THE SWISS
COOKBOOK
We invite you to join us on a culinary journey of discovery through Switzerland. We'll not only be serving up a wealth of classic favourites but also treating you to a collection of new recipes fresh from the market and featuring typically Swiss ingredients. Although we have reinterpreted a number of traditional dishes and created new ones in the process, the end result is always genuinely Swiss. And to give the book an extra dash of flavour, we've seasoned it with interesting and amusing stories about Swiss products and classical recipes.
r
Key
Swiss classic
New interpretation of a Swiss classic
(new recipe using ingredients in a classic Swiss dish)
New Swiss cuisine using fresh Swiss ingredients
The official AOC mark ("appellation d'origine controlee", or pro足
tected designation of origin) guarantees that a product is
authentic and comes from a specific area. It is protected under
Swiss law. Traditional production methods ensure the pre足
servation of the product's essential character. These products are
closely associated with a specific region in Switzerland.
AOC
MySwitzerland.com SEARCH
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More information about the various regions in Switzerland can
be found on the Internet using MySwitzerland's webcodes. These
are listed on page 303.
First published in 2009 Copyright and supplier Betty Bossi Verlag AG, P.O. Box, 8021 Zurich, Switzerland Editorial content jointly produced with MySwitzerland, 8027 Zurich (pp. 8,10,12,84,86,88,156,158,
160,228,230,232,298-303) Photography Peter Derron, 8008 Zurich Photography p. 6 copyright by MySwitzerland, Christof Sonderegger; p. 82 copyright by MySwitzer足 land, Roland Gerth; p. 154 copyright by Thurgau Tourismus, www.perretfoto.ch; p. 226 copyright by Tourist Office Silvaplana . p. 298: Christof Schurpf. Christof Sonderegger; p. 299: Francois Bertin, Terence du Fresne, Ticino Turismo, Switzerland Cheese Marketing; p. 300: Regis Colombo, Hans-Peter Siffert; p. 301 : Hans-Peter Siffert, Christof Schurpf, p. 302: Schweizer Milchproduzenten, Valais Tourisme, Fribourg Region, Switzerland Cheese Marketing Styling Irene Meier, 8057 Zurich Art Direction Girardin Creative Consulting, 8045 Zurich Typography PrePress & Multimedia AG, 8902 Urdorf Image processing Swissprinters PreMedia, 4800 Zofingen Printed by Swissprinters Ringier Print Zofingen AG, 4800 Zofingen Printed on chlorine-free paper
Betty Bossi has the heart and soul of Swiss cooking over 50 years. we thought it was high time we made a traditional and collection of some of the country's licious recipes. is "The Cookbook". It features typical specia from every region. We'll be giving you an introduction to Swiss dients, because one thing of which country can be proud is its top-quality produce. Apart from the classics, we'll from contemporary showing you some of our Swiss is a passionate in favour of produce, fresh from the market, resulting in a cuisine that is light but still and satisfying. Thanks to our cooperation with the book con足 tains not only of the country's but also a wealth of information about individual their specialities their cultural heritage. So join us on our culinary tour of Switzerland. Discover ditional dishes made from ingredients fresh the market, the same a host of fascinating entertaining about our our cuisine and our country. Enjoy the journey. But above all, enjoy our food! Yours
CONTENT AND REGIONS
B
6 8 10 12 14
Romandy Geneva and Vaud Neuchatel and Jura The Fribourg region Recipes
82 84 86 88 90
Solothurn, Bern ant. Vdlals Bernese Mittelland, Solothurn Bernese Oberland Valais Recipes
156 158 160 162
The Basel region Zurich and Aargau Northeastern Switzerland Recipes
WI
226 Central Switzerland, Graubunden and Ticino 228 Central Switzerland 230 Graubunden 232 Ticino 234 Recipes 298 Experience all of Switzerland's infinite variety
AG Aargau AR Appenzell Ausserrhoden AI Appenzell Innerrhoden
BL Basel-Land BS Basel-Stadt BE Bern
FR Fribourg GE Geneva GL Glarus
GR Graubunden JU Jura LU Luzern
NE Neuchatel NW Nidwalden OW Obwalden
SH Schaffhausen SZ Schwyz SO Solothurn
st.
SG Gallen TI Ticino TG Thurgau
UR Uri VD Vaud VS Valais
ZG Zug ZH Zurich
GENEVA ANID VAUD
Etched against an alpine backdrop, the vine-cov足 ered slopes form a wide arc running down to the glittering waters of Lake Geneva. The shores are scattered with lively little towns and sleepy, wine足 growing villages. Enormous cornfields extend across the wide-sweeping plain, interspersed by picturesque country v,illages and mediaeval towns with majestic castles. To the north lie the Jura mountains and to the east the Alps, with their unspoilt traditions, lush green meadows, chalets and glaciers. And the food in this blessed region is as varied as its landscapes, teaming fabulous recipes with a wine cul,t ure steeped in tradition.
Information about the region on page 303
Switzerland. QIe.............
NEUCHATEL AND JURA
The h illy Jura landscape, with its dark-green p ine forests and lush meadows, is ideal for alpine farm足 ing; and, not surprisingly, the region's cheesemak足 ers produce a vast array of specialities. The hills and valley of the canton of Neuchatel are similar in character. Beyond them, the countless vine足 covered slopes stretch from the Lake of Neucha足 tel all the way to the peaks of the Jura range. Needless to say, wine - along with cheese - plays a major role in the regional cuisine. Many of the specialities typical of the region are served up at the popular annual wine festivals.
Information about the region on page 303
Switzerland.
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THE FRIBOURG REGdON
In the Fribourg region some things are the wrong way round: it has cool mountain ranges to the south and warm lakes to the n orth. It also has two languages, which are spoken side by side. Mediaeval towns and villages contrast with romantic mountain villages, and the Alpine foothills border on the "Three Lakes" country足 side. In summer, the atmosphere on the lakes is Mediterranean. Tile cuisine in this region is fill足 ing, and apart from the main courses there is a wealth of delicious puddings and sweets and, naturally, scores of traditional recipes making use of regional cheese specialities.
Information about the region on pag e 303
Switzerland. ge lnul.,...,., ;
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c C C Ba ked cheese puffs
Preparation time: approx. 20 minutes Baking/drying-off time: approx. 55 minutes Makes 10 puffs
Choux pastry dough
200ml 50g '12 teaspoon 2 pinches a little
water butter salt Cayenne pepper nutmeg
120g plain flour
2 eggs, beaten
bring to the boil in a pan, reduce heat add all at once, beat with a spoon for approx. 1% minutes, until the dough forms a glossy ball and comes away from the base of the pan. Remove pan from heat beat gradually into the mixture. The dough should be of a soft, but not pouring, consistency. Reserve a little beaten egg for glazing '-.---.
75 g Jura cheese, finely grated
set 2 tablespoons of cheese aside, add remaining cheese to the dough and mix
Shape: divide dough into 10 pieces. Rinse hands in cold water and shape dough into balls. Arrange balls of dough in a ring on an oven tray lined with baking parchment, so that they just touch. Brush with beaten egg, and sprinkle with the remainder of the cheese. Bake: approx. 40 minutes towards the bottom of the oven preheated to 180°C. Do not open oven door during this time! Switch off oven, wedge the oven door ajar with the handle of a ladle, and leave the gougeres to dry off for approx. 15 minutes. Remove from oven and serve while still warm. Tip Serve as an appetiser, or with salad. Per puff: 8g fat, 5g protein, 8g carbohydrate, 510kJ (122kcal)
Jura
'-.--Â
C Tete de Moine with walnut ...........................................•. ••. ••••• . .• . .•..........•....
pesto
Preparation time: approx. 20 minutes
Makes 8
Walnut pesto 25 g walnut kernels. finely chopped 2 tablespoons chervil. finely chopped 2 pinches salt mix together in a small bowl 5 tablespoons rapeseed oil 1 red apple. cut into 8 wedges 8 Tete-de-Moine rosettes (small photo)
a little chervil
add gradually
secure each rosette of cheese to a wedge of apple with a cocktail stick, and drizzle with pesto garnish with chervil and serve
immediately
Tips - Use hazelnuts instead of walnut kernels.
- Try white balsamic cream in place of walnut pesto.
Per serving: 13 9 fat, 3 9 protein, 2 9 carbohydrate, 583 k.J (139 kcal)
''--...-'
Tete de Moine AOC and the girolle Fresh milk from the Jura is used to make Tete de Moine (its name translates literally as "monk's head "), which matures on spruce wood pallets for at least three months. Produced by monks at the Bellelay Monastery since 1136, it predates the Swiss Confederation. Since 1982, following the invention of the "girolle", the cheese has been scraped into attractive-looking - and delicious - rosettes.
c C C Saffron bread with Benichon mustard Preparation time: approx. 25 minutes. Rising time: approx. 2'/4 hours. Baking time: approx. 25 minutes
500 g plain flour
1'h teaspoons salt 70g sugar
'h cube yeast (approx. 20 g), crumbled 100ml 100ml 40g 1 pinch
milk water butter saffron
50ml cream 1 egg, beaten
egg, beaten
mix together in a bowl
heat gently in a small pan, stirring all the time until the butter is melted stir in cream, pour mixture into the bowl add egg, mix and knead to a soft, smooth dough. Continue kneading until dough no longer sticks to the sides. Cover and leave dough to rise at room temperature until it doubles in size (approx. 2 hours) for glazing
Shape: form the dough into a round loaf. brush with beaten egg. Make crisscross cuts on the top with a knife, place loaf on a baking sheet lined with baking parchment, and leave to prove for approx. 15 minutes. Bake: approx. 25 minutes in the lower half of oven preheated to 200 DC. Remove, and coolon wire rack. Per 100 g: 9 9 fat, 10 9 protein, 53 9 carbohydrate, 1396 kJ (334 kcal)
Benichon mustard Preparation time: approx. 45 minutes. Soaking time: approx.12 hours. Makes 2 jars (of approx.150ml)
Blend 1'h tbsp mustard powder with 50 ml white wine, leave for approx. 12 hours. Bring 200 ml water, 50 g candied sugar, 1 whole star anise, '12 cinnamon stick to the boil in a small pan, reduce heat and simmer for approx. 15 minutes. Remove star anise and cinnamon stick. Mix together 300 ml vin cuit* and 2'12 tablespoons flour, add to the pan, bring to the boil, reduce heat. Continue cooking over medium heat for approx. 10 minutes, stirring occasionally, until mixture is reduced to a thick jelly consistency. Add mustard/white wine mixture and allow to boil briefly. Pour the Benichon mustard into clean, warmed jars, while it is still hot and seal immediately. Invert screwtop jars for a couple of seconds, cool jars on an insulating mat. Keeping time: approx. 6 months in a cool. dark place. Once opened, refrigerate and consume within a short time. * Vin cuit is a thick, syrupy reduction of apple and/or pear juice. A commercial pear-juice concentrate can be used as a substitute. Per 100 ml: Og fat, 1 9 protein, 35 9 carbohydrate, 1039 kJ (248 kcal)
Fribourg
Frais de brebis or brebis frais Fresh ewe's milk cheese is still traditionally made by hand and shaped with a soup ladle. Pro足 duced in the Gibloux region, each cheese is unique and weighs about 150g.
C Soft ewe's milk cheese with
raspberries
Preparation time: approx. 20 minutes
Salad dressing 2 tablespoons raspberry vinegar 4 tablespoons rapeseed oil 1 tablespoon water 1 tablespoon sugar
salt, pepper
250 g raspberries
mix together well in a bowl season to taste crush a third of the raspberries with a fork, press through a sieve and add to the dressing. Set the remaining raspberries aside
Salad 150 g soft ewe's milk cheese (small photo), in pieces 100 g salad leaves reserved raspberries
divide between plates, drizzle with dressing and serve immediately
Tips - Use white balsamic vinegar instead of raspberry vinegar. - Instead of soft ewe's milk cheese, try soft goat's cheese (e. g. Appenzell soft goat's cheese, Formaggini di capra di montagna). Per person: 239 fat, 69 protein, 69 carbohydrate, 1068kJ (255kcal)
C
L'Etivaz muffins Preparation time: approx. 20 minutes Baking time: approx. 30 minutes Quantities for a 12-muffin tin, muffin moulds approx. 7 cm 0, greased and floured, or lined with paper cases Makes 12 muffins
300 g plain flour
4'12 teaspoons baking powder (or l'h tablespoons) 150 g L'Etivaz (raw milk Alpine cheese) (small photo), coarsely grated 1 bunch parsley, finely chopped 1 teaspoon salt, a little pepper 250ml milk 3 eggs 1 tablespoon wholegrain mustard
mix together in a bowl. make a well in the centre
combine, pour into the well, and blend thoroughly to a soft consistency. Divide mixture between the muffin moulds
Bake: approx. 30 minutes in the middle of oven preheated to 180째C.
Remove tin from oven, and cool for a few minutes on a wire rack before
removing muffins from tin. Serve immediately.
,--".
Tip
Use Gruyere instead of L'Etivaz.
Per muffin: 7 g fat, 9 g protein, 19 g carbohydrate, 723 kJ (173 kcal)
/
L'Etivaz AOC
This hard cheese is made from raw milk and produced locally. In summer, slightly more than a hundred cheese dairies in the Vaud moun足 tains hand-make the cheese over open fires using a traditional recipe. Its fabulous aroma comes from fresh Alpine herbs. L'Etivaz was the first Swiss cheese to obtain an AOC label.
Fillet of rabbit with ceps Hunters in the Jurassian fo rests used to cook the wild rabbits they caught with mushrooms and lashings of cream to create one of t he centrepieces of Jura's cuisine. Opposite is the recipe for a modern version of this tasty dish.
CC Carpaccio of ceps and rabbit fillet Preparation time: approx. 55 minutes
Parsley sauce shallot, coarsely chopped clove of garlic, coarsely chopped 150 ml white wine (e. g. Chasselas) '12 teaspoon salt, a little pepper bring all ingredients to the boil in a pan . Reduce heat and simmer for approx. 5 minutes. Cool slightly 1 bunch parsley, coarsely chopped 100 ml olive oil
add, blend stir into mixture
Carpaccio 250 g ceps, in 5 mm thick slices a little olive oil
brush ceps with oil. Heat grill pan, then reduce heat. Grill ceps in batches for approx. 2 minutes on each side. Transfer to flat dish, cover and set aside
3 rabbit fillets (total 250 g) a little olive oil
'12 teaspoon salt, a little pepper
brush rabbit fillets with oil. Grill for approx. 3 minutes on each side over medium heat season, transfer to plate, cover and rest meat for approx. 5 minutes
To serve: slice rabbit fillets, arrange on plates with ceps, drizzle with sauce, serve warm or cold. Tips - Instead of ceps, try portobello mushrooms or king oyster mushrooms. - Chicken breast fillets can be used in place of rabbit fillets. - Garnish the carpaccio with baby salad and borage flowers. Per person: 25g fat. 15g protein. 1 9 carbohydrate. 1251 kJ (299kcal)
New interpretation of classic on page 24
C Crayfish with
lukewarm ratatouille
Preparation time : approx. 30 minutes Baking time : approx. 30 minutes Quantities for 6 individual ovenproof dishes (approx.150ml), greased Serves 6
liz tablespoon olive oil
warm in a small pan
1 onion, finely chopped 1 clove of garlic, crushed Ijz tablespoon thyme leaves liz yellow pepper, diced
sweat slowly, set aside
300 g plum tomatoes (e. g. San Marzano) 150 g courgettes 100 g aubergine
liz teaspoon salt, a little pepper
slice approx. 2 mm thick using a mandolin slicer, cut into rounds approx. 2 mm thick. Halve or quarter slices, if they are very big season. Layer courgette and aubergine slices alternately in greased dishes, press down and seal with foil
Bake: approx . 30 minutes in the lower half of oven preheated to 200째C. Remove dishes from oven, leave to rest for approx . 5 minutes. 1 litre water, just simmering 250g deep-frozen, cooked crayfish tails, thawed 2 pinches salt
leave crayfish tails in hot water for approx. 2 minutes, remove and shell season
To serve: turn ratatouille out onto plates, garnish with crayfish tails
Tip
Shelled prawn tails can be used instead of crayfish tails (small photo),
in which case leave in water for approx. 1 minute only.
Per person: 2 g fat, 10 g protein, 7 g carbohydrate, 373 kJ (89 kcal)
Crayfish Three species of crayfish are native to Switzerland: the white-clawed crayfish in the west, the stone crayfish in the east and the "noble" cray足 fish, which was introduced to inland waters by monks in the Middle Ages as food for Lent. Today, these crayfish are rare and highly prized in Swiss cuisine.
C
Breaded Tomme with ..... red.. ................... cabbage salad . ..............
...................
Preparation time : approx. 30 minutes Rest time: approx. 2 hours
Red cabbage salad 2 tablespoons red wine vinegar 4 tablespoons rapeseed oil salt, pepper 200 g red cabbage, finely sliced 1 pear, finely sliced
mix well in a large bowl season to taste add to dressing in bowl. mix, cover and leave to stand for approx. 2 hours
Breaded Tomme with caraway 2 tablespoons plain flour 1 egg 80g dry breadcrumbs 112 -1 table足 spoon caraway seeds
sift onto a flat plate beat in a dish or bowl
mix on a flat plate
4 Tomme cheeses (each 100 g), not too ripe clarified butter for frying Coat: turn cheeses in flour, shaking off excess, then in beaten egg and in breadcrumb mix. Press coating firmly onto cheese. Fry: heat butter in a non-stick frying pan. Reduce heat slightly and fry cheeses for 2 minutes on each side. Serve with salad. Per person: 39 9 fat. 27 9 protein. 24 9 carbohydrate, 2304 kJ (551 kcal)
Tomme
Tomme is made in many different varieties, from cow's, goat's or ewe's milk, or a mixture. Traditionally, the milk was skimmed before pressing. The cream was churned into butter and only the skimmed milk used to make cheese. Despite its low fat content, it has a creamy consistency and is mildly flavoured . Today, Tomme is also made f rom whole milk.
Cabbage sausage
In 879, a German emperor and his entourage passed through Orbe (VD). The local people had too little meat to feed them, and stuffed their sausage with white cabbage to make it go further. True or not, it's a charm足 ing little anecdote.
CCC Leeks and potatoes with sausage Preparation time: approx. 45 minutes
1 tablespoon butter
melt in a wide pan
800 9 leeks, sliced in rounds 2cm thick
sweat slowly for approx. 5 minutes
500 9 waxy potatoes, cubed
add
200ml water 100 ml white wine (e. g. Chasselas)
'12 teaspoon salt, a little pepper cabbage sausage* (approx. 300 g, small photo) liver sausage* (approx. 300 g)
add, bring to boil season
place on the bed of leek and potato, reduce heat and simmer for approx. 25 minutes. Towards the end of the cooking time, remove lid and reduce liquid if necessary
Per person: 47 g fat, 27 g protein, 30 g carbohydrate, 2802 kJ (670 kcal)
* Typical dry smoked sausages from the western region of Switzerland, which contain pork meat and seasoning, and are only available during the cold months. Variations on the basic recipe add blanched cabbage or liver.
'-...-)
Vaud
CC Vaud-style tarte flambee Preparation time: approx. 20 minutes Baking time: approx. 15 minutes
2 pizza bases (28cm 0)
on a floured board, flatten pizza dough to make 2 oval bases approx. 3 mm thick, '"', transfer to 2 baking sheets lined with '--_ baking parchment
Topping 180 g creme fraiche '/4 teaspoon salt, a little pepper 300 g waxy potatoes, thinly sliced, using mandolin
mix together, spread over bases, leaving a margin approx. 1 cm wide arrange on base
1 cabbage sausage (ca. 300 g)
cut open, scrape filling out with a spoon, break up and scatter over potatoes
2 spring onions
chop white part finely, scatter over base. Slice green part finely and reserve for garnish
'/4 teaspoon salt, a little pepper
''---''
season
Bake: approx.15 minutes in oven preheated to 220 0 ( (convection oven). Remove from oven and garnish. Per person: 47 9 fat, 21 9 protein, 74 9 carbohydrate. 3374 kJ (803 kcal)
(
/
New interpretation of classic on page 31
CCC Cheese fondue "moitie-moitie"*
Preparation time: approx. 30 minutes
600 g crusty white bread (e. g. baguette)
cut into cubes
400 g Fribourg Vacherin 400 g mature Gruyere
grate into the fondue pot
300 ml white wine (e. g. Fendant), blended with 1 tablespoon cornflour
add to the pot. Keep stirring, and bring to the boil over gentle heat
1 clove of garlic. peeled
2-3 table 足 spoons Kirsch pinch nutmeg, a little pepper
add
season
To serve: gently simmer the fondue over a burner at the table. Spear cubes of bread with fondue fork, dip into fondue and stir. Make sure that the bread touches the bottom of the dish, to prevent the fondue burning and becoming bitter. Tip - garnish with 2 tablespoons of finely chopped thyme. - drain 8 sun-dried tomatoes from their oil. chop finely and mix into the fondue.
- garnish with a few slivers of truffle.
Per person: 57 9 fat, 59 9 protein, 86 9 carbohydrate, 4870 kJ (1164 kcal) *"moitie-moitie" simply means half-and-half: half Vacherin, half Gruyere
CC Fondue rolls Preparation time: approx. 30 minutes.
4 bread rolls (round, crusty, white)
'12 portion fondue "moitie-moitie"
cut the top off, scoop out the inside, and tear into chunks prepare as above, pour into the rolls, replace lid, and serve immediately with the torn-up bread
Per serving: 24 9 fat, 25 9 protein, 37 9 carbohydrate, 2077 kJ (496 kcal)
Fribourg - A classic - and a new interpretation
Fondue and the caquelon
The question as to the right cheese mix for a fondue divides the country. But one thing is sure: as soon as diners join in a "coup de milieu" - the glass of kirsch traditionally drunk during the meal - they will probably agree there is nothing quite so congenial as gathering around the caquelon, as the earthenware fondue dish is known.
CCC Geneva-style char ..... .................
. .. ... .... ... . .
Preparation t ime: approx. 30 minutes Baking t ime: approx. 30 minutes.
4 char (300 g each)
% teaspoon salt, a little pepper 1 tablespoon butter
rinse inside and out in cold water, pat dry season inside and out and place in a baking dish melt in a pan
8 spring onions, white part only sweat slowly 300 ml white wine (e. g. Aigle) 300 ml fish stock or vegetable stock
add, bring to the boil, simmer over medium heat for approx. 5 minutes. Arrange the onions around the fish and pour the liquid over. Cover with foil
Bake: approx. 30 minutes in the middle of oven preheated to 200°C. Remove from oven, transfer fish and onions to a serving dish. Open the oven door to let the temperature drop to 60°C, return dish with fish and onions to oven, put sauce-boat and plates in oven to warm. Sieve approx. 200 ml of the cooking liquid and set aside. Sauce 1 tablespoon butter
melt in the same pan
1 tablespoon flour
whisk into butter over medium heat and allow to cook through without colouring . Remove pan from heat
reserved cooking liquid 100 ml double cream 1/4
teaspoon salt, a little pepper
1 tablespoon rosemary, finely chopped
.... '-.../"'.
pour in all at once, bring to the boil while stirring, reduce heat season, simmer over medium heat for approx. 10 minutes, stirring occasionally, until the sauce thickens
'-...-/
stir in ..........
To serve: divide the fish and onions between the plates, serve sauce separately. Tips - Use trout instead of char. - Stuff each fish with a sprig of rosemary and thyme. Per person: 199 fat, 41 9 protein, 11 9 carbohydrate, 1638kJ (390kcal)
Geneva
Fish in Switzerland
About 54 species of fish are native to Switzerland's rivers and lakes. Although attempts are being made to protect their habitat, eight species are considered extinct and only twelve thought not to be endangered. It is vital that the country's waterways and fish are preserved intact, not least because of the loss if regional fish specialities were to disappear from Switzerland's cuisine.
CC Char tartar with potato crisps ...
.
.
Preparation time: approx. 40 minutes Baking time : approx. 20 minutes Serves 4
Potato crisps 300 g waxy potatoes, peeled, in 5 mm thick slices '12 tablespoon olive oil 1f4 teaspoon salt, a little pepper
mix together in a bowl, spread out on a baking sheet lined with baking parchment
Bake: approx. 20 minutes in the middle of oven preheated to 220째C.
QlQ 100 ml single cream, lightly whipped 2 teaspoons thyme leaves 1 unwaxed lemon, '12 of the zest 1 pinch salt. a little pepper
mix together in a small bowl
Char tartar 2 very fresh char fillets (300 g), skinned and boned, diced 1 small shallot, finely chopped 2 tablespoons white wine (e. g. Satigny) '12 teaspoon salt, a little pepper
mix together well in a bowl. Serve with potato crisps and dip
For a special touch: use a variety of blue potato (e. g. Blue Congo), Note: always eat fish for a tartar recipe on the day of purchase. Dispose of left-overs. Per person: 12 9 fat, 31 9 protein, 14 9 carbohydrate, 1225 kJ (292 kcal)
New interpretation of classic on page 36
CCC Bread-and-cheese pudding Preparation time: approx. 30 minutes Toasting/baking time: approx. 25 minutes Quantities for a 2-litre shallow baking dish, greased
350 g white bread, sliced 2 tablespoons butter, soft
lay on a baking sheet lined with baking parchment spread butter on bread
Toast: approx. 5 minutes in the middle of oven preheated to 240째C. Remove from oven, reduce heat to 200째C. Arrange in layers in the prepared baking dish, overlapping slices slightly. 100 ml white wine (e. g. Yvorne)
pour over
Cheese mixture
300ml milk
3 eggs
150 g semi-hard cheese
(e. g. Vignerons) finely grated
% teaspoon salt, a little pepper 200 ml double cream, stiffly beaten
-..... /
mix in a measuring jug
fold in, pour over the toasted slices
Bake: approx. 20 minutes in the middle of oven preheated to 200째C.
'---.....-'
Tips
- Bread can be toasted unbuttered in the toaster
- Ideal way of using up stale bread.
Per person: 41 g fat, 27 g protein, 52 g carbohydrate, 2932 kJ (701 kcal)
.-
Geneva and Vaud
I'
'
CCC Fish soup
Preparation time: approx. 1'/4 hours Makes approx. 1'/2 litres
I
Preheat oven to 60°C, put soup tureen and soup plates to warm . 1 tablespoon butter 100 g leeks, cut into fine strips 1 onion, finely chopped garlic clove, finely chopped 3 tomatoes, peeled, seeded, chopped 2 carrots, in matchsticks 1 stick celery, cut into strips 400ml 200ml 1 tablespoon 1 teaspoon 1 11/4 teaspoon
white wine (e.g. Fechy) water parsley, finely chopped lemon juice bay leaf salt, a little pepper
600 g fish fillets (e. g. perch, trout, char), skinned if preferred
1 tablespoon butter, soft 1 tablespoon plain flour
200 ml double cream
melt in a pan
sweat slowly in butter
add to pan, continue cooking
add to pan, bring to boil, reduce heat, cover and simmer for approx. 10 minutes
cut into evenly sized pieces, add to pan, poach in barely simmering soup for approx. 2 minutes. Remove fish and veg etables, using a perforated spoon, and drain. Remove bay leaf. Cover fish and vegetables and keep warm blend well. Bring soup to the boil, reduce heat. Whisk the flour and butter mixture gradually into the soup, and simmer for approx. 10 minutes add, bring to the boil, pour into tureen and add fish and vegetables
Per person: 24g fat, 30g protein, 12g carbohydrate, 1819kJ (436kcal)
Vaud
,
CC Warm vegetable salad with
pan-fried fish
'~
Preparation time: approx. 45 minutes
Preheat oven to 60째(, Put serving dish, bowl and plates to warm.
Vegetable salad 1 tablespoon rapeseed oil 200 g 200 g 1 2
leeks, cut in strips carrots, in matchsticks onion, cut into eight pieces garlic cloves, finely chopped
100 ml white wine (e. g. Aigle) 1 bay leaf
3 tomatoes, peeled, seeded, chopped 1 bunch parsley, finely chopped
% teaspoon salt, a little pepper
heat in a large non-stick frying pan
sweat slowly add, bring to boil. Reduce heat, cover pan and cook over low heat, stirring occasionally, for approx. 10 minutes, until not quite soft. Remove bay leaf
add and mix season, keep warm . Wipe pan with kitchen paper
Fish 600 g fish fillets (e. g. trout, char) 112 teaspoon salt, a little pepper Clarified butter for frying
-
season fish fillets heat in the same frying pan. Fry the fillets in batches for approx. 2 minutes on each side, transfer to serving dish and keep warm. Arrange fish fillets on the warm salad
Per person: 10g fat, 29g protein, 10g carbohydrate, 109910 (263 kcal)
New interpretation of classic on page 42
'-...../
CCC Cheese tart Preparation time : approx. 25 minutes Chilling time: approx. 30 minutes Baking time : approx. 30 minutes Baking tin, 28 - 30 cm 0, greased
Base 1509 plain flour
% teaspoon salt
509 butter, in pieces, cold 75ml water
Fi"ing
200ml double cream
100ml milk
2 eggs
300 g mature Gruyere, coarsely grated 1 tablespoon plain flour % teaspoon salt, a little pepper
sift into a bowl rub in with the fingertips until the mixture resembles f ine bread crumbs add, mix quickly to a soft dough, without kneading. Press flat, cover and chill for approx . 30 minutes. Rollout on a lightly floured board, lay in the prepared tin, and prick base all over with a fork
mix well in a bowl
add, mix well, spread over the base
Bake: approx. 30 minutes towards the bottom of oven preheated
to 220째C. Remove from oven, place tin on wire rack to cool slightly,
then remove from tin.
Prepare in advance: prepare the mixture for the base a day in advance. Cover and refrigerate. Remove from refrigerator approx. 15 minutes
before use.
Save time: use a ready-made pastry case (approx. 32 cm 0).
Per person: 56 g fat, 30 g protein, 32 g carbohydrate, 3187 kJ (751 kcal)
Vaud
'~
C Trout fillets flambeed with absinthe Preparation time : approx. 30 minutes
Preheat oven to 60째(, put serving dish and plates to warm.
clarified butter for frying
600 g trout fillets 4 tablespoons absinthe (small photo)
% teaspoon salt
V2 tablespoon clarified butter 150 g frozen peas 150 g leeks, cut into thin rings 150 g carrots, cut into matchsticks
200 ml double cream
'12 teaspoon salt, a little pepper
heat in a non -stick frying pan fry in batches for approx. 2 minutes on each side, return all fillets to the pan add to pan, set alight, flambe. Warning: do not flambe under extractor hood while extractor is running! season, transfer fillets and absinthe to serving dish and return dish to oven to keep warm. Wipe pan with kitchen paper melt in the same pan
sweat slowly for approx. 2 minutes pour over vegetables, bring to boil, cook over med ium heat for approx. 10 minutes, until the sauce thickens season, serve fish fillets with the sauce
Tips - Use char fillets, instead of trout. - The sauce also goes well with poached fish (e. g. salmon). Per person: 269 fat, 31 9 protein, 109 carbohydrate, 1702 kJ (407 kcal)
Absinthe
Distilled from wormwood, absinthe turns milky when mix足 ed with water. Starting out from Val-de-Travers in Switzer足 land, the "green Muse", as art足 ists called it, spread throughout central Europe. After almost 100 years of prohibition, absinthe has once again been dripping legally from the still since 2005.
CCC Pike quenelles with tarragon sauce Preparation time: approx. 1'/4 hours
Put a bowl in the refrigerator to chill. Preheat oven to 60째C, put serving dish, sauceboat and plates in oven to warm . 350 g pike fillets, pre-ordered from fishmonger, filleted, boned, cubed, packed in clingfilm 2 fresh egg whites, beaten 300 ml double cream
chill separately in freezer for approx. 20 minutes. Puree fish and egg whites in batches in food processor, taking care not to let the mixture become warm. Pass through a sieve into the chilled bowl, stir in cream
'12 teaspoon lemon juice 1 teaspoon salt, a little white pepper
500 ml 500ml 1 1 sprig 4
Stock white wine (e. g. Chasselas) water onion, quartered tarragon white peppercorns
'/2 teaspoon salt
season, cover and chill
bring to the boil in a pan . Cover, reduce heat and simmer for approx. 5 minutes. Strain stock and return to pan season
Shape: using two tablespoons dipped in cold water, shape the pike mixture, in batches, into oval patties, and lower immediately into the hot stock. Meanwhile, keep remaining mixture cool. Poach the quenelles in barely simmering stock for approx. 6 minutes. Remove from pan with perforated spoon, drain, cover and keep warm . Strain stock, reserving 400 ml for the sauce. Tarragon sauce 2 tablespoons butter 1 tablespoon plain flour reserved stock 2 fresh egg yolks 3 tablespoons cream
melt in pan add to pan, whisk into butter, cook through and remove from heat add, simmer until reduced by half, stirring occasionally blend well in a bowl. Stir in 3 tablespoons of stock, return to pan, bring to just under the boil over medium heat, stirring continuously. Serve quenelles with the sauce
Per person: 39 9 fat, 22 9 protein, 6 9 carbohydrate, 2086 kJ (498 kcal)
Geneva
"
CC Pike fillet in
herb roulade
)
Preparation time : approx. 35 minutes. Baking time: approx. 35 minutes
Roulade 3 egg yolks 2 tablespoons water, hot
1 tablespoon tarragon, finely chopped 3 egg whites
'/4 teaspoon salt, a little pepper 90 g plain flour % teaspoon baking powder
I
whisk in a bowl with hand mixer for approx. 5 minutes, until the mixture turns paler add to mixture
beat egg whites till stiff
sift. With a spatula, fold gently into the egg yolk mixture, alternately with the stiffly beaten egg whites. Spread out onto a shallow baking tray lined with baking parchment to make a rectangle approx. 1 cm thick
Bake: approx. 6 minutes in the middle of oven preheated to 220°C. Remove, turn out onto a fresh sheet of baking parchment. Wipe over the top layer of parchment with a damp tea-towel, and carefully peel off parchment. Cover the roulade immediately with the upturned baking tray and leave to cool. pike fillet (250 g), pre-ordered from fishmonger
remove any bones, lay on a baking sheet lined with baking parchment
Bake: 3 minutes in the middle of oven preheated to 220°C. onion, finely chopped
egg yolk
1 tablespoon mild mustard
1 unwaxed lemon,
half of zest only and
1 teaspoon juice
12 black peppercorns,
crushed
'/2 teaspoon salt
,
mix together well. Place fillet at the edge of the long side of the roulade, spread with the mixture and roll up carefully. Transfer, join-side down, to a baking sheet lined with baking parch ment
Bake: approx. 25 minutes in lower half of oven preheated to 180°C.
Cut into slices.
Tip: Mix 180 g creme fraiche with 1f4 teaspoon salt, serve with the roulade.
Per person: 7g fat, 20g protein, 18g carbohydrate, 901 kJ (215kcal)
New interpretation of classic on page 50
.........,.
.
Cardoons
The spiny stalks are similar in flavour to artichokes and very popular in Romandy; in Geneva, they are an essential part of any Christmas feast. The vegetable can be found at local markets from November to January.
CCC Cardoon gratin ......... .... ..... ",.....
"------
... .....
Preparation time : approx, 55 minutes Baking time : approx, 20 minutes Shallow, ovenproof 2 litre baking dish, greased
Bechamel sauce
1 tablespoon butter
melt in a pan
1 tablespoon plain flour
whisk into the butter and cook through without colouring. Remove pan from heat
200ml milk 100ml cream
pour in all at once, whisk while bring ing to the boil, reduce heat
a little nutmeg
'12 teaspoon salt, a little pepper
season, simmer over medium heat for approx. 10 minutes, stirring occasionally, until sauce is thick and smooth
Gratin cold water
1fl lemon, juice only 4 stems cardoon (800g, small photo)
2 litres water 100ml milk :'--""
1 tablespoon salt 120g grated Gruyere
add juice to water in bowl cut away the base of the stem, leaves and spiny edges. Remove strings and fibrous parts, cut into approx. 6 cm long sections, drop straight into the lemon water bring to the boil in a pan season. Add cardoons, boil for approx. 25 minutes until soft, drain layer with the cardoons in the prepared baking dish, pour sauce over
Bake: approx. 20 minutes in the middle of oven preheated to 220°C. Tip Use ready-cooked cardoons, available in jars. Drain and layer with cheese in baking dish. Per person: 24 g fat, 15 g protein, 17 g carbohydrate, 1482 kJ (355 kcal)
Geneva
CCC Cabbage soup with bacon ....... . .
........................... .....
......................... .
Preparation time: approx. 40 minutes Pre-cooking time (bacon): approx. 1 hour Makes approx. 1'/, litres
2 litres water 400 9 boiling bacon
bring to the boil in a deep pan, reduce heat add, simmer over low heat for approx . 1 hour
400 9 waxy potatoes in 2 cm cubes 400g white cabbage, stalk removed, cut into strips 200 9 carrots, cut into matchsticks 1 onion, studded with 4 cloves 1'12 teaspoons salt, a little pepper add to pan, bring to boil, reduce heat, simmer for approx. 20 minutes. Remove onion To serve: remove bacon, cut into strips, serve with the soup.
Per person: 30 9 fat, 22 9 protein, 25 9 carbohydrate, 1930 kJ (461 kcal)
Vaud
CCC Leeks with fish
Preparation time: approx. 50 minutes
1 tablespoon butter onion, finely chopped 500 g waxy potatoes, sliced 5 mm thick 500 g leeks, cut into thin strips
melt in a large pan sweat slowly '----足 add to pan, cook for approx. 3 minutes
100 ml white wine (e. g. Neuenburger) 100 ml vegetable stock add, bring to the boil, reduce heat, simmer for approx. 15 minutes 4 tablespoons double cream
1 small sachet saffron
% teaspoon salt, a little pepper 600 g trout fillets, skinned,
halved lengthways
'12 teaspoon salt, a little pepper
mix, add to pan
"----'
~
season
season fillets, roll up loosely with skin side inside, secure with cocktail stick. Place rolls on vegetables, cover and simmer for approx. 10 minutes more
'----'
Per person : 14 9 fat, 34 9 protein, 28 9 carbohydrate, 1587 kJ (380 kcal)
, J
.- . Neuchatel
Jacquerie neuchateloise This tasty chicken and sauerkraut stew is a must at Neuchatel's "fete des vendanges" (vintage festival), which is held in the last week of September. We have created a new version of the recipe. It goes down perfectly with a glass of Neuchatel white.
•
•
C]C] ................ Stuffed chicken breast wrapped in bacon . .
Preparation time: approx. 40 minutes Baking time: approx. 20 minutes
Stuffing
I
150 g cooked sauerkraut, drained and pressed boiled potato, peeled and diced shallot, finely chopped mix together in a bowl teaspoon salt, a little pepper 4 chicken breasts (each approx. 130 g)
12 rashers bacon
make a deep slit along the long side, without cutting all the way through, open up breast and beat to flatten. Spread filling on one half and close up again wrap 3 rashers around each breast. Heat a large, non-stick frying pan. Fry rolls for approx. 2 minutes on each side, place on baking sheet lined with baking parchment. Dab up fat with kitchen paper
Bake: approx. 20 minutes in the middle of oven preheated to 200째C. Parsley cream sauce 100 ml white wine (e. g. Neuenburger)
pour into the same pan, incorporate the juices and bits from the bottom of the pan, bring to boil
200 ml double cream 1 bunch parsley, coarsely chopped 1 garlic clove, coarsely chopped blend, pour into pan, bring to boil. Reduce heat, simmer for approx. 10 minutes, until the sauce is thick and smooth 4
teaspoon salt, a little pepper
season, serve sauce with the chicken
Per person: 29 9 fat, 43 9 protein, 12 9 carbohydrate, 2008 kJ (480 kcal)
New interpretation of classic on page 60
_
CCC Deep-fried perch in beer batter
I
Preparation time: approx. 55 minutes. Stand time: approx. 30 minutes
Preheat oven to 60°(, put serving dish and plates to warm. Tartare sauce
fresh egg yolk
1 teaspoon mustard
% teaspoon lemon juice
% teaspoon salt 100 ml sunflower oil
3 1 112 bunch pinch
whisk together in a bowl
continue whisking, adding the oil drop by drop at first, then in a slow steady trickle until it turns into a thick mayon naise
pickled gherkins, finely chopped
hard-boiled egg, finely chopped
parsley, finely chopped
add to mayonnaise, chill until served
cayenne pepper Beer batter
150g plain flour 112 teaspoon salt 150ml lager 2 egg yolks
2 egg whites 500 g perch fillets, skinned 1 teaspoon salt, a little pepper 2 tablespoons plain flour
sift into bowl mix, whisk gradually into the flour, beat until smooth. Leave the batter to stand for approx . 30 minutes at room temperature just before frying, beat egg whites until stiff, fold gently into the batter
' .... / i
J
,
pat dry season fillets sift into a deep plate
oil for frying Deep-frying: fill a deep pan a third full with oil, heat to approx. 175°C.
Turn the fillets, several at a time, in the flour, shake off excess flour, then
dip one at a time in the batter and fry in hot oil for approx. 5 minutes,
until golden. Remove, drain on kitchen paper and transfer to oven. Wedge
the oven door slightly ajar with the handle of a wooden spoon.
Tip
To test oil temperature: drop a little batter into the hot oil; it should
turn golden within a few seconds. Or measure temperature with a deep
frying thermometer.
Per person: 66 9 fat, 33 9 protein, 31 9 carbohydrate, 3613 kJ (864 kcal)
Vaud
(' '. '---'
'-....- '
CCC Lentil
stew with Vaud sausage
/
Preparation time: approx. 20 minutes Cooking time: approx. 40 minutes
80 9 diced bacon 200 9 leeks, cut into rounds 700ml water 400 9 waxy potatoes, cubed 150g brown lentils 1 bay leaf fried diced bacon Vaud sausage (350 g)
1V2 teaspoons salt, a little pepper
fry slowly in casserole until crispy, remove. Reduce heat soften
add to casserole, bring to the boil. Reduce heat stir in place on top of lentils, cover casserole and simmer over low heat for approx. 40 minutes. Remove bay leaf season
To serve: slice sausage, arrange on top of lentils.
Per person : 35g fat, 28g protein, 39g carbohydrate, 2438kJ (583 kcal)
Vaud
.
,
Swiss sausage How about a culinary Tour de Suisse in search of the country's best sausages? Every region has its own specialities: Schublig, Emmentalerli, cervelat, St. Galler bratwurst, Bundner beinwurst, salsiz, venison salametti, cicitt, luganighe, salami, Vaud sausage, Boutefas, cabbage sausage, liver sau足 sage, Neuchatel saucisse, Treberwurst from Biel (cooked while distilling marc) and many more.
DC Vaud
sausage with lentil salad
Preparation time: approx. 25 minutes Cooking time: approx. 40 minutes
1 litre water Vaud sausage (350 g)
bring to boil in a pan, reduce heat add, cover pan and simmer for approx. 40 minutes
Lentil salad 300ml water 100 g waxy potatoes, diced 70 g red lentils 100 g leeks, cut into thin strips 3 tablespoons 6 tablespoons 2 tablespoons 1 teaspoon 1/4 teaspoon
white balsamic vinegar rapeseed oil water wasabi paste
salt
bring to boil in a pan, reduce heat add, simmer for approx. 5 minutes add, continue cooking for approx . 5 minutes add, cook for approx. 2 minutes, drain well
blend well in a bowl, add the lentils and vegetables, mix well. Slice sausage and serve with the salad
Per person: 47 9 fat, 19 9 protein, 18 9 carbohydrate, 2384 kJ (570 kcal)
New interpretation of classic on page 64
CCC Fribourg-style sauerkraut pie Preparation time: approx. 30 minutes Chill: approx. 30 minutes Baking time: approx. 30 minutes Quantities for a 28 -30cm 0 pie tin, greased
Pastry
1/4
150g plain flour
teaspoon salt 50 g butter, in pieces, cold 75ml water
sift into a bowl and mix
add, rub in with fingertips until mixture resembles fine breadcrumbs add, blend quickly to a soft dough, do not knead. Press dough flat, cover and chill for approx. 30 minutes. Roll out on a lightly floured board into a circle, line the pie tin with the pastry dough and prick base allover with a fork
Filling
6 rashers bacon, cut into strips 300 g cooked sauerkraut, well drained and pressed 150 g Gruyere, diced
fry slowly in a frying pan until crispy,
drain, place in a bowl
add, mix, spread over pastry base
Bake: approx. 10 minutes on the bottom shelf of oven preheated to 220°(, remove from oven. Custard mix 200ml 100ml 2 1112 table spoons 1112 teaspoons 1 teaspoon
milk double cream eggs plain flour caraway, to taste salt, a little pepper
mix well, pour topping over filling
Bake: approx. 20 minutes. Remove tin from oven, cool for a few minutes on a wire rack, remove pie from tin. Save time: use a ready-made pastry case (approx. 32 cm 0). Per person: 41 g fat, 24 g protein, 37 g carbohydrate, 2610 kJ (613 kcal)
Fribourg
'----'
CC Spring rolls with sauerkraut Preparation time : approx. 30 minutes Baking time: approx. 15 minutes Makes 18 rolls
Filling 6 rashers bacon. cut into thin strips 350g cooked sauerkraut. well drained and pressed 120g Gruyere. diced 2 pinches salt. a little pepper 1 packet filo pastry (120 g) 2 tablespoons butter, melted, slightly cooled
fry slowly in a frying pan until crispy, drain, place in a bowl
add, mix separate sheets carefully, lay on a damp tea-towel brush each sheet w ith butter, make a double layer, cut into 9 squares
Fill: put approx. 2 tablespoons of filling in the middle of each square. Fold two corners into the centre and seal. Fold third corner over the filling and roll up. pressing lightly. Place roll, join-side down, on a baking sheet lined with baking parchment, brush with melted butter. Repeat for remaining spring rolls. Bake: approx. 15 minutes in the middle of oven preheated to 200째C.
QlQ 1009 creme fraiche 1 teaspoon sweet chilli sauce
blend and serve with the spring rolls
Per roll: 7 9 fat, 3 9 protein, 6 9 carbohydrate, 404 kJ (97 kcal)
New interpretation of classic on page 68
CCC Vegetable
soup
Preparation time: approx. 40 minutes Makes approx. 1'12 litres
1 tablespoon butter
150 g leeks. cut into thin strips
1 onion. finely chopped
kohlrabi. diced
carrot. diced
500 ml vegetable stock
50g pasta (e.g . macaroni) 2 tablespoons milk 1 tin butter beans (430 g), rinsed and drained 200ml cream 100 g baby leaf spinach 50 g grated Gruyere 1 pinch nutmeg
a little pepper
melt in a pan sweat slowly add, continue cooking add, bring to the boil, reduce heat, cover and simmer for approx. 10 minutes add, bring to the boil. reduce heat, simmer for approx. 10 minutes
add to pan, warm through over low heat season
Per person: 26g fat, 13g protein, 30g carbohydrate, 1710kJ (409kcal)
Fribourg
CCC Yeast cake
Preparation time: approx. 35 minutes Rising time: approx. 2 hours Baking time: approx. 20 minutes Approx. 28-30 cm (2) baking tin, greased
Yeast dough '/4 cube fresh yeast (10 g), crumbled 1 tablespoon milk V2 tablespoon sugar
30 g butter, melted, cooled 250g plain flour
'12 teaspoon salt
150ml milk
a few slivers of butter 100 ml extra thick double cream 1 egg yolk
1 tablespoon sugar
mix together in a bowl, cover and leave for approx. 15 minutes, until the liquid froths stir in
add to bowl and mix. Knead to make a soft, smooth dough. Place dough in prepared tin and press flat. Cover and leave to rise at room temperature for approx. 2 hours. Make dents in the top of the dough with fingertips press butter into the dents mix, brush the surface of the cake with half of the mixture, set remainder aside sprinkle over
Bake: approx. 10 minutes in the middle of oven preheated to 220째C. Remove cake. reserved egg-and-cream mixture 1 tablespoon sugar
brush cake again sprinkle over, bake for approx. 10 minutes more
Keeping time: yeast mixtures taste best fresh. Per slice ('I.): 11 g fat, 6 g protein, 27 g carbohydrate, 988 kJ (236 kcal)
Fribourg and Vaud
/
Gateau du Vully In the Vully region this cake is a must at any wedding or vintage festival. The recipe varies from one village to the next and from one cook to another. But whichever you prefer, take care to press "puits d'amour" - small dents 足 into the dough to suck up the cream and moisten the dough .
C Vanilla custard with damassine compote
Preparation time: approx. 40 minutes Chilling time: approx. 2 hours
Vanilla custard 450ml milk 40g sugar 1 vanilla pod, pod and scraped-out seeds
1 fresh egg 2 tablespoons cornflour
bring to the boil in a pan, stirring con足 tinuously, remove pan from heat, leave to infuse for approx. 10 minutes mix to a smooth paste, add to pan, bring to the boil over medium heat, stirring continuously. As soon as the sauce thick足 ens to a creamy consistency, remove pan from heat and continue stirring for approx. 2 minutes. Strain into a bowl. Cover the surface of the custard with cling film, cool. then chill for approx . 2 hours
Damassine compote 500 g damassines (small photo) or mirabelles, halved and stoned 4 tablespoons sugar 3 tablespoons Damascino (small photo) or plum eau-de-vie
bring to the boil in a wide, shallow pan, transfer to a bowl and cool
To serve: divide compote between 4 glass bowls. Beat custard till perfectly smooth, serve with compote. Per person: 6 9 fat, 6 9 protein, 43 9 carbohydrate, 1142 kJ (273 kcal)
Damassine This is the name of the small red plum traditionally grown in the canton of Jura and used to make a fruit brandy (Damas足 cino). Connoisseurs are par足 ticularly appreciative of its fla足 vour of wild plums with a hint of bitter almond. Accord足 ing to some etymologists, the name Damassine comes from the city of Damascus, which was once a centre of the plum trade.
C Dark chocolate truffles Preparation time: approx. 25 minutes Chilling time: at least 2 hours Makes approx. 30 truffles
100ml double cream
250 g plain chocolate, broken into pieces 1 tablespoon brandy
40 g cocoa powder
pour into a thin-walled bowl. Set bowl
over a pan of gently simmering water.
Bowl must not touch the water. Warm
cream through
add to bowl. whisk until the chocolate is
melted. Now sit the bowl in cold water
stir in, whisk with a hand mixer, until the
chocolate cream is cool and thickened.
Spread the mixture out approx. 11/z cm
thick, on a sheet of baking parchment.
' -'
Chill for at least 2 hours sift into a deep plate. Using a knife
rinsed in hot water, cut the chocolate
into regular cubes and turn in cocoa
powder to coat evenly
Keeping time: store in an airtight tin, in layers separated by baking parchment, for up to 1 week. Per truffle: 4 9 fat, 1 9 protein, 5 9 carbohydrate, 263 kJ (63 kcal)
Swiss chocolate
Switzerland's first industrial chocolate fac足
tory was opened in 1819. Between 1890
and 1920. Swiss chocolatiers enjoyed their
first heyday and. thanks to their top足
quality products. continue to enjoy world
renown. The Swiss. too. love their choco足
late: the French speakers have a penchant
for dark chocolate while the German足
speaking Swiss prefer the milk variety.
Fete de Benichon
The Benichon is a traditional Fribourg festival that was originally a form of thanksgiving for a bountiful harvest, but today it is much more like a fair. That doesn't stop visitors tucking in with a vengeance, particularly when the "bricelets Benichon" (a little like biscuity waffles) are served up as a sweet.
:
.
CCC Benichon waffles Preparation time: approx. 55 minutes Stand time: approx. 2 hours Makes approx. 50 waffles
250 ml 1 small 175g 2 pinches 1 ",,--,,'
extra thick double cream egg (45g) sugar salt unwaxed lemon, '/4 zest only
220g plain flour
combine in a bowl beat in gradually, refrigerate the batter for approx. 2 hours
Shape/cook: shape batter into balls of approx. 2 cm 0, place in batches on the hot waffle iron and cook for approx. 1'12 minutes. Remove and coolon a wire rack .
.~.
Tip Shape the waffles while still warm, by moulding them around a rolling pin.
~.,
Keeping time: approx. 5 days in an airtight tin. Per waffle: 2 9 fat, 1 9 protein, 7 9 carbohydrate, 215 kJ (51 kcal)
CC Kirsch cream with caramel Preparation time : approx. 10 minutes Chilling time: approx. 1 hour 4 glass bowls, capacity approx. 200 ml
250 ml 250g 4 tablespoons 3 tablespoons
extra thick double cream low fat quark icing sugar Kirsch
75 g soft caramel, finely chopped
mix well in a bowl stir in, divide between bowls, chill for approx. 1 hour
Per person : 33 9 fat, 8 9 protein, 29 9 carbohydrate, 1972 kJ (471 kcal)
Fribourg - A classic - and a new interpretation
,--I
BERNESE MITTELLAND, SOLOTHURN
The landscape is characterized by imposing farm足 houses, copiously decked out with flowers, standing amidst sweeping fields of grain and large vegetable gardens. Fertility as far as the eye can see. The whole interspersed by lazily足 flowing rivers and placid lakes. The region's pros足 perity is reflected in the picturesque mediaeval towns and the large cities of Bern and Solothurn. And it has left its mark on a hearty, down-to足 earth cuisine that is prepared with a great deal of loving care and, above all, takes time: plenty of it.
Information about the region on page 303
Switzerland. getnllllunlll,
BERNESE OBERLAND
In sharp contrast to the Mittelland and its gently flowing contours, this region teems with water足 falls thundering down sheer cliff faces, glacial streams and wild, romantic chasms, all against the backdrop of the world-famous Eiger, Mbnch and Jungfrau mountains. Idyllic villages radiate a sense of welcome and wellbeing. Well-fed cows graze on the alpine meadows, supplying top足 quality milk for the cheeses produced in this area . Much of the region's cuisine consists of hearty, down-to-earth dishes that suggest a cer足 tain rural-style prosperity.
Information about the region on page 303
Switzerland. 9.1
n"tu~ ..1
VALAIS
Majestic pine forests, babbling mountain streams, gigantic glaciers and imposing mountain peaks, all dominated by the Matterhorn. Romantic moun足 tain villages with dark wooden houses, extensive orchards and vineyards, between them the Rhone: in Goms still a torrent, in the Lower Valais flowing majestically downstream. A landscape packed with contrasts: sheer cliffs, Alpine mountaintops and, of course, the French and German languages and mentalities. Valais' cuisine is a reflection of all these contrasts and its rich variety and world足 famous specialities never fail to surprise.
, ~
Information about the region on page 303
Switzerland.
"'" ". cvrol.
CCC Solothurn wine soup Preparation time: approx. 40 minutes
Baking time: approx. 20 minutes
4 ovenproof soup bowls, capacity approx. 250ml
Wine soup 400 ml meat stock 300 ml white wine (e. g. Chasselas) 1 carrot, diced 100 g leeks, thinly sliced 100 ml single cream 2 fresh egg yolks
bring to the boil in a pan, reduce heat, simmer for approx. 5 minutes add to pan, simmer for approx. 10 min utes. Remove pan from heat blend, whisk gradually into the soup,
bring to just under the boil, remove from heat a pinch paprika
to taste salt, pepper
1f2 bunch chives, chopped 1 sheet of puff pastry
(rolled out to approx.
25x42cm) egg yolk, beaten
.
season, divide between soup bowls,
cool for approx. 10 minutes
scatter over the soup
cut into quarters
brush rim of bowls with beaten egg. Cover with pastry, pressing firmly over rim to seal. Brush with remaining egg yolk
Bake: approx. 10 minutes towards the bottom of oven preheated to
220°C. Reduce heat to 180°C, continue baking for approx. l0 minutes.
Tip
Use the egg whites to make Bern hazelnut biscuits (page 152).
Per person: 31 9 fat, 8 9 protein, 35g carbohydrate, 2019 kJ (483 kcal)
Solothurn
(
CC Solothurn wine boats Preparation time: approx. 25 minutes Baking time: approx. 25 minutes 1 12-cup boat mould, or 12 individual moulds (each approx. 4'f,xl0cm), greased
100 ml white wine (e. g. Chasselas)
100 ml meat stock 1 carrot, diced
100g leeks, thinly sliced
'/4 teaspoon salt
100 ml double cream 1 egg 2 tablespoons chives, finely chopped
I
bring to the boil in a pan, reduce heat
add, simmer for approx. 10 minutes.
Pour off liquid, transfer vegetables to
a bowl
mix with vegetables
1 sheet puff pastry (rolled out to approx. 25 by 42cm)
.
Shape: place boat mould on a baking sheet. Stamp out 12 boat shapes from the pastry, using an oval pastry cutter, press shapes into the moulds and prick all over with a fork. Chill for approx. 15 minutes. Divide filling between moulds. Bake: for approx. 25 minutes towards the bottom of oven preheated to 200°C. Remove from oven, cool for a few minutes, remove boats from mould and serve warm. Per boat: 9 g fat, 2 g protein, 109 carbohydrate, 538 kJ (129 kcall
, J /
( ,
New interpretation of classic on page 90
,
C Asparagus salad with
buffalo mozzarella
Preparation time : approx. 40 minutes
Tomato vinaigrette
3 tablespoons 4 tablespoons 2 1
balsamic vinegar olive oil tomatoes, seeded, diced garlic clove, pressed
to taste salt, pepper
mix together in a bowl season
1 kg green asparagus (small photo), bottom third peeled, cut diagonally into approx. 3 cm long pieces, cooked for approx. 7 minutes, drained add, mix 250 g buffalo mozzarella (small photo), torn up '12 bunch basil. torn up
to garnish
To serve: divide the asparagus salad between the plates, and garnish. Per person: 25 9 fat, 17 9 protein, 12 9 carbohydrate, 1454 kJ (348 kcal)
'--I
Buffalo mozzarella and asparagus In Schangnau, mozzarella is made according to the Italian recipe. The milk is supplied by water buffalo that graze in the hilly landscape of the Emmental. Fabulous juicy green asparagus thrive in the "Seeland" - Switzerland's vegeta足 ble garden. The two are combined in a Bernese recipe that brings together delicious multicultural elements.
CC Cheesy potato cakes on leek salad Preparation time: approx. 30 minutes
Baking time: approx. 20 minutes
Potato cakes 2 eggs pinch nutmeg '12 teaspoon salt, a little pepper
\
'-
beat together in a bowl
500 g potato leftovers (floury) boiled in their skins and peeled grate coarsely into bowl. mix ingredients ~ 150 g Valais mountain cheese Shape: rinse hands in cold water, shape mixture into 12 cakes, place on baking sheet lined with baking parchment.
'-----"
Bake: approx . 20 minutes in the middle of oven preheated to 200°C. !
,
Salad 3 tablespoons 2 tablespoons 1 % teaspoon
cider vinegar rapeseed oil garlic clove, pressed salt, a little pepper
2 red apples, cut into eight,
then sliced thinly 1 tablespoon rapeseed oil 600 g leeks, in thin strips
I
'-- "
'=---
mix together well in a bowl add, mix
warm in a large pan sweat gently for approx. 10 minutes, tip into bowl, mix. Divide salad between plates, top with potato cakes
"
J
Per person: 24 9 fat, 19 9 protein, 35 9 carbohydrate, 1812 kJ (433 kcal)
,
..
New interpretation of classic on page 97
Cholera
Unlikely as it may sound, this is the name of a traditional recipe that we have recreated. Cholera is a whole足 some vegetable pie from Goms in the canton of Valais. The pastry base is covered with potatoes, leeks, cheese and apples and baked to a deliciously crispy finish.
Swiss bread Bread was first baked by the Sumerians and Egyptians some 5000 years ago. The Swiss started a little later, but today there can hardly be any country that makes more types of bread. The figure is put at something between 200 and 300. Rye bread from Valais is made using sourdough and has a very old tradition. "Pain de seigle valaisan" has been a protected AOC since 2004.
C Stuffed Valais rye bread
Preparation time: approx. 30 minutes Baking time: approx. 30 minutes
Filling 70 g Goms cheese, diced 50 g Valais air-dried beef, thinly sliced 6 green asparagus spears, bottom third peeled, cut into pieces approx. 1 cm long, cooked for approx. 5 minutes, drained a little pepper
1 Valais rye loaf
mix together in a bowl slice top off to form a lid. Scoop out the inside, tear up '13 of it and mix well with the other ingredients. Stuff loaf with filling. Replace lid . Wrap loaf closely in foil
Bake: approx. 30 minutes in the middle of oven preheated to 220째C.
Remove loaf, cool for a few minutes on a wire rack, remove foil.
Cut loaf into wedges.
Tip
Use any remaining bread to make "Sii" (page 146).
Per person: 8 9 fat, 23 9 protein, 77 9 carbohydrate, 1962 kJ (469 kcaJ)
Emmental meatloaf Emmental's traditional meatloaf was always a big hit. A large piece of Emmental cheese was wrapped in ham, covered with seasoned minced meat and then baked in the oven. We have added a touch of sushi to the traditional recipe. And the result is Emmental meatloaf inside out.
..
CC Maki sushi
J
made with Emmental meatloaf
Preparation time: approx. 30 minutes Makes approx. 12 sushi rolls
Tartare
100 g beef fillet from the tail end, freshly minced by the butcher
'12 onion, finely chopped
'12 garlic clove, pressed
2 teaspoons basil. finely chopped 2 teaspoons chives, finely chopped 1 teaspoon green peppercorns in brine, drained, finely chopped pinch paprika 2 pinches salt combine in a bowl. mix well with a fork ;
3 slices ham (cooked shoulder) 30 g Emmental cheese, cut into strips 1 sheet cling film (30 cm long)
for shaping
Shape: lay the slices of ham on the cling film, so that they overlap slightly down the long side. Spread the tartare mixture over the ham, leaving a 2-3 cm margin along the top edge. Line the strips of cheese up along the lower edge. Starting at the lower edge, roll the sushi up tightly with the help of the cling film. Chill roll, wrapped in the cling film, for approx. 20 minutes. To serve: remove cling film. Cut into 2-3 cm thick slices with a knife rinsed in cold water and serve immediately. Tip Replace green peppercorns with 112 teaspoon of sambal oelek. Note: always eat meat for tartare on the day purchased. Do not keep leftovers. Per sushi roll : 2 9 fat. 5 9 protein, 0 9 carbohydrate, 150 kJ (36 kcal)
New interpretation of classic on page 100
C Seeland savoy cabbage salad
Preparation time : approx. 30 minutes Stand time: approx. 30 minutes
I
Salad dressing 1 teaspoon 2 tablespoons 4 tablespoons 1 tablespoon 1 tablespoon % teaspoon
mustard white wine vinegar rapeseed oil ketchup mayonnaise
salt, a little pepper
2 red apples, quartered 500 g savoy cabbage, thick ribs flattened, cut into thin strips 10 rashers bacon, cut into thin strips 3 slices bread, toasted and cubed
,. mix together well in a large bowl
slice thinly into bowl, mix
-
tip into bowl, mix and leave to stand for approx. 30 minutes fry slowly in frying pan until crispy, drain scatter with bacon strips over the salad
Per person: 24 9 fat, 10 9 protein, 22 9 carbohydrate, 1452 kJ (348 kcal)
.
'
CJ CJ C Bernese platter Soaking time: approx. 12 hours Preparation time: approx. 1'12 hours Simmering time: approx. 3'12 hours Serves 6-8
salted beef tongue (approx. 900 g) 200g dried green beans
lay in cold water, cover and soak in a cool place for approx. 12 hours cover and soak in cold water for approx. 12 hours
Tongue and boiled beef 3 litres water 1 onion, spiked with 1 bay leaf and 1 clove carrot, in rings 1 piece celeriac soaked tongue approx. 2 tablespoons salt 500 g boiling beef (e. g. forequarter, neck)
bring all ingredients to boil in a high足 sided pan drain, and simmer at just below boiling point for approx. 2 hours add, taste liquid, put approx . 500 ml aside for the beans add, cover and simmer for approx. 1'12 hours at low heat. The tongue is cooked when soft. Skin tongue and replace in the broth. Cover pan and put aside
Beans. bacon and tongue sausage 1 tablespoon butter 1 onion, finely chopped soaked beans,
drained broth put aside
250 g smoked bacon
tongue sausage (ca. 300 g)
heat in a pan sweat slowly add and continue cooking
add, bring to boil, reduce heat, cover and continue to simmer for approx. 50 min足 utes at medium heat add and simmer for approx. 30 minutes until cooked
To serve: put beans on pre-heated serving dish, skin tongue sausage. Slice tongue and sausage, cut meat into slices, and arrange on the beans. Accompaniments: boiled potatoes and sauerkraut. Per person ('I.): 49 g fat. 63 g protein, 15 g carbohydrates. 3153 kJ (753 kcal)
Bern
Swiss rosti No one knows where the first rosti were made. But today every canton has its own version, which is, of course, the only authen tic one. Nowadays, rosti has a community of fans that goes way beyond the country's borders - in the USA, for example, where the local variety is known as hash browns.
••
CCC Rbsti
Preparation time: approx. 50 minutes Serves 2-3 as a main course, or 4 as a side dish
1 kg waxy potatoes boiled in their skins the previous day, peeled 1 teaspoon salt
clarified butter
..
'--
I
grate coarsely into a bowl season heat in a frying pan. Add potatoes, cook for approx. 5 minutes, turning occasionally. Press into a flattish cake shape with a fish slice or spatula, then leave to cook undisturbed over medium heat for approx. 15 minutes. Lay a flat plate upside-down over the frying pan and flip the rbsti over onto the plate. Add a little more clarified butter to the pan and slide the rbsti back in. Finish cooking the underside (approx. 15 minutes)
Tips - Slowly sweat 1 onion, chopped or sliced into thin strips, in the butter, before adding potatoes and cooking as above. - Fry 100g diced bacon until crispy, before adding potatoes and cooking as above. - Top rbsti with fried eggs. Per person ('!.): 2 9 fat,S 9 protein, 43 9 carbohydrate, 869 kJ (208 kcaJ)
'J
-.'
",-
Bern
C Veal tartare with
Belper Knolle cheese
Preparation time : approx. 25 minutes
400g veal (e. g. fillet. rump). freshly minced by the butcher 1 tablespoon 1 1 tablespoon 1 tablespoon pinch 112 teaspoon
rapeseed oil fresh egg yolk mild mustard chervil. finely chopped paprika salt, a little pepper ripe Belper Knolle (small photo)
tip into a bowl
add to bowl. mix well with a fork. divide between 4 plates garnish with cheese shavings
Tip Use a different hard cheese. such as Sbrinz. in place of Belper Knolle. Note: always eat meat for tartare on the day of purchase. Serve immediately after seasoning . Do not keep leftovers. Per person: 10g fat. 24 g protein. Og carbohydrate. 791 kJ (189 kcal)
'--足
Belper Knolle
Made in Belp from cow's milk, this pasteur足 ized cream cheese was awarded the "Prix d'innovation agricole suisse 2007". It is formed into a ball and coated in pepper, garlic and Himalayan salt. As the ball matures, the cheese becomes harder and can be shaved into wafer-thin slices.
CCC Solothurn-style potato, bacon and
pear hotpot Preparation time: approx. 1'/4 hours
75 g sugar
l'!z table足 spoons water
150 ml water, hot 500g pears (not too ripe), halved, cut into pieces 500 g smoked boiling bacon
500 g waxy potatoes, cut into small (3 cm) pieces 'h teaspoon salt
100 ml double cream
bring to the boil in a wide pan, without stirring. Reduce heat, simmer, shaking pan occasionally, until a golden brown caramel forms. Remove pan from heat
~
-
add
add, bring to boil, cover and simmer over low heat for approx. 30 minutes, stirring occasionally
-,
add, cover and simmer for approx. 30 minutes. Remove bacon, cover and set aside add, heat through . Slice bacon and serve with potatoes and pears
Per person: 46 9 fat, 27 9 protein, 57 9 carbohydrate, 3131 kJ (749 kcal)
.""", I
I
Solothurn
CCC Mund saffron
risotto
Preparation time : approx. 45 minutes {
1 tablespoon butter
1 onion, finely chopped
2 garlic cloves, pressed
350 g risotto rice (e. g. S. Andrea)
4 tomatoes, peeled, seeded, diced 1-2 teaspoons thyme leaves 1'h teaspoons saffron threads
heat in a pan sweat slowly add, cook gently, stirring all the time, until translucent
add, mix
800 ml meat stock, hot
stir in gradually, keeping the rice just covered by the liquid. Simmer for approx. 25 minutes, until rice is creamy and al dente
50 g bacon, diced
fry slowly in a frying pan until crispy, drain on kitchen paper. Wipe pan with kitchen paper
clarified butter for frying
heat in the same pan
400 g veal, in small pieces
fry in batches for approx. 3 minutes and remove
'h teaspoon salt, a little pepper
season, stir into the risotto together with the diced bacon, and serve immediately
Per person: 11 9 fat, 32 9 protein, 74 9 carbohydrate. 2196 kJ (526 kcal)
Valais
,
Swiss saffron Mund in the canton of Valais is the only Swiss community to grow saffron. Its quality is among the best in the world. The dark red saffron strands 足 the stigma of a variety of crocus 足 are hand-picked. Up to 360,000 blos足 soms are required for a kilogram of saffron, so it is no wonder that the "red gold", as it is known, has its price.
Treberwurst
This sausage is not actually produced: it simply happens. Traditionally, vintners used to cook their lunch of sausages in the still while distilling grape detritus to make marc, the local eau de vie. Today, it is a speciality and is still served in winter in the region around the Lake of Biel.
C Home-made Treberwurst Marinating time: approx. 3 days Preparation time. 50 minutes
Vaud sausage (350 g)
prick all over with a fork, place in a freezer bag
100 ml marc or grappa
add, seal bag. Marinate in the refrig足 erator for approx. 3 days, turning the bag over occasionally
100ml water
bring to the boil, reduce heat. Add sausage and marinade, cover and simmer for approx. 25 minutes. Turn the sausage over
100 ml marc or grappa
add, simmer for approx. 20 minutes
To serve: remove sausage, slice, divide between plates, drizzle with remaining liquid. Per person: 28g fat, 13g protein, 1 9 carbohydrate, 1541 kJ (368kcal)
,--,'
CC Potatoes and apples au
gratin
Preparation time. 20 minutes
Baking time: approx. 1 hour
Quantities for a 2-litre gratin dish, greased
200 ml 100ml 2 pinch 1 teaspoon
double cream milk garlic cloves, pressed nutmeg salt, a little pepper
800 g floury potatoes 3 apples, quartered 100 g grated Sbrinz cheese
bring to the boil, remove pan from heat slice approx. 5 mm thick, mix potatoes and apples together in gratin dish stir into the milk-cream mixture, pour over potatoes and apples
Bake: approx.1 hour in the middle of oven preheated to 180 0 (
.---足
Per person : 27 g fat, 14 g protein, 50 g carbohydrate, 2109 kJ (505 kcal)
.,
New interpretation of classic on page 117
Funggi
This traditional dish from 5010足 thurn is a porridge-like mixture of potatoes and apples, fin足 ished off with cream and gar足 nished with croutons fried in butter. It is often served with meat stews such as "50ledurner Vorasse". We have recreated the recipe as a gratin and heartily recommend it.
CCC Biel-style perch fillets
Preparation time: approx. 40 minutes Baking time: approx. 25 minutes Quantities for a 3-litre, wide baking dish, greased
2 shallots, finely chopped
500 g perch fillets, skinned
'12 teaspoon salt, a little pepper
scatter over base of dish season fillets, lay side by side on the chopped shallots
2 tablespoons chervil, finely chopped 2 tablespoons parsley, finely chopped 1 tablespoon dill, finely cut
scatter over fish
100 ml white wine (e. g. Chasselas) 100 ml fish stock or vegetable stock 1 tablespoon lemon juice
pour over fish, cover dish with tin foil
Bake: 25 minutes towards the bottom of oven preheated to 180°C. Remove. Leave oven door open and reduce temperature to 60°C. Transfer fillets to a serving dish, cover and keep warm. Strain the cooking liquid into a small pan. Sauce cooking liquid
100 ml double cream
'12 tablespoon butter, soft 112 tablespoon plain flour % teaspoon salt, a little pepper
reduce to approx. 100 ml add, bring to boil, reduce heat combine with a fork, stir into the cook ing liquid, simmer for approx. 10 minutes season
Per person: 11 g fat, 24g protein, 4g carbohydrate, 912kJ (219kcal)
Bern
r
C Boiled
beef with cabbage chutney
Preparation time: approx. 1'/, hours
Cabbage chutney 1 tablespoon rapeseed oil 200 g red cabbage, thinly shredded 1 onion, cut into thin strips
heat in a wide pan sweat slowly for approx. 5 minutes, stirring
2 tablespoons sugar 1 teaspoon hot curry powder
1 teaspoon ground coriander
1 red chilli, halved, seeded, finely chopped bay leaf '/4 teaspoon cinnamon
'/4 teaspoon salt, a little pepper
150ml water 150 ml red wine (e. g. Pinot noir) 100 ml balsamic vinegar
400 g boiled beef,
thinly sliced
add to pan, cook for approx. 3 minutes add, bring to boil. Reduce heat, cover and simmer for approx. 30 minutes add, bring to boil. Reduce heat, simmer uncovered for approx. 20 minutes, until very little liquid remains. Cool and remove bay leaf divide between 4 plates. Serve with chutney
Per person: 8g fat, 33g protein, 16g carbohydrate, 1145 kJ (273 kcall
~.
r
Bernese cabbage
The canton of Bern grows lot of cabbage, and the best of it is said to come from the Gurbetal. In the past, many families used to ferment the cabbage to ensure a supply during the winter. Today, this job is carried out by the region's sauerkraut producers.
CCC Asparagus tart from Valais
Preparation time : approx. 40 minutes
Blind baking/ baking time : approx. 25 minutes
Quantities for a 28-30 cm 0 pie tin, greased
1 portion pastry (page 68)
roll out to fit greased tart tin, press well into the sides. Prick base allover with a fork. Line with baking parchment and cover base with dried beans ,
Bake blind : approx . 15 minutes towards the bottom of oven preheated to 220°C. Remove from oven, remove baking parchment and beans Filling 1 litre water 500 g white asparagus, peeled, ends cut off and halved 1 tablespoon salt 112 teaspoon sugar
180 ml extra thick double cream 50 g raclette cheese, diced 1 pinch nutmeg 112 teaspoon salt, a little pepper
bring to the boil in a large pan
.....
\ -.....
'-. J
add to pan, bring to boil, reduce heat. Simmer the asparagus for approx. 15 min utes until just beginning to soften, drain well bring to boil in the same pan, simmer over gentle heat for approx. 10 minutes stir in season, arrange asparagus on the pastry base, pour the cream and cheese mixture over
Bake: approx . l0 minutes in the middle of oven preheated to 220°C. Remove from oven, cool for a few minutes on a wire rack, remove from tin. Per person : 40 g fat, 12 g protein, 40 g carbohydrate, 2377 kJ (568 kcal)
, Valais
-....
CC Asparagus samosas
/
Preparation time: approx. 45 minutes
Makes 8 samosas
Preheat oven to 60°C, put serving dish and plates to warm Filling 300 g white asparagus,
cooked (page 122), cooled,
diced
80 g raclette cheese, diced
1 tablespoon root ginger, finely grated
1 red chilli, seeded, finely
chopped
1 teaspoon mild curry powder
% teaspoon salt, a little pepper 1 pack filo pastry (120 g)
3 tablespoons oil
mix together in a bowl
separate sheets carefully. Lay 1 sheet on a damp tea towel, brush with water, lay second sheet on top of the first. Cut sheet in 4 lengthways, halve crossways brush strips of pastry with oil. Spoon 1112 tablespoons of the filling onto the lower end of the strip, fold right corner over and continue as shown (see photo below), so as to make a tri angular samosa parcel. Repeat with remaining pastry
'--'
oil for deep-frying Deep-frying : fill deep pan a third full with oil, heat to approx. 175°C. Deep-fry the samosas in batches for approx. 2 minutes, until golden. Remove, drain on kitchen paper, transfer to oven to keep warm. Wedge oven door ajar with the handle of a wooden spoon. Per samosa: 18 9 fat, 5 9 protein, 11 9 carbohydrate, 952 kJ (228 kcal)
To shape samosas Keep folding the strip diagonally in a zigzag pattern, starting from the lower end, until you reach the end of the pastry strip. ill Work quickly, handling the pastry as little as possible. Keep the unused sheets covered with the damp tea towel until needed, to prevent them drying out.
New interpretation of classic on page 122
,,
Casserole
a la Cardinal Schiner
This is a traditional recipe that has it all: oxtail, stewing beef, beef shanks, a whole partridge and quails, all cooked together slowly in a home足 made broth. Part of the soup is served as a starter and the other part reduced with capers to make a sauce for the meat. Very rich! For our modern version, we've picked out the best ingredients and reinterpreted the recipe.
~~
Stuffed quails with horseradish sauce Preparation time: approx. 40 minutes Roasting time: approx. 25 minutes Large roasting tin
4 quails
rinse inside and out in cold water, pat dry
Stuffing 1 slice rye bread
crumble into a bowl
100 ml white wine (e. g. Heida)
add, soak for approx. 20 minutes, blend
1 tablespoon butter
melt in a pan
150 g Singapore salad lh onion, finely chopped garlic clove, pressed
soften for approx. 5 minutes, add to bowl
lh teaspoon salt, a little pepper
season, stuff quails
To truss quails: Cut a piece of kitchen string approx. 50 cm long and lay it out on the worktop. Put quail down on the string. Cross the string over the bird, so that the wings are held against the body. Tie legs together. Repeat for remain ing quails. 1 tablespoon clarified butter
200 ml chicken stock
for roasting
Roast: Put butter into roasting tin, heat in the middle of oven preheated to 220째C. Roast quails, breast down, for approx. 10 minutes, turn and roast on other side for approx. 5 minutes. Pour stock into tin, reduce heat to 180째C and continue roasting for approx . 10 minutes, basting twice with stock. Take roasting tin out of oven, transfer quails to serving dish, pour liquid into a pan. Remove fat from the surface by dabbing with kitchen paper. Switch off oven and return quails to oven to keep warm . Sauce '----
3 tablespoons white wine (e. g. Heida) 2 teaspoons instant brown gravy 2 tablespoons horseradish, finely grated
2 tablespoons chives, finely chopped to taste salt, pepper
add to pan, bring to boil stir into the liquid, cook for approx . 1 minute stir in
season
Per person: 20 g fat, 33 g protein, 8 g carbohydrate, 1425 kJ (341 kcal)
New interpretation of classic on page 126
CCC Pork chops with
dried fruit
Soaking time: approx. 12 hours
Preparation time: approx. 50 minutes
Preheat oven to 60 0 ( , put serving dish, sauceboat, bowls and plates to warm. 200 ml apple juice 16 dried apple rings red wine (e. g. Pinot noir) stoned prunes sugar unwaxed lemon, '/. zest only 1 bay leaf 2 cloves 'I. teaspoon cinnamon
soak overnight in a covered pan. Bring to the boil, keep warm
100 ml 16 2 tablespoons 1
bring to the boil in the same pan. Reduce heat, simmer for approx. 5 minutes, keep warm
Meat 1 tablespoon clarified butter 4 pork chops (each 180 g/2 cm thick)
'12 teaspoon salt, a little pepper
onion, finely chopped 200 ml meat stock 100ml lager 1112 tablespoons instant gravy
heat in a large frying pan brown for approx. 2 minutes on each side. Reduce heat and continue cooking for approx. 3 minutes on each side season, transfer to platter and keep warm. Dab up fat with kitchen paper, add a little clarified butter
'-'
sweat slowly pour into pan, bring to boil, reduce by half stir in, continue cooking for approx. 1 minute
To serve: arrange chops and fruit on plates, pour a little sauce over. Serve remaining sauce separately. Pro Person: 20 9 fat, 32 9 protein, 28 9 carbohydrate, 1825 kJ (436 kcal)
Bern
,,--I
Jeremias Gotthelf and the Emmental
Albert Bitzius (1797-1854) was a pastor who wrote a fine body of work under his pen name, Jeremias Gotthelf. His novels provide us with a kindly, but critical. insight into rural life in Emmental in the 19th century. Some of the names of his characters, such as "dr Hagu Hans" or "z'Ziberlihoger Lisi" (page 130) find their way into the "chOschtige Ruschtig", Emmental's hearty, down-to-earth cuisine.
CCC Pork medallions with
mushroom sauce
and herb noodles Preparation time: approx. 50 minutes
Preheat oven to approx. 60 DC, put serving dish, sauceboat and plates to warm. Pork medallions clarified butter for frying 8 pork medallions
(each 60g/2cm thick)
1 tablespoon plain flour
liz teaspoon salt, a little pepper
150 g mushrooms, sliced 1 small onion, finely chopped 1 garlic clove, pressed 100 ml 100 ml 2 tablespoons 1f. teaspoon
meat stock double cream brandy salt, a little pepper
1 tablespoon instant gravy
2 tablespoons 1/. 1 1 tablespoon 1 teaspoon 1 teaspoon 1 teaspoon 1f. teaspoon
Noodles butter, soft onion, finely chopped garlic clove, pressed parsley, finely chopped tarragon, finely chopped mild mustard lemon juice salt, a little pepper
300 g noodles salted water, simmering
heat in a frying pan
turn medallions in flour, shake off excess, brown in batches for approx . 1 minute on each side. Reduce heat and continue cooking over medium heat for approx. 3 minutes on each side season, keep warm. Dab up fat with kitchen paper and add a little clarified butter
-.....J
"足
sweat slowly for approx. 3 minutes
add, deglaze pan, bring to boil. Reduce heat, simmer for approx. 10 minutes stir into the simmering stock, cook for approx. 1 minute and keep warm
mix together well in a small bowl cook noodles al dente, drain, return to pan, add herb butter, and stir to coat noodles
To serve: arrange medallions on plates with noodles and sauce.
Per person: 23 9 fat, 39 9 protein, 59 9 carbohydrate, 2533 kJ (606 kcal)
* see anecdote page 129.
Bern
/
CCC Wine-braised beef Marinating time : approx. 5 days. Preparation time: approx. 1 hour. Cooking time: approx. 2'/, hours Serves 6
11h kg braising beef (e . g. beef round)
Marinade 1.2 litres light red wine (e. g. Pinot Noir)
100 ml red wine vinegar
1 small leek, roughly chopped
1 carrot, roughly chopped 1 small stick celery, roughly chopped 2 onions, halved 2 sprigs rosemary
1 cinnamon stick
2 bay leaves and 2 cloves
8 black peppercorns,
crushed
4 juniper berries, crushed
To marinate: put all ingredients for the marinade into a pan, bring to the boil, cool. Transfer to a glass, china or stainless steel vessel and lay the meat in the marinade. You may need to weigh the meat down to ensure it remains submerged. Marinate in a cool place for approx. 5 days, turning meat daily. Remove meat and vegetables, pat meat dry. Bring marinade to boil, strain through a sieve lined with muslin and set aside. 11h teaspoons salt, a little pepper 11h table足 spoons clarified butter
2 tablespoons plain flour lh tablespoon sugar
500-700 ml reserved marinade
to taste salt, pepper
season meat heat in a casserole. Brown meat all over for approx . 8 minutes, remove. Saute vegetables and remove. Reduce heat, add a little more clarified butter add, brown, remove casserole from heat add, bring to boil, stirring. Return meat and vegetables to casserole. The mari足 nade should cover up to 113 the height of the meat. Cover and cook over low heat for approx . 2% hours, turning meat every half-hour. Remove and rest meat for approx. 10 minutes before slicing adjust seasoning of sauce. Slice meat and serve with sauce and vegetables
Per person: 12g fat, 54g protein, 3g carbohydrate, 1508 kJ (359kcal)
Bern
Marinated roast beef For this dish, the beef is marinated in wine or cider for several days, which makes the meat wonderfully tender. Many regions in Switzerland have their own recipes, with or without herbs, with fresh or dried fruit, or a dash of schnapps. And for the Bernese, the dish wouldn't be complete without a big helping of creamy mashed pota足 toes.
Legend has it that raclette was invented by a wine足 maker, who sat so close to the fire that the cheese he had with him melted. Without further ado, he is said to have spread it on bread. It was only much later that the bread was replaced by potatoes. And whether the story is true or not, it's a fact that no one in Valais would dream of throwing a party without raclette.
CDC Raclette Preparation time : approx. 30 minutes
800 g raclette cheese slices 1 kg waxy potatoes, freshly cooked in their skins nutmeg, paprika, pepper ,--,,'
arrange on a serving dish or platter place in a basket lined with a cloth napkin, cover to season
Classic accompaniments 200 g pickled gherkins 150 g silverskin onions 100g air-dried beef (e. g. Valais air-dried beef) 100 g ham, raw or cooked
served in separate bowls or on platters
Prepare raclette: pre-heat the raclette grill. Place cheese, potatoes and accompaniments on the table. Lay slices of cheese in the individual grill pans and melt under the grill. Scrape melted cheese onto plate with wooden spatula . Enjoy with potatoes and accompaniments. Tip More accompaniments to try: pineapple and pear chunks, pickled baby sweet corn, peppadews, mustard fruit chutney or tomato slices. Per person: 61 9 fat, 75 9 protein, 47 9 carbohydrate, 4337 kJ (1036 kcal)
Valais
CCC Bernese plait
Preparation time: approx. 40 minutes Rising time: approx. 2 hours Baking time: approx. 40 minutes Makes 1 loaf of approx. 1'/, kg or 2 loaves of approx. 750 9
1 kg white flour
1 tablespoon salt
sift into a bowl, make a well in the
centre
1 cube yeast (approx . 42 g), crumbled
1 tablespoon sugar
500 ml milk, lukewarm pour yeast mixture into the well, stir to a thin liquid consistency, sprinkle with a little flour. Leave till the liquid froths (approx. 10 minutes) 140 g butter, soft, in pieces
1 small egg, beaten 3 tablespoons single cream
add to bowl, mix, turn onto work sur face and knead for approx. 10 minutes to make a soft, smooth dough. Cover and leave for approx. 11f2 hours at room temperature until doubled in size for glazing mix 1 tablespoon with the beaten egg, cover and chill. Put 2 tablespoons cream in a small bowl
Shape: divide dough in half, shape each half into a roll approx. 70 cm long, thinning slightly towards the ends. Lay one roll crosswise over the other on the work surface, plait (small photos). Transfer plait to a baking sheet lined with baking parchment, brush with cream, leave to rise for approx. 30 minutes, glaze with egg-cream mixture. Bake: approx. 40 minutes on the bottom shelf of oven preheated to 200°C. Remove, coolon wire rack. Tips - Make it easier: halve the dough before kneading. Knead, and leave to rise, in two halves. - For 2 plaits, the rolls will be shorter, approx. 50cm long. Reduce baking time by approx. 5 minutes. Keeping time: yeast bread is best eaten fresh. Per 100 g: 10 9 fat, 10 9 protein, 49 9 carbohydrate, 1387 kJ (332 kcal)
Bern
./
Fold the end of the bot足 tom roll of dough (blue) from top right to bottom left. Fold the opposite end of the roll from bot足 tom left to top right.
Take the ends of the other roll (white) and fold them from top left to botom right and from bot足 tom right to top left.
Fold the end of the other roll (blue) from top right to bottom left. Fold the opposite end of the roll from bottom left to top right. Fold the ends of the other roll (white) from top left to bottom right and from bottom right to top left. Continue in this way.
C
Meringue parfait Preparation time: approx. 30 minutes Freezing time : approx. 4 hours Quafltities for a loaf tin approx. 20 cm long, brushed with oil and lined with cling film Serves 6
2 fresh egg yolks 4 tablespoons sugar 3 tablespoons Kirsch 250 ml double cream
2 fresh egg whites
1 pinch salt 1 tablespoon sugar 50 g meringues (small photo), crushed
mix together well in a bowl, beat until the mixture becomes lighter in colour beat cream until stiff, whisk half into the mixture. Fold remainder in gently with a spatula beat until stiff peaks form
add, continue beating till glossy using a spatula, gently fold egg whites and meringues alternately into the mixture, and transfer immediately to the prepared tin
Freeze: covered, for approx. 4 hours To serve: turn parfait out onto a board, remove cling film. Slice approx . 1 cm thick and serve on plates. Can be prepared in advance: prepare up to 1 week in advance. Soften for approx. 15 minutes in the refrigerator before serving. Per person : 16 g fat, 3 g protein, 19 g carbohydrate, 1072 kJ (256 kcal)
\ ----'
Meringue "Merangga" is said to have been in足 vented in the Bernese Oberland village of Meiringen. Served with lashings of whipped cream, this light, airy dessert made of egg whites soon had an inter足 national following. At the French court it was known as "meringues" and in England "baisers", apparently after the -~
English queen declared that it was "like a kiss".
c C C Quark pastry puffs
Preparation time: approx. 50 minutes Chilling time: approx. 2 hours Baking time: approx. 15 minutes Makes 4 puffs
Quark puff pastry 200 g plain flour 112 teaspoon salt
mix together in a bowl
100 g butter, in pieces, cold
rub in with the fingertips until mixture resembles fine breadcrumbs
150 g full fat quark
add, mix with a spoon. Gather mixture together without kneading, press flat, cover and chill for approx. 30 minutes
Make pastry: on a floured board, roll out into a rectangle approx. 1 cm thick . Fold the short sides in to the centre, fold over again loosely, cover and chill for approx. 30 minutes (step 1). Repeat (step 2), this time working across the pastry in the other direction. Chill again for approx. 30 minutes. 250 g fruit, halved, stoned (e. g. apricots, cherries, damsons) 1V2 table spoons sugar
'-
diced
,'
,-.
for sprinkling
water
for brushing
icing sugar
for dusting
Shape: roll out pastry to a square approx. 33 x 33 cm, cut into approx . 15 cm squares. Put fruit in the centre, sprinkle with sugar. Brush pastry edges with water. Seal corners over the filling, pressing lightly, to make an envelope shape. Stamp 4 hearts out of the pastry leftovers, moisten and fix hearts in the centre of the puff. Chill for approx. 30 minutes. Bake: approx. 15 minutes in the centre of oven preheated to 220°C. Remove, cool for a few minutes on a wire rack, dust with icing sugar and leave until cold. Tips - Use apples or berries instead of stone fruit. - Save time: use 250 g puff pastry instead of quark pastry Keeping time: pastry puffs are best eaten fresh. Per puff: 27 g fat, 9 g protein, 48 g carbohydrate, 1985 kJ (475 kcal)
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Solothurn
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~c Sweet lasagne Preparation time: approx. 25 minutes
Baking time: approx. 30 minutes
Quantities for a wide baking dish, approx. 2'/2 litres, greased
Serves 6
1 roll pasta dough
unroll, cut into three
Quark mixture 50g sugar
1 egg 300 g full fat quark 1 vanilla pod,
slit lengthways,
scraped-out seeds only
1 pinch salt 700 g fruit (e. g. apricots, cherries,
damsons), diced
50g sugar
whisk together till frothy
mix
combine in a bowl
Layer: spread 4 tablespoons of the quark mixture over base of dish. Cover with a pasta sheet, top with 113 of the fruit and 113 of the quark mixture. Repeat twice more. Bake: approx. 30 minutes towards the bottom of oven preheated to 200째C. Per person : 10 g fat, 8 g protein, 41 g carbohydrate, 1189 kJ (285 kcal)
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New interpretation of classic on page 140
CCC Caramel custard Preparation time : appro x. 30 minutes Chilling time: appro x. 2 hours
Caramel custard 4 tablespoons sugar 1112 table足 spoons water
250ml milk 200ml 1 2 tablespoons 1 tablespoon
milk fresh egg cornflour sugar
200 ml double cream
bring to the boil in a wide pan, without stirring. Reduce heat and simmer, shaking pan occasionally, until a hazelnut brown caramel develops. Remove pan from heat and cool slightly add, continue simmering over low heat until the caramel dissolves
blend with a whisk, pour into pan, bring to boil over medium heat, stirring continuously. Remove pan from heat, continue stirring for approx. 2 minutes, strain through a sieve into a bowl. Cover surface with cling film, cool, then chill for approx. 2 hours. Beat custard smooth beat until stiff. Just before serving, fold half of the cream into the custard . Top with remaining cream
Can be made in advance: prepare custard, without cream, a day in advance, and refrigerate. Before serving, beat custard smooth and add cream as above. Per person : 23 9 fat, 6 9 protein, 26 9 carbohydrate, 1423 kJ (340 kcal)
Bern
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CCC Sii
Bread and sultana puree with whipped cream Preparation time: approx. 30 minutes
Soaking time: approx. 12 hours
Serves 6
100 g dark sultanas 50 ml red wine (e. g. Dole) 250g Valais rye bread,
diced 200ml water 100ml red wine (e.g. Dole)
drained sultanas 150 ml elderberry syrup
or blackcurrant syrup,
undiluted 2 tablespoons butter 200ml cream
soak overnight in a small bowl, drain, set aside tip into a bowl
pour over bread, cover and soak for approx. 12 hours. Push bread through a sieve into bowl, or mash with a fork
mix with the bread
melt in a pan. Stir in the bread puree, warm through whip till light and fluffy
To serve: divide puree between glass dishes, top with whipped cream. Per person: 16g fat, 49 protein, 48g carbohydrate, 1531 kJ (366kcal)
Valais
Sii and HollermOes This Valais speciality is a sweet mushy pudding made with stale bread and elder足 berry juice. In lower Valais it is known as "Sii", and in upper Valais as "HoliermOes}). Our recipe is made using red wine and sultanas and served with lots of fluffy whipped cream. There's only one word for it: scrumptious!
CCC Sabayon
Preparation time: approx. 45 minutes
50 g dark sultanas 2 tablespoons fruit eau-de-vie 4 slices plait or toast bread
'12 tablespoon butter 2 red apples, in wedges
mix, soak for approx. 20 minutes toast golden brown, set aside melt in a pan add, cover and cook till just soft, transfer to bowl, cover and set aside
Cream
250 ml white wine
(e. g. Sauvignon blanc) 50g sugar 1 cinnamon stick 1 bay leaf 3 cloves unwaxed lemon, 1(. zest only
2 fresh eggs
bring to boil in the same pan, reduce heat. Simmer over medium heat for approx. 5 minutes, remove from heat. Strain off liquid, cool slightly, pour back into pan stir in, bring to just under the boil over medium heat, stirring continuously. Remove from heat, keep stirring for approx. 2 minutes
To serve: put bread in deep plates, pour warm cream over, scatter
sultanas on top and garnish with apple wedges.
Tip
Sprinkle with cinnamon sugar.
For a change: soak sultanas in plum brandy. Instead of apples and white
wine, use 12 damsons, halved and stoned, and red wine.
Per person: 9 9 fat, 8 9 protein, 53 9 carbohydrate, 1572 kJ (376 kcal)
.:
Bern
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Toblerone The name of the world-famous triangular chocolate bar was created in 1908 and is a combina足 tion of "torrone" (Spanish for nougat) and Tobler (a chocolate足 maker). Today, Toblerone is produced in Bern and exported worldwide.
CCD Dark Toblerone mousse Preparation time: approx. 35 minutes Chilling time: approx. 3 hours
150 g dark Toblerone chocolate water, boiling
1 fresh egg 1 tablespoon icing sugar
200 ml double cream, whipped stiff
break into a bowl pour over, leave for approx. 2 minutes. Carefully pour off water, leaving approx. 1 tablespoon, beat chocolate smooth mix we" in a bowl, beat until the mixture becomes lighter in colour, mix well with the chocolate fold gently into the mixture with a spatula, cover and chill for approx. 3 hours
To serve: spoon onto plates, using 2 tablespoons dipped into hot water. Note: do not keep leftovers of desserts made with raw egg. Per person: 30g fat, 5g protein, 23g carbohydrate,1586kJ (379kcal)
_. CCC Light Toblerone mousse Preparation time: approx. 35 minutes Chilling time: approx. 3 hours
150 g white Toblerone chocolate water, boiling
1 fresh egg 200 ml double cream, whipped stiff
break into a bowl pour over, leave for approx . 2 minutes. Carefully pour off water, leaving approx.1 tablespoon, beat chocolate smooth add, mix well fold gently into the mixture with a spatula, cover and chill for approx. 3 hours. Serve as above
Note: do not keep leftovers of desserts made with raw egg. Per person: 30 9 fat, 5 9 protein, 25 9 carbohydrate, 1618 kJ (387 kcal)
Bern
CCC Bernese
hazelnut biscuits
Preparation time: approx. 45 minutes Chilling time : approx. 2 hours Baking time: approx. 5 minutes per batch Makes approx. 80 biscuits
200 g ground hazelnuts
toast in batches in a frying pan till golden brown, stirring continuously, tip into a bowl and cool slightly
200 g 200g 50 g 50 g 3
ground almonds sugar candied orange peel candied lemon peel fresh egg whites, lightly beaten 2 tablespoons Zwetschgenwasser*
mix to a dough with a pastry scraper. Cover and chill for approx. 2 hours
Shape: divide dough into pieces for each batch of biscuits. Slit open 2 freezer bags to make 2 plastic sheets. Place dough between sheets and roll out approx. 7 mm thick. Cut into rectangles approx. 24 cm and place on baking sheet lined with baking parchment. Bake: approx. 5 minutes in the middle of oven preheated to 200째C. Remove, slide biscuits, still on the baking parchment, onto a wire rack, and cool. Icing
7 tablespoons icing sugar 2 tablespoons Zwetschgenwasser
mix in a small bowl. Dip the top of the biscuit in the icing, let excess drip off, place on wire rack and leave till icing is
dry Keeping time: stored in an airtight tin, layers separated by baking parchment, will keep for approx. 2 weeks. Per biscuit: 3 9 fat, 1 9 protein,S 9 carbohydrate, 205 kJ (49 kcal)
* Zwetschgenwasser is a fruit eau-de-vie, distilled from fermented damsons. Substitute: Kirsch .
Bern
THE BASEL REGION
r
The Rhine is Basel's lifeline, its gateway to the sea and an important trade route. Basel has al足 ways benefited from this, and from the blessings of a mild climate. The people of Basel are cosmo足 politan and enjoy good food and drink. And they love their carnival, which is inseparably linked with roasted flour soup and onion tart. Apart from the lush green foothills of the Jura, the countryside around Basel features extensive up-
-足
land plateaus with breathtaking views: a bucolic idyll with small farming villages, cosy country inns and the magnificent cherry trees that supply the '--"
fruit for Basel's kirsch schnapps.
Information about t he reg ion on page 303
Switzerland.
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ZURICH AND AARGAU
The features that characterize these two midland cantons are gentle, rolling hills, numerous rivers and lakes, and rich, fertile soil. Agriculture and industry alternate in rapid succession, and the countryside between is interspersed by towns and villages, all with outstanding transport con足 nections. The two cantons are very favourably located and extremely affluent. This has been the case for as long as anyone can remember and is evident from the region's culinary heri足 tage: some of its favourite dishes are made using expensive ingredients and more likely to be re足 served for Sundays.
Information about the region on page 303
Switzerland. r. get natural. ,
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NORTHEASTERN SWITZERLAND
l'Jortheastern Switzerland is an extremely varied region, extending from Lake Constance and its fishing villages through the rolling hills of Appen 足 zell to the Alpine stretches of the Toggenburg. The towns are small and picturesque, boasting magnificent edifices like the convent area in St. Gallen, which is part of the world's cultural heritage, or the imposing Munot fortifications in Schaffhausen. The rural areas are made up of dreamy villages with magnificent half-timbered houses between the orchards and fields. And the region's traditional recipes draw on all the bounty of an area blessed by Nature.
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Information about the reg ion on page 303
Switzerland .
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CCC Basel flour soup Preparation time: approx. ,'/, hours Makes approx. 800 ml
5 tablespoons plain flour
50g butter onion, cut into thin strips litre meat stock 100 g cheese (e. g. Gruyere)
put flour in a deep pan and stir over medium heat until it is roasted nut brown. Reduce heat, tip flour onto a plate to cool melt in the same pan sweat slowly for approx. 3 minutes, return flour to pan whisk into the flour, bring to the boil, re duce heat and simmer for approx . 1 hour grate
To serve: pour soup into warmed bowls, top with grated cheese or serve cheese separately.
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Tip Prepare soup without onions, garnish with fried onion rings (page 180). Per person: 19 9 fat, 9 9 protein, 11 9 carbohydrate, 1059 kJ (254 kcal)
, Basel
Basel-style roasted flour soup
It is pointless seeking the original recipe because there are dozens of ways of making t his traditional dish. But one thing is quite clear: a Basel carnival without flour soup is unthinkable. The soup is brown, it is said, because one day a cook was chatting away and burned the flour while roasting it. Instead of t hrowing away the precious ingredients, the mishap was ignored and Basel's brown flour soup was born.
C] Tilsit cheese soup Preparation time: approx. 20 minutes Makes approx. 1 litre
150 g white bread, stale 800 ml meat stock, hot 1 tablespoon butter 1 large onion, finely chopped bread and stock 200 g Tilsiter, coarsely grated a little pepper
r slice thinly, put in bowl pour over bread (
melt in a pan sweat slowly add, stir while bringing to the boil, blend and return to pan season, simmer for approx. 5 minutes, stirring occasionally
Per person: 18g fat, 17 9 protein, 22g carbohydrate, 1319 kJ (316 kcal)
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Recipe from al dente, the Betty Bossi TV show
aldente
C] Mini sandwiches Preparation time: approx. 20 minutes Makes 8 sandwiches
1 tablespoon butter, soft '12 teaspoon mustard 8 slices dark bread 150 g mild Tilsiter 50 g watercress, thick stalks removed, or mustard cress 6 slices raw ham, in strips approx. 2 cm wide
combine spread with the mustard butter, halve cut into 8 pieces the same size as the slices, place on bread
place on top of cheese, cover with other half slice wrap ham around sandwiches
Per sandwich : 8 9 fat, 109 protein, 14 9 carbohydrate, 706 kJ (169 kcal)
,
足
So where is Tilsit? In 1893, one Otto Wartmann returned t o his home in Thurgau w ith a recipe for cheese fron; Tilsit in East Prussia, now part of Russia. Today, Tilsit er is still made according t o this recipe, although the famous Swiss cheese was actually homeless for a t ime. As a result, Tilsit was founded, sym足 bolically, at the Holzhof cheese dairy on 1 Au gust 2007. Which means the cheese finally has some足 where t o call home.
CC Apple wine soup with
roast beef
Preparation time: approx. 30 minutes Makes approx . 800 ml
Apple wine soup 500 ml beef stock 2 carrots, thinly sliced 1 onion, spiked with 1 bay leaf and 2 cloves 300 ml apple wine 2 tablespoons butter, soft 2 tablespoons plain flour
% teaspoon salt, a little pepper
apple, in thin slices
8 slices roast beef
bring to the boil in a pan, reduce heat )
add, simmer for approx. 5 minutes add, bring to boil, reduce heat blend with a fork, stir gradually into soup. Simmer for approx. 10 minutes, stirring occasionally. Remove onion season add, cook for a few minutes more. Transfer to deep plates make little rolls. Garnish soup and serve immediately
Per person: 6 9 fat, 1 9 protein, 12 9 carbohydrate, 705 kJ (169 kcal)
,足
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New interpretation of classic on page 167
Marinated roast beef, Thurgau style This classic f rom the canton famed for its apples inspired us to create a modern interpretation. In Thurgau, the beef for the dish is traditionally not marinated in red wine but in cider, apple juice or sometimes even cider vinegar.
-------足 Councillors' Casserole Town councillors were used to eating heartily, as befitted t heir station. In time, many regions in Switzerland had t heir own recipe for Councillors' Casserole, as it was aptly called: in Zurich it was an eclectic mix of meat ranging from fillet steak to offal, while in Bern the gentlemen would be served braised knuckle of veal. The dish was seasoned with a variety of expensive spices like pepper, saffron or cinnamon.
CCC Zurich-style councillors' casserole Preparation time: approx. 80 minutes
Preheat oven to 60°(, put serving dish and plates to warm.
Vegetables 1 tablespoon butter 300 g carrots, cut into matchsticks 2 tablespoons water 112 teaspoon salt 1 kg peas, shelled (300 g shelled weight)
melt in a pan sweat slowly add, cover and simmer for approx . 10 minutes simmer for approx. 10 minutes. Keep vegetables warm
Potatoes 2 tablespoons clarified butter 500 g preferably waxy potatoes, cut into wedges
112 teaspoon salt
heat in a frying pan add, cook over medium heat, with lid on at first, then uncovered, turning frequently, for approx. 25 minutes, until browned and crisp season potatoes and keep warm
Meat clarified butter for frying
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1/4
200g beef fillet, sliced into 4
fry for approx. 11J2 minutes on each side, remove
150g veal fillet, sliced into 4
fry for approx . 1 minute on each side, remove, reduce heat and wipe pan
teaspoon salt, a little pepper
1 tablespoon clarified butter 100g calves' liver, sliced into 4 100g calves' kidneys, sliced into 4 1/ 4
heat in the same pan
teaspoon salt, a little pepper 100ml white wine (medium, fruity)
season meat, keep warm melt in the pan fry over medium heat for approx. 1 minute on each side season, keep warm. Dab up fat with kitchen paper add, deglaze pan, cook for a few minutes to reduce, pour over meat
Per person: 20 9 fat, 36 9 prot ein, 37 9 ca rbohydrate, 2002 kJ (478 kcal)
Zurich
C Lake Constance-style trout with white wine soup Preparation time: approx. 55 minutes
Makes approx. 800 ml
Preheat oven to 60째(, put serving dish and deep plates to warm. White wine soup 1 tablespoon olive oil 100 g leeks, roughly chopped 2 tablespoons plain flour 700 ml vegetable stock 400 ml white wine (medium, fruity)
to taste salt, pepper
heat in a pan sweat slowly sprinkle over, blend
add, bring to the boil. Reduce heat, simmer over medium heat for approx. 25 minutes. Blend soup, pass through a sieve and return to pan season
Trout skewers 2 trout fillets, skinned (100g each) 4 wooden skewers 1 tablespoon oil
% teaspoon salt, a little pepper 100 ml double cream, whipped stiff 3 tablespoons chives, finely chopped
halve lengthways thread the fillets, in the shape of a wave, onto the skewers heat in a non-stick frying pan. Fry fish skewers for approx. 2 minutes on each side season and keep warm to garnish
To serve: divide soup between plates, garnish with whipped cream and chives, Lay fish skewers on top. Per person: 17g fat, 12g protein, 8g carbohydrate, 1177kJ (281 kcal)
CCC Steak with apple rosti Preparation time : approx. 50 minutes Baking time: approx. 7 minutes 2 wide baking dishes, greased
Apple rosti 250 g bread, stale clarified butter for frying
1 tablespoon clarified butter 3 apples, quartered, thinly sliced reserved bread 100 ml apple juice 1/4
teaspoon salt, a little pepper
cut into thin slices, then in pieces heat in a non-stick frying pan. Fry bread in batches until golden, remove and set aside melt in the same pan sweat slowly for approx. 5 minutes add, cook briefly add, continue cooking until all liquid has evaporated season, transfer to prepared oven dish. Wipe pan
Steaks 1 tablespoon clarified butter 4 pork steaks (e. g . tenderloin, each 160g / 2cm thick) 112 teaspoon salt, a little pepper
4 slices ham, folded 100 g Appenzell cheese, in 4 slices
heat in the same pan fry for approx . 2 minutes on each side, transfer to the second oven dish season layover the steaks
Bake: preheat oven to 220째C. Bake for approx . 7 minutes, steaks near the top and apple rosti towards the bottom of oven . Serve rosti with steaks. Per person: 27 g fat, 57 g protein, 43 g carbohydrate, 2689 kJ (642 kcal)
Appenzell
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Landsgemeinde
The "Landsgemeinde", or cantonal assembly, is one of the oldest and simplest forms of Swiss democracy. Even today, the "Landsgmend" of Appenzell Innerrhoden still elects its local government and passes laws. By way of forti足 ficati on, participants are more likely t o indulge in a "SGdworscht " (a boiled sausage of the region) than a " Landsgmend steak", although t he latter has established its place as a classic of Swiss cuisine.
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CCC Onion tart
Preparation time: approx. 35 minutes Baking time: approx. 35 minutes 28-30cm 0 baking tin, greased
, )
Yeast pastry (rub-in method) 200 g plain white or dark flour liz teaspoon salt 80 g butter, cut into pieces, cold
% cube yeast (10 g), crumbled
100ml water
I
mix together in a bowl add, rub in until the mixture resembles fine breadcrumbs mix, add to flour mixture, quickly work to a soft dough with a plastic pastry scraper, knead briefly, cover and leave to stand for approx. 10 minutes. Roll out into a circle, place in the prepared tin . Prick base all over with a fork
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Filling 100 g diced bacon
fry slowly in a frying pan until crispy, tip into bowl. Reduce heat
500 g onions, cut into strips
sweat slowly until just soft, add to bowl, mix, cool and spread over pastry base
Custard 200 ml 100ml 2 1 teaspoon
double cream
milk
eggs
salt, a little pepper
mix well, pour over filling
Bake: approx. 35 minutes towards the bottom of oven preheated to 220°C. Remove, cool for a few minutes on a wire rack, remove tart from tin and serve warm. Per person : 46 g fat, 17 g protein, 47 g carbohydrate, 2805 kJ (671 kcal)
Schaffhausen
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CCC Potato,
bacon and apple hotpot . . . .. .
..... ..... ......
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Preparation time: approx. 25 minutes Cooking time : approx. 70 minutes
3 tablespoons sugar 1 tablespoon water
150 g soft dried pears, stalks removed 100 g dried apple slices 500 ml meat stock 400 g smoked bacon, in strips
800 g waxy potatoes, cut into wedges
'/4 teaspoon salt, a little pepper
bring to the boil in a wide pan without stirring. Reduce heat and simmer, shaking occasionally, until a nutbrown caramel develops. Remove pan from heat
add, mix well add add, bring to the boil. Reduce heat, cover and cook over low heat for approx. 45 minutes, stirring occasionally add, simmer uncovered for approx. 25 minutes, until the cooking liquid is creamy season
Tips - Use one variety of dried fruit only. - Cook potatoes for approx. 20 minutes only, add 100 ml double cream, and continue cooking for approx. 5 minutes. Per person: 31 g fat, 24g protein, 90g carbohydrate, 3117 kJ (746kcal)
Aargau
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CC Aargau tortilla Preparation time: approx. 65 minutes
50 g dried apple slices 50 g soft dried pears, stalk removed 150 ml water, boiling 1 tablespoon clarified butter 600 g waxy potatoes, sliced 2 mm thick with a mandolin 100 g diced bacon reserved dried fruit 5 fresh eggs
100 ml double cream
1 teaspoon salt, a little pepper
cut into 1 cm pieces, put in a bowl pour over, cover and soak for approx. 20 minutes, drain well and set aside heat in a non-stick frying pan add, fry for approx. 5 minutes, turning occasionally add, fry for approx. 5 minutes mix in
mix together well, pour into pan. Cover and cook over low heat for approx. 25 minutes till firm but not dry. Turn tortilla out onto a plate. Put a little clarified butter in the pan. Slide tortilla back into pan and cook on the other side for approx. 10 minutes
Per person : 27 9 fat, 17 9 protein, 45 9 carbohydrate, 2059 kJ (492 kcal)
New interpretation of classic on page 176
CCC Basel-style salmon Preparation time: approx. 35 minutes
Preheat oven to 60째(, put serving dish and plates to warm . 4 slices salmon (each 200 g) 1 teaspoon lemon juice
liz teaspoon salt, a little pepper
lay on a flat plate season salmon
sift onto a flat plate. Turn salmon in flour and tap firmly to remove excess
2 tablespoons plain flour 1 tablespoon clarified butter
heat in a large, non-stick frying pan,
reduce heat. Fry salmon for approx .
4 minutes on each side, transfer to a
plate and keep warm . Wipe pan
1 tablespoon clarified butter
heat in the same pan
1 onion, sl iced in rings
1 tablespoon plain flour 100ml white wine
coat onion rings in flour, fry until
golden, remove and keep warm
pour into pan, deglaze
To serve: place onion rings on salmon, drizzle with jus. Per person : 33 9 fat, 41 9 protein, 7 9 carbohydrate, 2086 kJ (498 kcal)
CC Salmon
sashimi with onion marmalade
Preparation time : approx. 40 minutes
1 tablespoon olive oil 3 red onions, cut into
very thin strips 100 ml white wine
(e. g. Mlilier-Thurgau) 100ml water W2 tablespoons sugar % teaspoon salt, a little pepper 300 g salmon fillet (sushi quality)
heat in a frying pan
sweat slowly for approx . 5 minutes
add, reduce
add, simmer over medium heat for approx. 20 minutes, cool slightly slice approx . 1 cm thick, divide between plates. Serve with onion marmalade
Note: eat sashimi fish on the day of purchase. Do not keep leftovers. Per person : 13 9 fat, 16 9 protein, 8 9 carbohydrate, 893 kJ (213 kcal)
Basel - A classic - and a new interpretation
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Salmon in Switzerland
At one time, the Rhine t eemed with salmon. Industrialization, wat er pollution and widespread interference with the river's natural course have led t o the dis足 appearance of many fish species, including the salmon. Prior to this, the Rhine salmon - now, unfor足 tunately, no more - would reach Basel in June and July. The fish were fat and well nourished - fit for t he long journey to their spawning grounds - and much in demand as a very special delicacy.
Zuri Gschnatzlets
This dish of tender, thinly sliced veal in cream sauce is one of Switzerland's classic favourites. Whether the genu足 ine article contains sweetbreads, kidneys and/or mushrooms is open to dispute. The recipe we've selected is simply the one we liked most.
CCC Zurich-style ragout of veal
in mushroom
and cream sauce Preparation time: approx. 40 minutes
Preheat oven to 60째(, put flat dish and plates to warm.
400 g veal (e. g. scallops) 200 g calves' kidneys clarified butter for frying 1 tablespoon plain flour
112 teaspoon salt, a little pepper
cut into thin strips heat in a frying pan toss meat and kidneys in a little flour, fry in batches for approx. 2 minutes, remove season, keep warm. Reduce heat, wipe pan
Sauce 1 tablespoon butter 200 g button mushrooms, sliced 112 onion, finely chopped 100 ml white wine 200 ml double cream 100ml meat stock 1 tablespoon cornflour
to taste salt, pepper 2 tablespoons parsley, finely chopped
melt in the same pan sweat slowly add reduce by half
blend well, add to pan, bring to boil, stirring, cook for approx. 3 minutes. Return meat and kidneys to pan, warm through season to garnish
To serve: put meat and sauce onto plates, garnish with parsley. Tips - omit kidneys, in which case increase quantity of veal to 600 g. - serve with rosti (page 107). Per person: 279 fat, 339 protein, 79 carbohydrate, 1696kJ (406kcal)
Zurich
CCC Appenzell-style
pancakes
Preparation time : approx. 1 hour Stand time : approx. 30 minutes Baking time : approx. 15 minutes Wide, 2-litre ovenproof dish, greased
Omelettes 150 g plain flour
% teaspoon salt 300ml milk 3 fresh eggs
sift into a bowl, make a well in the centre whisk, pour a little at a time into the well, whisking with each addition, and continue whisking until the batter is smooth. Leave to stand at room tem  perature for approx. 30 minutes
oil for frying Frying: heat a little oil in a non-stick frying pan . Pour enough batter into the pan to thinly cover the base, reduce heat. When the underside is cooked and comes away from the base, turn the pancake over and cook the other side. (makes 8 pancakes) 4 tomatoes, chopped 200 g Appenzell cheese
spread one eighth of the tomato mix ture on one half of the pancake coarsely grate 80g into a bowl and set aside. Cut the remaining cheese into 8 thin slices, cover the tomato mixture with a slice of cheese, fold pancake over. Lay pancakes, overlapping, in the greased baking dish and scatter grated cheese over
Sauce 200 ml 1 tablespoon 1 tablespoon II. teaspoon
double cream parsley, finely chopped chives, finely chopped salt, a little pepper
mix, pour over pancakes
Bake: for approx. 15 minutes in the middle of oven preheated to 220°C. Per person : 41 g fat, 26 g protein, 35 g carbohydrate, 2577 kJ (617 kcal)
Appenzell
CCC Steamed trout Preparation time: approx. 15 minutes Baking time : approx.15 minutes
4 trout (each 300 g)
rinse inside and out with cold water, pat dry. Make 3 diagonal slashes, approx. 5 mm deep, on each fish, taking care not to cut bones
lemon, 2 tablespoons juice only sprinkle over fish inside and out 1 teaspoon salt, a little pepper
season inside and out
12 sage leaves, halved lengthways insert into the slits 4 tablespoons clarified butter
put butter on baking sheet
Bake: heat baking sheet in the middle of oven preheated to 200 dc. Lay trout on the hot baking sheet and bake for approx. 15 minutes, brushing twice with clarified butter, until they are golden brown . Per person: 19 9 fat, 39 9 protein, 0 9 carbohydrate, 1394 kJ (333 kcal)
CC Raw marinated trout with lemon-and-sage oil Preparation time : approx.15 minutes Marinating time: approx. 1 hour
500 g very fresh trout fillets, skinned
cut into thin slices, lay slightly overlap足 ping in a gratin dish
1-2 unwaxed lemons, '12 peel removed, cut into thin strips, and 4 tablespoons juice
pour over fish, cover and marinate in re足 frigerator for approx. 30 minutes. Turn fish
6 sage leaves, cut into thin strips
% teaspoon black peppercorns 1fz teaspoon salt
1'12 tablespoons rapeseed oil
crush in mortar, place in a small bowl add, mix, spoon over fish, cover and marinate in refrigerator for approx . 30 minutes
Note: always eat raw marinated fish on the day of purchase. Do not keep leftovers. Per person : 9g fat, 24g protein, 1 9 carbohydrate, 752 kJ (180kcal)
Schaffhausen - A classic - and a new interpretation
The grayling
The grayling is a member of the Salmonidae, the salmon family. Its flesh has t he fragrance of wild thyme, which probably explains its t axonomical name, Thymallus thymallus. A popular food fish,
its preferred habitat is cold rivers and lakes. Although the grayling was fish of the year in 1997 and 2007, it is on the "critically en足 dangered" list today. Which is the reason why we use trout in our classic recipe for steamed grayling. -
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CCC Schaffhausen-style venison escalope
Preparation tim e: approx. 25 minutes
Preheat oven to 60째C. Put serving dish, sauceboat and plates to warm . Venison seasoning
1 teaspoon 1 teaspoon '12 teaspoon '12 teaspoon '12 teaspoon '12 teaspoon 2 2 '12 teaspoon
cocoa powder
black peppercorns
fennel seeds
ground ginger
ground cardamom
cinnamon
bay leaves
cloves
salt
chop all ingredients finely in food
processor
Venison escalope
12 venison escalopes (each 50 g)
1 teaspoon venison seasoning season meat
clarified butter for frying
'12 teaspoon salt 200 dl double cream 100dl meat stock '12-1 teaspoon venison seasoning
to taste salt, pepper
heat in a frying pan . Fry escalopes for approx. 1'12 minutes on each side, remove season, keep warm . Dab up fat w ith
kitchen paper
add to pan, deglaze, bring to the boil. Reduce heat and simmer for approx . 10 minutes, until sauce is thick and creamy season
To serve: divide escalopes between plates, pour a little sauce over. Serve remaining sauce separately. ~.
Tips - Store venison seasoning in an airtight container in a dark, dry place. Keeping time: approx. 6 months. Suitable for seasoning and marinating venison and game. - Use buck venison (escalope weighing 75 g) in place of doe venison, and increase frying time to approx. 2 minutes on each time. - Add halved, deseeded (or seedless) grapes to the sauce before serving and warm through . Per person: 25 9 fat, 35 9 protein, 2 9 carbohydrate, 1541 kJ (369 kcal)
Schaffhausen
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CC Venison tagliata with spicy sauce
Preparation time: approx. 20 minutes Slow roasting time: approx. 1 hour
Preheat oven to 80°(, put serving dish and plates to warm.
500 g venison (fillet or tenderloin) clarified butter for browning 1/4
teaspoon salt, a little pepper
remove from refrigerator approx . 30 min utes before cooking heat in a frying pan. Brown meat all over for approx. 3 minutes season
Slow roast: approx. 1 hour in the middle of preheated oven. (core temperature: approx. 60°C. To warm: approx. 30 minutes at 60 O() Spicy sauce
100 ml balsamic vinegar 1 tablespoon brown sugar or sugar 112 teaspoon venison seasoning (page 188)
3 tablespoons rapeseed oil 112 tablespoon water
stir into the same pan, deglaze, bring to boil. Reduce heat, cook for approx. 4 minutes to a syrupy consistency, cool slightly whisk in gradually until the sauce binds
To serve: slice meat thinly, arrange on plates. Drizzle sauce over. Per person: 15g fat, 28g protein, 9g carbohydrate, 1220kJ (292kcal)
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New interpretation of classic on page 188
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C "Mostindien"-style lamb curry Preparation time: approx. 55 minutes
Preheat oven to 60째C. Put serving dish, bowl and plates to warm. 600 g lamb tenderloin, cut into approx. 2 cm cubes clarified butter for frying
'12 teaspoon salt, a little pepper 1 tablespoon clarified butter 1 apple, cut into pieces 1 onion. coarsely chopped 1 garlic clove. coarsely chopped
2 tablespoons grated coconut 1 tablespoon hot curry powder 2 tomatoes, seeded, diced 150 ml apple juice
150 ml vegetable stock
'/2 teaspoon salt
heat in a frying pan . Fry meat in batches for approx. 3 minutes, remove. Reduce heat season meat, keep warm. Dab up fat with kitchen paper melt in the same pan
sweat slowly add and sweat briefly add and continue cooking briefly
add, bring to boil. Reduce heat, simmer for approx. 20 minutes, blend, pour back into pan . Stir meat into sauce
Tip Use beef (e. g. rump) instead of lamb, fry for approx. 2 minutes only. Per person: 13 9 fat, 32 9 protein, 13 9 carbohydrate, 1251 kJ (299 kcal)
Mostindien In Swiss dialect, the canton of Thurgau is often referred to as "Mostindien". This is because "Most" means apple juice in German and the canton resembles India in shape. Since the late Middle Ages, Thurgau's extensive orchards have delivered an abundant supply of apple juice. Not surprisingly, the locals have many recipes featuring apples and apple juice.
CCC Basel-style roast fillet of beef Preparation time : appro x. 40 minutes Roasting time : approx. 40 minutes
800 g beef fillet, larded by the butcher clarified butter for browning
1 teaspoon salt, a little pepper 2 carrots, halved lengthways, chopped celeriac, chopped leek, chopped 1 onion, chopped 2 sage leaves 100 ml white wine (e. g. Muller-Thurgau) 100 ml beef stock 50g Emmental cheese, grated
heat in a casserole. Brown meat all over for approx . 5 minutes, turning only when a crust has formed season, remove, cover and set aside
add to casserole and cook for approx. 5 minutes, return meat to casserole
add. Insert meat thermometer into the thickest part of the fillet to top
Roast: approx. 30 minutes towards the bottom of oven preheated to 180째C. Remove, scatter" cheese over the roast, and return to oven for approx. 10 minutes. Core temperature should be approx. 60째C. Remove meat, cover and rest for approx. 10 minutes before slicing . Strain stock, serve with vegetables to accompany meat. Per person : 329 fat, 459 protein, 69 carbohydrate, 2086kJ (498kcal)
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Basel
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Appenzell cheese Sausage and Appenzell cheese sal足 ad is particularly tasty. Traditionally, the raw milk cheese is washed w ith a herb-flavoured brine, w hich gives it a very singular flavour. The recipe is a closely guarded secret.
CCC Cervelat and
cheese salad
Preparation time: approx. 25 minutes
1 teaspoon 3 tablespoons 4 tablespoons 1 tablespoon 1 bunch
mild mustard
herb vinegar
rapeseed oil
mayonnaise
chives, finely chopped
to taste salt, pepper
combine in a bowl
season
4 cervelat sausages, skin
removed, halved lengthways,
sliced 5 mm thick
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200 g Appenzell cheese (small photo), in 1 cm cubes a few salad leaves 1 small onion, sliced into rings
add, mix place cervelat and cheese on top of salad leaves to garnish
Tips - Use 400g Swiss-style luncheon meat or Lyon sausage in place of cervelat. - Garnish with 2 hard-boiled eggs, halved lengthways, gherkins or tomato wedges. Per person: 54 9 fat, 26 9 protein, 2 9 carbohydrate, 2498 kJ (597 kcal)
Appenzell
CCC Fried corn
meal and stewed apples
Preparation time : approx. 45 minutes
Soaking time : min. 3 hours
Corn meal 500 g Ribelmais white corn meal
(small photo)
2 teaspoons salt 300ml milk 300ml water clarified butter for frying
30g butter
5 tablespoons double cream
mix in a bowl
bring to the boil in a pan, pour into bowl, cover and leave to soak for min. 3 hours heat in two frying pans, reduce heat. Put half of the mixture in each pan and fry over medium heat for approx. 15 minutes, stirring frequently add gradually. With a spatula, stir the corn around for approx. 20 minutes, crushing grains lightly until the mixture is golden and crumbly add, cook briefly
Stewed apples 1 kg 3 tablespoons 1 tablespoon 2 tablespoons
apples, peeled, cut into pieces water lemon juice sugar
place all ingredients in pan, cover and simmer over low heat until soft, blend
To serve: serve the corn meal with warm stewed apples, or - if you prefer it really authentic - omit stewed apple and dunk spoonfuls of corn meal in milky coffee. Tips - Use yellow corn meal in place of white. - Freeze fried corn meal in portions when cold. Re-fry briefly. Per person : 20g fat, 15 9 protein, 126 9 carbohydrate, 3090 kJ (739 kcal)
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St. Gallen
Turggaribel
Corn has been grown in Swit足 zerland since the 16th century, and for a long time was the staple diet of t he people living in the Rhine valley. A w hite variety - Ribelmais, rather like polenta - was used to make Turggaribel, in summer 2000, this special variety of corn from the Rhine valley became the second product in Switzer足 land to be awarded an AOC, or protected designat ion of origin.
CCC Cherry compote Preparation time: approx. 40 minutes
1 kg 200 ml 3 tablespoons 1
cherries, stoned apple juice sugar cinnamon stick
1 tablespoon butter, soft
1 tablespoon plain flour
100g white bread, diced, toasted
bring to the boil in a large pan, reduce heat. Simmer cherries over low heat for approx. 5 minutes, lift out with a perfo足 rated spoon and place in a bowl. Remove cinnamon stick, cover compote and set aside blend with a fork. Bring juice to boil, reduce heat. Gradually stir in the butter and flour paste, simmer for approx. 10 minutes until the sauce thickens, pour over cherries scatter over compote and serve immedi足 ately
Goes well with : spaetzle, omelettes or pancakes .
Per person: 4 9 fat, 6 9 protein, 68 9 carbohydrate, 1390 kJ (332 kcal)
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St. Gallen
CCC Bircher muesli
(opposite, foreground)
Preparation time: approx. 20 minutes
6 tablespoons 3 tablespoons 3 tablespoons 1
oats sweetened condensed milk milk lemon, juice only
6 apples 100g redcurrants
mix together in a bowl grate into bowl, mix immediately to garnish
Tips - Instead of sweetened condensed milk, use yogurt, quark or cream and 2-3 tablespoons sugar or honey. - Add 2-3 tablespoons ground hazelnuts or almonds, or finely chopped walnuts, if desired. - Fold in 100 ml whipped cream.
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Per person: 39 fat, 59 protein, 429 carbohydrate, 898kJ (215kcal)
---. C Exotic muesli
(opposite, background)
Preparation time: approx. 25 minutes
6 tablespoons 180 g 100 ml 1 1 tablespoon
oats plain yogurt orange and mango juice lime, juice only maple syrup
mix together in a bowl
2 apples
grate into bowl, mix immediately
1 mango, diced 1 banana, sliced
add, mix
2 tablespoons pecan nuts, coarsely chopped
scatter over
Per person: 79 fat, 69 protein, 429 carbohydrate, 1028kJ (246kcal)
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Zurich - A classic - and a new interpretation
Bircher muesli Over 100 years ago, a Zurich nutri足 tionist by the name of Dr. Maximilian Bircher-Brenner invented muesli as part of a diet of fresh raw fruit and grains. The main ingredient of t he original recipe was grated apple mixed with oat flakes. Today, there are countless different versions of Bircher muesli and it is a popular breakfast favourite all over the world.
The carrot canton
This is the Swiss dialect name for the canton of Aargau, alt hough it long ago ceased to be the country's main source of carrots. Nevertheless, there are still varieties with names taken from places in Aargau . Perhaps there was some confusion between carrots and t urnips in dialect; the latter are certainly a traditional autumn crop in Aargau. Be that as it may, for a good 25 years now, the f irst Wednesday in November is t he day reserved for the carrot market in Aarau, the cantonal capital.
CCC Aargau carrot cake Preparation time: approx. 30 minutes Baking time: approx. 1 hour Springform cake tin approx. 24 cm 0, base lined with baking parchment, sides greased and floured
300g sugar 5 egg yolks 300 g 300 g 1 4 tablespoons 2 tablespoons 1 teaspoon '12 teaspoon 1 pinch
ground almonds
carrots, finely grated
unwaxed lemon, zest only
cornflour
Kirsch
baking powder
cinnamon
ground cloves
5 egg whites, 1 pinch salt beaten into stiff peaks
whisk in a bowl until the mixture becomes lighter in colour
add, mix well
fold gently into the mixture with a spatula, tip into the greased cake tin, bake immediately
Bake: approx. 1 hour towards the bottom of oven preheated to 180°C. Remove, cool for a few minutes. Release springform, remove sides, leave to coolon wire rack. Carefully turn cake upside down onto rack and remove springform base. Invert rack together with cake, transfer cake onto baking parchment. 3 tablespoons apricot jam
Icing egg white 300 g icing sugar
2 tablespoons Kirsch
1-2 table spoons water
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warm in a small pan, pass through a sieve, brush cake with jam
whisk in a bowl
add, beat well. Pour icing over cake, allowing it to run over onto the sides. If necessary, smooth icing evenly around sides of cake with a spatula, leave to set
Tips - Use lemon juice instead of Kirsch for the icing. - Decorate the top with marzipan carrots while the icing is still wet, leave to set. Keeping time: will keep in the refrigerator, foil-wrapped, for approx.1 week. Carrot cake tastes best the day after baking . Per slice ('I.): 24g fat, 12g protein, 51 g carbohydrate, 1990kJ (475kcal)
Aargau
CC Almond
cream with carrot-and-apricot sauce
Preparation time : approx. 35 minutes Chilling time : approx. 4 hours 4 individual dishes, capacity approx. 150 ml, rinsed in cold water
Almond cream 600ml milk 100 g ground peeled almonds 4 tablespoons sugar
4 leaves gelatine, soaked in cold water for approx. 5 minutes, drained
bring to the boil in a pan, reduce heat, simmer for approx. 10 minutes. Remove pan from heat stir gelatine into the hot mixture, pour through a sieve into the prepared dishes, cool. (over, chill in refrigerator for ap足 prox. 4 hours until set
Carrot and apricot sa y ce
150 ml 3-4 table足 spoons 1 tablespoon 2 teaspoons 1 pinch 1 pinch
carrot juice
apricot jam
Kirsch
cornflour
ground cloves
cinnamon
blend in a pan, bring to boil, simmer for approx. 5 minutes. Press through a sieve into a small bowl, cool
To serve: carefully loosen cream around sides of dishes with the point of a knife. Dip dishes briefly into hot water and turn creams out onto plates. Divide sauce between plates. Tip Serve creams with compote instead of carrot and apricot sauce.
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Per person: 19 9 fat, 11 9 protein, 34 9 carbohydrate, 1521 kJ (364 kcal)
.足 -
New interpretation of classic on page 205
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C Chocolate trifle with sweet pesto
Preparation time: approx. 30 minutes Chilling time : approx. 2 hours
Chocolate cream
SOOml milk 1 vanilla pod, pod and scraped-out seeds 1 tablespoon cornflour 2 fresh eggs 2 tablespoons sugar
100 g dark chocolate, broken into small pieces
whisk together add, bring to boil, stirring continuously. As soon as the mixture thickens, remove pan from heat, keep stirring for approx. 2 minutes. Pour cream through a sieve into a bowl. Cover the surface of the cream with cling film, cool, then chill for approx. 2 hours
Sweet pesto
6 tablespoons ground peeled almonds
roast in a frying pan, stirring continuously, until golden brown, remove, cool slightly in a bowl
112 bunch coriander, thick stalks removed,
finely chopped unwaxed orange, a little zest and 1 tablespoon juice 2 tablespoons sugar 2 teaspoons ginger, finely grated
8 biscuits (e. g. Petit Beurre), broken into small pieces
,-- ' add, mix well. Beat chocolate cream smooth, divide half between 4 glass bowls scatter over cream, cover with half of the pesto. Add the rest of the cream and decorate with remaining pesto
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Tips - Just before serving, stir 1-2 tablespoons brandy, rum or whisky into the cream . - Use vanilla custard (page 76) instead of chocolate cream . Per person : 23 9 fat, 12 9 protein, 42 9 carbohydrate, 1780 kJ (426 kcal) r
Premium Swiss chocolate Before 1879, chocolate tasted bitter and had an uneven, gritty texture. But then Rodo lphe Li ndt, working in his factory in Bern, invented the conche. Massive rollers beat t he choco late mass against the sides of a large, flat container, which generates frictional heat of about 76-78°C. Lindt discovered that after conching for at least 72 hou rs, the unpleasant bitterness disa ppeared and the chocolate had a soft, creamy consistency. From then on, chocolate became the world's favourite indulgence.
CCC St. Gallen tart
Preparation time: approx. 70 minutes Baking time: approx. 50 minutes Springform cake tin approx. 24 cm 0, base lined with baking parchment, sides greased
180g butter 150g sugar
1 pinch salt 2 eggs
300 g 150g 80 g 1 teaspoon 1 teaspoon
plain flour ground almonds chocolate powder baking powder cinnamon
200 g raspberry jam
beat in a bowl until soft cream butter and sugar
beat in one egg at a time, continue beating until the mixture becomes lighter in colour
sift together, fold into the creamed mixture and quickly gather together into a firm dough. Press flat, cover and chill for approx. 15 minutes for spreading over base
Shape: place 213 of the pastry in the prepared tin for the base, smooth flat. Mix 2 tablespoons plain flour with the remaining pastry. Shape 213 of this into a roll and lay it around the edge of the base. Press the rim down slightly with a fork. Spread jam over base. On a floured board, roll the remaining pastry out approx. 4 mm thick, cut shapes to decorate the top. Bake: approx. 50 minutes in the middle of oven preheated to 180째C. Remove, cool slightly and release-sides. Slide tart onto wire rack, leave to cool. a little icing sugar, to dust, if desired Tip Brush pastry with beaten egg before baking. Omit icing sugar. Keeping time: tastes best on the following day. Store foil-wrapped in refrigerator. Dust with icing sugar just before serving. Per slice ('I.): 32 g fat, 10 g protein, 68 g carbohydrate, 2541 kJ (607 kcal)
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CC Cinnamon
sponge cake biscuits with raspberry filling Preparation time: approx . 30 minutes Baking time: approx . 7 minutes Makes 12 biscuits
Cinnamon sponge cake 70 g sugar 3 egg yolks
3 egg whites
1 pinch salt
2 tablespoons sugar 90 g plain flour
1 teaspoon cinnamon
whisk with a hand mixer, continue whisking until the mixture becomes lighter in colour beat until stiff add, continue beating until glossy sift, fold gently into mixture alternately with egg whites. Spread mixture out to a rectangle approx. 1 cm thick on a baking sheet lined with baking parch ment
Bake: 7 minutes in the middle of oven preheated to 220°(, Remove sponge cake, invert onto a fresh sheet of baking parchment, wipe over the lining paper with a damp tea towel and peel off carefully. Cover cake immediately with the upturned baking sheet and leave to cool. Filling 125 g raspberries 30 g dark chocolate, finely chopped 2 tablespoons ground peeled almonds '12 tablespoon sugar icing sugar
crush with fork in a bowl
add, mix to dust
Shape: cut sponge cake in half crosswise, spread filling on one half and cover with other half. Cut into 6 squares, halve squares diagonally and dust with icing sugar. Keeping time: best eaten fresh. Per piece: 3 g fat, 3 9 protein, 16 9 carbohydrate, 429 k.J (102 kcal)
New interpretation of classic on page 210
C Appenzell-style charlotte russe Preparation time: approx. 30 minutes Chilling time: approx. 3 hours Cake tin, approx. 20 cm, brushed with oil, lined with cling film Serves 8
Cream 500ml milk 2 tablespoons sugar '12 vanilla pod, pod and scraped-out seeds 1 tablespoon cornflour 2 fresh eggs
8 leaves gelatine, soaked in cold water for approx. 5 minutes, drained
, bring to the boil in a pan over medium heat, stirring. As soon as the mixture thickens, remove pan from heat and con足 tinue stirring for approx . 2 minutes stir into the hot mixture. Strain into a bowl, cool and chill until cream is lightly set around the edge, beat smooth
100ml Appenzell cream liqueur or Baileys
stir in
150 ml double cream, stiffly beaten
fold in
400 g Appenzell Biber (small photo, substitute gingerbread biscuits if desired)
slice approx. 5 mm thick . Trim slices to the same height as the sides of previously prepared tin . Arrange slices over base of tin and stand slices upright around sides. Cover base with half of the cream mixture, lay 3 approx. 20cm long strips on top and spread remaining cream over. Cover and chill for approx. 3 hours
To serve: turn charlotte out onto serving plate, remove cling film, cut into slices approx. 2 cm thick. Per person ('I.) : 19 g fat, 9 g protein, 43 g carbohydrate, 1629 kJ (390 kcal)
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Biber from Appenzell Biscuits made with honey were very popular in the Middle Ages. People who could afford it would f lavour them with cloves, coria nder, aniseed, cinnamon and pepper. No one really knows w here the name "Biber" comes f rom : perhaps it was the "Bibernelle" (burnet saxifrage) or the Latin word "piper" for pepper. Recipes for the biscuits are legion, and among the most popular is the one from Appenzell, with its creamy almond-and -n ut filling.
CCC Apple juice cream Preparation time: approx. 15 minutes
400 ml 1 tablespoon 2 tablespoons 2 4 tablespoons
apple juice lemon juice cornflour fresh eggs sugar
100 ml double cream, stiffly beaten
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blend together in a pan, bring to the boil over medium heat, stirring continuously. As soon as the mixture thickens, remove pan from heat and continue stirring for approx. 2 minutes. Strain through a sieve into a bowl. Cover the surface with cling film, cool, cover and chill for ap足 prox. 2 hours. Beat cream gently until smooth fold in
Per person: 12g fat, 4g protein, 28g carbohydrate, 978 kJ (234 kcal)
CC Apple creme brOlee Preparation time: approx. 20 minutes Baking time: approx. 45 minutes Chilling time: approx.12 hours 4 individual ovenproof dishes, capacity approx. 200 ml, greased
180 ml extra thick double cream 100 ml double cream 100 ml still apple juice 3 fresh egg yolks 40g sugar
1 small apple, diced 2 tablespoons sugar
bring to boil in a pan, stirring, remove from heat whisk in a bowl with hand mixer, until mixture becomes lighter in colour. Stir in the apple juice cream mixture divide between greased dishes, pour mixture over to caramelize
Bake: approx. 45 minutes in the middle of oven preheated to 120 0c. Remove dishes, cool, cover and chill for approx. 12 hours. Caramelize: sprinkle sugar over surface of cream, caramelize with a kitchen blowtorch. Per person: 34g fat, 4 g protein, 18g carbohydrate, 1636 kJ (391 kcal)
Thurgau - A classic - and a new interpretation
.足 r i
CCC Basel
brownies
Preparation time: approx. 20 minutes Baking time: approx. 25 minutes Rectangular springform tin , or round springform cake tin, approx. 26 cm 0, greased Makes approx. 20 brownies
250 g dark chocolate water, boiling
100g sugar 3 egg yolks 75 g butter, soft 3 egg whites
1 pinch salt 1/ 4
75 g plain flour teaspoon baking powder
break into a bowl pour over chocolate, leave for approx. 2 minutes. Slowly pour away water, leaving approx. 1 tablespoon. Stir until smooth whisk with hand mixer in a bowl, until the mixture becomes lighter in colour add with the melted chocolate, whisk thoroughly whisk until stiff peaks form
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sift together, gently fold flour and egg whites alternately into the chocolate mixture with a spatula. Tip into greased tin and smooth over
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Baking time: approx. 25 minutes in the middle of over preheated to 160째C. Remove, coolon wire rack and cut into approx . Scm squares. Keeping time: foil -wrapped in refrigerator, w ill keep for approx. 2 days. Per brownie: 8 9 fat, 2 g protein, 15 9 carbohydrate, 571 kJ (137 kcal)
Basel
"
C Champagne cream with Luxemburgerli macaroons Preparation time: approx. 10 minutes
Chilling time: approx. 2 hours
300 ml champagne 1 tablespoon cornflour 3 fresh eggs 100g sugar
blend in a pan, bring to the boil over medium heat, stirring continuously. As soon as the mixture thickens, remove pan from heat, continue stirring for approx. 2 minutes. Strain into a bowl. Cover surface of cream with cling film, cool, then chill for approx. 2 hours. Beat cream smooth, divide between 4 glass bowls
"足
8 Luxemburgerli macaroons with champagne (small photo) place on top of the cream, serve immediately Tip Use Japonais meringue biscuits instead of Luxemburgerli. Per person: 8 9 fat, 7 9 protein, 43 9 carbohydrate, 1322 kJ (316 kcal)
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Luxemburgerli
In Luxembourg, Richard Sprungli discovered a speciality that he resolved to make himself, but it was not until t he 1950s t hat a young confectioner from Lux足 embourg gave him the basic recipe. In the course of t ime, this has evolved into the melt-in足 t he-mouth macaroons that most people find irresistible: Luxem足 burgerli.
CCC Spiced sugar slices
Preparation time: approx. 30 minutes Baking time: approx . 15 minutes Soaking time: approx. 1 hour
150g sugar 150ml water
100g icing sugar 2 teaspoons Triat powder* (small photo) 8 slices plait or brioche (each approx. 1 cm thick)
bring to the boil in a pan, reduce heat, simmer until a thick syrup forms, cool slightly mix in a deep plate dip in warm syrup, turn in Triat sugar, place on baking sheet lined with baking parchment
Bake: approx. l0 minutes in the middle of oven preheated to 180째C. Remove, turn slices, return to oven for approx. 5 minutes until baked hard. Remove, place on baking parchment on wire rack. Sprinkle again with spiced sugar and leave to cool. 400 ml red wine (e. g. Pinot Noir)
60g sugar
1 unwaxed lemon, '12 zest and
1 tablespoon juice
1f2 cinnamon stick
bring to boil in a pan . Reduce heat, simmer for approx. 5 minutes. Remove from heat, remove cinnamon stick, cool slightly
To serve: divide slices between deep plates, pour spiced wine over, cover and leave to soak for approx. 30 minutes. Turn slices and repeat. Tip Use red grape juice instead of wine, in which case do not sweeten. Can be prepared in advance: make Triat slices without spiced wine. Cool and store in an airtight tin for up to 2 days. Per slice : 4 9 fat. 5 9 protein. 63 9 carbohydrate. 1395 kJ (333 kcal)
* Triat powder is found chiefly in Central Switzerland. and is also sold under the name Magentras or Glarner sugar. Substitute: a blend of 15 9 cinnamon. 10 9 sandalwood powder. 7 9 aniseed, 7 9 ground cloves. 5 9 mace and 5 9 nutmeg. finely ground and mixed with sugar.
Zurich
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Spiced sugar (Trietpulver)
Jean Landolt introduced spiced sugar to Glarus, refined the recipe and, around 1900, created one of the first brand names for a food product: Trietolt , from Triet(pulver) and (Land)olt. It is traditionally used t o add extra flavouring to fruit salad, whipped cream, chocolate cake and biscuits, while some addicts simply sprinkle it onto bread and butter.
Tirggel Tirggel are t hin, hard biscuits, made w ith honey and formed in a mould, and have been produced in Sw itzerland since the 14th century. Varieties made with exotic spices and rose water w ere considered a lUxury. They w ere baked in Zuri ch at Christmas and at "Sechselauten", the annual spring fea st day in April. And since the guildsmen, returning home w ith t irggel for t he family, were usually the worse for wear after a day's celebrations, having a "tirggel" is also Zurich slang for being slightly tipsy.
CC Spiced
rose cream
Preparation time : approx. 20 minutes
250 g low-fat quark 250 g mascarpone 3 tablespoons 2 tablespoons 2 pinches 2 pinches
forest honey chocolate powder
nutmeg
ground cloves
combine in a bowl, put half in a second bowl
put all ingredients into one of the
bowls and mix well
50 g icing sugar
1112 tablespoons rose water"
put into the other bowl and mix well
To serve: put each cream into a freezer bag, cut a corner off each bag. Pipe creams alternately into 4 glass dishes and chill for approx. 2 hours. Per person: 30g fat, 13 g protein, 32 g carbohydrate, 1889 kJ (451 kcal) • Rose water is available from good supermarkets or health food shops
A classic - and a new interpretation on page 224
CENTRAL SWITZERLAND
Fissured Alpine valleys, lakes and sweeping mountain forests are typical features of the land足 scape in central Switzerland . Dairy farming has played a vital role here since time immemorial. The region is particularly well blessed with cheese, and virtually every village has its own speciality. It is also the point at which various major transport routes converge, so cheese has always been an important trading item for travellers heading from north to south or from west to east. Cheese, of course, was not only a com足 modity but also an indispensable ingredient in many of the region's specialities.
Information about the region on page 303
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GRAUBUNDEN
High mountains cast their shadow over 150 val足 leys. The climate is severe. Short summers are followed by long and often harsh winters. In many places, alpine farming is the only form of agriculture possible. The region's cuisine was traditionally based on the produce of mountain farmers and what the hunters brought in. Graubunden cooking is hearty, and proof that it is possible to conjure up mouthwatering speci足 alities with even the simplest of ingredients. But the infinite variety of the canton's cuisine is due not least to the cultural influences of its three language regions.
Information about the region on page 303
Switzerland. gctlnatural. ,
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Since the Middle Ages, Switzerland's "sun ter足 race" has been the gateway to the south . The climate in the valleys is decidedly mild, and yet the Alpine world is never too far distant. Al足 though Ticino's cuisine benefited very early on from regular traffic on the Gotthard trading
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route, the region remained poor for hundreds of years. The mountain slopes had to be terraced to an unusually high level to provide food for the population. Typical Ticino cuisine is simple country fare seasoned with a generous pinch of southern flair.
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Information about the region on page 303
Switzerland.
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C Sbrinz crisps
Preparation time : approx. 20 minutes
Baking time: approx. 6 minutes
Makes approx. 20 crisps
100g grated Sbrinz cheese 112 tablespoon rosemary. finely chopped
% teaspoon chilli flakes
mix together well. Put 10 tablespoonfuls of the cheese mixture on each of two baking sheets lined with baking parch ment. Press down lightly
Baking time: approx . 6 minutes in oven preheated to 180°C. Remove and coolon wire rack. Per crisp: 2 9 fat, 2 9 protein, 0 9 carbohydrate, 90 kJ (21 kcal)
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This full-flavoured, extra hard cheese from central Switzerland has a centuries-old tradition. Only very few cheese dairies in the mountains and Alpine valleys produce it daily from top-quality raw milk, rennet and salt. It is then aged for a minimum of 18 months. Sbrinz is delicious no matter how you eat it: in chunks, thinly sliced and rolled, or grated.
CC Baked vegetable custard with crispy bacon
Preparation time: approx. 30 minutes Baking time in bain-marie: approx. 40 minutes 6 individual ovenproof dishes, approx. 150 ml, greased Serves 6
Vegetable custard 150 ml meat stock 100 g leeks, cut into very thin strips 100 g celery, diced into tiny cubes (approx. 2 mm) 50 g carrots, diced into tiny cubes (approx . 2 mm)
150 ml double cream 3 fresh eggs 2 tablespoons parsley, finely chopped a little nutmeg and pepper % teaspoon salt
bring to the boil in a pan
add, reduce heat, cover and simmer for approx. 3 minutes. Transfer vegetables and stock to a bowl, cool slightly
mix together, pour into bowl season . Divide mixture between the prepared dishes, seal with foil
Bake: stand the 6 dishes on a cloth in a baking tin. Fill tin with boiling water to 213 of the height of the dishes and set the tin on one half of a baking sheet. Bake for approx. 20 minutes towards the bottom of oven preheated to 170째C. Crispy bacon 6 slices bacon 1 sheet foil (approx. 30 cm)
lay bacon on foil next to the baking tin
Finish baking: approx. 20 minutes. The custard should give slightly when pressed with a finger. Remove baking tin, take dishes out of water and leave to stand for approx. 5 minutes. Remove foil, cool slightly. To serve: carefully loosen custard around sides with the point of a knife. Turn out onto plates and garnish with halved bacon slices. Per person : 15g fat, 6g protein, 3g carbohydrate, 699kJ (167kcal)
_
New interpretation of classic on page 237
IngJICIIne wecIcIng soup Apart from meat and wgeta足
Mts. ~ main ing{'ecIent
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wnion WithoUt the batt8y. This refined wnion of the regIon's barley soup Is called Engadine wedding soup. and also tastes delicious when made as a fIan.
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Riso Nostrano Tidnese This rice. used in risotto. is the only variety grown in Switzerland. Nowhere on earth is rice cultivated further to the north. Unlike its Asian counterpart. which is at home in waterlogged fields. the Ticino variety is grown in dry conditions in the Maggia delta. The climate permits only one harvest each year.
CCC Luganighe sausages with
saffron risotto
Preparation time: approx, 30 minutes
Preheat oven to 60 0 ( , put serving dish and deep plates to warm.
Luganighe 600 g Luganighe* water, simmering
simmer sausages for approx, 20 minutes
Risotto 1 tablespoon butter 1 small onion, finely chopped 1 garlic clove, finely chopped 250 g risotto rice (e, g . Riso Nostrano Ticinese) 200 ml white wine (e.g. Merlot bianco del Ticino) approx. 800 ml meat stock, hot
1 packet saffron
to taste salt, pepper
100 g Ticinese mountain cheese, finely grated
melt in a pan sweat slowly add, stir gently until rice is translucent add, cook until completely absorbed stir in gradually, keeping the rice just covered by the liquid. Simmer for approx , 20 minutes, until rice is creamy and al dente season, remove pan from heat stir in. Serve risotto in deep plates, top with sausages
Tip Instead of simmering Luganighe in water, try grilling or frying over medium heat for approx. 8 minutes on each side. Per person : 62 g fat, 39 g protein, 51 g carbohydrate, 3869 kJ (925 kcal)
* Luganighe are Ticinese raw sausages containing pork meat, spices (e, g, garlic, nutmeg, cinnamon, salt, pepper) and red wine,
Ticino
121
CCC Chard parcels Preparation time: approx. 1'/, hours Stand time: approx. 30 minutes Makes 24 parcels
Preheat oven to 60°(, put serving dish and plates to warm. Filling 250 g 2 pinches 5 tablespoons 3
plain flour salt milk fresh eggs
'12 tablespoon butter onion, finely chopped 1 bunch parsley, finely chopped 1 bunch chives, finely chopped 150 g salsiz, diced 75 g air-dried beef, diced
beat together in a bowl, cover and leave to stand at room temperature for approx. 30 minutes melt in a pan sweat slowly soften, mix into the thick batter add, mix
'-....
Chard leaves water, simmering 24 large chard leaves*
blanch in batches for approx. 1 minute. Remove, place in cold water for a few seconds, remove, drain, lay on a cloth and pat dry
Shape: put 1- 2 tablespoonfuls of the filling on each leaf, fold sides to centre and roll up. 250 ml meat stock 150 ml double cream
1 tablespoon butter 75 g raw ham, cut into strips
bring to the boil in a wide pan, reduce heat. Add 12 capuns, cover and simmer for approx 8 minutes. Remove and keep warm. Repeat for the second batch melt in a frying pan fry slowly until crisp
To serve: place capuns and sauce on plates, garnish with ham. Per person: 42g fat, 39g protein, 51 9 carbohydrate, 3099kJ (741 kcal) â&#x20AC;˘ Leaf beet (chard) or spinach beet (perpetual spinach) is the best choice for this dish. Alternatively, use Swiss chard, after removing the stalks.
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Graubunden
CCC Luzern veal
ragout in puff pastry
Soaking time: approx. 1 hour
Preparation time: approx. 70 minutes
Chilling time: approx. 30 minutes
Baking time: approx. 20 minutes
Simmering time: approx. 1 hour
Serves 6
200 g calves' sweetbreads, ordered from the butcher Pastry 500 g puff pastry
soak for approx. 1 hour in cold water. Change water several times for the pastry case
Shape: roll out 113 of the pastry for the base (0 approx. 20 cm, approx. 3 mm
thick), lay on a baking sheet lined with baking parchment. Make a dome shape out of baking parchment (approx. 18 cm 0), lay it on the base and
brush edge of pastry with water. Rollout remaining pastry approx. 3 mm
thick, making a hole approx. 5 cm in diameter for the steam to escape. Lay
pastry over the paper dome. Smooth out creases, press edges together.
Cut away excess pastry, fold over and roll out approx. 3 mm thick. Cut out
a lid approx.10cm 0 and place on baking sheet. Decorate with remaining
pastry. egg yolk
400 g veal sausage meat
1 tablespoon butter 200 g button mushrooms, sliced 1 onion, finely chopped 2 tablespoons parsley, finely chopped 2 tablespoons butter Luzern
'~
brush pastry, chill for approx. 30 minutes
Bake: approx. 20 minutes towards the bottom of oven preheated to 220°C. Remove, place on wire rack. Reduce heat to 60°C, put serving
dish, bowl and plates to warm. Cut paper with scissors and remove from
pastry case. Put pastry case and lid to warm.
Filling litre vegetable stock, simmering sweetbreads, drained
'--
'---'
simmer gently for approx. 1 hour. Remove from stock, skin, break into pieces, cover and set aside put meat in a piping bag with plain nozzle (approx. 10 mm 0). Squeeze out little balls approx. 1 cm, cut off with the back of a knife directly into the gently simmering stock and poach for approx. 2 minutes. Remove with a perforated spoon, drain and add to the sweetbreads. Reserve 400 ml of stock, pour rest away melt in the same pan
sweat slowly for approx. 3 minutes, add to meat melt in the same pan
, ~)
2 tablespoons plain flour reserved stock 100 ml double cream
to taste salt, pepper
add, cook briefly over medium heat, whisking with a hand mixer add, continue whisking while bringing to the boil, simmer over low heat for approx . 10 minutes adjust seasoning . Stir sweetbreads, meat balls and mushrooms into the sauce, heat through briefly
To serve: spoon filling carefully into the pastry case, cover with lid and serve immediately
.---足
Per person: 52 9 fat, 21 9 protein, 33 9 carbohydrate, 2853 kJ (682 kcal)
C Schabziger souffle Preparation time: approx. 25 minutes
Baking time: approx. 50 minutes
Souffle dish, capacity 1 litre, base only greased
Put baking sheet on the bottom shelf of the oven, heat oven to 180째C. 3 tablespoons ground peeled almonds
250 g 2 tablespoons 2 tablespoons 4 a little 1/4 teaspoon
low-fat quark cornflour white wine egg yolks
nutmeg
salt, a little pepper
reserved almonds 100 g Schabziger cheese (small photo), finely grated 4 egg whites
1 pinch salt
roast until golden in a non-stick frying pan, cool in a small bowl. Scatter 1 tablespoon of almonds over base of souffle dish, set rest aside
combine in a bowl
add, mix well beat until half-stiff (i .e. until it forms soft, creamy peaks). Whisk approx. If] of the beaten egg whites into the Schabziger mixture, fold remaining egg whites in gently with a spatula. Pour the mixture into the prepared dish and bake immediately
Bake: approx. 50 minutes. Do not open the oven during this time, or the souffle may sink! Remove from oven and serve immediately. Per person: 12 g fat, 22 g protein, 7 g carbohydrate, 942 kJ (225 kcal)
CCC Ticino-style
rabbit stew with mashed potatoes
Preparation time: approx. 30 minutes Braising time: approx. 1 hour
1.2 kg rabbit pieces
1 teaspoon salt, a little pepper
a little plain flour
clarified butter
75 g diced bacon 1 stick celery, chopped 1 onion, quartered 300 ml 200 ml 2 3 sprigs 112 teaspoon
beef stock
Marsala
bay leaves
oregano
salt, a little pepper
season sift into a deep plate heat in a casserole. Turn meat in flour, tap off excess and fry in batches for approx. 3 minutes. Remove from casserole
tip into casserole, fry for approx. 1 minute, return meat to casserole
add, bring to boil, cover and simmer gently over low heat for approx. 1 hour. Remove bay leaves
Mashed potatoes 1 litre salted water, simmering 'I kg floury potatoes, in cubes
200ml 2 tablespoons a little to taste
milk butter nutmeg salt
cover pan, cook potatoes over medium heat for approx. 15 minutes until very soft. Drain well, return to pan. Whisk to a creamy puree
heat in separate pan. Return pan with potatoes to hotplate and whisk milk gradually into potatoes
Per person: 29g fat, 47g protein, 48g carbohydrate. 2668kJ (639kcal)
Ticino
c C C Buckwheat pasta with vegetables Preparation time: approx. 70 minutes Stand time : approx. 30 minutes
Preheat oven to 60°C, put serving dish and plates to warm . Pasta dough 200 g buckwheat flour 150 g plain flour % teaspoon salt 200ml milk 3 fresh eggs
mix together in a bowl, make a well in the centre whisk, stir gradually into the flour and beat with a wooden spoon to form a smooth dough. Cover and leave to stand at room temperature for approx. 30 min utes
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Vegetables water
bring to the boil in a large pan
200 g spinach
blanch for approx. 30 seconds, remove, drain and keep warm
200 g Savoy cabbage, cut into strips
blanch for approx. 2 minutes, remove, drain and mix with spinach
200g beans
boil uncovered for approx. 15 minutes until al dente, drain and mix with vegetables. Pour water away, wipe pan
50 g butter
melt in the same pan
100 g smoked raw ham, cut into strips 1 onion , cut into strips sweat in butter, add to vegetables 5 sage leaves, cut into strips
% teaspoon salt, a little pepper
season, keep warm. Wipe pan
2 litres salted water
bring to boil in the same pan
Shape: spread dough out in batches on a moistened chopping board with handle. Dip a metal spatula into hot water. Holding board over pan, cut strips of dough and slide them into the simmering water. As soon as the strips rise to the surface, remove with a perforated spoon, drain and mix with vegetables. Repeat with remaining dough. Tips - Serve with finely grated mountain cheese from Graubunden . - Slowly sweat 1 clove of pressed garlic in 50 g butter, until butter froths and the garlic is golden. Drizzle over the pizokel. Per person: 26 9 fat, 26 9 protein, 66 9 carbohydrate, 2519 kJ (603 kcal)
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Graubunden
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CCC Elbow macaroni with
Schabziger cheese
Preparation time: approx. 20 minutes Baking time: approx.15 minutes Ovenproof dish, capacity approx. 2'/' iitres, greased
salted water, boiling 300 g pasta (e. g. fat elbow macaroni) cook al dente, drain 200 g Schabziger cheese (page 244), layer with pasta in the prepared dish mashed with a fork 200ml cream 1 tablespoon dry breadcrumbs 50g slivers of butter
pour over scatter over place on top
Bake: approx. 15 minutes in middle of oven preheated to 220째C.
Accompaniments: apple wedges (page 254), salad.
Per person: 30 g fat, 28 g protein, 55 g carbohydrate, 2522 kJ (603 kcai)
Glarus
~cc Arctic char with herb stuffing ..........• '........... . .. .
. ................ •.. .
Preparation time: approx. 15 minutes
Baking time: approx . 20 minutes
4 Arctic char each approx. 300 g (small photo) 3/. teaspoon salt, a little pepper 2 1 bunch 2 tablespoons 2 tablespoons
shallots, finely grated parsley, finely chopped rosemary, finely chopped thyme, finely chopped
2 tablespoons clarified butter
rinse inside and out, pat dry season
mix, stuff fish with mixture put on a baking sheet
Bake: heat baking sheet in middle of oven preheated to 220°C. Place fish on baking sheet, bake for approx. 20 minutes, brushing several times with butter. Tip
Use small char instead of Arctic char.
Per person: 11 9 fat. 59g protein, 1 9 carbohydrate. 1476kJ (351 kcal)
,,--,'
Artie char from lake lug 1he start of the spawning season in mid-November kicks off the fishing season on Lake Zug. 1t is at this time 1hat the stomach of the male Afttic char, turns a. . red colour. Until the tate Middle Ages, the fish wasac足 cepted as a form of C\D'I'eIKY and is stII a much-sought-after speciality today.
CCC Alpine macaroni with apple wedges
Preparation time: approx. 1 hour Wide ovenproof dish, capacity approx. 2 litres, greased
Preheat oven to 120째(, put dish to warm . Alpine macaroni salted water, boiling 500 g waxy potatoes, cut into 2 cm cubes 200 g Alpine macaroni 200 g sharp mountain cheese, finely grated
2 tablespoons butter 2 onions, cut into thin strips 1 garlic clove, pressed 3 tablespoons milk 3 tablespoons double cream 2 pinches salt
,.... . cook potatoes and macaroni until soft, drain layer alternately with potatoes and macaroni in the prepared dish, finishing with a layer of cheese, keep warm . Wipe pan
'-- .
melt in the same pan fry golden brown, scatter over macaroni, keep warm
bring to boil in the same pan, pour over macaroni. Wipe pan
Apple wedges
'12 tablespoon butter 750 g red apples, cut into wedges 150 ml cider or apple juice 1 cinnamon stick, halved 2 tablespoons sugar
melt in pan add
add, cover and simmer until apple wedges are beginning to soften. Remove lid, reduce liquid, remove cinnamon stick and serve cold or warm with the Alpine macaroni
Per person : 28 9 fat, 26 9 protein, 89 9 carbohydrate, 3010 kJ (720 kcal)
, . Inner Switzerland
Pasta In SWitzerland The Benedictine monastery in Disentis is reputed to have made pasta as early as the 18th century. But pasta did not really establish its place in Switzerland's cuisine until over a hundred years later, when mass Italian labour was imported to build the BrOnig and Gotthard rail足
way tunnels.
CCC Pork stew Preparation time: approx. 25 minutes
Cooking time: approx. 1 hour 35 minutes
600 g stewing pork clarified butter for frying
% teaspoon salt, a little pepper 500 g vegetables according to
season (e. g. carrots, celery,
Savoy cabbage), sliced
onion, chopped 300 ml meat stock 500g waxy potatoes, cubed to taste salt, pepper
heat in casserole. Brown meat in batches, remove season meat. return to casserole
add to casserole
add, bring to boil, cover and simmer for approx. l hour add adjust seasoning, simmer for approx. 35 minutes
Tip
Use stewing beef or lamb instead of pork.
Per person: 13 9 fat, 35 9 protein, 31 9 carbohydrate, 1594 kJ (381 kcal)
Inner Switzerland
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'足
CCC Benedictine hotpot from
Einsiedeln Abbey
Preparation time: approx. 50 minutes
400 g minced meat (veal, beef and pork) clarified butter for frying
400 g leeks, cut into thin strips 3 onions, finely chopped 500 ml vegetable stock
150 g soft cheese with herbs (e. g. Boursin), in pieces
heat in casserole. Brown meat in batches, remove. Reduce heat, dab up fat with kitchen paper and add a little clarified butter sweat slowly add, return meat to pan, bring to boil. Reduce heat, cover and simmer for approx. 15 minutes add, mix well
Accompaniments: bread, elbow macaroni, mashed or boiled potatoes. Per person: 28g fat, 25g protein, 9g carbohydrate, 1616kJ (388kcal)
CC Warm
salad of leeks with cheese
Preparation time: approx. 35 minutes Baking time: approx. 10 minutes
300 g soft cheese with herbs (e. g. Boursin), cut into pieces 3 teaspoons clear honey (e. g. chestnut honey)
place on a baking sheet lined with baking parchment drizzle over cheese
Bake: approx. 10 minutes in middle of oven preheated to 180°C. 2 tablespoons olive oil 400 g leeks, cut into thin strips 2 onions, cut into strips 2 tablespoons Teriyaki sauce* 1 tablespoon herb vinegar
'h teaspoon salt, a little pepper
heat in a large frying pan stir fry for approx. 5 minutes add season, arrange on plates and top with cheese
Per person: 37 9 fat, 8 9 protein, 14 9 carbohydrate. 1744 kJ (421 kcal) â&#x20AC;˘ Available in Asian stores and most good supermarkets. Substitute: dark soya sauce.
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Schwyz - A classic - and a new interpretation
"-..,...
CCC Lamb and cabbage hotpot
Preparation time : approx. 30 minutes Cooking time : approx. 1% hours
600 g stewing lamb (e. g. shoulder) or stewing pork oil for frying
3 onions, cut into strips
2 garlic cloves, pressed 1 kg white cabbage, quartered, stalk and thick ribs removed,
cut into 3 cm wide strips
300 ml meat stock
% teaspoon nutmeg 1'12 teaspoons salt, a little pepper 500 g waxy potatoes, halved
heat in casserole. Brown meat in batches for approx. 2 minutes and remove. Reduce heat, dab up fat with kitchen paper and add a little oil sweat slowly
/
add, cook for approx. 5 minutes
add, bring to boil season, return meat to pan, cover and simmer for approx . 1% hours add, together with more stock if needed, simmer for approx. 30 minutes
Per person : 9 9 fat, 38 9 protein, 37 9 carbohydrate, 1566 kJ (374 kcal)
Uri
r
足
CC Cabbage salad with
lamb
Preparation time: approx. 30 minutes
Cabbage salad 2 tablespoons 4 tablespoons 2 tablespoons 'I. teaspoon
herb vinegar rapeseed oil single cream curry powder
to taste salt, pepper 600 g white cabbage, quartered, stalk removed 1 red onion
mix well in a bowl season
shred into bowl, cover and leave to stand for min . 20 minutes
Lamb 1 tablespoon rapeseed oil 4 lamb fillets (each 120g)
'12 teaspoon salt, a little pepper
heat in a frying pan fry for approx. 2 minutes on each side, remove season, cover and rest for approx. 5 minutes
To serve: slice fillets across the grain and serve with the salad. Accompaniments: bread, boiled potatoes, pasta. Per person: 21 9 fat, 27 9 protein, 8 9 carbohydrate, 1372 kJ (3 27 hal)
New interpretation of classic on page 260
CC Quail saltimbocca
in herb sauce
Preparation time : approx. 45 minutes
Preheat oven to 60 0(, put serving dish, sauceboat and plates to warm .
4 quail, jointed by butcher into 4 pieces each 8 slices raw ham, halved lengthways 500 ml chicken stock wrapped quail portions 2 tablespoons sage leaves, finely chopped
to taste salt, pepper 80 g butter, in pieces, cold
wrap each quail portion in a half-slice of ham bring to the boil in a wide pan add, reduce heat. Cover and simmer for approx. 15 minutes. Remove quail por足 tions with a perforated spoon, cover and keep warm. Reduce stock over high heat for approx. 5 minutes adjust seasoning, remove pan from heat gradually whisk into stock. Keep remov足 ing pan from heat and then returning it briefly, so that the sauce warms through very gently. It must not boil. Continue whisking until sauce is creamy
To serve: put quail saltimbocca and a little sauce onto plates. Serve remaining sauce separately. Per person: 339 fat, 389 protein, 19 carbohydrate, 1882 kJ (450 kcal) ' -",
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,.足
/
New interpretation of classic on page 265
~ stuffed quails
In the original recipe. raw ham, herbs and butter were mixed into a tasty filling. After stuffing;1he quails weN brel!idcrumbed and roasted on bacon In the oven. A deli足 cious, but decidedlY substairtJal. speciality. Our take on it is much righter, but no less tasty.
C Leek noodles with
Bundnerfleisch
Preparation time : approx. 30 minutes
salted water, boiling
300 g pasta (e. g. noodles) 600 g leeks, cut into thin, 8 cm long strips
2 tablespoons olive oil
Cook until barely al dente
add and cook for approx. 2 minutes. Reserve 150 ml of the cooking liquid. Drain pasta and leeks heat in the same pan
100 g air-dried beef (small photo),
cut into thin strips
1 red chilli pepper, halved, seeds removed, cut into thin strips 1 bunch flat-leaf parsley, coarsely chopped 4 tablespoons pine nuts 2 garlic cloves, pressed add, cook briefly reserved cooking liquid
add, bring to boil
pasta and leeks
add, mix, warm through
to taste salt, pepper 50 g Graubunden mountain
cheese, finely grated
-.
adjust seasoning, divide between plates scatter over
Per person : 18 9 fat, 28 9 protein, 59 9 carbohydrate, 2126 kJ (508 kcal)
G '-I
IOndnerffeisch (air-driacfblef) Since time immemorial, the native population of GraubOnden has rubbed salt and alpine herbs Into lean beef
and dried it in fresh mountain air at below freezihg point. 1bis preserved the beef indefinitely and ensured that the Inhabi足 tants of the 1'efIIOte AJpkM! valley woufd not starve during the hard winter months.
for'" â&#x20AC;˘â&#x20AC;˘_
A spice In mediaeval timest pepper was \/elY expen-. sNera symbol of luXury and afftuenc:e. Those who could afford it would use it to excess: In marinades for game, poultry, beef and pork, for example. It is perhaps because of this that pepper has become synonymous with dishes soaked and cooked In marinades.
CCC Hunter-style jugged venison Marinating time: approx. 3 days Preparation time: approx. 40 minutes Cooking time: approx. 1'/4 hours
800 g venison (e. g. shoulder),
cut into 3 cm cubes
Marinade
750 ml red wine
(e. g. Malanser Pi not noir) 100 ml red wine vinegar
1 carrot, sliced
1 onion, roughly chopped
2 bay leaves
1 tablespoon black peppercorns, crushed
6 juniper berries
2 cloves
I
Marinate: put all ingredients for the marinade in a pan and bring to the boil. Cool. Put meat in a glass, china or stainless steel vessel and pour marinade over. The meat should be completely submerged; if necessary, weight it down. Cover and chill for approx. 3 days, turning meat in marinade once daily. Remove meat and pat dry. Bring marinade to the boil, strain through a muslin-lined sieve and set aside. clarified butter for browning heat in a casserole. Brown meat in batches for approx. 5 minutes and remove
% teaspoon salt, a little pepper 100g diced bacon reserved marinade
1'12 tablespoons butter, soft 1'12 tablespoons plain flour
season fry slowly in a casserole until crispy, return meat to casserole add, bring to boil. Reduce heat, cover and simmer for approx. 1'/4 hours. Re足 move meat, cover and set aside. Bring sauce to boil and reduce heat blend with a fork, stir in gradually, simmer uncovered for approx. 10 min足 utes. Return meat to casserole and heat through
Accompaniments: chestnuts, noodles, brussel sprouts, red cabbage, spaetzli. Per person: 20g fat, 47g protein, 3g carbohydrate, 1741 kJ (415kcal)
Graubunden
_
CCC Polenta Preparation time : approx. 45 minutes
1 litre water 2 tablespoons butter
bring to the boil in a pan
1'h teaspoons salt
salt water
125g coarse corn meal
(bramata polenta flour)
125 g fine corn meal
stir in, cook over lowest heat for approx.40 minutes, stirring frequently, to form a thiek paste
To serve: lay a cloth napkin on a flat basket or pie plate. Tip polenta out onto the napkin. Fold napkin over to keep polenta warm for longer. Tip Spread polenta out, approx. 1 cm thick, on a board. Cool, cut into squares and fry on both sides in a little clarified butter until golden brown. Per person : 69 fat, 69 protein, 469 carbohydrate, 1092 kJ (261 kcal)
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Tieino
Com in Switzerland Apart from the well-known yel足 low sweet corn, the Swiss grow white, polenta-like Ribelmais (see page 198) and, since 2002, an old red variety known as Rosso del TIcino (ProSpecieRara, small photo). Polenta is tra足 ditionally cooked slowly in a large copper pot over a fire and stirred continuously with a long wooden spoon for at least 40 minutes.
CCC Slow-fried potatoes
r)
Preparation time : approx. 50 minutes
Preheat oven to 60°(, warm serving dish and plates. 800 g potatoes boiled in their skins
(floury) leftovers, peeled grate coarsely into a bowl
200 g plain flour 112 teaspoon salt 100g butter
mix in heat half of the butter in a large frying pan. Add half of the potatoes, let them colour, keep turning and stirring over low heat with a spatula, until they are golden brown and form small balls. Keep warm and repeat with remaining butter and potatoes
Accompaniments: cheese, apple wedges (page 254) or compote (e. g. pears, cherries, damsons). Or dunk spoonfuls of the fried potatoes in milky coffee.
r---,
•
I
Per person: 21 9 fat, 9 9 protein, 69 9 carbohydrate, 2120 kJ (507 kcal)
c· ,
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Graubunden
t V
Pork wJth chestnuts In the original A!Cipe. sweet chestnuts are serwd 8$. an accompaniment to smoked neck of pork. 'they are cararnerlZed in sugar, deglazed with the cooking water for the pork, and gently simmered until soft. The sauce is thickened with butter. AD pretty substantial.
CC Glazed
neck of pork with chestnut
and potato puree
-
Preparation time: approx. 45 minutes Roasting time: approx. 1 hour 40 minutes Roasting tin, capacity approx. 2 litres, greased
1 kg neck of pork
remove from refrigerator approx. 30 minutes before starting to cook
1 teaspoon salt, a little pepper
season meat, place in prepared roast ing tin
Brown: approx. 20 minutes towards the bottom of oven preheated to 220°C. Reduce heat to 180°C. Remove meat and turn .
1'12 tablespoons maple syrup or clear honey ',,--,
1 garlic clove, pressed '12 tablespoon rosemary, finely chopped '12 tablespoon hot mustard
150ml white wine (e. g. Rauschling)
mix. Brush meat with approx. '13 of the glaze, roast for approx. 30 minutes, remove from oven add, brush meat with glaze, roast for approx. 30 minutes. Remove from oven, turn, brush with the remaining glaze and roast for approx. 20 min utes. Remove from oven, cover and rest for approx. 10 minutes
Potato and chestnut puree salted water, boiling 700 g floury potatoes, cubed 200 g deep-frozen chestnuts
150 ml milk, hot
50g butter
cook over medium heat for approx. 15 minutes until soft, drain and press through a sieve back into pan stir in
a little nutmeg
% teaspoon salt, a little white pepper
season
To serve: slice meat across the grain approx. 1 cm thick, divide between plates. Strain meat jus and drizzle over meat. Per person: 35g fat, 50g protein, 58g carbohydrate, 3085 kJ (739 kcal)
New interpretation of classic on page 274
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CCC Oven-baked
rbsti
Preparation time: approx. 15 minutes Baking time: approx. 40 minutes
1 kg waxy potatoes, peeled
grate coarsely into a bowl
3 tablespoons plain flour a little nutmeg 1 teaspoon salt, a little pepper
150 g diced bacon remaining diced bacon a few slivers of butter
mix together mix in 213 of bacon, place on a baking sheet lined with baking parchment scatter on top
Bake: approx. 40 minutes in the middle of oven preheated to 200 0 ( , until surface is golden brown.
Tip
Serve with berries (cranberries, bilberries or lingonberries) or jam.
Per person: 17g fat, 13g protein, 48g carbohydrate, 1666kJ (399kcal)
\ "
Graubunden
(
'足
I
CCC Ascona spaghetti
Preparation time : approx. 45 minutes
salted water, boiling 400g spaghetti olive oil for frying 400g diced chicken meat
100 g button mushrooms, thinly sliced 1 onion, finely chopped 2 garlic cloves, pressed 1 tin chopped tomatoes (400 g) 100ml water
cook al dente and drain heat in a non-stick frying pan fry in batches for approx. 4 minutes, remove and set aside. Reduce heat, dab up fat with kitchen paper and add a little oil if necessary
stir and sweat slowly for approx. 2 minutes over medium heat add, bring to boil, reduce heat
1 teaspoon dried oregano
'12 teaspoon salt, a little pepper reserved chicken 80 g raw ham, cut into thin strips 1 bunch parsley, finely chopped 75 g grated Parmesan
season, simmer over low heat for approx. 10 minutes
add, heat through. Serve spaghetti in deep bowls, spoon sauce over scatter over
Per person: 14 9 fat. 51 9 protein, 76 9 carbohydrate. 2647 kJ (633 kcal)
Ticino
I
CCC Dried pear loaf
Soaking time: approx. 12 hours
Preparation time: approx. 45 minutes
Rising time: approx. 1 hour
Baking time: approx . 35 minutes
Makes 2 loaves of approx. 600 g each
,
Dried fruit mix 400 g soft dried pears
stalks removed, chopped
150 g dried figs, sliced
200 ml fruit eau-de-vie
100 g dark sultanas 50 g brown sugar 1 tablespoon pear bread spice*
I -../
soak in a covered bowl for approx. 12 hours, stirring occasionally, puree in a blender
-
mix, cover and set aside
Yeast dough 250 g wholemeal flour 1 teaspoon salt 1/4 cube yeast (10 g), crumbled 175ml water
dried fruit mix 100 g hazelnuts, coarsely chopped, roasted
, mix in a bowl add, knead to a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until it has doubled in volume
add to dough, knock back and knead until fruit and nuts are evenly distributed
Shape: halve dough and, with wet hands, shape into 2 long loaves.
Transfer to a baking sheet lined with baking parchment.
Bake: approx. 35 minutes in the middle of oven preheated to 200°C.
Remove and coolon a wire rack.
Tip
Serve with Graubunden mountain cheese, goat's cheese or butter.
Keeping-time: will keep foil-wrapped in refrigerator for approx. 1 month.
Per 100 g: 6 g fat,S g protein, 58 g carbohydrate, 1411 kJ (337 kcal)
* Pear loaf spice is a finely ground blend of ginger, cardamom, coriander, mace, cloves and cinnamon. The exact proportions vary according to manufacturer and origin. Keeping time : approx. 12 months.
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Graubunden
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C Zug kirsch cubes Preparation time: approx. 55 minutes Chilling time: approx. 30 minutes Makes 24 cubes
portion sponge cake dough (cinnamon tramezzini page 212) make as for tramezzini, omitting cinnamon, halve crossways Buttercream 50g sugar 2 tablespoons water 1 small fresh egg
simmer in a pan to form a thick syrup, cool slightly beat well in a bowl, gradually add the syrup, whisking continuously until you have a firm foam
150 g butter, soft
add in spoonfuls, continue whisking
150 g dark chocolate, melted
add all at once, whisk until the mixture becomes lighter in colour. Chill
150 ml kirsch (small photo)
1 tablespoon sugar
3 packs dark chocolate glaze (each 125g)
stir until sugar has dissolved. Sprinkle one biscuit with half of the kirsch, spread with cream, lay second biscuit on top and sprinkle with kirsch. Cover and chill for approx. 30 minutes. Cut into 24 cubes, sides measuring approx. 4cm
I
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melt chocolate in a bowl over hot water. Place a cube on a spatula held over the bowl and spoon glaze over. Leave to cool on a sheet of baking parchment. Repeat with remaining cubes
/
.
Note: desserts containing raw egg should be eaten within 24 hours. Store in a cool place. Tip Freeze cubes unglazed in an airtight freezer box. Separate layers with baking parchment. Keeping time: approx. 2 weeks. Thaw for approx. 2 hours in refrigerator and glaze as above. Per cube: 16g fat, 2 9 protein, 18 9 carbohydrate, 1007 kJ (241 kcal)
-
'-足
KInch The people of lug have been distftUng fermented cherries to make Idrsch - a dear fruit brandy - since the 13th century. It Is used liberally for cooking, espedaIy in luger Kil1Chtorte (ldrsch tart) and ChriesebIOete - cherry bios足 $Oms - which inspired our lug Idrsch cubes.
CCC Glarus prune and almond
pie
-
Soaking time: approx. 1 hour Preparation time: approx. 40 minutes Baking time: approx. 30 minutes. Drying-off time: approx. 10 minutes
Prune filling
150 g stoned prunes 500 ml water, boiling 2 tablespoons kirsch
put in a bowl pour over, cover and soak for approx. 1 hour. Pour water off add, puree in blender
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Pastry
500 g puff pastry
halve, roll out both pieces (0 approx. 27 cm). With the help of a paper tem足 plate (small photo), cut pastry into two rosette shapes, lay each rosette on a sheet of baking parchment, roll up and chill for approx . 15 minutes
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Almond filling
150 g 50 g 5 tablespoons 1 tablespoon
ground peeled almonds sugar water lemon juice
mix to a creamy mass
Shape: slide first rosette on its paper onto a baking sheet. Spread each of the fillings over one half of the base, leaving a margin of approx. 2 cm around the edge, brush edge with water. In the second rosette, make a radiating pattern of 8 cuts approx. 3 cm long, starting near the centre. Position second rosette exactly over the first and press edges together. Bake: approx. 30 minutes towards the bottom of oven preheated to 200 DC. Switch oven off, wedge door ajar with the handle of a wooden spoon, and leave pastry to dry off for approx. 10 minutes. Remove pastry, slide onto a wire rack and leave to cool. Icing sugar
Dust pastry
Keeping time: puff pastry is best eaten fresh .
Per slice ('I.): 26 g fat, 8 g protein, 36g carbohydrate, 1757 kJ (420 kcal)
Glarus
Template
Cut out a circle of baking pa~hmentabout26cm
___ (1012) in) in diameter. Fold in half, fold again to make a quarter, and once again to make an eighth. Round off the upper cor足 ners with scissors.
CC Baked apples stuffed with sweetened corn n1eal Preparation time: approx. 20 minutes
Baking time: approx. 25 minutes
Wide ovenproof dish, capacity approx. 2 litres
4 medium apples
cored. and scored around several times vertically
Filling 150ml 1 tablespoon 112 packet 1/4 teaspoon 1 pinch
milk sugar vanilla sugar cinnamon salt
25 g fine corn meal (2-minute polenta)
1 teaspoon sugar 200 ml apple juice
,/'" bring to the boil in a pan, reduce heat stir into milk and return to boil. Remove from heat, cover and let stand for ap prox. 10 minutes. Cool slightly, tip into a freezer bag, cut off a corner to make a hole approx. 1 cm 0. Overfill apples to approx. 1 cm above the edge sprinkle over the filling fill baking dish to approx. 5 mm deep around the apples
Bake: approx. 25 minutes in the middle of oven preheated to 220°(,
Serve hot.
Tips - Mix 3 tablespoons sultanas or coarsely chopped nuts with the filling. - Serve with custard or vanilla ice cream. Can be prepared in advance: prepare apples up to half a day in advance. cover and keep cool. Bake when required. Per person: 2 9 fat, 2 9 protein, 33 9 carbohydrate, 673 kJ (162 kcal)
1'\ I
__
New interpretation of classic on page 287
-.
Ofetori The 1raditional recipe that inspired our version is for a polenta bake with lightly steamed apple wedges. Typically for Switzerland. the dish was smothered in butter and baked in the oven until crispy golden brown. It was usually served with apple juice and a salad to accom足 panya meat ragout.
CCC Bread pudding cake Soaking time: approx. 12 hours Preparation time : approx. 1 hour Baking time: approx. 2% hours Springform cake tin, approx. 24 cm 0, base lined with baking parchment, sides greased and floured
250 g wheatmeal or white bread old, without crust, cubed 100 g soft Amaretti*, crumbled 1 litre milk 1 vanilla pod, slit lengthways, seeds scraped out
250 g golden sultanas 100 g candied orange peel, diced 2 tablespoons grappa 100 g flaked almonds 75 g dark chocolate 1 unwaxed lemon, zest only 1 teaspoon cinnamon '/4 teaspoon nutmeg 3 eggs
75 9 sugar
50 9 pine nuts
put in a bowl
bring to boil in a pan, cook for approx. 2 minutes, stirring continuously. Pour into bowl, cover and leave to soak at room temperature for approx. 12 hours. Remove vanilla pod, mash bread mixture with fork
mix, cover and leave to soak for ap prox. 12 hours. Add to bread mixture add grate into mixture
mix in whisk with hand mixer to a thick foam, fold into the bread mixture and tip into prepared tin arrange on top
Bake: approx. 2% hours towards the bottom of oven preheated to 150°C. Remove, cool slightly, release edges, slide onto wire rack and leave to cool. a little icing sugar
dust cake
Keeping time: foil-wrapped, will keep in refrigerator for approx. 1 week.
c
Per slice ('I.) : 23 g fat, 16g protein, 73 g carbohydrate, 2344 kJ (561 kcal)
* Soft Italian biscuits, also made in Ticino. The characteristic flavour of Amaretti comes from the inclusion of bitter almonds or bitter almond extract.
r _
Ticino
1
CCC GraubUnden cherry liqueur Steeping time: approx. 3 weeks and 2 days Preparation time: approx. 35 minutes Kilner-type jar and bottle, capacity of each approx. 1 litre, rinsed out with hot water
1 litre fruit eau-de-vie
100 g dried cherries*
'h vanilla pod 1 cinnamon stick 1 unwaxed lemon, 1f. zest only
150g sugar 3 tablespoons water
put into jar, seal, steep for approx. 3 weeks at room temperature, gently shaking jar occasionally bring to boil in a small pan, stirring, cool slightly, add to jar and leave for ap prox. 2 days. Pour through a muslin lined sieve, drain well, but do not press. Pour liqueur into a clean bottle, rinsed in hot water, and seal well
Keeping time: will keep for approx. 8 months in a cool, dark place.
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Per cI: 0 9 fat, 0 9 protein, 2 9 carbohydrate, 128 kJ (31 kcal) • Dried cherries are available from health food shops. Substitute: Bing cherries.
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CC Semifreddo with GraubUnden cherry liqueur Preparation time: approx. 15 minutes
Freezing time: approx. 2 hours
750 ml vanilla ice cream, softened 4'/2 table spoons Graubunden cherry liqueur
beat smooth in a bowl stir in
Freeze: cover and freeze for approx. 2 hours. Put into a piping bag with serrated nozzle (approx. 12 mm 0), pipe into glass dishes and serve immediately. Do not keep leftovers. Per person: 8 9 fat, 4 9 protein, 28 9 carbohydrate, 1007 kJ (241 kcal)
Graubunden - A classic - and a new interpretation
~
CCC Graubunden
nut and honey pie
Preparation time: appro x. 55 minutes Chilling time: approx. 45 minutes Baking time: approx. 40 minutes Springform cake tin, approx. 24 cm 0, base lined with baking parchment
Rich, sweet shortcrust pastry 300 g plain flour 1 pinch salt
125 g sugar 175 g butter, in pieces, cold 1 egg
mix together in a bowl
add, rub in with the fingertips until the mixture resembles fine breadcrumbs
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add, gather together to a soft dough, without kneading . Cover and chill for approx. 30 minutes
Lid: on a floured board, roll out '13 of the pastry approx. 4 mm thick to fit the tin, lay on a sheet of baking parchment, cover and chill for approx. 15 minutes. Line tin: on a floured board, rollout half of the remaining pastry approx. 4 mm thick and lay it over base of prepared tin. Shape remaining pastry into a roll and lay it around the edge to make a rim approx. 4 cm deep. Prick base all over with a fork and chill.
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Filling 250g sugar 3 tablespoons water
300 g walnuts, coarsely chopped 200 ml double cream
3 tablespoons forest honey
bring to boil in a wide pan without stirring. Reduce heat and simmer, shak ing pan occasionally, until a golden brown caramel forms. Remove from heat and cool slightly stir in add, simmer over low heat, stirring, until the caramel combines with the cream. Simmer for approx. 10 minutes to reduce stir in and cool. Spread filling over base
Decorate: fold protruding rim over filling, brush with water. Lay lid on top, press edges together with fork and prick. Bake: approx . 40 minutes towards the bottom of oven preheated to 200°C. Remove, cool slightly and release sides of tin. Slide pie onto wire rack and leave to cool. Keeping time: foil-wrapped, will keep in refrigerator for approx. 2 weeks. The pie is easier to cut on the day after baking. Per slice ('/12): 34 g fat, 7 g protein, 57 g carbohydrate, 2375 kJ (568 kcal)
_
Graubunden
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CCC Damson tart with cinnamon
Preparation time : approx. 20 minutes Baking time: approx. 30 minutes Pie tin 28 - 30cm 0, greased
1 portion pastry (page 68)
roll out into a circle, layover base of tin . Press well into sides, prick base all over with a fork
Filling 3 tablespoons ground hazelnuts 1 teaspoon cinnamon 800 g damsons (small photo), halved and stoned (stoned weight 750 g)
mix, scatter over base
cover base with damson halves, cut side up, arranged concentrically and slightly overlapping
Custard 200ml 1 1 tablespoon 4 tablespoons
cream egg cornflour sugar
mix together well in a measu ring jug and pour over filling
Bake: approx. 30 minutes towards the bottom of oven preheated to 220 DC. Remove, cool slightly on wire rack, remove tart from tin and leave on wire rack for approx. 10 minutes. Time-saver: use a ready-made base (approx. 32 cm 0). Per person : 34 g fat, 9 g protein, 59 g carbohydrate, 2268 kJ (572 kcal)
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Glarus
Damsons The plum originally came from the former Near East via the Balkans to central Europe. World足 wide, there are about 2000 varieties of plum, but of the sub足 species, the damson, only a few. This exclusive variety grows only between the 42nd and 48th latitudes.
CC Ziger mousse in a basket Preparation time: approx. 35 minutes
Chilling time: approx. 3 hours
Baking time: approx. 8 minutes
4 ovenproof bowls approx. 8 cm 0
Ziger mousse 200g 4 tablespoons 3 tablespoons 2 tablespoons 1 1
Ziger* (small photo), broken up sugar ground peeled almonds dark sultanas fresh egg yolk
vanilla pod,
scraped-out seeds only
'12 teaspoon cinnamon whisk together in a bowl with hand
mixer
1 fresh egg white
1 pinch salt
1 tablespoon sugar
1 pack filo pastry, use 1 sheet
(see Tip)
beat until stiff
add, continue beating until glossy.
Fold egg white gently into the mixture
with a spatula, cover and chill for
approx. 3 hours
unfold
2 tablespoons butter, melted, cooled slightly brush pastry, cut into 12 evenly sized pieces. Line each bowl with 3 overlap ping pieces, buttered side down Bake: approx. 8 minutes towards the bottom of oven preheated to 200°C. Remove from oven, cool slightly, remove pastry "baskets" from bowls and coolon wire rack. To serve: use an ice cream scoop or 2 tablespoons to make balls of mousse, serve in the pastry baskets. Note: do not keep desserts containing raw egg. Tip Keep remaining fila pastry, well wrapped, in refrigerator for 1- 2 days. Use to make strudel.
.
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Per person : 15g fat, 11 9 protein, 27g carbohydrate, 1216kJ (291 kcal)
* Ziger is a soft cheese, similar to ricotta, with a very mild, bland taste. Available in specialist cheese shops. Substitute: ricotta.
_
New interpretation of classic on page 297
I
Curd cheese doughnuts ·Zigerkrapfen- is the delicious pastry that inspired the recipe on the left. The original is a little like a deep-fried doughnut, filled with a sweet curd cheese similar to ricotta known as -ziger not to be confused with -Schabziger (page 244). Traditionally, "Zigerkrapfen are part and pan:el of <entral Switzer land's carnivaL
Experience all of Switzerland's infinite variety What do a spicy dried sausage, a full-bodied mountain cheese, a crispy wholemeal loaf and a piece of deliciously sweet chocolate have in common? Apart from the fact they would make a perfect meal, they are all typically Swiss products. In the country of the Alps and a thousand valleys, where four languages and cultures
'-"',
come together, the last thing you will find is nondescript cuisine. Every region still produces its own unmistakable fare, prepared traditionally using recipes handed down from generation to generation, the way of its forefathers. And they are justifiably proud of their heritage.
There are evenings you will never forget: on the lake足 side, in the mountains. in the old part of town, or in a rustic grotto, where the perfect atmosphere is complemented by local specialities.
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Switzerland. ao-1ne1Uret
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For anyone with a sweet tooth : welcome to Paradise. Our chocolatiers expertly transform bitter-tasting cocoa beans into the seductive, melt-in-the-mouth chocolate for which the Swiss are renowned.
In the country with 350 different types of sausage, variety is guaranteed. Incidentally, nowhere else on earth has so many kinds within such a small area . The Swiss like their food authentic and natural. And if it's from the local area, too, so much the better.
A journey of discovery through the vineyards Our most extensive wine-growing regions are in Romandy and Valais. At 1000 metres, Visperterminen is home to Europe's highest productive vineyards. Among the rarest Swiss grape varieties are the Humagne rouge and the Petite Arvine, both of which grow only here. But the wines most widely consumed in the region are white Chasselas and red Pinot noir.
The vineyards of Lavaux cling spectacularly to the steepest slopes overlooking Lake Geneva. Part of the Unesco World Heritage, this is one of the most attractive wine-growing regions in the world.
In autumn, when the young wine has been harvested and safely cellared, it's time for the vintage festivals . Guests are more than welcome.
Switzerland.
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Does it have a fruity bouquet? How does it unfold on the palate? Vintners will gladly invite you to a tasting in their cellars.
In Valais, the vines seem to grow all the way up to heaven. On the sunny, terraced slopes, they thrive particularly well.
Use the signposted footpaths through the vineyards to improve your knowledge of the region and its terroir. Once you've done that, you will have a very special relationship with the wine.
Cheese: the spice of life With 450 different types of cheese to discover, you could easily spend a trip to Switzerland travelling from one cheese dairy to the next. A spicy Appenzelier@, an Emmentaler Aoe with its typical holes, a mature Le Gruyere AOe, a Tete de Moine Aoe scraped into rosettes or a Zincarlin from Ticino: they may be completely different in character but they are all made from prime Swiss milk.
The pure Alpine air, the lush green grass and contented cows are a surefire guarantee for a perfect cheese.
Raclette scraped hot straight from the wheel is always a big hit. And a well-managed cheese cellar ensures that stocks never run out.
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Q.'
More information at the click of a mouse Where can you watch cheesemakers at work? When's the next vintage festival? Where can you find the best cakes and sausages? Where's the nearest regional restaurant, or a suitable hotel? MySwitzerland.com, the official website of Schweiz Tourismus, will help you plan your trip . And because each region has so much to offer, simply use the webcode to surf directly to the centre of your desired region . MySwitzerland.com
Using the webcode :
SEARCH
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On the MySwitzerland.com website, enter the number for the area in the Search field to obtain more information about the region in question and Switzerland's culinary attractions: Webcodes:
33 Discovering Swiss cuisine
2211
Booking hotels in Switzerland
200245 All about Swiss cheese
179826 Geneva
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179825 Vaud 179845 Neuchatel and Jura 179847 Fribourg region 318886 Bernese Mittelland 179849 Bernese Oberland 179850 Valais 179856 Basel region 179855 Zurich region 179854 Eastern Switzerland 318885 Central Switzerland 179853 Graubunden 179851 Ticino
Alphabetical index of recipes
A
Aargau carrot cake 205
Aargau tortilla 178
Absinthe, trout fillets flambeed with 48
Almond cream with carrot-and足 apricot sauce 206
Alpine macaroni with apple wedges 254
Appenzell-style charlotte russe 214
Appenzell-style pancakes 184
Apple creme brulee 216
Apple juice cream 216
Apple rosti 172
Apple wine soup with roast beef 166
Apples, stewed 198
Arctic char with herb stuffing 252
Ascona spaghetti 278
Asparagus salad with buffalo mozzarella 94
Asparagus samosas 124
Asparagus tart from Valais 122
B
Baked apples stuffed with sweetened
corn meal 286
Baked cheese puffs 14
Baked vegetable custard with crispy bacon 236
Basel brownies 218
Basel flour soup 162
Basel-style roast fillet of beef 194
Basel-style salmon 180
Beef, wine-braised 132
Beer batter, deep-fried perch in 62
Belper Knolle cheese, veal tartare with 108
Benedictine hotpot from Einsiedeln Abbey 258
Benichon mustard, saffron bread with 18
Benichon waffles 81
Bernese hazelnut biscuits 152
Bernese plait 136
Bernese platter 104
Biel-style perch fillets 118
Bircher muesli 202
Boiled beef with cabbage chutney 120
Bread and sultana puree with
whipped cream 146
Bread pudding cake 288
Bread-and-cheese pudding 40
Breaded Tomme with red cabbage salad 28
Brownies, Basel 218
Buckwheat pasta with vegetables 248
Buffalo mozzarella, asparagus salad with 94
Bundnertleisch (air-dried beef),
leek noodles with 266
C Cabbage chutney, boiled beef with 120
Cabbage salad with lamb 262
Cabbage soup with bacon 56
Caramel custard 144
Cardoon gratin 55
Carpaccio of ceps and rabbit f illet 25
Carrot -and-apricot sauce, almond
cream with 206
Ceps, carpaccio of rabbit fillet and 25
Cervelat and cheese salad 197
Champagne cream with Luxemburgerli
macaroons 220
Char, Arctic, herb stuffing with 252
Char, Geneva-style 36
Char tartar with potato crisps 38
Chard parcels 240
Charlotte russe, Appenzell-style 214
Cheese and cervelat salad 197
Cheese fondue "moitie-moitie" 34
Cheese puffs, baked 14
Cheese tart 46
Cheesy potato cakes on leek salad 96
Cherry compote 200
Cherry liqueur, Graubunden 290
Chestnut and potato puree, glazed neck of
pork with 275
Chicken breast, stuffed, wrapped in bacon 61
Chocolate trifle with sweet pesto 208
Chocolate truffles, dark 78
Cinnamon sponge cake biscuits w ith
raspberry filling 212
Councillors' casserole, Zurich-style 169
Crayfish with lukewarm ratatouille 26
Cream, apple juice 216
Cream, spiced rose 225
Cream with caramel, Kirsch 81
Creme brulee, apple 216
Crisps, Sbrinz 234
Curry, lamb, "Mostindien"-style 192
Custard, baked vegetable, with
crispy bacon 236
Custard, caramel 144
Custard with damassine compote, vanilla 76
o Damassine compote, vanilla custard with 76
Damson tart with cinnamon 294
Dark chocolate truffles 78
Dark Toblerone mousse 151
Dried pear loaf 280
E Einsiedeln Abbey, Benedictine hotpot from 258
Elbow macaroni with Schabziger cheese 250
Exotic muesli 202
-'
F
Fish soup 42
Flambeed trout fillets with absinthe 48
Flour soup, Basel 162
Fondue, cheese, "moitie-moitie" 34
Fondue rolls 34
Fribourg -style sauerkraut pie 68
Fried corn meal and stewed apples 198
--"
G Geneva-style char 36
Glarus prune and almond pie 284
Glazed neck of pork with chestnut and
potato puree 275
Graubunden cherry liqueur 290
Graubunden cherry liqueur,
semifreddo with 290
Graubunden nut and honey pie 292
H
Hazelnut biscuits, Bernese 152
Herb roulade, pike fillet in 52
Hotpot from Einsiedeln Abbey, Benedictine 258
Hotpot, lamb and cabbage 260
Hotpot, potato, bacon and apple 176
Hunter-style jugged venison 269
K
Kirsch cream with caramel 81
Kirsch cubes, Zug 282
l lake Constance-style trout with white wine soup 170
lamb and cabbage hotpot 260
lamb, cabbage salad with 262
lamb curry, "Mostindien"-style 192
lasagne, sweet 142
leek noodles with Bundnerfleisch
(air-dried beef) 266
leek salad, cheesy potato cakes on 96
Leeks and potatoes with sausage 31
Leeks with fish 58
lentil salad with Vaud sausage 66
lentil stew with Vaud sausage 64
-"
l'Etivaz muffins 22
light Toblerone mousse 151
luganighe sausages with saffron
risotto 239
Luxemburgerli macaroons, Champagne
cream with 220
Luzern veal ragout in puff pastry 242
M
Macaroni with apple wedges, Alpine 254
Maki sushi made with Emmental meatloaf 101
Meringue parfait 138
Mini sandwiches 164
Mousse, Toblerone, dark and light 152
Mozzarella, buffalo, asparagus salad with 94
Muffins, l'Etivaz 22
Mund saffron risotto 112
Mustard, Benichon 18
N
Nut and honey pie, Graubunden 292
o Onion marmalade, salmon sashimi with 180
Onion tart 174
Oven-baked rbsti 276
p Pancakes, Appenzell-style 184
Parfait, meringue 138
Pastry puffs, quark 140
Perch, deep-fried, in beer batter 62
Perch fillets, Biel-style 118
Pike fillet in herb roulade 52
Pike quenelles with tarragon sauce 50
Plait, Bernese 136
Polenta 270
Pork chops with dried fruit 128
Pork, glazed neck of, with chestnut and
potato puree 275
Pork medallions with mushroom sauce and
herb noodles 130
Pork stew 256
Potato, bacon and apple hotpot 176
Potato, bacon and pear hotpot,
Solothurn-style 110
Potato crisps, char tartar with 38
Potatoes and apples au gratin 116
Potatoes, slow-fried 272
Prune and almond pie, Glarus 284
Puff pastry, Luzern veal ragout in 242
Alphabetical index of recipes Q
Quail saltimbocca in herb sauce 264
Quails, stuffed, with horseradish sauce 127
Quark pastry puffs 140
Quenelles, pike 50
R
Rabbit fillet, carpaccio of ceps and 25
Rabbit stew with mashed potatoes,
Ticino-style 246
Raclette 13 5
Ragout of veal in mushroom and
cream sauce, Zurich-style 183
Raspberries, soft ewe's milk cheese with 21
Raspberry filling, cinnamon sponge cake
biscuits with 212
Ratatouille, crayfish with lukewarm 26
Raw marinated trout with /emon-and足 sage oi/186
Red cabbage salad, breaded Tomme with 28
Risotto, saffron 112, 239
Roast beef, apple wine soup with 166
Roast fillet of beef, Basel-style 194
Rose cream, spiced 225
Rosti 107
Rbsti, oven-baked 276
5
Sabayon 148
Saffron bread with Benichon mustard 18
Saffron risotto, luganighe sausages with 239
Saffron risotto, Mund 112
Salad of leeks with cheese, warm 258
Salmon, Basel-style 180
Salmon sashimi with onion marmalade 180
Saltimbocca, quail, in herb sauce 264
Samosas, asparagus 124
Sandwiches, mini 164
Sashimi, salmon, with onion marmalade 180
Sauerkraut pie, Fribourg-style 68
Sauerkraut, spring rolls with 70
Sausage, Vaud, lentil salad with 66
Sausage, Vaud, lentil stew with 64
Savoy cabbage salad, Seeland 102
Sbrinz crisps 234
Schabziger souffle 245
Schaffhausen-style venison escalope 188
Seeland savoy cabbage salad 102
Semifreddo with Graubunden cherry
liqueur 290
Soft ewe's milk cheese with raspberries 21
(Continuation)
Solothurn wine boats 92
Solothurn wine soup 90
Solothurn-style potato, bacon and
pear hotpot 110
Soup, Tilsit cheese 164
Soup, vegetable 72
Spaghetti, Ascona 278
Spiced rose cream 225
Spiced sugar slices 222
Spring rolls with sauerkraut 70
St. Gallen tart 210
Steak with apple rosti 172
Steamed trout 186
Stewed apples 198
Stuffed baked apples with sweetened
corn meal 286
Stuffed chicken breast, wrapped in bacon 61
Stuffed quails, with horseradish sauce 127
Stuffed Valais rye bread 99
Sugar slices, spiced 222
Sushi, Maki made with Emmental meatloaf 101
Sweet lasagne 142
T
Tagliata, venison, with spicy sauce 190
Tarte flam bee, Vaud-style 32
Tartare, veal, with Belper Knolle cheese 108
Tete de Moine with walnut pesto 16
Tieino-style rabbit stew with
mashed potatoes 246
Tilsit cheese soup 164
Toblerone mousse, dark and light 151
Tomme with red cabbage salad, breaded 28
Tortilla, Aargau 178
Treberwurst, home-made 115
Trifle, chocolate, sweet pesto with 208
Trout fillets flambeed with absinthe 48
Trout, raw, marinated with lemon-and足 sage oil 186
Trout, steamed 186
Truffles, dark chocolate 78
V
Valais, asparagus tart from 122
Valais rye bread, stuffed 99
Vanilla custard with damassine compote 76
Vaud sausage, lentil salad with 66
Vaud sausage, lentil stew with 64
Vaud-style tarte flambee 32
Veal ragout in puff pastry, luzern 242
Veal tartare with Belper Knolle cheese 108
___ .
Vegetable salad with pan-fried fish, warm 44
Vegetable soup 72
Venison escalope, Schaffhausen-style 188
Venison, Hunter-style jugged 269
Venison seasoning 188
Venison tagliata with spicy sauce 190
W Walnut pesto, Tete de Moine with 16
Warm salad of leeks with cheese 258
Warm vegetable salad with pan-fried fish 44
White wine soup, Lake Constance-style
trout with 170
Wine-braised beef 132
Wine boats, Solothurn 92
Wine soup, Solothurn 90
Y Yeast cake 74
Z
Ziger mousse in a basket 296
Zug kirsch cubes 282
Zurich-style councillors' casserole 169
Zurich-style ragout of veal in mushroom and
cream sauce 183
Product information
Absinthe 49
Appenzell biber 215
Appenzell cheese 196
Arctic char from Lake Zug (fish) 253
Asparagus 95
Belper Knolle (cheese) 109
Bread 98
Buffalo mozzarella 95
Bunderfleisch (air-dried beef) 267
Cabbage 121
Cabbage sausage 30
Cardoons 54
Chocolate 209
Corn 271
Crayfish 27
Curd cheese 297
Damassines (fruit and brandy) 77
Damsons 295
Frais de brebis (soft ewe's milk cheese) 20
Kirsch 283
L'Etivaz AOC (cheese) 23
Luxemburgerli (confectionery) 221
Meringues 139
Riso Nostrano Ticinese (rice) 238
Saffron 113
Sbrinz AOC 235
Schabziger from Glarus (cheese) 244
Spiced sugar 223
Tete de Moine AOC (cheese) 17
Toblerone 150
Tomme (cheese) 29
Treberwurst 114
TOrggaribel (white corn) 199
Recipes by course
Snacks Asparagus samosas 124
Baked cheese puffs 14
L'Etivaz muffins 22
Mini sandwiches 164
Saffron bread with Benichon mustard 18
Sbrinz crisps 234
Solothurn wine boats 92
Tete de Moine with walnut pesto 16
Soups
Apple wine soup with roast beef 166
Basel flour soup 162
Cabbage soup with bacon 56
Fish soup 42
Lake Constance-style trout with
white wine soup 170
Solothurn wine soup 90
Tilsit cheese soup 164
Vegetable soup 72
Starters
Apple wine soup with roast beef 166
Asparagus salad with buffalo mozzarella 94
Baked vegetable custard with crispy bacon 236
Breaded Tomme with red cabbage salad 28
Carpaccio of ceps and rabbit fillet 25
Char tartar with potato crisps 38
Crayfish with lukewarm ratatouille 26
Fondue rolls 34
Maki sushi made with Emmental meatloaf 101
Raw marinated trout with lemon-and足 sage oil 186
Salmon sashimi with onion marmalade 180
Soft ewe's milk cheese with raspberries 21
Veal tartare with Belper Knolle cheese 108
Venison tagliata with spicy sauce 190
Warm salad of leeks with cheese 258
Main courses
Aargau tortilla 178
Alpine macaroni with apple wedges 254
Appenzell-style pancakes 184
Arctic char with herb stuffing 252
Ascona spaghetti 278
Asparagus tart from Valais 122
Basel-style roast fillet of beef 194
Basel-style salmon 180
Benedictine hotpot from Einsiedeln Abbey 258
Bernese platter 104
Biel-style perch fillets 118
Boiled beef with cabbage chutney 120
Bread-and-cheese pudding 40
Buckwheat pasta with vegetables 248
Cabbage salad with lamb 262
Cervelat and cheese salad 197
Char, Geneva-style 36
Chard parcels 240
Cheese fondue "moitie-moitie" 34
Cheese tart 46
Cheesy potato cakes on leek salad 96
Chicken breast, stuffed, wrapped in bacon 61
Deep-fried perch in beer batter 62
Elbow macaroni with Schabziger cheese 250
Fribourg-style sauerkraut pie 68
Fried corn meal and stewed apples 198
Glazed neck of pork with chestnut and
potato puree 275
Hunter-style jugged venison 269
Lamb and cabbage hotpot 260
Lamb curry, "Mostindien"-style 192
Leek noodles with BOndnerfleisch 266
Leeks and potatoes with sausage 31
Leeks with fish 58
Lentil stew with Vaud sausage 64
Luganighe sausages with saffron risotto 239
Luzern veal ragout in puff pastry 242
Mund saffron risotto 112
Onion tart 174
Pike fillet in herb roulade 52
Pike quenelles with tarragon sauce 50
Pork chops with dried fruit 128
Pork medallions with mushroom sauce and
herb noodles 130
Pork stew 256
Potato, bacon and apple hotpot 176
Quail saltimbocca in herb sauce 264
Raclette 13 5
Rosti, oven-baked 276
Schabziger souffle 245
Schaffhausen-style venison escalope 188
Slow-fried potatoes 272
Solothurn-style potato, bacon and
pear hotpot 110
Spring rolls with sauerkraut 70
Steak with apple rosti 172
Steamed trout 186
Stuffed quails with horseradish sauce 127
Stuffed Valais rye bread 99
Ticino-style rabbit stew with mashed
potatoes 246
Treberwurst, home-made 115
Trout fillets flambeed with absinthe 48
Vaud sausage with lentil salad 66
Vaud-style tarte flambee 32
Venison tagliata with spicy sauce 190
Warm vegetable salad with pan-fried fish 44
Wine-braised beef 132
Zurich-style councillors' casserole 169
Zurich-style ragout of veal in mushroom
and cream sauce 183
Side dishes
Alpine macaroni with apple wedges 254
Bernese plait 136
Cardoon gratin 55
Chestnut-and-potato puree 275
Fried corn meal and stewed apples 198
Herb noodles 130
Mashed potatoes 246
Polenta 270
Potatoes and apples au gratin 116
Rosti 107
Saffron risotto 239
Seeland savoy cabbage salad 102
Desserts and confectionery
Aargau carrot cake 205
Almond cream with carrot-and足 apricot sauce 206
Appenzell-style charlotte russe 214
Apple creme brOlee 216
Apple juice cream 216
Baked apples stuffed with sweetened
corn meal 286
Basel brownies 218
Benichon waffles 81
Bemese hazelnut biscuits 152
Bircher muesli 202
Bread and sultana puree with
whipped cream 146
Bread pudding cake 288
Caramel custard 144
Champagne cream with Luxemburgerli
macaroons 220
Cherry compote 200
Chocolate trifle with sweet pesto 208
Cinnamon sponge cake biscuits with
raspberry filling 212
Damson tart with cinnamon 294
Dark chocolate truffles 78
Dried pear loaf 280
Exotic muesli 202
Glarus prune and almond pie 284
Graubunden cherry liqueur 290
Graubunden nut and honey pie 292
Kirsch cream with caramel 81
Lasagne, sweet 142
Meringue parfait 138
Quark pastry puffs 140
Sabayon 148
Spiced rose cream 225
Spiced sugar slices 222
St. Gallen tart 210
Toblerone mousse, dark and light 151
Vanilla custard with damassine compote 76
Yeast cake 74
Ziger mousse in a basket 296
Zug kirsch cubes 282
Recipes by region
Aargau Aargau carrot cake 205
Potato, bacon and apple hotpot 176
Appenzell (AllAR) Appenzell-style pancakes 184
Cervelat and cheese salad 197
Steak with apple rosti 172
Basel (BUBS) Basel brownies 218
Basel flour soup 162
Basel-style roast fillet of beef 194
Basel-style salmon 180
Bern Bernese hazelnut biscuits 152
Bernese plait 136
Bernese platter 104
Biel-style perch fillets 118
Caramel custard 144
Pork chops with dried fruit 128
Pork medallions with mushroom sauce
and herb noodles 130
Rosti 107
Sabayon 148
Toblerone mousse, dark and light 151
Wine-braised beef 132
.......... ~....
Graubunden Buckwheat pasta with vegetables 248
Chard parcels 240
Dried pear loaf 280
Graubunden cherry liqueur 290
Graubunden nut and honey pie 292
Hunter-style jugged venison 269
Potatoes, slow-fried 272
Rosti, oven-baked 276
Jura Baked cheese puffs 14
luzern Luzern veal ragout in puff pastry 242
Neuchfitel Leeks with fish 58
Nidwalden/Obwalden Alpine macaroni with apple wedges 254
Pork stew 256
Schaffhausen Onion tart 174
Schaffhausen-style venison escalope 188
Trout, steamed 186
Schwyz Fribourg Benichon waffles 81
Cheese fondue "moitie-moitie" 34
Fribourg-style sauerkraut pie 68
Kirsch cream with caramel 81
Saffron bread with Benichon mustard 18
Vegetable soup 72
Yeast cake 74
Geneva Bread-and-cheese pudding 40
Cardoon gratin 55
Char, Geneva-style 36
Pike quenelles with tarragon sauce 50
Glarus Damson tart with cinnamon 294
Elbow macaroni with Schabziger cheese 250
Glarus prune and almond pie 284
Benedictine hotpot from Einsiedeln Abbey 258
Solothurn Quark pastry puffs 140
Solothurn wine soup 90
Solothurn-style potato, bacon and
pear hotpot 110
St. Gililen Cherry compote 200
Fried corn meal and stewed apples 198
St. Gallen tart 210
Ticino Ascona spaghetti 278
Bread pudding cake 288
Luganighe sausages with saffron risotto 239
Polenta 270
Ticino-style rabbit stew
with mashed potatoes 246
Thurgau
Apple juice cream 216
Uri
Lamb and cabbage hotpot 260
--
Vaud
Bread-and-cheese pudding 40
Cabbage soup with bacon 56
Cheese tart 46
Fish soup 42
Leeks and potatoes with sausage 31
Lentil stew with Vaud sausage 64
Perch, deep fried, in beer batter 62
Yeast cake 74
Valais
Asparagus tart from Valais 122
Bread and sultana puree with whipped
cream 146
Mund saffron risotto 112
Raclette 135
.--
Zug Arctic char with herb stuffing 252
Zurich
Bircher muesli 202
Exotic muesli 202
Spiced sugar slices 222
Zurich-style councillors' casserole 169
Zurich-style ragout of veal in mushroom
and cream sauce 183
New Swiss cuisine
Aargau tortilla 178
Almond cream with carrot-and足 apricot sauce 206
Appenzell-style charlotte russe 214
Apple creme brulee 216
Apple wine soup with roast beef 166
Asparagus salad with buffalo mozzarella 94
Asparagus samosas 124
Baked apples stuffed with sweetened
corn meal 286
Baked vegetable custard with crispy bacon 236
Benichon waffles 81
Boiled beef with cabbage chutney 120
Breaded Tomme with red cabbage salad 28
Cabbage salad with lamb 262
Carpaccio of ceps and rabbit fillet 25
Champagne cream with Luxemburgerli macaroons 220
Char tartar with potato crisps 38
Cheese fondue "moitie-moitie" 34
Cheesy potato cakes on leek salad 96
Chocolate trifle with sweet pesto 208
Cinnamon sponge cake biscuits with
raspberry filling 212
Crayfish with lukewarm ratatouille 26
Dark chocolate truffles 78
Glazed neck of pork with chestnut and
potato puree 275
Kirsch cream with caramel 81
Lake Constance-style trout with white
wine soup 170
Lamb curry, "Mostindien"-style 192
Lasagne, sweet 142
Leek noodles with Bundnerfleisch 266
Maki sushi made with Emmental meatloaf 101
Meringue parfait 138
Muffins, L'Etivaz 22
Pike fillet in herb roulade 52
Potatoes and apples au gratin 116
Quail saltimbocca in herb sauce 264
Quails, stuffed, with horseradish sauce 127
Raw marinated trout with lemon-and足 sage oil 186
Salmon sashimi with onion marmalade 180
Sandwiches, mini 164
Sbrinz crisps 234
Schabziger souffle 245
Seeland savoy cabbage salad 102
Semifreddo with Graubunden cherry liqueur 290
Soft ewe's milk cheese with raspberries 21
Solothurn wine boats 92
Spiced rose cream 225
Spring rolls with sauerkraut 70
Stuffed chicken breast, wrapped in bacon 61
Stuffed Valais rye bread 99
Tete de Moine with walnut pesto 16
Tilsit cheese soup 164
Treberwurst, home-made 115
Trout fillets flambeed with absinthe 48
Vanilla custard with damassine compote 76
Vaud sausage with lentil salad 66
Vaud-style tarte flam bee 32
Veal tartare with Belper Knolle cheese 108
Venison tagliata with spicy sauce 190
Warm salad of leeks with cheese 258
Warm vegetable salad with pan-fried fish 44
Ziger mousse in a basket 296
Zug kirsch cubes 282
Notes and acknowledgements Where not otherwise indicated, all the recipes
in this book serve four.
Measurements
All measurements indicated in spoonfuls are
based on the Betty Bossi measuring spoon.
Nutritional value
If no measurements are indicated for clarified
butter or oil in the ingredients, we allow 2 g
(= '12 teaspoon) per person.
If an alternative ingredient is mentioned, e. g.
white wine or stock, the first-named ingreÂ
dient is the one calculated for the nutritional
value.
Alcohol needs to evaporate entirely for it to
contain no calories. If it is half evaporated, it
contains half of the calories; otherwise, it is
calculated in its entirety.
Oven temperatures
These indicate baking and roasting with top
and bottom heat. When a convection oven is
used for baking or roasting, the baking or roaÂ
sting temperature should be reduced by 20°C.
Please follow the manufacturer's instructions.
Notes and acknowledgements
Much of the chinaware shown in this book
and available from good retailers was kindly
provided by the following companies:
Barbara Wick AG. Zurich
Schweizer Heimatwerk. Zurich
Kochen, SwissBooks ---::-:-~
2. UG 10
BZ 4772006 9603506
125.05.1 0 Bosal B: The Swiss Cookbook
16615 rCHF ' n~ M-Mlll 1â&#x20AC;˘ 44.90
Betty B.o .si
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