Chef's Handyman, Food Blog

Veal Filet with Elder Sauce

Posted on May 29, 2011 by Charlotte

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Elder trees are just great! I love the juices from the elder blossoms or the elder berries.

Veal filet with elder sauce. Season veal and sear each side in frying pan. Cook in oven at 80°C (175°F) for 60 minutes (low temperature cooking).

To make sauce, heat olive oil in frying pan. Add thyme. Simmer for 5 minutes, than remove thyme. Quench with veal stock. Reduce stock. Add elder juice. Reduce again. Add butter. Season to taste with salt and black pepper. Add pittet, dried plums and cream. Sauce should be creamy and soft. If texture is too thick, add 2-3 tbsp. of veal stock.

When veal filet is finished, sear for 1-2 minutes in frying pan before you intend to serve.

Serve veal filet on preheated plates with elder sauce and mashed potatoes.

Shopping list, for 4 persons:
Dairy Products: 1 tbsp. of butter, 3 fl oz cream
Nuts, Dried Vegetables and Fruits: 5 oz plums, dried , pitted
Herbs: Black pepper, salt
Juices: 2 fl oz elder juice (berries)
Stock, Mustard: 7 fl veal stock
Oils: 4 tbsp. olive oil
Meat: 2 lb veal filet

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Blueberry Risotto

Posted on May 26, 2011 by Charlotte

Risotto is a delicious dish from the southern part of Switzerland. Traditional ones are risotto with porcini and saffron risotto. One of my favorite is the blueberry risotto.

To make blueberry risotto, chop garlic and onions. Heat olive oil in a pan. Simmer garlic and onion pieces for one minute. Add risotto rice. When shimmer glassy add one cup of boillon at time, stirring continously, until each portion of bouillon is absorbed and the rice is al dente (about 20-25 minutes). Add Taleggio cheese. Season to taste with salt and black pepper.

Blend blueberries and fresh oregano. Add mixture to the rice. Season to taste with salt and black pepper. To finish fold in cream and butter. The risotto is ready when creamy and soft.

Tip: Blueberry risotto is very nice to game dishes.

Shopping list, dish for 4 persons:
Spices: 1 clove garlic, black pepper, salt
Herbs: 1 bunch oregano
Berries: 8 oz blueberries
Rice: 2 cups risotto rice
Stock, Mustard, Sauce Thickener: 32 fl oz vegetable stock
Dairy Products: 7 oz Taleggio cheese, 3 tbsp. butter, 4 fl oz cream, single or medium
Vegetables: 1 onion

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Orange Chicken Salad

Posted on May 24, 2011 by Charlotte

This salad is great in summer and a perfect snack for a picnic or to carry in cooled lunch boxes for fast meals in the office or at school.

Season the chicken breast with salt and black pepper. Broil in frying pan. Cool chicken. When cooled cut in pieces.

Peel oranges and cut in thin rounds, spring onions and tomatoes in small pieces. Chop chili. Place ingredients in a bowl. Add chicken pieces.

To make honey dressing: Combine 1 tsp. of honey, 4 tbsp. of olive oil, 1 tbsp. of raspberry vinegar, 1 tbsp. of lemon juice, grated ginger, salt, black pepper and orange rind. Sprinkle dressing over salad and toss lightly.

Shopping list, recipe for 4 persons:
Meat: 1 lb chicken breast
Vegetables: 3 spring onions
Spices: 1 chili, 0.5 oz fresh ginger root, salt, black pepper
Fruits: 3 tomatoes, 4 oranges organic, 1 lemon organic
Baking Ingredients: 1 tsp. Honey
Oils, Vinegar: 4 tbsp. olive oil, 1 tbsp. raspberry vinegar

Posted in Salads | Comments Off

Strawberry meets avocado a great combination!

Posted on May 22, 2011 by Charlotte

This is the right combination for an aperitif or a light meal. The sweet taste of the strawberries and the freshness of the avocado do fit very well together.

Avocado Omelets with Strawberries. Recipe for 4 persons: For the omelets, mix flour, 0.5 cup of cream, eggs, chopped chives and liquid butter until light. Cool omelet dough for 15 minutes in fridge. Preheat oil in frying pan. Place 1 tbsp. of mixture in the middle of the frying pan and fry until golden. Cook omelets approx. 1 minute each side. Cut omelets in rounds. Keep warm.

To make filling, cut avocado in half. Remove seed. Place pulp in a bowl. Sprinkle with lemon juice. Cut strawberries in small pieces. Add them to the avocado pulp. Sprinkle with 1 tbs. of pumpkin seed oil. Add a pinch of sugar. Season to taste with salt and black pepper. Combine all ingredients.

Arrange omelets and avocado strawberry cream in layers. Garnish with strawberries.

Shopping list, for 4 persons:
Flour: 4 oz bleached flour
Oil, Vinegar, Water: 3 tbsp sunflower oil, 1 tsp. pumpkin seed oil
Baking Ingredients: 1 pinch sugar
Berries, Fruits: 3 avocados, 1 lemon, 4 oz strawberries
Spices: 3 pinch black pepper, 3 pinch salt
Eggs: 2 eggs
Dairy Products: 4 fl oz cream, single or medium, 1 oz butter
Herbs: 1 bunch chives

Posted in Aperitif | Comments Off

Lemon Soup

Posted on May 18, 2011 by Charlotte

Lemons are so refreshing in summer. I love the freshness of this fruit. A lemon can be used as ingredient in several dishes. Lemons are refreshing in drinks or desserts. They do underline a taste in many hot and cold dishes as well.

Here my favorite lemon soup: Peel manioc and potatoes and cut in pieces. Bring vegetable stock to the boil. Add manioc and potatoes. Reduce to medium heat and cook for 15 minutes. Add thyme leaves. Mix all ingredients with a hand blender. Add yoghurt and cream. Season to taste with salt and black pepper. Sprinkle with 2 tbsp. of lemon juice and 1 tbsp. of lemon rind. Soup should be creamy and light, if too thick, add more hot vegetable stock.

Shopping list:
Vegetables: 24 oz manioc, 4 potatoes
Spices: 4 pinches black pepper, 4 pinches salt
Dairy Products: 8 fl oz cream, single or medium 20-30% butterfat, 6 oz yoghurt (plain)
Herbs: 1 bunch thyme
Stock, Mustard, Sauce Thickener: 22 fl oz vegetable stock
Berries, Fruits: 2 x lemon, organic

Posted in Soups | Comments Off

Spicy Sugar

Posted on May 16, 2011 by Charlotte

Spicy sugar is a delicious spice for cakes, fruit salads, coffee or tea. This great taste was created by accident. I wanted to combine Jamaica pepper (allspice) with salt. There was no salt, but sugar in the box. This sweet note sparked my interest. I tried different combinations. Here is my favorite result:

Recipe for spicy sugar:
To make spicy sugar, combine 2 tbsp. of cinnamon, 4 tbsp. of powdered sugar (or sugar), 1 pinch of nutmeg, 2 tbsp. of vanilla sugar, 2 tbs. of Jamaica pepper (allspice) and 1 tsp. of galangal.

Posted in Spices & Oil | Comments Off

Chef’s Handyman app information, replace iPhone 3 for iPhone 4+

Posted on May 14, 2011 by Charlotte

Chef’s Handyman app information. Replace iPhone 3 for iPhone 4+.

Chef’s Handyman electronic recipe books for iPhone and iPad are an indispensable tool for the modern kitchen and a must for all keen cooks. Below some information about the app.

Please note by changing the iPhone 3 for iPhone 4+ the Chef’s Handyman app should be re downloaded. The display in iPhone 4 is better than for iPhone 3, the pictures and icons in the Chef’s Handyman app will be updated as well. Without reloading the app no icons and pictures may be shown.

Cross search functionality: The enhanced cross search functionality does allow to search through all purchased books of Chef’s Handyman. Each new book will be integrated in the search function. This is an advantage to printed books or other apps.

Favorites: Star is grey. Click or tab on star, star will change color into orange. Now the recipe has been added to the favorites list.

Language selection, update: The free trial recipe book will be downloaded for German language settings in German. For all other language settings in the iPhone/iPad the standard language will be English. Language for the app menu bar can be changed. When the book has been downloaded in English, the menu bar language should be English as well. To change the language in the language selection does only make sense, when the purchased book have been bought in both languages.

With the update button can be checked, if an update has been sent. From time to time a free recipe will be integrated in the free trial recipe book. Feel free to push this button.

Servings: Standard calculation for the recipe is for 4 dishes. If the number of calculated dishes should be changed, use this button.

Recipe pictures: Pictures will be shown in three different sizes. Click on picture, size will be changed. (Picture will be shown here in size 2.)
By clicking on the recipe text, the text will be shown in full size as well.

Posted in App Information | Comments Off

Spicy Ginger Cookies

Posted on May 13, 2011 by Charlotte

A day without ginger is like a soup without salt. My favorite drink during the day is water with lemon, peppermint leaves and ginger. It’s so refreshing. Together with coffee or tea I prefer the spicy ginger cookies.

Recipe for spicy ginger cookies: (makes about 40 cookies)
For the dough, beat butter (room temperature), egg and sugar together until creamy. Fold in chopped, dried ginger, grated fresh ginger, vanilla sugar, salt, lemon rind and spices. Add flour and baking powder. Combine all ingredients. Form two rolls. Wrap into plastic wrap. Cool in fridge for 30-45 minutes.
Prepare baking sheet with parchment paper or grease it. Cut dough rolls into pieces. Shape into balls. Place them on baking sheet. Bake at 190°C or 375°F for 10-12 minutes or until golden. Cool on wire rack.

Shopping list:
Nuts, Dried Fruits and Vegetables: 4 oz ginger, dried
Baking Ingredients: 1 tbsp. vanilla sugar, 7 oz sugar, 1 tbsp. baking powder
Spices: 1 tsp. gloves powder, 1 tsp. cinnamon tree flower powder (or cinnamon powder), 1 oz fresh ginger root, 1 tsp. Jamaica pepper (allspice) powder, 1 dash salt
Berries, Fruits: 1 lemon organic
Eggs: 1 egg
Dairy Products: 6.5 oz butter
Flour: 10 oz bleached flour

Posted in Pastries | Comments Off

Pear Cake Upside Down

Posted on May 11, 2011 by Charlotte

I love this type of cake! It’s like heaven on earth.

Recipe for 4 persons: Cut pears in slices. Melt sugar in a non stick oven save frying pan. When melted place pears fan-shaped on top of the melted sugar. Season the pears with spicy sugar or cinnamon powder. Add puff pastry on the top of the pears. Make sure the puff pastry does have the same size as the pan has. Prick with a fork in the puff pastry. Bake in oven at 220°C or 425°F for 15-20 minutes. Take out and rush the cake on a plate. Attention! Cake is very hot.

Serve lukewarm with vanilla ice scoop.

Tip: For 4 dishes make two small cakes. Take a small oven save frying pan. Puff pastry size might be different, if so.

Shopping list:
Fruits: 4 pears
Baking ingredients: 12 tbsp. sugar, 2 tbsp. spicy sugar (or 1 tsp. cinnamon powder and 1 tbsp. sugar)
Doughs: 1 puff pastry
Dairy Products: 8 oz vanilla ice cream

Posted in Desserts | Comments Off

Sea Bass with Grapefruit Sauce

Posted on May 10, 2011 by Charlotte

Fish baked in a salt crust is very delicious. When I tried this recipe the first time, I was not sure, if it will work. Now I got used to this way of preparation. It’s easy to prepare. Guests are amazed, when I show them the fish in the crust before I do serve it.

Recipe for 4 persons: Stuff sea bass with lemon slices and thyme. Close the cut with thoothpicks. Combine sea salt with 2 egg whites. Prepare baking sheet with baking paper. Add one third of salt mixture on baking sheet. Cover sea bass with sea salt. Bake in oven at 200°C or 400°F for 20-25 minutes.

To make sauce: Peel grapefruit rind with zester. Place rind with 4 tbsp. of water and 1 tbsp. of sugar in a saucepan. Cook on medium heat for 2-3 minutes. Add cream, 3 tbsp. of vegetable stock, 2 pinches of fenugreek and 2 pinches of curcuma. Season the sauce to taste with salt and black pepper. Cook on low heat for 10 minutes. Turn butter in flour. Add butter to the sauce. Sauce does thicken.

Steam potatoes or cook in pan until soft. Heat olive oil in frying pan. Add potatoes. Simmer on medium heat. Add sea salt and dill.

Take out sea bass. Break crust carefully. Remove crust. Peel skin. To fillet sea bass and place on preheated plates. Serve with grapefruit sauce and potatoes.

Tip: If two fishes to prepare, cover each fish with sea salt mixture.

Shopping list (4 persons):
Fish & Seafood: 2 lb sea bass
Vegetables: 16 oz potatoes
Berries, Fruits: 2 grapefruits, 2 lemons
Oil, Vinegar, Water: 4 tbsp. olive oil
Herbs: 1 bunch thyme, 1 bunch dill
Eggs: 2 egg whites
Spices: 4 lb sea salt, 1 tsp. fenugreek seeds powder, 1 tsp. turmeric, 4 pinches black pepper, 4 pinches salt
Stock, Mustard, Sauce Thickener: 4 tbsp. vegetable stock
Dairy Products: 8 fl oz cream 20-30% butterfat

Posted in Main Dishes | Comments Off

Veal Filet with Elder Sauce

Blueberry Risotto

Orange Chicken Salad

Strawberry meets avocado a great combination!

Lemon Soup

Spicy Sugar

Chef’s Handyman app information, replace iPhone 3 for iPhone 4+

Chef’s Handyman app information. Replace iPhone 3 for iPhone 4+.

Spicy Ginger Cookies

Pear Cake Upside Down

Sea Bass with Grapefruit Sauce

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