Switzerland

STAPLE FOOD

• Dairy
• Apples
• Cherries
• Bread
• Grains
• Dried Beans

Zürcher Geschnetzeltes
300 g (0.66 pounds) fresh mushrooms, sliced
juice of ½ lemon
spices
600 g (1.3 pounds) veal, cut in small pieces
2 tablespoons margarine
1 onion, cut in very small pieces
1 dl (3.4 fl. ounces) white wine
1 to 2 dl (3.4 to 6.8 fl. ounces) water
1.5 to 2 dl (5 to 6.8 fl. ounces) cream
gravy-powder
paprika
1 teaspoon salt
grind pepper

Preparation:

Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes.
Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
Melt the margarine in a frying-pan
Add the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly.
Remove the meat.
Add the white wine, let cook until the liquid thickens.
Add the liquid from 2. plus some gravy-powder, cook until the sauce binds.
Add the cream and increase the heat slightly.
Add paprika and some spices.
Pour salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook.
Add the mushrooms.

Nusstorte Recipe ( Nut Cake)

485 g (17 ounces) sugar
250-300 g (9-10 ounces) shredded walnuts
2 dl (6.8 fl. ounces) cream
375 g (13 ounces) white flour
220 g (8 ounces) margarine
1 egg
1 pinch of salt

Preparation:
Filling:

Put 335 g (12 ounces) sugar in a frying-pan, fry slowly until the sugar starts to foam. Do not stir, because the sugar will get lumpy.
Add the walnuts, mix well and remove from the heat before the sugar gets too brown.
Add the cream immediately and let it boil down.
Let cool down the filling.

Dough:

Mix flour, margarine, the rest of the sugar (150 g equals to 5 ounces), the egg and the salt and make a dough.
Cut the dough into three pieces, two of the same size and one slightly smaller.
Roll the two pieces of the same size to make up a bottom and a top of the cake in a form with 28-30 cm (11-12 inches) diameter.
Form a roll with the third piece and place it on the bottom along the form, see figure below.
Pour the filling evenly on the bottom.
Cover the cake with the top.
Bake in the oven at a lower level at about 200°C (400°F) for 40-45 minutes.
Open the form immediately after removing from the oven to prevent the cake from sticking to the form.

How to form the cake from the three pieces of dough

Put bottom into the form
Use the ring of dough to form the back of the cake
Pour the filling on the bottom so that it is level to the top of the back
Cover the cake with the top