FOODIE.CH™ was born out of love for all things food. As Switzerland’s premiere online food magazine, we will bring you a fresh perspective on what’s going on in the culinary world with contributors from Paris, Toronto & Zurich.

Issue No.6 focuses on Romance...

Don't forget to check out FOODIE.CH™ Zurich Guide on Design* Sponge where you'll find some of our favorite restaurants, shops and cafes.

Serves: 6-8 
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
1 ready made pizza crust
1⁄2 cup (120mL) pesto sauce
2 pears, thinly sliced, peeled or unpeeled
1⁄2 cup (120mL) Gorgonzola, crumbled

1. Spread pesto sauce over pizza crust.
2. Place sliced pears over pesto in a single layer.
3. Sprinkle cheese over the top of the pears.
4. Bake at 350° until cheese bubbles and browns slightly (approximately 15 minutes). Serve warm.

Nutritional Information Per Serving: 



Energy	343Cal 1435 kj
Protein	13g
Total Fat	13g
Trans Fat	0g
Cholesterol	14mg
Carbohydrates	46g
Dietary Fibre	4g
Sodium	535mg
Sugar	8g

VINI VERGANI recommends: Rosso Conero DOC, 2006
Producer: LE TERRAZZE, Numana, 100% Montepulciano
Degustation notes: Ruby red color with garnet red reflections; notes of cassis jam and black cherries; the right amount of energy and plenty; tannin, sweetness and fruitiness are well integrated; lasting warm and unctuous finish.

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A favorite with guest as an after dinner treat with a short espresso.

Ingredients:

• 120 ml Champagne (Ruinart or Mumms) or Prosecco (Vini Vergani's Brut Alexander)
• 50 ml Full cream or heavy milk (Lactose-free)
• 1 bar (100g) of 60-65% Chocolate
• 1 bar (100g) of 72% Chocolate
• Cacao powder
• Powdered sugar

1. 1. Melt 65% chocolate in bain-marie (a metal bowl on top of a pot of very warm water. prevents chocolate from burning.)
2. 2. Stir in cream and prosecco until mixture is smooth.
3. 3. Pour mixture into a shallow bowl. cover with plastic wrap and put in fridge until ganache mixture is firm (about 20-30 mins).
4. 4. With small melon baller or teaspoon measure, scoop out small portions of the ganache and place onto parchment paper (approx. 10- 12 scoops for each batch). refrigerate for 15 mins.
5. 5. In a Bain-Marie, melt the 72% Chocolate. Once chocolate is melted, remove ganache balls from fridge. 

1. 6. Lightly cover ganache ball with cacao powder on plate.
2. 7. Spread cacao on both hands, gently roll ball in hand.
3. 8. Place ball on fork or spiral scoop and dip in melted chocolate covering the entire ball. Let excess chocolate drip from truffle before placing it on parchment paper.
4. 9. Repeat these steps with each ball (process takes no more than 8 mins). Place truffles in fridge to set until ready to serve.

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Here at FOODIE.CH™ we thought we'd change things up for this edition of Cheap Eats. Since this is the Romantical Edition, an increase in the Cheap Eats budget would be acceptable. So instead of the normal 20 chf limit, we splurged and created a menu for 40 chf that will get pulses racing.

The menu is comprised almost exclusively of foods with aphrodesiac properties. Enjoy!

* in Zurich, most of the produce was purchased at New Asian Market (Feldstrasse 24, Tel. 044 241 80 00), Barkat (Birmensdorferstrasse 143, 8003 Zürich, phone 043 811 54 90; schmeide wiedikon) Co-op and Globus Delicatessan.

Serves 2
Prep time: 15mins
Cooking time: 30 mins

THE MENU:

Arame & Rucola Salad with crushed pinenuts
Baby asparagus with Fig & Prosecco sauce
Mussel & Mushroom Risotto
Chocolate covered Almond Chards

Arame (Kelp) & Rucola Salad with Crushed Pinenuts
10g of Arame
25g (one small bundle) Rucola, washed & stemmed
5- 10g pinenuts, crushed. (peanuts as a cheaper option)
Balsamic Vinegar (Apple or Raspberry)

1. 1. Soak arame (kelp) in a bowl of lukewarm water for 10-15mins. drain and set aside.
2. 2. Roast pinenuts until slightly brown.
3. 3. Layer rucola, than arame at the bottom of the a bowl. Sprinkle pine nuts on top.
4. 4. Add a spritz of apple or raspberry balsamico to salad and serve.

VINI VERGANI recommends: Nothing... because the balsamic vinegar causes wine to lose its taste

Asparagus with Fig-Prosecco sauce
Half of a fresh fig
1/2 cup prosecco/ cava
1/4 tsp Paprika
1/2 tsp Sugar or honey
1/4 cup milk or cream
1 tsp Butter
50g Baby asparagus

1. 1. Melt butter in pan.
2. 2. Scoop out fig into pan and sautee for 2 mins.
3. 3. Add prosecco, paprika, sugar or honey and milk to the mix and simmer for 3-5 mins.
4. 4. With a processor on pulse, puree mixture. sauce should have a slight pink hue to it.
5. 5. For baby asparagus: steam or heat in a pan with water until soft not mushy.
6. 6. Plate, pour sauce over asparagus with spoon and serve.
   
   
   VINI VERGANI recommends: Prosecco Brut Cuvée Oro
   Producer: CIELO E TERRA, Montorso, 100% Prosecco
   Degustation notes: Light straw yellow color; with the characteristic and intense notes of green apples in the nose; a pleasant tannin; quite a lasting, dry finish with a lovely fizz.
   

Mussel & Mushroom Risotto
10-15 Smoked mussels in oil
Mushroom Risotto
Italian spice

...A confession has to be made: We cheated on this recipe! Normally we would create a risotto from scratch but we want our readers to enjoy their evening and not be a slave to the oven.
We used Uncle Ben's Mushroom Risotto that is ready in less than 5 mins and with an addition of some dried Italian spice, it tastes good. Just add mussels to the rice 1 min before it ready. Serve

VINI VERGANI recommends: Raudii IGT, 2006
Producer: Cantina VALPOLICELLA, Negrar, 80% Corvina, 20% Merlot
Degustation notes: Ruby red color with garnet red reflections; the bouquet is full-flavoured with notes of vanilla and scents of cherries; smooth and round in taste; mild tannins that blend perfectly with the wine’s texture; lasting finish comes with full-flavoured notes.

Chocolate covered Almond Chards
70-72% Chocolate (one bar)
30gr of Almonds

1. 1. Roast almonds with the tiniest pinch of salt for 5mis or until slightly brown. Set aside.
2. 2. Melt chocolate in a bain-marie (a metal bowl on top of a pot of very warm water. Prevents chocolate from burning.)
3. 3. On parchment paper, pour thin layer of chocolate into a circle.
4. 4. Cover with nuts than pour another thin layer of chocolate over nut.
5. 5. Place on a tray and put in fridge until hardened. Remove from fridge and with a knife cut chcolate into large pieces and serve.
   
   
   

   VINI VERGANI recommends: Moscato di Cagliari DOC Simieri, 2005
   Producer: TREXENTA, Senorbi, 100% Moscato
   Degustation notes: Sweet, balanced and natural liqueur wine. Recommended for relaxing after dinner.
   

   
   

   

   
   

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Introducing Small Fry! Recipes for children that are easy, a little messy and fun to make.

Pink Chocolate Cookies

Make 24 Cookies (10 large)

Ingredients:
35g butter
60g sugar, softened
80g flour
20g cacao powder
1/2 egg
salt
5 ml red food coloring (organic)
15g chocolate chips

Tools:
5 cm heart shaped cookie cutter or 10cm cutter

1. In a bowl, whisk together butter, sugar and egg until fluffy. Add food coloring, whisk until mixture turns pink. NOTE: Be careful with food coloring. Will stain clothes.
2. In another bowl, mix flour, cacao powder and salt together.
3. Add the dry mix gradually into the first bowl, whisk together well until the pastry is smooth. Then add in chocolate chips.
4. Wrap the pastry into a plastic wrap and cool in the fridge for 20 minutes.
5. With a little flour, roll the pastry on an even surface until 2.5cm thin.
6. Use the cookie cutter to cut out the shapes and spread the cookies on baking sheet lined with parchment paper. 
7. Again set the cookies to cool in the fridge for 15 minutes. Preheat the oven (200°). Bake the cookies for 8-10 minutes, remove and let cool.
8. Serve fresh or store in a container (max. 10 days)

VINI VERGANI recommends: Cioccolato bianco e grappa Fior di latte
Producer: ALEXANDER, Bibano di Godega Sant'Urbano, white chocolate, grappa, cream and milk.
Degustation notes: White chocolate liqueur, enriched with venetian grappa, cream and milk. It makes a smooth, creamy liqueur that is not too sweet, & with a low content of alcohol. Served best chilled, on the rocks or in a cocktail. .

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A romantic dinner for two doesn't have to have all the pomp and fuss that normally comes with the holiday. A subtle place setting, a good meal and great company is all you need.

What you can try:
Colour -- Red can be stimulating... if you're a bull. Too much red can be garish. Try using warmer tones such as lavenders or mocha browns to set the mood for the meal.
Flowers -- a small bouquet of seasonal flowers are a personal touch .
Table cloth-- a graphic piece cloth or fabric to cover your table.
Etagere-- a small two-tiered etagere (in silver or gold) is a great way of presenting your after dinner sweets or chocolates
Cutlery-- if you don't have special plates, invest in nice cultery. Since the majority of department stores sell cutlery as individual pieces, put aside a set for two that you use only for romantic occasions.


table cloth fabric (free spirit fabric)
etagere (globus)
cutlery (berndorf available at Manor)
bowl & plate (kahla available at Globus)
Flowers with olive leaves (garten eden zurich)

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• 
  Sticky Rice with Apricots & Cardamom
  recipe: a. hagan
  
  Side dish to go with indian or middle eastern or asian main
  
• Makes 4 -6 servings
  
  1 tbsp (15 mL) canola oil
  2 small shallots, finely chopped
  1/2 tsp (2 mL) ground cardamom
  1 cup (250 mL)  short grain rice
  2 1/2 cups (625 mL) vegetable or chicken stock
  1/2 cup (125 mL) diced dried apricots
  1/4 cup (50 mL) chopped shelled pistachios or cashews
  
  1. In saucepan, heat oil over medium heat and cook shallots and cardamom for 2 minutes or until softened. Stir in rice to coat.
  
• 2. Add stock and bring to boil. Reduce heat, cover and cook on low for about 20 minutes or until stock is absorbed.
  
• 3. Add apricots and let stand, covered for 5 minutes. Fluff with fork and sprinkle with nuts before serving.
  
  Makes 4 to 6 servings.
  

VINI VERGANI recommends: Greco di Tufo DOCG, 2007
Producer: DI MEO, Salza Irpina, 100% Greco
Degustation notes: Straw yellow color; wide and intense in the nose with pleasant notes of peach and almond; distinctive and fresh taste, beautifully modulated with personality.

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Warm Non-Milk Milk
recipe: m. charles

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