After my order from i-can-eat.ch came in, it was time to open a beer and grill some burgers. Woohoo!
My tomatoes were not ripe yet, but I was able to grab a few pieces of lettuce from the balcony instead of buying a whole head just for a couple burgers. 
I usually end up making the burgers for Kay because I always just wing the recipe with ground beef, a bit of onion, an egg, some GF panko, and whatever seasonings I feel like.
Kay put those bad boys on the grill and then finished by laying some cheese over the ones we would eat that night.
It was a tasty burger! (Said in the tone of Samuel L. Jackson from Pulp Fiction.)
To go with the burgers, Kay made a Cooksmarts slaw for our side. And since we had already tried some of the Brunehaut gluten free beer, we decided to make two flavors we’d already tested into Panache with lemonade since it was a very hot day.
After a great meal, I enjoyed my new fairy lights from IKEA which are almost discontinued already as summer 2015 closes.
We’ve been doing a good job enjoying summer hardcore this year and I just hope the weather continues well into early autumn because Switzerland deserves some heat!
A bag of muesli for instance can cost almost 8CHF in the store, but were under 5CHF online. Not only that, but they had tons of brands and foods not available in stores. I ordered multiple types of cereal, muesli, my hamburger buns, and several types of Belgian gluten-free beer that I had never tried.
I had high hopes for the buns, but I only ordered two packs to test them out first. I mean, not only have I not tried to make hamburger buns myself yet, but sometimes you just want the convenience of making something spur-of-the-moment, or as on-the-fly as you can with a meticulous gluten free diet.
We are also pretty set on cereal mixings for a long time. Normally if we don’t feel like going to Reformhaus to buy special cereal, we just buy the only available cereal at Coop or Migros, corn flakes (blah!) and add in dried fruit. Sometimes not even Coop carries GF corn flakes though, but now we can make our mixes with puffed oats or buckwheat, buckwheat flakes, assorted puffs and so on. 
I was also looking forward to testing out all the beer they had. I only ordered ones I haven’t had before and not everything was in stock, but I got five kinds of Brunehaut beer, which is made similar to Daura GF beer where they make the beer and then de-glutenize it later.
Overall I am happy with my purchase and plan to make another one in the future. The only downside is all the packaging that ordering online comes with, but lots of these products are French or foreign and I couldn’t get them in a store in the Zurich area anyway.
Not having a family recipe, I decided to use this recipe from 
After the meat was a tad browned on all sides, I pulled it out and stuck the onions in to cook for awhile. 
I also used fresh thyme, which very sadly did not survive our recent Montenegrin holiday. 🙁
After the sauce was done, I threw that bad boy back in the pot and cut up my carrots and washed my potatoes.
After roasting time, the house smelled gorgeous and Kay was reaaally hungry for dinner.
I took the roast out to carve it on our big cutting board. Success!
I hope I will get a lot of use out of this pan. I plan on moving it with me wherever I go. This pan is coming to the grave! I’m really happy to finally have a pan that I can transfer from the hob to the oven.
The next day I went hog wild and decided to make a double batch so that I could really practice my technique. I also followed the recipe correctly and wouldn’t you know it, with the additional ingredients, there was actually a lot more batter in the first place before doubling the recipe!
I decided to follow the book’s advice and make a cinnamon and sugar variant with cognac instead of cointreau in the batter. 
After making each crepe, I brushed them in melted butter and sprinkled cinnamon and sugar before rolling up and sticking them in the oven to stay warm.
Just like pancakes, I started using two pans, although I suppose I do like my fancy crepe pan better. After they were done, I stuck them in an oven heated to 50ºC to stay hot until serving.
This was the pile of finished crepes and it was definitely way too much for the two of us! We stuck the rest in the fridge and ate them for breakfast on Monday. They were heaaaavenly leftover too! So sweet and moist.
All rolled up.
And a bite of rolled crepe. Delicious!
