Instant block.
Edit:
/s
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Aw, I was hoping youâd see this message! Itâs the final frontier for the Swiss, if they do food then what is anyone else going to do?!
But can edit, donât want to annoy the hosts!
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I donât know how Iâd survive the winter without multiple variations of molten and gratinated cheese 
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Vegetable Terrine
(stolen from Annemarie Wildeisen)
0 - Cake Form prep
- extend your cake form so the bottom has about 24-26 cm of length
- The Easy Way:
- cut a baking sheet so that itâll cover the interior of the cake form.[
]
- cut a baking sheet so that itâll cover the interior of the cake form.[
- The Hard Way:
- butter the interior of the cake form with ⌠ahem, butter. Sprinkle breadcrumbs[
] that hopefully sticks to the butter. - put the cake form into the fridge so the ⌠ahem, breadcrumbs keep sticking to the butter.
- butter the interior of the cake form with ⌠ahem, butter. Sprinkle breadcrumbs[
- The Easy Way:
1 - Ingredients:
- butter, as needed
- 2 spring onions, green part finely sliced, white part finely chopped
- about 3-4 carrots (~300g): peeled, quartered along length, cut into about 2cm pieces
- 1 red pepper, ideally peeled, cut into âmouth fittingâ pieces
- 1 small to medium sized zucchine, ends chopped off, halved along length, cut into about 1cm half slices
- 4 eggs
- 250g of Ricotta
- 150g of grated Sbrienz (Parmesan works, too)
- about a bunch of finely chopped basil
2 - Preparation:
The vegetables:
- in a wide pan fry the onions and the carrots at medium heat in about 30g of butter for about 3-4 minutes
- add the peppers and the zucchine, add plenty of pepper and salt and fry for another 4-6 minutes
The vegetables are supposed to be somewhat cooked but not fully cooked. Experiment what level you like (I like it âmedium to almost well doneâ but not âmushyâ).
Let the vegetables cool down somewhat.
The âdoughâ:
- crack 4 eggs and stir them well
- add 150g (or more) of grated Sbrienz (or Parmesan), mix well with the eggs
- add 250g of Ricotta. Mix well with the above.
- cut a bunch of basil into fine strips and add it to the above mix well.
- add lots of salt and pepper and mix well.
Mix the vegetables and the dough well. Season if still needed.
Pre-heat the oven to 180° C, insert rack to the 2nd lowest rack holder. Wait until the oven is at 180° C.
3 - Bake
- Pour the vegetable-dough mix into the cake form.
- Spread evenly.
- Hit the cake form (with its content) somewhat hard onto a flat surface once or twice to help air bubbles escape from the mix
- Bake for about 50-60 minutes.
Let sit for about 10 minutes after removing it from the oven.
Reverse it onto a plate afterwards (if you chose to use the difficult method of the cake form prep, maybe use knives or other tools to force the âcakeâ out as necessary).
Let the âcakeâ cool down to room temperature.
Move the âcakeâ into a fridge to cool it for another maybe 2-3 hours or so.
4 - Enjoy?
If youâre a mathematician, you may use trigonometry â or just geometry, for simple minds â to arrive at the correct layout. If youâre a practical physicist, like me, you just guestimate the layout and push down the baking sheets in the corners as necessary.
Breadcrumbs is the Internet translation of âPaniermehlâ. I hope there is a better translation.
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wellâŚthereâs always the black âŚpea around
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@Your_Full_Name, that looks good. Only thing Iâd change is to cook it in a bain marieâŚyouâd get a finer texture on the custard.
When the sun goes down, the wind stops immediately and the air goes soft. Itâs still too warm to cook, so we have âbuild-your-ownâ salad. When the steak came off the barbie the other night, I used the still-hot coals to cook chicken parts, bone-in, skin-on. They stay in the fridge, and then the breasts are made into mango chutney chicken salad with scallions and chives. Homegrown Lollo lettuce leaves, cherry tomatoes with basil, the last of the asparagus al dente, avocado chunks, and lime-tahini dressing. Starter of ripe perfumed cantaloupe with a frill of San Daniele ham.
All on a table next to the flowersâŚ
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In stark contrast, thatâs how my self-made pasta looks like (meal-prepped two portions)
Normal 550 flour exchanged for Ruchmehl.
Recipe from Laughing Lemonâs Jack.
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Home made pasta is a bit of a pain for whatâsâŚâjustâ pastaâŚbut worth it, the taste and texture is incomparable! I donât waste homemade pasta with bullshit, for us itâs always carbonara!
Re carbonara, I am following a ârecipeâ from a former colleague from the Veneto region: take lardons, render the fat and make them ultra crispy, separate lardons from the fat and keep the fat, make a paste from egg yolk and parmigiano, the rendered fat and half of the crispy lardons, mix this paste with the just boiled-and-drained pasta, mix well, serve immediately with plenty of pepper, additional parmigiano and a few lardons on the top. Hardens the arteries just writing about it but once every 6 months or so itâs oh so decadent (and piss easy to make, if you exclude making the pasta!).
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Sir, itâs prepared with Pecorino.
Actually, I like the variant with Parmiggiano, too, and you can also mix the two.
I can appreciate both, but Pecorino is a bit raspyâŚI like the idea of combining them, tempering Pecorinoâs sheepy-ness with the nuttiness of Parmiggiano.
Guanciale!!! Lardons are the light version of carbonara.
Our world is big and lardons are OK in another continent. But this Switzerland, thereâs an Italian shop at walking distance from my placeâŚwhy?
Sadly, that is true.
If you compare it to run-of-the mill dried pasta, itâs a completely different universe.
For these two portions, itâs about 20 minutes for the dough, 20 minutes settling, 20 minutes cutting and cleaning up the machine afterwards.
Donât like it, for me Pecorino is kind of a nothing cheese 
Donât like these either, I find theyâre tooâŚpiggy, and I find that they take over the dish, weirdly enough when taking the trouble to make pasta at home I like to actually taste the pasta (too).
Alas, donât have a machine as I know too many people who got a pasta machine (or bread maker, juicer, slow cookerâŚ) for their weddings and never, ever used it 
I use plain miragerpower and a rolling pin, but for 400g of flour the whole thing takes ages, and doubles as exercise. Recipe is dead simple too, 400g flour, 4 eggs, twist of pepper, generous pinch of salt.
Indeed, flavor of guanciale is stronger than other cuts.
But I understand, I like guanciale but simply canât eat the kidneys of a pork. Theyâre used sometimes as âspicesâ to enhance flavor of meat while cooking in the oven. Anyway, I canât eat them.
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This is one of my favourite hot-weather dishes. Zucchini slices are fried al dente, just enough to take the grassy raw taste away and make them pliable. Mix well 100g sweet milky ricotta and 150g Italian tuna packed in extra-virgin olive oil (drainedâsave the oil for other uses). Stir in chopped char-roasted red capsicum (from the barbie the other night), capers, scallion, lemon zest, and season well. Roll up in the zucchini slices and festoon with cherry tomatoes, parsley, basil, chive blossoms, and violas. Just glorified tuna salad, but it makes a pretty and light-yet-satisfying meal.
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A plate of salmon bites is another good dish for a warm night, because itâs served at ambient temperature and itâs easy to prep and then leave all day. I scale the salmon filet but leave the skin onâit keeps the flesh together and gives an ultra-crispy crunch to the finished product. The marinade is toasted sesame oil, sesame seeds, Japanese soy sauce, honey, hoisin, minced ginger, sriracha, and garlic, which forms a nice glaze when the salmon is lifted from it and pan-fried. Served with a big colourful salad of cucumber, red onion, yellow capsicum, cherry tomatoes, Kalamata olives, and a little feta.
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Cherry -almond clafoutis
Easy and variable (you can use combos of milk, cream, yogurt or whatever).
I use cream and yogurt and self raising flour. Cherries are classic but other fruit are good as well.
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Brilliant minds think alike! Tea time rhubarb crumble mit schlag. I let the fruit macerate for a few hours with a cardamom pod, vanilla, and turbinado sugar. The topping has nutmeg and cinnamon. The neighbourhood is awash with rhubarb now, and the cherries are ripening.
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the service is sooooooooooooooo decadent! That must be a XIX century fork silver, or silver plated?
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The silver is Reed & Barton, an early 1900s pattern called Francis I. The plate is Portuguese, from IKEA. lol.