Kale and Butternut Wreath

It’s been a few moths since I last posted, but this has been the most special year for me. The most important thing is that I’ve learned to face my fears, and I feel stronger than ever before. I don’t want to get into too much detail because it’s our story, but I recently got divorced to my best friend, and this event triggered a sense of independence I didn’t think I had in me. Continue reading

Strangely, my ex husband and I found a balance in our divorce. We’re there for each other, and I feel incredibly lucky. I feared more the prospective of splitting up than once I was in, and learned that this is the case for so many things in life. At the moment I’m rebuilding my life, but I’m happy to be surrounded by great people, and I’m ready to face whatever will come my way.
2017 is about to end, and since this will be my last recipe for this year I thought I’d post a festive recipe. I had a few friends over last week and made this kale and butternut wreath with a warm cannellini salad. I based my version on this recipe. I always dreaded hosting a vegetarian dinner that wasn’t a fondue or a raclette (our Swiss staple winter food), but now I dare. Even if there are comments on there not being meat, I don’t care anymore. Well I hope you’ll like it.
From the bottom of my heart I wish everyone the best for the end of 2017 and the beginning of 2018!

Kale and Butternut Wreath

Recipe for 4
Prep time: 30 min
Cook time: 40 min

300 g butternut
1 red onion
1 tbsp. olive oil
1 garlic clove
A few scrapes of freshly grated nutmeg
Salt and pepper
40g kale
1 x 32 cm puff pastry round (preferably always use the pure butter kind)
80 g fresh cheese (I used a local kind called ‘Büscion’, but ricotta or fresh goat cheese are just as good alternatives.)
3-4 tbsp. grated Gruyere cheese + 2 extra for dusting the crown
1 egg beaten

Heat oven at 220°C.
Cut the butternut into 1,5-2 cm cubes. Cut the onion in half then into chunks, and divide its layers. Crush the garlic clove with the blade of a knife. Place everything into a baking tin. Add 1 tbsp. olive oil, salt, pepper and a bit of nutmeg, and mix. Bake for 20 min, tossing mid way through the cooking process. Once ready remove form over and let the veggies cool a little (this stage can easily be made a few hours in advance).
Reduce oven heat to 200°C.
Finely chop the kale.
Place the puff pastry on a baking tray lined with oven paper. Cut it into quarters and then each quarter in half. In a round, turn the points outwards to create a star like shape. Make sure the pieces of dough slightly overlap each other.
Scatter the kale at the base of the triangles (optionally season with a little salt), and on top add the cooked butternut and onion. Sprinkle four tablespoons of the grated Gruyere and on each piece place a little of the fresh cheese (about 10g per triangle). Season with pepper. Take the points of the triangles and delicately fold them towards the inside of the wreath.
Add a few drops of water to the beaten egg, and brush the top of the pastry with it. Sprinkle with the remaining cheese. Bake for about 20 min, until golden brown.

Butternut and Kale Bruschetta


A few days ago I organised a brunch at home. It was the first time I invited someone over so early but it turned out to be a lot of fun; we started at eleven o’clock in the morning and finished at five the only remaining guest left. Continue reading

I don’t know you, but when I plan something like this, I spend days figuring out what the best recipe for the occasion is, I try to please everyone’s taste and I also always try to make recipes that leave me time to enjoy the moment without being confined to the kitchen. In the end I made pancakes, a raspberry cake, some cold meats, cheese and bread the butternut and kale bruschetta. I decided to share the last dish because it was my personal favourite one. This simple recipe can partly be prepared in advance; in addition it’s also tasty and healthy.




Butternut and Kale Bruschetta

Recipe for 6 pieces

Prep time: 15 min

Cook time: 10 min



50 g wilted kale

200 g butternut squash (peeled)

2 tbsp. pine nuts

1 small red onion

olive oil

6 slices bread (if the slice is too large cut it in half) about 1.5 cm thick

2 tbsp. shaved parmesan

Salt and pepper



In a dry pan add the pine nuts and gently roast them tossing regularly so that they son’t burn. Once they have a nice brown colour, transfer them to a small dish and set them aside to cool.

Cut the butternut squash into small cubes of about 1 cm. Finely chop the wilted kale and the onion.

Add 1 tbsp. olive oil and the onions to a pan. Cook them on a medium fire until translucent, about 3-4 minutes. Add the butternut cubes and let them brown on all sides, tossing occasionally. Season with salt and pepper. Once the butternut has softened (although it shouldn’t become mushy) add the kale and cook for another 2-3 min. Add the pine nuts, season to taste with salt and pepper and set the pan aside.

Turn on you oven broiler. Take the bread and brush it with olive oil on both parts. Place the slices under the broiler and toast them for a couple of minutes on each side. Check regularly as they can easily burn.

Spread the toasted slices on a serving dish, on top evenly distribute the butternut, kale, pine nut mix.

Top with the parmesan shavings and optionally drizzle a little more olive oil. Serve.


Quinoa Kale and Edamame Salad with an Avocado Dressing

Quinoa Kale and Edamame SaladSummer time and cooking is easy… with the hot weather and the wide range of fresh produce, we don’t want to spend too long over a hot stove so cold and healthy meals are always welcome during the summer months. Continue reading

Whether you’re making a barbecue, a picnic or a usual lunch, this recipe will fill you up with valuable nutrients such as fibres (from kale, avocados and edamame) and proteins (from the quinoa).

Some components of this salad can be made ahead so when the time to assemble it comes, it will only take a moment to put together; for instance you can cook the quinoa and the kale a day ahead. On Sunday I’ll enjoy a day of relax and I plan to make a last healthy meal before my thirty-… birthday and I’ve decided to make this salad again and serve it either with some tofu or a couple of eggs. Afterwards I’ll dive into a one of the books I’m reading, under the sun, looking like a glazed doughnut, smothered in 30spf sun cream… I’ll need the relax as the following day I’ll be in contact with my inner child in an acrobatic park. 🙂

Quinoa Kale and Edamame Salad


Quinoa Kale and Edamame Salad with an Avocado Dressing


Recipe for 4 as a side 

Prep time: 5 min

Cook time: 15 min



120 g steamed edamame

120 g wilted kale

120 g quinoa

1 spring onion

1 not too large avocado

1 tbsp. olive oil

2 tbsp. sherry vinegar

Salt and pepper



Bring to a boil the quinoa in two times its volume of salted water. Simmer for a about 15 min. or until the grain will have softened. Once done set aside.

Slice the kale into about 1 cm strips and finely slice the spring onion.

Remove the flesh of the avocado, place it in a salad bowl and mash it with a fork. Add the olive oil and the sherry vinegar, season with salt and pepper and mix.

To the bowl add the quinoa, edamame, kale, spring onion and mix.

Healthy Quinoa Casserole

Healthy Quinoa Casserole
Happy 2016! I’m back after large portions dinners, family, friends and a reasonable amount of party. With my husband and a friend we spent a few days in Crans Montana, even if the snow was sadly scarce, we still had a great time strolling around, tasting wine, treating ourselves to great foods like alpine cheese, fondue, pastries, Argentinean beef on a hot stone… Continue reading

Like many, the beginning of January is ideally for me a detox period. This doesn’t mean I’ll have steamed veggies and water, but at least no alcohol, no meat and not too many sugary and/or fatty foods. So to please myself with healthy food I made a healthy quinoa casserole where the use of cheese is limited and the white sauce contains no butter. A little over a year ago I made the Swiss grape juice pie and although a sweet treat, this recipe required a form of white sauce. Today’s recipe was a great opportunity to re-use such cooking process. With the light béchamel sauce I added the goodness of quinoa, carrots and kale to complement the healthy recipe aura.

Healthy Quinoa Casserole

Healthy Quinoa Casserole

Recipe for 4 as a side dish or 2 as a main meal

Prep time: 20 min

Cook time: 45 min

120 g quinoa

120 g carrots

120 g kale

1 red onion

60 g grated Gruyere

1 tbsp. butter

50 g flour

2.5 dl milk

2.5 dl vegetable stock (alternatively replace this part with more milk)

salt and pepper


20 g grated Gruyere

3 tbsp. breadcrumbs

3 tbsp. milk

(optional: 1 tbsp. butter)



Place the quinoa in a pan in two times its volume of water and bring to a boil. Cook for 13-15 min. Set aside once done.

Wilt the kale in a pan over medium heat with a couple tbsp. water until the leaves have softened then set aside.

Prepare the white sauce by placing the flour in a bowl and adding a little milk. Whisk until the ingredients are combined and gradually add the rest of the milk and the stock. Transfer to a pan with high sides and heat the white sauce by constantly stirring. Once the preparation has thickened, remove form the fire and add the grated cheese and stir until combined. Season to taste with salt and pepper.

Chop the onion and cut the carrot into small cubes of about 0.5 cm. To cut the carrots, start by slicing by their length into 0.5 pieces. Take each slice and cut strips out of them. Finally place the strips together and cut them into small cubes.

Melt the butter in a pan and add the onion, season with salt and pepper and cook on a low-medium heat for about 10 min or until the carrot has softened but is not mushy. Stir occasionally.

Coarsely chop the kale and add it to the carrots and onion along with the quinoa and the white sauce. Mix until all ingredients are combined and transfer to a baking dish.

In a small bowl combine the breadcrumbs, 2 tbsp. milk and the grated cheese, mix and spread over the other ingredients. Optionally scatter a pieces of butter on top. Bake in a pre-heated oven for 15-20 min at 200°C.