Chef's Handyman, Food Blog

Cheese Dessert with Spicy Honey

Posted on August 29, 2011 by Charlotte

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Sommelier Patrizio will give his wine recommendation for Chef’s Handyman for this delicious cheese dessert with spicy honey. (pls see also page wine, information)

The honey is very delicious with soft cheese, goat’s or sheep cheese, e.g. Feta cheese,brie.

To make lemon honey, place 8 tbsp. of honey in a glass. Add lemon rind. Store honey for 1-2 days.

To make honey with tomatoes and gloves, place 12 tbsp. of honey in a glass. Add dried tomato pieces and 10 gloves. Store honey for 1-2 days.

To make cherry honey, place 10 tbsp. of honey in a glass. Add 15 pitted cherries and black pepper or Maggia pepper. Store honey for 1-2 days.

Place 2-3 different cheese pieces on a plate. Add honey. Garnish with oregano and thyme. Serve with Spanish fig bread with almonds or fruit bread.

Sommelier Patrizio recommends:

To harmonize wine and cheese is not always easy to do. Each type of cheese is great with another wine. If the right combination can be found, than both wine and cheese will give a delicious culinary surprise.

Cheese does have many flavorful variations. It depends of the cheese production and the milk. The cheese chosen for this dessert (goat’s or sheep cheese) are soft and mild in taste with a hint of sourness. Thyme, oregano and black pepper do give a light flavor and the honey has a sweet taste.

I do recommend a mild wine with a good minerality and freshness to harmonize the sweetness of the honey and the fat in the cheese. The wine does combine the fragrance of the meal and the different tastes.

My favorite one is the Verdicchio from Metalica, like this Vertis:

Grapes: Verdicchio 100%
Eye: Yellow, clear, consistent
Nose: Intensiv, complex, flowery, peach, citrus, herbs, elegant, mineral note
Mouth: Dry, soft, fresh, minerality, elegant, balancing, after taste fresh and with herbs

Posted in Wine, News, Trends | Comments Off

Bread with Tuna and Dill

Posted on August 26, 2011 by Charlotte

Chef’s Handyman favorite bread with tuna and dill.

To make dough: Soak fresh yeast and 1 tsp. of sugar in lukewarm water (16 fl oz, 5 dl). Place flour, 3 tsp. of sea salt, 4 tbsp. of olive oil and yeast water in a bowl. Combine all ingredients. Place dough in a bowl. Cover bowl with wet tea towel. Keep warm until dough has doubled in size (approx. 60 minutes or longer).

Tip: Allow the dough to double the size overnight. Finish the bread in the morning.

Spread dough out. Apply tuna and dill on top. Fold dough and roll it. Bake in oven at 475°F (240°C) for 20-30 minutes or baked through. Cool on wire rack.

Tip: Form eight breads for aperitif. Reduce baking time to 15-20 minutes.

Shopping list for 2 lb of dough:
Flour: 2 lb wholegrain flour
Baking Ingredients: 1 yeast, fresh, 1.5 oz, 1 tsp. sugar
Spices: 3 tsp. sea salt
Oil, Vinegar, Water: 4 tbsp. olive oil, 16 fl oz water
Fish: 14 oz tuna
Herbs: 1 bunch dill

Chef’s Handyman tip: Serve this delicious bread with garden salad.

Posted in Aperitif | Comments Off

Thank you!

Posted on August 12, 2011 by Charlotte

Many thanks to all Chef’s Handyman blog readers. Since the start in May 2011 until today we have received so many nice feedbacks from you. Many of the readers are pleased about the content and the layout of the blog. This positive feedback sparks our motivation to create new content.

We will also create, cook and test many new recipes. The best ones will be published. The e-cookbooks can be downloaded in the Chef’s Handyman iPhone/iPad App. Some of the recipes will be published also in the blog, to get an idea, about the e-cookbooks.

The new e-cookbook from Chef’s Handyman ‘Cookies and Spices’ is under way.

Sincerely,

The Chef’s Handyman Team

Posted in App Information | 1 Comment

Reinling, Cake with Pumpkin Seeds and Cranberries

Posted on August 8, 2011 by Charlotte

This Reinling is made with pumpkin seeds and cranberry filling. This filling is different from the traditional one with raisins and hazelnuts.

To make dough, combine, 16 Oz of white flour, 1 fresh yeast, 3 Oz of liquid butter, 3 eggs, 1 cup of cream, 1.5 Oz of sugar and one pinch of salt. Knead dough. Place dough in a bowl. Cover bowl with wet tea towel. Leave for 30 minutes.

Tip: Soak yeast in 3 tbsp. of lukewarm water until liquid.

Spread dough out. Apply liquid butter and sugar. Add ground pumpkin seeds and dried cranberries on top. Dust with cinnamon powder. Roll dough up. Prepare loaf pan (9x5x3-inch) with parchment paper or grease it. Add loaf. Bake in oven at 180°C, 350°F for 30-35 minutes or golden.

Shopping list for 1 Reinling:
Flour: 16 oz bleached flour
Nuts, Dried Fruits: 5 tbsp. cranberries, 3.5 oz ground pumpkin seeds
Spices: 2 tsp. cinnamon powder, salt
Baking Ingredients: 3.5 oz sugar, 1 fresh yeast (1.5 oz)
Dairy Products: 8 fl oz cream, single or medium, 20-30% butterfat, 4.5 oz butter
Eggs: 3

Posted in Pastries | 1 Comment

Aunt Margaret’s Traditional Austrian Soup

Posted on August 5, 2011 by Charlotte

I brought this delicious recipe from my trip to Austria. Each first Saturday in August this traditional soup will be served with Reinling a sweet cake made with yeast, filled with nuts and berries. Each family does cook their own styled soup. It will be a huge pleasure to attend a soup testing event.

This soup is time-consuming, but delicious in taste!

To make soup: Soak beef (aitchbone) in cold water (12 cups) for 20 minutes. Place meat and water in a large pan. Add half bunch of each herb, veal stock, cinnamon, Jamaica pepper and gloves. Season the soup with salt and black pepper. Bring soup to the boil than reduce to low heat. Simmer for 60 minutes. Remove beef. Sieve soup into a new large pan. The soup should be clear without vegetables and herbs.

Add 3 cups of soup and the rest of herbs in a separate pan. Bring soup to the boil. Remove pan from heat and leave for 15 minutes. Add one cup of dry white wine, 3 tbsp. of white balsamic vinegar and curcuma. Heat mixture again than sieve herb mixture to the rest of soup in the large pan.

Tip: Substitute the wine with apple juice.

Combine 2 cups of cream, 3 cups of sour cream, egg yolks. Mix 3 tbsp. of cornflower with 5 tbsp. of water. Add cornflower mixture to the cream.

Remove soup from heat. Make sure, the soup is not too hot. Add cream egg mixture to the soup. Combine all ingredients. Cut beef and chicken in small pieces. Add meat. Bring soup to the boil again. Reduce to low heat. Simmer for another 30 minutes.

Tip: Serve this soup with Reinling.

Shopping list for 4 persons:
Meat: 16 oz chicken breast, 2 lb aitchbone
Spices: Salt, black pepper, cinnamon bark, 2-3 cloves, 1 tsp. Jamaica pepper (allspice), 1 tsp. turmeric (curcuma), 1 oz ginger root, fresh
Oil, Vinegar, Water: 2 tbsp. balsamic vinegar, 12 cups water
Stock, Sauce Thickener: 8 fl oz veal stock, 3 tbsp. corn starch
Wine: 6 fl oz white wine
Dairy Products: 16 fl oz cream, single or medium, 20-30% butterfat, 18 oz sour cream
Eggs: 4 yolks
Herbs: 1 bunch of: chervil, savory, oregano, basil, lovage, majoram, thyme, peppermint, lemon balm, rosemary, 3 leaves laurel
Vegetables: 3 carrots, 1 onion, 1 leek, 1 celery root or stalk

Posted in Soups | 1 Comment

Apple Fennel Salad

Posted on August 3, 2011 by Charlotte

The right summer salad for lunch or as snack!

Roast cashews. Shape apple and fennel in waver thin pieces. Place them in a bowl. Add cranberries and roasted cashews.

To make dressing: Combine 4-6 tbsp. of coconut milk, 1 pinch of salt, black pepper, cayenne pepper, 1 tsp. of honey, 0.5 tsp. of curry paste, lemon juice, 1 tbsp. of sunflower oil and 1 tsp. of white balsamic vinegar. Pour the dressing over the salad. Toss slightly.

Shopping list for 4 persons:
Nuts, Dried Fruits: 4 tbsp. cashews, 4 tbsp. cranberries
Oil, Vinegar, Water: 1 tsp. balsamic vinegar, white, 1 tbsp. sunflower oil
Fruits: 1 lemon organic, 1-2 apples
Spices: 0.5 tsp. Indian curry paste, cayenne pepper, black pepper, salt
Baking Ingredients: 1 tsp. chestnut blossom honey
Asia Ingredients: 6 tbsp. coconut milk
Vegetables: 1 fennel

Posted in Salads | Comments Off

Pineapple Ginger Drink

Posted on July 23, 2011 by Charlotte

Fast, easy, delicious. Another recipe with ginger. Cool in summer!

Fill pineapple juice in a pitcher. Add sliced ginger root and peppermint leaves. Cool in fridge for 1 hour. Serve with ice cubes.

Shopping list for 4 persons:
Fruit Juices: 32 fl oz pineapple juice
Spices: 0.5 oz fresh ginger root
Herbs: 1 bunch peppermint leaves

Posted in Drinks | Comments Off

Apricot Compote with Rosemary

Posted on July 16, 2011 by Charlotte

This compote is delicious as dessert or as side dish for veal and pork.

Cut apricots into half.

Bring 6 cups of water to the boil. Add honey, jam sugar, lemon juice and rosemary. Cover pan. Simmer on low heat for 50-60 minutes. Remove rosemary. Bring rosemary honey water to the boil again. Add apricots. Cook on medium heat for 5 minutes. Cool compote. Store in fridge.

Tip: Serve this refreshing compote with vanilla ice cream or vanilla cream.

Shopping list, for 4 persons:
Fruits: 20 oz apricots, 1 lemon
Herbs: 1 bunch rosemary
Baking Ingredients: 5 tbsp. chestnut blossom honey, 6 tbsp. jam sugar

Posted in Desserts | Comments Off

Bread with Sausage

Posted on July 15, 2011 by Charlotte

The perfect bread for a party with children.

To make dough: Soak fresh yeast and 1 tsp. of sugar in lukewarm water (16 fl. oz., 5 dl). Place flour, 3 tsp. of sea salt, 4 tbsp. of olive oil and yeast water in a bowl. Combine all ingredients. Place dough in a bowl. Cover bowl with wet tea towel. Keep warm until dough has doubled in size (approx. 60 minutes or longer).

Tip: Allow the dough to double in size overnight. Finish the bread in the morning.

Bring water to the boil. Add wiener or other sausages. Cook for 5-6 minutes. Cut bell pepper in stripes. Heat olive oil in frying pan. Add bell pepper and simmer for 5 minutes.

Spread dough out. Cut in 8-10 pieces. Apply wiener and bell pepper on top. Fold dough and roll it. For children’s party cut sausages in half, to make smaller breads.

Bake in oven at 475°F for 15-18 minutes. The baking time will dependent on the size of breads. The bread will be finished when golden and baked through. Cool on wire rack.

Shopping list for 2 lb of flour:
Flour: 2 lb bleached flour
Spices: Black pepper, salt, sea salt
Vegetables: 2 sweet peppers
Meat: 6 wiener
Oil, Vinegar, Water: 16 fl oz water, 4 tbsp. olive oil
Baking Ingredients: 1 tsp. sugar, 1 yeast, fresh, 1.5 oz

Posted in Breads | Comments Off

Grandma’s Cherry Strudel

Posted on July 8, 2011 by Charlotte

This strudel is just delicious. Not only children do love this cake.

To make dough: Combine 8 oz of flour, salt, 2 tbsp. of olive oil and 7-8 fl. oz. of water. Knead well. Leave dough for 30 minutes. Spread dough out. Place on a tea towel.

Tip: Strudel dough can be bought in stores as well.

To make filling: Heat butter in a pan. Add breadcrumbs and ground almonds. Combine all ingredients. Add sugar, cinnamon and lemon rind. Remove pan from heat. Add marzipan pieces. Apply half of mixture on top of dough. Pit cherries. Mop up cherries with kitchen paper. Add cherries on top of dough, than the rest of mixture. Roll up strudel and tea towel together loosely from narrow end. Prepare baking sheet with baking paper. Place strudel on baking sheet. Mix 2 tbsp. of olive oil with 2 tbsp. of water. Apply mixture on top of strudel.

Bake in oven at 200°C or 400°F for 50-60 minutes. Apply each 15 minutes oil mixture on top. Cool strudel. Sprinkle with powdered sugar and cinnamon.

Tip: Serve strudel lukewarm with vanilla ice cream or vanilla cream.

Shopping list, for 4 persons:
Flour: 8 oz bleached flour, 5 oz breadcrumbs
Oil, Vinegar, Water: 0.5 cup water, 2 tbsp. olive oil
Spices: 2 pinch salt, 1 tsp. cinnamon powder
Berries, Fruits: 25 oz cherries, 1 lemon (organic)
Baking Ingredients: 4 oz marzipan, 1 tbsp. sugar, 5 tbsp. powdered sugar
Nuts: 4 oz ground almonds
Dairy Products: 4 tbsp. butter

Posted in Pastries | Comments Off

Cheese Dessert with Spicy Honey

Bread with Tuna and Dill

Thank you!

Reinling, Cake with Pumpkin Seeds and Cranberries

Aunt Margaret’s Traditional Austrian Soup

Apple Fennel Salad

Pineapple Ginger Drink

Apricot Compote with Rosemary

Bread with Sausage

Grandma’s Cherry Strudel

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