Cobbler, Quiche, Burger, Cabbage, Dumpling

Whole Wheat Peach Cobbler



Adapted from Joy the Baker.

Well, I swapped all-purpose flour for whole wheat (that was all I had), white sugar for coconut sugar (all I had... strange kitchen, indeed), likely decreased the amount of overall sugar and, clearly, substituted the plums for peaches. Ta-da.

This recipe is a keeper - adaptable, delicious, simple.


Bärner Zibelechueche



Swiss (Bernese) onion pie. I would liken it to an onion quiche. November Switzerland in pie form.

German recipe here.


Salmon Burgers



Recipe adapted from Underbaraclara. (Google Translate will provide you with the jist)

Adapted due to lack of ingredients/equipment/motivation. EX: mashed a much smaller quantity of salmon with a fork. Still added a whole egg, so needed some breadcrumbs to soak up the moisture and was unwilling to toast bread, so smashed some stale bread with a rolling pin into entirely too large pieces. Did not even realise that the recipe called for sour cream for the dressing and so used mayonnaise + crushed garlic + lemon juice and that's it.

I suppose I can no longer call this space a "vegetarian" blog. We might get into this another day.


Cream Braised Cabbage and Tomatoes



Something resembling a recipe:

Chopped cabbage, onion, little oil, salt, pan. 10 minutes ish. Veggie bacon, halved cherry tomatoes. Couple minutes. Little cream, even littler white wine, pepper, few minutes.

Sometimes the most humble of meals are the most satisfying.


Apple Dumplings



Recipe from The Pioneer Woman.

Mustard Friend guest appearance! And yes, that is Mountain Dew. Being poured over an entire cup of melted butter with even more sugar on top of very few apples wrapped in two packages of Pilsbury crescent rolls. Eating these literally takes 3 years off one's life. Literally worth it.

I don't think I will make these again (I won't say ever) simply because they are so dangerously easy and gooey and buttery and caramely... I'm in the kitchen cutting up apples and taking out the Mountain Dew right now. Damn it.

Cheese Fondue

Cheese Fondue From a Box

Maybe you can sneak one of these in before it gets well too balmy out to even think of sitting round a hot pot of melted cheese. Sounds good, doesn't it?



I don't have a recipe for this (though I have made it from scratch before) because it's from a box!
We Mustards buy the Safeway brand from, uh, Safeway but add a pinch of paprika and pepper and an even smaller pinch of nutmeg. And about 1/4 C white wine. Which you are required to purchase anyway should you make fondue, so you will inevitably have it on hand.
We sometimes dip drained, canned pineapple in the cheese in addition to bread. But I know Swiss people who would object to this.



I know all this because Mister M is Swiss. A real, live Swiss man.

Spätzli

Spätzli
(pronounced sh-PATZ-li)

A Swiss specialty made by my special Swiss Mister.
If you've never had spätzli before, it essentially tastes like pasta. (Is it a pasta?)
In Switzerland you basically don't bother making it from scratch because pre-made is everywhere, cheap and delish. But this is North America! We don't typically do spätzli. But luckily for you, my Swiss guy does. And I will lovingly hash out the directions into English.









Adapted a lot from Annemarie Wildeisen's Kochen recipe for Käsespätzli.

(We made a half recipe)

400 g flour
4 eggs
250 ml fizzy water
1 tsp salt

1. Put flour in a big bowl, make a well in flour, drop in the eggs and lightly beat them.
2. Add in fizzy water and salt and mix for 5 minutes until dough is fluffy.
3. Leave at room temperature for 15 minutes.
4. Bring a pot of salted water to a boil.
5. Drop small blobs of dough into boiling water by cutting off pieces as you slightly pour dough out of the bowl (if that makes ANY sense. Look at pictures 1 and 2 and it might make more sense)
6. Let blobs boil until they float to the surface.
7. When they float to the surface, scoop them out with a slotted spoon.

Optional directions:
Lightly fry spätzlis in a pan before serving with sauce.

Mushroom sauce

um...

I'm still waiting on this one. It is a Mister Mustard original and he's not home. Next time, okay? Okay. Deal.