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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)

nommysoup01 09.03.2010 21:03

Re: Post photos of what you cook and bake in Switzerland
 
http://lh6.ggpht.com/_m675jJpew9M/S5...0/DSC03530.JPG

gluten free fig and nut treats (as inspired by the March 2010 issue of Runners World)

NicM 09.03.2010 21:09

Re: Post photos of what you cook and bake in Switzerland
 
2 Attachment(s)
Jot makes really yummy sausage rolls for me and little ones for our monkey. :D

Little_Polka 09.03.2010 21:26

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

Originally Posted by rrs (Post 732927)
Pizza looks a bit overcrowded. I must say


Ugh someone is grumpy ;)

That pizza had tomato sauce, cheese, mushrooms and ham on it, for me it is kind of regular :). And as for the cheese in my NY cheesecake? Well that is the one I use and it tastes perfect, tried with typical cheesecake cheese and did not like it. One needs to try few to know which one suit the best :)

rrs 09.03.2010 21:36

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

Originally Posted by Little_Polka (Post 732954)
Ugh someone is grumpy ;)

That pizza had tomato sauce, cheese, mushrooms and ham on it, for me it is kind of regular :). And as for the cheese in my NY cheesecake? Well that is the one I use and it tastes perfect, tried with typical cheesecake cheese and did not like it. One needs to try few to know which one suit the best :)

Then please don't call it a NY cheesecake. NY cheesecake is made with Philly cream cheese. Call it NY "style" cheese cake,and that is stretching it, or better yet Quark cake

Little_Polka 09.03.2010 21:40

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

Originally Posted by Little_Polka (Post 732598)

New York style cheesecake

I did while giving the recipe ;), I apologize for such an inconvenience and not putting down the word "style" each time I mentioned it.

09.03.2010 22:35

Re: Post photos of what you cook and bake in Switzerland
 
Would it be possible to get the recipe for that? Looks really good!
Quote:

Originally Posted by NicM (Post 732935)
Jot makes really yummy sausage rolls for me and little ones for our monkey. :D


NicM 09.03.2010 23:08

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

Originally Posted by rhk (Post 733017)
Would it be possible to get the recipe for that? Looks really good!

Original recipe from my Mum, Jot modified it for swiss ingredients

cheers, Nic

Ingredients:-

4-5 slices of wholemeal (or white will also do) bread, crusts removed
500 gms mixed mince (Gemischte Hackfleisch - Pork/Beef)
1 small onion finely chopped.
fresh parsley finely chopped (good handful)
2 tablespoons of sesame seeds (optional)
Milk or whisked egg (for brushing tops)
Puff Pastry (Blätterteig from the supermarket - the pre-rolled rectangular sheet if you don't want to make your own)

Method:-

Cut bread into small cubes removing crusts then put into a small bowl and cover with hot water, leave for about 5 minutes.
Squeeze out excess water from bread. Place softened bread into a bowl, add mince, onion, parsley. Season with salt and pepper.Combine all ingredients with hands.

Make long sausages with the meat mix (diameter of a 2 franc coin). lay this out on the edge of the pastry. Roll exposed edge over with sausage (like making sushi). Brush leading edge with egg wash/milk so it sticks, then cut and repeat until all pastry is used up. (We normally get 4 rolls out of the pastry and usually have a little meat left over which get baked 'naked').
The long rolls can then be cut into desired lengths (thirds or quarters).

Place sausage rolls on baking paper, ensure the join is underneath. make a couple of slits on top, brush with egg mix/milk and lightly sprinkle with sesame seeds.

Bake in a 220 C preheated oven for 10 minutes, then reduce the temperature to 180C for a further 15 minutes or until rolls are golden.

When cooked take them out of the oven and cool a little, then put them onto some paper towel to absorb any fats that will have cooked out, you can store in fridge for 2-3 days and just reheat or freeze for a rainy day.

just arrived 09.03.2010 23:24

Re: Post photos of what you cook and bake in Switzerland
 
Jin moma - stimmed rolled bread with pan-fried sauce (sauce fried with chicken and vegatables, usually we are frying meat)

http://img3.imageshack.us/img3/4325/cimg8491p.jpg

Manta (dough with yeast, also stimmed, inside is meat and onion)

http://img294.imageshack.us/img294/5554/cimg8576.jpg

Nickers 09.03.2010 23:26

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

Originally Posted by NicM (Post 732935)
Jot makes really yummy sausage rolls for me and little ones for our monkey. :D


excellent - I am roped into making sausage rolls every xmas as my husband traditionally has sausage rolls for xmas morning breakfast - tell Jot i'll be round next week for some ;)

Angela-74 09.03.2010 23:49

Re: Post photos of what you cook and bake in Switzerland
 
@Just Arrived: They look yummy! can you share the recipe? :D

Peg A 10.03.2010 00:26

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

Originally Posted by rrs (Post 732925)
Bioquark??? use Philly cream cheese, much better proven results

While I do happen to use Philly in my cheesecake, I am often looking for alternatives as Philly is quite expensive here.

MY recipe for "New York Style" cheesecake calls for me to buy FOUR packets of the stuff here and at nearly 4chf vs $0.99US per bar, if Quark can do well, I'm willing to try it!

amaraya 10.03.2010 00:32

Re: Post photos of what you cook and bake in Switzerland
 
i'll be honest... i make a kick a*s cheesecake. really, i'm usually pretty modest but that's my jam- and as much as i like quark. i can't see that it would be good enough for a cheesecake.

i agree, i use about four philly containers too, but, it's worth it and keeps me from making it all the time.

actually, just made a really good carrot cake with cream cheese icing the other day, so it looks like i'll have to keep to baking when philly is on sale :(

but let me know how the quark works out if you try it, i'm doubtful but curious...:)

just arrived 10.03.2010 00:41

Re: Post photos of what you cook and bake in Switzerland
 
2 Angela:
I am not the person who measure all the stuff when cooking, I am taking all the stuff approximate on my eye :), it is what I learned from my mum.
You have to have (mantovarka) steamer.http://www.russhop24.de/shop/images/...ages/290_2.jpg

Jin moma :
Dough:
we need: 200gr flour, salt and water.
for sauce: two legs of chicken, 1 onion, 1 red or green pepper, 1 tomato, 5-6 chinese cabbage, 1 small garlic, (also can add 1 carrot)

how to do: pour the water into the center of flour and salt. The dough should be soft. Place it in the warm place till the dough will rise.

As the dough on the warm place begin to prepare the sauce.
Cut the vegetables and the chicken as you wish, I cut everything in small pieces, cubes. Put the pan, pour the 4 tablespoons of oil. when the oil is ready place everything as follows by frying them as less as 1 minute: onion, chicken, salt, tomato, tomato paste, chinese cabbage, pepper and garlic. Pour the water a little bit. The sauce should not be watery as it is in the picture but I like more watery.

Come to the dough. When it rise take it and roll it as thin as you can Then put spread the oil on the rolled dough. Roll it into a stick. Cut it 2-3 cm long put into the steamer and steam 30 minutes.

Place ready stuff into separate plates.

How to eat: take one jin moma (called steamed ready dough) dip it in the sauce and hmmm delicious.... i hope :)

I hope my recipe was clear if not sorry :)

next recipe will post a little bit later.

10.03.2010 01:19

Re: Post photos of what you cook and bake in Switzerland
 
@Little polka. Can you tell me how you make your pizza base, especially oven temperature, time, what you put the base on to cook, do you preheat the tray on the stove etc? Are you happy with the results?

Little_Polka 10.03.2010 09:27

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

Originally Posted by economisto (Post 733234)
@Little polka. Can you tell me how you make your pizza base, especially oven temperature, time, what you put the base on to cook, do you preheat the tray on the stove etc? Are you happy with the results?

Wondering if I should share it. After all it might not be up to standards of some people ;) but anyway that pizza makes me more than happy, my scale shows it the day after hehe

Recipe also comes from that favorite blog of mine.

The author suggest it should be for 3 pizzas but I just make a big thick one or two smaller ones.

For that dough you will need:
1 packet of dried yeast (7g) or 25 g of fresh ones
1.5 cups of warm water (not too warm, you might kill the yeast :))
3.5 cups of flour
1 tbs of oil
1.5 tsp oof salt

Mix yeast with water and let it rest for 10-15 mins (if you use fresh ones you need to add some flour too). During that time mix the flour, salt, oil, form a crater and pour yeast into it. Form the dough till it will be elastic and lumps free. Place it in the bowl, cover with kitchen cloth and leave it in a warm place for around 1.5 hours (it needs to double the size more or less). I usually place it in the oven set to around 25-30 degrees.
After your dough has grown, punch it with your fist to remove the air from it and roll it into pizza :). Remember to leave the edges a bit thicker.

Heat up your oven to 260 degrees. Bake it 15-20 mins but it can be shorter depending on what you like. For me it is usually 15.

I place my pizza shaped dough either in cake form (the non sticky one you can buy in Migros for example) or simply on the oven tray (not pre-heated). I usually cover it before with baking paper and put a lil bit of flour on it to be able to remove it after baking. Then all the suitable stuff goes in like tomato sauce etc. and then spices, for me it is oregano and basil plus some basic ones. I am adding a little bit of cheese at the beginning and then some more in the end of baking.

:)

ps. If the dough is too sticky, you might add some more flour. It will not change much :)

curmbox 10.03.2010 09:28

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

Originally Posted by argus (Post 732484)
I'd love to be a fly on your wall (but please don't swat me). Are you a chef in your day job? :)

yep yep yep ....

Little_Polka 10.03.2010 09:29

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

Originally Posted by amaraya (Post 733172)

but let me know how the quark works out if you try it, i'm doubtful but curious...:)

Works fine for me, my NY style cheesecake is really creamy and my second half loves it. Usually it's gone after 2 days :)

argus 10.03.2010 11:37

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

Originally Posted by just arrived (Post 733185)
2 Angela:
I am not the person who measure all the stuff when cooking, I am taking all the stuff approximate on my eye :), it is what I learned from my mum.
You have to have (mantovarka) steamer.http://www.russhop24.de/shop/images/...ages/290_2.jpg

Jin moma :
Dough:
we need: 200gr flour, salt and water.
for sauce: two legs of chicken, 1 onion, 1 red or green pepper, 1 tomato, 5-6 chinese cabbage, 1 small garlic, (also can add 1 carrot)

how to do: pour the water into the center of flour and salt. The dough should be soft. Place it in the warm place till the dough will rise.

As the dough on the warm place begin to prepare the sauce.
Cut the vegetables and the chicken as you wish, I cut everything in small pieces, cubes. Put the pan, pour the 4 tablespoons of oil. when the oil is ready place everything as follows by frying them as less as 1 minute: onion, chicken, salt, tomato, tomato paste, chinese cabbage, pepper and garlic. Pour the water a little bit. The sauce should not be watery as it is in the picture but I like more watery.

Come to the dough. When it rise take it and roll it as thin as you can Then put spread the oil on the rolled dough. Roll it into a stick. Cut it 2-3 cm long put into the steamer and steam 30 minutes.

Place ready stuff into separate plates.

How to eat: take one jin moma (called steamed ready dough) dip it in the sauce and hmmm delicious.... i hope :)

I hope my recipe was clear if not sorry :)

next recipe will post a little bit later.

Hi, JustArrived!
Thanks for the recipe but did you leave out yeast?!

:msngrin:

just arrived 10.03.2010 12:37

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

Originally Posted by argus (Post 733546)
Hi, JustArrived!
Thanks for the recipe but did you leave out yeast?!

:msngrin:

yes yes yes YEAST left :)

Panther 10.03.2010 14:41

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

Originally Posted by rrs (Post 732912)
The lower the budget , the more holes in the lacy pancake?


do you know what a roti jala is?? Its supposed to have holes, hole!


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