Irena, Neuchatel

         After I completed my studies in Alexandra College, Dublin, my ardent desire was to study History, at Trinity College.   But my parents were adamant.   Three more years were unheard of, especially with the Korean war being then, at its most crucial point and, possibly, with horrific consequences.   So, instead, I went to my second choice, Irena in Peseux, Neuchatel.

           Switzerland was, then, renowned for its finishing schools.  Almost ten years after I left, more women went to university, than ever before.   Naturally, parents preferred paying fees for a degree, than sending their daughters to expensive finishing schools.   So, from the early-1960s to the mid-1980s “Pensionnats de Jeunnes Filles” started closing, one after the other, and, with the exception of one or two, they are now considered institutions of the past.

       

          I thoroughly enjoyed my year at Irena.  We were taught French, literature, music, history of art and cooking.   We went to the theatre, to concerts, art galleries and fashion shows.  We gathered grapes in vineyards and visited the Suchard Chocolate factory, where we were given packets of Toblerone.  We skated, skied, played tennis and went to dances.  After years of hard work, my stay in Switzerland was like a wonderful holiday, which I always fondly remember.

     

 

           Here are a few recipes that remind me of Switzerland.

 FONDUE BOURGUIGNONNE

          Apparently this dish was introduced to the Swiss by the troops of Burgandy under Charles the Bold, that occupied the western part of Switzerland, during the 15^th century.

 1 kg (2 lbs) beef fillet, cut into bite-sized cubes

Oil for deep frying, sunflower or corn-oil

Sauces:

1. Mayonnaise

2. Cream and Horseradish Sauce:

Mix:

150 g (5 oz) cream cheese

6 tbsp milk

2 tbsp horseradish sauce

Salt to taste

well together, and until smooth and creamy

3. Curry Sauce:

Mix:

300 g (10 oz) thick Greek yogurt

1 tsp or more curry sauce

Salt

2 tbsp evaporated milk

1 tbsp snipped chives

well together, until well combined.

         Pour the oil in the fondue dish and heat, over an alcohol burner, until the oil is very hot.   Place in the middle of the table.

         Each diner spears a meat cube with a fondue fork and deep fries it in the hot oil, until browned all over. Then he can dip it in his favourite sauce and enjoy.

FONDUE NEUCHATELOISE

         The classic Swiss fondue is made with cheese melted in wine and seasoned with garlic, pepper and nutmeg.  It is a dish prepared for family and good friends, where, with each tasty bite, one can also enjoy each other’s company.

1 garlic clove, halved

500 ml (2 cups) dry white wine (Neuchatel)

300 g (10 oz) grated Gruyere

300 g (10 oz) grated Emmenthal

5 tsp cornflour

1 liqueur glass kirsh

Salt, pepper and nutmeg

A basket with bite-sized, crusty bread cubes

         Rub the fondue dish with garlic.   Combine the cheeses with the cornflour and mix well together.  Pour the wine into the fondue dish and bring to the boil, over high heat.  Then lower the heat to a bare simmer and add the cheese mixture, by the handful, stirring constantly until the cheese and wine become creamy.   Stir in the kirsh,. taste and add some salt, if necessary, pepper and nutmeg.

       Place the fondue dish over an alcohol burner, in the middle of a table.  Adjust the heat so that the fondue barely simmers.  Each individual spears a cube of bread with a long handled fondue fork, dips it in the melted fondue and eats it immediately.

   

ONION AND CHEESE TART

          Nora Widmer, a dear friend from Switzerland, made this tart, very often for us, when we both lived in India, so many years ago.

                                     

  

Pastry

300 g (2 1/3 cup) flour

150 g (5 oz)) butter

 2 tbsp iced milk

 Salt

 Softened butter for the dish

Filling

1½ tbsp olive oil

2 large onions, finely chopped

3 spring onions, finely sliced

1\8 tsp Cayenne pepper

90 g (1 cup) bland kasseri or Gruyere grated

90 g (1 cup) Graviera from Naxos or Emmenthal grated

90 g (1 cup) San Mihalis or Parmesan grated

4 eggs

250 ml (1 cup) cream and milk mixed in equal quantities

¼  tsp salt and freshly ground pepper

          Start by making the pastry.   Mix flour and salt, rub in the butter, pour the milk over the mixture and gather the dough into a ball.  Cover and refrigerate for at least half an hour.

   

          Roll out the dough to fit 27 cm (11 in) buttered tart dish.   Cover with baking parchment and beans, and bake blind in a moderate oven preheated to190 C (375 F) for about 10 minutes.  Remove the beans and parchment and return to the oven for another 8 minutes.   Cool before using.

          Stew the onions gently in olive oil and 1 tbsp of water, with very little salt, for about 7 minutes, stirring often, until the onions are soft.  Stir in the Cayenne, if using, and set aside to cool.

          Mix the cheeses together and place ½ the amount over the pastry shell.   Sprinkle the onions evenly over, and cover with the remaining cheese.    

Beat the eggs with the cream and milk, salt and freshly ground pepper, and spoon over the cheese.   Bake in the top part of slow oven preheated to 150 C (300 F)  for 15 minutes, then increase the heat to 190 C (375 F) and bake until the filling is puffed and golden. 

(Serves 4-6)

                            

  GRATED POTATO CAKES

 ROESTI 

             Roesti is a well-known Swiss potato cake.  You can add chopped onions, bacon and caraway seeds if you wish.   I’m going to give you the recipe my family prefers.

1 kg (2 lb) potatoes, boiled in their jackets for 20-25 minutes

Salt and pepper

2 tbsp butter

1 tbsp extra virgin olive oil

A little extra salt

          Let the potatoes cool a little and peel.   Refrigerate for 30 minutes, then thickly grate into a bowl and sprinkle with a little salt and pepper.

         Melt the butter and olive oil, in a deep frying pan, add the potatoes and stir until  they are well coated with butter.   Then, with a hard spatula, press the potatoes into a large patty shape.   Cook, over medium heat, for 15-20 minutes, shaking the frying pan occasionally to avoid sticking.

         With the help of a large plate, invert the roesti back into the frying pan.   Cook

for 20 minutes more, until golden brown.  Sprinkle with little salt and freshly ground black pepper.   Serve as an accompaniment for chicken and meat dishes, or just with a green salad

      

                                 

                            

VEAL COOKED IN WHITE WINE AND CREAM

          This is very tasty dish and easy to prepare.

1 kg (2 lbs) veal, thinly sliced and cut into strips

2 tbsp butter

2 tbsp olive oil

4 spring onions, finely chopped, white parts only

½ cup dry white wine, Neuchatel would be perfect

500 ml (2 cups) double cream

Salt, and freshly ground white pepper

Nutmeg

          Sauté half the amount of meat, in half the butter and olive oil, for about 3 minutes.   When the meat is slightly browned all over sprinkle with a little salt, pepper and nutmeg, and transfer it to a colander set over a bowl.  Then sauté the rest of the meat, add salt, pepper and nutmeg and add it and the juices to the veal in the colander.  Melt the remaining butter and olive oil, over medium heat, and add the spring onions and cook, stirring for about 3-4 minutes.   Pour in the wine, raise the heat, and stir until the liquid comes to the boil.  Add the cream and the meat juices.   Boil for ten minutes, stirring constantly, until the liquid reduces by half and thickens slightly.   Taste for seasoning and add salt and pepper, if necessary.  Transfer the meat to the saucepan and cook until well heated. Serve with creamed potatoes or roesti and vegetables of your choice.

  

CHOCOLATE FONDUE

 

       A lovely dessert, just a ganache flavoured with honey and the liqueur of your choice, and fresh fruit, either whole or sliced, and cubed cake to dip in the melted chocolate.

1 cup double cream

250 g (8 1/3 oz) dark chocolate, finely chopped

1 tbsp honey

2 tbsp Kirsh, Kalhua or Grand Marnier

Strawberries, sliced apples, pears, orange segments, tinned pineapple segments, and

                                                                                                     cubed cake

      

        Heat cream, over low heat, but do not boil.  Pour over the chopped chocolate and stir until smooth.   Stir in the liqueur and honey and pour into a fondue pot and place over an alcohol burner, adjusting the heat to its lowest to just keep the chocolate melted. Serve with the fruit and cubed cake and  bon appetit!