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  #3361  
Old 13.06.2018, 05:30
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Re: Post photos of what you cook and bake in Switzerland

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So if free-range, bio eggs are not good enough anymore - then what?

I'll try Volg in the next town next time, they get eggs from some farmer. "Open", meaning you could buy just one if you wanted to.

If it's only about the look, I accidentally noticed; A pinch of curcuma does the trick.
I don't think we should worry about the quality of food in Switzerland, really. But yeah, I prefer to buy eggs and some other stuff from the farm. About the colour - many people don't even like that intense yellow I heard, and when you're making an omelette or scrambled eggs it's almost gone anyway.
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  #3362  
Old 13.06.2018, 10:33
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Re: Post photos of what you cook and bake in Switzerland

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Yours might.

My eggs come from my FILs free range hens in his garden. The yolks are firm and a rich yellow - it's from their diet.
My neighbour in the UK 30 years ago kept free range hens and the eggs were the same. They were, incidentally, all different sizes, nothing like the standard sizes you see in the shops.

I don't remember what they were given as feed, but the hens spent a lot of time pecking at the manure heap produced by half a dozen horses (the daughter ran stables and a riding school).

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The yolk colour doesn't matter but the taste is vastly superior to supermarket eggs - even the bio ones.
Also true for the tomatoes my father used to grow.

On the rare occasions my neighbours gave me some of these eggs I would make an egg and cress mix - boiled egg, mayonnaise and either water cress or the larger cress available in the UK and serve on brown bread.

Yummmmy.
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  #3363  
Old 14.06.2018, 12:50
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Re: Post photos of what you cook and bake in Switzerland

naaan choly
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  #3364  
Old 14.06.2018, 12:53
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Re: Post photos of what you cook and bake in Switzerland

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naaan choly
That naan looks amazing.
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Old 15.06.2018, 12:55
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Re: Post photos of what you cook and bake in Switzerland

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I've posted my lemon chicken with potatoes before, but it is so delicious that I had to share again with a few minor and yet yummy changes.

Firstly - I decided to use sweet potatoes instead of normal potatoes -
second - I also decided to add some red peppers
Third and most important - used an amazing free range chicken from the butchers - OK, the chicken cost 14, but it was worth it with every bite. Used the thighs and drumsticks skin on and bone in.

Pre-heat oven to 200 degrees Celsius
  • 3 medium size potatoes - chopped into wedges (with skin left on)
  • salt and pepper to taste
  • bunch of fresh thyme
  • 3-4 cloves of garlic
  • 1 chicken stock cube
  • 1 teaspoon dry oregano
  • rind of 2 lemons
  • Juice of 2 lemons
  • 50 grams of olive oil (This is for the chicken marinade)
  • 200ml water
  • 40 grams of honey
  • 60 grams mild mustard

2-3 chicken thighs and 2-3 drumsticks with bone in and skin on.

To a good sized frying pan on high heat, add three tablespoons of olive oil. when the oil is hot, add the potatoes. season with salt, pepper and a tablespoon of fresh thyme and saute. Cook until the potatoes are golden brown and then add to the baking dish.

To a food processor, add the garlic, the chicken stock cube, the oregano, the rinds of lemons, the juice of the lemons, 50 grams of olive oil, the honey, the mustard and 4 tablespoons of fresh thyme sprigs and 200 ml of water. blitz until the garlic has completely blended into the marinade.

Place the chicken in a bowl and pour the marinade over it. It would be best to wear gloves as you want to massage the marinade into the chicken. Then cover with cling film and place in the fridge. Ideally, you want the chicken to be in the marinade for 24 hours. The longer the better.

Then place the marinaded chicken on top of the potatoes in the baking dish. Pour the marinade over the chicken and the potatoes. Cover the baking dish with tin foil and place in 200 degrees Celsius oven for 1 hour. After 1 hour, remove the tin foil, baste the chicken with the sauce in the baking dish and put back in the oven for another 30 - 45 minutes or until the chicken is golden brown.

Serve with a dollop of fresh yogurt and the sauce drizzled over the chicken and potatoes. I decided to have it with tsatziki - basically flavoured the yogurt with finely chopped cucumber, 1 tablespoon of finely chopped red onion, 1-2 tablespoons fresh thyme and cracked black pepper.
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  #3366  
Old 15.06.2018, 13:04
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Re: Post photos of what you cook and bake in Switzerland

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ingredients will make 12
  • 150 grams ground almond flour
  • 60 grams caster sugar
  • 1 medium egg WHITE
  • 1 teaspoon of almond / orange / lemon essence. traditionally, use amaretto / disaronno. alternatively, zest of one lemon
  • powder sugar for dusting
  • whole toasted almonds to dip into the paste

pre heated oven at 170 degrees Celsius


pour the ground almonds into a good size bowl. add the caster sugar and mix well with a spoon.
add the egg white and then mix well with a spoon and then with hands. must be a moist dough that can form little balls between palm of hands.
add the almond essence or substitute and again mix in well with hands until well blended.
form each little ball with hands. keeping hands a little damp with water. this will allow the balls not to stick to hands.
roll each ball around in powder sugar until well coated.
put each ball onto a baking tray that has been lined with parchment paper. dip an almond into the middle of each ball - half of the almond should be submerged
place in a pre heated oven at 170 degrees for maximum 10 - 12 minutes - check on them at intervals - they will be ready once they've formed cracks like in the pictures.
take out of oven and allow to cook for 5 minutes. then taking them off the tray and onto a cooling rack. can be eaten warm or cold. best with espresso
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  #3367  
Old 15.06.2018, 21:03
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Re: Post photos of what you cook and bake in Switzerland

Not to forget the good ol' pasta. This tomato sauce simmered for 6 hours today (only the sauce, not the pasta ):

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Then I had some carob. I like to nibble on them but I got too much, so I decided to try using it in muffins, had no idea whether that would work.
I took the seeds out, grinded them and added the result to the dough.
They turned out really tasty!

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I had wondered whether it was necessary to take out the seeds (as it was a hassle). Now I know: YES, it is! Two seeds made it into the grinder and survived in one piece. Carob seeds are very hard.
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  #3368  
Old 17.06.2018, 21:13
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Re: Post photos of what you cook and bake in Switzerland

I took Tom's recipe for chilli-jam and adapted it slightly to make Red Onion Marmalade. It worked - good stuff!
Thanks again Tom, I got two for one

No I will not become independent from grumpy - he's still the guy with the harrogate blue, the clotted cream and the various curds and who knows, some day the guy with the crumpets?
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Old 24.06.2018, 21:14
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Re: Post photos of what you cook and bake in Switzerland

I keep practicing making carob muffins (the reason I bake muffins is because I don't really eat much cake/sweets, so I can shrink the recipes and make just a few little portions).

Last week I used carob powder: The things had no taste.
Today I used carob molasses - not much better. (A little better).
I think I give up on using carob in baking (fine with me .... see above )

I made half of them (3 muffins, LOL) with brown sugar, adding a little more black molasses. Those turned out quite nice actually.

Any exciting flavour ideas for muffins?

Theoretically I could make spicy muffins, no?
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  #3370  
Old 24.06.2018, 21:20
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Re: Post photos of what you cook and bake in Switzerland

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Theoretically I could make spicy muffins, no?
Savory muffins are quite popular!
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Old 24.06.2018, 21:22
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Re: Post photos of what you cook and bake in Switzerland

Indeed. Tomato/basil/olives. Or ham/parmazan..I made smoked trout/fresh spinach savory muffins the last time, they were good. I always put fresh herbs in them. Either parsley or basil, spring onions, or fresh coriander into curry muffins, yum.
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  #3372  
Old 24.06.2018, 21:27
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Re: Post photos of what you cook and bake in Switzerland

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Indeed. Tomato/basil/olives. Or ham/parmazan..I made smoked trout/fresh spinach savory muffins the last time, they were good. I always put fresh herbs in them. Either parsley or basil, spring onions, or fresh coriander into curry muffins, yum.
Can I have a few more details?

Do you shred the chicken?
Do you use fresh tomatoes? Doesn't that get soggy as hell?
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Old 24.06.2018, 21:33
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Re: Post photos of what you cook and bake in Switzerland

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Can I have a few more details?

Do you shred the chicken?
Do you use fresh tomatoes? Doesn't that get soggy as hell?
Soggy is ok, raising powder will do its trick, 180deg for 40min. You can use cherry tomatoes (I quarter them) or dice sun dried toms. Chicken - only leftover cooked one. And I cut it, too. Cubes. Or pull the meat as for sandwiches, then cut it a bit. Pulled chicken is good with bacon bits, too. Sprinkle cheese on top, too. Feta works well in savory muffins, mozzarela, too.
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Old 29.06.2018, 20:45
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Re: Post photos of what you cook and bake in Switzerland

So, carob has been thoroughly explored, I'm now on the plantane-trip.

I'm already familiar with them but I'm open for more fancy suggestions.

I waited 2 weeks for the last ones to turn yellow - only to find out there are lots of things one can do with green ones.
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Old 06.07.2018, 10:59
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Re: Post photos of what you cook and bake in Switzerland

Have you tried plantain croquettes? They are my most favorite. I once tried to grill them, inspired by a great meal at a lovely place. It needs tons of oil or ends up as stringy inedible things.
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Old 06.07.2018, 11:16
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Re: Post photos of what you cook and bake in Switzerland

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Have you tried plantain croquettes? They are my most favorite. I once tried to grill them, inspired by a great meal at a lovely place. It needs tons of oil or ends up as stringy inedible things.
No I haven't. I don't usually work with lots of oil.

I put them into a curry but they didn't want to get soft. I admit, I picked them out of it again in the end.

So far I can't report any success with green plantanes.
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Old 08.07.2018, 19:37
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Re: Post photos of what you cook and bake in Switzerland

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Greek Lobster Spaghetti

Important thing to mention. When Greeks make this dish, they don't boil the spaghetti prior to adding it to the sauce. The spaghetti actually cooks in the sauce and the starch obviously helping to thicken the sauce. This is why this dish is so quick to make. As an Italian, I'm very sorry but I cannot commit this type of crime vs pasta. So I cook the sauce down for longer until the personally preferred thickness, I boil my pasta like usual and then add it to the sauce. Totally up to you how you like to make it. The steps below are the Greek way of making this dish.

I'm lucky to have access to a wonderful fishmongers who have fresh and live lobster from the Isle of Wight. For this dish, you need to use canadian lobster or lobster with claws. Not spiny lobster. Of course if you cannot get fresh lobster, thawed one is good too.

700-800 medium lobster - fresh or frozen cut into two halves and the claws slightly cracked with the back of the knife so to release its juices into the sauce.
1 red onion roughly chopped
1-4 cloves garlic roughly chopped - as as little as one or as much as 4 - depending on taste
1 teaspoon sugar
1 teaspoon dried chilli flakes or 1 fresh red chilli finely chopped
1 teaspoon dried or fresh thyme
50ml cognac
1 stock cube - vegetable or chicken diluted in 750ml hot water
400 grams grated fresh tomatoes (discard skin) or 1 canned plum tomatoes pulsed to passata
Olive oil
250 grams spaghetti / linguine - for two portions

to serve

fresh basil ripped with hands
olive oil
cracked black pepper
grated parmesan (optional)

Place a medium / large high sided frying pan on on high heat and allow to get hot
Add 1-2 tablespoons olive oil. when the olive oil is hot, add the onions, garlic, sugar and chilli flakes. Saute until the onions are nicely caramelised and have good colour.
Once the onions have good colour, add the thyme and stir in.

To prepare the lobster, cut into half and clean take out the intestines. Crush the claws gently with the back of a knife as this will allow them to release their juices into the sauce. It is very important that you do clean out and discard the intestines. If you don't, they'll ruin the flavour of the sauce and make the pasta sour.

Transfer the lobster into the frying pan flesh side down and allow to sear until the flesh on the inside has some good colour - saute for max 1-2 minutes on both sides.

Add the cognac and flambe or just continue cooking until the alcohol has evaporated (1-2 minutes)

Pour in the stock. Give the pan a good gentle mix, lower the heat to low, cover the pan and allow to cook for max 8 minutes - no more.

After 8 minutes, remove the lobster from the pan, place into a bowl and cover with cling film. this will allow it to keep its heat.

To the frying pan, add the tomatoes, a little more thyme and 6-7 tablespoons olive oil. Give a good stir.

Add the pasta to the pan along with some cracked black pepper. Cook the pasta in the sauce whilst stirring and keeping an eye on it for around 10 minutes - this will allow the pasta to soak up all of the flavours in the sauce.

In the meantime, remove the cling film and use a spoon to gentle scoop the lobster flesh from the shell, but still leave them in the shell. Cut off the claws, smash with the back of the knife in order to remove the flesh from the claws.

When the pasta is ready, turn off the heat, stir in hand ripped fresh basil and pour out onto a large serving dish topped with the lobster. garnish with some hand ripped fresh basil, cracked black pepper and grated parmesan and a drizzle of olive oil.
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  #3378  
Old 09.07.2018, 07:33
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Re: Post photos of what you cook and bake in Switzerland

When the asparagus season hit us...love to steam them, add the poached egg and bacon. In this case, sweet potato fries came along too!
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Old 09.07.2018, 10:25
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Re: Post photos of what you cook and bake in Switzerland

I did it! I made a cheese-cake. A small one.
It looked like one (okay, it could look a bit prettier), it had the consistency of one, it tasted like one.

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There is a problem though: It had 125g of butter in the quark-part?!? Is that normal?
While I like butter and eat it often, that was too much for my tummy.

So I'm still looking for a (healthier) recipe .....
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Old 09.07.2018, 16:20
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Re: Post photos of what you cook and bake in Switzerland

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I did it! I made a cheese-cake. A small one.
It looked like one (okay, it could look a bit prettier), it had the consistency of one, it tasted like one.

Attachment 133799

There is a problem though: It had 125g of butter in the quark-part?!? Is that normal?
While I like butter and eat it often, that was too much for my tummy.

So I'm still looking for a (healthier) recipe .....

Certainly looks like a lovely cheesecake!

This is my recipe. I've posted it on this page, but I don't know how to search which page its on.

https://sortedfood.com/recipe/14020

Only have butter in the base.

As for new york style, I quite like this video.

https://www.youtube.com/watch?v=tspd...1sPbkX7JsZRx2w
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