Marco
Head ChefI am an amateur chef and expat. Thank to my work i had the opportunity to travel a lot an work in different countries. Born in Switzerland, son of a German and living in Costa Rica. My biggest cooking Idol is my Grandma and my mom who though me to cook when i was a Teenager.
Chef's Recipes
Ingredients
- 250 g zucchini
- 1 small eggplant
- 400 g tomatoes
- 2 small onions
- 1 red and yellow pepper each
- 1-2 cloves of garlic
- Herbs: 2 stems of basil, 3 stems each of thyme and oregano, 1 sprig of rosemary
- 3-4 tablespoons of olive oil
- 2 tbsp tomato paste
- 100–150 ml vegetable broth
- 1 tablespoon balsamic vinegar
- Salt pepper
Ratatouille – a flavorful and hearty vegetable…
Classic ratatouille is also very popular outside of France. Originally, the vegetable pan was touted as poor people’s food, for which…
Ingredients
- 600 g beef fillet (fillet tip)
- 1 onion
- 500 g red hot pepper
- 200 g mushrooms
- 1 clove garlic, minced, or more to taste
- Fried butter for frying
- 1 tsp paprika
- 0.5 tsp salt
- 2 dl white wine
- 2 dl veal stock or meat stock
- 1 tsp tomato paste
- 100 g pickle
- 180 g sour cream
- Salt, pepper, as needed
Beef Stroganoff
Tender cubes of beef and a creamy sauce with hot peppers and mushrooms make the fillet goulash stroganoff a favorite of…
Ingredients
- 1 clove of garlic, peeled and sliced into two
- 400 g. Gruyère cheese, grated
- 400 g. Vacherin Fribourgeois cheese cut into thin slices
- 3½ dl white wine
- 4 teaspoons of cornflour (maizena)
- 1 teaspoon of lemon juice
- 1 small glass of kirsch liquor
- 1 pinch of cayenne pepper
Fondue Moitié-Moitié
The Fondue ” Moitié-Moitié ” is a cheese fondue made out of Vacherin cheese and Gruyère cheese, mixed in a 50/50…
Ingredients
- 40 g butter
- 16 potatoes
- 1 pinch of pepper
- 0.5 tsp salt
- 300 g bacon, lean
- 1 onion, large
Berner Rösti
Rösti, is originally a farmers’ breakfast from the German-speaking part of Switzerland which could be described as a mix between hash…
Ingredients
- 1.5 dl apple juice
- 2 tbsp lemon juice
- 2 tablespoons of sugar
- ½ cinnamon sticks, as desired
- 800 g apples, e.g. Boskoop, peeled, core removed, cut into pieces
- butter for frying
- 500 g minced meat (beef)
- 1 onion, finely chopped
- 1 carrot, in cubes
- 100 g celeriac, in cubes
- 3 tbsp tomato puree
- 2½ dl red wine
- 2½ dl meat bouillon
- 1 tsp paprika
- 1 bay leaf
- ½ tbsp thyme leaves
- 500 g Hörnli (Macaroni) Pasta
- 100 g grated cheese, e.g. Emmentaler or Gruyère
- Salt, pepper, as needed
Ghackets und Hörnli – one of THE…
Ghackets and Hörnli are a real Swiss classic. The simple recipe with minced beef and homemade apple sauce is quickly prepared.
Ingredients
- 600 g (21 oz) veal fillet, thinly sliced
- 1 small brown onion, finely chopped
- 200 ml (3/4 cup) white wine
- 3 tablespoons unsalted butter
- 1 tablespoon flour
- 200 ml (3/4 cup) double cream
- flat-leaf parsley, finely chopped
- 500 g (1 lb) button mushrooms, thinly sliced
Züri-Gschnätzlets – veal in mushroom and cream…
Zürcher Geschnetzeltes veal ragout, known in Swiss German as “Züri-Gschnätzlets” is a classic dish in Switzerland, particularly in and around the…