Grape Juice Pie – Tarte au Raisiné

Grape Juice Pie - Tarte au Raisiné Like every year I was looking forward to last Tuesday: we have been harvesting our grape. Continue reading

We are always a group of about eight people and after everything has been picked clean and has been loaded onto the cars we reward ourselves with a nice glass (or two) of wine. I also usually always prepare something to graze and so this year I decided I’d try to make this traditional pie from the French speaking part of Switzerland. I though this recipe would go well with the harvesting theme since it’s a grape juice pie. I made it over the lunch break and was quite curious to taste it. I wasn’t the first to get my hands on it but the general consensus was a very positive one. Once I managed to get a piece I found the pie had a somewhat delicious caramel taste and fortunately it was not something too heavy neither in the mouth nor on the stomach. The only thing I want to say is that usually this pie is made with white grape juice but since I couldn’t find any, I went for the red grape kind.

Each year I always look forward to this day because the company is always friendly and we always have a good time and since many of them knew my father well, I’m always asking about anecdotes I may not have heard before… but then, what happens on harvest day stays in harvest day 😉

 

Grape Juice Pie – Tarte au Raisiné

 

For a 28-30 cm pie dish

Prep Time: 10 min

Cook time: 1h 30

 

Ingredients:

400 g short crust pastry – about 32 cm diameter

1l natural grape juice

1,5 dl milk

2 dl cream

2-3 tbsp. flour

1 tbsp. butter

2 eggs

1 tbsp. sugar

 

Recipe:

Bring the grape juice to a boil and let it reduce to 1,5 dl. Once reduced the result should be a syrupy mass. Once done set aside to cool.

Meanwhile combine the milk, cream and flour in a pan; heat them while constantly stirring until it becomes a smooth paste. Set aside and leave to cool.

In a bowl combine the eggs and the sugar and whisk.

Roll out the pastry on a pie dish; pierce more time with a fork.

Mix together the reduced grape juice with the milk, cream, flour combination and then add the whisked sugar and eggs. Stir all together and pour in the short crust pastry lined pie dish.

Cook in a preheated oven at 200°C for 30-35 min.

 

Note: this recipe comes from Alfred Haeferli’s Swiss Cooking book.

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.

 

 

“Älpler” Risotto

“Älpler” RisottoIn Switzerland there is a recipe called “älplermagronen” which translates as the “alpine herdsman macaroni”. Continue reading

This recipe contains pasta (which is sometimes directly cooked in milk) potatoes, cheese and it’s served with onions on top. It’s a delicious recipe but I wanted to do something different, so I made a risotto out of it. To begin with I looked up for a potato risotto recipe I liked which can be found here (in Italian) and from there I made my own adaptations. For the caramelised onions I followed this recipe that I find to be relatively quick and I like the taste of the end result.

Tomorrow is my weekly lunch with my mother who has been proclaimed by her boyfriend as the “risotto queen” and I thought it would be interesting to know what she thinks of my dish. Like traditions, this weekly meeting is something I find comforting: it’s there, it’s regular and we both enjoy it since we can speak our mind more freely than with anyone else. The subjects are often the same but who cares, it’s our moment. Maybe I’ll finally tell her about the old vase I broke before I left for my holiday. I guess the good thing about having the people close to you not reading your blog is that it can be liberating… my mother doesn’t use the internet and my boyfriend doesn’t read it because English is too much of an effort for him.

“Älpler” Risotto “Älpler” Risotto “Älpler” Risotto

 

“Älpler” Risotto

Recipe for 4

Prep time: 10 min

Cook time: 35-40 min

 

Ingredients

1 onion

280 g potatoes

280 g rice

100 g alpine cheese (alternatively use Gruyere or Appenzeller cheese)

1.4 l stock (it has to be hot)

1 dl white wine

Pepper

4 tbsp olive oil

2 knobs of butter

 

For the caramelized onions

2 red onions

1 tbsp. olive oil

1 tbsp. sugar

1 tbsp balsamic vinegar

salt

 

Recipe

For the caramelised onions start by thinly slicing them. Place them in a pan and cook them for 25 min on a low heat, stir occasionally. Now add the sugar and the balsamic vinegar and further cook for another 5-10 min.

While the onions are on the fire thinly chop the onion , peel the potatoes and dice them into 1 cm cubes and cut the cheese into small pieces.

Add 2 tbsp. olive oil to a pan with high sides, add the onion and cook until translucent with a couple tbsp. stock on a medium fire.

Add the potatoes and further cook for another couple of minutes.

Pour in the wine and after a short moment add 1-1.5 ladles of stock, cover and cook for 10-12 minutes, stir occasionally. Once the time has passed remove the lid, raise the heat and let the liquid evaporate. Towards the end stir constantly as the potatoes tend to stick to the bottom.

Add another couple of tbsp. of oil and then stir in the rice and toast it well for about one min on a medium fire.

Add 1/3 of the stock and set the timer according to package instructions (usually it’s 15-18 min). Stir regularly and add more stock as it’s being absorbed. Do not let it become too dry as it might spoil the end result.

One min before the risotto is ready add the cheese and the butter, once they have melted serve with the caramelised onions on top.

 

Mini Monastery Pies – Mini Gâteaux du Monastère

Mini Monastrey PiesThis recipe is from my region: Ticino. Continue reading

It’s a little like the savoury version of the “Torta di Pane” which is basically a bread pudding pie. I have already tried this recipe before and I like it because the ingredients are simple and rustic. I followed the recipe from my Swiss Cooking book but made some very slight changes. I didn’t soak the mushrooms and I added just a little more bread and butter. I also didn’t want to make the whole large version so I took out my muffin tin again and stuck to that.

 

Mini Monastry Pies

 

For 1 muffin tin

Prep time : 15 min

Cook time: 45-50 min

 

Ingredients

 

100 g bread without crust cut into cubes

0.8 dl milk

500 g fresh spinach

2 tbsp olive oil

1 chopped onion

1-2 chopped garlic cloves

1 tbsp chopped parsley

15 g chopped dried porcini

2 eggs

90 g grated cheese (ideally you use alpine cheese but another Swiss cheese works as well)

40 g soft butter

Nutmeg

Salt and pepper

 

Recipe

Heat oven at 180°C.

Leave the bread to soak in the milk for half an hour the mash them with a fork.

Cook the spinach in pan and then stain them to remove moisture and finely chop them.

Heat the olive oil in a pan and add the onion and garlic to fry. Add the parsley, porcini and spinach and cook for another 5 min then set aside to cool a little.

To the spinach add the bread, eggs, butter, half of the cheese, nutmeg, salt and pepper.

Grease a muffin tin and evenly spoon in the preparation. At the end sprinkle on the remaining cheese. Cook in the oven for 35-40 min. Remove from the oven, wait a few minutes before removing the mini pies with the help of a knife.

 

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Version Française

 

Mini Monastery PiesCette recette vient de ma région: le Tessin.  C’est un peu une version salée de la “Torta di Pane” qui est pratiquement un gâteau de pouding au pain. J’ai déjà essayé cette recette avant et je l’aime bien parce que les ingrédients sont simples et rustiques. J’ai suivi la recette que j’ai trouvé dans mon livre Cuisine Suisse mais j’ai fait de petits changements.  Je n’ai pas fait tremper les champignons et j’ai ajouté un peu plus de pain et de beurre. Je n’ai pas voulu cuisiner tout le gâteau alors encore une fois, j’ai sorti mon plateau à muffins.

Mini Monastery Pies

 

Mini Gâteaux du Monastère

 

Pour 1 plateau à muffin

Temps de préparation : 15 min

Temps de cuisson : 45-50 min

 

Ingrédients

 

100 g pain sans croûte

0.8 dl lait

500 g épinards frais

2 cs huile d’olive

1 oignon

1-2 gousses d’ail

1 cs persil haché

2 œufs

90 g fromage râpé (idéalement on utilise du fromage des alpes mais un autre fromage suisse fera aussi l’affaire)

40 g beurre à température ambiante

Noix de muscade

15 g bolets séchés

Sel et poivre

 

Recette

Allumer le four à 180°C.

Tremper le pain dans le lait pendant un demi heure et l’écraser à l’aide d’une fourchette.

Cuire les épinards dans une poêle et enlever l’excès d’eau a l’aide d’une passoire et les hacher finement.

Chauffer l’huile d’olive dans une poêle et y faire revenir l’oignon et l’ail. Ajouter le persil, les bolets et les épinards, cuire encore pendant 5 min et laisser un peu refroidir.

Aux épinards, ajouter le pain, les œufs, le beurre, la moitié du fromage, noix de muscade, sel et poivre.

Graisser le plateau à muffin et y distribuer la préparation uniformément. À la fin saupoudrer avec le reste du fromage. Cuire dans le four pendant 35-40 min. Sortir du four, attendre quelques minutes avant de sortir les mini gâteaux à l’aide d’un couteau.

Cuchaule

Cuchaule This weekend I’ll be visiting a friend in Fribourg and for the occasion I thought that making a recipe from that region would be a nice idea so I made the traditional “Cuchaule”.

Continue reading

I only found out recently about this recipe but I can assure you I am glad I did. This bread is a little like a brioche (although a bit lighter) and its rich colour comes from the saffron. Baking isn’t really my strong point in the kitchen but I really wanted to try this recipe. In the making of the “cuchaule” I admit I made one mistake. After the dough doubled in volume, I began kneading it a little for a second time; I was on the phone and didn’t think about what I was doing. The result is that my loaf could have risen a little more. For this recipe I found two recipes and in the meantime I also stumbled across a neat site which is from the association of Swiss peasant women: agriculture.ch . This site I will surely consult again. For my version of the cuchaule I made a combination between the first recipe and a second one which I found on marmiton.org.

Cuchaule Cuchaule

Cuchaule

 

Makes 2 loaves

Prep time: 20-25 min + 2-3h 40min rest time

Cook time: 30-35 min

 

Ingredients

 

500 g flour

10 g salt

50 g soft butter

40 g sugar

40 g fresh yeast

3 dl tempered milk (32-38°C)

½ saffron bag

1 beaten egg to brush

 

Recipe

In a bowl sift in the flour and add salt and sugar. In another bowl mix the milk with the yeast and set aside for 5-10 min (so that the yeast activates). Now add the saffron to the milk and then add them to the dry ingredients. Start kneading either by hand or with the help of a kitchen mixer. Add the butter and knead again for about 8-10 min or until the dough is smooth and springy. Cover the dough with a tea towel and leave to rest at room temperature until it has doubled in volume, about 2-3 hours.

Cut the dough into two parts, make two balls and tug in the dough at the bottom to tighten the loaf. Leave to rise for another 40 min under a tea towel. Meanwhile turn on the oven at 180°C.

Place the loaves on an oven tray lined with parchment paper, indent them at the top like you would for traditional bread, brush with the egg and cook for about 30-35 min. Once the bread is nice and golden and it sounds hollow when you tap on it: it’s ready. Place on a rack to cool.

Note: next time I’ll make more and hopefully there will be some left to make a bread pudding, maybe with some apricots…

 

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Version Française

Cuchaule

 

Ce fin de semaine je m’en vais visiter un ami à Fribourg et pour l’occasion j’ai pensé faire une recette de cette région et j’ai choisi de préparer une cuchaule. Ce n’est que récemment que j’ai découvert cette recette mais je vous assure que j’en suis ravie. Ce pain rappelle la brioche (même si un peu plus léger) et sa riche couleur vient du safran. La pâtisserie n’est pas vraiment mon point fort dans la cuisine mais j’avais vraiment envie d’essayer cette recette. Dans la préparation de cette cuchaule j’admets que j’ai fait une erreur. Après que la pâte ait doublé de volume, je l’ai un pétrie un tout petit peu une deuxième fois ; j’étais au téléphone et n’ai pas pensé à ce que je faisais. Le résultat est que mon pain aurait put lever un peu plus. Pour cette recette j’ai trouvé deux recettes et en même temps je suis tombée sur un site sympa crée par l’association de paysannes suisses : agriculture.ch.

C’est un site je vais encore surement consulter à l’avenir. Pour ma version de la cuchaule j’ai combiné la première recette avec une deuxième que j’ai trouvé ici marmiton.org.

Cuchaule

 

Cuchaule

 

Pour 2 pains

Temps de préparation : 20-25 min + 2-3h 40min de repos

Temps de cuisson : 30-35 min

 

Ingrédients

500 g farine

10 g sel

40 g levure fraiche

50 g beurre à température ambiante

40 g sucre

½ sachet safran

3 dl lait tiède (32-38°C)

1 œuf battu pour badigeonner

 

Dans un bol tamiser la farine et y ajouter le sel et le sucre. Dans un autre bol mélanger la levure au lait et laisser reposer pendant 5-10 min (pour que la levure aie le temps de s’activer). Ajouter le safran au lait et les mélanger aux ingrédients secs. Commencer à pétrir à la main ou à l’aide d’un robot de cuisine. Ajouter le beurre et continuer le pétrissage encore pendant 8-10 min ou jusqu’à quand la pâte est souple et lisse. Couvrir la pâte avec un linge et laisser reposer à température ambiante jusqu’à qu’elle ait doublé de volume, environ 2-3 heures.

Couper la pâte en deux parties, bouler et rabattre les bords en dessous de la pâte. Laisser lever encore pendant 40 min sous un linge. Pendant ce temps allumez le four à 180°C.

Mettre les pains sur une plaque allant au four couverte de papier sulfurisé les entailler comme pour un pain traditionnel et les peindre avec l’œuf battu. Cuire pendant environ 30-35 min. Une fois que les pains sont bien doré et qu’il sonnent creux lorsque on tape dessus : ils sont prêts. Refroidir les pains sur une grille.

Note : La prochaine fois j’en ferai d’avantage comme ça, si j’ai des restes j’en ferai un pouding au pain, peut-être avec des abricots…

Mini Cheese and Spinach Gateaux From Canton Vaud – Mini Gâteaux Fromage Épinards à la Vaudoise

Mini Cheese and Spinach Gateaux From Canton Vaud

I dedicate to my mother this recipe since soon it’s mother’s day and also she grew up in the canton this recipe comes from (more precisely in Lausanne). It’s always nice to taste something which brings you back in time; this recipe did just that for me.

Continue reading

I went back to my childhood, to when I my father would be away (for work or on a golfing weekend) and with my mother, we would almost as a tradition enjoy such a gateau with a salad. With her we would go for the larger/normal gateau size but for this recipe I thought that this version would look cute. To make this recipe I partly followed a recipe from one of my Swiss cookbooks. In my version I added the spinach and the mustard which gives it added flavor. With a glass of white wine these gateaux went down like a letter in the mailbox (can you actually use this expression in English? 😉 ).

 

Mini Cheese and Spinach Gateaux From Canton Vaud

 

Mini Cheese and Spinach Gateaux From Canton Vaud

 

For 12 pieces

Prep time: 25-30 min

Cook time: 17-20 min

 

Ingredients

12 7x7cm squares thinly rolled out short crust pastry dough

2 tbsp mustard

90 g cooked spinach – cooled

120 g grated Gruyère cheese

1 dl milk

1 dl cream

1 egg

Pepper

A pinch of salt

 

Recipe

Heat oven at 220°C.

Grease a muffin tin. Take a dough square, place it on top of one of the cups, with your hands push down so that it adheres to all the sides. Repeat with the rest of the cups of the muffin tin. Now take the mustard and evenly spread a small quantity on the dough, at the bottom of each cup.

Remove any excess moisture from the spinach and chop; add it to the grated cheese and mix them together. Evenly place the mix into each cup.

In a bowl combine the milk, cream, egg, pepper, salt and mix. Fill each muffin cup with the mixture. Place at the bottom of the oven for 17-20 min. Check if  the dough is cooked by lifting one of the mini cakes. Remove from oven, leave to rest for a couple of minutes and then, with the help of a knife, detach each mini muffin from the edges. Serve warm or also at room temperature. These gateaux can easily be frozen.

 

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Version Française

 Mini Cheese and Spinach Gateaux From Canton Vaud

Je dédie cette recette à ma maman vu que bientôt c’est la fête des mères et en plus cette recette vient du canton de Vaud ou elle à grandi (plus précisément dans la ville de Lausanne). J’aime sentir le gout de quelque chose qui me ramène en arrière dans le temps ; c’est l’effet que m’a fait cette recette. Je suis retournée dans mon enfance à quand mon père était loin (pour travail ou pour un weekend de golf) et avec ma mère, presque comme une tradition, nous nous réjouissions avec ce gâteau et une bonne salade.  Avec elle le gâteau était en grand format mais pour cette recette j’ai pensé que ce format était mignon. Pour cette recette j’ai suivi en partie une recette d’un de mes livres de cuisine suisse. Dans ma version j’ai ajouté des épinards et de la moutarde qui donne du goût supplémentaire. Avec un verre de vin ces gâteaux sont passés comme une lettre à la poste.

Mini Cheese and Spinach Gateaux From Canton Vaud

Mini Gâteaux aux Épinards et Fromage à la Vaudoise

 

Pour 12 pièces

Temps de préparation : 25-30 min

Temps de cuisson : 17-20 min

 

Ingrédients

12 carrés 7×7 cm de pâte brisée finement abaissée

2 cc moutarde

90g épinards cuits

120 g gruyère râpé

1 dl lait

1 dl crème

1 œuf

Poivre

1 pincée de sel

 

Recette

 

Allumez le four à 220°C.

Graisser la plaque à muffins. Prendre un carre de pâte brisée, la placer sur un des conteneurs à muffins et la pousser en bas en sorte qu’elle adhère aux bords. Répéter avec le reste des carrés de pâte. Prendre la moutarde et en tartiner un peu sur le fond de chaque pièce.

Drainer l’excès d’eau et hacher les épinards, les ajouter au fromage râpé et mélanger. Placer uniformément ce mélange dans chaque conteneur.

Dans un bol combiner le lait, la crème, l’œuf, le poivre, le sel et mélanger. Remplir chaque ‘gobelet’ du plateau à muffin avec ce mélange. Cuire au bas du four pendant 17-20 min. Controller la cuisson de la pâte en soulevant un des mini gâteaux. Sortir du four, laisser reposer une paire de minutes. À l’aide d’un couteau décoller du bord les mini gâteaux. Servir chaud ou à température ambiante. Ces gâteaux peuvent facilement être congelés.

 

Swiss Cheese Tatsch with Carrots

Swiss Cheese Tatsch with Carrots The ‘Tatsch’ is another typical recipe which comes from the Graubünden canton; so basically next door to my region. Continue reading

This is actually a region I am enjoying more and more as it has a lot of recipes I really enjoy. The ‘Tatsch’ in my book is described as a kind of roasted spaezle which requires less time in the making. I had already tried this from a book I had at home and thought it was nice but that I would remake it with more flavour. I left the recipe aside for a while and did not really think about it any more until I saw the version from schweizerkaese.ch (recipe in German) and decided to try this one. I really liked the taste of this version and I particularly liked its light consistence. I totally recommend this recipe as it’s something easy and truly delicious. I will make this again and maybe add some herbs or even cooked vegetables?

Swiss Cheese Tatsch with Carrots Swiss Cheese Tatsch with Carrots Swiss Cheese Tatsch with Carrots Swiss Cheese Tatsch with Carrots

 

Swiss Cheese Tatsch with Carrots

 

Recipe for 4

Prep time: 20 min + 30 min resting time

Cook time: 15 min

 

Ingredients

For the Tatch:

100 g flour

100 g grated hard cheese – I used Appenzeller but you can use another tasty hard cheese such as Gruyère

2 egg yolks

2.5 dl milk

1 tsp salt

2 egg whites

Butter for cooking

 

For the vegetables:

320 g peeled carrots

The zest of one lemon

1 ½ tbsp raisins

3 tbsp chopped parsley

1 large shallot or 2 small ones

1 tbsp rapeseed oil

Salt and pepper

 

Recipe

For the tatsch:

In a bowl, stir together the flour, egg yolks, milk, cheese  and salt to a smooth dough. Leave to rest for 30 min.

Whisk the egg whites to a peak.

Add the egg whites into the batter and fold delicately (do not over work the mass).

Melt the butter in a large, non-stick pan and pour to the batter. Cover and cook over a low heat to solidify and colour on one side. After about 10 min, turn around the tatsch with the help of a pan lid and cook second side. Cook until golden brown, for about 4-5 min. Break the tatsch up into pieces with the help of a couple of forks or a spatula.

 

While the tatsch is resting, you can prepare the carrots:

Cut the carrots and the shallot into strips about 4 cm long.

In a pan with 1 tbsp rapeseed oil, add the shallot to soften on a low fire for five minutes. Stir in the carrots, salt, pepper, lemon zest and a little water. Cover and cook on a low-medium heat for about 8 min, or until they have softened. Stir occasionally.

When ready add the parsley and raisins, stir and serve with the tatsch.

Exotic Rosti with Carrots

Exotic Rosti with CarrotsRosti is such a versatile dish and personally I love it. Usually when I make this dish I use raw potatoes but this time I wanted to do it in what many say is the real version: with boiled potatoes. Continue reading

I already cooked my potatoes the previous day so that would save me some time. Since this dish is something so versatile, this time, I wanted to make it a little more exotic than usual so I came up with this combination. I liked the crunch of the peanuts and I am a fan of their combination with carrots. I added some coriander so that it would bring some freshness to this easy dish. The only skill required is when you turn the potato cake over but once you know how to do it, you realize it’s nothing too daunting. My tip is to turn the rosti with conviction and then to let it slide back in the pan delicately (other it might break, this used to be the tricky part for me).

 

Exotic Rosti with CarrotsExotic Rosti with Carrots

 

Exotic Rosti with Carrots

 

Recipe for 2 as main / 4 as a side dish

Prep time: 10 min

Cook time: 25 min

 

Ingredients:

400 g boiled and peeled potatoes (the waxy kind will absorb less fat than the floury)

200 g peeled carrots

40 g chopped peanuts (about 2.5-3 tbsp)

4 tbsp chopped coriander

3 red chilies

Salt

2 tbsp rapeseed oil

 

Recipe:

Grate the potatoes and the carrots using a grater with wide holes. Add salt and mix.

Deseed the chili and finely chop it.

In a reasonably large non-stick pan heat the oil on a low-medium heat and add the potatoes, carrots, chili and salt. Cook for 5 minutes stirring occasionally to allow some of the moisture evaporate.

Add the peanuts and the coriander and stir. With a spatula shape the potatoes into a large cake, reduce the heat and cook for about 15 min. Place a dish or a lid on the pan and quickly flip the rosti. Let the cake slide back in the pan and cook the other side for another 10 min.

Magenbrot – Swiss Honey Tidbits

Magenbrot Once someone told me that he only drinks wine when there are other people; I could say that is my case but with cookies. Continue reading

I don’t eat a lot of cookies but I found out that when there are people around I seem to enjoy them more.  I went ahead and made this “Magenbrot” recipe and a few hours later they were gone: I kept a few and with the rest I made little packages and them to my mother and her boyfriend and a few other friends. It was some time I had wanted to try this recipe of “Magenbrot”. Although I am not a huge fan of candied fruit, it’s a must in this recipe. My recipe from an old Swiss cookbook from Betty Bossy only called for candied citrus fruits (lemons and oranges) but I found some cherries. I prefer the taste of candied cherries so I replaced the orange with the ruby colored fruits.

Magenbrot

Magenbrot

 

Magenbrot – Swiss Honey Tidbits

 

Prep time: 25-30 min (+ one night rest)

Cook time: 25 min

 

Ingredients:

For the dough:

250 g honey

250 g sugar

500 g flour

25 g ground melba toasts

1 tsp cinnamon

¼ tsp ground cloves

50 g candied cherries chopped

50 g candied cherries chopped

¾ tsp sodium bicarbonate

¾ tsp cream of tartar

1 ¼ dl milk

 

For the icing:

300 g sugar

1 dl water

40 g dark chocolate

 

Add the honey and sugar to a pan and heat to 60°C. Constantly stir and control the heat with a meat thermometer.

In a bowl mix the flour, the melba toast, cinnamon, ground cloves, candied cherries and lemons. In another recipient mix the sodium bicarbonate and the cream of tartar with the milk and add to the honey and sugar. Add the four mix, quickly knead, cover and leave to rest for the night.

Heat oven at 180°C.

Divide the dough into 8 parts and roll out until it reaches 2 cm diameter. Line 2 baking trays  with parchment paper and place four portions in each leaving a space of at least 4 cm between them. Place in oven for 15 minutes. Once ready let them cool and cut to make 2 cm slices.

Prepare the icing by placing in a pan the 300g sugar with 1 dl water. Bring to a boil while stirring and add the chocolate cut into pieces to melt. Stir again to mix in the chocolate. Take a quarter of the cookies, place them in the icing and stir gently to coat them. Place on a rack to dry. Repeat with the rest of the cookies. In case the icing should be too liquid place on fire and reduce. In case the icing is too thick, add some water. Store the Magenbrot in a closed cookie jar.

Swiss Onion Pie (Boelletuenne)

33.Onion Pie -1 (800 x 600)

No need to say that I cried a lot this week ; cutting all those onions was some task. Lately I keep on going back to my mother’s Swiss recipe book and I try to make these same recipes but with my own touch. Continue reading

Switzerland is a big mix of influences coming from the bordering countries and this is many cultural and traditional traits which comprehend the food culture. This onion pie comes from the canton of Schaffhausen. Traditionally it calls for diced bacon and it doesn’t contain cheese, only cream and eggs. I thought it would be an idea to turn it vegetarian as not all of my acquaintances eat bacon.  I made this pie the first time according to the traditional recipe but I found that without blind baking, the crust ended up to be a bit wet and not cooked all the way. My second try went better except that I must have been dreaming while the pie crust was in the oven because it ended up being a bit darker than I had planned; as you can see in the picture…

To avoid saying that this is not something one would eat when on a diet ; I’ll say that this recipe brings energy and heat for the colder months. I guess that serving a nice salad with it is a good idea as it brings a little lightness to the meal.

About the onion :

It is believed that the onion comes from central Asia and that it is one of the earliest vegetables cultivated (about 3500 years ago). By its resistance to different weather conditions it is easy to see why its cultivation spread to the rest of the world and why so many civilizations made use of it. The onion was the symbol of intelligence in ancient China ; the Egyptians  made a large use of it and the Romans exported it to the north of the Alps. Very much appreciated and popular during the Middle ages it has conserved its reputation up to today (sources in French and Italian : www.legumes.ch and www.cookaround.com).

33. Onion Pie (800 x 738)

Swiss Onion Pie

For a 28-30 cm cake pan

Prep time : 15 min

Cooking time : 55 min

 

Ingredients :

Pie crust pastry recipe for a pie dish 28-30 cm (or use a store bought one) :

100 g white flour

100 g wholemeal flour

100 g butter

½ tsp salt

 

For the onion pie filling:

500 g onion

1 tbsp butter

Salt and pepper

2 dl cream

2 eggs

¼ tsp grated nutmeg

60 g Gruyere

 

Pie pastry recipe :

In a bowl mix the two types of flour, and the salt.

Cut the butter into cubes and place it with the flour mix. Rub the butter with the flour until the preparation has a sand like appearance. Lightly knead the dough and leave to rest for 20 min.

Once the dough has rested roll it out.

 

The following steps also apply to a store bought dough :

Heat oven at 200°C

Place the dough in a greased pie dish and incise it with a fork.

Place a sheet of baking paper on the dish and fill it with rice, beans or those specially made chains and place in the oven to blind bake for 15 minutes.

Filling :

Cut the onions in half and slice them.

Heat the butter in a pan and add the onions. Cook until they have become translucent. Set aside and leave to cool.

In a bowl put the cream, the egg the nutmeg, the salt and the cheese and mix together.

Take the blind baked pie crust and place the onions at the bottom. On top pour the cream preparation and place in the oven for 30 min or until the top is brown. Serve hot.