Poetic Road Recipes

Poetic Road Recipes Swiss roots, Quebec kitchen. Yes, I love the cheesy, nutty, chocolatey classics - but Swiss food is also elegant, seasonal, and beautifully simple.

I cook both sides of it, with modern twists and plenty of coziness. šŸ‡ØšŸ‡­

I still think of my grandmother every time a ripe plum twists open easily in my hands.She had apricot and plum trees in ...
09/06/2026

I still think of my grandmother every time a ripe plum twists open easily in my hands.

She had apricot and plum trees in her orchard in Switzerland, and I spent a lot of my summers there growing up. I remember her teaching me to twist the fruit open to remove the pit. It was always so perfectly ripe that even my little hands could do it.

Itā€™s such a small memory, but it comes back every year when the plums start appearing. I live in Quebec now, but give me a basket of ripe plums and Iā€™m right back there in her orchard.

Is there a food that instantly takes you back to your childhood?

Saturday kitchen question: what are you making this weekend?Iā€™ve been working my way through late-summer zucchini, which...
09/05/2026

Saturday kitchen question: what are you making this weekend?

Iā€™ve been working my way through late-summer zucchini, which inevitably means zucchini loaf. This one has a thick layer of cream cheese frosting (because, apparently, thatā€™s how Iā€™m choosing to balance out the vegetable).

Are you baking something, cooking a proper weekend meal - or happily staying out of the kitchen altogether?

09/05/2026

If there were ever a meal made for a cozy weekend at home, it would be Ƅlplermagronen.

This Swiss Alpine macaroni brings together pasta, potatoes, cream and plenty of cheese, then tops the whole thing with golden onions. Itā€™s traditionally served with applesauce on the side - which may sound slightly unusual if you didnā€™t grow up with it, but the little bit of sweetness works surprisingly well with all that creamy, cheesy goodness.

Itā€™s simple, filling and exactly the sort of meal everyone is happy to gather around. There are no attempts at being light or delicate here, and that is very much part of its charm.

09/04/2026

Making the recipe is often the quickest part.

Before it ever reaches the website, Iā€™ve usually tested it, made notes, adjusted a few things and then made it again while photographing every step. Once the food is finished and the kitchen is cleaned up, I sit down at the computer - and thatā€™s where the second half of the work begins.

There are photos to sort and edit, instructions to write, ingredient notes to add and all the little questions to answer that someone might have while making the recipe at home. Then I put together the recipe card, make sure the measurements are clear and try to write a blog post that is actually helpful without making you scroll through my entire life story to find out what temperature to set the oven.

I want the recipes on Poetic Road to feel approachable, but I also want them to work. That means trying to think ahead about where something could go wrong, what ingredients may be difficult to find and what substitutions might be useful - especially with Swiss recipes that arenā€™t always written with a North American kitchen in mind.

So yes, the recipe may take an hour. The blog post can easily take six.

And somehow, every time I start a new one, Iā€™m convinced this will be the recipe I finish before lunch.

09/04/2026

The calendar may still say summer, but the cooler evenings are beginning to make a warm bowl of soup sound suspiciously appealing.

This spiced pumpkin soup is creamy, cozy and gently warmed with cumin, ginger and nutmeg. It has plenty of fall flavour without tasting like someone accidentally tipped a pumpkin spice latte into the soup pot.

The full recipe is available on Poetic Road.

I realized recently that I only show you about half of what I actually do.Most of what I share here are my own recipes -...
09/03/2026

I realized recently that I only show you about half of what I actually do.

Most of what I share here are my own recipes - quite a few of them Swiss - but thereā€™s another side of my work that doesnā€™t make it onto this page nearly as often.

Iā€™m also a food photographer, and I work with food brands creating photography and video content for them. Some days Iā€™m developing and photographing a recipe for Poetic Road, and other days Iā€™m in my little home studio shooting something completely different for a client.

Today was one of those days.

And when I say ā€œstudio,ā€ I mean a room in my house where tables get pushed around, backdrops are propped up wherever theyā€™ll stay, lights take over the room and a surprising number of things get shoved just outside the frame. šŸ˜…

The funny thing about this job is that you spend so much time making everything in front of the camera look beautiful, while just outside the shot it can be complete chaos (I blame the kids šŸ˜‰).

Iā€™ve realized I donā€™t show very much of this side of Poetic Road - or really much of myself at all. So I think it might be time to change that a little.

A serious Swiss culinary question: how much Aromat is too much Aromat? Iā€™m fairly certain every Swiss household has its ...
09/03/2026

A serious Swiss culinary question: how much Aromat is too much Aromat?
Iā€™m fairly certain every Swiss household has its own answer - and at least one person who sprinkles it on something that was already perfectly well seasoned.
Did you grow up with Aromat?
And what did your family put it on?

In Switzerland, apple cake (Apfelkuchen) and apple WƤhe (tart) are not quite the same thing - even though English recipe...
09/02/2026

In Switzerland, apple cake (Apfelkuchen) and apple WƤhe (tart) are not quite the same thing - even though English recipe titles sometimes use the names interchangeably. One is a soft cake; the other has a pastry base with apples and a custard filling.

Both are excellent with coffee, which is really the important part if you ask me šŸ˜‰.

Plums and meringue may not be the first combination that comes to mind - but perhaps they should be.This Swiss-style plu...
09/02/2026

Plums and meringue may not be the first combination that comes to mind - but perhaps they should be.

This Swiss-style plum meringue layers warm, gently spiced plums over toasted almonds, then finishes everything with soft, marshmallowy Swiss meringue. Thereā€™s no pastry to make, itā€™s naturally gluten-free, and it feels just a little special without being particularly fussy.

A lovely way to make the most of plum season while it lasts.

09/01/2026

Thereā€™s something about the first hint of fall that makes me want to pull out the apples and turn the oven back on. šŸŽ

This Swiss apple cake -or Apfelkuchen - is one of the most-loved recipes on Poetic Road, and for good reason. Itā€™s soft, buttery and filled with tender apples, without being overly sweet or complicated.

Itā€™s the kind of simple cake I grew up with -and one Iā€™m always happy to find sitting beside my afternoon coffee.

The full recipe is available on Poetic Road.

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