So Would You Like A Side of Cheese with your Cheese

We what would you expect we are in Switzerland and cheese is a big part of the diet. This morning we start our day with a cheese platter and a breakfast tart.

Well it a hard life and some one has to do it, but with all those steep hill over the next few day to walk I figure we should walk it of. 

So we have speed away from the Italian cooking trip for a few day R & R but food alway seams to come back into it and before long Sandy and Patricia are in the kitchen cooking and swapping recipes 

Very Typical Swiss Tart Sweet or Savoury 

Wähe ( vyerh) gâteau - apple, apricot, pear or cheery plum or savoury with spinach, bacon or leeks ect

In a baking dish lay some short crust pastry, prick puffed or short pastry. Sprinkle almonds or hazelnuts meal. Good for moist fruit. Cut and layer fruit, for the apricots and plums keep the cut side up.  Make in a 24 cm . 

Custard mix of 2 eggs and 300 mls thin cream and sugar according to taste approx 1 - 3 tabs. You can add  vanilla  beans with pear, cinnamon with apple ect..... Pour over and bake on the bottom shelf firsts 15 mins then in the middle coo total 45 mins and 190 deg. 

Now Patricia is Swiss but as she has been in Australia for the past 10 years se has also developed on of her mums Italian recipes  with a it of a Aussie twist.

 

Kangaroo Ragu.  8 people

Kangaroo mince fresh 1 kg 

2 tins diced toms 800 gms 

1 onion 2-3 garlics salt pepper rosemary dry red wine 1 glass.

Fry onion and garlic when brown add toms. 

In separate pan cook on very high heat meat batches till brown add salt and pepper. 

Add meat to the tomato mix and add 1 glass water and 1 glass Merlot and large twig fresh rosemary chilli if you like. Cook 8 hrs very low heat .

Yep that's  right 8 hours don't stir and don't worry if it sticks a little, don't stir and bring in the burnt bits. Remove gently from the dish not bringing up the burnt bit at the bottom of the pot, the burn adds a little bit of smokey flavour. Add to Pasta and Parma cheese. 

Now that a Aussie Italian Swiss fusion that for sure.

You can also make up as a Lasagne add beschelmal, cheese, nutmeg, rosemary and layer with the Kangaroo Rugu  Yum Yum

Rösti  Swiss / German Dish

This a a simple dish and was a staple for a lot of poorer Swiss and German people from times gone by.

Potatoes firm buttery style steam till soft, dontbboil as you want less moisture. Keep in fridge for a few days to dry out. ( Normally this was made with leftover ) Peel and shave through large cheese grater size add some salt. Heat butter in frypan spoon into pan 4 to 5 at a time. Keep heat high and turn often so they form a good crust, when they start to get brown flatten out and turn down heat to 1/3  or so. Cover with  lid you may need more butter cook for 20 mins turn and repeat for 20 mins. 

Traditionally served with veal and mushrooms with sour cream to make a sauce cooked quickly in and serve together or with fried eggs and salad and cheese.

To me it was a bit like my mums potato fritter that I had growing up and mums were definitely better.