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Battle 20 - Sis: Pasta "Camilla style"

Summer is at its best in Switzerland and the garden is getting full of tomatoes. As the battle theme was Jamie's recipe challenge, I thought an Italian dish would be a good idea. Jamie is such a good ambassador for Italian food, isn't he?

This recipe is a mix between cooked and raw ingredients. To me, some ingredients such as Parma ham, Rucola salad or basilico are much better raw. It's why it's made of cooked pastas with a creamy tomato sauce and top with raw 100% Italian ingredients.

Pasta "Camilla style"

Ingredients for 2 persons

- 150g "Penne"

- 5 tomatoes

- 0,5 dl cream

- thyme, basilico

- 3 slices Parma ham

- 50g fresh rucola

- a few slices of Parmesan (Italian cheese)

- a pinch of sugar

- salt

1. Prepare the tomato sauce. Boil the 5 tomatoes for 2 minutes. Let them cool down and peel them. Take the seeds out. Cut them in small pieces. Put them in a pot with the thyme, basilico and a pinch of sugar. Cook the tomato sauce during one hour on a low-medium heat until it's getting thicker "sauce like". Add the cream and cook again for 15 min.

2. Boil the penne in hot water for 10 min.

3. Add the penne to tomato sauce and mix well. Serve in 2 plates and top each with some parma ham slices, rucola and parmesan.

To fit with this funky dish, I'd propose to listen to that !! BIG CITY life vs little village life, what do you think Bengt?!

Honnestly, I sometimes miss this BIG city life..but never for long ;-)) (Except the skateboard thing+the easy city biking, hahahaha !)

Battle 20 - Bro: Tagliatelle Tomato-Chanterelle

Ladies and Gentlemen, I am happy to introduce you my new kitchen! A gas kitchen! Very cool. It looks like a subwoofer, don’t you think???

I am still a bit on my way to unpack my stuff, and haven’t given food much attention those last days, I must admit. But listening to the gas speakers and looking at the August summer weather outside the window, I imagine the following recipe (try it and let me know if it works, I will only be able to cook it for real this week-end…).

Tagliatelle tomato-chanterelle, for 2 persons:

- 400g of fresh tagliatelle (check out battle 10 for the homemade recipe)
- 4 nice tomatoes
- A basket of chanterelles (200g?)
- ½ Shallot
- 2-3 table spoon of cream
- Thyme

Peel the tomatoes and empty them. Filter what you take out and save that juice. Cut the tomatoes in cubes. Brush the dirt from the chanterelles, cut them in small pieces.

In a hot pan, roast the shallot dies, and add the mushrooms and the juice saved from the tomatoes. Add salt and pepper and let it cook slowly for 3-4 minutes. Add some thyme and the cream, adjust the spicing. Add the tomato cubes for the last 2-3 minutes of cooking, just to warm them (while boiling the tagliatelle). Ready!

As simple, powerful and poetic as the music of Mono… Like it Jamie?

Battle 19 - Sis: Chicken Taboulé

Hello!Helloo!!Hellooo!!! I'm back in the battle after one month off;-) Everyone needs vacation in Summer, right?! And to start with a real holiday dish, I mean refreshing, full of garden herbs et qui sent le Sud, I propose you a chicken taboulé! Basically, instead of couscous, you use your last grilled chicken leftover (without skin);-)

Chicken taboulé

Ingredients for 2 persons

200g chicken (full chicken left overs or chicken breast)

3-4 tbsp olive oil

Lots of garden herbs (thyme, chive, parsili, ..)

30g pine nuts, grilled

Salt from Guérande

1. Chop very finely the chicken. Add the garden herbs, olive oil, grilled pine nuts and salt. Mix well. It's done! And it's delicious with a glass of Pinot noir... from Valais, of course ;-)

And while tasting this dish on a sunny terrace, listen to Heidi Happy (the name is great, isn't it?!)

Next battle topic: Jamie Oliver's recipe challenge

Battle 19 – Bro: Best match for Pinot Noir

I have tried to think of seasonal products for this recipe supposed to be enjoyed with a glass of Pinot Noir. And right now, in many gardens and all shops, you find this absolutely amazing fruit named cherry... Juicy, tasty, colourful, pretty, the cherry is the Marilyn Monroe of all fruit and veggies sections in supermarkets.

From there, I imagined that it could be nice to serve cherries with lamb, meat that is traditionally cooked with dates, mint or apricots in Arabian countries. I haven’t prepared a tagine, but just a juicy piece of lamb (“Lammeculotte”), that I have roasted in the oven with “couscous spices” and cherries. Very easy, very class, perfect with Pinot Noir, you should try it!!!

As background music, I would suggest to play: “The Fleet Foxes”.

Relax, Honey, I am cooking tonight! :-)

Lamb and cherries, for 2 persons:

- A nice piece of lamb (meaning a piece that is best when “bloody”), 300-400g.
- 250 g of cherries.
- Couscous spices (event. replace it with Garam Masala, which is easier to find).
- Meat-thermometer.

Pre-warm the oven at a temperature of 120°C.
Cut all cherries in two, and take the stones away. Place them on a plate that can go in the oven, spice them a little.
On a very hot pan, roast shortly the lamb on all sides, in order to close well all pores of the meat. Place that piece on top of the cherries, spice it with the rest of the spice-mix and put the plate in the oven. That’s pretty much it!

The lamb is ready once the heart of the meat reaches 70-75°C. Wait a few minutes before slicing it. Dress on plates with a few slices, topped with cherries. Add salt and pepper.

My Pinot Noir that day was from Fernand Cina, Salgesh, Switzerland. A great winemaker producing excellent wines at very reasonable prices. Thanks!!!

Battle 18 – Bro: Flower Power

Great to be back in the battle, with that summer theme « flower power »! However, with warm sunny days, I have lately spent a lot more time in than out, and my kitchen hasn’t been used a lot. Currently, I’m out at the famous Roskilde Festival, one of the biggest music festivals in Europe.

Of course, who says « festival » definitely also says « flower power »… At these events, everybody suddenly becomes friendly, helpful, attractive and tolerant. This happy breeze can actually last during a few days, and it feels so good! But, of course, at the end, everybody gets tired, useless, dirty and close-minded again.

However, the dream is on, and it’s time to enjoy it before that soufflé comes down. So, my flower power tip for the festival: go straight to the west camping canteens, and choose the Burger de Luxe, that you can get for 60 Danish Crones, and 20 minutes queue. Delicious warm bread, double juicy burger, cheese, and everything. Top it with 4 cold Tuborg. Join a group of other joyful innocents, and bite in the steaks! Finally, pull your temporary friends to the concert of Mono! Dejligt, ikke?!

The next battle will happen in 10-15 days, Cam being on the road! Personally, at the end of the week, tired of beers and burgers, I might get tempted by a good wine and a more elaborated dish. Therefore, theme for next battle: "best match for Pinot Noir"! Ohooo, fancyyyyyy !

Battle 18 - Sis: Flower Power

3 hours to wait in Dubai airport...perfect time to finish writing this post! Before leaving Switzerland, the garden was getting so colourful that I could not resist to use those beautiful flowers in recipes ;-) Here is the outcome!!

Rose and almond cream

Ingredients for 2 persons

1 tsp corn starch

1 tbsp sugar

1 egg

1 dl milk

0,5 dl rose water

0,5dl cream

1 tsp vanilla sugar

1 tbsp almond purée

1. Mix in a pan the egg with sugar, corn starch, milk, rose water and cream. Heat it slightly until it starts to thicken. Take it out of the heat and add the vanilla sugar. Let it cool down and finally add the almond purée.

2. Serve with fresh strawberries and decorate with colourful flower petals.

Well, and during that looooong 24hrs trip, I can finally discover all the new music you gave me, Bengt! And there is one band I particularly love: The Handsome Furs.

Open battle: it's all about painting

We could not resist to show you this! This is a late contribution we got for the Open Battle. Isn't it so fine and elegant? It's really like a Chinese painting....Congrats Zoé!!!

Next battle theme: FLOWER POWER!! And the deadline is already..tomorrow! You better be quick, little bro;-)