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  #3101  
Old 23.07.2017, 14:53
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Re: Post photos of what you cook and bake in Switzerland

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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.
Really nice to hear you enjoyed your time there.

Finocchiona is delicious. I suggest that if there are good Italian deli's in your area, make sure you also try sorpresa veneta. Beautiful flavor and even better aromas. Torta ricotta e pere - I'm disappointed that I've not made one in a while. My auntie makes a really delicious one. I should make it soon as its summer.
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  #3102  
Old 25.07.2017, 00:54
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Re: Post photos of what you cook and bake in Switzerland

Pucce Salentine.

Puccia or Pucce Salentine is a very simple sandwich bread that is effectively made from pizza dough. Try this, and you'll never go back to a panino. Ingredients below will make two big roll size pucce.
  • 250 g bread flour
  • 3.5 g active dried yeast
  • 163 ml lukewarm water
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp capers or sliced olives or sliced onions - whatever toppings you like
  • 30 g coarse semolina for coating

Add the yeast to the lukewarm water, stir and just allow it to sit for a few minutes. To a bowl, add your flour and mix in the salt. Pour in the olive oil and yeast water mixture. Bring the dough together with a fork. When it becomes difficult, get your hands in there to form the dough into a ball. Pour the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth. Place the dough on a lightly floured surface, cover with the bowl and allow to proof for 2 hours.

After two hours, cut the dough into two and add a handful of whatever topping you like into the middle of each dough ball. Form the dough back into a ball by pulling the top underneath until the dough balls are smooth. Place on a lightly floured surface and ideally proof again for 45 minutes to 1 hour or until doubled in size.

Pre-heat your oven to the highest temperate. I baked mine in 275 degrees Celsius oven. Puccia is supposed to cook on really high flame. Take each dough and like you would with a pizza dough, just flatten them a little. Then push each dough down into a bowl filled with coarse semolina until each dough is covered lightly with semolina. Place each puccia onto a baking dish sprinkled with coarse semolina. Bake until it has puffed up and golden brown on top with darkened bits on edges. Perfect to them slice in half and fill with whatever sandwich fillings you like.
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  #3103  
Old 25.07.2017, 07:18
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Re: Post photos of what you cook and bake in Switzerland

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Really nice to hear you enjoyed your time there.

Finocchiona is delicious. I suggest that if there are good Italian deli's in your area, make sure you also try sorpresa veneta. Beautiful flavor and even better aromas. Torta ricotta e pere - I'm disappointed that I've not made one in a while. My auntie makes a really delicious one. I should make it soon as its summer.
I will. There was an Italian deli in my area but they closed a couple of years ago, don't know why. I used to buy fresh pasta and olives from them - I'm sorry they had to close.

Ricotta e pere was one of the best things I tasted lately, it was really good. Went to the same place three times to have exactly the same ricotta lol.

Having spent half of a day in Uffizi Gallery in Florence without feeling hungry I can confirm that Finocchiona and Pancetta are also very filling for a breakfast.. (I usually eat oatmeal and fruits in the morning )
Yep, really looking forward to going back as soon as possible. I already miss Italy, not only for the gourmet kind of thing.
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  #3104  
Old 25.07.2017, 10:19
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Re: Post photos of what you cook and bake in Switzerland

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I will. There was an Italian deli in my area but they closed a couple of years ago, don't know why. I used to buy fresh pasta and olives from them - I'm sorry they had to close.

Ricotta e pere was one of the best things I tasted lately, it was really good. Went to the same place three times to have exactly the same ricotta lol.

Having spent half of a day in Uffizi Gallery in Florence without feeling hungry I can confirm that Finocchiona and Pancetta are also very filling for a breakfast.. (I usually eat oatmeal and fruits in the morning )
Yep, really looking forward to going back as soon as possible. I already miss Italy, not only for the gourmet kind of thing.
I'm assuming that 'oatmeal' is what we call porridge in the UK? Oatmeal is initially filling, but then come 11AM, you feel like you've not eaten anything. Really good food to have post playing sports though. Fills you up without making you feel heavy or lethargic.
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  #3105  
Old 25.07.2017, 10:37
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Re: Post photos of what you cook and bake in Switzerland

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I'm assuming that 'oatmeal' is what we call porridge in the UK?
'Fiocchi d'avena' in Italian.

Tom
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  #3106  
Old 25.07.2017, 10:46
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Re: Post photos of what you cook and bake in Switzerland

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'Fiocchi d'avena' in Italian.

Tom
ah! I should make some oatmeal biscuits.
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  #3107  
Old 25.07.2017, 11:41
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Re: Post photos of what you cook and bake in Switzerland

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I'm assuming that 'oatmeal' is what we call porridge in the UK? Oatmeal is initially filling, but then come 11AM, you feel like you've not eaten anything. Really good food to have post playing sports though. Fills you up without making you feel heavy or lethargic.
Hmm, I was told that - eating oatmeal in connection to sport - just a couple of weeks ago. As the info keeps reaching me, I guess I should test it

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ah! I should make some oatmeal biscuits.
I used to make those a lot - but the salty kind - can't say they're not filling though. (do yours have loads of butter in them too?)

Migros sells pizza-dough in a bag. (Nice stuff). Your Pucce Salentine could theoretically made from that - by the lazy ones.
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  #3108  
Old 25.07.2017, 11:56
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Re: Post photos of what you cook and bake in Switzerland

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Hmm, I was told that - eating oatmeal in connection to sport - just a couple of weeks ago. As the info keeps reaching me, I guess I should test it


I used to make those a lot - but the salty kind - can't say they're not filling though. (do yours have loads of butter in them too?)

Migros sells pizza-dough in a bag. (Nice stuff). Your Pucce Salentine could theoretically made from that - by the lazy ones.
Yes absolutely. Just when you bring the dough home, form it again into a ball by pinching from the top and pulling underneath. you can add olives or capers or onions etc into it as roll it into a ball. Then just dust surface with flour, place the balls on and just cover with a damp towel for about 45 minutes. Then flatten then like pizza dough but to max 15cm wide and roll them around in the coarse semolina. You don't have to roll them around in the coarse semolina, but it gives the dough a nicer crust / crunch. Then just bake them. They'll puff up like pitta bread when in the oven. Let them cook until nice and brown.

If you don't roll around in semolina, you can do something else. Flatten the dough and just pour 1 tablespoon of olive oil onto the top and just roughly spread it with finger. it also gives it a nice crust on top. trust me, you'll never go back to a panini. this is lighter, more fluffy and also not dry.
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  #3109  
Old 27.07.2017, 21:40
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Re: Post photos of what you cook and bake in Switzerland

Biscotti frolle ripiene. Chocolate ricotta cream filled biscuits
  • 2 whole 1 whole egg and additional egg white for the pastry. save the spare egg yolk for egg wash
  • 80 g caster sugar (for pastry)
  • 60 ml sunflower oil (for pastry)
  • 1 tsp baking powder
  • 320 g 00 flour or cake flour
  • 50 g ricotta (for filling)
  • 5 g unsweetened cocoa powder (for filling)
  • 15 g caster or powder sugar (for filling)
  • 1 whole grated zest of lemon (for filling)
  • 2 tbsp nib sugar for decoration

Make the filling:

To a small bowl, add the ricotta, cocoa powder, sugar and zest of lemon. Give it a good mix with a fork until it comes together to a cream. place in the fridge whilst you prepare the pastry.

Make the pastry:

To a bowl, add the one whole egg and additional egg white, sugar, sunflower oil and baking powder. Using a whisk, incorporate until it is well mixed. Then slowly add two tablespoons of flour and mix it in. Continue to do so until you have a dough that is coming together but is still a bit sticky. Pour the dough out onto a well floured surface and also flour the top. gently knead the dough until it becomes smooth and compact. you won't need to add the whole 320 grams of the flour. you'll have about 20 grams leftover to flour the work surface.

Cut the dough into half. roll one of the halves out using a rolling pin until its about 0.5cm thick. Then using a round pastry cutter that is about 6cm in diameter, cut as many circles as you can. Place half a teaspoon of the ricotta filling into the center of each biscuit. Roll out the other half of the dough to the same thickness, again cut circles using the pastry cutter. pick up each circle, brush it with a little water and then place it on top of the biscuit with the filling in the middle. Push down around the filling so the biscuit sticks and then place onto a baking tray. Do all of them. Pre-heat oven to 180 degrees Celsius.

To make the egg wash, add two teaspoons of water to the egg yolk, beat until incorporated and then brush the tops of all the biscuits. You can then sprinkle some nib sugar on top of each biscuit. Place in the oven and bake for around 20 minutes or until golden on top.
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Last edited by acmilan; 27.07.2017 at 21:58.
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  #3110  
Old 04.08.2017, 00:35
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Re: Post photos of what you cook and bake in Switzerland

DUTCH OVEN POT HOMEMADE BREAD
  • 500 g strong bread flour
  • 300 ml tepid warm water - use mineral water and heat it up
  • 7.5 g active dried yeast
  • 8 g salt
  • 3 tbsp toasted pumpkin seeds - optional

MAKE THE DOUGH IN A MIXER WITH DOUGH HOOK
Warm up your water until its lukewarm and place it in a bowl. Pour in the active dried yeast, give it a mix with a fork and set aside for a couple of minutes. Tap water has chlorine in it, so using mineral water helps the yeast activate even better. To a standing mixer with dough hook on, add the flour and salt and just give it a quick mix. Whilst its turning on near minimum speed, pour in the yeast and water mixture. At this stage, you can also add seeds or dried fruits if you like. Then allow the mixer to knead the bread on near minimum speed for 10 minutes. Take the dough out of the bowl and place it in an airtight container to proof for 2 hours.

PREPARATION AND SECOND PROOFING
After two hours, take the dough out of the container and place on lightly floured surface. Pinch the edges of the dough and fold it back into the middle. Then turn the dough over so the smooth side is up. Place the dough inside of a large bowl lined with parchment paper and cover with a towel. Allow to proof for 1 hour. In the meantime, place your cast iron pot with the lid on into the oven at 250 degrees Celsius. Allow it to get really hot for one hour whilst the dough is proofing.

FINAL PREPARATION
After the hour, take the dough out of the bowl but with it still being on the parchment paper. Dust the top of the dough with some flour and then score the dough twice horizontally and once diagonally with a sharp knife or razor blade. The scoring will ensure the bread baking evenly.

BAKING
Carefully take the dutch oven pot out of the oven, remove the lid and place the dough whilst its still on parchment paper inside of the dutch oven pot. Place the lid on and carefully place it back inside of the oven and bake at 250 degrees Celsius for 30 minutes. After 30 minutes, reduce the heat to 230 degrees Celsius and cook for another 30 minutes.

After one hour of baking, carefully take the pot out of the oven, remove the lid and carefully take the bread out. remove the parchment paper and place the bread on a cooling rack to fully cool. You'll know you've done a good job when you knock the bottom of the bread, it should sound like someone is knocking on the door. Enjoy!!!
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Old 05.08.2017, 00:12
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Re: Post photos of what you cook and bake in Switzerland

Wholewheat strong bread flour version. Probably even more delicious. Same process. Just wholewheat strong bread flour the difference.
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Old 05.08.2017, 20:44
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Re: Post photos of what you cook and bake in Switzerland

Birthday cake of my daughter:



Yvonne
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  #3113  
Old 05.08.2017, 20:55
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Re: Post photos of what you cook and bake in Switzerland

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Birthday cake of my daughter:



Yvonne
If that is marchpane I want the unicorn
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Old 05.08.2017, 21:03
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Re: Post photos of what you cook and bake in Switzerland

Husband made paella tonight. Quite yummy.

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Old 05.08.2017, 22:52
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Re: Post photos of what you cook and bake in Switzerland

With this hot and still weather we resort to salads... Now, i am normally a one-casserole wonder, but i try to dab in salads.
Chorizo
Chickpeas
Selery
Capers
Red onion
Green olives
Parsley
Rocket salad leaves
Top it off with Manchego (i discovered this cheese only today, delish...)
Salt, pepper, olive oil to dress.
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Old 06.08.2017, 15:29
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Re: Post photos of what you cook and bake in Switzerland

Simple Chinese
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Old 06.08.2017, 18:27
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Re: Post photos of what you cook and bake in Switzerland

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Simple Chinese


Yeah! simple.. sure!
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Old 06.08.2017, 18:55
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Re: Post photos of what you cook and bake in Switzerland

Tonight I made a tagine of chicken, green olives, thyme and preserved lemons.

The chicken is marinated in a mixture of onion, garlic, saffron, ginger, lemon juice and olive oil before cooking in the tagine with the other ingredients.

Last edited by edot; 27.08.2017 at 20:12.
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Old 06.08.2017, 21:28
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Re: Post photos of what you cook and bake in Switzerland

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Tonight I made a tagine of chicken, green olives, thyme and preserved lemons.

The chicken is marinated in a mixture of onion, garlic, saffron, ginger, lemon juice and olive oil before cooking in the tagine with the other ingredients.
I love Tagines!

We've got a LeCrueset Tagine pot too. Unfortunately it's really too small for our family for chicken pieces but okay still for lamb.

The best tagine I ever had was in a mountain village in Morroco in winter. I've never had or made one as good since.

Thanks for the post for reminding me to cook another.
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Old 06.08.2017, 22:37
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Re: Post photos of what you cook and bake in Switzerland

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I love Tagines!

We've got a LeCrueset Tagine pot too. Unfortunately it's really too small for our family for chicken pieces but okay still for lamb.

The best tagine I ever had was in a mountain village in Morroco in winter. I've never had or made one as good since.

Thanks for the post for reminding me to cook another.
We're thinking of buying the bigger le cruset, though the small one is ok for two people.

This cookbook - "tagines and couscous" by ghillie basan has a lot of great recipe ideas
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