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Old 14.09.2010, 22:21
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Re: Post photos of what you cook and bake in Switzerland

Here is a cake I baked for my gilr! The best chocolate cake ever :-)
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  #542  
Old 14.09.2010, 22:25
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Re: Post photos of what you cook and bake in Switzerland

Chocolate Coulant, although the real original name is moelleux aux chocolate, maybe? can this be? in any case, a delicious one, whatever the name
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  #543  
Old 14.09.2010, 22:34
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Re: Post photos of what you cook and bake in Switzerland

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Chocolate Coulant, although the real original name is moelleux aux chocolate, maybe? can this be? in any case, a delicious one, whatever the name
oh yehhh its french stuff ! (ofcoz)
so i guess it has been translated to different names in different places? in hongkong we have a name for it in cantonese.. which it literally means "soft heart" / "heart is too soft" ..

and YES indeed its very good ,, i used the Migros cooking chocolate to make it today ... to test how this oven works ,, and its YUUUUM*
next time ill try with Lindt chocolate !
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  #544  
Old 15.09.2010, 14:36
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Re: Post photos of what you cook and bake in Switzerland

Seeingbee and I are at it again...

An impromptu craving for mac and cheese created this amazingness from what we could find in our fridge. Chicken, garlic, peas, tomatoes, two cheeses (manchego and emmentaler), white wine cream sauce, earthy spices (and pasta of course)... YUM!
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  #545  
Old 15.09.2010, 14:39
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Re: Post photos of what you cook and bake in Switzerland

JLF, in the first pic, you can't see the mac for the cheese.

Do you and Seeingbee cook together half the time? Housemates?
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  #546  
Old 15.09.2010, 14:45
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Re: Post photos of what you cook and bake in Switzerland

Almost perfected mum's wantan recipe. Have a few more tweaks to go but still cant make them look as pretty as hers (uncooked or cooked) or most of the stuff on here.

I feel like a real amateur!

On the bright side, no more overpriced and tasteless wantans from the Chinese restaurants here. Yay!

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  #547  
Old 15.09.2010, 14:51
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Re: Post photos of what you cook and bake in Switzerland

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JLF, in the first pic, you can't see the mac for the cheese.

Do you and Seeingbee cook together half the time? Housemates?
haha! I know. That is why the served picture is shown too. I like how beautiful it is along with how amazing it tastes.

And we are housemates-so we cook together almost all the time. We each have different strengths, so together, we have a special prowess in the kitchen.
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Old 15.09.2010, 14:55
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Re: Post photos of what you cook and bake in Switzerland

You all are artists! Great. Thanks for posting. I feel hungry..
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  #549  
Old 16.09.2010, 15:06
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Re: Post photos of what you cook and bake in Switzerland

Crumpets, god, how I missed crumpets.
So I started making them myself.

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  #550  
Old 16.09.2010, 19:20
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Re: Post photos of what you cook and bake in Switzerland

This thread is really enjoyable.

Sometimes I think it would be a nice idea to get together in a kitchen, cook a few things up and then enjoy!!! It's a shame we live so far apart.
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  #551  
Old 16.09.2010, 19:30
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Re: Post photos of what you cook and bake in Switzerland

Semolina question.....

I bought knoplfi (or whatever) flour to make pasta because I thought that looked the most like semolina, and it makes a reasonable pasta. Can you use that to make the semolina cake? I love semolina cake, it looks fabulous.
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  #552  
Old 16.09.2010, 19:34
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Re: Post photos of what you cook and bake in Switzerland

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I have been here a week in Zurich and already missing some food from San Francisco, so I made a chicken and fig tagine with saffron couscous and what I meant to be a nectarine galette, but the dough turned out a little more puffy and less dense than the usual pate brisee that I normally make at home.

What an adventure at the store, since I cannot read German, although most things are listed also in French, which I can read. Looked all over for instant tapioca or tapioca flour for thickening my fruit in the pie, but could not find it, so used flour instead.

Anyway, the whole house smelled of cinnamon and saffron and I felt comforted. I still cannot understand the oven dials and the temperature conversion, so I just winged it and checked often and it worked out. Today I'm enjoying my leftovers.

The figs we get in San Francisco are not as huge as the ones here, which I believe come from Greece. They are so delicious both fresh and roasted. I have some leftover pastry dough and once I get through eating my tagine I may stuff it with Greek style spinach/raisins/cheese and bake up a savory tart. I have an electric stove/oven in my apartment, which is not the best. I really like cooking with natural gas or preferably with liquid propane. But everything I've made here has turned out well, just takes a little more attention since I can't count on past experience.

Cheers everyone, and I hope you are all enjoying some warm healthy dishes today.

Tolly
Do you have a recipe for your tagine? We just bought a tagine and my husband has been making tagines like mad and loves figs...

If I'm not mistaken a lot of the big figs come from Turkey - the really big ones. I've been really unhappy with the ones from the Coop this year - they look beautiful, but then when you cut into them, yuck.

In Bern, at least, there is a store called "Ital Fruit" and they have fresh figs, the smaller kind, very sweet. I imagine you can get great figs in Zurich at the Oerlikon market or at some of the ethnic stores (greek, turkish, etc).
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  #553  
Old 16.09.2010, 20:29
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Re: Post photos of what you cook and bake in Switzerland

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Semolina question.....

I bought knoplfi (or whatever) flour to make pasta because I thought that looked the most like semolina, and it makes a reasonable pasta. Can you use that to make the semolina cake? I love semolina cake, it looks fabulous.
Hello, you really do have to use real Semolina for Semolina cake, there is no flour in it at all.
It's so easy to make and is rather tasty isn't it.

You made me think of my Mother, she often made puddings with Semolina or Sago in the winter.

She would make Lemon Sago, which is quite a pleasant thing to have, but our family tag of "frogs eggs" made it so I could never bring myself to offer it to anyone other than family.
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  #554  
Old 16.09.2010, 20:42
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Re: Post photos of what you cook and bake in Switzerland

Malaysians eat cooked sago with coconut milk and melted palm sugar - so yummy! It's my favourite Malaysian dessert. Sorry I don't have a picture of it.

I made a variation of it (third pic) with glutinous rice flour, rolled into small balls and boiled, then served with coconut milk and palm sugar.

This is the season for plumcake. My fav is Italian plumcake.
Recipe here: http://www.culinate.com/search/q,cty...lumcake/187606

(The first pic is baked coconut slices. The second is a simple egg tart - does anyone have a good recipe for Portuguese egg tarts? Those proved to be my undoing on a recent trip again to Portugal.)
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  #555  
Old 16.09.2010, 22:40
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Re: Post photos of what you cook and bake in Switzerland

öpfel chuechli
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  #556  
Old 16.09.2010, 22:52
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Re: Post photos of what you cook and bake in Switzerland

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Hello, you really do have to use real Semolina for Semolina cake, there is no flour in it at all.
It's so easy to make and is rather tasty isn't it.

You made me think of my Mother, she often made puddings with Semolina or Sago in the winter.

She would make Lemon Sago, which is quite a pleasant thing to have, but our family tag of "frogs eggs" made it so I could never bring myself to offer it to anyone other than family.
But....semolina is flour. It's a different variety, usually yellow and more grainy.

is knopfli mehl the same as semolina... it looks the same to me, but I'm not sure

Ah, I was doing some searching, and I think semolina is Griess (in germany, anyway). So now i have to figure out what that knopfli mehl is.....

Sago sounds like tapioca pearls, especially large ones.
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Old 17.09.2010, 01:14
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Re: Post photos of what you cook and bake in Switzerland

"For Nicky"

Attachment 18963

Last edited by weejeem; 14.10.2011 at 16:03.
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Old 17.09.2010, 02:36
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Re: Post photos of what you cook and bake in Switzerland

new england fish chowder
made it on one of those rainy days
miss_bean, thx for reminding me of the idea of apple donuts, will make tomorrow!!!
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  #559  
Old 17.09.2010, 13:38
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Re: Post photos of what you cook and bake in Switzerland

I've made Sticky Toffee Pudding from this recipe (it smells wonderful but looks like crap!):

https://www.mydish.co.uk/recipe/4301...toffee-pudding

Can any Britons kindly let me know if it's the 'right' recipe? Should the toffee sauce be baked after being poured over the cake? When served, should the toffee part of the cake be liquid or slightly firm?
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Old 17.09.2010, 14:07
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Re: Post photos of what you cook and bake in Switzerland

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"For Nicky"

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Where did you get that pie?
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