Oven Roasted Potatoes Raclette Style

Oven Roasted Potatoes Raclette StyleIn Switzerland when the weather gets cooler we always enjoy our melted cheese and serve it with few other ingredients. This means we either go for a fondue or a raclette. In fact, since the beginning of September I’ve already had raclette four times and I haven’t grown tired of it yet. Continue reading

So for this post I made something inspired from this national dish but instead of boiling the potatoes I baked them and as a final touch I added the cheese on top and let it melt through the layers. For the potatoes I found a nice recipe on layersofhappiness, which matched what I had in mind. In my version of the spuds I added a little less flavourings because raclette is served with simple boiled potatoes and I wanted to stick with the simplicity of the dish. I will make it again… especially if I feel lazy about taking out the whole raclette maker.

Oven Roasted Potatoes Raclette Style

 

Oven Roasted Potatoes Raclette Style

Recipe for 4-6

Prep time: 15-20min

Cook time: 1h 15min-1h 35min

 

Ingredients:

800 g waxy potatoes (preferably all about the same size)

3-4 tbsp. rapeseed oil (+extra to grease baking dish)

Paprika (sweet or spicy)

Salt and pepper

160 g raclette cheese cut into slices (alternatively use Emmetaler or Gruyère)

 

Recipe:

Heat oven at 230°C.

Grease a baking dish with rapeseed oil.

Make sure that after washing the potatoes they are dry. Slice them into 3-4 mm thick slices and arrange the on a baking tray by overlapping them. Season them with salt pepper and paprika. On top drizzle 2 tbsp. of the rapeseed oil and place in the oven.

Cook for about 35-45 minutes and then drizzle another 1-2 tbsp. oil before baking for another 30-40 min.

Once the potatoes have a nice brown colour add the cheese slices on top and bake for a final 8-10 min. or until it has melted and it’s bubbling. Remove from the oven and serve hot.

 

 

Zurich Style Chicken Strips

Zurich Style Chicken StripsOur honeymoon is approaching but we haven’t chosen the destination yet. Will it be France and the castles of the Loire Valley or Scotland? Well, if someone wants to weigh in, opinions are more than welcome! Continue reading

While doing the groceries since I found some Swiss, fresh, organic button mushrooms so I thought I would give the “Zurich Geschnetzeltes” a try, but instead of using veal meat I used chicken. This meat with its creamy mushroom sauce is usually served with “Roesti” but a potato mash or some tagliatelle will be fine too. I took the recipe from the Swiss Cooking book I have from Alfred Haefeli.

Zurich Style Chicken Strips

 

Zurich Style Chicken Strips

Recipe for 4

Prep time: 15 min

Cook time: 15-20 mi

 

Ingredients:

2-3 tbsp. roasting butter

500 g chicken breasts

A large pinch flour

1 small onion, diced

200 g mushrooms (I used the chestnut kind)

1 tsp. lemon juice

1 dl white wine

1 dl vegetable stock

2 dl cream

1 tsp. cornstarch

1 bunch parsley

 

Recipe:

Finely chop the onion and the parsley, slice the mushrooms into ½ cm thick pieces and set all aside.

Cut the chicken breasts into 1.5-2 cm thick strips and season it with salt and pepper.

Over a high heat melt the butter in a pan and sear the chicken. Dust it with the flour, toss and set aside in a warm place.

Using the same pan, lower the fire, add more butter if needed and roast the onions and mushrooms for about 5 minutes tossing a couple of times. Add the lemon juice and the white wine and let it reduce to half of its volume.

In a bowl place the cornstarch, add a little cream and mix. Add the rest of the cream and the vegetable stock and then pour into the pan with the mushrooms and onions. Simmer until the sauce has thickened and add the chicken. Cook for another 2-3, add salt and pepper to taste and before serving sprinkle with the parsley.

Traditionally this dish is served with Roesti.