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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)

HarryBosch 07.03.2011 18:38

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

Originally Posted by Nil (Post 1126785)
I poured generously all over the cake. It soak in and it is deeeeeeelicious!

So Nil.... you weight like 120kgs right? :)

HarryBosch 07.03.2011 18:40

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

Originally Posted by JLF (Post 1125906)
Cookies for dessert... :D

JLF, on behalf of a friend, could you please post the Cookies recipe?

http://scientopia.org/blogs/childspl...ie-monster.jpg

Thanks
Harry

Nil 07.03.2011 18:52

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

Originally Posted by HarryBosch (Post 1127426)
So Nil.... you weight like 120kgs right? :)

:eek: Nope, I swear! It is all the baby weight! :D

JLF 07.03.2011 20:09

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

Originally Posted by HarryBosch (Post 1127427)
JLF, on behalf of a friend, could you please post the Cookies recipe?

http://scientopia.org/blogs/childspl...ie-monster.jpg

Thanks
Harry

I make only small changes to the standard Nestle Tollhouse Cookie recipe found here... I never add nuts, usually increase the (homemade) vanilla amount, and only use real butter (the whole 250g bar) and brown sugar from the US/UK. Also, I use about half a package of the "baking chips" that you find in a standard Migros or Coop and then finely chop dark and white chocolate bars until I achieve the right chocolate to batter ratio (about a half a bar each)...

I have been making these since I could hold a spoon (with my Grandma), so the most important thing is the texture and taste of the batter before adding the chocolate. Depending on the size of eggs you use, the flour proportion changes (usually requiring more flour). You have to taste taste taste. And if the texture is right, the dough should be buttery but not sticky. You should be able to stir it but not that easily (if it is very difficult to stir, you have added too much flour). And if it is right, you will get beautifully crispy edges with soft chewiness on the inside that will remain soft even after days.

HTH and good luck. :)

smackerjack 07.03.2011 23:18

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

Originally Posted by Little_Polka (Post 1126892)
Last Thursday was Fat Thursday so I prepared little doughnuts which in Poland we call kasztanki :). On Sunday for a breakfast I was enjoying scottish drop scones with apple mousse, then for a dinner stir-fry and for a dessert I made this really simple cake on a biscuit base with strawberries, apples and rhubarb :)


When you have a spare moment -Please could you share how to make the cake?
I was watching a programme the other day and the chef made a cake (Welsh) that was similar with a meringue top..

Little Polka - your cooking is amazing - I wish I could bake like that...

Little_Polka 08.03.2011 10:29

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

Originally Posted by smackerjack (Post 1127652)
When you have a spare moment -Please could you share how to make the cake?
I was watching a programme the other day and the chef made a cake (Welsh) that was similar with a meringue top..

Little Polka - your cooking is amazing - I wish I could bake like that...

Sure, you can find it here. The topping is not a meringue though. Maybe if you would bake it longer it would remind it more, but the way I made it, it's like a sweet foam balancing the sourness of the rhubarb :)

Thanks for the compliment, I appreciate it a lot! :)

Fla 08.03.2011 16:26

Re: Post photos of what you cook and bake in Switzerland
 
Black forest cake I made for my birthday.

http://farm6.static.flickr.com/5091/...41eb59c5_m.jpg
Black forest cake

miss_bean 08.03.2011 16:30

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

Originally Posted by Little_Polka (Post 1127930)
Sure, you can find it here. The topping is not a meringue though. Maybe if you would bake it longer it would remind it more, but the way I made it, it's like a sweet foam balancing the sourness of the rhubarb :)

Thanks for the compliment, I appreciate it a lot! :)


I think you should start some baking classes, if not already!
or atleast an EF event .. I would love to learn from you :)

Little_Polka 08.03.2011 16:41

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

Originally Posted by miss_bean (Post 1128458)
I think you should start some baking classes, if not already!
or atleast an EF event .. I would love to learn from you :)


Thanks a lot! It's really nice to read stuff like this. Especially today :)

Sadly no time for baking classes or EF event, also I do not have a big enough place to actually host one (my table has space for 2 people) :).

miss_bean 08.03.2011 16:45

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

Originally Posted by Little_Polka (Post 1128479)
Thanks a lot! It's really nice to read stuff like this. Especially today :)

Sadly no time for baking classes. As for the EF event I do not have a big enough place to actually host one :).


:) ok, Just tell me when to join you when you bake anything next time! Sorry just can't help asking it, after seeing those pictures from you! don't worry if you can't :)

tchant 09.03.2011 17:18

Re: Post photos of what you cook and bake in Switzerland
 
1 Attachment(s)
Chocolate fondant

Fla 10.03.2011 20:39

Re: Post photos of what you cook and bake in Switzerland
 
Asparagus and leek quiche

http://farm6.static.flickr.com/5258/...d6ced3b2_m.jpg

Little_Polka 10.03.2011 20:50

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

Originally Posted by Fla (Post 1131500)


Looks really tasty :). Would you mind sharing the recipe? Thanks :)

Fla 11.03.2011 09:24

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

Originally Posted by Little_Polka (Post 1131512)
Looks really tasty :). Would you mind sharing the recipe? Thanks :)

I took the recipe here and I used parmesan instead gruyère. :)

Marz 13.03.2011 20:55

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

Originally Posted by Little_Polka (Post 1126892)
Last Thursday was Fat Thursday so I prepared little doughnuts which in Poland we call kasztanki :). On Sunday for a breakfast I was enjoying scottish drop scones with apple mousse, then for a dinner stir-fry and for a dessert I made this really simple cake on a biscuit base with strawberries, apples and rhubarb :)


This looks so yummy. I'd make it but I'm worried if I wouldn't eat it all!!!

I wanted to ask, you cook so much yummy food. How do you manage to keep weight under control:msnblush:

Little_Polka 13.03.2011 22:03

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

Originally Posted by Marz (Post 1134010)
This looks so yummy. I'd make it but I'm worried if I wouldn't eat it all!!!

I wanted to ask, you cook so much yummy food. How do you manage to keep weight under control:msnblush:

I am doing some sports and sharing the food with the people in my lab (usually on Monday they "help" with cakes etc. ;)).

On a serious note: it's hard (!) to keep the weight on a proper level so I limited my cooking adventure to the weekend :)

msolis 13.03.2011 22:38

Homemade Fish'n'chips
 
http://farm6.static.flickr.com/5171/...af0730845e.jpg
Fish & Chips with Green Peas by Mario Andrés Solis, on Flickr

This was our lunch today, a delicious homemade fish'n'chips, oven chips, cod fried in a corona & flour batter and stew green peas in butter instead of mushy peas. It was really easy to do, probably we will do it more times.

Little_Polka 14.03.2011 09:26

Re: Post photos of what you cook and bake in Switzerland
 
4 Attachment(s)
Vegeterian calzoncini (mini calzone), crunchies, apple slices in a batter (for a breakfast) and Bakewell tart :)

JLF 14.03.2011 21:35

Re: Post photos of what you cook and bake in Switzerland
 
2 Attachment(s)
Tonight's Yumminess:
Sheep's milk blue cheese (courtesy of grumpy's British Cheese Center of Switzerland), white wine, garlic, and mushroom pasta topped with spicy steak. The steak had a dry rub of cayenne, nutmeg, fresh ground cinnamon, salt, pepper, and garlic and was just lightly cooked. Topped with more sheep's milk blue. The mushrooms brought out the flavor of the blue cheese and it was FANTASTIC! :)

BokerTov 15.03.2011 11:25

I should have been a cowboy
 
I am a huge fan of "down home" cooking, so here we go...

Homemade biscuits: we all have our struggles and miserable failures in life...mine was called homemade biscuits. They NEVER came out right, and I was blaming the flour, the baking powder, the shortening, the moon, whatever...until the past weekend. They came out fluffy, tasty, and they still maintain soft and delish even after a few days. Yay to biscuits! :)

Potato skins. These don't need no words...

Chicken fried steak with mashed potatoes and gravy: steak and mashed potatoes (the old-fashioned, hand-mashing way...) came out well, but I was not too excited about the gravy which I thought was only ok. It was my first attempt though, so I guess I'll have to refine my gravy-making skills...

Apple cobbler: hint - add a splash of bourbon to your apples. It really makes them stick out and brings this very simple dessert to a whole new level. I am not a big ice cream eater, so I just sprinkled cinnamon on top and ate it warm like that.


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