Chef's Handyman, Food Blog

Dessert with Sweet Chestnut Puree and Cream Cheese

Posted on September 29, 2011 by Charlotte

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Chef’s Handyman delicious dessert tip! Cookies with sweet chestnut puree.

This dessert combines different flavors. The right finish for meals in autumn! Why not combine sweet, salty and zesty?

Autumn is the season of the sweet chestnut harvesting. Sweet chestnut trees do grow in the Italian part of Switzerland. It is a great pleasure for children to collect some of the sweet chestnuts. When our girl was a little child, she loved to be there as well. Back from the vacation, I had a lot to do with preparing chestnut jam.

Luckily, the chestnut puree can be bought as well.

Recipe for the cookie dessert with cream cheese and chestnut puree:

For the dough, beat butter (room temperature), egg, and sugar together until creamy. Fold in jeera seeds and a pinch of salt. Add flour and baking powder. Mix well. Wrap into plastic wrap. Cool in fridge for 30-45 minutes.

Prepare baking sheet with parchment paper or grease it. Roll dough out, approx. 3 mm or 0.1 inch. Bake at 190°C for 375°F for 10-12 minutes or until golden. When cookies still stick together, cut again. Cool on wire rack.

To make filling, place cream cheese in a bowl. Add lemon rind, cranberries, salt and black pepper. Combine all ingredients.

Place cookie rectangle on a plate. Apply cream cheese on top. Pile with another cookie
rectangle. Apply sweet chestnut puree with piping bag. Decorate with herbs.

Shopping list for 4 persons:
Dairy Products: 7 Oz. cream cheese, 6.5 Oz. butter
Spices: 2 pinches black pepper, 2 tbsp. jeera, 1 pinch salt
Baking Ingredients: 3.5 Oz. sugar, 1 tbsp. baking powder, 10 Oz. flour, 6.5 Oz.
sweet chestnut puree
Herbs: 1 bunch lemon balm
Fruits and Berries: 1 lemon, 2-3 tbsp. dried cranberries
Egg: 1

This and many other recipes will be published in the new Chef’s Handyman cookbook: Cookies and Spices.

Posted in Desserts | Comments Off

Variations with Figs and Feta Cheese

Posted on September 22, 2011 by Charlotte

New Chef’s Handyman recipes: Two variations of salads.

Figs are now in season. The next few weeks I will enjoy the sweet taste of these delicious fruits. Also dried figs are welcome during winter. The combination with feta cheese and fresh herbs is a composition of flavors. I love to combine salads with cheese, nuts and fruits. A great harmony beween the flavors sweet, sour and salty!

Two recipes with similar basic ingredients, but different in taste!

Figs with feta cheese, nuts and lemon balm

Cut figs in half. Chop nuts. Cut feta cheese in pieces. Place all ingredients on a plate. Sprinkle with lemon juice and olive oil. Season the salad with salt and black pepper. Garnish with lemon rind and lemon balm.

Figs with feta cheese, orange and cinnamon

Cut figs in half. Cut feta cheese in pieces. Place figs and feta cheese on a plate. Sprinkle with lemon and orange juice. Add olive oil. Season the salad with salt, cinnamon and black pepper. Peel and fillet orange. Add orange fillets to the figs and feta cheese. Garnish with orange rind and peppermint leaves.

Serve salad with bread.

Shopping list for 4 persons:
Fruits: 24 Oz. figs, 4 oranges, 4 lemons
Dairy Products: 13 Oz. feta cheese
Herbs: 1 bunch Lemon balm, 1 bunch peppermint leaves
Oil: 6 tbsp. olive oil
Spices: a pinch of salt, black pepper and cinnamon
Nuts: 7 Oz. walnuts

This recipe will be published in the Chef’s Handyman iPhone/iPad App within
the ‘free trial recipe’ e-cookbook. Push the update button in the category screen. If the app will be downloaded, than the new recipe is already included.

The link for RSS feeds is now in the blog integrated. See RSS entries in the right part of the blog under ‘Meta’.

Posted in Salads | Comments Off

Sommelier Patrizios wine suggetion for Chef’s Handyman recipe

Posted on September 19, 2011 by Charlotte

Chef’s Handyman Special: Pike-Perch with Tomatoes and Olives

The fish wrapped in parchment paper or aluminum foil is easy to prepare and so delicious in taste. By unfolding the wrapping when finished, the fragrance of all the herbs and the lemon will touch the nose. It is like a Mediterranean perfume. This is my favorite way to cook fish filets.

Recipe for 4 persons:

Place pike-perch filet on parchment paper. Season the fish with salt and black pepper. Add herbs and lemon rind. Wrap fish with parchment paper. Cook in oven at 200°C or 400°F for 15-18 minutes.

Cut tomatoes and olives in pieces. Chop spring onions. Heat olive oil in frying pan. Add spring onions and simmer for 3 minutes. Add tomatoes and olives. Cook on low heat for 5 minutes.

Place tomatoes on preheated plates. Add fish filet on top. Garnish with lemon rind and herbs.

Shopping list for 4 persons:
Fish: 4 pike-perch filets
Fruits, Vegetables: 2 lemons organic, 4 spring onions, 24 Oz. cherry tomatoes, 5 Oz. olives
Oil: 2 tbsp. olive oil
Spices: Salt, black pepper
Herbs: 1 bunch thyme

Sommelier Patrizios choice for this aromatic and Mediterranean recipe from Chef’s Handyman:

A smooth bloomy white wine with a Mediterranean fragrance which does underline the taste of the pike-perch.

Stellato Vermentino di Sardegna DOC:

Grapes: Vermentino 100%
Eye: Intensive straw yellow, greenish reflexes, brilliant, consistent
Nose: Pleasant, intensive, complex, elegant, fruity note, chamomile, broom, Mediterranean herbs, summer fruits, citrus
Mouth: Harmony between minerality and freshness, pleasant softness, harmonic, continuing taste of pink grapefruit
Serve to: Fish, light meat, sea food

Bon appétit! from Sommelier Patrizio, Vinoidea and Charlotte, Chef’s Handyman

Posted in Wine, News, Trends | Comments Off

Pumpkin Soup with Vanilla and Pears

Posted on September 16, 2011 by Charlotte

Chef’s Handyman weekly special: Pumpkin Soup!

Autumn without pumpkin soup does not work for me! I love the wide range of colors from yellow to deep orange until dark green. Also the different shapes and sizes are terrific. Pumpkins can be used for any kind of dishes. One of my favorite meals is the pumpkin soup. Hundreds of different recipes can be found of this topic. Nevertheless I like to create soups with new flavors and tastes. For the Chef’s Handyman blog I have chosen a soup with pears and vanilla.

Recipe for 4-6 persons:

To make soup, cut pumpkin and potatoes in pieces. Place pieces in a large pan. Add vegetable stock, cinnamon powder, vanilla seed and laurel leaves. Cook on medium heat for 20 minutes or cooked through. Remove spices. When soft mix with a hand blender.

Peel pears, pit them and cut in pieces. Sprinkle with lemon juice. Grind cardamom in mortar. Melt butter in frying pan. Add pears, lemon rind and cardamom powder. Simmer for 5 minutes or until soft. Mix with a hand blender.

Place pears in pan with pumpkin. Add coconut milk. Season to taste with salt and black pepper. Simmer for 10 minutes on low heat.

Serve soup in preheated cups or glasses with fruit bread.

Shopping list:
Fruits, Vegetables: 25 Oz pumpkin, 2 potatoes, 3 pears, 1 lemon
Spices: 1 vanilla seed, 4 cardamom, salt, black pepper, 2 laurel leaves, pinch
of cinnamon
Asia Ingredients: 7 Fl. Oz. vegetable stock

The Chef’s Handyman team does recommend this recipe!

Posted in Soups | Comments Off

Chef’s Handyman tip of the day: Ladies Lunch!

Posted on September 13, 2011 by admin

Light and easy!

The new Chef’s Handyman e-cookbook is under way. Winter is coming soon. Each week fancy and tasty cookie recipes will be created and tested. To have a break from the sweet Christmas flavors, I do enjoy a light meal together with friends. We like to celebrate the last warm and sunny days on the balcony or in the garden in the shade of trees. This garden salad with herbs and chicken breast is the right meal for our ladies lunch.

Simple and easy! Recipe for this garden salad with chicken:

Season the chicken breast pieces with garlic powder, black pepper, salt, jeera, and a pinch of cinnamon. Heat frying pan with olive oil. Broil chicken in frying pan until cooked through.

To make salad, cut green salad in pieces and celery stalks and sweet pepper in wafer thin stripes. Chop spring onions. Cut cucumber in half and pit the seeds. Than cut cucumber in in wafer thin pieces. Chop parsley and oregano. Place all ingredients in a bowl.

For the dressing, combine 6 tbsp. of olive oil, 2 tbsp. of white balsamic vinegar, 1 tsp. of mustard, 1 tsp. of honey, pepper and salt. Pour the dressing over the salad. Toss slightly.

Shopping list for 4 persons:
Meat: 13 oz chicken breast
Spices: ½ tsp. garlic powder, salt, black pepper, ½ tsp. jeera, a pinch cinnamon powder
Herbs: 1 bunch parsley, 1 bunch oregano
Oil, Vinegar: 8 tbsp. olive oil, 3 tbsp. white balsamic vinegar, 1 tsp. mustard
Baking Ingredients: 1 tsp. honey
Vegetables: 1 cucumber, 5 oz celery stalks, 1 sweet pepper, 1 iceberg lettuce, 1 spring onion

The day was just great. This salad was so delicious, that my friends recommended, the recipe should be shared in the Chef’s Handyman Recipe Blog.

Posted in Salads | Comments Off

Chef’s Handyman Recipe Tip: Toffee Cream

Posted on September 9, 2011 by Charlotte

The Chef’s Handyman team is fond of this recipe. The toffee cream is easy to produce. This delicious cream can also be used as ingredient for cookies, loafs or flans. Serve the toffee cream with berries and your guests will be amazed and delighted. This toffee cream should be on stock at home.

To make toffee cream: Bring water to the boil. Add condensed milk in can. Reduce to low/medium heat and simmer for 30-40 minutes. Cool can. When cooled store in fridge for one hour.

Tip: If only collapsible tubes available. Press condensed milk into an empty jam glass. Close glass and cook condensed milk as written in the recipe.

Shopping list for 1 glass of toffee cream: 1 cup/can of condensed milk with sugar.

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

Posted in Pastries | Comments Off

Chef’s Handyman tip: Chicken Burger with Coconut

Posted on September 6, 2011 by Charlotte

Chef’s Handyman todays favorite recipe is a chicken burger with coconut. Why not a homemade burger Asian style with sweet and hot chili sauce or Thai peanut sauce? The burger served with a vegetable salad with honey dressing is just delicious.

To make chicken paddies, combine minced chicken, 1 egg, garlic powder, cinnamon, salt, black pepper, chili flakes, chopped parsley and onion, jeera and paprika. Form small paddies. Broil paddies in frying pan, each side 2 minutes. Place oven proofed pan in preheated oven and bake chicken paddies at 180°C or 350°F for 15 minutes or until cooked through and golden.

To make salad, cut cucumber, celery stalks, fennel, carrots and bell pepper in wafer thin stripes. Add chopped pecans.

For the dressing, combine 4 tbsp. of olive oil, 2 tbsp. of raspberry vinegar, 1 tbsp. of lemon juice, lemon rind a pinch of salt and black pepper and 1 tsp. of honey. Add chopped parsley. Sprinkle dressing over the salad and toss lightly. Who likes more dressing, double ingredients.

Serve chicken burger with salad and with hot Thai peanut sauce.

Shopping list for 4 persons:
Poultry: 13 oz minced chicken
Spices: 0.5 oz fresh ginger root, 1 tsp. paprika, 1 tsp. garlic powder, 5 pinch cinnamon powder, 1 pinch salt, 1 pinch black pepper, 1 tsp. chili flakes, 1 tsp. cumin, jeera
Oil, Vinegar, Water: 6 tbsp. olive oil, 3 tbsp. raspberry vinegar
Nuts: 15 x pecans, 3.5 oz coconut ground
Vegetables: 1 x cucumber, 5 oz celery stalks, 1 fennel, 2 carrots, 1 sweet pepper, 1 onion
Baking Ingredients: 1 tsp. acacia honey
Egg: 1
Fruits: 2 lemon organic
Herbs: 1 bunch parsley

This recipe will be published in the Chef’s Handyman iPhone/iPad App within the free trial recipe e-cookbook.

Posted in Main Dishes | Comments Off

Chef’s Handyman: Prune Plume Compote with Goat’s Cheese

Posted on September 3, 2011 by Charlotte

Chef’s Handyman tip: Plums and cinnamon, what a great combination! The perfect dessert in autumn! I love to combine sweet and salty flavors.

Cut plums in half and pit them. Place plums in a pan. Add preserving sugar, cloves, grapefruit-juice, orange juice, cinnamon and orange rind. Simmer for 15 minutes on low heat. Cool compote.

Place compote on a plate. Add goat’s cheese. Garnish with herbs. Season the compote with black pepper. Serve with fruit bread.

Shopping list, for 4 persons:
Herbs: 1 bunch oregano
Spices: 1 tsp. cinnamon, 1 dash black pepper, 3 cloves
Dairy Products: 7 oz goat’s cheese
Fruits: 25 oz prune plums, 1 grapefruit orangic, 1 orange organic
Baking Ingredients: 5 tbsp. preserving sugar

Chef’s Handyman app:

This recipe has been added to the Chef’s Handyman app. Please push the update button in the category screen of the app. The Chef’s Handyman app including the ‘Free Trial Recipes e-cookbook‘ from Chef’s Handyman can be downloaded in Apple’s iTunes store.

Some of the recipes shown in the Chef’s Handyman blog will be added to the free e-cookbook as well. To make the recipes visible, the update button within the app in category screen should be pushed from time to time. An internet connection is needed for the download.

Posted in Salads | Comments Off

Lemon Cantucci

Posted on August 31, 2011 by Charlotte

Cantuccies are my families and friends favorite cookies. Many new creations with different flavors I have tried. These lemon cantuccies are very refreshing. The fresh, new flavor is delicious with tea.

To make dough, combine all ingredients except, fresh lemon-, and dried lemon peel. Then add dried and fresh lemon rind. Knead dough. Prepare baking sheet with parchment paper.

Form roll and place on baking sheet. Bake cantucci roll in the middle of the preheated oven for 20-25 minutes at 180°C (350°F) or baked through. Take it out and cut the rolls into thin slices. Place the slices back on the baking sheet. Switch off oven. Allow cantuccies to dry there for two ours, or even better overnight. Store the cantuccies in the cookie jar.

Shopping list:
Backing Ingredients: 4 tbsp. dried lemon rind, 6 oz. sugar, 1.5 oz baking powder, 1.5 oz vanilla sugar
Fruits: 1 organic lemon
Spices: 1 tsp. cinnamon, 1 dash salt, 1 dash black pepper
Flour: 10 oz bleached flour
Eggs: 3

Posted in Pastries | Comments Off

No tea bag-no tea strainer-no burned finger!

Posted on August 30, 2011 by Charlotte

To sit at the fireplace with a cup of tea, is what I like during winter time. Ok, it is still warm and nice outside, but in a couple of days, fall will show up. A friend gave me a packet of this delicious Stick tea. For Chef’s Handyman I have tested several tea flavors. I prefer vanilla and the fruit teas.

STICK tea is niche product in between tea bags and tea leaves. The quality is top. Each flavor does have a first-class selection of tea leaves from tea plantations in China, Sri Lanka and India.

The tea can be ordered under www.sticktea.ch.

Posted in Food News! | Comments Off

Dessert with Sweet Chestnut Puree and Cream Cheese

Chef’s Handyman delicious dessert tip! Cookies with sweet chestnut puree.

Recipe for the cookie dessert with cream cheese and chestnut puree:

Variations with Figs and Feta Cheese

New Chef’s Handyman recipes: Two variations of salads.

Two recipes with similar basic ingredients, but different in taste!

Figs with feta cheese, nuts and lemon balm

Figs with feta cheese, orange and cinnamon

Sommelier Patrizios wine suggetion for Chef’s Handyman recipe

Chef’s Handyman Special: Pike-Perch with Tomatoes and Olives

Recipe for 4 persons:

Sommelier Patrizios choice for this aromatic and Mediterranean recipe from Chef’s Handyman:

Stellato Vermentino di Sardegna DOC:

Pumpkin Soup with Vanilla and Pears

Chef’s Handyman weekly special: Pumpkin Soup!

Recipe for 4-6 persons:

Chef’s Handyman tip of the day: Ladies Lunch!

Light and easy!

Simple and easy! Recipe for this garden salad with chicken:

Chef’s Handyman Recipe Tip: Toffee Cream

Chef’s Handyman tip: Chicken Burger with Coconut

Chef’s Handyman: Prune Plume Compote with Goat’s Cheese

Lemon Cantucci

No tea bag-no tea strainer-no burned finger!

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