Danish Cheese Mayonnaise

For the cheese mayonnaise, mix the mayonnaise with the strained cheese until smooth. Whip the cream until stiff, season lightly with pepper and fold in carefully.

For the white truffles with coconut, chop the couverture (or use couverture flakes). Bring the coconut milk to a boil in a saucepan and remove from heat. Add the couverture and stir until it is completely melted. Now mix in the coconut flakes. Cover the mixture with cling film and refrigerate for at least 5 … Read more

Red Shrimp Curry

For the red shrimp curry, bring the coconut cream and shrimp broth to a boil and stir in red curry paste. Gently simmer shrimp and eggplant in it for 1 minute. Red curry paste: Finely puree ingredients in a mortar and chill!

Pears Tiramisu

For the pear tiramisu, first peel the pears, quarter them and cut them into thin slices. In a saucepan, mix the pears with lemon juice and pear juice and bring to a boil. Mix the pudding powder with schnapps until smooth and add. Stew the pears at low temperature until soft, let cool. Mix curd … Read more

Stuffed Tomatoes

For the stuffed tomatoes, cut off the top third of the tomatoes and hollow them out. Beat the cream cheese with butter until fluffy. Add most of the finely chopped wild garlic or arugula leaves. Season with salt and caraway seeds. Pour the mixture into the hollowed out tomatoes and sprinkle with the remaining wild … Read more

Sour Cherry Vanilla Jam

Clean, rinse and pit the cherries. Cut half in half, mash the rest with the juice of one lemon until mushy. Place fruit and fruit puree in a large saucepan. Slit vanilla beans lengthwise, scrape out pith. Add the vanilla pods and the vanilla pulp with the preserving sugar to the fruit. Bring to a … Read more

Greek Yogurt with Honey, Fig and Walnut

For the Greek yogurt with honey, fig and walnut, first mix all ingredients and arrange in 4 small bowls. Garnish with honey and whole walnuts.

Card Gratin

is once again topical and is sure to interest many readers. It is about cardoons, a delicious bitter vegetable that is in season from November to January. Unfortunately, it is much less known in our country than in the French-speaking part of Switzerland or in northern Italy. > Here in Geneva, the cardons are prepared … Read more

Farmer’s Loaf Cookies

For the Bauernlaiberl cookies, preheat the oven to 160° hot air. Line baking trays with baking paper. For the dough, whip the egg yolks with a pinch of salt, add the sugar in batches and whip until very stiff. Mix egg yolks with vanilla sugar, coconut flakes, chocolate and nuts. Fold the beaten egg whites … Read more

Curry Dip

For the curry dip, peel the onion and chop very finely. Heat olive oil in a pan and sauté the onion pieces until soft. Sprinkle curry powder on top and stir through. Do not fry too long or the curry will become bitter. Remove from heat and let cool. Stir in crème fraîche, vinegar and … Read more