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    You are in: Home / Cookbooks / ZWT 7 Goes to Switzerland
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    15 recipes in

    ZWT 7 Goes to Switzerland


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    Found in Multicultural Cookbook of Life-Cycle Celebrations. Typical berries grown in Switzerland you could use for garnish include: Blackberries, Strawberries, Blueberries, Raspberries, Elderberries, Blackcurrants, Red currants, Gooseberries.

    Recipe #456613

    From canadianliving..com This makes 15 very large cookies. If you'd like smaller cookies, reduce chocolate to 6 oz (175 g) and cut into sixty 1/4 inch chunks. Roll dough by rounded 1 tbsp into balls and press chocolate chunk into each. Bake for 20 to 22 minutes. This will yield 60 cookies.

    Recipe #456549

    While spring cleaning I came across an old cookbook, Cordon Bleu Minibooks Vegetable Cooking published in 1971. This recipe was a favourite. I haven't made this recipe in many years so the cooking time is a guess. This can be a side dish for 8 or a vegetarian main dish for 4.

    Recipe #302026

    If you're looking for a wonderfully rich chocolate dessert, look no further. This recipe comes from Cordon Bleu Minibooks Souffle Recipes Booklet published way back in 1970. Cooking time includes refrigeration time.

    Recipe #287164

    Macaroon cookies in many different flavours can be found in many bakeries in many European countries including Germany and Switzerland. This recipe was found in Oetker Baking is Fun

    Recipe #267678

    From the book "How to Present and Serve Food Attractively" and found in "The Good Cook Salads". Posted for ZWT7. The cooking time is the refrigeration time needed for the dressing.

    Recipe #455740

    Source: The New McCall's Cookbook. This is wonderful (wonderbar?) German and Swiss-German specialty served with spaetzle (Swiss dumplings) or other dumplings, egg noodles or potatoes and red cabbage. When making this use a good quality wine and vinegar. They'll have an impact on your final product. Also, make sure the meat is nicely marbled and has a fat cap on the top and side to keep the roast moist while it's cooking. Cooking time includes 3 days marinating time. Posted for ZWT6

    Recipe #423498

    From Oetker Baking is Fun. Use other jams than red currant if you wish. The number of cookies you end up with will depend on how thick or thin the dough is rolled out. In Switzerland these cookies would be called Spitzbuben

    Recipe #267572

    Tested Till Perfect by Canadian Living. Here's a delicious twist on the Swiss tradition of serving pineapple and kirsch at the end of a meal to aid digestion. Serve with steaming hot tea.

    Recipe #455275

    Flavoured with onion and packed with mushrooms, serve this crispy potato dish with grilled chops or steaks. Preparation time includes 4 hour chilling time. Recipe from Foodland Ontario Good Things Grow in Ontario

    Recipe #455256

    Add some retro appeal to an entertaining dinner with a fondue party. It's easy on the cook, fun and delicious. Recipe from longos.com and posted for ZWT 7

    Recipe #455257

    From Canadian Living and posted for ZWT 7 This is a great tasting healthy muesli that children and adults will both enjoy.

    Recipe #455258

    An excellent cake from Dr Oetker German Home Baking that's simple and easy to make. Hazelnut cakes are also made in Switzerland and probably other European countries. If you have a kitchen scale I would recommend using the weight measurements as they're more accurate but to make it more friendly to North American kitchens I added volume measurements in brackets. You can find bitter almond essence in German delicatessens and in some supermarkets.

    Recipe #270016

    A simple, easy and delicious German and Swiss Christmas cookie from Oetker Baking is Fun. The weight measurements are how the original recipe was written. If you have a kitchen scale, I find it to be the quickest and most accurate way of measuring ingredient. NOTE: 1 package of Oetker vanilla sugar is equivalent to 1 to 2 tsp vanilla extract.

    Recipe #262379

    This is a delicious and simple potato cake that can be enjoyed warm or at room temperature. This recipe was found in Mark Bittman's How to Cook Everything. Edit: I've added a step to resolve the problem of the potatoes turning brown after being grated.

    Recipe #356683


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