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. 🇹🇭

🍏 🍎 Not all apples behave equally once you put them in a cake. I like using an apple that softens without disappearing c...
08/31/2026

🍏 🍎 Not all apples behave equally once you put them in a cake. I like using an apple that softens without disappearing completely -something slightly tart is even better because it balances the sweetness of the cake.

Cortland, Granny Smith, Braeburn and Honeycrisp are all good options. What apple do you normally bake with?

I realized recently that I’ve shared an awful lot of food on this page - but not very much about the person making it.So...
08/30/2026

I realized recently that I’ve shared an awful lot of food on this page - but not very much about the person making it.

So, hello. I’m Christine. I was born in Switzerland, grew up in Montreal, and now live an hour out of the big city in the beautiful countryside, where I develop recipes, photograph food, and make a rather impressive mess behind every carefully styled image you see here.

Poetic Road began as a place to share the food I love, but it has gradually become a way for me to stay connected to my Swiss roots - and hopefully help other people discover that Swiss food involves much more than fondue and chocolate. Although, to be clear, I have no objection to either 😉.

I’ll still be sharing plenty of recipes here, but I also want to share more of the stories, traditions and real kitchen moments behind them.

I’d love to know - where are you following from, and do you have a connection to Switzerland?

08/25/2026

There’s just something about a jar of homemade pickles sitting in the fridge. đŸ„’

Crisp, tangy, and full of fresh dill, these are ridiculously easy to make and so much better than you’d expect from such a simple recipe.

Perfect tucked into sandwiches, piled onto burgers, added to a snack board
 or eaten straight from the jar while deciding what to make for dinner. 😏

If you’ve got a few cucumbers kicking around, this is your sign.

08/25/2026

Corn, but make it a little more fun. đŸŒœ

These corn ribs curl up beautifully as they cook, with crispy edges, plenty of seasoning, and all that juicy summer corn goodness. They’re a little messy, very snackable, and honestly just a fun way to switch things up while corn is still at its best.

Perfect as a summer side, BBQ addition, or something to put in the middle of the table and let everyone dig into.

Who else is hanging onto corn season as long as possible? đŸ™‹â€â™€ïž

I know we’re still a little early for Christmas baking, but we’re certainly not too early to start saving the good recip...
08/23/2026

I know we’re still a little early for Christmas baking, but we’re certainly not too early to start saving the good recipes. 😉

These Swiss chocolate ring cookies are crisp, deeply chocolatey, and finished with a simple white lemon glaze. They’re not overly sweet - which is probably why it’s so easy to eat more than one.

Have you ever tried Swiss Schoggi-Ringli?

I’ll share the details below, or let me know if you’d like me to send the recipe directly to your messages so you can save it for later.

Chocolate and hazelnut is one of those combinations that rarely needs much convincing. 😉This chocolate hazelnut cake is ...
08/23/2026

Chocolate and hazelnut is one of those combinations that rarely needs much convincing. 😉

This chocolate hazelnut cake is rich, soft, and covered in a creamy chocolate hazelnut frosting. It looks like a special-occasion cake, but a few simple tips make it much more manageable than all those pretty swirls suggest.

Are you firmly on team chocolate-hazelnut?

I’ll share the recipe and all my tips below, or let me know if you’d like me to send them directly to your messages so you can save everything for later.

I know it’s still August, but the mornings are getting cooler - and apparently that’s all the encouragement I need to br...
08/22/2026

I know it’s still August, but the mornings are getting cooler - and apparently that’s all the encouragement I need to bring out the pumpkin spice. 😉

These pumpkin spice cookies are soft and chewy, filled with warm spices and little pockets of white chocolate, then rolled in sugar before baking. Basically, everything you want in a fall cookie without waiting for fall to officially arrive.

Are you ready for pumpkin season, or am I getting ahead of myself?

I’ll share the details below, or let me know if you’d like me to send the recipe directly to your messages so you can save it for later.

This asparagus tart is one of those recipes that works just as well for brunch as it does for an easy dinner.Made the Sw...
08/22/2026

This asparagus tart is one of those recipes that works just as well for brunch as it does for an easy dinner.

Made the Swiss way, it has a flaky pastry crust filled with tender asparagus, creamy egg custard, and plenty of cheese. Add a simple green salad and you have a meal that feels a little special without being the least bit fussy. My favourite kind. 😉

Would you serve this for brunch or dinner?

I’ll share the details below, or let me know if you’d like me to send the recipe directly to your messages so you can save it for later.

08/22/2026

It may still be a little early for Christmas baking, but it’s never too early to save a traditional Swiss cookie recipe. 😉

Tirggel are thin, crisp honey cookies from ZĂŒrich, pressed with beautiful designs before baking. They’re lightly sweet, full of history, and especially close to my ZĂŒrich roots. They may not be the softest cookie on the Christmas plate - but they’re certainly one of the prettiest.

Have you ever tried Tirggel?

Want to learn how to make them? Check the comments đŸ‘‡đŸŒ or comment “honey” and I’ll DM you the info.

08/20/2026

This is probably one of my favorite summer tarts to make. This Swiss plum tart (ZwetchgenwÀhe) is juicy, creamy, nutty and super easy to make.

Find more details in the comments đŸ‘‡đŸŒ

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