Swiss Style Cutlet

I often find visiting restaurants inspirational and later try to make the same meals at home. Usually it takes a few attempts, this time with a stroke of luck I got it right at first go. Funny thing about this meal is that I had it at the restaurant serving Polish cuisine, yet the dish was called "Swiss Style Cutlet"... I'm not entirely sure about the connection to Swiss cuisine, but it tastes great, plus it's easy and relatively quick to make, so does the origin really matter?

To make the cutlet you need:

A doubke chicken breast
A few slices of tinend pineapple
A few slices of cheese
Salt, pepper, oregano, a pinch of chili powder to season
A bit of cranberry sauce

Wash the chicken breast and dry it with kitchen roll. Cut off any spare bits and beat it gently with a mullet. Season with spices, put pineapple slices on top and put into the oven pre-heated to about 160C (I amke it in a fan oven) for about 40 minutes. Then place cheese on top and put back into the oven for another 15 minutes. When cheese melts the dish is ready to serve. Today we had it in a healthy version (served on a salad) and 'fast food version' -served with chips. Needless to say, both were delicious!

Comments

Gingerbread Layer Cake

This Christmas I decided to "pimp up" my gingerbread a bit, after a last minute inspiration. I saw a photo of this cake, literally a day before making the cake and decided it's an absolute must this Christmas. I really like how the cake combines gingerbread and gateau type cake features, it's both presentable and delicious. The cake (4 layers): 150 g honey (liquid) 200 g butter or margarine 500 g plain flour 3 yolks 4 tbsp milk 1 tbs purified soda 100 g sugar 1 tbsp ground ginger 1 tbsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground cardamon 1tsp ground cloves a pinch of ground black pepper Combine the ingredients in a large bowl - as it's really hard to do, you may be best off using dough whisks on a food mixer. Cover the bowl with cling film and put into the fridge for 24 hours. After that time, divide the dough into 4 parts, place on a baking paper-lined baking tray and bake in 180C for about 15 minutes. Leave to cool. The cream: ...

Home made pasta

I got a pasta maker for my birthday and we seem to be eating nothing but pasta since! Though the every first attempt was far from successful, I quickly sussed it out. The fact that I naturally tend to start with the most complex things, didn't help here, either. Instead of taking baby steps and making simple spaghetti or tagliatelle first, I had a go at making ravioli :-) Well, I ate my humble pie and next time I made simple soup pasta. Successfully! :-) It reminded my of the childhood days when my gran would make a delicious soup with home-made pasta when I stayed with her. Of course, I keep hearing questions, like: why bother making something you can buy in every single shop? Well, I bother as the home-made pasta is incomparably better! :-P To make basic pasta dough you need: 1 cup of flour 1 egg a pinch of salt a dash of olive oil water if the dough is to dry more flour - if the dough is to sticky, also to sprinkle on the worktop The proportions above are enough fo...

My Take on Italian

Italian cuisine is often to be considered to be simple. I guess it is like with elegance - simplicity is the key. Good quality, real Italian ingredients are crucial, combined with a bit a passion, and not too complex a recipe. Pronto! Though, to tell you the truth, my very first steps with Italian cuisine included ... using instant sauces ... Nowadays I can't quite comprehend how anybody can claim they taste of anything, but I guess it takes trying to "the real deal" ... The very first thing I cooked from scratch, and we both instantly loved, was spaghetti Pomodoro e Basilico, as the Italian call it. Even though for the Italian it is "primo piato" (first dish), an introduction to the main meal, it is just the matter of the amount, as it surely can be the main meal as well! All we need is spaghetti pasta, 4-5 ripe, sweet tomatoes, 2 cloves of garlic, 1 tablespoon of passata, 1 tablespoon of olive oil, a few basil leaves, salt and pepper to seaso...

Search This Blog