Vully Cake

Vully CakeA few months ago when I went to Lausanne with my mother we met up with her cousins. While we sipped a delicious wine in a pace overlooking the Leman lake I asked them about recipes that are typical from the French part of Switzerland. Continue reading

The first dish that came to mind to everyone is the “Papet Vaudois avec la Saucisse aux Choux” (slow cooked potatoes and leeks served with a cabbage sausage) which is the staple recipe of the canton. I wanted to learn about other dishes and that’s where this recipe was mentioned. I kept the idea in a corner of my head because I knew I would come back to it and in fact, a couple weeks ago I found this recipe and the following day, armed with the right ingredients I got down to work. Frankly I absolutely loved the result because personally I’m not a fan of oversweet food, when I have the feeling the sugar stays in my mouth, I only feel like taking one bite and leave the rest. I find that this cake can even work well for breakfast besides as a sweet treat, dessert or snack. By the way, this sweet version is the most common (sometimes also called the “Salée Sucrée” which literally means the “Salty Sugary”) but there is also the salty one where you add double cream (1.5 tbsp.), bacon (250g) and cumin (60g).

Vully Cake

Vully Cake

 

Vully Cake

 

Recipe for 2×30 cm diameter cake tins

Prep time: 20 min + resting time

Cook time: 10-12 min

 

Ingredients:

500 g flour

½ tsp salt

3.5 dl lukewarm milk

20g fresh yeast

80g melted butter (original recipe calls for 40g butter and 40g lard)

4 tbsp. double cream

4 tbsp. sugar

 

Recipe:

In a bowl sift the flour and add the salt. Mix them and make a well in the centre.

Dilute the yeast in 3 dl lukewarm milk and add it to the centre of the flour well along with the melted butter. Gently knead the dough for about 10 min until the preparation is soft and smooth (if the dough is too hard add the last 0.5 dl of milk).

Cover the dough and leave to rise for 45-50 minutes.

Divide the dough into two equal parts and smooth them out in the cake tins with your hands, cover and leave to rise for another 20 min.

Heat oven at around 270°C.

To make the borders pinch the edges while slightly turning your wrist. Prick the dough with a fork several times. Add 2 tbsp. double cream on each cake and spread it out evenly and as a final touch sprinkle the sugar on top. Bake in the oven for 10-12 min.

 

 

Winter Vegetable Stir Fry

Mustardy Winter Vegetable Stir-Fry I am really trying hard to stick to seasonal vegetables, especially that in this season the choice is quite limited in Switzerland. Continue reading

The good thing is though, it’s a work out for my creativity and I like to try out recipes  with what I have in my fridge. And one thing which is never missing in my fridge is veggies. It was not always like this, in the past the only vegetables I prepared at home were salad and frozen vegetables. I liked vegetables but I didn’t feel confident enough to through myself and admittedly I was lazy. I had the habit and knowledge of veggies but not the hang of it. At least I was on the right path, unlike when I was a teenager. Well, during my high school years my diet consisted of pizzas, crêpes and yes salads: only when, with some friends, we would go on a diet. Our resolution lasted about two days and then we’d just forget about it. The longest time we held on was five days. I remember once we set a punishment where if one of us would fall into temptation even with just one bite of chocolate, chips, cheese… we would have to get down and do a hundred sit ups. The end of the diet came when one of us fell for chocolate and on about her forty-fifth sit-up we told ourselves that a few apples a day was okay but as a dessert.

Mustardy Winter Vegetable Stir-Fry

Winter Vegetable Stir-Fry

 

Recipe for 2 as main / 2 as side dish

Prep time: 15 min

Cook time: 30 min

 

Ingredients :

400 g waxy potatoes (I used the Charlotte kind)

2 carrots

1 small leek

150 g Savoy cabbage

2 tbsp rapeseed oil

2 heaped tsp mustard powder

½ tsp paprika

2 dl water

2-3 tbsp crème fraîche

2 tbsp pumpkin seeds

Salt and pepper

 

Recipe:

Cut the potatoes lengthwise and slice each half into 1 cm pieces. Cut the carrot into 3-4 cm long strips. Half the leek and slice into 2 cm pieces. Roughly cut the Savoy cabbage.

Heat 2 tbsp rapeseed oil and add the potatoes with some salt to brown on all sides for about 8 min, stir occasionally. Add the mustard powder and the other ingredients one at the time, regularly stirring to mix the ingredients. Add the water and ½ tsp salt and cook on a medium low heat for about 25 min, stir occasionally.

Once the vegetables are done add the crème fraîche, stir and cook for another 3-4 min. Correct the taste if needed and add the pumpkin seeds.  Serve warm, as a main dish or as a side with meat or fish.