Blueberry Rosemary Spritz (Virgin & Gin Options)

Servings: 1 cup (~250–300 ml)

Ingredients (per cup)

For both versions:

• 1–2 frozen blueberries (for color & garnish)

• 1 small sprig fresh rosemary

• 30 ml (2 tbsp) blueberry rosemary syrup (adjust to taste)

• Ice cubes

Virgin version:

• 150 ml lemon-lime or lemon sparkling water

• Optional: small squeeze of fresh lemon for extra brightness

Gin version:

• 30–45 ml gin

• 120 ml sparkling lemon-lime water

• Optional: splash of extra lemon juice if desired

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Instructions (per cup)

1. Place frozen blueberries and a rosemary sprig in the glass.

2. Add ice cubes.

3. Pour in blueberry rosemary syrup.

4. For the gin version, add gin; for the virgin version, skip gin.

5. Top with sparkling water and stir gently to combine.

6. Taste — syrup can be adjusted slightly if you want sweeter or more tart.

7. Garnish with an extra blueberry or a tiny rosemary sprig if desired.

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Tips for Making Multiple Cups

• Make a small pitcher of syrup + gin mix for adults (e.g., 250 ml syrup + 375 ml gin) to pour over ice individually, topping with sparkling water for freshness.

• Make a separate pitcher of syrup + sparkling water for kids.

• Always add sparkling water last to keep fizz.

    

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   Blueberry Rosemary Syrup

  Ingredients
      •    1 cup frozen blueberries (no need to thaw first)
      •    ⅔ cup water (instead of 1 cup)
      •    1 cup sugar (can adjust slightly to taste)
      •    2 sprigs fresh rosemary
  
  Method
      1.    In a small saucepan, combine blueberries, sugar, water, and rosemary.
      2.    Bring to a simmer over medium heat. As berries thaw, gently mash a few with the back of a spoon to help release juices.
      3.    Simmer 8–10 minutes, until the liquid is deeply colored and slightly thickened.
      4.    Remove from heat, let steep 10 minutes for stronger rosemary flavor.
      5.    Strain through a fine mesh sieve (or cheesecloth if you want it extra clear).
      6.    Cool completely, then refrigerate (keeps 1–2 weeks). 

Fig & Ricotta Crostini with Thyme, Honey & Balsamic Crema

Servings: 12 crostini (about 6–8 people appetizer)

Ingredients

• 12 slices baguette (about 1 cm thick)

• 250 g fresh ricotta

• 1–2 tsp olive oil (plus a drizzle for crostini)

• Pinch of salt

• Zest of ½ lemon

• 6–8 fresh figs, sliced thin

• 2–3 tsp honey (adjust to taste)

• Fresh thyme leaves, from 2–3 small sprigs

• Balsamic crema, for drizzling

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Instructions

1. Toast the crostini:

   • Preheat oven to 180 °C (350 °F).

   • Arrange baguette slices on a baking sheet, drizzle lightly with olive oil.

   • Toast 8–10 minutes until golden and slightly crisp.

2. Prepare the ricotta spread:

   • In a small bowl, whisk ricotta with olive oil, pinch of salt, and lemon zest until smooth and creamy.

3. Assemble crostini:

   • Spread a generous layer of ricotta on each toasted slice.

   • Top with 1–2 thin slices of fig.

   • Drizzle lightly with honey.

   • Sprinkle fresh thyme leaves evenly over the top.

   • Finish with a thin ribbon of balsamic crema.

4. Serve immediately

   • Optionally, garnish with extra lemon zest or a few tiny thyme sprigs for presentation.

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Tips

• If figs aren’t very sweet, the honey helps balance the tartness of the balsamic.

• You can prep the ricotta spread ahead of time; toast bread and assemble just before serving to keep crostini crisp.

• This flavor combo — creamy, slightly sweet, tangy balsamic, and herbal thyme — makes it feel really elevated.

Creamy Thyme Mashed Potatoes

 

(Pressure Cooker, Swiss Style)

Servings: 8–9 generous portions

Equipment: 6–8 qt pressure cooker/Instant Pot, hand masher

Ingredients

• 2.5 kg starchy Swiss potatoes (look for mehligkochend, often labeled for purée/gnocchi)

• 200 ml whole milk (or up to 250 ml for creamier texture)

• 100 ml heavy cream (optional, but makes it luxurious)

• 200 g unsalted butter, cut into cubes, room temp

• 2 tsp fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• 4–5 sprigs fresh thyme

• (Optional garnish) extra butter pats + chopped chives or parsley

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Instructions

1. Prep potatoes (10 min)

   • Peel potatoes and cut into even chunks, about 4–5 cm.

   • Place in a large bowl of cold water while cutting to reduce excess starch. Drain before cooking.

2. Pressure cook potatoes (20 min total)

   • Add 1 cup (250 ml) water to the pressure cooker.

   • Place potatoes in a steamer basket or directly on a trivet (not submerged).

   • Cook on High Pressure for 10 minutes, then quick release.

   • Check doneness: a knife should slide in easily. If not, cook 2 more minutes.

   • Drain well if any water collected.

3. Infuse butter & dairy (10 min, can overlap with potato cooking)

   • In a small saucepan, add milk, cream, and butter cubes.

   • Add thyme sprigs.

   • Heat gently on low until butter melts and mixture is warm and fragrant (do not boil).

   • Remove thyme sprigs before using.

4. Mash potatoes (10 min)

   • Transfer hot potatoes to a large pot or bowl.

   • Mash immediately with the hand masher until mostly smooth.

   • Pour in half of the hot thyme butter-cream mixture and mash/stir gently.

   • Add the rest gradually until potatoes are creamy but still fluffy.

   • Season with salt and black pepper.

5. Serve (or hold warm)

   • For extra indulgence, top with a few more cubes of butter and sprinkle with chives/parsley.

   • If not serving immediately, place mashed potatoes in a heatproof bowl, cover tightly with foil, and set over a pot of simmering water (bain-marie). They’ll stay warm and silky for up to 1 hour.

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Timing at a Glance

• Prep potatoes: 10 min

• Pressure cook: 10 min + release 5 min

• Infuse thyme milk/cream/butter: 10 min (done while potatoes cook)

• Mash & mix: 10 min

  👉 Total active time: ~30–35 min

Tripple Threat Chocolate Cake

 3 layers of velvety chocolate goodness topped in rich ganache. 

 

INGREDIENTS

For the Cake

•  1/2 cup sour cream 115g
•  1 cup buttermilk 236mL
•  3 large eggs
•  1 1/2 cup coffee 354mL, strong and hot
•  3/4 cup vegetable oil 177mL
•  1 tablespoon vanilla extract 15mL
•  3 cup all-purpose flour 360g
•  2 2/3 cup granulated sugar 530g
•  1/2 cup cocoa powder 50g
•  1 1/2 teaspoon baking powder 6g
•  1 tablespoon baking soda 18g
•  3/4 teaspoon kosher salt 4g

 

Swiss meringue butter cream

•  1 ½ cups (300 g) granulated sugar 
•  5 (177 ml) large egg whites about ¾ cup
•  ½ teaspoon table salt 
•  2 cups (453 g) unsalted butter softened but not warm (approximately 60F/15C)
•  12 oz (340 g) dark or bittersweet chocolate chopped (60-72% cacao)
•  1 ½ teaspoons vanilla extract

For ganache

• two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see Note about using white chocolate)
• 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

  

INSTRUCTIONS

For the Cake:

• Preheat to 350 degrees. Line 3 8-inch cake pans with parchment, butter and flour. Prep cake strips, soaking in water.
• Sift together the flour, sugar, salt, baking soda, baking powder and cocoa powder into a large bowl and whisk to combine.
• Add the sour cream, buttermilk, eggs, vanilla, and vegetable oil into a medium bowl and whisk together then pour in the coffee and mix once more.
• Add the wet ingredients to the dry ingredient bowl.
• Whisk to combine then mix on low for about a minute.
• Pour batter into the lined pans and put on cake strips. Bake for about 50 minutes or until a toothpick inserted in the centers comes out clean.Allow to cool for a few minutes then invert onto wire rack. Peel parchment paper off and let cool fully.(cake base recipe from preppy kitchen) 

 For the Swiss merengue butter cream:

• Before you begin: It may be helpful to watch the video above before beginning if you have never made a meringue buttercream before. Also, make sure all of your bowls and tools are clean, dry, and grease-free!
• Set up your double boiler: You may use a double boiler, a medium-sized saucepan with a bowl that fits snugly in without touching the bottom or, my preference, a metal stand mixer bowl that fits snugly in a medium-sized saucepan without touching the bottom.
• In the bowl of your double boiler, whisk together granulated sugar, egg whites (make sure there’s no yolk mixed in!) and salt until completely combined.
  1 ½ cups (300 g) granulated sugar, 5 (177 ml) large egg whites, ½ teaspoon table salt
• Fill a medium-sized saucepan with about 1 ½” of water and make sure your egg whites bowl rests in the saucepan without touching the water. Remove bowl, turn stovetop heat to medium, and bring water to a simmer.
• Once simmering, place bowl on the saucepan and whisk the contents constantly until the sugar is dissolved and/or the mixture reaches at least 160F (71C). To test if the sugar is dissolved, take a small drop of the mixture and rub it between your fingers, it should feel smooth and not gritty.
• Remove the bowl and wipe the bottom dry. If using a double boiler bowl, transfer to the bowl of a stand mixer, and if using a stand mixer bowl attach to your stand mixer now. Fit mixer with a whisk attachment and begin to beat the mixture on medium speed. Slowly increase speed to high and beat until meringue is thick and glossy and significantly increased in volume and you have reached stiff peaks (meaning the peak that forms when you lift the beater out of the mixture holds its shape and does not fold over or fall back in on itself). This will take approximately 8 minutes, meanwhile, melt your chocolate:
• Place chopped chocolate in a microwave safe bowl and melt in 20-second intervals, stirring well in between, until chocolate is completely smooth and melted. Set aside.
  12 oz (340 g) dark or bittersweet chocolate
• Once your meringue has reached stiff peaks, switch the whisk attachment for a paddle attachment. Make sure the mixture is cooled to room temperature; the outside of the bowl should not feel warm anywhere you touch it.
• Set mixer speed to medium and add butter, one Tablespoon at a time, not adding the next Tablespoon until the previous one is completely mixed into the meringue.
  2 cups (453 g) unsalted butter
• Once butter has all been added, check your chocolate temperature. It should still be smooth and melted but should not feel warm to the touch. Once it meets this criteria, slowly drizzle it into your buttercream with mixer on low-speed.
• Stir in vanilla extract, scrape the sides and bottom of the bowl, and stir briefly to ensure everything is well incorporated.
  1 ½ teaspoons vanilla extract
• Use as desired over cakes or cupcakes.

   For Ganache:

1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
2. With a metal spoon or small silicone spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
3. Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
4. Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
5. Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heat-proof bowl placed over a pot of simmering water. Don’t let the bottom of the bowl touch the simmering water.