Hot and Spicy Cookies!

Posted on May 6, 2011 by admin
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The village, I live, is a quite urban fringe to Zurich. My location is on a slope with a picturesque view over the lake of Zurich. A year ago there was a rumor around that a Hollywood dream of man wanted to buy a house, next to my jogging trail. What great news! Acutally the rumor was just a daydream! The house had been sold, but not to my favorite one! What else!

What about hot and spicy cookies? Have a cup of coffee as well.
(makes about 40 cookies)

Chop rosemary. Combine soft butter (room temperature) with all other ingredients. Knead dough. Form two rolls. Cover rolls with plastic wrap. Cool in fridge for 1 hour. Remove plastic wrap. Cut rolls into slices of 0.2 inches.

Cover baking sheet with baking paper. Bake cookies in oven at 350°F (180°C) for 10-15 minutes.

 

 

 

Ingredients:
Dairy Products: 6.5 oz, (200g) butter
Baking Ingredients: 2.5, (80g) oz sugar
Spices: 1 dash salt, 1 tbsp. Jamaica pepper powder, 1 tbsp. chili flakes
Flour: 8 oz (250g) bleached flour
Herbs: 1 bunch rosemary

Posted in Pastries | Comments Off on Hot and Spicy Cookies!

Eggplants

Posted on May 6, 2011 by admin
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 The deep black violet color of the eggplants do have a mystic impression to me. The skin is glossy and bright. When I see them in the store they always have my attention. Eggplants are not easy to cook. A good meal must bring the taste to the point otherwise I do not like it. Sometimes eggplants are too oily or too dry. By checking a new taste, I found the right combination for eggplants. Why not combine the sweetness of the coconut with the freshness of the eggplant?

 

 

 

Vol-au-Vent with Eggplants and Coconut Milk
(for 4 persons)

 Cut eggplants in rounds. Sprinkle with salt. Leave for 5 minutes. Heat non stick frying pan with olive oil. Cook eggplants over medium heat until golden. Chop onions and chili. Heat olive oil in frying pan. Add curcuma, onions and chili. Simmer for 2 minutes until glazy. Add coconut milk and eggplants. Cook for 10 minutes over medium heat. Add chickpeas. Season to taste with salt and black pepper.

Keep vol-au-vent warm. Place them on preheated plates. Add egpplant mixture. Garnish with cilantro.

 

 

Shopping list:
Vegetables: 18 oz (600g) eggplants, 1 onion
Dough, Pasta: 8 vol-au-vents
Spices: 1 chili, black pepper, salt, 1 tbsp. turmenic
Herbs: 1 bunch cilantro
Oil, vinegar: 4 tbsp. olive oil
Asia ingredients: 16 fl oz (5 dl) coconut milk
Pulses: 1 tinned chickpeas

Posted in Main Dishes | Comments Off on Eggplants

Deep Red and Garden Green

Posted on May 6, 2011 by admin
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Tuesdays, I always visit the food market in Zurich. I was standing in front of the cheese counter. Colored cheese! I never saw this before. This cheese caught my attention. What about taste? Basiron is a Dutch cheese. The Pesto Rosso a la Roma is made from tomatoes with Italian spices and the Pesto Verde with basil and garlic.

This wonderful cheese inspired me to create a new recipe. This cheese is just great!

 

 

Red and Green Cheese Tower
(for 4 persons)

Grate cheese. Prepare baking sheet with parchment paper. Add spoonfuls of grated cheese onto baking sheet (12 in red, 12 in green). Bake in oven at 220°C or 425°F for 2-3 minutes or until melted. Take out and cool for 5-10 minutes. Mob oil up with kitchen paper. Remove the cheese crackers with the knife.

Place Cream cheese in a bowl. Chop spring onions. Cut bell pepper and a half of cucumber in small pieces. Combine onion, bell pepper, cucumber pieces and cream cheese. Season to taste with salt and black pepper.

Pile by layers green and red cheese crackers with cream cheese mixture.

Shopping list:
Dairy products: 5 oz (150g) Basiron pesto rosso, 5 oz (150g) Basiron pesto verde, 7 oz (220g) cream cheese
Vegetables: 1 pepper red, 2 spring onions, 1/2 cucumber
Spices: 1 pinch salt, 1 pinch black pepper

Posted in Starters | Comments Off on Deep Red and Garden Green