Aargauer Rueblitorte
Vorbereitung :
- Tortenringe auf ein mit Silikonpapier belegtes Backblech stellen
- Karotten waschen, schalen und fein raffeln
- Mehl und Backpulver zusammen sieben
- Aprikotu... Read More
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AARGAUER RUEBLITORTE/ Argovia Carrot Cake english
First Step :
- prepare springform pan
- wash & shredd carrots
- heat white confectioner's coating and lime juice
- heat apricot marmelade
Second Step :
- B... Read More
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Apricot Flan (valais)
(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl oz)
Wash the apricots, cut into halves and remove stones.
Arrange the apricot halves, skin uppe... Read More
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Basel Chocolate-spice Cookies (basel Brunsli)
Heat oven to 325F. Line several baking sheets with aluminum foil.
In a food processor, process the almonds and 1 cup powdered sugar until the
almonds are powder-fine but n... Read More
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BASLER MEHLSUPPE/ Basler flour Soup english
STEP ONE:
- cut onion in fine strips
- roast flour in a pan in the oven by great heat until dark brown
- cold dwon flour
STEP TWO:
- roast onion and... Read More
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Busecca Ticinese (tripe Soup With Garlic Brea
---GARLIC BREAD---
200 g French bread (7 oz)
50 g Butter (1.75 oz)
4 x Cloves garlic, mashed
10 g Gruyere, grated (0.25 oz)
1 tb Parsley
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Christmas Stollen
Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in 1/2 cup
of the granulated sugar and the salt. Let mixture cool to lukewarm. In a
large bowl, dissolve yeast in th... Read More
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Engadiner Gerstensuppe/ Engadine Barley Soup
Bring ham, beef, barley and beans to boil in about 30 fl oz water, and
allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other
vegetables such as carrots and cel... Read More
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Entlebuch Woodland Slices (Luzern)
Cover the slices of toasted bread with rhe ham, reserving 1 ham
slices/servings.
Sweat the mushrooms in the butter with the shallot. Mix in the flour,
seasoning (ex... Read More
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Fine Swiss Weisswurst
Combine veal with salt and sugar. Grind meat and jowl fat through the
fine plate of heavy duty grinder.
Keep meat and jowl fat separate. Chill well. Place ground meat in
fo... Read More
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Fruit Bread, Glarus Style (Glarner Fruchtebrot)
Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the
salt. Add milk to flour. Knead until smooth, allow to rise in covered
bowl in a warm place, about 1 hour.... Read More
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Lebkuchen (Luzern)
(*) Pear molasses AKAs treacle
(Units: 100 g ? 1/2 oz; 1 dl ? 1/2 fl oz ?/5 cup; 180 oC ?50 oF;
200 oC ?00 oF; 230 oC ?50 oF; 250 oC ?75 oF; 2.5 cm ? inch)
... Read More
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Panna Cotta
Fur den Karamel :
200 g Zucker mit 8 EL Wasser auf schwachem Feuer langsam karamelisieren,
bis eine heller Karamel enstanden ist. In die Formen einfullen und
erkalten lassen.
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Panna Cotta (english)
For the caramel :
Take 7 ounces sugar with water in a pan, bring it slowly to boil unlike
the caramel
is light brown. Spread the caramel into the forms.
Panna Cotta :<... Read More
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St. Gallen Monastery Tart (St. Gallen)
(Units: 100 g ? 1/2 oz; 1 dl ? 1/2 fl oz ?/5 cup; 180 oC ?50 oF;
200 oC ?00 oF; 230 oC ?50 oF; 250 oC ?75 oF; 2.5 cm ? inch)
The Story:
It was an Irish mon... Read More
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Swiss Cheese And Sausage Deep Dish
Cook sausages as directed on package; drain. Heat
oven to 375 degrees. Grease round pan, 9 x 1-1/2". Mix
baking mix and water unti soft dough forms; beat
vigorously 20 stro... Read More
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Swiss Flan
PASTRY:
A Swiss cheese pie is called "flan." The pastry for
this pie is sometimes closer to a rich biscuit dough,
but in other versions a short pastry may be used. ... Read More
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Taillaule (neuchatel)
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
TAILLAULE FROM NEUCHATEL: the s... Read More
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European 