Björn's Europride'09 chocolate cookies

Björn brought this to the Couchsurfing float Jonas organised for Europride'09 in Zürich. It was really good, and I've been waiting for this recipe for many months. It was a pretty nice birthday gift when Björn translated it and sent me on a message. :)

Naomi's Chocolate Macaroons

200g ground almonds
200g sugar
160g chocolate powder

Mix in bowl.

3 egg whites

Whisk until stiff and add to bowl. Mix everything with a fork until the dough looks moist.

Make walnut-sized dollops on non-stick griddle. Dough should be sufficient for two griddles of 30 dollops each.

Bake for *exactly* 13 minutes in pre-heated oven at *exactly* 170 degrees Celsius. Dollops will assume cookie shape and should still be very soft when taken out of the oven.

Enjoy!

Henen-Rocher Family's Classic Cheese Fondue

(From Mariana)

Receta familia Henen Rocher para fondue de queso clásica.
Os paso la receta que llevamos usando muchos años en casa, es importante seguir los pasos, hacerla con lentitud y mucho cariño.

Pan de corteza gruesa cortado con antelación en taquitos.
Patatas cocidas y/o ensalada para acompañar, si se quiere.

Quesos (rayado grueso)
3/5 partes de Gruyere Mi-Doux
1 parte de Vacherin de Fribourg
1 parte de Tilsit
Para 1200grs de queso (5-6 personas)

1 diente de ajo machacado
2 cucharaditas de café colmadas de Maizena
1 decilitro de kirsh
3 decilitros de vino blanco seco de calidad

Restregar el ajo por el coquelon y poner a cocer el vino junto con el ajo. Cuando cuece, introducir el queso a fuego suave y no dejar de remover, hasta que empieza a cocer de nuevo.
Diluir la Maizena en la copita de Kirsh y verter sobre el queso, no dejar de remover suavemente. Cocer todo junto un poco.

Un voluntario ha encendido el ráchaud en la mesa, se coloca encima el coquelon y se empieza inmediatamente a comer , arrastrando un trocito de pan por el fonde del coquelon.
Al principio la fondue estará algo líquida pero se irá espesando con el tiempo.
Se puede añadir a esta receta: pimienta negra, setas, tomates secos…

La mejor bebida suele ser un vino blanco seco tipo Chardonnay, o Cava – Champagne. No lo enfriéis mucho pues se os formaría una bola de queso en el estómago.

El que pierda su trocito de pan dentro de la fondue, deberá pagar una prenda.

¡Buen provecho!

Awen's Simple Rösti

1. Cook about 8 potatoes in steam the previous night and fridge them overnight. I like to fridge them for 24 hours, but you might be happy with only 8. I steam the potatoes for about 12-15 minutes, as I don't really like them overcooked--it makes it difficult to grate them the following day and the final product is less visually appealing. The quantity of potatoes really depends on the hunger, number of guests you're going to feed and the size of your frying pan for the following day.

2. The next day, when they're already stiff and cold, grate them thick.

3. Melt butter or warm a lot of oil in a frying pan (say, 1/4 cup). If you're doing a simple rösti without filling, you may use a large pan, otherwise, it's better to use a small frying pan. Put the grated potato in the pan and let it fry.

4. When you see the bottom is fried/cooked/hard/glued together, flip the rösti. You may do it tortilla-style, with a plate. Or, if it's small enough, just flip it like a crêpe, with a spoon or spatula.

5. When it's fried on what is now the bottom, just flip it again and put away from the fire. It's done.

Serve it with a sauce, salad and/or sunny-side-up (fried eggs). You may fill it with almost anything you want if on Step 2 you put just half of the potatoes, then the filling, then the other half of potatoes, much like a sandwich.