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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The Botanist

My obsession with gin continues and today I bought a bottle of The Botanist, the gin made on Islay by the Bruichladdich distillery.
I made a lavender G & T inspired by another food blog The Kitchn.
I mixed the juice of 1/2 lime with a generous dash of lavender sirup and 4cl gin, added ice cubes and topped it up with Tonic water.

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Aaaah, wonderful!

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Chestnut Chocolate Cake

I really like chestnuts and desserts with chestnut purée. Today I baked a chestnut chocolate cake I got from an old newspaper clipping (which paper is not discernible anymore).
You mix 200g chestnut purée, 300g flour, 200g sugar, 1 packet of vanilla sugar, 1/2 a packet of baking powder, 100g soft butter and 2 eggs.

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Depending on the dryness of the purée you then have to add 1 – 1.5 dl milk and finally 200g chopped dark chocolate.

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I poured the dough into a round cake tin (26 cm) and baked the cake at 180C for 35-40 minutes. Whilst waiting I licked the bowl very clean.

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I don’t know yet whether the cake turned out fine. I will wait for my colleagues verdict tomorrow.

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And now I’ll clean the kitchen…

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Update: my boyfriend couldn’t wait…

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RIGUGEGL

RIGUGEGL is an acronym used to advertise raclette cheese in Switzerland. In English it would be “acronymized” as follows: RIGAGYIAGM Raclette is good and gets you into a good mood!
When serving raclette the traditional way you serve slices of plain raclette cheese with boiled potatoes and pickled spring onions and gerkins.

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I experimented with my raclette today for Recipes365 and added different ingredients to it. On my first slice I put one dried tomato and fresh thyme.

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It turned out to be my favourite.
The next was a combination of cheese with peppercorns and grapes.

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That was okay albeit a tad too sweet and fruity for my liking.
The next concoction was a complete and inedible disaster: raclette cheese with salted capers. Yuk!

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The broccoli cheese combo that followed was nice. No more no less.

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I managed to eat one more and made a cheese, bacon and rosemary raclette.

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Lovely, too. But the lesson I learnt from this experiment: Some things are not to be tampered with and the best way to eat raclette is the simple, traditional way. Good quality plain cheese, simple boiled potatoes and a good glass of white wine.

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Dinner for the ladies

Had 3 friends over for dinner. Am knackered. Will post the pix but recipes have to follow later.
Amuse bouche: baked plum wrapped in speck.

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Starter: Apple & Mustard Soup with Scallops seared in Bulmers.

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Main course: Beef and Winter Veg in Guinness with Mash.

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Dessert: Verbena Ice Cream with Fruit Salad and Caramelized Pecan Nuts.

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And money raised for charity run in April 2013. Yay!

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