Chef's Handyman, Food Blog

Chef’s Handyman, a special cooking recipe: Quince Delight!

Posted on November 5, 2011 by Charlotte

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Rosewater and quinces! An Eastern breeze in the quinces, the special cooking recipe from Chef’s Handyman!

Twice as much quince! After handling all the quinces in the bag, new ones had been arrived. Yes, right! Our family was overwhelmed by the glut of quinces. With all the love for quinces, too much is too much. In my last post I have mentioned the salty soup. I will post this cooking recipe next time. For this article I have chosen this special cooking recipe from Chef’s Handyman with rosewater and quinces.

Cooking recipe for 4 persons:

Peel 3 lb of quinces. Take out core. Cut quinces in pieces. Place pieces in a pan. Add 0.5 cup of orange juice. Simmer quinces for 15-20 minutes or until soft. Mix with a hand blender. Weight quinces and place 14 oz. in a pan. Add 14 oz. of preserving sugar and 1 tbsp. of vanilla sugar. Bring puree to the boil. Cook for 5-10 minutes on medium heat. Stir well.

Prepare baking pan 15 x 20 cm or 6 x 8 inches with parchment paper. Dust with grated coconut. Fill in quince puree. Allow to dry for 3 hours. Sprinkle with grated coconut on the top. Allow another 1-2 days to dry. Turn puree, sprinkle with grated coconut and dry for another 2 days. The puree must thicken like jelly.

Test if middle of the jelly had been thicken as well. Then take puree out and cut in small pieces. Serve quince delight with tea.

Chef’s Handyman tip: Cut out star shapes with a biscuit cutter and use the quince delights for decoration or as side dish for winter tea.

Shopping list for 4 persons:

Fruits: 3 lb quinces or 15 oz. quince puree
Juices: 5 fl. oz. orange juice
Baking Ingredients : 15 oz. preserving sugar, 1 tbsp. vanilla sugar, 1 tbsp. rosewater
Nuts: 2 oz. coconut ground

This cooking recipe from Chef’s Handyman will be published in the new e-cookbook: ‘Cookies and Spices’ at the end of November. More information about the e-cookbook from Chef’s Handyman to follow!

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Chef’s Handyman Recipe Blog: Sweet surprise! Quince Soup with Figs!

Posted on November 1, 2011 by Charlotte

The cooking recipe tip from Chef’s Handyman for the recipe blog! Sweet quince soup with figs and marzipan! Why not?!

A long night with lots of creative cooking recipes might be too much, also for my family. Quinces everywhere and quinces at any time, for breakfast, lunch and dinner! They were skeptical, but when they tried this sweet quince soup the skepticism pursue. I like the combination of quinces with orange rind and vanilla or with marzipan and rosewater. Of course I have also tried a salty variation of quince soup, which I will post later in the Chef’s Handyman recipe blog.

Below the Chef’s Handyman cooking recipe for quince soup with figs:

Peel 8 quinces take out core and cut quinces in pieces. Peel and pit 4 plums. Cut plums in quarter. Place fruits in a pan. Add 0.5 cup of orange juice and orange rind. Cover pan. Simmer pieces for 10-15 minutes or until soft. Mix with a hand blender. Strain puree with colander. Add honey and figs. Simmer figs in soup for 5 minutes. Take figs out. Add a scoop of vanilla ice cream. If necessary add more.

Garnish figs with marzipan leaves and gold dust.

Serve sweet soup lukewarm in bowls or soup plates. Add figs.

Shopping list for 4 persons:

Fruits: 8 quinces, 4 plums, 3 oranges, 4 figs
Spices: 1 vanilla pod
Juices: 4-6 fl. Oz. orange juice
Baking Ingredients: Marzipan green color, gold powder (optional), honey
Ice Cream: 4 scoops of vanilla ice cream

Chef’s Handyman tip for this cooking recipe: Do not mix the ice cream with the quince soup. Add ice cream as growler in the middle of the plate.

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Quince Mousse! A new cooking recipe for the Chef’s Handyman recipe blog!

Posted on October 29, 2011 by Charlotte

Quince Mousse! A great new dessert is published in the Chef’s Handyman recipe blog!

They do exist, the quinces with a softer core! Great to know! Thanks a million the donor of a huge bag of fresh quinces, which are easy to peel and to cut with the knife. Some of these delicious quinces have been used for this tasty mousse. Amazing! I did not believe, that quinces are in somehow all-round fruits.

This Chef’s Handyman cooking recipe for quince mousse is easy to follow:

Peel quinces. Take out core. Cut quinces in pieces. Place pieces in a pan. Add a half cup of water, 4-5 tbsp. of sugar, 1 tbsp. of cinnamon and 1 tsp. of cardamom powder. Cut plums in pieces. Remove stone. Add pieces to the quinces. Close pan. Simmer for 15-20 minutes on medium heat. Mix with a hand blender. Strain puree with a colander.

Add 18 oz. of hot puree in a bowl. Soak 2 pieces of gelatin in cold water. When the gelatin is wet add to the puree. Stir well. Cool puree until gelatinizes. Whip cream with vanilla sugar and some drops of rose water. Fold in whipped cream. Set aside 4-6 tbsp. of whipped cream for decoration.

Fill two tbsp. of quince puree in a glass or cup. Add by layer 3-4 tbsp. of quince mousse. Cool for 1 hour in fridge. Serve with whipped cream on the top. Garnish with gold dust or cinnamon powder.

Chef’s Handyman tip: Quince puree (only puree without whipped cream) can be deep-frozen. So this great dessert can be prepared also after quince season.

Shopping list for 4 persons:

Fruits: 25 oz. quinces, 6 plums
Baking Ingredients: 2 pieces gelatin, 5 tbsp. sugar, 1 tbsp. vanilla sugar, rose blossom water
Spices: 1 tbsp. cinnamon, 1 tsp. cardamom
Dairy Products: 8 fl. Oz. whipped cream

This cooking recipe will be published in the Chef’s Handyman App for iPhone and 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. Check the category desserts. When the Chef’s Handyman App will be downloaded the first time than this cooking recipe will be already included. The Chef’s Handyman App can be found in the iTunes Store.

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Chef’s Handyman Cooking Recipe Quince Chutney: Sweet and Spicy in Taste!

Posted on October 26, 2011 by Charlotte

A new Chef’s Handyman cooking recipe! Today’s special Quince Chutney!

Yes, I do admit that these little nice fruits are really not that simple to prepare. Fruits with a soft shell and a hard core! It’s a battle with knife and power. To have the power in the meal, the quinces will meet today a hot and spicy ingredient. Chopping onion is to be learnt! Tears are streaming down my cheeks. What about my eye makeup? I will never learn it, not at any time. Who knows why I cannot do it without tears…..! The hot and spunky aroma of the chili does underline the mordant onion fragrance as well.

Good to know! At the end of this hard process it will turn in this tasty, delicious quince chutney!

Chef’s Handyman cooking recipe: Quince Chutney.

Peel quinces. Remove core and cut quinces in small slices. Heat olive oil in a pan. Add chopped onions and chili. Simmer for one minute. Add quince pieces. Season the ingredients with salt and black pepper. Add 1-2 tbsp. of quince jam or honey. Cover pan. Simmer for 10-15 minutes on low heat. Sprinkle with red balsamic vinegar.

Shopping list for 4 persons:

Fruits: 4 quinces
Vegetables: 2 onions, 2 chilies
Oil, Vinegar: 2 tbsp. olive oil, 1 tsp. red balsamic vinegar
Spices: Salt, black pepper
Jam, Honey: 2 tbsp. quince jam or honey

Chef’s Handyman cooking recipe tip: Substitute quince jam for honey. Serve this quince chutney with curry or chicken.

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Special of the Day from Chef’s Handyman: Scallops with Quince and Orange Couscous!

Posted on October 25, 2011 by Charlotte

Quince season is here! What a culinary delight with Chef’s Handyman!

The quince season is in autumn. The fragrance of the quince is so nice, but effort is needed to prepare these yellow pear shaped fruits. It’s not easy to peel them and the flesh is very hard. When peeled they do darken so fast. Avoiding this other fruits can be added. For example, cranberry juice or plums will give a nice reddish color.

There are so many cooking recipes for quince around. In the next few posts I will publish different quince cooking recipes, which I love very much.

Here we go: Scallops with quince and orange couscous:

Peel quinces. Remove core and cut quinces in small slices. Place slices in a pan. Add cranberry jam, honey and orange rind. Simmer for 10-15 minutes on low heat or until cooked through.

Bring 4 cups of water to the boil. Add salt, than add 4 cups of couscous, 3 tbsp. of orange juice and orange rind. Remove pan from heat. Allow couscous to soak. Add olive oil and 1 tbsp. of butter. Season the couscous with salt and black pepper.

Heat olive oil in frying pan. Add vanilla bean. Season scallops with Himalaya salt and sandalwood powder. Broil them carefully for approx. 3-4 minutes.

Serve scallops, quince slices and orange couscous on preheated plates. Garnish with orange rind and pistachios.

Shopping list for 4 persons:

Scallops: 8
Couscous: 4 cups
Drinks. 4 cups water
Fruits: 3 quinces, 1 orange
Jam, Honey: 4 tbsp. cranberry jam, 3 tbsp. honey
Oil: 4 tbsp. olive oil
Spices: Salt, black pepper, Himalaya salt, 1 vanilla bean, sandalwood powder
Dairy Products: 1 tbsp. butter
Nuts: 2 tbsp. pistachios

This Chef’s Handyman cooking recipe will be published in the Chef’s Handyman App for iPhone/iPad. The cooking recipe can be downloaded. Check the in app ‘Free Trial Recipes’. Push the update button in the category screen within the mentioned e-cookbook. The cooking recipe will be visible under starters. When the in App will be downloaded the first time, than the recipe is already included.

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Chef’s Handyman Tip: Venison Entrecote with Pumpkin, Mushrooms and Plums!

Posted on October 21, 2011 by Charlotte

The last cooking recipe of the pumpkin series for this season from Chef’s Handyman!

With this cooking recipe, the pumpkin series will be closed. Some of the remaining cooking recipes will be stored in my box. Next fall is coming soon! Of course I do like these great, big and colorful pumpkins, but every day a pumpkin meal is too much, also for me.

Sommelier Patrizio Baglioni from vinoidea has prepared a wine recommendation for this cooking recipe. Cheers!

Chef’s Handyman recipe: Venison Entrecote with Pumpkin and Plums:

Cut butternut pumpkin in 1 cm or 0.4 inch slices. Season the slices with nutmeg, cinnamon, salt and black pepper. Sprinkle with pumpkin seed oil. Bake in oven at 200°C or 400° F for 15-18 minutes.

Cut the king oyster mushrooms in slices. Heat olive oil with rosemary and thyme in a pan. Add egg mushrooms and the king oyster mushrooms. Season the mushrooms with salt and black pepper. Broil them for 2 minutes, then cover pan. Reduce to low heat and simmer for 10-12 minutes.

Cut plums in quarter. Place pieces in a pan. Add honey and cranberry jam. Add black pepper. Simmer for 5 minutes. Sprinkle with red balsamic vinegar.

Season the venison entrecote with salt and black pepper. Heat olive oil in frying pan. Add thyme and rosemary. Broil entrecotes for 3-4 minutes. Wrap in aluminum foil.

Place venison entrecote, plums, mushrooms and pumpkins on a preheated plate. Serve with Brussels sprouts and spaetzle or noodles.

Tip: Serve for vegetarians without meat.

Shopping list for 4 persons:

Meat: 2 LB (32 Oz) venison entrecote
Fruits, Vegetables: 1 butternut pumpkin, 14 Oz. plums
Baking Ingredients: 2 tbsp. honey
Jam: 2 tbsp. cranberry jam
Spices: Black pepper, salt, cinnamon, nutmeg
Herbs: 1 bunch thyme, 1 bunch rosemary
Mushrooms: 7 Oz egg mushrooms, 8-10 king oyster mushrooms
Oil: 4 tbsp. pumpkin seed oil

Sommelier Patrizio recommends a vine from Tuscany!

What a nice meal! There is a harmony of flavors between the ingredients. The venison has a strong structure. The herbs and spices do have intensive fragrances and the pumpkin has a sweet taste.

Patrizios favorite wine for this meal:

Acciderba Bolgheri DOC Serni Fulvio Luigi

‘Acciderba’ means how good! It’s an expression of amazement, which does underline this excellent wine! Acciderba Bolgheri DOC is a great balanced ruby red wine with a fruity fragrance of plums, underscored with very discrete aromas with less tannin. The wine has a strong body a clear and intensive color. The drinking maturity achieved after twelve month in the oak barrel ‘barrique’ and five month in the bottle after long fermentation and controlled temperature.

Nose: Intensive fragrances of berries, plums, black currant, green sweet pepper, viola, black lead, licorice, cloves and black pepper.

Mouth: Dry, warm and soft. The wine does have freshness and tannin with a good minerality.

Cheers! Patrizio, Vinoidea, Charlotte, Chef’s Handyman.

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Chef’s Handyman: Hot Pumpkin Tangerine Drink!

Posted on October 19, 2011 by Charlotte

…more pumpkin cooking recipes….!

There are still pumpkins on the garden table and I have another great pumpkin recipe in my recipe box. I have brought some green tangerines from Italy. They are good for juices. The tangerines with pumpkin and sallow thorn marmalade give a nice flavor. My family loves this hot pumpkin tangerine drink.

Chef’s Handyman tip: Pumpkins to deep-freeze. If there is still pumpkin left, peel pumpkin, remove seeds and cut in small pieces. Place pieces in a pan, add 0.5 cup of water. Cover pan. Simmer pumpkin pieces for 10-15 minutes or until cooked through. Cool. Fill pumpkin in freezer bags. Store the bags in freezer. Pumpkin can be used for salty and sweet cooking recipes.

Chef’s Handyman cooking recipe, hot pumpkin tangerine drink:

To make drink: Cut 8 Oz. of pumpkin in pieces. Place pieces in a pan. Add 4 tbsp. of water. Cover pan and simmer on low heat for 10-20 minutes or cooked through. Mix with a hand blender. Add tangerine juice. Combine pumpkin with the tangerine juice. Add 8 tbsp. of sallow thorn marmalade. Season the mixture with 1 tsp. of cinnamon and 4 tbsp. of sugar. Bring the mixture to the boil. Sieve with colander and fill in glasses. Serve the hot drink with cookies.

Shopping list for approx. 45 fl. Oz. of drink:
Fruits, Vegetables: 8 Oz. pumpkin, 32 Fl. Oz. tangerine juice or 64 Oz. tangerines
Spices: 1 tsp. cinnamon
Baking Ingredients: 4 tbsp. sugar
Jam: 8 tbsp. sallow thorn jam

This hot pumpkin tangerine drink will be published in the Chef’s Handyman App, which can be downloaded in the iTunes store. If the app has already been downloaded, click on the update button within the Chef’s Handyman e-cookbook ‘Free Trial Recipes’ on the category screen. Click on the book cover of the ‘Free Trial Recipes’ book. Then the category screen will be visible. Click on the cog wheel button, then on the update button. The Chef’s Handyman e-cookbook including the new recipe will be updated.

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New baking recipe from Chef’s Handyman: Apple Pumpkin Pie

Posted on October 10, 2011 by Charlotte

What a great taste!

Ups, do I buy pumpkins like others shoes? From my last shopping there are still pumpkins left. Many of them are piled on the table in the garden. Too many!!! Of course a pumpkin is not just a pumpkin, they have so many different colors, shapes and each kind does have another taste.

I love the fragrance of apples, pumpkins and cinnamon. The taste of this pie is so yummy. Butternut pumpkin, apples and cranberries are delicious ingredients for this pie. When the days close in and the weather will be colder, then a cup of tea or coffee with a piece of this apple pumpkin pie will be the right choice.

Chef’s Handyman Apple Pumpkin Pie Baking Recipe:

This is my favorite one. Maybe not only mine…!

To make filling: Peel 10 apples, take the core out and cut apples in slices. Peel 10 oz. of pumpkin, take out seeds and cut pumpkin in small pieces. Melt 2 tbsp. of butter in a pan. Add apple and pumpkin pieces, 4 tbsp. of cranberries, 4 tbsp. of spiced sugar or 4 tbsp. of sugar and 1 tsp. of cinnamon and lemon rind. Simmer for 10-15 minutes. Add 2 tbsp. of flour. Cool mixture.

To make dough: Mix 13 oz. or 2 cups of flour, 1 tsp. of salt, 1 tbsp. of spiced sugar or 1 tsp. of cinnamon and 7 oz. of butter together. Add step by step 0.25 cup of water. Knead well. Cut dough in half. Roll first half of dough out onto lightly floured surface. Make sure the dough does fit in the pie tin.

Prepare 9 inch baking tin or pie tin with parchment paper or grease it. Move the dough in the baking tin. Smooth pastry into tin with pressing movements. Add apple pumpkin mixture. Roll the remaining dough out. Cut out rounds or hearts. Place them on the top of filling. Apply whisked egg and sugar.

Bake in oven at 230°C or 450°F for 10-15 minutes then reduce heat to 190°C or 375°F and bake for another 30-40 minutes or until baked through.

Shopping list for one apple pumpkin pie:

Baking Ingredients: 13 Oz. white flour, 6 tbsp. spiced sugar (see recipe spicy sugar in blog), 2 tbsp. powdered sugar
Dairy Products: 8 Oz. butter
Spices: 1 tsp. salt
Dried Fruits: 4 tbsp. cranberries
Fruits: 1 lemon organic, 10 apples
Vegetables: 10 Oz. pumpkin
Drinks: 2 fl. Oz. water
Eggs: 1 egg

This apple pumpkin pie baking recipe will be published in the Chef’s Handyman e-cookbook: Free Trial Recipes, which can be downloaded in the iTunes store, check the app Chef’s Handyman. If the Chef’s Handyman app has already been downloaded, click on the update button within the e-cookbook on the category screen. The apple pumpkin pie baking recipe will be updated.

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Chef’s Handyman Tip: Pumpkin Squares for Dessert!

Posted on October 7, 2011 by Charlotte

Pumpkin Season is here! And so many recipes as well!

Here we go! My shopping bag is too small for all the pumpkins I have chosen. I could not decide on the large variety of pumpkins. It’s all the time the same during pumpkin season. There are so many pumpkins in different shapes and colors. I like them for decoration and of course for cooking as well. The sweet but wooden taste of the pumpkin is perfect for different meals. Let’s share the recipe for this pumpkin squares.

Recipe for pumpkin cake: Pumpkin Squares

The cake is made from the pumpkin called: Blue Hungaria. Peel and grate the pumpkin. Set aside.

Place, flour, baking powder, baking soda, grated pumpkin seeds, a pinch of salt, chocolate powder, pumpkin spice or cinnamon in a bowl. Beat eggs, sunflower oil, brown sugar, white sugar and vanilla sugar until creamy. Add mixture to the flour. Mix all ingredients. Then add grated pumpkin.

Prepare baking tin (9-10 inch square) with parchment paper or grease it. Fill in the dough. Bake in oven at 190°C or 375°F for 30-40 minutes or baked through. Cool on wire rack.

To make frosting: Combine 3 cups of powdered sugar with 7 tbsp. of butter (room temperature). Spread frosting over the top of the cake. Decorate with grated pumpkin seeds. Cut into squares.

Tip: Sprinkle squares with powdered sugar and cinnamon, do not apply frosting.

Shopping list for 1 pumpkin cake:

Vegetables: 8 Oz. pumpkin, grated
Flour: 8 Oz. white flour
Baking Ingredients: 4 tbsp. chocolate powder, 1 tbsp. baking powder, 1 tsp.
baking soda, 1 pinch salt, 1 tbsp. vanilla sugar, 8 tsp. brown sugar, 3.5 Oz.
sugar, 6.5 Oz. powdered sugar
Spices: 1 tbsp. pumpkin spices (Ginger, cinnamon, nutmeg)
Oil: 8 fl. Oz. sunflower oil
Nuts: 5 Oz. pumpkin seeds, grated
Dairy Products: 3 Oz. Butter
Eggs: 4

Serve the pumpkin squares with coffee, tea or hot chocolate. You will find this recipe together with many ohters in the new Chef’s Handyman e-cookbook for iPhone or iPad as well. The new e-cookbook ‘Cookies and Spices’ will be published at the end of November.

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Chef’s Handyman Tip: Pumpkin as Side Order

Posted on October 3, 2011 by Charlotte

Chef’s Handyman: Pumpkin in autumn, a new seasonal recipe.

There are so many different pumpkins on the market. I love all of them. The weight is another criteria. Some of the pumpkins are so heavy, that I cannot carry them by myself. So I decided to test a side order recipe with tinny pumpkins. The sweetness of this pumpkin together with the herbs and the cream cheese is so delicious.

Pumpkin with herbs and cream cheese

Wash pumpkin (Little Black, 1 piece approx. 14-15 Oz.) and apply olive and pumpkin seed oil. Bake in oven at 220°C or 425°F for 35-38 minutes or baked through. Cut away upper part and leave for decoration. Remove seeds.

To make filling: Combine cream cheese, yoghurt and chopped herbs. Season the pumpkin filling to taste with cayenne pepper, salt, black pepper and nutmeg. Place cream cheese mixture in lukewarm pumpkin. Add upper part for decoration.

Tip: Buy small pumpkins, they look nicer. Serve the pumpkin with lamb or game.

Shopping list for 4 persons:
Vegetables: 4 pumpkins little black 14-14 Oz. per piece.
Spices: Nutmeg, salt, black pepper, cayenne pepper
Herbs: Fresh peppermint, chives, oregano, thyme, rosemary
Dairy Products: 10 Oz. cream cheese, 5 Oz. yoghurt
Oil: 4 tbsp. olive oil, 4 tbsp. pumpkin seed oil

This recipe will be published in the Chef’s Handyman iPhone/iPad App. Check the update within the category screen in the free recipe book ‘Free Trial Recipes’. When the app has to be downloaded from the iTunes Store, than the new recipe is already included.

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Chef’s Handyman, a special cooking recipe: Quince Delight!

Rosewater and quinces! An Eastern breeze in the quinces, the special cooking recipe from Chef’s Handyman!

Cooking recipe for 4 persons:

Chef’s Handyman Recipe Blog: Sweet surprise! Quince Soup with Figs!

The cooking recipe tip from Chef’s Handyman for the recipe blog! Sweet quince soup with figs and marzipan! Why not?!

Below the Chef’s Handyman cooking recipe for quince soup with figs:

Quince Mousse! A new cooking recipe for the Chef’s Handyman recipe blog!

Quince Mousse! A great new dessert is published in the Chef’s Handyman recipe blog!

This Chef’s Handyman cooking recipe for quince mousse is easy to follow:

Chef’s Handyman Cooking Recipe Quince Chutney: Sweet and Spicy in Taste!

A new Chef’s Handyman cooking recipe! Today’s special Quince Chutney!

Special of the Day from Chef’s Handyman: Scallops with Quince and Orange Couscous!

Quince season is here! What a culinary delight with Chef’s Handyman!

Here we go: Scallops with quince and orange couscous:

Shopping list for 4 persons:

Chef’s Handyman Tip: Venison Entrecote with Pumpkin, Mushrooms and Plums!

The last cooking recipe of the pumpkin series for this season from Chef’s Handyman!

Chef’s Handyman recipe: Venison Entrecote with Pumpkin and Plums:

Sommelier Patrizio recommends a vine from Tuscany!

Patrizios favorite wine for this meal:

Chef’s Handyman: Hot Pumpkin Tangerine Drink!

…more pumpkin cooking recipes….!

Chef’s Handyman cooking recipe, hot pumpkin tangerine drink:

New baking recipe from Chef’s Handyman: Apple Pumpkin Pie

What a great taste!

Chef’s Handyman Apple Pumpkin Pie Baking Recipe:

Shopping list for one apple pumpkin pie:

Chef’s Handyman Tip: Pumpkin Squares for Dessert!

Pumpkin Season is here! And so many recipes as well!

Recipe for pumpkin cake: Pumpkin Squares

Shopping list for 1 pumpkin cake:

Chef’s Handyman Tip: Pumpkin as Side Order

Chef’s Handyman: Pumpkin in autumn, a new seasonal recipe.

Pumpkin with herbs and cream cheese

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