Recipes that deliver

some traditional Swiss Christmas feelings!

Brigit Elisabeth Services - Get Inspired
countless angles – always good to have!

Cookie: Mailänderli

250g unsalted (!) butter (room temperature)
225g sugar (white or mixture with brown)
1   pinch of salt
3   eggs from happy hens (room temperature)
1   organically grown lemon (i.e. not sprayed with funny stuff)
500g flour
1   egg yolk diluted with water to brush the cookies
& of course cookie cutters and tin box

Mix the flour and sugar in a bowl (approx. 10 minutes), then add the salt. Add the egg (one by one) and continue beating until the mixture turns lighter in color.

Add the zest of the lemon and the flour and mold it with a hard spatula or hands to an even dough ball. Put it covered or wrapped in cling film into fridge overnight (yes, that means you have to plan when you want to bake Christmas cookies 🙂

Next day or whenever you are baking:

Take the dough out of the fridge at least 15 minutes before rolling it out. Roll it out on flour or non-stick surface (e.g. baking paper) approx. 5-8mm thick. Use your cookie cutters and put them on a with baking paper covered flat tin. Brush them with the diluted egg yolk and bake in the pre-heated oven on 180-200d C. for approx. 10 minutes (check early enough until you know your oven well). Take them off and let them cool on a grille.

Keep your cookies in a air-tight tin box – then they last the whole month of December while maintaining their yummy quality…

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Recipes that deliver

…the spooky, yet heart-warming Halloween feeling!
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from The Witch’s Handbook (M. Bird)

Pumpkin Soup
(this is so easy, yet what you definitely need is a good knife or an ax – that’s right – not to scare some kids off, but to tackle the pumpkin)

1x pumpkin (preferably eatable – except you want to get rid of your guests)
1x onion (red or yellow – Europeans, you might need 2, as the sizes here do differ)
– vegetable broth (ideally without glutamate, yeast or sugar) depending on the amount of pumpkin
– cream (NOT sweetened or other funny business)
Optional: 3-4 carrots, ginger, chili-pepper

Get a big enough pan, delegate the pumpkin peeling, cutting, de-seeding to someone strong & willing 🙂 you can peel & cut the onion in the meantime (trust me you will prefer the few tears to the fight with the pumpkin).

Fry the thinly cut onion in some oil first, then add the pumpkin chunks, stir/fry for some minutes, before “extinguishing” with the vegetable broth. Add the optional ingredients if you want. Let it all cook on low heat, until you can squash the pumpkin with the ladle easily (takes approx. 1 hour maybe?). Take off the heat, let it cool down a little and either use a blender or hand held mixer pole to liquidize.

Heat it up again, add as much cream as you like and serve with roasted pumpkin seeds and/or add some pumpkin seed oil – Done.

Note: make sure you invite enough guests, or freeze the rest, or don’t add any spices and use the pure pumpkin mush as baby food.

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Apple Sauce
(also very easy – one of my FAVORITES)

1kg of apples (or 4 giant apples like they sell them here, see picture below)
Important: the type has to be good for cooking (hard, acidic etc.), forget about sweet types or Granny Smith – terrible
Fresh lemon juice (from real lemons, squeezed by yourself)
Lots of cinnamon & some vanilla sugar or extract
Optional: fresh cranberries, fresh ginger, Cardamom

Take a big enough pan, put approx. 2 cm of water in it. Cut the apples in medium-sized chunks (you can peel them if you prefer or the apples are “waxed” – Europeans, you are lucky there, as they don’t want to make the apples look shiny). Drizzle some lime juice over the apple pieces to prevent that they turn brown. Add the cinnamon and vanilla as well as any other optional items you like.

Cover the pan, let it cook/simmer (approx. 1 hour maybe?) until you can squash the apples easily with the ladle. That’s for me where it’s done, you might prefer to put it into the blender or take a hand mixer to it, or put it through a strainer…feel free.

Note: you can make a big quantity and keep it in the fridge pretty much for forever, or freeze it or again – don’t add any spices and use it as baby food.

An apple a day keeps the doctor away!

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Have some fun with your buffet food!
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from The Witch’s Handbook (M. Bird)

Recipes that deliver

happiness, connection, love, peace, light, strength, freedom ~ all in one…

 

Of course, they come from my stories or have been introduced to me here in Vancouver. Even if you have no baking or cooking background – I promise you will succeed with these!

BROWNIES 
(from my story with Abigail Patmore my stove & oven)

150g butter (non-salted, soft, i.e. take out of the fridge early)
250g sugar (white)
3   eggs (from happy hens not cold, i.e. take out of the fridge early)
150g dark chocolate (naturally, ideally from Switzerland)
150g flour (if you have the funds, get unbleached, organic
-> be prepared for the price shock that will hit you)
1  tip of a knife backing powder
1  pinch of salt
1  teaspoon vanilla sugar or the equivalent of vanilla extract
(please not the fake stuff)

Put the oven on and preheat for 180d Celsius or 375d Fahrenheit, check that you have a oven tin/tray and prepare/line it with baking paper.

Set the chocolate in a “bain-marie” (one small pot with the broken chocolate placed into a bigger pot with approx. 2cm of water in it), and melt it on medium stove temperature.

bain-marie

While the chocolate is melting, mix butter, sugar and eggs well (I suggest with a mixer – otherwise it will turn into quite an arm muscle exercise) until it is “fluffy” and lighter in color than at the beginning.

Add the melted chocolate and the rest (flour, backing powder, salt, vanilla) and stir with a ladle (not with the mixer) to form a smooth, sticky dough.

Put the dough on the prepared baking tin and place in your by now heated oven. Set the alarm for 15-20 minutes. Rule of thumb, rather take them out a little early that they don’t turn into dust brownies…

p.s. you can add nuts of course

 

MOUSSE AU CHOCOLAT
(no oven needed – less ingredients than this, doesn’t exist)

3 eggs (very fresh & even happier hens than before)
100g dark, excellent chocolate

Melt the chocolate as explained above in a bain-marie.

Separate your happy eggs, the yolks in one, the egg whites into another bowls. If you don’t know how to do this properly – you find instructions on You Tube or just take a tea sieve 🙂

Mix the melted chocolate with the yolks by using a whisk, i.e. do it manually.

Add a pinch of salt to the egg whites and beat them to a stiff snow with the hand mixer (otherwise, you will be there for hours). To check if ready: turn your bowl upside down – if it stays – well done.

Fold the egg snow under the chocolate mixture. Note: under no circumstances use a whisk or mixer for this! Use a hard plastic spatula and in a what seems painstaking slow motion, FOLD…until it becomes a light, still fluffy, not too liquid, even mixture.

Fill into 4 glasses, cover with cling film and leave to cool in the fridge for at least 2 hours.

p.s. it is excellent with freshly (unsweetened, real) whipped cream

p.p.s. the dinner the precedes this dessert should be light in nature

ENJOY!
and notice how all those positive emotions start to kick-in 🙂

Apologies for everyone who measures in cups, ounces etc…there will be more where I will balance it out – promise!