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diff --git a/src/aelplermagronen.md b/src/aelplermagronen.md deleted file mode 100644 index 90e4171..0000000 --- a/src/aelplermagronen.md +++ /dev/null @@ -1,37 +0,0 @@ -# Älplermagronen (Alpine macaroni) - -A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet. -It's the definition of comfort food for the Swiss. - -Serves 5-6. - -Cooking time: ~30 minutes - -## Ingredients - -- ~150g (1/3 lb) bacon cubes -- 3 onions (medium size) -- 400g (15 oz) potatoes (firm/waxy) -- 2L (1/2 gal) milk -- 200g (7oz) macaroni (dry weight) -- ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative. -- a jar of apple sauce - -## Directions - -1. Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one) -2. Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough. -3. Peel potatoes and cut them into ~1 cm/half inch cubes -4. When the onions have become sufficiently cooked, add potatoes. -5. Top everything with milk and let the potatoes cook for about 10 minutes. -7. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni. -8. Shred your cheese. -9. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough it is most likely due to using the wrong cheese. -10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here. -11. Serve with apple sauce. Should be eaten together, not as a dessert. - -## Contributors - -- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org) - -;tags: swiss pork potato |