Carrot muffins

No Swiss gourmet journey would be complete without indulging the sweet tooth. All over Switzerland fruit is featured in many desserts, such as incredibly flavorful fruit tarts and fresh berries with whipped cream. However, vegetables can make delicious sweet dishes as well. Following is one of my daughters favourite recipes that we enjoy preparing and devouring together: Carrot muffins

Ingredients:
50gr butter
120gr sugar
1/2 teaspoon of salt
2 eggs
1dl milk
200gr grated carrots
150gr ground almonds
100gr flour
2 teaspoons baking powder
1/2 teaspoon of bicarbonate of soda

Preparation:
Preheat oven to 180°C

1.) Melt butter
2.) Place into a large mixing bowl along with sugar, salt and beaten eggs
3.) Mix well with a wooden spoon or electric mixer.
4.) Pour milk into mixture
5.) Add grated carrots. Mix well.
6.) Add ground almonds, flour, baking powder, bicarbonate of soda
7.) Place patty cases into muffin pan.
8.) Place heaped tablespoonfuls of mixture into pan.
9.) Bake for 25 minutes until cooked through. Do not overcook.

Let muffins cool down and decorate with marzipan carrots and a whole load of fantasy!

Crunchy Carrot Quiche

A quiche makes an easy, satisfying main course. This colorful carrot-bacon quiche looks and tastes great with a side of dark green vegetables or salad. It is super-easy and super-fast to make.

Ingredients:
180 gr cream fraiche (1 pot)
150gr carrots, coarsely grated
1/2 teaspoon salt
some pepper
ready-made dough (approx. 25x42 cm)
80 gr bacon bits

Preparation:
1.) Mix creme fraiche with carrots and season
2.) Place dough into a baking tin
3.) Pour mixture onto dough leaving an approximately 2 cm wide margin free and fold in
4.) Spread bacon bits onto it.

Bake: 20 minutes in the bottom half of the preheated oven to 220 degrees.

Mushroom Gruyère Quiche

Quiche is awesome because it’s easy to prepare. It looks beautiful. It travels well, I send a slice with my kids to school. It makes a great lunch AND a light dinner. It’s versatile – throw in whatever ingredients you want. It’s also really, really delicious.

I use frozen pie crusts. A homemade crust will always taste better, but a frozen one is good enough when you want something easy.

Ingredients:
12 inch pastry shell (homemade or prepared like Feuilletée)

2 tbsp. butter

2-3 tbsp. minced shallots

300gm fresh mushrooms or mixed with dried, sliced

1 tsp. salt
¼ tsp of fresh or dried thyme

4 eggs

1 c. or 250gm (2 pots) plain “nature” yogurt (whole milk or non-fat)
1 c. milk

1/8 tsp. pepper

1/8 tsp. ground nutmeg (optional)

1 cup or 150gm grated Gruyere cheese

Directions:
1.)  Melt 2 tablespoons butter in large skillet.
2.) Add shallots and cook a minute or so, stirring occasionally.
3.) Stir in mushrooms, salt, thyme, and dash of pepper. Cook until liquid is completely evaporated.
4.) Remove from heat and let completely cool.
5.) Beat eggs, milk and yogurt together with nutmeg.
6.) Sprinkle half the cheese on the bottom of pastry shell (cheese on the bottom reduces risk of a soggy pie crust on the bottom).
7.) Put mushrooms/shallot mixture on top of cheese and add egg mixture.
8.) Sprinkle remaining cheese on top with some freshly ground pepper.
9.) Bake 35-45 minutes at 185C or 350F degrees (until quiche is puffy and golden on top). Knife inserted in center comes out clean.
10.) Let stand 5-10 minutes before slicing.

French Apple Pie

Yet another delicious apple pie recipe, you might think. If you were in France you could purchase this delicious treat from any number of patisserie stores from Paris to Provence.  If not, this recipe is as close to the taste and texture of what you would enjoy in France and it’s so simple to make.

Ingredients:
1 puff pie pastry
3 - 4 apples
50 gr powdered sugar
200 ml or 1 brick of liquid cream
2 eggs
1 table spoon vanilla sugar
1-2 table spoon dark rhum

Preparation:
1.) Preheat your oven to 180 ° C
2.) Take a puff pastry base and lay it out in a pie dish
3.) Cut apples into strips and drop nicely onto pastry until the pie is filled
4.) Sprinkle apples with powdered sugar
5.) In a bowl you mix liquid cream, two eggs and vanilla sugar (you have to taste to know if you have to put more or not)
6.) Add a cap of dark rhum (optional)
7.) Pour mixture into pie.
8.) Bake pie in the oven for 25 minutes.

You can lower the temperature to 150°C, and sprinkle your pie again with a little bit of sugar to caramelise it and let bake it for 15 minutes.

Tomato crumble and fresh goat cheese

A good friend of mine once gave me six adorable Le Creuset mini-pots for a house warming party. I have found the perfect recipe to go with it:

Ingredients:
For the crushed tomatoes and fresh goat cheese:
- 4 tomatoes
- 150 gr of fresh goat cheese
- 2 table spoons of olive oil
- 2 shallots
- 1 garlic clove
- 1 twig of basil
- pinch of La Baleine Fine Salt
- 1 pinch of sugar
- Pepper
For the crumble dough:
- 70 gr of flour
- 70 gr of parmesan
- 70 gr of butter
- 2 table spoons of fine breadcrumbs
- 1 branch of fresh rosemary

Preparation:
Preheat oven to 180°C (thermostat 6) and take the butter out of the icebox.
For the crushed tomatoes:
1.) Bring water to boil in a cooking pan.
2.) Remove the tomato stem and cut them slightly with the tip of a knife before dipping them about 20 seconds in boiling water.
3.) Remove with a skimmer and dip them in a salad bowl of cold water in order to stop the cooking and refresh them.
4.) Remove the skin from the tomatoes then cut into small cubes.
5.) Thinly chisel the garlic and shallots.
6.) Pan fry the garlic and shallots with a thin dash of olive oil and add the diced tomatoes.
7.) Add the chiseled basil and a small pinch of sugar to avoid the acidity of the tomatoes.
8.) Allow to cook on a low flame with a top for 10 minutes stirring from time to time.
9.) At the end of the cooking, add some La Baleine Fine Salt and pepper.
For the crumble dough:
1.) In a salad bowl, mix the flour, the parmesan, the softened butter and the rosemary twigs.
2.) Knead until you get a sandy texture.
Presentation:
1.) In a baking dish previously oiled, alternated the crushed tomatoes and goat cheese.
2.) Finish with the crumble dough.
3.) Cook 10 minutes at 180°C (thermostat 6).
Serve tepid or cold, slightly sprinkled with La Baleine Fleur de Sel to  convey the touch of exception and crispness. Delicious with an arugula salad!

Petra's Sheperd’s Pie with Sweet Potato

This shepherd's pie recipe is perfect for using up leftovers. This traditional dish has been given a twist with the sweet potato topping - not just a fantastic colour but a great taste too.

Ingredients:
-500 g ground beef or lamb
-1 onion, chopped
-2 cloves garlic, chopped
-spice mix: 1 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon chili powder, 1 teaspoon cinnamon, 1 teaspoon salt
-500 g sweet potatoes, peeled and cut into chunks
-1 tablespoon olive oil
-1 teaspoon salt
-2 tablespoons milk
-500 g mushrooms, chopped
-1 tablespoon olive oil
-1 small onion, chopped
-1 clove of garlic, chopped

Preparation:
For the filling:
1. Add olive oil to the pan along with the onion, garlic, cumin, ginger, chili powder, salt and cinnamon and cook for 8-10 minutes on medium heat until the onion is softened.
2. Add the meat to spice mix and brown the meat over medium heat.

For the mashed potatoes:
1. Boil the potatoes for 15 minutes, or until tender.
2. Drain well and add the olive oil, milk and salt.
3. Mash the potatoes with a potato masher or food mill (passe-vite), blend until they reach a creamy consistency.
For the mushrooms:
1. Add olive oil, onion, garlic to a pan and brown the mushrooms. Add peper and salt.

Assembly:
1. Preheat the over to 180° Celsius.
2. Fill a casserole dish with the meat filling, add a layer mushrooms and spread the mashed potatoes mix on top.
3. Bake for 40 minutes until the topping is beginning to brown.

Roasted Butternut Squash Salad

Pumpkin, one of my favourite varieties of winter squash, is rich in potassium, fiber, and vitamin C and is wonderful roasted, used in soups or stews, or mixed with other vegetables. I roasted cubes of pumpkin for this salad and mixed it with peppery arugula greens, which I then dressed with a light maple syrup kissed light vinaigrette.

Ingredients
1 1/2-pound butternut squash, peeled and 3/4-inch diced
good olive oil
1 tablespoon pure maple syrup
salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Preparations:
1.) Preheat the oven to 400 degrees F.
2.) Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss.
3.) Roast the squash for 15 to 20 minutes, turning once, until tender.
4.) Add the cranberries to the pan for the last 5 minutes.
5.) While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
6.) Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
7.) Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Baked brie in phyllo

With the days getting colder, this is the perfect dish to welcome your dinner guests. Fast, simple and delicious.

Ingredients:
1/4 cup apricot preserves; optional
1/2 lb wheel Brie or Camembert cheese
1/2 lb frozen phyllo dough, 10-12 sheets, thawed
1/2 cup butter, melted
Fresh dill, optional
Red and green grapes, optional
Apples, sliced, optional
Pears, sliced, optional

Preparation:
1.) Spread preserves on top of the Brie
2.) Wrap the Brie in thawed phyllo dough one sheet at a time, brushing each sheet with melted butter
3.) Turn cheese over after applying each sheet of phyllo for even distribution
4.) Brush phyllo-wrapped Brie with butter
5.) Cover & refrigerate
6.) Before serving, place the phyllo-wrapped cheese in a shallow baking pan. Bake in a 425 degree oven 8-12 minutes or until golden.
7.) Let stand 10 minutes.
8.) Garnish with optional dill and fruit if desired. Serve with crackers.

Cucumber Summer Salad

A terribly British, fast and simple summer salad recipe. Where's the Pimms?

Ingredients:
2 English cucumbers (2 pounds)
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh

Preparation:
1.) Slice the cucumber lengthwise, remove the seeds, and slice thinly.
2.) Thinly slice the onion.
3.) In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes.
4.) Press the liquid out of the vegetables and rinse well with cold water.
5.) In a medium bowl combine the vinegar and sugar and stir well.
6.) Add the cucumber mixture and toss to coat.
7.) Stir in the dill.

Rucola, Watermelon & Feta Salad

Here's a little taste of Italy to get you into the summer mood. Refreshing, tingy and creamy all in one delicous bite!

Ingredients:
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes

Preparation:
1.) Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper.
2.) Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
3.) Place the arugula, watermelon, feta, and mint in a large bowl.
4.) Drizzle with enough vinaigrette to coat the greens lightly and toss well.
5.) Taste for seasonings and serve immediately.

Pizza with asparagus, tomatoes and Cantal cheese

Here is a pizza with a twist. A quick and easy light and soothing delight…

Ingredients: 
1 rectangular fine pizza dough
4 slices of skewered ham
3 tablespoons of fresh cream
12 green asparagus
12 glazed tomatoes
a few snips of chives
20 to 30 g of cantal cheese
Pepper

Preparations:
1. )Preheat your oven to 200 °C (th. 6-7).
2.) Wash the green asparagus, peel them and plunge in boiling water from 8 to 10 minutes until they are nice and tender.
3.) Verify the cooking with the tip of a knife. Pass for a few minutes under cold water to stop the cooking.
4.) Unroll the pizza dough on an oven plaque covered with baking paper.
5.) Spread the fresh cream on all the surface and place the asparagus and glazed tomatoes on the cream.
6.) Cut the ham in thin strips then in big squares and place them on the pizza.
7.) Sprinkle with chiseled chives and slivers of Cantal cheese, add ground pepper.
8.) Bake for 18 to 20 minutes while watching the cooking.

Tip: Serve your pizza with an arugula salad.

Gabriella's Coffee Cake

This is a cake that is easy and fast to whip up. It presents well and will impress your tea guests with it's taste and presentation. Kids and adults love it!

Ingredients:
16 tbsp. unsalted butter, plus more for greasing
4 cups flour, plus 3 tsp.
3 tsp. baking powder
1 tsp. baking soda
2 cups sugar
4 eggs
2 cups sour cream
2 tsp. vanilla extract
1 cup dark brown sugar
5 tsp. ground cinnamon
1 cup chopped pecans

Preparations:
1.) Heat oven to 300°.
2.) Grease a 9½" bundt pan and set aside
3.) Whisk 4 cups flour, baking powder, and baking soda in a bowl; set aside
4.) In another bowl, using an electric hand mixer, cream butter and sugar until fluffy
5.) Add eggs one at a time, beating well after each addition
6.) Add sour cream and vanilla and mix well to combine
7.) With the motor running, slowly add dry ingredients until smooth; set aside
8.) In another bowl, combine remaining flour, brown sugar, and cinnamon.
9.) Starting and ending with the batter, layer in bundt pan with sugar mixture to form five layers.
10.) Sprinkle with pecans and bake 1½ hours until a toothpick inserted in center comes out clean.