Zuppa di verdura della evi – Eve’s Vegetable Soup (Switzerland)


Cooked for the Swiss entry in The World Cup and Plate challenge. The recipe has been adapted from the Swiss Winter in the Alps: Food by the Fireside cookbook by Manuela Darling-Gansser. A filling warm meal perfect for winter.

15g butter, unsalted
2 tbsps extra virgin olive oil
2 lamb or veal shanks
1 onion, sliced
1 turnip, diced
4 carrots, sliced
bunch of silverbeet, sliced
2 litres of water
parsley, chopped

  1. Heat the butter and oil in a saucepan, and brown the meat on all sides. Remove them to a plate, and brown the onion.
  2. Add the turnips and carrots and cook until they start  to change colour.
  3. Add the silverbeet and water and let the soup simmer for about an hour.
  4. Remove the bones. Scrap out any marrow and return it to the pot. Break up any large pieces of meat with a wooden spoon.
  5. Stir the parsley through the soup and season to taste.

Serves 2.

Tonno in umido – Tuna stew with polenta (Swiss)

swiss plate

Cooked for the Swiss entry of the Euro Cup and Plate challenge.

1 x 400g can Italian peeled tomatoes, broken up with your fingers
2 x 100g can tuna in oil, drained
100g freshly shelled peas
25g unsalted organic butter
2 tablespoons virgin olive oil
1 large red onion, chopped
2 cloves of garlic, minced
1 medium carrots, chopped
bunch Italian flat-leaf parsley, chopped
1 fresh bay leaf
50g tomato paste
sea salt and freshly ground pepper

  1. Heat the butter and oil in a large saucepan and saute the onion until softened, then add the garlic, being careful not to let it brown. Add the carrots and herbs and cook for a further few minutes.
  2. Add the tomato paste and cover over a medium heat for about 5 minutes. Add the tomatoes and turn the heat down to low. Put a lid on the pan and cook for 30 minutes, stirring from time to time.
  3. Add the tuna to the pan, breaking it into bite-sized pieces with the spoon, and add the peas. Cook until the peas are tender – about 10 minutes).
  4. Taste the stew and season with salt and pepper. Discard the bay leaf and serve over a bed of cheesy (mozzarella and Parmesan) polenta or mashed potato.

Serves 2.

Adapted from Winter in the Alps, a Swiss cookbook by Manuela Darling-Gansser.

Gluhwein – Warm spiced wine (Swiss)

swiss cup

Cooked for the Swiss entry of the Euro Cup and Plate challenge.

150 ml orange juice
6 cloves
1 cinnamon stick
5 tablespoons white sugar
½ bottle of red wine

  1. Put all of the ingredients in a saucepan and heat the liquid until nearly boiling.
  2. Remove it from the heat and let the wine stand for as long as you can (the author suggests 1 to 2 hours to let the flavours develop – we weren’t so patient).
  3. When you are ready to serve, reheat the wine without boiling and strain into glasses.

A perfect drink for warming up in winter.

Serves 2.

Adapted from the Winter in the Alps swiss cookbook by Manuela Darling-Gansser.