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Appetizer

AppetizerRecipesVegetarian

Rosehip jam

by Susann
written by Susann

Rosehip jam (BUTTEMOSCHT)

Years of tradition and heavy craftsmanship provide prefabricated Rosehip puree (Buttemoscht) from the “Hobel”. This is a Swiss dialect term for a landscape called Gempen in the canton of Solothurn in Switzerland. The actual recipe for the production of Buttemoscht is still a secret of the farmers’ wives there today.

I have loved this jam since I was a child. More than fifty years ago, the farmer’s wives roamed the streets with ladders, large heavy pans and ladles. They loudly announced what they were bringing with them and our mothers flew outside with small pans and bowls to buy the red mush. Later the pans bubbled all over the area and it smelled heavenly.

Rosehip jam

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 litres Rosehip puree
  • 2kg preserving sugar
  • 2dl Arabic Rose Water
  • Jars and lids for storage

Instructions

  1. Preparatory work: The jars and lids are first cleaned with hot water and then the edges and lids are rubbed with Kirsch. This procedure inhibits the formation of mould and the jam lasts longer.
  2. Bring the puree to boil in a large pan
  3. Add the sugar and do not stop stirring. Gelling sugar tends to burn into the bottom of the pan if not stirred constantly.
  4. Once the sugar has been absorbed completely, add the rose water.
  5. Bring the puree to the boil again for a few minutes.
  6. Then immediately fill into the prepared glasses. Add the lids  and turn the glasses upside down. Allow to cool. Label and store for up to several years or start eating right away.

!!!! The cooking process takes up to 30 minutes !!!

 

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AppetizerMeatRecipes

Pineapple chicken skewers

by Adrian
written by Adrian

an excellent sweet-spicy appetizer that uses the classic blend of spices “quatre épices”

Pineapple chicken skewers

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • chicken breast (270 - 300g)
  • 6 slices of pineapple
  • quatre-épices (spice blend)
  • sesame seeds
  • toothpicks

Instructions

  1. Cut the chicken breast into 32 cubes of 1.5 - 2cm edge length, season with 1 teasppons salt and sprinkle extensively with quatre-épices.
  2. Cut 6 slices of pineapple into six pieces each.
  3. alternately put 2 chicken cubes and 2 pineapple cubes on a toothpick and generously sprinkle all around with sesame seeds
  4. Fry the skewers in a frying pan with butter over medium to high heat for approx. 10 minutes until they are well browned.
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AppetizerRecipes

Guacamole

by Adrian
written by Adrian

A classic Mexican appetizer

Guacamole

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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 ripe avocados
  • 1 lime (or 2 tablespoons lime juice)
  • 1 onion
  • 1 clove of garlic
  • 2 tomatoes
  • 1 tablespoon freshly chopped parsley
  • salt, pepper and ground chillies
  • 200g Tortilla Chips

Instructions

  1. Squeeze the lime (=2 tablespoons of lime juice)
  2. halve the avocados, stone them, add the lime juice and mix it in a bowl with a fork.
  3. Add a finely chopped onion and a pressed clove of garlic
  4. cute the skin of the tomatoes cross-wise, put them shortly in boiling water, cool them in cold water and skin them. Chop them finely and add to the avocadoes.
  5. Add theparsley, salt, pepper and ground chillies to taste and puree finely with a hand blender.
  6. Serve with 200g Tortilla Chips
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AppetizerRecipes

Tinto nero

by Susann
written by Susann

My personal tribute to Olivier Streiff,  headcook, LE TOPCHEF. Merci beaucoup pour tous tes influences, Olivier!

Tinto nero

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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • •400g flour
  • •3 bags of dried yeast (7 g each which corresponds to 21 g fresh yeast each)
  • •10g ink from squid (ask at the fish counter)
  • •¼ teaspoon sea salt, fennel seed and chili flakes
  • •1dl olive oil

Instructions

  1. Mix the flour, salt, dried yeast and squid ink with 3 dl of water and 2 tablespoons of olive oil to a dough. Put the dough in the sun and let it rise for an hour.
  2. Beat the dough about 50 times vigorously onto the worktable, making it very airy.
  3. Pluck the dough in pieces and form 3cm long, thin rolls. The dough is enough for about 40 grissini.
  4. Mix 3 dl olive oil with 1 teaspoon sesame, ½ teaspoon fennel seed and ¼ teaspoon chillies and coat  the grissini well
  5. Bake at approx. 220 degrees circulating air for 15-18 Minutes
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AppetizerRecipes

1001-Night Sticks

by Susann
written by Susann

Crispy 1001-night aperitif variaton

1001-Night Sticks

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 rectangular puff pastry (ca. 275 g, ca. 30x40cm)
  • 1 Tbsp of olive oil
  • ¼ Tsp Ras al Hanout (Arabic spice mixture of 30 different spices)
  • 1 Tsp of caramelised sesame seeds.
  • Tea bag with peppermint leaves

Instructions

  1. Coat the  the  rolled out puff pastry with 1 Tsp of olive oil. Sprinkle with  Ras al Hanout and sesame seeds. Spread them evenly with your fingers..
  2. Cut the tea bag open and sprinkle the  peppermint leaves over the dough and spread again with your fingers.
  3. Cut the puff pastry vertically into 1cm wide strips. Then cut these  horizontally in half.
  4. Bake at 220 degrees circulating air for 15-18 minutes.

 

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AppetizerRecipesVegetarian

Olive Sticks

by Adrian
written by Adrian

A nice combination of olives and puff pastry. Looks great and tastes great. One of our favorite appetizers.

Olive Sticks

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • ca. 300g puff pastry
  • 100g olives stuffed with piment
  • 100g olives stuffed with anchovies
  • milk
  • dried provençal herbs

Instructions

  1. Heat the oven to 200 degrees Celsius circulating air.
  2. Cut a rectangular puff pastry (42x26 cm) on a cutting board into two pieces. Don't put a baking paper below the dough.
  3. Line up the olives (alternate the piment and the anchovy olives) in 5 rows in parallel to the smaller side of the dough.
  4. Coat the dough between the olives with milk. Pour generously with dried provençal herbs. Salt to taste.
  5. Put the other half of the dough on top and coat with milk.
  6. Cut the dough in the middle purpendicular to the olive rows.
  7. Cut the dough between the Olive rows (resulting in 10 rows)
  8. Cut the rows of olives in the middle (resulting in 20 sticks)
  9. Line a baking tray with baking paper, transfer the sticks carefully from the cutting board to the baking tray and bake for approx. 20 minutes.
  10. Cool the sticks on a grid.
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