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.

 

 

Salad with Double Cheese Polenta Croutons

Salad with Double Cheese Polenta Croutons I admit that this salad is a good excuse for the polenta croutons. A few months ago I was in my tiny kitchen and gave the polenta croutons, I was not too happy with the result but I stored the idea. A few days ago I reconsidered the idea, put it into practice and this time I liked the result much better, especially with a little cheese… Continue reading

This dish went perfectly well with the sunny weather we’ve finally had these past few days. Yes, this summer’s vitamin D development has not been intense, in the whole of Switzerland apparently. With this energy is up high and since my ankle hasn’t really healed yet, instead of going for my usual run it’s great to go for a stroll near the river, under the trees. When I am there I always start thinking about how in the past people seeing such sceneries would imagine and make up fairy-tales. If you want to see what I mean here is the link to the Valle Maggia site, meawhile this are a couple of pictures I took about one month ago during one of my walks.

Maggia River Maggia River

 

Salad with Double Cheese Polenta Croutons

 

Salad with Double Cheese Polenta Croutons

 

Recipe for 4

Prep time: 10 min (+cooling time)

Cook time: 20 min

 

Ingredients

100 g fine polenta

5 dl stock

50 g Gruyere cheese

40 g Sbrinz cheese

140 g cherry tomatoes

80 g arugula

3-4 tbsp. olive oil

1 tbsp. balsamic vinegar

Salt and pepper

 

Recipe

Cook the polenta with the stock according to package instructions, once done add the Gruyère and mix until it has melted. Leave the polenta to cool. I used a small pan and left the polenta solidify in there but if you wish you can set it out on a board; the result is that your crostini will probably be smaller and/or flatter.

Cut the polenta into 2 cm cubes. Heat 1-2 tbsp olive oil on a medium fire and add the polenta cubes to brown on all sides for around 12-14 min.

Meanwhile slice the spring onion and prepare the dressing with 1 tbsp. balsamic vinegar, 2 tbsp. olive oil, salt and pepper. Put the salad together with the cherry tomatoes, arugula spring onion and dressing; toss.

Once the polenta cubes have coloured remove the pan from the fire, sprinkle the grated Sbrinz on top and quickly toss.

Serve the salad and on top place the polenta croutons.