A review

I don't know if you've ordered from Coop@Home before, but they have a freebie section.  I think it's great - little samples or packets of new items in the store, so I always click 'in basket' to all of them.

A few weeks ago, Old El Paso stuff was on sale (the only Mexican food products you can get at Coop. Migros has Pancho Villa), and they were offering a seasoning packet for 'Mexican Potatoes' and 'Crispy Chicken Fajitas'  Old El Paso is also 20% off right now, so I figured I'd give it a try.  I wouldn't say dinner was a success...but when you're expecting Fajitas...it just didn't work out. Making your own is just so much better.  This would be good for lunch though. Maybe add it to a salad or still put it in a tortilla...but don't call it fajitas.

Here's what you need:

1 package OEP crispy chicken fajitas
1 package OEP Mexican potatoes
Sour cream (sauer rahm)
Beans - refried, black, or whatever you prefer
Bell pepper
Onion
Tomato
Avocado (or guacamole - I used the Betty Bossi guacamole which tastes pretty much like mushed up avocado...will make proper guac. later)
Cheddar cheese - you can get the 'cheddar rot' at Jelmoli or Migros Brunaupark, the others are a sharp yellow)
Tortiallas
Salsa

The directions are on the packages and pretty easy. For the potatoes, you need 4 cut into french fry strips, some oil and a baking dish. Cook at 180C for 40 minutes.  This is where I had a bit of a problem...I wanted to make them for the same dinner but only have one oven. The chicken is supposed to be baked for 15 minutes as well.  Oh, and the package said 'mild' but even hubby who likes spicy food didn't think they were mild. My mouth about had a fit when I tried one.

For the chicken, cut it into strips (the smaller the quicker it will cook), put a little oil in a bag with the chicken to coat and then add the seasoning (crumbs). Seal the bag and shake.  Place the chicken on a baking sheet in the oven for about 10-15 minutes.  I will say the chicken tasted good, but like I said, it doesn't scream 'Fajitas!' at me. Oh, and I think I may have used a bit too much chicken as it didn't completely coat every piece.

While all this is cooking, I sliced my pepper and onion and sauteed them. Grated my cheese, heated up the beans and diced my tomato and put everything on the table so it was ready to go. Then when everything is done, just layer up your tortilla, roll and enjoy.  (I'd fold in at least one end so everything doesn't fall out when you try and take a bite)

Cremeschnitten

Well, this was an adventure with a screaming baby.  No, I didn't start out that way, but unfortunately he only slept for 30 minutes today.  I love cremeschnitten.  They are a pastry with a vanilla creme filling.  I was first introduced to them last summer after a food shopping tour (if you live in CH, you should join the EF - www.englishforum.ch - there are lots of events - fun things to do and meet people).  Back to my recipe...  I actually skipped around a lot on the internet the past few days trying to figure out how to make this.  Apparently I was just supposed to know how to make things.  I don't make pastries very often though.  This was more of a trial. I will also include the things I am going to do next time differently, or add, and then update when I do this. Probably sometime in October.

What you need:
1 package Blätterteig (I bought the double roll)
250 ml of milk (milch)
60g sugar (zucker)
1 package of vanilla sugar (vanillezucker)
1 pinch of salt
1 egg yolk (eigelb)
1 package vanilla pudding powder (Puddingpulver)
10 pieces of Gelatin (Blätter Gelatine)
Powdered sugar (Puderzucker)
4 Tbls Rum (change to 3 tbls rum)
750 ml Cream
1 scraped vanilla bean (next time)

I also doubled the filling recipe. Next time, I will buy the block of dough so I can roll it thinner and have another layer in between.  I think thinner layers would work better as well.  

First, roll out the dough onto a cookie sheet ( if you have a large enough casserole dish I would use it so you can keep them 'more put together'  After rolling out the dough, cut it into as many pieces as you want -I did 12. Poke holes in it with a fork so that it will rise properly. Bake at 200C for 15-20 minutes, or until light brown.

Take the sugars and a quarter of the milk and put it in a pot. Bring to a boil. Meanwhile, add the vanilla pudding powder to the rest of the milk, add the egg yolk and mix thoroughly.  Add to the boiling mixture and mix for another 2-3 minutes or until thickened.  Set aside to cool (I put it in a bowl in the freezer). 

Whip your cream until it has thickened.  I read that putting your beaters for your mixer and the bowl you will be using into the freezer (way too small except for the beaters as you'll see at Thanksgiving time).  You can also put a larger bowl of ice water under your mixing bowl. (Yes, ice is also a problem, but luckily the tap has very cold water).  I discovered that my electric hand mixer wasn't cut out to do the job and am now in need of a replacement.  It may just be overworked though as I have had it for 3 years, so my cream never got fully whipped which I think was a bit of a problem.  I'm sure you'll have no problem, and after I get a new mixer, I'll try again. 

Once your cream is whipped, add your rum and the gelatin.  While you are whipping the cream, soak the gelatin in cold water to soften it. Mix again and then slowly add the cold (or at least cooled) pudding mixture.

Do this for as many layers as you wish.  Finish with a piece of pastry dough for the top and then add your icing:  Mix 1/2 cup of powdered sugar with 2 tsp of milk. Mix together and then drizzle over the top of the pastry.  

Place in the fridge for 2 hours to be completely chilled. 

If you do everything on a cookie sheet, make sure it is cool, but your vanilla layers may run a bit.  If you have it in a baking/casserole dish, it may stay together better.  I am also thinking of using a muffin pan next time. Sure they'll be round, but possibly fuller and cleaner looking.  We'll see. 

Happy baking.