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The second of our culinary mountain guides , complete with recipes you can create yourself at home between the seasons, will help you imagine you are sitting in a mountain restaurant surrounded by snow outside. With thanks to the Swiss National Tourist Board for their help in compiling their list of favourite Swiss cooking — along with recipes. The good doktor promptly fell ill with jaundice, but cured himself by eating fruit in general and apples in particular. An apple a day keeps the doctor away — or at least alive. He prescribed his version of the five-a-day to his patients and the non-heart attack brekky was born. Preparation time: approximately 15 minutes Soaking time: approximately 12 hours. Ingredients 40g oatmeal oat flakes 20g sultanas 1dl milk g organic yoghurt 2 bananas, cut lengthwise in 5mm thick slices 2 apples, remove cores and cut in 3mm thick slices 1. Method Mix oats with sultanas and milk in a bowl. Cover and soak for about 12 hours. Mix yogurt, bananas and apples with oat flakes and sultanas. Fold in whipped cream. Up in the huts on the summer pastures and down in the village behind windows closely shuttered against the onslaught of winter…the fondue was born. This was the core recipe for mountain folk for using up old bits of cheese and stale crusts of bread. 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 a caquelon with a flame beneath it. Ingredients serves 4 g of preferably stale white bread cut into cubes. Melt both cheeses in the fondue pot. Add the wine and the rest of the ingredients and cook on a low heat, stirring constantly. Transfer the pot to the burner on the table. Continue to gently cook the fondue and dip in the bread. Tips If you use other cheese mixtures, shortly before serving add approximately 50g of Freiburg Vacherin; this will make the fondue thicker. Cheese, which has been stored for some time is usually better. During the meal, add a little white wine so that the mixture remains viscous. Some people like to mix a raw egg into the crust after most of the cheese has been eaten. In the German-speaking part of the country, correct pronunciation by foreigners is important. For 20 years a colleague of ours wondered why the waitress always burst into laughter when he ordered the dish. He was asking for Kaiserschnitte rather than Kaseschnitte …not a cheese dish, but the German word for a Caesarian. Preparation time: approximately 10 minutes Baking time: approximately 15 minutes. Ingredients makes 12 rarebits g cheese e. Emmentaler or Appenzeller , grated 1 egg, beaten 3 tbsp white wine or cider 1 pear or apple, peeled and grated freshly ground pepper 1 baguette or other bread, cut diagonally into 1cm slices. Method Thoroughly mix all ingredients. Spread the mixture on the bread and place on a baking sheet lined with greaseproof paper. Bake for about 15 minutes at C in the centre of a preheated oven. You can add a fried egg on top. Ingredients for the pasta dough g buckwheat flour g white flour 1tsp salt Mix well in a bowl. Shaping Roll out a 2mm thick dough on a floured board; cut into 5—6cm long and 1cm wide pieces. Pizzoccheri baking ingredients Approximately 4 litres salted water 1tbsp oil g fresh, tender beans g potatoes, cut into 1cm thick slices. Method Place vegetables in the boiling water, cook 5 minutes, then add the Pizzoccheri. Shake off flour if necessary; cook for another 5 minutes cooking time for Pizzoccheri is 8—10 minutes. This is yet another way of cooking up the basic ingredients of the Swiss peasant mountain diet: cheese, air-dried meat, pickled onions and fruit, gherkins, and potatoes. Ideally you need a purpose-built raclette heater but you can improvise on a hob. In some mountain restaurants you find the cheese is melted in front of an open fire. However, melting your own cheese at the table is an essential part of the fun. Method Wash potatoes and boil in a pot filled with salted water for about 20 minutes. Keep warm until ready to use in an insulated basket or bowl covered with silver foil. In the meantime remove the rind of the cheese and cut into approximately 1. You can get this slicked in your local supermarket or use a wire cheeser cutter at home. Arrange gherkins, onions, and meat on a platter and set aside until required. Turn raclette machine on until it begins to heat up allow at least 5 minutes before using. Each guest places a slice of cheese in their individual pan and slides it under the raclette grill to melt. It takes approximately 2 minutes to melt to a creamy consistency and 3 minutes for a crispier top. In the meantime take a potato, place onto your plate and cut it into a few pieces, remove the pan from under the grill and hold the pan onto its side to scrape the cheese out, using a wooden spatula. Season to taste with freshly ground pepper and paprika. This is the iconic peasant dish of Switzerland that has spread in popularity across the world, a sort of Alpine hash browns with the simplest of ingredients. However you can use parboiled potatoes or even raw potatoes, which can result in a lighter dish. Ingredients g of waxy potatoes 1. Method Parboil the potatoes in salted water the previous day and peel when still warm. Cool and sprinkle with the salt. Keep covered in the refrigerator then grate them coarsely. Alternatively use raw potatoes on the day of cooking. Heat the butter in a frying pan, add the potatoes, turn and push with a spatula to form a cake. Spread milk over the potatoes and reduce heat. Cover the frying pan with a well-fitting lid or a large plate. Fry until a crisp brown crust has formed. Bake uncovered for another 10 minutes. Slide it onto a platter or invert it with the help of the lid and place on the warmed plate. Fry until golden brown and serve — ideally with a fried egg on top. She started skiing at the age of three. She also enjoys hiking with her dogs and mountain biking in the Alps. Email address:. Felice Hardy feliceski. This week: Switzerland With thanks to the Swiss National Tourist Board for their help in compiling their list of favourite Swiss cooking — along with recipes. Preparation time: approximately 15 minutes Soaking time: approximately 12 hours Ingredients 40g oatmeal oat flakes 20g sultanas 1dl milk g organic yoghurt 2 bananas, cut lengthwise in 5mm thick slices 2 apples, remove cores and cut in 3mm thick slices 1. Cheese Fondue Up in the huts on the summer pastures and down in the village behind windows closely shuttered against the onslaught of winter…the fondue was born. Preparation time: approximately 10 minutes Baking time: approximately 15 minutes Ingredients makes 12 rarebits g cheese e. Emmentaler or Appenzeller , grated 1 egg, beaten 3 tbsp white wine or cider 1 pear or apple, peeled and grated freshly ground pepper 1 baguette or other bread, cut diagonally into 1cm slices Method Thoroughly mix all ingredients. Ingredients for the pasta dough g buckwheat flour g white flour 1tsp salt Mix well in a bowl 1 egg 1dl water 1tsp oil Beat with a fork, pour over flour, mix until dough is soft, knead until smooth, moisten the surface with a little water, cover and store at room temperature for 30 minutes. Shaping Roll out a 2mm thick dough on a floured board; cut into 5—6cm long and 1cm wide pieces Pizzoccheri baking ingredients Approximately 4 litres salted water 1tbsp oil g fresh, tender beans g potatoes, cut into 1cm thick slices. Shake off flour if necessary; cook for another 5 minutes cooking time for Pizzoccheri is 8—10 minutes g fresh peas g spinach leaves, add then cook for 3 minutes g half-fat mountain cheese, grated or in thin slices g Parmesan cheese, grated Layer with Pizzoccheri and vegetables in a greased oven-proof dish 1tbsp oil heat in a frying pan 2 onions, cut in rings 2 cloves of garlic, sliced a few sage leaves, fried lightly 50g melted butter for pouring over the dish Bake in preheated oven for 5—10 minutes at C. The cheese must melt. Raclette This is yet another way of cooking up the basic ingredients of the Swiss peasant mountain diet: cheese, air-dried meat, pickled onions and fruit, gherkins, and potatoes. Tags Ski Holiday. You may also like. About the author. Add Comment. Click here to post a comment. Share This! Newsletter Email address:.

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