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noreply@blogger.com (chriesi) — Sun, 21 Oct 2018 08:11:00 +0000

Apple pancake with cinnamon syrup

noreply@blogger.com (chriesi) — Fri, 11 Jul 2014 14:14:00 +0000

It is time for a childhood favourite: my mother's apple pancake that I used to eat with a loads of cinnamon sugar. However, I felt I shouldn't eat so much of sugar, so I decided to fool myself and cooked a cinnamon syrup. I hardly think that I consumed less sugar that way, but who cares on a rainy morning!

Ingredients:
for the pancake:
100 g flour
1/2 teaspoon baking soda
1 egg
1 apple
140 g yoghurt
1 tablespoon molten butter plus extra for frying
1 teaspoon vanilla pasta

for the syrup:
100 g cane sugar
100 g water
1/2 teaspoon corn starch
1 teaspoon cinnamon

Grate apple. For the pancakes mix the ingredients together until smooth. Heat a frying pan and pour a ladle of the batter into the pan. Cook for 2-3 minutes or until bubbles appear on the surface, then turn and cook for a further 1-2 minutes or until golden. The batter makes 3-6 pieces depending on its size. I usually do not add any sugar to the batter, because we eat it with loads of syrup, but feel free to add some.
For the syrup bring cane sugar with cinnamon and water to the boil. Dissolve cornstarchin a little cold water and whisk to the boiling syrup. Cook for another minute. Be careful while doing it and please use a tall saucepan!

Coffee flavoured banana bread with carob syrup

noreply@blogger.com (chriesi) — Thu, 29 May 2014 09:05:00 +0000

Banana, coffee and carob syrup...and do not forget to add the chopped dark chocolate, like me!

Ingredients:
180 g butter
200 g dark muscovado sugar
2 tablespoons carob syrup
2 tablespoons espresso
1 tablespoon sherry
2 teaspoon baking soda
3 eggs
250 g ripe banana
150 g coarsly chopped dark chocolate
120 g flour
180 g ground hazelnut

Preheat the oven to 180°C. Cream room temperature butter with sugar until fluffy, add carob syrup, coffee, sherry and baking powder and stir until well combined. Stir in eggs one by one, finally add flour, ground hazelnut and coarsly chopped dark chocolate. Pour batter into a floured cake mold and bake for 45-60 minutes. Serve with cream cheese and carob syrup.

Sheep's milk cheese - morel gnocchi with spinach and walnut

noreply@blogger.com (chriesi) — Tue, 18 Mar 2014 12:37:00 +0000

Happy spring everyone!

Blueberry mousse with lime crème anglaise, rose petal meringue, caramelised pâte feuilletée and berries

noreply@blogger.com (chriesi) — Tue, 13 Aug 2013 09:36:00 +0000

Once again here I come with one of my favorite combinations: blueberries and lime. These are just too gorgeous together and it seems that I can not get enough. Besides the intense purple of the baked blueberries is just amazing. Boosted with a little cinnamon and nutmeg the mousse is light and not too sweet, after all there is the meringue. If you have some rose syrup on hand add some to the whipped egg whites to intensify the flavour. Serve with the chilled lime scented custard and flakes of caramelised puff pastry.

Ingredients:
for the blueberry mousse:
150 g blueberry
1 tablespoon cane sugar
1 lime
cinnamon
nutmeg
1 sheet gelatine
20 g egg white
15 g sugar
1 tablespoons water
100 g heavy cream

for the meringue:
30 g egg white
30 g sugar
25 g icing sugar
1/4 teaspoon corn starch
dried rose petals

for the lime crème anglaise:
150 ml milk
40 g sugar
1/4 vanilla pod
zest of a lime
2 egg yolks

Preheat the oven to 150°C. Mix blueberries with cane sugar, cinnamon, nutmeg and lime juice and bake for 15-20 minutes. Soak gelatine sheet in cold water. Puree blueberries as long as still warm, then add gelatine and mix until molten. Bring sugar with water to the boil, in the meantime whip egg white until almost stiff. As soon as the syrup reached 120°C pour it to the egg white while whisking constantly. Fold beaten egg white to the blueberry puree, then fold on beaten cream. Chill mousse for 3-4 hours.

For the meringue beat egg white with a pinch of salt until half stiff, then gradually add sugar and beat until stiff. Fold in sifted icing sugar and corn starch and pipe meringue onto a baking paper covered sheet. Put dried rose petal on top and dry meringue over 90°C for 90-120 minutes depeding on the size.

For the custard beat egg yolk with sugar until fluffy. Bring milk with vanilla pod and lime zest to the boil and pour it over the egg yolk mixture while whisking. Put it back on the stove and heat until ti reaches 85°C, sieve and chill.

Prawn with melon-cucumber salad and sesame tuiles

noreply@blogger.com (chriesi) — Fri, 09 Aug 2013 15:55:00 +0000

Slowly I am really getting into a kind of autumn mood and I really do not want to. It's been raining for days and it is cold and almost no sunshine. I hope summer is going to come back soon! And even this salad screams for hot weather: lightly dressed cucumber-melon salad with spicy prawns, done in 15 minutes.

Ingredients:
for the prawns:
3-4 prawns per person
ginger
garlic
chili
peanut oil
juice and zest of a lime

for the salad:
1 cucumber
1/2 galia or cantaloupe melon
1 teaspoon lime juice
1 tablespoons rape seed oil
2 tablespoons yoghurt or kefir
ground coriander
dill seeds
salt
pepper

for the sesame tuiles:
50 g soft butter
1/2 teaspoon honey
1 tablespoon fish sauce
30 g flour
1 egg white
1/2 teaspoon white and black sesame seeds

Preheat the oven to 180°C. For the tuiles beat butter with honey until fluffy, add the rest of the ingredients and stir everything together and mix well. Smear batter onto a baking paper in any kind of shape you like and bake for about 5 minutes.

Marinate prawns with chili, garlic, ginger, some lime juice and zest, also add some oil. And fry them in a hot pan right before serving.

Slice thinly cucumber and melon. Puree about 70 g of melon with lime juice, oil and yoghurt. Sieve and season with salt, pepper, ground coriander and roasted dill seeds.

Coriander-scented apricot upside down cake

noreply@blogger.com (chriesi) — Wed, 17 Jul 2013 16:43:00 +0000

Lavender? Ginger or maybe vanilla? Hmm... I felt like going for something more exciting, something spicy and there I found myself roasting a couple of coriander seeds. Grab a couple of juicy and fragant apricots among a few more ingredients and within a half an hour you end up with this fruity treat. I made the mistake and took it a few mintues too early out from the oven, so give it those extra 5 minutes and let it caramelise. And do not forget to serve a scoop of goat's cream cheese or vanilla ice cream with it.

Ingredients:
for the batter:
80 g butter, soft
50 g cane sugar
1 egg
50 g flour
20 g ground almond
1/4 teaspoon baking soda
1 teaspoon sherry
for the topping:
6-7 small apricots
1 teaspoon butter
2 teaspoons cane sugar
1/2 teaspoon coriander seeds

Roast coriander in a saucepan and crush in a mortar. Beat soft butter with sugar until fluffy, stir in egg, then flour, almond, baking soda and sherry. Butter a 18 cm round cake form, sprinkle cane sugar and crushed coriander on the bottom and put halved apricots with the cut side on it. Pour batter on top and smear it evenly. Preheat the oven to 170°C and bake for 25-30 minutes. Let it stand for 5 minutes and remove it from the form.

Passion fruit-white chocolate ice cream

noreply@blogger.com (chriesi) — Sun, 30 Jun 2013 11:18:00 +0000

and cheesecake ice cream with baked strawberry, though the bottom is missing, as I was too lazy to bake some crumble and stir it into the ice cream base. So actually I could call it cream cheese ice cream with baked strawberry, but I really suggest to make the crumble to give the whole thing an extra kick.

Ingredients:
for the baked strawberry cheescake ice cream:
200 g strawberries
250 ml milk
250 ml cream
60 g sugar
3 egg yolks
1 teaspoon vanilla paste or 1 vanilla pod
150 g cream cheese

for the passion fruit-white chocolate ice cream:
2-3 passion fruits
200 ml milk
200 ml cream
50 g sugar
4 egg yolks
150 white chocolate

Cut strawberries in half and sprinkle with some sugar, then bake for 10-15 minutes on 180°C. Puree baked strawberries and set aside. For the ice cream bring milk, cream to the boil, and whisk together egg yolks with sugar and vanilla paste. Pour hot milk-cream mixture to the egg yolks while whisking constantly. Put it back to the stove and while stirring let it reach 85°C, then remove and let it cool. Stir in cream cheese and strawberry puree. Pour into popsicle forms or prepare in an ice cream machine.

Cut passion fruit in half and scrap out the seeds and blend it. Mash it through a sieve to discard seeds. Whisk egg yolks together with sugar, in the meantime bring milk and cream to the boil. Pour hot milk-cream mixture to the egg yolks while whisking constantly. Put it back to the stove and while stirring let it reach 85°C, then add chopped chocolate and stir until it is molten. Let it cool completly and stir in passion fruit puree. Pour mixture in popsicle forms and freeze or prepare it in an ice cream maker.

Goat cream cheese gnocchi with beetroot-pistachio crumbs, warm rhubarb jam, chilled vanilla sauce, strawberry and wild strawberry flower

noreply@blogger.com (chriesi) — Wed, 12 Jun 2013 15:17:00 +0000

Last week, when cooking the first portion of rhubarb-apple jam there was a few tablespoons left. And I was craving for something made of quark to have as a treat with the piquant jam. Qucikly found the ingredients I needed: goat's cream cheese, egg and some semolina. Grabbed a piping bag and so my gnocchi were cooked. But I had no strawberries so I decided to cook the whole thing again. And yeah, I really made a small portion of jam just for this dessert. After all freshly cooked jam is just so much different then warmed up. Agree? I think it is absolutely unnecessary to add sugar to the gnocchi because the vanilla sauce and the jam are sweet enough. The beetroot-pistacho crumb is just a tiny little bonus and of course the marinated strawberries bring the missing freshness of the dish. It is also a nice play of hot and cold: the warm jam and the chilled vanilla sauce. Go for it! Though you gotta adjust the amount of flour and semolina in the gnocchi base, because goat cream cheese differs from type to type.

Ingredients:
for the gnocchi:
75 g goat cream cheese
75 g quark
1 egg
1 tablespoon flour
1-2 tablespoons semolina

for the vanilla sauce:
250 ml milk
3 egg yolks50g sugar
1 vanilla pod

for the rhubarb jam:
100 g rhubarb
100 g apple
50 g sugar
1 tablespoon vanilla extract

for the crumbs:
1 medium beetroot
3 tablespoons pistachio
2 tablespoons breadcrumbs

you'll also need:
strawberries
orange liqueur
wild strawberry flowers or mint leaves

Preheat the oven to 90°C. Peel and slice beetroot with the help of a mandoline and put the slices onto a baking sheet covered with baking paper. Leave it in the oven for 50-70 minutes until it is dry, let it cool. Toast breadcrumbs in a hot saucepan, set aside to cool. Grind pistachio and dried beetroot and mix it with the breadcrumbs.

For the vanilla sauce bring milk with the vanilla pod and the seeds to the boil. In the meantime whisk egg yolks with sugar, then add hot milk while whisking constantly. Pour it back to the pot and heat it over low heat until it thickens. Chill in ice cold water, then refrigirate for a few hours.

For the jam cut rhubarb and apple in cubes, then bring it to cook with the sugar and vanilla extract. Cook for about 15 minutes, then puree and keep it warm in a bain marie.

Cut strawberries in cubes and marinate with the orange liqueur.

For the gnocchi mix all the ingredients together and put it into a piping bag. Cut down gnocchi with a help of a scissors into simmering water. As soon as they swim on top wait another 30 seconds, then remove onto kitchen paper or towel.

Serve with the crumbs, marinated berries, warm jam and ice cold vanilla sauce.

Artichokes en papillote with roasted garlic mayonnaise

noreply@blogger.com (chriesi) — Thu, 06 Jun 2013 15:56:00 +0000

Or let's bake artichokes in paper wrap! It doesn't matter if baby or normal sized artichokes, though you gonna have less work with the baby ones when trimming, after all you do not have to scrape out the core. Once the artichokes are baked you can set the packages in front of the guests as a surprise. Already the smell of the baked vegetable is just gorgeous. Serve it as it is or as a side dish with grilled fish or steak it is always a delight. A glass of chilled white wine and you do not need anything else on a warm summer evening.

Ingredients:
12 baby artichokes or 4 medium artichokes
2 lemons
1-2 garlic cloves + extra for the mayonnaise
5-6 twigs thyme
2 tablespoons olive oil
salt
pepper

for the mayonnaise:
2 egg yolks
1 tablespoon lemon juice
1 teaspoon dijon mustard
about 250 ml rapeseed oil
3-4 cloves roasted garlic or as desired
salt
pepper

Preheat the oven to 180°C. Take a couple of garlic cloves or even a whole and sprinkle with olive oil and warp in foil and bake until soft. Pour cold water into a bowl, add lemon juice and set aside. Trim artichokes, remove outer leaves, cut in half and put them immediately into the lemon water to prevent it from getting brown. Place halved artichokes onto a baking paper, sprinkle with olive oil, lemon juice and season with salt and pepper. Add a few thyme twigs and thin slices of lemon and fold a paket. Bake for 20-25 minutes depending on the size of the artichoke you use.

For the mayonnaise whisk egg yolks together with mustard, a little salt and pepper. Add oil gradually in a thin strain while whisking constantly. As soon as it starts to thicken you can add it in thicker strain. Season with lemon juice, salt, pepper and stir in the previously pureed roasteg garlic.

Asparagus-goat cream cheese ravioli with green asparagus pesto

noreply@blogger.com (chriesi) — Fri, 17 May 2013 18:18:00 +0000

Well, I am still on the asparagus train and as long as it is in season I am going to cook it as often as possible. I hardly think that I will get boared of this gorgeous spring vegetable. This is actually a quick lunch if you make it for two and if you do not want to spend time with stuffing the ravioli, well then simply add the goat cream cheese to the pesto and there you go! If you like add some mint among the basil or even use pistachio instead of the almonds. Serve it with loads of freshly garted parmesan and a couple of sorrel and young beetroot leaves if you find some around.

Ingredients:
for the pasta:
200 g flour (tipo 00)
2 eggs
1 tablespoon olive oil
salt
for the pesto:
150 g green asparagus
50 g blanched almonds
1 shallot
1 small garlic clove
150 ml olive oil
50 g parmesan
10 basil leaves
zest of 1/2 lemon
salt
pepper
for the filling:
4-5 green asparagus
70 g goat cream cheese
salt
pepper

For the pasta sift flour and make a mould into the middle, then add slightly beaten eggs and start to mix everything together with a fork. When it starts to come together add olive oil and knead a smooth dough. Let it rest for 30 minutes in the fridge.

For the pesto cook asparagus in salted water for 2-3 minutes. If you are not able to find thin asparagus, then cut the usual sized ones into chunks and cook for about 5 minutes. Sautee onion and garlic in a little olive oil, then add to the asparagus and puree together with the other ingredients. Season with salt and pepper.

For the filling peel asparagus and cut in thin slices then cook for a about 1 minute in salted water, drain. Mix it together with goat cream cheese and season with salt and pepper.

Roll out pasta with the help of a machine and put small portions on the filling on it, then cover with another thin sheet of pasta and cut out ravioli. Cook in simmering water for 2-3 minutes and toss it together with the pesto before serving.

Pistachio frangipane tartlets with poached rhubarb

noreply@blogger.com (chriesi) — Thu, 16 May 2013 07:11:00 +0000

Poached rhubarb sprinkled with pistachio on top of tonka bean scented pastry cream with pistachio frangipane hiding underneath. I think it's been exactly a month that I prepared these tartlets and now it is time to share them with you! You find the recipe on Style Me Pretty Living, go and have a look if you like!

Green asparagus-potato salad with smoked paprika spiced sea bream

noreply@blogger.com (chriesi) — Tue, 14 May 2013 16:45:00 +0000

It seems that my time management skills could use some improvement! I do hope to be able to most more often then I used to in the past few weeks. Anyway I am here now with my favourite aspragus dish at the moment. I really can not get enough, I think I could eat it almost every day! I absolutely love the green asparagus with the dijon mustard dressing, it works so well with the mustard grains. Yum! Besides it is also boosted with chili and basil. The fish is just an extra that is perfect if you want more than only a salad for dinner after a long day!

Ingredients:

500 g salad potatoes
300 g green asparagus
1 red onion1 chili
4-5 radishes
1 bunch basil
4 tablespoons rapeseed oil
juice of 1/2 a lemon
2 tablespoons dijon mustard with seeds
chili flakes as desired
salt
pepper

Boil potatoes and peel as long as still warm. In the meantime trim off the ends of the asparagus and boil for 2-3 minutes in salted water, then sieve. Slice red onion, radish and as much chili as you like. For the dressing mix together oil with lemon juice, mustard and season with salt, pepper and chili flakes. Add diced potato, asparagus, radish, onion, chili and basil leaves to it and mix well. Serve lukewarm. For the fish simply mix together flour and smoked paprika powder and dust seasoned fish with the flavoured flour and fry in hot vegetable oil until golden brown.

Asparagus salad with pistachio dressing and morels

noreply@blogger.com (chriesi) — Tue, 07 May 2013 16:51:00 +0000

Back! At least I hope to post on a regular basis like I usually do, though this week is going to be rather busy, but we shall see. Now here I am with a light seasonal salad where green asparagus meets fresh morels and pistachio. I have a serious crash on pistachio, especially if it comes from Sicily. The basis for the dressing is pistachio paste that is boosted with a little honey, some mustard, basil and lime. Such tender green asparagus is really delicious eaten raw, but in order to bring some excitment I grilled half of them. Morels are the perfect mate of asparagus so enjoy it as long as both are still in season!

Ingredients:

for the dressing:
2 tablespoons pistachio paste
1 small garlic clove
1/2 shallot
zest and juice of a lime
1/4 teaspoon english mustard
4-5 fresh basil leaves
2-3 tablespoons olive oil
1/4 teaspoon honey
if too thick 1-2 teaspoons water
salt
pepper

you'll also need:
400 g green asparagus
100 g fresh morels
4 handful of mixed salad leaves
1 teaspoon butter
1 twig thyme
salt
pepper

Wash salad and let it drain. Take half of the green asparagus and fry in almost smoking hot a griddle pan for 2-3 minutes or until it gets some colour. Half morels and sautee in butter with thyme. For the dressing blend everything together and season with salt and pepper. Mix raw and grilled asparagus together with the salad and dressing, add morels and season if necessary.

Pistachio frangipane tartelettes with tonka bean scented dark chocolate pastry cream and port wine poached sour cherries

noreply@blogger.com (chriesi) — Thu, 18 Apr 2013 16:44:00 +0000

Sour cherries? Oh, of course it is no season yet, I got these from my freezer, besides it is almost impossible to find these in Switzerland. It is always good to do a sort of spring cleaning in the freezer to make place for the upcoming rich vegetable season. Right? But now let's see those tartelettes! Sour cherries were born to be flavoured with tonka bean and if you get some dark chocolate to this pairing, you will be in heaven! I trust it might work almost equally gorgeous with cherries. And the pistachio frangipane is not only there to give an extra texture and taste. I am pretty sure that without that layer the composition wouldn't work. I am kind of addicted to these flavors. Therefore it would be awesome if someone would come over and put a huge lock on the fridge's door!

Ingredients:

makes 15 á 10 cm tartelettes

for the dough:
250 g flour
100 g butter, softened
100 g icing sugar
2 eggs
pinch of salt

for the pistachio frangipane:
100 g butter, softened
100 g icing sugar
70 g ground pistachios
30 g ground almond
1 egg
10 g cornstarch
1/2 teaspoon vanilla extract

for the dark chocolate pastry cream:
250 ml milk
100 ml whipping cream
4 egg yolks
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoons flour
100 g dark chocolate
1/2 freshly grated tonka bean

for the port wine poaches sour cherries:
150 g pitted sour cherries (i used frozen one)
3 tablespoons sugar
3 tablespoons port wine

you will also need:
coarsly chopped pistachios
white chocolate for decoration

Sift flour into a bowl, then pour it onto a working surface and make a well. Put in the icing sugar, butter and salt. Mix together with your fingertips until it becomes slightly grainy. Make a well again and add the eggs. Work it together with the flour mixture, until the dough begins to get togeher. Knead it quickly together so you get a smooth dough. Form a ball, wrap in plastic wrap and chill for at least 2 hours before using. After that roll out and cover baking forms with the dough, prick with a fork.

Place butter, sugar, ground almonds, ground pistachios into a bowl and mix together until smooth. Add egg, vanilla extract and mix well, sift cornstarch over it and mix until it is well combined. Put about 1 1/2 teaspoons of the batter onto the prepared tart shells and chill for 2 hours. Preheat the oven to 180°C and bake tartelettes shells for 10-15 minutes. Let it cool completly on a wrack.

For the dark chocolate pastry cream bring milk and whipping cream with the freshly grated tonka bean to the boil. In the meantime beat egg yolks with sugar until plate, add flour, conrstarch and combine well. While stirring constantly pour hot milk-cream mixture into the whisked egg yolks. Put it back to the stove and over low cook it until it thickens, while stirring constantly. Remove from the heat and stir in the previously over bain-marie melted dark chocolate. Sprinkle some icing sugar on top, that will prevent it from forming a skin and let it cool. Chill cream for a few hours or better to make it the day before.
Bring sour cherries together with the sugar and port wine to the boil, then remove from the heat and let it cool. Sieve and set aside until needed.

Once the tartelettes are cool, pipe cream on top in any shape you desire, top with sour cherries and decorate with melted white chocolate and coarsly chopped pistachios.

Spinach-goat cream cheese quiche with spring greens and sorrel

noreply@blogger.com (chriesi) — Tue, 16 Apr 2013 17:44:00 +0000

Well, now it is "official": I love spinach. Okay, I am still only falling for baby spinach, but who cares for such a tiny detail, spinach is spinach after all. I wanted something light for lunch today, also something that is preapred easily and can be eaten outside. Spinach quiche with goat cheese seemed to be perfect. So I took my camera, a good book and I spent almost the whole afternoon enjoying the sunshine, listening to birds singing. Once in a while we all need a little break, right?

Ingredients:

for 6 quiche á 12 cm

for the pastry:
250 g flour
150 g soft butter, cut into pieces
1 egg
1 tablespoon water
1 teaspoon salt

for the filling:
150 g goat cream cheese
100 g ground mature goat cheese or pecorino
1/4 teaspoon butter
150 g spinach
1 shallot
1 clove garlic
3 egg yolks
150 ml cream
nutmeg
salt
pepper

Put flour into a bowl, add butter, salt and egg and start to work everything together with your fingertips, until it starts to form crumbs. Then add water and knead a smooth dough. Chill for an hour. Any leftover can be stored in the fridge for a week or frozen for up to 3 months.

Melt butter in saucepan, satuee diced onion, add sliced garlic and spinach and keep on stirring util the spinach is wilted. Press out any excess liquid from the spinach. Puree spinach with cream cheese, cream egg yolks. Stir in cheese and season with salt, pepper and nutmeg. Preheat the oven to 180°C. Cover quiche forms with the pastry pour filling into it and bake for 10-15 minutes.

Smoked trout sandwich

noreply@blogger.com (chriesi) — Mon, 15 Apr 2013 12:29:00 +0000

Oh yes, finally the first local, fresh, crisp and beautifully red radishes are here! I haven't had any for a year. It is pretty tough if you really consume these products when they are in season, but it is so worth waiting! And this here is my favourite smoked trout sandwich with horseradish boosted cream cheese and of course lots of radishes!

Ingredients:

for 4 persons

1 rustic baguette
4 smoked trout filets
15 dkg cream cheese
2 teaspoons freshly grated horseradish
1 bunch radish
1/2 bunch parsley
2 salad hearts
salt
pepper

Cut half of the radish in small cubes, and finely chop parsley. Whisk together cream cheese with freshly grated horseradish, add chopped parsley and radish, season with salt and pepper. Cut baguette in 4 equal pieces, smear cream cheese on the bottom, add the rest of the ingredients and serve with a cold beer and some extra radish.
Recipe originally published in the Kifőztük magazin April 2013 issue.

Schmarrn with cheese and herbs

noreply@blogger.com (chriesi) — Thu, 11 Apr 2013 16:16:00 +0000

I bet many of you love Kaiserschmarrn that delicious sweet treat from Austria. Some of you might go for it with raisins others without. Prefer it with loads of extra icing sugar or apricot jam, no matter, it is always a delight. Altough traditionally it is served with the so Zwetschkenröster which is a compote made of plums. Well, today I am here with a savoury version prepared with cheese and herbs. As ramps are in season right now, you might like to add some. In my case I used chives and chervil and served it topped with garden cress.

Ingredients:
for 2 persons

3 eggs
100 g flour
100 g cheese (use your favourite)
250 ml milk
3 tablespoons finely sliced chives
1/2 bunch of chervil
1 tablespoon butter
salt
pepper
garden cress for serving

Preheat the oven to 180°C. Seperate eggs, finely grate cheese. Whisk egg yolks together with flour, milk, cheese and then add chopped chive and chervil leaves. Beat egg white with a pinch of salt until stiff, then fold it into the better. Season with salt and pepper.

Melt butter over low heat in a 24-26 cm saucepan, pour batter into it and bake in the oven for 10-15 minutes. Serve cut intho chunks and sprinkled with fresh garden cress.
Recipe originally published in the Kifőztük magazin April 2013 issue.

White chocolate-coconut mousse and mango curd tart with maracuja sauce

noreply@blogger.com (chriesi) — Wed, 10 Apr 2013 15:11:00 +0000

For days I have been thinking of that leftover frozen cocoa pastry and I just couldn't help myself, I had to bake something. Lately, I am totally into mango, I could eat nothing but that juicy fruit all day long. So no wonder that I had to include the queen of fruits in this tart here. I prepared a lime boosted curd and it is also the base for the maracuja sauce. The other element is a white chocolate-coconut mousse that is rather sweet, however the zesty curd and sauce brings the perfect balance.

Ingredients:
makes for 4 á 10 cm and 1 á 14 cm tartlets
for the cocoa pastry (adapted from Johnny Iuzzini):
140 g cold butter
150 g sugar
pinch of salt
1 egg
1 egg white
310 g flour
50 g cocoa powder
4 g baking powder

for the white chocolate-coconut mousse:
2 egg yolks
30 g sugar
125 ml coconut milk
100 g white chocolate
2 tablespoons coconut liquer
5 g gelatine
150 ml cream

for the mango curd
200 g mango puree
150 g butter
70 g sugar
juice of a 1/2 lime
1 egg
2 egg yolks

for the mango-maracuja sauce:
100 g mango puree
3 maracuja
50 g sugar
3 tablespoons water
1,5 teaspoon cornstarch

Cream butter with sugar and salt. Whisk in the egg and the egg white, then add the flour, cocoa powder and baking powder. Knead a dough, flatten and put it in the fridge for at least 1 hour. I have used about half of it and that made 4 tartlets, you can easily freeze the rest of the pastry. Blind bake the tart shells at 180°C in 10 cm diameter tartlets rings for about 10 minutes.

For the mango curd pour lime juice into a bowl, add butter and sugar and melt it over a bain-marie. Then whisk in the egg and the yolks, add mango puree and whisk until it is pale and thick. Pour into jar and chill over night. Put a layer of mango curd onto the bottom of the baked tartlet shells.

Beat egg yolk with sugar until fluffy and pale. In the meantime heat coconut milk over low heat and as soon as it reaches the boilin point pour it to the egg mixture while whisking continously. Put it back on the stove and keep on stirring, remove as soon as it has thickened. Now add chopped white chocolte and gelatine and stir until everything is molten. Let it cool to room temperature. Stir in coconut liquer and fold in beaten cream. Divide mousse between the tartlet shells and chill for at least 5 hours.

For the maracuja sauce whisk together water with cornstarch. Bring the rest of the ingredients to the boil, stir in dissolved cornstarch and cook for 5-10 minutes or until it thickens, then let it cool. Serve it on top of the tartelt with or without meringue.

Morel-hazelnut crumble crusted zander terrine with mango-beetroot puree, confit sunchoke, hazelnut milk foam, anise beurre blanc and beetroot paper

noreply@blogger.com (chriesi) — Fri, 05 Apr 2013 17:25:00 +0000

Actually, I had another fish dish on my mind that I have been thinking about the whole week, but still there are some unclear details about it, so I thought to cook something else today. Fish stock is pretty important in the zander terrine, because that is where the flavour comes from. The crumble on top shouldn't scare you because of the dried morel: it is not dominant at all, but between two bites it gives a little kick and asks for attention. Hazelnut is on the plate in various ways: first of all the confit sunchoke was cooked in hazelnut oil, then there is the hazelnut milk foam and it is on top of the fish terrine. My big love beetroot just had to be part of the whole thing and then I had the idea to combine it with mango. I wanted to somewhat balance the earthy taste with some kind of fruit. It might seem to be a strange combination but I think it works nicely. All these elements are tied together with anise. Anise is great with fish and sunchoke and goes very well with beetroot and mango and it is also in the beurre blanc that closes the circle and so the dish is complete.

Ingredients:

for the crumble:
2-3 dried morels
2 tablespoons coarsly ground roasted hazelnut

for the zander terrine:
125 g fillet of zander
80 ml cream
30 ml fish stock
1 egg white
salt
pepper

for the mango-beetroot puree:
100 g baked beetroot (weighed peeled)
70 g mango
1 teaspoon butter
salt
pepper

for the beetroot paper:
100 g beetroot puree
30-50 ml oil
1 gelatine sheet
1/2 teaspoon anise seeds

for the confit sunchoke:
sunchoke
hazelnut oil
butter for frying
salt
pepper

for the hazelnut milk foam:
25 g hazelnut
150 ml milk
1-2 tablespoons hazelnut oil
5 g lecithin
salt
pepper

for the anise beuree blanc:
1 shallot
10 g butter
4 tablespoons white wine
1/4 teaspoon anise seeds
250 ml fish stock
150 g cold butter
salt
pepper

First peel two medium size beetroots, cut in more or less equal pieces and wrap into foil with bay leaf, anise seeds (packed into a teabag or something, so that you can easily remove it afterwards) and sprinkle some oil on top and bake in the oven until soft on 180°C. Once it cools down, take 100 gramms of it and puree with oil, season with salt and pepper and stir in the previously soaked gelatine. Preheat the oven 90°C. Spread puree on a silicon sheet and sprinkle with anise seeds. Dry in the oven for about 40 minutes, then let it cool. Break into pieces right before serving.

The rest of the baked beet is used in the puree: simply blend all the ingredientes together, mash it though a fine sieve and season with salt and pepper.

For the crumble coarsly ground dried morel and mix together with the ground and roasted hazelnut.

For the zander terrine puree all the ingredients and pour into any kind of form that you like. Place forms into a baking sheet filled with water and steam over 140°C depending on the size for 20-35 minutes.

Cut sunchoke in any shape you like and confit in a 70°C warm hazelnut oil for 40-50 minutes. Fry it golden brown in butter before serving and season with salt and pepper.For the hazelnut milk foam first prepare hazelnut milk: bring milk with ground hazelnut to the boil and chill over night. Bring it to the boil the next day and sieve. Adjust flavour with hazelnut oil, season with salt and pepper. Foam with lecithin before serving.

For the beurre blanc dice shallot and sautee in molten butter, add wine, anise seeds and fish stock. Reduce so that there is about a quarter left. Sieve and add butter and whisk it up with a blender. Season with salt and pepper.

Sunchoke ravioli with quail egg yolk on fresh goat cheese sauce with morel-pea-dandelion ragout and roasted hemp seeds

noreply@blogger.com (chriesi) — Thu, 04 Apr 2013 16:24:00 +0000

Everything started with some leftover green pasta dough, that I have forgotten to put into the freezer, so I decided to use it quickly. While I was wondering about the ingredients that I should use to create today's lunch I quickly made another batch of pasta, because I wanted to make double coloured ravioli. My first plan was to use goat cheese as part of the filling, but instead it has ended up in the sauce. Sunchoke was the answer for the filling and it made a great "nest" for the quail egg yolk. Only something green was missing: I picked some young dandelion leaves and added to the morel-pea ragout. Finally, I garnished that spring starter with parmesan and roasted hemp seeds that I have recieved from my friend, Robert who is the fabulous cook behind mybites. I suggest to use a mature goat cheese instead parmesan, that is also what I am going to do next time!

Ingredients:

for the pasta dough:
100 g flour (pl. 00-ás)
1 egg
1 tablespoon olive oil
salt

for the filling:
150 g sunchoke (weighed peeled)
1/4 teaspoon butter
150 ml vegetable stock
12 quail eggs
nutmeg
salt
pepper

for the goat cheese sauce:
50 ml cream
150 g fresh goat cheese
long pepper
salt

for the ragout:
morels
pea
young dandelion leaves
chervil
1/2 shallot
butter
salt
pepper

for serving:
hemp seeds
mature goat cheese

For the pasta sift flour and make a mould into the middle, then add slightly beaten eggs and start to mix everything together with a fork. When it starts to come together add olive oil and knead a smooth dough. Let it rest for 30 minutes in the fridge.

For the filling cut sunchoke in about 1 cm pieces and cook in vegetable stock until soft. Sieve and puree together with the butter. Season with salt, pepper and nutmeg.

Roll out pasta with the help of a machine and put a teaspoon of sunchoke puree onto it in a row. Then crack quail eggs and carefully separete the yolk form the white and slide it onto the middle of the sunchoke puree. Now cover with another thin sheet of pasta and cut out ravioli. Cook in simmering water for 1-2 minutes.

For the sauce warm cream with a halved long pepper until the boiling point, then remove the pepper and stir in the fresh goat cheese and whisk until it has been molten. Season with salt.

For the ragu cut shallot in slices and fry morels in butter, then discard shallot and add peas and dandelion leaves. Sautee for a few minutes and season with salt, pepper and chervil.

Sprinkle roasted hemp seeds and shavings of mature goat cheese on top before serving.

Beetroot-apple-sunchoke salad on beetroot rösti with spring flowers, herbs and quail egg

noreply@blogger.com (chriesi) — Wed, 03 Apr 2013 15:20:00 +0000

It is unbelievable how cold it is! No sunshine, not even a light spring breeze. Therefore I am trying to create spring in the kitchen. So I grabbed my favourite ingredient: beetroot and prepared a rösti that had a gorgeous colour. To give the whole thing a nice portion of spring I served it with a pistachio oil dressed salad. To be exact a raw chioggia beet, apple and sunchoke salad with loads of spring herbs: sorrel, chervil, violas, a couple of daises and deadnettle leaves. At least the quail egg brought some sunshine onto the plate!

Ingredients:

for the rösti:
300 g potato (weighed peeled)
150 g beetroot (weighed peeled)
1 tablespoon potato starch
ghee for frying
salt
pepper

for the salad:
1 apple
1 chioggia beetroot
2 sunchokes
1/2 lemon
5 tablespoons pistachio oil
2 tablespoons pistachio
sorrel, chervil, beetroot leaves
deadnettle leaves, viola, daisy
salt
pepper

you'll also need:
4 quil eggs
oil for frying
salt
pepper

For the rösti peel potato and beetroot and grate coarsly. Season with salt and let it stand for 5 minutes, then squeeze out to get rid of any juice. Add potato starch to it, season with pepper and divide into 4 equal portions. Fry rösti for 5-7 minutes in 10 cm diameter rings.

For the salad slice chioggia beet, apple and sunchoke thinly with a help of a mandoline. Whisk pistachio oil together with 1-2 teaspoons of lemon juice and dress the veggies, then add the greens and season.

Serve salad with fried quail egg and coarsly chopped pistachio.

Smoked trout ravioli on spinach-chervil scented sunchoke velouté, horseradish foam and hazelnut crumble

noreply@blogger.com (chriesi) — Tue, 02 Apr 2013 17:48:00 +0000

Lately I have become a huge fan of smoked trout and it is more than great that I can get it from a local producer from a nearby village. Usually I serve it with bread and horseradish but now I wanted to make something special. However I did not manage to leave these two ingredients aside, so you find them in this dish: the bread comes in crumbs mixed with hazelnut that goes just so well with sunchoke. Sunchoke is the basis for the velouté that is boosted with chervil and spinach, yet the sligthly nutty taste of sunchoke comes through the dish nicely. The smoked trout is hiding under green pasta that was coloured with home made chlorophyll. The dish is garnished with fresh chervil and hazelnut crumble.

Ingredients:

for the chlorophyll:
(originally from here)
500 g spinach
300-400 ml water
1/4 teaspoon salt

for the pasta dough:
200 g flour (tipo 00)
2 eggs
1 teaspoon chlorophyll
1 tablespoon olive oil
salt

for the filling:
100 g trout fillet
150 g smoked trout fillet
1/2 egg white
50-70 g cream
salt
pepper

for the sunchoke velouté:
1 salotta
1/4 teaspoon butter
70 g sunchoke
150 ml vegetable stock
50 g cream
1/2 bunch of chervil
50-70 g spinach
salt
pepper

for the horseradish foam:
1 shallot
1 tablespoon butter
50 ml white wine
200 ml fish stock
100 ml cream
70 g fresh horseradish
1/4 green apple
50 g butter
salt
pepper

for the hazelnut crumble:
50 g hazelnut
30 g breadcrumbs
2 tablespoons olive oil

To make the chlorophyll puree spinach with water as finely as you possibly can. Then pour it over a strainer. Warm liquid over low heat until it reaches 70°C - at this point the chlorophyll should be separeted from the rest. Pour into a filter and let drain. You will not need all, so simply freeze the leftover.

For the pasta sift flour and make a mould into the middle, then add slightly beaten eggs, chlorophyll and start to mix everything together with a fork. When it starts to come together add olive oil and knead a smooth dough. Let it rest for 30 minutes in the fridge.

For the filling cut raw fillet in pieces and freeze for 10-15 minutes. Then add the rest of the ingredients puree and season.

Roll out pasta with the help of a machine and put small portions on the filling on it, then cover with another thin sheet of pasta and cut out ravioli. Cook in simmering water for 2-3 minutes, then keep it warm in a saucepan with melted butter.

For the puree dice shallot, add cubed sunchoke and cook in stock until soft. Then add cream, spinach and chervil and puree. Pour puree through a fine sieve, then season and keep warm until serving.

For the foam sautee chopped onion in butter, add wine, stock and cream and reduce until there is one third left. Then add grated horseradish and apple and let it stand for 10 minutes. Sieve, season and butter and foam it with a mixer.

For the crumble coarsly ground hazelnut and fry in olive oil until golden brown. Season.

Osterchüechli

noreply@blogger.com (chriesi) — Wed, 27 Mar 2013 15:35:00 +0000

Osterchüechli is a shortcrust pastry based pie that may not be missed from a Swiss Easter brunch table. Personally, I have fallen in love with this elegant and simple pie after the first bite. The filling is a fragant vanilla and lemon zest flavoured milk rice with almond. Of course in this kind of pies raisins may not be missed, however not in my kitchen, because I just can not make myself like them. I think these little cakes are a perfect Easter treat! Happy Easter!

Ingredients:

makes 10 pieces of 10 centimeter pies

for the pastry:
250 g flour
180 g butter
3 tablespoon sugar
1 egg
1 pinch of salt

for the filling :
250 ml milk
50 ml water
60 g round grain rice
60 g sugar
60 g ground almond
3 eggs
50 ml cream
1 lemon
1 vanilla pod
1 tablespoon raisins (optional)
icing sugar for serving

Sift flour and make a mould into the middle, add diced butter, pinch of salt and start to crumble the ingredients together. Then add sugar and egg and knead a smooth dough. Chill for 1 hour.

Half and scrap out the seeds of the vanilla pod. Bring milk and water together with the vanilla pod and seeds to the boil. As soon as it is boiling add rice, reduce the heat to the lowest, put a lid on and cook until the rice is soft. It takes about 30-35 minutes. Pour milk rice into a bowl and let it stand for 10 minutes.

Beat egg yolks with sugar until pale and fluffy, then stir it to the milk rice. Stir in cream, ground almond, lemon zest and raisins. Finally fold in beaten egg white.

Preheat the oven to 180°C. Roll out dough on a floured surface and with the help of a cookie cutter cut out round pieces and press them into the baking forms. Divide filling in the forms and bake for 15-20 minutes and cool them on a wrack. Sprinkle icing sugar on top before serving.

Orange blossom water-pistachio madeleines

noreply@blogger.com (chriesi) — Mon, 25 Mar 2013 15:22:00 +0000

Spring seems to play hide and seek as it disappears again and again! I remember that during the winter holidays we had gorgeous warm weather. And now? Easter is knocking on the door and it is snowing! On such a depressing Monday, I had no other choice then to bake something that goes well with a nice cup of hot tea.

Ingredients:
for about 18 pieces

4 egg whites
130 g icing sugar
55 g flour
55 g ground pistachio
130 g butter
1 tablespoons orange blossom water

Preheat the oven to 180°C (do not use air circulation!). Beat egg whites until it gets liquid (just until the first signs of frothyness appear). In the meantime melt butter over low heat and let it cool. Sift flour and icing sugar to the egg white, add ground pistachio and orange blossom water and whisk everything together. Finally whisk in the molten butter. Pour batter into madeleine forms and bake for 10-15 minutes.