Ingredient: Tomatoes

?Bolognese

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?Bolognese
Course Sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Chop one yellow onion, one chili and three garlic cloves.
  2. Cock the dried you meat in salted water for 10 minutes. When ready press all the water out from the soy meat.
  3. Heat up a pot and add in the chopped garlic, onion and the chili. When fried for a few minutes add some Italian spice mix.
  4. Add the soy meat, steer everything together. add tomato puree and steer once more and let it simmer for 2 minutes. Then add 1 dl red wine and mix it and let is simmer for 5 minutes.
  5. Add the caned tomatoes
  6. Add some more red wine. season the sauce with salt and pepper. let it simmer for 15 minutes.
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Potato Pizza

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Potato Pizza
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Peel potatoes and grate them, chop the onion, garlic and the thyme. Heat up the oven to 200°C
  2. Mix the potatoes onion, garlic and the thyme with 4 tablespoons of oil. Season it with salt and pepper
  3. Spread the potato mixture evenly on a baking dish.
  4. Put the potato pizza on the 2nd rail from bottom in the oven for 30 minutes
  5. Add the tomato slices, season it with salt and pepper. Add the grated "cheese". Put it back in the oven for 15 minutes
  6. It tastes so good that you could eat much more.
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Tajine

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Tajine
Cuisine Arabic, Moroccan
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Cuisine Arabic, Moroccan
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Cut the carrot, zucchetti, aubergine, red pepper in cubes and sliced the onion and garlic. chop the thyme leafs
  2. Cut the pumpkin in a little bigger cubes than the rest of the vegetables
  3. Prepare the veggie bouillon, chickpeas and cut the tomatoes in quarters
  4. Heat up a pot and add the onion, garlic, cinnamon stick then add as well all the spice powders as red pepper, saffron, cayenne pepper, ginger and cumin. Mix everything together and let it cook together for a few minutes
  5. Add the veggie bouillon, chickpeas, Tomato purée, salt and pepper and mix it together good
  6. Add the thyme leafs and lower the temperature and let it small cook for 20 minutes
  7. Add the cubed carrot, zucchetti, aubergine, red pepper and mix it. Put on a lid on the pot and let it cook together for 15 - 20 minutes. Steer now and then
  8. Add the pumpkin cubes
  9. Add the tomatoes and let it simmer under a lid for 20 - 25 minutes
  10. Serve the Tajine together with Couscous or Rice
Recipe Notes

It's a perfect recipe to do when you have guests because you can prepare it even the day before and just heat it up before serving.

If you do so it tastes even better.

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Walliser Rösti

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Walliser Rösti
Course Main Dish
Cuisine Swiss
Prep Time 20 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Swiss
Prep Time 20 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Instructions
  1. Peal the potatoes, chop the garlic and the onion
  2. Grate the potatoes
  3. Heat up a pan and melt the butter
  4. Add the onion and the garlic and fry them for about 5 minutes
  5. Add the grated potatoes and season it with salt and pepper
  6. Lower the temp and steer the ingredients every 5 minutes and until the potatoes start to be soft (ca 40 minutes)
  7. Form the potato cake as you can see on the picture, let it fry for about 5 minutes on this side
  8. Grease a lid the size of the potato cake with butter
  9. Cover the potato cake with the lid and turn the cake around and back in the pan
  10. Add the sliced tomatoes on top of the cake
  11. Add the grated cheese over the tomatoes
  12. Put a lid over the potato cake
  13. Let it cook for about 5 minutes or to the cheese have melted. It's ready to serve
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Risotto

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Risotto
Course Main Dish
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Slice the tomatoes and chop the onion. grate the parmasan cheese. Mix together the bouillon. Measure up the white wine in a cup. measure up the correct amount of rice
  2. Heat up some olive oil in a pot and add the onion. after a few minutes lower the temperature and add the rice and fry it together for a few minutes.
  3. Add in the white wine and let it simmer on low temperature for 3 - 4 minutes.
  4. Add in little amount of the bouillon and let it simmer. Now it's the time to add the sliced tomatoes (or the tomato pure). Every time the when you see that the mix start to thicken add a little more bouillon. Just let it simmer slowly at a low temperature and steer now and then so you don't burn it.
  5. When all the bouillon is used up or the rice is soft (it will take about 35 - 45 minutes), add the grated parmasan cheese and steer / mix it together
Recipe Notes

Wonderful dish where a salad and a glas of good red wine fits perfect.

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Beef bourguignon

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Beef bourguignon
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Instructions
  1. Finely chop the thyme and the flat leave parsley
  2. Chop the carrots, red onion, yellow onion, garlic, champignon and peel the shallots
  3. Heat up a pan with rapeseed oil and fry the soy meat until golden brown
  4. When ready move the soy meat into a large pot for later slow cooking together with all ingredients
  5. Use the same hot pan as you used to fry the soy meat to cook the carrots, red onion, normal onion, garlic, thyme, champignon and the peeled shallots and cook until lightly brown
  6. Stir in the tomato puree and the flour and cook for 2 minutes, stirring constantly. When ready add it into the slow cooking pot where you have the soy meat
  7. Mix in the bouillon and the red wine, bay leaves and the parsley in the slow cooking pot where you have the soy meat
  8. Add the finished cooked veggies . Adjust the seasoning with salt and pepper
  9. Add the sliced tomatoes
  10. Put on the lid and cook very gently for 2,5 hours
Recipe Notes

Serve with rice.

Beef bourguignon served with rice

Can as well be served with mashed potatoes, celeriac mash or a potato gratin.

Of course fits a glas of red wine perfect to this dish

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