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  #2901  
Old 09.03.2017, 18:23
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Re: Post photos of what you cook and bake in Switzerland

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prego!

Please note that the cooking guildlines as for medium rare. it is how a bistecca alla fiorentina should be done. But if you want it more medium or medium to well done, place the steak into an oven at 165 degrees celcius after the griddle pan process. You can then cook it in the oven for anything between 5 to 15 minutes or until you have the desired internal temp. The olive oil, salt and pepper is still applied after all of the cooking process is done.
but then we should really mourn the death of the animal
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  #2902  
Old 11.03.2017, 04:42
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Re: Post photos of what you cook and bake in Switzerland

Okra Stew with lamb chops!
  • olive oil
  • 4 lamb chops on the bone
  • 600 grams fresh or frozen okra. Cut off the top and nip the bottom of each okra
  • 1 large onion roughly chopped
  • 3-4 garlic cloves minced or finely chopped
  • 1 can of plum tomatoes (whole or chopped) - you ideally want to pulse it to a sauce with a blender. Passata will work too
  • 1 plum tomato can full of water
  • salt and pepper to taste
  • 1 teaspoon cayenne
  • bunch of fresh coriander finely chopped

massage the lamb chops with a little olive oil. Season generously with salt and pepper

Have a high sided frying pan / dutch oven on medium to high heat.

When the olive oil is hot, add the lamb chops and sear on both sides for 2 minutes. Once nicely seared, take out of the pan and set aside.

Lower the heat to medium and pour in the Okra and saute the Okra for around 5 minutes. Toss the okra gently so they get evenly saute'd. Gently toss as you don't want to break up the okra.

After 5 minutes, pour in the onions, toss gently and allow the onions to nicely saute with the okra for a couple of minutes. Then add the minced garlic and saute for around a minute or until the garlic is aromatic.

Pour in the passata and water,and gently give the pan a mix. Season with salt, pepper and cayenne and place the lamb chops back in.

Bring to a boil, then reduce to medium low, place the lid on and allow to cook for between 15 and 30 minutes. The longer you let it cook, the most profound the flavour will be. If in a rush, 20 minutes should be enough.

Remove the lid, season to taste.

Add half of your fresh coriander and mix it into the sauce gently

Turn off the heat, place the lid back on and just let the sauce sit for around 10 minutes.

Then you can serve with some rice. Topped off with some fresh coriander and a drizzle of fresh lemon juice (lemon juice optional)
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  #2903  
Old 11.03.2017, 12:58
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Re: Post photos of what you cook and bake in Switzerland

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Okra Stew with lamb chops!
Okra stew - isn't that slimey as hell?
Or is the trick "not to break up the okra"?
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  #2904  
Old 11.03.2017, 13:04
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Re: Post photos of what you cook and bake in Switzerland

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Okra stew - isn't that slimey as hell?
Or is the trick "not to break up the okra"?
okra is only 'slimey' when it's raw and it's sliced raw! To cook them, you slice the top off and nip about 2mm off the bottom! It stops them breaking up! Okra isn't really used in British cooking, so what you say is usually the reaction from friends as well! But for most Italians and especially Greeks, okra is delicious! When stewed as I have, it has so much flavour!! Works just as well with chicken!
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  #2905  
Old 11.03.2017, 13:09
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Re: Post photos of what you cook and bake in Switzerland

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okra is only 'slimey' when it's raw and it's sliced raw! To cook them, you slice the top off and nip about 2mm off the bottom! It stops them breaking up! Okra isn't really used in British cooking, so what you say is usually the reaction from friends as well! But for most Italians and especially Greeks, okra is delicious! When stewed as I have, it has so much flavour!! Works just as well with chicken!
I know okra from African cooking. And yes, my ex used to cut them raw.
I hated the stuff!
Might try it again your way - on a day I feel adventurous.
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  #2906  
Old 11.03.2017, 13:20
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Re: Post photos of what you cook and bake in Switzerland

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I know okra from African cooking. And yes, my ex used to cut them raw.
I hated the stuff!
Might try it again your way - on a day I feel adventurous.
Aw no, we definitely don't slice them raw. Just slice the top off and nip at the bottom. For best result, baby okra is even better. They tend to often quicker when cooked and seem more flavorful. I have a Greek friend who also hates it. It really is a matter of taste.
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  #2907  
Old 11.03.2017, 13:49
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Re: Post photos of what you cook and bake in Switzerland

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Aw no, we definitely don't slice them raw. Just slice the top off and nip at the bottom. For best result, baby okra is even better. They tend to often quicker when cooked and seem more flavorful. I have a Greek friend who also hates it. It really is a matter of taste.
I know the feeling. My mom cooks them and they are horrible. When my grandfather cooks them, they are delicious
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  #2908  
Old 11.03.2017, 18:52
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Re: Post photos of what you cook and bake in Switzerland

Risotto alla Milanese con l'ossobuco

So lucky to have an amazing local butcher.

For Gromolada:
  • handful of parsley finely chopped
  • 1-2 cloves of garlic finely chopped
  • 2-3 fillets of anchovy finely chopped
  • zest of half a lemon

Ossobuco:
  • 4 ossobuco (cut thru the fat on each end of each steak - stops it from buckling and cooks evenly)
  • Quarter of a large white onion or half of a shallot finely chopped
  • knob of unsalted butter
  • flour to drench the ossobuco in
  • Glass of white wine
  • 8 tablespoons of tinned plum tomatoes - would be good to pulse it as it will break down better
  • 2-3 ladles of vegetable stock
  • salt to taste
  • To a good sized frying pan on medium heat, add the onions and the butter and cook until the onions have softened. Add the flour drenched ossobuco to the pan and have them brown nicely on both sides.
  • Add the glass of white wine and allow the alcohol to evaporate
  • Once the alcohol has evaporated, add the tomato sauce and nicely mix into the sauce with the ossobuco gently.
  • Add 2-3 ladles of the vegetable broth and mix it into the ossobuco sauce gently. You want the sauce to basically come up to half way of each ossobuco.
  • Lower the heat to medium low, place the lid on and allow to cook, whilst you begin to prepare the risotto
  • Once your risotto is nearly ready and the ossobuco is (poke the ossobuco with a fork to check its done), mix the gromolada into the ossobuco gently, place the lid back on, turn off the heat and just allow it to rest.

Risotto alla milanese:
  • 2 handfuls of carnaroli rice
  • quarter of white onion or half of a shallot finely chopped
  • sachet of saffron
  • knob of unsalted butter
  • parmesan cheese
  • olive oil
  • 1/4 cup white wine
  • vegetable stock
  • To a high sided frying pan on medium heat, add the onions and 1-2 tablespoons of olive oil.
  • Once the onions onions have softened, add the rice and stir so its coated nicely in the onions and olive oil. Do this for about a minute so its toasted nicely.
  • Add the white one and stir whilst allowing the alcohol to evaporate
  • Add the safffron and 1-2 ladles of the vegetable stock - add enough so that the rice is just about submerged in the stock.
  • Continue stirring with a wooden spoon (not metal as this will break the rice)
  • Continue adding vegetable stock little by little until the rice is nice and creamy and its at al-dente stage when you taste it.
  • At this stage, take the pan off the heat and add a good sized knob of butter, 30-40 grams of grated parmesan and 2-3 tablespoons of olive oil. Mix vigorously with the wooden spoon so the butter is nicely melted into the risotto along with the parmesan. The consistency of the risotto should be cream and runny
  • To serve, place the risotto on a plate and have it topped off with an ossobuco and then drizzle the ossobuco sauce all over the ossobuco
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  #2909  
Old 13.03.2017, 10:13
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Re: Post photos of what you cook and bake in Switzerland

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okra is only 'slimey' when it's raw and it's sliced raw!
I always slice it raw, and it never comes out slimey.

But then, I know how to cook it.

Tom
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  #2910  
Old 13.03.2017, 10:14
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Re: Post photos of what you cook and bake in Switzerland

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Risotto alla Milanese con l'ossobuco
Been doing it that way for decades.

Tom
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  #2911  
Old 13.03.2017, 10:21
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Re: Post photos of what you cook and bake in Switzerland

Indian weekend
Butter chicken with okra
Chicken biryani with raita
My okra weren't slimey either.

Last edited by edot; 27.08.2017 at 21:12.
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  #2912  
Old 13.03.2017, 10:25
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Re: Post photos of what you cook and bake in Switzerland

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Indian weekend
Butter chicken with okra
Chicken biryani with raita
My okra weren't slimey either.
like London buses!
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Old 13.03.2017, 10:27
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Re: Post photos of what you cook and bake in Switzerland

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like London buses!
Sadly, I'm an American and don't get the reference!
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  #2914  
Old 13.03.2017, 10:34
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Re: Post photos of what you cook and bake in Switzerland

So last weekend we did a little Mexican
Tacos al Pastor
And sort of Indonesian with
Lamb sate, green beans with a green sambal and coconut and chicken sate

Last edited by edot; 27.08.2017 at 21:12.
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Old 13.03.2017, 10:35
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Re: Post photos of what you cook and bake in Switzerland

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Sadly, I'm an American and don't get the reference!
I've not seen any recipes with Okra since joining. I post an Okra recipe and a day later, it seems you had taste for Okra this weekend as well

its like London buses. basically meaning that in London, we end up waiting a long time at the bus stop for a bus to turn up, and when they do, 3-4 turn up at once! No Okra recipes ever and then we have one after another.
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Old 13.03.2017, 10:45
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Re: Post photos of what you cook and bake in Switzerland

Ah. Bus bunching. Some truth in that. We decided to have Indian and I took pictures, so your recipe reminded me to post. Thanks.
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Old 13.03.2017, 18:56
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Re: Post photos of what you cook and bake in Switzerland

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Ah. Bus bunching. Some truth in that. We decided to have Indian and I took pictures, so your recipe reminded me to post. Thanks.
It definitely was an indian / bengali shop in London that got me inspired to make it! I've only found them recently, but they're only 5 minutes from where I live. A lot of fresh vegetables....quite a few I'd never even seen before.
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Old 14.03.2017, 12:46
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Re: Post photos of what you cook and bake in Switzerland

Made this Indian lunch a week back.. the menu was.. Cumin Flavored Rice, Roti (Indian Flatbreads), Cauliflower Fry, Split Green Mung Dal, Raita (yoghurt with onion) and papads.
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  #2919  
Old 17.03.2017, 23:52
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Re: Post photos of what you cook and bake in Switzerland

Sarma! Croatian style! pork cabbage rolls!
  • 450 grams lamb or pork mince
  • 1 cup rice
  • 1/4 cup butter
  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 4 cloves garlic, crushed
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne
  • pinch dried oregano
  • 1/4 cup packed Italian parsley
  • 1 tbsp dried currants
  • 2 tbsp sliced almonds
  • 1 cup tomato puree
  • 3 1/2 cups chicken broth
  • 1/2 onion sliced
  • 1 head of cabbage
  • salt and pepper to taste
  • feta and parsley to garnish, optional
  • Small pieces of pork belly / loin (optional)

melt the butter in high sides frying pan and add the olive oil on medium heat. add the onions and allow them to become translucent and simmering. then add the crushed garlic and mix in. turn off the heat and the add black pepper, cumin, cinnamon, cayenne, dried oregano. mix in well gently.

in a bowl, add the ground lamb. then add the rice, generous with salt, the dried parsley, almond flakes, dried currants and then the onion and garlic mixture. mix in well with a spatula. then over with cling film and place in the fridge until needed

knife out the stem of the cabbage - this will allow it to cook quicker. place in a big saucepan that contained salted boiling water. the amount of water should only submerge half of the head of cabbage. once the pan is covered, the steam will allow it to cook quicker. after 10 minutes, you will be able to flake off the leaves one by one. place in another bowl and set aside. once you have all your leaves, you're ready to make the rolls.

take the meat mixture out of the fridge and with hands, shape them into 8 cylindrical shapes that can fit inside the cabbage. When you are ready to place the mixture inside the cabbage, it would be a good idea to cut away the stem bits from the leaves. then tightly roll, golumpki style.

in a casserole dish / dutch oven, line the bottom with cabbage leaves and then sit the cabbage roles next to one another tightly and in layers, depending on how many you're making. season well with pepper and add a bay leaf or two

then pour over the tomato puree / passata. then pour in the chicken stock until the cabbage rolls are full submerged. Drop the small pieces of pork loin / belly in

top off with roughly sliced onions and top off with more cabbage leaves. and then place the cover on. place in the oven at 180 degrees for around 2 hours! once ready, take out of the oven, keep the cover on and allow to rest for at least 20-30 minutes. then serve hot. can be garnished with freshly chopped parley and or crumbs of feta cheese
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  #2920  
Old 18.03.2017, 16:28
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Re: Post photos of what you cook and bake in Switzerland

Chocolate and cranberry buns, using the Hairy Bikers recipe for Chocolate and cherry buns.
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