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View Poll Results: Are you interested in a Recipe Exchange?
Definitely, I have some good recipes too 21 55.26%
Yes, I'd like to add some to my collection 11 28.95%
No, I never cook 4 10.53%
Doesn't matter either way to me 2 5.26%
Voters: 38. You may not vote on this poll

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  #41  
Old 14.05.2007, 21:49
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Re: Recipe Exchange anyone...

HI Merly,

Good recipe that: had it this weekend, sprinkled plenty of coriander seeds over new potatoes and drizzled spicy piemento olive oil over them. Great combination.

Here's my contribution:

Take a wild duck
Put him over a brisk fire
Serve with watercress and orange salad, game chips

St Emillion as desired
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  #42  
Old 16.04.2016, 11:50
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Re: Recipe Exchange anyone...

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As far as traditional Swiss dishes, I can make Spätzle, Brätkügeli, Rösti, Voressen, Käsewähe, Apfelwähe, Älplermagronen, and probably some other things. Homemade Spätzle and Brätkügeli is probably one of my favorite dishes, but it makes a monstrous mess.

If anyone wants recipes, just let me know. My wife, on the other hand, mainly cooks Tex-Mex and Asian dishes.
Hi, I saw your post and wondered if you could tell me how to cook brätkügeli? My husband is Swiss and I would love to make some of his favourite dishes
Many thanks Kat
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  #43  
Old 16.04.2016, 14:52
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Re: Recipe Exchange anyone...

Swiss housewife's bible,

German https://www.bettybossi.ch/de/Rezeptcontent/Index/1064440/Rezepte

French https://www.bettybossi.ch/fr/Rezeptcontent/Index/1064440/Recettes


Buy the book https://www.bettybossi.ch/de/Angebote/Detail/27048
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  #44  
Old 16.04.2016, 15:24
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Re: Recipe Exchange anyone...

get the recipes for free https://www.bettybossi.ch/de/Rezept/...zept-Datenbank
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  #45  
Old 16.04.2016, 19:41
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Re: Recipe Exchange anyone...

This is easy peasy. Brätkügeli are nothing more than white sausage meat.
Because they are quite bland on their own, you can team them up with stronger tasting stuff or season a lot with whatever takes your fancy.

I could imagine you could make your hubby happy with some home made mash and the Brätkügeli in a plain onion gravy.

I find they soak up flavours better if I make the sauce first and then add them to simmer and heat through.

Brätkügeli are ALWAYS pre-cooked, so you can add them to any sauce you personally like, a veggie stir fry, to a risotto, a tomato sauce for pasta and so on and so forth. Just heat them through.

You can also use them with mushrooms, chicken etc for PASTETLI (vol-au-vents) filling.

My youngest is addicted to curry, so for me it is easy on our tight budget to make a version of the Swiss' curry, Riz Casimir

Or you can make mini skewers for an snack, instead of crisps, when you have guests. Thread them, on their own or alternating with cherry tomatoes or vegetables or wrapped in bacon on toothpicks and fry them in a little butter until lightly golden brown.

You see, no need to be scared of them. I hope you manage to surprise your hubby




@Sbrinz, I take offence.....the swiss housewifes bible. Not me or mine.......shakes her head and scowls like Pauline Fowler at you!!

I am going to polish my handbag now, we'll meet at dawn by the tree outside the city wall, to set this straight
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  #46  
Old 16.04.2016, 20:17
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Re: Recipe Exchange anyone...

Thanks Eastenders ��
I will have a go at making him some lovely dishes. You said White sausage meat... Any idea what kind? Some people say they're beef and some say veal? I can only get bratwurst here at the moment I think. I'll have to have a look around. Many thanks
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  #47  
Old 16.04.2016, 20:32
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Re: Recipe Exchange anyone...

They are veal with a little pork thrown in

i just realised you are in the UK, see if your butcher or the meat aisle at your supermarket stocks veal ADRIO, they look a bit like burgers, very light pink colour and are basically what the Brätkügeli are made off. if you can get it, it needs to be simmered longer, as adrio are raw meat, just pick of marble sized bits and roll them to little balls. I'll check my UK and US cookbooks , to see if it might be called something other than adrio
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  #48  
Old 16.04.2016, 20:43
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Re: Recipe Exchange anyone...

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They are veal with a little pork thrown in

i just realised you are in the UK, see if your butcher or the meat aisle at your supermarket stocks veal ADRIO, they look a bit like burgers, very light pink colour and are basically what the Brätkügeli are made off. if you can get it, it needs to be simmered longer, as adrio are raw meat, just pick of marble sized bits and roll them to little balls. I'll check my UK and US cookbooks , to see if it might be called something other than adrio
I use adrio when I need raw braet and can't find it. Not 100% the same, but close enough for rock and roll!

Tom
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  #49  
Old 16.04.2016, 22:55
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Re: Recipe Exchange anyone...

Thanks a lot for the information I'll have a look in shops and see what's available. Yes we live in Somerset in England. We did live in Zurich but moved back over a year ago. We both miss the food
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