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

Posts tagged ‘Recipes’

As Sour as a Lemon

I am a bit sour because I didn’t think of it myself.
For years now if a recipe called for a few drops, or spoonfull
of lemon juice I would cut a lemon in half and squeeze.
I did know if I rolled it back and forth on a hard surface first juice would flow more freely, and I have always done this.
Of course after cutting, the lemon wouldn’t last too long.

Today I read that if you stuck a needle into it (Presumably a fine knitting needle) the exact amount needed could be sqeezed out and the lemon would remain closed and fresh much longer.

Now why didn’t I think of that.

The Euro 2008 and the Potato

You might think the Euro and Potatoes have nothing in common but you would be wrong.

“Swisspatat” the Swiss Potato Industry Organisation says it does.
It is the Worlds best loved vegetable, and Football is the best loved sport. These bind.

Therefore Swisspatat want to widen the horizons of Football Fans with Potato Recipes
from the participating Euro countries, menu ideas and theme evenings are being arranged to waken the interest of fans for other cultures.
Whether “Swedish Potato Pot”, Tschech”Potato Packets”,or “Drunken Potatoes” from Portugal.
Tubors tie.
Infos can be found under http://www.kartoffel.ch

How to make a Dandelion Pizza

From my earlier Dandelion post you will have read that Dandelions are good for you.
A salad made with the young leaves, picked before the plant starts to flower and mixed with an Aceto Balsamico salad dressing tastes really delicate and willl do wonders for your liver.

Salad might not be for you, but try Dandelion Pizza.

Roll out a round of Pizza pastry,
Spread with Tomato Sugo,
Cover with cut pieces of Mozzarella Cheese (about 100gr.)
Sprinkle with crumbled bits of Pecorino Cheese (about 50gr.)
Lastly cover with 3-4 slices of Parma Ham,and freshly milled pepper.

Bake for 15-20 minutes at 2oo° C

Make a salad dressing with 1 Tablespoon of Aceto Balsamico,preferably rosso,and 2Tablespoons of Olive Oil. Salt and Pepper.

Mix with 50gr. of clean dry Dandelion leaves.
Spread over cooked hot Pizza,and serve immediately.

En Guete
(more…)

Swiss Fruit and Savoury Tarts (Wähen)

Years ago in Switzerland Friday was the day when Swiss housewives were busy washing, by hand of course. Men accepted that the normal three course meal would not be served at mid day and were willing to make do withWähen,as they are known of in the German speaking part of the country. (Pronounced vayern, singular is vayer))

They are really just open pies,or tarts,and quick and easy to make. They are not cakes to be served at tea or coffee time as a lot of Tourists think they are but a complete meal in itself. All Swiss love them,and so do I

All you need is an oven proof tart or flan tin or dish. We have special ones here measuring about 27cm in diameter with a side 3 to 4cm high. The dish must have a side, an ordinary plate won’t do. Pastry, eggs, cream or milk, and a filling, plus sugar if you are making a sweet one, salt and other spices as liked if it is going to be savoury.

The pastry can be any, bought or home made. My Mother in Law made the savoury ones out of Bun Pastry, which makes a thicker bottom,good for vegetables or fruit with a lot of juice .

If you want to be bothered, it is of course more authentic.

You will need :

250gr. of flour

10gr. of yeast

1-1 1/2 dl. of water and milk

50gr of melted butter

1/2 tablespoon of salt.

Mix yeast with slightly warm water/milk, add slightly warm melted butter .

Pour into bowl with salt and sieved flour, and need till smooth.Leave to rise,covered with wet cloth or cling foil.

Roll out 2 cm. thick. Cover base and sides of greased dish, making sure not to pull pastry. Prick bottom and fill with your choice.
Your favourite might be Onion

5 Large Onions,sliced

Fry lightly in Butter or fat , you could also add snippets of bacon.

Spread over pastry.

For the “Guss” you will need

250ml single cream,or mixed milk and cream,

1 1/2 tablespoons of flour

2 eggs

Salt and pepper.

pour “Guss” over onions in dish,and bake for about 30 minutes at 200-220 ° C

Eat warm or cold.

The Guss is the basic covering, or fluid that goes into every Wähe. In a fruit one you can leave out flour but two tablespoons of sugar must be added.

You can experiment yourself of course using all vegetables but covering it with Guss. One very traditional Wähe is Cheese

here you will need to scatter about 250gr of roughly grated cheese on to the pastry (we use a mixture of Gruyere and Emmental but I’m sure Cheddar would do nicely)

Pour Guss over it ,add salt and pepper. Mix it all together a bit with a fork,and bake as directed.

Even a filling of fried minced meat with leek or onions and grated carrots or red peppers work well.

If you are going to make a fruit one, it is a good idea to sprinkle the pastry with ground hazel nuts or almonds which absorb the juice a bit.

Sliced apples, apricots cut into quarters, rhubarb cut into 2cm long pieces, plumbs cut into halves or quarters,or stoned cherries make good tarts.

Fruit should be arranged in rings from outside to the center to cover pastry entirely and look decorative. Depending on fruit sprinkle with one to two tablespoons of sugar, and cinnamon if liked,before pouring the sugared guss over it. (We are not worrying about calories, it’s a meal)
For fruit tart I use shortcrust pastry.For quickness ready made ,so I always have some in the fridge,together with eggs and cream.
You can adapt the Guss,with richer cream, or more milk than cream. If you find it’s not setting sufficiently you can always add a little flour to the mixture.

Have fun experimenting, and I wish you all en Guete

My Aunt Madges’ Bobotie Recipe.

Have you ever tried Bobotie ?

Bobotie is a South African dish. To be correct it was a Malayan dish that was introduced to South Africa by the Cape Malay and which became a firm favourite by all.

My Aunt Madge,bless her heart, was born in Durban of good Scottish stock, and once on a visit to the UK invited us for a real South African meal that she would prepare for us.

I suppose the Scots blood made her thrifty,so she chose something called Bobotie,which was a bit like Cottage Pie without potatoes. It tasted pretty good to me so I asked her for the Recipe.

A while later back in Switzerland I asked my South African friend Shirley to dinner with her husband.

Now Shirley was a Domestic Science Teacher, and although she could never catch up with the housework she could sew wonderfully and she certainly could cook. In fact having to invite them for a meal always sent me into a mild state of panic and as you can imagine something that I had prepared many times before never tasted or looked like it should.

This time nothing could go wrong and she would be so surprised with the Bobotie.

It looked alright,and it tasted just like Aunt Madges, only Shirley didn’t seem to be enraptured by my efforst in fact after politely finishing it all she said “Mmm, that was something different, what was it?”

Years later I visited one of Madges’ sons in South Africa and the story came up of how a fellow South African didn’t recognise his mothers Bobotie. “I don’t wonder at it” he said , “my mother never cooked in her life.

So if you would like to try it, this recipe is the one that Shirley gave me. And I can assure you it’s very good.
Cape Malay Bobotie.

1/2 Kilo of minced (ground) meat. Beef or Lamb

1 Thick slice of white bread

500 ml of milk

2 Medium Onions

2 Small Eggs

50 gr.of Butter

1 Tablsp. of Curry Powder

1 level Teasp. of Salt

2 Tablsp. of Vinegar or Lemon Juice

1 Tablsp. of Apricot Jam (Sugar will do to)

1 Teasp. of Turmeric (yellow root) if you have it

2 Bay or Lemon Leaves

1 Tablsp. of Fruit Chutney

75gr. of Seedless Raisins

75gr. of Blanched Almonds

Soak bread in milk.

Fry chopped onions in butter.

Squeeze bread dry but keep milk

Mix bread with meat and fry lightly,add onions. Mix all other ingredients except remaining milk, eggs, and bay leaves, with meat.

Turn into a greased deep pie dish or casserole.

Beat eggs and milk drained from bread, season with a little salt and pepper. Pour over meat in dish Garnish with leaves .

Place dish in another pan containing water and bake at 18o° C or 4 Gas for about 30 minutes or until custard on top is set and lightly browned.

If liked dried peaches or apricots can be added to it,or served with it. Dessicated Coconut is also nice sprinkled over the top.

This Recipe serves 4. It is best eaten with boiled rice.

En guete

Tea and Chocolate Chips

I just felt like making a cup of tea but then I remembered I didn’t have anything to dip into it. (Definitely not done in the best circles but delicious and soul satisfying)

My favourite biscuits (Cookies) for dunking are Ginger nuts or Mc Vities Digestive.
Now a recipe has come to mind,which I promised to give someone years back but couldn’t find the exact one. Quick and delicious, so if you have a well filled cupboard run into the kitchen.

It is from a Swiss Cookery book by Betty Bossi. In Swiss Dialect it’s called;

Shoggi Chips

You will need;

100gr Butter

75gr White sugar

75gr Brown sugar

1 Tablespoon of water

1/2Teaspoon of Vanilla Sugar or a couple of drops of essence

1 Egg

175gr Flour

1 Teaspoon of Baking Powder (self raising flour could be used instead)

A sprinkling of Salt

100gr of chopped good Chocolate (the Recipe uses dark)

1/2 cup of chopped Walnuts

Cream Sugar and Butter together till light.

Beat in Egg and Water.

Add sieved Flour,Salt and Baking Powder and mix together.
Add chopped Chocolate and Walnuts .

Mix everything well together.

With a teaspoon make small piles and place them on a greased oven tray 6 centimeters apart.

Bake at 200° for 10 minutes.

My Mums Green Tomato Chutney Recipe

If like me you grow your own tomatoes because the ones in the shops taste of nothing these days, you will at the latest in October have the problem of what to do with all the green ones that won’t ripen any more.
My Mother made chutney out of them,and I do as well.

Chutney is rather like jam,it can be spread on bread in a sandwich, or eaten with cold meat or sausage.Chutney and chips (french fries) is pretty good too.

To be honest I prefer the red tomato kind but the green is very good too.

If you would like to try it, here is my Mums recipe.

What you need is :

1250 gr. of green tomatoes (if possible peeled)

2 large onions

150 ml of vinegar, ( malt if you can get it. I can’t in Switzerland so I use apple with a dash of balsamico)

a handfull of sultanas

175 gr sugar

1 teaspoon of salt

3/4 teasp. of paprika.

pinch of cayenne pepper

pinch of mixed spice

pinch of black pepper.

Slice onions and simmer,just covered by water for 5 minutes. Drain.

Slice and if possible peel tomatoes.

Put them in a pan (not copper,brass,or iron) together with onions.
Cook over moderate heat until thick pulp is obtained.Tomatoes contain lots of water and if not well reduced vinegar will be diluted, loose it’s preserving properties,and finished chutney will not keep well.

Add half the vinegar and spices and simmer again until fairly thick.

Add sugar dissolved in rest of vinegar.

Cook until chutney is fairly thick and no free vinegar remains in pan.

Pour into clean warm glass jars and cover with tops.

Enjoy it.

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