Go Back   English Forum Switzerland > Help & tips > Food and drink  
Reply
 
Thread Tools Display Modes
  #3401  
Old 20.07.2018, 22:29
curley's Avatar
Forum Legend
 
Join Date: Oct 2006
Location: canton ZH
Posts: 11,362
Groaned at 182 Times in 150 Posts
Thanked 12,743 Times in 6,674 Posts
curley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Do you like beer? It's near Milwaukee and there are loads of breweries.

Trying to stay on topic: I haven't baked in a while but if curley keeps posting successful cheesecakes, etc. I might have to give it a go even though it's 30 degrees outside these days.
That's alright, with my recipes half the time the cake is in the ofen, it's turned off
Reply With Quote
  #3402  
Old 20.07.2018, 22:37
Guest
 
Posts: n/a
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
It works perfectly well. No difference what so ever.
The only two places it won't work is when you want to caramelize something and - I think - with yeast. (Yeast prducts are an other thing I will have to battle like the cheese-cake thing - it (the yeast) just seems to hate me ergo the crummpet-project is still in progress but I successfully took the attention of that failure, haven'I )

The Finnish stuff is the only kind you should buy And yes, it's deadly to animals - but not only the Finnish stuff, all xylitol prducts.
You feed your animals cakes and things? Or are you just afraid, they will steal your goodies?

I was making English muffins last year....crumpets are similar, just more liquid. Am having my knee replaced next week, so once I can stand long enough to cook, i‘ll dig out the crumpet recipe and try them. Probably in a few weeks.

Yes, I realize that all xylitol is deadly. I just don‘t like to use it around the dog, in case something should fall. And sometimes she does get a piece of non chocolate baked good - only if there is no xylitol.

The big problem with all the sugar alcohols (xylitol, erythritol) is that they don‘t caramelize. And give some people gastric distress.
Reply With Quote
  #3403  
Old 20.07.2018, 23:19
curley's Avatar
Forum Legend
 
Join Date: Oct 2006
Location: canton ZH
Posts: 11,362
Groaned at 182 Times in 150 Posts
Thanked 12,743 Times in 6,674 Posts
curley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
I was making English muffins last year....crumpets are similar, just more liquid. Am having my knee replaced next week, so once I can stand long enough to cook, i‘ll dig out the crumpet recipe and try them. Probably in a few weeks.
And if they turn out well, you post the recipe on here in all it's details.
I know there is only one minor trick I haven't found out about yet.

Quote:
Yes, I realize that all xylitol is deadly. I just don‘t like to use it around the dog, in case something should fall. And sometimes she does get a piece of non chocolate baked good - only if there is no xylitol.

The big problem with all the sugar alcohols (xylitol, erythritol) is that they don‘t caramelize. And give some people gastric distress.
I agree. It's not worth the hassle having to think about it all the time.

True, some people have problems with xylitol but usually it's a matter of a few days for the tummy to get used to it.
I hardly eat any sugar and never had a problem. I do notice it now though but I must have eaten about 500g sugar within 10 days ..... that's probably my normal yearly consumption
Come to think of it, that was a very unhealthy project.
__________________
be inventive!
Reply With Quote
This user would like to thank curley for this useful post:
  #3404  
Old 21.07.2018, 09:10
pilatus1's Avatar
Forum Veteran
 
Join Date: Oct 2012
Location: Milky Way
Posts: 1,680
Groaned at 141 Times in 97 Posts
Thanked 4,465 Times in 1,778 Posts
pilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Curley, last night after reading about your cheesecake endeavors, and seeing your beautiful cheesecake, I was tempted to try to create something similar.

I went to the kitchen and realized that sadly, i just don't have what it takes. (birkenzucker? cream of tartar? Quark?)

So I made an old favorite, esp. for this time of year - zucchini bread. (well it's more like a cake, TBH.)




This version is vegan, and it turned out great. Super moist, with a nice crust. The photo does no justice. Here's the recipe:

"
Vegan Zucchini and Walnut Bread

This amazing Vegan Zucchini and Walnut Bread recipe is made with healthier ingredients like maple syrup, coconut oil, whole wheat flour, and flax seeds. It is quick and easy to make and pairs so well with a cup of coffee in the morning.

Author: Aysegul Sanford
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 9X5 loaf (6-8 slices)
Category: Breakfast
Method: Baking
Cuisine: American
Ingredients
To make the flax eggs:

2 tablespoons ground flax seeds
5 tablespoons water, at room temperature
To make the batter:

1/3 cup melted coconut oil, melted and cooled
½ cup maple syrup
½ cup almond milk
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
½ teaspoon Kosher salt
¼ teaspoon ground nutmeg
1½ cups (1 small zucchini – 7 ounces) grated zucchini, juices squeezed
1¾ cups (9.625 oz) whole wheat flour
¾ cup unsalted raw walnuts, roughly chopped
Instructions
Pre-heat the oven to 325 F. Degrees. Spray a loaf pan (either 9X5 or 8 1/2 X 4 ½) with cooking spray and line it with parchment paper. Set it aside.
To make the flax eggs, whisk together the ground flax seeds with water. Let it sit on the counter and thicken for 5-7 minutes.
Whisk together the flax eggs, coconut oil, maple syrup, almond milk in a bowl. Stir in the baking soda, ground cinnamon, vanilla extract, salt, and nutmeg.
Switch to a wooden spoon and stir in the zucchini. Add in the flour and stir just until combined.
Gently fold in the walnuts.
Pour the batter into the prepared loaf pan. Bake for 40-45 minutes* or until a toothpick inserted comes out clean. Transfer to a wire rack and let it cool for 20 minutes. Slice and serve.
This bread will keep fresh 2 days in room temperature as long as it is kept in an airtight container. You can also slice it and store it in the fridge up to 5 days.
Notes

*About the baking time: The original recipe suggests to bake the loaf for 55-60 minutes. However, I found that 40 minutes was more than enough for this bread. Therefore, I highly recommend keeping a close eye on it after the 40-minute mark."

-source

I doubled this recipe and then some, trying to use up a zucchini that grew too big in the garden. Instead of 100% whole wheat flour I used about 60/40 white/whole wheat. I didn't have enough maple syrup so substituted 50% with karamelzucker/goldklarersyrup and some white sugar. In addition, I added maybe 1/4 cup of chia seeds, and about a cup of raisins. My baking time was about 50 minutes at 180 deg. C. It ended up making 3 loaves, around 800g each.

Thanks for the motivation, Curley! (and ACMilan, and all the other great contributors to this thread..)
__________________
you are being programmed
Reply With Quote
This user would like to thank pilatus1 for this useful post:
  #3405  
Old 21.07.2018, 10:50
curley's Avatar
Forum Legend
 
Join Date: Oct 2006
Location: canton ZH
Posts: 11,362
Groaned at 182 Times in 150 Posts
Thanked 12,743 Times in 6,674 Posts
curley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Curley, last night after reading about your cheesecake endeavors, and seeing your beautiful cheesecake, I was tempted to try to create something similar.

I went to the kitchen and realized that sadly, i just don't have what it takes. (birkenzucker? cream of tartar? Quark?)

So I made an old favorite, esp. for this time of year - zucchini bread. (well it's more like a cake, TBH.).......
YES! I love zucchini bread! Your's looks delicious. And you were better off with this last night than me with my sugar/fat bomb
I forgot all about this - thanks for reminding me - which is a drag as someone brought me a huge one the other week from their garden.

As to my latest cheese-cake: You don't need birch-sugar, that's just me. In fact you should not try it in a a cake the first time as edot mentioned, some people's tummy can not deal with it. Only the Japanese cheese-cake demanded cream of tartar. And there was no quark in it either - that would have been too healthy, I guspect.
__________________
be inventive!
Reply With Quote
  #3406  
Old 22.07.2018, 18:25
curley's Avatar
Forum Legend
 
Join Date: Oct 2006
Location: canton ZH
Posts: 11,362
Groaned at 182 Times in 150 Posts
Thanked 12,743 Times in 6,674 Posts
curley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Creamed Corn was mentioned in a book. Never heard of it, seems to be corn in a béchamel sauce? Sounds heavy. Worth trying?
Reply With Quote
  #3407  
Old 23.07.2018, 21:21
pilatus1's Avatar
Forum Veteran
 
Join Date: Oct 2012
Location: Milky Way
Posts: 1,680
Groaned at 141 Times in 97 Posts
Thanked 4,465 Times in 1,778 Posts
pilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Dolmas (Stuffed grape leaves):




I have always liked these, but even more so now that I learned how to make them fresh. In a can, they are like rice filled sponges for oil. When made fresh, they are a light and healthy dish. Surely there are many recipes for these, here's just one of them:



1 cup risotto rice
fresh picked grape leaves, no stems, about 30-40 or so depending on size
1 cup stuffed full of minced fresh herbs (this batch is with mint, sage, parsley, and oregano)
salt
juice of 1/2 lemon
2-3 tbsp olive oil
veggie broth or water
one onion, diced
pine nuts, optional
20cm pot or so, with lid
plate that fits inside pot

Stack leaves, right side up, in a bowl. Cover with boiling water and set aside.

Sautee onion on medium heat in 1 tbsp oil for a few minutes. Add rice, sautee a few minutes more until slightly transparent. As if you were making risotto, follow the directions but only cook the rice half way, then remove rice from heat
Add salt (a few pinches) and minced herbs. If you want to add pine nuts, now's the time.

Remove leaves from bowl.Take pot and place a single layer of leaves on the bottom to prevent sticking/burning.
Place spoonful of rice/herb mixture in the center of a leaf (right side up), fold down the top, wrap in sides, and fold up the bottom. Place these in the bottom of the pot, snug next to each other. Really pack them in there. You can make a few layers if you need to, if making a larger amount or using a smaller pot. Mix lemon juice and remaining olive oil and pour it over them. Add water to just below level of top of dolmas, and cover with plate, upside down. (Plate goes inside pot, directly on top of dolmas, with lid on pot.)
Cook on stovetop at low/med heat for 1/2 hr. Remove from heat and cool 5 minutes. Using a kitchen mitt, flip over pot and plate at the same time. Be careful of steam and of any liquid that may remain as you do so. Lift off pot and you'll have a plate stacked full of delicious dolmas.

They're great either piping hot or chilled as leftovers. Cover well to keep from drying out if you store them.
__________________
you are being programmed

Last edited by pilatus1; 23.07.2018 at 22:53.
Reply With Quote
The following 4 users would like to thank pilatus1 for this useful post:
  #3408  
Old 24.07.2018, 07:26
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 9,386
Groaned at 314 Times in 257 Posts
Thanked 13,408 Times in 6,966 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

One of my favourite things....they look delicious btw.
Reply With Quote
  #3409  
Old 24.07.2018, 16:54
Newbie 1st class
 
Join Date: Nov 2017
Location: near Bern
Posts: 25
Groaned at 0 Times in 0 Posts
Thanked 40 Times in 15 Posts
Cassell has made some interesting contributions
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Creamed Corn was mentioned in a book. Never heard of it, seems to be corn in a béchamel sauce? Sounds heavy. Worth trying?
Creamed corn as I know it is just smushed up kernels instead of whole ones. I'm used to buying canned creamed corn, but you can do it yourself easily with a knife and fresh corn cobs. To do so, just run a good sharp knife down the cob and cut slightly away from the core, more or less halve the kernels, then run it down to cut close to the core, just rough like. Or I just take my stick mixer to a normal can of corn, that works well too, in fact really way cheaper and easier.
I like it for my corn fritters.
Reply With Quote
  #3410  
Old 24.07.2018, 17:04
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 28,971
Groaned at 1,989 Times in 1,506 Posts
Thanked 34,404 Times in 16,363 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Creamed corn as I know it is just smushed up kernels instead of whole ones.
Creamed corn is whole kernels in a cream sauce, not mashed up kernels.

https://www.allrecipes.com/recipe/53...like-no-other/

Tom
Reply With Quote
This user would like to thank st2lemans for this useful post:
  #3411  
Old 24.07.2018, 17:24
Newbie 1st class
 
Join Date: Nov 2017
Location: near Bern
Posts: 25
Groaned at 0 Times in 0 Posts
Thanked 40 Times in 15 Posts
Cassell has made some interesting contributions
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Creamed corn is whole kernels in a cream sauce, not mashed up kernels.

https://www.allrecipes.com/recipe/53...like-no-other/

Tom
Not knowing the recipe involved, I assumed it was the same as this, you may be right.
But you may also be wrong.
Reply With Quote
  #3412  
Old 24.07.2018, 17:49
curley's Avatar
Forum Legend
 
Join Date: Oct 2006
Location: canton ZH
Posts: 11,362
Groaned at 182 Times in 150 Posts
Thanked 12,743 Times in 6,674 Posts
curley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Creamed corn as I know it is just smushed up kernels instead of whole ones. I'm used to buying canned creamed corn, but you can do it yourself easily with a knife and fresh corn cobs. To do so, just run a good sharp knife down the cob and cut slightly away from the core, more or less halve the kernels, then run it down to cut close to the core, just rough like. Or I just take my stick mixer to a normal can of corn, that works well too, in fact really way cheaper and easier.
I like it for my corn fritters.
Actually, looking up corn fritters they sound more appealing than creamed corn

Quote:
View Post
Creamed corn is whole kernels in a cream sauce, not mashed up kernels.

https://www.allrecipes.com/recipe/53...like-no-other/

Tom
But it basically is corn in a béchamel sauce, is that right?
Reply With Quote
  #3413  
Old 24.07.2018, 18:10
Newbie 1st class
 
Join Date: Nov 2017
Location: near Bern
Posts: 25
Groaned at 0 Times in 0 Posts
Thanked 40 Times in 15 Posts
Cassell has made some interesting contributions
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Actually, looking up corn fritters they sound more appealing than creamed corn


But it basically is corn in a béchamel sauce, is that right?
The recipe supplied by Tom isn't actually a béchemel sauce, but along those heavy lines.
What is the recipe you have that calls for it?

I can give you my Mums recipe for corn fritters if you like, simple and tasty, but I always jazz them up a bit.
Reply With Quote
  #3414  
Old 24.07.2018, 18:48
curley's Avatar
Forum Legend
 
Join Date: Oct 2006
Location: canton ZH
Posts: 11,362
Groaned at 182 Times in 150 Posts
Thanked 12,743 Times in 6,674 Posts
curley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
The recipe supplied by Tom isn't actually a béchemel sauce, but along those heavy lines.
What is the recipe you have that calls for it?

I can give you my Mums recipe for corn fritters if you like, simple and tasty, but I always jazz them up a bit.
I just noticed I didn't bookmark it - probably because I'm no friend of béchamel.

Please do bring your Mum's recipe for the corn fritters though
Reply With Quote
  #3415  
Old 24.07.2018, 19:00
Forum Legend
 
Join Date: Jun 2008
Location: Zurich
Posts: 7,814
Groaned at 282 Times in 211 Posts
Thanked 17,388 Times in 6,116 Posts
k_and_e has a reputation beyond reputek_and_e has a reputation beyond reputek_and_e has a reputation beyond reputek_and_e has a reputation beyond reputek_and_e has a reputation beyond reputek_and_e has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Dolmas (Stuffed grape leaves):


nice but the ones my sister in law makes look way better. rolling the leaves is a kind of an art.
Reply With Quote
This user groans at k_and_e for this post:
  #3416  
Old 25.07.2018, 11:44
pilatus1's Avatar
Forum Veteran
 
Join Date: Oct 2012
Location: Milky Way
Posts: 1,680
Groaned at 141 Times in 97 Posts
Thanked 4,465 Times in 1,778 Posts
pilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond reputepilatus1 has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
nice but the ones my sister in law makes look way better. rolling the leaves is a kind of an art.
We apologize for the fault in the dolmas. Those responsible have been sacked.

Reply With Quote
The following 5 users would like to thank pilatus1 for this useful post:
  #3417  
Old 26.07.2018, 00:01
curley's Avatar
Forum Legend
 
Join Date: Oct 2006
Location: canton ZH
Posts: 11,362
Groaned at 182 Times in 150 Posts
Thanked 12,743 Times in 6,674 Posts
curley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond reputecurley has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
The recipe supplied by Tom isn't actually a béchemel sauce, but along those heavy lines.....
Right, I just watched the video. And the flour-part could probably be left out as the parmesan makes sure it will be creamy too.
As I'm not gonna serve it to an American, I'll get away with that.
Reply With Quote
  #3418  
Old 31.07.2018, 10:47
yao yao is offline
Newbie 1st class
 
Join Date: Jul 2018
Location: Brugg
Posts: 12
Groaned at 0 Times in 0 Posts
Thanked 4 Times in 4 Posts
yao has no particular reputation at present
Re: Post photos of what you cook and bake in Switzerland

Chinese dumplings & cookies
Attached Images
File Type: jpg IMG_0441.jpg (104.6 KB, 35 views)
File Type: jpg IMG_0442.jpg (121.2 KB, 48 views)
Reply With Quote
This user would like to thank yao for this useful post:
  #3419  
Old 31.07.2018, 11:38
Newbie
 
Join Date: Jul 2018
Location: Barcelona
Posts: 5
Groaned at 3 Times in 1 Post
Thanked 2 Times in 2 Posts
JLMADURA has earned some respectJLMADURA has earned some respect
Re: Post photos of what you cook and bake in Switzerland

Un bon boeuf bourguignon comme les Francais les font bien ! !
Attached Images
 
Reply With Quote
This user would like to thank JLMADURA for this useful post:
  #3420  
Old 02.08.2018, 11:16
yao yao is offline
Newbie 1st class
 
Join Date: Jul 2018
Location: Brugg
Posts: 12
Groaned at 0 Times in 0 Posts
Thanked 4 Times in 4 Posts
yao has no particular reputation at present
Re: Post photos of what you cook and bake in Switzerland

Hand made pizza
sea food & STEAK!

Attached Images
File Type: jpg IMG_0627.jpg (135.4 KB, 296 views)
File Type: jpg IMG_0856.jpg (204.0 KB, 310 views)
Reply With Quote
This user would like to thank yao for this useful post:
Reply

Tags
baked yummies, baking, cake, cakes, drool, food photos, food pictures, muffins, sweet stuff




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Post Your Photos From Switzerland! ManBearPig Daily life 1577 06.05.2020 19:32
BCT Flea Market & Bake Sale wattsli1 Commercial events 0 18.09.2009 10:42
Urgent post Switzerland to UK - advice? fargone Other/general 12 02.07.2007 19:25
Washington Post story about gun control in Switzerland Bartholemew Swiss politics/news 39 23.05.2007 13:24


All times are GMT +2. The time now is 05:06.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0