A while back our friends Daniela and Miguel invited us over for brunch. Daniela is Swiss and promised to make us Rosti! We have had it from the grocery store and restaurants but I have never been brave enough to attempt it at home. It was such a treat. Daniela had a yummy spread of bread, jams, cheese and rosti with over easy eggs.

Basically rosti is a big plate of hashbrowns, only instead of stirring them to get them all crispy you press them into the pan and they kind of make a hashbrown cake. Cake isn’t the right comparison but you will get the idea. The Swiss don’t only eat rosti for breakfast they eat it for lunch and dinner as well. They top it with vegetables, cheese, cream sauces. You name it they probably have it. Seth has been known to order his with bacon macaroni and cheese on top.    Not the healthiest meal for SURE but a yummy winter comfort food.

After our delicious brunch we decided we better take a long walk to burn it off! We headed out in the chilly fog and enjoyed some fresh air.

Jackson begged a ride in the stroller with Anna

every village has a hay bride and groom right?!

For those of you that may want to try to make this here is Daniela’s recipe!

Rosti

800g (1.75 lbs)  potatoes, not too firm ones, cooked (preferably the day before –> left over jacket potatoes!), peeled, grated

1 tsp salt

3 big spoons of oil or butter
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heat oil or butter in the frying pan

put salt over the grated potatoes

give the potatoes in the melted butter or hot oil, lower heat, stir and fry for app. 15 min

push it down a bit to form like a cake

put a plate on as lid. the idea is that the plate presses down the whole potatoe cake. fry for 5-10 min.

when theres a brown crust, turn it over with help ot the plate and fry the other side for 5-10 min.

serve with fried eggs.

even better: fry 150g bacon cubes before frying the potatoes and mix them in.

Last week my friend Nina and I set up a table at the Embassy Holiday Bazaar. I was pretty skeptical that we would sell much but we went into it knowing that at least we would have an afternoon out of the house to chat! A couple of months ago I was trying to get all crafty to sell crafts, it was fun but about 10 unfinished crafts into it I decided I should just focus my energies on baked goods and stocking stuffers. I thought I would include all of the recipes I used in case anyone is looking for some holiday treats or super cheap stocking stuffers!!

For the stocking stuffers I made homemade playdough…to give them a holiday twist I made 3 kinds-Cinnamon Spice, Peppermint and hot chocolate.  I used this recipe that I have shared before and I added to it food coloring (red for the cinnamon and green for peppermint) and spice or extract, cinnamon or peppermint respectively. For the cocoa playdough I used this recipe. The cocoa does the work of coloring and adding scent so no need to add anything else! I threw in a few sprinkles while I was cooking it to give it some holiday bling!

I bought a few silicone molds and made red and green sidewalk chalk…Easy, peasy and kids love it! I used this recipe for the homemade chalk.

For the baked goods I made Cranberry Orange Bread. You can find the recipe here.

And Pumpkin Chocolate Chip Bread. You can find the recipe here. I loved this recipe because it yielded 3 loaves and with the smaller foil pans I was able to get 4 out of one recipe!

For cookies I chose to use this recipe for Pumpkin Gingersnaps that I posted earlier in the fall. I think the name is a bit decieving…they are more like pumpkin snickerdoodles.

And to top off the sweets I made Mint Oreo Truffles and regular Oreo Truffles. I used this recipe but I know there are lots out there. I actually never got to try one but they sold out first and people kept coming looking for them.

I sold out and only wished I had made more!!  And for those of you that may be rolling your eyes thinking I must be overloaded with free time…I am not!  My baking day happened to be the day I took my grandmother to the airport. We got stuck in Zurich far longer than expected and when I did get to baking Owen cheerfully stripped the bottom half of the Christmas tree and cleaned the bathroom with the toilet bowl brush.  It was a comical scene around here! So roll up your sleeves and make something festive. It’s good for the soul…even if it isn’t good for the Christmas tree!!

Last week my friend Daniela invited us to come to her home to bake Grittibanz in honor of St. Nicholas day. These are breads that you shape into boys and girls. They are traditionally made around the time that people are celebrating St. Nicholas day on December 6th.  Daniela patiently showed Jackson (and the rest of us) how to form his bread and he was thrilled with how they turned out.  It was a fun afternoon together with friends….oh yea, and the bread and hot chocolate were divine!!

Another St. Nicholas tradition is for the kids to put their boots out and when St. Nicholas passes by he puts oranges and peanuts in their boots. this may be a tradition we start next year along with the Grittibanz! Here in Switzerland they have a tradition of going out looking for St. Nick. They often take lanterns into the woods and look for him there at night. I am convinced Jackson would not have slept until at least next Dec 6th had we taken part in the woods hunt, so we passed!  That sounded a wee bit scary for us!

For those of you that want to try to make some Grittibanz here is the recipe Daniela used. It is actually the same you could use for Zopf bread. It is so soft and delicious!! After we made our little people we used the extra dough for Daniela to show us how to braid the Zopf loaves.

Bread Recipe for Zopf (as well as Grittibanz)

500g flour (4 1/2 cups)
1 tsp. salt
1 big spoon sugar
1 package of dried yeast. 7g. how much is that? maybe 1 tsp.
75g butter (1/3 cup)
300ml milk (1 1/4 cups)

mix all the dry ingredients. melt the butter, add the milk and warm it (not too hot, or it kills the yeast bacteria). mix it with the rest, pouring it in the middle and stirring, then kneading (the longer the better) until it is nice and smooth and shows bubbles if you cut it with a knife.

let rest for 1 hour or so in room temperature or warmer  (should raise to double size).

form the people. Take ball of dough and elongate it. Cut a slit in the bottom to make legs. Cut a slit on each side to form arms, cut out triangles above the arm to make the remaining dough into head.
mix an egg with some milk and brush it over the dough people.
bake them 20 min with 200 degrees Celsius.
enjoy!

if you want them (or a braided bread) fresh for breakfast, make the dough in the evening and let it rise through the night in the fridge.

Thanks, Daniela for teaching us something new and “Swissy” to take back with us!

Cookie decorating this year was a family affair. Come to think of it I don’t know if Seth has ever iced cookies in our whole married life. He even got to wear an apron this yr per Jackson’s instruction! My mom was able to whip up 6 kinds of cookies when I was growing up. For us this year it is just one kind! Classic sugar cookies with bright icing and sprinkles! We have tried lots of recipes over the years but I think “The Joy of Cooking’s” Rich Rolled cookies are the best!  And this is how it went….

There was laughing and crying, messing and cleaning, and lots of sugary cookies!

ps- I am off to the Embassy bazaar to sell some baked goods and stocking stuffers!! I will let you know how it goes! My sweet friend is coming to play with the boys so I am actually going ALONE!!!  Haven’t done that in a while.