Endive Boats
Cook: Alexandra Zingg, Project Leader - University Affairs
Serves 5-8 | Prep time: 20 mins | Cook time: 10 mins
Ingredients:
Endive
Feta cheese
Red/Yellow bell peppers
Scallions
Olive oil
White balsamic
Mustard
Pepper
Salt
Process:
Cut the bell peppers and the feta cheese in little squares. Cut the scallions in little pieces. Mix
everything. Prepare the dressing and pour it over the salad.
Detach the single leaves of the endive and wash them. Afterwards, place them nicely next to each
other on a platter. Fill the single leaves of the endive with the prepared salad. Voila!
Salmon & Avocado Mille-feuille
Cook: Felix Moesner, Director, + Family
Serves 12 | Prep time: 40 mins | Cook time: 10 mins
Ingredients:
Large piece of smoked salmon
1 avocado
cream cheese
1 lemon
dill
Sauce
1/2 chopped onion
2 Tablespoons olive oil
1 Tablespoon vinegar
1/2 Tablespoon soy source
salt + pepper
1 teaspoon wasabi
Process:
Slice avocado and coat with lemon juice. Layer mille-feuille on clear cellophane wrap in the
following order: salmon, spread cream cheese, avocado, and again salmon, cream cheese,
avocado, and salmon. Wrap it and put it in the fridge for about 20min.
Mix sauce ingredients together. Cut mille-feuille into even sized pieces and drizzle with sauce.
Finish with some dill on the top.
Älplermagronen with Apple Sauce
Cook: Sabina Tresch, Junior Project Leader
Serves 5-8 | Prep time: 20 mins | Cook time: 10 mins
Ingredients:
Älplermagronen:
500g firm-cookingpotatoes, cut
into cubes
7dl boilingsalt-water
250g macaroni
2dl heavycream
1⁄4 teaspoon muskat
A little pepper, freshly ground
200g mountain cheese
Onion Rings:
Unsalted butter for frying 2
onions, cut in rings
2 tablespoon very fine semolina
or flour
Photo credit: www.myswitzerland.com
Applesauce
1 kg apples (e.g. red Boskoop)
2 dl water
3 teaspoon sugar
1 lemon (unsprayed), 2 thinly
pared lemon strips and 2
teaspoon lemon juice
Process:
Älplermagronen:
Heat the oven to 100 °C (212 °F). Boil potatoes in a saucepan without lid for 5 minutes.
Add Älplermagronen (Macaroni) and cook them “al dente” until the liquid is almost absorbed.
Pour cream over the potatoes and Macaroni, season to taste. Alternating with cheese, place the
Älplermagronen in layers into the dish. Top with cheese. Bake approx.10 minutes in the center of the
preheated oven until the cheese has melted.
Onion Rings:
Melt the butter. Mix onions and flour, shake off extra flour
Fry in the butter at medium heat for about 5 minutes until crisp Place onions on paper towels and keep
warm.
Applesauce:
Quarter the unpeeled and uncored apples. Boil quartered apples with water with sugar, lemon peel and juice
in a covered saucepan at low heat until soft. Strain apples and liquid through a sieve directly into a bowl. Cool
the applesauce.
Serving: Spread onion rings on the Älplermagronen and serve with applesauce.
Butternut Squash Soup
Cook: Sophie Sithamma, Operations Manager
Serves 4 | Prep time: 20 mins | Cook time: 15 mins
Ingredients:
One large butternut squash
One vegetable stock cube
One onion
One tea spoon of cumin powder
Fresh coriander
Process:
In a pan, add the butternut squash peeled and cut into pieces, the chopped onion, the vegetable
stock cube and the cumin Add water and cover everything, Let it simmer for 30 min or until
butternut squash is soft. Pour everything into a mixer, add the fresh coriander and the salt and
pepper. Blend til smooth.
Note: when blending hot liquids, you must have a vent or leave the blender top off and cover it with
a kitchen towel to allow the hot air to escape (or else you will have soup on your ceiling!).
Mousse Abricotine
Cook: Mark Kuzmanic, Junior Project Manager
Makes 1 Liter | Prep time: 20 mins | Cook time: 10 mins
Ingredients:
20 cl of apricot brandy liqueur Morand
4 cl sugar syrup cane Morand
6 cl lime juice
50 cl of pineapple juice
One small teaspoon of gelling powder (agaragar, gum Xanthene ...)
2 gas cartridges
Process:
In a blender, add the pineapple juice, apricot brandy liqueur from Morand, cane sugar syrup
Morand and lime juice. Add a small teaspoon of gelling powder (agar-agar, gum Xanthene ...). Mix
everything and pour quickly into the siphon, close it and add 2 gas cartridges. Shake the siphon
and let rest for 30 minutes in the refrigerator.
Glühwein
Cook: Claudia Ruegger, Junior Project Leader
Serves 5-8 | Prep time: 20 mins | Cook time: 10 mins
Ingredients:
4 bottles of red wine (ex. Cabernet Sauvignon)
2 cups sugar (amount proportional to quality of
red wine, the worse the wine the more sugar
you need)
Glühwein at the swissnex Holiday Party.
6 - 8 Cinnamon sticks
Whole cloves
2 Oranges
Whole allspice
2 cups of orange juice
Process:
If you wish to get your friends and yourself tipsy even more quickly, or just to add a little extra kick, add
brandy, sweet sherry or port to the mix. (optional, but rather tasty)
Pour the red wine into a large pot and put it on the stove on a very low heat – you must not let the wine boil
or the world could end… and that is not something you want to risk... I tend to cut the oranges into slices
and then put about 4 cloves into each slice, then put them in with the wine. Break the cinnamon sticks in
half or thirds and put them in with the wine as well as 10 of the whole all spice. Add in the sherry or port as
well as 2 cups of orange juice. Add in 2 cups of sugar and stir. Stir on and off for about 30 mins to give the
spices time to infuse with the wine and for the magic to occur, then taste it, and add more sugar as needed
(possible up to 4 or 5 cups more in the wine is really bad). Let it cook/infuse/whatever for about 30 mins
more (again, not letting it boil). Drink and be happy :)
Rösti
Cook: Johan Boissard, Junior Project Leader
Serves 5-8 | Prep time: 20 mins | Cook time: 10 mins
Photo credit: www.saltandspatula.com
Ingredients:
2 lbs potatoes
1 large onion
Bacon - cut into small cubes
Process:
Parboil the potatoes, leaving their skins on. Peel, and grate coarsely. Lightly fry the onions, adding
the bacon cut into small pieces and continue to fry until golden brown. Add the potatoes to the
onion and bacon mixture. Turn carefully from time to time while frying, until the”Rösti” is crisp.
Capuns
Cook: Felicitas Flohr, Junior Project Manager
Serves 5-8 | Prep time: 1 hr mins | Cook time: 45 mins
Ingredients:
2.5 cups plain flour
0.5 cups milk
0.5 tsp salt
4 eggs
3 tbsp butter
1 onion
1 bunch parsley
1 bunch chives
120 g air-cured beef
200 g Salsiz / Salami
20 leaves of chard
250 ml beef stock
100 ml heavy cream
150 g shredded Gruyere cheese
Process:
In a bowl, beat flour, milk, salt and eggs into a smooth dough, cover and leave to stand at room temperature
for about 30 minutes. Finely chop onion, parsley, chives, air-cured beef and Salsiz. Melt 1 tbsp of butter in
a pan and cook the onion until soft. Add herbs and meats and cook for another 3 minutes. Let the mixture
cool down, and then add to the dough. In a big pot of simmering water, blanch the chard leaves in batches
for approximately 1 minute. Remove the leaves, place them in cold water for a few seconds then lay them
out on a towel and pat dry. If using chard with stalks, remove them, leaving the leaf intact. To assemble the
capuns, place 1-2 tablespoons of dough at one end of each leaf, fold sides to centre and roll up (the same
way you would roll a burrito). Melt 2 tbsp of butter in a pan large enough to hold all your capuns and place
them in the pan‚ seam side down. Fry on low heat for 5 minutes, then cover the capuns with warm beef
stock and simmer for 20 minutes. Add cream and simmer for another 20 minutes. Sprinkle the shredded
cheese over the capuns and serve once the cheese has melted.
Beef Wellington
Cook: Andrea Moeller, Project Leader, Watt d’Or
Serves 4 | Prep time: 90 mins | Cook time: 30 mins
Ingredients:
800 g Beef tenderloin (or pork)
1 TSP thyme leaves (or rosemary)
1/2 TSP Salt
1/4 TSP Paprika
1/4 TSP Mild curry
Photo Credit: Wikipedia
150 g Bacon in fine tranches
300 g Rectangular, rolled out Puff pastry
200 g Minced veal
1 egg, beaten
Mustard
Butter for frying
Process:
Mix all spice and season meat. Heat butter in a frying pan, fry meat for about 3 minutes. Only
turn the meat over when a crust has formed. Remove the meat from the pan and let it cool, dab
cooking fat with a kitchen paper. Shape the dough slightly larger than needed to wrap the meat.
Spread on the dough in the size of the meat. Leave margins emptly except for one on the long
side. Lay meat on top. Coat margins of the dough, pack filet. Cut spare margins and press dough
edges well together. Lay fillet package with the seam side down on a tray lined with baking paper.
Sprinkle well with a fork. Decorate top with spare dough. Coat everything with egg.
Baking: 30 min, 220 degrees celcius
Serving: Remove meat from oven, let stand about 10 minutes before carving.
Roasted Chicken
Cook: Sebastien Hug, Former Project Leader, Higher Eduction & Partnerships
Serves 5-8 | Prep time: 24 hours | Cook time: 1 hour
Ingredients:
2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed
Process:
In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the
mixture. Cover chicken, and place in the refrigerator for 24 hours. Preheat oven to 500 degrees F
(260 degrees C). Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a
rack in a roasting pan.
Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and
continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F
(220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F
(85 degrees C). Let stand 20 minutes before serving.
Eggplant Parmigiana
Cook: Niccolo Iorno, Project Leader, Innovation & Entrepreneurship
Serves 4-6 | Prep time: 1 hour | Cook time: 30 mins
Olive oil
Ingredients:
2 cans diced tomatoes
150 g shredded parmesan
3 large eggplants
200 g fresh mozzarella
Salt
1 bunch basil
Flour
Process:
Remove the stem and cut the eggplants into slices maximum 1 cm thickness. Lay them out on a tray in one
layer and sprinkle them with plenty of salt. Let sit for at least 30 minutes. Add the tomatoes to a pan with 2
tbsp olive oil and 1 tbsp salt, bring to a boil and let simmer until the volume has reduced by half.
In a frying pan, heat up 1 inch of olive oil. The oil should be hot enough that bubbles form when you hold a
wooden utensil into the oil, but not so hot that it starts smoking.
Pat your eggplant slices dry with paper towels, cover them with flour by placing them in a bowl with flour
one by one, and place them in the hot oil. Only put as many slices in the pan as fit next to each other. Flip
occasionally and fry until golden on both sides. Remove excess oil by placing the slices on paper towels.
Preheat oven to 400°F. Cut the mozzarella into thin slices and wash the basil leaves and cut them in half.
Cover a baking dish with butter and place one layer of eggplant slices on the bottom. Add a layer of tomato
sauce, a few slices of mozzarella, a few slices of basil and a thin layer of shredded parmesan. Continue
layering, topping off with eggplant and parmesan. Bake for approximately 30 minutes at 400°F.
Dampfnudle
Cook: Raphael Ochsenbein, Junior Project Manager
Serves 5-8 | Prep time: 2 hrs | Cook time: 40 mins
Ingredients:
700 g Flour
1.25 teaspoon salt
230g butter, cut in little pieces
37g yeast
Photo Credit: Wikipedia
10 dl milk
2-3 eggs
7 tablespoon sugar
Pepper
Salt
Process:
Mix flour, salt, sugar, 100g of butter, in a big pot ( so that you don’t have big butter pieces any more). Mix the
milk with the yeast. Put 2.5 dl of the milk and the eggs in a hole in the middle of the flour mixture and knead
it very well. Once you have a mass that is nice, cover it and wait for about 1 hour (maybe a little more - the
dough should have approximately doubled its size after that time), Meanwhile, you can prepare the liquid.
Combine 7.5 dl milk, sugar, 130g of the butter in a small pot and heat it until everything’s mixed. Put half of
that liquid into the baking tray. When the dough is ready, you make small little balls of dough and put them
into the baking tray as well (I’d say about the size of a tablespoon). Then you bake it for 30-40 minutes in
the lower half of an oven heated to 220 degree Celsius. After 20-30 minutes, you can add the second half
of the liquid.Then you serve it with some kind of vanilla cream // Apple Cream.
Additional Comments: Actually: in hot places the dough needs less time to work and it should
not be too long either. For the baking temperature: i think its too high, better start at a medium temperature
and keep an eye but don’t open the oven too early for it will collapse.
Guinness Cake
Cook: Elizabeth Galvin, Events Coordinator
Serves 5-8 | Prep time: 20 mins | Cook time: 10 mins
Ingredients:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutchprocess)
2 cups all purpose flour
2 cups sugar
Photo Credit: Smitten Kitchen
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules
Process:
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies.
(Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be
too careful!). Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add
cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs
and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to
combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely
combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about
35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling
ganache.
Ganache:
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering
water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.
Original recipe: http://smittenkitchen.com/blog/2006/11/ganached-guinness-goodness/
Holiday Sugar Cookies
Cook: Lia Breunig, Communications Manager
Serves: as many cookies as you make! | Prep time: 1 hr | Cook time: 10 mins
Ingredients:
1 1/2 cups powdered sugar
1 cup soft butter
1 egg
2 tsp vanilla
1 1/2 tsp almond extract
2 1/2 cups flour
1. Tsp baking soda
1 tsp cream of tarter
Process:
Mix: 1) butter and sugar well
2) add eggs, vanilla and 1/2 tsp almond extract
3) then add flour, cream of tarter and baking soda
4) roll, cut out shapes
5) bake at 375 for 7-8 minutes
Icing: Mix powdered sugar with 1 tsp almond extract. Then add milk, a little at a time to right
consistency. Color with your favorite food coloring, add sprinkles and let dry. Enjoy!