Do you love cooking and are always looking for an excuse to try out new recipes on others? Would you like to broaden your circle of friends and have some different guests over for dinner for a change? If so, then you may like to try out a new concept called Surfing Dinner that was launched in Lausanne last month with overwhelming success!
Explaining the concept to knowitall.ch, Bernat Palou, one of the two organizers, told us, "The idea behind Surfing Dinner is very simple. Participants are invited to register as a cooking in team, in pairs, at least 5 days before the event. 3 days before the event they will receive a geo-optimized route map of their itinerary for the evening, during which they will be expected to prepare either an apéro and starter, a main dish, or a dessert and cocktail."
Over the past few months we have been receiving a number of tempting invitations to join qualified wine expert, Simon Hardy of Fitting Wines, at a series of Wine Tasting Adventures to discover great-tasting wines from around the world.
Each wine-tasting event, which is open to the general public, has a special theme covering anything from “Revealing Red with a Difference” and “The Diverse World of Chardonnay” through to “Great Sparkling Wines of the World” and “Exceptional Wines to Distinguish your Cellar”. Venues at each end of the lake vary from the intimate Caveau Orpheus in Lutry and the striking wine cellar at the Mercedes-Benz / Bentley Garage Beau-Rivage in Lausanne to a private vaulted cellar beneath the bastions in Geneva. Each event lasts for three hours and includes a guided tasting of all the wines lasting at least one hour. Guests have the opportunity to learn more about each of the wines, the regions and the grape varieties as well as to find out which wines make the best match for which foods. What’s more, you can keep trying any of the wines as often and as much as you like!
Edible images for personalizing your cakes are becoming all the rage in the Switzerland. If you want to personalize your cake but don’t have the time or skill to decorate it yourself, then it is now possible to send your photo to an edible image maker, who will make an icing photo out of your image that can be used to adorn your cake.
As one of the first suppliers of edible images in Switzerland, local image maker Gât-Oh! likes to remain one step ahead of its competitors, and has nearly 20 different formats within its standard product range. Set up in Founex, by local mom, Gabrielle Lytras, Gât-Oh! has received orders from over 1200 customers since it first launched in 2008.
Last year, during the run up to Christmas, we featured a short article listing a few ideas for quick and easy apéritifs, with ingredients sourced from local supermarkets.
The emphasis in each case was on simplicity – none of us want to spend hours creating gourmet dishes at this time of year. So read on… and if you have a few ideas of your own, please send them in to us and we will add them to this year's list.
If you still need further inspiration, then why not try out one of the "festive" cookery lessons in the area!
Cheddar Pâté (contributed by the AIWC)
675g grated cheddar (or other strong hard cheese)
1-2 green onions (scallions) chopped
150g chopped pecans (toasted first is best but ok if not)
180g (about 1 cup) mayonnaise
Spicy jelly or chutney
Mix all ingredients until combined and press into a bowl or springform pan. Refrigerate until set overnight if possible. Unmold onto serving plate and cover with a spicy jelly or chutney such as Jalepeno Jelly or Red pepper Jelly. Serve with crackers. Other alternatives might be to change the cheese and nuts as you are inspired. You may want to add crispy bacon bits or grated ginger as you like! Experiment!
Mini pizzas (contributed by Jenny Jeffreys)
Toast nature pour canapés (e.g. Carrefour own brand)
Tube of tomato purée (e.g. Panzani Sauce Tomate from Carrefour)
Mozarella cheese (e.g. Galbani Mozzarella Maxi from Carrefour)
Sliced tin mushrooms (e.g. Carrefour discount Champignons de Paris)
Some pepper and chives to garnish (e.g. Carrefour Herbe aromatique: Ciboulette)
Spread the purée on each slice of bread.
Put a slice of mozarella on each piece.
Add a few sliced mushrooms on top.
Grate some pepper over the top and add a couple of pieces of chopped chive on top.
Just before your guests arrive place them under the grill. Must be served warm.
(n.b. Don’t prepare too early otherwise the bread can go a little soggy!)
Swapping seems to be all the rage in Switzerland at the moment. Following on in the same vein as our recently announced SwapParty event, we have now received details on a new swapping event, this time for food.
Taking place for the first time in Lutry on 4 December, Le Food Swap has been organized with the purpose of encouraging people to eat locally, sustainably and affordably through the swapping and sharing of homemade, home grown goods. The aim is to create an outlet for home cooks, gardeners, foragers, DIY enthusiasts and bakers of all ages and nationalities to meet up and swap their homemade creations. The event will provide a unique opportunity where locals and expats, young and old can break down barriers, practice their language skills and connect through common interests.
Participants are invited to bring their own favorite homemade jams, pickles & preserves, fresh baked goods, sauces and pestos, as well as homegrown produce such as vegetables and fruit, handmade soaps, candles, teas and spices. All swap items will be directly traded between participants, e.g.an apple tart for a jar of pickles or a loaf of bread.
