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GLÜHWEIN a la Mid-Year-Crisis (1 litre)
Boil one litre water with a couple of bay leaves,
3-4 cloves, a cinnamon stick or two, the zest of ½
orange and ½ lemon (peel only - no whites!), some
brown sugar (depending on how sweet you like it).
Simmer all of this for ca. 10 minutes.
Then add 2 teabags, let steep for a while.
Remove teabags and everything else.
NOW you add the wine, I usually make it ½ wine ½ tea, but you can
make it stronger if you like.
Back on the stove for a moment, BUT NOT BOILING - or you will lose
the alcohol (alcohol evaporates at 78+ degrees Celsius).
Serve in hot mugs - slurping is allowed!! Prost Zäme!
MINESTRONE (for 4 people)
Preparation in advance:
Soak in 50g Borlottibohnen in 5dl Wasser
for about 6-12 hours
Precut veggies and herbs as listed below
fry 50g Speckwürfeli (add oil if neccessary) until crispy
add 1 onion, 1 clove of garlic, 1 carrot, ¼ sellerie, ½ leech,
¼ Wirz, 1 potato, 4 Tomatoes, Basil, Thyme, Salbei
and steam on low heat (shake it a bit in-between)
add 1 litre of water and the beans (with water)
let it cook for approximately 1½ hours
season it with ½ EL salt (or Aromat) and a bit of pepper
add Makkaroni or Arborio rice in the last 20 minutes of cooking
Serve with Parmesan cheese
Des Alpes Swiss Continental Restaurant
To lasy to cook, try probably the only real Swiss Restaurant in the Brisbane area. Monika and Nick always have some special treats for you.
47 Blackwood Street
Michelton Qld 4053
Phone: (07) 3355 9627
Internet: www.desalpes.com.au (with menu details)
The Coast's most charming Cafe operated and run by the Swiss Chef Josef Staehlin has closed down.
Stand by... soon we will hear from Josef about his new place of business.
Disclaimer: Published information do not necessarily reflect the opinions of the
committee nor is the club liable for any expenses due to errors or misleading
information. Copyright © 2012 Swiss Society of Queensland Inc. - All rights