Crispy Almond Crusted Asparagus

Crispy Almond Crusted Asparagus

Asparagus season is drawing to an end, but before saying, “See you next year” I wanted to make a last recipe for this spring with these green spears. Continue reading

This simple recipe is something versatile since you can serve it on its own as an appetiser or you can serve it as a side dish or on a nice salad, maybe with some cheese or salmon. I wasn’t too sure about the how much to heat the oven so here, I found a recipe for oven roasted asparagus that worked perfectly. For the breading, along with the flour and egg I made a mix of dry roasted ground asparagus and polenta flour, which gave an extra crisp to the texture.

Crispy Almond Crusted Asparagus

 

Crispy Almond Crusted Asparagus

 

Recipe for 3-4

Prep time: 15 min

Cook time: 20-25 min

 

Ingredients:

320-340 g asparagus washed woody part removed.

50 g ground almonds

1 large egg beaten

3 generous tbsp. fine grain polenta

2 tbsp. flour

Salt and pepper

 

Recipe:

Pre-heat oven at 220°C.

In a non-stick pan place the ground almonds and dry toast them on a medium fire, stir regularly. Once the almonds will have browned, place them in a dish and set them aside to cool.

Take three shallow dishes and in the first place the flour, in the second place the egg and in the last combine the polenta with the ground almonds and some salt and pepper.

Take an asparagus, dust it with the flour, and then dip it in the egg, making sure there are no dry spots left. Finally evenly coat it with the polenta and almond mix and place the asparagus on a baking tray lined with oven paper. Repeat the process up to the last asparagus.

Bake for 12-15 minutes, depending on the thickness of the asparagus. Serve as a side dish, as an appetizer, on a salad….

 

The Proposal and Arugula Spaetzle (or Spaetzli)

Arugula Spaetzle
As I wrote last Thursday, my boyfriend and I went to Basel for the weekend. I was quite looking forward to the trip but I wasn’t aware it would turn out to be such a memorable moment. Continue reading

We got there on Friday evening and went to the tapas restaurant we always end up going to. We always enjoy it and anyway, we were so hungry that I think anything would have gone down at that point. After dinner we picked up the dog that had stayed at the hotel and went for a walk. We reached the Mittlere Brücke, a place my boyfriend has been fond of since he was still a student there. We stopped there and that’s where he presented me a ring and asked me to marry him! My heart is beating faster even as I’m writing this. I’m so happy that I can’t contain myself. Well, I guess I don’t even need to tell you my response (which I shouted out while by passers looked at me awkwardly). Little after we went to celebrate with yet another bottle but this time it was champagne. We finished that bottle too, left the dog at the hotel and headed to a club where we danced among the students till three o’clock in the morning. The following day we were in a quite pitiful state and during most of the day we walked around like two zombies; sometimes I actually felt like it was the dog taking us for a walk. Our Saturday evening was quieter and after an aperitif with a tarte flambée we went for yet another round of tapas (we are animals of habit). Our Sunday consisted in traveling back home and getting some rest. What could someone expect more from a weekend? I’d say nothing. Soon we’ll start planning the main event, I want to share the experience. Besides posting recipes I also want to use this blog as a diary.

In the Swiss German part of Switzerland, spaetzli is something often eaten in this time of the year with game dishes. I find it’s something which works just as well with chicken or beef or vegetable… Since we were in Basel I though it would be an appropriate recipe to post. I adapted this recipe from the Swiss Cooking book (from Alfred Haefeli).

Arugula Spaetzle

Arugula Spaetzle

 

Arugula Spaetzle

 

Recipe for 4-6 as a side dish

Prep time: 15 min

Cook time: 30 min

 

Ingredients

300 g arugula

4 eggs

400 g flour

1 dl milk and water

0.5 dl water

1 tsp. salt

Butter

4 tbsp. dry roasted pine nuts

Grated Sbrinz cheese (alternatively use parmesan)

 

Recipe

Place the washed arugula in a pan and cook until they are soft. Place them in a strainer and press to remove excess moisture. Now, either finely chop them or, place in a food processor (like I did).

In a bowl mix and beat the flour, eggs, milk, water and salt with a wooden spatula until small bubbles form then, mix in the arugula. The consistence should be a little like a pancake batter, if it’s thicker just add a little water.

Fill a pan with high sides with salted water and bring to a boil.

If you have a spaetzle make use it by placing the batter on its surface and push down the mass so that it falls into the boiling water. Alternatively use a wooden board and form the spaetzle by scraping the surface with a knife and letting the dough drop into the water. Once the spatzle rise to the surface remove them with a slotted spoon and place in a bowl.

In a non stick pan melt some butter and add the spaetzle to brown on a high heat for a couple of minutes (you might have to do this in more batches). At the end add the pine nuts, toss place in a serving dish and sprinkle with the grated cheese.

 

 

Potato and Beetroot Rosti

Potato and Beetroot Rosti I find rosti is a little like pasta or pizza: there’s infinity of combinations you can make. Continue reading

This time I have paired the usual potatoes with fresh beetroot. I like the earthy taste of the beetroot and this works so well with potatoes… I guess I’ve already said it, but I think that rosti is the Swiss comfort food and this time, the plus, is that it’s a dish high in colours. I just feel at home when I eat it. I served this rosti I made a blue cheese sauce by mixing 40g Roquefort, 100 g half-fat sour cream and pepper.

By the way, I’m sorry for the slight delay. We’ve been harvesting the whole day and I ran a little late since it’s almost a tradition to have a drink after work.

Potato and Beetroot Rosti Potato and Beetroot Rosti

Potato and Beetroot Rosti

Recipe for 3-4 as a side dish or for 1-2 as a main meal

Prep time:15 min

Cook time: 35-40 min

 

Ingredients:

 

200 g raw beetroot

600 g boiled potatoes, peeled

1 onion

2 tbsp. rapeseed oil

2 tbsp. butter

Salt and pepper

Recipe:

In a bowl grate the beetroot with a large holed grater. Either using a tea towel or using

a sieve, remove excess moisture.

In a second bowl grate the potatoes.

Chop the onion and add it to a pan with the rapeseed oil. Cook onion on a low-medium fire until translucent, about 5-7 min. Add the beetroot and the potatoes to the pan and cook them on a medium fire for 8-10 min, occasionally stirring. Season the preparation with salt and pepper to taste.

Shape the rosti into a patty and leave it to colour for 10-15 min. A couple of minutes before turning the rosti add half of the butter around the edges.

Turn the rosti with the help of a lid or a dish and leave to colour for another 10-15 min. Repeat the process by adding the butter the in last few minutes of the cooking process.

Serve warm, eventually with the blue cheese sauce.