From our Cookbook

As the passion for food evidently links to cooking and so to recipes, the Chefs and students of the Culinary Arts Academy Switzerland invite you to try out the culinary recipes below 

---

Asian Spiced Shrimp with Mango Salsa - May - June 2010
Butterfly cut each prawn >>
Send this recipe >>

---

Chocolate Flowers - March - April 2010
Melt the chocolate >>
Send this recipe >>

---

Blueberry Infused Salmon - January - February 2010
Scale the salmon fillet >>
Send this recipe >>

---

Cherry Duck Breast - November - December 2009
Place dried cherries in Armagnac to soak >>
Send this recipe >>

---

Tulip Filled with Mixed Wild Berries - September - October 2009
Melt the butter; add sugar, flour, milk and cream. Mix thoroughly >>
Send this recipe >>

---

Chocolate Coulant with Blue Cheese - July - August 2009
Break up the chocolate and set aside >>
Send this recipe >>

---

Rack of Lamb - May - June 2009
Quickly pan-sear the lamb in clarified butter for one min. >>
Send this recipe >>

---

Blanquette of Lamb “Emmentaloise” - March - April 2009
Cut meat in to 30-g cubes >>
Send this recipe >>

---

Asian Crab Ravioli - January - February 2009
Mix the rice flour and enough of the water together to make soft dough >>
Send this recipe >>

---

Christmas Cookies - December 2008 - January 2009
Break down the yeast, levit, malt and sugar in cold milk >>
Send this recipe >>

---

Shrimp and Crab Bisque - October - November 2008
Sauté four crab claws and the shrimp shells for three min. >>
Send this recipe >>

 

<< Back