A new life at 67.Can a woman start all over again?

Yesterday we were invited to a friends’ Restaurant.He is a very good cook,in fact he graduated from the famous Ecole Hôtelière in Lausanne.That doesn’t stop him cooking plain,and inexpensive food well.
So he made something for us which he knows my husband loves. A dish that just the title will start every Swiss abroad drooling.

G’HACKETS und HOERNLI mit AEPFELMUES (minced beef and macaroni with apple sauce)

Very quickly made, thrifty, filling, and delicious.

Now no Chef tells you his exact recipe,but I will let you Know the basics and you can experiment with the gravy.

400,gr. of minced beef, if possible minced twice.
2 large onions chopped finely
1 clove of garlic,crushed
1 laurel leaf.
2 tablespoons of flour
1 liter of beef or vegetable boullion
salt and pepper
oil to fry.

Fry meat quickly at high temperature,add onions and garlic, salt and pepper. Fry lightly together.
Sprinkle and mix with flour.
Add warm bouillon and cook gently for five to ten minutes.

400gr, Macaroni, if possible fresh, cooked in lots of hot salted water
2 large onions fried in plenty of butter or oil.
Pour over cooked macaroni before serving.(Optional,as unhealthy but good)

Enough peeled and sliced apples to make quantity of sauce desired.
Cook in very little water with sugar if liked.
Sieve or mash.
Add some ground cinnamon to taste.
Serve seperately.

En Guete

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Comments on: "Mince and Macaroni" (6)

  1. The fried onions inbetween was news to be but otherwise I am bang on with my G’Hackets and Hoernli.

    By the way, it has be to elbow makaroni, right?

  2. It’s a new idea but good.Kind of crossover between “G’Hackets” and “Alpler Magroni”
    ? Elbow m?

  3. Sounds good I will give it a try
    Thanks for visiting my blog, always good to meet new bloggers
    Greetings from Tasmania
    Tony M 🙂

  4. The best chief isn’t one who prepares fancy dishes well, but one who transforms ordinary dishes into something special.

  5. That sounds absolutely delicious. I am going to try it this weekend.

  6. Hope it is still so good upside down.Thankyou both. Thankyou too for your Tasmanian greetings Tony.
    Leafless I agree.I think the simpler the dish the more of a challange it is to make it taste really good.

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