2024-11-21T13:25:24+01:00 Zend_Feed_Writer https://www.piccantino.ch/en-CH Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH

2022-12-13T00:00:00+01:00 2022-12-13T00:00:00+01:00 https://www.piccantino.ch/en-CH/info/magazine/recipe-for-polish-christmas-gingerbread-cake Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH In Poland, an aromatic cake made with gingerbread dough is an integral part of Christmas. It is packed with spicy aromas and a deliciously intense taste. It can be found in almost every Polish household where baking this delicious cake is a cherished family tradition that is popular even with the youngest. Along with carp, pierogi and cabbage with mushrooms, gingerbread is a symbol of Christmas in Poland. Gingerbread dough is usually leavened with baking powder or baking soda. Most people use a mix of wheat and rye flour to bake this cake. Honey and spices are added to the recipe to give the gingerbread dough its characteristically aromatic taste. Natural honey is added after melting or after lightly browning. However, you can also replace it with artificial honey or a mixture of sugar and caramel. The main spices used are cinnamon and cloves. Small amounts of nutmeg, ginger and allspice can be added optionally if desired. Alternatively, you can also use a store-bought finely ground gingerbread spice mix. This cake should be baked a few days before being eaten as it takes time to soften to the right texture. It is best to store the cake in a cool, dry place where it can be kept in a closed container for several months. Ingredients: 350 g honey 200 g sugar 4 eggs, separate the yolks and egg whites 2 tbsp water 1 tbsp butter 1 kg flour (half wheat, half rye) 2 tsp baking soda 1 tsp ground cinnamon 1 tsp ground cloves Caramel made from a teaspoon of sugar 200 g roughly chopped walnuts 100 g blanched sultanas (raisins) Butter to grease the cake tin Method of preparation: 1. Preheat the oven to 160°C. 2. Cream the butter until it is light and fluffy. 3. Whisk the egg yolks with sugar. Mix the baking powder in the flour. Add these to the creamed butter along with melted honey and caramel (wet a teaspoon of sugar with water and brown in a small saucepan). 4. Mix all the ingredients with a spoon to form a smooth dough. 5. Add nuts and sultanas. 6. Stir in all the spices and fold in the beaten egg whites. 7. Knead the dough carefully and transfer it to a greased cake tin. 8. Place it in your preheated oven and bake for about 50 minutes. 9. Test to see if it's done by inserting a toothpick. If it comes out clean, take it out of the oven. 10. Lift the cake out of the pan once it has completely cooled. Recipe variations: You can replace the raisins with candied orange peel or leave out the nuts altogether. After the cake has cooled, you can cut it in half horizontally and spread a layer of jam in between the two halves. So get started on this delicious recipe right away and enjoy it with your loved ones - Merry Christmas! This article was submitted by Aleksandra, a member of Team Poland at Piccantino. Thank you, Alex!

2022-12-06T00:00:00+01:00 2022-12-06T00:00:00+01:00 https://www.piccantino.ch/en-CH/info/magazine/chutney-a-flavourful-condiment-to-a-variety-of-dishes Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH Aromatic, intense in taste and colourful - this is what best describes a chutney, a condiment made from fresh fruits and exotic spices. Not surprising, considering that it originates in India, home to vivid colours, appetising flavours and intensely aromatic spices. Inspiration for Home Cooks and Professional Chefs During the colonial period, Englishmen who acquired a taste for chutneys during their stay in the Indian subcontinent brought the then unknown condiment to Europe on their way back. The cooked and preserved dips and spreads made from fruit, onions and spices were so well received that legions of home cooks and kitchen staff in England created their own recipes using regional ingredients. Exotic fruits like mangoes and pineapples were replaced with local varieties such as apricots, plums, cherries or sweeter pumpkin varieties. Old cookbooks contain astonishingly refined recipes and tips for preparation. The common misconception that chutneys, like sauces, are used to disguise or drown out badly cooked dishes couldn't be further from the truth. In fact, in upscale gastronomy, developing and making chutneys is considered to be discipline in its own right and is the domain of highly skilled specialists. Appropriately enough, “chutney” is derived from "chaatna" which means "to lick" in Hindi. Diverse & Appetising Flavours Chutneys come in a bewildering variety of flavours ranging from fruity & spicy and tangy & spicy to dangerously fiery and harmlessly sweet. They are served in many ways in homes as well as high-end restaurants - as a condiment with grilled foods, Mediterranean fish terrines, savoury cutlets, a delicious cheese board or as part of a platter of appetisers. The intense-tasting little side dish is always consumed with relish. Chutneys stimulate the appetite, complement good food and even demonstrate a bit of cosmopolitanism with their diverse range of flavours. Plus, during the cold and dark months of the year, these brightly coloured flavour bombs add pep and spice to life. We can conclude by saying that a delicious chutney is always a well-chosen gift. If you'd like to try your hand at making a chutney yourself, here is a basic recipe. 1 kg of fresh fruit or sweet vegetables such as pumpkin and beetroot 250 grams of sugar 0.25 to 0.5 L vinegar (use more vinegar for sweet fruit and less vinegar for sour fruit) 1 large onion or 2 medium yellow onions Neutral oil such as sunflower oil 2 tbsp mustard powder or coarsely crushed mustard seeds 1 tsp salt Method: Heat some oil in a pan and sauté the very finely chopped onion until translucent. Add the vinegar and sugar, bring to the boil and stir in the remaining ingredients. Cover and simmer over low heat for at least 20 minutes. Check intermittently to make sure it does not dry out. Add a little water if necessary. But not too much, because the chutney should contain very little liquid at the end. To extend its shelf life, fill in sterile jars, close the lids tightly and store in a cool place. Variations: You can add a personal touch to this recipe by adding your favourite spices, chili, ginger or alcohol, such as whiskey or dessert wine.

2022-11-29T00:00:00+01:00 2022-11-29T00:00:00+01:00 https://www.piccantino.ch/en-CH/info/magazine/three-tips-for-the-most-delicious-baked-apples Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH One of the most popular treats over Christmas, indeed all through the cold season, is the baked apple. The culinary tradition of serving baked apples in winter goes back a long way and continues to be enjoyed to this day. As the days get shorter and the evening sky turns velvet blue earlier and earlier, the hustle and bustle on the streets slows down a little earlier too. The perfect time to spend time in a warm kitchen cooking up this scrumptious treat! What makes a good baked apple? Since, as they say, all good things come in threes, we're going to stick to this golden rule and have three tips for you. Number 1 - The Apple Variety When choosing a variety, it's more about consistency in this case than taste. The apple should be firm so that it doesn't disintegrate in the oven and remains easy to spoon out once baked. Firm apples such as Boskoop, Cox Orange, Berlepsch, Jonagold and Gravensteiner are excellent choices. Many people consider the tart taste of these apples to be a plus. Number 2 - The Filling Having the perfect tool here is important - an apple corer is indispensable and totally worth it, even if this is the only time of year it gets used. But a word of caution: make sure not to punch a hole in the bottom of the apples or the filling along with the delicious juices will run out through the hole and the dish will be ruined. Now for the good stuff: the filling. There are many options but the classic filling of chopped nuts and raisins flavoured with cinnamon & sugar or honey remains popular. You can use almonds or a mix of nuts such as walnuts, hazelnuts and even marzipan. Some people like to add a dash of amaretto or Cointreau to the filling. Once all the ingredients have been mixed thoroughly, stuff the cored apples with the filling - but not too much. Number 3 - Baking What many people don't know is that the apples should be baked in a baking tin with some liquid in it. Usually it's a generous amount of a combination of apple juice and white wine. Leave out the wine for children and add some cloves to the juice instead. Depending on your oven, bake the apples at 160° to 180°C with fan or 180° to 200°C with top/bottom heat. Bake for 20 to 30 minutes depending on the size of the apples. Baked apples are often served with vanilla cream or vanilla ice cream. But even served on their own, this is an irresistible treat! And for those who would prefer a cup of tea instead of a glass of wine to go with it, we recommend mild black tea, oolong or rooibos. Here's a classic recipe for the filling: For 4 apples you will need: 40 g raisins or other dried fruit (apricots, plums, etc.) 4 cl rum, amaretto or Cointreau 40 g chopped nuts (walnuts, hazelnuts) 30g chopped almonds 70 g marzipan 1 pinch ground cinnamon 1 pinch ground cloves (optional) Briefly toast the chopped nuts in a pan and transfer to a bowl. Mix in all the remaining ingredients and let it rest briefly. Fill the apples and bake. Enjoy!

2022-11-08T00:00:00+01:00 2022-11-08T00:00:00+01:00 https://www.piccantino.ch/en-CH/info/magazine/goulash-soup-hungarys-national-dish Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH Goulash soup (Hungarian: Gulyásleves) gets its name from the Hungarian word for cowherd (called "gulyás"). From the 10th to the 13th centuries, the word was used to refer to a shepherd. However, the dish itself was not invented until much later. The shepherds liked to prepare their beef in metal pots in the open air while herding their sheep. In the 19th century, goulash soup became very popular not only among the common people but also the aristocracy. The main ingredients of the soup, which is now considered to be Hungary's national dish, include paprika, potatoes, carrots, cumin and beef. Nowadays, however, almost any type of meat can be used instead of beef including sheep, pork and poultry. Here is a traditional recipe for this popular Hungarian dish. Ingredients for goulash soup: 600 g beef shank 400 g potatoes 300 g red onions 2 large carrots 1 large turnip 1 bell pepper 1 small stick of celery 1 small tomato 3 cloves of garlic 1 tbsp salt 1.5 tbsp paprika (half of which can be chillies, depending on your preference) 1 tsp black pepper 1 tsp ground cumin 2 bay leaves ½ bunch of parsley 5 leaves of celery 2 tbsp fat or oil 2.5 L water Goulash soup is traditionally served with "csipetke" or pinched pasta. Ingredients for "csipetke" or pinched pasta: 80 g all-purpose flour 1 egg 1 tsp salt Knead all the ingredients to make a smooth dough. Let it rest for a few minutes. Pinch off little pieces and keep aside. Add to the soup in the last 10 minutes of cooking time. Once they float to the surface, they are done. Once you have assembled all the ingredients, you can start with the recipe. Keep in mind that the cooking time may vary depending on the type of meat. Poultry, for example, cooks faster than beef. Method: Wash the meat, pat dry, cut into 2 cm cubes and set aside. Peel and chop the onions. Sauté in hot oil or fat. Add paprika and deglaze with 1.5 dl of water. Cook until the fat separates. Now add the beef cubes (or other meat of your choice) and sauté until lighter in colour. Season with salt and pepper, add cumin, crushed garlic, diced tomato, whole, peeled peppers and bay leaves. Cover the pot with a lid and simmer in its own juice for 90 minutes. Note: for a spicier soup, add hot chillies later! Next dice the carrots, turnip, celery stick and potatoes and add them to the soup with the chopped parsley and celery leaves along with 2 - 2.5 litres of water. Cover and simmer for 50 minutes. In the meantime, you can prepare the csipetke or pinched pasta. After 50 minutes of cooking the soup, it is almost ready. At this point, add the pinched pasta and optionally hot chillies (if desired) and cook for another 10 minutes. This recipe was submitted by Gábor, a member of our Hungarian team at Piccantino. Thank you, Gábor! Jo étvágyat!

2022-10-12T00:00:00+02:00 2022-10-12T00:00:00+02:00 https://www.piccantino.ch/en-CH/info/magazine/journey-with-tartuflanghe-into-the-truffle-forest Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH Every year from October to the end of November, Alba and the surrounding towns in the Piedmont region of Italy are transformed into a gourmet paradise because this is when the famous white truffle makes its appearance. To mark this very special time, the town hosts the world-famous International White Truffle Festival around the same time. Here gourmets can taste truffle specialties and purchase the best truffle products too. With roots in the picturesque town of Alba in Piedmont, Tartuflanghe is one of the best-known truffle specialists and traders in the world. The search for truffles has a long tradition at the company which specialises in truffle delicacies and presenting new products. In the past, the truffle was put "on" the tagliatelle but Tartuflanghe put it "inside" the product directly. A truffle stays fresh only for a few days. The truffle experts at Tartuflanghe developed a cryo-drying process to preserve the truffle. Originally the truffle was a rare product with a select few customers. Tartuflange expanded the circle of buyers by offering the aromatic mushroom in many forms: from refined gourmet dishes to simple moments of pure indulgence. Furthermore, efficiency in supply chain management and processing has allowed Tartuflanghe to develop a special relationship with the best restaurants and chefs in the world. Top chefs create innovative truffles products through constant research and development in the in-house workshops. The history of Tartuflanghe goes back to 1968 when Beppe Montanaro opened a restaurant specialising in mushrooms and truffles in the town of Alba. A few years later he came up with a new business idea. He founded the Tartuflanghe company in Piobesi d'Alba with his wife Domenica in 1975. Today Tartuflanghe cultivates more than 20 hectares of truffle fields in the Langhe, Roero and Monferrato regions. The truffle hunters collect from these forested areas every day. As soon as the precious, oddly shaped culinary treasures arrive at the company, they are carefully examined, sorted and cataloged according to their sensory and aesthetic qualities. The best fresh truffles are shipped all over the world. Others refine new recipes thanks to the processes developed by the Tartuflanghe team. The first truffle specialties were developed to give customers the opportunity to enjoy the incomparable taste of truffles even when they are out of season. With this goal in mind, the world's first truffle pasta was created in 1990: "Tartufissima", a pretty Italian word that translates as "the best of truffles". In 1992, the product was recognised as the best novelty of the year at the Summer Fancy Food Show in New York. Based on "Tagliolini al tartufo", products such as risotto, polenta and cheese fondue were later added to the range. The recipes created by Beppe authentically reflected the traditional cuisine of Piedmont and immediately conquered the haute cuisine market. Tartuflanghe has obtained international certifications such as IFS – International Featured Standards and BRC – British Retail Consortium; both are recognised by the Global Food Safety Initiative. These international standards are considered a fundamental qualification in the food industry and demonstrate a commitment to food safety, quality and legality. They also enable up-to-date further development and continuous improvement.

2022-10-11T00:00:00+02:00 2022-10-11T00:00:00+02:00 https://www.piccantino.ch/en-CH/info/magazine/polenta-with-carbonada-a-specialty-from-italys-aosta-valley Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH Polenta is practically part of the DNA of northern Italians - this traditional dish has been served on tables across the northern Italian regions of Piedmont, Lombardy, Trentino, Veneto, etc. Nowadays it is popular all across Italy and beyond. The typical polenta or the "yellow" polenta as we know it today is made from corn and became widespread in Italy only after the discovery of America when corn was imported to Europe. Before that, polenta was prepared with other grains such as barley, spelt, rye and millet. With the introduction of corn and its spread throughout Italy, especially in the Po Valley, corn polenta soon became the staple food of the Italian people and a veritable “polenta civilisation” came into being. But: not all polenta is the same When we refer to polenta in Piedmont, we immediately think of the classic corn polenta. But in reality, there are many different types that are prepared with different types of flour. For example, there is the polenta Taragna, which is typical of Valtellina and other areas of Lombardy. It is made with a mixture of corn and buckwheat flour, which gives the polenta a darker colour. In Friuli and in the Venetian hinterland, on the other hand, white polenta is widespread. It is made from Biancoperla corn, which is characterised by its pearly white kernels. White polenta is often served as an accompaniment with fish. In the Apennine region and Emilia Romagna, there is sweet polenta made from chestnut flour. Tthere are many other types of polenta too. And not just in Italy - from Africa to Latin America, polenta is enjoyed all over the world in a variety of ways. A versatile food One of the reasons for the popularity of polenta is its versatility in addition to its availability and low price. In the past, polenta was used almost as a substitute for bread and was eaten daily in many northern regions. Polenta can be served as an appetiser, main course or side dish. It can be baked in the oven and made into casseroles or even sauteed. Some prefer plain polenta, others season it with cheese or serve it with meat, mushrooms or vegetables. Polenta with Carbonada alla Valdostana Here we present a classic dish from the Aosta Valley. In this region polenta is served either plain or "concia" - with plenty of butter and cheese such as the famous Fontina cheese. Those who prefer a lighter version should opt for plain polenta. If you like it rich and tasty, stir diced Fontina cheese into cooked polenta at the end of the cooking time while it's still hot. If you can't find Fontina, use another flavourful melting cheese of your choice. This classic dish from the Aosta Valley consists of polenta served with sausage or with carbonada, a slow-cooked beef stew of Belgian origin. This is the perfect dish for the cold days of autumn and winter and not only in the mountains. Method: Traditionally, polenta used to be cooked in a copper pot over an open fire or fireplace while stirring constantly with a wooden spoon. This procedure is not common nowadays however and it is usually prepared in a regular pot on the stove. It is very important to keep stirring to prevent the polenta from burning or sticking to the bottom of the pot. For a meal for 4 people you will need: 350 grams cornmeal 2 litres salted water bring the water to a boil in a pot. Slowly add the cornmeal. Keep stirring to avoid clumping. The polenta should then be cooked at a low temperature under constant stirring - so roll up your sleeves and get ready for a workout! Sounds simple, doesn't it? But it is also tiring and time-consuming. Pre-cooked polenta is available these days and you can use that too. But we think it is certainly worth the time and effort to make polenta from scratch to enjoy the full flavour. To make polenta "concia", dice the cheese of your choice. At the end of cooking time, add it to the polenta along with a generous amount of butter. Carbonada: To prepare a delicious carbonada, all you need is time and good ingredients. Choose a strong red wine for the marinade. As for the meat, choose any cut of veal as long as it is not too fatty. Ingredients for 4 persons: 800 grams veal 60 grams butter 1 litre red wine 1 tablespoon extra virgin olive oil 1 carrot 1 stick of celery 1 onion 1 cinnamon stick 2 - 3 cloves 2 - 3 bay leaves a little flour salt and pepper to taste Method: Prepare the marinade with the wine, chopped vegetables and spices. Add the meat cut into 3 - 4 cm cubes and mix in the marinade. Cover the bowl and refrigerate for 8 - 10 hours. When the marinating time is up, drain the meat and reserve the marinade liquid. Dry the meat pieces with paper towels, dredge in flour and set aside. In a large saucepan, melt the butter with the olive oil and sear the meat pieces over high heat. Deglaze with the marinade liquid (without vegetables and spices) and cook for about 1 hour over medium heat. Now add the vegetables and spices from the marinade and season with salt and pepper. Cook on low heat for a further 2 hours until the meat is tender and the sauce has thickened. Serve hot with polenta. Buon appetito! This article has been submitted by Paola, a member of Team Italia at Piccantino. Grazie mille, Paola!

2022-10-04T00:00:00+02:00 2022-10-04T00:00:00+02:00 https://www.piccantino.ch/en-CH/info/magazine/honey-a-gift-from-bees Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH Needless to say, honey is high in sugar - up to 75% - mostly in the form of fructose and glucose. It nevertheless remains an excellent first choice to replace refined sugar more often. A variety of studies explain why this is not just a myth. Depending on the variety, honey contains valuable minerals, trace elements, vitamins, enzymes and phytochemicals such as phenolic compounds. Studies conducted around the world have repeatedly demonstrated its health benefits. However, claims that it promotes healing or has antibacterial effects have not yet been confirmed because the results vary from type to type. So it is best to find your favourite variety of honey and enjoy it for its taste! Honey can be roughly classified into blossom honey and honeydew honey. Flower power Blossom honey can be single-origin or mixed. Single-origin honey must contain at least 51% of a specific plant species. Most of the time, beekeepers place the beehives near large groupings of the same plants - eg spruce forests, clover meadows, rapeseed fields - during their flowering period. This proportion can then be much higher than 51%. Multifloral honey or mixed honey is the opposite: the end product is a blend of different flowers. Most varieties of this type of honey contain many more nutrients than single-variety honey. They are also considered to be more environmentally friendly. Royal jelly is a particularly important product made by bees. It is a nutrient-rich milky secretion produced by worker bees that is fed to the larvae of future queen bees. It is considered by some to be a "bee superfood" because of its high concentration of special amino acids, minerals and vitamins. You might also see the terms "summer honey" or "spring honey" on labels - this is an indication of the flowering period when the honey was made. The taste ranges from floral to fruity and tangy, from mildly sweet to spicy and bitter. Because it is a natural product, each vintage is as unique as its blossom. Honeydew or forest honey - from aphids As aphids feed on and digest plant sap, they excrete an extremely sweet product called honeydew. Bees collect this valuable syrup as an alternative to nectar. It is found in forests with a high proportion of conifers. The result is a honey that is dark, often reddish in colour. The taste is spicy and malty, often with a distinctive liquorice or delicate menthol finish. If it comes from deciduous tree forests, it is also called leaf honey. If it comes mainly from silver firs, it is called "fir honey". In addition to a variety of intense aromas, honeydew honey also boasts a great texture. It remains fluid for a long time. It is therefore ideal for adding to drinks, marinades, glazes or as a garnish - for example. drizzled over goat's cheese and bacon and served as a starter. It also goes well with aromatic vegetables such as green peppers and red onions. The spicy taste ot honeydew honey is a wonderful contrast when served with mild cheese. Is honey vegan? Vegans prefer to avoid honey. Bees have to fly huge distances to produce just 500 grams of honey. According to some calculations, it may be as much as 2.5 times around the world! Vegans prefer to let bees enjoy the fruits of their labour and therefore avoid eating honey. They prefer eating plant-based vegan alternatives such as dandelion honey. This traditional "honey" used to be made by previous generations using dandelion flowers and sugar - real honey is not an ingredient here. However, these vegan products lack the valuable nutrients that honey is so often praised for. Whichever variety you choose, honey is an extraordinary natural product that is worthy of our respect. It is a gift from a fascinating world of bees and flowers and forests.

2022-09-21T00:00:00+02:00 2022-09-21T00:00:00+02:00 https://www.piccantino.ch/en-CH/info/magazine/four-recipes-for-autumn Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH Recipe 1: Leg of Venison with Black Olives Spice: Woodland Walk Organic gourmet recipe by Konrad Geiger Time: 25 mins / cooking time 1 hour / resting time: 40 mins Ingredients for 4 people: 1.2 kg leg of venison, 50 g black olives halved and pitted, 2 tbsp Woodland Walk spice mix, 120 g butter, 10 ml port wine, 50 ml beef stock, 3 tbsp olive oil, 600 ml beef stock, 100 g coarse polenta, 2 g sliced porcini mushrooms dried, 1 tbsp crème fraîche, "Sicilian Rock Salt" from the mill, "Trio Noir" pepper from the mill, grated Herbaria nutmeg Place the olive halves in small cuts made in the venison pieces and rub generously with "Woodland Walk" spice mix. Roast the meat on all sides in hot butter in a pan and bake for 20 minutes in a hot oven preheated to 185°C. Baste with the pan juices a few times. Take it out of the oven and transfer to a plate. Cover with aluminium foil and set aside. For the sauce: skim off excess fat from the pan juices, add the port wine and 50ml beef stock and cook down until reduced to half. Finally, with a handheld blender whisk in the olive oil. For the porcini polenta: bring 300 ml beef stock to the boil along with the porcini mushrooms. In a separate bowl, mix the polenta and the rest of the cold beef stock. Add this mixture to the boiling beef broth and stir it in well. Cover and simmer gently over low heat for about 30 minutes, stirring frequently. Season with rock salt, pepper and nutmeg, then fold in the crème fraîche. ************************************************************************************************ Recipe 2: Delicious Rösti Spice: Taste Buds Ingredients for 1 large rösti (with salad, for 3-4 people) 1 kg waxy potatoes 2 tbsp "Taste Buds" spice mix 5-6 tbsp olive oil 200 g crème fraîche, sour cream or yoghurt Salt, "Trio Noir" pepper to taste Note - the potatoes should be boiled one day before. Wash the potatoes thoroughly and cook them in salted water for 20-30 minutes depending on their size. Optionally, add a pinch of Herbaria caraway while boiling the potatoes for a wonderful flavour. Drain the potatoes, cool and leave overnight. Grate the potatoes on the coarse side of a box grater - make sure the grated pieces do not get mashed or crushed. Season with the spice mix and mix it carefully. Heat 3 tablespoons olive oil in a large, non-stick pan. Transfer the grated potatoes to the pan and pat gently to form an evenly thick layer. Cook on medium heat for 12 minutes until crispy - on a stovetop with heat settings from 1 to 9, setting 6 is usually best. Place a large plate or flat pot lid on the pan and flip it over in a quick motion to transfer the rösti neatly to the plate/lid. Place the empty pan back on the stovetop and add some more olive oil. Carefully slide the rösti back into the pan and cook for a further 12 minutes. Slide onto a cake platter or wooden serving board and cut into pieces. Season the crème fraîche with salt and Trio Noir. Serve the rösti with the crème fraîche dip and a fresh green salad. Tip: Rösti made with boiled, waxy potatoes grated with the skin on not only saves time but also tastes a whole lot better! ************************************************************************************************ Recipe 3: Pumpkin Soup Spice: Pumpkin King Organic gourmet recipe by Konrad Geiger Time: 30 minutes / cooking time: 1 hour Ingredients for 4 people: 500 g ripe Hokkaido pumpkin, 2 tbsp ghee (clarified butter), 1 diced onion, 1 diced clove of garlic, 1 L vegetable stock, 250 ml coconut milk, 2 tbsp "Pumpkin King" spice mix, Sicilian rock salt from the mill Wash the pumpkin, cut into quarters and remove the seeds and fibrous parts. Roast in a hot oven preheated to 170°C for 45 minutes. Cut into small pieces. Heat the ghee in a pan and sauté the onions and garlic for 5 minutes until translucent. Add the pumpkin pieces, sauté briefly and add the vegetable stock and coconut milk. Simmer for about 15 minutes and puree with a handheld blender. Season with "Pumpkin King" spice mix and add salt to taste. Tip: Serve with freshly baked dark bread or grissini made with Herbaria's bread spice mix. ************************************************************************************************ Recipe 4: Ratatouille risotto with red wine and "Happy Truffle" Spice: Happy Truffle Organic gourmet recipe by Konrad Geiger Time: 40 mins / Cooking time: 18 mins Ingredients for 4 people: Risotto: 1.5 L vegetable stock, 6 tbsp olive oil, 450 g Arborio rice, 0.5 L red wine (e.g. Barbera d'Alba), 1-2 tbsp "Happy Truffle" spice mix, 3 tbsp cold butter in pieces, 50 g Parmesan Ratatouille: 1 onion, 2 cloves of garlic, 1 red pepper, 1 courgette, 2 tomatoes, 1 aubergine, 1 teaspoon of Herbaria thyme, "Sicilian Rock Salt" from the mill, 1 bunch of parsley For the ratatouille, cut all the ingredients into evenly sized pieces. Lightly salt the aubergine pieces, let stand briefly and drain the excess liquid. Risotto: Bring the vegetable stock to a boil in a saucepan. In a separate pan, heat 2 tbsp of olive oil and sauté the rice until translucent. Deglaze with the red wine. Pour in a third of the hot vegetable stock. Gradually add the remaining stock to the risotto in batches as it gets absorbed by the rice. Stir frequently. While the rice is cooking, heat 4 tbsp olive oil in a nonstick pan and briefly sauté the onions until translucent. Add the garlic and paprika and stir. After a minute add thyme, courgette and aubergine pieces and cook for 3-4 minutes. Add the chopped parsley and stir into the vegetables along with the diced tomatoes. Season to taste. After about 18 minutes the risotto is ready. Take off the heat, season with "Happy Truffle" spice mix and stir in the cold butter pieces. Serve the risotto with ratatouille in deep plates. Sprinkle with grated parmesan and enjoy!

2022-09-13T00:00:00+02:00 2022-09-13T00:00:00+02:00 https://www.piccantino.ch/en-CH/info/magazine/cinnamon-roll-day Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH Fika. Probably the term most people associate with Sweden (after meatballs, of course). Fika is almost an institution in Sweden - it's a state of mind and an important part of Swedish culture. Cinnamon rolls or kanelbullar feature prominently in fika, a period of time spent socialising with colleagues and friends over a cup of coffee and cake. It was started by Kaeth Gardestedt and the Home Baking Council on October 4 in 1999. They wanted to celebrate the tradition of baking at home. At that time, October 4th was also International Children's Day. Their idea was that Kanelbullens Dag could also be a day of caring for the community and has been celebrated by the Swedes (and Finns) every year since then. Celebrate Kanelbullens Dag with us this year and enjoy a cup of coffee and homemade cinnamon rolls on October 4th with your loved ones. Here's a traditional recipe that's sure to please young and old alike: Recipe for about 40 pieces of Kanelbullar Ingredients for the dough: 1 cube fresh yeast 150 g butter 500 ml milk 800 g wheat flour 1 tsp salt 90 g granulated sugar 1 ½ teaspoons cardamom seeds freshly crushed in a mortar (This has a more intense taste. You can also use store-bought powdered cardamom) Ingredients for the filling: 150 g butter 68 g granulated sugar 1 tbsp ground cinnamon Ingredients for the garnish: 1 beaten egg Pearl or granulated sugar Method of preparation: 1. Melt butter, add milk and heat to 37°C. 2. Crumble the fresh yeast into a large bowl and pour the wwarm milk mixture over it. Stir until the yeast is completely dissolved. 3. Add salt, sugar, cardamom and most of the flour. Knead the dough until it is smooth. Cover the bowl with a clean tea towel and let the dough rise for 30 minutes. 4. Preheat the oven to 225°C. Make the filling by mixing together the ingredients for the filling. 5. Knead the rested dough briefly on a lightly floured surface, then divide into two equal pieces. Roll out each piece into rectangles measuring about 30x45 cm. Spread the filling evenly over the rectangles of dough with a spatula. 6. Fold the dough along the long sides. Cut into 2 cm wide strips. Holding down one end of a strip, twist it and create a roll. Tuck the ends in under the roll to prevent it from unravelling while baking in the oven. 7. Place buns on baking sheets lined with baking paper. Be sure to leave lots of space in between - they will expand! 8. Let the rolls rest on the tray for about 30 minutes, brush with beaten egg and sprinkle with pearl or granulated sugar. 9. Place the baking sheet on the centre rack of oven and bake for 8 to 10 minutes. Leave to cool on a wire rack under a clean tea towel. Here are a few variations you might want to try: Mix 100 g finely chopped almonds into the filling. Or replace the ground cinnamon with ground cardamom - this will give you wonderfully aromatic cardamom buns. Or try swapping cinnamon with vanilla-flavoured sugar.

2022-08-30T00:00:00+02:00 2022-08-30T00:00:00+02:00 https://www.piccantino.ch/en-CH/info/magazine/the-fine-art-of-flavouring-a-dish-professionals-like-to-keep Piccantino switzerland@piccantino.com https://www.piccantino.ch/en-CH Auguste Escoffier (1846-1935), distinguished French chef, restaurateur, culinary reformer and author, relied on simple techniques with great effect. For instance, for his legendary scrambled eggs at the London Savoy - and later at the Paris Ritz - he whisked eggs with a fork whose tines were capped with halved garlic cloves to add flavour. You can use such simple tricks in your kitchen too. Oil - the classic flavour carrier High-quality cooking oils are the ultimate secret weapon for fine food - fantastic taste and flavour guaranteed! Varieties that have a strong taste, such as those made from peanuts or sesame seeds, are great for flavouring dishes without seasoning. Oils also absorb external aromas such as those from herbs, seeds and fruits. Take for example, extra virgin olive oil infused with lemon - the kind of thing that sends foodies into raptures! You can make this delicacy yourself - all you need is good olive oil, two clean glass bottles or mason jars and a few strips of untreated lemon peel. Place the peels in warm water for a few minutes to remove bitter substances. Then pat dry with kitchen paper, place in one glass jar or bottle, cover completely with EVOO and close tightly. Let it rest at room temperature for at least 24 hours, preferably in a sunny spot. Next, strain the oil into the other mason jar/bottle with a fine sieve. This flavour-packed finishing oil is delicious when drizzled on a ripe avocado, a crusty baguette or hearty pasta/rice/bread salads. Bold combinations invigorate the senses Cloves are a prime example of underutilised or missed opportunities. They are commonly used to refine sweet dishes such as compotes and desserts and even schnapps. But they add a wonderful facet of flavour to savoury dishes as well. The next time you cook up a batch of chicken soup, add 2-3 cloves at the beginning along with the other ingredients and cook as usual. The results will be sensational. For a stew (vegetarian or with meat) that will make you sigh, pierce halved garlic cloves and add to the cooking liquid at the beginning. Cheese sauce and cheese fondue are also great examples of dishes that will benefit from the wonderful aroma of cloves - just add 1 or 2 to the cheese before melting it. Using dried herbs, chillies, fruits etc Some people insist on using only fresh herbs in the mistaken belief that all herbs taste best when fresh. While that may be true for many herbs, some herbs actually develop their aromatic essential oils only when dried. For instance, herbs collected in the wild - such as wild Greek oregano - are ideally aromatic when dried. The intense nuances are particularly pronounced in wild-growing natural varieties. Dried chillies can be used to add flavour to salt and vinegar. Dried fruits such as apricots or figs are another excellent way to flavour vinegar. Add 20 pieces of halved or quartered dried fruit to one litre of vinegar (preferably white wine vinegar) and let it steep in a bright sunny spot at room temperature for two to three weeks. Venture out into new territory People all around the world have always liked to eat well. Explore cuisines from far and wide and don't shy away from discovering exquisite treasures such as the tonka bean. It combines notes of vanilla and cinnamon to create a velvety new taste on the palate! A traditional way to add flavour to soups and sauces, for instance, is to add artichoke leaves. Umami, that incredible flavour from Japan, should be allowed to caress every palate. To add a full-bodied, umami flavour to a dish all you need is a judicial sprinlḱling of a few spices or seasoning sauces and voila, you've created it - the famous "umami" taste! Our culinary tip: stay curious and keep an eye out for the latest trends and new discoveries!