What do people use in Switzerland instead of cooking apples in dishes like apple tart or apple crumble etc? Unless cooking apples are available although i've never seen them...?


Cheers

B

I use a combo of Boskoop and Braeburn apples, both available in Migros and Coop.

I hadn't thought about this before, but I don't recall seeing typical English Apple Crumble or pie with stewed Apple (Bramleys). Desserts tend to be like Tart Tatin where sliced apple such as Golden Delicious is more usual.

I cannot think of any particular reason why Bramleys etc. are not available.

Rod

They are perhaps a bit too tart for the Swiss. I find using the apples I mention above work just fine plus you don't need half a bag of sugar to sweeten them, like you do with Bramleys, so it's good from a calorific point of view - unless, of course, you swamp your pie with custard like in our house...

Thanks for the tips guys

This is now what i'm going to make

No custart for me though........vanilla ice cream is the best

http://www.jamieoliver.com/recipes/d...-and-apple-pie

Here's another quick question actually for anyone who's made jam in switzerland before........

A recipe i have asks for high pectin sugar (jam sugar)........anyone know what this is in german or where to get it?

I prefer to use Granny Smith applies when cooking or baking. Braeburns are also good, but not as tart as Granny Smiths. You can usually find them both in Coop or Migros, depending on the season.

I think it's called Gelierzucker which you can find with the other sugars they stock in Coop.

Dr. Oetker also have a range of pectin sugar which you can also find at Coop.

Happy cooking!

Not entirely on topic, but if anyone sees any Egremont Russets on sale - anywhere in Switzerland - please let me know!

I've not made jam it in CH, and I've never used extra pectin sources.

What fruit are you using that doesn't have enough pectin already? You can also cook the seeds in with the fruit and (supposedly) you get pectin from these. For example when I made kumquat jam I boiled the seeds up (inside a cloth bag) with the fruit. It all set beautifully. Doesn't the skin of the fruit contain the major source of pectin?

cheers,
(Mr)Wibble

I'm not trying to cause trouble...

but...

(IMMHO...)

That pie looks awful!

The fruit is hardly cooked, and look at all the liquid! The pastry on the bottom would be all soggy. Hmmm, maybe it doesn't have pastry on the bottom?!

It would be like hot fruit salad with wet biscuit.

*shrug*
(Mr)Wibble

Quel gourmand vous êtes, monsieur Dougal

I have put together an apple tasting chart on our website, which covers quite a few of the common apple varieties available fresh in Switzerland...Perhaps this list can help you find the right apple for you...

It would't surprise me if it wasn't cooked. Food advertising photos often bear no resemblance to the actual product

Rod

Braeburn apples are the apples used here for tarts, desserts etc.

I made this apple dessert recipe for New Year's eve dinner last year when we had a few friends over and it was out of this world (I added cinnamon to the apples mixture and even cheated and used pre-made dough to make it quicker.)

http://www.foodnetwork.com/recipes/m...ipe/index.html

Was made particularly yummy with this added touch drizzled over the top:

http://www.elise.com/recipes/archive...amel_sauce.php

Beware - this caramel sauce is addictive!

The things my family loves the most are "recipes" handed down from my great grandmother, who never owned a measuring cup, and I watched her cook using a handful of this or that. Not very scientific but fortunately our hands are about the same size. The finished product would likely not qualify for any photo shoot but well, the taste, this is something else. I have an old recipe for a deep dish apple cake using apples. I must say that I have chosen apples that are on the sweet side (Gala, for example) and I also like to use larger apples as they are easier to peel and slice better for the base of the cake. Once baked the apples are soft.
I never bake with berries, just apples or bananas.

Good luck with your baking. I might put a dusting of powdered sugar on top....hides any imperfections

Just had a look in Coop and they are now stocking Cox's Orange Pippin apples and, having bitten into one and having to eat it with one eye closed and my face wrinkled up, I can safely say they would be great as a cooking apple...

Delicious, though, in a kind of "extreme apple-eating" sport.

Made an apple and blackberry crumble over the weekend with Braeburns. Extremely good

i also made an apple pie (more like an apple tart) on the weekend



sorry, i was so proud of it i wanted to put a pic here!
recipe is basically: normal shortcrust pastry
sprinkle some ground hazlenuts on the bottom (to stop pastry from being soggy)
peel, core and slice apples
arrange and bake! (180 c till brown, around 30 mins)
i then made a glaze from melting some apple gelee (from store)
and brush on when pie is still warm
and that's it! so easy - eat with creme fraiche/cream or vanilla ice cream

(i forgot to tell you where i live the farmer leaves apples outside for us to buy)