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  #2821  
Old 15.02.2017, 08:55
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Re: Post photos of what you cook and bake in Switzerland

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I know the name would lead to that, not heard of it though ..... swissmilk says it's Mascarpone. That is heavy stuff.

so, acmilan - is it mascarpone? (already feel my jeans shrink )
No.

Double cream = Doppelrahm.

Mascarpone isn't any kind of cream, it's a type of cream-cheese aka Philidelphia.

And mascarpone is lighter than double cream.

Lastly Swissmilk does NOT say that they are the same thing, rather they are both shown on the same webpage.

Tom

Last edited by st2lemans; 15.02.2017 at 09:08.
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  #2822  
Old 15.02.2017, 13:35
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Re: Post photos of what you cook and bake in Switzerland

QUOTE=st2lemans;2740926 = No.

Double cream = Doppelrahm.

Mascarpone isn't any kind of cream, it's a type of cream-cheese aka Philidelphia. with a lot more fat. I hope because I got into Philadelphia .... and did not check on the fat content there. No, I'm not into light and all that crap but no need to eat the fattiest stuff on regular bases ....

And mascarpone is lighter than double cream. it is?!

Lastly Swissmilk does NOT say that they are the same thing, rather they are both shown on the same webpage. True

Tom
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  #2823  
Old 15.02.2017, 13:54
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Re: Post photos of what you cook and bake in Switzerland

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with a lot more fat
30% more.

Tom
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  #2824  
Old 15.02.2017, 14:05
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Re: Post photos of what you cook and bake in Switzerland

Linzer cookies, no-bake strawberry cake and some mini-cupcakes
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  #2825  
Old 15.02.2017, 14:23
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Re: Post photos of what you cook and bake in Switzerland

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Linzer cookies, no-bake strawberry cake and some mini-cupcakes
WOW! All for V-day?

No-bake strawberry cake sounds interesting.
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  #2826  
Old 15.02.2017, 17:36
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Re: Post photos of what you cook and bake in Switzerland

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Linzer cookies, no-bake strawberry cake and some mini-cupcakes
Those Jammy dodgers looks amazing
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  #2827  
Old 15.02.2017, 17:42
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WOW! All for V-day?

No-bake strawberry cake sounds interesting.
Unfortunately I didn't have the time this year...so just regular candy from the store

The no-bake cake is really nice and delicious. However it is more time consuming because two of the layers need time in the fridge (there is gelatin/agar in the mixture).

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Those Jammy dodgers looks amazing
Thanks

I will be happy to share the recipes if anyone is interested

Last edited by 3Wishes; 15.02.2017 at 22:10. Reason: merging consecutive replies
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  #2828  
Old 15.02.2017, 22:11
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Re: Post photos of what you cook and bake in Switzerland

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as it wasn't full cream, that's why your ganache was still a bit soft after 2 hours. that or the fridge isn't very cold? usually anything more than two hours and it might be a bit tough to scoop and then shape.
Maybe a combination of the two - the fridge was in its auto-defrost mode, so not quite as cold as normal.

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...I will be happy to share the recipes if anyone is interested
That's what the thread is for. acmilan posts a lot of recipes that make me fatter just by reading them.
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  #2829  
Old 16.02.2017, 18:28
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Re: Post photos of what you cook and bake in Switzerland

A tradition that started back in the UK, ten years ago, leftover xmas pie. Sorry, i am the first one to mention Christmas in february... Please don't beat me with sticks!!!
Recipe:
Leftovers and normal puff pastry from a supermarket. Serve with gravy.
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  #2830  
Old 17.02.2017, 11:08
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Re: Post photos of what you cook and bake in Switzerland

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A tradition that started back in the UK, ten years ago, leftover xmas pie. Sorry, i am the first one to mention Christmas in february... Please don't beat me with sticks!!!
Recipe:
Leftovers and normal puff pastry from a supermarket. Serve with gravy.
Am I the only one a little concerned that you still, in February, have left overs from your Christmas dinner?
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  #2831  
Old 17.02.2017, 11:09
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Re: Post photos of what you cook and bake in Switzerland

Today's Sourdough country loaf, and its two little friends.
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  #2832  
Old 17.02.2017, 22:56
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Re: Post photos of what you cook and bake in Switzerland

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Truffles
So, I made them tonight. Learnt there is a thing like doublecream - that stuff is good. Impatient as I am I tried to shorten the procedure by 30 minutes but no chance. LOL. Yet after the ordered 2 hours in the fridge everything went smoothly. I did grind salted peanuts and coated the chocolate in that. I like that combination.
This recipe is absolutely groovy, acmilan! It's dead easy, not much work, no extra sugar. Thanks for that
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  #2833  
Old 17.02.2017, 22:58
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Re: Post photos of what you cook and bake in Switzerland

Pistachio and parsley crusted rack of lamb with sticky shallots and polenta
  • 1 7-bone rack of lamb - french trimmed
  • olive oil
  • salt and pepper
  • 50 grams pistachio
  • handful of fresh flat leaf parsley
  • 2 cloves garlic
  • 40 grams stale bread or breadcrumbs
  • grate of half a nutmeg
  • Dijon mustard
  • Pre-heat oven to 180 degrees Celsius
  • Season the rack of lamb generously with salt and pepper
  • Add olive oil to frying pan and when hot, sear the rack of lamb until it has a nice colour.
  • take out of the frying pan and set aside.
  • In a blender, add the pistachio, parsley, garlic, breadcrumbs, nutmeg and one tablespoon of olive oil! pulse until you have a fine crust.
  • brush the rack of lamb all over with dijon mustard (not on the bone of course) and then cover generously with the pistachio crust. making sure all of the flesh including the sides are covered.
  • Gently, place the rack of lamb back into the frying pan flesh side up and bake in the oven for 25 minutes.
  • Take it out of the oven and allow to rest for a good ten minutes whilst covered with tin foil before carving.
  • Sticky Shallots:
  • 200 grams shallots peeled and halved
  • 2 tablespoons honey
  • 2 tablespoons balsamico
  • 10 grams butter
  • Add the butter, honey and balsamico to a small frying pan on low to medium heat. Once the butter has melted, add the shallots and allow to cook for 10-15 minutes until the shallots are soft and sticky.
  • For polenta, cook as per packet instructions! Or just have mashed potatoes!
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Last edited by acmilan; 17.02.2017 at 23:50.
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  #2834  
Old 17.02.2017, 23:34
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Re: Post photos of what you cook and bake in Switzerland

White chocolate and raspberry tart!

Recipe for 20cm tart tin

For pastry:
  • 170 grams 00 flour
  • 85 grams cold unsalted butter cubed
  • 40 grams icing sugar
  • 1 whole egg (you might also require an additional egg yolk if the dough requires more moisture)
  • Teaspoon vanilla extract
  • pinch salt
  • White chocolate ganache:
  • 300 grams good quality white chocolate
  • 150 grams fresh double cream
  • 150 grams fresh Raspberries
  • To a food with the kneading paddle on, add the flour, butter and icing sugar and mix on medium speed. Add the egg and allow it to incorporate and then add the vanilla and salt. Knead until the dough comes together.
  • Pre-heat oven to 180 degrees Celsius
  • Turn out the dough on a slightly floured surface and gently knead to a disk shape. Place in cling film and refrigerate for 30-45 minutes.
  • When the dough is firm, take it out of the fridge and place on a lightly floured surface. Roll out with a rolling pin and then place it in the tart tin, removing any excess around the edges. Make sure to prick the base and sides with a fork.
  • Place parchment paper on the base and fill with rice or baking beans. Blind bake at 180 degrees Celsius for 20 minutes.
  • After the blind baking, remove the parchment and baking beans and then bake for another 10 minutes until golden.
  • Take out of the oven and allow to completely cool.
  • To make the ganache, have the cream on low-medium heat in a saucepan.
  • Pour in the white chocolate. Once the white chocolate has melted into the cream and well incorporated, take off the heat and pour it into the tart tin.
  • Half each raspberry and put it into the ganache, so its nearly submerged.
  • Allow to cool at room temp and then refrigerate for around 2 hours prior to serving.
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Last edited by acmilan; 17.02.2017 at 23:52.
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  #2835  
Old 17.02.2017, 23:39
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Re: Post photos of what you cook and bake in Switzerland

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White chocolate and raspberry tart!
You're a monster! The Lamb was bad enough.
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  #2836  
Old 18.02.2017, 00:10
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Re: Post photos of what you cook and bake in Switzerland

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White chocolate and raspberry tart!
no way, you're not gonna get me with that one
The lamb was inspiring though.
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  #2837  
Old 18.02.2017, 12:35
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Re: Post photos of what you cook and bake in Switzerland

Easy strawberry and cream cake
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  #2838  
Old 21.02.2017, 15:49
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Re: Post photos of what you cook and bake in Switzerland

Sachertorte

Base:
Combine 150 gr of butter and 100 gr of sugar and mix for a few minutes. Add 150 gr of melted plain chocolate and half a tsp of vanilla extract and mix well. After that add 5 egg yolks one at a time. When all egg yolks are incorporated into the mixture add 55 gr of plain flour and 75 gr of ground almonds. In separate bowl wisk the egg whites and transfer them to the other mixture. Combine carefully until the egg whites are fully incorporated and transfer the mixture into 23 cm cake tin (greased well in advance and covered with non-stick paper on the bottom). Bake for around 45 min, 180 C. When the base is ready let it cool completely, remove the paper and spread with apricot jam on the top and the sides (I made it once with raspberry jam and it was delicious as well)

Icing:
Bring 200 ml of double cream to simmer, remove from the stove and add 150 gr of plain chocolate. Mix well until fully incorporated and leave to cool slightly. Then pour the ganache over the top and the sides of the base.
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  #2839  
Old 21.02.2017, 16:08
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Re: Post photos of what you cook and bake in Switzerland

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Sachertorte

Base:
Combine 150 gr of butter and 100 gr of sugar and mix for a few minutes. Add 150 gr of melted plain chocolate and half a tsp of vanilla extract and mix well. After that add 5 egg yolks one at a time. When all egg yolks are incorporated into the mixture add 55 gr of plain flour and 75 gr of ground almonds. In separate bowl wisk the egg whites and transfer them to the other mixture. Combine carefully until the egg whites are fully incorporated and transfer the mixture into 23 cm cake tin (greased well in advance and covered with non-stick paper on the bottom). Bake for around 45 min, 180 C. When the base is ready let it cool completely, remove the paper and spread with apricot jam on the top and the sides (I made it once with raspberry jam and it was delicious as well)

Icing:
Bring 200 ml of double cream to simmer, remove from the stove and add 150 gr of plain chocolate. Mix well until fully incorporated and leave to cool slightly. Then pour the ganache over the top and the sides of the base.
I'm going to try this.
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  #2840  
Old 22.02.2017, 12:16
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Re: Post photos of what you cook and bake in Switzerland

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No.

Double cream = Doppelrahm.

Mascarpone isn't any kind of cream, it's a type of cream-cheese aka Philidelphia.

And mascarpone is lighter than double cream.

Lastly Swissmilk does NOT say that they are the same thing, rather they are both shown on the same webpage.

Tom
Tz, tz Tom. You disapoint me, mascarpone isn't anywhere near being lighter than the double cream. It has over 40% fat!
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