Fish soup with saffron
By Sofie Jaeger
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The late bird catches the red worm
By Sofie Jaeger
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Zurich Geschnetzeltes with seitan
By Anja Constien
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A classic recipe made vegetarian
Apple, courgette, herb cheese and maple syrup tartlets
By Johanie Sulliger
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This dish can be eaten as an appetizer or as a main course with a nice seasonal salad. It will surprise you with its mixture of flavours and you will see that the apple mixes well with salty flavours (and just as well in a salad of seasonal raw vegetables).
Parsley couscous salad
By Sofie Jaeger
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Today we have a parsley recipe from Arabic cuisine for you – the parsley couscous salad is also very good to take as a lunch bag for spring hikes.
Napkin Knödel
By Daniel
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Oven Baked Asparagus
By Farmy
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It’s asparagus time and this popular vegetable is finding its way back to the local plates. This oven baked asparagus recipe is a perfect choice if you’re looking for something quick and easy.