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  #2421  
Old 27.08.2015, 09:33
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Re: Post photos of what you cook and bake in Switzerland

It looks great!! I hope you enjoed it .


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Catching up bit on what I've done:
  • Floating island, also known as île flottante or œufs à la neige (eggs in the snow): quenelles of meringue poached in vanilla milk, served with crème anglaise, topped with lime zest and a ginger butterscotch sauce.
    Have to say, it tasted much better the second day.
  • Ragout of mixed mushrooms, goats cheese, toasted pine nuts, served with whole wheat spaghettini.
  • Sage butter roasted chicken.
  • White chocolate mousse, served with fresh blackberries and sprinkled with ground coriander.
Happy to provide recipes on request.
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  #2422  
Old 30.08.2015, 21:29
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Re: Post photos of what you cook and bake in Switzerland

Cherry tomatoes, chilli & garlic Linguine!

2 good handfuls of ripe cherry tomatoes roughly chopped
2 cloves garlic roughly chopped
1 roughly chopped red chilli deseeded
3 tablespoons of olive oil
handful of ripped basil.
handful of normal / smoked pancetta - optional

(Have a pot of boiling unsalted water bubbling away in the mean time)
put high sides frying pan on high heat. add olive oil and allow to get hot. Add the pancetta and cook until crispy. then add the chilli and garlic and sweat until fragrant. then add the tomatoes and allow then to cook on medium heat until the begin to break down. If the cherry tomatoes come with a stalk, then add the stalk to the pan as it will enhance the flavour. season with pinch of salt and add a handful of ripped basil. add one or two ladles of the boiling water to the pan and reduce heat to medium-low and allow to simmer for 5 minutes.

Meanwhile, add the pasta to the boiling water and allow to cook until al dente. once al dente, add the pasta to the sauce and mix gently. take out the tomato stalk. serve on a plate, topped with some parmesan.
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  #2423  
Old 30.08.2015, 21:30
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Re: Post photos of what you cook and bake in Switzerland

traditional red or white wine lamb stew!

1KG shoulder or leg of lamb cut into bite size pieces
sea salt for seasoning
black pepper
5 tablespoons of olive oil
5-6 anchovies
2 carrots - not peeled - cut into cubes
2 roughly chopped brown onions
2 stalks of celery roughly chopped
2 cloves of garlic smashed
red chilli chopped
handful of fresh thyme on the stalk
1.5 glass of white wine / red wine
2 tablespoons of white wine vinegar / red wine vinegar if you used red wine
3 medium sized potatoes cut into chunks - keep skin on
good handful of cherry tomatoes whole
250ml of either beef or lamb stock
one can of peas

served with some bread

place the lamb in a bowl and season with salt and pepper. put a dutch oven or high sides pan on high heat, when hot add the olive oil. when the olive oil is hot, add the anchovies and cook until they've almost melted. add the lamb and allow it to lightly brown for a few minutes. add the carrots and give it a stir. add the onions and give it a stir. add the celery and stir in. add the garlic and stir in. add the chilli and stir in. add the handful of thyme and stir in. add the wine and let the alcohol evaporate. add the vinegar and stir. lower the heat, put the lid on and allow to cook for 20 minutes.

now add the potatoes, season with a little salt and then stir in. season with a little pepper as well. add the whole cherry tomatoes and stir in. then add the stock and mix well. turn the heat down to low and cook with lid on for 35-40 minutes.

add the frozen peas and give a quick stir and allow to cook for a few minutes on low heat with lid on.

serve in a bowl, garnish with some parsley and drizzle of olive oil. serve with some bread.
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  #2424  
Old 08.09.2015, 13:33
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Re: Post photos of what you cook and bake in Switzerland

Lamb with a fresh super spicy jerk salsa/sauce.

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  #2425  
Old 11.09.2015, 11:31
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Re: Post photos of what you cook and bake in Switzerland

Baked Ricotta and Orange Cheesecake!


150 grams Amaretti biscuits crushed
80 grams ground almonds
½ teaspoon ground cinnamon
140 grams salted butter
Finely grated zest of 1 orange
500 grams fresh ricotta
250 grams mascarpone
100 grams caster sugar
3 large eggs, beaten
2 large oranges
½ cup honey
handful of blanched almonds

Pre-heat the oven to 180° and butter an 18cm spring form cake tin. For the base, place the ground almonds and crushed biscuits into the bowl of your food processor and combine.

Whilst mixing, add the room temperature butter and blend it until it comes together. Press the crumbs into the base of the cake tin, press down well and chill for half an hour so the butter can set. For the filling, place the ricotta, mascarpone and caster sugar and mix together. Then add the orange zest, cinnamon and eggs into a bowl and mix together well.

Spoon the filling onto the base and bake for 60 minutes or until firm. Leave to cool in the tin and begin on the topping.

Thinly slice the two oranges, put the honey in a large, shallow pan on the heat, when it starts to foam add the orange slices and slowly cook them until they are soft and golden brown. Then transfer them to a bowl, with the honey syrup and allow them to cool.

In a clean pan, toast the almonds on a medium heat, being careful that they don't burn, they will turn quickly so keep an eye on them. Once toasted, put them straight onto a cold plate so they don't continue cooking in the hot pan.

Transfer the cheesecake to your serving plate, then put the orange slice and almonds on top of the cheesecake and drizzle over the syrup with the oranges
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  #2426  
Old 13.09.2015, 18:29
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Re: Post photos of what you cook and bake in Switzerland

Cod in parsley béchamel!

25 grams unsalted butter
25 grams flour
500ml whole or semi skimmed milk
50ml double or single cream (optional)
4-8 cod fillets
4-5 tablespoons of finely chopped fresh parsley
1 fish stock cube broken up

in a high sides frying pan on low heat, melt the butter and then using a whisk, incorporate the flour until well mixed. then begin to add the milk little by little, whisking constantly and gently so you don't get lumps. once all the milk has been added and whisked in, add the stock cube and dissolve it in using the whisk. then add the cream and whisk in. beware that the sauce won't be too thick. you'll still need to poach the cod in it, so it will thicken up. then begin to add the fish and allow it too poach on low heat. you don't want the sauce to bubble or boil. if it does, reduce the heat or take it off the gas for a few seconds and put it back on. poach for the two minutes and then turn over each fillet and cook for another two minutes on the other side. it should then be properly cooked. to finish, add some finely chopped parsley and blend into the sauce by just saute'ing the pan. serve with some par-boiled baby potatoes or simple peas. or both.
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  #2427  
Old 13.09.2015, 19:09
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Re: Post photos of what you cook and bake in Switzerland

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Cherry tomatoes, chilli & garlic Linguine!

2 good handfuls of ripe cherry tomatoes roughly chopped
2 cloves garlic roughly chopped
1 roughly chopped red chilli deseeded
3 tablespoons of olive oil
handful of ripped basil.
handful of normal / smoked pancetta - optional
Cherry tomatoes, chili & garlic Linguine! Another version.

heat 4 tablespoons of olive oil in a frying pan
ad 2 cloves of garlic roughly chopped
1 to 3 (according to taste) roughly chopped red chili deseeded
reduce a bit (don't burn the garlic!)
ad 2 good handfuls of ripe cherry tomatoes not chopped just simmer until the skin crakes open and the juice comes out
ad two twigs of fresh thyme
simmer for another 5 to 10 min
(salt and pepper)

ad the sauce to the cooked linguine. Serve with freshly grated parmesan cheese.
My favorite pasta recipe.

Last edited by Dechen01; 13.09.2015 at 21:07.
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  #2428  
Old 13.09.2015, 19:25
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Re: Post photos of what you cook and bake in Switzerland

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Cherry tomatoes, chili & garlic Linguine! Another version.

heat 4 tablespoons of olive oil in a frying pan
ad 2 cloves of garlic roughly chopped
1 to 3 (according to taste) roughly chopped red chili deseeded
reduce a bit (don't burn the garlic!)
ad 2 good handfuls of ripe cherry tomatoes not chopped just simmer until the skin crakes open and the juice comes out
ad two twigs of fresh thyme
simmer for another 5 to 10 min

ad the sauce to the cooked linguine. Serve with freshly grated parmesan cheese.
My favorite pasta recipe.
sounds delicious
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  #2429  
Old 18.09.2015, 01:30
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Re: Post photos of what you cook and bake in Switzerland

Raspberry tart!

225g of 00 flour
100g of caster sugar
125g of butter
1 teaspoon of vanilla extract
1 teaspoon of baking powder
250g of raspberries
200ml of creme fraiche

Whizz together the flour, sugar, butter, vanilla extract and baking powder in a food processor until it forms a dough. The dough should just hold together when you pinch it between fingers. if mixture is too dry, then just add one or two tablespoons of water.

Press the dough into a buttered tart tin with a removable base and place in the fridge for 30 minutes. Basically pour the dough straight into the tin and then press it in and around the sides with fingers!
Preheat the oven to 225˚C.

Mix together the raspberries and creme fraiche in a bowl with a fork, squashing the raspberries just a bit in order for them to colour the creme fraiche. you don't want to squash all the raspberries, so that there's still a little bite. Then spread the mixture into the base of the tart evenly.
Bake at 225 for 15 minutes and then reduce to 150˚C, and bake for a further 15 minutes.
take out, allow to cool and slice.
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  #2430  
Old 19.09.2015, 22:15
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Re: Post photos of what you cook and bake in Switzerland

Peanut butter chicken curry

the spice mixture;
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon salt
1/2 teaspoon cayenne

curry;
1KG boneless skinless chicken thighs
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon finely grated ginger
6 garlic cloves, minced
1/2 cup ketchup
3/4 cup smooth peanut butter. If using the sugar free one, then add brown sugar. otherwise if it does contain sugar, then don't add the brown sugar.
1 packed tablespoon brown sugar
about 3 1/2 cups chicken stock - amount added depending on desired thickness of curry
450 grams of courgettes, cut into chunks
1 red bell pepper, cubed
1 green pepper cubed
1/2 cup roasted peanuts
handful of fresh coriander and fresh lime juice to garnish
serve on rice
put all of the spices in a bowl and mix together until well blended. using half of the spice mixture, season the chicken in another bowl. could then cover and allow to marinade in the fridge for anything up to a day, or you can use immediately.
add the vegetable oil to a pot or dutch oven and allow to get hot over high heat. then I would recommend to brown the chicken in it in batches so that they get a nice sear on them. when finishing browning the first batch, just place the chicken in a bowl whilst you brown the rest of the chicken.
In the same pot, reduce the heat to medium and add the onions. cook them for about 5 minutes until they become translucent and become a little golden. then add the minced garlic and ginger, stir in and cook for about a minute. then add the leftover half of the reserved spice mixture, stir it in and cook for about one minute until aromatic. then add in the chicken stock and introduce the browned chicken back into the pot along with any of the accumulated juices. then add the ketchup and stir in. then add the peanut butter and stir in well. if you did use sugar free peanut butter, then add the sugar and stir in well. then raise the heat to high until it begins to bubble and simmer. then at that stage, reduce the heat to low and allow to simmer for about 30 minutes. - stirring occasionally. after 30 minutes, add in the mixture of vegetables as well as the roasted peanuts. Once again stirring in and then allowing the mixture to then simmer for another 35-40 minutes or until the chicken and the vegetables are tender when pricked with a fork. during those 40 minutes stir occasionally and watch the thickness level. if it does get too thick, then just add a ladle or two of chicken broth. taste for salt if needed.
serve with some rice and optional to garnish with some finely chopped fresh coriander and also a drizzle of lime juice.
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  #2431  
Old 20.09.2015, 00:40
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Re: Post photos of what you cook and bake in Switzerland

post-photos-what-you-cook-bake-switzerland-image.jpg

There raspberry tiramisu.
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  #2432  
Old 20.09.2015, 14:01
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Re: Post photos of what you cook and bake in Switzerland

Rucola, baked caramelized pumpkin, goat cheese, bacon and my autumn salad is ready
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  #2433  
Old 01.10.2015, 22:07
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Re: Post photos of what you cook and bake in Switzerland

Blueberry Tea Cake!
180 ml of melted unsalted butter
60 ml canola oil or vegetable oil
150 grams caster sugar
2 eggs
1 ½ teaspoons pure almond extract
60 ml cold water
180 grams 00 flour
2 teaspoons baking powder
1 teaspoon salt
170 grams fresh blueberries
50 grams flaked almonds
a little powdered sugar for dusting
pre-heat oven to 175 degrees Celsius
using a little butter, rub the butter all over the base and sides of the tart tin. this will stop the tart from sticking. you can also use baking spray.
in a large bowl, combine the melted butter, canola or vegetable oil and the sugar. gently mix it well until combined. then add the eggs and mix it in well into the mixture using a whisk. add the almond extract and water and again gently whisk until combined.
in another bowl, combine the flour, baking powder and salt and blend well with a fork. begin to add the flour to the wet mixture little by little and blend it with a whisk. the whisk will mix it more gently and it will result in a lighter dough. then add in the blueberries and mix in gently with a spatula.
transfer the batter into the tart pan and smooth out the surface evenly all over with a spatula. top off with the sliced almonds. then grab hold of the tart till, give it a little shake from side to side and tap it gently on the counter as that will even out the batter across the pan.
place in the pre-heated oven and cook for about 25-30 minutes. the cake will be ready when its golden brown on top. alternatively, you can put in a toothpicks and if it comes out clean, then its ready.
take out of the oven and leave it to rest completely before attempting to remove from the tart tin. this cake is supposed to be eaten at room temp.
take out of the tart tin and garnish with some powdered sugar. serve with tea or coffee.
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  #2434  
Old 02.10.2015, 01:52
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Re: Post photos of what you cook and bake in Switzerland


wauw, you are all so talented & creative.
It is really nice to see pic as well as recipes.

Some of you must be chefs in real life :-)
(meaning, as a day/evening job...you know what I mean right)

I love this topic!!!!

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  #2435  
Old 03.10.2015, 19:10
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Re: Post photos of what you cook and bake in Switzerland

We tried a choco chip and bananas variation!

180 ml of melted unsalted butter
60 ml canola oil or vegetable oil
150 grams caster sugar
2 eggs
1 ½ teaspoons pure almond extract or almond liquor
60 ml water
180 grams 00 flour
2 teaspoons baking powder
1 teaspoon salt
100 grams of semi sweet chocolate chips
1 ripe banana chopped roughly
50 grams raw sliced almonds
a little cinnamon for dusting
pre-heat oven to 175 degrees ceclius
using a little butter, rub the butter all over the base and sides of the tart tin. this will stop the tart from sticking. you can also use baking spray.
in a large bowl, combine the melted butter, canola or vegetable oil and the sugar. gently mix it well until combined. then add the eggs and mix it in well into the mixture using a whisk. add the almond extract and water and again gently whisk until combined.
in another bowl, combine the flour, baking powder and salt and blend well with a fork. begin to add the flour to the wet mixture little by little and blend it with a whisk. the whisk will mix it more gently and it will result in a lighter dough. then add in the choco chips and bananas and mix in gently with a spatula
transfer the batter into the tart pan and smooth out the surface evenly all over with a spatula. top off with the sliced almonds. then grab hold of the tart till, give it a little shake from side to side and tap it gently on the counter as that will even out the batter across the pan. Dust on some cinnamon but it's optional
place in the pre-heated oven and cook for about 25-30 minutes. the cake will be ready when its golden brown on top. alternatively, you can put in a toothpick and if it comes out clean, then its ready.
take out of the oven and leave it to rest completely before attempting to remove from the tart tin. this cake is supposed to be eaten at room temp
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Old 04.10.2015, 16:59
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Re: Post photos of what you cook and bake in Switzerland

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My daughter's 1st birthday cake!
Looks adorable and yummy
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Old 05.10.2015, 01:08
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Re: Post photos of what you cook and bake in Switzerland

Decided to have Chinese dinner
Sticky Chinese Pork Belly, rice, carrot and soup.
I followed the recipe from here. I used the left over broth from the recipe to make the soup, just add vegetables, mushrooms and a bit of white pepper powder.
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Old 07.10.2015, 16:39
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Re: Post photos of what you cook and bake in Switzerland

Heart-lets
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Old 08.10.2015, 18:33
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Re: Post photos of what you cook and bake in Switzerland

These look pretty.. are they Chäsküchli?
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Heart-lets
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Old 08.10.2015, 18:54
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Re: Post photos of what you cook and bake in Switzerland

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These look pretty.. are they Chäsküchli?
Hello. I'm not sure what Chäsküchli are! These are egg custard tartlets. the base is normal pastry base with flour, butter, sugar, vanilla extract and a few tablespoons of water to bring it together.
the filling is a mixture of milk and cream brought to simmering point and then whisked into a mix of eggs and sugar. The pastry base was first put into the oven at 200 celcius just to make it golden and then the custard mix poured in and cooked until firm but woobly on top. If you like, the recipe for the tart is below.

Last edited by acmilan; 08.10.2015 at 19:13.
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