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  #3561  
Old 11.07.2020, 12:11
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Re: Post photos of what you cook and bake in Switzerland

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Whenever we have left-over fruit that'll go off if not eaten today, we chop up all the parts we can save up, quite small and freeze the mix, sometimes first cooking it up with a little sugar and even less water. That fruit mush waits in the deepfreeze until the next baking day. Not often that we add veges to the mush, but we did once pop in some cauliflower once, and another time broccoli, though both were not noticable once baked, probably dominated by the fruit.

Plus grated ginger, a favourite here. We grate it up fine and store it in an ice-cube tray, and pop one or two into cake and loaf mixtures.
My aim here is not how to use left over fruit and veg (I felt like I was sacrificing those wonderful fresh cherries yesterday ) but which ones can be turned into cakes and breads.
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  #3562  
Old 11.07.2020, 15:04
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Re: Post photos of what you cook and bake in Switzerland

Plums and apricots, they're great in various cakes or pies.
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Old 11.07.2020, 15:21
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Re: Post photos of what you cook and bake in Switzerland

Blotkake - a Norwegian butterless sponge. A take on it anyway with local fruit.

This is the after picture where it looks a bit messy.

Banoffee pie too.
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  #3564  
Old 14.07.2020, 00:51
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Re: Post photos of what you cook and bake in Switzerland

Yammy pork sausage
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Old 07.08.2020, 11:00
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Re: Post photos of what you cook and bake in Switzerland

Pheewwwww, I spent the entire month of July feeding people visiting us.

Fear not, we always sat outside in the garden and physical distancing rules were always adhered to!!













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  #3566  
Old 07.08.2020, 12:28
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Re: Post photos of what you cook and bake in Switzerland

Looks wonderful! A feast to behold. They're lucky to have you in their midst.
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  #3567  
Old 16.08.2020, 00:25
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Re: Post photos of what you cook and bake in Switzerland

I made "Samosadillas" today. A Samosa for lazy people who don't like to deep-fry at home (and are tolerant enough to know that not everything always must be traditional and mixing international ingredients is fun).

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And the cilantro-dip was absolutely yummi!

I will definitely do this again. And again. And again. Could also work well for parties, the famous Swiss "Apéros".
Check it out, if you like.
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  #3568  
Old 19.08.2020, 21:33
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Re: Post photos of what you cook and bake in Switzerland

I never would have imagined reworking samosas like that -> I'm terrified of deep frying anything so this looks like a great alternative... now I just need to get my hands on some garam masala...
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  #3569  
Old 16.10.2020, 11:56
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Re: Post photos of what you cook and bake in Switzerland

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I never would have imagined reworking samosas like that -> I'm terrified of deep frying anything so this looks like a great alternative... now I just need to get my hands on some garam masala...
Sorry, I didn't see that post. Garam masala is easy to find in any Asian shop.
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Old 16.10.2020, 13:52
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Re: Post photos of what you cook and bake in Switzerland

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Blotkake - a Norwegian butterless sponge. A take on it anyway with local fruit.
Ohhhhh, Bløtkake, my grandma used to make it for us as kids, it's the typical Norwegian birthday cake. Usually you make it with peaches inside, or whatever seasonal fruit you can get your hands on. But cream and berries on the outside are a must.
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Old 16.10.2020, 19:11
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Re: Post photos of what you cook and bake in Switzerland



The good old fashioned art of turning the abundance of the harvest into preserves, additionally I experimented a little and created a dark red crema d'aceto, too.

All in a days work
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  #3572  
Old 31.10.2020, 20:52
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Re: Post photos of what you cook and bake in Switzerland



Eyeballs (freshly harvested)



100g sugar
100g butter, room temp
2 eggs
1 tsp vanilla paste/extract
100g flour
1 tsp. baking powder
pinch salt

1 cup powdered sugar
2 tbsp lemon juice
1 tbsp water

food coloring
1/4 cup rasperry jam, seeds removed (sieved with spoon through strainer)

cake pop mold
plastic syringe

Oven at 180-190

Cream butter and sugar, add eggs one at a time, add vanilla

In separate bowl mix dry ingredients. Mix wet and dry together but don't over mix

Pour/spoon into ziplock bag and seal shut. Snip off the corner to use as piping bag. Fill silicon cake pop molds, cover with top half of mold, and bake 20 minutes or so. Let cool.

Dip in glaze (powdered sugar, lemon juice, water) and let the excess run off. Let them dry on a plate a bit and the glaze will harden up

Use leftover glaze ad food coloring to mix up a small amount of blue, green, brown, black. Use small circle stencils to make the iris and pupil (i used a 10 rappen coin cut out of plastic for the iris, and a washer for the pupil)

Finally, take a wooden skewer and poke a hole in the back of each eyeball. Swirl it around to crate a bit of airspace in there - we need room for the jam!

Suck up some raspberry jam into your mini syringe and inject each eyeball until it oozes out like blood from a fresh wound.

Using leftover jam and the skewer, trace some bloody eyeball veins on there and you're done.

Enjoy!

Happy Halloween!
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  #3573  
Old 04.11.2020, 13:29
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Re: Post photos of what you cook and bake in Switzerland

Just took a short break from chopping veggies for some lunch Mie Goreng (wife and I took this week off, so I'm making lunch for 4 today):

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Old 26.11.2020, 15:59
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Re: Post photos of what you cook and bake in Switzerland



Entertained another set of guests, nowadays only two at a time....
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Old 27.12.2020, 16:39
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Re: Post photos of what you cook and bake in Switzerland

Chrimbo meal at EE's for my family , admittedly this year with a lot of cheating and not everything made from scratch as per usual.


[
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Old 27.12.2020, 17:21
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Re: Post photos of what you cook and bake in Switzerland

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Ohhhhh, Bløtkake, my grandma used to make it for us as kids, it's the typical Norwegian birthday cake. Usually you make it with peaches inside, or whatever seasonal fruit you can get your hands on. But cream and berries on the outside are a must.
I was just looking at this thread. I use an Italian sponge recipe that might be similar - 3 ingredients and adjustable to any size. For each egg, you add 30g sugar and 30 grams flour. You beat the egg and sugar till it forms a ribbon on the surface (10-20 minutes) and sift and fold in the flour, bake at 170.

We add some sambucca, amaretto, or whatever. It’s a great, versatile recipe.
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Old 05.01.2021, 14:23
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Re: Post photos of what you cook and bake in Switzerland

@doropfiz and JackieH, here's my mom's apple cake recipe and my throwback to the childhood...as usual it's more complicated to explain it than to actually make it, but here you are.

"Tort de mere" - Apple cake sometimes known as Apple upside down cake

You’ll need:

200 g granulated sugar for caramelising and covering the bottom and the edges (“wallpapering”) of the baking pan (or you can use a pot if you don’t have a deep 8” or 9” round baking pan)
6 or 7 whole apples, peeled and cored - any sweet variety which is appropriate for baking will do, I used gala I think
some walnuts in big or smaller chunks, as you like, a bit of butter and cinnamon, one vanilla or rum essence or extract.

For the batter: 6 separate eggs, 6 tablespoons of granulated sugar, 6 tablespoons of light vegetable oil i.e. sunflower or rapeseed oil, one teaspoon of baking powder, 6 tablespoons of white regular flour

We start by caramelising the sugar in the baking pan and then evenly distributing it around its edge. You may add a small cup of hot water and swirl not stir. Must be easy for an experienced baker but careful with the temperature because sugar can burn very easily and it’s not good after that, it must reach a nice caramel golden-brown colour.

After sugar is caramelised we place the whole peeled and cored apples in a circular shape with one in the centre into the baking pan, add the walnuts and cinnamon plus a bit of butter inside of each of them, and then place them into the oven for 15 or till they’re soft. I worked with a preheated oven at 180 degrees Celsius.

Meantime we prepare the batter: whisk the egg whites till they’re firm, add the sugar and whisk a bit longer, mix the egg yolks with the vanilla or rum essence and the oil and a tiny little bit of salt, like in a mayonnaise, mix all of it (gently) with the beaten egg whites, add the baking powder, add the flour little by little mixing from bottom upwards, gently folding it into the batter as the goal is to not deflate the egg whites.

When the apples are soft we pour the batter into the baking pan, on top of the apples, even it out, and place the pan into the oven for another 35 or 45 min. or until is done ; I usually run the toothpick test to check that out.

When it’s out of the oven, chilled for 30 to 40 min. but still not completely cooled, we run a sharp knife around the edge of the pan and then invert the cake onto our serving plate. I did that simply by putting a large plate on top of the pot and turning the pot upside down with a quick move. Done.

After is completely cooled you can decorate it with homemade whipped cream not cream from a spray because that one is melting down very quickly. Decorate it with pieces of canned fruits or slices of oranges, it looks great. Bon appetit!
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