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  #2941  
Old 09.04.2017, 20:14
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Re: Post photos of what you cook and bake in Switzerland

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Hot cross buns, straight out of the oven. There were 6
Made with sourdough so they take time!! Taste lovely though
Did you take a pic, when slicing into them?

Will give these a go.
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  #2942  
Old 09.04.2017, 20:27
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Re: Post photos of what you cook and bake in Switzerland

Recipe from the. "Bakery bits" email of last week. I used marzipan for my crosses and put them direct into the oven. Next time I will put the crosses on with "10 minutes to go" so they do not burn. I also just used mixed dry fruit as I did not have dried blueberries.
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  #2943  
Old 09.04.2017, 22:10
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Re: Post photos of what you cook and bake in Switzerland

A savoury Easter colomba in half the time! I experimented and found that A. humble plain flour works just as well B. You don't have to use beer yeast. Normal active dried yeast works just as well C. Only 2 hours and 40 minutes of proofing overall is required. I made this one with a filling of finely chopped onions, black olives and sun dried tomatoes

To fit a 1KG Colomba mould
  • 600 grams 00 flour / plain flour or strong bread flour (made this one with plain flour)
  • 300 ml whole milk
  • 1 whole large egg
  • 120 grams unsalted butter - very soft at room temp
  • 1 tablespoon of sugar
  • 16 grams active dried yeast
  • 1 tablespoon salt

For filling:

You can add anything. cheese (sliced into little cubes), salame etc. In this case, I added black olives, sun-dried tomatoes and onions to a mini blender and chopped then really fine as they'd blend nicely into the dough. 50 grams of the sun-dried tomatoes, 50 grams olives and 50 grams onions. Make sure that regardless of whatever combination, not to use more than 200 grams overall - might take longer to cook.

For decoration:
  • 1-2 tablespoons grated parmesan or pecorino or any grated cheese of your choice
  • egg wash (1 whole egg yolk mixed with a tablespoon of whole milk)
  • Cracked blackpepper and some dried thyme.

Heat up the milk until its just lukewarm. Add the yeast and sugar to a large bowl. Pour in the milk and give it a little mix. Set aside for 5 minutes for the yeast to activate

Begin to add the flour to it little by little, working it in with hands / fork Once you've added half of the flour, add the eggs along with about 25ml of milk to help with bring the dough together. Then add the rest of your flour and continue working the dough (you don't want the dough to be completely coming together as you'll be adding butter) Add the salt and work it into the flour and then begin to add the softened butter into the flour little by little.

Continue working the dough in the bowl for about 8 minutes. The dough will be sticky but this is normal.

Pour the dough out onto a lightly floured surface and work the dough until its smooth. Form the dough into a smooth ball, place it inside of a lightly greased bowl, cover with cling film and a kitchen towel and place in a warm place and allow to proof for 2 hours.

After two hours, take the dough out of the bowl, place it on a work surface and just flatten it with hands just enough so you've got some surface area to add the fillings mixture. Work the dough gently with hands in order to distributed the fillings within it. Form again into a bowl, cut into half. Take one of the halves and divide it into two equal pieces are they'll make the 'wings'.

Take the whole half and form it into a shape of a big salame big enough to fit into the mould length ways.

Work the other two pieces also to fit into the wing parts of the mould.

Lightly brush the surface of the colomba with the egg wash, sprinkle on the grated parmesan evenly all over along. Season all over with the cracked black pepper and thyme (you can season the top with whatever you like)

Place a kitchen towel over the colomba and again allow to proof for minimum 40 minutes. Ideally, you could allow it to proof for around one hour, but 40 minutes should be sufficient.

Pre-heat the oven to 180 degrees Celsius.

Bake the colomba for max 40 minutes or until golden on top.

Take out of the oven and allow to cool for 10 minutes.
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Last edited by acmilan; 10.04.2017 at 00:13.
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  #2944  
Old 12.04.2017, 00:30
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Re: Post photos of what you cook and bake in Switzerland

Made this one for a mini order same process, but I just added scamorza and sun-dried tomatoes. decorated the top with egg wash, grated pecorino and pumpkin seeds.

Coming next, will be my special easter roast lamb!!!
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  #2945  
Old 12.04.2017, 21:01
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Re: Post photos of what you cook and bake in Switzerland

Pasta alla Gricia!

Two portions!
  • 220 grams Mezze Maniche, penne, rigatoni or even spaghetti or linguine pasta (I used paccheri rigate)
  • 100 grams Guanciale cut into cubes
  • Quarter cup white wine (optional)
  • 15-20 grams grated pecorino
  • 1-3 ladles of pasta water
  • freshly cracked black pepper
  • 1 whole dried red chilli (optional)
To a high sided frying pan on low to medium heat, add the guanciale and the dried chilli. Fry the guanciale until it is nice and translucent and is just about getting near to being crispy. 1-2 tablespoons of fat would've rendered during this process. With a perforated ladle, take the guanciale out and place it on some kitchen paper and set aside. Also take out the dried chilli and discard

If you feel that there is too much fat in the pan, then you can spoon out a little of it, but not all. This will flavour the dish.

Add your pasta to boiling salted water and cook as per instruction on packet until its al-dente

2 or so minutes from the pasta being ready, turn the frying pan on and have it on medium heat.

When the oil is hot, pour in about a quarter cup of wine wine and allow the alcohol to evaporate

Lower the head to medium-low and begin to add your pasta directly to the pan along with 1-2 ladles of the pasta water (If you're draining your pasta, make sure you save at least 2-3 ladles of the pasta water).

Add the guanciale back into the pasta. Toss the pasta so its nicely coated in the 'sauce'. the combination of the guanciale oil and pasta water should create a lovely and flavourful and shiny emulsion. The pasta water will also help to tenderise the guanciale. You can add as little or as much of the 2-3 ladles of pasta water as you like - depending on how thick you want the sauce to be.

begin to add grated pecorino little by little, tossing the pasta as you do. Season with cracked black pepper to taste.

Serve the pasta immediately. You can top off with a little more black pepper and or some more grated pecorino.
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  #2946  
Old 15.04.2017, 10:51
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Re: Post photos of what you cook and bake in Switzerland

The last time I posted this dish over a year ago, I only had the chance to take a pic of it before it being sliced up. My mates just dug in with spoons instead of being able to serve portions. I really encourage to give this Tiramisu recipe a try. It is summery, very fragrant and also extremely flavorful and smooth in texture.

Limoncello Tiramisu
  • 750 grams mascarpone
  • 200 ml double cream
  • 100-150 grams caster sugar and 2 additional tablespoons to go into the limoncello and espresso mixture
  • zest and juice of 1.5 oranges
  • 200 ml espresso
  • 50 ml limoncello
  • lady's finger biscuits or simple thin sponge. I made lemon drizzle pound cakes and sliced them half cm thin for each layer. You can use whatever you fancy.
  • strawberries slices
  • cocoa powder

I made mine in a 9cm deep and 20cm wide casserole / pie dish. Allowed me to do 4 layers with a little of the mascarpone filling left over which I used to fill a small bowl.
In a bowl, mix together the warm espresso and limoncello and 2 tablespoons of of caster sugar. Set aside as you'll need this to be cool.

In a large bowl, gently mix together the mascarpone and the cream until well blended. Make sure you do this gently. If you wisk too fast, the mixture might toughen up. I just mix it with a fork. then add anything between 100 and 150 grams of the caster sugar and blend in gently. then add the zest and the juice of one and half oranges and blend in. The mixture will loosen with the addition of the juice.

Get your bowl and line the base either with a thin layer of sponge cake or lady's finger biscuits. using a ladle or spoon, lightly drizzle the coffee and limoncello mixture on the cake layer, but making sure not to put too much. spread on 2 tablespoons of the mascarpone mixture and garnish all over with thinly sliced strawberries.

then do the next layer again repeating the process of drizzling the espresso mixture onto the cake layer, then the mascapone mixture and then the strawberries.

For the final / top layer. Add the slices of cake, drizzle with the coffee and limoncello mix and then top off with the mascarpone cream.

Cover with cling film and place in the fridge for at least 6 hours or ideally overnight.

Take out of the fridge, remove cling film and grate on dark chocolate or you can just put cocoa powder.
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  #2947  
Old 15.04.2017, 17:49
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Re: Post photos of what you cook and bake in Switzerland

Simple Lemon marinade Leg of Lamb! Perfect for easter
  • 1 leg of lamb - typical 2.4 KG
  • 10 peeled whole garlic cloves
  • 3 medium size onions quartered
  • salt and pepper
  • 5 medium potatoes peeled and quartered
  • dried oregano

For marinade:
  • Juice of 2-3 lemons
  • 1/2 cup olive oil
  • 5 teaspoons dried oregano
  • 1/2 to 1 teaspoon chilli flakes
  • cracked black pepper

Preheat oven to 200 degrees Celsius

Place the garlic onto the base of the roasting pan and place the leg of lamb right on them. Arrange the onions under and around the lamb evenly

Pour all of the marinade ingredients into a bowl and mix using a fork / whisk.

Pour the marinade over the lamb and make sure its coated all over and underneath. Season the surface of the lamb generously with salt and pepper on all sides.

Cover the tray tightly with tin foil, place in the oven and cook for 30 minutes.

In the mean time, peel the potatoes and add them to a bowl of cold water

After 30 minutes of the lamb being in the oven, reduce the heat to 175 degrees and cook for a further 1.5-2 hours with the foil on. Once the lamb has been in the oven for this period, drain the potatoes, place into a bowl, drizzle with olive oil and then season with salt, pepper and dried oregano.

Use hands to make sure the potatoes are nicely covered in the seasoning.

Take the tray out of the oven, remove the tin foil, flip the leg of lamb over and evenly distributed the potatoes on the base of the tray, nicely having them sit in the juices around the lamb. Use a spoon to baste the lamb in the juices. The garlic clothes will be very soft and squishy by now. You can pick a few of them and just squish them onto the lamb. Place the tin foil back on and cook the lamb for 1 hour.

After one hour, take the tin foil off and cook for another 30 minutes or so, or until the meat is practically falling off the bone. Try and baste the lamb if you can at this stage, with the juices.

Once cooked, take the tray out of the oven and make sure you let the lamb rest in the tray for at least 25-30 minutes.

Can then serve it alongside some fresh salad.
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  #2948  
Old 15.04.2017, 18:49
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Re: Post photos of what you cook and bake in Switzerland

I baked a vegan Sachertorte this morning, but I could only eat 1/4 of it. Does anybody want some of the cake? It's really nice, moist an rich of chocolate. I can also offer a cup of tea or a coffee with it.
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Old 15.04.2017, 19:15
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Re: Post photos of what you cook and bake in Switzerland

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I baked a vegan Sachertorte this morning, but I could only eat 1/4 of it. Does anybody want some of the cake? It's really nice, moist an rich of chocolate. I can also offer a cup of tea or a coffee with it.
If only I was in schweiz! Would be a pleasure
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Old 15.04.2017, 19:28
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Re: Post photos of what you cook and bake in Switzerland

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If only I was in schweiz! Would be a pleasure
Thank you very much for your lovely comment! You can find the recipe here: http://cinnamongirldelights.blogspot...chertorte.html
It will be 'a piece of cake' for you to bake since you are very talented.

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Old 16.04.2017, 17:08
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Re: Post photos of what you cook and bake in Switzerland

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A savoury Easter colomba in half the time! I experimented and found that A. humble plain flour works just as well B. You don't have to use beer yeast. Normal active dried yeast works just as well C. Only 2 hours and 40 minutes of proofing overall is required..
You baked a colomba...man you are my hero! Anyway, I thought it takes much longer tbh. We have a similar dish and one really has to reserve a whole day...
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  #2952  
Old 17.04.2017, 14:45
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Re: Post photos of what you cook and bake in Switzerland

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You baked a colomba...man you are my hero! Anyway, I thought it takes much longer tbh. We have a similar dish and one really has to reserve a whole day...
These ones were all savoury! But even the sweet traditional one doesn't take long. I'm happy to post the sweet colomba recipe! Its just that I had some lovely cheese from Valle D'Aosta, so it felt right to use them in something special!

'We have a similar dish and one really has to reserve a whole day'

What dish is that, please? I always like coming across traditional foods of other regions and countries!

To make a traditional sweet colomba:

3 large free range eggs
350 grams 00 flour
90 grams sunflower oil - I'm sure you can use vegetable oil as well
170 grams full fat milk
150 grams caster sugar
zest of one whole lemon
zest of one whole orange
2-3 drops of almond flavouring / almond essence. Basically like vanilla extract in terms of concentrate, but using the almond one
1 teaspoon / small sachet of what we call 'lievito in polvere tipo pizzaiolo'. It usually comes in a sachet as I've posted and it states 'polvere lievitante PIZZAIOLO per torte salate, pizze, piadine e torta al testo'.
https://www.paneangeli.it/salati/lie...vito-pizzaiolo

For filling:
up to 150 grams of candid peel or chocolate chips (you can put raisins, but this is more traditional for panettone)

For the decoration:

Handful of whole almonds
Handful of pearl sugar / nib sugar / hail sugar

pre-heat oven to 180 degrees CELSIUS
Start by separating the egg yolks from the egg whites. Place the egg yolks into a big bowl as ultimately all of the ingredients will end up in that bowl. Place the egg whites in a small bowl.

Using a whisk, whip up the egg whites until you have stiff peaks. I would just use one of those handheld electric whisks.

To the egg yolks, add the sugar and whisk until thoroughly incorporated and you have a pale color.

Add the zest of the orange and lemon and blend them in

Add the almond flavoring as well as the oil and again gently blend all together using the handheld electric whisk

Whilst the whisk is still on, add the milk and blend it into the mixture

Whilst the whisk is still on, add the flour little by little until its smoothly blended into the mixture.

Whisk the whisk is still on but on lowest setting, blend in the lievito.

You'll see some of the dry ingredients like the flour on the sides of the bowl. Use a spatula to bring them in and blend them into the mixture.

At this stage, you can fold in the candid fruits / peel / chocolate chips, raisins or whatever filling you like

Get your stiffened egg whites and gently fold it into the mixture.

Pour the mixture into the colomba mould and decorate evenly with the pearl sugar and whole almonds.

Place into the pre-heated oven and bake for around 40 minutes.

Simple as that. The lievito pizzaiolo is a bit like baking powder so it is to provide instant rise. No proofing needed!

Last edited by acmilan; 17.04.2017 at 15:22.
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  #2953  
Old 21.04.2017, 00:34
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Re: Post photos of what you cook and bake in Switzerland

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You baked a colomba...man you are my hero! Anyway, I thought it takes much longer tbh. We have a similar dish and one really has to reserve a whole day...
See. The quick process works! I though didn't have any nib sugar left for the topping
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  #2954  
Old 21.04.2017, 00:47
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Re: Post photos of what you cook and bake in Switzerland

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See. The quick process works! I though didn't have any nib sugar left for the topping
You're as crazy about colombas as I am about crumpets
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Old 21.04.2017, 01:00
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Re: Post photos of what you cook and bake in Switzerland

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You're as crazy about colombas as I am about crumpets
It's what reminds me of home at this time of the year!

Do you like scones as well? If so, I've got a recipe coming for scones that is a bit strange, but amazing at the same time!
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Old 21.04.2017, 01:06
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Re: Post photos of what you cook and bake in Switzerland

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It's what reminds me of home at this time of the year!

Do you like scones as well? If so, I've got a recipe coming for scones that is a bit strange, but amazing at the same time!
Not really, I'm the crumpet Lady
I definitely wouldn't mind to know what a colomba tastes like. Are they buyable too? In Switzerland?
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Old 21.04.2017, 01:13
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Re: Post photos of what you cook and bake in Switzerland

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Not really, I'm the crumpet Lady
I definitely wouldn't mind to know what a colomba tastes like. Are they buyable too? In Switzerland?
Definitely especially at this time of the year! It comes in a box like this!
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Old 21.04.2017, 23:11
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Re: Post photos of what you cook and bake in Switzerland

Parmigiana Bianca zucchine e patate!

Pre-heat oven to 200 degrees celcius

500 grams Zucchini - sliced thin length ways
500 grams peeled potato - sliced thin
350 grams mozzarella thinly sliced
3 whole eggs beaten
handful of fresh basil - chopped finely
sea salt
olive oil

For bechamel:

50 grams unsalted butter
40 grams flour
500ml milk
25 grams grated parmesan
Pinch of nutmeg
Salt and pepper

Place the zucchini and potatoes on a baking tray lined with parchment paper - brush the top with some olive oil and season the top with a little salt. Place in the pre-heated oven for 20 minutes until golden on top and softened. Take out of the oven, turn them over. brush on some olive oil and sprinkle of salt and allow that side to also brown for about 20 minutes.

Brush the base of a casserole / lasage dish with some olive oil. Line the base with zucchini slices and then sprinkle on a pinch or two of parmesan. Then place 4-5 slices of mozzarella. drizzle on a couple of tablespoons of the beaten egg and sprinkle on a pinch or two of fresh basil.
Place the thinly sliced potatoes on top and then repeat the process. zucchini, parmesan, mozzarella, beaten egg, basil and then potatoes. The top layer should be potatoes. When you're at the top, make sure the potatoes are also drizzled with some beaten egg. sprinke on some parmesan and thinly sliced mozzarella.

To make the bechamel, place the butter into a sauce pan! Once melted, add the flour and whisk until you don't see any white flour! Then pour in the milk! Raise heat to medium low and whisk until it begins to thicken enough to coat back of a spoon! Then pour in the parmesan, salt, pepper and nutmeg and whisk until mixed! Pour it over the parmigiana! Place in the pre-heated oven and allow to bake for 35 minutes with tin foil cover! After 35 minutes, remove the tin foil and cook for 5-10 until the top has nicely browned!

Take out, allow to rest nicely for 10 minutes as it will be piping hot! Slice and serve
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Old 22.04.2017, 15:27
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Re: Post photos of what you cook and bake in Switzerland

Made in the humble oven! It goes up to 275 degrees Celsius so I thought I would give it a go!

Made in the humble oven!

One pizza in a 28 inch iron frying pan!

For dough! Dough to be proofed for 2 hours after a 5 minute knead!

250 grams 00 flour or bread flour
163 ml lukewarm water
3.5 grams active dried yeast
Pinch of salt

For topping:

Fresh basil
Tomato sauce
Mozzarella
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Old 28.04.2017, 19:14
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Re: Post photos of what you cook and bake in Switzerland

Sticky Orange Marmalade Cake

175 grams softened butter
175 grams caster sugar
3 large eggs
175 grams flour
1 level tsp baking powder
Pinch salt
3 tablespoons orange marmalade
2 tablespoons milk

Heat oven to 180 degrees centigrade
Butter and line a 20cm loose bottomed tin

Beat the butter until creamy,
Gradually beat in the sugar until pale and fluffy
Beat in eggs one at a time, the last with a tbsp flour
Fold in the flour, salt and baking powder
Gently stir in the milk and marmalade
Pour into tin and bake for 50-55 minutes.


Topping.

When cooked remove from the tin and spread over 3 tblsp of warmed marmalade. If you want to you can also mix 100 grams of icing sugar with 2 tblsp of icing sugar and pour over the cake. We don't like the icing so didn't bother

P.S. Bl**dy lovely
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Last edited by countrybumpkin; 28.04.2017 at 19:45. Reason: Fat fingers
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