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Wednesday, December 2, 2015

Swiss Cheese Soup

Swiss cheese soup, just like fondue

Lately temperatures are quiet dropping here in Bern, we already had a little bit of snow a few weeks ago. Winter definitely has arrived. Now tell me, how do Swiss people deal with the cold? Any idea? 
Ok, I`ll tell you, it`s eating hot melted cheese, like raclette or fondue. Melted cheese, most of all fondue, is king, it just makes the winter seem less cold and dark. But what to do if you don`t have a bunch of hungry, freezing people around lusting for some bread dipping action with melted cheese, equally fondue? 

How about this steaming hot soup with melted Swiss cheese? It`s the nearest thing to a fondue that you`ve ever tried and it just works fine for a single houshold. The secret behind this little soup fondue fusion is white wine, well besides the melted cheese. I might have already mentioned it, but melted cheese rules! Just don`t forget the toasted bread, because it will make it even better.

Give this cheesy and tangy soup a try, and believe me, you`ll just feel like sitting in a Swiss chalet eating a fondue.  

Swiss cheese ingredient for Swiss cheese soup

What you need (for 2 bowls):
  • 1.5 liter water
  • 2 teaspoons vegetable stock (in powder form)
  • 100g Gruyere cheese, freshly grated
  • 100g Emmentaler cheese, freshly grated
  • 0.5 liter white wine
  • salt & pepper
  • a handful parsley, chopped
for the toasted baguettes
  • one baguette
  • salted butter
hot winter soup with Swiss cheese

  • pour water in to a big pan
  • add vegetable stock, heat until boiling
  • reduce the heat to low, add melted cheese
  • stir until all the cheese melted
  • add white wine, mix well, cover and let simmer for 10 minutes
  • stir from time to time, add chopped parsley two minutes before serving and sprinkle a little bit more on, just right before you serve the soup
  • serve immediately with toasted bread and salted butter
swiss cheese soup

Read you soon,


Monday, November 30, 2015

All American Apple Pie

All American apple pie, perfect for fall

All American apple pie with cinnamon

Well surprise, surprise, I have an apple pie recipe in store for you. Yes, indeed another food post based on apples, as if I wouldn`t have done enough of these already lately. But today happens to be the last day of fall, that`s why there is no better way to say goodbye, than baking something with apples, because they are the one and only fruit, besides pears, that completely stand for fall. Anybody disagreeing here?

Apple pie should wander on your table at least once a year, namely in fall, because it`s tradition, duh. So better get your apron on and start peeling apples, because you don`t want to miss out on the good old traditions, like this all American apple pie, right

It´s a pretty basic recipe, which bribes more due to the fact that it`s completely homemade rather than by the amount of skills required to execute this. But let`s not ignore the richness of fresh apples paired with cinnamon. Sometimes the little things are even a bigger taste adventure and just as exciting. Prepare yourself for a sweet-sour filling with a slightly cinnamonic note, coated by a crispy-tender outside.  
Easy, breezy, all American apple pie!

Can you imagine baking this every year, like creating a little fall routine, respectively your own little fall tradition? There are so many different variations of this pie, it won`t even get boring, just do a different style every year. This idea kind of got me, so you guys are already warned, that there are definitely more apple pies coming on velvet & vinegar

sweet-sour apples for apple pie
homemade apple pie crust

What you need (for 8 pieces):

for the crust
  • 200g white flour, all purpose
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 100g butter, room temperature
  • 50ml water, lukewarm
for the filling  
  • juice of one lemon, organic
  • 150g brown sugar, fair trade
  • 1 teaspoon cinnamon, grounded
  • a pinch of ginger, grounded
  • a pinch of nutmeg, grounded
  • 4 apples, sweet-sour (for example Boskop)
  • 1 egg
for the decoration (optional)
  • whipped cream, sugared    
filling for all American apple pie

crust for all American apple pie

for the crust
  • sift flour in a big bowl 
  • add baking powder and salt
  • add butter, mix well
  • slowly add water, whilst constantly mixing your dough
  • cover bowl with a towel or clingfilm
  • refrigerate for at least two hours
for the filling
  • preheat oven at 200 degrees
  • mix lemon juice, brown sugar, cinnamon, ginger and nutmeg in a bowl
  • remove stems and cores of the apples, peel them if you like, I didn`t because I prefer to transfer all the vitamins from the peel into the pie
  • cut apples in little pieces 
  • add apples and mix well, all your apple pieces should be covered by the liquid
  • sprinkle flour on a clean and even surface
  • roll out your dough on the surface, make sure your pie bottom isn`t too thick, to prevent your crust from sogginess
  • halve the dough into two equally sized parts
  • transfer one half of the dough onto a round baking tin covered with parchment paper, form the crust to your likings
  • prick the bottom of a pie with a fork for air circulation
  • pour in your apple filling
  • cover your pie with the second half of the dough, form the edges of the crust to your likings, just make sure your pie is completely covered
  • make two vertical and two horizontal cuts in the middle of the pie to enable air circulation
  • baste your pie crust with a whisked egg
  • bake for 40 to 50 minutes, the crust should be golden brown, make sure the bottom is well baked too, if not, change your oven settings to bottom heat
  • serve hot and immediately
  • if you like spread on some whipped cream on every piece
  • pie stays fresh up to 2 days in the fridge and well covered.
Preparation time: 30 minutes
Resting time: 2 hours
Baking time: 40 to 50 minutes 

All American apple pie with homemade crust
All American apple pie made by scratch

Ready you soon,