Growing up in Australia, I ate my fair share of meat pies, especially as the daughter of a baker. Pepper steak pies were my favourite, with a layer of mushy peas under the puff pastry lid, and always a big dollop of tomato sauce (ketchup) on top. On other days, chicken and vegetable pies, which my mother made using shredded rotisserie chicken in a classic white sauce, would be my after-school snack of choice. And then there were the pasties and sausage rolls … In short, if it involved puff pastry, you would see me eating it.
Given the multiple batches of Gingerbread Sablé and Giant Chocolate Chip Sablé I have been baking over the past few months, a recipe which uses at least 2 egg yolks per batch, my freezer has been overflowing with little plastic bags filled with frozen eggwhites. And given that our freezer is no bigger than the ones you find in hotel mini bar fridges, the situation had reached a point where I couldn’t find room for a tub of ice-cream. Something had to go!
There used to be a Wagamama’s restaurant in Zurich which we really enjoyed visiting, often to satisfy my cravings for ramen, but mostly because they had a great kids’ menu and a little play area for the children. It was one of the few places in Zurich where we could go and enjoy our meal without the fear of our noisy children disturbing everyone (because everyone else had also brought along their own rowdy offspring).
Something the Swiss really love is apple compote, or applesauce; so much so, that it is an obligatory side dish to their version of macaroni and cheese. So when I came across a recipe some years ago for a traditional Swiss bundt cake using apple compote, I was instantly intrigued.