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  #1201  
Old 15.09.2011, 18:35
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Re: Post photos of what you cook and bake in Switzerland

Yes Pather - wouldn't like to see what you could do on a good day, then!!
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  #1202  
Old 15.09.2011, 18:43
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Re: Post photos of what you cook and bake in Switzerland

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Yes Pather - wouldn't like to see what you could do on a good day, then!!
well, do you need a barbie cake in the future? I will only need to be reimbursed on the materials........and I'm quite serious!
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  #1203  
Old 18.09.2011, 19:22
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Re: Post photos of what you cook and bake in Switzerland

My first attempt at meatballs... Mixed ground beef with salt, pepper, minced garlic, grated sheep's milk cheese from grumpy, a bit of flour, oregano, thyme, rosemary, and basil. Browned them in a bit of olive oil and then set them aside while I made the sauce. Browned chopped onions in the same olive oil, then added red wine, some just roasted/just pureed tomatoes and garlic, and a touch of half and half. Added the meatballs to the sauce as I put the noodles in boiling water. I topped the final dish with a bit more sheep's milk cheese from grumpy.

Honestly, it was amazing. The meatballs were soft and so flavorful. Enjoy!
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  #1204  
Old 18.09.2011, 19:24
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Re: Post photos of what you cook and bake in Switzerland

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My first attempt at meatballs... Mixed ground beef with salt, pepper, minced garlic, grated sheep's milk cheese from grumpy, a bit of flour, oregano, thyme, rosemary, and basil. Browned them in a bit of olive oil and then set them aside while I made the sauce. Browned chopped onions in the same olive oil, then added red wine, some just roasted/just pureed tomatoes and garlic, and a touch of half and half. Added the meatballs to the sauce as I put the noodles in boiling water. I topped the final dish with a bit more sheep's milk cheese from grumpy.

Honestly, it was amazing. The meatballs were soft and so flavorful. Enjoy!
Perfect comfort food with today's weather. Looks absolutely delicious!
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  #1205  
Old 19.09.2011, 22:47
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Re: Post photos of what you cook and bake in Switzerland

  1. My first attempt at a low-carb crustless quiche. It was kind of watery because I used fresh mozzarella instead of partly dried. (Oops.)
  2. Chinese dumplings (Jiaozi). Still need to work on my wrapping technique...
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  #1206  
Old 20.09.2011, 13:18
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Re: Post photos of what you cook and bake in Switzerland

Hi I-Lin,

Both dishes look fantastic!

I absolutely adore steamed dumplings. Care to share the recipe? What pastry do you use?

Many thanks
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  #1207  
Old 21.09.2011, 11:18
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Re: Post photos of what you cook and bake in Switzerland

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Hi I-Lin,

Both dishes look fantastic!

I absolutely adore steamed dumplings. Care to share the recipe? What pastry do you use?

Many thanks
I actually boiled the dumplings. But you can steam, boil, or pan-fry them. Will try my first attempt at pan-frying them tonight, so let's see how they turn out...

At first I tried to make the dough myself, but it was a dry, crumbly mess , so I ended up buying frozen ones from the Asia Store at Zürich HB. About 3 CHF per pack.

I used the recipe below as a guide, but didn't follow exactly, so maybe that's why a lot of them broke when I boiled them.

Jiaozi dough:
· 3 cups all-purpose flour
· up to 1 1/4 cups cold water
· 1/4 teaspoon salt

Filling:
· 1 cup ground pork or beef
· 1 TB soy sauce
· 1 teaspoon salt
· 1 TB Chinese rice wine or dry sherry
· 1/4 teaspoon freshly ground white pepper, or to taste
· 3 TB sesame oil
· 1/2 green onion, finely minced
· 1 1/2 cups finely shredded Napa cabbage
· 4 tablespoons shredded bamboo shoots
· 2 slices fresh ginger, finely minced
· 1 clove garlic, peeled and finely minced

Sauce:
· 1 T. each light soy, dark soy, and rice vinegar
· 1/2 t. sugar
· 1/4 t. minced garlic
· 1/4 t. minced ginger
· 4 drops hot chili oil

Preparation:
Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.
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  #1208  
Old 21.09.2011, 11:38
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Re: Post photos of what you cook and bake in Switzerland

Here's another recipe that I used that's a bit simpler and has a more authentic filling with Chinese chives (you can buy at the Asia Store).

Chinese Jiaozi / Leeks and Pork Dumplings (韭菜饺子)

Ingredients:
1/2 pound ground pork
1/2 cup of chopped chinese chives (韭菜)
1/8 teaspoon salt
1 1/2 teaspoon rice wine
A few dashes of white pepper powder
5 drops of sesame oil

For the skin:
2 cups all-purpose flour
1/2 cup water

For dipping:
Black vinegar




Method:
  1. Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside.
  2. Prepare the chives by chopping off the root (white part) of the chives. Use only the green part. Mix the chives with ground pork and add all the seasonings. Chill in fridge for 30 minutes.
  3. To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter. Put a small spoonful of filling into the center of the skin and seal it up tightly with your fingers. (No pleating is needed for this recipe).
  4. Heat up a pot of hot water until it boils. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), dish them out on a serving plate. Serve hot with black vinegar.

Last edited by I-Lin; 21.09.2011 at 11:39. Reason: typo
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  #1209  
Old 21.09.2011, 22:58
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Re: Post photos of what you cook and bake in Switzerland

Pan-fried the Chinese dumplings, and they turned out ok!
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  #1210  
Old 22.09.2011, 11:30
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Re: Post photos of what you cook and bake in Switzerland

Recently made these:
Apricot pie, coconut macarons, matcha (green tea) ice-cream (sorry the pics aren't sharp - taken with a simple cellphone)
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Old 22.09.2011, 12:57
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Re: Post photos of what you cook and bake in Switzerland

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Pan-fried the Chinese dumplings, and they turned out ok!
You're a STAR I-Lin! Many thanks for sharing the recipes. Can't wait to give them a go.
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  #1212  
Old 22.09.2011, 18:51
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Re: Post photos of what you cook and bake in Switzerland

Hello All

Panforte,Curry balls (mince filling),Fresh baked Pita with filling, egg rolls
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Old 22.09.2011, 19:07
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Re: Post photos of what you cook and bake in Switzerland

Hello ALL

A few more--



Birthday Cake,Raisin bread,upside down cake,rice flour balls in sweet coconut milk sauce,baguette
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Old 25.09.2011, 21:21
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Re: Post photos of what you cook and bake in Switzerland

BBQ Beef Brisket (slow-cooked all day with homemade sauces) with Roast Potatoes (in REAL goose fat!). YUM!
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Old 25.09.2011, 22:23
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Re: Post photos of what you cook and bake in Switzerland

Fully loaded nachos with homemade guacamole and all the trimmings
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  #1216  
Old 26.09.2011, 13:39
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Re: Post photos of what you cook and bake in Switzerland

Famous South Indian sweet Mysore pak made out of chickpea flour,sugar,clarified butter....
My first try and came out excellent but quite tough though... More to come for the coming Indian festival Diwali (Festival of light)
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Old 26.09.2011, 21:36
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Re: Post photos of what you cook and bake in Switzerland

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BBQ Beef Brisket (slow-cooked all day with homemade sauces) with Roast Potatoes (in REAL goose fat!). YUM!
Looks awesome - props :-)
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Old 26.09.2011, 21:49
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Re: Post photos of what you cook and bake in Switzerland

Pan-fried sea-bass with lemon, dill, chilli & capers - served with ratatouille
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Old 26.09.2011, 23:24
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Re: Post photos of what you cook and bake in Switzerland

waaw that is really beautiful, do yo do these for others as well?
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Old 27.09.2011, 01:22
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Re: Post photos of what you cook and bake in Switzerland

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waaw that is really beautiful, do yo do these for others as well?
Depends on who's askin' ;-)
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