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  #3201  
Old 22.10.2017, 11:12
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Re: Post photos of what you cook and bake in Switzerland

made burgers at home today. not bad.

Last edited by BlueberryBen; 06.07.2019 at 19:56.
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  #3202  
Old 22.10.2017, 11:14
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Re: Post photos of what you cook and bake in Switzerland

I am also fan of home made burgers from time to time.
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  #3203  
Old 29.10.2017, 13:07
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Re: Post photos of what you cook and bake in Switzerland

COD IN SALSA VERDE

Bacalao en salsa verde with garlic, white wine, peas and mussels. You could of course use clams instead of mussels, or leave out the shellfish completely. You can make this as a main course or in small amounts as a starter.
  • 3-4 whole pieces of cod loin with skin on
  • 4-5 whole cloves garlic thinly sliced
  • 6-7 tbsp olive oil
  • 1-2 tsp salt
  • 1 tbsp plain flour
  • 1-2 tbsp white wine
  • 2-3 tbsp frozen peas
  • 2-3 tbsp very finely chopped fresh parsley
  • 5-10 whole mussels or clams
  • 250 ml hot fish stock
  • 1 tsp white pepper powder

Season the skin side of each fillet. Place a frying pan on high heat and add 2 tablespoons of olive oil. When the pan is hot and the oil is smoking, add the cod fillets skin side down. You want the skin to crisp nicely which should take about 4-5 minutes. The rest of the cooking will happen in the sauce. Once the skins of the fillets are crisp, take them out of the frying pan and allow them to rest on a plate flesh side down.

To a medium size frying pan or 26cm terracotta pan, add the sliced garlic and olive oil. You add the garlic and olive oil when cold. Have the olive oil and garlic sizzling at medium heat for around 5 minutes. After 5 minutes, add the flour and mix it into the olive oil and garlic until you've cooked out the flour and you no longer see any white flour - max 1 minute. Add the white wine and allow the alcohol to cook out but keep stirring as the sauce thickens. Then pour in the fish stock and keep stirring so that the sauce doesn't become lumpy. You can actually use a small whisk. Add the fish stock in a little at a time as this will also stop it from getting lumpy. If once you've add all the fish stock, the sauce is too thick, then just add more fish stock. Add the frozen peas and stir it into the sauce. Add the thinly sliced fresh parsley and nicely stir it into the sauce along with a pinch of white pepper powder Add the cod fillets into the sauce flesh side down. Cook on medium heat for around 3-4 minutes and then on low heat. At this stage, add the clams to the sauce again cook for around 3 minute or so or until you see the clams beginning to open - knowing they're ready then. Turn the heat off, give the pan another good shake so the sauce is nicely incorporated especially as the clams would've also released their juices. Finish off with a sprinkling of fresh parsley - optional.
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  #3204  
Old 29.10.2017, 16:17
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Re: Post photos of what you cook and bake in Switzerland

PAELLA COOKED TRADITIONAL STYLE

Chicken paella with the added bonus of fresh mussels, made in the traditional Valencia style with broad beans and artichokes. Ingredient amounts to be made in 28cm paella pan - enough for 2-3.
  • 100 g paella rice - I used bomba.
  • 1 l chicken stock
  • 2 whole chicken thighs - cut into 4 pies
  • 3 handful broad beans
  • 2 whole artichokes
  • 4 whole gloves garlic finely chopped
  • 1/2 tsp pimenton - hot or sweet
  • 2 tbsp passata or a grated fresh tomato
  • 1 tsp spanish saffron
  • 5-6 whole fresh or cooked mussels - optional
  • 2-3 sprigs rosemary sprigs - optional
  • 20 runner beans roughly chopped

If you've got spanish saffron - great. If not, then you need to toast your saffron. spanish saffron is toasted, whilst inferior saffron from other countries tend to be sundried. heat up the paella pan. place about half a gram of saffron onto a piece of cling film and fold it like a flat envelope. Place the saffron onto the pan and allow it to toast for maximum 10 seconds.

To the hot pan, add a generous amount of sea salt (given all the ingredients) and also a good glug of olive oil. when the pan is hot and the salt is crackling, add the chicken thighs (all must be on the bone with skin). on high heat, cook the meet until its really dark. turn over the meat so all sides are browned really really well but never stir. the stirring will release juice. we don't want that. should take about 15 minutes to brown.

push the meat to the edges and then add some roughly chopped runner beans and broad beans. you also want them to get really browned. giving them a gentle stir from time to time. add about two artichokes and allow to brown. try to avoid stirring too much. this is fundamental

bring the heat down and add two good sized cloves of garlic that have been finely chopped. give it a quick stir and allow the garlic to cook in the mixture for about a minute. then add the pimenton (smoked paprika) and stir it in. then add about two tablespoons of passata / fresh tomato. add this at the same time as the pimenton and stir as you don't want the paprika to burn. then add the hicken stock. give it a little stir. crush about half a gram of the toasted saffron in the palm of your hands and add. bring the whole mixture to a boil. add in the rice evenly. if you don't have spanish rice, then add short grain rice. NO basmati or jasmine. has to be short grain. give it a little stir so the rice is evenly spread all over the pan and submerged in the stock. the mixture should be on the highest heat and allow it to cook for about 10 minutes. then reduce to low heat and cook for another 6-7 minutes until its nearly ready. you'll have instances where on one side the water is below the rice, and the other side still above the rice. you will need to continue to cooking until both sides are similar. at no point do you stir, otherwise the rice will release their starch. add three sprigs of rosemary and create a lid with tin foil over the pan and allow it to cook on the lowest heat for another 5minutes. after 5 minutes, turn off the heat and allow the paella to rest with the lid on for another five minutes.
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  #3205  
Old 29.10.2017, 17:31
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Re: Post photos of what you cook and bake in Switzerland

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COD IN SALSA VERDE

Bacalao en salsa verde with garlic, white wine, peas and mussels. You could of course use clams instead of mussels, or leave out the shellfish completely. You can make this as a main course or in small amounts as a
Will try again his when next at our house in France where I am sure I can easily buy and afford all the ingredients. Looks amazing!
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  #3206  
Old 29.10.2017, 23:13
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Re: Post photos of what you cook and bake in Switzerland

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Will try again his when next at our house in France where I am sure I can easily buy and afford all the ingredients. Looks amazing!
seafood and white wine...where else but France to get amazing quality produce to make it!
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  #3207  
Old 01.11.2017, 23:11
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Re: Post photos of what you cook and bake in Switzerland

Happy Halloween! Chocolate Orange Layer Cake!

Ingredients
  • 525 g plain flour / 00 flour - for cake
  • 550 g caster sugar (sifted just in case) - for cake
  • 95 g unsweetened cocoa powder (sifted) - for cake
  • 3/4 tsp salt - for cake
  • 1.5 tsp bicarbonate of soda - for cake
  • 3 whole fresh zest of 3 large oranges - for cake
  • 5 whole large free range eggs - for cake
  • 350 ml espresso (can also use instant coffee) - for cake
  • 350 ml buttermilk - for cake
  • 320 ml vegetable oil - for cake
  • 400 gal unsalted butter - very soft at room temp - for buttercream frosting
  • 900 g sifted powder sugar - for buttercream frosting
  • 6 tbsp fresh orange juice - for buttercream frosting
  • 1 tbsp orange coloring paste - for buttercream frosting
  • 200 g dark chocolate melted for decoration
  • 4-5 whole tiny pumpkin cake toppers - optional

Step 1
CAKE TINS
Have four 8 inch baking tins lined with baking parchment on the base and the sides greased with butter.

Step 2
OVEN
Pre-heat oven to 165 degrees Celsius

Step 3
CAKE BATTER
To a large bowl, add the flour, caster sugar, cocoa powder, salt and bicarbonate of soda. Mix with a whisk gently to incorporate all of the ingredients. Add the zest of three oranges and again mix it into the dry ingredients with a whisk. In another large bowl, add the cold coffee, the buttermilk, vegetable oil and eggs. Use a whisk to gently incorporate all of the ingredients until well combined. Add All your dry ingredients into the wet ingredients and again using a large whisk, incorporate until you have a smooth and well combined batter.

Step 4
BAKE
Equally divide the batter between the four baking cake tin , place into the pre-heated oven and bake for around 25 minutes or until when inserting a toothpick, it just comes out clean. Make sure not to over bake the cakes. If your oven is only big enough to take in two baking tins at a time, that's ok. Just bake two, then bake the other two tins after them.

Step 5
COOLING AND RESTING THE CAKES
Once the cakes are done, take them out of the oven and allow them to cook for a good 20 minutes in their tins. Then turn them out onto a cooling rack and allow them to completely cool. Ideally, you want to bake the cakes 24 hours in advance of decorating them. They will be less crumbly and hold up better. I usually just cover the cakes with a tea towel and leave them to rest at room temp

Step 6
TRIMMING THE CAKES
Just before making the frosting, it would be a good idea to trim and level off the cakes so that they'd stack more evenly. I placed mine on a 7 inch cake board, so I trimmed the cakes to 7 inches and also leveled off the tops so they're nice and even.

Step 7
MAKE THE FROSTING
To a food processor with paddle attachment, add the softened butter and beat on medium speed until its pale and fluffy - about 5 minutes. Stop the processor and gently pour in half of the icing sugar. Beat on medium to high for about 3 minutes until the frosting begins to form. Then stop the machine and pour in the rest of the icing sugar and again beat until you have a fluffy frosting that has a good frosting consistency. Slow down the processor to a low speed and pour in between 4-6 teaspoons of fresh orange juice. Then beat at medium to high speed until it has nicely incorporated into the frosting. Stop the processor and add the orange colouring paste and again beat on medium to high speed until you have a nice orange colour to the frosting.

Step 8
DECORATION
To decorate, apply a small amount of frosting to the base of the cake board and place on your first cake. You then want to apply 4-5 tablespoons of the frosting and using the level knife, evenly spread the frosting over the cake. Then place on the next cake, add another layer of frosting etc etc. In order to have a level topped cake, for the fourth layer, turn the fourth cake upside down so that the base of the cake acts as the top of the cake. Then apply a generous amount of frosting to decorate the top and sides. This can act as your first layer of frosting so it collects the crumbs. Place the cake into the fridge for about 20 mintues, allowing the frosting to harden a little as this will allow you to them smoothly apply the rest of the frosting. Apply the rest of the frosting as the final coating, smoothing out the sides and the top for good decoration. To finish off the cake decoration, melt 250 grams of dark chocolate (55% cocoa solids plus - I used 70%) over a bain marie. Once nicely melted, just keep mixing it with a form so it cools down a little. Whilst its runny, pour it onto the middle of the top of the cake and using the leveling knife, just evenly spread it over the top, so it begins to dribble down the sides unevenly for a nice effect. You could just wiggle the cake gently or tab the cake board gently on working surface to push the melted chocolate down the sides. Allow the chocolate to cool at room temp - this will allow the chocolate to have its sheen. Best keep the cake at room temp before serving. For additional effect, you can decorate the top with some sugar pastel pumpkins.
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  #3208  
Old 02.11.2017, 01:15
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Re: Post photos of what you cook and bake in Switzerland

Ya'all so frickin' good with cooking stuff!!! I hope my OH never finds this link! Because if he does - he will leave me for one of you! I bow in front of you, cake-makers...
(I am not english or american, but felt 'ya'll' and 'frickin'' gives my statement more gravitas...)
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Old 02.11.2017, 13:55
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Re: Post photos of what you cook and bake in Switzerland

The inside
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Old 05.11.2017, 16:38
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Re: Post photos of what you cook and bake in Switzerland

Chicken Fideuŕ!

2-3 tablespoons Olive oil for frying ingredients
200 gram fideo pasta
2 chicken thighs cut into 4 pieces - with bone and skin on
1/4 brown onion finely chopped
2 garlic cloves finely chopped
1 fresh tomato finely chopped
1/2 - 1 teaspoon pimenton dulce
1 chicken / vegetable stock cube
1/2 tablespoon spanish saffron
About 1 liter of hot water
1-2 artichockes cut into quarters

To a medium size frying pan on high heat, add the fideos pasta and 1-2 tablespoons of olive oil. Toss so that the fideos are nicely coated in the olive oil. You want to toast the fideos for a couple of minutes until its nicely toasted and it has picked up a nice dark color. Then pour the fideos out into a plate and set aside.

To the frying pan on high heat, add a good pinch of salt and then the Chicken skin side down. Saute until the skin has picked up some good colour and then turn over and do the same to the other side. Then add the onions and another drizzle of olive oil. Saute the onions along with the chicken until the onions also have a nice dark colour. Then add the garlic and saute for about a minute until it has also picked up a nice color and aromatic. At this stage, add the pimenton and then immediately add the tomatoes. Saute for a minute or so. Whilst you're sauteing the squid, onions, garlic and tomatoes. Add the saffron to the hot water in a saucepan. Give it a stir so the saffron nicely colors the water and it aromatic.

Use hands to crumble the chicken stock cube into the frying pan and then pour about 500ml of the saffron water straight into the frying pan. Give it a nice gentle stir and also maybe check for salt. Then add the fideos pasta back into the frying pan evenly across the pan. Give the pan one last stir so the fideo is evenly spread across the pan. Depending on the thickness of the angel pasta, you might need to add more water. You'll just need to gauge. Allow to cook on high heat for a good five minutes or so, until it has reduced right down and the fideua has a lovely dark colour. Its ready when you no longer see any water bubbling.
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  #3211  
Old 07.11.2017, 14:00
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Re: Post photos of what you cook and bake in Switzerland

Today’s loaves, our normal sourdough tin loaf and a sourdough chocolate fruit and nut loaf! First time of making this one and it looks a bit burnt but I think that is the coco powder dusting rather than too long in the oven. To be tasted with coffee this afternoon.
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  #3212  
Old 07.11.2017, 14:40
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Re: Post photos of what you cook and bake in Switzerland

It is stunning, not too sweet, will go really well with marmalade. The recipe came from Hobbs House Bakery in the U.K., well worth a visit if you are ever in the area, their Tiger bread is amazing.



https://www.hobbshousebakery.co.uk/b...late-sourdough
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Old 07.11.2017, 15:40
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Re: Post photos of what you cook and bake in Switzerland

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It is stunning, not too sweet, will go really well with marmalade. The recipe came from Hobbs House Bakery in the U.K., well worth a visit if you are ever in the area, their Tiger bread is amazing.
Just because you mentioned "sourdough" and "tiger" A "giraffe" sourdough brioche with cocoa
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Old 07.11.2017, 15:47
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Re: Post photos of what you cook and bake in Switzerland

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Just because you mentioned "sourdough" and "tiger" A "giraffe" sourdough brioche with cocoa
It looks beautiful and delicious! Sourdough brioche is surely something new for me. Suppose it's not really sweet, is it?

Wow. The way it looks! Bravo.
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Old 07.11.2017, 16:02
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Re: Post photos of what you cook and bake in Switzerland

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It looks beautiful and delicious! Sourdough brioche is surely something new for me. Suppose it's not really sweet, is it?

Wow. The way it looks! Bravo.
Thanks! It's not sweet, I never ever add sugar to my breads* although classical brioche asks for sugar in the recipe. Sourdough brioche is fun to make; the trick is to let it ferment properly which in my case usually means pulling it out of the fridge from bulk ferment (usually overnight), shape and then bench ferment for at least 6-7 hours at room temp. Then I bake for 45-50 min @ 220c.


*Unless I have a filling, which is different. I sometimes make a chocolate brioche and there's sugar in the chocolate which obviously yields a sweet bread at the end.
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Old 07.11.2017, 16:10
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Re: Post photos of what you cook and bake in Switzerland

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Today’s loaves, our normal sourdough tin loaf and a sourdough chocolate fruit and nut loaf! First time of making this one and it looks a bit burnt but I think that is the coco powder dusting rather than too long in the oven. To be tasted with coffee this afternoon.
For our last bake sale at work, one of our PM's brought in chocolate sourdough. We had it with just a spread of butter. It was delicious. Yours looks more intense / richer in colour.
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Old 08.11.2017, 15:23
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Re: Post photos of what you cook and bake in Switzerland



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Old 08.11.2017, 15:38
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Re: Post photos of what you cook and bake in Switzerland

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Tom
close enough.
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Old 10.11.2017, 01:41
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Re: Post photos of what you cook and bake in Switzerland

Dried Apricots stew with chicken and olives!

A chicken take on the traditional spanish dish of lamb with dried apricots stew with olives. can be eaten with rice or bread. If you want, you can completely leave out the chicken and keep it all vegetarian. It will still taste amazing.
  • 2-4 Whole whole chicken thighs - skin on and bone in
  • 10-15 whole pitted black and green olives
  • 2-3 tbsp olive oil
  • 10-15 whole dried apricots sliced in half
  • 3/4 whole sliced julienne
  • 4 whole gloves garlic roughly chopped
  • 1 tbsp tomato puree
  • 1/2 l chicken or vegetable stock
  • 1 whole carrot roughly chopped
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1/2 tsp Pimenton or pimenton dulce - smoked paprika
  • 1 whole bay leaf
  • 1 whole cinnamon stick


BROWN THE CHICKEN THIGHS
To high sided frying pan / dutch oven on high heat. Add the olive and when hot, add chicken thighs that have been lightly seasoned with salt and make sure to brown on all sides. Once nicely browned, take out the chicken and set aside.

Step 2
MAKE THE STEW
With the pan on medium to high heat, add the onions, garlic and carrots and saute for about 10 minutes until they've also gained some nice color. Add the pimenton, bay leaf, cumin and cinnamon stick, tomato puree, olives, apricots and olives and give the pan a good stir and saute for about 5 minutes. Add the chicken back into the pan, pour in the stock and check for seasoning. Bring the pan to a boil, reduce to low heat, place the lid on and allow to simmer for about 20 minutes. Check for water level from time to time and give it a gentle stir. Serve with some rice or bread.
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Old 18.11.2017, 03:32
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Re: Post photos of what you cook and bake in Switzerland

Just a mini Porchetta!
  • 1 kg pork belly butterflied
  • 2-4 tbsp sea salt
  • 2-4 tbsp cracked black pepper
  • 2-4 tbsp dried or fresh sage
  • 2-4 tbsp dried or chopped fresh rosemary
  • 4-5 whole garlic cloves minced
  • 1 whole zest of one whole lemon
  • 1-2 tbsp white wine
  • 2-3 tbsp dried chilli flakes
  • 1-2 tbsp fennel seeds
  • 1 whole onion

Step 1
OVEN
Pre-heat oven to 230 degrees Celsius

Step 2
STUFF THE PORCHETTA
gently score the inside flesh of the pork belly with the tip of knife. Sprinkle on the white wine all over and gently massage it in with hands. Apply generous amount of salt, black pepper, sage, rosemary, fennel, zest of lemon, chilli flakes and minced garlic. Press down with hands so that the seasoning applied sticks to the meat.

Step 3
ROLL AND TYING
tightly roll up the belly and then tie using a butcher's tie. Making sure that the cracking skin is on the top side and its showing. Score the skin with a knife and apply a generous amount of salt.

Step 4
ROASTING
Place the porchetta on a bed of sliced onion in the roasting tray. Pour half a cup of water into the roasting tray. this will help with the cooking process. Place into the oven and allow to roast for 30 minutes at 230 degrees Celsius. Then lower the heat to 150 and allow to cook for 2 hours. Take out of the oven, cover with tin foil and leave it to rest for 10 minutes before slicing.
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