Soft Polenta Cookies

Soft Polenta CookiesI hope everyone had a nice Easter. Like in many of these occasions, mine was filled with good food. Continue reading

On Sunday we had the traditional baby goat at my fiancé’s parent’s home. On Monday we had lunch at his aunt’s place. This is the time of the year where tourists come back and frankly it’s nice to see the streets repopulated with people enjoying the mild weather. On Saturday I had no appointments so I left home early to do my groceries as to avoid the crowd. With some time on my hands, I baked these soft polenta cookies, which turned out to not only be a treat but also a practical breakfast the following day. These easy to make cookies are soft and at the same time they have a light crunch given by the polenta flour. This recipe has a nice texture combination and the lemon brings extra freshness to the overall taste.

Soft Polenta Cookies

 

Soft Polenta Cookies

Recipe for about 16 units

Prep time: 15 min (+ 1 hour resting time)

Cook time: 20 min

 

Ingredients

80 g soft butter

80 g sugar

1 egg

Zest and juice of 1 lemon

140 g fine grain polenta flour

120 g flour

1.5 tsp. raising powder

A pinch of salt

Icing sugar

 

Recipe

Cream butter an sugar together for about 4-5 min.

Mix in the egg then add the lemon juice and zest.

In another bowl combine the polenta flour, flour, rising powder and salt.

Add little by little the dry ingredients to the wet one until you get an even mass.

Let the dough rest for an hour.

Make little balls of about 3 cm and place them on a baking tray lined with oven paper. Once you have placed them slightly flatten them with the palm of your hand. Remember to leave some space between each unit.

Cook in the oven for 20 minutes at 180°C.

Once done, place the soft polenta cookies on a rack to cool and dust them with icing sugar as a final touch.

 

Apple Cake

Apple Cake Geographically and historically speaking, Switzerland shares cultural traits with its surrounding countries and sometimes the boundaries are blurred, and this is true especially when it comes to gastronomy. Continue reading

I always thought this kind of apple cake was German; instead there is also a part in Switzerland where it’s considered to be a typical recipe. For this blog post I adapted the recipe from the Suisse Gourmande cookbook which attributes the recipe to Canton Thurgau and which is actually geographically placed just next to the German border. Anyway, I love this kind of cake, no matter where it comes from and Since last week I’ve already made it twice: once with apples and once with pears.

Apple Cake Apple Cake

 

Apple Cake

 

Recipe for a 24 cm cake tin

Prep time: 25-30 min

Cook time: 35-40 min

 

Ingredients:

125 g butter cut into small cubes (+ more to grease the cake tin)

125 g sugar (+ a few tbsp. to dip the apples in)

2 eggs

Juice of ½ lemon

1 vanilla pod (optional)

1 tbsp. yoghurt

5 g raising powder

200 g flour

½ tsp. salt

500 g small-medium apples (about 3-4)

 

Recipe

Heat oven at 180°C.

Grease the cake tin with butter.

Break the eggs, place the egg whites in a bowl and keep the yolks aside. Whisk the egg whites to a peak.

In a bowl cream the butter and the sugar. Incise the vanilla pod (if using it), scrape the seeds out and add them to the butter and sugar. Add the two yolks, the flour, raising powder, salt, lemon and yoghurt. Mix until well combined, then add the whisked albumen and fold it in gently.

Spread the batter at the bottom of the cake tin.

Peel the apples and cut them in half. With each half, make deep incisions on the rounded part and dip that same side in sugar.

Place the apples on the batter slightly pressing them down.

Bake in the oven for 35-40 min.

 

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.