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-   -   Post photos of what you cook and bake in Switzerland (https://www.englishforum.ch/food-drink/66963-post-photos-what-you-cook-bake-switzerland.html)

votentia 14.05.2010 10:50

Re: Post photos of what you cook and bake in Switzerland
 
1 Attachment(s)
Singapore Chicken Claypot Rice

It is so easy to do!

prof. taratonga 14.05.2010 20:16

Re: Post photos of what you cook and bake in Switzerland
 
1 Attachment(s)
To give Walter an idea of what to cook at the weekend: Toast Hawaii:D

miss_bean 14.05.2010 22:37

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by prof. taratonga (Post 812552)
To give Walter an idea of what to cook at the weekend: Toast Hawaii:D

wow Yummy!!!

mountain girl 14.05.2010 22:59

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by miss_bean (Post 806483)
Just thought of posting it before i finish it off :D
This is Cauliflower Manchurian-again an Indian dish, This is popular as a ''chinese dish'' in India
Indian Chinese cuisine is the adaptation of chinese seasoning typical chinese seasoning and cooking techniques to Indian Taste :)

Thanks for recipe- we tried this tonight and was very yummy! Had to make a few mountain adaptations -no ginger, garlic, green chilli pastes available here so just blitzed up some fresh stuff and used water to thin the sauce.

Had forgotten what weird stuff corn-flour is when mixed with water. I was having a 'play-school' moment when mountain man reminded me I was supposed to be cooking with it... :D

miss_bean 14.05.2010 23:12

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by mountain girl (Post 812648)
Thanks for recipe- we tried this tonight and was very yummy! Had to make a few mountain adaptations -no ginger, garlic, green chilli pastes available here so just blitzed up some fresh stuff and used water to thin the sauce.

Had forgotten what weird stuff corn-flour is when mixed with water. I was having a 'play-school' moment when mountain man reminded me I was supposed to be cooking with it... :D

wow I am so glad you tried it .it really does not matter with some spices plus or minus:) Some fresh stuff in the sauce always would double the taste..I prefer home made fresh pastes too.
Corn floor just thickens the sauce, if you forget it, it's no harm done
Thank you so much for the updates.. i have been cooking lot of things but had never bothered to click pictures .. this thread really inspired the cook in me ..The flip side is now I have in pictures of what i eat and feel guilty :p

mountain girl 14.05.2010 23:45

Re: Post photos of what you cook and bake in Switzerland
 
Yes, it's a very inspiring thread. I will try and remember to take some photos too. We like to cook but only seem to take photos when we are up at our Maiensäss (hut)- cooking by candlelight with a cantankerous old stove feels like more of an achievement!

I made a Dorset Apple Cake last weekend which came out lovely. No photos though but I'm planning on making it again soon so will post pics and recipe then.

Happy cooking!

CH_Me 15.05.2010 09:16

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by Peg A (Post 733163)
While I do happen to use Philly in my cheesecake, I am often looking for alternatives as Philly is quite expensive here.

MY recipe for "New York Style" cheesecake calls for me to buy FOUR packets of the stuff here and at nearly 4chf vs $0.99US per bar, if Quark can do well, I'm willing to try it!

I also don't make baked cheese cake that often because of the cost. I calculated that it costs something like CHF 18 for ingredients.

My recipe has 2 tubs of Philly and 2 tubs of Ricotta - so it certainly works as a substitute. You can even try to make the Ricotta cheese yourself, it is very easy and costs only the price of the milk.

Migros also does Budget cream cheese spread that's cheaper than Philly too.

glendamwm 15.05.2010 10:36

Re: Post photos of what you cook and bake in Switzerland
 
I used to make all the family special novelty cakes back home, so this was my first attempt here in Switzerland and I have to thank Crumbs for her great supply of sugarpaste, not easy to find here.



http://sphotos.ak.fbcdn.net/hphotos-...0_809329_n.jpg

pamela16 15.05.2010 11:22

Re: Post photos of what you cook and bake in Switzerland
 
Love those fancy cakes, you're all amazing! All those other pics just made me drool, could eat the lot. I've just photocopied a bunch of easy recipes to bring with me in the hope that I have chosen the ones that I can get the ingredients for. I think it could be a bit tricky with some of the more exotic bits and pieces. I know I need to cook more often in CH than go out dining! :msncool:

Crumbs 15.05.2010 22:33

Re: Post photos of what you cook and bake in Switzerland
 
1 Attachment(s)
"Baby's" 3rd birthday... she loves "In the Night Garden" (and Spot, and Peppa Pig, but one at a time)

My sons helped with Upsy Daisy, Iggle Piggle and the younger son made Makka Pakka by himself.

Nanna helped with the daisies, so it was an all round effort that we'll be enjoying tomorrow.

Melissa Sue 15.05.2010 23:14

Re: Post photos of what you cook and bake in Switzerland
 
Rainy day cabin fever inspired me to give butterzopf a try today

http://farm2.static.flickr.com/1324/...73b3c3043d.jpg

Crumbs 15.05.2010 23:28

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by Melissa Sue (Post 813225)
Rainy day cabin fever inspired me to give butterzopf a try today

Wow, those are beautiful!

I-Lin 16.05.2010 11:27

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by dlpeiyee (Post 811536)
Hi I-Lin,
Would you mind to share the Braided red bean bread recipe?
Thanks in advance

I found the braided red bean recipe on the internet, because I was looking for something to use up the leftover red bean paste I had from the steamed buns. Didn't have proper measuring utensils and couldn't find sesame seeds in Zurich, so I just estimated and did what I could. Seemed to turn out ok though. Here's the link:

http://happyhomebaking.blogspot.com/...ded-bread.html

aluxhoj 16.05.2010 19:17

Re: Post photos of what you cook and bake in Switzerland
 
Would it be possible for you to post the recipe?
We love this bread and would like to give it a go ourselves :-)

CheesyKiwi 16.05.2010 19:33

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by Melissa Sue (Post 813225)
Rainy day cabin fever inspired me to give butterzopf a try today

Recipe please, my family would love me *even more* when I bake that.

CK

Crumbs 16.05.2010 19:43

Re: Post photos of what you cook and bake in Switzerland
 
Jack (EF member & Laughing Lemon) has a perfect recipe for Zopf bread with video tutorial on his blog Fresh Attitude here.

Melissa Sue 16.05.2010 19:49

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by CheesyKiwi (Post 813811)
Recipe please, my family would love me *even more* when I bake that.

CK

hahaha
I used the recipe on Instructables
http://www.instructables.com/id/How-...22-or-Challah/

My experience foodblogged:
http://community.livejournal.com/food_porn/5803526.html
Or just regularblogged:
http://melissasuestanley.blogspot.co...s-naptime.html

Melissa Sue 16.05.2010 19:55

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by Crumbs (Post 813813)
Jack (EF member & Laughing Lemon) has a perfect recipe for Zopf bread with video tutorial on his blog Fresh Attitude here.

That looks like a great recipe. I need to get a kitchen scale, and get over my fear of fresh yeast.

latigresse 16.05.2010 20:19

Re: Post photos of what you cook and bake in Switzerland
 
I made this recently:

http://i42.tinypic.com/27xl46g.jpg

NY Cheesecake

Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted

Filling:
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

Directions:
Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces. Makes one - 9 inch (23 cm) cheesecake.

Little_Polka 17.05.2010 12:17

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by latigresse (Post 813848)
NY Cheesecake

32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

Waiting for our 'beloved' rrs to tell you that it is not a NY cheesecake but NY style cheesecake since it does not contain the one and only Philly cream cheese.

So or so looks yummy :)


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