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  #2381  
Old 01.07.2015, 15:38
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Re: Post photos of what you cook and bake in Switzerland

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...I ended up making spanakopita...[then] sweet and sour chicken....I think had too much sweetness in it, even after I added an additional dash of soy sauce and white vinegar after tasting it halfway through cooking.
The spanakopita looks nice, but with these temps I can't even think of turning on the oven for the next two weeks unless maybe it's at 3 a.m.

When I do a sweet and sour sauce, I almost never add extra sugar. I find the pineapple juice to be sweet enough. Hmm, now that's something that doesn't require the oven to be on...
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  #2382  
Old 01.07.2015, 15:57
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Re: Post photos of what you cook and bake in Switzerland

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The spanakopita looks nice, but with these temps I can't even think of turning on the oven for the next two weeks unless maybe it's at 3 a.m.
It wasn't too bad yesterday. Our oven is surprisingly good at retaining heat so you would need to huddle up really close to it to benefit from any kind of warming from it. I fully opened the kitchen windows to allow as much air in as I could.

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When I do a sweet and sour sauce, I almost never add extra sugar. I find the pineapple juice to be sweet enough. Hmm, now that's something that doesn't require the oven to be on...
Reflecting on it now, I think I'm with you, and no sugar addition would have been necessary, or at best, maybe only about 1/4 cup at most (depending on how sweet you like it).

I forgot to mention that I also added one chopped chilli, though I couldn't taste the heat in it (and no, that's not a statement of how well I can handle chilli, I really don't think I could taste any). Probably needed another one.

You do have to slave over a hot stove; deep frying included, if you go down that path. Luckily, when it comes to the final stage once the sauce is in, it's merely a simmer down and you can observe from a distance.
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  #2383  
Old 03.07.2015, 09:26
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Re: Post photos of what you cook and bake in Switzerland

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Would you mind sharing your glaze recipe? That sounds yummy!
Cheers 3Wishes.

Ponzu is one of my favourite seasonings ever. If I'm ever at a Japanese restaurant, I often opt for Shabu Shabu with a Ponzu shoyu.

I did not make my own Ponzu shoyu, I bought a bottle from a Japanese shop.

- Reduce equal parts Ponzu shoyu and Mirin with thin slices of fresh ginger. Strain.
- The heat should be low and it should not be reduced for too long (3-5mins).

I find citrus (yuzu) flavours diminish when cooked and that's why I cook it low and short.

After cooking the duck breast and resting it, I add the meat juices, that have seeped out, to the glaze.
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  #2384  
Old 03.07.2015, 11:48
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Re: Post photos of what you cook and bake in Switzerland

Albondigas en chipotle: meatballs in a spicy chipotle sauce.

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  #2385  
Old 04.07.2015, 19:45
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Re: Post photos of what you cook and bake in Switzerland

Frozen fruits 'ice cream'....meringue optional!
500 g frozen strawberries / frozen mixed fruits / any frozen fruit of your liking - must be frozen
250 ml natural fat-free yoghurt
1 tablespoon runny honey
A splash of pimms or any liquor of your liking - this is optional
meringues - this is optional

You need to move quickly with this ice cream so make sure you're ready to serve and eat as soon as it's ready. Before you start, pop serving bowls in the freezer,

Add the frozen fruits to a food processor, along with the yoghurt, honey and Pimms, if using. blitz for a few seconds, or until smooth, then scoop immediately with a hot dessert spoon and pop into serving bowls. if the mixture is a little runny and doesn't fill a scoop, then freeze it for a little while
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  #2386  
Old 07.07.2015, 10:28
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Re: Post photos of what you cook and bake in Switzerland

Ossobuchi alla Milanese, topped with gremolata.

It might not be warm weather food but it was absolutely delicious nonetheless!

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  #2387  
Old 07.07.2015, 17:48
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Re: Post photos of what you cook and bake in Switzerland

Made some Arizona ribs from Kaufland. GERMAN pork is the best

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  #2388  
Old 07.07.2015, 18:29
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Re: Post photos of what you cook and bake in Switzerland

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Ossobuchi alla Milanese, topped with gremolata.

It might not be warm weather food but it was absolutely delicious nonetheless!

It will be intriguing to know how you made your oss bus, especially as this is from my home city
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  #2389  
Old 08.07.2015, 14:05
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Re: Post photos of what you cook and bake in Switzerland

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It will be intriguing to know how you made your oss bus, especially as this is from my home city
I'm sure it would be intriguing .

To be honest, I don't get too hung up on people's claims of 'authenticity' because even within a region, one family's recipe will often differ from the next. I do however, try to stay as true to tradition as possible.

I use the recipe from the Rive Café Classic Italian cookbook as a guide. The only additions I make are a carrot, a couple of tinned anchovies, sage and beef stock.

I've cooked it for a number of people, Milanese included, and they've all loved it, and I really do mean all.

Here's a link to the recipe as it appears in the book:
http://oneforthetable.com/Beef-and-L...iver-cafe.html

How does your family make it?

The book also has a recipe for Ossobuco con piselli e pancetta and I am really looking forward to trying that out.
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  #2390  
Old 08.07.2015, 19:14
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Re: Post photos of what you cook and bake in Switzerland

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I'm sure it would be intriguing .

To be honest, I don't get too hung up on people's claims of 'authenticity' because even within a region, one family's recipe will often differ from the next. I do however, try to stay as true to tradition as possible.

I use the recipe from the Rive Café Classic Italian cookbook as a guide. The only additions I make are a carrot, a couple of tinned anchovies, sage and beef stock.

I've cooked it for a number of people, Milanese included, and they've all loved it, and I really do mean all.

Here's a link to the recipe as it appears in the book:
http://oneforthetable.com/Beef-and-L...iver-cafe.html

How does your family make it?

The book also has a recipe for Ossobuco con piselli e pancetta and I am really looking forward to trying that out.
Indeed. As long as you and your guests and or family like it!

I read the recipe, and I think the Milanese traditional 'home' recipe is indeed different and I will also say it is also simpler! At least by home I mean 'san donato Milanese' and sesto san giovanni

recipe for 3 ossobuchi;

with a scissor, cut the nerve / muscle tissue that surrounds each osso buco. this will stop it from tightening up when cooked. we only flour the ossobuchi, prior to them going into the pan. seasoning (salt) is applied during cooking and not before flouring. this essentially to stop too much moisture being drawn out.

in a high sides frying pan, add two knobs of unsalted butter (no oil). once hot, add 1 finely chopped onion (we usually use shallots as it has a more subtle flavour) and allow it to become translucent. At this stage, we add the ossobuchi and allow them to brown well on both sides. Once they have browned on both sides, lower the heat slightly and pour in 3/4 cup of white wine. Allow the alcohol to evaporate and then add 2 tablespoons of salsa di pomodoro per osso buco (in this case 6 tablespoons in all)

have hot broth (ideally meat or lamb stock) ready. add 2 or 3 ladles of the broth to the ossobuchi...the level of the broth should basically go half way up the ossobuchi. Once the mixture is boiling, bring the head down to medium low, cover and allow to cook until ready. check on it from time to time, and once the ossobuchi are nearly cooked, you can taste the sauce for salt, and adjust accordingly.

and then this is where the biggest difference is! we don't 'sprinkle' the ossobuchi with the 'Gromolada' as we call it we actually add the gromolada to the ossobuchi whilst its cooking...maybe max 2 minutes prior to looking to serve it.

Gromolada Milanese;

finely chopped parsley
finely chopped garlic
grated zest of lemon
3-4 anchovies - finely chopped

Add the gromolada to the ossobuchi and blend it into the sauce with the back of a fork. Allow to blend into the sauce well and then serve best with saffron risotto

My gran always wondered how gromolada became sprinkled onto the dish, especially with it contained raw garlic. I suppose this recipe is also to accommodate those who don't fancy the after taste of raw garlic!
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  #2391  
Old 09.07.2015, 09:54
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Re: Post photos of what you cook and bake in Switzerland

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and then this is where the biggest difference is! we don't 'sprinkle' the ossobuchi with the 'Gromolada' as we call it we actually add the gromolada to the ossobuchi whilst its cooking...maybe max 2 minutes prior to looking to serve it.

Gromolada Milanese;

finely chopped parsley
finely chopped garlic
grated zest of lemon
3-4 anchovies - finely chopped

Add the gromolada to the ossobuchi and blend it into the sauce with the back of a fork. Allow to blend into the sauce well and then serve best with saffron risotto
Thanks for sharing.

Yes I see yours is a little bit simpler and with fewer ingredients.

After I had cooked the ossobuchi, I topped it with some gremolata and put it aside. When it was time to eat, I reheated the pot, stirring it well while it came up to temperature. I then served it with some more gremolata on top. So I suppose I have a bit of your style in it by cooking some gremolata, but also adding it raw as a garnish when serving. I do love raw garlic .

I also note that you have anchovies in your gromolada. Nice to know! I usually add it to the onions and cook them out.

Cheers for the recipe mate, there's nothing I like more than reading traditional family recipes.
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  #2392  
Old 09.07.2015, 10:53
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Re: Post photos of what you cook and bake in Switzerland

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Thanks for sharing.

Yes I see yours is a little bit simpler and with fewer ingredients.

After I had cooked the ossobuchi, I topped it with some gremolata and put it aside. When it was time to eat, I reheated the pot, stirring it well while it came up to temperature. I then served it with some more gremolata on top. So I suppose I have a bit of your style in it by cooking some gremolata, but also adding it raw as a garnish when serving. I do love raw garlic .

I also note that you have anchovies in your gromolada. Nice to know! I usually add it to the onions and cook them out.

Cheers for the recipe mate, there's nothing I like more than reading traditional family recipes.
Same here. No issues with raw garlic, but surprisingly a lot of people do tend not to like it...especially if you have a meeting to go to in the morning

Anchovy in gromolada is quite widely used, and it helps if you love it! to be honest, there are very few things that I don't love when it comes to food.

you're welcome. I suppose one step that our recipe doesn't include is the taking out and putting back in of the meat, which just elongates the process. quick, simple and max flavour!!
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  #2393  
Old 11.07.2015, 19:30
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Re: Post photos of what you cook and bake in Switzerland

Three spice grilled chicken breast with blueberry sauce!

Ingredients for 4 portions:
4 boneless skinless chicken breasts
3 tbsp vegetable oil
1 tbsp salt
1/2 tsp freshly ground black pepper
1 tbsp paprika
1 tsp ground dry chipotle or chipotle sauce
1/2 tsp cayenne
2 cloves minced garlic

In a bowl, add the oil, salt, pepper, paprika, chipotle, cayenne and garlic. give it a good mix with a fork and then throw in the breast fillets. make sure they're coated all over with the rub and then cover with cling film and refrigerate for at least 2 hours (ideally 24 hours). the chicken fillets could either then be grilled ( four minutes each side) or cooked in oven at 200 degrees celcius for around 30 minutes.

For the blueberry sweet&sour sauce:
2 cups blueberries
1/3 cup white sugar
1/3 cup apple cider vinegar
*splash of water as needed to adjust thickness (after the blueberries start cooking)

salt and freshly ground black pepper to taste
as if you were making caramel, add sugar to saucepan. don't mix or stir. have the pan on high heat and wait for the sugar to completely melt until you achieve an amber colour. then turn off the heat and pour in the vinegar. then turn the heat back onto medium and pour in the blueberries. give it a mix and allow the mixture to bubble and then reduce the heat to low and allow to simmer for around 5 minutes or until the blueberries have softened. once the liquid has a sauce-y consistency, season with salt and pepper and turn off the heat. if the mixture is too thick, adjust by adding water. if the mixture is not thick enough, then cook for longer. take off the heat and run through a sieve. The sauce is ideally to be served at room temp, but can also be served warm.
serve the blueberry chicken with some pesto spirali, orzo or any form of salad
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Last edited by acmilan; 11.07.2015 at 19:31. Reason: edit
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  #2394  
Old 12.07.2015, 22:50
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Re: Post photos of what you cook and bake in Switzerland

Chicken looks delicious!
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Old 12.07.2015, 23:01
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Re: Post photos of what you cook and bake in Switzerland

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Sort of Middleastern bits. Cucumber, baba ganousch, tomatoes, grilled watermelon, feta mint salad, grilled lamb (marinated in herbs, fig chutney), roasted pepper and green olive purée, tzadiki. Sorry for the bad spelling....
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  #2396  
Old 12.07.2015, 23:41
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Re: Post photos of what you cook and bake in Switzerland

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Chicken looks delicious!
thank you
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Old 12.07.2015, 23:45
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Re: Post photos of what you cook and bake in Switzerland

Just a simple thyme and parmigiano focaccia! for recipe, please go back to page 116. this is the kneaded version.
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Old 13.07.2015, 12:05
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Re: Post photos of what you cook and bake in Switzerland

Tsipoura - Char-grilled gilt-head bream with olive oil, lemon and wild oregano.



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Old 16.07.2015, 10:40
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Re: Post photos of what you cook and bake in Switzerland

Char siu made from this cut, soused onions and stir-fried sesame snow peas.

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Old 16.07.2015, 11:13
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Re: Post photos of what you cook and bake in Switzerland

looks amazing! recipe?
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