RhB / Swiss Trains

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PostPosted: Tue May 23, 2006 10:54 am 
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Location: Coldstream, BC Canada
Hi all,

John Nelles came up with this idea - good suggestion!

I'll make it a "Sticky" since you never know when you need one of the recipes.

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 Post subject: Quick fruit tarte
PostPosted: Tue May 23, 2006 11:25 am 
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Location: Coldstream, BC Canada
Like a lot of other things, this one I learned from my mother. Like so many other things I also figured out the easy (easier) way; this will take you about 15 to 20 minutes from start til it gets placed in the oven.

Ingredients:

100gr butter
100gr sugar
250gr flour
75gr ground filberts
2 eggs
2 tablespoons of liquid (white wine, eau de vie etc.)
1 tablespoon of vanilla extract
approx. 150ml of table cream (10% m.f.)
sliced fruit

Cut butter in pieces, add sugar and in a medium mixing bowl soften for 14 sec on high in microwave ( forget about stirring the butter and sugar 'til creamy!!!).
Crack eggs into a pyrex measuring cup und mix well. Add half the egg mixture to the butter/sugar, add half the ground filberts. Mix well!
Add the flour, next the liquid, again mix well and then nead the dough 'til smooth.

Butter a 28 to 30cm diameter springform, add some flour to the form and swirl it around to coat the buttered form. Dump the rest of the flour on the clean, cleared counter top. Roll out the dough on the floured counter top.

Transfer the rolled out dough to the springform and position for an even crust on the circumference. Sprinkle the remaining filberts on to the bottom of the dough.

In between: Preheat oven to 190?C (375?F).

Place prepared fruit on the dough. By far the quickest are sliced peaches out of the can - for those lazy days when you're in a hurry - otherwise it is clean, peel, pit etc. etc.

Last comes the "custard" (for lack of a better word). Add the vanilla extract and the table cream to the beaten eggs, mix really well and pour on top of the fruit.

Bake in 190?C (375?F) for 60 to 65 min. Crust along the circumference should be a nice golden brown.

En Guete!!

Tips:

— Don't like to clean the oven? Springforms tend to leak, in order to contain the mess place a large pizza sheet under the sprinform.

— Fruit and the suitable liquids: peaches and peach schnapps, apples and calvados, cherries and Kirsch, rhubarb and strawberry eau de vie, apricots and apricot brandy etc. etc. ( yes, this is my sly way of increasing the consumption of fine liqueurs and eaux de vie produced in Switzerland :wink: :twisted: :twisted: :lol: :lol: )

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 Post subject:
PostPosted: Thu Jun 01, 2006 8:28 am 
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Joined: Wed Jun 16, 2004 8:38 am
Posts: 1990
Location: Toronto
Gee, what a useful thread! I wonder who the genius was that thought that up :?: :wink:
i'll start "building" one of these prototypical flans and see how it comes out.
Thanks for starting this one. I'll dig out my Swiss cookbook and see which of my favorites to put in.
thanks,
John


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 Post subject: For the hot summer days
PostPosted: Thu Jun 01, 2006 8:54 am 
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Location: Coldstream, BC Canada
Hi all,

For when it's getting "nice and warm" out there in the garden, there are other things to drink besides beer - or ice tea. :wink: :wink: :lol: :lol:

For the "looks just like what my kids drink" occasion, :wink: :wink: :twisted: :twisted: :lol: :lol:

30ml of raspberry syrup
30ml of Kirsch eau de vie
liberal dash of lemon (juice from half a lemon will do)

all this in a tall glass (350ml or larger) and fill with ice cold Soda water.

Prost!!!!

This is my variation on the Swiss "Schii Wasser" (Ski Water). :wink: :lol: :cool: :lol:

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 Post subject:
PostPosted: Thu Jun 01, 2006 2:10 pm 
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Joined: Fri Aug 26, 2005 4:46 am
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Location: Sunny Sussex By The Sea,UK
Hi HJ,
This forum really is an education - there are OTHER things to drink besides beer :?: :?: :?: :!: :shock:
Seriously, I'm going to give the HJ version of Ski Water a try - assuming it stops raining and we get a summer here :sad:
I'm also going to try constructing the flan. Just as soon as the present Mrs T. has paid up the fire insurance and had the extinguishers recharged.
Mike


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 Post subject:
PostPosted: Fri Jun 02, 2006 10:33 am 
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Location: Fair Oaks, California
Here! Here! :grin:

Wonderful idea! :cool:

Richard :lol:


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 Post subject:
PostPosted: Sat Jul 29, 2006 4:38 pm 
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Posts: 1990
Location: Toronto
I found a store in Burlington that has many German and Swiss foods I like. Like weisswurst, fleischkase (my favorite) and others. While filling my shopping cart, I found some raspberry syrup like HJ mentions in his summer drink recipe. As a kid, we used to get it from "Hero" the people who make nice jams and preserves, but this one is from a Polish company. I got some and introduced my daughter to it. Without the high octane additions Hans uses. Just a tablespoon or so of syrup, some ice and water, and a spritz of lemon for a nice summer drink for kids. The taste brought back memories of summers in Wisconsin and Iowa, and my late parents.
John


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 Post subject: Pickles for breakfast
PostPosted: Sun Oct 22, 2006 10:52 am 
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Posts: 137
Location: VA USA
I have to say I love the pickles for brekfast thing in switzerland. Almost all of the hotels had pickles on the buffet. I may start serving them on my table


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PostPosted: Tue May 29, 2007 11:18 am 
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Location: Villingendorf/germany
Hoi all,or allegra (its rh?toromanisch for hello)
The ultimative breakfast in swiss mountains is cheese(from the alp not for a manufacture) and jam
the same breakfast in the black forest in germany is smoked meat with jam.
You must test it. Its the geatest.Its better than hummer,krabben or kaviar.
Dear ritter john:
Its great when you say Thar you eat fleischk?se and weisswurst.
But when you eat 3 peaces of weisswurst,you must to yodel.
(bavarian or swiss )
Have you learnt it?
Here isa site from RhB swiss you can download the swiss jodel.
http://www.rhb.ch/rollmaterial/fahrzeuge.d.php

Now ist 1:1 You have a pound from the thread of railwayhat(I have found a picture in a RhB-book)
And i have a pound now.
Dont worry,be happy
Wolfgang
The german maschinist (Triebfahrzeugfortbewegungsk?nstler)This word must translate H.J.


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 Post subject:
PostPosted: Mon Dec 10, 2007 4:25 pm 
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Posts: 3310
Location: Victoria, B.C.
Hi all,

On the weekend we went to an annual 'cookie party'. There were 53 different types of German, Swiss and Dutch goodies!! Pictures, list and recipes for a couple of the most delicious ones to follow!! :grin:
One sveldt (sp?) women showed up and said she told herself she was going to limit herself to two cookies. I told her that was unacceptable and they shouldn't even have let her through the front door with an attitude like that! :razz: :grin:

Keith

P.S. It goes without saying that I had a bad case of 'boiler ache' on Sunday. :oops: :smile:

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who spent all his time pounding gravel.
It took a long time-he was well past his prime,
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 Post subject:
PostPosted: Mon Dec 10, 2007 9:25 pm 
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Location: Coldstream, BC Canada
Sounds good, bring on the recipes.
BTW Elisabeth will be back from CH on Friday, with all the goodies!!!! That includes the prepped cookie dough they sell in Switzerland. Really good stuff, as a matter of fact so good that I haven't teased her, yet, about the pre-fab stuff. :twisted: :twisted: :lol: :lol:

On that svelte lady, hmmmmm sounds like a typical case of working up to a load of good stuff at Christmas, just doesn't want to admit it. :joker: :joker:

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 Post subject:
PostPosted: Mon Dec 10, 2007 10:17 pm 
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Quote:
On that svelte lady, hmmmmm sounds like a typical case of working up to a load of good stuff at Christmas, just doesn't want to admit it.

:HaHa: :HaHa: :grin:

I think you've got it exactly right! She probably worked up a huge appetite from circling the cookie table, then went straight home and ate a two pound bag of natchos! :twisted: :roll: :grin:

Keith

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There once was a man with a gavel,
who spent all his time pounding gravel.
It took a long time-he was well past his prime,
but without him the trains couldn't travel.


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 Post subject: Raclette
PostPosted: Thu Feb 03, 2011 3:36 am 
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Joined: Wed Feb 16, 2005 3:49 am
Posts: 137
Location: VA USA
I have a raclette and I use it for a lot of differen things. But most often I am using it for american foods. Does anyone have any good swiss recipes for it?


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 Post subject: Tuorta da Nusch
PostPosted: Tue Sep 23, 2014 1:16 am 
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Posts: 169
Location: Denmark
As they would say in the Engadin Valley, "hausgemachte nusstorte", please enjoy and a "schön herbst" from Denmark to you all :)
Attachment:
ARM 2014-09-23 kl. 10-00-00.jpg
ARM 2014-09-23 kl. 10-00-00.jpg [ 57.18 KiB | Viewed 6586 times ]

(You can find the recipe for this bündner speciality at the graubunden website)

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PostPosted: Tue Sep 23, 2014 7:54 am 
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Location: Victoria, B.C.
Thank you very much for that link and the tantalizing picture, Andreas!

I've already passed it on to Elisabeth for consideration. :)

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There once was a man with a gavel,
who spent all his time pounding gravel.
It took a long time-he was well past his prime,
but without him the trains couldn't travel.


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