Aussie in a Swiss kitchen

Ski and Thermomix update from Portes du Soleil

2012-02-10T21:27:00.002+01:00

I've just returned from a death run in the fog and snow. It was only -15 °C on the thermometer but with the wind chill factor it felt like -26 °C. My husband suggested we ski down to Grand Paradis to get out of the fog and wind. Well it was far from fun, unless you're into skiing on ice and half blind in fog and snow. After skiing, I needed some comfort food, and luckily there was some pumpkin risotto, left over from last night's dinner, in the fridge.

I often use this risotto recipe from Antonella Botrugno-Manco. It's a great basic recipe, and the pumpkin can be replaced with asparagus, mushrooms, other vegetables of your choice or seafood .

Pumpkin risotto
150 g pumpkin
300 g risotto rice
1 onion
40 g olive oil
40 g butter
40 g Parmesan cheese (optional, extra Parmesan cheese if desired)
10 g parsley
75 g dry white wine
Salt (about 1 tsp, this also depends how much vegetable stock concentrate you add)
700 g vegetable stock (700 g water plus 1 to 2 tsp of vegetable stock concentrate)
freshly grated pepper and extra Parmesan cheese

Place Parmesan into the TM bowl, chop for 10 seconds, speed 9-10. Transfer to another bowl and set aside.
Place parsley into the TM bowl, chop for 5-8 seconds, speed 5. Transfer to another bowl and set aside.
Place onion into the TM bowl, chop for 5 seconds, speed 7.
Add olive oil, sauté for 2 - 3 minutes, 100 ° C, Speed 1.
Add peeled and chopped pumpkin, sauté other 2 minutes, 100 ° C, Speed 4-5.
Add rice and sauté for 2 minutes, 100 ° C, reverse, Speed 1.
Add wine and sauté 1 minute, 100 ° C, Speed 2, without measuring cup (MC) in place.
Add water, stock concentrate, salt, cook for 13-15 minutes, reverse, Varoma, Speed 1 (if necessary place the TM sieve/basket on top of the TM lid to avoid splattering).
Add cheese, parsley and butter, mix for 5-10 seconds, reverse, Speed 2-3.
Taste for seasoning, if desired add extra salt, pepper and cheese.

Transfer the risotto to a thermo-serving dish (I have this one from IKEA, it looks ok and better still it's only 19.95 SFr).

I sat with my risotto in front of a blazing fire. So good........

Thermomix joins us for a ski break in Portes du Soleil

2012-02-10T13:10:00.000+01:00

We're back in one our favorite places, La Planachaux, in Portes du Soleil. I've lost track of exactly how long we've been coming here to Chalet Coquoz. We're in a no car place about 100 meters below the top cable station of Champery. It's wonderful to be able to step out the door and ski, but it also means we have to cook in the evenings, as there aren't any restaurants close by. This year I decided to bring my Thermomix along for ski hol's. The travel bag, which is an optional extra, but really worth the 6o or 70 SFr.-, is brilliant for transporting the TM. My cousin recently took a Thermomix in its travel bag as cabin luggage from Zürich to Sydney. Very pleased with myself, it was such a brilliant idea to throw the TM in with all our bags and skis. We skied down from the top of La Planachaux and Agnes's son of Restaurant Coquoz, brought our boxes of food and luggage from the top of the cable car, to our front door on his snow mobile.

The TM has been very busy in the mornings making perfectly boiled soft eggs, numerous types of bread and gallons of smoothies.

I loved these rosemary and garlic cheesy scones which we had for afternoon tea the other day, (the recipe from Busterman is posted on TM forum).

News for Thermomix Switzerland and my latest Fall demo's

2011-10-25T23:53:00.000+02:00

I was here, above the lake of Zürich, last weekend. It's a small village called Schindelegi, just 10 minutes, up the mountain, from the Richterswil exit, when driving from Zürich direction Chur. I gave a Thermomix demo to a fun group of international ladies. Menu included: Claudia's quick-rise baguettes, sun-dried tomato, cashew and capsicum dip, beetroot salad, carrot cake, pumpkin risotto and mixed berry fruity dream. I would have loved to have had a second TM to help me out for this demo.

A few of the ladies couldn't make it on Saturday, so we met at the crack of dawn on Sunday in Zürich. We were extremely minimalistic - we only made poached eggs with hollandaise, followed by a green smoothie. Less than an hour and we were done, and ready for a morning swim.

Ladies, you're all going to love your new kitchen toy! We'll get together and do Asian dumplings soon...........

FALL TM NEWS

NEWS for Thermomix buyers in Switzerland
From 1st November 2011, the 100 SFr reduction for hosting a demo will no longer apply.

However, the hostess will receive a gift (choice of one of the following: TM cookbook, silicone cake pan, or bread pans)

BUT the good news is the Euro discount has been officially extended until December 2011.

Thermomix (TM31) NOW 1290 SFr (plus 8% MwSt).

and 100 SFr wedding OR baby discount is still current!

Cheryl de Vallière

Phone: +41(0)78 853 89 56 begin_of_the_skype_highlighting +41(0)78 853 89 56 end_of_the_skype_highlighting

Email: chdv@sunrise.ch

Waffles for Sunday Brunch

2011-10-24T00:03:00.001+02:00

This morning we enjoyed crisp hot waffles for brunch, courtesy of my daughter and her boyfriend. They whipped these up in record time in the Thermomix.

Waffles
Ingredients
3 eggs, separated
pinch of salt
370 g milk
250 g flour
2 1/2 teaspoons baking powder
60 g raw sugar
60 g butter, melted
40 ml water

Method
Whip the egg whites and salt in a clean dry Themomix bowl, with the butterfly in place, speed 4, 37 C, 4 - 5 minutes or until soft peaks form. Mix melted butter and water, add to the egg whites in the TM bowl. Add remaining ingredients to the bowl, and mix on reverse, speed 2 for 10 - 20 seconds or until combined. Brush the hot waffle iron with oil, and pour enough mixture to almost cover the iron. Close and cook for 1 to 2 minutes, until golden brown. Makes about 8 waffles.

Sweet Caramel Pumpkin bread

2011-10-03T22:55:00.001+02:00

This is a great fall recipe that I found, via David Lebovitz's blog, on Sunny Side Up in San Diego ( sourced from Willowbirdbaking).

Before preparing the dough, steam the pumpkin in the Varoma tray (10 to 15 minutes).

This is not a Thermomix (TM) recipe. But it worked, by simply by adding all the ingredients for the dough, into the TM bowl; set TM to closed lid and mix on the knead function for 4 minutes. Let the dough rise in the TM bowl for 35 minutes. Knead again for 1 minute in the TM. Roll out the dough, into a large rectangle, then sprinkle over melted butter, Rapadura sugar, cinnamon and nutmeg mixture. The recipe made one large loaf and baby size loaf.

Here's the recipe and more detail for the prep:

Cinnamon Caramel Pumpkin Bread

Ingredients:

Dough

30 g unsalted butter
110 g cup milk
2 1/4 teaspoons or 1 pkt active dry yeast
3/4 cup pumpkin puree (prepare in advance: steam/Varoma or bake/180 C, 30- 35 min or until tender.)
60 g Rapadura or raw sugar
1 tsp salt
325 g flour

Sugar Mix

250 g rapadura or raw sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
50 g unsalted butter

Melt butter and milk in TM 60 C/ 1-2 min, mix in remaining ingredients, speed 2/ 10 s.

Preparation:

Grease and flour a large loaf pan. Place dough ingredients into the TM bowl, set on closed lid and knead function for 4 minutes. Leave to rise in the TM bowl or transfer to a lightly oiled bowl, cover with gladwrap. Allow to rise in a warm place for 40 to 60 minutes or until doubled in size.

When the dough has doubled in size, punch down, then knead in the TM or by hand for 1-2 minutes. Roll dough into a 20x12 inch rectangle. Sprinkle the dough with the cinnamon sugar mixture, press sugar mixture into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

Bake bread in preheated oven (180 C), 35 - 40 min. Cool for about 20 minutes, then remove from pan and drizzle with glaze.

Glaze

50 g unsalted butter
100 g Rapadura sugar (milled in the TM to powder sugar, speed 9, 20 sec)
20 ml milk
25 ml rum or 1 - 2 tsp vanilla

To prepare glaze:
Mill sugar for 20 s, speed 9. Add remaining ingredients, 60 C for 1 -2 min.

Small loaf

Large loaf - after 35 minutes

Large loaf

The glaze is a mixture of melted butter, sugar and rum. Since I didn't have any rum, I used my homemade vanilla extract.

Because I used Rapadura sugar, my bread looked very brown after drizzling over the glaze, but it was delicious, moist and light with a hint of burnt caramel, cinnamon and pumpkin.

Guinness Chocolate Cake

2011-10-03T01:13:00.001+02:00

I made this cake last weekend for my daughter's birthday. The original recipe is from Nigella Lawson and has been adapted for the TM by Lou Toosey (the link is here on the UK TM site) and also here on the Aussie TM forum. The recipe is easy and fast, definitely a keeper. The cake was light and moist. We covered and filled the cake with a chocolate mousse frosting. Basically it's just a batch of chocolate ganache (300 g cream to 400 g chocolate), allow to cool and then mixed with 150 ml of whipped cream.

Intense whole lemon slice

2011-09-12T22:25:00.000+02:00

We had lemon slice for dessert tonight. It was very "lemony" and intense, and rather difficult to stop at just one piece. The recipe is from David Lebovitz's, original link here.

Here it is adapted it for the Thermomix:

Whole lemon slice

Crust

2 cups (280g) flour
1/2 cup (100g) sugar
1/2 teaspoon salt
230g butter
1/2 vanilla bean (scrape out the seeds)

Lemon Topping

2 - 3 lemons, organic or unsprayed (I used 3 small lemons)
1 1/2 cup (300g) raw sugar
150 ml freshly squeezed lemon juice
6 large eggs, room temperature
2 Tbs corn flour
1/2 teaspoon salt
90 g melted butter

Optional: powdered sugar (make extra in the Thermomix, step 5) for serving

1. Preheat the oven to 180ºC. Grease and line a (very) large baking tray with paper.

2. Add all the ingredients for the crust into the TM bowl. Mix for a few seconds on speed 6 -7. Set on "Knead" for 2 -3 minutes. Transfer dough to the baking tray. Spread out the dough using the back of a large metal spoon.

3. Bake the crust for 25 minutes, or until deep-golden brown.

4. While the crust is cooking, cut the lemons in half, remove the seeds, then cut into quarters.

5. Whizz the sugar in the TM for 20 sec, speed 9. Transfer sugar to another bowl. Add the lemons, to the TM bowl, blend for 8 - 10 sec, speed 8. Return the sugar to the lemons in the TM bowl, add eggs, corn flour, salt, and melted butter, and blend until almost smooth - about 30 sec, speed 7 (a few tiny bits of lemon pieces are normal and encouraged).

6. When the crust comes out of the oven, reduce the heat of the oven to 150ºC. Pour the lemon filling over the hot crust and bake for 20 to 25 minutes or just until the filling stops jiggling and is barely set.

7. Remove from the oven and let cool completely. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.

Vienna Cheesecake

2011-09-08T20:42:00.003+02:00

Vienna Cheesecake

A few days ago I made this cheesecake: it's very smooth and creamy, really delicious! I also made the ricotta cheese that goes in the cheesecake. Time needed: about 15 minutes prep time! That's it. Then throw it in the oven and let it bake for 75 minutes and go back to writing that manuscript.........
The recipe is in the Aussie Thermomix Everyday Cookbook, and also here on the Thermomix site.

Vienna Cheesecake

Base Ingredients

200g Plain Flour

1tsp Baking Powder

80g Sugar

1 tbsp Vanilla Sugar

80g Butter

1 Egg

Filling Ingredients

4 Egg Whites

2 tbsp Cold Water

Pinch Salt

150g Sugar

Zest 1 Lemon

750g Ricotta or Quark

1 tbsp Vanilla Sugar

4 Egg Yolks

250g Milk

60g Plain Flour or Cornflour

100g Sultanas (optional)

Method

The cheese must be well drained before use. Line a sieve with paper towel or cheese cloth and drain over a bowl for at least 1 hour in the fridge.

Pre-heat oven to 180C. Grease a large springform tin and line with baking paper.

Place all ingredients for the Base into the TM bowl and set dial to closed lid position. Knead for 1 minute on Interval speed.

Roll out 2/3 of the dough into the base of the springform tin.

Roll rest of the dough into a sausage shape and press against walls of the tin. This will give you an edge about 3cm high.

Put base into fridge while preparing filling. Clean bowl thoroughly and dry.

Insert Butterfly and place egg whites, cold water and pinch of salt into TM bowl. Whip for approx. 3-5 minutes on speed 4 or until egg whites are stiff with the MC off. While whipping add 1 tbsp sugar.

Set egg whites aside in another bowl. Rinse and dry TM bowl.

Place lemon zest into TM bowl and grate for 10 seconds on speed 8.

Insert Butterfly and add drained cheese, sugar, vanilla sugar, egg yolks, milk and flour and whisk together for approx. 40 seconds onspeed 3-4 or until light and fluffy.

Pour mixture gently onto egg whites and fold in with a balloon shaped whisk or TM spatula to retain as much air as possible.

Pour the cheese mixture onto prepared base and bake at 180C on the middle shelf of the oven for 75 minutes or until golden brown. Loosen the rim of tin after removing from oven and allow to cool down completely before removing from tin.

Here's the recipe for the cheese (it's from JulieO, Oz TM site):

I made 2 batches of ricotta for this cheesecake and added about 200 g quark to make up the required 1000 g ricotta or quark. I drained it for about 10 minutes.

Fresh and Creamy Ricotta (makes about 350g. ricotta)

1500 g whole milk

200 g light cream

¼-½ tsp salt (optional)

50g white vinegar

Insert butterfly.

Place milk and cream in TM bowl and heat about 16 mins/90°C/speed 2. MC on. Turn off the TM as soon as the red 90° light becomes solid. (Time may vary depending on the temperature of your fridge/milk.)

Keep the butterfly in the bowl.

Add salt and set for 1 min/soft stir – speed 1 (no heat) while gradually pouring vinegar through hole in lid.

After one minute you should see separation between the solids and whey.

Allow to rest for another minute or so, to ensure curd formation.

Transfer the solids to a jelly bag or strainer lined with fine cloth. If using cheesecloth, use several dampened layers to create a finer mesh for holding the loose ricotta.

For soft and lovely ricotta-style fresh cheese, it’s important to transfer gently at this point. It’s recommended to scoop or ladle solids from the TM to the cheesecloth, rather than dumping all once.

Allow to drain for at least 10 minutes before using. (Drain longer for a dryer cheese.) At that point, you can serve the ricotta as a warmed dessert, or refrigerate for later use. It will keep a about 4 days in the fridge but fresher tastes better.

recipe link to TM site

Thermomix Switzerland offering great discount on Thermomixer's

2011-08-27T08:45:00.003+02:00

Interested in buying a Thermomix in Switzerland? There are amazing discounts on Thermomixers here for the next few months.

Regular TM price: 1650 SFr
Falling EURO to Swiss Franc DISCOUNT: 360 SFr
End Price: 1,290 SFr (or 1,190 SFr - extra 100.- reduction if give a demo, OR if you're getting married, or having a baby!)

Swiss Guarantee.

Offer is valid until 31st October 2011 (NEWS ........ this offer MAY be extended for a couple of weeks in November 2011)

Reminder, I am now a TM consultant so email or call me to make an appointment for a demo.

Cheryl de Vallière

Email: chdv@sunrise.ch

Natel: 078 853 89 56

Whole orange cupcakes with strawberry mascarpone frosting

2011-08-26T21:45:00.003+02:00

Whole Orange Cake Batter - Thermomix recipe

1 whole organic orange cut into 8 (skin, pips and all)

225g butter

3 eggs

1 cup sugar

2 cups SR flour (2 cups flour & 3 tsp of baking powder)

Put the orange and butter into TM bowl for 7 to 10 seconds speed 8. (the orange is totally blitzed!).

Add eggs, sugar and flour. 20 seconds speed 4, reverse.

Put into 20cm lined cake tin, bake 170 FF 60 mins or until cooked.

Recipe source: Sue Purrb, Aussie Thermomix Forum. Original source: Louisa Green - Taste Forum

I made cupcakes instead of a large cake, bake for about 20 to 30 minutes.

Strawberry and Orange Frosting

180 g butter

2 cup sugar (add more sugar for a firmer frosting)

a few strips of orange peel

250 g mascapone or cream cheese

small handful of frozen strawberries

pink food colouring (optional)

Whizz the suger and orange peel in the Thermomix, on speed 9 for about 30 - 40 sec. Add remaining ingredients and mix on speed 4 for 1 to 2 minutes. Place in fridge for 1 - 2 h before piping.

This recipe looked interesting, so the instead of making one of the usual cupcake batters last week, I whipped up a batch of orange cupcakes. It's definitely a recipe I'd make again. Non-fuss, super easy, and the cake was light and moist, with just the slightest hint of orange.

Da Bin Lo on 1st August

2011-08-03T23:16:00.001+02:00

We celebrated Swiss National Day on Monday. It was a wonderful warm evening and we ate our traditional da bin lo in the garden. Our selection included squid, salmon, chicken, noodles, tofu, mushrooms, eggs and lots of vegetables. As well as the usual hot soy, ginger and shallot sauce, we enjoyed this delicious cold scallion sauce.

Ginger Scallion Sauce
(Adapted from Momofuku by David Chang & Peter Meehan)

•2½ cups thinly sliced scallions/shallots (greens and whites; from 1 to 2 large bunches)
•½ cup of chopped coriander (use stalks too, chop finely)
•½ cup finely minced peeled fresh ginger
•1/4 cup grapeseed or raps oil
•1½ teaspoons light soy sauce
•3/4 teaspoon sherry vinegar or rice wine vinegar
•3/4 teaspoon sea salt, or more to taste
Mix together. This sauce can also be used on rice or
noodles

Help filing recipes

2011-06-10T11:40:00.003+02:00

I have just downloaded this software to help me with filing my recipes: Aunt Annie's recipe filer. It looks great, and Aunt Annie has tons of recipes already on there (including Thermomixer recipes).

Now, I should check if there is a download for Android phones. This would definitely make my trips to the store a bit simpler.

Thermomixing during the Easter break

2011-04-25T08:28:00.035+02:00

It's taken me a while to post these pic's. Here are a few things I made over the Easter Break. We had the bread rolls for brunch. Click on the link: Danube bread rolls, on the Opies Family Food Blog, for the recipe.

I also whizzed up some Ras El Hanout,(traditional Moroccan spice mixture) and marinated a butterflied leg of lamb. Here's the link for Janie's recipe for Ras El Hanout

The lamb was marinated with Ras El Hanout, limes and honey.

Beetroot salad (recipe from EDC/ Aussie book)

and of course desert!

Good Friday Brunch in our garden - Hot Cross Buns (ohne crosses)

2011-04-23T21:15:00.004+02:00

For brunch on Good Friday this year, I whipped up a batch of hot cross buns in the Thermomix. I used the recipe from the Everyday Aussie Thermomix Cookbook. The recipe is also here on chookie's blog. I left them in the rustic state, and omitted the flour paste for the crosses and the sugar syrup glaze.

It takes a few minutes to throw in all the ingredients into the Thermomix, mix and then knead on interval speed for 3 minutes. The recipe in the EDC book has 2 pkts of yeast in it, so I did the fast rise in a cold oven, and they were perfect.

They're filled with raisins, sultanas and cranberries. Loved the cranberries, I'll definitely make these again next year.

We ate them outside in the garden, enveloped by the scent of the wisteria and the lilac trees. Our buns were followed by homemade yoghurt, topped with Wannental - or more aptly, Beat's, tangy orange pumpkin, ginger confi. The Wannental farm is our favorite place to buy locally grown, homemade jams.

I used the yoghurt recipe from the UK Thermomix site, and let it set in wide neck Thermos flask for about 5 -6 hours. The yoghurt was thick and creamy, and tastes nothing like the store bought stuff. Delicious!!

Our morning fruit smoothie and linseed (omega-3) fix by Thermomix

2011-04-13T00:06:00.016+02:00

I try to make us all a fruit smoothie for breakfast, adding a handful of linseeds for our daily dose of omega -3 fatty acids. More on omega-3 here.

Ingredients: for 3 - 4 large glasses of juice

30 - 40 g linseeds or about 1 large spoon per person (I usually use a mixture of brown and golden linseeds)
fruit (washed and chopped), (about 2 pieces per person or if using berries allow a large handful per person)
8 - 10 ice cubes
approximately 200 -300 g water
raw sugar (optional)

Preparation:
Process linseeds on speed 9 for 40-50 seconds. Add fruit, ice and sugar, and blend for 30 seconds on speed 10. Add water and blend for around 30 seconds more on speed 7-8.

Linseeds promote bowel callesthetics and favor the "lean microbiota" versus the "obese microbiota" (Ley and Turnbaugh - Bacteroidetes are preferable to Firmicutes in our intestinal microflora). If you're in Switzerland and you're looking for information on IBD, here's a great site (SWISS IBD cohort study).

But it's never to late to start being pro-active against IBD. A daily dose of raw linseeds whizzzed up in the Thermomix with seasonal fruit provides an inexpensive source of omega-3 and promotes the good bacteria.

Published with Blogger-droid v1.6.8

Sunday Brunch at Hiltl

2011-03-31T22:00:00.025+02:00

I love Sunday brunch at Hiltl in Zurich. It's a perfect place to have a family brunch or to catch up with a special girlfriend. They are known for their outstanding selection of vegetarian dishes.
Brunch (55 SFr. ) is a discretion (all-you-can-eat), only on Sundays.

Published with Blogger-droid v1.6.8

Spring Chinese dumplings - made easy by Thermomix

2011-03-29T20:42:00.005+02:00

Last Saturday we got together with some friends and made a batch of chinese dumplings (jiaozi or pot-stickers). One of my work colleagues had recently been Bärlauch picking around Kyburg, and I was lucky enough to be a recipient of a huge bag of this wonderful stuff. This was inspiration for a spontaneous jiaozi evening amongst a very international group of people (German, Taiwanese, French Swiss, Chinese American and Aussie with Chinese roots).

Bärlauch (wild garlic or Ramsons)

In Switzerland, Bärlauch grows in early spring. You can sometimes also buy it at markets and Migros or Coop. The Tien family, (Lenzburg's master dumpling makers), discovered that Bärlauch, when mixed with ground meat transform it into the most incredible heady, intense garlicky dumpling filling imaginable.

Dough Ingredients:
400 g flour
250-300 g boiling water (this can vary depending on the flour)

Preparation
Place flour and water into the TM bowl, with dial set to closed lid position, knead for 1 to 2 minutes on Interval speed. The dough should be moist but not wet. Transfer to a bowl, cover with a damp tea towel and allow to rest for approx 30 minutes.

Filling Ingredients:
500 g ground meat (pork or beef) or prawns
250 g Bärlauch or wild garlic, washed and dried (alternatives: Chinese chives, Bok Choy, Wom Bok)
50 g spring onions (cut in 3 cm pieces)
15 g ginger
30 g light soy sauce
40 g sesame oil
50 g white wine or sherry
5 to 10 g salt
white pepper

Pork-Bärlauch filling

Filling Preparation: Place half of the Bärlauch into the TM bowl and chop for 3 seconds on speed 6. Repeat with second batch, remove and set aside. Add spring onions to the TM bowl and chop for 2 seconds on speed 6. Add all ingredients to the TM bowl and mix on REVERSE speed for 30 to 60 seconds.

To make the dumplings: Cut dough into 4 pieces. Work with one piece at a time, keeping the remaining pieces covered with a damp tea towel. Take the dough and form a sausage shape about 25 to 30 cm long. Cut it into approximately 2 cm pieces. Take one piece and flatten it with your palm, then roll into a circular shape. Repeat with all pieces.

Place a spoon of filling on the middle of the dough circle. Fold dough over and seal with small pleats.

Cooking the dumplings:

Pot-stickers:

To make pot-stickers, heat a fry pan and add about 1/2 to 1 Tbs of sunflower or raps oil. Arrange dumplings as shown, leaving only very small gaps.

Add about 180 ml water, cover and allow to cook for about 5 -8 minutes on medium heat.

Turn out onto a plate, (as you would with Rösti), when the underside of the dumplings are golden brown.

Boiled Dumplings:

Place the dumplings in a large pot of boiling water. When the water returns to the boil, add a small cup of cold water. Stir gently and repeat this procedure 2 more times (you will have added 3 cups of cold water in total).

Steamed dumplings:

Place dumplings onto the varoma tray, fill TM bowl with 900 g water, steam at Varoma temp, speed 1 for 15 minutes.

Sauce:
I usually make a mixture of these ingredients (no measuring involved, just taste):
Chinese vinegar
Soy sauce
pinch of sugar
Chopped chilies
Sesame oil
Coriander

SERVE and ENJOY!

(Tien-Ko recipe)

First training demo - Ticked

2011-03-21T22:12:00.006+01:00

I can now tick off my first training demo. Claudia D'Alonges, (our team leader in Kanton Aargau), did a great demo! WHO was there? I invited a few people, (plus partners), from our Gastro lab.

Our menu:

Strawberry cocktails
Gazpacho
"Bärlauch" (wild or bears garlic) pesto dip
Capsicum, sun-dried tomato and cashew dip
2 types of Bread
Steamed salmon with asparagus and hollandaise sauce
Mushroom risotto
"Aargauer Rüblikuchen" - carrot cake
Strawberry icecream

Having 2 machines helped tremendously, but this was a mammoth demo.

Here's a link to a short video: Aussie chef Mark Best using his Thermomix to make a pear souffle.

News: In Switzerland TM is offering a discount of 150.- due to the low EURO, including the usual 100.- bonus for getting married, having a baby or hosting a demo. Current price is 1650.-, but if you're planning on getting married soon, (as are some of my lab mates), it's 1400.-

My contact details:
Email: chdv@sunrise.ch
Cell phone: 078 853 89 56

Seedy Bread (variation of 5 seed bread: source" Everyday Cooking with Thermomix").

2011-03-13T22:38:00.002+01:00

My family loves the EDC five seed bread and I make it 3 to 4 times a week. My variation is to use sunflower, pumpkin and linseeds, plus live sprouted seeds (if you don't feel like doing them yourself Migros sell them, usually they're in the herb and salad section).

Ingredients

200 g spelt seeds (or Dinkle in German, should you happen to be looking for them in CH )
50 g buckwheat seeds (Buchweizen in German)
280 g wholemeal flour
1 pkt dried yeast (1Tbs) or 25 g fresh yeast
50 g rolled oats
40 g pumpkin seeds
40 g sunflower seeds
40 g linseeds
100 g sprouted seeds
30 g honey
30 g olive oil
2 tsp salt
500 ml luke warm water

Grind the seeds on speed 9 or 10 for 30 to 60 sec, add remaining ingredients and knead on interval speed for 3 min. Transfer to a well greased tin (I use a 25 -30 x 10 cm expandable form), top with a mixture of extra seeds. Allow to rise for about 30 to 45 min, in a warm place.
Bake for 30 to 35 min in a preheated oven, 200 °C.

Published with Blogger-droid v1.6.7

Perfect with vegemite

2011-03-07T21:39:00.005+01:00

Lately I've been making bread with my Thermomix when I'm stressed. I made this yesterday when I should have been working on a seminar.

Sunflower seed bread

Ingredients:

200 ml water

20 g sunflower oil

150 g dinkle seeds

150 g wholemeal flour

6.5 g salt

10 g honey

1 Tbs dry yeast

60 g sunflower seeds

Grind dinkle seeds for 30 to 60 seconds on speed 10. Add remaining ingredients and set on interval speed for 2.30 minutes. Shape into a loaf form, allow to rise for 30 to 40 minutes. Sprinkle with sunflower seeds. Bake in a preheated oven, 220°C for 20 to 30 minutes.

This recipe has been adapted from Brotbacklust.

Published with Blogger-droid v1.6.7

I love my Thermomix so much that I've joined the company

2011-03-05T16:21:00.006+01:00

I've had my Thermomix for a couple of months now and I love it! Unfortunately PhD'ing and the ongoing lab work have left me little time to blog, but I'm often in the kitchen now late at night, whipping up lots of things with my Thermomix.

Carrot cupcakes (recipe for Carrot cake: Travelling with Thermomix book)

In fact I am so enthusiastic about this machine, that I've decided to become part of the Swiss team. So if you live in Switzerland, in the Zürich - Lenzburg area, and you're interested in seeing the Thermomix in action, feel free to contact me (Email: chdv@sunrise.ch or Phone: 078 853 89 56). It could be that I'm busy, but I can put you in touch with the others on the team.

Apple praline teacake

Recipe for the Apple praline teacake. Cooking has never been easier or so much fun. I consult the Thermomix Aussie Everday Cookbook often. And there are so many great sites for inspiration (e.g. thermomix-er, quirkycooking, superkitchenmachine, thermomix video, food 4 thought (inspiring people to cook). Here's a fabulous site: Thermomix blog for Vegans. Wonderful photos, after looking at them, I could almost turn vegan.

Cooking with Thermomix In Carins

2010-09-22T02:17:00.001+02:00

I'm back in Australia for a family reunion and a school reunion, so I organized a Thermomix demo for my mother and aunts. Only invited a few of the aunties - so we were just a small group of 13!

Nancy Day came and did a brilliant job of showing us what the Thermomix can do. We did the Basic demo plus. We started with a fluffy berry desert, then went back to starters: cashew, sun-dried tomato and pepper dip.

We whipped up some butter and bread rolls, pesto, mayonnaise and coleslaw, tried to make a sponge cake (which may have worked if we had added the sugar!).

Followed this by steamed chicken with vegies and rice - with a spicy coconut sauce............ and the finale was a lemon custard. We ate the "sponge"with the lemon custard. I loved the custard and it's so easy to make. The recipe is in the Basic Thermomix recipe book: you just throw in the eggs, milk, cornflour and sugar and whatever you want to flavor your custard with, then after 8 minutes, speed 4, at 90, it's done!

My Thermomix arrives just after I get back home in Switzerland, can't wait to start cooking! My mother wants one too, but I doubt if it will arrive before I leave. If you live in the Cairns area and want to look at the Thermomix, contact Nancy (Phone: 07 4098 5561, Cell: 0447 487 716, Email: thermomix.nancy@bigpond.com). She's so passionate about Thermomix, you can't help be swept up by her enthausium!

Polish cooking and pottery (or The crazy ladies road trip to Poland).

2010-08-26T21:51:00.003+02:00

We did this trip ages ago. Sorry ladies, that it's taken me so long to post.

What a crazy, fun trip! We drove to Poland to cook, shop, explore, eat and to be pampered. In Boleslawiec, the best place to stay is the Blue Beetroot. It's run by John and Barbara, who are just delightful. And they do fantastic guided tours, and cooking classes. They'll even organize pampering sessions (manicures, pedicures and massages) at the inn for you.

Some of the ladies did a guided tour with Jarek and some of us stayed behind and did the cooking class.

Pierogies

Filling:

70 grams dry curd cheese (full fat)

1 kilo 20 grams potatoes, peeled and cut (older potatoes are best)

1 big onion or 3 small onions, finely chopped

Salt, Pepper

Vegeta (Polish vegetable stock seasoning)

Butter

Oil

Place cheese in large bowl

Boil potatoes in salted water

Drain and mash potatoes

Saute onions with butter and a little oil

Add cooled potatoes and onions to cheese

Add salt, pepper and vegeta to taste

Mix all ingredients until well blended

Dough:

1 kg flour

4 tablespoons oil

Salt

Water

Pour flour into large bowl

Add oil and salt to flour

Add water until right consistency

Knead in bowl initially, then move to floured surface

Knead for about 10 minutes, using palms not fists, and folding over in circular motion to add air

Sprinkle a little flour on surface of dough and wrap in cling wrap or cover with towel

To make pierogies:

Roll dough flat (less than ¼ inch)

Cut out circles of dough using cookie cutter or a glass

Spoon filling into center, rolling into a ball

Fold in half (like a taco); patting filling down

Pinch sides closed tightly

Place on floured dish

Cooking:

Place pierogies into boiling, salted water. Remove when they float to surface. Drain, wash with water and add a little oil.

Serving Suggestions:

Serve with onion and bacon sauteed in butter or sour cream

ENJOY!

Bigos Staroplski

Cabbage 1,5 kg

Sauerkraut 0,8 kg

Bacon 0,2 kg

Sausage 0,4 kg

3 Onions

Tomato paste approx. 4 tablespoons

English spice

Bay leafs

Pepper, salt

Pottery
There are so many amazing pottery places in Boleslawiec. We visited so many that I lost count after number 12. Ceramika is probably my absolute favorite. Next in line would have to be Andy's. Here is a excellent link that lists other pottery stores in Boleslawiec (includes web sites, addresses and opening times).

Cooking with Thermomix in Switzerland

2010-08-21T22:56:00.012+02:00

I've fallen in love with the Bimby (also called the Thermomix) and I want one, even though since PhD'ing again, my husband has taken over most of the cooking. Here in Switzerland, one way to get the Bimby at slightly cheaper price, is to host a demo. You need to invite 3 friends who also love gadets. Do it before August 31st, 2010, you'll save 150.- SFr. (retail price in CH is 1650.- SFr).

We sat in the garden last night and watched Antonella cook up a storm in minutes with her Bimby.

Vegie-fruit drink for starters, bread, veal with rice and vegies and peach granita were on her menu.

Here's Antonella's delicious bread recipe:

100g "Dinkel" seeds (you can use any seeds)
1 block of fresh yeast (42g)(you can find it in the fresh dough section in Migros or Co-op)
400g flour
pinch of sugar
11/2 ts salt
270g water
50g bacon, cubed (or olives, herbs or whatever you fancy)

Baking tray, lined with baking paper

Add the seeds to the Theromix and grind them for 20-40 sec on the Turbo setting. You end up with something that looks like flour. Add the remaining ingredients and let the Thermomix do the kneading ('Knettaste' for 3 min). Here the machine is absolutely amazing!

Place the bread into a cold oven (it rises as the oven heats). Bake at 200C for about 30 minutes.

The texture of this bread is a bit denser than bread that has been allowed to prove before baking. If you have time to let the dough prove for 30-60 minutes before baking, you can decrease the amount of yeast to about half.

Summer is finally back in Switzerland (at least for the next few days)!

If you live in Switzerland in the Basel or Zurich area and you're interested in hosting a demo or buying a Thermoix, then contact Antonella Manco
(Tel. +41 76 574 34 46. Email: a.manco@gmx.ch OR a.manco@worknet-ag.ch). She speaks German, Italian and French, but if you'd rather have your demo in English, she has an English speaking colleague.

Cooking French Food with Angela in Zurich

2010-03-14T16:16:00.008+01:00

Last year in June, Angela was back in Zürich for a visit. We had planned a cooking session with her before she left for North Carolina, but unfortunately things got too hectic with her move. As she was coming to visit she very kindly offered to do the french cooking planned from the previous year. We used the American Women's Club kitchen for this event. It was great and we'd certainly host another meeting there next time we need a large kitchen.

Here are some of Angela's recipes, collected from various cooking classes taken in Paris:

Tarte a l’oignon Onion Tart

Ingredients:
1 roll puff pastry or Pate Brisee
600 g sweet onions (oignons doux des Cévennes or oignon de Roscoff)
200ml cream
salt, pepper,
nutmeg (not ground nutmeg)
1 teaspoon sugar

Prepare the onions: peel and slice. Sauté them in a part with 40 grams of butter at a low temperature till tender and golden, for about 10 minutes
Sprinkle with 1 teaspoon of sugar, cook 10 more minutes. Season with salt and pepper.
Allow to cool.

Grease your tart mold, push the pastry into the pie shell, prick with a fork.
Fill with the sautéed onion Season the cream with salt, pepper and nutmeg. Pour over the onions.

Bake 30 to 40 minutes in a pre-heated oven at 180C. Serve warm

Pate Brisee:
200 grams flour
100 grams butter, softened
1 egg yolk
3 tablespoons water
pinch of salt

In a food processor, mix quickly the flour and the soft butter, add the water, the salt and the egg yolk. Mix quickly, stop when the batter forms a ball. Wrap in a plastic film. Let rest 1 hour in the fudge. Sprinkle flour on the table and roll your dough.

Salad of smoked duck breast and warm grapes

I have the recipe in pdf format only at present. Email me if you want it.

Veal with Morels

Roti de Veau aux Morilles (Veal with Morels)

For 6 people

Veal roast ca. 1 kg
25 grams dried morels
250 grams mushrooms
1 large onion, finely chopped
3 tomatoes, peeled and diced
2 carrots, diced
1 TB veal stock powder
1 garlic clove, finely chopped
300 ml apple cider
250 ml cream
butter, oil, salt, pepper

Heat 1 TB oil in a heavy casserole pan. Brown the veal roast on all sides. Transfer to a plate. Sauté vegetables (tomatoes, garlic onions, carrots) for 5 minutes, or until slightly tender. Add half the cider and the veal stock powder. Return roast to pan. Season with salt and pepper. Cook over low heat for 1 hour 15 minutes.

Meanwhile prepare the dried morels: soak them in hot water for 15 minutes. Drain and rinse under cold water. Drain the liquid, reserve 100ml liquid and put aside. Pat dry the moreIs and cut them into 2 (or into 4 pieces, if large).

Clean and slice mushrooms. Heat some butter in a frying pan and sauté mushrooms. Add morels, cook for 2 minutes.

When the meat is cooked, remove and cover with foil and keep warm. Add the remaining cider, 100ml of the juice from the morels and cream. Reduce sauce for 5 minutes.
Add the mushrooms and the morels. Check seasoning.

Cut the meat, and pour over the sauce. Serve with rice and sautéed apples

Tian de Courgettes
Zucchini Gratin
For 6 people

Ingredients

1 kg zucchini
3 garlic cloves
2-3 TB chopped parsley
1 cup milk
2 small eggs
100g shredded cheese (Comté or gruyere)
2 TB olive oil
salt and pepper

Preparation

1. Slice the zucchini. Melt the 2 TB of olive oil in a frying pan, add the zucchini and cook to brown for about 10-15 minutes while constantly watching them. You may have to sauté them half at a time. Add salt and pepper.

2. Mix in a bowl the pressed garlic, the parsley and the milk and the eggs. Add half of the cheese. Add salt and pepper.

3. Put into a gratin dish. Add the rest of the grated cheese on top. Cook about 20 to 30 minutes at 180°C or 375°F.

Serve with either meat or poultry or a fish dish without a cream sauce. Can be made ahead and reheated.

This dish can be made with leeks instead of zucchini. Mushrooms can be added as well. Clean the leeks well by cutting off most of the dark green part, leaving about 1 inch of the darker green part with the light green. To clean: cut a cross down the top and rinse under cold water. Bring abut 1 1/2 liters of water to a boil; put in 2 chicken bouillon cubes to dissolve. Cook the leeks in barely simmering water for about 10 minutes then drain. Cut the leeks into about 3-4 pieces each and continue as above.

Zucchini Gratin

Caramel Apple Shortcake
Apple Sables with Caramel Sauce
(For 4 people)
Ingredients

Pastry (Pàte Sablée)
2 egg yolks
250 g (1 2/3 cup) flour
75g (1/2cup+ I TB) powdered sugar
120g butter, softened
1 TB warm milk
pinch salt
3 apples (granny smith, elstar or goldens)
2 1/2 TB butter
50 g (1/2 cup) walnuts
50 g (4 TB) sugar
1/2 tsp cinnamon

Caramel
80g (6TB) sugar
120 ml cream
45g (3TB) salted butter
2 TB water

Preparation
1. Pastry: Put in a food processor: sugar, softened butter and yolks. Mix well. Add the flour. When crumbly, add the milk. Put in the fridge for about 3 hours before using in order to give the butter time to harden.

2. Roll out the pastry thinly. Cut the pastry into 8 circles of about 3-4 inches in diameter and cook for about 4-8 minutes in an oven at 200°C or 390°F. Let cool. This can be done ahead of time.

3. Peel and de-seed the apples. Cut into thin slices (each quarter into 5ths). Chop the nuts.

4. Make the caramel: In a heavy-bottom pan, put the sugar and water. Heat it over a high heat until a caramel is formed, At that point, add the cream. Add the butter and mix well.
5. In a teflon pan, melt the butter and add the sugar. Let the sugar start to caramelize and put in the nuts first. Add the apple pieces. Cook for about 5 minutes. Sprinkle with cinnamon. All this can be done ahead. The apples should be slightly undercooked.

6. Put one sablee on a plate. Add some apple and nut mixture. Put another sablée on top and some more apple/nut mixture. Surround with the caramel mixture, which can be heated up if it is not hot. The caramel should be served warm.

Serve with vanilla ice cream sprinkled with cinnamon.

The apple sablée were amazing, definitely my fav out of all the wonderful things we cooked.

Cooking in Paris

2008-05-21T21:44:00.056+02:00

Paris, May 21st, 2008

We had a brilliant day cooking with Samira at her home in Paris.
We loved the class we did with her in Zürich. So much, in fact that we were all inspired to visit her in Paris. Our cooking group expanded from 7 to 14 ladies for this trip. Most of us stayed at the Hotel Brighton in the 1st arrondissement, a few were over at Hotel Select on the left bank, and two lucky ladies stayed at Samira's. The Brighton is a lovely place to stay, reasonable prices for Paris, and a fantastic location. The rooms have recently been renovated and the staff are friendly and helpful.

We started off the day wandering around her local market; stopping by at the butcher, the fruit and vegetable store, the fishmonger, the baker and a wonderful cheese place. Not to be missed are their delectable little cheese tarts.

Meeting Samira at Metro Argentine before our market visit.

Our first stop - the butcher - to buy our duck breasts.

The rue Poncelet market.

The fish market.

Outside "Alléosse" - a cheese lovers heaven.
Address: 13, Poncelet - 75017 Paris. Tel. 01 46 22 50 45

With guidance from Samira we bought kilos and kilos of cheese to take back with us to Switzerland. I especially liked the Comte and the Brin d'amour. The Comte is a sharp hard fruity, cheese, similar to a Gruyere. The Brin d'amour, (translates to the branch of love), is made from the milk of sheep or goats that have grazed on wild herbs on steep Corsican hillsides. Coated with rosemary, thyme, coriander seeds and savory aromatic herbs, it has a tender, ivory-colored pâte and a delectable, slightly sour taste. Delicious!

In Samira's kitchen

The Menu

Lemon–Lime Salmon
****
Roquefort and Pear Tart
****
Scallops with Saffron Mustard Sauce and Saffron Rice
****
Magret de Canard with Apricot Port Wine Sauce
Perfumed Potatoes
****
Mixed Greens with Simple Vinaigrette
****
French Cheese Plate
****
Lemon Mousse Gateaux

Samira is a wonderful teacher, (she has a PhD in education), and even someone who doesn't like cooking will be infected by her amazing zest and enthausism. Here are the details of her cooking school, Food Unites the World (just click on it to get to the link). We spent the whole day with her. A couple of hours were spent at the markets, followed by a marathon cooking session. The food was truly outstanding. If you only have time to do one class in Paris, go to Samira's. She has also written a fabulous cook book, which is worth buying. I use mine very often.

We rolled out the door at around 7PM, stuffed and happy. After a revitalizing walk along the Champs-Élysées to Place de la Concorde we stopped off at the Buddha Bar for a drink. Perfect end to a great day.

Photos and recipes follow:

Starter: Lemon-lime marinated fresh Salmon

Recipe

Lemon-Lime Marinated Fresh Salmon

500gr fresh salmon fillets
Juice of 2 large lemons
Juice of one lime
1 bunch fresh basil, chopped
1 teaspoon Dijon mustard
1 tablespoon simple vinaigrette
2 or more tablespoons perfumed or regular olive oil
Salt and pepper to taste

1. Clean Salmon and pat dry with a paper towel. Cut salmon into small cubes, place in a medium bowl and pour juice of one lemon over salmon. Toss well. Refrigerate for an hour.

2. Remove salmon from the refrigerator, discard juice.

3. Add juice of second lemon and lime juice to salmon and mix well.

4. Mix in remaining ingredients, refrigerate until ready to serve.

5. Serve over mixed greens.

(makes 6 servings)

First Course: Pear and Roquefort Tarts

Recipe

Roquefort and Pear Tart

500gr puff pastry
1 pear, firm but not too hard to eat
1 1/2 cups red wine
175gr Roquefort cheese or blue cheese
60gr fromage blanc or sour cream
2 egg yolks
1/8 teaspoon nutmeg
Salt and pepper to taste
1/3 cup toasted walnuts, coarsely chopped
Mint leaves for garnish (optional)

1. Peel pears, cut each into six sections or pieces, and core. Place pears in a medium saucepan, pour wine over them, cover pan and simmer on low heat for 5 minutes. Remove from heat, drain pears and discard or drink the wine. Cut each half into thin slices keeping them attached at the thinner end. Set aside until ready to use.

2. Preheat oven to 200° C. Place the puff pastry on a work surface. Cut pastry into six 3- or 4-inch squares or rounds depending on preference. Cut six ¾-inch strips or thin rounds to use as borders. Whisk the egg yolks in a small bowl. Place the thin strips of puff pastry on the edges of the squares or rounds making neat borders, and brush borders with egg yolk.

3. Place pastry on a cookie sheet covered with a waxed paper. Bake for 10 to 12 minutes. Remove from oven and reduce oven temperature to 190° C.

4. In a medium bowl, using a fork mix Roquefort cheese and sour cream until well blended. Mix in nutmeg, nuts and salt and pepper to taste if desired. Spread cheese mixture in the middle of the squares, top with slices of pear, and bake for another 10 minutes. Remove from heat and bring to room temperature before serving. Garnish with fresh mint leaves if desired.

The base

These are such fun to make and they look incredible. You could make smaller, bite size ones for an apero.

Cutting the pear and fanning it out.

The combination of the Roquefort, the pear and the walnuts is tantalizing. If you like blue cheese, you'll love this recipe.

Grilled Scallops with Saffron Mustard Sauce

Exceptional! The mustard seeds give it another dimension.

Recipe

Grilled Scallops with Saffron Mustard Sauce

Sauce
1 cup fish or chicken broth, chicken cube or fish cube also works
½ cup white wine
1 tablespoon yellow mustard seeds
¼ teaspoon ground saffron
½ cup whipping cream
1 to 2 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons chopped fresh tarragon

1. Mix the first five ingredients in a medium saucepan and bring to boil over medium hear.
2. Reduce heat to low and continue cooking until reduced to about 1/2 cup, about 15 minutes.
3. Remove from heat and whisk mustard and butter into sauce, blend in the chopped tarragon and
set aside until serving time.

Seafood
Use any meaty fish fillet (cod, perch, grouper or sea bass), fillets of sole, scallops, scampi or large shrimp. You can also use a combination of fish fillet, shrimp and scallops. Allow 110gr fish fillet, 2 small or 1 large scallop and 2 shrimp per person if you use a combination of seafood. All scallops or all shrimp can also be used.

Heat one tablespoon butter or olive oil or half butter half olive oil in a medium skillet over medium heat. Add seafood and sauté for three to four minutes or until light brown. Remove from heat and set aside. Add any accumulated juices from the seafood after cooking to the mustard cream sauce and simmer for a couple of minutes to heat it before serving.

To Serve: Arrange the grilled seafood on a serving plate and drizzle some of the sauce over it. Serve warm with Basmati saffron rice.

(makes 6 to 8 servings)

Saffron rice

Recipe

Saffron Basmati Rice

Bring about 4 cups of water to boil in a medium saucepan. Add 1 cup of basmati rice and stir well to avoid rice lumps. Keep boiling over medium heat until rice is almost done. (about 10 minutes). Remove from stove, strain rice from water using large sieve, and return to saucepan. Mix in Saffron, crushed chicken cube (optional), and ½ teaspoon salt - if not using chicken cube. Cover and simmer on low heat until all liquid has evaporated and rice is done, about 10 minutes. Keep covered until ready to serve.

Duck Breast with apricot sauce

Recipe

Roast Duck Breast with Apricot Port Wine Sauce

2 large or 3 medium whole duck breasts (magret de canard)
1/2 cup finely chopped shallots
2 tablespoons clarified butter
1 cup Port wine (Porto)
2 tablespoons good quality brandy
1 cup duck or chicken broth or two chicken cubes with one cup water
1 cup thinly sliced dried apricot
2 tablespoons balsamic vinegar
Salt and Pepper to taste

1. Heat butter in a medium heavy saucepan or skillet over low heat. Add shallots and cook until soft but not brown. Add port and brandy and boil until reduced by half. Add broth and cook for 15 minutes or until reduced to one cup.

2. Stir in apricot, vinegar, and salt and pepper. Simmer sauce over low heat for about 10 minutes. Remove from heat.

3. Preheat oven to 230 ºC. Heat a heavy skillet over high heat until hot. Place duck breasts, skin sides down, in skillet and cook over low heat until skin is deep golden, about 12-15 minutes. Turn duck breasts over and cook other sides of duck breasts for about 3 minutes. Remove from skillet and discard fat or save for other use.

4. Place duck breasts skin sides down in roasting pan of baking dish. Roast in oven for about seven to ten minutes depending on how well you like your meat done. Remove from oven, place on a cutting board, and cut duck breasts into thin slices. Salt and pepper slices and decoratively place slices on a serving dish. Pour hot sauce over slices and serve immediately. (makes 6 servings)

Potatoes

Recipe

Perfumed Potatoes

1 pound baby red or white potatoes, use fingerlings if available
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup perfumed olive oil or regular olive oil
1 tablespoon herbes de Provence or Italian seasoning
8 bay leaves
10 garlic cloves, unpeeled

1. Preheat oven to 400°F. Wash potatoes very well, place them in a shallow baking dish, mix in all ingredients except bay leaves, and toss well.

2. Tuck bay leaves around potatoes. Spread garlic cloves over potatoes and bake for 40 minutes, turning potatoes once every 15 minutes.
(makes 6 to 8 servings)

The Ladies

Cheese Platter

Served with a green salad. The salad dressing we made was superb.

Recipe

Simple Vinaigrette

2 tablespoons Dijon mustard
2 tablespoons raspberry vinegar, sherry vinegar, or red wine vinegar
¼ teaspoon ground black pepper
¼ cup olive oil
½ cup vegetable oil
1 tablespoon herbes de Provence or Italian seasoning (optional)
8 or more fresh raspberries (optional)

1. Beat or whisk mustard with vinegar until creamy.

2. Slowly beat in oils. Keep beating until mixture becomes thick.

3. If using red wine vinegar or sherry vinegar ad herbes de Provence or Italian seasoning and mix well.

4. If using raspberry vinegar, add fresh raspberries, blend them into the dressing while crushing them with a fork.

5. Place in airtight container and refrigerate. It keeps for one week.
(Makes ¾ cup)

Lemon Mousse Cake

Recipe

Lemon Mousse Gateaux

Gateaux
2 large eggs
½ cup sugar
½ cup all purpose flour
¼ teaspoon baking powder
½ cup ground unsalted pistachios or walnuts (optional)
4 large egg whites + 2 tablespoons sugar

1. Preheat over to 350°F. Butter a 9-inch spring form pan. Line the bottom of the pan with parchment paper. Butter and flour parchment paper and set aside.

2. Mix flour, baking powder and nuts if using any in a small bowl and set aside.

3. Using electric mixer, beat eggs and sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Fold nut mixture into egg mixture and set aside.

4. Beat egg whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form.

5. Fold egg whites into flour mixture in two additions. Pour mixture into prepared pan and bake for about 15 to 18 minutes or until tester inserted in center comes out clean. Cool cake in pan on rack for five minutes. Cut around cake in pan and turn cake out onto rack. Remove parchment paper and let cake cook completely.

Lemon Mousse

Lemon Curd:
2 ½ cups sugar
3 tablespoons cornstarch
1 cup fresh lemon juice
3 large eggs
5 large egg yolks
½ cup unsalted butter cut into small pieces

Mousse:
5 tablespoons water
4 teaspoons unflavored gelatin (1 ½ sheets = 1 teaspoon powdered gelatin)
6 large egg whites
1 cup sugar
1 ¼ cup chilled whipping cream

1. Place sugar and cornstarch in heavy large saucepan and mix well. Gradually add lemon juice while whisking until cornstarch dissolves. Whisk in eggs and egg yolks.

2. Add butter and stir the mixture over medium heat until it begins to thicken and comes to a boil. Boil for about ten minutes to cook the cornstarch. Transfer lemon curd to a bowl and cool at room temperature. Cover bowl with plastic wrap and refrigerate until ready to use. (Can be made up to four days in advance.)

3. Place 5 tablespoons of water in a small saucepan, sprinkle gelatin evenly over water and let stand for about ten minutes.

4. Pour one cup of the chilled lemon curd in a small saucepan and place on medium heat until very warm. Remove from heat and set aside. Heat gelatin mixture over medium heat and stir mixture until all gelatin has dissolved and mixture becomes clear making sure not to bring mixture to a boil. Whisk warm gelatin mixture into warm lemon curd until well blend. Gradually add 2 cups of the chilled lemon curd to the warm gelatin mixture and blend well. Set aside. Refrigerate any remaining lemon curd.

5. Using electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into lemon gelatin mixture in 4 additions.

6. Beat cream in another bowl until peaks form. Fold whipped cream into egg white lemon mixture in 4 additions until well blended.

7. Return cake to pan, pour lemon mousse over cooled cake to fill the cake pan. Refrigerate any remaining lemon mousse. Refrigerate lemon mousse gateaux until mousse is set, about two to three hours or overnight.

8. Remove lemon mousse gateaux from pan. Gently spread one cup of the reserved lemon curd over lemon mousse gateaux. Place reserved lemon mousse in pastry bag fitted with small star tip and decorate around top edge of the lemon mousse gateaux. Chill gateaux until ready to serve. (Can be made one day in advance).

Note:
You can serve it with sliced fresh strawberries or place whole strawberries on top of lemon mousse or on top of the cake before pouring the lemon mousse over.

Viola!

Thai Food

2008-05-15T23:05:00.020+02:00

A week before our Paris trip we got together and cooked in the demo kitchen of Hugo Dubno (Delikatessen-Import). Many thanks to Fani's husband Richard and to Hugo Dubno. Richard designed and installed this wonderful teaching kitchen. The room is enormous and we could have easily fitted in many more people.

The recipes are my adapations from various Thai cooking classes and cookbooks.

Our Menu

Green Chicken Curry
Tom Yam Goong
Thai Beef Salad
Phad Thai

Recipes

Green Chicken Curry

Ingredients:
350g chicken breast or thigh fillet, cut into bite size pieces
2 Tbsp vegetable oil
2 - 4 Tbsp green curry paste (recipe follows or buy it ready made from your local Thai store)
1 stick lemongrass, sliced lengthways on an angle into 4 - 6 cm lengths (optional)
8 - 10 long beans, cut into 4 cm lengths (optional)
6 - 8 Thai eggplants, cut in quartered or halved, cut just before added
¼ cup Thai pea eggplant
250ml (1 cup) thin coconut milk
250ml (1 cup) coconut cream
1/2 cup water (more if necessary)
40g (2 Tbsp) palm sugar (optional)
2 Tbsp fish sauce
2 - 3 green chillies, sliced lengthways on an angle into 3-4 cm pieces
4 - 6 medium sized kaffir lime leaves, torn into pieces
1 cup sweet Thai basil leaves

Garnish
green or red chillies, thinly sliced
2 - 3 Tbsp coconut cream

Preparation:

In a wok or a saucepan, heat oil. Add the curry paste and stir fry for 2 - 4 minutes, until fragrant. Add lemongrass, beans and eggplants. Fold into paste. Add water and bring to a slow simmer for 3 - 4 minutes. Add coconut milk and coconut cream a little at a time. Allow oil should come to the top before adding more of the coconut milk and cream.
Place chicken pieces into curry and cook for approx. 4 minutes until curry regains its color. Eggplants should be slightly soft. Add sugar, lime leaves, fish sauce and chilli. Simmer for 1 or 2 minutes.
Remove from heat and transfer to a serving bowl. Add basil leaves just before serving.

Green Curry Paste

Ingredients:
1/2 Tbsp coriander seeds, dry roasted
1/4 Tbsp cumin seeds, dry roasted
1 tsp sea salt
10 white peppercorns
20 small green bird’s eye chillies, chopped (about 3 Tbsp)
3 Tbsp red shallots, finely chopped
2 Tbsp garlic cloves, chopped
1 Tbsp galangal, finely chopped
2 Tbsp lemongrass (white part only), finely chopped
1 Tbsp kaffir lime peel, finely chopped
2 Tbsp coriander root, washed, scraped and chopped
1 tsp shrimp paste

Preparation:

Dry roast the spices individually in a frying pan. Grind spices separately to form powders.
Using a mortar and pestle, pound lemongrass, galangal, lime zest, coriander root and sea salt. When ingredients are becoming smooth, add garlic, red shallots, and shrimp paste. Continue pounding to create a smooth paste.
Mix in the remaining ingredients and grind, pound in a mortar or process in a food processor until the mixture forms a smooth paste.

Tom Yam Goong

Ingredients:
2 small green chillies
2 coriander root and stems
5 kaffir lime leaves
3 cups (750ml) chicken stock or water
300g prawns – washed, peeled and deveined (peels can be used for the stock).
200g mushrooms
6 cloves garlic, crushed
10 thin slices galangal root
3 stalks lemon grass, crushed, cut into 2cm pieces
2 tomatoes, cut into bite size pieces
3 Tbsp fish sauce
2 Tbsp lime juice
1 Tbsp sugar
1 Tbsp chilli jam (Nam Prik Phao)
½ cup coriander, chopped

Preparation:

In a mortar, crush the green chillies with the coriander roots and the stems.
Heat the stock to boiling point in a saucepan. Add the galangal, garlic, lemongrass, lime leaves, crushed chillies and coriander roots back to the boil.
Add the prawns, mushrooms, fish sauce, sugar, chilli jam and simmer for 1 minute. Add the lime juice. Taste and add more lime juice or fish sauce, if needed. Serve garnished with coriander.

Thai Beef Salad

Ingredients:
4 cloves garlic, finely chopped
4 coriander roots, finely chopped
1/2 teaspoon freshly ground black pepper
3 tablespoons oil
400g piece rump or sirloin steak, about 2.5 cm thick
Salad greens (for example: cos or bib lettuce, watercress, baby spinach)
200g cherry tomatoes, cut in half
4 small cucumbers, chopped
8 spring onions, chopped
4 red shallots, finely sliced lengthways
5 Kaffir lime leaves, finely sliced
1 lemon grass, finely sliced
½ cup coriander leaves
½ cup mint leaves
½ cup Thai basil leaves (optional)

Dressing:
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon light soy sauce or Thai soy sauce
2 - 10 red chillies, (chopped finely, seeds removed if preferred)
1 - 2 tablespoons palm sugar or soft brown sugar

Preparation:

Combine the chopped garlic and coriander roots, black pepper and 2 tablespoons of the oil. If you have a mortar and pestle, use it to finely grind the mixture. Alternatively, blend the mixture well in a food processor or blender. Spread the mixture evenly over the steak.
Heat the remaining oil in a heavy-based frying pan or wok over high heat. Add the steak to the pan and cook for about 4 minutes each side, turning the steak once only during the cooking time. Remove the steak from the pan and allow to cool.
To make Dressing: Combine the fish sauce, lime juice, soy sauce, red chillies and sugar in a jar, shake until the sugar has dissolved.
Cut the cooled steak into thin strips. Arrange the prepared salad greens on a serving plate and add the cherry tomatoes, cucumber, spring onions, shallots, lime leaves, lemon grass and strips of steak. Drizzle with the dressing and scatter coriander, mint and basil leaves over the top. Serve immediately.
Alternatively serve the salad sauce on the side if you are eating Thai style and serving lots of other dishes at the same time.

Phad Thai

Ingredients:
3 Tbsp oil
1 Tbsp chopped garlic
1 Tbsp chopped shallots
140g dried rice noodles or 300g fresh rice noodles
2 large eggs
200g shrimp or prawns
80g firm tofu
1 Tbsp turnip, chopped (optional)
5g dried shrimp (optional)
6 Tbsp chicken stock or water
45g roasted peanuts, crushed or chopped
20g Chinese flat chives, cut into 2cm pieces
60g bean sprouts

Sauce:
3 Tbsp fish sauce
3 Tbsp white sugar or palm sugar
1 Tbsp soy sauce (optional)
4 Tbsp tamarind juice

Accompaniments:
fresh vegetables
(bean sprouts, spring onions, chives,
salad greens, Chinese cabbage)
roast peanuts
2 limes, cut into wedges

Preparation:

Soak the dried rice noodles in hot water for about 10-15 minutes until soft. Drain and set aside.
Combine ingredients for sauce, dissolving sugar.
Heat 2 Tbsp oil in a wok and fry garlic and shallots. Add the dried shrimp, tofu and turnips. Add prawns and noodles, stir-fry 30 seconds. Add the stock or water and stir-fry for 30-60 seconds. Turn down heat and add the sauce, mix thoroughly. Remove and set aside.
Heat 1 Tbsp oil in a pan or a wok, add eggs and scramble, spreading egg into a thin layer over the pan. When set return noodles and mix together.
Add the chives and bean sprouts. Mix together thoroughly. Sprinkle over chopped peanuts. Check seasoning. Serve with fresh vegetables, (bean sprouts, peanuts, chives etc.). Garnish with chillies and coriander if desired. Serves 2.

Making the egg swirls.

Robin making the egg swirls for the Phad Thai

Easter Gitzi

2008-03-27T14:16:00.004+01:00

Written by Sandy O.

When I first came to Switzerland from the USA 25 years ago, I was truly surprised by the variety of meats that are eaten here. Actually, once I started sampling game, game birds, suckling pig, and the like, I realized what I had been missing out on. One of the best surprises was goat at Easter time. Here's my favorite recipe. This is really nice served with simply boiled new potatoes and roasted asparagus.

EASTER GITZI (young goat)
serves 8

2 gitzi legs

Marinade
1/2 cup olive oil (1.25 dl)
1 bottle inexpensive white wine
4 large cloves garlic, sliced
Fresh rosemary and thyme sprigs
4 bay leaves

Have your butcher cut the gitzi legs into 4 pieces each. Place the gitzi in a large nonmetal container. Combine the marinade ingredients and pour over the gitzi and cover. Marinade the gitzi overnight.

Roasting
1 large onion, peeled and sliced
3 large carrots, peeled and sliced
Fresh rosemary and thyme sprigs

Remove the bay leaves, rosemary, and thyme sprigs from the marinade.

Line the bottom of a large covered roaster or Dutch oven with the onion and carrot slices.

Quickly brown the gitzi pieces to seal the pores and remove to the large roaster or Dutch oven.

Remove excess fat from the frying pan. Pour in the marinade, including the garlic pieces, and bring to a boil. Pour over the gitzi pieces

Add a few new sprigs of rosemary and thyme to the roaster, cover, and bake at 180 degrees for 90 minutes.

Sauce
4-5 dl light cream

Strain the marinade into a sauce pan. Return the gitzi to the oven uncovered while making the sauce.

Reduce the marinade liquid by 1/2. Whisk in 1/3 of the cream and reduce to thicken. Repeat with remaining cream. Adjust seasoning and serve.

An Indonesian Feast

2008-02-02T23:23:00.006+01:00

This session was hosted by Fani in her store after the lunch time rush. If you're ever in the Glattzentrum, near Zürich, and you're in the mood for delicious noodles or curry, head to Noodle Land. She's on the top floor: after you get off the escalator just go straight for about 10 metres and and you'll be in her store. She has a different menu every day. Typical offerings are Red Duck Curry, Phad Thai, Dim Sum and Green Chicken Curry. Unfortunately, she is being forced to close in the Fall of 2009. Migros are forcing all the small private food shops out, to make way for a big Migros Fast Food Land.

Our being there attracted lots of inquestive looks from her regulars, but we loved the attention and the comments. Her kitchen is super modern, with lots of induction woks, so it was a pleasure to cook there.

Here are some wonderful recipes from Fani's childhood.

Gado Gado

Ingredients:

112 ml / 4 fl oz / 1/2 cup vegetable oil
225 g / 8 oz / 1-1/3 cups raw peanuts
2 cloves garlic, chopped
4 shallots, chopped
A thin slice of shrimp paste (optional)
Salt to taste
1/2 tsp chilli powder
1/2 tsp brown sugar
1 tbsp dark soy sauce
450 ml / 16 fl oz / 2 cups water
1 tbsp tamarind water or juice of a lemon

Preparation

· Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool. Then pound or grind the nuts into a fine powder, using a blender, coffee grinder, or pestle and mortar. Discard the oil, except for 1 tablespoonful.

· Crush the garlic, shallots and shrimp paste in a mortar with a little salt, and fry in the remaining oil for 1 minute. Add the chilli powder, sugar, soy sauce and water. Bring this to the boil, then add the ground peanuts.

· Simmer, stirring occasionally, until the sauce becomes thick; this should take about 8-10 minutes.

· Add the tamarind water or lemon juice and more salt if needed.

· When cool, keep in a jar in the fridge. Reheat as required for use with satay or as a dip for lalab (crudites) or savoury snacks. The sauce will keep in the fridge for up to 1 week.

Hilda steaming vegetables.

Chicken Opor

Sauce

¼ c onion, chopped coarsely
4 lemon grass, chopped fine
30 g kemiri (candlenuts or macademia)
8 tsp coriander powder
4 tsp salt
5 tsp sugar
5 tsp chilli powder (optional)
5 tbs almond, ground
2 tsp garlic/oil
1 tsp accent (optional)
2 tsp chicken bouillon
600 ml coconut milk
150 ml whipping cream

Other Ingredients:

1 kg chicken breast, sliced 1 ½ cm width or a whole chicken, cut into pieces
1 cup onion, chopped finely
1 cup red/green sweet pepper (capsicum), diced
700 g zucchini cut in ½ moon shape (optional)
8 hard boiled eggs
½ tsp rind from Thai lime (optional)

Preparation

· Blend sauce ingredients together, (from onion to accent), or use pestle and mortar. Then fry the paste in a little oil for about 4 minutes. Add bouillon, coconut milk (a little at a time) and whipping cream. Cook for 7 more minutes. Set aside.

· Fry 1 cup of finely chopped onion in a little oil until translucent, add chicken. Cook for about 7 minutes, Add half of the sauce over the chicken, then the thai lime. Stir and continue cooking for about 2 minutes. Add the sweet pepper, zucchini and hard-boiled eggs. Pour the remaining sauce over the chicken and let it simmer for about 1/2 hour to 1 hour or more. Just before serving, quarter the eggs and place them around the dish. Serves 8

Indonesian Curry Rendang (Beef or Chicken)

Sauce

1/4 c onion, roughly chopped
4 tsp garlic/oil
2 tsp coriander, ground
½ tsp fennel, ground
2 tsp cumin, ground
¼ tsp cloves, ground
4 fresh chilies, chopped
1 lemon grass, chopped finely

½ cup shredded coconut, roast it in pan for about 7 minutes, on low to medium heat
1 tbs lemon juice
2 tsp grated palm sugar or brown sugar
1 2/3 cups coconut milk

Other Ingredients:

1 kg beef or chicken, cut in 2 ½ cm size cubes, (rub meat with ½ tsp salt & 1/8 cup dark soy)
½ c onion, chopped
500 potatoes, peeled, cut in cubes
400 g carrots, cut into thin rounds
15 g kaffir leaves (cut every leave into 3 parts)
10 g coriander leaves

Garnish: 1-2 fresh chillies, finely chopped and roasted onion

Preparation

· Blend sauce ingredients, (from onion to lemon grass), or use pestle & mortar.

· Place the coconut milk in a large pan, bring it almost to the boil, then reduce the heat to moderate and cook, stirring occasionally, until the milk has reduced by half and the oil has separated out. Do not allow the milk to brown.

· Add the sauce mixture to the coconut milk. Then add the shredded coconut, lemon juice and sugar. Stir for 1 minute. Add the meat and cook for 2 minutes until it changes colour. Cook until the liquid is reduced and the mixture is quite thick.

· Stir frequently to prevent the meat sticking to the bottom of the pan. Continue cooking until the oil from the coconut milk is released once again, letting the curry develop color and flavour. Keep cooking until it is brown and dry. Don’t let the dish burn. Cooking time: 1-2 hours.

Poulet Kalasan

Sauce

¾ c onion (finely chopped)
2 cm galangal
¼ tsp turmeric
1 1/2 tsp salt
2 tsp garlic/oil
2 tsp chilli powder (optional)
1 ½ tsp chicken bouillon

1 kg. chicken thigh or chicken breast, sliced into strips1 ½ cm width. Rub chicken with 1 tsp baking soda. Put aside.
2 cans coconut water (not coconut milk!)
500 gr. potatoes, cut into cubes and cooked for 10 minutes
1 cup water & 1 tbs chicken bouillon
1 can chickpeas or 150 gr. fresh chickpeas (when using fresh chickpeas soak them in water for 2 hours)

Preparation

·Blend ingredients (except bouillon) together or mash them using pestle & mortar.

·Sautee until translucent, put in chicken, fry for about 2-3 minutes, then pour in the coconut water. Cook for 10 more minutes. Add potatoes and chickpeas. Add 1½tsp chicken bouillon.

·Preheat the oven to 220°F. Place the chicken and sauce in a baking dish (uncovered) and bake for 15 minutes or until done.

Spicy Shrimp (SAMBAL GORENG UDANG)

Sauce

1 tsp garlic/oil
2 cm galangal
6 kaffir leaves
5 fresh red chillies, seed removed
1 tbs shrimp paste (belachan)
1 tsp salt
½ tsp sugar
1 tbs tamarind juice
2 cups coconut milk

800 g shrimp, medium to large, shelled, de-veined, cut butterfly style.

Add:
½ tsp salt
¼ c shallot, chopped
1/8 tsp white pepper
¼ tsp sugar

Preparation

· Blend sauce ingredients, except coconut milk, or use pestle/mortar

· Fry sauce in a little oil, for about 2 minutes.

· Add shrimp into the sauce, stir well until shrimp are half pink, add the coconut milk. Keep cooking and stir occasionally until coconut milk thickens.
Serves 8

Fish in Balinese Sauce

Sauce

1/4 c onion, chopped coarsely
2 cm galangal
2 cm ginger
1 tsp sambal oelek
1 tbs belachan (shrimp paste) (optional)
1 1/2 tsp garlic/oil
1/4 tsp salt

2 tsp chicken bouillon
4 tsp dark soy sauce
4 tsp palm sugar (grated from 1 round
palm sugar)
4 tsp lemon juice (squeeze from 1 lemon)
1 ¼ c coconut milk

Other Ingredients:

1 kg white fish sliced 5cm width.
¼ cup onion, chopped coarsely
2 celery sticks chopped in 1cm pieces
300 g orange & yellow carrots cut thin rounds
3 red chillies, cut in 3 cm pieces
3 green chillies, cut in 3 cm pieces
150 g cherry tomato, whole
1 can baby corn, each piece cut to three

Preparation

· Blend sauce ingredients, (on the list: from onion to salt), or use a pestle & mortar. Fry in oil for 4 minutes over low heat, add bouillon, soy sauce, palm sugar, lemon juice, adding the coconut milk (a little at a time) last. Cook sauce for another 7 minutes, or until it is hot but not boiling. Put it aside.

· Fry the ¼ c chopped onion in oil until translucent, add celery, carrots, chillies, cherry tomatoes and baby corn. Cook for 10 minutes or less, just until the vegetables are tender and crunchy, Add the sauce to the vegetables and keep warm.

· In the meantime heat up plenty of oil in a pan and fry the fish for the second time quickly. Take out fish and add fish to vegetables & sauce. Stir everything quickly and serve immediately while it is still hot. Serves 8

Fish Batter

1 whole egg
1 c flour
1/3 c potato flour or cornflour
2 tsp baking powder
1/4 tsp salt
1/8 tsp white pepper
3/4 c cold water

Preparation

· Mix all ingredients, except water. Pour water into the mixture a little at a time to make a smooth batter.

· Salt and pepper fish, then dip in the egg batter and fry only until very lightly browned, one batch at a time. Put aside.

Everything was great, but the fish was superb!

As you may have noticed there aren't many photos. Once again I forgot my camera and I had to resort to using my little phone camera.

Robin's 18th Annual Cookie Exchange

2007-12-04T05:37:00.006+01:00

Robin's Cookie Exchange is always loads of fun. Each person makes about 100 of their favourite cookies, and just before Christmas , we get together and do a cookie swap, drink mulled cranberry cider and chat. This year we had a record number of ladies, (over 20), so we got to take home lots of different cookies!

Christmas Wreath Cookies

Here are Robin's delicious Chocolate Candy Cane cookies.

Chocolate Candy Cane Cookies

Servings: Makes about 18 sandwich cookies.

Ingredients:
Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg

Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

Preparation:

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

I made a family favourite, Brandied Fruit Slice (an old Australian Women's Weekly recipe).

Brandied Fruit Slice

11/2 cups plain flour
1/2 cup brown sugar, firmly packed
125g butter

Topping
30g butter
1 tablespoon golden syrup or molasses
1/4 cup self-raising flour
90g glace cherries
90g dried apricots
90g silvered almonds
1/4 cup brandy

Combine sifted flour and brown sugar in bowl, rub in butter. Press firmly into lightly greased tin (base measures 16cm x 26cm). Spoon fruit Topping evenly over base, bake in moderate oven for 30 minutes. Cool in tin, cut when cold.
Topping: Beat together butter. brown sugar, golden syrup, sifted flour and brandy. Add halved cherries and chopped dried apricots, stir in sultanas and almonds.

November Cooking Session - Mexican Thanksgiving at Leticia's

2007-11-16T22:23:00.002+01:00

We learnt how to make Tamales with Leticia. Wow, what a lot of work, but they were worth the effort.

Our Menu

Tuna Ceviche Tostadas
Tamales with 2 fillings
Banana Guava Tropical Delight

Thanks Leticia for these great recipes!

Recipes

Tuna Ceviche Tostadas

1 Kg fresh tuna
Juice of 5-6 lemons or limes
4 Tablespoons sesame oil
5 Tablespoons coconut milk
½ cup finely chopped onion
1 finely chopped fresh Serrano or Jalapeno pepper
1 ripe avocado, peeled and diced
2 chopped tomatoes
1 handful cilantro, chopped
2-inch piece of fresh ginger, peeled and grated
2 finely chopped garlic cloves
Soy sauce to taste

8 to 10 tostadas

Finely dice the tuna and place in a bowl. Add the lemon juice, sesame oil and coconut milk and let stand for at least 30 minutes. Add the rest of the ingredients and serve on tostadas.

Tamales

Filling 1.

Beef Picadillo

1.5 Kg beef cut in large chunks
4 large garlic cloves
3 chopped tomatoes
2 onions
1 large potato
2 carrots
1 handful of fresh cilantro
1 teaspoon cumin
3 Tablespoons roasted red chili salsa (see below)
5 cups of water
Salt and pepper to taste

Using a small soup pot, add 5 cups of water, beef chunks, 1 smashed garlic clove, 1 whole onion, cilantro and salt to taste. Boil for about 1/2 an hour then add a peeled potato and 2 peeled carrots. Continue boiling beef on low fire another 1/2 hour or until beef is tender. Cool beef and shred. Finely chop potato, carrots, 1 onion, 3 tomatoes and 3 garlic cloves. In a medium frying pan sauté onion in 4 tablespoons oil for about 5 minutes. Add garlic, cumin and sauté 2 minutes more, then add tomatoes and continue sautéing until tomatoes are cooked through. Add shredded beef, potatoes, carrots, roasted Red Chile Salsa, salt and pepper to taste.

Roasted Red Chilli Salsa

2 tomatoes
1 to 2 garlic cloves
3 to 5 red dried chilies
3 to 4 Tablespoons water
Pinch of dried marjoram or oregano (optional)
Salt to taste

Line a sauté pan with enough aluminum foil to completely cover tomatoes. Heat pan on medium fire and roast/blacken whole tomatoes and chilies; enclose them with foil so they cook through. Occasionally turn them to ensure they are blackened all around. Once cooked, put tomatoes, chilies, garlic, water, marjoram and salt in blender. Blend till smooth.

Filling 2.

Chicken with Red Chili

1-2 chickens
6 cups of water
1 onion
1/2 tsp dried oregano/marjoram
8 Ancho chilies
1 dried red chile
3 garlic cloves
4 Tablespoons oil
1 1/2 Tablespoons corn flour (Maseca)
Salt to taste

In a soup pot add 6 cups water, chicken, onion, oregano and salt to taste. Boil for 1/2 hour or till chicken is tender. Once chicken is done, let it cool then shred. Using 4 cups of the chicken broth, boil the Ancho chilies for I 5 minutes. Put chilies, broth, garlic, corn flour, and salt in blender, blend till smooth. Using a medium sauce pan, heat 4 tablespoons oil. Strain chili mixture and add to sauce pan. Stir continuously till sauce thickens. Add more chicken broth or corn flour as needed to make the sauce a medium consistency. Let sauce come to a boil then add shredded chicken.

Tamales

Dough
1 kilo corn flour (Maseca)
2 tsp baking powder
2 tsp baking soda
2 tsp salt
1 cup long grain rice, rinsed with hot water then cold and air dried.
400 grams vegetable shortening “Becel” (In the U.S. use “Crisco”)

35 to 40 cornhusks soaked in hot water for 30 minutes.

Using a food processor, grind rice till grainy consistency, similar to ground coffee. In a large mixing bowl, mix all dry ingredients (including rice). Add shortening and blend with your hands until it is incorporated with the flour. Add cold water slowly and continue to knead until the dough is a soft non-sticky consistency. Taste and add more salt if necessary.

When dough is ready, place 2 tablespoons of dough on husk, press dough with back of tablespoon and spread it on the husk to form a small rectangular shape (about 4 inches long and 2 inches wide). Place one tablespoon of desired filling atop dough and enclose completely with the husk by rolling. Tie both ends of husk with a string (strings can be made by shredding a husk). At this point Tamales can be frozen for later use or cooked.

Place Tamales in a steamer. Steam for 30 minutes then open lid and lets cool for 10 minutes. Place on a serving platter and let them cool another 5 minutes, Tamales must be firm to the touch before eating. This recipe makes approximately 35 to 40 tamales.

We were amateurs at making these, but look at those perfect ones. Leticia made them, of course.

Banana Guava Tropical Delight

6 bananas sliced lengthwise
12 slivers of guava paste
6 tablespoons melted butter
6 tablespoons dark rum
400 grams mascarpone cheese
400 grams ricotta cheese
1/2 tsp vanilla
Grate rind of 1 lemon

Using a 8”x 11.5” inch baking dish, line sliced bananas and drizzle with butter and rum. Place a sliver of guava paste on each banana slice. Blend cheeses with vanilla, and put mixture atop of bananas and guava. Top with grated lemon rind and bake for 20 minutes at 180 C.

Moroccan Cooking Class at Susan's

2007-10-23T20:48:00.007+02:00

We are a group of international women living in and around Zürich, and we have one thing in common. We all love to cook! Susan hosted our October cooking class, and she chose the following menu:

Eggplant and Goat Cheese Parcels

Harissa Chicken with Cous Cous and Peppers

Baklava

The recipes are from the numerous cooking classes she attended, while living in Hong Kong. The eggplant parcels were the high point of our lunch. Bold, creamy, goat cheese and sweet tangy sun-dried tomato, wrapped in strips of lightly fried japanese eggplant are served on a bed of zesty rocket. Our main course, Harissa Chicken, spicy and succulent, is a wonderful contrast to the steamed cous cous and roasted peppers. Baklava, deliciously flaky, nutty and buttery, was the perfect finishing note.

Hilda - with the beautiful Japanese eggplant

GRILLED EGGPLANT AND GOAT CHEESE PARCEL WITH BLACK OLIVE, BASIL, SUN-DRIED TOMATO DRESSING
For 4 servings

INGREDIENTS WEIGHT
Japanese Eggplant: 280 g or 4pcs
Soft French Goat’s cheese: 12O g or 4pcs
Sun-dried Tomatoes: 40 g or 4 pcs
Fresh Basil Leaves: 5 g or 4pcs
Rocket Leaves: 10 g

For Black Olive, Basil Sun-dried Tomato Dressing

Olive Oil: 1 cup
Balsamic Vinegar: 50 ml
Sun-dried Tomatoes: 20 g
Chopped Greek Black Olives: 15 g
Fresh Basil chopped: 5 g
Salt and Pepper to taste

Method: To make dressing, whisk all ingredients in a bowl with olive oil and vinegar, adjust seasoning to taste.

Method:
(1) Remove the stalk from the eggplant and slice length ways into thin slices.
(2) Season with salt and pepper and pan fry in olive oil till soft.
(3) Place four slices of eggplant on board ("weave" the eggplant strips together: one over, one under). Top with goat’s cheese, sun-dried tomato and a basil leaf.

Robyn loved making these eggplant parcels!

(4) The eggplant strips are folded over each other, either clock-wise or anticlockwise, to make a small parcel. Wrap in plastic wrap, twisting to form a tight ball, refrigerate for 20-30 minutes.

(5) When ready to serve place in 150 °C oven for six minutes to warm. Place on a plate with rocket leaves.

(6) Drizzle dressing around plate, serve immediately.

HARISSA MARINATED CHICKEN BREAST WITH COUS COUS AND ROAST PEPPERS

For 4 servings

INGREDIENTS WEIGHT

Cous Cous: 220 g or 2 cups
Red and Yellow Peppers: 2
Chicken Breasts: 4
Chinese Parsley for Garnish: 1 handful

For Harissa Sauce

Cumin: 2 Tablespoons
Chopped Red Chili: 1
Lemon Juice: 2 Tablespoons
Tomato Paste: 2 Tablespoons
Chinese Parsley: 1 bunch
Whole Garlic: 4 cloves
Olive Oil: 1 cup
Black Pepper
Salt

Method: Place all ingredients in a blender, mix well till smooth.

Method:
(1) Marinate chicken in harissa sauce for two hours.
(2) Place cous cous in a pan with 1/4 cup of water and steam for 10 minutes.
(3) Roast slices of pepper in pan with olive oil till soft.
(4) Bake chicken in oven for 20 minutes at 160 °C
(5) Arrange peppers on a plate with cous cous and chicken. Baste chicken with some of the harissa sauce and serve.

BAKLAVA

Ingredients:

1 packet Phylo dough for baklava
250 grams butter
2 packets walnut

Syrup:

3.5–4 cups water
3.5 cups sugar
juice of 1 lemon

Layer the pieces of dough in a large baking pan.

Warm the butter and pour between each layer. We used a baby bottle, with extra large holes made in the teat. After layering 6 pieces of dough in a baking pan spread the walnut pieces and continue putting the rest of dough on top.

Cut the dough in diagonal slices. Bake until light brown and remove from oven.

Susan: pouring the cooled syrup over the cooked hot pastry/walnut mixture.

Syrup: Put water to boil and add sugar, stirring until sugar is melted. Boil 10 minutes more. Just before removing from stove, add lemon juice. Set aside to cool. Pour syrup over the hot baklava, just after it comes out of the oven.

Photos, courtesy of Leticia, thank you!
Susan - thanks for hosting this fabulous lunch! Fani, Sally, Viviana and Angela, you were all missed!

Blue Elephant cooking class

2005-12-18T16:06:00.000+01:00

On another Bangkok stopover I took a class at the Blue Elephant Cooking School. We made the following dishes:

Keang Keaw Wan Kai / Green Chicken Curry (we made our own Green curry paste)
Tom Yum Goong / Sour and Spicy Prawn Soup
Pad Thai
Som Tam / Green Papaya Salad

Blue Elephant Restaurant and Cooking School

Green Chicken Curry

Here's another way to cook the egg for Pad Thai.

Two variations of Pad Thai

Back in the kitchen

Papaya Salad

After the class we sat downstairs in the restaurant together and ate our wonderful thai creations. Superb!

Bai Pai Cooking class - Bangkok

2005-08-21T15:17:00.004+02:00

I had a 4 day stop-over in Bangkok and I wanted to spend a couple of days in a Thai cooking school. After looking around on the web I decided on the Bai Pai, mainly because I liked the sound of what they where offering on my desired dates. They are also reasonably priced - another important factor.

The school offers a Hotel pick up. I stayed at the Sofitel Silom and the ride to the school in the Bangkok traffic was unbelievable - we travelled at a snail's pace. The driver was also over 45 minutes late for my pick up, due to traffic!

We arrived at the school, where I met the rest of the group and our instructor. After a few minutes we all piled back into the van and went to a local market to buy our bits and pieces.

The class was loads of fun, excellent company and great intructors.

Day 1 we cooked the following dishes:
Tom Yum Goong / Hot and Sour Prawn Soup
Gai Satay / Chicken Satay
Gai Pad Med Ma Muang / Chicken with Cashew Nuts
Khao Neow Moon / Coconut Sticky Rice