Bouillabaisse

here the recipee for the famous french fish soup:

the shopping list:
1-2 celery
1/2 fennel
3-springonion
9 vine-ripe tomatoes
3-garlic cloves
fresh thyme
saffron
fish stock
nolly prat
pastis, or simular anis liquor
creme fraich

500g of fresh todays sea fish:
-red mullet
-monkfish
..at least 5 different saltwater fish.

-500g mussles (use only the open ones after cooking!! all closed mussles after cooking must go in the waste..
-4 big scampi

"älplermakronen mit öpfelmus"

if you work out side, and its cold, and you know the big hunger ist coming..you must once try this typical swiss mountain food
pot. "älplermakronen"
its great..but warning: this dish has a lot of calories, so be aware!

4 noses:

300gr pasta
one big potato
4 onions
2dl milk
2dl cream
2dl boullion
100g butter
300 gr cheese (sprinz/ parmesan)
nutmeg
salt
peper
peel of orange


the "apfelmues" aplepuree

6 aples
1 glas of white wine
ingwer
1 cloves
1 dried chili
cinnamon

"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!**