Zurich Style Chicken Strips

Zurich Style Chicken StripsOur honeymoon is approaching but we haven’t chosen the destination yet. Will it be France and the castles of the Loire Valley or Scotland? Well, if someone wants to weigh in, opinions are more than welcome! Continue reading

While doing the groceries since I found some Swiss, fresh, organic button mushrooms so I thought I would give the “Zurich Geschnetzeltes” a try, but instead of using veal meat I used chicken. This meat with its creamy mushroom sauce is usually served with “Roesti” but a potato mash or some tagliatelle will be fine too. I took the recipe from the Swiss Cooking book I have from Alfred Haefeli.

Zurich Style Chicken Strips

 

Zurich Style Chicken Strips

Recipe for 4

Prep time: 15 min

Cook time: 15-20 mi

 

Ingredients:

2-3 tbsp. roasting butter

500 g chicken breasts

A large pinch flour

1 small onion, diced

200 g mushrooms (I used the chestnut kind)

1 tsp. lemon juice

1 dl white wine

1 dl vegetable stock

2 dl cream

1 tsp. cornstarch

1 bunch parsley

 

Recipe:

Finely chop the onion and the parsley, slice the mushrooms into ½ cm thick pieces and set all aside.

Cut the chicken breasts into 1.5-2 cm thick strips and season it with salt and pepper.

Over a high heat melt the butter in a pan and sear the chicken. Dust it with the flour, toss and set aside in a warm place.

Using the same pan, lower the fire, add more butter if needed and roast the onions and mushrooms for about 5 minutes tossing a couple of times. Add the lemon juice and the white wine and let it reduce to half of its volume.

In a bowl place the cornstarch, add a little cream and mix. Add the rest of the cream and the vegetable stock and then pour into the pan with the mushrooms and onions. Simmer until the sauce has thickened and add the chicken. Cook for another 2-3, add salt and pepper to taste and before serving sprinkle with the parsley.

Traditionally this dish is served with Roesti.

Sweet Potato Broccoli Tartlets

Sweet Potato Broccoli TartletsI’m always in for any recipe I can make where I just throw everything in a container of some sort, put it in the oven and just taste it once it’s done. Yeah, I like cooking although sometimes I feel a little lazy. Continue reading

So last week I was feeling adventurous and so I decided to give these tartlets a try. When I try new recipe out of my imagination I always feel a little tense and curious but once I saw and tasted the result, I was happy with myself. This is a recipe you cannot get wrong (unless you forget the tartlets in the oven), it’s made with simple and healthy ingredients and the sweet potatoes and the broccoli can easily be cooked in advance. With the days getting cooler I find that tarts and similar recipes go perfectly with the weather… maybe it’s an idea or maybe it’s the cookng method but I find that anything that comes out of the oven has a cosy side to it.

 

 

Sweet Potato Broccoli Tartlets

 

Recipe for 6×10.5 cm tartlet moulds

Prep time: 10-15 min

Cook time: 30-35 min

 

Ingredients:

350 g peeled sweet potatoes

150 g broccoli florets

60 g grated Gruyere

3 generous tbsp. flour (+ extra for dusting the moulds)

½ tbsp. smoked paprika

1 egg

Salt and pepper

1 small tbsp. butter (+ extra to grease the moulds)

A handful of arugula leaves (optional)

 

Recipe :

Cut the sweet potatoes into chunks and boil them in salted water. Once they’re soft drain them.

Using the same pan bring another pot of salted water to a boil and blanch the broccoli florets by boiling them for 2 ½-3 min, drain them and place them in icy water. Remove them from the water and roughly chop them.

Mash the sweet potatoes add the flour and mix. Now add the smoked paprika, the grated cheese and season with salt and pepper. Mix all together and correct taste if needed. Add the egg and mix until it’s combined before adding the chopped broccoli.

Grease the aluminium moulds with butter and dust them with some flour. With a spatula or a spoon fill each mould until the top and even out the top surface. On top of each tartlet add a few pieces of butter.

Cook for about 20 min in a preheated oven at 200°C. Once done leave the tartlets a couple of minutes to cool before removing them from their moulds. If using them, top with arugula leaves and serve.

Spinach Cheese Puffs

Spinach Cheese Puffs Last Friday I had guests coming over and we had a raclette evening and used the cheese friends of mine produce in a nearby valley (the breathtaking Verzasca Valley). Continue reading

A raclette doesn’t require much cooking at all except for the boiling the potatoes, but I wanted to use my kitchen for something more so I made these gougères (cheese puffs) for the aperitif and I was happy to see they disappeared quicker than the dried meat I served. Cheese puffs are for me a really fun food to eat, they’re easy to make and always make a nice impression. So as a base for these cheese puffs I went on the marmiton.org site and then I just added the spinach and pine nuts. In the end this turned out to be an evening in honour of Swiss dairy … and oh, how I love this!

 

 

Spinach Cheese Puffs

Recipe for about 30 pieces

Prep time: 25-30 min

Cook time: 30 min

 

Ingredients:

150 g fresh spinach

80 g butter

2.5 dl water

150 g sifted flour

4 eggs

150 g grated Swiss cheese (I used aged Gruyere)

Nutmeg

Salt and pepper

Optional: 2-3 tbsp. pine nuts

 

Recipe:

Turn on oven at 200°C.

In a pan cook the spinach until the leaves are soft. When they’re done let them slightly cool, place them in a tea towel and wring out as much excess moisture as possible. Place the spinach on a cutting board and finely chop them with a large knife.

In a high-sided pan bring the water and the butter to a boil, once it’s simmering add the flour all at once and stir vividly for a minute on a low fire with a wooden spatula, this will make the mass dry up. Remove from the fire a let the dough slightly cool. Add the eggs one by one stirring between each addition until the egg has been combined into the dough. Add the cheese, spinach, a little nutmeg, salt and pepper and mix everything together.

Line a baking tray with oven paper. Using a teaspoon make little balls and place them on the baking tray leaving a little space between each unit as they will grown in size. On top, if using them, place 3-4 pine nuts. Bake in the oven for about 25 min. With these quantities I made three batches and cooked them one at the time. Serve warm or cold.

29-08-2015 The Day We Said Yes & A Welcome to Autumn

29-08-2015 The Day We Said Yes & A Welcome to Autumn

The reason I took a break last week is because on the 29th of August we got married! 😀

Continue reading

Since I still had guests from away that stayed home I decided to dedicate my attention to them…besides the fact that I really needed some rest from all the pre-wedding stress and the partying (the night before the big event I only slept four hours). I can only say that the day exceeded my expectations as we had such an incredible time, ambience and weather: a day made of all the flavours of love. Here are just a few of the pictures from a wedding in southern Switzerland.

 

Since our wedding occurred on the last actual weekend of real summer weather and now we’re gently slipping into autumn I decided to welcome the new season by cooking something with butternut squash. A nice casserole/gratin always makes me happy and with cooler evenings it’s a dish that works well. I wanted the flavours to “marry” well together. After consulting my Flavour Thesaurus from Nikki Segnit I decided to use some goat cheese and rosemary to accompany the butternut squash and potatoes. I decided to lightly roast the potatoes and butternut before baking them in the oven, this added some extra flavour to the dish. I hope you will enjoy it as much as I did.

 

Butternut Potato Gratin with Goat Cheese and Rosemary

 

 

 

Butternut Potato Gratin with Goat Cheese and Rosemary

Recipe for 4-6

Prep time: 20-25 min

Cook time: 40-45 min

 

Ingredients:

500 g waxy potatoes

500 g butternut squash

1 tbsp. chopped rosemary leaves

2 garlic cloves

Cayenne pepper

1.5 dl milk

200 g sour cream (I used ½ fat)

1 egg

100 g grated hard goat cheese

1 tbsp. vegetable oil (+ extra to grease baking dish)

Salt and pepper

 

Recipe:

Peel the potatoes cut them into 2 cm pieces. Bring a pan filled with salty water to a boil and cook the potatoes until they’re soft. Once they’re ready drain them.

Meanwhile cut the butternut squash into 2 cm pieces, too. Pass the garlic through a garlic crusher.

On a medium fire, in a non-stick pan heat 1 tbsp. vegetable oil and add the potatoes and butternut pieces to brown. Season with salt, pepper and cayenne pepper to taste. Toss regularly. After about 10 minutes add the rosemary and garlic and continue cooking for another 5-10 min.

In a bowl combine the sour cream, milk and the egg and mix all together.

Grease a baking dish and transfer the vegetables, on top sprinkle the grated goat cheese and finally pour the milk, sour cream and egg mixture.

Cook in a preheated oven at 220°C for 15-20 min.