"ZÜRIGSCHNÄTZLETS"

say "chuchichäschtli"..
this means "kitschen-closet" if you can pronounce this word, you are a real swiss..
its much less difficult to cook a "zuri- gschnätzlets"

4 persons:

600g veal filet
1 onion
2dl of white wine, or i "take nolly prat" (vermouth)
parsley
peel of lemon
1dl cream
1dl whipped cream
1-2tsp of flour
3 tsp butter
salt
peper

optional:
1/3 vanilla bean
1/3 cinnamon

the rösti (hashbrowns)

5 big potatos typ B (waxy)
2-3 spoons ghee / clarified butter
nutmeg
salt
pepper

cook them potatos the evening before this is VERRY important!

cook the potatos for 10-15 min.
when they cool enough, peel em.
grate them, salt and pepper and nutmeg. fry them in a pan, with 2-3 spoons ghee / clarified butter each side 15 min until golden and crisp.

the zürigschnätzlets is verry easy to fix;

fry the meat with big heat.
put the meat aside.

chop the onions, fry them in the same pan until glassy.
pour the wine/vermouth and the clear soup, let cook for a cuple minutes.
add the flour, try with the finger if enough salt.

put the meat back in the pan, add cream, and some yellow of a lemon.
chop parsley and add the whipped cream before serving..
en guetä.

LEGENDARY: SWISS CHEESE FONDUE

so to make a real swiss cheese fondues you must have the following indegrents:
the fondue is called Moitié Moitié, that means half half( half Friburger Vacherin, half Greyerzer)
thre are many different possibilitis of make a cheese mix
only one thing you must avoid in any case:
NO EMMENTALER-CHEESE!!!!
this chees makes a fondue sweet and chewy and spoils it all!
so if this is clear we can start..

4-persones:

800g of chese mix (Friburger Vacherin, half Greyerzer) or a mix of your choise!
1kg bread cut in squares like on the movie shown!
4 garlic cloves. or more? or less? up to you!
1dl of kirsch
3dl white wine (not sweet, look for a dry quality)
mix 2 tablespoons of meizena (corn starch) with the kirsch. First kirsch than the starch!
nutmeg; half of a nut grated
black pepper freshly ground.

optional: one small peeled onion in one peace.
Tipp: a tad of whipped cream, just before serving, helps to give it a light appearance!
**cut a green apple in pieces and dip it in the fondue! nice taste!**

"Glühwein!"

this recipe is for my first adventure with the ape..it was so damned cold this evening (-11 degrees)
i had to work without gloves! my fingers sored like hell..but we had great fun!!
check the move we did!

http://www.youtube.com/watch?v=uTVpf3bMhnE

here the exact recipe:
for aprox 1 litre:

1 bottle of moderate expencive redwine (we spoil it anyway..)
1 dl of aperol
3 dl orange jus (fresh pressed) or if you to lazy get it in the store..
50-100gramm brown sugar (just as much you like)
1 orcanic grow orange
2 tablespoon koreander-seeds
5 green cardamon
2 cinnamon stick
2 dried red hot chillis
1 star-anise
2-5 cloves (nelken)

all in a pot and heat it to a boil!
right after this, reduce heat, simmer for 45-60 minutes.

right after poor in a thermos, and take it out ..drink in cold weather..best if your fingers freeze! or take a sledge out of the basement, and go outdoor with your friends..enjoy the hot glühwein..get drunk..yeah..