Recipes
Tessiner Risotto
Total cooking time: approx.
Utensils: Bowl with a lid (2 l capacity) Ingredients
50 g | streaky bacon |
2 tbsps | butter or margarine (20 g) |
1onion (50 g), finely chopped
200g pudding rice (Arboris)
400 ml | meat stock |
70 g | Sbrinz cheese (if you are unable to obtain |
| this type of Swiss cheese, use Emmental |
| instead) |
pinch | saffron |
| salt & pepper |
Lasagne al forno
Total cooking time: approx.
Utensils: Bowl with lid (2 l capacity)
Shallow square soufflé mould with lid (approx. 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g ham, finely cubed
1 onion (50 g), finely chopped
1clove of garlic, crushed
250g minced meat (beef)
2 tbsps | mashed tomato (30 g) |
| salt & pepper, oregano, thyme, basil, nutmeg |
150 ml | cream (crème fraîche) |
100 ml | milk |
50 g | grated Parmesan cheese |
1 tsp | mixed chopped herbs |
1 tsp | olive oil |
1 tsp | vegetable oil to grease the mould |
125 g | lasagne verde |
1 tbsp | grated Parmesan cheese |
1 tbsp | butter or margarine |
1.Cut the bacon into cubes. Spread the butter over the base of the bowl. Place the onions and bacon cubes, cover, and braise.
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2.Add the rice, fill with the meat stock, bring to the boil, and then simmer.
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Allow the rice to stand for about
3. Mix the cheese with the saffron and season to taste.
Tip: Braised chanterelle mushrooms, or button mushrooms and a mixed salad go very well with this dish.
1.Cut the tomatoes into slices, mix with the ham, onion cubes, garlic, minced meat and mashed tomato. Season and cook with the lid on.
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2.Mix the cream with the milk, Parmesan cheese, herbs, oil and spices.
3.Grease the soufflé mould and cover the bottom of the mould with about 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Put an additional 1/3 of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butter flakes on top and cook with the lid on.
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After cooking, let the lasagne stand for approximately
Semolina pudding with raspberry sauce
Total cooking time: approx.
Utensils: Bowl with lid (2 l capacity) Ingredients
500 ml | milk |
40 g | sugar |
15 g | chopped almonds |
50 g | semolina |
1 | egg yolk |
1 tbsp | water |
1egg white
250g raspberries
50 ml | water |
40 g | sugar |
1.Place the milk, sugar and almonds in the bowl, cover and heat.
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2.Add the semolina, stir, cover and cook.
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3.Beat the egg yolk with the water in a cup, and stir into the hot mixture. Beat the egg white until it is stiff, and fold it into the mixture. Pour the pudding mixture into ramekins or small dishes.
4.To make the sauce wash the raspberries, dab them dry carefully, and place them in a bowl with the water and sugar. Cover, and heat.
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5.Purée the raspberries and serve either hot or cold with the semolina pudding.
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