We made the scenically breathtaking train ride from Milano to Zurich on a train so technologically advanced it adjusted it's height and angle for maximum comfort and truly made me feel horrendously ill.
I've never had travel sickness even remotely, give me turbulence or rough sea I love it, but something about this train did not agree with me.
While the earth was spinning in the passenger lounge I saw they had bags of fancy first class ginger tea on offer, remembering that ginger was supposed to help travel sickness I glugged and glugged away. Thankfully we had already done Zurich so this was a return transit stop with a few hours to kill before our night train to Amsterdam.
I'm not sure if there is an implied limit to the amount you should consume in a first class lounge type situation but let's just say there may have been several tea bags that were a what I call "take away", others may say stolen.
Unfortunately there was a tiny bit of petty theft during the Zurich trip, no we weren't mugged we were the robbers! We went to a corner café and ordered the "mega" schnitzel which probably should have been called large but not that size matters and as we waited we nibbled on the basket of bread. The set up was long tables with a group of people at either end.
As I looked around checking out the other customers to absorb the culture I noticed ours was the only table with bread on it.
I actually believe we may have been eating the left overs from the people at the other end of the table and they were too polite to say anything.
Our other meals in Zurich didn't offer much help either as they ranged from Chinese and kebabs to a night at an Australian themed pub that was an hilarious stereotype of an Aussie outback pub straight from the set of Crocodile Dundee but with flamboyant Priscilla Queen of the Desert camp waiters.
We also got to visit the Lindt factory in Zurich, now when I say visit I mean went to the onsite shop they don't actually do tours. They do however do samples and again there was no designated limit!
Today's recipe was inspired by their chocolate parfait but has had a don't boil the sauce makeover.
With regards to Eurovision, Switzerland is regarded the birth place after hosting and being the first winner in 1956. The wonderful Lys Assia was the first winner and has since competed multiple times and in several languages with my favourite being Giorgio from 1958. Lys was going to attend this year's Eurovision but is currently in hospital for severe pneumonia. Get well soon Lys see you at Eurovision 2014.
Chocolate Parfait with Chillied Almonds
- 200g 70% dark chocolate
- 600ml thickened cream
- 2 eggs
- 100g caster sugar
- 75g slivered almonds
- 1-2 tsp. chilli powder
- Spray fry pan with spray oil to help coat the almonds
- Add almonds and chilli powder and toast over low heat making sure almonds are coated
- Remove from heat
- Break chocolate into small pieces in a bowl
- Gentle heat 250ml of the cream in a saucepan to just below boiling
- Add the hot cream to the chocolate and stir till melted
- In a mixing bowl beat eggs and sugar with electric beaters till fluffy and thicker
- Add to this mix the remaining cream and chocolate mixture and beat to combine
- Add the almonds and stir through
- Pour into a thin loaf mould lined with cling wrap
- Freeze over night or at least 6-7 hours
- Remove from freezer for about 10-15 mins prior to serving to help unmold
- Cut into slices or lock the door and get a spoon!
- Optional serve with raspberry gravel, soil, confetti depending on what you want to call it. Nothing fancy here just a 300g bag of frozen raspberry crushed with a meat tenderiser
- You could also leave out the chilli and/or the almonds if you prefer
Takasa will there luck in Sweden with You and Me as long as they are clear on who owns the bread I'm sure they'll do fine.