Summery Einsiedeln Pie – With a Soft Potato Crust

Summery Einsiedeln Pie Last Friday after a short night I got active in the morning. After my jog I got to the kitchen and preparing this summer version of the Einsiedlen pie. Continue reading

For lunch I had a friend and her one-year-old daughter coming over. I set the table out on the terrace and we enjoyed a ladies’ only moment. Now I have little experience with children but I didn’t know such a little creature could eat that much… maybe my pie was really good ;). As a dessert the three of us moved to where the blueberries are in my garden and began raiding the trees. This is a new Swiss recipe I found out about and liking the idea of using potatoes as a crust. The crust of this pie is nice and soft and thicker than a usual pie crust and the nice thing is it’s easy to make. I adapted my version from the original recipe I found here (page in French). I filled my pie with some seasonal grilled vegetables to adapt the dish to the warmer days.

 

Summery Einsiedeln Pie

 

Recipe for 4 people / Baking tray (28 x 26 cm) or cake pan (30 cm Ø)

Prep time: 20 min

Cooking time: 1 h 20 min

 

Ingredients

Base:

700 g waxy potatoes boiled

150 g flour

1 ½ tsp. salt

freshly ground pepper

 

Filling:

1 small aubergine

1 small zucchini

2 spring onions

2 eggs beaten

2.5 dl milk

140 g grated cheese (I made a mix of two alpine cheeses but Gruyere or Appenzeller cheese are just as fine)

1 tbsp. flour

salt and pepper

Olive oil

 

Recipe

Slice the aubergine and the zucchini crosswise into 0.5-0.7 cm thick pieces. Brush the slices with a little olive oil and season them with salt and pepper. On a heated griddle pan or barbecue (if you don’t have any of them use a normal non stick pan) grill the slices on both sides. Once they have a nice colour, remove them from the heat and set them aside.

Mash the potatoes. Add the flour, salt and a little pepper and mix.

On a lightly floured board, roll out the dough (1 cm). Lay on the baking sheet lined with parchment paper. Alternatively you can shape the dough directly in the cake dish lined with baking paper, that’s what I did.

Mix in the eggs, milk, cheese and flour. Flavour. Brown the bacon and onions over medium heat in butter.

Divide the mass to eggs, bacon and onions on the pasta.

Cook ca. 45 Minutes in the lower part of the pre-heated oven at 180 °C. For the last 15 minutes move the tray towards the upper part of the oven to brown its surface. Remove from the oven and let the pie rest for 5 min before serving.

Asparagus and Egg Quesadilla

Asparagus and Egg Quesadilla I love it when a new season comes, besides the changes; I love checking out the new seasonal products. A few weeks ago I saw the first asparaguses but I refuse to buy something as fresh as a vegetable that has travelled from another continent. I don’t know when these vegetables were picked and by the time they arrive they have lost so much of their nutritional value. Continue reading

When I do my groceries I often wonder how many people look at where their vegetables and fruits come from. Well, the asparaguses I found came from Spain, it’s not local but at least the distance isn’t measured in oceans. I was really excited to finally eat them again so I decided to make something quick and which I can eat with my hands. I wanted to combine eggs and asparagus because it’s a combination I love and from there I could have either made a quiche or something like this, or I could make something quicker like a sandwich… or a quesadilla. Finally I went for the quesadilla and here is the result.

Asparagus and Egg Quesadilla

 

 

Asparagus and Egg Quesadilla

 

Recipe for 1 unit – for about 4 as an appetizer or for 2 as a meal

Prep time: 5 min

Cook time: 10-12 min

 

Ingredients

3 eggs

160 g asparagus

50 g grated Gruyere cheese

10 g butter

1 heaped tbsp. sour cream

Salt and pepper

2 large flour tortilla

3/4 tbsp. rapeseed oil

 

Recipe

Cut the asparagus into about 0.5cm pieces.

On a medium fire, heat the oil and add the chopped asparagus to brown for 5-7 minutes. Once ready set the vegetables aside and wipe the pan with some kitchen paper.

In a small pan break the three eggs and add the butter. Then place it on a low heat blending the ingredients together. Continue to whisk until the eggs are cooked (more or less 5 min). Remove from the fire and add the sour cream with salt and pepper to taste. Then combine the asparagus.

Take one flour tortilla and sprinkle half of the cheese on top, then spread over the egg/asparagus mix, then the remaining cheese and finally top with the second tortilla. Cook 1 min. on each side. Cut the quesadilla into slices and serve.

Gruyere Sage Potato & Sweet Potato Gratin

Potato & Sweet Potato GratinI think if I had to choose a last meal I’d go for some kind of gratin. Continue reading

Going through an old potato recipe book (from our “national” Betty Bossi – a brand I find myself liking less and less lately) I found this recipe and decided to adapt it to my taste. To begin with, instead of adding in a few zucchini to the potatoes, I made a 50/50 mix of potatoes and sweet potatoes and added sage for the taste. Secondly, after a first attempt, I removed some of the moisture from the potatoes and the result was less liquid at the bottom of the baking dish. One thing I really enjoyed about this gratin was the use of grated potatoes; each mouthful is well balanced in taste… and personally I like it when I don’t have to look around my dish to pick up what I consider the perfect bite (I guess I’m a bit like Rose Morgan in The Mirror Has Two Faces).

 

 

Gruyere Sage Potato & Sweet Potato Gratin

 

Ingredients:

350 g peeled waxy potatoes

350 g peeled sweet potatoes

80 g grated Gruyere

1 tbsp. butter + more to grease baking dish

2 tbsp. finely sliced sage leaves

1 tsp. salt

2 dl milk

2 dl cream

Pepper and nutmeg

 

Recipe

Heat oven at 200°C.

In a bowl grate the potatoes and sweet potatoes. Place them in a clean tea towel and squeeze out most of the excess moisture.

Ina a pan melt the butter and add the sage leaves to cook for 1-2 min, then combine with the grated potatoes and sweet potatoes and mix well. Mix in the grated cheese too. Place everything in a greased baking dish.

In another bowl combine the milk and cream with the salt, a little nutmeg and pepper. Mix all together and pout it over the other ingredients, which are already in the baking dish.

Cook for 40-45 min in the oven.

Cauliflower Fritters

Cauliflower FrittersI love fritters. They are easy to make, delicious and adaptable to many flavour combinations. Continue reading

I had some nice organic cauliflower and decided to make these fritters and combine them with one of my favourite Swiss cheeses: Gruyere. To make this recipe I also used some fresh cheese, which in my region we call “Büscion” (which means cork in our dialect). These are popular in my region but surely, wherever you live; you can find your own version of fresh cheeses made with cow’s milk.

As a starting point for this recipe I took a recipe from Jamie Oliver’s site.

Cauliflower Fritters Cauliflower Fritters

 

 

Cauliflower Fritters

Recipe for 8 pieces / 3-4 p.

Prep time: 10 min

Cook time: about 10 min (per batch)

 

Ingredients:

200 g blanched cauliflower

2 eggs

100 g fresh cheese

50 g grated Gruyere cheese

¼ – ½ tsp. chilli powder

½ tsp. garlic powder

2 heaped tbsp. flour

Rapeseed oil

Salt and pepper

 

Recipe

In a bowl combine the eggs, fresh cheese, Gruyere cheese, chilli powder, garlic powder and flour.

Roughly chop the cauliflower and add it to the rest of the ingredients with a little pepper and salt to taste.

Heat a little rapeseed oil (about a tbsp.) in a pan on a medium high fire. For each fritter pour the amount of a large tbsp. of mixture and cook for 4-5 min per side, until nicely browned. Do it in more batches if you can’t cook all the fritters at once. Serve ASAP.

 

Carrot and Potato Mash

Carrot & Potato Mash A nice mash is something I love, not only because it’s delicious but also because it can be made in advance, it’s easy and it’s a dish you can decline in infinite ways. Continue reading

When my mother came home for our weekly lunch I served this carrot and potato mash with a salad. It’s something we both really like, and it’s also something we used to make us ladies enjoyed a lunch together while my father was away for work or pleasure. For this mash I used Emmental cheese and added thyme because I think these flavours work particularly well when combined with carrots. Actually this recipe is something I surely make again and I will am looking forward to using it next time I’m making a chicken cottage pie.

 

Carrot and Potato Mash

 

Recipe for 4

Prep time: 20-25 min

Cook time: 35-40 min

 

Ingredients:

750 g peeled waxy potatoes

250 g carrots

50 g butter (melted)

1 dl milk

120 g sour cream

120 g Emmental cheese (the stronger the better) grated

1 tbsp. thyme leaves

1 tbsp. ground almonds

1 tbsp. breadcrumbs

Salt and pepper

 

Recipe:

Heat oven at 200°C.

Cut the potatoes and the carrots into 2-3 cm chunks. Place them in pan, add salted cold water and boil them until they’re soft (about 15-20 min).

Remove the water from the potatoes and carrots and using a masher purée them. Combine the butter, milk, sour cream, 100 g Emmental cheese, thyme leaves and pepper. Mix well and eventually correct taste with salt.

Transfer the mash to an ovenproof dish and on top sprinkle the breadcrumbs, ground almonds and the remaining grated cheese. Place in the oven and cook for 18-20 min. Serve.

 

Broccoli Fries

Broccoli FriesI admit I like munching in front of a film, with the fireplace burning and my dog begging for some food. Continue reading

My fiancé is in regional politics and the campaign is starting so I know that when I’m not accompanying him, I will be enriching my film culture. The good thing is that I will get to watch films in original version 🙂 – In order not to feel too guilty when I treat myself, I try to make lighter and healthier snacks instead of fried chips or salty meats… well, sometimes I succumb to cheese, but I try to limit eating too much of it by using it in smaller quantities. A little of the dairy delight can go a long way and this is what I did for with this recipe. A little cheese for these baked broccoli fries is all that is needed… along with the other ingredients of course.

 

Broccoli Fries

 

Recipe for 2-3 people

Prep time: 10-15 min

Cook time: about 8 min

 

Ingredients

250 g broccoli florets

3 tbsp. breadcrumbs

3 tbsp. finely chopped walnuts

2-3 tbsp. finely grated cheese

¼ – ½ tsp. smoked paprika

1 dl cream

Salt

 

Recipe:

Heat oven at 210°C.

Clean and cut the broccoli florets into bite sized pieces.

In a bowl place the cream; in another bowl place the breadcrumbs, walnuts, grated cheese and smoked paprika.

Take a few pieces of broccoli and soak them in the cream, let excess drip and then coat them with the breadcrumb, walnut mixture. To prevent the dry mixture from getting too soaked I divided the quantity and used them one at the time.

Once they are coated place them on a baking tray lined with parchment paper and cook in the oven for 8-9 min. Serve.

 

 

Goat Cheese Toasts

Goat Cheese ToastsSeeing old Dutch acquaintances over the Christmas holidays made me think about the time I lived in Amsterdam. Continue reading

Besides being a city I absolutely fell in love with, I also often enjoyed having the nice sandwiches you could find around town. Actually, I don’t think I’ve ever eaten as many sandwiches as during that year. Among my favourite combinations was one I often chose, with goat cheese and honey. Thinking about that year made me want to eat something similar and so I made these toasts. In this recipe I added some beetroots and arugula because they add taste, texture and the eye also wants its part. These toasts can work for a quick lunch (1-2 p.p.) maybe with a salad, or a brunch or whenever you feel like it.

 

 

Goat Cheese Toasts

Recipe for 4 pieces

Prep time: 5-10 min

Cooke time: 15-20 min

 

Ingredients:

4 slices bread (1.5-2 cm thick, I used brown bread)

Butter

120 g goat cheese log

2 tbsp. sour cream

2 tbsp. dry roasted pine nuts

4 tsp. runny honey

12 thin beetroots wedges (a few millimetres thick)

Arugula leaves

Pepper

 

Recipe

Heat oven at 180°C.

Spread a little butter on each side of the bread slices and place them in the oven until lightly toasted, about 5-7 min.

Meanwhile crumble the cheese in a bowl and add the sour cream with some pepper. Mix the ingredients together.

Take the bread slices out of the oven and spoon over the goat cheese sour cream mix. Replace the slices in upper part the oven and cook them for about 15 min. Once the cheese starts to slightly brown, take them out.

Drizzle 1 tsp. honey over each slice, then; on each bread piece place 3 beetroot wedges and a few arugula leaves on top. Sprinkle with the pine nuts as a finishing touch. Serve.

Walnut Crusted Tomme Cheese & a Night Out in The Village

Walnut Crusted Tomme CheeseA part from the different decorations I’ve seen around, I really feel Christmas is just around the corner. Since a few years, in my village there is a contest about who makes the best nativity scene. Continue reading

The day the contest officially starts there is a small celebration in the village; besides looking at the nice work the inhabitants have made, there are also a few food and drink stands where we can enjoy a nice moment together. Friends of mine produce an amazing cheese and I knew they would hold a Raclette stand so I told them I would come by. When I arrived it was still early but soon people began arriving and not long after I found myself helping them preparing the melted cheese. I had a really nice time and despite my initial idea was go to there, have a bite and a drink, I ended up being among the last people to leave the celebration. Here are a few pictures of the “Via dei Presepi” (“The Path of The Nativity Scenes”).

In the mood for some more delicious melted cheese, I made this recipe, which is very easy but so tasty. For the breading I used walnuts which, with a cheese that has the consistence of a brie works very well. Together I made a radicchio and apple salad with a honey dressing and I found the combination to be just heavenly.

 

Walnut Crusted Tomme Cheese

 

Recipe for 4

Prep time: 15 min

Cook Time: 8-10 min

 

Ingredients:

For the cheese

4 tomme cheeses (100 g each – not too soft)

45-50 g chopped walnuts

4 tbsp. breadcrumbs

2 tbsp. flour

Pepper

1 egg

1.5-2 tbsp. grape seed oil

 

For the salad:

2 tbsp. grape seed oil

1 tbsp. white wine vinegar

1.5 tbsp. runny honey

Salt and pepper

200 chopped radicchio

1 small apple (I used Braeburn)

 

Recipe:

Start preparing the salad by mixing the first four ingredients in a bowl. Quarter the apple and slice each quarter. Add the radicchio and apples to the salad, toss and set aside.

Take a dish and add the flour with a little pepper, break the egg in a bowl and mix and in a third dish mix the breadcrumbs with the walnuts.

Start by dipping one tome in the flour, shake of any excess, then pass it in the egg and finally coat with the breadcrumb-walnut mix. Repeat for each piece.

Heat the grape seed oil in a pan and add the breaded tommes to cook for 3-4 min per side.

Remove from pan and serve without waiting accompanied by the salad.

 

Smooth Barley and Broccoli Risotto (Orzotto)

Smooth Broccoli Barley Risotto (Orzotto)  It was the first time I tried making barley risotto and found it’s a very nice alternative to the traditional rice based kind. Continue reading

Usually I like to bite into the texture of the added ingredients to the dish but, mashing the broccoli allows a nice balance with each bite you take. One great thing with this dish or any kind of risotto is when you have some leftovers. I often make an extra portion and the following day I make croquettes out of it. Usually I just shape the rice or barley into little balls, eventually I dip them into an egg wash and then I coat them with breadcrumbs and brown them in a pan with a little olive oil. When I was small, I used to look forward to the day-after risotto makeover…

 

 

Smooth Barley and Broccoli Risotto (Orzotto)

 

Recipe for 4

Prep time: 5 min

Cook time: 30-35 min

 

Ingredients

300 g blanched broccoli florets

1.2 l vegetable stock (hot)

80-100 g Grated cheese (Sbrinz, Parmesan, Grana…)

1 onion

5 tbsp butter

300 g pearled barley

Juice and zest of 1 lemon

1 pinch salt

Pepper

 

Recipe:

Process the broccoli until pureed and set aside.

Chop the onion and place it in a pan with 1-2 tbsp. butter, cook until soft, about 4-5 min. Turn up the heat and add the barley, toss and cook for about a minute. Add the lemon juice and the zest while wile you keep on stirring.

Once the lemon has been absorbed into the rice, reduce heat and start adding 1 ladle of stock with a pinch of salt while continuously stirring. Once the stock has been absorbed add the second ladle. Continue stirring and each time the stock has been absorbed add another ladle. After about 25 minutes taste the barley to check if it’s cooked, if not, continue for another few minutes.

Once you’re satisfied with the consistence of the rice, add the mashed broccoli and some pepper and stir to combine.

Remove the pan from the heat and add the rest of the butter with the grated cheese. Serve, eventually with some additional grated cheese on top.

Goat Cheese Butternut Slices

Goat Cheese Butternut In winter it’s always nice to put some colour in you life, that’s what I’ve done with this post. Continue reading

The superb colour of the butternut squash was enough to lift my day, especially because after a week of sun we’re back under the clouds and the rain (which should be snow by now) and our bones are once again on the waiting list to produce vitamin D. Tuesday, I was working on some notes and I didn’t feel like spending too long in the kitchen so I made this recipe, which is quick to prepare and while it’s cooking in the oven, you don’t really have to keep a close eye on it.

 

 

 

Goat Cheese Butternut Slices

 

Recipe for 4 as a side dish

Prep time: 15 min

Cook time: 30 min

 

Ingredients:

1 small butternut squash

150 g goat cheese log (alternatively use hard grated goat cheese)

1 tbsp. finely chopped rosemary leaves

1 tbsp. breadcrumbs

2 tbsp. finely chopped walnuts

Zest of 1 lemon

Cayenne pepper

Salt and pepper

1 tbsp. olive oil

 

Recipe:

Heat oven at 190°C.

Cut the butternut in half and slice it crosswise into 1 cm thick slices. Place the pumpkin slices in a sealable bag with 1 tbsp. olive oil. Shake the bag in order to make the oil coat each slice. Place the butternut on a baking tray lined with wax paper and season the slices with salt.

In a bowl finely crumble the goat cheese and add the chopped rosemary leaves, the breadcrumbs, the chopped walnuts, the lemon zest, cayenne pepper, a little salt and pepper.

Sprinkle the goat cheese mix on top of the butternut slices and cook in the oven for about 30 min, or until the squash is soft when pierced with a knife. Serve.