Main courses
Stuffed chicken breast
Ingredients for ca. 4 servings
- Swiss Alpine Herbs "Meat & Poultry"
- Swiss Alpine Herbs "Basil"
- 4
- chicken breasts
- 150g
- Mozzarella
- 12
- slices of bacon
- 1
- can of chopped pelati (or tomato)
- 1
- small can of sliced mushrooms Oil
- Öl
- 12
- tooth picks
Dry meat with a tissue. Season chicken breast with “Meat & Poultry Mix”. Slice mozzarella and sprinkle with basil. Cut the chicken breast lengthwise and put in mozzarella slices. Wrap each chickenbreast with a slice of bacon and fix with tooth pick.
Fry in oil until golden.
Add pelati (or tomato) and mushroom, stew for 10-15 minutes. Serve with Safron rice or mashed potatoes.Products:
Veal cutlet with herbs
Ingredients for ca. 4 servings
- Swiss Alpine Herbs "Alpine salt"
- Swiss Alpine Herbs "Alpine Herbs"
- 4
- veal cutlets
- Balsamico or bouillon
-
Dry veal cutlets with tissue. Season cutlets with “Alpine Herb Salt”. Sear and and keep warm.
Dissolve stock with some balsamico or bouillon. Add Alpine Herbs and let it steep for a few minutes.
Add cutlet and stew on low heat.
Prepare cutlet and pour sauce over it. Serve with rice or noodles.Products:
Nut Rosti with wild garlic curd
Ingredients for ca. 2 servings
-
Nut Rosti: - 6
- potatoes
- 1 tb
- brazil nuts
- 1 tb
- Nectaflor hazelnuts whole
- 1 tb
- Nectaflor almonds sliced
- 1 tb
- Nectaflor pistachio
- 1-2 tb
- flour
- Salt, Pepper
- 1-2 tb
- Butter
-
Wild garlic curd (quark): - 250 g
- curd (quark)
- 0.8 dl
- cream
- 3 tb
- Swiss Alpine Herbs "wild garlic"
- 2 tb
- Swiss Alpine Herbs "parsley"
- 1
- onion
- 1
- hard-boiled egg
- salt, lemon juice
-
Peel and grate potatoes. Slice brazil nuts and hazelnuts, chop pistachios and combine all nuts. Mix together grated potatoes, nuts and flour. Season with salt and pepper. Heat up butter in pan and fry steadily on medium heat for about 15 minutes.
Combine curd, cream, herbs, onions and egg (all finely chopped), season with salt and lemon juice.
Serve rosti with garlic curd.Products:
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Strips of chicken breast alpine style
Ingredients for ca. 4 servings
- Swiss Alpine Herbs “Meat & Poultry”
- 600g
- strips of chicken breasts
- 2 dl
- Bouillon
- 1,5 dl
- cream
Dry meat with household tissue. Season meat with “Meat & Poultry Mix”. Sear meat, stir in bouillon and cream. Let it simmer on low heat. Serve with rice or pasta.
Product:
Porc strips with wild garlic sauce
Ingredients for ca. 4 servings
- Swiss Alpine Herbs “Meat & Poultry”
- Swiss Alpine Herbs “Alpine herb salt“
- 3 tb
- Swiss Alpine Herbs "Wild garlic“
- 600g
- pork strips
- 2 tb
- oil
- 1
- chopped onion
- 2 dl
- white vine
- 2 tb
- tablespoon meat roast juice
- 2 dl
- cream
Dry meat with a household tissue. Season meat with “Alpine herb salt” and “Meat & Poultry”. Sweat onions in oil, add meat and sear it. Add white wine, “Alpine herb salt” and “Wild garlic”. Boil up and let it simmer. Stir in cream and warm it up shortly. Serve with rice or pasta.
Products:
Grandmother’s spinach cake
Ingredients for ca. 4 servings
- Swiss Alpine Herbs “Alpine herb salt”
- 1
- dough rolled out to a round shape
- 1
- bag chopped spinach, defrosted
- 1
- onion
- 2
- eggs
- 150g
- bacon bits
- Butter
Sweat chopped onion in butter, add spinach and season with “Alpine herb salt”. Place dough onto a griddle, prick with a fork. Add eggs and spinach and spread everything on dough. Top with bacon bits. Preheat oven at 200°C. and bake for 30-40 minutes.
Product:
Tagliatelle with fresh salmon
Ingredients for ca. 4 servings
- 4 ts
- Swiss Alpine Herbs "Dill tips"
- 1 ts
- Swiss Alpine Herbs "Fish & Dip"
- 500g
- tagliatelle
- 400g
- fresh salmon
- 350g
- Mascarpone
- 1/2
- lemon juice
- Salt and pepper
Cook tagliatelle until al dente. Cook fresh salmon with little water in microwave at medium-high heat. Drain salmon and cut into small pieces. Warm Mascarpone on low heat until liquid. Add chopped salmon, lemon juice, “Fish & Dip” and “Dill tips”. Season with salt and pepper. Serve the tagliatelle with the sauce.
Products:
Pasta al pesto
Ingredients for ca. 4 servings
- 4 ts
- Swiss Alpine Herbs “Alpine pesto”
- 3 dl
- cream or 1 dl sunflower oil
- Nectaflor “Pine Kernels”
- 500g
- pasta
Cook pasta until al dente. In seperate pan slowly heat up cream/sunflower oil with “Alpine Pesto”, stir continually. Serve the pasta with the pasta sauce and top with “Pine Kernels”.
Product:
Tomato square
Ingredients for ca. 4 servings
- 3 tb
- Swiss Alpine Herbs „Pizza herbs“
- 2
- puff pastries rolled out to a square
- 8
- slices of ham
- 150g
- Mascarpone
- 1
- squeezed clove of garlic
- 4
- tomatoes
- Salt, pepper, olive oil
Divide each rolled out puff pastry into 8 squares and prick with a fork. Place ½ slice of ham on each square. Combine Mascarpone, garlic, herbs and pepper. Spread stuffing on ham and cover each with 1 tomato. Season tomatoes with salt, pepper and herbs.
Preheat oven at 200°C. and bake for 20 minutes.Product:
Pasta with Alpine Pesto sauce
Ingredients for ca. 4 persons
- 250g
- mushrooms, quartered or sliced
- 3
- tomatoes, cut in cubes
- Olive oil
- 1
- clove of garlic, pressed
- 1
- tablespoon “Alpine Pesto”
- 2
- teaspoon cognac
- 2.5 dl
- cream or skimmed cream
- salt & pepper
-
Steam garlic in some olive oil at moderate heat. Add mushrooms after approx. 2 minutes add tomatoes.
In the meantime blend “Alpine Pesto” with cognac and let it steep – this allows the development of a most intense alpine herb aroma.
Add “Alpine pesto” to vegetables and add 2.5 dl of cream.
Let it simmer at low heat for another 5 minutes at low heat. Add a pinch of salt and pepper before serving with the pasta.Product:
