Dad’s Quick Fix Raspberry Ice Cream

Today I was at a Night at the Zoo event.

I thought I would have to call another raincheck but then my dad came to the rescue with his Quick Fix Raspberry Ice Cream. For 4 portions you need 500g frozen raspberries, 3dl cream, 1dl milk and 2-3 tablespoons sugar.
Put all the ingredients in a bowl and purée it with a blender.




If you like you can add some booze (vodka, triple sec, whiskey, …). I was happy with the alcohol free version. It was fruity and delicious.



Mnamnam Risotto

Standards are slipping… Thursday I made a Risotto and blogged about it on my mnamnam website because I used my own recipe. I forgot, however, to include a link on recipes365.
For Friday I have to call a raincheck because of an office event. But I can give you a glimpse of the dessert buffet.

Very tempting. And yes, I ate it all!


Time for a typically Swiss dish again: Wurschtsalat i.e. sausage salad made with a Swiss sausage called Cervelat (pron. serve-laa) or in my dialect Klöpfer (pron. close to clawpfer and translating as “banger”). According to Wikipedia it is packed into Zebu intestines (really?). Well, I don’t care because for the salad you remove the intestinal skin and then you slice the sausage.


You can use anything you like to go with the sausage. The recipe by Betty Bossi I was using today adds onions, cucumbers, Gruyère cheese and tomatoes. I used my own pickled cucumbers.





The dressing consists of 1/2 teaspoon mustard, 1 tablespoon mayonnaise, 2 tablespoons vinegar and 3 tablespoons oil (I used walnut oil), salt and pepper.

Et voilà: your traditional
Swiss Wurschtsalat!



Meat Loaf

Today was Meat Loaf day. Not the “I would do anything for love” – Meat Loaf but meaty gravy bathed meat loaf.
The recipe I was using is from Betty Bossi.
Mix 500g minced meat (half beef half pork) with 100g sausage meat, 1 finely chopped onion, 1 crushed garlic clove, 3 tablespoons red wine, 1 egg, 4 tablespoons breadcrumbs, 1 bunch of parsley finely chopped, 1/4 teaspoon ground paprika and 1.5 teaspoons salt.
Shape your meat loaf and brown it in olive oil on each side.



Add an onion with 1 bayleaf and a few cloves.

Cut up some carrots and put them into the pot with the meat loaf. For the gravy pour 2dl red wine and 2dl beef broth in the pot, bring the sauce to the boil and then let it simmer for 40-50 minutes.

I served the meat loaf with steamed new potatoes, broccoli and courgettes.


A traditional heart and belly warming


Summer Berry Tart

The weather was bloody awful today. Rainy and cold. But it was summer in my fridge which was stacked with blueberries, gooseberries and red currants (my absolute favourite berries!).



I ate half of them fresh and the other half I worked into a summer berry tart using a recipe from a German website called (i.e. mother’s recipes).
For the pastry I mixed 150g flour, 50g sugar, 80g butter, a pinch of salt and 1 egg.

As all pastry doughs go, it needed resting in the fridge for 30 minutes. Then I rolled it out and put the pastry in the baking tin (25cm diameter).

Next you need to prick the bottom with a fork and cover it with 2 tablespoons of nuts or bread crumbs. I added one tablespoon of cornflour to prevent the berry juice from soggying up the bottom.
Now you add the berries and bake the tart in the oven for 25 minutes at 200C before adding the custard filling.

The custard filling consists in part of 3 egg yolks, 100g sugar and 200g sour cream whisked together.


Then you add the whisked egg whites folding them in carefully.

Now pour the mix over the half baked berry tart and bake for a further 20-25 minutes.
Et voilà: your summer berry tart.

As it is half past eleven (p.m.!) already, I will let the tart be and stick my knife in it tomorrow.
Update: this morning I stuck my knife in. What a breakfast!


Another Pickle

England plays against Italy tonight so I was looking for a quick fix recipe. I came across tiny cucumbers at a German supermarket and decided to pickle some of them.
For the pickle mix I boiled 2/3 water and 1/3 vinegar with 2 teaspoons of pickled spice.

I then packed the cucumbers tightly in a jar.


All that is left to do is pour the pickle mix over the cucumbers, seal the lid and pack it away for a week.

And all done in the halftime break. Brilliant!

Lilac Liqueur Update

Update one month after infusing vodka with lilac flowers: I am happy to report that I did not produce cologne but a flowery, lovely tasting vodka.



I cannot wait to make a frozen caipiroska with the lilac liqueur, I think it will taste fantastic!

Apricot Bavarian

Did I mention already that I have heaps of apricots? After yesterday the pile is growing smaller and with today’s recipe even more so. The recipe is from the US website
For 2 portions you need 4 large apricots, gelatin (for about 5dl liquids), 50g sugar and 1 plain yoghurt (mine was a 150g pot).
First you have to put the apricots in boiling water to skin them.

The skin can be removed fairly easily when you put the hot apricots straight into cold water as soon as the skin has cracked. Then you remove the pits and purée the fruit in a blender.


I used gelatin sheets which I put in some cold water. In the meantime I heated the puréed apricots in a pan. I then added the gelatin and stirred it until the gelatin was completely dissolved. Then I took the pan off the heat and stirred in the sugar. When the mix has cooled down a little add the yoghurt.


I bought new pudding moulds and filled them with the apricot bavarian.


Now they are stacked in the fridge waiting to firm up and then be eaten. In the meantime I will try to find out why this is called apricot bavarian

And now what it looks like dressed up:


Apricot Chicken

I still have a heap of apricots and today I cooked sweet and sour apricot chicken.
I made the sauce by cooking diced apricots (4 large ones) in 50ml malt vinegar, 1dl chicken broth, 50g sugar and 1 tablespoon of sugar.


I seasoned the sauce with salt and pepper and put it aside.
I then fried 1 onion and 1 clove of garlic in some olive oil and tossed 300g chicken breast cut into pieces in the pan.



I added the apricot sauce and cooked it for a further 10 minutes. Then I seasoned it with half a teaspoon of cinnamon and more pepper.
I served the apricot chicken with couscous and broccoli.


Sweet and sour with a fruity twist. I loved it. My two year old, however, only ate the broccoli…
As I mentioned I still have heaps of apricots. And what else can you do with fruit? Infuse vodka, of course! And so I did. I added a vanilla pod and now I am looking forward to a aprivanilli vodka in a few weeks!



Pineapple Upside Down Cake

New rule: anything made before 8 a.m. can be attributed to the preceding day! I completely forgot to make my pineapple upside down cake yesterday but was up at 6 this morning baking.
For the cake mix I adapted a muffin recipe and whisked 80g soft butter with 125g sugar and a packet of vanilla sugar. Next I whisked in 2 eggs, 2 tablespoons condensed milk and 1.5 dl milk.

In a separate bowl I mixed 250g flour, 50g ground almonds, a pinch of salt, 1 teaspoon of baking powder and 1/2 a teaspoon of bicarbonate of soda.
Next I covered the bottom of a round cake thin with sugar and put my vodka infused pineapple slices on top.


I mixed the ingredients for the cake and poured it in the baking tin.

After baking for 30 minutes at 180C it was ready.

I left it in the tin for 10 minutes to cool and then turned the cake over.

A beauty to look at and the vodka pineapple tastes delicious. The vodka still comes through so this cake is not for children!


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