The recipe from Swiss


Carrot Cake
Ingredients :

5 x Egg, separated
275 gm Sugar, granu,ated
1 x Lemon, juiced
2 x Lemons, zest, grated
250 gm Almonds, ground
300 gm Carrots, finely grated
75 gm Cornflour
1 pch Cinnamon, ground
1 pch Cloves, ground
10 gm Baking powder
50 ml Kirsch
1 pch Salt


50 gm Apricot jelly
Fondant icing
Marzipan carrots

Method :

* The Story: The cultivation of vegetables in Aargau is one of the main reasons for the existence of a thriving canning/bottling industry. In this area, the carrot is the Queen of all vegetables and it has attributes which allow it to be used everywhere, even in desserts.
* This carrot cake is now a Swiss classic, its reputation having been extended long ago far beyond the borders of the canton. Some maintain that the cake is better two days after baking as the carrots keep it moist.
* The Recipe: Beat together the egg yolks, sugar, lemon juice and lemon zest, until light. Add the finely grated carrots and the almonds.
* Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch. Mix or beat until smooth. Beat the egg whites until stiff and carefully fold in.
* Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the mixture into the tin. Bake in the oven for 50 ... 60 minutes at 180 oC.
* When cooked, brush the cake with a hot apricot glaze and thin fondant icing. Decorate with small marzipan carrots.

Black Truffle and Ricotta Dumplings


For the dumplings:

* 3 ounces all-purpose flour, plus extra
* 1 whole egg
* salt and freshly ground black pepper
* 6 ounces ricotta cheese, drained
* 2 ounces grated Parmigiano Reggiano
* 1 pinch grated nutmeg
* 1 tablespoon chopped black truffle

For the sauce:

* 3 tablespoons unsalted butter
* 1 tablespoon grated Parmigiano Reggiano
* 1/4 cup chicken stock

Prepare the dough: Place the ricotta and black truffle in a bowl, and make a well in the center. Pour the eggs into the well, and add the salt. Using a fork, slowly add the flour and nutmeg into the eggs, mixing well to incorporate all the ingredients. Transfer to a floured work surface and knead for 10 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic and let rest for 30 minutes. Using a pasta machine, roll out the dough into 2 thin sheets. Cut into 1-inch by 8-inch long strips using a pastry wheel. Toss with flour, and arrange on a flour-dusted tray in a single layer. Set aside until needed, tossing once ina while to prevent sticking.

Make the sauce: Combine all the ingredients for the sauce except the basil in a 2-quart pot. Cook over medium heat for 25 minutes, stirring occasionally to prevent burning. Fold in the basil at the end. Adjust seasoning with salt and freshly ground black pepper. Cook the pasta: Bring 4 quarts of water to a boil. Salt the water, and add the pasta, and cook until al dente, about 2 minutes. Drain, and toss the pasta with the sauce and serve hot, dusted with Parmigiano. Serves 4.

Aloo Palak


Recipe adapted from Sameen Rushdie's `Indian Cookery'
Serves 6 as part of a mixed meal, maybe 3-4 on its own with rice/naan
and a pickle.
This works well with either fresh or frozen spinach. I have made it
with kale as well; 10oz (275g) weighed without stalks.

1 1/2 lb (700g) potatoes
1lb (450g) fresh spinach (weighed without stalks) or frozen thawed
1 medium onion
1 tsp grated fresh ginger root
2 garlic cloves
1/2 tsp turmeric powder
2 tsp cumin seeds
1 tsp red chilli powder (or to taste, and depending on its heat!)
2 medium tomatoes

1. Scrub potatoes and boil them in their skins until almost, but not
quite, done. Leave to cool, then cut into small cubes.

2. Meanwhile, if using fresh spinach or kale, remove the coarse stalks
then rinse and cook gently for 10 minutes, in just the water clinging
to the leaves in a covered pan. Cool and chop (reserve any remaining
liquid). For frozen spinach, just defrost and chop.

3. Chop the onion finely, crush or finely chop the garlic and finely
chop the tomatoes (keep them all separate). Measure the spices out into
a little bowl.

4. Now brown the onion in a little vegetable stock or water until golden
brown - about 10 minutes perhaps, topping up with hot water as
necessary. Let it stick slightly from time to time to get that fried

5. Add the ginger and garlic to the pan and stir for a moment. Add the
spices, and a little more water if necessary. Cook for a few minutes,
then add the tomato. Cook gently 3-5 minutes.

6. Add the potatoes and spinach, mix well then cover and simmer gently
until ready, stirring once or twice to prevent sticking. It's done
whenever the potatoes are cooked to your liking and the spices have
permeated the vegetables.


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A spicy patty made from dried beans, a great vegetarian dish! Makes a great sandwich.

Servings: 35 patties


1/2 pound broad fava beans (skinless),soaked overnight

1/2 pound dried chick peas, soaked overnight

3 cloves crushed garlic

1 large onion finely chopped

6 large scallions, finely chopped

1/2 hot pepper finely chopped or ground

1 tablespoon baking soda

3 tablespoons flour

1 cup finely chopped parsley

1 teaspoon ground coriander

1 1/2 teaspoons ground cumin

1 tablespoon salt

1/2 teaspoon black pepper

vegetable oil for frying


Drain and rinse the beans, using cold water.Take the skins of the beans off. Pound or grind the beans, or put through the food processor, minced to very fine. Add the garlic , onions and peppers, mix well. Add the remaining ingredients. Pound or process into a paste. Cover and let stand 1 1/2 hour.

Take about 2 tablespoons of the mixture and form into patties about 1 1/2 inch diameter.Let the patties set another 15 minutes. Fry them in vegetable oil until golden brown. See Tahini sauce recipe.

Best way to eat: Serve with fresh pita bread, tomato, cucumber top with tahini sauce.

Stewed Beef Shank (Hor'i)

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Discription:A pleasantly spicy main dish

Sevings:4 servings


3 pounds beef fore shanks with the bones

3 medium onions, peeled and cut into quarters

8 cloves of garlic

2 cups tomatoes, peeled and chopped

2 teaspoons Hawayij, recipe below

1 hot chili

fresh ground black pepper



Instruct butcher to cross cut the shanks, on the bone into thick slices. Place meat in a large stock pot and cover with cold water. Bring slowly to a boil skimming occasionally. when this is at a brisk boil and the residue is well skimmed from the top add the onions, tomatoes, garlic, salt and to taste and the hawayij. Add the whole chili. cover and reduce heat. Simmer about 4 hours until the meat is tender and the juice is reduced to a thick sauce.

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