I am Fanny, a twenty-one-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. I, share plantbased recipes, tips and tricks evolving around cooking and my thoughts on life.
Just like last year I am collaborating with Schweizer Brotfor a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal out of a slice of bread and a delicious spread for a topping. Hence I came up with three incredibly tasty savoury spreads that each are packed with healthy fat and protein as all of them are based on either nuts, legumes or both.
The green breakfast tartine hype aka avo toast is everywhere.
Tartines, Crostini or just bread topped with anything that looks pretty have been all over the internet for the past years. The most hyped, or in my opinion over-hyped, version would probably be the infamous avocado toast. A slice of sourdough bread topped with avocado, may it be sliced, smashed or shaped into whatever type of fancy decorative object is for sure a delicious meal, however, it is not at all sustainable toe eat avocado on the regular. Unless you grow them in your own backyard, then go ahead and by all means, eat an avocado a day to keep the doctor away. However, if you, like myself live in the northern part of the world, the chance of you having an avocado tree standing in your backyard is pretty low, which is why I want to share three delicious toppings for your next green breakfast Tartine that don’t contain any avo.
Where do I buy my bread?
The base to a great breakfast Tartine, however, is definitely some high-quality bread. As for all things I recommend getting bread that has been produced locally, which is why I am teaming up with Schweizer Brot, who promote Swiss made bread in Switzerland. I recently had my first go at baking sourdough bread and I used some for shooting the following three recipes.
However, if I happen to not have the time and patience to bake my own sourdough bread I like to head over to my favourite bakery in Zurich, John Baker, which conveniently have one of their shops very close to where I live. Nevertheless, I am sure, there’s a local baker, just as good, close to your house too. In case there isn’t, however, there is also always the option of buying bread at the supermarket. There is Swiss baked bread available at the supermarket, you just have to check the label to find out about it. If you want some more info on that just check out my last post I did for Schweizer Brot about a year ago.
But now let’s get to my three recipes to get a delicious green Tartine, that isn’t based on Avocado.
Preheat oven to 150°C. Roast walnuts for 10-15 minutes until toasted and fragrant. Make sure to stir the nuts every five minutes.
Heat up a generous amount (approx. 1tbs) of olive oil in a pan. Sauté Swiss Chard for five minutes, the add garlic and sauté for another fine minutes while stirring frequently. You do not want to burn the garlic and the Swiss chard, you just want to cook it. So make sure to keep the temperature fairly low.
Add sautéed Swiss chard and garlic into a food processor with the rest of the ingredients and process until smooth.
Spread onto a slice of freshly baked bread.* If you cannot find Sumac you can omit it and sub cumin or paprika for it. This will of course change the flavour but it will also go nicely with the rest of the ingredients.
If you happen to follow me on Instagram (@fannythefoodie) you would have probably noticed that I’ve been getting into making my own sourdough bread. I shared a few snippets in my stories and I also posted on or two pictures of freshly baked bread with whatever kind of toppings I had on hand.
Unlike my usual blogposts this won’t include a recipe as I personally don’t feel like an advanced enough bread baker just yet, to tell you how to make sourdough bread. So what is this going to be then, you’re probably asking yourself. Well this is just going to be a post in which I share my experience on making sourdough bread and I will also include the recipes I used to figure out, how on earth one can make bread with just flour, water, salt and A LOT of patience.
I’ve been fascinated with the idea of baking my own sourdough bread for a while. I have fermented several other things. I’ve made my own Sauerkraut, I also figured out how to make an incredibly delicious, not at all authentic Kimchi, the Korean version of Sauerkraut. I also jumped on the Kombucha band-wagon a while back, after a friend of mine handed me one of her scoobys. Lastly I’ve also prepared a bunch of pickles and I’ve even made preserved lemons. However, the thought of making sourdough bread always seemed intimidating to me.
I guess the reason for this being, that it all isn’t done with starting a starter. You have to feed it daily for at least 5 days before even thinking about baking. Then you prep your Levain, which might not work, and you’ll need to start all over again. Yes that was me. I made four starters in total. One didn’t work, two got mouldy and the fourth one, that one, was a success. I used the best flour I could find. I fed it over the course of ten days, sometimes even twice a day. My sourdough starter basically became my first pet as this was something I never actually had as a kid. I made sure I never went to bed without feeding my starter and after getting up in the morning the first thing I did was weighing out 50 grams of flour and an equal amount of water, then I threw out half of my starter and fed it with the weighed out ingredients. The next day I did it again, and again, and again.
After baking my first bread, I placed my sourdough starter in the fridge for the week as I wasn’t going to bake for the next few days. I had got so used to implementing those starter feeding sessions into my routine, I almost felt lost for the first two days. One week later I removed my starter from the fridge and all over again to bake my second loaf of sourdough. I fed it twice. Made the levain, let it rest overnight. Prepped the autolyse and then started folding and slapping the dough before then shaping it into a beautiful loaf of bread, which I then placed in my proofing basket overnight. Last but not least I preheated my oven at its hottest setting with a Dutch Oven sitting inside of it. I placed the risen loaf in the incredibly hot Dutch oven and baked it for exactly 45 minutes. 25 with the lid, 20 without.
Baking sourdough bread is a process, it’s not something you can quickly whip up. It’s never fast or easy. You have to schedule in time for your sourdough. It’s almost like committing to a relationship with a stinky jar of bubbly slime. Despite the hassle of having to care for it, you will, however, be delighted with the most delicious tasting bread you have ever had. Your apartment will smell amazing and you’ll probably want to start including bread in a every meal of the day. Toast and jam for breakfast. Salad and a slice of bread for lunch. A delicious stew with chickpeas and lots of herbs to dunk your toasted sourdough in for dinner. The options are endless.
My most recent food related obsession are definitely Bon Appetit magazine’s cooking videos. The recipes are always incredibly creative and the people’s passion for food in those videos is just great. They always make me want to film my own cooking videos, which I am probably never going to do, because I don’t actually feel that comfortable in front of a camera. Anyways that’s all beside the point as I am actually trying to get to telling you about how I came up with this recipe.
Yes I am obsessed with Bon Appetit magazine.
So in one of Bon Appetit’s latest videos Claire, one of the chefs in the show, recreated the iconic Reese’s peanut butter cup. Now I have actually never tried one of those, I am not even sure if they are available in Switzerland. Also I don’t really like milk chocolate. Never have, never will, it’s just too sweet for my likings. However, Claire really made me want to create my very own version of peanut butter cups hence I came up with this recipe.
Of course I decided to go for dark chocolate instead of milk chocolate. Then I also decided to use almond butter instead of peanut butter as I actually prefer the taste of almonds over peanuts. Lastly I sweetened with dates instead of sugar and that was it. They probably taste nothing like the real deal, which also wasn’t my intention whatsoever. However, they do taste incredibly tasty and make the perfect healthy and vegan treat.
To temper or not to temper?
Also I decided to not temper the chocolate just like Claire recommended in the video as I personally also really hate tempering chocolate and I also think it is not necessary if I am storing them in the fridge anyways.
My version turned out tasting just scrumptious. They’re actually kind of addicting to be honest. The sweet and slightly salt filling contrasts so perfectly with the slight bitterness of the dark chocolate. And I highly recommend to try this if you happen to have a craving for a delicious chocolatey treat.
10 muffin liners ( I recommend using silicon ones)
optional: cacao nibs for decorating
Preheat oven to 150°C. Place almonds on a baking sheet and roast for 10 minutes. Make sure to turn every few minutes. Remove almonds from oven and let them cool slightly before chopping them up into small chunks.
Add date paste and almond butter into a food processor until smooth. Mix in the chopped roasted almonds and a generous dash of salt. The salt contrasts nicely with the sweet filling. Place the mixture in the freezer for about 1-2 hours.
After two hours the mixture should be firm enough to be shaped into equally sized discs. They should be about 0.5 cm in thickness and slightly smaller than the diameter of the muffin liners. Place back in the freezer while melting the chocolate.
Melt chocolate. If you plan to store the almond butter cups outside the fridge you should temper the chocolate otherwise tempering won’t be necessary in my opinion.
Fill about one tablespoon of melted chocolate into each muffin liner. Place the almond disc in the centre of the chocolate top with another tablespoon of melted chocolate. Decorate with cacao nibs.
Place almond butter cup in the freezer until set. Then store in the fridge or freezer. *I highly recommend using a dark chocolate with a minimum of 70% cacao as it will be to sweet otherwise.
I recently subscribed to a veggie subscription in which I get a certain amount of organic and local vegetables each week. However, this also means, that I do not have everything at home at all times and I also won’t go grocery shopping before I have used up all of the veggies I’ve still got left in the fridge. I get to pick up my delivery and I didn’t quite plan correctly hence I didn’t have any fresh fruit at home this Tuesday morning, nor did I have very many veggies left. However, this forced me to think out of the box and get out of my comfort zone with my breakfast. I had cooked chickpeas on hand, which I had cooked a few days back and I also had an onion as well as some leek left. So I thought to myself, why not have a chickpea scramble for brekkie?
Sauerkruat & sourdough.
Fortunately, I happened to have some bread on hand, which I served with the scramble. I topped the whole thing with homemade Sauerkraut and a sprinkle of hempseed and that was breakfast done.
Such an easy and quick breakfast.
Chickpea scramble is such a great quick and easy breakfast and it actually requires ingredients that I almost always have on hand. Furthermore, you can easily swap out the veggies you add in. If tomatoes are in season I love adding a few chopped cherry tomatoes and whenever I have fresh herbs I also add a sprinkle of those.
So if you ever run out of veggies or if you fancy trying a new breakfast this week, make sure to try this recipe.
Add chickpeas, turmeric, Kalanamak and coconut milk into a bowl and mash up roughly with a fork.
Heat up a small amount of coconut oil in a pan. Sautée onion and leek until the onion has gone translucent. Add in the chickpeas mixture and fry for a few minutes until heated through and slightly browned. Stir occasionally. If you feel like adding fresh herbs add them now.
Serve the chickpea scramble on toast. I topped mine with homemade sauerkraut and hempseed. *this ingredient is crucial as it gives the scramble the egg-type flavour. It will taste delicious with normal salt, however, it will lack the egg flavour.
Anyone looking for a last minute vegan Christmas dinner idea? How about this delicious stuffed butternut squash with a buckwheat and mushroom filling. This is such a great veggie alternative to a roast and tastes wonderufl alongside roasted veggies, mashed potatoes and a delicious vegan gravy. For a vegan gravy check out my recipe on Fooby.
½ cup buckwheat, cooked according to package directions( (100g gekocht)
¼ tsp smoked paprika
2 tbs pomegranate kernels
Preheat oven to 180°C (air-circulation). Meanwhile cut butternut squash in half, remove seeds and a some of the flesh towards to other end of the squash with a melon baller. In the end the squash should be hollowed out evenly with about 2cm on each side. Brush top side with olive oil and season with salt and pepper. Place on lined baking sheet and bake 20 minutes. Finely chop up any leftover pumpkin.
While the pumpkin is baking heat some olive oil. Add onion, garlic and thyme. Sautee until translucent. Add mushrooms and chopped pumpkin. Season with paprika, salt and pepper. Sauté until mushrooms and pumpkin have softened.
Mix in pomegranate kernels, kale, ground hazelnut and buckwheat. Set aside.
Stuff both sides of the squash with the filling and tie together with a thread. Bake for another 20 minutes.
Cut into slices and garnish with additional pomegranate kernels and pistachios. Serve alongside other baked veggies.
For today’s Christmas baking recipe I decided to go for a Swiss classic, which also happens to be my favourite Christmas cookie. They’re called Zimtsterne, which translates to cinnamon stars which basically describes exactly what they are: star shaped cookies that taste like cinnamon. They also happen to be naturally gluten-free and there’s a hint of Kirsch liquer added to get that authentic Zimtstern taste.
They usually contain a whole lot of eggwhites, however, as I like to veganize my recipes I decide to swap the eggwhites for aquafaba. Other than the oh-so versatile water from a can of chickpeas those cookies only contain five more ingresients, which are icing sugar, salt, cinnamon, ground almonds and of course the Kirsch liquer.
The preparation basically works exactly the same as it would when using eggwhite, the aquafaba just takes a tad longer to be whipped to stiff peaks. You might also have to know that the key to great Zimtsterne is letting them dry overnight so make sure to plan ahead when making these.
So, all I’ve got left to say is: have fun baking and make sure to share you recreations with me, either via E-Mail or on Instagram.
Together with three my Swiss foodie gang I decieded to launch a little Christmas baking project called #swisschristmasbaking18. Over the course of the next couple of weeks we’ll share our favourite Christmas treats with you. Some may be more traditional, some newly invented, you’ll see. However, there’s one common theme throughout our recipes, they will all be plantbased aka vegan.
Before I go on talking about my first recipe I want you to introduce you to the three wonderful ladies who joined me in this project.
Lara is the queen of chocolate. She bakes the most wonderful treats, which she shares on her Instagram and blog. Furthermore, Lara publishes lifestyle content about loving yourself, contraception and the up and downsides of being a blogger. I’ve known Lara ever since I’ve started blogging and she’s always been a great friend to me, who has helped me out whenever I was stuck with anything blog related
Heike’s eye for aesthetics is one of a kind. Her food styling always seems on point and every little detail is placed perfectly. Heike shares her beautiful veggie creations on her Instagram. If you love colourful food, you’ll love Heike’s content. I’ve also known Heike ever since I started this food blogging thing I have now been doing for four years and working with her has always been such an inspiration to me.
Verena cooks and bakes the most wonderful family friendly foods you could imagine. And they’re all plantbased. On her blog and Instagram she shares the treats and delicacies her family gets to enjoy on the daily. I love how Verena shows how one can so easily implement the plantbased lifestyle into a family of four people including two cute little girls, who one will occasionally see in her Instgram stories.
So please check out the three wonderful ladies and now I’ll get talking about my recipe.
I decided to go classic Fanny and share a Tahini based cookie with you today. It’s super delicious and something a little different, however, it’ll go great with your Christmas cookie classics. The added cinnamon, pistachios and cranberries adds a festive touch and creates a wonderful tasting cookie. And guess what it’s also incredibly easy as there are no cookie cutters and rolling out dough is involved.
Cranberry Tahini Pistachio Cookies
Lara’s Cookie: online on the 8th of December 2018
Verena’s Cookie: online on the 14th of December 2018
Heike’s Cookie: online on the 19th of December 2018
I am a real coffee lover, some might even call me a coffee snob. I just love coffee. However, I can also easily go a day without coffee, I just love the taste. Which is also why I usually only get coffee at speciality coffee shops and I would never spend a cent on a coffee at my university canteen. Unless I am incredibly tired or during exam season, that’s a whole other story. Furthermore, I also rarely drink my coffee at home, which is mainly due to the fact that until a few days ago I didn’t own a coffee machine.
I’ve finally got my very own coffee machine.
However, I recently got sent the new Tchibo fully automated coffee machine, which I am super happy about. Ever since I am finally able to have coffee at home. Nevertheless, I still sometimes go out for coffee as I just love sipping on oat milk cappuccinos while people-watching in my favourite coffee shop. My daily morning coffee, however, is now usually being enjoyed at home and early morning walks to my favourite coffee window (all Zurich people probably know what I am talking about…) are hopefully becoming a rarity.
Fairtrade beans and three types of coffee.
The Tchibo fully automated coffee machine comes at 350 Swiss francs (269€) which is quite affordable for a coffee machine. Hence this is also perfect for students, like myself. Coffee machines can be fairly pricey, which is also why most students won’t have one at home. The Tchibo fully automated coffee machine is able to make espresso, americaos and long blacks within seconds and of course I only use fairtrade coffee beans, which are also available at Tchibo.
Coffee can of course also be integrated into recipes, which is what I want to share today. I decided to pour a shot of espresso to my porridge and I ended up having this incredibly delicious chocolate coffee porridge which I topped with dried apricot, pecans and some choc buttons as well as a drizzle of almond butter.
With the festive season coming up there’s definitely the need for delicious veggie sides. As a non-meat-eating person I personally heavily rely on those when going to family dinners. However, sides don’t need to be boring and flavourless, they can actually easily be made the star of the show when adding the right ingredients. Down below you’ll find my favourite seven veggies sides that are all super delicious, easy to make and of course only use seasonal ingredients.
Roasted carrots are definitely a favourite side dish of mine. In this recipe I bring them to a whole nother level by serving them with this amazing tahini sriracha sauce.
Roasted Parsnip & Pear / Rosemary
I didn’t know parsnips existed until about two years ago. However I’ve grown to love them and once again I usually enjoy them roasted, however, they also taste delish in curries, stews or the root veggie mash I shared in this post.
For a more unusual twist on a veggie side try this roasted purple veggie bake with a miso and kale pesto. This combines a few seaosnal favourites of mine including those beautiful St.Gallen blue potatoes.
Sweet Potato Pumpkin Mash / Tahini
Last but not least another mash recipe. This time I combined butternut squash, Hokkaido pumpkin and sweet potato and turned them into this deliciously creamy mash. Yum.
So, here’s the deal: I want to publish this post today, however, I am too tired to write an actual post cause I was working on a presentation about Latin American art for ages this afternoon. Anyways, for once you’ll just get a recipe: Sweet potato pumpkin mash with added tahini to make it super creamy and even more delicious in flavour. K, that’s it. I’m out. Happy cooking!
Place the halved pumpkin and the sweet potato on a lined baking sheet. Peak sweet potato with a fork a couple of times. Bake for 40-45 minutes until completely soft. Let cool until cool enough to handle.
Remove skin of pumpkin and sweet potato and add into a bowl. Mash with a fork or a potato masher and add the rest of the ingredients. Mix until combined, the mash should still be slightly chunky.
Serve immediately or heat up again if needed.
Garnish with thyme, freshly cracked pepper and more tahini. *I used a mixture of butternut squash and Hokkaido pumpkin.