Switzerland: Fresh-fruit Marmalade and Meringue Recipe

Published by Sunday, August 18, 2013 Permalink 0

Switzerland: Fresh-fruit Marmalade and Meringue Recipe

Spontaneous Cuisine, by Jonell Galloway

From the archives

We often think of traditional Swiss meringue as winter food, but it can also be great with summer fruit, such as plums, berries, apricots, etc., either mixed or on their own.

This recipe can also be appropriate to make with children. They will especially love using the pastry sleeve to decorate the marmalade.

Recipe

Click here for metric recipe converter

Marmalade

1 kg fruit
Approx. 1 dl water
Sugar to taste
  1. Wash fruit. If it has stones, cut in half and remove stones.
  2. Place fruit in a saucepan, preferably copper or stainless steel.
  3. Add water. Cover.
  4. Cook on medium until the fruit starts to “melt” and lose its shape.
  5. Add sugar and mix well.
  6. Set aside to cool.

Note: If you want it to be smooth like a coulis, run it through a chinois or fine colander or sieve.

Meringues

3 egg whites (large free-range or organic eggs give a lot better taste and result)
100 g white castor sugar
  1. Put egg whites in a large mixing bowl. Beat until they form stiff peaks.
  2. Little by little, fold in sugar until the mixtures forms a very stiff paste.

Assembly

  1. Preheat oven to 175° C.
  2. Butter an oblong baking dish.
  3. Evenly spread marmalade in baking dish.
  4. Use a rubber spatula to spread egg white mixture evenly over marmalade or use a pastry bag to spread it in a decorative manner.
  5. Lightly sprinkle with sugar.
  6. Bake in oven for about 10 minutes or until lightly golden.

 

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Switzerland: Mountaintop Rösti with Ham, Tomatoes and Fried Egg

Published by Saturday, August 10, 2013 Permalink 0

Switzerland: Mountaintop Rösti with Ham, Tomatoes and Fried Egg

by Jenn Oliver

A photo essay with recipe

Matterhorn on the Riffelsee

Sometimes we need to let go of the world around us, our daily cares, issues that cause stress, and get away for a few days – relax, recollect, and come back ready to face the world with new resolve and vigor.  This Summer my husband and I have been doing just that, in a series of short little trips. Last weekend, we went to the top of the world (well, it felt like it to us) to slip away for three beautifully brisk and sunny days in Zermatt. It was majestic, incredible, awe-inspiring, and magical.  It was pure escapism as we explored the fantasy-like region around Zermatt and the Matterhorn, and all of our day to day cares floated with the clouds that sailed on past the mountaintops. No worries, no stresses, nothing but pure meditative existence, scenery, and a sense of childlike exploration. What more can one want in a holiday?

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MarketDay: Farmers Market, Geneva, Switzerland, August 3, 2013

Published by Saturday, August 3, 2013 Permalink 0


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Switzerland: Cucumber and Tarragon Salad Recipe

Published by Monday, July 16, 2012 Permalink 0

Jonell Galloway, Editor, The Rambling EpicureSwitzerland: Cucumber and Tarragon Salad Recipe

by Jonell Galloway

Spontaneous Cuisine: A Swiss Recipe

When the days are hot and sultry, few things can be as refreshing as a cold cucumber salad, especially this classic cucumber and tarragon salad. In Switzerland, we make it with sour cream and tarragon, while in France they cook the cucumbers slightly and then add crème fraîche and chives.

This salad goes perfectly with a grilled chicken breast or any white fish. It also goes perfectly with smoked or natural salmon, in which case you might want to replace the tarragon with fresh dill or dill seeds.

 

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Rosa’s Musings: The Last Of The Summer Days Have Arrived, Indulge In Tomatoes while You Still Can

Published by Wednesday, September 14, 2011 Permalink 0

by Rosa Mayland

Spontaneous Cuisine: Raw Tomato Sauce

 

I don’t know if you have the same uncomfortable feeling as I, but I have the impression this year is flying by, and that we are more than ever racing against time, without being able to get a grip on the present moment or connect with the now. It is insane and quite confusing…

As incredible and shocking as it might seem, September has already arrived and so has autumn (and by the way, just in case you have already got the creeps, we are dangerously approaching Christmas – only 3 1/2 months to go before the ludicrous craze!). Even if you try “lying” to yourself, you cannot do anything other than confirm that the hot season is over and the slow decline of nature is taking its toll. As sad as it might sound, we have no other choice than to bid goodbye to the joys of summer and to the delightful sensation of lightness as well as worry-free days, it is a harbinger for the cold, dark, gloomy days that gently weasel their way into our lives. All those changes are real, visible and can be perceived very clearly.

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Swiss Supermarket Discoveries Part II: Culture Shock

Published by Wednesday, August 31, 2011 Permalink 0

by Sonja Holverson

 

Gourmet Bread with Sunflower Seeds Outside and Inside along with Nuts
“Gourmet” bread with sunflower seeds outside and inside, along with nuts

Discovering Swiss grocery stores was eye-opening, at least to my American eyes. On the surface, the supermarkets look very similar, but once you delve in, it’s another whole ‘nother world.

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Cailler Chocolate Museum in Canton of Fribourg, Switzerland

Published by Thursday, August 4, 2011 Permalink 0

Cailler Chocolate Museum in Canton of Fribourg, Switzerland

by Jonell Galloway

The Maison Cailler (Nestlé), in Broc, in the canton of Fribourg in Switzerland recently opened its doors to the public. The factory, built in 1898, and still in operation, has been converted into a chocolate museum and visitor center. It offers an interactive audiovisual and guided walk through the factory-museum which explains everything aspect of chocolate making.

The fact that it’s located in a working chocolate factory enhances the experience, and the guided tour explains the history of the factory from its beginning in 1898 to present.

The 7 million CHF renovation project created nine themed areas, including Aztec temples and Swiss hillsides, says Aus Food News. Since the factory is still up and working, you can actually witness chocolate bars being made.

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Rosa’s Musings: My Swiss Grandmother’s Cooking: the Deep Roots, Bonds and Nostalgia of Food

Published by Tuesday, June 28, 2011 Permalink 0

by Rosa Mayland

My Swiss Grandmother and Her Glorious Cuisine

“As a grandmother of six, I believe that it is crucial that we make time to pass on our recipes, cooking and growing skills and other crafts to our grandchildren.”— Darina Allen, president of Slow Food Ireland

Grandmothers link us to our culinary heritage

In our modern world, most women choose or have to work, and countless couples don’t have the time or energy to become kitchen bees. Many people prefer buying prepackaged food and don’t see any point in spending their free time preparing homemade snacks. The majority of 21st-century grandmothers hail from a generation of females who cut themselves off from old traditions, therefore nowadays, very few kids are lucky enough to have grandmothers* who cook or enjoy cooking, and who are able to share their family’s culinary legacy with their grandchildren.

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