The Monkey Gland

Today was again a day for a drink. Because I had 2 kilos of fresh oranges cramping my tiny kitchen I chose to make some Monkey Glands. The Monkey Gland is an age old recipe invented in the 1920s in Harry’s Bar in Paris. At least that’s what Wikipedia says. It is made of 1 part gin, 1 part orange juice and a dash of grenadine and absinthe each. It allegedly is named after a surgical technique of grafting monkey testicle tissue into humans (?). Sounds grose, but the drink is lovely and refrrshing.

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Baked Pork Chops

Today’s recipe is dead easy but very effective: pork chops covered in onions baked in the oven.
For 3 people I used 4 pork chops.

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Season them with pepper and cover them with Dijon mustard.

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Arrange them in an oven proof dish and cover with 2 sliced onions and 2 sliced cloves of garlic seasoned with olive oil, salt and pepper.

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Now bake it in the oven for 20 minutes at 225C. Then add a sauce made from 2dl cream and 1dl veggie broth and bake for a further 10 minutes.

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Et voilĂ : your pork chops are ready to serve. I served them with boiled potatoes and Swiss chard. Delicious!

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Fun Fair Food & a Goodbye Cake

I have a deadline for submitting an article looming over my head & I had to shortcut my cooking/baking yet again.
I took my mind off things by going to the Fun Fair that hit my home town yesterday. I am too much of a chicken to enjoy all the crazy rides but always look forward to the sweet bites they sell at every second stall.
Apple Fritters with Vanilla Sauce…

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Giant Lollipops…

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Fun Fair Candy (called parrot candy because of its colours)…

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And my all time favourite: soft peaked meringue covered in chocolate and coconut flakes. They are called “Beggeschmutz” which means “Baker’s Kiss”.

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As if I did not get enough sweets at the fair, when I got home I made a chocolate marzipan cake for an intern who will be leaving us soon.

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I will give you more details on that one another time as I will have to get back to my article now…

Biscuits

And last but not least I made some cookies with my son today. I used an old recipe for jammie dodgers. You need 125g soft butter, 1 pinch of salt, 70g confectioners sugar, 1 packet of vanilla sugar, the egg white of one egg and 175g flour. Mix all of these thoroughly and into a ball of pastry that you put in the fridge for 1 hour.

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When the hour is up, roll out the pastry on a floured surface and let your cookie cutters do the rest.

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Put the cookies in a fairly cold place (I put them on the balcony) for 20 minutes and then in the oven for 6-8 minutes at 200C.

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I frosted them with icing and added other bits and bobs from my sugar deco cupboard.

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Well, my test run for the big Christmas cookie frenzy was a success.

Leftover Tart

I had a ready made tart pastry sitting in my kitchen that needed baking. Next to it were Sauerkraut, Raclette cheese, red onions and fresh thyme. I remembered reading about a Sauerkraut and Camembert tart and thought I’d try tossing my leftovers together with some dried bread cubes, 1 egg and 2dl cream and put them on the pastry: Leftover Tart!

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The Sauerkraut/cheese combination works really well and it turned into a great bite to eat.

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I think next time I’ll add some bacon or sausage.

La Bicicletta

I tried to make up for failed posts today and made three things. The first was a drink that was known as a bicicletta (Italian for bicycle) in my heydays. Today they call it Aperol Spritz and it is very trendy or already on its way out? I don’t know and I don’t care. I keep calling it bicicletta and I like it!
The recipe is already in the picture: ice, Aperol & white wine. Use as much or as little Aperol as you like.

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Chocolate Orange Guinness Cake

I had a busy weekend with a christening and a busy start of the week at work. I therefore was not able to cook/bake these last few days. Friday, however, I made a Chocolate Orange Guinness Cake. Here are the ingredients:

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Whisk the butter with the sugar until creamy. Add the salt and orange zest and finally the eggs.

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In a separate bowl mix the flour, baking powder and cocoa powder. Then alternating mix one spoon of the flour mix and gulps of the Guinness with the dough.

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I also added 100g chopped dark chocolate. Put the dough in a baking tin and bake for 50-55 minutes at 180C.

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The ingredients for the frosting need mixing together thoroughly and then can be spread on the cooled down cake.

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Chocolatey with a hint of Guinness. Delicious!

Coconut & Lemon Cake

Today’s recipe is from a Swiss cooking magazine called Le Menu. I chose it because I was expecting a picky three year old for an afternoon visit and I wanted to please him. I succeded, at least partially.
You first whip 200g soft butter together with 200g sugar, 1/4 teaspoon salt, 3 eggs and the grated zest of two lemons.

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Next you mix in 350g flour, half a pack of baking powder and 2.5dl buttermilk adding them bit by bit in turns.

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Pour the dough into a cake tin and bake at 180C for 45-50 minutes.

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Whilst it was baking I made a frosting with 50g butter, 100g coconut flakes, 4-5 tablespoons lemon juice and some, 150g confectioner’s sugar and 1 tablespoon coconut sirup.

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Once the cake had cooled down I decorated it with the frosting and some nonpareilles.

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Us adults really loved the cake as a whole. The kid only liked the cake and wasn’t too keen on the frosting. We ate his and in the end everybody was happy!

Risotto ai funghi

I am a TV junkie and today’s recipe is from a local TV station’s website: Tele Zurich. It is a recipe for Risotto ai Funghi. Why I got a printout from their website, I don’t know. I didn’t know they produced a cooking show.
You start off cooking by sweating 1 chopped onion, 1 chopped clove of garlic and 200g risotto rice in butter.

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Add 50ml white wine and then keep stirring and add 8dl broth (I used a mix of chicken and beef broth) bit by bit every time the rice has absorbed all the previously added liquids. I used some of the water the dried mushrooms were soaked in for the broth. This intensifies the mushroom flavour.

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When the rice is creamy but still has some bite add 80g grated parmigiano cheese, then the soaked mushrooms and season with salt (if any is needed) and pepper.

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Fantastico!

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Rhubarbrhubarbrhubarb

This recipe does not require a lot of text. Actually, this pictures shows all the ingredients even the ice cubes…

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The rhubarb juice is delicious and the drink would have been even lovelier with fresh lemon or lime.

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