Last year, we  enjoyed a delicious dinner at the Wetterhorn Hotel in Hasliberg, which I highly recommend and they served this amazing carrot coconut soup.  Ever since, my best friend and I constantly reminisce of this soup because it was outstanding.

As snow has fallen over the Alps and the winter season has begun in Switzerland, I thought what a better time to recreate this delicious soup. This carrot ginger coconut soup is exactly what I need with the arrival of cold weather and the gloom that can come with a Swiss winter.

INGREDIENTS: (serves 4-6)

3 lbs carrots, peeled and chopped (1.5 kg)

1 large yellow onion chopped

2 tbsp extra virgin olive oil (20 g)

1 inch piece of fresh ginger, sliced (20 g)

4 whole kaffir lime leaves

2 lemongrass stalks

1 tbsp vegetable bouillon (25 g)

1.5 L hot water

1 cup coconut milk (250 ml)

1/2 fresh lime, juiced

Garnish (optional):

Fresh cilantro, chopped

Fresh chili, sliced

Hot chili flakes

INSTRUCTIONS:

1. Peel and roughly chop carrots and 1 large yellow onion.
2. Heat 2 tbsp of extra virgin olive oil on high in a large pot and saute the chopped onion. Turn the heat down to medium-high and continue to saute the onions for 2-3 minutes.
3. Add the chopped carrots and saute on medium-high for another 2-3 minutes.
4. In a tea kettle, boil 1.5 L of water.
5. Add the fresh ginger slices, kaffir lime leaves, lemongrass stalks and vegetable bouillon to the pot and pour in 1.5 L of hot water.
6. Bring the soup to a boil and then allow it to simmer for 35-40 minutes or until the carrots are fork tender.
7. Once the carrots are tender, discard all kaffir lime leaves and lemon grass stalks. I also discarded half of the ginger slices as I did not want it overpowering.
8. Place the contents of the soup into a blender and blend on high until smooth (you may have to work in batches depending on the size of your blender).
9. Place the blended soup back in the pot and heat on medium temperature. Add 1 cup of coconut milk and the juice of 1/2 a lime. Stir well until the coconut milk is well incorporated.
10. Serve warm and garnish with chopped cilantro and chili.

NOTES:

• Kaffir lime leaves and lemongrass freeze well and I always keep a stock in my freezer for various curries and soup.
• For the vegetable bouillon, we always have a stock of Knorr bouillon in the pantry.

For the past 6 years, we have been spending a long bank holiday weekend in May in le Plateau des Mille Etangs (plateau of 1000 ponds) in the Southern Vosges in the region of Alsace, France. It has become one of the highlights of my year and has become an annual tradition of ours. 4-5 days are spent in a remote cabin in the middle of nature’s beauty with my family and the family of brother-in-law. It’s a paradise for children and adults and time is only spent on fishing, paddle boating, taking naps in hammocks, flower picking, reading, playing card games and of course cooking. This is a place where apéro starts as early as you want it to with a glass of Crémant or Cidre and almost every meal is cooked on the grill. This trip really marks the start of the warm weather and witnessing spring in bloom in this beautiful natural paradise is a privilege.

Last year was the first time I was introduced to Schlangenbrot, which is a dough that is rolled out on a stick like a snake and is baked over an open fire. It is a very common dish to enjoy while camping because the dough is super easy to make and of course, you need an open fire to bake it. It’s as ubiquitous to the Swiss as s’mores are to Americans. This year, with the help of my lovely sister-in-law, we wrote out the recipe and added in fresh rosemary. Let the grill season begin!

INGREDIENTS (approx. 6 bread sticks):

4 cups all-purpose flour (525 g)

1 1/2 cups warm water (300 g)

2.5 tsp dry yeast (7 g)

1 tsp salt (1 TL)

1 tbsp extra virgin olive oil (1 EL)

6 sticks for baking

INSTRUCTIONS:

1. Place 4 cups of flour in a large mixing bowl.
2. Make a well in the center of the flour and add in 2.5 tsp of the dry yeast in the center and add in 1/2 of warm water. Mix the yeast and warm water to make a sludge and let it sit for about 10 minutes.
3. Sprinkle 1 tsp salt in the perimeter of the flour.
4. After about 10 minutes, add in another 1/2 cup of warm water to your dough mixture and start to mix with your hands. Add in the last 1/2 cup of warm water and 1 tbsp of extra virgin olive oil. Mix the dough with your hands until the flour is well incorporated.
5. Take the dough out of the mixing bowl and knead on a flat surface for approximately 15-20 minutes until air bubbles start to form in your dough and the dough is smooth.
6. Form a ball with the dough and place it back in the mixing bowl. Cover the bowl with plastic wrap and a kitchen towel on top and place in a warm spot for at least 1 hour to rest. I let mine rest for 90-12o minutes.
7. Once the dough has rested, finely chop fresh rosemary and fold it into the dough.
8. Break the dough into 6 equal pieces and roll them out into “snakes” with your hands.
9. Wrap each “snake” onto a stick and grill them over an open fire. If you have a grill over the fire, you can place them directly down on the grill or you can roast them over the fire like marshmallows.
10. Make sure you turn the sticks continually to bake the dough slowly and to achieve a nice brown crust around the bread. Cooking times will vary due to the temperature of the fire, but make sure the dough is completely cooked through.
11. Serve with extra virgin olive seasoned with sea salt and herbs and enjoy!

This past weekend, we celebrated my husband and his twin sister’s birthday along with my beautiful mother-in-law and a couple of dear friends in Basel. Since I moved to Switzerland over 6 years ago, visiting my sister-in-law has always been a special treat for me and has become a bit of a monthly ritual. We always arrive on a Saturday afternoon and everytime we walk into her house, we are always greeted with so much love, the most beautiful flower arrangements and of course wonderful food, wine and company. What makes these weekends even extra special is that we spend most of our time in the kitchen, where we always cook together, enjoy delicious food and simply have a great time together. And on Sundays, our routine is to start off with a homemade brunch that always includes soft-boiled eggs since my sister-in-law is the master and then a Sunday stroll to the zoo or a museum.

I decided to make this Morrocan-inspired Carrot dip for this occasion because of course, there is always an apero to start the evening and I was just recently introduced to this dish a few weeks ago when we were invited to some friends’ house for dinner. This dip was so good that I have made my own version of it 3 times in the last 3 weeks… This recipe is very easy and the combination of carrots, cumin and feta is just delicious!

INGREDIENTS (approx. 6 servings)

6-7 carrots

1 medium-sized white onion

2 tbsp (30 ml) plus 1/4 cup (60 ml) extra virgin olive oil

6 garlic cloves

1 tsp (6 g)  salt

2 tbsp (30 ml) balsamic vinegar

1 tbsp (6 g) ground cumin

1 squirt of harissa (optional and more/less to your heat liking)

1 packet of good feta cheese (7 oz. or 200g; break into crumbled pieces with your hands)

handful of Kalamata olives (pitted and sliced)

small handful of capers

small handful of chopped raw walnuts

a sprinkle of Pul Biber (optional or you can add normal crushed red pepper flakes)

INSTRUCTIONS

1. Peel 6-7 carrots and slice them approx. 1/4 inch thick.
2. Place sliced carrots in a medium-sized saucepan and add water until all the carrots are fully covered. Boil until the carrots are tender (15 minutes or so).
3. Finely chop the white onion and saute in 2 tsbp olive oil on medium-high until transluscent. Add in 3 chopped garlic cloves and stir for about 30 seconds and then set aside.
4. Once the carrots are tender, drain the water and place carrots into a food processor. Add in the sauteed onion and garlic, 1/4 cup olive oil, salt, balsamic vinegar, ground cumin, harissa and 3 remaining whole garlic cloves. Blend on high until the mixture is silky and smooth.
5. Spread the carrot puree onto a platter and top with crumbled feta, sliced kalamata olives, capers and walnuts. Sprinkle some Pul Biber on top and a last drizzle of good quality extra virgin olive oil.
6. Serve with crackers, flat bread, baguette slices, or pita bread slices.

NOTES

• Buy good quality feta cheese and I prefer to buy the block of feta and then hand crumble it myself.

I first tasted my friend Aviva’s hummus over our New Year’s trip and I have to say that it is the best hummus I have ever had. Something about the creaminess and the kick of garlic makes this sensational.

I met Aviva just last May through a mutual friend in the U.S. and we bonded instantly over our love of food and cooking. In the last couple of weeks, I have had many opportunities to cook with her and what I love about Aviva is that she always cooks meals and dishes with 150% enthusiasm and effort AND her food is delicious.

I recently saw an episode of “The Mind of a Chef” when David Chang eats at the yakitori restaurant, Bird Land, in Tokyo. I remember the chef saying, “you cannot betray what they expect, but you have to go above it in some way too.” This resonates with me in how Aviva cooks because when she cooks a dish, she wants to make sure that it’s the best and she will take all the time to do it without shortcuts.

I am in no way trying to compare ourselves to a Michelin-starred chef, but I do believe and know that when you cook with so much effort and love, this does translate in your food. Well, as long as you CAN cook, that is…

After 2 coaching sessions, here is Aviva’s hummus recipe.

INGREDIENTS

4 cups (500 g) dry chickpeas

water to soak & cook chickpeas

1 1/4 cups (295 ml) water

3/4 cup (180 g) tahini

6 tbsp (87 g) extra virgin olive oil

3 tsp (17 g) salt

2 lemons, cut into segments

6-7 cloves of garlic

For Garnish:

zatar (optional)

premium extra virgin olive oil (optional)

INSTRUCTIONS

1. Place your dry chickpeas in a large bowl or pot and fill with cold water until the chickpeas are fully immersed in water with at least 1-2 inches of water above the peas. Cover and soak them overnight at room temperature.
2. Drain the chickpeas and place them in a medium-size pot and fill with water again until the chickpeas are fully immersed in water with about 1 inch of water above the peas. Bring the peas to a boil and continue to boil at a medium-high heat for approximately 25-30 minutes or until well-cooked (this may vary depending on the brand of chickpeas so taste to see if they are tender after at least 20 minutes).
3. When the chickpeas are fully cooked and tender, drain them, rinse with cold water and let them cool to room temperature.
4. Place the cooked chickpeas into a large food processor (if you have a smaller one, you can work in 2 batches) along with 3/4 cup of water, 3/4 cup tahini, 6 tbsp extra virgin olive oil, 3 tsp salt, lemon segments and garlic cloves. Pulse on a high speed until all ingredients are well blended. It will take several minutes for the chickpeas to become well blended.
5. Check the consistency of your hummus and add in the remaining water in a 1/4 cup at a time as chickpeas can vary in how much water they absorb during the soaking process. If needed, add in more water to your liking of consistency.
6. Garnish with zatar and a generous drizzle of premium extra virgin olive oil and serve with your choice of fresh vegetables.

NOTES

• This hummus is extra good with kohlrabi sticks, which is a vegetable I only became familiar with when I moved to Switzerland. Another name for kohlrabi is German cabbage and it’s crunchy, sweet and delicious. Apparently, it’s Heidi Klum’s favorite snack.

This holiday season, I was lucky enough to spend New Year’s Eve with 3 of my favorite girlfriends in Switzerland plus their families in a cozy chalet in a small town just a few miles outside of Chamonix in the French Alps. These lovely ladies also happen to be some of the best cooks I know, which was important considering we cooked 2-3 meals a day for 9 adults plus 6 kids (between the ages of 1-6) over a course of 5 days. Yes, that’s a lot of food! Some of our meals included Saltimbocca with Porcini Risotto, Swiss Raclette, Chinese Hot Pot and much much more.

In the next couple of weeks, I will be sharing some of the fantastic meals and recipes that were shared on this beautiful trip among a wonderful group of friends who love to enjoy good food, good wine and most importantly, good company.

The first recipe is the traditional Swedish Toast Skagen (Prawns on Toast) that my Finnish friend Jenni made on New Year’s Eve for an apéro. The one thing I love about the Europeans is that they love their apéro, which is just another term for “cocktail hour” and there are always small bites to eat to wet your appetite. This is also my favorite part of the meal, except for the fact that I usually eat too much and by the time we sit down for dinner, I am usually almost always full.

Toast Skagen is a perfect starter for a celebratory meal and try pairing them with Champagne (we were drinking Philippe Gonet & Veuve Clicquot) and oysters on the half shell. That’s what we did since we were in France and it’s obligatory, right?

INGREDIENTS (approx. 2-3 dozen toasts depending on size of bread)

3/4 cup créme fraiche

1 tbsp fresh squeezed lemon juice

1/2 tsp lemon rind

1/2 tsp salt

2 tbsp chopped dill

freshly cracked black pepper

1 cup chopped cooked shrimp (I used about 1 dozen of the small 51/60 size)

For the Toast:

1 large baguette (cut into 1/2 inch slices)

3 tbsp extra virgin olive oil

1 large fresh garlic clove minced

salt and pepper to taste

For the Garnish:

chopped dill

chopped shallots (or red onions or green onions)

lemon rind (optional as I used my leftovers)

salmon roe

freshly cracked black pepper

INSTRUCTIONS

1. Preheat your oven to 400F and on the grill function, which I think is the best and quickest way to make toast.
2. Slice your baguette into about 1/2 inch slices and place them on a baking tray lined with parchment paper.
3. In a small bowl, mix the olive oil, minced garlic and a pinch of salt and pepper. Brush this mixture onto each piece of sliced baguette. Set aside for now.
4. In a medium bowl, whisk the créme fraiche, freshly squeezed lemon juice, lemon rind, salt, dill, pepper and cooked shrimp. Mix until the ingredients are well incorporated and place in the refrigerator until you are ready to assemble your toasts.
5. Place the baguette slices into the oven for about 3-4 minutes or until golden brown. Make sure you watch them as this might take a bit longer or shorter depending on your oven. Once they are golden brown, let the toasts cool down to room temperature.
6. While your toasts are cooling down, prepare your garnishes.
7. When you are ready to assemble, place a generous spoonful of the shrimp mixture onto a toast and garnish with dill, shallots, lemon rind, salmon roe and freshly cracked black pepper.

NOTES:

• I would try to stay away from using baby shrimp for this dish. Baby shrimp tend to have little texture and are quite mushy and not appetizing in my opinion.

The holidays are literally around the corner and this is a recipe that is super easy and even all of the kids in our family love it. There’s only one person I know who wouldn’t like it because she has a thing against white condiments. Not sure if cream cheese is considered a condiment, but not worth a discussion.

Anyway, I now make this dip every Christmas after popular demand from my nephew who also likes to eat anchovies for breakfast. And come to think of it, I make this dip for almost every party I host. And trust me on this, when you make it, put a bit away for yourself because this dip goes fast.

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