Debbie - Hold the Moo

White Asparagus Soup

May 10, 2021 By Debbie - Hold the Moo

It is, finally, white asparagus season and what better way to celebrate than to eat as much of this ”white gold” as possible. One such way is to enjoy a steaming bowl of white asparagus soup.

The asparagus season lasts two months in the Netherlands. The first of these delicious stalks start to peek out around February or early March. Asparagus is traditionally harvested from the second Thursday in April until 24 June. For more information about Dutch asparagus and the region most famous for them, Limburg, visit this w e bsite.

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Vegan Crème Brûlée

April 16, 2021 By Debbie - Hold the Moo

On first glance it does not seem that Crème Brûlée can be made vegan. Mais au contraire that is not the case. We can quite easily substitute and tweak to create a beautiful and, most importantly, delicious Vegan Crème Brûlée. This is a quick and easy dessert which will go down a treat with both your vegan and not so vegan friends.

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Spicy Strawberry Salsa

June 10, 2020 By Debbie - Hold the Moo

Spicy Strawberry Salsa is so delicious and perfect for the upcoming Dutch summer. Plus! strawberries are not only local but also in season at the moment. Winning on all accounts. Buying in season and local, where possible, is a great way to get the best flavours. Strawberry Salsa is a great addition to your summer BBQ or Apéro.

I originally got this recipe from my mum a couple of years ago and it has been a classic in my summer recipes. Maybe it will be for you as well?

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Homemade Elderflower Syrup

May 11, 2020 By Debbie - Hold the Moo

Thank goodness for spring! I adore the beautiful sights, sounds and most of all scents which envelop me while I am outdoors. One of my favourite scents, and flavours, is that of the Elderflower which I use to make Elderflower syrup.

Elderflower syrup is a gorgeous addition to your drinks repertoire and, if you are lucky, can easily be made by foraging close to home. Elderflower grows close to where I live so I decided to make some Elderflower syrup.

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Vegan Coconut Cupcakes

February 28, 2020 By Debbie - Hold the Moo

These vegan coconut cupcakes are the perfect little afternoon snack. Not only are they easy to make but they are also customisable and ready within a short period of time (perfect for those days when you are craving a sweet treat). I based these on the original recipe from BBC Good Food which you can find here.

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What to do in Zürich – Travel Guide

January 7, 2020 By Debbie - Hold the Moo

Being Swiss (and Canadian, eh!) I am often asked “What to do in Zürich?” or something along those lines. Zürich is one of my favourite cities in the world and this is without bias. The city is filled with gorgeous views, delightful nooks and crannies as well as delicious restaurants and cafes in which you can relax. Below I have shared some of my top tips for this gorgeous city but please feel free to add some places below.

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Grittibänz – Swiss St. Nicholas Day Bread

December 3, 2019 By Debbie - Hold the Moo

What is a Swiss Christmas without Grittibänz? I wouldn’t know as I have always associated this magical time of year with Grittibänz. These little dough men are a favourite of mine during this period and are a classic. Of course homemade Grittibänz are best so let us make some! I was able to make mine vegan but will keep some substitutes below for you if required.

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How to Live a Low Waste Lifestyle

November 29, 2019 By Debbie - Hold the Moo

Living a low waste lifestyle is not as difficult, complicated or (insert adjective here) as you may think or have been led to believe. A low waste lifestyle is about simplicity and being mindful about what you are bringing into your life AND how you are removing something from your life.

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Cinnamon Pear Cake

April 25, 2019 By Debbie - Hold the Moo

Cinnamon and pear are such a great combination hence this lovely Cinnamon Pear cake. This recipe is an updated version of a cake you would serve for Kaffee und Kuchen back home. I would pair (pardon the pun) this cake with tea especially if you have green or white teas or a variation on the two. Herbal infusions are also welcome to join the party.

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Savoury Baby Marrow Tart

April 25, 2019 By Debbie - Hold the Moo

I came across the most amazing fresh baby marrow and knew exactly what to do with them; a savoury baby marrow tart. I based this on what my mother use to make for us when we were children. A classic Wähe as we call it in Switzerland. More often than not my mother used apples, plums or the ever so lovely apricots and, when they could be picked from the garden, rhubarb. I love all Wähe variants equally but could not resist making something with savoury with the lovely baby marrow from the market.

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