Thick cheese dip flavored with wine and Kirsch
Serves : 4
Time required : 10 minutes
Ingredients
160 g Gruyere cheese , grated
160 g Emmenthal cheese , grated
50 ml white wine
20 ml Kirsch ( fruit brandy-optional )
5 g garlic , minced
100 g bread croutons
Method
Place white wine and garlic in a heavy bottomed pan and simmer on a low heat till the quantity reduced by almost half. Add the cheese and whisk continuously to emulsify the cheese in white wine. Stir the Kirsch and serve with bread croutons.
Potato and Cheese Roesti
Grilled potato pancakes with a cheese filling
Serves : Four
Time required : 35 minutes
You need
250 g baking potatoes
15 g ground black pepper
50 g mozzarella cheese, grated
20 g salt
40 g clarified butter
40 g onions, chopped
Method
1, Peel and grate the potatoes. Add salt and set them aside for 10 minutes.
2, Squeeze the marinated potatoes in a muslin cloth till dry. Add black pepper powder .
3, Heat a little butter and sauté the chopped onions. Add to the potato mixture.
4, Heat a frying pan and add clarified butter.
5, Shape a portion of the grated potatoes into a thin pancake and place in the pan , frying on a low heat till crisp.
6, Place mozzarella cheese filling on one roesti, and and cap with another roesti, to form a sandwich.
7, Bake in the oven on medium heat for three to five minutes till the cheese melts.
8, Make potato pancake with the remaining potato mixture and repeat the pieces. Serve hot.
Serves : 4
Time required : 10 minutes
Ingredients
160 g Gruyere cheese , grated
160 g Emmenthal cheese , grated
50 ml white wine
20 ml Kirsch ( fruit brandy-optional )
5 g garlic , minced
100 g bread croutons
Method
Place white wine and garlic in a heavy bottomed pan and simmer on a low heat till the quantity reduced by almost half. Add the cheese and whisk continuously to emulsify the cheese in white wine. Stir the Kirsch and serve with bread croutons.
Potato and Cheese Roesti
Grilled potato pancakes with a cheese filling
Serves : Four
Time required : 35 minutes
You need
250 g baking potatoes
15 g ground black pepper
50 g mozzarella cheese, grated
20 g salt
40 g clarified butter
40 g onions, chopped
Method
1, Peel and grate the potatoes. Add salt and set them aside for 10 minutes.
2, Squeeze the marinated potatoes in a muslin cloth till dry. Add black pepper powder .
3, Heat a little butter and sauté the chopped onions. Add to the potato mixture.
4, Heat a frying pan and add clarified butter.
5, Shape a portion of the grated potatoes into a thin pancake and place in the pan , frying on a low heat till crisp.
6, Place mozzarella cheese filling on one roesti, and and cap with another roesti, to form a sandwich.
7, Bake in the oven on medium heat for three to five minutes till the cheese melts.
8, Make potato pancake with the remaining potato mixture and repeat the pieces. Serve hot.