Creamy Swiss Chard Pasta
1 lb swiss chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion, chopped
2 large tomatoes, chopped
1/2 cup fat free sour cream or 1/2 cup plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper
1 Wash swiss chard, cut into small pieces.
2 Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
3 Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
4 Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
5 Serve warm.
6 large potatoes
6 tablespoons butter
8 ounces swiss cheese, grated
salt ground black pepper
2 tablespoons hot water
1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool.
2 Once cool, peel and grate potatoes.
3 Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper.
4 Repeat layers.
5 Dot each layer with remaining butter.
6 Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns.
7 Turn with spatula and brown again.
Traditional Swiss Carrot Cake (Aargauer Ruebli Torte)
2/3 cup raw carrot, freshly grated and firmly packed
1 2/3 cups almonds, finely ground
3/4 cup fine dry breadcrumb, plus more for dusting pan
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
6 large eggs, separated
1 1/4 cups granulated sugar
2 teaspoons grated fresh lemon rind
3 tablespoons fresh lemon juice
1 cup sifted powdered sugar
1 tablespoon water
1/4 teaspoon vanilla extract candied fruit (to garnish)
1 Combine carrots and nuts in a mixing bowl.
2 In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
3 Beat the egg yolks until thick and lemony.
4 Gradually beat the granulated sugar into the yolks, along with the lemon rind and the lemon juice.
5 Beat this mixture until thick, then stir into the carrot mixture.
6 Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
7 Line an 8" springform pan with waxed paper or parchment.
8 Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
9 Shake pan to make sure breadcrumbs coat evenly.
10 Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
11 Let cool.
12 Mix together glaze ingredients.
13 Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
14 Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
15 Garnish with some candied fruits, if desired.
16 Store in a tightly covered cake box.