Engin Markt in Siebnen, where the Otto’s is. Sent you PM. Cannot guarantee the meat will meet your lofty expectations, but I have always been happy.
I was surprised a couple of weeks ago by fresh Welsh lamb tenderloins at Metro in Dornbirn. It was almost as good as the lamb we used to raise each year on the Sonoma ranch. When Mutton and Jeff (same names every year, regardless of orientation) were dispatched, every part was used…oh, Dijon kidneys and stuffed lamb heart, brains in brown butter! Yesterday in passing a farm down the road, I spied a small sign, “lammfleisch”. I’ll have to check that out!
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I am cooking lammgigot right now (lamb leg) from New Zealand, bought in Coop with 40% discount i.e. 27 chf per kilo. I am making à la bourguignon so had to buy Pinot Noir too…and funnily enough I have found only the cheap German one so I hope it will do the trick. (didn’t look very carefully though so there could have been other products there)
I won’t post any pictures because this stuff just doesn’t look good in pictures…(last time I sent my mom a picture with my beef bourguignon and she thought it was mushroom stew and congratulated me for…fasting!* lol)
As for pork - not much of a fan lately, unless it’s Spanish. (Iberico pork)
Btw, the lamb from New Zealand never really failed my expectations. 
*for those who don’t know - for us fasting means basically eating vegan food before celebrations like Easter, Christmas etc…I lost count of them.
We’re also having a roast leg of lamb today but we bought ours in Manor where it was on offer at 15.50chf per kilo.
It’s from New Zealand and is really excellent. We bought some last week and made Lamb Champvallon with leg steaks and it was really good so we bought three more and put two of them in the freezer.
They’re whole legs which are too big for the three of us so we cut them in half before freezing them.
I got a 2kg NZ leg for 11,99€/kg this week, on sale at Lidl. We’re not having it for Easter, though…instead, prawn quenelles in saffron-champagne sauce, topped with trout caviar. Beef tournedos au jus and asparagus hollandaise. Oh, and the ubiquitous rösti on the side.
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Blast from the past! It’s a lovely dish, but not photogenic. What variety of potato do you use? This is the recipe I use, and I have the very same Le Creuset dish:
My wee Easter menu for parents and MIL
Leek and apple soup with apple brunoise,
freshly baked bread
Green asparagus parcels with endive salad
At low temp and slowly roasted beef fillet with wild garlic sauce (alike Béarnaise)
Pommes Anna
veggies
Swiss roll with strawberries and cream
The Oldies were quite happy with it all
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That looks yummy. I have checked the recipe and is quite simple to make too. It’s interesting they use white wine so it won’t change the colour too much. It looks like a Moussaka from the outside, maybe not photogenic indeed but it brings back nice memories. Definitely must try.
Michel Roux is a delight to watch cook. His video on mousseline quenelles (made with only egg, pureed protein, and cream–no flour) with sauce Nantua inspired me to make a dish I used to make when we lived in Alsace. We are a bit short of ecrevisses, so I used whole Argentine red prawns. The mousseline is feather-light, the richly flavoured sauce is made from the heads and shells and perfumed with saffron. I use less cream than he calls for and feel more holy for it. That called for some trout caviar I picked up on our last French outing.
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Coincidentally given that we were discussing it earlier we had Toad in the Hole this evening.
A real one with sausages and not hotdog sausages.
Sadly the weather hoot doesn’t really do it justice, toad in the hole is not really very photogenic.
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Wow, that’s a morel right? So many options, but a mushroom risotto would be awesome!
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You got it! Going to hang dry what I have found for now. I’ll probably give my stash to the mother in-law and let her decide what to do with them. Happy hunting 
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I found what I thought was a huge landscape morel under the (bark-mulched) lilac the other day. I didn’t have the courage to eat it. With my luck, it would be a poisonous one.
Which is why people give them to mothers in law
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Most villages have a mushroom checker who will tell you if it’s perfectly ok
She’s a sweetheart though.
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Sure, I know that…but for only one shroom, I couldn’t be fashed. Plus I had too many dandelions to deal with.
I made fava using this recipe; my kids don’t like humus but they loved fava…it can be eaten as a spread on pita or fresh bread or as a dip for vegs or tortilla/other chips. It is really easy to make and you can find Gelberbsen (packages of 500g) at bigger Migros stores. (could be other stores too but I found it only there). I have noticed you can find them under the “Fava- Bohnen” name in online shops too) Sorry, no pictures…it’s already almost gone. 
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Attempted to do homemade filo pastry and Spanakopita. I’d call it a success. Took a bit of time to roll it out as thin as possible without breaking, but after researching recipes there’s a genius tip among Greeks and Italians which they wont tell you openly: add some acid to the dough! whether doing pizza or filo, a bit of acid seems to help the gluten network and strengthen the dough.
Otherwise, feta, spinach, eggs. These Greeks are amazing, one of the most underestimated cuisines out there.
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