Chef's Handyman, Food Blog

Hot winter nuts, chestnut dishes, sweet and tasty, published in the Chef’s Handyman food blog

Posted on October 26, 2014 by Charlotte

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Hot winter nuts, chestnut dishes, sweet and tasty, published in the Chef’s Handyman food blog

Chef’s Handyman Chestnut Loaf

Chestnuts are the winter highlights. They can be used for all purpose of dishes. Sweet cakes or cookies are my favorites. Hot soups for winter are unbeatable. The Swiss love sweet vermicelli desserts, which still are slow-burners over the Christmas season. There are also classical variations, like chestnuts with red cabbage, served with game dishes.

Chef’s Handyman’s favorite: Chestnut cake

To make cake, combine 315 g or 10 oz. flour, 1 tbsp. of baking powder, a dash of baking soda, 100 g or 3.5 sugar, 1 tbsp. of vanilla sugar or extract, 150 g or 5 oz. chestnut puree, 100 g margarine, 1 – 1.5 cups of soy milk, a dash of salt, orange rind and 1 tbsp. of ginger bread spices. Cut 10-12 dates into cubes. Fold them into the dough.

Prepare one cake tin of 22 cm or 9 x 3 inch with parchment paper or apply liquid margarine. Fill in the dough. Bake in oven at 180°C or 350°F for 55-65 minutes. Test with a wooden skewer if still dough is sticking, bake for another 5 minutes. When finished, cool the cake on wire rack.

Shopping list for one loaf:
Baking Ingredients: 300 g flour, 1 tbsp. baking powder, 1 hint baking soda, 100 g sugar, 1 tbsp. vanilla extract or vanilla sugar, 150 g vermicelli puree
Dried fruits: 10.12 dates
Fruits: 1 organic orange
Spices: Salt, 1 tsp. ginger bread spices
Dairy Products: 100 g margarine (vegetable), 1 – 1.5 cups soy milk

Chef’s Handyman Chestnut Soup

Chef’s Handyman tip: Chestnut soup

To make soup, cook 2 cups of vegetable stock, 200 g or 7 oz. of cooked or deep frozen chestnuts on medium heat until soft. Blend them with a hand blender. Add 1-1.5 cups of soy milk. Season the soup to taste with salt, nutmeg and black pepper. If the soup is too thick add more stock or soy milk.

Serve the chestnut soup in cups or plates. Garnish with thyme.

Shopping for 4 serves:
Stock: 2 cups of vegetable stock
Chestnuts: 200 g or 7 oz., cooked or deep frozen
Spices: Salt, black pepper, nutmeg
Soy milk: o.5-1 cup
Herbs: 1 bunch thyme

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

Outlook of the next blog entry posted in the Chef’s Handyman food blog: Sweet dreams with cookies and cakes.

Posted in Desserts, Soups, Vegan | Tagged autumn, chestnut loaf, chestnut soup, chestnuts, fall, food blog | Comments Off

Vitamins are the cold season superheroes, delicious fall salads published in the Chef’s Handyman food blog

Posted on October 18, 2014 by Charlotte

Vitamins are the cold season superheroes, delicious fall salads published in the Chef’s Handyman food blog

Chef’s Handyman, Potato Salad with Cilantro

Vitamins are the cold season superheroes. This time of year, salads need more power and great ingredients avoiding colds in winter. Fall boasts a rainbow of colors and runs the gamut of tastes. All salads in this blog posts are easy to prepare and they are great storing in lunch boxes for office breaks as well. Therefore an extra portion may be prepared. The couscous salad has a lemon to minty touch, while the potato salad is covered with an Eastern breeze and the beetroot apple salad has a crunchy bite.

Chef’s Handyman’s favorite: Potato salad with an Eastern breeze

Stem the potatoes or cook in salt water until soft. Drain the water and cool the potatoes. Then cut them into cubes and place the pieces in a large bowl. Drain black beans, cut cherry tomatoes in half, chop bell peppers and add the ingredients into the bowl.

Chef’s Handyman tip: Cook the potatoes one day in advance or take the left overs.

To make dressing, combine 5 tbsp. of olive oil, 1-2 tbsp. of lemon juice, lemon rind, 2 tbsp. of vinegar, 1 tsp. of mustard, jeera seeds, add a pinch of chili powder, salt and black pepper. Sprinkle the dressing over the salad and toss slightly. If more sauce is needed, double the quantity.

Garnish the salad with pomegranate seeds, cilantro and sprouts.

Shopping list for 4 serves:
Vegetables, Fruits: 600 g or 18-20 oz. potatoes, 220 g or 7 oz. cherry tomatoes, 2 sweet peppers, 1 pomegranate, 1 organic lemon
Canned ingredients: 1 can of black beans
Vinegar, oil, mustard: 5-6 tbsp. olive oil, 2 tbsp. vinegar, 1 tsp. mustard
Spices: Jeera, salt, black pepper, chili powder
Herbs: Sprouts, cilantro

Chef’s Handyman Beetroot Apple Salad

Get in spired by those delicious salads as well: Beetroot salad with apples, great 3 cooked beetroots and 1-2 apples. To make dressing, same as above, add in addition 2 tbsp. orange juice and orange rind leave out mustard and jeera seeds.

Chef’s Handyman, Couscous Salad with Peppermint and Lemon

To make couscous salad, cook 1-1.5 half cups as written on the wrapping then place the couscous into a bowl. Add 2-3 tbsp. of chopped peppermint and 1 bunch of chopped parsley, 4-6 tbsp. lemon juice and 1 tbsp. lemon rind. Add 3 tbsp. bell pepper cubes and 4 tbsp. of olive oil. Season the salad to taste with black pepper, chili powder and salt. If the salad is too dry, double the quantity of dressing.

Bon appetite, yours Chef’s Handyman team!

Outlook of the next blog post published in the Chef’s Handyman food blog: Chestnut dishes.

Posted in Salads, Vegan | Tagged beetroot, Couscous, fall, food blog, healthy food, potato, vitamins | Comments Off

Hot pans, pan dish with plums, published in the Chef’s Handyman food blog

Posted on October 11, 2014 by Charlotte

Hot pans, pan dish with plums, published in the Chef’s Handyman food blog

Chef’s Handyman Hot Pan with Plums

Hot dishes for cold days, cold dishes for hot days. Fall is here and the cold weather on its way. Wrapped-up in a cozy pullover or in a soft wool blanket seated in front of the fireplace and sipping a tea is only beatable with a great dish, right? What about pan dishes? No one resists, when the door of the oven will be opened and the fragrance of spices will coating the room. Then the winter has definitely arrived.

Weekly special published in the Chef’s Handyman food blog, pan dish with plums

Cut plums in half. To make frangipani combine, almonds, agave syrup, cinnamon, lemon rind, vanilla extract, cardamom, sugar, coconut milk and liquid margarine. Spoon the mixture into small oven-save cups. Place the plums brick like into the cups.

Chef’s Handyman tipp: Frangipani is an almond-flavored sweet pastry cream which can be used for desserts, creams or cakes.

Bake in oven at 200°C or 400°F for 20-25 minutes. Cool to lukewarm and serve with ice cream and tea or coffee.

Shopping list for 4 serves:
Fruits: 1 lemon, 500–700 g or 16–22 oz. plums
Baking Ingredients: 220 g or 7 oz. grated almonds, 2 tbsp. of agave syrup, 2 tbsp. of sugar
Asia Products: 5-7 tbsp. coconut milk
Dairy Products: 5 tbsp. liquid margarine
Spices: 1 dash cardamom, cinnamon, 2 tbsp. vanilla extract

Have a great weekend your Chef’s Handyman team.

Get more inspired:

Chef’s Handyman Torta di Pane with Grapes

Chef’s Handyman Pancake with Grapes

Outlook of the next blog entry posted in the Chef’s Handyman food blog: Winter salads, vitamins for cold days.

Posted in Desserts, Vegan | Tagged autumn, casserole, fall, food blog, pan dish, plum, plums | Comments Off

Chef’s Handyman tip, eat me, pumpkin soup served in pumpkin cups, smooth texture, great in taste

Posted on October 3, 2014 by Charlotte

Chef’s Handyman tip, eat me, pumpkin soup served in pumpkin cups, smooth texture, great in taste

Chef’s Handyman Pumpkin Soup with an Eastern Touch

Fall is like pumpkin season. There are so many recipes as trees in the forest. Even then, pumpkin soup is still a favorite. There will be no way out, to try, to eat or to cook squash soup. It’s just a must during autumn. Am I right?

Weekly special published in the Chef’s Handyman food blog: Pumpkin soup with an Eastern touch

To make soup, hollow out four small pumpkins. Apply olive oil and season the pumpkins with salt and black pepper. Place the squash on a baking sheet. Roast for 20 minutes at 220°C or 425°F. Make sure the cups are not too soft.

Chop onion and glaze them in a pan. Add pumpkin cubes. Quench with 2 cups of vegetable stock. Spice the soup with chili powder, turmeric, lemon grass, laurel, jeera, salt and black pepper. Simmer on low heat for 20 minutes or cooked through. Remove spices. Blend the cubes. Add 1 cup of coconut milk. Simmer for another 5 minutes.

Take the roasted pumpkin cups out. Pour in the soup garnish with herbs.
Shopping list for 4 serves:

Vegetables: 1 onion, 4 small pumpkins, 750 g or 24 oz. squash cubes for the soup
Stock: 5 dl or 16 fl. oz. vegetable stock
Spices: Chili, turmeric, lemon grass, jeera, salt, black pepper, laurel, vanilla pod
Asia Ingredients: 1 cup coconut milk
Herbs: 1 bunch cilantro

Chef’s Handyman tip: Roasted fast food, healthy version

Chef’s Handyman Fast Food, Roasted Veggies with Squash Dip

To make fast food sticks, cut pumpkin and sweet potato in wedges, sweet pepper and carrots in slices. Place on baking sheet. Sprinkle with olive oil, herbs and spices. Roast in oven at 220°C or 425°F for 20 minutes or light brown. Take them out and serve with pumpkin humus.

To make humus, place one can of chick peas in a bowl. Add 2 tbsp. of tahini paste, chopped garlic and 4 roasted pumpkin wedges. Blend all ingredients. If the texture is too thick add 2 tbsp. of vegetable stock. Season the humus to taste with salt and black pepper.

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

Outlook of the next blog entry published in the Chef’s Handyman food blog: Sweet treats with plums and other autumn delights.

Posted in Aperitif, Soups, Vegan | Tagged autumn, fall, fast food, food blog, pumpkin, squash, squash soup | Comments Off

Root vegetables and apples, autumn potpourri, delicious recipe published in the Chef’s Handyman food blog

Posted on September 28, 2014 by Charlotte

Root vegetables and apples, fall potpourri, delicious recipe published in the Chef’s Handyman food blog

Chef’s Handyman Autumn Potpourri

What a venturously idea! Apples fresh from the tree and root vegetables form the garden will give a sweet and peatiness flavor combination. Raw vegetable is great during the summer season, for the colder part of the year I prefer definitely the roasted version. There are so many possibilities prepare dishes with the same ingredients. What about an autumn potpourri? The colorful plate will delight and amaze your guests as well. The same ingredients may be used for fall spaghetti or what about filled apples or ginger carrots? Get inspired.

Chef’s Handyman’s fall greetings: Autumn potpourri served with apples

Peel vegetables and cut into wedges. Cook the Brussels sprouts in salt water until soft or steam them. Place the rest of the vegetables in an oven-saved form. Sprinkle with olive oil, salt and black pepper. Roast in oven at 220°C or 475°F for 15-20 minutes or until golden and soft. Apply form time to time olive oil on top of the wedges. When finished place on plates. Add the Brussels sprouts. Garnish with lemon rind and herbs. Sprinkle with dressing.

To make dressing, combine 3 tbsp. of olive oil, 1 tbsp. of vinegar, salt, black pepper, herbs, 1 tsp. of mustard and 1 tsp. of lemon juice.

Serve the dish lukewarm.

Shopping list for 4 serves:
Vegetables: 100 g or 3.5 oz. tiny carrots, 2 beetroots, 2 apples, 1 pear, 6 potatoes, 1 pumpkin 500 g or 16 oz., 300 g or 10 oz. Brussels sprouts
Fruits: 1 lemon
Spices: Salt, black Pepper
Herbs: 1 bunch thyme, parsley, sweet marjoram
Olive Oil, Mustard, Vinegar: Olive Oil, white balsamic vinegar, 1 tsp. mustard

Have a great weekend yours Chef’s Handyman team.

Outlook of the next blog entry published in the Chef’s Handyman food blog: More autumn, awesome recipes with root vegetables, fruits and pumpkins.

Posted in Side Dishes, Starters, Vegan | Tagged autumn, fall, food blog, healthy food, root vegetables | Comments Off

Good morning fall, cabbage and grapes are the stars in this blog post published in the Chef’s Handyman food blog

Posted on September 21, 2014 by Charlotte

Good morning fall, cabbage and grapes are the stars in this blog post published in the Chef’s Handyman food blog

Chef’s Handyman Red Cabbage Soup with Grapes

Purple and ruby red are the colors of fall. Bright colors do underline a colorful season and tasty dishes. Warm spices like cinnamon, cardamom, ginger and anise are now very welcome. A slight breeze of Christmas is already in the air. The days are shorter and colder. It’s so cozy being at home surrounded with a fireplace. Organizing dinner parties and cooking with friends is now very popular.

Red cabbage and grapes are good friends. One starter is served as hot dish and the other one as raw salad.

Chef’s Handyman’s fall specials: Red cabbage and grapes served as soup and as salad

Both dishes can be prepared with one bigger cabbage. Shred and wash the cabbage.

To make soup, chop the onion and glaze in olive oil. Add one half of the prepared cabbage. Simmer on medium heat for 4 minutes. Quench with vegetable stock. Add 3 tbsp. of dried cranberries and 1 grated apple. Sprinkle with lemon juice. Close the pan and cook the cabbage on low heat for 20 minutes or until soft and blend them. Strain the mixture through a sieve. Add soy milk. Season the soup to taste with cinnamon, salt and black pepper.

Cut grapes into half. Melt sugar in a non-sticking frying-pan. Caramelizes the grapes
Place the soup in plates or cups. Garnish with the grapes and thyme. To make hearts, place small drops of soy milk on the soup. Split the drops with a toothpick.

Shopping list for serves:
Vegetables: 800 g or 26 oz. cabbage, 1 onion
Fruits: 1 lemon, 1 apple, 300 g or 10 oz. grapes
Dried Fruits: 2-3 tbsp. Cranberries
Stock: 5 dl or 2 cups of vegetable stock
Soy Milk: 1-2 dl or 4-6 fl. oz.
Spices: Salt, black pepper, cinnamon
Herbs: 1 bunch thyme
Oil: Olive Oil

Chef’s Handyman Cabbage Salad with Grapes and Oranges

To make salad, place chopped cabbage into bowls. Add orange slices and grapes. Garnish with orange zest and rocket. Season the salad with black pepper and salt.
To make dressing, combine 2 tbsp. of olive oil, 6 tbsp. of soy cream, 2 tbsp. of soy milk, 2 tbsp. of orange juice, 1 tsp. of mustard, 1 tbsp. of apple vinegar and chopped rocket. Season the dressing to taste with chili powder, salt and black pepper.

Sprinkle the salad with dressing. Serve additional dressing in a separate bowl.

Chef’s Handyman tip, top the salad with nuts.

Shopping list for 4 serves:
Vegetables: 800 g or 26 oz. red cabbage
Fruits: 1-2 oranges, 400 g or 13 oz. grapes
Salad: 200 g or 7 oz. rocket
Soy Products: 6 tbsp. soy cream, 2 tbsp. soy milk
Spices: 1 tsp. mustard, salt, black pepper, chili powder
Vinegar: 1-2 tbsp. apple vinegar
Oil: Olive oil

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

Outlook of the next blog post published in the Chef’s Handyman food blog: Chestnuts, apples and pears.

Posted in Pastries | Comments Off

Figure hugging drink or muesli, chia for breakfast, published in the Chef’s Handyman food blog

Posted on September 14, 2014 by Charlotte

Figure hugging drink or muesli, chia for breakfast, published in the Chef’s Handyman food blog

Chef’s Handyman Breakfast Muesli with Chia

Whip up chia pudding for breakfast. Chia seeds are most commonly eaten in breakfasts or smoothies. When started once you will get obsessed of these seeds. They are rich on omega 3 fats and fibers. Smoothies with chia seeds twisted with berries or fruits are great as starter into the day as well. Chia is also a figure hugging seed. By eating or drinking them in a breakfast drink or combined with cereals you will get full faster.

Chef’s Handyman tip: Chia with exotic fruits

Chef’s Handyman Smoothie with Chia Seeds

Soak chia seeds in soy milk. Allow the seeds quadruple in size overnight. Place chia pudding in a bowl. Add Vanilla sugar and sprinkle with orange blossom water. Garnish with exotic fruits or berries. The seeds are tasteless, therefore spice them up with fruits or berries.

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

Outlook of the next blog entry published in the Chef’s Handyman food blog: Grapes, delicious autumn recipes.

Posted in Drinks, Vegan | Tagged breakfast, chia, chia seeds, food blog, healthy food | Comments Off

Fall stuffed eggplants, oven roasted dishes, light, easy and great in taste, fall recipes published in the Chef’s Handyman food blog

Posted on September 6, 2014 by Charlotte

Fall stuffed eggplants, oven roasted dishes, light, easy and great in taste, fall recipes published in the Chef’s Handyman food blog

Fresh from the market, lucky those with an own vegetable garden! Consider the beauty of the violet colors of eggplants. Pumpkins and eggplants are my starlets, especially in fall. Both vegetables are perfect basics. The same recipe may be used as starter, main course or aperitif. Oven cooked vegetables are perfect in texture and taste. Roasted in their own juice will give an unbeatable taste. May you smell it? Mhhhhh….!

Chef’s Handyman tip: Roasted smash wedges

Chef’s Handyman Roasted Squash Wedges

To make wedges, cut pumpkins into wedges. Remove core. Prepare baking sheet with parchment paper. Place the slices on baking sheet. Sprinkle the wedges with olive oil. Season the pumpkin slices with salt, Ras-el-Hanout and black pepper. Roast in oven at 200°C or 400°F for 20-25 minutes or until soft.

Place on plates, garnish with parsley, season the wedges to taste with salt and black pepper.

Chef’s Handyman tip: Squash wedges can be serves as aperitif or as side dish. When served as aperitif, add humus or radish sauce.

Shopping list for 4 serves:
Vegetables: 2-3 small or middle sized pumpkins
Spices: Salt, black pepper, Ras-el-Hanout
Oil: Olive oil
Herbs: Parsley

Chef’s Handyman’s favorite: Stuffed eggplants

Chef’s Handyman Stuffed Eggplants

Directions, cut eggplants in half, hollow them out. Combine chickpeas with the tomato sauce. Add chopped garlic, chili and spices. Stuff the eggplants with the tomato sauce. Sprinkle with olive oil. Add thyme. Place the eggplants in oven proved forms. Roast the stuffed eggplants in the oven for 20-30 minutes, or until cooked through. Sprinkle them from time to time with olive oil.

Chef’s Handyman tip: The dish can be served hot and cold.

Shopping list for 4 serves:
Vegetables: 4 eggplants
Tomato Sauce: 2 cans or 1 glass of homemade one (recipe search for tomato sauce)
Canned Ingredients: 1-2 cups chickpeas
Spices: Chili, garlic, Jeera, salt, black pepper
Oil: Olive oil
Herbs: Thyme

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

Outlook of the next blog post published in the Chef’s Handyman food blog: Chia Seeds.

Posted in Aperitif, Main Dishes, Vegan | Tagged autumn, eggplant, fall, food blog, healthy food, pumpkin dishes, squash | Comments Off

Red or black, sweet and sour, the sight of these desserts might the guest’s mouth water

Posted on August 30, 2014 by Charlotte

Red or black, sweet and sour, the sight of these desserts might the guest’s mouth water, delicious sweets published in the Chef’s Handyman food blog

Chef’s Handyman Semolina Red Currant Pudding

The grass is always greener on the other side of the fence, right? I love berries in desserts anyway. During Indian summer it will be the last chance harvesting berries. Now they are so sweet and tasty. How beautiful they shimmer in the sunlight. There is also a wide range of colors from red to black, just awesome. Some of the berries are sweet in taste others are more on the sour side. Both variations are great flavors for desserts, creams and cakes. Get inspired with the following recipes and pictures.

Chef’s Handyman Blackberry Cream

Chef’s Handyman Sweet Bites

Chef’s Handyman Porridge with Berries

Chef’s Handyman’s weekly special: Semolina red currant pudding

To make pudding, bring 8 dl soy milk or coconut milk and 2 dl red currant syrup to the boil. Then add semolina and reduce heat and simmer on low heat until liquid is absorbed. Stir in sugar or stevia powder, lemon zest and rose blossom water. Place pudding into cups. Allow to cool for 2 hours.

Meanwhile whip soy cream. Fold in vanilla sugar. Top the pudding with vanilla soy cream. Garnish with red currant and peppermint leaves.

Shopping list for 4 serves:
Semolina: 150 g or 5 oz.
Soy products: 8 dl or 3 oz. soy milk or coconut milk, 1 cup whipped soy cream
Fruits, Berries: 100 g or 3.5 oz. red currants, 1 lemon
Baking Ingredients: Stevia powder, sugar, 1 tbsp. vanilla sugar, 2 tbsp. rose blossom water
Syrup: 2 dl or 6.5 oz. red currant syrup
Herbs: Peppermint

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

Outlook of the next blog post published in the Chef’s Handyman Food Blog: Fall is coming. Great dishes to taste.

Posted in Pastries | Tagged berries, berry desserts, fall, food blog, healthy desserts, healthy food | Comments Off

Tomato inspirations, delicious recipes, published in the Chef’s Handyman food blog

Posted on August 23, 2014 by Charlotte

Tomato inspirations, delicious recipes, published in the Chef’s Handyman food blog

Chef’s Handyman Stuffed Tomatoes

While we were travel around, the tomato pots were connected to the irrigation plant. Daily I could check the status. I got messages like: It’s too cold and too wet. Actually this summer was not what I expected, so was the harvest of our tomato plants. The tomatoes are still unripe and green. There was no way out, I had to buy red ones from the market.

I love to store tomato sauces for the cold winter season. Homemade productions are still better, than the canned or bottled ones from the stores. The basic sauces can be used for pasta, lasagne and also for hot and cold soups. Please check out the recipe under tomato sauce.

Chef’s Handyman Green Tomato Jam with Blueberries

Tomatoes are also great as jam. Both, red and green versions are delicious. Directions to make the red one is under: Tomato jam. Why not nicely wrapped as gift for friends? They will be delighted.

Chef’s Handyman’s favorite: Stuffed tomatoes

For the salad, bring water to the boil. Add couscous. Remove from heat and simmer for 15-20 minutes until liquid is absorbed. Please check also the cooking instructions on the wrapping. Each brand might be different in preparing. When cooked, place the couscous in a bowl. Add 2 tbsp. of lemon juice and 3 tbsp. of olive oil. Season the salad to taste with salt, black pepper, Raz-el Hanout and chili. Add chopped peppermint, parsley and ciltrano. Toss to coat. If the salad is to dry add more olive oil and lemon juice.

Chef’s Handyman tip: For aperitif and finger food use smaller ones.

Shopping list for 4 serves:
Couscous: 400 g or 13 oz.
Fruits: 2 organic lemons, 12-16 medium sized tomatoes
Spices: Black pepper, salt, chili, Ras-el-Hanout
Herbs: 1 bunch peppermint
Oil: 4-5 tsp. olive oil

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

Outlook of the next blog post published in the Chef’s Handyman food blog: Berries and cream.

Posted in Aperitif, Main Dishes, Vegan | Tagged food blog, homemade, stuffed tomatoes, tomato, tomato inspiration | Comments Off

Hot winter nuts, chestnut dishes, sweet and tasty, published in the Chef’s Handyman food blog

Hot winter nuts, chestnut dishes, sweet and tasty, published in the Chef’s Handyman food blog

Vitamins are the cold season superheroes, delicious fall salads published in the Chef’s Handyman food blog

Vitamins are the cold season superheroes, delicious fall salads published in the Chef’s Handyman food blog

Chef’s Handyman’s favorite: Potato salad with an Eastern breeze

Hot pans, pan dish with plums, published in the Chef’s Handyman food blog

Hot pans, pan dish with plums, published in the Chef’s Handyman food blog

Chef’s Handyman tip, eat me, pumpkin soup served in pumpkin cups, smooth texture, great in taste

Chef’s Handyman tip, eat me, pumpkin soup served in pumpkin cups, smooth texture, great in taste

Chef’s Handyman tip: Roasted fast food, healthy version

Root vegetables and apples, autumn potpourri, delicious recipe published in the Chef’s Handyman food blog

Root vegetables and apples, fall potpourri, delicious recipe published in the Chef’s Handyman food blog

Chef’s Handyman’s fall greetings: Autumn potpourri served with apples

Good morning fall, cabbage and grapes are the stars in this blog post published in the Chef’s Handyman food blog

Good morning fall, cabbage and grapes are the stars in this blog post published in the Chef’s Handyman food blog

Chef’s Handyman’s fall specials: Red cabbage and grapes served as soup and as salad

Figure hugging drink or muesli, chia for breakfast, published in the Chef’s Handyman food blog

Figure hugging drink or muesli, chia for breakfast, published in the Chef’s Handyman food blog

Fall stuffed eggplants, oven roasted dishes, light, easy and great in taste, fall recipes published in the Chef’s Handyman food blog

Fall stuffed eggplants, oven roasted dishes, light, easy and great in taste, fall recipes published in the Chef’s Handyman food blog

Chef’s Handyman tip: Roasted smash wedges

Chef’s Handyman’s favorite: Stuffed eggplants

Red or black, sweet and sour, the sight of these desserts might the guest’s mouth water

Red or black, sweet and sour, the sight of these desserts might the guest’s mouth water, delicious sweets published in the Chef’s Handyman food blog

Chef’s Handyman’s weekly special: Semolina red currant pudding

Tomato inspirations, delicious recipes, published in the Chef’s Handyman food blog

Tomato inspirations, delicious recipes, published in the Chef’s Handyman food blog

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