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.

 

Melted Swiss Cheeses and Dried Tomato Dip


Melted Swiss Cheeses and Dried Tomato Dip Every place on earth is blessed with typical ingredients and/or dishes. In Switzerland, one thing I’m proud of having access to is our cheese. In such a small country, we have over 450 different types of cheese and this is enough to never get bored about this produce I personally love. Continue reading

One thing you’ll surely always find in my fridge is alpine cheese. For this recipe I wanted to honour this produce and so I adapted the recipe I found on closetcooking.com. Except for the cream cheese, all that is in this recipe comes from the country of Heidi. Sitting beside the fireplace and with a glass of white wine, my fiancé and I shared this melted cheese wonder. Talking about melted cheese, soon I will post a fondue recipe so stay tuned if you love melted cheese when it’s cold outside!

Melted Swiss Cheeses and Dried Tomato Dip

 

Melted Swiss Cheeses and Dried Tomato Dip

 

Recipe for 4 as an appetiser

Prep time: 15-20 min

Cook time: 30-35 min

 

Ingredients

150 g cream cheese

6-8 dried tomato filets in oil

1 small or ½ onion

50 g Gruyere cheese

30 g Sbrinz (or Parmesan)

30 g Emmental cheese

40 g Sour cream

Pepper

½ tsp smoked Paprika

(optional 2 tbsp. white wine)

 

Recipe

Heat oven at 180°C.

Chop the onion and dice the dried tomatoes. Cook the two ingredients in a pan on a medium fire and cook until the onion has softened, about 4-5 min. Remove from fire and set aside.

Grate all the cheeses and mix them with the sour cream, cream cheese, onion and dried tomatoes, pepper, smoked paprika and optionally the white wine. Place everything in an ovenproof dish and cook for 25-30 min. Serve warm with crostini and/or toasted bread.