I am a chinese woman living in Puidoux ,I love cooking very much,Tonight i cooked chinese traditional BAO ZI,

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Nice one.

I've no idea where Puidoux is, and I can't be bothered to google it, but it's not Basel which is good for you else I would have invited myself over.

Hi,thank you ,Puidoux is closing to Vevey and Lausanne,It is just a small village,it is far from the city,i can not speak french now ,nothing to do at home,then i begin to cook,i love cooking,

Super quick amazing red thai curry

2 Lemon grass
heaped teaspoon tomato purée
4 roasted and peeled peppers - either in brine or olive oil (drained)
big handful of fresh coriander - stalks included
1 fresh red chilli
2 cloves garlic minced
2cm piece of peeled ginger (thumb size)
4-5 Kafir lime leaves
Olive oil
1-2 tablespoons of soy sauce
1 teaspoon of fish sauce
1 teaspoon of sesame oil
300 grams chicken thighs - cut into strips and nicely brown prior to adding to curry (can also use prawns or any meat (make sure meat is nicely browned and cooked through before adding to curry)
200 grams sugar snap peas
400 grams coconut milk
juice of 1 lime
chop off the hard ends of the lemon grass and just smash it with the end of your knife. then chop it roughly. Add it to the food processor along with the tomato puree, the roasted peppers, the handful of coriander, the fresh chilli, the garlic, the ginger, the kafir lime leaves and give it a quick blend. then add 2 tablespoons of olive oil, the fish sauce and the sesame oil and blitz again until well blended into a paste. The more coriander you add, the darker it will look like in pic!
In a hot frying pan that you browned the chicken in (chicken set aside for now), add a little olive oil. pour in the paste and cook until aromatic for about one minutes. sauté'. add the sugar snap peas and saute. then add the coconut milk and blend. Bring the whole mixture to a boil, introduce the chicken, and then bring the heat right down to a simmer and cook for 3-5 minutes. add some fresh chopped coriander on top right at the end with the juice of one lime. serve either on its own or with some rice.

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Sea Bass in Crazy water with black olives and fresh parsley

Sea bass in crazy water with olives and parsley smile emoticon
Olive oil
2 Sea bass
Salt and pepper
2 garlic roughly chopped
Two red chilli peppers
Juice of half a lemon
Handful of black olives
two good handfuls of cherry tomatoes halved
Quarter cup of fresh water / vegetable stock / fish stock
Handful of fresh parsley
season the inside of the fish with salt, pepper and some lemon juice.
Add olive oil to the frying pan and when hot, add the fish. Season the top side with some salt
Add the garlic and chillies
Once nicely browned, turn the fish over and allow the other side to nicely brown. Season the other side with some salt as well
Once both sides have browned, add the cherry tomatoes and then pour in the water. Cover and allow to cook for about 5 minutes.
After five minutes, take off the lid and add the olives and also the parsley. Cover again and let cook for another 5 minutes.
Serve with the fish on a plate and topped off with the sauce and its juices. Serve with some fresh warm bread.

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Sumac inspired roast chicken with couscous stuffing! Lil cousin approves

1.6 kg chicken - used amazing corn-fed chicken
1 cup of cous cous
1 cup of boiling water with a 2 chicken stock cubes dissolved in it.
pinch of dried cumin
pinch of dried coriander
salt
pepper
sumac
can of chickpeas drained
olive oil
2 garlic cloves minced
fresh tarragon and coriander finely chopped
grated zest of lemon
handful of roughly chopped baby spinach
pre-heat oven to 180 degrees celcius
dissolve the chicken stock cube in boiling water and pour it over the cous cous. season with dried cumin, dried coriander, salt, pepper and sumac. give it a good mix and cover with a plate.
in a bowl, add a few tablespoons of olive oil, add the drained chickpeas, add the finely chopped fresh tarragon and coriander, the minced garlic and zest of half a lemon. then add the handful of chopped baby spinach and give it a good mix.
mix the cous cous into the chickpea mixture. if it is dry, then drizzle in a little olive oil.
stuff the mixture into the chicken. don't over stuff. this allows you to also put half a lemon inside.
season the chicken with sumac all over and drizzle over olive oil. using hands, massage the olive oil and sumac well over the chicken and season the top with some sea salt. this will allow the skin to crisp up.
place the chicken on baking tray and put in pre-heated 180 degrees Celsius oven for 90 minutes. take out, allow to rest for 10 minutes in the tray before scooping out the cous cous mixture. carve the chicken and serve with some coleslaw.

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Wow)) What is the top made of?

Hazelnut ricotta cake
200 grams ricotta
120 grams caster sugar
125 grams unsalted butter - must be almost melted but at room temp. not hot
60 grams 00 flour
half zest of one orange
half zest of one lemon
5 free range large eggs - separate yolk from whites
150-200 grams chopped toasted hazelnuts - leave a few whole for decoration
3-4 tablespoons of apricot jam
50 grams of 70% choco to be grated for decoration
orange peel - slice it up finely for decoration
cake ideally served with;
dollop of mascarpone with one tablespoon of honey and a splash of frangelico liquor - mixed together.
place the ricotta into a large bowl and add the caster sugar. give it a good mix with a fork until creamy. add the butter and again mix in well with a fork. add the flour and mix in well with a fork. make sure its all well combined. add the orange and lemon zest and mix in.
add the 5 egg Yolks to the ricotta mixture, and mix in well until fully incorporated.
add 150 grams of crushed hazelnuts to the mixture and mix in well.
using an electric whisk, whisk the egg whites until stiff peaks. you'll know its ready when if you turn the bowl upside down, it wouldn't fall out of the bowl. add the stiffened egg whites to the mixture and FOLD it in gently with a spatula. don't mix it. fol it in
pour the mixture into a spring form tin ideally. ideally place parchment paper along the bottom so it doesn't stick. alternatively, you can grease the bottom and sides of the tin with butter and also a dusting of flour. gently tap the tin onto the work surface, so the mixture evens out across the whole tin.
place it in a pre-heated oven at 180 degrees Celsius for about 35 minutes. check now and again. when the top of the cake is dark golden, then its ready.
once done, take out of the oven and allow it to rest in the tin for a good 20 minutes. then pop it out of the tin and place the cake on a serving plate and allow to rest for ideally one hour.
after one hour, get the apricot jam and spread it evenly across the top of the cake. get the chocolate and generously grate it on top of the jam evenly. you can get some fresh peel of orange, slice then really fine and place into the centre of the cake for decoration. you can also cover a few whole hazelnuts in jam then roll them around in some grated chocolate and place around the orange peel for decoration.
the cake can be served as it is. traditionally, it should be served with a dollop of mascarpone that has been mixed with a little honey and frangelico liquor. a much lighter and fragrant alternative to cream. ice cream works well too

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Salmon Tartare

340 Grams fresh Salmon - skinless and deboned (try to get as fresh a salmon as possible, as you'll be eating it raw)
1 tablespoon of finely chopped red onions / shallots
1 tablespoon of finely chopped capers
1 clove of garlic - finely chopped
0.5 tablespoon of Dijon mustard
1 teaspoon of finely chopped fresh parsley
1 teaspoon of finely chopped fresh dill
0.5 teaspoon of curry powder
2 tablespoons of lemon juice
salt and pepper to taste
caramelised onions or caramelised onion chutney
olive oil mixed with a little paprika to make some paprika oil for garnish
a few halved cherry tomatoes
prepare all the ingredients you need before working with the salmon.
chop the salmon as finely as possible - almost like a mince.
place the salmon in a bowl and then add the onions, capers, garlic, mustard, parsley, dill, curry powder, lemon juice. Give is a really good mix until well incorporated and then add the lemon juice. Taste the tartare and then season accordingly with some salt and paper.
To serve. Plate and top off with some caramelised onions (optional) and then garnish around it with the halved cherry tomatoes and a few drops of paprika oil. Goes nicely with toasted bread!

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After a visit to see close family in Bra, I brought back my favourite cheese in the word....castelmagno DOP. So I made a typical Piemontese cuisine, gnocchi with castelamagno

i gnocchi al Castelmagno!!!
500 grams gnocchi
100 grams grated castelmagno
80 grams grated parmigiano
3 tablespoons of unsalted butter
shaving of black truffles (optional)
ground black pepper (optional)
Have boiling salted water bubbling away to add the gnocchi to.
in a high sided frying pan on low heat, add the butter and allow it to melt completely. Add the castelmagno and parmigiano and give it a stir in order to incorporate well.
Add the gnocchi to boiling water and when they rise to the top, begin to add it to the sauce and sauté and immediately serve. you can top of with some shavings of black truffles if you have any.

Goes perfectly with some red wine.

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Chicken cordon bleu with delicious parsley sauce

one big skinless breast of chicken (half a breast per person)
2 slices of sweet ham or prosciutto per half a breast of chicken
2 slices of swiss cheese or any cheese of your liking per half a breast of chicken
1/4 cup flour
2 whole whisked eggs
1 cup of bread crumbs
salt and pepper
1-2 tablespoons of olive oil

cut the chicken breast in half. place each half on some cling film and cover with cling film. then pound with either a meat pounder or rolling pin until thin enough to be rolled.

season with salt and pepper. place the chicken in the middle of cling film. evenly place the two slices of ham and then the cheese onto it. with the help of the cling film roll it tightly and then twist the ends of the cling film and place in fridge for at least 30 minutes.

after 30 minutes. place the two whisked eggs into a bowl, in another place, add your bread crumbs and to another plate, add your flour and lightly season the flour with some salt and pepper.

take the chicken breast out of the fridge, take the cling film off and use tooth pick to keep holding the tightly folded chicken together. roll first in the flour on all sides, and then in the egg on all sides and then in the bread crumbs on all sides.

add olive oil to a pan on medium heat. when hot, add the chicken and allow to brown well on all sides. place in 176 degrees celcius pre-heated oven for 20 minutes.

In the mean time, prepare a simple parsley sauce;

1/2 a medium shallot finely diced
1 clove of garlic finely diced
2 teaspoons of flour
1/2 cup of chicken stock
1/4 cup of dry white wine
1 tablespoon of double cream
handful of fresh parsley - roughly chopped
1 tablespoon of olive oil
salt and pepper

to a pan with olive oil, add the shallots and lightly sweat them for about 5 minutes. then add the garlic and cook for about 2 minutes. add the flour and cook out until you don't see any white flour. add the stock and white wine, stir well with a whisk and allow it to reduce by half on medium to high heat. bring the head down, add the cream, bring up to boil again and reduce for about 1-2 minutes. reduce heat to low and stir in the freshly chopped parsley. season to taste with salt and pepper.

Once the chicken is cooked, slice half inch. search with any vegetables of choice and the parsley sauce on top of the cordon bleu.

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acmilan I love your recipe so thanks for posting them, but do you think you could please use bullet points for the recipe ingredients and then paragraphs and spacing for the main recipe instructions so they are easier to read?

Hello.

sure. they're usually well spaced out but when I past them on here, they just seem to be brought together. but I will introduce bullet points.

Traditional carbonara!

ps. traditional carbonara contains guanciale (special pork cheese from Roma, which is what I've used). But I understand this might not be easy to find in other places, so pancetta (normal or smoked will do). hard cheese pecorino that can be grated is ideal, but good quality mix of parmigiano and grana will do. if you can't find grana, then parmigiano alone will do.

- Enough spaghetti for 2 people
- Handful of pancetta (cubed)
- 2 pinches of coarse black pepper
- 2 whole eggs and 1 egg yolk
- 5 tablespoons of grated pecorino cheese
- 2 tablespoons of grated parmigiano reggiano

(If you can't find pecorino, then just use parmigiano)

- Have salted water boiling for the spaghetti! Add the spaghetti to it!

-In a frying pan on medium heat, add two tablespoons of olive oil and once
hot, add the pancetta! Allow the pancetta to become crispy and then turn off
the heat! Add the black pepper and saute!

- In a bowl, beat the eggs and then add the pecorino and parmigiano to it
and again beat until well incorporated!

- At two tablespoons of the pasta cooking water to the frying pan as that will
help to tenderise the crispy pancetta prior to adding the pasta and egg and
cheese mixture!
- Once the pasta is al-dente, turn the frying pan on but on lowest heat! Add
the pasta to the frying pan and just saute so it's well blended with the
pepper and pancetta!

- Quickly beat the cheese and egg mixture and pour it over the pasta! Saute
so it's well blended! Make sure the frying pan isn't hot otherwise the
mixture will scramble!

Serve topped off with some pecorino or parmigiano!

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Does anyone here know what are the correct (Swiss) ingredients for the stuffing inside "Fleischvogel"?

Something delicious I tasted at a dinner party - the hostess had made them herself and would`nt divulge the recipe. So I bought some at the Metzger but they were awful, tasted like just a kalb bratwurst inside!

Ja, I know I could Google it, but a recommended recipe is always much nicer

nice!!!!

I asked my auntie for you. she's Italian, but lived in Bern for most of her life.

as follows:

brush the fleisch with mustard on one side and season with salt and pepper.

the filling she uses is a mixture of chopped up speck, finely chopped onions, finely chopped parsley, finely chopped gherkins, finely chopped carrots and some breadcrumbs. roll up the fleisch and hold it in place with toothpicks.

place the fleisch in the cooking pot and brown in butter. take out the fleisch and in the same pan add some flour and the stock. place the fleisch back in the pan and let it cook on low heat for about one hour.

Strawberry cheesecake chocolate teacup

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Wow thank you so much! I really appreciate it. Sounds delicious and I can`t wait to try your Aunts recipe!

does anyone know any good spice shops in zurich?