
Pane-Bistecca's dishfolio
Mother, wife, passionate cook and baker, hobby photographer. Living in Asia, being half Italian, half Swiss makes me very international, and so are my recipes.
Last Posted Recipe: Dec 7, 2020

Polenta w Sausage-Porcini Ragout
If you don’t have such a pan you have to stay with the Polenta all through the cooking process and mix it all the while. Otherwise you will have more Polenta outside the pan than inside!
by Pane-Bistecca
Gorgonzola Butter
With all the grill meats and vegetables you have to serve a herb butter. Actually, herb butter is not the right word, I made a Gorgonzola butter.
by Pane-Bistecca
Salmon with Saffron Foam Sauce
This time I found this beautiful Bio Salmon and I served it with some potatoes, spinach and a beautiful light saffron foam. We dined as if we were in a 5-star restaurant!
by Pane-Bistecca
Chinese fried Noodles
my fried noodles from yesterday were gone in no time. I have to admit, I was worried I hadn’t cooked enough food.
by Pane-Bistecca
Rhubarb Cake with Syrup
I thought, if I could use the juice of the rhubarbs, make a syrup with them, so the cake will get perfect.
by Pane-Bistecca
Crispy fried Trout Fillets
I found wonderful fresh trout fillets, we don’t get them in Asia. That’s why I bought a whole lot of them! I just fried them, very simple, but very crisp!
by Pane-Bistecca
Farfalle con Gamberi al Zafferano
Homemade Farfalle are very easy to do! They are a bit more work, as you need to fold each piece by hand. But I think, it’s worth the effort, because homemade pasta tastes super!
by Pane-Bistecca
Potato Vegetable Gratin
Potatoes and vegetables fit very well to any fish or meat! That’s why this gratin is perfect and quickly prepared.
by Pane-Bistecca
Fried Onion Rings
I bring you a very simple but wonderful recipe for onion rings. I love onion rings, but sometimes they are fried in a thick batter and don’t taste of onion at all. That’s why I bring you this recipe, it is easy and will make everyone want some more!
by Pane-Bistecca
Balsamic Chicken
There are so many ways to cook chicken. This is a very tasty variation with the “seasoning” of Balsamic Vinegar. It gives the chicken a very distinct taste.
by Pane-Bistecca
Marble and filled Pralines
I made two simple pralines, one is made with black and white chocolate, the other is filled with a liqueur infused white chocolate.
by Pane-Bistecca
Pork Terrine with Chorizo
I wanted to cook a terrine for a long time, but never found the time for it. This one is a very simple meat terrine with Chorizo.
by Pane-Bistecca
Zucchini Roll
These puff pastry-zucchini rolls are very easy and taste wonderful. You can eat them warm or cold, so you can take them easily to a pick-nick.
by Pane-Bistecca
BBQ Lamb Leg
I have marinated the leg of lamb in two different marinades, the meat was wonderful tasty, slightly spicy and wonderfully tender!
by Pane-Bistecca
Swiss Carrot Cake
There are many traditional cake recipes in Switzerland, and this is one of them.
by Pane-Bistecca
Stuffed eggplants
The eggplants I used today are the round ones from Thailand. They are not only beautiful to look at; green and purple in color; but also have a great taste.
by Pane-Bistecca
Easter Eggs
Every year I color eggs for Easter. Of course, I want to have different ones every-time and this time I bring you a very quick and simple way to color eggs.
by Pane-Bistecca
Zopf Easter Bunnies
They are very simple and don’t just look good, they are also delicious! I used a traditional Swiss Zopf dough and made it with some yogurt. So the dough will become softer and very airy!
by Pane-Bistecca
Spaghetti con Gamberi e Pesce Spada
This is a recipe of my cousin in Italy. He is a typical Italian, he needs his Pasta every day at lunch time!
by Pane-Bistecca
Stuffed Beef Roll
I cooked this stuffed Flank Steak. I find this a very simple way to cook it and it looks very beautiful on a plate. You know the eye always eats too, as we say.
by Pane-Bistecca
Basil and Tomato Pesto
Everyone knows Pesto nowadays! It belongs to the modern kitchen now.
by Pane-Bistecca
White Asparagus
We love asparagus, but sadly in Asia it is very expensive. As my hubby was in Europe lately he brought 6 kg of white asparagus with him. It was a feast!
by Pane-Bistecca
Veal Roast
This light and tasty veal roast is so easy to cook! I served it with a broccoli-potato mash.
by Pane-Bistecca
Spinach and Ricotta Rotoli
The Pasta Rotolo is absolutely delicious. It’s perfect to prepare ahead and can be served for big crowds. A MUST for Pasta fans!
by Pane-Bistecca
Vogelnaeschtli - Swiss traditional Pastry
I chose the Vogelnaeschtli (it means Birds Nest) as they are so very typical old style Swiss. You can buy them at the bakeries in Switzerland.
by Pane-Bistecca
English Sandwiches
Sandwiches are easy to make, and you can fill them with whatever you like.
by Pane-Bistecca
Chocolate Bar w Almond a Coconut
always wanted to make my own chocolate bars, it’s not hard to do. These chocolate bars are influenced by some bars we used to get in my childhood.
by Pane-Bistecca
Violet Sweet Potato Gnocchi
Sweet potatoes are well known for their bright orange color. But you can also find them in a beautiful violet.
by Pane-Bistecca
Wild Rice with Beans
I loved it because I think, the crunchy rice fits well with the softness of the beans and the tomato sauce. The addition of mushrooms gives it a wonderful taste. Next time I will add some feta cheese at the end
by Pane-Bistecca
Homemade Pizza Sauce
Pizza Sauce is a slightly thicker sauce, than a normal tomato sauce. You can use this sauce as a base to lots of dishes, similar to the Passata di Pomodoro. The main difference is the seasoning. Passata is normally only salted but without other seasonings.
by Pane-Bistecca
Green Pepper and Chili Pickles
We should start the BBQ season So, I am preparing what can be cooked or canned in advance.
by Pane-Bistecca
Quick Croissants
I am not calling them “Gipfeli”‘ which is the traditional name of Croissants in the German speaking part of Switzerland. Why? Because they are not made with the traditional pastry for those delicious croissants. If you do them original it takes more than 24 hours to make the pastry. Mine are made a lot quicker! These Croissants are made with a quick puff pastry, which you can also use for pies.
by Pane-Bistecca
Apple Charlotte
but to my surprise it was easier than I imagined and the Charlotte came well out of the little gugelhopf/Bunt cake forms.
by Pane-Bistecca
Ham and Cheese Bread
Under the name Ham and Cheese Bread most people understand a Sandwich. But it doesn’t have to be a Sandwich. I created my own ham and cheese bread by including ham and cheese into the dough.
by Pane-Bistecca
Chicken Curry w Coconut and Tamarind
This time it would be a curry, which I cooked in coconut milk and seasoned with tamarind juice.
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