Since I was away for a few days, there was less cooking and feasting than there otherwise might have been. I suspect I may have made up for it when I got back though.
Swiss Potato Rosti and Austrian Hash (Gröstl)
Steve started the week off with the wonderful Swiss Potato Rosti, which is basically a big potato pancake, though he used a combination of white potato and sweet potato. It was traditionally a breakfast dish, but now it’s a common side dish and considered to be a national dish.
To go with it he made Austrian Hash, which is really a fry up with onions, potatoes and bacon, but he used tempeh instead. While lacking in colour, it was quite yummy.
German lentil soup
It’s been a bit cold here, which is a great excuse for soups and stews. When we lived in a colder climate soups were a regular feature, but not so much now. So I decided to take advantage of the colder weather and try a lentil soup. It’s a nice easy dish to make after work, doesn’t create much washing up, as it’s all cooked in one pot, and of course the leftovers are great to take to work for lunch. This one is a bit different using mustard and vinegar in the flavourings, but it’s really good.
Swiss Chickpea Stew
Still on the cold side, I decided to make a vegan version of a Swiss tuna stew – ‘tonno in umido’, which I think would make it ‘cece in umido’. It was rich, tomatoey thick and tasty. I think fried tofu or tempeh would work really well in this too. Traditionally it’s served with soft polenta, but at Steve’s request we had it with mashed potato, which worked really well. It made a very filling cold weather comfort meal.
Huge German dinner plate
In one day I think I made up for my few days away visiting family and meeting my new niece. Perhaps I got a bit carried away, but we hadn’t been shopping and were out of a few staple vegetables, and there were a few that needed to be used. We ended up with mushroom schnitzel, sweet and sour red cabbage, creamy brussels sprouts, hasselback sweet potatoes (Swedish not German), roast cauliflower with breadcrumbs and corn salad.
There are many dishes we’ve made so far this year that we want to revisit, and still so many cuisines to explore. Somehow I think we’ve got a long and delicious journey ahead of us.