Happy Blogiversary

Happy second blogiversary to meee!! I cannot believe The Medical Gourmet is already 2 years old – these past two years have flown by. At this point I could get deep and soppy and reflective, but let me not bore you. For all of you who don’t have a reason to drink some bubbly this evening – use my blogiversary as an excuse;-). And, if you are in search of a delicious dessert recipe to go with your bubbly – you can never go wrong with an indulgent citrusy meringue pie. Well, that’s my plan anyways. Cheers to a great year. Happy Wednesday!

Passion Fruit/Lemon Meringue Pie
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How to Cure Your Flatmate’s Hangover

This past month has been insane – I can’t believe it’s already March. It started with two days out of my usual surgical routine, namely in the life of an Anesthetist, because why not. A perfect base specialty for going into emergency medicine – a potential career goal after (hopefully) successfully becoming a surgeon. It continued with a few crazy days of Fasnacht (= my local carnival), the highlight! Have you been? If not, add it to your bucket list. Apparently it’s even listed in 1000 Places to See Before You Die, the city goes insane, who thought Swiss people could actually have fun? Fasnacht lasts for just 3 days, but what glorious days these are. One calls them the “drey scheenschte Dääg” (= three nicest days of the year). I don’t think I would go that far, but they are fun. In a nutshell – parades of giant burning wood pieces, booze, confetti ALL OVER, parades of crazy people throwing oranges, flowers, alcohol and again, confetti, at you, flour soup (ew), booze, cheese tart, cellar bar hopping, booze, more confetti, amazing brass bands, schnitzelbängg (satirical poetry), crazy costumes. Also, very little sleep. Retrospectively it would have been wiser to take the days off work before my 10 day shift……

Now, after all this booze, my roommate and I were not in the best of states, understandably. Ideal culinary hangover cure? 1. Bacon, 2. Garlic, 3. Bacon, 4. Garlic, 5. Alcohol (always), 6. Panko breadcrumbs. Turn that into something crispy and satisfying? You end up with Chicken Kiev. There is a debate going on whether this dish is of American, Ukrainian or Russian origin…. honestly, who cares, thank you to whoever invented it, it’s delicious.

P.S. Apologies for the picture – blaming it on the hangover.

Chicken Kiev with BACON

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The Medical Gourmet meets The Nail Stop

As previously promised – a post for my Swiss readers. Respectively, for Swiss residents.

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Yes!! If your sweet tastebuds have been craving a bite of The Medical Gourmet’s creations all along (and you have not yet been lucky enough to try any) – head to The Nail Stop in Gstaad this afternoon. Never heard of it? It’s probably the cutest nail salon ever. Interestingly, it is also the first nail salon in the town/village of Gstaad to date. Looks like the creators discovered a niche. And boy, what a successful one. It is booming!  Having opened a few years ago in a small location, it has sadly/luckily had to relocate to a bigger space. Lucky for me, the owner decided to add a Café featuring the one or other medical gourmet special. With winter finally arriving and village life picking up it is high time for the first cupcake special. Head down this afternoon, grab a bite, enjoy.

And for those of you too far away to actually drop by – try the recipe below, add more spice, maybe puree the pumpkin yourself and let me know how it turns out:-).
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Citrus and Berries Vol. II

After the success of my previous citrus and berries dessert I couldn’t get enough of the curd – I had a craving which I needed to satisfy. Almost as though I were pregnant… HAHA… definitely not the case. Anyways…. I have also never made a pavlova. What a great excuse to make both – pavlova topped with lemon curd. Sounds like pure perfection to moi.

This is actually the first time ever that I have attempted to make meringue. I was determined to make it early on during the day so if it failed I still had enough time to  quickly pop to the shops and buy replacements…… sadly sunshine and birthday bubblies kidnapped any sense of time I had and suddenly dinner was only 2 hours away. And no meringues to be seen. AAAHHHHHH. I took a deep breath, one last sip of bubblies, found this extremely helpful guide guide and switched into my Emergency Room efficiency mode. My meringues were saved.

Mini Pavlova with Lemon Curd and Berries

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Citrus and Berries

Happy Summer to you all!!! I hope you are all soaking up some sun and working on the tan;-) And so sorry for not posting….. this seems to follow my last years trend of not posting during this time of year either…. work and life just seem to have sucked me in and kept me farfar away from WordPress. Slowly I am having withdrawal symptoms -.-. Time to catch up. And what better way to begin the new recipe season than with a delicious french citrusy inspired dessert? Yes, I know my last post was about the Champagne Region and now I’m talking about France again… you must think I am french crazy. So. Not. True. But, quite frankly, they do know how to enjoy life with excellent cuisine – the wine, the ham, the endless fruit markets, not to forget the daily fresh baguette, the seafood and of course all the pâtisserie mmhhhmmmmm. My current favourite français dessert: Tarte au citron +/- meringuée. NOM. I cannot get enough of that goodness!

When recently invited to an Apéro Riche in the Basque Region, I, being me, immediately offered to bring a dessert, with Tarte au citron on the back of my mind. Admittedly, a Tarte is not the best for a standing dinner, but, nevertheless, I was determined to make lemon curd play the lead role. What did I end up with? A sharp lemon curd topped with a refreshing berry coulis and wild berries. The guests loved it. Let me know what you think:-)

 Lemon Curd with Berry Coulis

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The British

This post is dedicated to all recent Cupcake & Prosecco indulgers (because birthday cupcakes win over birthday cakes). Thank you again for making the event what it was and for eating so many cupcakes! You know who you are ;-). And I think you enjoyed it, as did your taste buds. Especially The British, they seemed to go down very well. So did The Classic, but that recipe is already published.

For those of you who have no idea what I am talking about: The British =  Apple Crumble Cupcakes (obviously…… the most British dessert ever), adapted from an Apple Crumble/Streusel Cake recipe. As almost always, the secret ingredient is cinnamon, lots of it. But you need to make sure it is good quality. For example, if you happen to live in London ❤ and surroundings, Whole Foods stocks the best! Now, once you have succeeded in finding such cinnamon, everything you bake will be heavenly, including this cake/these cupcakes. Enough blabbing, below you’ll find the cake recipe which can be easily changed into cupcakes. One quantity of the ingredients makes 20-24 cupcakes. Good luck and dig in!

Apple Streusel Cake (or Cupcakes)

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adapted from The Hummingbird Bakery Cake Days

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Swedish Cardamom Buns/Rolls

HAPPY EASTER!!!!

I hope you all spent the past few days indulging in ridiculous amounts of chocolate eggs, hot cross buns and tasty roast lamb. If not, don’t worry, you still have one day left to catch up;-). And congratulations to everyone who successfully completed Lent yesterday – now go and do or eat whatever you have been painfully missing out on these past 46 days!

This year’s Easter has been, apart from spending some of the days surrounded by IV-drips, syringes and wounds, all dressed up in scrubs (yes – some people actually have to work on bank holidays), an unhealthy brunch crawl for me. Nothing wrong with brunching 4 days in a row is there?

For the final brunch of the lot I decided to bake something slightly different than your usual, with a Scandinavian touch – Cardamom Rolls. NOM! As I already mentioned in a previous post – Cardamom is the new Cinnamon. If I haven’t won you over yet, I’m sure baking these will. I’m also sure half of you have been invited to yet another an Easter brunch for today, said they would bring something and popped into M&S for some hot cross buns. If so – tut tut tut – freeze your bought buns and make these! Everyone will love them!!

Swedish Cardamom Rolls

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