Chef's Handyman, Food Blog

Orange Scones with marmalade, a great recipe in the Chef’s Handyman food blog

Posted on January 19, 2013 by Charlotte

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Orange Scones with marmalade, a favorite recipe in the Chef’s Handyman food blog

Scones are delicious with marmalade and clotted cream. The orange rind will give a special taste. The fresh smell of the peeled rind is just great and let me zone out to faraway countries, especially during our cold winter season.

Chef’s Handyman recipe: Scones with oranges

To make dough, combine, 400 g or 13 oz. flour, 15 g or 0.5 oz. baking powder, 100 g or 3.5 oz. sugar, 100 g or 3.5 oz. butter (room temperature), orange rind, 1 dl or 3.5 fl. oz. milk and 3 tbsp. of yoghurt.

Knead all ingredients. Roll dough out (1 cm or 0.4 inches). Shape scones with round cookie cutter.

Prepare baking sheet with parchment paper. Place the scones on the sheet. Apply milk on top of the scones. Bake in oven at 210°C or 410°F for 12-15 minutes or until golden.

Serve the scones lukewarm with clotted cream and marmalade.

Shopping list for approx. 15-20 scones:
Baking Ingredients: 400 g or 13 oz. flour, 15 g or 0.5 oz. baking powder, 100 g or 3.5 oz. sugar
Spices: 0.5 tsp. salt
Fruits: 2 oranges
Dairy Products: 100 g or 3.5 oz. butter, 1 dl or 3.5 fl.oz. milk, 3 tbsp. plain yoghurt

The weekly special in the Chef’s Handyman food blog: Marmalade

Peel oranges and cut in pieces. Make sure you will get about 700 g or 22 oz. of orange pulp. Place orange pieces and preserving sugar in a large pan. Add 3 tbsp. of lemon juice, 2 tbsp. of orange blossom water, grated ginger and 1 tbsp. all spice powder. Cook on medium heat until sugar has been melted.

Mix all ingredients with the hand-held blender. Add orange rind or zest. When the marmalade gelatinizes fill mixture in the prepared glasses.

Prepare preserving glasses as written in the wrapping.

Shopping list for approx. 8-10 small glasses:
Fruits: 1.5 kg or 48 oz. oranges, 3 lemons
Baking Ingredients: 1 kg or 32 oz. preserving, 2 tbsp. orange blossom water
Spices: Salt, 1 tbsp. all spice, 0.5 oz. fresh ginger

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

Posted in Jam, Chutney, Pastries | Comments Off

Vitamins in January! Salad with mango oranges and avocados, fresh and fruity the daily special in the Chef’s Handyman food blog!

Posted on January 12, 2013 by Charlotte

Orange Mango Avocado Salad, the daily special in the Chef’s Handyman Food Blog!

During the cold winter period, vitamins are very welcome! Citrus fruits are now in season. Oranges, grapefruits and tangerines are great ingredients for many cooking recipes. They are so colorful, from yellow to orange and from pink to red. This delicious winter salad is full of vitamins. After the rich Christmas menus a light version might be the right thing to eat. I still prefer menus, which are easy to prepare. This orange mango avocado salad is just an eye-candy. It can be served as a starter or as a main course as well.

Special of the day in the Chef’s Handyman Food Blog: Orange mango avocado salad with salmon and horse radish.

To make salad, peel oranges, mangos and avocados and cut in slices. Place green salad in bowls add fruits and garnish with smoked salmon.

For the dressing, combine 5 tbsp. of orange juice, 4 tbsp. of white balsamic vinegar, 6 tbsp. olive oil, salt, black pepper, thyme, 1 tsp. of honey and 1 tsp. of mustard. Sprinkle salad with dressing. Garnish with horse radish.

Shopping list for 4 serves:
Salad: 100 g or 3.5 oz. rocket, 1 iceberg lettuce,
Fruits: 2 avocados, 2 mangos, 3 oranges
Fish: 300 g or 11 oz. smoked salmon
Spices: Salt, black pepper
Mousse: Horse radish mousse
Herbs: 1 bunch thyme
Vinegar, Oil, Mustard: 4 tbsp. white vinegar, 6 tbsp. olive oil, 1 tsp. mustard
Baking Ingredients: 1 tsp. honey

Bon appetite, yours Chef’s Handyman team!

Outlook of the next blog post published in the Chef’s Handyman Food Blog: Orange Scones served with orange jam.

Posted in Salads | Comments Off

Chef’s Handyman special: Flower shaped sweet buns with cranberries and tangerines!

Posted on January 5, 2013 by Charlotte

Flower shaped sweet buns, a great baking recipe in the Chef’s Handyman food blog!

Traditionally these buns do contain raisins, but I prefer the homemade ones with cranberries and tangerine rind for a fresher taste. These sweet rolls are great with tea or coffee.

It’s a tradition in Switzerland to eat the sweet buns at the 6^th 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 cranberries and tangerines, a great recipe in the Chef’s Handyman food blog

To make dough, place flour, sugar and salt in a huge bowl. Melt butter on low heat. Add milk and yeast. Combine all ingredients including cranberries, egg and grated tangerine rind. 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 yolk 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.

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
Eggs: 2
Dairy Products: 70 g or 2.5 oz. butter, 1 cup milk (2 dl or 7 fl. oz.)
Spices: 1 tsp. salt
Fruits: 1 tangerine, organic, 50 g or 1.5 oz. cranberries, dried

HAPPY NEW YEAR, yours Chef’s Handyman team!

This baking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Click on the button on top right in the category screen than push the update button 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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Merry Christmas and a happy New Year!

Posted on December 22, 2012 by Charlotte

Merry Christmas and a happy New Year!

Many thanks to all our testers and food blog readers! Your feedback does inspire us to publish also next year new cooking recipes.

Our test kitchen will be closed during Christmas holidays. We will be back at the 7th of January 2013.

Have a great time, all the best. Your Chef’s Handyman team!

Two recipes from the Christmas serial 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’. Click on the button on top right in the category screen than push the update button within the mentioned e-cookbook. When the app will be downloaded the first time, these cooking recipes will be already included. The Chef’s Handyman app can be found in the iTunes Store.

Posted in Food News! | Comments Off

Dessert dream, new cooking recipes for Christmas dinner, published in the Chef’s Handyman food blog!

Posted on December 15, 2012 by Charlotte

Dessert dreams, new cooking recipes, published in the Chef’s Handyman food blog!

There is nothing to tell about, to try is the only way to explore. These desserts are just delicious, great in taste and easy to produce. Awesome desserts to share in the Chef’s Handyman food blog!

The Chef’s Handyman special: Spiced ice cream with prickly pear sauce

To make sauce, cut prickly pears in pieces. Place in pan. Add 2 tbsp. of vanilla sugar and 2 tbsp. of lemon juice. Close pan. Cook for 15 minutes on medium heat or until soft. Sieve mixture through a fine-meshed sieve.

To make ice cream: Thaw ice cream until soft. Add 1 tsp. of cardamom powder, 1 tsp. of cinnamon, 1 tsp. of Jamaica pepper and 8-10 tbsp. of coconut ground. Combine all ingredients. Fill in silicone tins and freeze for 3 hours. Prepare different sizes and shapes.

To make sugar fences, melt 10 tbsp. of sugar and 1 tbsp. of water in pan. When melted, pour sugar on parchment paper. Shape like fences. Allow the sugar fences to dry. When finished, break in pieces. Be carefully the sugar will be very hot!

Place prickly pear sauce in the center of plate. Take out ice cream from silicon tin. Place ice cream in the middle. Garnish with sugar fence. Place second ice cream piece on top. Add pistachios.

Shopping list for 4 serves:
Dairy Products: 500 ml or 16 fl. oz. vanilla ice cream
Fruits: 8-10 prickly pears, 1 lemon
Baking Ingredients: 10 tbsp. sugar, 2 tbsp. vanilla sugar, 2 tbsp. pistachios
Spices: 1 tbsp. cardamom powder, 1 tbsp. cinnamon powder, 1 tsp. Jamaica pepper, 8-10 tbsp. coconut ground.

Chef’s Handyman dessert: Raspberry ice cream with gloves and kaki

To make ice cream: Thaw ice cream until soft. Add 1 tsp. of clove powder and combine well. Fill in silicone tins and freeze for 3 hours. Prepare different sizes and shapes.

Cut kakis in slices. Sprinkle with rose blossom water and lemon juice. Place slices on plate. Take out ice cream from silicon tin and place on top of kaki slices. Garnish with fresh raspberry or other berry. Garnish with powdered sugar.

Shopping list for 4 serves:
Ice Cream: 500 ml raspberry ice cream
Fruits: 1 lemon, 2 Kakis
Baking Ingredients: Powdered sugar, 1 tbsp. rose blossom water
Spices: 1 tbsp. clove powder

Chef’s Handyman tip: Any ice cream flavor can be taken.

Get inspired with these delicious desserts! Yours Chef’s Handyman team!

At the end of the Christmas serial, some of the recipes will be published in the Chef’s Handyman iPhone app as well. We let you know.

Posted in Desserts | Comments Off

Chef’s Handyman tip, stuffed veal roast with mashed sweet potatoes!

Posted on December 9, 2012 by Charlotte

Christmas menu: Stuffed roast with mashed sweet potatoes. The Chef’s Handyman tip!

Why not a roast with mashed sweet potatoes for Christmas dinner? Stuffed with dried apricots and pistachio will give an exotic taste. Preliminary work might be done in advance, the meat should be ordered at the butcher’s store. Please inform the butcher that the roast will be stuffed. Then the meat will be cut in a special way, so that it can be filled and rolled. For a stuffed veal roast, the piece will be taken from the throat.

As a side dish, sweet potatoes and kaki chutney will give a special note.

Chef’s Handyman’s tip: Veal roast stuffed with dried apricots and cranberries, served with mashed sweet potatoes

To make roast, combine minced meat, cranberries, dried apricot pieces, chopped onion and parsley, 1 tsp. chili flakes and pistachios. Season the meat with 1 tsp. of chili flakes, salt, raz el hanout and black pepper. Fill the minced meat into the prepared meat bags. Close the meat with butcher’s clips or lashes. Heat olive oil in frying pan. Add the roast and sear on each side. Place roast in oven proofed tin. Add one cup of veal stock and onion pieces. Cover tin. Place in oven. Cook in oven at 160°C or 325° F for 60-90 minutes.

For the mashed sweet potatoes, peel potatoes and cut in pieces. Place pieces in pan. Add 1 cup of vegetable stock and 1-2 tsp. of raz el hanout. Cook about 15-20 minutes on medium heat or until soft. Sieve water. Add 1 tbsp. of black cumin seed oil. Mash potatoes softly. Add 2 tbsp. of butter.

To make chutney, chop 2 onions. Glaze them in frying pan. Cut kakis and zucchini in small pieces. Place in pan. Add 4 tbsp. of chopped dried apricots, 2 tbsp. of dried cranberries and pistachios. Garnish the chutney with chopped parsley and peppermint leaves.

When roast is finished cut into slices and place on plates. Serve with chutney and mashed sweet potatoes. Garnish potatoes with onion sprouts and black cumin seeds.

Shopping list for 4 serves:
Meat: 16 oz. minced veal, 32-35 oz. veal from throat, special cut for stuffing, to order in advance.
Spices: 4 tbsp. raz el hanout, salt, black pepper, black cumin seed, onion sprouts, 1 tsp. chili flakes.
Oil: Olive oil, black cumin oil
Stock, Bouillon: 1 cup veal stock, 1 cup vegetable stock
Vegetables: 4 zucchini, 8 onions, 1-1.5 kg or 32 to 46 oz. sweet potatoes
Herbs: 1 bunch peppermint leaves, 1 bunch parsley
Fruits: 3 kakis
Dried Fruits: 150 g or 5 oz. dried apricots, 50 g or 1.5 oz. cranberries
Nuts: 30 g or 1 oz. pistachios

Have a nice weekend your Chef’s Handyman team.

Outlook of next posts in the Chef’s Handyman food blog: Spiced ice cream with prickly pear sauce or raspberry ice cream with gloves and kaki fruits.

Posted in Main Dishes | Comments Off

More cooking recipes for the Christmas dinner posted in the Chef’s Handyman food blog!

Posted on December 1, 2012 by Charlotte

Easy and smart, new cooking recipes published in the Chef’s Handyman food blog.

Christmas is on the way, so does the planning for the Christmas dinner. Easy and smart menus are highly appreciated by the amateur chefs in the kitchen. When the pre-work can be reduced then the host will have more time to spend with the guests.

Vegetarian menu, Chef’s Handyman recommends: Filled puff pastry cups with cherry tomatoes

To prepare mushrooms: Heat butter in frying pan. Chop onion and glaze it. Cut mushrooms in pieces. Add mushrooms and cook for 2-4 minutes in covered pan. Season the mushrooms with salt, black pepper and dried herbs. Chop parsley. Spread over the mushrooms. Add 1 cup of heavy cream. Simmer for some minutes on low heat.

Place cherry tomatoes in an oven proofed tin. Sprinkle with olive oil. Season the tomatoes with salt and black pepper. Preheat oven at 150°C or 300°F for 10-15 minutes. Turn off oven, add puff pastry cups.

Place puff pastry cups on a plate. Fill with mushrooms. Garnish with cherry tomatoes and parsley.

Shopping list for 4 serves:
Pastry: 8 small or 4 bigger puff pastry cups
Mushrooms: 400 g or 12-13 oz. chanterelles, 400 g or 12-13 oz. button mushrooms, 6 porcini
Dairy Products: 1 cup heavy cream
Spices: Salt, black pepper
Herbs: 1 bunch parsley, dried herbs
Vegetables, Fruits: 1 onion, 18 oz. cherry tomatoes
Oil: Olive oil

Chef’s Handyman: Fish menu, white fish with Pastis sauce

To make white fish, season the fish with salt and black pepper. Cut ginger root in slices. Add the slices and sweet marjoram on top of the fish. Wrap the fish in parchment paper. Cook in oven at 325°C or 160°C for 10-15 minutes.

To make sauce, chop onions, glaze in frying pan. Deglaze onions with Pastis. Add 1 cup of cream. Reduce sauce. Season the sauce to taste with salt and black pepper. Add one tbsp. of butter.

To make spinach, chop onions and glaze them in a huge pan. Add garlic. Reduce heat. Add spinach. Close pan. Simmer for 10 minutes, than quench with half cup of coconut milk. Season the spinach with salt and black pepper.

Un-wrap fish and place on preheated plates. Add spinach. Garnish with pomegranate seeds and lemon rind. Serve with Pastis sauce. As side dish, serve white ginger rice.

Shopping list for 4 persons:
Fish: 800 g or 26 oz. white fish from the lake of Zurich, (any white fish can be taken)
Fruits: 1 lemon, 1 pomegranate
Vegetables: 800 g or 25 oz. spinach, 1 onion
Dairy Products: 1 tbsp. butter
Asian Ingredients: 2.5 dl or 8 fl. oz. cream
Spices: 1 garlic, salt, black pepper, fresh ginger root
Oil: 5 tbsp. olive oil
Liquids: 1 dl or 0.5 cup Pastis liqueur

Outlook of the next blog entry in the Chef’s Handyman food blog: Filled veal roast.

Have a nice weekend your Chef’s Handyman team.

Posted in Main Dishes | Comments Off

Aperitif! A great start for the Christmas Menu. New recipes posted in the Chef’s Handyman food blog.

Posted on November 24, 2012 by Charlotte

Aperitif the next part in the Christmas serial posted in the Chef’s Handyman food blog.

Guests pop in, the table is festive set no space is left for other plates or bowls. The soup served in bottles will be the right thing to do. Guests can still move around. They will not stick on the same place. So they can easlily swap ideas with friends or break news about the past few months.

Red and White! A great combination for aperitif! It will be more exciting to start with two different tastes. The cauliflower soup and the beetroot soup accompanied with buns will be perfect as a start.

Tomato buns, a great side dish in the Chef’s Handyman food blog.

For the dough, combine 2 lb. flour, 4 tbsp. of olive oil, 1 tbsp. of sea salt, 1 tbsp. of sugar, 1.5 oz. of fresh yeast, 16 fl. oz. or 2 cups of lukewarm water.

Tip: Soak yeast in 4 tbsp. of lukewarm water. Add one tsp. of sugar.

Baking time: Bake in oven at 475°F for 20-30 minutes, 1-2 breads. When formed buns, reduce baking time to 18-20 minutes.

Shopping list for 32 oz. of dough:
Flour: 32 oz. of flour
Backing Ingredients: 1.5 oz. yeast, 1 tbsp. sugar
Spices: 1 tbsp. sea salt
Oil: 4 tbsp. olive oil
Water: 2 cups water
Dried Vegetables and Fruits: 7 oz. dried tomatoes (without oil)

Cauliflower soup with Périgord truffle oil, one of the favorites in the Chef’s Handyman food blog

To make soup: Cut cauliflower in pieces. Chop onions and glaze them in a large pan. Add 2 laurel leaves. Add pieces. Deglaze with 1 cup of vegetable stock. Close pan and simmer for 15-20 minutes on low heat. When pieces are soft, mix them with the hand blender. Season the soup to taste with salt and black pepper. Add cream. When soup is too thick, add more hot vegetable stock. To top the soup, sprinkle with Périgord-truffle oil.

Fill the soup in bottles by pit, or serve in cups.

Shopping list for 4 and more serves:
Vegetables: 26 oz-32 oz. or 800-1000 g cauliflower, 1 onion
Stock: 1-2 cups of vegetable stock
Spices: Salt, black pepper, 2 laurel leaves
Dairy Products: 1 cup cream
Oil: Périgord truffle oil

Great color perfect taste, beetroot soup posted in the Chef’s Handyman food blog

To make soup: Cut beetroot in pieces. Chop onions and glaze them in a large pan. Add 2 laurel leaves. Add pieces. Deglaze with 1 cup of vegetable stock. Close pan and simmer for 15-20 minutes on low heat. When pieces are soft, mix them with the hand blender. Season the soup to taste with salt and black pepper. Add horseradish cream. When soup is too thick, add more hot vegetable stock.

Fill the soup in bottles by pit, or serve in cups

Shopping list for 4 and more serves:
Vegetables: 26 oz.-32 oz. or 800-1000 g beetroot, 1 onion
Stock: 3-5 cups of vegetable stock
Spices: Salt, black pepper, 2 laurel leaves
Dairy Products: 1 cup horseradish cream

Have a great time, your Chef’s Handyman team!

Outlook of the next posts in the Chef’s Handyman food blog: White fish with pastis sauce, puff pastry filled with mushrooms and cherry tomatoes, roasted rolled veal stuffed with oriental spiced minced meat.

Short note: We do highly appreciate your feedback. We will not comment feedback messages from search machines or messages without content. These posts will be deleted.

The bread 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 button on top right in the category screen than push the update button 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.

Posted in Aperitif | Comments Off

Inspiration for the Christmas menu, a new serial in the Chef’s Handyman food blog!

Posted on November 18, 2012 by Charlotte

Delicious ideas for the Christmas menu! A new serial in the Chef’s Handyman food blog!

Christmas is on the way and so the planning for the Christmas menu as well! To make the choice easier Chef’s Handyman will publish in the next posts a selection of recipe ideas.

Below the outlook of the next insight:
Aperitif: Buns with dried tomatoes, cauliflower soup with périgord truffle oil or beetroot soup with horse radish cream, part 2
Starters: Spinach with quail eggs or salad with quinoa, sprouts and persimmons, part 1
Main dishes: Vegetarian, Puff pastry cups filled with mushroom sauce, fish, white fish with pastis sauce and spinach, meat, filled rolled veal meat with spicy fruits and mashed sweet potatoes, part 3
Dessert: Spiced vanilla ice cream with prickly pears or raspberry ice cream with cloves and persimmons, part 4

Some of the dishes can be prepared in advance, like the bread for aperitif, the desserts and the soups.

Let’s start with the appetizers: Spinach with quail eggs or salad with quinoa and sprouts.

To make spinach, chop onions. Heat olive oil in large pan. Glaze onions. Quench with 4 tbsp. of pastis. Add spinach. Close pan and simmer for 2-3 minutes. Season the spinach with salt and black pepper. Add 6 tbsp. of cream.

Bring water to the boil. Add quail eggs. Cook for 2-3 minutes. Chill with cold water. Cut eggs in two pieces. Season the egg with pepper.

Serve spinach in glasses. Add eggs, garnish with sprouts.

To make salad, bring 2 cups of water to the boil add 1 cup of quinoa. Cook for 10 minutes on medium heat. Remove pan. Leave for another 10 minutes. Drain quinoa and cool. Place green salad leaves on plates. Add quinoa and sprouts. Cut persimmons in thin slices. From flower and place on the salad.

To make dressing, combine 5 tbsp. of olive oil, 4 tbsp. of raspberry vinegar, orange rind, chopped peppermint leaves, salt and black pepper. Sprinkle the salad with the dressing.

Shopping list for 4 serves for both recipes:
Vegetables: 32 oz. spinach, 2 onions
Fruits: 2 persimmons, 1 organic orange
Salad: 20-25 oz. salad
Herbs: 1 bunch peppermint, 1 cup sprouts
Oil, Vinegar: Olive oil, raspberry vinegar
Dairy Products: Cream (4-5 tbsp.)
Spirits: 4 tbsp. pastis
Spices: Salt, black pepper
Dried Products: 1 cup quinoa
Eggs: 12 – 16 quail eggs

Happy cooking, your Chef’s Handyman team!

Outlook of the next post in the Chef’s Handyman food blog: Aperitif: Part 2, beetroot soup, cauliflower soup and buns with dried tomatoes!

Posted in Starters | Comments Off

Take a look at the new releases in the Chef’s Handyman recipe blog: ‘Bring along – small gifts for friends’ and ‘The summer in preserving glasses!’

Posted on November 11, 2012 by Charlotte

Just arrived! ‘Bring along – small gifts for friends’ and ‘The summer in preserving glasses!’ Take a look at the new Chef’s Handyman releases.

These are print versions. Electronic e-books are under way. Unfortunately these books are available only in German. We will discuss to publish the e-books in English as well.

Bring along – small gifts for friends
by Charlotte Meyer, Marianne Ruff

Homemade spice-mixtures or jam, flavored oil or delicious cookies are very welcome as gifts for friends. Any bring along can be prepared in advance. When customized wrapped it will give an individual touch for the presentee.

In this collection art work will be combined with special cooking recipes from the Chef’s Handyman favorites. For additional illustration, Marianne Ruff has selected for each recipe one of her masterpieces in digital art work.

Bring along, small gifts, some examples:

The summer in preserving glasses!
by Charlotte Meyer

Chutneys and jam will bring the summer into the house, also during winter season. There are so many different possibilities to combine fruits and berries. Jam enriched with spices and herbs, will give an extraordinary flavor. Spices do underline the fruity taste.

Just delicious:

Did we spark your interest? Feel free to get in touch with the Chef’s Handyman team. Any feedback will be highly appreciated.

https://www.chefshandyman.ch/web/en/contact.php

Have a nice weekend, your Chef’s Handyman team.

Posted in Wine, News, Trends | Comments Off

Orange Scones with marmalade, a great recipe in the Chef’s Handyman food blog

Orange Scones with marmalade, a favorite recipe in the Chef’s Handyman food blog

Chef’s Handyman recipe: Scones with oranges

The weekly special in the Chef’s Handyman food blog: Marmalade

Vitamins in January! Salad with mango oranges and avocados, fresh and fruity the daily special in the Chef’s Handyman food blog!

Orange Mango Avocado Salad, the daily special in the Chef’s Handyman Food Blog!

Special of the day in the Chef’s Handyman Food Blog: Orange mango avocado salad with salmon and horse radish.

Chef’s Handyman special: Flower shaped sweet buns with cranberries and tangerines!

Flower shaped sweet buns, a great baking recipe in the Chef’s Handyman food blog!

Flower shaped sweet buns with cranberries and tangerines, a great recipe in the Chef’s Handyman food blog

Merry Christmas and a happy New Year!

Merry Christmas and a happy New Year!

Dessert dream, new cooking recipes for Christmas dinner, published in the Chef’s Handyman food blog!

Dessert dreams, new cooking recipes, published in the Chef’s Handyman food blog!

The Chef’s Handyman special: Spiced ice cream with prickly pear sauce

Chef’s Handyman dessert: Raspberry ice cream with gloves and kaki

Chef’s Handyman tip, stuffed veal roast with mashed sweet potatoes!

Christmas menu: Stuffed roast with mashed sweet potatoes. The Chef’s Handyman tip!

Chef’s Handyman’s tip: Veal roast stuffed with dried apricots and cranberries, served with mashed sweet potatoes

More cooking recipes for the Christmas dinner posted in the Chef’s Handyman food blog!

Easy and smart, new cooking recipes published in the Chef’s Handyman food blog.

Vegetarian menu, Chef’s Handyman recommends: Filled puff pastry cups with cherry tomatoes

Chef’s Handyman: Fish menu, white fish with Pastis sauce

Aperitif! A great start for the Christmas Menu. New recipes posted in the Chef’s Handyman food blog.

Aperitif the next part in the Christmas serial posted in the Chef’s Handyman food blog.

Tomato buns, a great side dish in the Chef’s Handyman food blog.

Great color perfect taste, beetroot soup posted in the Chef’s Handyman food blog

Inspiration for the Christmas menu, a new serial in the Chef’s Handyman food blog!

Delicious ideas for the Christmas menu! A new serial in the Chef’s Handyman food blog!

Take a look at the new releases in the Chef’s Handyman recipe blog: ‘Bring along – small gifts for friends’ and ‘The summer in preserving glasses!’

Just arrived! ‘Bring along – small gifts for friends’ and ‘The summer in preserving glasses!’ Take a look at the new Chef’s Handyman releases.

Bring along – small gifts for friends
by Charlotte Meyer, Marianne Ruff

The summer in preserving glasses!
by Charlotte Meyer

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Chef's Handyman

Orange Scones with marmalade, a favorite recipe in the Chef’s Handyman food blog

Chef’s Handyman recipe: Scones with oranges

The weekly special in the Chef’s Handyman food blog: Marmalade

Orange Mango Avocado Salad, the daily special in the Chef’s Handyman Food Blog!

Special of the day in the Chef’s Handyman Food Blog: Orange mango avocado salad with salmon and horse radish.

Flower shaped sweet buns, a great baking recipe in the Chef’s Handyman food blog!

Flower shaped sweet buns with cranberries and tangerines, a great recipe in the Chef’s Handyman food blog

Merry Christmas and a happy New Year!

Dessert dreams, new cooking recipes, published in the Chef’s Handyman food blog!

The Chef’s Handyman special: Spiced ice cream with prickly pear sauce

Chef’s Handyman dessert: Raspberry ice cream with gloves and kaki

Christmas menu: Stuffed roast with mashed sweet potatoes. The Chef’s Handyman tip!

Chef’s Handyman’s tip: Veal roast stuffed with dried apricots and cranberries, served with mashed sweet potatoes

Easy and smart, new cooking recipes published in the Chef’s Handyman food blog.

Vegetarian menu, Chef’s Handyman recommends: Filled puff pastry cups with cherry tomatoes

Chef’s Handyman: Fish menu, white fish with Pastis sauce

Aperitif the next part in the Christmas serial posted in the Chef’s Handyman food blog.

Tomato buns, a great side dish in the Chef’s Handyman food blog.

Great color perfect taste, beetroot soup posted in the Chef’s Handyman food blog

Delicious ideas for the Christmas menu! A new serial in the Chef’s Handyman food blog!

Just arrived! ‘Bring along – small gifts for friends’ and ‘The summer in preserving glasses!’ Take a look at the new Chef’s Handyman releases.

Bring along – small gifts for friends by Charlotte Meyer, Marianne Ruff

The summer in preserving glasses! by Charlotte Meyer

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Chef's Handyman

Bring along – small gifts for friends
by Charlotte Meyer, Marianne Ruff

The summer in preserving glasses!
by Charlotte Meyer