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  #2301  
Old 23.04.2015, 01:10
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Re: Post photos of what you cook and bake in Switzerland

Crunchy, chewy, crispy and decadent chocolate covered peanut 'truffles'
to make approx 20 truffles
50 grams Unsalted Butter
150-200 grams caster Sugar - add more or less depending on sweetness preference
240 grams rice crispies cereal
240 grams Smooth Peanut Butter
1 teaspoon of Vanilla Extract
For the Chocolate Coating:
300 grams of Semisweet Chocolate (I used 55% cocoa)
1 tablespoon of Vegetable Shortening / lard
Line a baking sheet with some parchment paper, spray a little non stick spray over it and set aside
In a saucepan, melt the butter over low to medium heat, add the vanilla and the peanut butter and cook over low heat until the peanut butter melts and becomes a sauce
In a large bowl, add the sugar and rice cereal and pour over the peanut butter mixture. with a rubber spatula, gently mix very well until well incorporated
Form into little balls, the size of a teaspoon (wet your hands to form them, it keeps them from sticking) and place them on the prepared baking sheet. Pop them in the fridge to set for a couple of hours.
Over a bain marie, melt the chocolate and shortening into a sauce.
using a fork, Dip each ball in the melted chocolate and place them back on the baking sheet. Pop them in the fridge to set for about half an hour and serve. best served chilled.
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  #2302  
Old 23.04.2015, 14:22
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Re: Post photos of what you cook and bake in Switzerland

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1 tablespoon of Vegetable Shortening / lard
.
Forgive my ignorance, is it another word for margarine?
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  #2303  
Old 23.04.2015, 16:02
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Re: Post photos of what you cook and bake in Switzerland

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Forgive my ignorance, is it another word for margarine?
Hi. the americans have something called vegetable shortening. in the UK and Italy, we have lard. you can buy blocks of lard from normal supermarkets. failing you can't find lard, just use unsalted better instead.
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Old 23.04.2015, 16:24
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Re: Post photos of what you cook and bake in Switzerland

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Forgive my ignorance, is it another word for margarine?
No.

Speisefett in German.

Astra10 is a well known brand that I use.

Lard can also be bought, usually called Schweinefett in the German speaking part, usually next to the Astra10.

Tom
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  #2305  
Old 23.04.2015, 20:37
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Re: Post photos of what you cook and bake in Switzerland

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No.

Speisefett in German.

Astra10 is a well known brand that I use.

Lard can also be bought, usually called Schweinefett in the German speaking part, usually next to the Astra10.

Tom

Thank you both, guys.
Btw, I've never seen lard here... OK, maybe because I actually never looked for. I think I'll use unsalted butter though.
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  #2306  
Old 25.04.2015, 10:01
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Re: Post photos of what you cook and bake in Switzerland

Soda bread - I added cheddar, parsley and walnuts to it and it turned out fantastic.

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  #2307  
Old 25.04.2015, 22:09
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Re: Post photos of what you cook and bake in Switzerland

Strozzapreti all'ortolana - All the vegetables garden pasta

fry a handful of chopped aubergine in a frying pan with a little oil and then place on a kitchen towel. allow to cool.

to a high sides frying pan that is on medium heat (already hot), add some olive oil. add about 10-15 capers. add about half a red onion sliced julienne, add half of whole fresh red chilli chopped roughly, a handful of stripped courgettes chopped roughly into little chunks. give all a good stir and add half a glass of white wine. allow to simmer so that the alcohol can slowly evaporate. in the meantime, add enough strozzapreti or penne or farfalle to
boiling salted water. for this recipe, you can use any pasta.

back to the sauce - add a handful of halved cherry tomatoes. add a handful of fresh basil that you can tear with hands prior to adding. give it a good stir and then add a couple of ladles of hot vegetable stock. season with salt and pepper. allow it to cook for a few minutes.

once the pasta is al dente, add a little of the starchy pasta water to the sauce and then pour in the drained pasta into the sauce. give it a good stir. allow it to cook for a minute or so to allow the pasta to take up the flavours.
add the fried aubergines to the pasta and give it a good stir. if the sauce is a little dry, then add a ladle or two of the hot stock. drizzle on a little olive oil and give a good stir.
serve topped off with some grated grana / parmigiano (optional)
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  #2308  
Old 25.04.2015, 22:31
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Re: Post photos of what you cook and bake in Switzerland

well this one lasted all of 20 minutes. same amount of dough, but made in a bigger baking tray. result - beautifully crunchy on top and you can see the airyness of the middle in the picture!

for the dough
500 grams strong white bread flour
7 grams of dried active yeast (pour it into 325ml of tepid / warm water (not hot) - give it a stir and allow it to rest for a few minutes)
tablespoon of extra virgin olive oil
pinch of salt
in a large bowl, add the pinch of salt to the flour and give it a good mix with a fork. then just drizzle in the olive oil and the yeast and warm water mixture. continue to mix with a fork until it becomes difficult and then get your hands in there. combine well with hands and then pour the dough out onto your work surface with a good dusting of flour. the dough will be sticky...this is normal. just add a little dusting of flour here and there. put the timer to 10 minutes...knead the dough for ten minutes really well. when well kneaded, the dough will be velvety and will spring back if you poke it. dust the work surface with flour and place the dough on it. place the bowl you used over the dough and allow to prove for 40 minutes.
after 40 minutes, the dough will have doubled in size. you can stretch it, but DO NOT KNEAD OR FOLD. We want to trap that wonderful air in the dough. that's what will give the focaccia the crispyness at the top and the beautiful airy and spongey soft texture in the middle.
sprinkle some coarse polenta / semolina onto the baking tray. place the dough inside the baking tray and gently with hands just stretch it out so it fits to the tray. pour about 2-3 tablespoons of olive oil onto the dough and massage it gently all over. then using the tips of all fingers, poke right down into the dough all over. as if you're basically trying to poke holes right through the dough but not quite. you will be left with lots of holes in the dough. this is when you can add your topping. here I have used cherry tomatoes...pushed right down. red onions some pushed rigth down, pieces of sundried tomatoes pushed right down and also some chargrilled peppers pushed right down. you can use whatever you want. I've also sprinkled it with some dried oregano.
once you've done your topping, place a damp towel over the focaccia and allow to prove for 45 minutes. basically it will again dough in size. 35 minutes in, preheat your oven to 200 degrees celcius. after 45 minutes of proving, place the focaccia into the oven and allow to bake for max 25 minutes. once golden on top, its red.
When you take the focaccia out of the oven, it is important to remember that the focaccia is thirsty. its thirsty for olive oil. drizzle on a few tablespoons all over. this is really important. and then allow to rest for 10 minutes before cutting and serving.
focaccia is rich, decadent and yes you are using quite a bit of olive oil (never enough in my opinion haha). if you're going to make it, make it properly, so you can enjoy the true taste.
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  #2309  
Old 26.04.2015, 12:53
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Re: Post photos of what you cook and bake in Switzerland

Mshikaki & kachumbari: Grilled skewered marinated lamb with a mixed salad

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Old 27.04.2015, 02:07
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Re: Post photos of what you cook and bake in Switzerland

Absolutely no KNEADING involved! The simplest focaccia recipe yet!

400 grams Flour 00 / strong white bread flour
360 grams Water - tepid / warm
40 grams Extra Virgin Olive oil
6-8 grams Salt
4 grams Sugar
7grams active dried yeast

in a large bowl, dissolve the yeast in the water and add the sugar to it as well. mix well. add the olive oil to it and then the flour. using a fork, stir the mixture for a couple of minutes until the mixture is well combined. add the salt and again mix well with a fork for 2-3 minutes.

grease a container (one that can be tightly shut) with oil and then pour the dough into it. put the lid on and allow to proof at room temperature and away from drafts for 2-3 hours. after that time, the dough should have pretty much doubled in size, if not more.

grease a 25 by 40cm baking sheet with olive oil and pour the dough onto the baking tray (you can use smaller or bigger trays...you will get thicker or thinner focaccia) try to avoid the dough folding on itself. grease your hands well with olive oil as the dough will be very sticky, and then spread the dough evenly to fit the tray. sprinkle the surface with a little coarse salt. now form lots of dimples in the dough with the tip of all fingers, pressing all the way down, as if you're trying to poke through the dough. at this stage, you can add your toppings, or you can leave it as it is. let the dough sit at room temp (if the temp is above 22 degrees, then cover it with a damp cloth, otherwise it can sit uncovered) for 60 minutes. then place in a pre heated 220 celcius oven for 15 minutes. once golden on top, take out and brush generously (if you didn't pick any toppings) or sprinkle well (if you did put toppings like me) with olive oil.

the focaccia should be nice and soft on the inside and crispy on the surface. ENJOY!!
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post-photos-what-you-cook-bake-switzerland-img_20150426_235051.jpg   post-photos-what-you-cook-bake-switzerland-img_20150426_235105.jpg   post-photos-what-you-cook-bake-switzerland-img_20150426_235409.jpg   post-photos-what-you-cook-bake-switzerland-img_20150427_002814.jpg  

Last edited by acmilan; 27.04.2015 at 02:45. Reason: adding a pic of it cut up
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Old 27.04.2015, 10:49
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Re: Post photos of what you cook and bake in Switzerland

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400 grams Flour 00 / strong white bread flour
Where do you get the tipo 00 flour from mate?

Damn, I just realized you're located in London.

Anyone have any idea where to get some from in Zürich?
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Old 27.04.2015, 11:19
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Re: Post photos of what you cook and bake in Switzerland

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Where do you get the tipo 00 flour from mate?

Damn, I just realized you're located in London.

Anyone have any idea where to get some from in Zürich?
Hello,

If I can find 00 flour in Tesco, I'm pretty sure you can find it in zurich. Having said that, Strong white bread flour works perfectly fine as well. The ones I've posted have all been made with strong white bread flour. It is just that the original genovese focaccia is made with 00 flour. It tends to make a slight difference if making a focaccia that requires kneading. this particular one doesn't
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Old 27.04.2015, 11:33
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Re: Post photos of what you cook and bake in Switzerland

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Hello,

If I can find 00 flour in Tesco, I'm pretty sure you can find it in zurich.
I wish Swiss supermarkets had even half the variety of what English supermarkets offer . IMO the quality here is certainly very good but there is unfortunately not much variety in terms of international foods.

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The German equivalent is Weizenmehl Type 550.
Tipo 00 flour where can I get it.
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Old 27.04.2015, 12:36
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Re: Post photos of what you cook and bake in Switzerland

Beef Rendang!

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Old 28.04.2015, 16:19
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Re: Post photos of what you cook and bake in Switzerland

Roasted Peking duck
Oxtail stew
Grill spare ribs
Home-made KFC
Shrimp salad
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Old 28.04.2015, 16:23
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Re: Post photos of what you cook and bake in Switzerland

Rum ball
Chocolate souffle
Small pancakes
Rice rolls
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Old 28.04.2015, 21:57
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Re: Post photos of what you cook and bake in Switzerland

When cravings of home comfort foods come a calling. I make this...

Steamed fluffy Idlis (rice and lentil cakes) and fresh coconut & peanut chutney.
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Old 29.04.2015, 12:31
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Re: Post photos of what you cook and bake in Switzerland

Punjabi prawns masala, Kenyan chapo (chapati) and kachumbari salad.

It was absolutely delicious!



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Old 03.05.2015, 23:17
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Re: Post photos of what you cook and bake in Switzerland

My South Indian fix.

Oven baked rice, carrot-beans and fresh coconut poriyal, baby asparagus in a turmeric coconut sauce all married together with beef vindaloo and then washed down with a bowl of lentil mulligatawny soup.
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Old 04.05.2015, 12:40
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Re: Post photos of what you cook and bake in Switzerland

Tinga de Pollo.

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