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  #3061  
Old 06.07.2017, 13:48
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Re: Post photos of what you cook and bake in Switzerland

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An Australian icon (or so it would be)... where did you get the recipe? Made it up yourself? Random recipe website?

I think this is one of the standard CWA mainstay cakes, but if you were cooking for a CWA ribbon, you'd need to cut the sponges absolutely precisely to size and ensure an even coating of chocolate on all sides.



If you're going for a genuine poached white cut chicken, that is complicated. It's about using a good chicken, getting the poaching process right (slow and long is a good idea, but so much effort).
Hi there,

My friend comes from Geelong! His mum taught me.

As you rightly say, I did trim off the edges to have a rectangle.

In my office, we have three australians. two of them loves it. The third made some interesting suggestions. He said that the dipping into the chocolate could've been done a bit quicker as he felt the chocolate coating had gone into the sponge a bit more than he likes - he felt that it took a little away from tasting the coconut. So he suggested I make the chocolate icing a bit thicker!
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  #3062  
Old 08.07.2017, 12:30
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Re: Post photos of what you cook and bake in Switzerland

Hello.

My best cooked dish is steamed prawn which is also very easy to prepare. First cut the prawn trailer vertically using the scissors. Season them with salt, soy sauce, and oil. Put some green onion. Finally microwave for 2 minutes and it is done.

It is really delicious.

post-photos-what-you-cook-bake-switzerland-20161206_202956.jpg
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  #3063  
Old 08.07.2017, 14:05
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Re: Post photos of what you cook and bake in Switzerland

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Hello.

My best cooked dish is steamed prawn which is also very easy to prepare. First cut the prawn trailer vertically using the scissors. Season them with salt, soy sauce, and oil. Put some green onion. Finally microwave for 2 minutes and it is done.

It is really delicious.

Attachment 126973
Wow! I've never made prawns in microwave before! I will try these today!
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  #3064  
Old 10.07.2017, 17:37
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Re: Post photos of what you cook and bake in Switzerland

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Wow! I've never made prawns in microwave before! I will try these today!
It is very easy to try. Enjoy!
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  #3065  
Old 11.07.2017, 22:35
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Re: Post photos of what you cook and bake in Switzerland

Ricotta based gnocchi with no potatoes, made in 15 minutes.

Dundari alla minorese - ricotta gnocchi originating from the beautiful place that is Minori on the amalfi coast. Very quick and easy to prepare, ready to be boiled and enjoyed with a tomato based sauce and some grating of pecorino / parmesan or grana.

The ridges are only optional. Made with the usual gnocchi paddle. You can just cut them into bite size pieces and boil in salted water. they're ready when they rise to the top.

To made two portions:
  • 200 grams ricotta
  • 200 grans 00 flour or any plain flour
  • 3 egg yolks
  • 20 grams grated parmesan / pecorino / grana
  • good pinch of grated nutmeg
  • good pinch of salt
  • good pinch of black pepper
To a bowl, add the ricotta and egg yolks. Mix well using a whisk. Add the parmesan, nutmeg, salt and pepper and again mix using a whisk until well incorporated.

Add the flour and using a spatula slowly begin to bring the dough together. Put your hand in there to form the dough into a ball. don't overwork it. You just want the dough to come together.

Place on a lightly floured surface and divide into 3 equal pieces. With the palm of hands, roll out each pieced into long sausages until its about 1 inch in diameter. Cut into bite size pieces and just place on a floured surface whilst you prepare your sauce and boil your water. Also refrigerates and freezes well. Just make sure you use it before the ricotta and egg expiration dates.
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  #3066  
Old 11.07.2017, 22:40
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Re: Post photos of what you cook and bake in Switzerland

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Ricotta based gnocchi with no potatoes, made in 15 minutes.

Dundari alla minorese - ricotta gnocchi originating from the beautiful place that is Minori on the amalfi coast. Very quick and easy to prepare, ready to be boiled and enjoyed with a tomato based sauce and some grating of pecorino / parmesan or grana.

The ridges are only optional. Made with the usual gnocchi paddle. You can just cut them into bite size pieces and boil in salted water. they're ready when they rise to the top.

To made two portions:
  • 200 grams ricotta
  • 200 grans 00 flour or any plain flour
  • 3 egg yolks
  • 20 grams grated parmesan / pecorino / grana
  • good pinch of grated nutmeg
  • good pinch of salt
  • good pinch of black pepper
To a bowl, add the ricotta and egg yolks. Mix well using a whisk. Add the parmesan, nutmeg, salt and pepper and again mix using a whisk until well incorporated.

Add the flour and using a spatula slowly begin to bring the dough together. Put your hand in there to form the dough into a ball. don't overwork it. You just want the dough to come together.

Place on a lightly floured surface and divide into 3 equal pieces. With the palm of hands, roll out each pieced into long sausages until its about 1 inch in diameter. Cut into bite size pieces and just place on a floured surface whilst you prepare your sauce and boil your water. Also refrigerates and freezes well. Just make sure you use it before the ricotta and egg expiration dates.
And then what? I drop them into the boiling water? How long for? You kind of ran off before you finished
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  #3067  
Old 11.07.2017, 22:53
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Re: Post photos of what you cook and bake in Switzerland

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And then what? I drop them into the boiling water? How long for? You kind of ran off before you finished
'You can just cut them into bite size pieces and boil in salted water. they're ready when they rise to the top'.

Just like normal gnocchi, they'll begin to float on the surface when ready. When the water is boiling, add a good pinch of salt, stir and plonk the dundari in!
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  #3068  
Old 11.07.2017, 22:57
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Re: Post photos of what you cook and bake in Switzerland

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'You can just cut them into bite size pieces and boil in salted water. they're ready when they rise to the top'.

Just like normal gnocchi, they'll begin to float on the surface when ready. When the water is boiling, add a good pinch of salt, stir and plonk the dundari in!
Thanks.
Well, I never made any gnocchi yet
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  #3069  
Old 11.07.2017, 23:00
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Re: Post photos of what you cook and bake in Switzerland

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Thanks.
Well, I never made any gnocchi yet
These are much quicker and less hassle. They're all also more filling as are a bit more dense because of the lack of the fluffy potatoes. Cheaper and quicker alternative. goes well with creamy sauce too.
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  #3070  
Old 12.07.2017, 21:49
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Re: Post photos of what you cook and bake in Switzerland

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These are much quicker and less hassle. They're all also more filling as are a bit more dense because of the lack of the fluffy potatoes. Cheaper and quicker alternative. goes well with creamy sauce too.
Yeah, right. Sauce. What sauce?
Is it hot where you are? You are only delivering in fractions at the moment
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  #3071  
Old 12.07.2017, 21:55
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Re: Post photos of what you cook and bake in Switzerland

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Yeah, right. Sauce. What sauce?
Is it hot where you are? You are only delivering in fractions at the moment
Any fresh pasta sauce works! Could try;

1 tin of plum tomatoes
3 cloves garlic finely chopped
1 whole red chilli roughly chopped or pinch of chilli flakes
Salt and pepper to taste
A small punch of fresh basil ripped with hands

Have frying pan or saucepan on medium heat!
Add olive oil
When oil is hot, add the garlic and chillies
When aromatic, pour in the tinned tomatoes
Break down the plum tomatoes with back of spoon to crush them
When the sauce is bubbling away, taste for salt and pepper
Allow to cook on medium to high heat for about 15 minutes with lid on!
Turn off the heat, rip the basil with hands and drop them in!
Place lid back on and just let it sit for a few minutes for the basil to wilt
Stir the basil in!

When your gnocchi is ready, just drain and add them straight to the sauce! Gentle stir and serve! Grating of cheese optional!
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  #3072  
Old 12.07.2017, 23:31
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Re: Post photos of what you cook and bake in Switzerland

Lemon and gin cupcakes! Lemon cakes with gin and tonic icing and candied lemon...complete with British flag cupcakes I got from Coop a while back
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  #3073  
Old 13.07.2017, 23:11
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Re: Post photos of what you cook and bake in Switzerland

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Lemon and gin cupcakes! Lemon cakes with gin and tonic icing and candied lemon...complete with British flag cupcakes I got from Coop a while back
They look delicious. Care to list the recipe?
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  #3074  
Old 13.07.2017, 23:29
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Re: Post photos of what you cook and bake in Switzerland

Of course! I got my self raising flour from a local turkish/portuguese shop, but the big Asiamarkt in St. Gallen sells it too. Otherwise, it's easily made if you add baking powder to normal flour (there's exact ratios online, I can't remember exactly)

These are perfect for a summery flavour and easy to impress people with I kind of mashed several recipes together and added my own steps, so forgive me if there's any errors!

Lemon and gin tonic cupcakes
Cakes:
• 250g pack of butter, softened
• 230g caster sugar
• 3 eggs, lightly beaten
• 250g self-raising flour
• 2 lemons (zest 2 and juice of 2)
• 4 tbsp gin

Icing:
• 150g Unsalted Butter, room temperature
• 375g Icing Sugar
• 3tbsps Gin
• 2-3 tbsps Tonic

Decoration:
• Straws cut to about 4 cm
• Lemon slices (candied are best, dip into granulated sugar for a "sparkling" effect)

Method
1. Heat oven to 160C/140C fan/gas 3. Line 2 muffin tins with 18 muffin cases.
2. With an electric whisk, whisk the butter, sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk.
3. Fill the cases around half way, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
4. Leave to cool for around a minute and then, while still hot, poke holes in with skewers. Brush with gin (around 2 tbsp, feel free to add more!)
5. Cool for 10 mins, then transfer cakes to a cooling rack on a tray.
6. To make the Buttercream – Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes).
7. Add in the Tonic & Gin one tablespoon of each at a time, and beat fully each time.
8. Pipe onto cakes when they are fully cooled, cut small wedges of candied lemon slices and add a straw to finish the effect! Enjoy!

Last edited by KhiaR; 13.07.2017 at 23:53.
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  #3075  
Old 13.07.2017, 23:35
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Re: Post photos of what you cook and bake in Switzerland

They look yummy!
But according to the recipe, one cupcake has 50.4g sugar! That will put me to sleep for at least 5 hours (sugary stuff does that to me).
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  #3076  
Old 13.07.2017, 23:50
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Re: Post photos of what you cook and bake in Switzerland

To be fair, the recipe I took it from said 12 because they filled theirs to 2/3, but I managed to get around 17 from filling it half way...the first time I made them they massively exploded and looked...erm...interesting

But definitely 1 is more than enough
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  #3077  
Old 14.07.2017, 12:43
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Re: Post photos of what you cook and bake in Switzerland

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Of course! I got my self raising flour from a local turkish/portuguese shop, but the big Asiamarkt in St. Gallen sells it too. Otherwise, it's easily made if you add baking powder to normal flour (there's exact ratios online, I can't remember exactly)

These are perfect for a summery flavour and easy to impress people with I kind of mashed several recipes together and added my own steps, so forgive me if there's any errors!

Lemon and gin tonic cupcakes
Cakes:
• 250g pack of butter, softened
• 230g caster sugar
• 3 eggs, lightly beaten
• 250g self-raising flour
• 2 lemons (zest 2 and juice of 2)
• 4 tbsp gin

Icing:
• 150g Unsalted Butter, room temperature
• 375g Icing Sugar
• 3tbsps Gin
• 2-3 tbsps Tonic

Decoration:
• Straws cut to about 4 cm
• Lemon slices (candied are best, dip into granulated sugar for a "sparkling" effect)

Method
1. Heat oven to 160C/140C fan/gas 3. Line 2 muffin tins with 18 muffin cases.
2. With an electric whisk, whisk the butter, sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk.
3. Fill the cases around half way, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
4. Leave to cool for around a minute and then, while still hot, poke holes in with skewers. Brush with gin (around 2 tbsp, feel free to add more!)
5. Cool for 10 mins, then transfer cakes to a cooling rack on a tray.
6. To make the Buttercream – Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes).
7. Add in the Tonic & Gin one tablespoon of each at a time, and beat fully each time.
8. Pipe onto cakes when they are fully cooled, cut small wedges of candied lemon slices and add a straw to finish the effect! Enjoy!
Thanks! You can trust me with the flour! I will definitely be trying this recipe, when I come back with fresh lemons from amalfi.
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  #3078  
Old 14.07.2017, 12:50
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Re: Post photos of what you cook and bake in Switzerland

Focaccia Friday!!!
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  #3079  
Old 14.07.2017, 16:13
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Re: Post photos of what you cook and bake in Switzerland

Have you already posted a recipie for this?
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  #3080  
Old 14.07.2017, 17:03
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Re: Post photos of what you cook and bake in Switzerland

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Have you already posted a recipe for this?
Hi there,

is that response to me? If so, yes I have a few times. here's a quick link to my sorted food page.

https://sortedfood.com/recipe/14088
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