Kitchen Experiments
Welcome to our recipe collection! These are dishes we actually make and enjoy. Some are family traditions, some are happy accidents. All are Chief Snack Engineer approved!
Recipe Rating System
⭐ = Edible | ⭐⭐ = Good | ⭐⭐⭐ = Family Favorite | ⭐⭐⭐⭐ = Fight over leftovers
Okonomiyaki ⭐⭐⭐⭐
Ingredients:
- 200g flour
- 200ml dashi (or water with a pinch of instant dashi)
- 2 eggs
- 300g cabbage, finely shredded
- 150g pork belly slices (or bacon)
- Okonomiyaki sauce, mayo, bonito flakes, aonori
Instructions:
- Mix flour with dashi to form a batter, then stir in eggs.
- Fold in shredded cabbage until just combined - don't overmix!
- Heat oil in a pan, pour batter into a thick round, lay pork slices on top.
- Cook 4-5 min per side on medium heat until golden and cooked through.
- Top with sauce, mayo, bonito flakes, and aonori. Serve immediately!
Chef's Note: "Okonomi" means "as you like it" - add whatever you want! Cheese, corn, shrimp, or mochi are all great additions. The dancing bonito flakes are always a hit with the kids.
Ghackets und Hörnli ⭐⭐⭐⭐
Ingredients:
- 500g Hörnli (elbow macaroni)
- 400g Rindshackfleisch (beef mince)
- 2 onions, finely diced
- 200ml Bouillon (beef stock)
- 150g grated cheese (Gruyère or Sbrinz)
- Apfelmus (apple sauce) for serving
Instructions:
- Cook Hörnli in salted water until al dente, drain and set aside.
- Brown the mince in a large pan, breaking it up. Season with salt and pepper.
- Add onions and cook until translucent, then add bouillon and simmer 10 min.
- Mix pasta with the meat sauce, top with cheese, and serve with cold apple sauce on the side.
Chef's Note: This Swiss comfort food classic is non-negotiable with apple sauce - don't skip it! Some say the apple sauce goes ON the pasta, others keep it strictly on the side. Our house is divided.
Oyakodon (Parent-and-Child Bowl) ⭐⭐⭐
Cozy Japanese comfort food - chicken and egg over rice!
Ingredients:
- 300g chicken thigh, cut into bite-sized pieces
- 1 onion, sliced
- 3 eggs, lightly beaten
- 100ml dashi, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar
- Cooked rice for serving
Instructions:
- Mix dashi, soy sauce, mirin, and sugar in a small pan. Add onion and simmer until soft.
- Add chicken pieces and cook through, about 5-6 minutes.
- Pour beaten eggs over the chicken, cover, and cook on low until eggs are just set but still soft on top.
- Slide everything over a bowl of hot rice. Garnish with spring onions if you like!
Chef's Note: The name means "parent and child" because it has both chicken and egg. Sweet, savory, and incredibly comforting on cold days.
Zürcher Geschnetzeltes (NZZ-Rezept) ⭐⭐⭐⭐
The classic Zurich-style veal in cream sauce
Ingredients:
- 400g Kalbfleisch (veal), cut into thin strips
- 200g Champignons, sliced
- 1 shallot, finely diced
- 100ml dry white wine
- 200ml Vollrahm (heavy cream)
- Butter, salt, pepper, a squeeze of lemon
Instructions:
- Pat veal dry and season. Sear quickly in hot butter in batches - don't crowd the pan! Set aside.
- Sauté shallots until translucent, add mushrooms and cook until golden.
- Deglaze with white wine, reduce by half, then add cream and simmer until slightly thickened.
- Return veal to pan just to warm through (don't overcook!). Season with salt, pepper, and lemon.
- Serve immediately with Rösti - no exceptions!
Chef's Note: The secret is speed - veal should be pink inside! This NZZ recipe skips the kidney that traditionalists insist on. We won't tell if you won't.
Kitchen Safety!
Always supervise little chefs around heat and sharp objects. Have fun, stay safe, and remember: a messy kitchen means good food was made!
We're always experimenting!