We breathe new life into your kitchen with our seasonal recipes and personal recommendations.

Fit into fall

Smoothie with pear, kiwi, and orange

Ingredients (for two glasses, 300 ml each):

  • 1 kiwi
  • Juice from 5 – 6 oranges (about 500 ml)
  • 1 large pear


  1. Squeeze the juice from the kiwi and the oranges into separate containers.
  2. Cut the pear into small pieces, place them in a blender along with the orange juice. Blend thoroughly.
  3. After blending, add the squeezed kiwi juice and mix with a spoon.

And the vitamin kick is complete – that was fast, wasn’t it? Cheers to you!

Singapore noodles

Strips, cubes, rings! A feast for the eyes. Cutting the vegetables into various shapes gives a dish a decorative look and an even better taste.

Ingredients for 4 servings:

  • 500 g Mie noodles (Chinese noodles)
  • 3 tbsp oil
  • 400 g chicken breasts
  • Salt, Pepper
  • 1 tbsp sesame oil
  • 1 tbsp finely chopped
  • fresh ginger
  • 1 clove of garlic
  • 2 tbsp red curry paste
  • 1 onion
  • 1 bell pepper
  • 1 stalk of leek
  • 2 carrots
  • 1 handful of snow peas
  • 1 handful of soya sprouts
  • 1 small can of bamboo shoots
  • 2 tbsp soya sauce
  • 2 tbsp oyster sauce


  1. Boil the Mie noodles according to the directions on the package.
  2. Cut the chicken breasts into thin strips and season with salt and pepper. Pour the oil into the wok (or into a large frying pan) and brown the chicken breasts over a hot flame. Put them into a large bowl an d set aside.
  3. Cut the onions into half rings an d finely chop the garlic clove . Add both, along with the chopped ginger, to the wok and continue frying , add the curry paste.
    Continue to fry.
  4. Wash the bell peppers , remove the seeds and cut into thin strips . Cut the leek in to small rings, peel the carrots and cut them into either small pieces or into thin strips. Clean the snow peas and the soya sprouts and take the bamboo shoots out of the can. Put all of these vegetables into the wok and stir fry for a few minutes.
  5. Add the soya sauce and the oyster sauce. Remove from heat when vegetables are fully cooked. Add the sesame oil to taste .

The spicier the better

The spicier, the more authentically Asian: those who like the fiery touch of Southeast Asian cuisine can spice up the recipes to their liking – with chili peppers or ginger. Rice and plain yoghurt cool the palate in case you went a little overboard with the spices…

Pumpkin Chutney

Curry powder and coriander seeds give this chutney a special touch. The chutney is best enjoyed with juicy meat or simply as a spread on crusty bread.

Ingredients for about 10 small appetizers (500 g):

  • 150 g pumpkin (our recommendation: aromatic nutmeg pumpkin. Also suitable: baby bear or red kuri squash)
  • 1 small spring onion
  • 1 small pointed red bell pepper
  • 10 g young ginger
  • 50 g fresh pine apple
  • 2 tbsp unfiltered apple juice
  • 2 tbsp herb -flavoured vinegar
  • 1 bay leaf
  • curry powder
  • coriander seeds
  • salt and pepper
  • 150 ml water
  • 100 g gelatine
  • 2 tbsp rapeseed oil


  1. Dice the pumpkin , spring onions, bell peppers and pineapple into approximately ¼ inch cubes , peel the ginger and finely chop.
  2. Steam the diced pumpkin and the spring onions with the curry powder and the rapeseed oil in a pot.
  3. Now, add all of the remaining ingredients – except the gelatine – along with the water and the vinegar.
  4. Simmer over a low flame for about 10 minutes and then add the gelatine.

Tasty inside and out

Tasty inside and out the skin of the Hokkaido squash softens during cooking and is quite edible – this squash is ideally suited for sweet and spicy pumpkin chutneys or delicious pumpkin soup.

Pumpkin and spelt muffins

A special dessert and rare treat, since pumpkins are seldom used in sweets. Try this delicious and easy recipe.

Ingredients for 8 muffins:

  • 200 g cooked pumpkin flesh
  • 330 g light spelt wheat flour
  • 1 spelt teaspoon
  • baking powder
  • 170 g fine raw cane sugar
  • 100 ml high-grade rapeseed oil
  • 2 free-range eggs
  • 300 g organic natural yoghurt


  1. Measure all of the dry ingredients (spelt wheat flour, baking powder and raw cane sugar) and mix them in a bowl.
  2. Measure all of the liquid ingredients (rapeseed oil, two eggs and the organic yo-ghurt) and mix into dry ingredients.
  3. Cook the pumpkin flesh in a pot until done and blend it to a smooth consistency. Combine all ingredients.
  4. Line muffin pan with baking paper (using four-inch squares) and place the mixture in the pan. Pre-heated the oven and bake at 395º F (200 ºC) in for 15 to 20 minutes.

Apple pie

Fall is apple season: a classic that simply tastes good. Be creative by adding ground nuts to the topping.

Ingredients for the dough:
(Pie form, 28 cm ø)

  • 200 g flour
  • 50 g sugar
  • 100 g butter
  • 1 egg
  • 1 dash salt


  • 4 apples
  • 150 ml cream
  • 100 ml milk
  • 3 eggs
  • 3 tbsp sugar
  • 1 package vanilla sugar


  1. Place the flour and sugar in a large bowl. Spread the butter in small pieces throughout the mixture. Add an egg and a dash of salt. Mix these ingredients by hand until your dough has an even consistency.
  2. Cover the dough with plastic wrap and place it in the refrigerator for at least one hour to rest.
  3. Grease the pie form and then place the rolled out dough over the bottom of it. Trim any excess dough. Lightly puncture the dough several times with a fork. Pre-heat the oven to 200° C (390° F).
  4. Cut the apples into pieces and spread them evenly across the dough.
  5. Put the cream, milk, the remaining eggs, sugar and vanilla sugar into a large bowl and mix thoroughly. Pour this mixture evenly over the pieces of apple and then bake at 200° C (390° F) for 35 – 40 minutes.

Sausage and cheese salad

Ingredients for 4 servings:

  • 600 g Lyonnaise or cervelat sausage
  • 200 g Glarner Alpkäse (or another spicy / full flavored semi-firm cheese)
  • 2 red onions
  • 3 tbsp vinegar
  • 3 tbsp olive oil
  • 1 tspn mustard
  • 1 tspn mayonnaise
  • 1/2 bundle chives
  • salt, pepper


  1. Remove the skin from the sausages, cut them in half length-wise and then cut them into slices.
  2. Cut the Glarner Alpkäse into small cubes and cut the red onions into thin rings.
  3. Thoroughly mix all ingredients in a large bowl. Mix the vinegar, olive oil, mustard and mayonnaise in a small bowl and then add to the other ingredients.
  4. Add the finely chopped chives and then season with salt and pepper to taste.

Perfect for a tasty, authentic, cold Swiss supper!