Chef's Handyman, Food Blog

Chef’s Handyman, today’s special: Passion fruit banana peppermint drink!

Posted on January 9, 2012 by Charlotte

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Chef’s Handyman tip for the recipe blog: Breakfast juice with twist! Passion fruit banana peppermint drink!

The sourness from the passion fruit, the sweetness from the banana and the freshness from the peppermint is a great combination of flavors. This drink is the right kick in the morning, when the time is running away.

Chef’s Handyman, recipe for 4 persons: Passion fruit banana peppermint drink!

To make drink: Cut passion fruits in half. Take out fruit flesh and place in a measuring jug. Add 2 bananas, 1 cup of yoghurt, 1 cup of orange juice and 4-5 peppermint leaves. Mix all ingredients with the hand blender. The passion fruits do have a sour taste. Add vanilla sugar if desired.

Shopping list for 4 persons:
Fruits: 3 passion fruits, 2 bananas
Herbs: 1 bunch peppermint
Juices: 1 cup orange juice
Dairy Products: 1 cup yoghurt (8 fl. Oz.)

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 ‘Business Menu’. Click in the category screen on the button right above and push the update button within the mentioned e-cookbook. The Chef’s Handyman app can be found in the iTunes Store.

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Chef’s Handyman for the recipe blog: Today’s special, papaya coconut lemon drink!

Posted on January 6, 2012 by Charlotte

A sunny drink also for the winter season! Chef’s Handyman recommends: Papaya coconut lemon drink for breakfast!

Actually the papaya drink is a summer drink, but during winter time it will feel like summer, having an exotic drink for breakfast. When I have prepared my post, it was snowing all the time. There was no ray of sunlight. Nevertheless I took the pictures outside in our garden. Normally papayas will never meet snow, right! But it was so good for my soul to have an exotic drink in my hands. So I could at least dream about sun, high temperatures and the sea side. Couple of hours later I still had the sun in my heart, even the weather and the temperature showed something else.

Chef’s Handyman cooking recipe for 4 persons: papaya coconut lemon drink!

To make drink: Cut papaya in half. Remove seeds. Take fruit flesh out and place in a measuring jug. Add coconut milk, lime or lemon juice and tbsp. of spicy sugar. Mix with a hand blender. Fill in glasses and garnish with lemon slices.

Chef’s Handyman tip: Spicy sugar see recipe. If no spicy sugar available, mix sugar with cinnamon (0.5 tsp. of cinnamon 2 tbsp. of sugar).

Shopping list for 4 persons:
Fruits: 2 papayas, 2 lemons
Baking Ingredients: 2 tbsp. spicy sugar
Asian Ingredients: 5 dl or 16 fl. Oz. coconut milk

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 ‘Business Menu’. Push the update button in the category screen within the mentioned e-cookbook. The Chef’s Handyman app can be found in the iTunes Store.

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Chef’s Handyman tip for the recipe blog: Vitamin power – mango orange sallow thorn drink!

Posted on January 1, 2012 by Charlotte

Why not start with power into the day! Chef’s Handyman tip for the recipe blog: Vitamin Power!

HAPPY NEW YEAR!

Many resolutions have been taken for the New Year. Now it’s time to stick to them. Healthy food, more sports, let start with some vitamins in the morning or during the day. The next posts do contain recipes for delicious power drinks. To start in the morning with one of these drinks a rainy day will turn into a sunny one. Let’s have a drink!

Chef’s Handyman recipe for 4 persons: Mango orange sallow thorn drink!

To make drink: Peel mangos. Remove core. Cut mangos in pieces. Fill 1 cup of orange juice and 1 cup of carrot juice in a measuring jug. Add mango pieces, ginger, 4 tbsp. of sallow thorn jam and plain yoghurt. Mix all ingredients with a hand blender.

Shopping list for 4 persons:

Fruits: 2 mangos
Juices: 1 cup orange juice, 1 cup carrot juice
Spices: 0.5 Oz. fresh ginger root
Jam: 4 tbsp. Sallow thorn jam
Dairy Products: 8 Oz. yoghurt

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 ‘Business Menu’. Push the update button in the category screen within the mentioned e-cookbook. When the app or e-cookbook 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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Season’s Greetings from Chef’s Handyman!

Posted on December 21, 2011 by Charlotte

Season’s Greetings from the Chef’s Handyman Team!

Thanks a lot for all the feedbacks and greetings during the year, we did appreciate it
very much.

The Chef’s Handyman team will close the test kitchen over Christmas holidays. We will start again in January 2012 with new cooking recipes for the recipe blog and the Chef’s Handyman app.

MERRY CHRISTMAS and A HAPPY NEW YEAR!

Sincerely yours,

Chef’s Handyman team.

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Vinoidea: Wine recommendation for the Chef’s Handyman recipe blog!

Posted on December 18, 2011 by Charlotte

Sommelier Patrizios wine recommendation for the Christmas serial in the Chef’s Handyman recipe blog!

For the Christmas serial of cooking recipes in the Chef’s Handyman recipe blog I recommend 3-4 wines for the different dishes. To choose different wines by glass for each dish would be a great idea but might be too complicated at home.

Kerner Präepositus DOC Alto Adige 2010, for the vegetarian dishes:

The vegetarian dish, stem turnip with spinach and Brussels sprouts is not easy to combine with wine, as this dish has much tannin and bittern. I recommend an aromatic white wine with an exotic fresh taste. This wine is fine for the fish and vegetarian menus.

Starter, vegetarian: Puff pastry stars filled with lentils and chickpeas
Starter: Catfish wrapped in smoked ham with caramelized apple slices
Starter or side dish, vegetarian: Tangerine Risotto
Main dish, vegetarian: Filled steam turnip with winter spices
Main dish: Pike with vermouth coconut sauce

Grapes: Kerner 100% (Schiava Grossa and Riesling)
Eye: Intensive straw yellow, greenish reflexes, brilliant, consistent
Nose: Pleasant, intensive, fruity note, chamomile, herbs, peach, mango, anise, lavender, green tea, mint, fennel, mineral note
Mouth: Dry, harmony between minerality and freshness, pleasant softness, harmonic, continuing taste of grapefruit, herbs and exotic fruits

Franciacorta Saten DOCG Ferghettina for the fish dishes:

A sparkling wine would be the right choice if only fish dishes would be served.

Chef’s Handyman cooking recipes:

Starter: Catfish wrapped in smoked ham
Main dish: Pike with vermouth coconut sauce

Grapes: Chardonnay 100%, 36 month in the yeast
Eye: Intensive straw yellow, smooth, continuing perlage
Nose: Pleasant, intensive, complex, white flowers, fruity, roasted almonds, vanilla
Mouth: Pleasant softness, harmonic, elegant and delicious, continuing taste of almonds.

Hedonis Cicilia IGT Feudo Arancio

Chef’s Handyman cooking recipe:

The Mediterranean wine would be great with beef and thyme potatoes. The full bouquet and the tannin are very well with the tasty beef.

Beef tenderloin with red wine sauce.

Grapes: 70% Nero d’Avola, 30% Syrah
Ripening: Barrique, French oak barrel, 16 month
Eye: Ruby red, intensive, red reflexes
Nose: Complex, fruity tastes, cherries, berries, black pepper, coffee, chocolate
Mouth: Rich, full-bodied, strong, compact minerality, concentrated, balanced, continuing taste, balsamic flavor.

Ben Ryè Doc Passito di Pantelleria

For the dessert I recommend a ‘meditation wine’. After the dessert, the Ben Ryè will be perfect.

Chef’s Handyman cooking recipes:

Dessert: Winter surprise
Dessert: Chestnut mousse with coffee dates and tangerines

Grapes: Zibibbo (Moscato d’Alessandria) 100%
Grape Harvest: from 15th of August, 3-4 weeks dehydration (sun and wind)
Eye: Consistent, nice and bright amber yellow
Nose: Intensive, complex, elegant, apricot, dried figs, orange blossom honey, oregano, crystalized fruits, orange rind, saffron, sultana, cotton candy, malt, minerally note
Mouth: Harmony between sweetness, softness and minerality, Continuing taste of dried fruits and honey

More information about the wine under: www.vinoidea.ch.

Cheers and enjoy your meal! Patrizio from Vinoidea and Charlotte from Chef’s Handyman! All cooking recipes mentioned above can be found in the Chef’s Handyman recipe blog.

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Chef’s Handyman dessert tip for the recipe blog: Coffee dates with chestnut mousse!

Posted on December 16, 2011 by Charlotte

Chef’s Handyman tip for the recipe blog: Chestnut mousse with coffee dates and tangerine compote! What a great Christmas dessert!

Those who know the chestnut woods in the Italian part of Switzerland might love this dessert. This is a typical winter dessert, perfect for the cold season. Chestnuts can be used for several dishes. They can be served sweet and spicy, hot or cold.

This delicious dessert does contain the fruity taste of tangerine, the acerbic and sweet taste of the coffee dates and the smooth and sweet taste of the chestnuts. Who wants can top with whipped vanilla cream. But for me this will be too much after the opulent Christmas menu.

All Christmas cooking recipes will be published in the Chef’s Handyman app for iPhone and iPad as well.

Chef’s Handyman cooking recipe for 4 persons: Coffee dates with chestnut mousse:

Cut dates in half. Remove seed. Place in a bowl. Add espresso and 1 tbsp. of spicy sugar. Allow the dates to marinate for 30 minutes.

Place tangerine slices in a pan. Add vanilla sugar and 4 tbsp. of orange juice. Simmer on low heat for 5 minutes. Cool compote.

Place cream and 1 tbsp. of vanilla sugar in a bowl. Add a pinch of tonka bean. Whip cream until stiff. Fold in chestnut puree.

Serve tangerine compote and dates in a glass. Apply chestnut mousse on top. Use for the mousse a piping bag. Garnish with a date slice colored with gold sugar.

Shopping list for 4 persons:
Fruits: 10 dried dates, 4 tangerines
Coffee: 1 cup espresso or coffee
Baking Ingredients: 1 tbsp. spicy sugar, gold sugar, 3 tbsp. vanilla sugar, 7 oz. chestnut puree
Juices: 4 tbsp. orange juice
Dairy Products: 8 fl. oz. or 2.5 dl cream (whipped cream)
Spices: 1 pinch tonka bean

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’. 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.

Posted in Desserts | Comments Off

Just a dream! Winter surprise cake, Chef’s Handyman pastry tip for the recipe blog!

Posted on December 14, 2011 by Charlotte

Winter surprise, for dessert or so! A new Chef’s Handyman baking recipe for the recipe blog!

A new recipe for the Christmas serial!

The filling and the cakes can be prepared in advance. The filling can be stored in the fridge for several days. These cakes are not only for Christmas season no they are delicious for other occasions as well. After a huge walk out in the snow, I would die for these cakes. They are so delicious in taste especially served with tea, coffee and with sparkling wine as well. The flavor of the dried apricots and cranberries together with the orange and lemon rind and the fresh ginger is just great.

All Christmas cooking recipes will be published in the Chef’s Handyman app for iPhone and iPad.

Chef’s Handyman baking recipe, winter surprise cake for 4 persons:

To make dough: Combine 13 oz. of flour, 1 tsp. of salt, 10 oz. of butter (room temperature) and 1 egg. Wrap dough in foil and store in fridge for 30 minutes.

Chef’s Handyman Tip: Short crust pastry can be bought in supermarkets as well. Preparation time can be reduced.

To make filling: Cut 7 oz. of dried apricots and 2 oz. of dried ginger in pieces. Place pieces in a pan. Add 4 oz. of dried cranberries, lemon and orange rind, 4 oz. of butter, 5 oz. of crude sugar, 0.5 oz. fresh and grated ginger, 2 oz. of crystallized fruits, 1 tsp. of cinnamon, 1 pinch of cardamom, 1 pinch of clove powder, 4 tbsp. of orange juice and 4 tbsp. of lemon juice. Peel apple. Take out core and cut apple in small pieces. Add pieces to other ingredients. Heat pan and simmer all ingredients on medium heat for 10 minutes. Cool filling add 3 tbsp. of rum or brandy.

Chef’s Handyman Tip: Substitute rum with rum flavor. This filling can be used for the filled stem turnip cooking recipe as well.

Apply liquid butter in muffin tins. Dust with flour. Roll short crust pastry on a floured surface to 4 mm or 0.2 inch thick and line the muffin tin. Place the filling in the middle. Press floured cookie cutter into dough. Close cake with stars on top of the filling.

Bake in oven at 180°C or 350°F for 15-20 minutes or until light golden. Cool in muffin tins. When cooled, take the cake out and dust with powdered sugar.

Shopping list for 4 persons:
Baking Ingredients: 13 oz. flour, 2 oz. crystallized fruits, 5 oz. crude sugar, 4 tbsp. powdered sugar
Egg: 1
Spices: 1 pinch salt, 1 tsp. cinnamon, 1 tsp. cardamom, 1 pinch cloves, 0.5 oz. fresh ginger
Dried Fruits: 7 oz. dried apricots, 4 oz. dried cranberries, 3 oz. dried ginger
Fruits: 1 orange, 1 lemon (both organic), 1 apple
Dairy Products: 13 oz. butter
Drinks: 3 tbsp. of rum or brandy, or non-alcoholic rum flavor

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’. 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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New cooking recipe for the Christmas serial in the Chef’s Handyman recipe blog: Beef tenderloin with red wine sauce and Mediterranean vegetables.

Posted on December 10, 2011 by Charlotte

Chef’s Handyman Christmas menu tip for the recipe blog: Beef tenderloin with red wine sauce and Mediterranean vegetables!

Beef tenderloin is just delicious. The meat is tender and goes very well with the red wine sauce and the Mediterranean vegetables. I did choose a Syrah for the sauce. Thyme potatoes are perfect as side dish. Pasta lovers may serve vermicelli to this dish. All the ingredients can be prepared in advance. The wine sauce can be produced one day before. The sauce can be brought to a short boil before serving. Add then a piece of butter. The potatoes can also be steamed in advance. Before to be served, they can be roasted gently with thyme and salt.

All Christmas cooking recipes will be published in the Chef’s Handyman app for iPhone and iPad as well.

Today’s special in the Chef’s Handyman recipe blog: Beef tenderloin with red wine sauce and Mediterranean vegetables for 4 persons:

For the vegetable: Cut dried and fresh tomatoes and bell pepper in pieces. Chop garlic. Heat olive oil in frying pan. Add garlic and thyme. Simmer for 2 minutes. Add vegetables. Season the vegetables to taste with salt and black pepper. Add chili flakes. Simmer on low heat for 15 minutes or cooked through.

To make sauce, caramelize 5 tbsp. of sugar in frying pan. Add 3 tbsp. of tomato puree. Simmer for 2 minutes. Quench with 1.5 cups of red wine. Reduce wine. Sauce should thicken. Season the sauce to taste with salt and black pepper. Add 1-2 tbsp. of butter.

Sear beef on each side. Wrap in aluminum foil. Cook in oven at 160°C or 325°F for 5-10 minutes. It depends how the tenderloin should be cooked through (rare, medium, well done).

Place beef tenderloin with the vegetables on preheated plates. Add sauce. Serve with thyme potatoes.

Chef’s Handyman tip: Substitute wine with red grape juice.

Shopping list for 4 persons:
Meat: 2 LB or 1 kg beef tenderloin
Vegetables: 4 bell pepper, 16 Oz. potatoes
Fruits: 5 tomatoes, 4 Oz. dried tomatoes
Oil, Puree: 4 tbsp. olive oil, 3 tbsp. tomato puree
Baking Ingredients: 5 tbsp. sugar
Wine: 4 dl or 13 fl. Oz. red wine (e.g. Syrah)
Spices: Salt, black pepper, 1 garlic glove, chili flakes
Spices: 1 bunch of thyme
Dairy Products: 1-2 tbsp. butter

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’. 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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Filled stem turnip with winter spices! A vegetarian cooking recipe from Chef’s Handyman for the recipe blog!

Posted on December 8, 2011 by Charlotte

A vegetarian dish, not only for vegetarians! The new cooking recipe for the Christmas serial from Chef’s Handyman for the recipe blog!

No pasta dish for vegetarians! This vegetarian dish looks complicated to prepare, but it looks only so! Dried fruits with rum aroma and walnuts do give the dish a winter note. The dried fruits can also be used for the winter surprise cake. So they have to be prepared only once. The winter surprise cake is made of shortcrust pastry.

All Christmas cooking recipes will be published in the Chef’s Handyman app for iPhone and iPad as well.

Vegetarian cooking recipe for 4 persons from Chef’s Handyman: Filled stem turnip with winter spices!

For the stem turnips: Scoop the stem turnips out. Bring water to the boil. Add lemon juice. Add hollowed out stem turnips. Cook for 10-15 minutes on medium heat. Prepare baking tin with parchment paper. Take stem turnip out and place on baking tin.

To make coconut sauce: Place left over from stem turnips in a pan. Add coconut milk. Season the vegetables with salt and pepper. Add anise. Simmer for 10 minutes on medium heat or until cooked through. Take out some stem turnip pieces and place them in a bowl. Mix rest with the hand blender until smooth and soft. Add more coconut milk and 2-3 tbsp. of the filling below. Simmer for another 5 minutes. Drain sauce through a fine meshed sieve. Collect sauce in a pan.

To make filling: Cut 7 oz. of dried apricots and 2 oz. of dried ginger in pieces. Place pieces in a pan. Add 4 oz. of dried cranberries, lemon and orange rind, 4 oz. of butter, 5 oz. of sugar, spicy sugar, 0.5 oz. fresh and grated ginger, 2 oz. of crystallized fruits, 1 tsp. of cinnamon, 4 tbsp. of orange juice and 4 tbsp. of lemon juice. Peel apple take out core and cut apple in small pieces. Add pieces to other ingredients. Heat pan and simmer all ingredients on medium heat for 10 minutes. Cool filling add 3 tbsp. of rum or brandy.

Tip: Substitute rum with rum flavor. This filling can be used for the winter surprise cake as well.

For the Brussels sprouts, cut the Brussels sprouts in half. Bring vegetable stock to the boil. Add Brussels sprouts. Cook them for 15 minutes or until cooked through.

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.

To fill stem turnips: Add 5 tbsp. of spinach to the stem turnip pieces in the bowl. Add 3 tbsp. of the fruit filling and Brussels sprouts. Combine ingredients. Cut feta cheese in pieces. Cut thyme leaves. Chop walnuts. Combine ingredients. Fill hollowed stem turnips with the mixture. Add 3-4 tbsp. of the stem turnip coconut sauce. Bake in oven at 200°C or 400°F for 45 minutes or cooked through.

Place stem turnips in soup plates. Add stem turnip coconut sauce. Garnish with Brussels sprouts, walnuts, fruit filling and spinach.

Shopping list for 4 persons:

Vegetables: 4 stem turnips, 500 g or 16 oz. Brussels sprouts, 500 g or 16 oz. spinach
Fruits: 1 orange organic, 1 lemon organic, 1 apple
Herbs: 1 bunch thyme
Dried Fruits: 200 g or 7 oz. dried apricots, 50 g or 2 oz. cranberries, 100 g or 4 oz. dried ginger
Spices: Salt, black pepper, 1 tbsp. cinnamon, 1 garlic glove, 1 tsp. anise, 20 g or 2 oz. fresh ginger
Baking Ingredients: 50 g crystallized fruits, 6 tbsp. sugar
Drinks: 3 tbsp. rum or brandy or rum aroma
Nuts: 50 g or 2 oz. walnuts
Dairy Products: 200 g or 7 oz. feta cheese, 2 tbsp. butter
Vegetable Stock: 4 dl or 12 fl. oz. vegetable stock
Asia Products: 5 dl or 16 fl. oz. coconut milk
Oil: 4 tbsp. olive oil

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’. 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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New Chef’s Handyman cooking recipe for the Christmas serial! Pike with vermouth coconut sauce!

Posted on December 7, 2011 by Charlotte

Christmas menu tip: Pike with vermouth coconut sauce, the next cooking recipe for the Chef’s Handyman recipe blog!

Pike fresh from the lake of Zurich! I never had pike before. Of course, another fish can be taken as well for this delicious Chef’s Handyman cooking recipe for the recipe blog.

What would be great as side order? To be on the save way, spinach would be nice. This is too banal for Christmas dinner, right! Green and red, pomegranate and spinach, why not! That’s the right combination!

What about sauce? The sauce is still missing! East meets west, vermouth with coconut milk! Is that going to work? Yes, it works! That’s the reason why I like cooking so much! There are so many different possibilities how food can be prepared and presented!

All Christmas cooking recipes will be published in the Chef’s Handyman app for iPhone and iPad as well. The Christmas serial contains two different menus. One menu with fish and meat and the other one is a vegetarian menu. Both menus do contain a starter, two main dishes and one dessert.

Chef’s Handyman cooking recipe for 4 persons: Pike with vermouth sauce and spinach with pomegranate seeds.

Cut pike in pieces. Remove fish bones. Season the pike with salt and black pepper. Heat olive oil in frying pan. Broil fish on each side. Wrap the fish in aluminum foil. 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 vermouth. Add 1 cup of coconut milk. Reduce sauce. Season the sauce to taste with salt and black pepper. Add one tbsp. of butter.

Place pike on preheated plates. Add spinach. Garnish with pomegranate seeds. Serve with vermouth sauce.

Shopping list for 4 persons:
Fish: 800 g or 26 Oz. pike
Fruits: 1 lemon, 1 pomegranate
Vegetables: 500 g or 16 Oz. spinach, 1 onion
Dairy Products: 1 tbsp. butter
Asian Ingredients: 2.5 dl or 8 fl. Oz. coconut milk
Spices: 1 garlic, salt, black pepper
Oil: 2 tbsp. olive oil
Liquids: 1 dl or 0.5 cup vermouth

Chef’s Handyman Tip: Substitute vermouth with star anise, for non-alcoholic dish. Add only small edge of star anise and more coconut milk

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’. Push the update button in the category screen within the mentioned e-cookbook. When the app will be downloaded the first time, this recipe will be already included. The Chef’s Handyman App can be found in the iTunes Store.

Posted in Main Dishes | Comments Off

Chef’s Handyman, today’s special: Passion fruit banana peppermint drink!

Chef’s Handyman tip for the recipe blog: Breakfast juice with twist! Passion fruit banana peppermint drink!

Chef’s Handyman, recipe for 4 persons: Passion fruit banana peppermint drink!

Chef’s Handyman for the recipe blog: Today’s special, papaya coconut lemon drink!

A sunny drink also for the winter season! Chef’s Handyman recommends: Papaya coconut lemon drink for breakfast!

Chef’s Handyman cooking recipe for 4 persons: papaya coconut lemon drink!

Chef’s Handyman tip for the recipe blog: Vitamin power – mango orange sallow thorn drink!

Why not start with power into the day! Chef’s Handyman tip for the recipe blog: Vitamin Power!

Chef’s Handyman recipe for 4 persons: Mango orange sallow thorn drink!

Season’s Greetings from Chef’s Handyman!

Season’s Greetings from the Chef’s Handyman Team!

Vinoidea: Wine recommendation for the Chef’s Handyman recipe blog!

Sommelier Patrizios wine recommendation for the Christmas serial in the Chef’s Handyman recipe blog!

Kerner Präepositus DOC Alto Adige 2010, for the vegetarian dishes:

Franciacorta Saten DOCG Ferghettina for the fish dishes:

Hedonis Cicilia IGT Feudo Arancio

Ben Ryè Doc Passito di Pantelleria

Chef’s Handyman dessert tip for the recipe blog: Coffee dates with chestnut mousse!

Chef’s Handyman tip for the recipe blog: Chestnut mousse with coffee dates and tangerine compote! What a great Christmas dessert!

Chef’s Handyman cooking recipe for 4 persons: Coffee dates with chestnut mousse:

Just a dream! Winter surprise cake, Chef’s Handyman pastry tip for the recipe blog!

Winter surprise, for dessert or so! A new Chef’s Handyman baking recipe for the recipe blog!

Chef’s Handyman baking recipe, winter surprise cake for 4 persons:

New cooking recipe for the Christmas serial in the Chef’s Handyman recipe blog: Beef tenderloin with red wine sauce and Mediterranean vegetables.

Chef’s Handyman Christmas menu tip for the recipe blog: Beef tenderloin with red wine sauce and Mediterranean vegetables!

Today’s special in the Chef’s Handyman recipe blog: Beef tenderloin with red wine sauce and Mediterranean vegetables for 4 persons:

Filled stem turnip with winter spices! A vegetarian cooking recipe from Chef’s Handyman for the recipe blog!

A vegetarian dish, not only for vegetarians! The new cooking recipe for the Christmas serial from Chef’s Handyman for the recipe blog!

Vegetarian cooking recipe for 4 persons from Chef’s Handyman: Filled stem turnip with winter spices!

New Chef’s Handyman cooking recipe for the Christmas serial! Pike with vermouth coconut sauce!

Christmas menu tip: Pike with vermouth coconut sauce, the next cooking recipe for the Chef’s Handyman recipe blog!

Chef’s Handyman cooking recipe for 4 persons: Pike with vermouth sauce and spinach with pomegranate seeds.

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