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  #2241  
Old 24.02.2015, 11:57
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Re: Post photos of what you cook and bake in Switzerland

Dak Gogi: Korean BBQ chicken



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  #2242  
Old 27.02.2015, 10:28
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Re: Post photos of what you cook and bake in Switzerland

Orange ricotta cheesecake


150 grams Amaretti biscuits - you need to crush them in pestle and mortar
80 grams almond flour / ground almonds (must be blanched)
1 teaspoon ground cinnamon powder
140 grams unsalted butter - really soft at room temperature
zest of 1 orange
500 grams ricotta
250 grams mascarpone
140-160 grams caster sugar
Zest of 1 lemon
3 large eggs, beaten
2 large oranges
½ cup honey
120 grams whole blanched almonds. if already toasted, then don't toast.

Pre-heat the oven to 180° degrees celcius and butter the spring form cake tin (I usually butter the base and line it with parchment paper)

For the base of the cake, place the ground almonds and crushed amaretti into a food processor and pulse until well combined.

Whilst pulsing, add the room temperature butter and blend it until the mixture comes together. Then Press the crumbs into the base of the cake tin, press down well and have it going up the sides for about 1cm and chill for half an hour so it can set.

For the filling, place the ricotta, mascarpone and caster sugar in a large bowl and mix together using a fork (mix really well). Then add the orange zest, cinnamon and eggs into a bowl and mix together well until well combined.

pour the filling onto the base and bake for 60 minutes or until firm on top. Leave to cool in the tin for about 30 minutes before popping it open.

In the mean time, thinly slice the two oranges, put the honey in a large, shallow frying pan on the heat, when the honey starts to foam add the orange slices and slowly cook them until they are soft and golden brown. Then pour the orange and honey into a bowl and allow to cool.

In a clean pan, toast the almonds on a medium heat, being careful that they don't burn Once toasted, put them straight onto a cold plate so they don't continue cooking in the hot pan. you don't have to do this step if your blanched almonds are already toasted.

Transfer the cheesecake to your serving plate, then decorate the top with the orange slices. place a handful of the toasted almonds right in the middle, surrounded by the orange slices. finish by drizzling over the orange flavored honey.
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Last edited by acmilan; 27.02.2015 at 12:39. Reason: title
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  #2243  
Old 28.02.2015, 16:24
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Re: Post photos of what you cook and bake in Switzerland

Stromboli (folded / turnover) pizza and calzone with chicken in buffalo sauce, mozzarella and prosciutto

for pizza dough
500 grams 00 flour
pinch of salt
325ml lukewarm water
7 grams active dried yeast

mix the flour and salt in a large bowl. in another bowl, add the yeast to the water, give it a good stir set aside for 2 minutes. then add the water and yeast mixture to the flour and salt. stir it initially with a fork and get get hands in there and mix well.

place a dough on a lightly floured surface and form it into a ball. cover with a damp towel and let it rest for 5 minutes. then knead the dough for about 10 minutes. dust it with flour if its too sticky. then cut up the dough into 4 equal pieces, place on a rack dusted with semolina, cover with a damp towel and let it proof for 2 hours plus ideally or until they've doubled in size.

to make the stromboli

450 grams of Chicken skinless chicken thighs, cut into bite size pieces
3 tablespoons of Unsalted Butter
1/2 cup buffalo hot sauce (i used frank's)
2 Cups of grated pizza mozzarella (pizza mozzarella)
1 tablespoon of steak seasoning and half a tablespoon of ground garlic
Salt and Pepper, to taste
slices of prosciutto

Preheat oven to 215 degrees celcius
Preheat a large skillet on medium / high heat
Add the butter and allow it to melt, add the chicken and steak seasoning, garlic and pepper and cook it for 6 to 7 minutes or until mostly cooked through
add the hot sauce, turn the heat to high and let the mixture cook until the hot sauce thickens. Remove from the heat and allow to cool completely
Roll the dough to about a 14 inch circle / rectangle, line the prosciutto slices and sprinkle the mozzarella on it all along the edge closest to you, scatter the cooked chicken and hot sauce evenly over the top
Tightly roll it like a jelly roll (making sure the sides are all pinched shut) pinching the seam at the end
Place it seam side down on a parchment paper lined baking sheet, and using a small paring knife make a few slices over the top for the steam to escape
Bake for 25 to 30 minutes or until golden brown. Allow to cool a bit before serving

to make the calzone, then just fold it like calzone.
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  #2244  
Old 28.02.2015, 16:35
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Re: Post photos of what you cook and bake in Switzerland

Zuccotto made with savoiardi biscuits

200g Savoiardi biscuits
150ml amaretto almond liquor
40g flaked almonds
500g ricotta cheese
zest of half a lemon
zest of half an orange
4 tablespoons caster sugar
40g 70% cocoa dark chocolate (need to melt it over bain marie)


Line a 1 litre pudding bowl with a double layer of cling film, letting the excess hang over the sides - you'll need this to cover the top of the pudding later.
Place the sponge fingers into a large shallow bowl, pour over the almond liquor and toss to coat. Press three of the soaked sponge fingers into the base of the bowl to make a layer, then line the sides with most of the remaining sponge, pressing firmly so there are no gaps between them.
Gently toast the almonds in a frying pan over a medium-high heat for a few minutes, then set aside. Combine 250 grams ricotta and sugar in a large bowl, then add the zest of lemon and orange and mix well, then place half the mixture into the lined bowl. Place half of the reserved sponge fingers on top, pressing down firmly to form a nice, even layer. Stir the melted chocolate into the remaining 250 grams ricotta, add the almonds as well and give it a mix. then spoon it into the bowl, smoothing it out with a spatula. Finish with a final layer of the sponge fingers, then cover with the excess cling film, pressing down firmly on the pudding so it's nice and compact. Cover with a plate and place a heavy weight on top - a few tin cans work well, then place in the fridge to set overnight.
The next day, carefully peel away the cling film, then turn the pudding out onto a large serving plate. Remove the cling film, dust over some cocoa powder!
alternatively you can melt some more dark chocolate and pour it over the top. you'll need to place it back into the fridge to set, but this is optional
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  #2245  
Old 12.03.2015, 15:27
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Re: Post photos of what you cook and bake in Switzerland

Lebanese 7 spice fillet of lamb, pilaf rice, kachumbari salad and a dollop of Greek yogurt.



Not a great pic but UTTERLY delicious!
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  #2246  
Old 14.03.2015, 15:49
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Re: Post photos of what you cook and bake in Switzerland

Pandolce al cioccolato Genovese!!! White chocolate Pandolce

85 grams unsalted butter - very soft at room temp
105 grams caster sugar
1 free range large egg
300 grams 00 flour
pinch of salt
80 grams full fat milk
400 grams choco chips or plain chocolate or raisins or candid fruit
1 teaspoon rum
1 teaspoon lemon juice
1 teaspoon of vanilla extract or half a teaspoon of pure vanillin
10 grams baking powder
using food processor (cake mix head on), mix the sugar and butter until creamy with no lumps. add the vanilla, rum, lemon juice and the salt and mix well.
continue to let it mix at low speed and crack in a whole egg. continue to mix at low speed until gently combined
stop the mixer and add the choco chips
put on slow mix and again mix well for 1-2 minutes
in a separate bowl, mix the flour and baking powder.
add the milk to the mixture first and then add in the flour mix.
knead at medium speed until you get a compact dough
sprinkle flour on work surface and place the dough on it. knead gently but not too much. doesn't need to be a smooth dough / don't want the choco chips to melt
place on a baking pan and make a round shape that is about 3.5cm thick
using a plastic spatula, make some patterns on top of the dough
place in a pre-heated oven at 180 degrees for 40 minutes - until golden on top
take out and allow to cool before cutting.
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  #2247  
Old 14.03.2015, 18:32
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Re: Post photos of what you cook and bake in Switzerland

Apple pie
Attachment 96712

Last edited by Urshy; 04.02.2019 at 16:13.
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  #2248  
Old 14.03.2015, 19:36
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Re: Post photos of what you cook and bake in Switzerland

Lamb version of Salisbury steak with mushroom and onion stew.

For steaks:
500-600 grams beef / lamb mince
2 Tablespoons Grated Onion (I grate using the parmigiano grater)
1 Egg
1/2 cup of Bread Crumbs
2 tablespoons of Worcestershire Sauce
1 Tablespoon of Ketchup
Salt and Pepper, to taste

For Sauce:
3 Tablespoons of Unsalted Butter
1 Onion, sliced into half moons
250 grams chestnut Mushrooms sliced
2 Tablespoons of Flour
2 cup of Beef / lamb stock
Dash of Worcestershire Sauce

In a large bowl, mix together the ground beef / lamb, grated onion, egg, bread crumbs, Worcestershire sauce, ketchup and a pinch of salt and pepper. Form into 4 (or 6 depending on how big you want them) oblong patties and set them aside.

In a large high sides skillet sear the steaks in 2 tablespoons of vegetable oil for a few minutes on each side or until they develop some good colour, remove to a plate and set aside.

In the same skillet over medium high heat, add the butter and allow it to melt, add the mushrooms and onions and saute for about 4 to 5 minutes or until they develop some colour.
Stir in the flour for about 30 seconds and then add the beef / lamb stock along with the Worcestershire sauce.
Bring mixture to a boil, reduce the heat to medium, add the steaks back in and cook for 10 minutes, making sure to flip them halfway through for even cooking.
Sprinkle over some freshly chopped parsley and serve. goes well with mashed potatoes, rice etc.
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  #2249  
Old 14.03.2015, 19:43
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Re: Post photos of what you cook and bake in Switzerland

Margherita con l'anciova Siciliana! Very traditional sicilian pasta! the second picture is the same sauce served with stuffed gnocchi!

2 portions
5-6 tablespoons olive oil
1 roughly chopped garlic clove
2 fork-fulls of anchovies (you can leave this out if vegetarian)
3 tablespoons of tomato puree
1-2 ladles of starchy pasta water
2-3 tablespoons of a mix of pine nuts and raisins
1-2 tablespoons of sugar
400 grams tripoline pasta

pangrattata
1/2 cup of breadcrumbs
teaspoon of garlic powder
1-2 tablespoons of olive oil

hot frying pan - add the olive oil and garlic. once sizzling, add the anchovies and allow them to break down. then add the tomato puree and the starchy water to form a sauce. you can decide to add as much or as little of the water - depending on how thick you want the sauce. then add the pine nuts and raisins and also the sugar. this will balance the acidity of the tomatoes.
In the mean time, have boiling salted water. add tripoline / margherita type pasta and cook until al dente for 7-8 minutes. Add the pasta to the sauce and mix.

serve and top off with the pangrattata. to make the pangrattata, add the breadcrumbs to a hot frying pan with a little olive oil, garlic powder and crushed black pepper. allow it to toast but make sure it doesn't burn. sprinkle it on the pasta. used to be a substitute for parmesan.
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post-photos-what-you-cook-bake-switzerland-10354176_10206250608615016_218073473073360754_n.jpg   post-photos-what-you-cook-bake-switzerland-11024218_10206259604159899_1117155747866558500_o.jpg  
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Old 20.03.2015, 18:32
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Re: Post photos of what you cook and bake in Switzerland

Lovely apple tart made by son as a 'test' at the end of his work experience.
That's dessert sorted for tonight.
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  #2251  
Old 20.03.2015, 20:35
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Re: Post photos of what you cook and bake in Switzerland

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Lebanese 7 spice fillet of lamb, pilaf rice, kachumbari salad and a dollop of Greek yogurt.



Not a great pic but UTTERLY delicious!
Looks delicious! You're my inspiration for tomorrow. (plus pilaf is one of my favourite dishes)
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Old 22.03.2015, 19:28
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Re: Post photos of what you cook and bake in Switzerland

This dish won't take claim as the prettiest or be popular in food magazines, but it is without a doubt the greatest dish of my region! Lombardia's pride....Cassoeula
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Old 22.03.2015, 20:32
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Re: Post photos of what you cook and bake in Switzerland

You know it's spring time when you walk through the woods and your nostrils tickle from the whiff of wild garlic.

Sent my boys off foraging for tonight's dinner. I normally like to make pinenut and wild garlic pesto. But this gathered here made for a bärlauch bolognes sauce. For the greater good of our stomachs it all climaxed into cannelloni.
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Old 22.03.2015, 20:49
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Re: Post photos of what you cook and bake in Switzerland

I just pulled these bad boys out of the oven...Hmmmm, scones.
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  #2255  
Old 23.03.2015, 10:24
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Re: Post photos of what you cook and bake in Switzerland

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Looks delicious! You're my inspiration for tomorrow. (plus pilaf is one of my favourite dishes)
Thanks very much greenmount

How did it turn out?

Last edited by Me Myself & I; 23.03.2015 at 10:37.
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Old 23.03.2015, 10:28
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Re: Post photos of what you cook and bake in Switzerland

Juicy pork chop with roasted veg



I brined it for a few hours and then pan fried it. Delicious.
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Old 27.03.2015, 18:02
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Re: Post photos of what you cook and bake in Switzerland

Fudgy Brownies tower of peace and deliciousness! Tower building is optional!
140 grams Unsalted Butter, really soft at room temp
200 grams of 70% Chocolate, melted over bain-marie
1 Cup of caster sugar
2 tsp of Vanilla Extract
¼ tsp of Salt
1 Tbsp Cocoa Powder
2 Large Eggs
2 tablespoons of espresso (optional)
2/3 Cup 00 flour

Preheat oven to 175 degrees celcius. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper.
make the espresso and set aside.
In a large bowl whisk together the sugar and butter until creamy. Add the eggs, vanilla extract and espresso. whisk until all is combined.
Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix. you'll almost have a mousse texture-like mixture.
Pour into your prepared pan and bake for about 40 to 45 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.
Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely. dust with icing sugar is optional....
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Old 27.03.2015, 18:12
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Re: Post photos of what you cook and bake in Switzerland

I have a royal cold and felt like some India comfort food... Kale pakoras and Onion bhaji to the rescue.
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Old 28.03.2015, 19:00
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Re: Post photos of what you cook and bake in Switzerland

Pennette salmone! Salmon penne with vodka!

300 grams pennette (small penne) or normal penne
1 chopped red onion
Salt
Chopped fresh parsley
250 grams smoked salmon
1 cup of vodka
1 cup of cream
Olive oil

Put the pasta in boiling salted water and allow to cook as you begin to prepare your sauce

Heat a frying pan and add your onions first and then the olive oil. Allow the onions to brown lightly and then add your cut up smoked salmon. Stir together with the onions in order to blend the flavours for a 2-3 minutes. The smoked salmon will naturally begin to break up into flakes, but you can also break them up with your wooden spatula.
Add a good pinch of your chopped parsley and a SMALL pinch of salt. Remember that salmon itself is quite salty so you don’t want to add too much salt.
Remove the pan from the heat and add the glass of vodka. Take precaution if cooking on fire and not electric. Then set fire to the inside of the pan with a match. It will flambé’ nicely with a blue flame as you toss and sauté naturally. After 15 seconds, don’t sauté any more and the flame will die out naturally.
Then add your glass of cream to the mixture. Also add two ladles of boiling water to it from your boiling pasta pan.
Let it then simmer for 2-3 minutes on medium heat, then take it off the heat and add your pasta.
Sauté over medium heat, allowing the pasta to mix into the sauce properly. Add a drizzle of olive oil, and sauté a little more.
Pasta is ready to serve onto serving dish. Garnish with fresh parsley!
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Old 31.03.2015, 12:44
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Re: Post photos of what you cook and bake in Switzerland

Aloo baingan, paratha and kachumbari salad

(Punjabi aubergine & potato curry, ghee fried layered flat bread & a tomato, onion, cucumber, red chilli and fresh coriander salad)

One of my favorite vegetarian dishes.

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Washington Post story about gun control in Switzerland Bartholemew Swiss politics/news 39 23.05.2007 13:24


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