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  #2721  
Old 11.11.2016, 11:33
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Re: Post photos of what you cook and bake in Switzerland

Some people prefer a more runny frosting but I also made one with traditional frosting. The recipe is basically the same bar the frosting ingredient amounts.

For fluffy and set frosting:

100 grams unsalted butter - has to be soft at room temp
160 grams cream cheese - ideally at room temp
560 grams sifted icing sugar
1 teaspoon vanilla extract (optional)

Add the unsalted butter and cream cheese to a standing mixture with the paddle cake mix. Blend the cream cheese into the butter for a minute or so, so no lumps form. Then pour in half of the sifted icing sugar and blend for a minute or so on high speed. And then add the rest of the icing sugar and vanilla extract. Don't over mix as it can get very thick.

I will post pics once I've cut into the cakes
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  #2722  
Old 16.11.2016, 20:08
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Re: Post photos of what you cook and bake in Switzerland

Sourdough Chocolate Cake with a cheats ganache topping.
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  #2723  
Old 17.11.2016, 12:05
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Re: Post photos of what you cook and bake in Switzerland

Well for once I have something to post here too. An attempt at making cupcakes with fondant decorations
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Old 17.11.2016, 12:55
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Re: Post photos of what you cook and bake in Switzerland

Don't be so modest, they look great!!!
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Old 17.11.2016, 23:47
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Re: Post photos of what you cook and bake in Switzerland

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Don't be so modest, they look great!!!
Aw thank you
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  #2726  
Old 18.11.2016, 10:28
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Re: Post photos of what you cook and bake in Switzerland

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I will post pics once I've cut into the cakes
Either you ate them whole, or they've gone a little stale by now
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  #2727  
Old 18.11.2016, 10:52
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Re: Post photos of what you cook and bake in Switzerland

Beef and veg pie:



Tom
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  #2728  
Old 18.11.2016, 11:03
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Re: Post photos of what you cook and bake in Switzerland

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either you ate them whole, or they've gone a little stale by now :d
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Last edited by acmilan; 18.11.2016 at 13:02.
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  #2729  
Old 18.11.2016, 17:14
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Re: Post photos of what you cook and bake in Switzerland

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Beef and veg pie:
What sort of pastry did you use Tom?
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  #2730  
Old 18.11.2016, 22:33
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Re: Post photos of what you cook and bake in Switzerland

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What sort of pastry did you use Tom?
looks like flaky pastery (Blätterteig). Yes, this inspired me, I'll do that too next week
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  #2731  
Old 18.11.2016, 22:58
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Re: Post photos of what you cook and bake in Switzerland

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looks like flaky pastery (Blätterteig). Yes, this inspired me, I'll do that too next week
On page 128, I've posted a lamb and guiness pie, english style. You can use beef instead of lamb
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  #2732  
Old 18.11.2016, 23:01
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Re: Post photos of what you cook and bake in Switzerland

This is my mum's version of Amatriciana! Not authentic..no no! But its spectacular, and you only need four ingredients in addition to the pasta.
  • 400 grams Rigatoni
  • 200 grams Pancetta (smoked or normal)
  • 800 grams tinned peeled plum tomatoes
  • Grated pecorino
  • salt to taste
  • cracked black pepper
  1. If your pancetta isn't already cubed, then make sure the cubes are big cubes instead of really small ones.
  2. Have a high sided frying pan on medium heat. Once the pan is hot, add the cubed pancetta and allow them to get really crispy and golden.
  3. Whilst the pancetta is cooking, placed the tinned tomatoes into a bowl and ideally pulse it with a hand blender until its like passata. You could have a rustic sauce by just breaking up the tomatoes with hands, but it definitely works better for this recipe to nicely pulse the tomatoes.
  4. Once the pancetta is crispy and golden, take them out off the frying pan and set aside. There will be plenty of fat from the pancetta left in the pan.
  5. Raise the heat to medium high and pour in the pulsed plum tomatoes. Give it a good stir and add 2-3 pinches of sea salt. Don't add too much salt as the pancetta is salty and of course you'll be adding pecorino as well.
  6. Raise the heat to high and once the passata is bubbling, reduce the heat to medium and allow to simmer for at least 30 minutes! Ideally for one hour so the sauce has reduced and is thicker.
  7. At this stage, reduce the heat to low and pour the pancetta back in and stir into the sauce!
  8. Add the rigatoni to boiling salted water and cook until al dente.
  9. Once the rigatoni is al dente, drain and add the pasta straight to the sauce and gently stir the pasta into the sauce. Unlike other pasta dishes, amatriciana is served with abundant sauce.
  10. Add 3-4 tablespoons of grated pecorino and stir it into the pasta. Add cracked black pepper to taste and stir it in.
  11. Serve the amatriciana topped off with a little more grated pecorino and a bit more cracked black pepper (optional)
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  #2733  
Old 18.11.2016, 23:06
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Re: Post photos of what you cook and bake in Switzerland

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looks like flaky pastery (Blätterteig). Yes, this inspired me, I'll do that too next week
Yes.

I made a broth from meaty beef and veal bones, and a 800g chunk of Siedfleisch, and removed the meat after a couple hours before further reducing the stock.

Filling started with a roux (using some of the skimmed fat) to which were added chopped onions and sweet peppers, enough stock, and then the meat (not all of it) and a bag of peas/carrots.

Let cool, then into a pie tin with a round puff pastry on the bottom, topped with another, 220C until done (an hour or so).

Tom
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  #2734  
Old 19.11.2016, 00:41
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Re: Post photos of what you cook and bake in Switzerland

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This is my mum's version of Amatriciana! Not authentic..no no! But its spectacular, and you only need four ingredients in addition to the pasta.

  1. If your pancetta isn't already cubed, then make sure the cubes are big cubes instead of really small ones.
  2. Have a high sided frying pan on medium heat. Once the pan is hot, add the cubed pancetta and allow them to get really crispy and golden.
  3. Whilst the pancetta is cooking, placed the tinned tomatoes into a bowl and ideally pulse it with a hand blender until its like passata. You could have a rustic sauce by just breaking up the tomatoes with hands, but it definitely works better for this recipe to nicely pulse the tomatoes.
  4. Once the pancetta is crispy and golden, take them out off the frying pan and set aside. There will be plenty of fat from the pancetta left in the pan.
  5. Raise the heat to medium high and pour in the pulsed plum tomatoes. Give it a good stir and add 2-3 pinches of sea salt. Don't add too much salt as the pancetta is salty and of course you'll be adding pecorino as well.
  6. Raise the heat to high and once the passata is bubbling, reduce the heat to medium and allow to simmer for at least 30 minutes! Ideally for one hour so the sauce has reduced and is thicker.
  7. At this stage, reduce the heat to low and pour the pancetta back in and stir into the sauce!
  8. Add the rigatoni to boiling salted water and cook until al dente.
  9. Once the rigatoni is al dente, drain and add the pasta straight to the sauce and gently stir the pasta into the sauce. Unlike other pasta dishes, amatriciana is served with abundant sauce.
  10. Add 3-4 tablespoons of grated pecorino and stir it into the pasta. Add cracked black pepper to taste and stir it in.
  11. Serve the amatriciana topped off with a little more grated pecorino and a bit more cracked black pepper (optional)
Q. Are you married ?
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  #2735  
Old 19.11.2016, 13:02
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Re: Post photos of what you cook and bake in Switzerland

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Q. Are you married ?
Not that I'm aware!
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  #2736  
Old 26.11.2016, 15:00
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Re: Post photos of what you cook and bake in Switzerland

Lasagne for the family!

To make the bechamel:
  • 100 grams unsalted butter
  • 80 grams flour
  • 1 litre of milk
  • 100 grams grated parmesan
  • pinch of salt
  • pinch of pepper
  • grated quarter of a nutmeg
  • Have a saucepan on medium to low heat and add the butter. Once the butter has melted, add the flour and whisk it into the butter until you don't see any white flour.
  • Pour in the milk and continue to whisk gently. Then add the parmesan, the salt and pepper and nutmeg. Continue to whisk gently on low heat until the sauce becomes a little thick but still runny.
  • It should take about 10 minutes. Taste for seasoning when its done, in the case you need to add a little more salt and nutmeg.

To make ragu:
  • 4-5 tablespoons Olive oil
  • 500 gams top side of beef mince. You can use brisket mince as well or even lamb mince
  • 500 grams pork mince
  • 200 grams Italian sausages - or any sausage of your liking - take the skin off.
  • good few pinches of salt
  • good few pinches of pepper
  • one brown onion - finely chopped - ideally in a processor
  • 2 carrots - peeled and finely chopped - ideally in a processor
  • 1 celery - finely chopped - ideally in a processor
  • 1/2 glass of red wine
  • 3 tins of chopped plum tomatoes
  • 1/2 glass of red wine with 2 tablespoons of tomato puree dissolved in it
  • 2 bay leaves torn with hands prior to adding
  • water - fill all three cans of chopped tomatoes with water and add
  • whole punch of fresh basil
  • Place all of the mince into a bowl and season well with salt and pepper. toss and mix with hands so they're all seasoned evenly.
  • To a high sided frying pan / dutch oven, add a good glug of olive oil on medium to high heat. Once the oil is hot, add the mince. As the mince cooks, the water from it gets drawn out. Keep going until you've browned the mince nicely.
  • Add half a glass of red wine and allow the alcohol to evaporate.
  • Add the onions, carrots and celery and give the pot a stir - you only want to gently sweat the onions
  • Add the tinned plum tomatoes and give the pot a gently stir
  • To half a glass of red wine, add two tablespoons of tomato puree and give it a good mix until they've incorporated. Then pour it into the ragu and give the ragu a gentle stir.
  • Fill three of tomato tins with boiling water a pour it into the ragu and give it a gentle stir.
  • Then with your hands, tear up the bay leaves and add.
  • Bring the heat up to high until the ragu is bubbling. Tear up a big bunch of fresh basil and add. Stir them into the ragu. Bring the heat down to low and allow the ragu to cook for minimum two hours.


To make the lasagne:
  • Have a lasagne / casserole dish
  • Pour one to two ladles of the ragu into the bottom of the casserole dish and spread evenly. cover with lasagne sheets evenly
  • Pour one to two ladles of the ragu on top and again spread it evenly.
  • Pour in one ladle of the béchamel sauce evenly on the ragu
  • Use your hands to tear up some fresh mozzarella and add evenly
  • Grate on a little parmesan cheese evenly
  • Then cover again with lasagne sheets evenly, followed by the ragu, the béchamel, the mozzarella and parmesan
  • Then do the next layer
  • You can do as many layers as you like depending on how much ragu and béchamel you have.
  • For the top layer, you want to lay on the lasagne sheets evenly, covered with the ragu and then the bechamel.
  • cover the lasagne with tin foil and place in a pre-heated oven at 180 degrees Celsius for 50 minutes. Remove the tin foil, add some more mozzarella on top of the bechamel along with a grating of parmesan and place the lasagne back in the oven for 5-10 minutes until the top is golden brown.
  • Take out of the oven and you need to allow the lasagne to rest for a good ten minutes before cutting. If you attempt to cut it immediately, it might break apart and the layers not keep their shape.
  • serve on its own or with some nice light salad.
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  #2737  
Old 29.11.2016, 18:56
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Re: Post photos of what you cook and bake in Switzerland

Spiced Sourdough Apple cake with a Crumble topping.
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  #2738  
Old 02.12.2016, 22:42
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Re: Post photos of what you cook and bake in Switzerland

rigatoni con ragu alla napoletana

Recipe for ragu listed in the Lasagne post. But unlike for the lasagne, I also added celery in addition to the onion and carrots. I love rigatoni, but you can have it with any pasta.
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Old 04.12.2016, 20:32
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Re: Post photos of what you cook and bake in Switzerland

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

Moi Moi - Nigerian black-eyed-beans-cakes. And today I did not peel the beans which makes absolutely no difference in taste or texture. HA! I'm gonna have them a lot more often as peeling the beans is a pain in the neck, everything else is easy.
They may not look so pretty but I could eat them every day
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Old 05.12.2016, 00:13
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Re: Post photos of what you cook and bake in Switzerland

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Moi Moi - Nigerian black-eyed-beans-cakes. And today I did not peel the beans which makes absolutely no difference in taste or texture. HA! I'm gonna have them a lot more often as peeling the beans is a pain in the neck, everything else is easy.
They may not look so pretty but I could eat them every day
Delicious. I like the variety that has apples in it as well.
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