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  #2781  
Old 09.01.2017, 12:30
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Re: Post photos of what you cook and bake in Switzerland

I saw your recipe and skipped past it. I also learnt how to make a paste in one of my cooking classes, but I've never done it again
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  #2782  
Old 09.01.2017, 12:38
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Re: Post photos of what you cook and bake in Switzerland

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I saw your recipe and skipped past it. I also learnt how to make a paste in one of my cooking classes, but I've never done it again
haha, I'm the opposite. the moment I learn how to make something from scratch, I can't go back.
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  #2783  
Old 11.01.2017, 12:38
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Re: Post photos of what you cook and bake in Switzerland

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I typically use a 1:2:3 ratio (starter to water to flour). For the "country" loaf here (50% stone-ground spelt and 50% white flour) I used 200 gr. starter, 400 gr. water, 300 gr. spelt 300 gr. hard red winter wheat and 12 gr. salt. I mixed, stretch and fold 3 times every 45-60 min. and then in the fridge overnight. The day I bake I preheat the oven and after an hour I take the bread out of the fridge, shape and immediately bake cold. Never had a problem with rise
Than you for this, tried it with my 50/50 white and whole meal spelt bread and it has turned out a treat.
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  #2784  
Old 19.01.2017, 15:01
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Re: Post photos of what you cook and bake in Switzerland

Mary Berry's mincemeat cake recipe as a guide, but due to ingredient constraints this had only 110g butter, dark brown sugar and as I didn't have any white flour in the house I used whole meal spelt flour instead with a teaspoon of baking powder, as well as 3 eggs instead of 2. Smells amazing
And also today's loaf which is wholemeal spelt sourdough.
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Old 19.01.2017, 17:01
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Re: Post photos of what you cook and bake in Switzerland

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Ah I see where you're coming from. Yes, most of the pastes have lemon grass added to it, with the entire paste made in a pestle and mortar. I, umm, buy my pastes ready made! They do that in Thailand as well, although their pastes are bought by weight from a huge bucket of the stuff in a market, not in a tub at an Asian supermarket in Basel. But it tastes pretty much the same to me
I buy paste, making your own is not worth the hassle unless you have loads of time or want a very specific recipe (I use David Thompsons Thai Food book, the guy who owns Nahm, the three star restaurant in Bangkok, when I can be bothered). The best paste you can buy outside of a market in Thailand is the Nittin brand (The Nittin Factory is about 10 minutes walk away from Soi Khao San), it comes in resealable bags and you can freeze it and use it as needed by cutting off chunks. Not many Thai restaurants even bother to make their own pastes, even in Thailand, hence it all tastes the same. However Fish sauce, good quality coconut milk (Chalok is really good) and Palm sugar are essential. I love South East Asian cooking, Thai, Vietnamese, Cambodian, Laotian, having grown up in Thailand and spending a lot of time there later in life. I hate the fact that all the restaurants cook the same old stuff though, so I had to learn to cook myself, its a bit like Italian all the restaurants cook the same stuff, which is sad as there is so much more to the cuisine.
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  #2786  
Old 20.01.2017, 23:07
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Re: Post photos of what you cook and bake in Switzerland

Duck breast with walnut cranberry Quinoa salad
  • 2 Duck breasts, with skin on
  • Sea salt and freshly ground black pepper
  • Good Pinch of Chinese five spice
  • 2tbsp honey
  • 2 tbsp soy sauce
  • Score the skin of the duck breast in a criss cross fashion! Season well all over with salt and pepper and then with the five spice! Be generous with the five spice!
  • Put a pan on low to medium heat and as the pan is cold, place the duck breasts in, skin side down! You want it on low heat so that the fat in the skin can render and get crispy! Cook for 6-7 minutes on skin side and then four minutes on the flesh side!
  • Once nearly cooked, pour in the honey and soy and baste the duck nicely with the honey and soy! Then take the breasts out of the pan and allow to cool on a chopping board! Do not cut immediately! Treat like a piece of steak!
  • 1 cup of rinsed quinoa
  • 2 cups of water
  • 2 teaspoon of olive oil
  • 1 teaspoon of five spice
  • 1 teaspoon of cayenne
  • Handful chopped picans / walnuts
  • handful of dried blueberries, cranberries or currants
  • handful of any fresh herbs - Parsley chopped
  • 2 tablespoons red wine or raspberry vinegar
  • salt
  • pepper

To make the quinoa:
  • Firstly make sure to rinse the quinoa well under the cold tap.
  • Add the quinoa to a saucepan on medium to low heat. add the ground spice and just toast the quinoa whilst stirring for a minute or so
  • add the oil and stir continuously for about a minute so the quinoa toasts for a little more
  • add a little salt and pepper and stir them into the quinoa
  • then add the two cups of water
  • bring the quinoa to a boil and then reduce the heat to medium low and cover. allow to cook for about 12-15 minutes.
  • after 15 minutes, turn off the heat and remove the lif. just fluff up the quinoa with a fork and allow it to sit for a few minutes to cool
  • pour the quinoa out into a large bowl and allow it to cool
  • Then mix in the picans, the cranberries, the herbs, the olive oil, the vinegar, salt and pepper to taste and gently give the quinoa a good mix
  • To serve, top the quinoa off with the sliced duck! Drizzle the honey and soy sauce from the pan over the duck!
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  #2787  
Old 22.01.2017, 20:00
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Re: Post photos of what you cook and bake in Switzerland

We were spoiled by my friend, who cooked Nepalese food for it.

Simple lentils with a hint of ginger and curry leaves
Simple Jasmine rice
A rich and beautifully flavored potato and aubergine curry
A beautifully balanced chicken curry with peppers, onions and tomatoes.
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  #2788  
Old 28.01.2017, 09:56
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Re: Post photos of what you cook and bake in Switzerland

3 day sourdough-only croissants . Far from perfect, but getting there. 35% lamination, 3 day fridge fermentation and final proof overnight (left them out on the counter at 11 PM and baked in the morning around 8:30 AM)
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  #2789  
Old 04.02.2017, 11:19
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Re: Post photos of what you cook and bake in Switzerland

Linguine in fennel infused simple ragu with grilled tuna steak!

Family ragu:

2 tablespoons fennel seeds
2 red onions very finely chopped
4 garlic cloves very finely chopped
2 red chillies chopped
2 tablespoons tomato puree
Half a glass of red wine
2 teaspoons sugar
2 teaspoons balsamico or Worcestershire sauce
3 cans of plum tomatoes
1 plum tomato can-full of water
Bunch of fresh basil

Grilled tuna steak marinade:

Small handful of fresh basil
Pinch of salt
Pinch of pepper
2 tablespoons olive oil
1 tablespoon zest of lemon
Juice from half a lemon
2 tuna steaks

Tuna steaks marinaded for max twenty minutes and then cooked in griddle pan for max 1 and half minutes on each side!
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  #2790  
Old 04.02.2017, 11:35
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Re: Post photos of what you cook and bake in Switzerland

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...Half a glass of red wine...
Isn't that what you're supposed to start with before you cook? This looks really nice, and a different take on tuna to try.
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  #2791  
Old 04.02.2017, 18:56
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Re: Post photos of what you cook and bake in Switzerland

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Isn't that what you're supposed to start with before you cook? This looks really nice, and a different take on tuna to try.
I cook with wine and sometimes I even add it to the food hah
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  #2792  
Old 04.02.2017, 19:01
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Re: Post photos of what you cook and bake in Switzerland

Pulled pork day!

Marinade:

3 teaspoons smoked paprika
4 garlic cloves very finely chopped
2 tablespoons brown sugar
2-3 tablespoons olive oil
2 tablespoons thyme - dried or fresh
Pinch of salt
Pepper

Mix all of the above in a bowl and rub it all over the pork shoulder (2.5kg we used)

Allow it to marinade in the fridge for ideally 48 hours!

Pre-heat oven to 200 degrees celcius! Lift the pork shoulder, chop up some onions and place the onions on the roasting tray to act as a bed for the pork! Place the pork on the onions and place in the oven! Cook at 200 degrees celcius for 30 minutes and then reduce the heat to 140 degrees and allow to cook for around four hours!
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  #2793  
Old 04.02.2017, 19:03
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Re: Post photos of what you cook and bake in Switzerland

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Pulled pork day!

Marinade:

3 teaspoons smoked paprika
4 garlic cloves very finely chopped
2 tablespoons brown sugar
2-3 tablespoons olive oil
2 tablespoons thyme - dried or fresh
Pinch of salt
Pepper

Mix all of the above in a bowl and rub it all over the pork shoulder (2.5kg we used)

Allow it to marinade in the fridge for ideally 48 hours!

Pre-heat oven to 200 degrees celcius! Lift the pork shoulder, chop up some onions and place the onions on the roasting tray to act as a bed for the pork! Place the pork on the onions and place in the oven! Cook at 200 degrees celcius for 30 minutes and then reduce the heat to 140 degrees and allow to cook for around four hours!
Picture is missing
I need motivation to start eating again.
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  #2794  
Old 04.02.2017, 19:05
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Re: Post photos of what you cook and bake in Switzerland

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Picture is missing
I need motivation to start eating again.
haha calm down calm down! I was just posting it. start eating again? you've been fasting?
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  #2795  
Old 04.02.2017, 19:14
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Re: Post photos of what you cook and bake in Switzerland

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haha calm down calm down! I was just posting it. start eating again? you've been fasting?
No way! I never purposely fast. I tend to forget eating from time to time and when I do, I lose appetite completely which leads to an uncomfortable time ..... feeling weak yet seroiusly not hungry, get the blood-sugar up with a tiny bit of black chocolate .... repeat.

Maybe my last incarnation was during a war and my body still functions accordingly: "No food? Fine, won't ask for any in the next few days". LOL.

So get those tempting pictures up and I'll be back on track in no time.
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  #2796  
Old 05.02.2017, 18:24
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Re: Post photos of what you cook and bake in Switzerland

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No way! I never purposely fast. I tend to forget eating from time to time and when I do, I lose appetite completely which leads to an uncomfortable time ..... feeling weak yet seriously not hungry, get the blood-sugar up with a tiny bit of black chocolate .... repeat.

Maybe my last incarnation was during a war and my body still functions accordingly: "No food? Fine, won't ask for any in the next few days". LOL.

So get those tempting pictures up and I'll be back on track in no time.
do you do any sports or exercise?

for me, I love food, but I love sports even more. Not only of course it keeps you fit, but it also means you always have an appetite.
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  #2797  
Old 05.02.2017, 20:48
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Re: Post photos of what you cook and bake in Switzerland

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do you do any sports or exercise?

for me, I love food, but I love sports even more. Not only of course it keeps you fit, but it also means you always have an appetite.
As little as possible but it's not that, it's kind of a "system" of my body.
However, got hungry this evening, jumped up and cooked - everything back to normal. No thanks to you as I had to get there without any animating pictures from you
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  #2798  
Old 06.02.2017, 01:31
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Re: Post photos of what you cook and bake in Switzerland

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As little as possible but it's not that, it's kind of a "system" of my body.
However, got hungry this evening, jumped up and cooked - everything back to normal. No thanks to you as I had to get there without any animating pictures from you
good you're back on track! made brownies tonight
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  #2799  
Old 06.02.2017, 01:42
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Re: Post photos of what you cook and bake in Switzerland

Velvet chocolate Brownies!!!

pre-heat oven to 180 degrees Celsius
  • 150 grams chocolate - 55% cocoa
  • 115 grams unsalted butter
  • Anything between 120 and 200 grams caster sugar - depends on your pref
  • 15 grams sifted cocoa powder
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 95 grams sifted all purpose flour
  • 100 grams walnuts (you can leave them out or add chocolate chips)
  • Add the chocolate and butter to a bowl and melt over a bain marie until well incorporated.
  • take the bowl of the heat and whisk in the sugar.
  • then whisk in the cocoa powder and vanilla extract
  • add a pinch of salt
  • then whisk in the eggs - one at a time
  • switch to a spatula and gently mix in the flour into the mixture until you don't see any white flour
  • you can then mix in the nuts or chocolate chips
  • Pour the mixture into a tin lined with parchment paper. even out in the pan using the spatula.
  • place in the oven and bake for max 25 minutes. if you cook it for between 18 and 20 minutes, you'll get chewy and fudge-y brownies. anything longer and it will be more cake-y.
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Old 09.02.2017, 12:50
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Re: Post photos of what you cook and bake in Switzerland

I've been making more sourdough and the last one was the best yet
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