Chef’s Handyman, Food Magazine

Chef’s Handyman Food Magazine

Dear Food Blog Reader,

Food Magazine

Chef’s Handyman Food Magazine

The Chef’s Handyman Food Blog will be closed. A new Chef’s Handyman Food Magazine has been born. The new magazine does support more content around cooking, tableware, food, restaurants and books. The new design is responsive, lighter and does focus on the pictures.

The old recipes are still available.

The link below does lead you to the new Chef’s Handyman Food Magazine. I’m sure you will love it.

 

The Food Magazine will be available in German and English, please click on the flags.

www.chefshandyman.ch/magazine

Sincerely yours, Charlotte

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Vegan friendly flower shaped sweet buns with a breeze of lemon, a great baking recipe published in the Chef’s Handyman food blog

Vegan friendly flower shaped sweet buns with a breeze of lemon, a great baking recipe published in the Chef’s Handyman food blog

Happy New Year! All the best for 2015!

Flower Shaped Sweet Buns

Chef’s Handyman Flower shaped sweet buns with a breeze of lemon

Tradition is like home. It feels cozy and reminds on the childhood. It became more than tradition to bake flower shaped buns in January. This year a vegan friendly version was already in the making and my family could test the new flavor. The breeze of lemon taste was a success. They loved the freshness.

It’s a tradition in Switzerland to eat the sweet buns at the 6th of January. When the bread will be bought in a bakery store, then one of the buns does hide a little plastic king character in the middle. The lucky one, who has taken the right bun, will get a golden crown as well. So, a king will be born for just one day! It’s always a fun to eat these rolls. There will be no way to see which one does contain the king. Each family member tries to be an expert in finding the right bun. Everyone wants to be the king therefore it might be wise to buy more than one of these delicious flower shaped buns.

Flower shaped sweet buns with crystallized lemon rind and lemon zest, a great recipe in the Chef’s Handyman food blog

To make dough, place flour, sugar and salt in a huge bowl. Melt margarine on low heat. Add soy milk and yeast. Combine all ingredients including crystallized lemon and lemon zest and a half of banana. Knead well. Cover dough with a humid tea towel and leave for 1.5-2 hours. Allow the dough to double in size.

Cover baking sheet with parchment paper. Form with one third of the dough one roll and with the remaining dough seven smaller ones. Place the center roll on the middle of the baking sheet. Arrange the rest around the center part. Cover the flower with a humid tea towel. Leave for another 20 minutes.

Apply a mixture of soy milk and agave syrup on top of the buns. Sprinkle with decorating sugar and flaked almonds. Bake in preheated oven at 190°C or 375°F for 22-25 minutes or until golden. Take out and cool. When lukewarm apply agave syrup on top.

Shopping list for one flower shaped sweet buns, about 800-900 g or 25-28 oz.:
Baking Ingredients: 500 g or 16 oz. flour, 100 g or 3.5 oz. sugar, 1 tbsp. yeast, 2 tbsp. decorating sugar
Nuts: 2 tbsp. almond flakes
Dairy Products: 70 g or 2.5 oz. plant based margarine, 1 cup soy milk (2 dl or 7 fl. oz.)
Spices: 1 tsp. salt
Fruits: 1 organic lemon, 50 g or 1.5 oz. crystallized lemon rind, 1 small banana or one half

Bon appetite, yours Chef’s Handyman team!

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Quinotto, not a Risotto! Black quinoa served like a risotto, published in the Chef’s Handyman food blog

Quinotto, not a Risotto! Black quinoa served like a risotto, published in the Chef’s Handyman food blog

Quinoa with beets and tomatoes

Chef’s Handyman Quinotto with beets and tomatoes

Quinoa is well known in South America, especially in Chile, Peru, Ecuador and Bolivia. Normally the grain is white or red. I prefer the black ones, as it’s tastier than the others are. Served as quinotto and your quests will be delighted and surprised! The dark color of the grain and the red shine of the beets and tomatoes will give a great performance on the white plates. Please have a try.

Chef’s Handyman’s favorite: Quinotto

Chop onions. Heat olive oil in a pan. Glaze onions. Add quinoa and vanilla bean seeds. Deglaze corn with grappa e cardamomo. Add 1 cup of lukewarm vegetable stock at time, stirring continuously, until each portion of stock is absorbed and the quinoa is al dente. Reduce to medium heat. Simmer for 20-30 minutes. Add chopped dried tomatoes and cooked beet cubes. Simmer for another 5 minutes. Garnish with parsley, cilantro and cherry tomatoes. Decorate with pomegranate seeds.

Chef’s Handyman tip: If needed add some soy cream to give a creamy texture.

Serve in preheated soup plates.

Shopping list for 4 dishes:
Quinoa: 400 g or 13 Oz. black quinoa
Drinks: 5 tbsp. Grappa e Cardamomo, skip Grappa, if the menu is made for children.
Stock: 1 l or 32 fl. Oz. vegetable stock
Vegetables: 1 onion
Oil: 3 tbsp. olive oil
Spices: Salt, pepper, vanilla bean
Herbs: Cilantro, parsley
Vegetables: 2 cooked beets
Fruits: 1 pomegranate, 50 g or 1.5 oz. dried tomatoes, 200 g or 7 oz. cherry tomatoes
Vegan Ingredients: 0.5 cups soy cream

Christmas 2014

Chef’s Handyman Merry Christmas and a Happy New Year!

Dear Chef’s Handyman food blog reader,

This recipe will be the last published in the year of 2014. Thanks a lot for all the feedback and greetings during the year, we did appreciate it very much. The Chef’s Handyman team will close the kitchen over Christmas holidays. We will be back in January 2015 with new cooking recipes.

MERRY CHRISTMAS and A HAPPY NEW YEAR!

Sincerely yours, Charlotte

Selected free cooking recipes will be published in the Chef’s Handyman App for iPhone/iPad. The cooking recipes can be downloaded in the e-cookbook ‘Free Trial Recipes’. Push the update button in the category screen within the mentioned e-cookbook. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.

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Christmas honey cake vegetarian not vegan, an old family recipe to share, published in the Chef’s Handyman food blog

Christmas honey cake vegetarian not vegan, an old family recipe to share, published in the Chef’s Handyman food blog

Honey Bread

Chef’s Handyman Honey Bread, vegetarian but not vegan

Christmas season is full of tradition. I love the stollen, loafs and cakes, which remind me to my childhood. I like to fade the day away in a cozy atmosphere. What can be underline these feelings better, than a piece of a traditional Christmas treat! One of my favorites is the honey bread. First I thought to adapt the traditional recipe into a vegan version. I gave up the idea to do so. It won’t reflect the right taste and texture. The recipe is still vegetarian but not vegan.

Chef’s Handyman’s Christmas treat: Honey bread, vegetarian but not vegan

Chop the walnuts or alternatively the pecans. Knead all ingredients except nuts until combined. Fold in the nuts. Place the dough in a buttered 9 x 5 x 3-inch loaf pan (22.5-25 cm cake tin). Bake the bread for 50 minutes at 200°C (400°F). Cover the cake tin with aluminum foil and bake the bread for another 20 minutes at 150°C (300°F) until baked through. Check with a skewer. Apply honey on the top. Cool on a wire rack.

Cover the bread with aluminum foil and wait for one day to eat; the taste will be more intensive. Cut the bread into thin slices. Serve the honey bread for breakfast or for tea in the afternoon. It’s just delicious.

Chef’s Handyman tip: Substitute walnuts or pecans for chestnuts.

Shopping list for 1 loaf:
Baking Ingredients: 310 g or 10 oz. honey, 220 g or 7 oz. sugar, 1 tbsp. baking powder, 410 g or 13 oz. flour
Nuts: 155 g or 5 oz. walnuts
Water: ¼ cup
Spices: 1 tbsp. cardamom powder, 1 tbsp. cinnamon
Eggs: 4

Have a great weekend, yours Chef’s Handyman team.

Outlook of the next blog entry, published in the Chef’s Handyman food blog: A selection of free recipes uploaded into the Chef’s Handyman free trail recipe book for the iPhone/iPad app.

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New twist for aperitifs! Delicious bites served in glasses, published in the Chef’s Handyman food blog

New twist for aperitifs! Delicious bites served in glasses, published in the Chef’s Handyman food blog

No go for fish, caviar and salmon. Why not healthy little bites served in glasses? Red Indian dal with dried fruits and curry or red cabbage with oranges and figs or brown dal served with pomegranate seeds. For the state occasion the plate will be decorated with Christmas candles and material. So the guest may come. The presented salads are full of vitamins. During the cold season, vitamins are still our best friends, right!

Aperitif No 1, published in the Chef’s Handyman Food Blog: Red dal with apricots, bell pepper and sweet corn

Red Dal with Apricots

Chef’s Handyman Red Dal with Apricots

To make salad, cook one cup of red lentils with two cups of water. When soft, drain the lentils and place them into a bowl. Add chopped yellow sweet pepper, cubed dried apricots and one can of sweet corn.

For the dressing, combine 1 tsp. of sweet mustard, 1 tsp. of agave syrup, 6 tbsp. of olive oil, 2 tbsp. of raspberry vinegar, 1 tbsp. of orange juice and orange rind, salt, black pepper and a dash of chili powder. If a lager quantity is needed double the ingredients.

Pour the dressing over the salad, toss slightly. Fill the salad into small cups or glasses.

Aperitif No 2, published in the Chef’s Handyman Food Blog: Dal with rocket salad and pomegranate seeds

Dal with Pomegranate Seeds

Chef’s Handyman Dal Salad with Pomegranate Seeds

To make salad, cook one cup of brown lentils with two cups of water. When soft, drain the lentils and place them into a bowl. Add chopped rocket salad and pomegranate seeds.

For the dressing, combine 1 tsp. of sweet mustard, 1 tsp. of agave syrup, 6 tbsp. of olive oil, 2 tsp.  of curry paste, 2 tbsp. of raspberry vinegar, 1 tbsp. of lemon juice and lemon rind, salt, black pepper and a dash of chili powder. If a lager quantity is needed double the ingredients.  

Pour the dressing over the salad, toss slightly. Fill the salad into small cups or glasses.

Aperitif No 3, published in the Chef’s Handyman Food Blog: Red cabbage salad with oranges and figs

Cabbage Salad with Oranges

Chef’s Handyman Red Cabbage Salad with Oranges

To make red cabbage salad, chop cabbage and place the pieces into a bowl. Add orange slices, pomegranate seeds, chopped dried figs and walnuts.

For the dressing, combine 1 tsp. of sweet mustard, 1 tsp. of agave syrup, 6 tbsp. of olive oil, 2 tbsp. of raspberry vinegar, 1 tbsp. of lemon juice and lemon rind, 2 tbsp. of orange juice, 1 tsp. of orange rind, salt and black pepper. If a lager quantity is needed double the ingredients.

Chef’s Handyman tip: Lentils boiled with salt, will not cook through. Add salt, not before they are soft.

Shopping list for 4 serves:
Vegetables: 1 red cabbage (small one)
Lentils: 100 g or 3.5 Oz. red and brown dal
Fruits: 1 pomegranate, 2 organic oranges, 2 organic lemons
Dried Fruits: 50 g or 1.5 Oz. dried apricots, 4 dried figs
Vinegar, Oil: Olive oil, raspberry vinegar
Baking ingredients: Agave Syrup Salad: 100 g or 3.5 Oz. rocket salad
Spices, Mustard: Sweet mustard, salt, black pepper, chili powder, curry paste
Canned Corn: 1 can

Cheers, yours Chef’s Handyman team!

Outlook of the next blog post published in the Chef’s Handyman Food Blog: More Christmas inspirations.

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Green tea power! Bread made with green tea powder a delicious appetizer or side dish, published in the Chef’s Handyman food blog

Green tea power! Bread made with green tea powder a delicious appetizer or side dish, published in the Chef’s Handyman food blog

Sandwich with green tea.

Chef’s Handyman Green Tea Sandwich

Green Tea Loaf

Chef’s Handyman Green Tea Loaf

Green Tea Bread

Chef’s Handyman Salad with Green Tea Bread

Tea and bread or a combination of both, why not! Served as sandwich with avocado and herbs or as side dish or starter – all variations are great! This green power bread will delight your guests. The matcha bread will give a special touch and is always very welcome.

Chef’s Handyman tip: Green tea loaf

To make dough, combine 2 lb. of flour, 3 tbsp. of sea salt, 1 tsp. of sugar, 3 -4 tbsp. of olive oil, 16 fl. oz. of lukewarm water, 3-4 tbsp. of matcha green tea powder and 1.5 oz. of yeast soaked in lukewarm water. Knead well. If the dough is too dry add more lukewarm water, if too wet, add more flour. When finished place the dough in a bowl. Cover the bowl with a wet towel. Keep warm. Allow the dough to double in size for 1-2 hours.

Prepare baking sheet with parchment paper.

Spread dough out and cut into half. Twist two rolls. Place them on baking sheet. Bake in oven for 20-28 minutes at 230°C or 410°F or until golden. Take them out and cool on wire rack.

Shopping list for 2 breads:
Baking Ingredients: 1 tsp. sugar, 1 fresh yeast 1.5 oz., 2 lb flour
Oil, Water: 16 fl. oz. lukewarm water, 3 tbsp. olive oil
Spices: 3 tbsp. sea salt
Tea: 3-4 tbsp. matcha green tea powder

Making a rich loaf, add nuts and dried fruits!

Have a great weekend, yours Chef’s Handyman team.

Outlook of the next food blog entry, published in the Chef’s Handyman food blog: Aperitif for the Christmas season.

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Fight a cold with citrus fruits or hot elderberry tea, published in the Chef’s Handyman food blog

Fight a cold with citrus fruits or hot elderberry tea, published in the Chef’s Handyman food blog

Elderberry Tea against Cold

Chef’s Handyman Elderberry Tea

When the nose is running and the throat sores than it’s time to fight a cold with hot drinks. My grandma always had recipes to stay warm. Elderberry tea is one of my favorite.

Chef’s Handyman tip: Elderberry Tea

Directions, place elderberry syrup or elderberry juice in a bowl. Add peppermint leaves and cinnamon rind. Bring water to the boil. Pour boiling water over the mixture in the bowl and allow to steep 5 minutes, then strain. Add lemon slices and if needed sugar or agave syrup to sweeten. Serve the elderberry tea hot.

Chef's Handyman Lemon Peppermint Ginger Tea

Chef’s Handyman Lemon Peppermint Ginger Tea

Shopping list
Herbs: Fresh peppermint
Fruits: 1 lemon
Syrup or Juice: 10-12 tbsp. of elderberry syrup or 2 cup of elderberry juice
Water: 3-5 cups of water
Baking Ingredients: Sugar or agave syrup, if needed
Spices: 1 cinnamon rind

Very refreshing and another favorite is the hot ginger lemon peppermint tea. If no elderberry juice is available then the lemon tea is an equal alternative. Substitute elderberry for lemon, peppermint and ginger.

Have a great weekend yours Chef’s Handyman team.

Outlook of the next post published in the Chef’s Handyman food blog: Matcha bread.

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Sweet and fruity through the winter, recipe published in the Chef’s Handyman food blog

Sweet and fruity through the winter, recipe published in the Chef’s Handyman food blog

flan with tangerines and kumquats

Chef’s Handyman flan with kumquats and tangerines

Citrus fruits are perfectly dressed up. When peeled the inside reflects from yellow to orange and from pink to red. Salads made with different citrus fruits are highlights on the plates. They shine like jewelry and the fragrance of oranges is very energizing. Oranges and chocolates are best friends. Combined to a dessert and a dream comes true.

Winter dream published in the Chef’s Handyman food blog: Dessert with tangerines and kumquats

To make compote, cut kumquats in slices and caramelizes them with 2 tbsp. sugar in a pan. Season the slices with a dash of cinnamon, quench with 2 tbsp. of orange blossom water.

To prepare the flan, bring 2 tbsp. of cornstarch, 2 tbsp. of sugar, 0.5 cups of coconut milk to the boil. Then remove the pan from the heat. Add 60 g or 2 oz. peeled and grated almonds, tangerine rind, 1 tbsp. of vanilla extract, 1 tbsp. of vegetable margarine, 1 tbsp. of baking powder and a dash of salt. Combine all ingredients. Fold in 2 tbsp. whipped soy cream.

Fill the mixture in oven save glasses by layers. Start with the kumquats compote and as second layer fill in the flan mixture. Leave some kumquats slices for decoration. Bake in oven at 180°C or xx for 25 – 27 minutes or until baked through. When finished take the flans out and cool them on a wire rack.

Garnish the lukewarm flan with whipped vanilla soy cream, chocolate slivers and kumquats slices.

Shopping list for 4 serves:
Fruits: 155 g or 5 oz. kumquats, 2 tangerines
Baking Ingredients: 4 tbsp. sugar, 2 tbsp. cornstarch, 1 tbsp. baking powder, 2 tbsp. chocolate slivers, 2 tbsp. orange blossom water
Dairy Products: 0.5 cup of coconut milk, ½ cup whipped soy cream, 1 tbsp. vegetable margarine
Spices: Cinnamon, vanilla extract
Nuts: 60 g or 2oz. peeled and grated almonds

Have a great Sunday, yours Chef’s Handyman team.

Outlook of the next blog post published in the Chef’s Handyman food blog: Hot stuff against cold.

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Sweet tooth approved, nut squares with anise, published in the Chef’s Handyman food blog

Sweet tooth approved, nut squares with anise, published in the Chef’s Handyman food blog

Nut cookies with anise

Chef’s Handyman Nut Squares spiced with Anise

Sweet tooth approved! Nuts are not only full of vitamins no nuts are the fuel for the brain as well. Nothing else can top them, when combined with spices or chocolate. Served as cake or cookie with tea, coffee or hot chocolate, then the winter can come, right? Many of the traditional cookies can be prepared vegan friendly as well. Once tried, they will lead your favorite list. Cookies are also perfect gifts for friends.

Chef’s Handyman’s Christmas tip: Nut squares spiced with anise

To make dough (approx. 35-40 cookies), combine roughly grated 220 g or 7 oz. mixed walnuts and hazelnuts, 1 blended banana, 1 tsp. of lemon juice, 1 tbsp. of orange rind, 1 tbsp. of anise powder, 220 g 7 oz. flour, 5 tbsp. of cornstarch, 185 g or 6 oz. sugar and 185 g or 6 oz. cold margarine. Knead well. Form two rolls and wrap in plastic foil. Cool in fridge for 1-2 hours.

Place the rolls on baking sheet. Cover the roll with another sheet. Roll the dough 6 mm or 2 inches out. Cut the dough into squares. Bake in oven at 180°C or 350°F for 10-15 minutes or until golden. Cool on wire rack.

Mix 3 tbsp. of powdered sugar with 1 tsp. of orange juice. Apply mixture on top of the lukewarm squares.

Chef’s Handyman tip: The cookies can be stored for one week in the cookie jar. Surprise your friends with a little sweet treat.

Shopping list for 35-40 cookies:
Baking ingredients: 220 g or 7 oz. flour, 5 tbsp. cornstarch, 185 g or 6 oz. sugar, powdered sugar
Spices: 1 tbsp. anise powder
Fruits: 1 banana, 1 lemon, 1 organic orange
Nuts: 220 g or 7 oz. mixed walnuts and hazelnuts
Dairy Products: 220 g or 7 oz. vegetable margarine
Substitute banana for 3 egg yolks and margarine for butter, if you intend to bake the traditional version.

Have a great weekend, yours Chef’s Handyman team.

Outlook of the next blog entry published in the Chef’s Handyman food blog: Citrus fruits, more vitamins for the cold days.

This cooking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Click on the update button (next to the shopping cart) on the bottom within the category screen in the free trial e-cookbook. Now the recipe and the book will be updated. Then check the icon pastries. There you will find the new recipe. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.

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Gingerbread man, sweet, spicy and soft, great recipe posted in the Chef’s Handyman food blog

Gingerbread man, sweet, spicy and soft, great recipe posted in the Chef’s Handyman food blog

Gingerbread Sandwich Cookies

Chef’s Handyman Gingerbread Sandwich Cookies

Sweet, spicy and soft, that’s the man of our dreams, right? Christmas is on its way, especially in the shops, where Christmas tree decorations already can be bought. There Christmas spices are tickling the nose. I love the fragrance of cinnamon, nutmeg, gloves, vanilla and oranges. So, why not sharing a sweet and tasty ginger man for afternoon tea?

The Sunday favorite, posted in the Chef’s Handyman food blog: Gingerbread sandwich cookies

Ginger Spread

Chef’s Handyman Ginger Spread

To make spread, combine, 1.5 cups of grated ginger cookies, 70 g or 2.5 oz. sugar, 60 g or 2 oz. of liquid margarine, 2 tbsp. of agave syrup and 2 tbsp. of soy bean curd. If needed blend the mixture. Pour in glasses and store in the fridge for 2 hours, or better overnight.

To make dough, place 15 tbsp. of agave syrup, 70 g or 2.5 oz. of sugar, 3 tbsp. of gingerbread spices, a dash of salt, 7 tbsp. of orange juice and 1 tbsp. of orange rind in a pan. Cook on low heat for 5 minutes. Add 250 g or 8 oz. of flour, 1 tbsp. of baking powder and 1 tsp. of baking soda. Combine all ingredients and form two rolls. Wrap them in transparent sheet and store in the fridge for 2 hours.

Roll the dough ¼ inch out and cut out rounds. Mark a ginger man in the middle with a cookie cutter. Cover the baking sheet with parchment paper. Place the cookies on the sheet. Bake in oven at 180°C or 350°F for 9-10 minutes or until golden. Cool the cookies on wire rack.

Apply the spread on one side and sandwich the gingerbread cookies. Dust with powdered sugar.

Shopping list for 14 sandwich cookies or 28 single ones:
Ginger spread approx. 1 glass:
Cookies: 150 g or 5 oz. ginger cookies
Dairy products: 60 g or 2 oz. liquid vegetable margarine, 2 tbsp. of soy bean curd or 2 tbsp. of soy yogurt
Syrup: 2 tbsp. of agave syrup
For the dough:
Syrup: 15 tbsp. agave syrup
Baking ingredients: 70 g or 2.5 oz. sugar, 250 g or 8 oz. flour, 1 tbsp. baking powder, 1 tsp. baking soda, powdered sugar
Spices: 3 tsp. gingerbread spices, salt
Fruits: 2 organic oranges

Chef’s Handyman tip: Store in cookie chars for one week. Gingerbread is a great gift for friends as well.

Have a great start into the week, yours Chef’s Handyman team.

Outlook of the next post entry published in the Chef’s Handyman food blog: More sweets.

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