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  #3081  
Old 14.07.2017, 16:03
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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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  #3082  
Old 14.07.2017, 16:09
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Re: Post photos of what you cook and bake in Switzerland

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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
Ohhhh, now we have access to the pot of gold.
Didn't see the rainbow today
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  #3083  
Old 14.07.2017, 16:13
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Re: Post photos of what you cook and bake in Switzerland

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Ohhhh, now we have access to the pot of gold.
Didn't see the rainbow today
I continue to post on here first, because it is an awesome community. Just when trying to find previous posts, it can be a bit tedious and hence linking you to that page.
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  #3084  
Old 15.07.2017, 17:08
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Re: Post photos of what you cook and bake in Switzerland

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Have you already posted a recipie for this?
Just in case you don't like kneading but want to make Focaccia, the below recipe requires absolutely no kneading!!!

Absolutely no KNEADING involved! The simplest focaccia recipe yet!
  • 400 grams strong white bread flour
  • 360 grams Water - tepid / warm
  • 40 grams Extra Virgin Olive oil
  • 6-8 grams Salt
  • 4 grams Sugar
  • 7grams active dried yeast

in a large bowl, dissolve the yeast in the water and add the sugar to it as well. mix well. add the olive oil to it and then the flour. using a fork, stir the mixture for a couple of minutes until the mixture is well combined. add the salt and again mix well with a fork for 2-3 minutes.

grease a container (one that can be tightly shut) with oil and then pour the dough into it. put the lid on and allow to proof at room temperature and away from drafts for 2-3 hours. after that time, the dough should have pretty much doubled in size, if not more.

grease a 25 by 40cm baking sheet with olive oil and pour the dough onto the baking tray (you can use smaller or bigger trays...you will get thicker or thinner focaccia) try to avoid the dough folding on itself. grease your hands well with olive oil as the dough will be very sticky, and then spread the dough evenly to fit the tray. sprinkle the surface with a little coarse salt. now form lots of dimples in the dough with the tip of all fingers, pressing all the way down, as if you're trying to poke through the dough. at this stage, you can add your toppings, or you can leave it as it is. let the dough sit at room temp (if the temp is above 22 degrees, then cover it with a damp cloth, otherwise it can sit uncovered) for 60 minutes. then place in a pre heated 220 celcius oven for 15 minutes. once golden on top, take out and brush generously (if you didn't pick any toppings) or sprinkle well (if you did put toppings like me) with olive oil.

the focaccia should be nice and soft on the inside and crispy on the surface. ENJOY!!
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  #3085  
Old 16.07.2017, 00:50
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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. >>

I made them - in no time = major bonus - enjoyed them! Thanks!! They made it into my recipe-collection
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  #3086  
Old 16.07.2017, 14:15
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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. >>

I made them - in no time = major bonus - enjoyed them! Thanks!! They made it into my recipe-collection
Aw that's great! really quick, right? It isn't always the case making something with fresh ingredients that takes little time. Did you have them in tomato sauce? Also, as they're more dense than potato gnocchi, they're also more filling.
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  #3087  
Old 16.07.2017, 14:21
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Re: Post photos of what you cook and bake in Switzerland

Tres leches aka '3 milks cake'. Out of all the sweet goodies that I've made for colleagues at work, family and friends, this is the undisputed winner. Whenever I offer to bake something, 9 times of 10, it is always this one that comes up as the most preferred. Great for me as it is so simple to make.

And even if you don't like a soaked cake, not a fan of milk or lactose intolerant, the sponge cake on its own comes out perfect every time.

For the cake:
  • 6 large eggs separated
  • 135 grams caster sugar
  • 2 teaspoons vanilla extract
  • 256 grams 00 / all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 118.5 ml whole milk
  • 3 tablespoons caster sugar (for the egg whites)

For the milk sauce:
  • 14 oz / 400 gram can of sweetened condensed milk
  • 12 oz / 340 gram can evaporated milk
  • 118.5 ml whole milk
  • 2-3 tablespoons rum

Optional Topping:
  • 450 ml double cream whipped
  • unsweetened cocoa powder
  • strawberries

Pre-heat oven to 190 degrees Celsius

Spray your 9x13 inch baking tray with cooking spray / some unsalted butter and set aside.

Separate the eggs, placing the egg yolks into a bowl. Place the egg whites into a small bowl to be stiffened later.

To the egg yolks, add the sugar and vanilla extract. Whisk using a handheld whisk until well incorporated and pale.

To another bowl, mix together the flour, baking powder and salt.

Add about half of the flour mixture to the egg yolk mix and blend it in using a whisk. Whisk in the milk and then add the rest of the flour and mix it in using a whisk. The batter will be quite thick but this is normal.

Beat the egg whites with a handheld whisk until you have near stiff peaks. Then add the 3 tablespoons of sugar to it and whisk with the handheld whisk until incorporated and you have stiff peaks.

Gently fold the stiffened egg whites into the batter using a spatula gently.

Pour the batter into the baking tray and bake for 20 minutes or until when a toothpick is inserted, it comes out clean.

Take out of the oven and allow the cake to cool for ten minutes.

Whilst the cake is cooling, add condensed milk, evaporated milk, whole milk and rum and mix together using a whisk.

Once you've cooled the cake for 10 minutes, piece the cake all over with a fork and then pour the milk mixture over it evenly. Cover the cake with cling film / tin foil and refrigerate for at least 3 hours (ideally overnight)

When ready to serve, spread whipped cream on evenly on the top and decorate with cocoa powder.

Serve topped with sliced strawberries though this is optional.
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  #3088  
Old 16.07.2017, 18:04
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Re: Post photos of what you cook and bake in Switzerland

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Aw that's great! really quick, right? It isn't always the case making something with fresh ingredients that takes little time. Did you have them in tomato sauce? Also, as they're more dense than potato gnocchi, they're also more filling.
Yes, I produce my tomato sauce in big bulk (letting it simmer for about 4 hours), then freeze it in portions for nights when I'm hungry but lazy . So I made the gnocchi on the tomato-sauce-day.

Tres leches aka '3 milks cake'.
<<evaporated milk>>, language problem: I use the word "evaporated" when the fluid is ..... gone
Asking the dictionary, it says it could also be tinned milk (what would that be, coffee-milk?) or condensed milk (but you already mentioned that or would it be condensed milk without sugar?).
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Old 16.07.2017, 20:54
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Re: Post photos of what you cook and bake in Switzerland

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Yes, I produce my tomato sauce in big bulk (letting it simmer for about 4 hours), then freeze it in portions for nights when I'm hungry but lazy . So I made the gnocchi on the tomato-sauce-day.

Tres leches aka '3 milks cake'.
<<evaporated milk>>, language problem: I use the word "evaporated" when the fluid is ..... gone
Asking the dictionary, it says it could also be tinned milk (what would that be, coffee-milk?) or condensed milk (but you already mentioned that or would it be condensed milk without sugar?).
The mixture is made from normal milk, condensed milk and evaporated milk. This page seems to explain it well. Condensed milk is sweet and it comes in a small tin, whilst evaporated milk isn't sweet on its on and it comes in a tin of same size as canned tomatoes tin.

http://www.thekitchn.com/what-s-the-...ed-milk-125900

If you can't find it, condensed milk and normal milk mixture should actually work ok.
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  #3090  
Old 16.07.2017, 21:04
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Re: Post photos of what you cook and bake in Switzerland

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The mixture is made from normal milk, condensed milk and evaporated milk. This page seems to explain it well. Condensed milk is sweet and it comes in a small tin, whilst evaporated milk isn't sweet on its on and it comes in a tin of same size as canned tomatoes tin.

http://www.thekitchn.com/what-s-the-...ed-milk-125900

If you can't find it, condensed milk and normal milk mixture should actually work ok.
Ah, thanks, it's condensed milk without sugar.

See, that is where the article is wrong <<You won't see any products labeled as unsweetened condensed milk, since that's essentially evaporated milk>> as in Switzerland it is labelled just that (and in three languages ):

post-photos-what-you-cook-bake-switzerland-kondensmilch-ungezuckert.jpg
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  #3091  
Old 16.07.2017, 21:35
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Re: Post photos of what you cook and bake in Switzerland

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Ah, thanks, it's condensed milk without sugar.

See, that is where the article is wrong <<You won't see any products labeled as unsweetened condensed milk, since that's essentially evaporated milk>> as in Switzerland it is labelled just that (and in three languages ):

Attachment 127164
are you sure its just unsweetened condensed milk? I don't know much about it, but the consistency is totally different. condensed milk as you know has the consistency of a thick yet runny caramel, whilst evaporated milk is just like normal milk in consistency.
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Old 16.07.2017, 22:08
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Re: Post photos of what you cook and bake in Switzerland

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are you sure its just unsweetened condensed milk? I don't know much about it, but the consistency is totally different. condensed milk as you know has the consistency of a thick yet runny caamel, whilst evaporated milk is just like normal milk in consistency.
Am I sure? Naaaa. It's what the article you linked said.
I don't think I ever bought condensed milk without sugar (the sugared one I eat directly from the tube - which is why I hardly ever buy it either ).

So the best solution will be: You bake one of these cakes for me
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  #3093  
Old 16.07.2017, 22:11
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Re: Post photos of what you cook and bake in Switzerland

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Am I sure? Naaaa. It's what the article you linked said.
I don't think I ever bought condensed milk without sugar (the sugared one I eat directly from the tube - which is why I hardly ever buy it either ).

So the best solution will be: You bake one of these cakes for me
I don't blame you. Dipping a biscuit into condensed milk is one of those simple but very guilty pleasures. But I promise you that once you mix all the milks and a bit rum together, it tastes even better.

haha. if I didn't go off in transit, I would do so happily. But the least you can do is try it, if the article says so. I can't imagine how it won't taste good.
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Old 18.07.2017, 16:09
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Re: Post photos of what you cook and bake in Switzerland

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Ginger Parkin using A James Martin Recipe.
So now finally I know what parkin is!!! One of my colleagues who works in our Leeds office picked up these goodies for me when she came down to London. These were bought from a local farm shop! I'd never had parkin before, but I will definitely be making them now!
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Old 18.07.2017, 16:41
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Re: Post photos of what you cook and bake in Switzerland

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So now finally I know what parkin is!!! One of my colleagues who works in our Leeds office picked up these goodies for me when she came down to London. These were bought from a local farm shop! I'd never had parkin before, but I will definitely be making them now!
I am planning to make one on Friday when I turn the oven on for the next sourdough bread loaf. I must admit that I always add more ginger than quoted, we like them to be really gingery. Adding chopped crystallised ginger is also a nice touch.
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  #3096  
Old 18.07.2017, 16:44
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Re: Post photos of what you cook and bake in Switzerland

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I am planning to make one on Friday when I turn the oven on for the next sourdough bread loaf. I must admit that I always add more ginger than quoted, we like them to be really gingery. Adding chopped crystallised ginger is also a nice touch.
The taste of ginger is not what I expected. I thought it would be more like treacle / sticky toffee pudding. I love ginger and I actually have candid ginger. I will add them once this load finishes.
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Old 18.07.2017, 16:47
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Re: Post photos of what you cook and bake in Switzerland

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The taste of ginger is not what I expected. I thought it would be more like treacle / sticky toffee pudding. I love ginger and I actually have candid ginger. I will add them once this load finishes.
That's from the dark brown sugar and black treacle. Yum yum, can't wait till Friday!
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Old 20.07.2017, 18:04
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Re: Post photos of what you cook and bake in Switzerland

Ice-Cream.
If you're like me: Lazy, you want it NOW - not in two hours or worse tomorrow, you don't want any eggs in there (which in this case obviously stay raw) and you want to be able to use little sugar, here's a quick and easy ice-cream recipe:

250g Mascarpone
200 ml cream (I even took half-fat cream)
250 ml orange-juice (they said freshly pressed - I took it from the shelf )
sugar to taste (if you like it very sweet, remember it will lose sweetness while freezing).

Mix Mascarpone and cream and sugar until smooth
add orange juice and mix it in
chuck it all into your ice-cream machine - et voilą!
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Old 20.07.2017, 18:46
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Re: Post photos of what you cook and bake in Switzerland

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Ice-Cream.
If you're like me: Lazy, you want it NOW - not in two hours or worse tomorrow, you don't want any eggs in there (which in this case obviously stay raw) and you want to be able to use little sugar, here's a quick and easy ice-cream recipe:

250g Mascarpone
200 ml cream (I even took half-fat cream)
250 ml orange-juice (they said freshly pressed - I took it from the shelf )
sugar to taste (if you like it very sweet, remember it will lose sweetness while freezing).

Mix Mascarpone and cream and sugar until smooth
add orange juice and mix it in
chuck it all into your ice-cream machine - et voilą!
Frozen fruit, marscapone, quark (whatever your preference) blitz in a processor and eat.
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Old 23.07.2017, 08:47
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Re: Post photos of what you cook and bake in Switzerland

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definitely should not pass. the steak is always delicious. beautifully seasoned and juicy. do some google searches. it isn't like cured meat. it is just dry aged for a couple of days. helps to seal the outside....keeps the juices in.
I wanted to thank you again for the suggestion and report back. It was delicious, indeed, and exactly my kind of thing. We went to the local restaurant that didn't do many things apart from the bistecca fiorentina, but boy, were they good at it. Definitely a thing one shouldn't miss when in Tuscany. OK, one shouldn't miss many other things but this is on the top list. Oh, also loved f reshly cut slices of Finocchiona and I usually don't eat much of this stuff.
My favourite dessert was a cake called ricotta e pere, I hope I recall the name correctly. And of course gelato artigianale...it is very different from what you get elsewhere. I'll be back for sure and happy to renew my experiences.

Last edited by greenmount; 23.07.2017 at 08:59.
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