Homemade Dairy-Free Chocolate and Marzipan Penguins for Valentine’s Day

The professional version of chocolate-marzipan penguins

Our local chocolate shop always makes these cute little chocolate and marzipan penguins for Valentine’s Day. This year, I decided to tackle a homemade version.

After my son’s successful food challenges for eggs and almonds last year, marzipan is one of my new favorite ingredients (remember the Swiss Stollen at Christmastime?). Even thought it’s a major improvement, his milk allergy still prevents him from enjoying store-bought chocolates at this time.

To prepare for my confectionery experiment, I bought some dairy-free marzipan and food coloring. After shaping the penguins’ bodies and wings out of the marzipan, I spread some melted Enjoy Life Foods chocolate on their backs. Then, I dotted some chocolate on small drops of powdered sugar icing for the eyes (they seem a bit scared, don’t they?). My family of penguins certainly look homemade, but they taste really good, and the kids are excited to try them on Valentine’s Day.

My very homemade-looking penguins

If you’re looking to make some allergy-friendly Valentine’s Day treats, here are some recipes I’ve shared during the last few years. All of them are dairy-free, egg-free, peanut-free and tree-nut free.

And, for another super-easy and no-bake recipe, check out Allergy Shmallergy’s Sweet Strawberry Hearts.

What allergy-friendly treats are you planning on this year for Valentine’s Day? Please share your suggestions and recipes by leaving a comment below. Thanks so much! 

Bundt Day 2014 Recipe: Lemon Gugelhupf

Gugelhopf Bundt

Happy National Bundt Day 2014! One of the most satisfying celebrations of the year, Bundt Day marks the start of the holiday baking season. I usually end up with about 3-4 cakes to share with family and friends. This year is no exception. We’ll be making and eating way too much cake today.

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Prize-winning Bundt cakes at the Minnesota State Fair (Source: M. Nieuwsma)


The Swiss Bundt: Kugelhopf/Gugelhupf

As I’ve written before, Switzerland has a rich history of making the precursor to Bundt cakes—the kugelhopf (a.k.a. gugelhupf and many other names). Since the early 19th century, according to Patrimoine Culinaire Suisse, nearly all Swiss cookbooks contained at least one recipe for this fluted cake with a whole in the middle. In comparison, the Nordic Ware company introduced the Bundt pan to the United States in the 1950s.

I love discovering old Swiss-style molds for these cakes and need to add one to my collection. The photos below show some examples of these antique molds, which are on display at the Alimentarium in Vevey, Switzerland

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Antique kugelhopf molds at the Alimentarium

I recently found a recipe for a gugelhupf in a Swiss cookbook for children that I borrowed from a friend. Here’s dairy-free version of the gugelhupf, which reminds me of an American-style pound cake. It’s delicious served with fresh berries and a big dollop of whipped dairy-free cream.


Lemon Gugelhupf

Adapted from Backen mit Globi (2013).

(dairy-free, nut-free)

Wet ingredients – Mixture #1:
7 egg yolks
250 gram dairy-free margarine, soft
100 grams powdered sugar
7 grams vanilla sugar
zest of 1-2 lemons

Wet ingredients – Mixture #2:
7 egg whites
1/8 teaspoon salt
150 grams sugar

Dry ingredients:
150 grams all-purpose flour
100 grams
corn starch

1. With dairy-free margarine, grease and flour a cake mold with a diameter of 20 cm (8 inches) or a 10-cup Bundt pan.

2. Mix together all the wet ingredients for mixture #1 in a large bowl until well-blended. (Please note: separate the eggs and save them for mixture #2).

3. In a separate bowl, mix the egg white and salt vigorously until they form stiff peaks. I did this by hand, but use an electronic mixer if you have one! Then, stir in the sugar.

4. In a third bowl, whisk together the dry ingredients.

5. To the large bowl with mixture #1, gently fold in mxture #2 and the dry ingredients in multiple and alternating batches. Do not overbeat.

6. Pour the batter into the pan, and spread the batter evenly. Bake at about 45 minutes at 180°C/350°F until a toothpick comes out clean when inserted in the cake.

7. Leave the cake in the pan to cool for about 10 minutes, and then invert onto a wire rack to cool completely. When completely cooled, dust generously with powdered sugar.

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Are you making an allergy-friendly Bundt cake today?
If so, please share your recipe in a comment below or send me a photo. If you’re looking for some inspiration, here’s a video of some of my dairy-free Bundt cakes from over the years.  Bon week-end!

Oral Food Challenge for Raw Egg: Passed

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After discovering my son’s milk allergy when he was about 9 months old, we found ourselves identifying more potential allergens he needed to avoid, including eggs, peanuts, tree nuts and sesame. Even though he had never eaten these foods, blood and skin prick tests indicated a positive result—the possibility an allergic reaction could occur. His allergist in the United States recommended avoiding these foods until further testing could be done with a new allergist after our move to Switzerland in 2012. Today, I’m happy to report that my son passed his most recent oral food challenge, which means he only has one allergen now: milk—the original inspiration for this blog.


Eating Raw Eggs at the Hospital

On Halloween, my 3-year old son had his fifth food challenge at a Swiss hospital. Scheduling a food challenge on a holiday—although not widely celebrated in Switzerland—probably wasn’t the best idea. It can be hard to get an appointment though, and I was feeling optimistic. After passing a baked egg food challenge in April 2013, my son’s pediatric allergist decided it was time to try a food challenge with raw egg.

The rationale for using raw egg—as opposed to lightly cooked egg that’s been boiled or scrambled—was that if he “passed” the test, he could safely eat eggs in any form. Spaghetti carbonara? Chocolate mousse? Swiss meringues? A food challenge with a negative result for raw egg would give a clear sign that any of these egg-based dishes would be okay for him, as long as they’re made without milk.

Based on our son’s last food challenge for baked milk, when he refused to eat his third dose, I knew we needed a different approach. My thoughtful cousin suggested giving him “prizes” after each of the five doses, so I picked up some little Matchbox cars. I don’t normally bribe my kids (to this extent, anyway!), but for this particular test with raw egg, it seemed especially necessary.

Even though the final dose was mixed with applesauce, the look of that large bowl of runny, yellow egg made me grimace for a moment when my back was turned. The nurse suggested using the oral syringe for this last dose (see the photo above), so it could bypass his taste buds and arrive more quickly to his throat. As he was halfway through that final dose, I reminded him that the last prize was the biggest of all, and it was his favorite color (red). The prizes certainly did the trick, and thankfully he finished the test.


Evaluating the Symptoms: A Contact Reaction

Altogether, my son consumed over 35 grams of raw egg during the test. After the fifth and final dose, he developed a little redness and a few raised hives around his mouth where the raw egg came in contact with his skin, but he did not experience a systemic reaction. As usual, the allergist and nurse were monitoring his heart rate and blood pressure throughout the test, and he had no other symptoms. When the egg on his face was washed away with water, the redness and hives disappeared almost immediately.

Since it was a non-severe and late-phase reaction, and because my son has mild atopic dermatitis (excema), his allergist determined he only experienced a contact reaction to the raw egg, and therefore he had a negative test result. He can now safely eat egg in all forms. I was given the go-ahead to start serving him eggs, and this time they don’t have to be baked for 30 minutes in bread or cake at 200°C.

Back at home, he’s been gobbling up the egg-based version of already familiar foods, such as waffles, pancakes and crêpes. He’s a little more reluctant to try savory eggs, like in one-eyed monsters sprinkled with salt and pepper. With time, I’m sure this will improve.

As with every negative food challenge, I’m thrilled to start cooking and purchasing new foods. Once again, we’re feeling incredibly lucky.

What was the result for your food challenge with raw or lightly cooked egg? I’m always curious to hear how our experience in Switzerland compares to others. Please leave a comment below, if you have the chance.


Next Steps: Baked Milk Challenge in 2015

In January 2015, my son will repeat a food challenge for baked milk. This time, I’ll be making the cake with a recipe provided by his allergist. A successful test would mean he could move on to food challenges with other forms of milk, like baked yogurt and baked cheese. I don’t know what the future will bring, but there’s a good chance he’ll outgrow his milk allergy as well. As usual, I’m cautiously optimistic, and as I’m required to do, I still always carry two adrenaline auto-injectors, an antihistamine and an allergy action plan with us at all times, just in case.

Thanks for your continued support, advice and encouragement! I hope you’ll be getting some good news about food allergies soon too.

Finally, don’t forget that Bundt Day is November 15! Here’s a video to inspire some Bundt cake baking. I hope to share a new dairy-free Bundt recipe later this week.

Kugelhopf: The European Bundt

The American Bundt cake was not the first of its kind. Before the Bundt, there were European versions known by many names: Hefe-Gugelhopf, Gugelhupf, Kugelhopf, Kogelhupf, Kougelhopf, Türkenbund, Baba, and Napfkuchen. This fluted cake with a hole in its middle originally came from Austria, but has strong roots in the Alsace region of France. In comparison to a Bundt cake, kugelhopfs seem taller and more narrow.

Having grown up in Minnesota, I’m more familiar with the Bundt cake. Now that I live in Switzerland however, I finally tried making the cake I most often hear referred to as kugelhopf—sans dairy and almonds. These cakes are more commonly seen in the Basel region of Switzerland, but you can find them in bakeries and markets throughout the country.

While Swiss kugelhopfs have traditionally been yeasted cakes, I also see non-yeasted, more Bundt-like cakes as well. For example, when we were in Zurich during the holiday season, Confiserie Sprüngli appeared to have both kinds—delicious baking powder-leavened kugelhopf with chocolate icing alongside yeasted and more bread-like kugelhopf.

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Thanks to my dear mother, I now own Nordic Ware’s version of a kugelhopf pan. After 4 cakes during the last two weeks, I still haven’t mastered the yeasted dough. Thankfully, my husband got some kugelhopf tips from his Alsatian co-worker yesterday, so hopefully I’ll be seeing some improvements soon…

IMG_20140130_174401Kugelhopf #4: Lemon zest, vanilla and raisins

I’m determined to develop a good dairy/nut-free recipe for kugelhopf before the winter is over. If you have any kugelhopf advice for me, please leave a comment below. Bon weekend, everyone!

Vegan Butternut Squash Bundt Cake

Another Bundt Day is behind us, but we still have an “abundtance” of leftover cake. One of my favorite discoveries from the Minnesota-born holiday is the butternut squash Bundt. I started searching for a recipe after seeing butternut squash used in vegetable cakes on The Great British Bake-Off.

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Thankfully, one of my favorite Bundt bakers, The Food Librarian, had already made a butternut squash Bundt with a recipe from Fine Cooking (I’m a huge fan of her “I Like Big Bundts” series, which has provided much inspiration for my Bundt-baking over the years). After three attempts at adapting this recipe—including one with roasted and pureed butternut—I wanted to share my updated version, made without dairy and eggs.

 

Butternut Squash Bundt Cake with Spiced Vanilla Icing and Candied Ginger

Recipe adapted from Fine Cooking, Issue 97

(dairy/egg/nut-free)

Cake ingredients:
1/2 cup dairy-free margarine, softened
1/2 cup canola oil
1 1/2 cups granulated sugar
1/2 cup dairy-free yogurt (I used soy yogurt)
1 tablespoon cider vinegar
2 teaspoons vanilla sugar (or vanilla extract)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup rice milk
2 1/4 cups grated butternut squash

1. Heat oven to 180°C/350°F. Grease and flour a 10-cup Bundt pan.

2. In a large bowl, mix the dairy-free margarine, oil and sugar until well combined. Then, add the yogurt, vinegar and vanilla sugar and mix well. In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, ginger and nutmeg.

3. Next, add half of the dry ingredients to the yogurt mixture and stir together until just combined. Add half of the rice milk and gently stir until combined. Repeat with the remaining flour and rice milk. Finally, gently stir the grated squash into the batter and transfer to the prepared Bundt pan, making sure to spread the top of the batter evenly.

4. Bake until a cake tester (e.g., toothpick) inserted in the center comes out clean, about 55-60 minutes. Cool on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the rack. Cool cake completely before adding the icing and candied ginger topping.

Icing and topping ingredients:
2 1/4 cups powdered sugar
3-4 tablespoons rice milk; more as needed
1 teaspoon vanilla sugar (or vanilla extract)
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup chopped crystallized ginger

Whisk the powdered sugar, rice milk, vanilla sugar, nutmeg and salt until smooth. Add more rice milk, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth over the cooled cake. Sprinkle the ginger on top.

Please note: This recipe makes a generous amount of icing (more than I usually use).

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Now that Bundt Day is over, I’m starting to plan for Thanksgiving. If you have a good recipe for dairy/egg-free pumpkin pie, please let me know. Merci!

Updated: December 29, 2014

Bundt Day 2013

Happy Bundt Day! To celebrate this wonderfully ridiculous holiday, I made three Bundt Cakes (my fourth cake was particularly bad, so I won’t even mention it). Today’s cakes do not contain milk, eggs, tree nut or peanuts.


Bundt #1: Fresh Currant Bundt Cake

I served this Bundt for breakfast. Honestly, it didn’t turn out as well as the last time I made it back in August. Therefore, I won’t be posting a recipe for this one today. I need more practice!

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Bundt #2: Chocolate Bundt Cake with Speculoos Glaze

Last night, I made a vegan chocolate Bundt cake using a recipe from Tasty Kitchen. For the glaze, I used my favorite speculoos treat—Karamellgebäck Creme (a.k.a. Biscoff spread). The boys and I ate this for dessert after lunch today, and both of them gave it two thumbs up.

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Bundt #3: Butternut Squash Bundt Cake with Spiced Vanilla Icing

I made several substitutions for this recipe from Fine Cooking, and after two others cakes, I finally got it right today. It takes time to grate all the butternut, but it’s worth it. We especially like the icing and candied ginger combination. I’ll post the recipe with my substitutions next week.

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I hope you all had a wonderful Bundt Day 2013! My train for Geneva leaves soon, so I need to get packing. Bon week-end!

Allergy-Friendly Birthday Party

On Saturday, we hosted our oldest son’s birthday party or “fête d’anniversaire” with nine of his classmates. To keep the party safe and accessible for our youngest son who has food allergies, I planned a dairy, egg and almond-free menu. We had to make almost everything ourselves (which we’re used to, so it wasn’t a big deal), but at least I could serve store-bought pretzels and Karamellgebäck cookies. It was deeply satisfying to throw this party because it showed me how much things have changed during the year, and for the better.

Last year at this same time, we had only been in Switzerland for a little over a month when our son’s birthday rolled around. We didn’t know many people yet. Plus, I wasn’t as familiar with allergy-friendly Swiss products, nor was I as used to making allergy-friendly treats for a crowd.

This year, everything feels a little bit easier. Some things don’t change though. I still made way too much food, as shown by the photo of our leftovers below.

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Overall, I hope the kids had a good time at the party, especially considering my incredibly poor French skills and our silly games—the limbo and a homemade Angry Birds piñata, for example. And, thankfully, no one was hurt and nothing was broken!


Coconut Lemon Bundt Cake

For the party, I discovered the most wonderful Bundt cake recipe: Coconut Lemon Bundt Cake from Isa Chandra Moskowitz’s Veganomicon (via Hibbard Kitchen). Even though I made some substitutions—like supplementing my small bag of grated coconut with about a quarter cup of ground hazelnuts—this cake was really special. I can’t wait to make it again when I have the full amount of lemon juice and zest on hand.

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The temperatures have crept back up this week, so it still feels a bit like summer. I’ve been meaning to make dairy-free ice cream for months. Maybe I should do it this week?! I’ll let you know if it turns out…

Making Elderberry Syrup

This week, my boys and I foraged for wild elderberries (in French, sureau or baie de sureau). We tracked down a few of the deep purple clusters by our neighborhood castle and many more alongside the lake. In the spring, you may remember us picking elderflowers, and now is the season to harvest the berries.

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During one of our berry-picking expeditions, the three of us climbed over a small stone wall and headed into an area where people don’t usually walk. Just my luck, while we’re all picking at the elderberry bush, some parents from my son’s school strolled by and gave us very puzzled looks—especially when I tried to tell them my plans for the late summer fruit. My explanation in French probably had something to do with it, but I swear I heard one of them say “terrible”—different pronunciation in French, but the same meaning. I really should spend less time cooking, and more time studying the local language…

Please note: Elderberries should not be eaten raw. Apparently the uncooked berries contain a cyanide-like chemical. Like its flowers, elderberries are also used for medicinal purposes, such as treating cold and flu symptoms.

While I saw elderberry cake and muffin recipes online, I decided to play it safe and make syrup—in part to make sure the berries would cook long enough to no longer be toxic! I found a quick and easy recipe from David Lebovitz and modified it because I only had about 2 cups of berries. Unfortunately, I may have overcooked it because the consistency is a little more like molasses than syrup, but it still tastes good.

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The sweet-tart elderberry syrup reminds me of blackberries, but with its own unique flavor. I’m planning to use it on pancakes and crêpes or mixed in with some soy yogurt for my son. And, my husband and I want to try the syrup in post-children’s bedtime gin and tonics. In the meantime, I decided to throw 3 tablespoons into a Bundt cake. Why not?

With a mild elderberry flavor, the egg/dairy/nut-free Bundt cake looks more like a chocolate cake instead of the purple cake I had hoped for. The boys love it though. I gave them small pieces to try at lunch yesterday, and they both wanted seconds and thirds. Next time, I’ll likely incorporate some chocolate—either cocoa powder in the cake or a chocolate glaze.

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We’re crossing the Röstigraben this evening to attend a Swiss beer festival on Sunday. For those in the US, enjoy the long weekend. Bon week-end, everyone!

Swiss Blackberries in a Bundt Cake

Swiss blackberries or “mûres” have started appearing at our local farmers’ market. Of course these are delicious eaten fresh, but I wanted to try them in a new recipe. During a recent lakeside run—when I have time to let my mind wander sans enfants—I envisioned them in a blackberry bundt cake, bien sûr!

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Later during the afternoon, when the little squirts had their quiet time, I discovered a recipe online from Bon Appétit that became the basis for developing my own dairy and egg-free bundt cake. I whipped it together that night, and we had cake for breakfast the next morning, yet again. It’s no different from a muffin, right? Everyone around the table gave it a thumbs up and declared it “blog-worthy.”

I baked my last successful bundt cake in March 2013. Since then, I’ve made a few attempts, but none were good enough to share. With autumn quickly approaching, this cake serves as a harbinger of the upcoming bundt cake season, which officially starts November 15 with National Bundt Day. It’s time to start thinking about which recipes I want to make this year!

In the meantime, I hope you enjoy this extremely easy and satisfying summertime cake. For the glaze, I added a little elderflower syrup, but only using lemon juice and powdered sugar tastes great too. A dusting of powdered sugar is another superfast option

 

Vegan Blackberry Bundt Cake

2 1/3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup canola oil
1 1/3 cups sugar
½ cup soy yogurt
1 tablespoon flax meal plus 3 tablespoons water
2 teaspoons vanilla sugar or vanilla
1 1/2 teaspoons finely grated lemon zest
1 cup soy milk mixed with 1 tablespoon cider or rice vinegar
2 cups fresh blackberries

  1. Grease and flour a 10-12 cup bundt pan.
  2. Whisk together dry ingredients: flour, baking powder, salt, and baking soda. Set aside.
  3. Separately, mix together the wet ingredients until well blended: canola oil, sugar, flax meal mixture and yogurt. Then, mix in vanilla and lemon zest.
  4. Next, prepare the “buttermilk” mixture by whisking 1 tablespoon vinegar with 1 cup of soy milk.
  5. In 3 additions, add the dry ingredients to the wet ingredients, alternating with the “buttermilk” mixture, and mixing together just until incorporated.
  6. Then, pour about one-third of the batter into the prepared bundt pan. Gently place half the blackberries evenly on top of the batter. Repeat by adding another third of the batter, and sprinkling the last half of the blackberries on top. Finish by pouring in the final third of the batter, so no blackberries are visible.
  7. Bake at 180°C/350°F for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean. Set on a wire rack and let cool in the pan for 10-15 minutes. Invert cake onto rack and cool completely.
  8. Serve dusted with powdered sugar or drizzle the cooled cake with a lemon glaze. I mixed 1 cup of powdered sugar with fresh lemon juice and elderflower syrup, until I got the right consistency.

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Less than 2 weeks until school starts… We’re heading to Valais this weekend to watch one of Europe’s premier mountain races. I’m hoping to try some local specialties, like glacier wine and rye bread. Bon week-end!

Dinner Parties, Romanesco and Mayo

I love having people over for dinner. Especially now, when going out to a restaurant can be such a challenge. Plus, our toddler makes a huge mess at mealtimes. So, we have lots of good reasons to stay home and host a dinner party with friends.

A “dinner party” sounds far more organized and exciting than what I typically put together. Usually, I struggle to get my house cleaned up before the guests arrive. I’m lucky if all the food is served at the right temperature.

At these dinners, I like to try out new allergy-friendly recipes, and our guests often serve as my taste-testers—much to their dismay, I’m sure! If you’re nearby and reading this, watch out. You may be getting a dinner invitation soon…

Here’s the menu from our most recent dinner party:

  • Hemp beer – Apparently this is a traditional Swiss beer from Appenzell. My husband made an online grocery-ordering mistake. It smells and tastes like the real thing. Never again!
  • Unfiltered white wine – A specialty of the Swiss region where we live. Every year, it goes on sale the third Wednesday of January.
  • Cornichons – A favorite of my oldest son.
  • Naan – Made this with soy yogurt and vegetable-based margarine.
  • Saag-Aloo with Roasted Gobi Curry – Made with cauliflower and romanesco, among other veggies. I didn’t have all the ingredients on hand, but it seemed to work.
  • Grapefruit Mint Salad – Thanks to another Suisse-Romande food blogger!
  • Chocolate Mayonnaise Bundt Cake – Taken from Minnesota’s own, Bundt Cake Bliss. I’ll send you the recipe, if you want to try it.

Chocolate Mayonnaise Bundt CakeChocolate Mayonnaise Cake with Chocolate Glaze and Chopped Pistachios
(skip the pistachios, for a nut-free version)


Discovering Romanesco and Rediscovering Mayo

Our wonderful farmers’ market is held outdoors year round, and as I’ve written before, I enjoy trying out new-to-me ingredients. One of my favorites lately has been romanesco—that strangely beautiful veggie somewhere between cauliflower and broccoli. I never cooked with romanesco in the United States, but we’ve had it several times here in Switzerland. I was looking for a different way to prepare it—other than just roasting it with olive oil—and coincidentally, my oldest son and I came across a BBC program, Hairy Bikers, where they were using it in a curry. So, for our dinner party, I tried out their recipe and plan to make it again.

In addition to my fruit and veggie discoveries at the farmers’ market, I’ve been rediscovering familiar ingredients in new allergy-friendly forms, such as soy yogurt and vegetable-based mayo. Coop has a whole “Free From” line of products, and their mayo is sans eggs, as well as celery and mustard.

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My husband vehemently dislikes mayo, but even he will admit that my two recent mayo dishes were good: the Chocolate Mayo Bundt Cake, as described above, and Curried Chicken Salad, as shown below. The recipes are easy and not particularly fancy, but they taste great and are dairy/egg/nut-free.

 

Super Quick: Curried Chicken Salad

I made several revisions to the Curried Chicken Salad recipe from the The All New All Purpose: Joy of Cooking (1997). It’s not terribly unusual or original, but for me, the sweet-savory mix is very satisfying. I serve it over lettuce or on whole wheat bread or crackers. And, it’s a good make-ahead recipe (I prepared today’s during naptime) and a quick way to use up leftover chicken.

Serves 2-4 people
(dairy/egg/nut-free)

About 2 cups cooked chicken, chopped or shredded
1/2 cup egg-free mayonnaise
1/4 cup pumpkin seeds OR “grains de courges,” toasted
1/4 cup golden raisins
1-2 tablespoons chopped fresh cilantro
About 1-2 green onions OR 1 tablespoon finely chopped onion
1 tablespoon curry powder
salt and pepper to taste

1. Toss the pumpkin seeds in a small skillet over high heat. They can burn quickly, so keep ‘em moving. Remove from heat not long after you smell the aroma and hear the crackling of toasted seeds (and before they start on fire!).

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2. Combine all the ingredients in a small bowl and stir until well-blended.

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3. Refrigerate for a couple of hours to let the flavors blend and serve.

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Easter is coming up. I’m looking for traditional Swiss recipes that I can make allergy-friendly. And, if you know of any good local sources of dairy/egg/nut-free Easter candy, please let me know. Many thanks!