Traditional Swiss Recipe
CAPUNS: Swiss Chard Rolls with Sausage in
Cream Sauce 
200g / 7oz / 1 1/3 cups flour salt and pepper
2 eggs
100ml / 31/2fl oz milk
plenty of chives, parsely and basil
1 shallot
100g / 31/2oz salsiz or salami
about 20 chard leaves
25g / 1 oz / 2 tbsp butter
150ml / 5floz stock
150ml / 5fl oz cream
50g / 2oz bacon, cubed
grated Parmesan cheese
Cubes of salsiz are incorporated into a spatzli batter, wrapped in Swiss chard leaves, tossed in butter and gently simmered in cream and stock.
Mix together to a smooth batter the flour, 1/2 tsp salt, the eggs and milk. Rest the batter for about 30 minutes.
Chop the herbs and shallot finely and add them to the batter. Finely dice the sausage and add also. Blanch the chard in boiling salted water until limp. Drain and lay them on a tea-towel.
Divide the sausage mixture between the leaves and roll up carefully. Toss the packages in hot butter in a large frying pan, turning several times. Pour over the stock and cream, season to taste, cover and simmer gently for about 15 minutes.
Toss the bacon cubes in a heavy pan until golden brown. Lift out, sprinkle them over the capuns and serve with grated cheese.
Wurst Salat
4 cervelas
100g Gruyere or Emmentaler
2 cornichons
1 small onion
2 tomatoes
1 hard-boiled egg
chopped chives
Vinaigrette:
1tsbp mustard
6 tsbp oil
2 tsbp vinegar
1 tsbp mayonnaise
salt and pepper to taste
Skin sausage and cut it into cubes or strips. Cut the cheese likewise. Chop cornichons and onion finely.
Mix together all the ingredients for the vinaigrette and pour over the the salad. Toss well to coat.
Slice tomatoes and egg and arrange on top. Sprinkle with chives and chill well.
Buurebrot
400g / 14oz / 22/3 cups plain white (all-purpose) flour
150g / 5oz/ 11/4 cups whole wheat flour
150g / 5oz / 11/2 cups rye flour
1 tsbp salt
25g / 1 oz fresh yeast, or 2 tsp easy-blend (quick-rise) dry yeast
250ml / 8fl oz warm water
about 200ml/ 7fl oz buttermilk, sour milk or plain yogurt
Mix together the flours and salt. Crumble or sprinkle in the yeast. Add the water and buttermilk (or alternatives) and knead well by hand, or in an electric mixer with dough hook fitted, to a fairly firm dough which does not stick excessively to the hands or bowl. Allow to rise at room temperature until doubled in bulk. Knock down the dough and shape into a ball. Drape a tea-towel into a basket or bowl a hit bigger than the dough and flour it generously. Put in the dough and leave to rise again for about 30 minutes. Heat the oven to 220°C/425°F/Gas Mark 7. Invert the loaf on to a baking sheet. Make a lattice of cuts on the loaf's surface, I cm/ I/2 inch deep, using a sharp knife. Bake the loaf for 40-45 minutes or until crusty.
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