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-   -   Post photos of what you cook and bake in Switzerland (https://www.englishforum.ch/food-drink/66963-post-photos-what-you-cook-bake-switzerland.html)

phdoofus 15.11.2009 19:37

Re: Post photos of what you cook and bake in Switzerland
 
Just made a gorgeous gingerbread with some leftover golden syrup and black treacle that survived the trans-US/trans-Atlantic/trans-Europe trot. So brown, it's almost black. :msntongue:

MusicChick 16.11.2009 15:07

Re: Post photos of what you cook and bake in Switzerland
 
1 Attachment(s)
I never take pics of my culinary projects, haha, nor know how to paste it here, I will try though since the Linzer Cookies I made last night were soooo goood, we only have a few left now. I have been making Linzer cookies for years, but somehow last night new recipe topped it so here it is:

100gr butter
130gr sugar (crystal)
1 sachet of vanilla sugar
1tsp of baking powder
1 small egg
1 little dose of butter-vanilla essence
pinch of salt
2 tbsp of milk
300gr of fine flour
(you can also add whatever else you wish, if it is dry, decrease the amount of flour by the same amount, if it's wet decrease milk: lemon zest, orange zest, lemon essence instead of vanilla, marzipan or almond essence, almond powder, etc).

Smooth the butter in a big bowl and add sugar, vanilla sugar, baking powder, egg, essence, salk and milk, mix well, until smooth. SLOWLY and gradually add all the flour. Wrap it all in a plastic foil and let it rest in frigo. After an hour in fridge (or 15 mins in freezer), take out a bit, roll and press the cutters to make shapes, bake in 170degrees until the edges turn gold. Slap a jam and stick two and two together. Dust with sugar powder if you wish, it looks pretty.

Now the new trick that really worked last night was to actually stick it in a freezer instead and take small amounts to work with, the dought stayed manipulable and I didn't have to use any more flour to make it less sticky. I also used a plastic foil under the dough and on top while rolling, it made a huge difference.

It's a lovely hands on fun with a toddler, too. The whole shibang, incl washing up afterwards. The shapes will not be perfect if you want to do it with kids, but lot more original..:p

If you put enough jam in between the layers and store it in a tight box over night, it will be soft and smooth. I don't like the hard, thick and dry Linzers, ick. Melted chocolate and nuts also work as yumy coat.

Attachment 10234

jonell 18.11.2009 22:31

Re: Post photos of what you cook and bake in Switzerland
 
The heart-shaped one is a real work of art! It vaguely reminds me of the Swiss paper découpages. You are very talented indeed.

argus 30.01.2010 17:40

Re: Post photos of what you cook and bake in Switzerland
 
3 Attachment(s)
Wild Garlic (Baerlauch) gnocchi, kuih cara berlauk (Malay savoury turmeric cakes), 'Celtic' murukku (spiced snack)

30.01.2010 17:52

Re: Post photos of what you cook and bake in Switzerland
 
That Osso Bucco looks incredible. Any tips?

Quote:

Originally Posted by Traubert (Post 606315)
Apricot Tarte Tatin
Pizza
Osso Bucco
Oven Dried Toms
Risotto Milanese


rowayton1999 31.01.2010 14:40

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by argus (Post 606059)
Google is really your friend. :D This person's blog came up:
http://happyhomemaker88.wordpress.co...e-or-siao-bak/

It looked pretty authentic, so I did what she said and it turned out fine 'cept my kitchen smelled incredible for a few hours.:eek:

Now you owe me some 'char siew' (sweet barbequed pork) when you next make some, OK?

What is pork belly in German? Char siew called for pork butt, what is the name in German? Can you get them from Migros or Coop, or you have to special order them? Thanks.

Btw, all the pictures looked great, make me very hungry :p

argus 31.01.2010 15:36

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by rowayton1999 (Post 686744)
What is pork belly in German? Char siew called for pork butt, what is the name in German? Can you get them from Migros or Coop, or you have to special order them? Thanks.

Btw, all the pictures looked great, make me very hungry :p


Thanks, Rowayton. Pork belly is 'Schweinebauch' (ask the butcher at the meat counter); sorry don't know about pork butt. I found big slabs of pork belly in a 2-M Migros in Basel (Gundeli area) but none in Zug and Cham. The Manor supermarket in Emmencentre has some similar cuts with complicated names. :o Try Manor if there's one near you.

Bartholemew 31.01.2010 16:49

Re: Post photos of what you cook and bake in Switzerland
 
Argus, those caramel cupcakes sound intriguing and look so pretty. How did you make them - can you share the recipe?

ps thanks for the cool thread!

Quote:

Originally Posted by argus (Post 609563)
Here are caramel cupcakes, cream puff, pancake with Johannisbeeren, lavash crackers with herb leaves.


Bartholemew 31.01.2010 16:55

Re: Post photos of what you cook and bake in Switzerland
 
These look great! I love figs and they are supposed to be full of fiber and iron but I never know what to do with them besides eat them raw or put them in a salad or yoghurt. Can you share the recipes for the frangipanne and clafoutis?

Quote:

My pics are not nearly so elegant and I am rather a sloppy baker. However, I have made a fig almond frangipanne and a fig clafoutis with quark.

josephinequek 31.01.2010 17:46

Re: Post photos of what you cook and bake in Switzerland
 
5 Attachment(s)
Pasta Salad with Bacons / Chix Wings / BBQ Pork Ribs with homemade coleslaw / Vietnamese Beef Noodle / Sichuan Hot and Spicy Soup

Hmm... feeling hungry now..:msntongue:

argus 31.01.2010 23:13

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by Bartholemew (Post 686827)
Argus, those caramel cupcakes sound intriguing and look so pretty. How did you make them - can you share the recipe?

ps thanks for the cool thread!

Bartholemew, glad you like it.
Here's the recipe for caramel cupcakes (I reduced the sugar in the cake batter; this recipe came from 'Daring Bakers' of which I was once a member. Since I used papercups in muffin tins, the baking time was only 20-25 minutes):

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature


Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.


CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

Panther 01.02.2010 11:24

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by josephinequek (Post 686847)
Pasta Salad with Bacons / Chix Wings / BBQ Pork Ribs with homemade coleslaw / Vietnamese Beef Noodle / Sichuan Hot and Spicy Soup

Hmm... feeling hungry now..:msntongue:

hmmmmm, can you come over and cook dinner for us??;)

josephinequek 01.02.2010 11:28

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by Pather (Post 687400)
hmmmmm, can you come over and cook dinner for us??;)

hehehhehe...:msntongue:

qqcat 02.02.2010 17:23

Re: Post photos of what you cook and bake in Switzerland
 
Here is my :http://farm3.static.flickr.com/2681/...3e763ab424.jpghttp://farm3.static.flickr.com/2542/...cfda203dc7.jpg
http://farm3.static.flickr.com/2598/...7b15a999b6.jpg
http://farm3.static.flickr.com/2707/...0b17e76f11.jpg
http://farm3.static.flickr.com/2745/...2146918e11.jpg

qqcat 02.02.2010 17:31

Re: Post photos of what you cook and bake in Switzerland
 
Sorry I forget to put their each name: sticky rice ball(chinese), tom yum soup(Thai),stri- fry green&hot pepper with pork,(chinese),seaweed salad(chinese)

readysteadygo 02.02.2010 18:03

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by qqcat (Post 689245)
Sorry I forget to put their each name: sticky rice ball(chinese), tom yum soup(Thai),stri- fry green&hot pepper with pork,(chinese),seaweed salad(chinese)

Even though your sticky rice ball picture gives me the feeling of being 'watched', I would love a reference to your recipe for them.
I have here at home, a lonely packet of sticky rice, bought on a whim and would like to do it justice.
The green and hot pepper Pork recipe would not go amiss either.

argus 02.02.2010 18:56

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by readysteadygo (Post 689285)
Even though your sticky rice ball picture gives me the feeling of being 'watched', I would love a reference to your recipe for them.
I have here at home, a lonely packet of sticky rice, bought on a whim and would like to do it justice.
The green and hot pepper Pork recipe would not go amiss either.


If you have a packet of glutinous rice, here are a savoury and a sweet suggestion.

Steamed glutinous rice (you may sub 'dried prawns' with cubes of chicken meat):
http://kuali.com/recipes/viewrecipe.asp?r=3286
If you don't care to steam stuff, you can first fry the presoaked raw rice in a bit of oil, then add a bit of water (or stew sauce combination) to achieve your desired consistency or 'al dente'ness. :o Cooked covered on low heat for about 15 minutes till done.

This is Sticky Mango Rice dessert - you may omit the screwpine leaves and grated coconut:
http://kuali.com/recipes/viewrecipe.asp?r=2934

Dervaish 02.02.2010 19:08

Re: Post photos of what you cook and bake in Switzerland
 
Ok Guys, posting picttures is not good enough in this instance.

We need someone to taste and then score what you bake/cook. I mean I can volunteer to do that, so everytime you cook, you can invite me over for the Tasting :D

Some of the dishes look Exceedingly good!!!

argus 02.02.2010 19:10

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by Dervaish (Post 689372)
Ok Guys, posting picttures is not good enough in this instance.

We need someone to taste and then score what you bake/cook. I mean I can volunteer to do that, so everytime you cook, you can invite me over for the Tasting :D

Some of the dishes look Exceedingly good!!!


First you feed us with a pot of curry and some biryani rice, Derv.
And then we'll see...

Dervaish 02.02.2010 19:13

Re: Post photos of what you cook and bake in Switzerland
 
Quote:

Originally Posted by argus (Post 689375)
First you feed us with a pot of curry and some biryani rice, Derv.
And then we'll see...

Oh dear... the ball is in my court now :o

Not sure about Biryani, but I can make damn good curry (by chance sometimes) with boiled rice!

Get time and venue and Dr Derv shall be delighted to show his prowess with Culinery skills ;)

Or maybe not, havent done that in months :(


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