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  #2361  
Old 15.06.2015, 12:31
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Re: Post photos of what you cook and bake in Switzerland

Stir fried turkey and sugar snap peas. Simple, healthy and delicious:

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  #2362  
Old 15.06.2015, 12:41
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To cook, to eat ~ is a necessity,
But to cook so intelligently is a art.
Great job & lovely recepies.

Just a fruity barbecue decoration

Last edited by sarahzurich; 18.01.2016 at 13:03.
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  #2363  
Old 16.06.2015, 14:06
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Re: Post photos of what you cook and bake in Switzerland

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To cook, to eat ~ is a necessity,
But to cook so intelligently is a art.
Great job & lovely recepies.

Just a fruity barbecue decoration
boh!!! you picture blew me off!!!!
very creative keep it up!
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  #2364  
Old 17.06.2015, 09:04
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boh!!! you picture blew me off!!!!
very creative keep it up!
Thankyou, I do all this for & with my daughter.


Some more simple decorations...
"Welcome to Zurich Summer's"

Last edited by sarahzurich; 18.01.2016 at 13:03.
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  #2365  
Old 17.06.2015, 09:37
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Re: Post photos of what you cook and bake in Switzerland

A few pics from the bbq we had over the weekend: sea almonds (dog cockles), chicken tika, beef steaks, paneer tika, sweet corn and bratwursts.

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Old 17.06.2015, 11:18
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Re: Post photos of what you cook and bake in Switzerland

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Some more simple decorations...
"Welcome to Zurich Summer's"
Oy vey... I am not worthy!
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  #2367  
Old 17.06.2015, 15:27
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Re: Post photos of what you cook and bake in Switzerland

summer fruit cheese cake
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  #2368  
Old 19.06.2015, 01:32
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Re: Post photos of what you cook and bake in Switzerland

Moussaka!

For the vegetables
olive oil, for brushing and extra for vegetables
2 potatoes, cut into thin slices
1 onion, cut into thin slices
1 aubergine cut into thin slices
2 medium zucchini, cut into thin slices
salt
ground pepper
thyme

For the ground meat mixture
olive oil, for sautéing
1 onion, minced
1 clove of garlic, minced
500 g ground meat (beef / lamb)
salt
ground pepper
˝ teaspoon cinnamon
pinch of ground cloves
1 tablespoon tomato paste
1 can chopped tomatoes

For the béchamel sauce
750 ml whole milk
3 egg yolks
100 g all-purpose flour
100 g butter
ground pepper
pinch of ground nutmeg
100 g grated parmesan

Preheat oven to 200 degrees Celsius

For the vegetables
Brush a 25x30 cm baking pan with olive oil.
Peel the potatoes and onion and cut into thin slices.
Transfer to a bowl. Drizzle with olive oil. Season with salt, pepper and some thyme. Toss to coat.
Spread in a single layer on the bottom of the baking pan.
Bake for 20 minutes, until they soften and turn golden.
Thinly slice an eggplant. The vegetable slices need to be thin in order for them to cook correctly in the oven.
Transfer eggplant slices to a bowl. Drizzle with olive oil, season with salt, pepper and thyme. Toss.
Remove pan from oven and add the eggplant slices. Spread them in a single layer over the potato and onion. If your eggplant looks a little dry, drizzle with some more olive oil.
Bake for another 20 minutes.
Cut the zucchini into thin slices. Once again, drizzle with olive oil, season with salt, pepper and thyme. Toss to coat.
Spread them in a single layer over the eggplant and bake for 20 minutes.
For the ground meat
Pour a small amount of olive oil into a pan. Mince an onion. Add it to the pan and caramelize over high heat.
Mince a clove of garlic. Add it to your pan and mix. Sauté until it softens and turns slightly golden.
Add ˝ teaspoon of cinnamon and a pinch of ground cloves. Mix and sauté. It makes such a huge difference when you cook your spices before you add the meat.
Add 1 tablespoon of tomato paste. Sauté.
Add the ground meat. Use a wooden spoon to break it up into small pieces. Season with salt and pepper and brown over high heat.
Add a can of chopped tomatoes. Sauté for 5-10 minutes or until most of the liquid evaporates. The mixture should be quite dry. Set aside.

For the béchamel sauce
Place a medium sized saucepan over medium heat. Add the butter. As soon as the butter starts to melt add the flour and start to whisk as you sauté.
Start to add the milk slowly and in batches. Whisk continuously throughout this process so no lumps form in the mixture. As soon as the first batch of milk is absorbed in the flour, you can add the next batch. Repeat process until all of the milk has been added and completely incorporated in the mixture.
When the sauce finally starts to bubble you’ll know it’s ready. It should be smooth and creamy
Remove from heat. Add some freshly ground pepper, ground nutmeg, grated parmesan and 3 egg yolks. Stir and set aside.

To assemble
Add 1/3 of the béchamel sauce to the ground meat mixture. Mix together to create a sticky filling that will hold the dish together when serving and eating.
Spread filling over vegetable layers.
Pour béchamel sauce over meat filling. Use a spatula to smooth the top and sprinkle with some grated parmesan.
Bake for 25-30 minutes or until golden brown.
Remove from oven. Allow to cool for at least 1 hour before cutting! It will be set then!
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-img_20150618_200600.jpg   post-photos-what-you-cook-bake-switzerland-img_20150618_200617.jpg   post-photos-what-you-cook-bake-switzerland-img_20150618_203152.jpg   post-photos-what-you-cook-bake-switzerland-img_20150618_211146.jpg  
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  #2369  
Old 19.06.2015, 14:55
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Re: Post photos of what you cook and bake in Switzerland

the final product
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Moussaka!

For the vegetables
olive oil, for brushing and extra for vegetables
2 potatoes, cut into thin slices
1 onion, cut into thin slices
1 aubergine cut into thin slices
2 medium zucchini, cut into thin slices
salt
ground pepper
thyme

For the ground meat mixture
olive oil, for sautéing
1 onion, minced
1 clove of garlic, minced
500 g ground meat (beef / lamb)
salt
ground pepper
˝ teaspoon cinnamon
pinch of ground cloves
1 tablespoon tomato paste
1 can chopped tomatoes

For the béchamel sauce
750 ml whole milk
3 egg yolks
100 g all-purpose flour
100 g butter
ground pepper
pinch of ground nutmeg
100 g grated parmesan

Preheat oven to 200 degrees Celsius

For the vegetables
Brush a 25x30 cm baking pan with olive oil.
Peel the potatoes and onion and cut into thin slices.
Transfer to a bowl. Drizzle with olive oil. Season with salt, pepper and some thyme. Toss to coat.
Spread in a single layer on the bottom of the baking pan.
Bake for 20 minutes, until they soften and turn golden.
Thinly slice an eggplant. The vegetable slices need to be thin in order for them to cook correctly in the oven.
Transfer eggplant slices to a bowl. Drizzle with olive oil, season with salt, pepper and thyme. Toss.
Remove pan from oven and add the eggplant slices. Spread them in a single layer over the potato and onion. If your eggplant looks a little dry, drizzle with some more olive oil.
Bake for another 20 minutes.
Cut the zucchini into thin slices. Once again, drizzle with olive oil, season with salt, pepper and thyme. Toss to coat.
Spread them in a single layer over the eggplant and bake for 20 minutes.
For the ground meat
Pour a small amount of olive oil into a pan. Mince an onion. Add it to the pan and caramelize over high heat.
Mince a clove of garlic. Add it to your pan and mix. Sauté until it softens and turns slightly golden.
Add ˝ teaspoon of cinnamon and a pinch of ground cloves. Mix and sauté. It makes such a huge difference when you cook your spices before you add the meat.
Add 1 tablespoon of tomato paste. Sauté.
Add the ground meat. Use a wooden spoon to break it up into small pieces. Season with salt and pepper and brown over high heat.
Add a can of chopped tomatoes. Sauté for 5-10 minutes or until most of the liquid evaporates. The mixture should be quite dry. Set aside.

For the béchamel sauce
Place a medium sized saucepan over medium heat. Add the butter. As soon as the butter starts to melt add the flour and start to whisk as you sauté.
Start to add the milk slowly and in batches. Whisk continuously throughout this process so no lumps form in the mixture. As soon as the first batch of milk is absorbed in the flour, you can add the next batch. Repeat process until all of the milk has been added and completely incorporated in the mixture.
When the sauce finally starts to bubble you’ll know it’s ready. It should be smooth and creamy
Remove from heat. Add some freshly ground pepper, ground nutmeg, grated parmesan and 3 egg yolks. Stir and set aside.

To assemble
Add 1/3 of the béchamel sauce to the ground meat mixture. Mix together to create a sticky filling that will hold the dish together when serving and eating.
Spread filling over vegetable layers.
Pour béchamel sauce over meat filling. Use a spatula to smooth the top and sprinkle with some grated parmesan.
Bake for 25-30 minutes or until golden brown.
Remove from oven. Allow to cool for at least 1 hour before cutting! It will be set then!
Attached Thumbnails
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  #2370  
Old 22.06.2015, 21:43
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Re: Post photos of what you cook and bake in Switzerland

Stuffed Sea bass with Fennel, spring onion and sun-dried tomatoes white wine ragu!

half an onion finely chopped
half a fennel finely chopped

into hot frying pan with olive oil. sweat but no colour. then ad a splash of double cream. need to reduce the double cream until its about mayonnaise texture.

in a bowl, have 3-4 tablespoons of cornflour. add a dash of any liquor (used marsala) and mix well with finger. add this to the onion and fennel mixture. this will hold the cream together, so it doesn't split after being cooked twice. mix well and you should have a perfect paste for the stuffing. then chill in the fridge

for the ragu
2-4 sun dried tomatoes
spring onions
bay leaf
thyme sprigs
half a fennel - sliced in wedges. keep the core. holds it together

in hot frying pan with olive oil, add the fennel, spring onions, thyme and bay leaf. you want to colour the fennel in order to release the sweetness
add a splash of white wine and allow the fennel to braise in it. add the sun dried tomatoes. then set aside. cover the top with tin foil
de-bone the fish for stuffing (de-boned canoe style). fill with the fennel and onion stuffing and then wrap the fish tightly in parchment paper and make sure its also to twist on the sides as well. put into a very hot oven - 200 degrees for 10-15 minutes.

whilst the sea bass is cooking, finish off the rahu by adding a little butter.
serve by taking the sea bass out of the parcel, peeling back the skin and then scooping out the flesh. serving it with the ragu. garnish with juices over the ragu and sea bass.

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  #2371  
Old 22.06.2015, 21:46
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Re: Post photos of what you cook and bake in Switzerland

A take on the Portuguese Pasteis de Nata! But with passion fruit!

All butter puff pastry 500 grams
caster sugar to sprinkle

passion fruit curd

175 grams caster sugar
5 egg yolks OR whole egg
sieved passion fruit puree / juice - 80ml about 5-6 passion fruits
unsalted butter 100 grams

place the sugar, egg yolks and passion fruit puree in pan over medium heat to start to curd
whisk the mixture constantly until the curd thickens enough to coat the back of the spoon
take the pan off the heat and then stir in the butter
pour the curd into a bowl and place in the fridge until needed

pre-heat oven to 200 degrees and lightly grease 12 cup muffin pans

sprinkle work surface with a little caster sugar / flour and roll out the puff pastry until about 2mm thick.

cut out 12 10cm rounds of pastry and press these into the cups.

prick the base of each tart with a fork and then line with a piece of parchment paper - holding it down with cooking beans and or rice
chill in the fridge for 15 minutes

bake for about 15 minutes. take out of the oven, remove the parchment paper and rice / cooking beans

bake again for a further 5-8 minutes or until golden

fill the tartlets with the passion fruit curd.
sprinkle the top of the tarlets with a little caster sugar / icing sugar and using a blow torch, caramelize the sugar. then put in the fridge to chill for at least 2 hours. can also be eaten immediately.
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Old 22.06.2015, 21:51
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Re: Post photos of what you cook and bake in Switzerland

We've been busy! One of my gf's all time favourites...Le Paris Brest

Preheat oven to (200 degrees C)
for the choux pastry
20 ml water
60 grams unsalted butter
pinch of salt
1 tablespoon caster sugar
bring to a boil in a deep pan
take off the heat and add
125 grams flour
with a wooden spoon, quickly stir in the flour mixture really well then Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 3 to 4 minutes).
transfer the dough from the pan to a bowl, and beat with wooden spoon on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm, add one egg and continue to mix. then add the second egg and continue to mix. then add the 3rd egg and continue to mix until you have a smooth thick shiny paste. To test to see if the dough is the right consistency; pinch off about a teaspoon of the dough. Then with your thumb and index finger slowly pull the dough apart. The dough should stretch, not break. If it breaks, beat in a little more egg.)
Line a baking sheet with parchment paper.
Transfer the dough to a large piping bag fitted with a large plain tip. pipe double layer circles onto the baking tray. brush with egg wash. and then sprinkle on toasted flaked almonds.
Bake for 30 minutes at 200 degrees or until the Paris Brest is a golden brown color, puffed, and crisp. Remove from oven and finish cooling on a wire rack.
for the filling
80 grams of milk chocolate - have it slowly melting with steam. in a bowl over boiling water
have another bowl over boiling water (water not touching the bowl) - add 4 egg whites and 200 grams caster sugar. whisk with electric whisk until stiff and white (italian meringue) should stay on the whisk when the whisk is lifted out of the mixture. then take the bowl of the steam and set aside
In another bowl - mix together 180 grams of unsalted butter with 3 egg yolks with a spatula. then add the melted chocolate to it and fold in using a spatula
Once mixed, you can also add some ground hazelnuts and again fold / mix in. then spatula by spatula, add the stiffen egg white and caster sugar mixture and fold it in slowly in order not to lose the air and lightness.
Split the pastry shell in half horizontally. Then spoon (or pipe) the whipped cream into the hollow centre of the shell. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.
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post-photos-what-you-cook-bake-switzerland-10682169_10204868974875036_5902573929318395272_o.jpg   post-photos-what-you-cook-bake-switzerland-1487804_10204868973595004_6367316091267159116_o.jpg   post-photos-what-you-cook-bake-switzerland-10550108_10204868970114917_5070703564124479_o.jpg  
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  #2373  
Old 23.06.2015, 10:11
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Re: Post photos of what you cook and bake in Switzerland

Kangaroo steak with a green peppercorn beurre noisette, balsamic grilled onions and baked stuffed garlic tomatoes.

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Old 24.06.2015, 15:05
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Re: Post photos of what you cook and bake in Switzerland

Mackerel with Paprika & potato mash with spring onions and saffron vinaigrette!!!

2 garlic peeled
2 tablespoons paprika
1 tablespoon salt
olive oil
4 mackerel fillets skin on
450 grams potatoes
2-3 spring onions trimmed and finely sliced

for the vinaigrette
pinch of saffron
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
olive oil
sea salt and pepper

preheat oven to 220 celcius
put the garlic and paprika into mortar and grind to a smooth paste with the help of a little olive oil. then rub the flesh side of the fish with the paste and set aside

make the vinaigrette. put all the ingredients into a bowl and whisk together with a fork. season with salt and pepper

line baking tray with grease proof paper and brush lightly with olive oil. lay the mackerel skin side up....seasoning the skin with salt. roast for 8-10 minutes or until the skin is crispy. remove from oven and lay to rest.

meanwhile, boil the potatoes in salted water and cook for about 15 minutes or until tender. drain and return to the pan with 1 tablespoon of olive oil. crush lightly with back of fork and add the spring onions and combine. season and add a couple of tablespoons of the vinaigrette. serve the crushed potatoes topped with the mackerel and drizzle the remaining vinaigrette on it.
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Old 25.06.2015, 11:50
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Re: Post photos of what you cook and bake in Switzerland

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Mackerel with Paprika & potato mash with spring onions and saffron vinaigrette!!!
Awesome! I love fresh mackerel.
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Old 26.06.2015, 15:14
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Re: Post photos of what you cook and bake in Switzerland

Pineapple Tarte Tatin, accompanied with a coconut and lemongrass crčme anglaise (custard).

Tarte tatins are probably amongst the ugliest desserts out there... or then again, maybe it's just me. Tastes pretty good though.

Normally when making a tarte tatin, it's easiest just to get an oven-safe pan, caramelise the sugar, add butter then the fruit, cook it down then cover it with puff pastry (or shortcrust) then throw the whole thing into the oven. Also makes it easier to turn out later. Instead, since we don't have oven-safe pans, I had to cook the fruit and caramel separately, then use a tart tin separately to assemble the tart. Problems I had whilst making this:
  • Originally I added a dash of rum to the caramel to give it that flavour which I thought would match with pineapple. I think the rum does something to the cooking of the caramel, and I didn't like the flavour at all. So the caramel was discarded and no more rum added.
  • Second batch of butter caramel. Left it a bit too long and turned quite dark; added the butter and whilst waiting for the butter to melt into a smooth buttery caramel, got far too dark and bitter. Discarded.
  • Third batch of butter caramel. Didn't take my eye off it for a second. As soon as some caramelisation noticed, a good chunk of butter tossed in and mixed. Looked lumpy at first, but then seemed to smooth out. Didn't want to risk the colour so added it to the tart tin first before adding the pineapple. Not long after I had started to add the already cooked pineapple in the caramel, it quickly started to cool and harden. Attempting to tuck the puff pastry sheet underneath was impossible. I pressed down at the edges hoping this would suffice.
Scored a couple of burn blisters from hot caramel.

The custard was rather easy, though I always get really scared of tasting eggs in the custard as I think I've ruined the mixture, but without fine lumps I know it hasn't cooked the eggs. The recipe I actually adapted this off made the custard into an ice cream, but you need an ice cream machine to make that.
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Old 27.06.2015, 18:54
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Re: Post photos of what you cook and bake in Switzerland

Cappuccino semifreddo! who needs an ice cream maker?

two portions

For the egg coffee zabaglione - add to a bowl;
2 large eggs
1.5 teaspoon instant coffee
2 tablespoons sugar
1 tablespoon kahlua coffee liquor
1 teaspoon unsweetened cocoa powder
tiny pinch of salt

whisk the mixture until it is well incorporated. Place the bowl over bain marie and continue whisking at all times until you get to ribbon stage. then take the bowl off the heat and allow it to cool completely with the bowl ideally sitting in a bowl of ice / cold water.

for the whipped cream - add to a bowl;
1/4 cup of cold heavy cream
1 tablespoon of caster sugar

firstly whisk the cream on its own until nearly stiff and then add the sugar and whisk until stiff peaks

once the zabaglione is completely cooled (give it a gentle mix) and pour it into the whipped cream and fold / mix with a spatula. it isn't really a mixture that folds, but try and not to over mix. it should still hold within it thousands of air pockets for the semifreddo to come out lovely and airy.
immediately pour the mixture into coffee cups or ramekins. wrap it tightly with cling film and place in the freezer for ideally 24 hours.
to serve, top the semifreddo off with some whipped cream and a sprinkling of cocoa to achieve that mocha / cappuccino look
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Old 01.07.2015, 14:00
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Re: Post photos of what you cook and bake in Switzerland

Ponzu & ginger glazed duck breast, baked wedges and sesame sugar snap peas.


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Old 01.07.2015, 14:15
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Re: Post photos of what you cook and bake in Switzerland

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Ponzu & ginger glazed duck breast, baked wedges and sesame sugar snap peas.
Would you mind sharing your glaze recipe? That sounds yummy!
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Old 01.07.2015, 14:30
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Re: Post photos of what you cook and bake in Switzerland

Looked in the fridge on Monday and I had a spare puff pastry sheet and a bit of a bag of frozen shredded spinach left. So what to make of it?

Went to the shop and picked up some feta and ricotta, plus I knew I had some eggs in the fridge and onions in the pantry. Later that night, I ended up making spanakopita. Alright, alright - the real thing uses filo pastry (whatever that is in French), not puff pastry.

Problem was, I ended up with too much filling for the one puff pastry sheet. So the next day I went to the shop and picked up a puff pastry case-in-pie-mould, and made a pie from the rest of the spanakopita mix. That would settle for lunch for a few days.

For dinner that night, I made sweet and sour chicken. Chicken breast pieces floured and deep fried, giving a bit of a brown coating but not a crispy skin like chicken nuggets, however. The sauce base consisted of soy sauce, white sugar, pineapple juice and white vinegar. The rest of the ingredients consisted of capsicum (bell pepper) strips, onions, garlic, ginger powder (fresh ginger is of course welcome), pineapple pieces and carrot.

It was the first time I had ever made sweet and sour anything, and the recipe I followed gave a nice sticky sauce, but I think had too much sweetness in it, even after I added an additional dash of soy sauce and white vinegar after tasting it halfway through cooking. For some people, especially if you don't keep piling on the sauce, it probably would be alright. Next time, however, I'm cutting back on the sugar addition. Overall, it still tastes alright - wouldn't be out of place in any Western Chinese restaurant.
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