Alper Magronen

hmmm...I made this one a while back but don't seem to have posted it.  Now that it's getting cold though I think it would be great to try again.  I thought the recipe I used tasted good, but it ended up tasting more like Scalloped Potatoes and Ham to me rather than the one I had when we went to Elm last year.

So here goes - keeping in mind that I will be changing it up a bit next time I make it :-)

What you need:

1/2 kg of potatoes, peeled and cubed
5 onions, thinly sliced (into rings, not diced)
250g macaroni
300g bacon or mushrooms (I only used bacon but I think some mushrooms would be good.  Also perhaps bigger chunks would be better)
150g mountain cheese  - I used the Bunderkaese but the original recipe suggests blending 2 cheeses.
1.5 dl of cream
 A pad of butter (enough to saute your onions in as the bacon will add more grease)
4-5 dl vegetable bouillon
nutmeg and pepper to taste

Peel and dice the potatoes. Cut the onions into rings.

Melt the butter and saute the onions, adding the bacon after 2 minutes.  Add the potatoes and continue to saute for 5-6 minutes.  Add the macaroni noodles.

Pour some bouillon into the pan - about 1/2.  When the liquid is absorbed add a little more (think risotto).  Simmer for 10 minutes total (the potatoes and pasta should then be cooked).

Mix in the cream and shredded cheeses, reserving some cheese to sprinkle on top if desired.  Season with the nutmeg and pepper.

Enjoy!

Vegetable Lasagna

Last summer, I discovered that Coop had recipe cards and that they basically showcased a different item in a dish. They change them out seasonally and you can find them at either the front of the store or near the item being showcased.  The cards are all in German which has helped me learn a lot of words as well.  This is one of my favorites.  It is a summer recipe, but I think it works equally well for fall.  You can eat it as a main dish or as a side.

What you need: (for 2 people)

1 diced small onion
1 minced clove of garlic
1 Tbsp olive oil
4 diced tomatoes
1/2 dl vegetable bouillon
salt and pepper to taste
1 Tbsp basil, coarsely chopped
400 g zucchini (about 3  large ones or 4 smaller ones)
1.8 dl saucen halbrahm (runnier version of sour cream)
100 g Sbrinz cheese

Put the oil in a pan and heat it up.  Add the garlic and onion. When slightly tender, add the tomatoes for a minute or two.  Add the broth and simmer on low heat for 5 minutes.

Cut the zucchini into thin slices - this is the hardest part I think.  You can use a cheese grater/mandolin or I used a potato peeler this time.  You want thin slices as these are your 'noodles'.

Lay 3 slices overlapping in a small dish.  If you have a small rectangular ramekin, they are perfect, otherwise you can use a baking dish and create little aluminium foil pockets in them for the individual 'lasagnas'.

On your first layer of zucchini spoon out about 3/4 of a Tbsp of the tomato/onion mixture. On top of that about 3/4 of a Tbsp of the saucen halbrahm. Place some Sbrinz on top of that.  Using the rolled kind, I unrolled them (they are made of 2 slices) and put the 2 slices on top.

Repeat this for a total of 3 layers (more if you have leftovers).  If you have some rolls left, place those on top and bake for 30 minutes at 200 C.

Either serve in the ramekin or let sit a minute and transfer to a plate.  There will be juice. Enjoy!