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  #1181  
Old 25.09.2014, 10:14
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Re: Tonight's dinner?

Steamed pak choi
Thinly sliced spring onion
Stir fried ginger, pepper, carrot and big prawns

Serve using rice paper (soaked), a little hoi-sin sauce - and make it up like a fajita/spring roll.
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  #1182  
Old 25.09.2014, 22:55
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Re: Tonight's dinner?

Red Veggie Thai Curry *yum*
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  #1183  
Old 26.09.2014, 00:17
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Re: Tonight's dinner?

Canned tuna with tomato sauce, warmed up and served on roesti potato.

Can't cook this packet roesti to save my life - every time I just try and set it in the pan / pot, it just burns and sticks. So I end up stirring it constantly so it has the consistency somewhere in between pomme Dauphin and mashed potato.

Perfect way to 'celebrate' my first pay day in Switzerland.
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  #1184  
Old 26.09.2014, 00:48
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Re: Tonight's dinner?

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Canned tuna with tomato sauce, warmed up and served on roesti potato.

Can't cook this packet roesti to save my life - every time I just try and set it in the pan / pot, it just burns and sticks. So I end up stirring it constantly so it has the consistency somewhere in between pomme Dauphin and mashed potato.

Perfect way to 'celebrate' my first pay day in Switzerland.
Which rösti is it? You shouldn't have to add fat to the Migros version, I don't know about Coop.

I cook mine on medium heat in a nonstick pan and check every minute to see if it's browned yet. If it has, flip it over and do the same with the other side. Enjoy
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  #1185  
Old 09.10.2014, 20:38
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Re: Tonight's dinner?

Mezze - Hummus, Tabbouleh & Batata Harra
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  #1186  
Old 14.10.2014, 10:20
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Re: Tonight's dinner?

Tonight's meal will be home made Greek meatballs in tomato sauce with greek style potatoes mmmm ☺
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  #1187  
Old 14.10.2014, 23:37
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Re: Tonight's dinner?

Gnocchi with butter-sauteed mushrooms.

Cook packet gnocchi for one minute in boiling salted water, then remove and drain.

Sliced champignons (from a can, drained) goes into a pan / pot with butter, a small squeeze of lemon juice and chopped parsley. Season. Sautee until mushrooms slightly browned. Empty onto plate / bowl, then put a small amount of butter in the pan and return the gnocchi, tossing regularly until browned and crispy on a few sides. Serve with mozzarella.

Simple and lazy enough for a student (or postdoc ), but delicious.
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  #1188  
Old 15.10.2014, 20:36
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Re: Tonight's dinner?

Cheese fondue!

Tom
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  #1189  
Old 16.10.2014, 15:45
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Re: Tonight's dinner?

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Cheese fondue!
Is it fondue weather?

Just asking, I've heard before it is a faux pas to have fondue in non-fondue weather, whatever that is.

Of course, the sixth evening I was ever in CH, I had raclette for the first time.......
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  #1190  
Old 16.10.2014, 15:51
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Re: Tonight's dinner?

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Is it fondue weather?

Just asking, I've heard before it is a faux pas to have fondue in non-fondue weather, whatever that is.

Of course, the sixth evening I was ever in CH, I had raclette for the first time.......
Have you looked outside lately? It's fondue and raclette weather!
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  #1191  
Old 16.10.2014, 16:14
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Re: Tonight's dinner?

Well, it's certainly coming up to fondue season. I love the way the restaurants signal the season changes here. Spring: Asparagus, Summer: Filet de perche, Autumn: Chasse, Winter: Fondue.

A warning for you if you haven't had a cheese fondue yet. Don't have ice cold drinks with it, have either a hot drink or room temperature. The cold drinks can sometimes cause the cheese to solidify in the stomach and end up with a hospital visit.
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Old 16.10.2014, 16:32
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Re: Tonight's dinner?

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Is it fondue weather?
ALL weather is fondue weather!

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A warning for you if you haven't had a cheese fondue yet. Don't have ice cold drinks with it, have either a hot drink or room temperature. The cold drinks can sometimes cause the cheese to solidify in the stomach and end up with a hospital visit.
Nonsense.

I normally drink cold white wine with fondue, been doing so since I first started making fondue back in college, i.e. before some of you were born.

Tom
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  #1193  
Old 16.10.2014, 16:53
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Re: Tonight's dinner?

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ALL weather is fondue weather!



Nonsense.

I normally drink cold white wine with fondue, been doing so since I first started making fondue back in college, i.e. before some of you were born.

Tom
Me2, cold white wine and Kirsch, of course
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  #1194  
Old 16.10.2014, 20:11
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Re: Tonight's dinner?

pork in curry sauce
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  #1195  
Old 16.10.2014, 21:24
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Re: Tonight's dinner?

Lancashire hotpot, well, sort of.
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  #1196  
Old 16.10.2014, 21:44
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Re: Tonight's dinner?

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...A warning for you if you haven't had a cheese fondue yet. Don't have ice cold drinks with it, have either a hot drink or room temperature. The cold drinks can sometimes cause the cheese to solidify in the stomach and end up with a hospital visit.
We also always have cold white wine, often the same wine that we put into the fondue. The trick (at least according to my hubby's family) is not to have any drinks with bubbles at the same time, like sparkling water or champagne. Before the meal or a while after, but not during. Has worked for me.
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  #1197  
Old 17.10.2014, 14:02
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Re: Tonight's dinner?

A friend once insisted on drinking coke with a fondue, despite numerous warnings. Gosh, was he ill afterwards. Now he refuses to eat it!! Blamed it on the fondue not the choice of beverage.
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  #1198  
Old 17.10.2014, 14:43
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Re: Tonight's dinner?

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A friend once insisted on drinking coke with a fondue, despite numerous warnings. Gosh, was he ill afterwards. Now he refuses to eat it!! Blamed it on the fondue not the choice of beverage.
Was it the bubbles? That must've been awful
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  #1199  
Old 17.10.2014, 19:30
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Re: Tonight's dinner?

Chicken & cheese enchiladas.
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  #1200  
Old 17.10.2014, 22:50
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Re: Tonight's dinner?

Spelt, smoked salmon and spinach tart.
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