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switzerland Is My Kitchen
SWITZERLAND Appetizers & Soups
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Cuchaule - saffron bread recipe
Appetizers & Soups influenced by France Ham aspic with egg salad and avocado Mussel and scallop soup Poached eggs florentine Crispy salmon nuggets in kataifi crust Potato pancakes with smoked salmon and creme fraiche Asparagus and tomato salad with feta Steamed mussels in white wine Smoked salmon mousse
SWITZERLAND Main Dishes
Appetizers & Soups influenced by France Ham aspic with egg salad and avocado Mussel and scallop soup Poached eggs florentine Crispy salmon nuggets in kataifi crust Potato pancakes with smoked salmon and creme fraiche Asparagus and tomato salad with feta Steamed mussels in white wine Smoked salmon mousse
Endives meuniere
Jaeger schnitzel
Potato cake
Main Dishes influenced by France Asparagus with truffle broth Apple blue cheese and hazelnut salad on endive leaves Savory lollipops for cocktail Carrot soufflé Smoked salmon roulades Potato pancakes with smoked salmon and creme fraiche Asparagus en croûte Vegetable ragout with parmesan and balsamic vinegar Smoked salmon mousse Marinated goat cheese crostini
SWITZERLAND Side Dishes
Jaeger schnitzel
Potato cake
Main Dishes influenced by France Asparagus with truffle broth Apple blue cheese and hazelnut salad on endive leaves Savory lollipops for cocktail Carrot soufflé Smoked salmon roulades Potato pancakes with smoked salmon and creme fraiche Asparagus en croûte Vegetable ragout with parmesan and balsamic vinegar Smoked salmon mousse Marinated goat cheese crostini
Potato cake
Side Dishes influenced by France
Asparagus sauce
Gratin dauphinois
Savoyarde potatoes
Green herb sauce for dipping asparagus
Allumette potatoes
Potato macaire
Potato anna
Berny potatoes
SWITZERLAND Desserts
Chocolate orange torte with raspberry coulis
Chocolate pie with raspberries
Chocolate raspberry tart
Desserts influenced by France
Plum frangipane tart
Blueberry crême brûlée
Apricot frangipane tart
Caramelized apricot tart
Light raspberry mousse
Coffee bavarian cream
Apricot tart
Rhubarb-strawberry-banana sorbet
liquid MeasuresChocolate pie with raspberries
Chocolate raspberry tart
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Cheese fondue
Melted cheese with bread cubes. The bread cubes are picked up on the fork and swivelled in the melted cheese, which is served in a traditional ceramic fondue pot called ‘caquelon’.
Raclette
Melted cheese served with "Gschwellti" (jacket potatoes), cocktail gherkins and onions as well as pickled fruit.
Älplermagronen
A kind of gratin with potatoes, macaroni, cheese, cream and onions. And most importantly, stewed apple on the side.
Rösti
A flat, hot cake made of grated, cooked jacket or raw potatoes and fried in hot butter or fat. The dish is bound by nothing apart from the starch contained in the potatoes.
Birchermüesli
Developed around about 1900 by the Swiss doctor Maximilian Oskar Bircher-Brenner, it contains oat flakes, lemon juice, condensed milk, grated apples, hazelnuts or almonds.
Swiss chocolate
Chocolate came to Europe in the course of the 16th century, by the 17th century at the very latest it became known and was produced in Switzerland as well. In the second half of the 19th century Swiss chocolate started to gain a reputation abroad. The invention of milk chocolate by Daniel Peter as well as the development of conching (fondant chocolate) by Rodolphe Lindt were closely connected with the rise of Swiss chocolate's renown.
Swiss cheese
One could quite easily explore Switzerland travelling from cheese dairy to cheese dairy. Each area of the country, each region has its own types of cheese – the diversity of products created from one single base ingredient – good Swiss milk – is quite astonishing! Such as, for example, the soft and melting Vacherin cheese. The aromatic Appenzeller. The full-flavoured Sbrinz. The Emmentaler, famous for its big holes. The world-famous Gruyère. Or the Tête de Moine which is shaved into decorative rosettes. All of these – and their round about 450 other cheese siblings – make a fondue, a raclette, an «afternoon snack platter» a culinary experience.
Appetizer Cuchaule - saffron bread recipe 
Geographical location: Canton of Fribourg.
Origin: Fribourg, 16th century
Origin of the name: from the Fribourg dialect "kûchola"
Although traditionally served with butter and Benichon mustard, cuchaules can also be used as burger buns.
Serves: 8
80 g (2.5 oz)sugar
1 tsp salt
1 to 2 pinch saffron powder
½ cube yeast or 2 1/4 teaspoons usually for most active dry yeast single packs in the North America
60 g (2 oz) butter, melted and warm
3 deciliter of milk (3 deciliters=1 1/4 cups)
2 eggs, beaten separately
Serves: 8
Preparation time:1 hour
Cooking time:35 minutes
550 g bread flour (2.1/3 cups)80 g (2.5 oz)sugar
1 tsp salt
1 to 2 pinch saffron powder
½ cube yeast or 2 1/4 teaspoons usually for most active dry yeast single packs in the North America
60 g (2 oz) butter, melted and warm
3 deciliter of milk (3 deciliters=1 1/4 cups)
2 eggs, beaten separately
Dissolve the yeast in 1/2 cup warm milk and a teaspoon sugar. After 5-10 minutes, the mixture should be foamy.
Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
Add yeast to flour mixture and stir.
Add milk and warm melted butter and stir.
Add saffron and one egg and mix well.
Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
Let it rise until it doubles in volume, about 2 hours.
Put dough onto floured working surface, and shape it into two round breads.
Cover baking sheet with wax paper and place loaves on baking sheet.
Use a knife to form a criss-cross pattern on the top of each loaf.
Let dough rise a second time at room temperature for 30 to 45 minutes.
Preheat oven to 180° C. (360° F)
Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.
Cool before cutting.
Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
Add yeast to flour mixture and stir.
Add milk and warm melted butter and stir.
Add saffron and one egg and mix well.
Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
Let it rise until it doubles in volume, about 2 hours.
Put dough onto floured working surface, and shape it into two round breads.
Cover baking sheet with wax paper and place loaves on baking sheet.
Use a knife to form a criss-cross pattern on the top of each loaf.
Let dough rise a second time at room temperature for 30 to 45 minutes.
Preheat oven to 180° C. (360° F)
Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.
Cool before cutting.
Appetizer Ham aspic with egg salad and avocado
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
12 slices thin ham 1 1/2 cups egg salad
1 cup aspic jelly
avocado slices
egg slices
Make ham rolls stuffing the egg salad in each slice. Pour liquid aspic in an 8 by 8-inch dish.
Let set until firm. Arrange stuffed ham on a platter. Decorate with avocado and egg slices.
Decorate platter with chopped aspic jelly. Refrigerate before serving.
Let set until firm. Arrange stuffed ham on a platter. Decorate with avocado and egg slices.
Decorate platter with chopped aspic jelly. Refrigerate before serving.
Appetizer Mussel and scallop soup
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 pounds mussels 2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste
8 ounces scallops
1 ounce butter
1 teaspoon lemon juice
Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.
Appetizer Poached eggs florentine
Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Serves: 6
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces fresh or frozen spinach 1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.
Appetizer Crispy salmon nuggets in kataifi crust
kataifi is a Middle Eastern pastry that resembles shredded phyllo.
In this recipe, it adds a crisp touch to the salmon nuggets. You may also use shrimp instead of salmon.
Serves: 4
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1/4 pound kataifi dough, snipped into 4-inch lengths 1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
Appetizer Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Appetizer Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Appetizer Steamed mussels in white wine
Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
5 pounds fresh mussels 1 tablespoon fresh parsley
1 1/2 cups white wine
1 tablespoon chopped shallots
1 teaspoon butter
1 teaspoon flour
1/4 teaspoon saffron
2 egg yolks
Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.
Appetizer Smoked salmon mousse
Serves: 6
Preparation time: 15 minutes
8 ounces smoked salmon 1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Main Endives meuniere
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
8 Belgian endives 3 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
Sea salt and freshly ground white pepper to taste
2 tablespoons butter
Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Main Jaeger schnitzel
Jaeger Schnitzel or Jägerschnitzel means hunter’s schnitzel. It’s a schnitzel topped with a mushroom sauce. Jaeger Schnitzel was originally made with venison or wild boar that was pounded thin. It’s generally made with pork. In Europe Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
You can make your own breadcrumbs, add fresh herbs and serve with fried potatoes or rice.
Serves: 4
1/2 cup all-purpose flour
1 teaspoon salt
1 large egg, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper
1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.
2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.
3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.
4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.
5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.
6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
4 boneless pork chops1/2 cup all-purpose flour
1 teaspoon salt
1 large egg, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper
1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.
2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.
3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.
4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.
5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.
6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.
Main Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds potatoes 5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt
Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Main Asparagus with truffle broth
Serves: 6
Preparation time: 10 minutes
Cooking time:8 minutes
1/4 cup chicken stock 1/4 cup peanut oil
2 1/2 ounces chopped black truffles
2 pounds asparagus, trimmed
1 tablespoon unsalted butter, melted
In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.
Main Apple blue cheese and hazelnut salad on endive leaves
Serves: 8
Preparation time:20 minutes
1 large Tart-sweet red apple, such as a gala or Braeburn. cored, cut into 1/8" dice. 3 ounces blue cheese, crumbled, to yield about 3/4 cup
3/4 cup (2 large) ribs celery, finely chopped
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
Kosher Salt
5 Belgium endives, leaves separated; smaller leaves saved for another use
1/2 cup hazelnuts, toasted and coarsley chopped
In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.
Main Savory lollipops for cocktail
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
6 small carrots about 5-inch long 6 baby corn on the cob, (available in cans)
6 green asparagus, trimmed, about 5-inch long
1 beaten egg
1 cup breadcrumbs
1/2 cup flour
1/4 cup freshly grated parmesan cheese
4 tbsp. chopped cornflakes
2 tbsp. tablespoons olive oil
salt and pepper to taste
Preheat the oven to 180°C.
Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.
Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.
Main Carrot soufflé
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 tablespoon butter, softened 1 tablespoon flour
1 cup carrot puree *
1 tablespoon olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon flour
1 teaspoon cornstarch
1 1/2 cups milk
salt, and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped basil
6 egg whites
1/4 teaspoon cream of tartar
* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.
Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.
Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.
Main Smoked salmon roulades
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 tablespoon butter, melted 4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
Main Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Main Asparagus en croûte
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1 pound puff pastry sheet, thawed 1/2 pound Swiss cheese
4 tablespoons Dijon mustard
12 asparagus spears, cooked crisp
1 egg, beaten
Preheat oven to 375 degrees.
Roll puff pastry sheet on a floured work surface to a thickness of 1/8 inch. Cut into 4-inch squares.
Cut cheese into fingers about the size of asparagus spears.
Spread each pastry dough evenly with mustard.
Lay an asparagus spear and a strip of cheese on each pastry square. Roll them up, seal and place seam side down on a buttered baking sheet. Brush rolls with beaten egg.
Bake for 12 to 15 minutes, or until pastry is brown and cheese is melted
Roll puff pastry sheet on a floured work surface to a thickness of 1/8 inch. Cut into 4-inch squares.
Cut cheese into fingers about the size of asparagus spears.
Spread each pastry dough evenly with mustard.
Lay an asparagus spear and a strip of cheese on each pastry square. Roll them up, seal and place seam side down on a buttered baking sheet. Brush rolls with beaten egg.
Bake for 12 to 15 minutes, or until pastry is brown and cheese is melted
Main Vegetable ragout with parmesan and balsamic vinegar
From Le Cabro d'Or, Les Baux-de-Provence, France
Serves: 4
2 lemons, halved
8 artichokes (about 9 to 12 ounces each)
24 baby carrots, greens trimmed
1/4 cup olive oil
24 cherry tomatoes, halved
12 ounces button mushrooms, halved
1 10-ounce package frozen baby peas, thawed
1 10-ounce package frozen baby lima beans, thawed
1/4 cup (1/2 stick) unsalted butter
2 tablespoons balsamic vinegar
Serves: 4
Preparation time: 40 minutes
Cooking time:40 minutes
3 ounces Parmesan cheese 2 lemons, halved
8 artichokes (about 9 to 12 ounces each)
24 baby carrots, greens trimmed
1/4 cup olive oil
24 cherry tomatoes, halved
12 ounces button mushrooms, halved
1 10-ounce package frozen baby peas, thawed
1 10-ounce package frozen baby lima beans, thawed
1/4 cup (1/2 stick) unsalted butter
2 tablespoons balsamic vinegar
Using a vegetable peeler or a medium knife, cut Parmesan into thin shavings. Set aside.
Squeeze juice from lemons into large pot; add lemons.
Fill pot with water. Cut stem and top 1/3 from 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
Cut artichoke lengthwise into quarters. Cut out choke from quarters. Cut each quarter in half, making 1/2-inch wedges. Place artichoke pieces in lemon water. Repeat with remaining artichokes. Cover pot and bring to boil. Boil artichokes until tender, about 10 minutes. Drain; set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook 24 baby carrots in large pot of boiling water 5 minutes. Drain carrots well. (Carrots can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Add tomatoes and mushrooms. Sauté until tomatoes and mushrooms release juices, about 8 minutes. Add artichokes, carrots, baby peas and lima beans.
Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes. Add 1/4 cup butter and stir until melted. Season vegetables to taste with salt and pepper. Transfer ragout to large bowl. Toss with balsamic vinegar and sprinkle with Parmesan shavings.
Squeeze juice from lemons into large pot; add lemons.
Fill pot with water. Cut stem and top 1/3 from 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
Cut artichoke lengthwise into quarters. Cut out choke from quarters. Cut each quarter in half, making 1/2-inch wedges. Place artichoke pieces in lemon water. Repeat with remaining artichokes. Cover pot and bring to boil. Boil artichokes until tender, about 10 minutes. Drain; set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook 24 baby carrots in large pot of boiling water 5 minutes. Drain carrots well. (Carrots can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Add tomatoes and mushrooms. Sauté until tomatoes and mushrooms release juices, about 8 minutes. Add artichokes, carrots, baby peas and lima beans.
Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes. Add 1/4 cup butter and stir until melted. Season vegetables to taste with salt and pepper. Transfer ragout to large bowl. Toss with balsamic vinegar and sprinkle with Parmesan shavings.
Main Smoked salmon mousse
Serves: 6
Preparation time: 15 minutes
8 ounces smoked salmon 1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Main Marinated goat cheese crostini
Serves: 4
Preparation time: 12 hours
Cooking time:5 minutes
1 cup olive oil 1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole thyme and rosemary
4 individual goat cheese, like Crottin de Chavignol, picodon halved horizontally
2 plum tomatoes, stemmed and chopped
3 green onions, chopped
8 slices crusty French bread, lightly toasted
1 clove garlic, split in half
ground pepper
Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.
In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.
In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.
Side Dish count Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds potatoes 5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt
Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Side Dish Asparagus sauce
Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
12 asparagus spears 2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.
Side Dish Gratin dauphinois
Serves: 8
Preparation time: 20 minutes
Cooking time:45 minutes
1 tablespoon butter 2 pounds potatoes
4 cloves minced garlic
3/4 cup milk
2 cups heavy cream
2 cups grated Swiss cheese (Gruyere or Emmenthal)
to taste salt and pepper
Preheat oven to 375 degrees.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.
Side Dish Savoyarde potatoes
Serves: 6
Preparation time: 15 minutes
Cooking time:45 minutes
2 pounds peeled baking potatoes 2 cloves garlic, minced
1 cup grated Swiss cheese
1 cup light cream
To taste salt and pepper
1/2 cup grated Swiss cheese
Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.
Side Dish Green herb sauce for dipping asparagus
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
1/2 bunch Italian parsley, cleaned and dried 1/2 bunch fresh dill, cleaned and dried
1/2 bunch fresh watercress, cleaned and dried
1/2 cup drained cooked fresh spinach, all liquid squeezed out
2 scallions (green onions) tender greens included, sliced thin
2 cups mayonnaise
1 cup sour cream
to taste salt and ground black pepper
In the bowl of a food processor, fitted with a steel blade, chop finely parsley, dill and watercress. Transfer to a mixing bowl.
Process spinach in the same way and add to herb mixture. Add scallions, mayonnaise and sour cream. Season to taste with salt and ground black pepper.
Refrigerate until ready to use
Process spinach in the same way and add to herb mixture. Add scallions, mayonnaise and sour cream. Season to taste with salt and ground black pepper.
Refrigerate until ready to use
Side Dish Allumette potatoes
Matchstick potatoes
Serves: 8
Oil for frying
Salt to taste
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
4 pounds baking potatoes Oil for frying
Salt to taste
Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well.
Deep fry in batches at 350 degrees until potatoes are cooked, but not brown.
At serving time, increase oil temperature to 375 degrees. Fry potatoes in batches, until golden brown.Sprinkle with salt. Serve hot.
Deep fry in batches at 350 degrees until potatoes are cooked, but not brown.
At serving time, increase oil temperature to 375 degrees. Fry potatoes in batches, until golden brown.Sprinkle with salt. Serve hot.
Side Dish Potato macaire
Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour 30 minutes
4 pounds baking potatoes 4 ounces butter
To taste salt and pepper
Preheat oven to 400 degrees.
Wash and dry potatoes. Pierce skin before baking. Bake potatoes for about one hour, or until the inside of potatoes is cooked.
Cut potatoes lengthwise, Remove pulp and reserve in a mixing bowl. Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter.
Lightly oil 2 small potato Anna molds or 8 4-inch round by 2-inch molds. Divide the potato mixture between molds to form two potato cakes.
Bake 15 to 20 minutes. Unmold on platter. Serve hot.
Wash and dry potatoes. Pierce skin before baking. Bake potatoes for about one hour, or until the inside of potatoes is cooked.
Cut potatoes lengthwise, Remove pulp and reserve in a mixing bowl. Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter.
Lightly oil 2 small potato Anna molds or 8 4-inch round by 2-inch molds. Divide the potato mixture between molds to form two potato cakes.
Bake 15 to 20 minutes. Unmold on platter. Serve hot.
Side Dish Potato anna
Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
8 large baking potatoes 1/3 cup clarified butter
To taste salt and pepper
Preheat oven to 400 degrees.
Peel potatoes and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange potato slices in an even circular pattern. Season and brush with melted butter each layer of potatoes until mold is filled. Cover and bake until potatoes are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.
Peel potatoes and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange potato slices in an even circular pattern. Season and brush with melted butter each layer of potatoes until mold is filled. Cover and bake until potatoes are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.
Side Dish Berny potatoes
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
8 2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
1 tablespoon chopped truffles
1/2 cup toasted sliced almonds
Preheat oven to 375 degrees.
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool potato mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool potato mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.
Dessert Chocolate orange torte with raspberry coulis
Serves: 14
Preparation time: 25 minutes
Cooking time:50 minutes
1 1/2 cups unsalted butter 12 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
3/4 cup orange juice
2 tablespoons orange liqueur
1 teaspoon vanilla
6 eggs
sifted unsweetened cocoa powder
Raspberry coulis:
1 package frozen unsweetened raspberries, thawed
1 tablespoon sugar
1 tablespoon orange liqueur
Preheat oven to 350 degrees.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.
Dessert Chocolate pie with raspberries
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
200 grams (7 oz) of dark chocolate150 ml (6 oz) cream
PATE SABLEE, baked (see recipe)
150 grams (5 oz) fresh raspberries
Icing sugar
Prepare the PATE SABLEE crust, baked (see recipe)
Melt the dark chocolate in a water bath, then add the liquid cream while mixing vigorously to obtain a smooth and unctuous ganache.
Pour this preparation onto the precooked pie bottom, then allow to cool.
Arrange the fresh raspberries on top and sprinkle with a icing sugar.
Melt the dark chocolate in a water bath, then add the liquid cream while mixing vigorously to obtain a smooth and unctuous ganache.
Pour this preparation onto the precooked pie bottom, then allow to cool.
Arrange the fresh raspberries on top and sprinkle with a icing sugar.
Dessert Chocolate raspberry tart
The perfect Valentine cake
Serves: 8
1 2/3 cups finely crushed chocolate graham crackers
1/2 cup butter, melted
For the raspberry Coulis:
12 oz fresh raspberries
3 tablespoons granulated sugar
2 teaspooons lemon juice
Chocolate Filling:
1 1/2 cup heavy cream
1 lb bittersweet chocolate
1 teaspoon vanilla extract
1/4 teaspoon salt
Serves: 8
Preparation time:20 minutes
Cooking time:5 minutes
For the chocolate Crust:1 2/3 cups finely crushed chocolate graham crackers
1/2 cup butter, melted
For the raspberry Coulis:
12 oz fresh raspberries
3 tablespoons granulated sugar
2 teaspooons lemon juice
Chocolate Filling:
1 1/2 cup heavy cream
1 lb bittersweet chocolate
1 teaspoon vanilla extract
1/4 teaspoon salt
For The Crust: Preheat the oven to 350 F. Crush the graham crackers in a food processor until it’s fine and resembles coarse sand. Set aside. Melt the butter in a large mixing bowl, and then stir in the crushed graham crackers, mixing until well combined. Press the crust into a tart pan, and bake for 7-9 minutes or until set. Remove from oven and allow to cool while assembling the chocolate filling and raspberry coulis.
For The Raspberry Coulis: Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Bring the mixture to a low boil, about 5 minutes. Once the mixture reaches a boil, remove from heat. Blend with an immersion blender, or transfer to a blender. Blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds, and set aside.
For The Chocolate Filling: Heat the heavy cream and chocolate together in a mixing bowl in the microwave at 15 second increments, or until the chocolate is fully melted and smooth. Stir in the vanilla extract and salt.
Assembly: Pour 1 cup of the raspberry coulis into the bottom of the crust, making sure it coats the crust evenly. Spoon the chocolate filling evenly on top of the raspberry layer. Transfer to the fridge, and allow to chill for at least 2 hours, and up to overnight. Top with fresh raspberries just before serving, and serve with extra raspberry coulis drizzled on top.
For The Raspberry Coulis: Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Bring the mixture to a low boil, about 5 minutes. Once the mixture reaches a boil, remove from heat. Blend with an immersion blender, or transfer to a blender. Blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds, and set aside.
For The Chocolate Filling: Heat the heavy cream and chocolate together in a mixing bowl in the microwave at 15 second increments, or until the chocolate is fully melted and smooth. Stir in the vanilla extract and salt.
Assembly: Pour 1 cup of the raspberry coulis into the bottom of the crust, making sure it coats the crust evenly. Spoon the chocolate filling evenly on top of the raspberry layer. Transfer to the fridge, and allow to chill for at least 2 hours, and up to overnight. Top with fresh raspberries just before serving, and serve with extra raspberry coulis drizzled on top.
Dessert Plum frangipane tart
Serves: 8
Preparation time: 40 minutes
Cooking time:1 hour 10 minutes
For pastry: 1 recipe Quick and easy pie crust
for frangipane:
3/4 cup toasted almond slivers
1/2 cup sugar
1/4 cup unsalted butter, softened
2 teaspoons flour
1 large egg
1 teaspoon Brandy
1 pound pitted plums
Pastry:
Preheat oven to 350 degrees. Roll the dough inch thick to fit an 8 inch fluted removable-bottom tart pan. Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Bake crust for 15 minutes. Transfer to rack and cool.
For Frangipane:
Mix almonds in a food processor to obtain a powder. In a mixing bowl, beat 1/2 cup sugar and butter until smooth. Mix in almonds and flour. Add egg and brandy and blend well. Spread evenly in crust. Overlap plum slices atop filling, covering completely. Sprinkle plums with additional sugar.
Bake tart until filling is brown and set and plums are tender, about 50 minutes. Cool on rack at least 15 minutes. Serve tart with sweetened whipped cream.
Preheat oven to 350 degrees. Roll the dough inch thick to fit an 8 inch fluted removable-bottom tart pan. Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Bake crust for 15 minutes. Transfer to rack and cool.
For Frangipane:
Mix almonds in a food processor to obtain a powder. In a mixing bowl, beat 1/2 cup sugar and butter until smooth. Mix in almonds and flour. Add egg and brandy and blend well. Spread evenly in crust. Overlap plum slices atop filling, covering completely. Sprinkle plums with additional sugar.
Bake tart until filling is brown and set and plums are tender, about 50 minutes. Cool on rack at least 15 minutes. Serve tart with sweetened whipped cream.
Dessert Blueberry crême brûlée
Serves: 6
Preparation time: 20 minutes
Cooking time:35 minutes
1/3 cup sugar 4 egg yolks
2 eggs
2 tablespoons lemon or orange liqueur
1 teaspoon finely grated lemon rind
1 cup whole milk
1 cup whipping cream
1 cup fresh blueberries
Topping:
1/3 cup packed brown sugar, sifted
Preheat oven to 350 degrees
Whisk together sugar, egg yolks, eggs, liqueur and grated lemon rind;
whisk in milk and cream. Strain into pitcher.
Pour into six 1-cup ramekins or custard cups. Sprinkle with blueberries.
Place in large shallow roasting pan; pour in enough hot water to come halfway up sides of ramekins.
Bake in centre of oven for about 35 minutes or until edges are set but centres still slightly jiggly. Let cool.
(Make ahead: Cover and refrigerate for up to 1 day).
Topping: Just before serving, sprinkle sifted brown sugar over crèmes.
Place on baking sheets; broil just until sugar melts and turns caramel color.
(Or caramelize sugar with blowtorch).
Whisk together sugar, egg yolks, eggs, liqueur and grated lemon rind;
whisk in milk and cream. Strain into pitcher.
Pour into six 1-cup ramekins or custard cups. Sprinkle with blueberries.
Place in large shallow roasting pan; pour in enough hot water to come halfway up sides of ramekins.
Bake in centre of oven for about 35 minutes or until edges are set but centres still slightly jiggly. Let cool.
(Make ahead: Cover and refrigerate for up to 1 day).
Topping: Just before serving, sprinkle sifted brown sugar over crèmes.
Place on baking sheets; broil just until sugar melts and turns caramel color.
(Or caramelize sugar with blowtorch).
Dessert Apricot frangipane tart
Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
1 recipe Pate sablée For the frangipane:
6 tablespoons butter
1/2 cup icing sugar
1/2 cup almond flour
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour
12 small apricots, (2 lb) halved and pitted
Confectioners' sugar, for garnish
Preheat oven to 375 degrees F.
Recipe of Pate sablée
Beat butter and icing sugar until pale and creamy. Beat in egg. Add almond flour, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)
Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.
Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in quarter, and remove pits.
Arrange apricots in concentric circles, sitting upright with the cut side on a slight angle.
Bake until browned, about 50 minutes. Let cool.
Remove the tart ring; dust with icing sugar and serve.
Recipe of Pate sablée
Beat butter and icing sugar until pale and creamy. Beat in egg. Add almond flour, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)
Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.
Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in quarter, and remove pits.
Arrange apricots in concentric circles, sitting upright with the cut side on a slight angle.
Bake until browned, about 50 minutes. Let cool.
Remove the tart ring; dust with icing sugar and serve.
Dessert Caramelized apricot tart
Serves: 8
Preparation time: 30 minutes
Cooking time:25 minutes
1/2 to 3/4 cup sugar 2 tablespoons water
3 tablespoons unsalted butter
2 tablespoons whipping cream
9 fresh apricots, halved, pitted, or 18 canned apricot halves in extra light syrup well drained
1 9-ounce sheet frozen puff pastry thawed
Preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until syrup is deep amber, about 8 minutes.
Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square.
Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet.
Gently press down pastry around apricots at edge of skillet.
Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute.
Cut around edge of pastry to loosen. Place large rimmed platter atop skillet.
Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter.
Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.
Increase heat and boil without stirring until syrup is deep amber, about 8 minutes.
Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square.
Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet.
Gently press down pastry around apricots at edge of skillet.
Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute.
Cut around edge of pastry to loosen. Place large rimmed platter atop skillet.
Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter.
Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.
Dessert Light raspberry mousse
Serves: 6
Preparation time: 15 minutes
3 ounces raspberry Jello 1 cup boiling water
1 teaspoon unflavored gelatin
1/4 cup cold water
2 cups pureed raspberries
2 cups cool whip
2 cups strawberry or raspberry sauce
Mix the Jello in boiling water.
Mix with pureed raspberries. Strain and refrigerate until cold, but not set.
Fold cool whip into raspberry mixture.
Pour into a decorative mold. Chill until set. Unmold on platter. Umold and serve with sauce
Mix with pureed raspberries. Strain and refrigerate until cold, but not set.
Fold cool whip into raspberry mixture.
Pour into a decorative mold. Chill until set. Unmold on platter. Umold and serve with sauce
Dessert Coffee bavarian cream
Serves: 8
Preparation time: 25 minutes
Cooking time:6 minutes
1 envelope unflavored gelatin 1/4 cup cold water
3/4 cup sugar
4 egg yolks
2 cups milk
3 teaspoons instant coffee
2 teaspoons boiling water
2 cups heavy cream
Dissolve unflavored gelatin in cold water. Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not allow to boil. Dissolve the instant coffee in the boiling water. Stir in the gelatin and coffee in custard. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool custard. Pour in a decorative mold. Refrigerate for 2 hours or longer.
To unmold:
dip mold in hot water for a few seconds. Invert onto a serving platter. Serve cold.
Whip the heavy cream to a medium peak. Fold in the cool custard. Pour in a decorative mold. Refrigerate for 2 hours or longer.
To unmold:
dip mold in hot water for a few seconds. Invert onto a serving platter. Serve cold.
Dessert Apricot tart
For best results, use tart pans that have removable bottoms
Serves: 8
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Serves: 8
Preparation time: 30 minutes
Cooking time:35 minutes
All-purpose flour, for dusting 1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
Dessert Rhubarb-strawberry-banana sorbet
Serves: 6
Preparation time: 30 minutes
1 cup peeled and diced rhubarb 1/2 cup sugar
2 cups strawberries, cleaned and hulled
1 medium banana, peeled
1 teaspoon unflavored gelatin powder
2 tablespoons orange juice
3/4 cup sugar
1 cup sliced strawberries
In a medium saucepan, combine rhubarb and sugar.
Stew over medium until rhubarb is tender.
Puree the sliced strawberries, rhubarb and banana in a blender until smooth. Strain.
In a small bowl, mix gelatin with orange juice. Stir to dissolve, and let soften for 5 minutes.
Warm gelatin over low heat. Stir into rhubarb-strawberry puree.
Add sugar, and stir to dissolve.
Freeze in ice cream maker. Scoop sherbet into bowls.
Top with strawberries.
Stew over medium until rhubarb is tender.
Puree the sliced strawberries, rhubarb and banana in a blender until smooth. Strain.
In a small bowl, mix gelatin with orange juice. Stir to dissolve, and let soften for 5 minutes.
Warm gelatin over low heat. Stir into rhubarb-strawberry puree.
Add sugar, and stir to dissolve.
Freeze in ice cream maker. Scoop sherbet into bowls.
Top with strawberries.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
SWITZERLAND
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The {Page Turner} E-Cookbooks
Library on a world cooking journey
42 Recipes
9 Appetizers
13 Main dishes
9 Side dishes
11 Desserts