Annemarie Wildeisen’s (75) recipes not only fill you up, they make you happy.
When the big world outside is falling apart and just a little bit normal, for Annemarie Wildeisen (75), a call helps. Her recipes are reminiscent of grandma’s hot room – when your own little world was still in order. According to wild iron, cooking means not only being full, but also being happy.
She knows so many feel-good recipes that she even wrote an entire book called Soul Warmth. The common denominator of world pain foods: a good portion of fat. “I find fat a comfort food,” says the chef. “The oil covers everything, it feels like a hug.” Another similarity: the recipes are simple. Wildeisen’s credo is that you don’t have to struggle for hours in the kitchen.
The real secret to safety is that Annemarie Wildeisen has something like a Swiss culinary memory. Your food is a part of your home. “The older I get, the more important it is to me to preserve old recipes,” she says.
She presents SonntagsBlick readers with three recipes that will especially warm their spirits on difficult days. “I almost couldn’t decide, but these are my favorites.” Shepherd’s Pot Pie recipe was inspired by her great love for Great Britain. Two other recipes – semolina and cheese casserole and caramel pot – take you back to your childhood and the kitchen tables of your two grandmothers.
Annemarie Wildeisen recommends cooking recipes with loved ones. Because not only enjoying is an important component of his cuisine, but also being together: “Eating with someone else gives double comfort.”
Nana semolina cheese casserole
A pure soul-warmer! The delicate melting stew is almost like a souffle and brings comforting warmth to the stomach not only on cold days but also on other dreary days. And if you want to combine some vitamins, there is a rich mixed salad as a side dish. My father and we children begged Nana, my grandmother for apple compote – not like puree, but with chunks!
|For 4-5 people|
|ground black pepper|
|freshly grated nutmeg|
- Boil the milk, water, oil and salt in a pot. Pour semolina slowly, stirring constantly, cover and leave to swell for about 10 minutes on low heat; stir several times so that the semolina does not burn.
- Meanwhile, preheat the oven to 220 degrees (fan oven is not recommended). Grease the casserole dish well.
- Finely grate the gruyere and set aside 3-4 tablespoons for sprinkling. Beat the egg yolks with a little pepper and nutmeg. Beat the egg whites with a pinch of salt until stiff.
- After cooking for 10 minutes, mix the Gruyere and egg yolk into the semolina. Sprinkle the mixture if necessary. Finally, fold in the beaten egg white. Pour immediately into the prepared dish and sprinkle with the Gruyere you set aside.
- Bake the semolina and cheese casserole on the bottom rack in the oven heated to 220 degrees for about 40 minutes. Serve hot.
What I love about British pubs is that no matter what the inside looks like, one thing always stays the same, and that’s that the Guinness (beer) is great and the pies are just as delicious. And the latter are usually served in serving bowls, so they come to the table steaming hot. At home, too, I like to use soup or tall bowls instead of large crockpots. This also has the advantage that pies are cooked faster.
|For 4-6 people|
|2||A clove of garlic|
|1 tablespoon||clarified butter|
|1½ tbsp||tomato puree|
|¼ liter||Red wine|
|¼ liter||meat broth|
|3-4 squirts||Worcestershire sauce|
|250 g||cherry tomatoes|
|ground black pepper|
|100 g||grated Gruyere|
|freshly grated nutmeg|
- Peel the potatoes and cut them into quarters or six depending on their size. Cover and cook in a pot with water and salt for 15-20 minutes until tender.
- Meanwhile, peel and finely chop the onion and garlic.
- In a large pot, heat the clarified butter on high. Add minced meat, salt and saute until the meat loses its color. Add onion, garlic and tomato puree and fry. Pour the red wine and boil for 3-4 minutes. Then add the stock and Worcestershire sauce and cover and cook the mince sauce for 20 minutes.
- Meanwhile, cut the unpeeled pumpkin into 1 cm cubes. Towards the end of the cooking time, add the minced meat sauce and cook for a total of 3-4 minutes.
- Halve or quarter the cherry tomatoes, depending on their size and season, and season with salt and pepper.
- Preheat oven to 200 degrees fan (220 degrees top/bottom heat).
- Drain the potatoes and drain well. Put the butter and milk in a pan and heat it. Pass the potatoes through the potato rice. Stir in the Gruyère and season the puree with salt, pepper and nutmeg.
- Mix the cherry tomatoes into the minced meat and add the sauce as needed. Ladle hot mince into 6 large soup bowls or glasses. Cover with mashed potatoes.
- Bake the shepherd’s pies in the preheated oven on the second lowest rack for 15-20 minutes. If the pies have cooled or even come out of the refrigerator, the baking time will be extended by 10-15 minutes.
Childhood memories are associated with this dessert: We loved visiting my grandmother at my father’s place on Sundays, because there was definitely something there: her deliciously sweet caramel bowls, a hybrid of delicate pudding and delicious custard. Her still fond memory says more about the dessert than the fact that I felt a little nauseous a few times on the way home because I ate too much cream – but of course I was very careful not to tell my parents. Unfortunately, grandma didn’t leave a recipe for caramel pots, but I think my version – probably a little less sweet than the original – is a successful attempt to bring childhood dreams back to life.
|Makes 6 servings|
|25 g||food starch|
|200 g||double cream|
|150 ml||full cream|
|1 package||Bourbon Vanilla Sugar|
- Cut 6 circles of baking paper in the upper diameter of the provided casserole dishes, small cups or heat-proof glasses and moisten with water.
- Put the cornstarch in a bowl. Gradually pour the milk with a whisk and mix until smooth; there should be no lumps. Then add egg yolk and salt.
- In a medium saucepan, stir the sugar over medium heat – no more! – slowly melt the golden brown caramel; stir only when the sugar is almost completely dissolved. Now mix the oil and only after that add the double cream. Be careful, the mass swells quite violently. Continue to stir over low heat until the sugar lumps dissolve. Then mix the milk-egg mixture again and pour it over the caramel. Bring everything to a boil while stirring until the cream thickens. Remove from heat. Pour the cream into a heatproof measuring cup and pour into the molds. Immediately place the prepared parchment papers on the surface of the cream so that it does not form a skin as it cools. Refrigerate the caramel bowls for at least 4 hours.
- Before serving, beat the cream with vanilla sugar until it thickens.
- Remove the baking paper circles from the cream. Place a little whipped cream on top of the cream and carefully mix it with a fork into the top third of the cream pan. Serve the remaining whipped cream with individual caramel bowls.