Cooking

A frozen fruits recipe for warm summers

We are currently during the 6th week of the Crafts Marathon I am following this summer. This week’s task is to create something cool for the warm summers. The idea comes from the original creator of the Summer Crafts Marathon, In my closet herself! And for this week, I prepared a rather fast frozen fruits frappé. It is something between a sorbet and a frappé, really.

Apricot – Banana frappé

But let me start with the ingredients. For two portions you will need:

  • 1 banana
  • 2 apricots
  • 1 spoon of lemon juice
  • 50 ml almond milk
  • 2 Tbsp liquid honey or according to will
  • some raspeberries and blueberries for decoration

Cut the banana and the apricots in pieces and freeze them overnight, paying attention that they do not stick together.

The next day, take the fruits out of the freezer, let them defrost for 7 to 10 minutes and put them in a blender together with the lemon juice, the almond milk and the honey. You can use as much as honey as you prefer, depending on the sweetness of the fruits too.

Blend them all together until they are homogenised and serve them in a bowl decorating them with a few blueberries and raspberries. Eat with a spoon as long as it is still frozen!

Cooking

Swiss cuisine: Wurstsalat

At our home we are cooking a lot and we are influenced by both our countries of origin, as well as the countries we have been living in. There are several things I like about the Swiss cuisine, which is much more varied than what is known abroad. Everybody knows fondue, right? Anything else?

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Wurstsalat

Today I would like to explain one of my favourite summer dishes I learnt from my mother-in-law: Wurstsalat. It means sausage salad and I have found it in Germany and around as Swiss salad.

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All the ingredients of the Wurstsalat

For four portions, all that is needed is:

  • 4 Cervelats (sausages)
  • 2 onions
  • 150g  Emmentaler mild cheese
  • 4 Boiled eggs
  • Some pickled cucumbers

Cervelats are a typical kind of sausage of Switzerland and can be found in France and Germany as well. The recipe of them depends on the region, but generally they taste similar to a frankfurter, but with a smokier flavour. They are short and fatter compared to frankfurters. In Switzerland, they are usually made by roughly equal parts of beef, pork, bacon, pork rind and ice. They are considered the national sausage in Switzerland!

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Small and fat cervelats

We cut the onions in half-rings, the eggs and pickles in rings and the cheese in small cubes. The sausages are first skinned and then cut in the middle and in slices. They are all mixed together in a bowl.

The sauce is an important part of any salad. For the sauce of the Wurstsalat, we use:

  • 4 spoons vegetable oil, but not olive oil
  • 2 spoons white vinegar, but avoid balsamic vinegar
  • 2 spoons mayonnaise
  • salt and pepper according to will

It is important to avoid olive oil and balsamic vinegar, as they are too strong in taste for this salad. I use peanut oil and herbal white vinegar. All the ingredients of the sauce are mixed well and then it is added to the rest of the ingredients.

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As I mentioned already, it is a summer dish, usually for lunch. For Swiss, the main dish of the day is the dinner, so lunch needs to be light. It is a fast recipe and the dish has such a fresh and light taste, perfect for a hot summer day! And you have to excuse the fact that my photos are too bright, but this summer has been amazing!