Recipes from
Switzerland


Potato
recipes
Indian
recipes


Recipes from
West Bengal

Egg
recipes
 

Mashed potato and eggs casserole

  

Bengal chicken stew
  • 1 KG POTATOES, peeled and cooked
  • 4 EGGS
  • 200 GRAM EMMENTAL CHEESE
  • 100 GRAM BACON, cubed
  • 100 GRAM HAM, cubed
  • 1/2 CUP CREAM
  • HANDFUL CHIVES, chopped
    •
 
  • 600 GRAM CHICKEN BREAST, sliced
  • 1/4 CAULIFLOWER, in florets
  • 2 POTATOES, peeled and diced
  • 4 TOMATOES, diced
  • 1 TSP GARAM MASALA
  • 1/2 TSP CINNAMON
  • 2 CLOVES GARLIC, chopped
  • PIECE OF GINGERROOT, grated
  • 1 TSP CUMIN SEED
  • 1 TSP CURCUMA, or grated fresh root
    •

Mash the potatoes with the cream and pepper and salt to taste. Cut half of the cheese into cubes and mix the potato puree with the cheese cubes and the ham. Put the puree in a rectangular casserole. Make 8 holes in the puree. Break the eggs in four holes and distribute the bacon over the other four. Grate the remaining cheese and sprinkle it over the potato puree. Bake the casserole half an hour at 180 degrees Celsius. Sprinkle with chives before serving.

There are not many earthquakes in Switzerland, but that doesn't mean it is impossible: on 18 October 1356 there was a big eartquake that devastated the city of Basel. Click on culinary calendar for more links between cooking and worldwide history.

 

Fry the chicken brown on all sides and set them apart. Stir fry the garlic, the ginger, the cumin seed and the garam masala three minutes, add the tomatoes, the chicken, the potatoes, the cinnamon and the curcuma, 1 cup of water and salt to taste and bring to the boil. Simmer 10 minutes; add the cauliflower and simmer 10 minutes more.