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  #21  
Old 06.09.2016, 23:32
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Re: Rostie

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You're the only one.

It's easy, when first arriving here, to make the mistake when trying to buy cumin here by buying Kümmel (caraway) thinking it's cumin rather than Kreuzkümmel (cumin).

I used to love the Dutch cheese with caraway seeds in it when I was a kid.
Can't abide the stuff myself. Too many bad memories of bring forced to eat 'seed cake' at my auntie Nellie's as a child.
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  #22  
Old 06.09.2016, 23:42
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Re: Rostie

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Can't abide the stuff myself. Too many bad memories of bring forced to eat 'seed cake' at my auntie Nellie's as a child.
Seed cake?

Thyme, sage and caraway are things I associate with being ill probably due to their use in teas
Never heard of bacon tea though
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  #23  
Old 06.09.2016, 23:51
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Re: Rostie

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Can't abide the stuff myself. Too many bad memories of bring forced to eat 'seed cake' at my auntie Nellie's as a child.
And now it's my turn to go to bed ever so slightly less stupid tonight.

All these years of reading Agatha Christie and I had assumed the seed cake over which so many plots were hatched was poppy. Caraway seed cake.. who'd a thunk it?

(Quickly checking tomorrow's schedule to see if there is room for a spot of baking...)
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  #24  
Old 07.09.2016, 00:31
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Re: Rostie

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And now it's my turn to go to bed ever so slightly less stupid tonight.

All these years of reading Agatha Christie and I had assumed the seed cake over which so many plots were hatched was poppy. Caraway seed cake.. who'd a thunk it?

(Quickly checking tomorrow's schedule to see if there is room for a spot of baking...)
Of course there's room... it's Wednesday, so it's GBBO night!!!!!
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Old 07.09.2016, 09:24
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Re: Rostie

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Boil potatoes, allow to cool, peel, grate. Cook in frying-pan.

Is that really such a huge hassle?
Boiling the potatoes is not necessary. You can make delicious Rösti with raw potatoes.
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Old 07.09.2016, 10:41
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Re: Rostie

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Boiling the potatoes is not necessary. You can make delicious Rösti with raw potatoes.
You can do but it depends on the variety of potato you are using. The Rosti has to be thin too.
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Old 07.09.2016, 11:23
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Re: Rostie

I sometimes mix it up with a bit of corned beef, with an egg on top.

By the time you wrestle with the tin of corned beef the rostie is almost cooked.
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Old 07.09.2016, 11:26
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Re: Rostie

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I sometimes mix it up with a bit of corned beef, with an egg on top.

By the time you wrestle with the tin of corned beef the rostie is almost cooked.
You can take the girl out of Scotland...
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  #29  
Old 07.09.2016, 11:44
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Re: Rostie

An oldie but still a goodie, columnwise...see below.
Let me add a few other infos.

First and foremost, a proper classic Roesti is always done with BUTTER!
Of course any other fat subsitute for frying works as well, but then it lacks in flavour and is not THE Swiss dish, but an own creation, which will equally taste fine, but is not the original.

Floury spuds work best for the dish.

Of course one can make it with raw spuds, though raw Roesti is not tasting the same as the traditional version and is more alike the German Kartoffelpuffer.

There is a Grison recipe, called 'Plain in Pigna', which is a version of raw Roesti...to stay in the Swiss recipe way.

Roesti and Zurich Veal are classic combos in the english written cookbooks sold to tourists...as if we are not able to come up with other ideas to combine the dish with something else

Roesti can be eaten plain with just a salat as a simple and cheap supper,but usually is served with anything meat-y and SAUCE, whether it is plain gravy or something more intricate.


Old Traditionally Swiss column from 2004 :

I’m sure that within Switzerland there are as many recipes on how to make the perfect Roesti, as there are villages. This dish was originally served, on the farm, for Breakfast along with some milky coffee. Traditionally the farmer’s wife placed a large plate with Roesti on the table and the workers spooned the potatoes off the bowl and dunked their full spoon first into a bowl of milky coffee, before eating it. With a warm and hearty breakfast like this, they were ready to face the day of hard work.
The haute- cuisine craze of the eighties provided inventive cooks the opportunity to lift our humble Roesti to a higher level, by mixing it with such exotic ingredients as truffles, scallops, sushi and other non-Swiss ingredients. Needless to say, that a well made basic Roesti still is one of the best simple dishes to eat.


Basic Roesti recipe
1kilo/2.2lbs potatoes, boiled in their skin, the day before
2-3tblsp. Butter (I never use oil!)
1-2medium onions cut in small wedges
1-2tblsp. Salt

Peel the potatoes and grate them through a coarse grater.
Melt the butter in a non-stick frying pan, add onions and cook until they look glassy.
Add the potatoes and the salt and mix well.

Roast it whilst tossing around in the pan for about 4-6 minutes, then form a
flat cake and let it fry on medium heat until there is a golden crust
on the bottom.
When done, place a well fitting serving plate on the pan and turn the pan upside
down but don’t let go of the plate, so that the ROESTI falls on the plate with the crust on top.


Some variations of the basic recipe:
Bernese ROESTI = Add smoked streaky bacon, cut in small slices or cubes
Basilean ROESTI= Use half onions and half potatoes
Valaisian ROESTI= cover at the end of cooking with sliced tomatoes and Raclette cheese (or any other well melting, salty cheese) let the cheese melt, then serve with the crust on the BOTTOM!!!

Some recipes are considered incomplete without a side order of Roesti. For example, the Zurich Veal and Roesti seem to be inseparable these days and star in any Swiss Cookbook and with the abundance of mushrooms available this month, the Zurich Veal is in fact the perfect accompaniment J

Zurich Veal ( Zürcher Gschnäztlets)
600gr(20oz) Veal for stir frying or schnitzel cut in strips
250gr(8oz). Champignons mushrooms
2 small onions, finely chopped
2dl(7 fl oz) White wine
2dl(7floz) heavy cream 35% or cream for sauces
1oz./20gr white flour
1oz/20gr. Butter
salt ,pepper and a little dash of lemon juice
Dash of oil for frying
Fresh chives cut in rings

Mix flour and butter and knead into a ball.

Pour a dash of oil in a frying pan and roast the meat quickly in portions until it’s done, set meat aside and keep warm. Then add the mushrooms and onions to the pan, fry for another 2-3 minutes. Douse with the white wine, and add the cream and the flour-butter ball .Let the ball dissolve in the sauce and stir well. When the sauce has started to thicken, remove the pan from the heat, put the meat back in the pan, season to taste with salt and pepper and add the dash of lemon juice. Adorn with chives.
ATTENTION!!!! Serve immediately and don’t reheat or the sauce will separate and looking flaky!

Note: The champignons may be replaced with any other type of mushroom (in the same quantities). Of course, it is no longer the original Zurich veal but will still taste very good!
©sylv2004




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  #30  
Old 17.09.2016, 14:09
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Re: Rostie

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Geschnetzeltes can come from pork, chicken, beef, veal, turkey... in my experience the most often used is veal or pork. ymmv of course
What exactly is Geschnetzeltes when I have decided to use veal for example? Is there a recipe you can give me to then use it with Rostie? I am in England, so I need help perhaps to understand Swiss vegetables in English.
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Old 17.09.2016, 14:13
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Re: Rostie

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What exactly is Geschnetzeltes when I have decided to use veal for example? Is there a recipe you can give me to then use it with Rostie? I am in England, so I need help perhaps to understand Swiss vegetables in English.

Geschnetzeltes is meat cut for stir frying...so you can use whatever you would use for a stir fry in the Uk, whether it is chicken breast or some steak you cut into strips

One of the recipes for both dishes is below and a dictionary from english to Swissgerman can be found in the FB Group of mine, see link in the signature.
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Old 17.09.2016, 14:28
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Re: Rostie

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the tin of corned beef
Tin?

Tom
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Old 17.09.2016, 14:47
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Re: Rostie

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Tin?

Tom
It goes pretty well with tinned corned beef. Kind of a shame to use up a tin, but if you're out of white bread, butter, and mustard...
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  #34  
Old 17.09.2016, 15:02
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Re: Rostie

Had the most amazing Rösti mit Spiegelei (fried egg) und Zürcher Oberland Bergkäse this week.

With Kalte Gurkensuppe mit Dill (cold cucumber soup with dill) as a starter, sitting outside on (apparently) the last summer day - it was a piece of heaven.

https://www.lunchgate.ch/restaurant/zum-alten-loewen/
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Old 17.09.2016, 15:55
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Re: Rostie

The real dish of Zürcher Gschnäztlets not only has veal strips but veal kidneys too, however as not so many people like kidneys it is very rare to find the dish with kidneys now.
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Old 14.10.2016, 20:59
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Re: Rostie

Wrong. Its not as easy as you say. If the potatoes are too soft then you have mashed potato rösti! Find a good menu
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Boil potatoes, allow to cool, peel, grate. Cook in frying-pan.

Is that really such a huge hassle?
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Old 14.10.2016, 21:14
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Re: Rostie

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Boiling the potatoes is not necessary. You can make delicious Rösti with raw potatoes.
Thanks; I seem to have lost the "thank" button Must be Friday
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  #38  
Old 14.10.2016, 21:18
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Re: Rostie

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Wrong. Its not as easy as you say. If the potatoes are too soft then you have mashed potato rösti! Find a good menu
You need to use the right variety of potato, waxy ones that stay firm when cooked rather than the more floury ones that crumble and break up when you try to grate them (and even then grate them when they're cold).

Otherwise, you could try making latkes, which are a similar idea but made from raw potatoes. Delicious with a nice slice of gammon or on their own with a dollop of Branston's.
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  #39  
Old 15.10.2016, 10:23
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Re: Rostie






Rösti in a mountain farm in the Jura.
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Old 15.10.2016, 11:19
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Re: Rostie

I think you missed a bit, or you eat Rösti only cooked on one side...

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....edited...
flat cake and let it fry on medium heat until there is a golden crust
on the bottom.
When done, place a well fitting serving plate on the pan and turn the pan upside
down but don’t let go of the plate, so that the ROESTI falls on the plate with the crust on top. ADD THE FOLLOWING SENTANCE:
with the Rösti on the plate, crust side up, slide it back into the pan and continue cooking until the bottom also has a golden crust, about 5 minutes.
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