizable, and packed with flavor you just don’t get from a box. Want more nuts? Less sweet? Extra seeds? You’re in control—and that’s the beauty of it. This recipe is simple, nourishing, and perfect with plain yogurt and fresh fruit (though I’ve also snacked on it by the handful). Whether you’re team berry, banana, or a dried fruit lover, this granola plays well with whatever you’ve got on hand. Hope you love it as much as I do. SKIP TO RECIPE CARD SKIP TO VIDEO Simple ingredients, big flavor: This granola is made with pantry staples and totally customizable depending on what you have on hand. Naturally sweetened: Honey brings just the right amount of sweetness and helps everything get that perfect golden crunch. Crispy + chewy: You’ll get clusters, crunch, and just a touch of chewiness from the honey—basically granola perfection. Endlessly versatile: Perfect with yogurt, sprinkled over smoothie bowls, or eaten by the handful (no judgment). Make it your own: Swap in different nuts, seeds, or even dried fruit to match your taste or mood. What You'll Love Can I use maple syrup instead of honey? Yes! Maple syrup works beautifully. The flavor will be slightly different (a bit deeper and more caramel-like), and the texture may be a little less sticky, but still delicious. Do I need to use all the seeds listed? Not at all—just use what you have. The mix of seeds adds great texture and nutrition, but it’s very flexible. You can even just use one or two types. Can I add dried fruit? Absolutely! Just wait until the granola is baked and cooled before stirring it in—this keeps the fruit from burning or turning too chewy. How should I store homemade granola? Store it in an airtight container at room temperature. It should stay fresh for up to 2 weeks, though I bet it disappears long before that. Can I make it oil-free? You can try swapping the oil for unsweetened applesauce or a little nut butter, but the texture will be softer and less crunchy. Still yummy, just a bit different. Frequently asked Questions Ingredints Explained Ingredients 200g rolled oats (2 cups) 120g chopped nuts (1 cup) – almonds, hazelnuts, cashews, pecans, etc. 70g mixed super seeds (1/2 cup) – chia, flax, sunflower, pumpkin, hemp seeds, quinoa, etc. 170g honey (1/2 cup) 60g vegetable oil (1/4 cup) NEWSLETTER SIGN-UP Preparation Preheat the Oven: Set your oven to 300°F (150°C) and line a baking sheet with parchment paper. Combine the Dry Ingredients: In a large bowl, combine oats, chopped nuts and super seeds. Mix well. I always just use the nuts I have on hand. My favorites are almonds, hazelnuts and cashews. Something I love about this recipe is that it is so flexible. Feel free to play around with the quantities of your dry ingredients. You can add in more of what you like. Add the wet ingredients: With a wooden spoon, mix in the oil and honey. Stir until well combined and until your ingredients start sticking together. Again, you can play around with the quantity of oil and honey. I sometimes use more or less depending on my mood. If you like a drier less sweet granola use less of each. The quantities put are simply there as guides. Spread it out: Transfer the mixture to your prepared baking sheet and spread it into an even layer. Bake to Golden Perfection: Bake for 30 minutes or until golden, stirring halfway. Cool and Break into Clusters: Remove from the oven and let the granola cool completely. Once cooled you can break it into chunks (you decide the size). Store and Enjoy: Keep your granola in an airtight jar. It stays fresh for at least a week (though it rarely lasts that long!). Enjoy with yogurt and fruit or straight from the jar. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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

Sweet and tangy, with a hint of earthy and spicy undertones, making each bite of this salad a harmonious explosion of taste.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Purple Cabbage Coleslaw Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Coleslaw doesn’t have to be the sad, soggy side it’s sometimes made out to be. In fact, when done right, it can totally steal the show. This red cabbage version is crisp, colorful, and full of bright, punchy flavor thanks to a honey-lime vinaigrette and a sprinkle of toasted spices. I created it as an upgrade to the usual barbecue slaw—something with a little more character and a lot more crunch. If you love simple sides that bring both flavor and freshness to the table, you might also enjoy my Celery Root Remoulade (it’s creamy with a Dijon kick), my Fennel & Apple Carpaccio Salad (a citrusy, crunchy dream), or my Herby Cucumber Salad that’s perfect on a hot day. This red cabbage coleslaw fits right into that lineup: refreshing, unexpected, and ridiculously easy to make. It’s one of those sides that works just as well next to burgers or grilled halloumi as it does tucked into tacos or piled on top of sandwiches. Once you try it, you might just find yourself making it on repeat—especially when you’re in the mood for something light, zesty, and full of color. SKIP TO RECIPE CARD SKIP TO VIDEO Colorful & Fresh : The vibrant purple cabbage and shredded carrots make this a total showstopper on any plate. Bright, Zesty Flavor : Lime juice and honey vinaigrette add a citrusy tang and natural sweetness that keep things light and refreshing. No Mayo Needed : A vinaigrette-based slaw that’s crisp, clean, and perfect for outdoor meals or picnics. Pairs With Everything : Serve it with tacos, grilled meats, sandwiches, or grain bowls—it’s versatile and endlessly adaptable. A Little Crunch, A Little Herb : The toasted coriander and mustard seeds give a gentle pop of spice, while fresh cilantro adds brightness. What You'll Love Can I make this ahead of time? Yes! In fact, it tastes even better after sitting for an hour or two. Just keep it covered in the fridge. If you're prepping it the day before, toss in the cilantro just before serving to keep it fresh. Can I swap the honey for something else? Absolutely. Maple syrup or agave both work well here if you're looking for vegan or alternative sweetener options. What if I don’t have coriander or mustard seeds? You can skip them or use ground versions in a pinch—just reduce the quantity by half if using ground. But if you have whole seeds, give them a quick toast in a dry pan for an extra layer of flavor. Can I use green cabbage instead? Sure! Green cabbage works just fine, or use a mix for extra texture and color. Just note that red cabbage holds its crunch a little better if you're storing leftovers. How long does it keep? Stored in an airtight container, it’ll keep in the fridge for up to 3 days. It may lose a bit of crunch over time, but the flavor gets even more infused. Frequently asked Questions Ingredints Explained Ingredients Coleslaw: 3 cups Red Cabbage (shredded) 1 cup Carrots (shredded) 1/4 cup fresh Coriander leaves Vinaigrette: 3 Tablespoons Lime Juice 2 Tablespoons Honey 2 Tablespoons Extra Virgin Olive Oil 1/2 teaspoon Coriander Seeds 1/2 teaspoon Mustard Seeds 1/4 teaspoon Salt 1/4 teaspoon Black Pepper NEWSLETTER SIGN-UP Preparation Begin by shredding your cabbage and carrots. Roughly chop the fresh coriander leaves and stems. Add the prepared veggies to a large salad or mixing bowl and toss until well combined. In a small bowl or jar with a lid, combine the ingredients for the vinaigrette. Give it a good stir, or shake and pour over the veggies. As with any coleslaw, the longer it has time to sit, the better. This allows all the flavors to mingle and really get soaked up by the veggies. I tend to like to make my coleslaw a day ahead and keep it in the fridge until it is ready to serve! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These buttery lemon shortbread cookies are perfect to celebrate spring or have as an Easter treat!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Easter Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 16-20 Bunny Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe With Easter just around the corner, it’s the perfect time to fill your kitchen with something buttery, bright, and joyfully festive. These Lemon Shortbread Easter Cookies are a sweet way to celebrate—crisp, tender, and infused with fresh lemon zest for a subtle citrusy twist. Whether you cut them into bunnies, eggs, or spring flowers, they’re a perfect blank canvas for royal icing and a fun decorating session with the kids (or just yourself and a good cup of tea). They remind me a lot of my Lemon Raspberry Sugar Cookies —light, pretty, and bursting with springtime flavor. If you’re looking for more ideas to round out your Easter table, be sure to download my free eBook A Taste of Easter which includes playful bakes like Hedgehog Breads , bunny cookies, and carrot cake monkey bread. And for something extra charming, you might also love my Easter Nest Cookies —a twist on the classic Swiss “Vogelnestli” with a soft lemon-scented cookie and meringue nest filled with jam and mini chocolate eggs. They're not in the eBook, but they’re definitely a crowd favorite! So whether you're baking for brunch, gifting cookie boxes, or just sneaking a few from the tray, these lemon shortbreads are sure to bring a little sunshine to your Easter weekend. SKIP TO RECIPE CARD SKIP TO VIDEO Bright & Buttery Flavor – These cookies have a delicate balance of rich, buttery shortbread and a refreshing hint of lemon, making them flavorful but not overpowering. Tender Yet Crisp Texture – The cookies have a slightly crisp edge with a soft, melt-in-your-mouth center, thanks to the perfect ratio of butter and flour. Smooth, Easy-to-Decorate Surface – The dough holds its shape well, so your Easter designs come out clean and defined. Once baked, the cookies provide a smooth base for royal icing. Make-Ahead Friendly – The dough can be made in advance, and the baked cookies store well, making them a great option for prepping ahead of Easter celebrations. Not Too Sweet – The combination of buttery shortbread and lightly tart lemon keeps these cookies from being overly sweet, even with the royal icing. Versatile & Customizable – While perfect for Easter, you can use different cookie cutter shapes for any occasion, and the icing can be flavored or colored to match your theme. What You'll Love 1. Can I make the dough ahead of time? Yes! You can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling it out. 2. Can I freeze the cookies? Absolutely! Baked cookies (without icing) can be frozen for up to 3 months. Store them in an airtight container with parchment paper between layers. Thaw at room temperature before decorating. 3. Can I use bottled lemon juice instead of fresh? Fresh lemon juice is best for the icing because it has a brighter, more natural flavor. If using bottled juice, choose one without added preservatives for the best taste. 4. What’s the best way to roll out the dough? Roll the dough between two sheets of parchment paper to prevent sticking and avoid adding too much extra flour. Aim for about ¼-inch thickness for the perfect balance of crisp and tender. 5. How do I get my royal icing the right consistency? For outlining, the icing should be thick like toothpaste. For flooding (filling in), it should be thinner, like honey. Add water a teaspoon at a time to thin it or more icing sugar to thicken it. 6. Can I use something other than meringue powder for the icing? Yes, you can use pasteurized egg whites instead. Replace the meringue powder and water with about 2 egg whites and mix until the icing reaches stiff peaks. 7. How do I prevent my cookies from spreading? Chilling the cut-out cookie shapes in the fridge for at least 15 minutes before baking helps them hold their shape. 8. Can I make these cookies gluten-free? Yes! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but they’ll still be delicious. 9. How long does the royal icing take to dry? It depends on humidity, but it usually takes 6-8 hours to fully set. If you need it to dry faster, place the cookies under a fan or in front of a low, cool airflow. 10. Can I flavor the royal icing? Yes! Instead of lemon juice, you can add vanilla, almond, or even orange extract for a different flavor. Frequently asked Questions Ingredints Explained Ingredients Cookies: 1 cup + 1 tablespoon Unsalted Butter (melted) 1 1/3 cup Granulated Sugar Pinch of Salt 2 Eggs 1 lemon (just the rind use juice for icing) 5 cups All-Purpose Flour Royal Icing: 2 1/2 cups Icing Sugar 3 tablespoons Meringue Powder 1/3 cup Warm Water 1 tablespoon Lemon Juice Food Coloring NEWSLETTER SIGN-UP Preparation These cookies only require a few easy steps to make which will give you plenty of time to have fun with decorating them. The other thing I love about this recipe, is that the cookie dough can easily be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to make them. This dough is the perfect easy shortbread recipe which I use for all of my holiday cookies. Whether for halloween, Christmas or Easter, this recipe is perfect for stamping out any shapes . They taste great even without the addition of icing. You can simply add a bit of egg wash before baking to give them a nice glossy finish. Please note that this recipe may contain some links. As an amazon affiliate I may receive a small commission on qualified purchases. Start by melting your butter in a large mixing bowl. Add in your sugar and salt and mix thoroughly with a hand mixer. Add in the eggs and mix until everything is well combined and you have a nice creamy paste-like consistency. To this, add the lemon rind. Fold the rind in with a rubber spatula or mix in gently with your mixer. Next, slowly incorporate the flour one cup at a time, mixing after each addition. Once the dough starts to get a bit too thick to keep mixing with the hand held mixer, I go in with my hands to finish off the dough, making sure that everything is well incorporated and I am left with a solid piece of buttery dough. You can also use your spatula to make sure everything is well blended if you do not want to get doughy hands. Wrap your dough in plastic wrap and stick it in the fridge for a minimum of 1-2 hours (or overnight) until the dough has cooled and has solidified a bit. It will be easier to roll out this way. Preheat your oven to 375F . When your dough has finished chilling, flour your work surface liberally. These are very buttery cookies, so the more you work the dough, the butter will begin to warm up and begin to stick to your work surfaces. Just be sure to flour your rolling pin as well. Roll out your dough so that it is about 4mm thick. Place your cookie cut-outs onto a lined baking sheet. These cookies will remain the same size during baking so you can lay them out quite closely together to try and fit as many onto your sheet as possible. Bake for 10 minutes or until the edges start to brown very slightly. Transfer to a wire cooling rack to cool. Only add any decorative icing once they have completely cooled (or the icing will melt off). To make the royal icing, simply mix together the icing sugar and meringe powder in a medium mixing bowl. Slowly add in lemon juice and water mixing until you have achieved your desired consistency. You want the icing to be thin enough so that it can be piped smoothly but not too runny either (unless you want to simply brush a thin layer overtop your cookies with a pastry brush). If you find the icing too runny, simply add a bit more icing sugar, if it is too thick, simply add a little bit more water. Remember, a little liquid goes a long way when working with icing sugar. Once you have achieved your desired consistency, divide it into separate bowls if you want to make more than one color. Add in a few drops of food coloring et voila! You are ready to decorate. I like to outline the main color first and then fill it in. Use a toothpick to poke any air bubbles or to help spread the icing if need be. There are many tutorials online on how to best decorate with Royal Icing. The tricky part is getting the proper consistency to the icing as well as having a steady hand. I have used both piping bottles and simply piping bags with no tips. I would suggest you try both to see which you prefer. Once the cookies are all decorated, make sure to let the icing dry completely. Store in an airtight container for up to 4 days until ready to serve. Happy cookie making! Click on your countries link for the Easter Bunny cookie cutter: Canada USA If you enjoyed these cookies you'll also like: Black and White Butter Cookies Lemon Raspberry Sugar Cookies Lemon & Hibiscus Thumbprint Cookies Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This delightful loaf combines the flavors of chocolate and pumpkin in a visually appealing zebra pattern. Perfect for a fall inspired treat!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Pumpkin Zebra Loaf Prep Time: 15 minutes Cook Time: 50 minutes Serves: 10-12 Slices Oct 18, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about the shift into fall that completely transforms the way I bake. As soon as the mornings turn crisp and pumpkins start popping up everywhere, I reach for those cozy, spiced flavors I love—like the warm notes in my Classic Pumpkin Pie , the chewy cinnamon kick of my Pumpkin Spice Cookies , or that Pumpkin Spice Chai Pudding I fully justify as breakfast (and honestly, no regrets there). This Chocolate Pumpkin Zebra Loaf is a little spooky, a little cozy, and totally perfect for the season. It swirls together rich chocolate and spiced pumpkin batter in a beautiful marbled pattern that’s surprisingly easy to create and even more fun to slice into. Every bite is that perfect balance of deep cocoa richness and soft, warmly spiced pumpkin cake. To top it off, a layer of tangy cream cheese frosting adds just the right contrast—and if you’re feeling festive, go ahead and decorate it with spiderweb drizzles, candy eyes, or a mummy-style glaze. It’s playful, delicious, and totally Halloween-party ready. Whether you're baking it up for a gathering or just treating yourself to a slice with your favorite latte, this loaf delivers on flavor and fall vibes. It’s one of those bakes that feels as magical as the season itself. SKIP TO RECIPE CARD SKIP TO VIDEO Swirls of fall flavor – Rich chocolate and warmly spiced pumpkin come together in each gorgeous marbled slice. Halloween-ready and beyond – Dress it up with spooky cream cheese frosting for Halloween or keep it simple for a cozy fall loaf. Moist, tender texture – Thanks to the pumpkin, this loaf stays soft and flavorful for days. Easy to make (and impressive to look at) – That zebra swirl looks fancy, but it’s actually really simple to do. Perfect with a latte – Especially anything pumpkin or chai-spiced. What You'll Love How do I get the zebra swirl effect? It’s easier than it looks! You just alternate spoonfuls of chocolate and pumpkin batter in the center of your loaf pan, layering one on top of the other. As it bakes, the pattern naturally forms. You can also gently swirl with a skewer if you want a more marbled look. Can I skip the cream cheese frosting? Definitely. The loaf is delicious on its own. But if you love a tangy-sweet contrast, the frosting adds a beautiful finish—especially if you're decorating for Halloween. Can I make this ahead of time? Yes! It keeps well for up to 3 days at room temperature (covered), or in the fridge for 5 days. It also freezes beautifully—just wrap the unfrosted loaf tightly and freeze for up to 2 months. Can I use fresh pumpkin instead of canned? Yes, just make sure it’s well-puréed and not too watery. If your homemade purée is on the wet side, drain it a little first to avoid a soggy loaf. Can I bake this in a different pan? Yes—an 8x8 inch square pan works too, though the bake time may be a little shorter. You can also make it into muffins; just reduce the baking time to about 18–22 minutes and keep an eye on them. How sweet is the loaf? It’s gently sweet—perfect for a snack or light dessert. If you’re looking for a dessert-level sweetness, the cream cheese frosting takes it there. Frequently asked Questions Ingredints Explained Ingredients For the Pumpkin Batter: 1 cup canned pumpkin puree 1/2 cup granulated sugar 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt For the Chocolate Batter: 1/2 cup granulated sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 cup hot water 1/2-3/4 cup All-Purpose Flour For the Icing (optional): 4 oz (1/2 cup) cream cheese, softened 2 tablespoons unsalted butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a medium-sized bowl, whisk together all the ingredients for the pumpkin batter: pumpkin puree, sugar, vegetable oil, egg, and vanilla extract. In another bowl, combine the dry ingredients for the pumpkin batter: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. In a separate bowl, mix the ingredients for the chocolate batter: sugar, cocoa powder, and baking soda. Add hot water and stir until it's smooth and well combined. Add in the flour bit by bit until you have a smooth batter. To create the zebra pattern, alternate spoonfuls of the pumpkin batter and chocolate batter into the greased loaf pan. Use a knife to gently swirl the batters together to create a marbled effect. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once completely cooled, frost with the cream cheese icing, if you so desire. Slice and enjoy your Chocolate Pumpkin Zebra Loaf! 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Un dessert décadent avec une texture aussi légère que les nuageux, qui fond dans la bouche à chaque cuillerée céleste. < Back Mousse au Chocolat Prep Time: 15 minutes Cook Time: Serves: 4 Portions About the Recipe Je ne suis pas sûr d'avoir déjà rencontré quelqu'un qui n'aime pas une bonne mousse au chocolat. Même mon mari, qui n'aime pas les aliments qui ne nécessitent pas de mâcher, ne peut pas résister à ce genre de paradis chocolaté. Lancez-vous dans un voyage culinaire avec ma délicieuse mousse au chocolat faite maison, une symphonie de saveurs indulgentes et de textures veloutées. Fabriqué à partir de délicieux chocolat noir luxueux, ce dessert décadent promet de captiver vos papilles et d'élever votre expérience culinaire à de nouveaux sommets. En explorant les subtilités de la recette, vous découvrirez l'union harmonieuse du chocolat fondu, des œufs fouettés, et d'une crème délicieusement riche, résultant en une concoction céleste qui est à la fois un festin pour les sens et une célébration de l'artisanat culinaire. Préparez-vous à vous immerger dans le plaisir de chaque cuillerée, savourant la voluptuosité qui définit cette somptueuse gourmandise. La recette est conçue pour quatre personnes, alors vous voudrez peut-être doubler les proportions pour en avoir un peu plus... au cas où... Ingredients 1 tasse de chocolat noir, haché 3 gros œufs (séparés) 1/4 tasse de sucre 1 cuillère à café d'extrait de vanille 1 tasse de crème épaisse Preparation Faites fondre le chocolat noir dans un bol résistant à la chaleur au-dessus d'une casserole d'eau frémissante ou au micro-ondes. Laissez-le refroidir légèrement. Séparez les jaunes d'œufs des blancs. Battez les jaunes d'œufs avec le sucre jusqu'à ce qu'ils soient bien mélangés. Ajoutez l'extrait de vanille et mélangez. Versez le chocolat fondu dans le mélange de jaunes d'œufs et remuez jusqu'à obtenir une consistance lisse. Dans un bol séparé, fouettez les blancs d'œufs jusqu'à ce qu'ils forment des pics fermes. Incorporez délicatement les blancs d'œufs fouettés dans le mélange au chocolat jusqu'à ce qu'ils soient bien combinés. Dans un autre bol, fouettez la crème épaisse jusqu'à l'obtention de pics mous. Incorporez la crème fouettée dans le mélange au chocolat. Cuillérez la mousse dans des des bols et réfrigérez pendant au moins 2 heures ou jusqu'à ce qu'elle soit prise. Optionnel : Décorez avec du chocolat râpé ou de la crème fouettée avant de servir. Previous Next

Christine Loertscher runs Poetic Road, a food photography studio offering recipe development, brand visuals, and content creation for cookbooks, blogs, and social media. FOOD PHOTOGRAPHER & CONTENT CREATOR Montreal, Eastern Townships, and beyond. chris@poeticroad.com

Christine Loertscher offers food photography and recipe development services for cookbooks, brands, blogs, and social media—capturing meaningful visuals with a fresh, editorial touch. FOOD PHOTOGRAPHY & CONTENT CREATION From concept to final image, every project is collaborative, creative, and tailored to you. chris@poeticroad.com 1. Photography Services Food & Product Photography From fresh ingredients and plated dishes to packaging and kitchen essentials, I create imagery that makes your product stand out. Editorial & Publication Photography Magazine features, cookbook spreads, blog imagery — compelling visuals that tell a story and elevate your brand presence. Cookbook authors | Food brands | Restaurants | Editorial features Get in Touch 2. Recipe Development Custom Recipe Creation Recipes tailored to your brand’s vision and audience, developed for both taste and visual impact. Seasonal & Themed Recipes Holiday menus, summer features, or cultural specialties — designed to inspire and connect with your audience. Food brands | Magazines | Lifestyle blogs | Product launches Start a Project 3. Content Creation Social Media & Digital Content Styled photography, reels, and behind-the-scenes footage to captivate your audience. Blog & Website Content Professionally developed recipes paired with striking imagery and thoughtful, SEO-rich copy. Brands that want cohesive visuals + written content in one package Work With Me 4. Brand Collaborations Sponsored Blog Features Recipe posts or editorial-style content on my blog that showcase your product in action, supported by high-quality visuals and compelling copy. Social Media Partnerships Sponsored content on Instagram, TikTok, or Pinterest that blends seamlessly into my feed while reaching an engaged audience that trusts my recommendations. Product launches | Seasonal promotions | Brand awareness campaigns Collaborate With Me

Read my latest blogs on food and photography. Updated weekly, I explore everything from ingredients to tips and tricks on taking great food photos. Newsletter Subscribe and elevate your everyday cooking—where simple ingredients transform into elegant, effortless creations. Inspiration, tips, and exclusive recipes delivered straight to your inbox. First name Email Subscribe Click here for the latest recipes BLOGS Swiss Food: It’s Not Just Cheese and Chocolate Switzerland is small, you can drive across it in an afternoon, but don’t let the size fool you. It’s packed with culinary diversity. READ 7 Classic Swiss Recipes that Feel Like Home Discover 7 traditional Swiss recipes—including Rösti, Zopf, Zürcher Geschnetzeltes, and Chriesiauflauf—that bring warmth and comfort to the table. READ 10 Cozy Soups to Warm You Up This Fall Whether you're feeding your family or just yourself, these are the 10 cozy fall soups I always come back to once the weather turns chilly. READ Cozy Pumpkin Recipes for Fall 6 Favorites You’ll Crave Again and Again. From breakfast to dessert (and even a savory soup!), there’s something here for every kind of fall craving. READ Fun Facts About Honey Whether you love cooking with it, swirling it into your tea, or just want to know what makes it so special, here are some sweet facts you’ll want to remember. READ The Realities of Being a Content Creator As a content creator, people often don't understand what I do. It is a full-scale production. In this blog, I outline some of the ins and outs of my every day. READ Ultimate Guide to Vinegars: Apple Cider to Balsamic In this guide, we’ll dive into the different types of vinegar, their unique flavors, and how to use them to enhance your cooking. READ What is Visual Storytelling? In today’s world, where AI can churn out millions of pictures and videos at the click of a button, why should storytelling matter? READ A Guide to Roasing Chestnuts If you’ve ever been curious about chestnuts, or if you’ve stared at them in the grocery store wondering how to prepare them, this guide will take you through everything you need to know. READ Swiss Food: A Journey Through Regions Swiss food is so much more than cheese and chocolate (though those are amazing too). It’s a mix of traditions, regions, and flavors that come together to tell a story READ A Toast to New Beginnings: Happy New Year! As we get ready to welcome 2025, I’ve been reflecting on the incredible moments, milestones, and memories that shaped 2024. READ The Ultimate Guide to Cacao-Powder In this guide, I'll break down the different kinds of cacao powder, their uses, and how each can elevate your culinary creations. READ Exploring Monochromatic Food Photography This technique, which focuses on using different shades and tones of a single color, offers a fresh and captivating perspective on food imagery. READ Why Professional Brand Photography is Essential From social media to websites, the quality of your photography can directly impact your brand's reputation and engagement. READ How Swiss Cuisine Connected Me to My Heritage I invite you to learn how Swiss cuisine has been more than just food for me—it's been a bridge to my past and a way to preserve my heritage. READ The Trials and Tribulations of a Recipe Developer You imagine beautiful, perfectly plated creations straight out of a food magazine. In reality? It’s a lot more flour explosions, piping bag disasters. READ The Art of Simplicity in Food Photography When you strip away the complexities, the true star of your photo – the food – gets the attention it deserves. READ The Art of Macro Photography: Up-Close In this blog post, I'll explore how macro shots in food photography can transform your images and provide tips on how to use this technique effectively. READ Why I like Food Photography Challenges In this blog, I discuss why I like participating in various Food Photography challenges and the benefits of doing so. READ Why use Buttermilk in Baking and how to make it In the realm of baking, where every ingredient is carefully chosen for its ability to elevate flavor, texture, and moisture, buttermilk stands out as a true unsung hero. READ Rediscovering my Swiss Roots Through Food While my formative years were spent in Montreal, the flavors on our dinner table connected me to my heritage, fostering a deep appreciation for Swiss cuisine. READ The Culinary Magic of Macadamia Nuts In this blog we will explore the wonders of macadamia nuts and discover how these little powerhouses can transform your cooking game. READ Nutritional Yeast In Plant-Powered Cooking A nutritional rockstar that can elevate your plant-based creations to a whole new level. READ Hibiscus: From Petals to Palate In this blog we will explore the world of hibiscus in the kitchen, from the use of its vivid petals to the tantalizing and unique taste it brings to your plate. READ Unlocking Wellness: The Magic of Haldi Doodh This harmonious blend of milk, turmeric, ginger, cinnamon, and cardamom not only tantalizes the taste buds but also boasts an array of potential health perks. READ Eton Mess: Berries, Cream, and Meringue Perfection I'm diving into one of my all time favorite desserts, the delectable world of Eton Mess—a treat that's as British as afternoon tea and as delightful as a summer breeze. READ Pfeffernusse: Quintessential German Spice Cookies Join me on this delightful journey of flavors and tradition as we explore the magic of Pfeffernusse and learn why these German spice cookies are an absolute must for your holiday baking repertoire. READ The Creamy Elegance of Burrata Burrata – the crème de la crème of cheeses. It hails from the sunny fields of Italy, and let me tell you, it's the cheese dreams are made of. READ Quebec's Savory Delight: A Deep Dive into Tourtière Originally crafted by French-Canadian settlers, this savory pie quickly became a staple, offering warmth and sustenance in the harsh Canadian winters. READ The Sweet Tradition of Christmas Cookies Have you ever wondered why Christmas and cookies go hand in hand? Let's explore the rich history and some fun facts behind this scrumptious tradition. READ Unraveling the Delightful World of Molasses If you're wondering what this dark, viscous liquid is all about, you're in for a treat. Get ready to embark on a journey of flavors, history, and surprising uses that will make molasses your new kitchen staple. READ Spaetzli: The Flavors of Traditional Alpine Noodles Embark on a culinary journey through the heart of Central Europe as we explore the enchanting world of Spaetzli, those delightful egg noodles that bring a touch of homemade warmth to every plate. READ Pumpkin Spice: Embracing the Flavors of Fall In this pumpkin-spiced journey, we'll explore the origins of this beloved blend, share a scrumptious homemade recipe, and dive into the reasons why this spicy sensation takes the fall season by storm. READ Delicate Macarons: A Taste of French Elegence In this blog, we'll dive into the world of macarons, exploring their history, flavors, and the art of baking these delectable treats. READ Matcha: Unlocking the World of Green Magic In this blog, we'll delve into the captivating world of Matcha, unravel its origins, health benefits, and how to enjoy it. READ Pumpkin Pairings: Unveiling the Perfect Flavor Combinations Unsure of what goes well with Pumpkin? In this blog, I'll be discussing the magical pairings that can turn your pumpkin dishes into culinary masterpieces. READ The Magical Transformation of Chia Seeds In this blog we will explore how Chia Pudding takes shape. READ Ghoulishly Good: Pumpkin Spice and Everything Nice for Halloween As the leaves turn to shades of orange and gold, pumpkins take center stage in our kitchens and hearts. READ A Slice of Savory Bliss: Exploring the World of Quiche Unraveling the Origins, Best Cheeses, and Delicious Varieties of Quiche. Such a versitile dish, you can easily make it your own. Discover more about Quiche in this blog. READ Spice Up Your Knowledge: 5 Interesting Facts About Nutmeg More than just a spice. After reading this blog you'll have a deeper appreciation for the warm and comforting magic it brings to your dishes READ Pear-fectly Interesting: 5 Fascinating Facts About Pears Pears, often overlooked in favor of their more popular counterparts like apples or oranges, have a fascinating history and a unique set of characteristics. READ 5 DYI Food Photography Backdrop Ideas Want to style your photos but can't afford all those pricey backdrops? Why not make your own. Here are 5 easy DYI options you can easily create at home. READ 5 Reasons you should be Chilling your Cookies Want to make the perfect cookies? Don't forget this very important step that cookie bakers swear by. If you don't rush the process, you'll make the perfect chewy cookie every single time. Read the blog to know more. READ Capturing Food in all its Glory : Photography Tips Creating delicious recipes is only half of the battle when it comes to food blogging. Making sure your dishes look great in photographs is just as important. Here you can read about some food photography tips to help you take stunning photos of your recipes: READ Butterfly Pea Flower : What is it and how can you use it? Discover a natural way to dye food. Read more about this amazing blue flower and how you too can use it in your kitchen creations. READ Celeriac: 5 Reasons to eat it If you have never tried Celeriac (celery root) you should! It is fresh and delicious and has multiple health benefits. Read to find out more about this marvellous root vegetable. READ Flour Facts We all use it. But do we know what differentiates one flour from the other? Which should you use for your specific baking needs? Find out more in this Flour Facts Blog. READ Gelatine or Galatin Who doesn't love a good Jell-O? Ever wonder what makes it so jiggly? Read more about this interesting ingredient here. READ Pasta Perfection Have you ever tried your hand at making your own pasta? Do you feel intimidated by the process like I was. Read about my first experience here. It may just give you the push you need to try it out for yourself. READ My Aspic Challenge I had never made or eaten an Aspic before I was challenged to make one. The experience was so interesting and although I certainly did not perfect it, I learned so much and definitely will try it again one day. Read more about my thoughts on this here. READ My Food Photography Challenge This food photography journey has challenged me many times. One of my favorite things to do is to take part in food photography challenges. Read about my first experience here. READ The Pomegranate Read more about this amazing red fruit. I also share my favorite trick to get out the arils (seeds). READ What you "Knead" to Know about Kneading Dough Tips on how to knead your dough and know if you are doing it right. READ Bretzels Whether you call them Bretzels or Prezels, the love for these braided breads is international. Read more about their origin here. READ

Made with natural dyes, this classic bundt cake is not only moist and delicious but it adds a fun twist to afternoon tea time. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Rainbow Bundt Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always loved Bundt cakes for their simplicity—you don’t need fancy decorating skills to make one look beautiful. The pan does the work, and the result always feels a little bit special. For this Rainbow Bundt , I wanted to play with color inside the cake, similar to how I had fun with the bold color in my Red Velvet Cupcakes or the party magic of my Rainbow Popcorn . I used the lemon base from my Lemon Pistachio Bundt Cake —because lemon just pairs so well with everything—and swirled in natural dyes to create a rainbow marbled effect. The powders—purple sweet potato, butterfly pea flower, beetroot, and cranberry juice—add beautiful, earthy tones. The flavors are soft and subtle (except the cranberry, which has a nice little zing that works well with the lemon). I tested it a few times to get the colors right—beetroot especially loves to fade in the oven—but blending it with cranberry helped keep some of that pinky red. If you’re looking for a fun, naturally colorful cake that’s as joyful to cut into as it is to eat, this Bundt might be just the thing. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant Colors from Natural Ingredients : Made with natural dyes from ingredients like turmeric, beetroot, and spirulina, this cake is a stunning rainbow creation with no artificial colors. Deliciously Moist and Flavorful : This bundt cake is as tasty as it is beautiful, with a moist crumb and a light, vanilla or citrus flavor that pairs well with the natural hues. Fun and Wholesome : Perfect for celebrations, this cake offers a fun, healthier way to enjoy rainbow colors, making it ideal for kids’ parties or special occasions. Impressive Presentation : The bright layers and bundt shape make this cake a showstopper, bringing a burst of color and joy to any dessert table. Easy to Adapt with Favorite Flavors : Add a touch of lemon zest or vanilla extract to the batter, or drizzle with a simple glaze for extra flavor without overpowering the natural colors. Perfect for Natural-Living Enthusiasts : For those who avoid artificial colors, this cake offers a vibrant and healthy way to enjoy a colorful dessert that’s free from synthetic additives. What You'll Love What types of natural dyes work best for a rainbow bundt cake? Plant-based powders, like beetroot, turmeric, and spirulina, are ideal for vibrant colors. For best results, use fine powders from sources like Selefina to ensure even coloring. Will the natural dyes affect the cake's flavor? Most natural dyes have subtle flavors, but they typically blend well with cake batter. For a more neutral taste, adjust the quantity slightly or pair with flavors like vanilla or citrus. Can I make the cake layers without artificial colors? Absolutely! This recipe uses only natural dyes, providing beautiful colors without any synthetic ingredients, perfect for those who prefer natural alternatives. How should I store the rainbow bundt cake? Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator if you prefer it slightly chilled. The colors stay vibrant and fresh for several days. Can I freeze leftover rainbow bundt cake? Yes! Slice the cake and wrap each piece in plastic wrap before freezing. Let it thaw at room temperature when you’re ready to enjoy a colorful, natural treat. Frequently asked Questions Ingredints Explained Ingredients Cake 375 g all-purpose flour (3 cups) 12 g baking powder (1 tbsp) 3 g baking soda (½ tsp) 3 g salt (½ tsp) 227 g unsalted butter, softened (1 cup) 400 g granulated sugar (2 cups) 4 large eggs 5 g vanilla extract (1 tsp) 240 g buttermilk (1 cup) – see blog for DIY tip Zest of 2 lemons 30 g fresh lemon juice (2 tbsp) Natural Coloring Powders *Use a few drops of food coloring if you do not have natural powders 6 g purple sweet potato powder (2 tsp) 6 g butterfly pea powder (2 tsp) 6 g beetroot powder (2 tsp) 6 g cranberry juice powder (2 tsp) Optional: powdered sugar for dusting NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the lemon zest and lemon juice until well incorporated. Divide the batter into 4 small bowls. Add the coloring type of your choice to each bowl. I put the beetroot and cranberry powders into the same bowl, the butterfly pea into its own and the purple sweet potato into its own as well. The last bowl of batter will be left as is. Mix the powders into each bowl until the dyes are well incorporated. Alternate pouring in the colored batters into the prepared Bundt pan and use a knife or cooking skewer to zig-zag through the batter to create a marble effect. Smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Once the cake has cooled, dust with powdered sugar. Slice, serve, and enjoy your delicious Rainbow Bundt cake! Tips If you don't have buttermilk on hand, you can easily make a substitute using milk and lemon juice or vinegar: Measure out 1 cup of milk (whole milk or 2% milk works best). Stir in 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for about 5-10 minutes to allow it to curdle and thicken slightly. After it has thickened slightly and looks somewhat curdled, it's ready to use as a substitute for buttermilk in your recipe. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This dish combines the freshness of summer vegetables with the heartiness of grilled salmon, making for a delightful and satisfying meal.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Grilled Salmon Rice Salad Prep Time: 20 minutes Cook Time: 12 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe You know those meals that just work —a little cozy, a little fresh, and full of flavor? That’s exactly what this grilled salmon and rice salad is. The salmon gets beautifully crisp on the edges, then it's all tossed with warm jasmine rice, sweet corn, bok choy, and loads of herbs. It’s colorful, satisfying, and just the kind of thing you’ll want to make on repeat. I’ve been on a bit of a roll with these hearty, veggie-packed salads lately. If you’ve tried my Kale and Barley Salad , or that creamy Dill-icious Potato Salad I made with Selefina’s blend, you know what I mean. And if you’re into warm, comforting dishes that don’t skimp on the veg—like my Stuffed Squash —you’ll probably love this one too. It’s perfect for an easy weeknight dinner or something a little elevated for a backyard get-together. Just simple ingredients, grilled goodness, and lots of flavor in every bite. SKIP TO RECIPE CARD SKIP TO VIDEO Light, Fresh, and Satisfying : This salad combines the wholesome heartiness of rice with fresh veggies and protein-rich grilled salmon, making it a complete, nourishing meal. Balanced Flavor and Texture : With the smoky flavor of grilled salmon, fluffy rice, and crisp veggies, every bite offers a delicious balance of textures and flavors. Perfect for Any Season : Enjoy it warm in the cooler months or chilled as a refreshing summer dish, making it versatile for year-round enjoyment. Great for Meal Prep : Easy to make ahead, this salad is an ideal choice for busy days. Just grill the salmon and assemble when you’re ready to enjoy. Customizable and Adaptable : Add your favorite vegetables, such as cucumber, avocado, or bell peppers, to make it uniquely yours. A sprinkle of herbs or a squeeze of lemon also brings it to life! Packed with Omega-3s and Fiber : Salmon provides heart-healthy omega-3s, while the rice and veggies offer fiber and essential nutrients, creating a well-rounded, nutritious dish. What You'll Love Can I use other types of rice? Absolutely! This salad works well with jasmine, basmati, wild rice, or even a blend of grains for added texture and flavor. Can I make this salad ahead of time? Yes! You can grill the salmon and cook the rice ahead. Store them separately and assemble the salad just before serving to keep it fresh and vibrant. What’s the best way to grill salmon for a salad? For even grilling, season the salmon and cook it over medium heat until the edges are crispy and the center is just opaque. This helps retain a juicy, tender texture that pairs well with the salad. How long does this salad keep? Stored in an airtight container in the refrigerator, this salad lasts up to 2 days. It’s a great option for meal prep or next-day lunches. Can I substitute the salmon with another protein? Yes, grilled shrimp, chicken, or tofu are delicious alternatives that complement the rice and vegetables beautifully. Frequently asked Questions Ingredints Explained Ingredients Salmon Marinade 1 tablespoon olive oil 1 tablespoon soy sauce 1 lime, juiced 1 clove garlic, minced salt, and pepper to taste Salad 2 salmon fillets 1 cup cooked jasmine or basmati rice (cooked & cooled) 1 cup fresh corn kernels (grilled or sautéed) 2 cups baby bok choy, thinly sliced 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, thinly sliced 2 tablespoons fresh cilantro or green onions, chopped (optional) Dressing 3 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon lime juice 1 teaspoon honey 1 clove garlic, minced Salt and pepper, to taste NEWSLETTER SIGN-UP Preparation Why Salmon Salad with Bok Choy Should Be Your Next Go-To Meal If you're looking for a healthy, delicious, and easy-to-make meal, this salmon salad with bok choy is a must-try. Packed with omega-3 fatty acids, high-quality protein, and a mix of vibrant vegetables, this salad is not only nutritious but also incredibly satisfying. The Benefits of Eating Salmon Salmon is a powerhouse of nutrients. Rich in omega-3 fatty acids, it supports heart health, reduces inflammation, and promotes brain function. Including salmon in your diet can also improve your skin health and boost your mood. Plus, it’s a great source of high-quality protein, making it perfect for those looking to build or maintain muscle. Bok Choy: A Nutrient-Dense Green Bok choy, also known as Chinese cabbage, is another star in this salad. It's low in calories but packed with vitamins A, C, and K, along with calcium and magnesium. Bok choy adds a delightful crunch and a subtle, slightly peppery flavor to the salad, making it a refreshing complement to the rich, savory salmon. Perfect for Meal Prep This salmon salad with bok choy is ideal for meal prep. You can cook the salmon and chop the vegetables ahead of time, storing them separately until you're ready to assemble. The salad holds up well in the fridge, so it's perfect for packing for lunch or enjoying as a quick dinner on busy days. Let's get started! 1.Cook your rice: Before preparing the rest of the ingredients, wash and cook your rice as per the instructions on the package. 2. Marinate the Salmon: In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon soy sauce, lime juice, minced garlic, salt, and pepper. Marinate the salmon fillets in this mixture for at least 15 minutes. 3. Grill the Salmon: Preheat your grill or a grill pan over medium-high heat. Grill the salmon fillets for about 4-5 minutes per side, or until cooked through and slightly charred. Let the salmon cool slightly, then flake into large chunks. 4. Prepare the Vegetables: Grill or sauté the corn kernels until tender and slightly charred. Thinly slice the baby bok choy, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. 5. Make the Dressing: In a small bowl, whisk together the remaining olive oil, soy sauce, rice vinegar, honey, salt, and pepper to taste. 6. Assemble the Salad: In a large bowl, combine the cooled rice, grilled corn, sliced bok choy, cherry tomatoes, cucumber, and red onion. Drizzle the dressing over the salad and toss to combine. 7. Serve: Divide the rice salad among plates or bowls. Top each serving with chunks of grilled salmon. Garnish with chopped cilantro or green onions if desired. This rice salad is a vibrant, refreshing dish perfect for summer meals. The combination of flavors and textures from the grilled salmon, fresh vegetables, and tangy dressing makes it a delicious and healthy choice. How to Make It Your Own Feel free to customize this salad to suit your taste. Add some avocado for extra creaminess, sprinkle sesame seeds for a nutty flavor, or toss in some quinoa or brown rice for a heartier meal. A drizzle of a homemade ginger-soy dressing can elevate the flavors, tying the dish together beautifully. Final Thoughts Incorporating more fish and leafy greens like bok choy into your diet is a great way to enhance your overall health. This salmon salad with bok choy is not only easy to prepare but also loaded with nutrients that will leave you feeling nourished and energized. Whether you're looking for a quick weeknight dinner or a meal prep option, this salad is a fantastic choice. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP