This is a recipe from my Swiss friend Michaela Gruetter. I have prepared it frequently to bring along to a more stylish potluck party, and lots of my friends have asked me for the recipe. I especially like the combination of orange and cocoa powder. Sometimes I experiment with the mascarpone cream, replacing the heavy mascarpone cheese by a mix of light cream cheese and vanilla yogurt or something similar. I go the extra mile to make sure the eggs I use are very fresh.
Ingredients (makes 12 or more servings)
- 4 fresh eggs
- 100g sugar
- 1 lb mascarpone cheese
- ½ lemon rind
- ½ orange rind
- 1 c. + 1/4c. strong, sweetened coffee (cooled)
- 2 tbsp. brandy
- 300g lady fingers
- cocao for dusting.
Beat the egg whites. Beat egg yolks with sugar until creamy. Add orange and lemon rind, and the mascarpone cheese. Fold in the egg white. Layer half of the lady fingers in a glass dish and soak with half of the coffee (one tablespoon per cookie). Cover with mascarpone cream. Add another layer of ladyfingers with coffee and cream over top. Let sit in the fridge for at least four hours or over night. Before serving dust with cacao powder.
In our church we have the tradition to prepare meals for families with new-born babies and this is usually what I cook for such a joyful occasion. I double the portion and have one for my family and one to give away. Very easy!
If you do not like zucchini squash replace it by any other green vegetables such as broccoli or beans. I often also add some ham cubes to this vegetarian meal to make the men in my family happy.
- 300g Penne Rigate
- 2 big carrots, cut into cubes
- 2 zucchini squash, cut into 0.5″ slices
- 2 cups grated cheese
- 1 cup whipped cream
- 2 eggs
- salt, pepper, nutmeg
- parsley, minced.
Cook vegetables in boiling water with a bit of salt added, starting with carrots and adding zucchini squash later, until al dente, take out, pour some cold water over top and let drain. Add hot water and 1 tsp. of oil to the pot to cook the pasta al dente, let drain. Mix pasta, vegetables and 1 cup of the cheese. Pour into a greased casserole dish. Mix whipped cream with eggs, salt, pepper and a pinch of nutmeg, pour over top. Sprinkle with cheese. Bake at 400°F for 30 min. Sprinkle with parsley before serving.
This is a very easy and healthy bread that I bake once a week. It is a mix of half rye, half wheat flour made with yeast. I play around with different kinds of flours or replace part of the flour with oats. Instead of sugar honey or molasses works well. I also replaced the sunflower seeds by walnuts or added a variety of seeds, like sesame, sunflower and poppy seeds.
- 500g rye flour
- 250g whole wheat flour
- 250g white flour
- 100g sunflower seeds
- 4 tsp. quick rise yeast
- 2 tsp. salt
- 2 tsp. sugar
- 800ml warm water.
Mix all dry ingredients, add water and knead until soft. Let the dough rise for about an hour. Form a loaf and put it into a greased loaf pan. Cut a slash in the middle and bake at 425°F for 40 minutes.
This is one of my favourite vegetarian soup Monday recipes for the winter. To reduce the total cooking time I soak the lentils in water for half a day and use my pressure cooker. It only takes 14 minutes on high to finish the cooking part.
- 1 onion, finely chopped
- 2 garlic gloves, finely chopped
- 1 stalk of leek, washed and cut in rings
- 2-4 tbsp. chopped fresh parsley
- 1/2 cup white wine (or 2tbsp. vinegar)
- 250g brown lentils
- 4 medium-size potatoes, peeled and cubed
- 2 small apples, peeled and cubed
- 2 tbsp. sultana raisins
- 2 cups vegetable broth
- salt, pepper, thyme, 1 glove.
- 4 tbsp. sour cream.
Heat the oil in a large pot. Add chopped onion, garlic, leek and parsley and sauté until onions are tender. Add wine and cook until evaporated. Add lentils, apple and potato cubes, raisins, broth and spices to taste. Bring to a boil, then simmer for about 45-60 minutes until lentils are tender. Add sour cream and more water if needed. Serve with fresh bread.