Savory soup with mushrooms and vegetables published in the Chef’s Handyman food blog

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Savory soup with mushrooms and vegetables published in the Chef’s Handyman food blog

Savory Soup

Chef’s Handyman Savory Soup with Mushrooms

High time for grilled dishes is almost gone. Fall is on its way. Now it’s time to harvest mushrooms and all seasonal vegetables. Why not combing them? The flavor point woodland in this savory soup! The hot ingredients do warm the heart and the soul, especially when it’s raining cats and dogs. I love the idea sitting in a cozy chair by supping a hearty dish.

Savory soup with mushrooms and vegetables, Chef’s Handyman’s fall recipe

To make soup, cut vegetables into cubes. Bring vegetable stock to the boil. Add pumpkin pieces and fresh ginger root. Simmer on medium heat until the cubes are soft. Blend the squash. Add the remaining vegetable cubes. Simmer on low heat until soft. It the soup is too thick, spoon in water. Season the soup to taste with salt and black pepper.

Meanwhile cut the button mushrooms into half. Chop onion. Heat olive oil in a frying pan. Add onions and glaze them. Add mushrooms and simmer for some minutes.

Garnish with chopped parsley and mushrooms.

Savory Soup

Chef’s Handyman Savory Soup to go!

Chef’s Handyman tip: Soup to go! Without mushrooms is this soup a prefect office lunch.

Shopping list for 4 serves:
Mushrooms: 100 g or 3.5 oz. button and egg mushrooms
Vegetables: 4-6 carrots, 10 cherry tomatoes, 1 cauliflower, 1 broccoli, 2 bell peppers, 300 g or 10 oz. squash, 1 onion
Canned Vegetables: 1 cup canned chickpeas
Spices: Salt, black pepper, 1 piece of fresh ginger root
Herbs: 1 bunch parsley
Vegetable Stock: 5 dl or 2 cups
Olive Oil: 2 tbsp.

Bon appetite, your Chef’s Handyman team!

Outlook of the next blog post published in the Chef’s Handyman food blog: Tomatoes!

This cooking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Click on the update button (next to the shopping cart) on the bottom within the category screen in the free trial e-cookbook. Now the recipe and the book will be updated. Then check the side dishes. There you will find the new recipe. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.

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Fragrant apricot cream, just a dream! Explore the sweet and savory recipe published in the Chef’s Handyman food blog

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Apricot cream, just a dream! Explore the sweet and savory summer recipe published in the Chef’s Handyman food blog

Apricot Cream

Chef’s Handyman Apricot Cream

Warm and sunny days might be extended with this delicious dessert. Apricots are now in season. The taste of the fruits is very refreshing and the texture sweet and soft. The apricot cream is light and full of fragrances. Who would resist by serving this treat? No one would! Sit down, relax and enjoy this wonderful dream.

Chef’s Handyman’s weekly recipe: Fragrant apricot cream

Cut apricots into wedges. Bring one cup of water to the boil. Add rosemary and apricots wedges. Cook for 10 minutes. Remove rosemary. Leave some apricots for decoration a side. Drain pieces and blend them. Add preserving sugar. Bring the whole mixture to the boil, then remove pan from heat. Pour the apricot cream into small glasses and cool.

Combine 1 cup of soy yoghurt, 1 cup of whipped soy cream and 1-2 tbsp. of apricot puree. Fold in lemon rind and 1 tsp. of stevia sweetener.

Spoon the cream on top of the apricot mousse by layer. Garnish with chocolate sprinkles.

Shopping list for 4 serves:
Fruits: 600 g apricots, 1 organic lemon
Soy Products: 1 cup of soy yoghurt, 1 cup of whipped soy cream
Baking ingredients: 2 tbsp. preserving sugar, stevia sweetener, chocolate sprinkles
Herbs: Rosemary

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

Outlook of the next blog entry published in the Chef’s Handyman food blog: Fall recipes, great in taste and easy to prepare.

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Chef’s Handyman’s summer break, cool drinks for hot summer days

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Chef’s Handyman’s summer break, cool drinks for hot summer days

Dear Chef’s Handyman Food Blog reader,

The Chef’s Handyman team will close the kitchen over the summer holidays. We will be back in the middle of August.

Have a great time!

Sincerely yours,

Charlotte

Cool drinks for hot summer days! Get inspired.

To make smoothies, blend fruits, soy milk, lemon rind and sugar or stevia leaves. For the red currant drink, mix red currant syrup with mineral water, lemon juice and rose blossom water. To make aperitif, combine Schweppes Tonic Water with peppermint leaves, strawberries, ice cubes and cucumber slices. Enjoy!

Aperitif

Chef’s Handyman Aperitif

Red Currant Drink

Chef’s Handyman Red Currant Drink

Papaya Smoothie

Chef’s Handyman Papaya Smoothie

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Berry flash! Cakes, with berries fresh from the garden, published in the Chef’s Handyman food blog

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Berry flash! Cakes, with berries fresh from the garden, published in the Chef’s Handyman food blog

Berry Cake

Chef’s Handyman Berry Cake

Not only gardeners do love berries. Who can bring Razzie Awards in connection with raspberries? Maybe someone with no taste buds. Raspberries are colorful, sweet and wonderful in taste. Blackberries do have a hard life too. How can a mobile phone be called blackberry? Fruits as brand names are popular.

Anyway, I prefer fruits and berries in desserts or dishes. The dessert is still the cherry on top after a great dinner, right!

Summer recipe posted in the Chef’s Handyman food blog: Berry cake

To make dough, combine 300 g or 10 oz. flour, 250 g or 8 oz. margarine, lemon zest, 4 tbsp. lemon juice, 2 dl or 7 fl. oz. of orange juice, 60 g or 2 oz. pistachio, 17 g or 0.5 oz. baking powder, a dash of baking soda, vanilla sugar or t tbsp. of vanilla extract and 100 g or 3.5 oz. of sugar.

Sprinkle the berries with 2 tbsp. of flour. Fold them in.

Grease a spring form (18-20 cm or 8-10 inch diameter) with liquid margarine. Fill in the dough. Apply almond slivers or flakes on top. Sprinkle with sugar. Bake in oven at 180°C or 350°F for 55-60 minutes or until golden. Take the cake out and cool on wire rack.

Before you intent to serve, garnish the cake with berries. Sprinkle with powdered sugar.

Shopping list for one cake (18-20 cm or 8-10 inches diameter):
Baking Ingredients: 300 g or 10 oz. flour, 100 g or 4 oz. sugar, 17 g or 0.5 oz. baking powder, 1 dash of baking soda, 1 tbsp. vanilla sugar or 1 tsp. vanilla extract
Dairy Products: 250 g or 8 oz. margarine
Nuts: 60 g or 2 oz. pistachio, 4-5 tbsp. almond slivers or flakes
Fruits, Berries: 2 organic lemons, 300 g or 10 oz. raspberries, 200 g or 7 oz. blackberries
Juice: 2 dl orange juice

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

Outlook of the next blog post published in the Chef’s Handyman food blog: Refreshing summer bites or drinks!

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Spicy breads as side dish, published in the Chef’s Handyman food blog

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Spicy breads as side dish, published in the Chef’s Handyman food blog

Bread Sticks with Rosemary

Chef’s Handyman Bread Sticks with Rosemary

Bread is not only bread. Sometimes it’s very hard, when I’m abroad to find any shop or restaurant with bread I know from home. I don’t mean toasted bread or sweet rolls. Crunchy breads are my favorites. Well, sandwiches made with toasted bread slices are fine, but they are not a delicacy. No crust around a bun or roll is just like a pizza without crust bottom. Maybe I’m a spoilt person. Bread packed up in plastic wrap is just a no go. It’s so easy to make homemade rolls, buns or loafs. When baking the bread a sense of well-being will surround the kitchen.

Weekly special published in the Chef’s Handyman food blog: Homemade rosemary sticks

To make dough, combine 2 lb. of flour, 3 tbsp. of sea salt, 1 tsp. of sugar, 3 -4 tbsp. of olive oil, 16 fl. oz. of lukewarm water, 3-4 tbsp. of chopped rosemary and 1.5 oz. of yeast soaked in lukewarm water. Knead well. If the dough is too dry add more lukewarm water, if too wet, add more flour. When finished place the dough in a bowl. Cover the bowl with a wet towel. Keep warm. Allow the dough to double in size for 1-2 hours.

Prepare baking sheet with parchment paper.

Spread dough out and cut into small stripes. Twist the stripes. Place them on baking sheet. Bake in oven for 15-20 minutes at 230°C or 410°F or until golden. Take them out and cool on wire rack.

Shopping list for approximate 25-30 sticks:
Baking Ingredients: 1 tsp. sugar, 1 fresh yeast 1.5 oz., 2 lb flour
Oil, Water: 16 fl. oz. lukewarm water, 3 tbsp. olive oil
Spices: 3 tbsp. sea salt
Herbs: 3-4 tbsp. chopped rosemary

Chef's Handyman App for iPhone/iPad

Chef’s Handyman App for iPhone/iPad

Breads made with semolina spiced Eastern spices and filled with vegetables are great for buffets and parties. Get inspired! Some impressions below! The recipes are published in the Chef’s Handyman iPhone/iPad app, which can be downloaded in the app store.

Apricot Buns

Chef’s Handyman Apricot Buns

Spicy Bread with Vegetables

Chef’s Handyman Spicy Indian Vegetables Bread

Bread with Vegetables

Chef’s Handyman Party Bread with Vegetables

Have a great weekend yours Chef’s Handyman team!

Outlook of the next blog entry posted in the Chef’s Handyman food blog: Homemade berry cake, fresh from the own garden!

The rosemary sticks will be published in the Chef’s Handyman iPhone/iPad App as well. You will find the recipe in the Free Trial Recipe book. When the app is already downloaded, click on the update icon within the book.

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Party Time! Cold soups are great for garden parties, the weekly special published in the Chef’s Handyman food blog

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Party Time! Cold soups are great for garden parties, the weekly special published in the Chef’s Handyman food blog

Cold Melon Soup

Chef’s Handyman Cold Melon Soup

Small talk, socializing is great for garden parties, right! Therefore the menus should be planned in advance, so that the host will be ready to welcome the guests. Cold soups are perfectly made for any occasion. They can be prepared in advance and stored in the fridge. Especially during the summer season a cold aperitif is very refreshing. Spicy, hot or sweet  each variation may be served. A perfect starter for each garden party!

Chef’s Handyman’s weekly special: Cold soups for garden parties

Cold melon soup, Chef’s Handyman’s soup of the week!

Any type of melon, except water melon, can be taken for this recipe. Peel and pit melon and cut the slices into cubes. Add vegetable stock and yoghurt. Blend the mixture with the hand blender. Season the soup with spices. Refrigerate for 1 hour. Garnish the soup with whipped cream and sprinkle with chili oil. Add some peppermint leaves.

Tip: Serve the melon soup very cold. For vegan friendly dishes, substitute cream and yoghurt for soy cream and soy yoghurt.

Shopping list for 4 serves:
Berries, Fruits: 2 x melons
Herbs: 1 bunch peppermint
Dairy Products: 5 tbsp. whipped cream, 6 oz. yoghurt (plain), for vegan friendly dishes: Whipped soy cream, soy yoghurt
Oil: 2 teaspoon (s) chili oil
Spices: 2 pinch black pepper, 1 pinch salt, 2 dashes cardamom, 2 dashes cayenne pepper
Stock: 4 fl. oz. vegetable bouillon

Chef’s Handyman’s favorite: Spicy tomato bell pepper soup

Cold Tomato Soup

Chef’s Handyman Cold Tomato Soup

Cut tomatoes, onions and bell pepper into small pieces. Chop garlic and chili. Heat olive oil in a large pan. Simmer onions, garlic and chili on low heat. Add tomatoes, bell pepper and herbs. Season the soup with salt and black pepper. Cover pan. Cook for 1 hour over low heat. Mix tomato soup with a hand blender. If the soup might be too thick add water. Cool the soup and leave it in the fridge for one hour, better overnight.

Tip: Soup can be prepared in advance. During winter season, substitute fresh tomatoes for canned ones.

 

Shopping list for 4 serves:
Fruits, Vegetables: 16 oz.  tomatoes, 3 x onion s, 3 x sweet pepper (red, green or yellow)
Oil: 2 tbsp. olive oil
Spices: 3 dashes black pepper, 1 tsp. salt, 3 cloves of garlic, 1 x chili
Herbs: 1 bunch oregano, 1 bunch thyme

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

Outlook of the next blog post published in the Chef’s Handyman food blog: Breads for summer parties!

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Roasted king oyster mushrooms, a delicacy, recipe published in the Chef’s Handyman food blog

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Roasted king oyster mushrooms and button mushroom salad, a delicacy, recipes published in the Chef’s Handyman food blog

King Oyster Mushrooms

Chef’s Handyman King Oyster Mushrooms

The fragrance of roasted mushrooms will tickle the nose. A breeze of timber will give a special note. King oyster mushrooms are a delicacy, especially during the summer season. Lukewarm mushrooms served on top of salads do please the eyes. It’s one of my favorite combinations. Both dishes may be served as starter or as light main meal.

Roasted king oyster mushrooms or mushroom salad, great summer dishes, published in the Chef’s Handyman food blog  

For the mushroom dish, cut the oyster mushrooms into slices. Heat olive oil in frying-pan. Roast the slices gently on each side until golden and soft. Place on plates, sprinkle with olive oil and garnish with herbs. Season the slices with salt and black pepper. Serve lukewarm.

Button Mushrooms

Chef’s Handyman Green Salad with button mushrooms

To make garden salad, cut the button mushroom in half. Roast them together with the bread cubes.

Meanwhile place the salad in bowls. Add tomato slices. Garnish with garden herbs.

To make dressing, combine 6 tbsp. of olive oil, 1 tbsp. of lemon juice, lemon zest, salt, black pepper, 1 tbsp. of raspberry vinegar, 1 tsp. of agave syrup and 1 tbsp. of chives.

Shopping list for 4 serves:
Roasted mushrooms:
Mushrooms: 12 king oyster mushrooms
Oil: 6-8 tbsp. olive oil
Herbs: Mixed garden herbs and edible flowers
Spices: Salt and black pepper

Green salad with lukewarm button mushrooms:
Salad: 400 g or 13 oz. mixed greens
Mushrooms:  400 g or 13 oz. mushrooms
Fruits: 1 lemon, 12 cherry tomatoes
Herbs: Mixed garden herbs and edible flowers, 1 bunch chives
Vinegar, Oil: 6 tbsp. olive oil, raspberry vinegar
Syrup: 1 tsp. agave syrup
Spices: Salt, black pepper
Bread: 1 baguette or other bread

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

Outlook of the next blog entry, published in the Chef’s Handyman food blog: Refreshing cold soups for parties or barbecues.

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Dolce vita in the own garden, homemade ice cream with great flavors posted in the Chef’s Handyman food blog

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Dolce vita in the own garden, homemade ice cream with great flavors posted in the Chef’s Handyman food blog

Strawberry Ice Cream

Chef’s Handyman Strawberry Ice Cream

Chocolate, mango, strawberries, coffee, banana, there are so many different flavors to get. Ice cream is definitely the have must during the summer season. Why not celebrate dolce vita in the own garden? Ice cream served in colored cups, garnished with chocolate slivers or fruits and the summer season can start, right!

Chef’s Handyman’s summer special: Vegan friendly ice cream with berries and coffee

To make ice cream, bring 500 ml 16 oz. soy milk to the boil.  Slowly pour in a package of vanilla vegan friendly flan powder and whisk to combine. Reduce on low heat for 10-15 minutes stirring occasionally with a spoon so the flan powder doesn’t stick. When finished cool the cream. This basic ingredient should be prepared twice.

Meanwhile add the half of berries in a pan. Add 5 tbsp. of preserving sugar. Simmer on low heat for 10 minutes. Remove from heat and cool.

To make berry ice cream, combine the cooled vanilla cream with the vanilla extract, 3 tbsp. sugar and lemon rind. Whip soy cream. Spice with tonka bean and sugar. Fold the whipped cream into the vanilla cream. Then, pour the mixture into a container.  Spoon the berry compote in. Close the container and freeze for 1-2 hours.

Cappuccino Ice Cream

Chef’s Handyman Cappuccino Ice Cream

To make cappuccino ice cream, combine the whipped cream with the vanilla cream. Fold in an espresso cup of cooled espresso or coffee and chocolate slivers. Pour the mixture into a container. Sprinkle with chocolate slivers on top as well. Close the container and freeze for 1-2 hours.

Serve the ice cream in cups. Garnish with fresh fruits or with chocolate coated coffee beans.

Shopping list for two small containers (each approx. 16 fl. oz.):
Soy Products: 1 l or 2 lb soy milk, 5 dl or 16 oz.  whipped soy cream
Baking Ingredients:  Sugar, 2 x whipping cream stiffener, chocolate slivers, chocolate coated coffee beans, vanilla sugar or vanilla extract, 2 x vanilla flan powder â 40 g or 1.5 oz.
Spices: Tonka bean
Fruits: 1 lemon (organic), 400 g or  13 oz. berries
Coffee: 1 cup espresso

Bon appetite, yours Chef’s Handyman team!

Outlook of the next blog post published in the Chef’s Handyman food blog: Mushroom dishes!

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Hello barbecue season, ketchup made with peaches or nectarines, published in the Chef’s Handyman food blog

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Hello barbecue season, ketchup made with peaches or nectarines, published in the Chef’s Handyman food blog

Nectarine Ketchup

Chef’s Handyman Nectarine Ketchup

Actually I’m a ketchup generation. When I was a child I loved the bottled ones. In know it’s a downgrading from the culinary aspect. Now years later I came up with a new solution, homemade ketchup can play a team role during the barbecue season. Why not testing ketchup made with other ingredients like peaches or nectarines? That’s really a great and alternate version.  It goes very well with vegetables and meat.

Chef’s Handyman’s barbecue tip: Ketchup with peaches or nectarines

To make ketchup, cut fruits in cubes and place them in a large pan. Add sugar, lemon rind, grated ginger (or onion), 2 laurel leaves, 1 tsp. black pepper, a dash of salt, a small piece of chili or chili flakes, 350 g or 11 oz. of sugar, 2 tbsp. of lemon juice and half a cup of white balsamic vinegar. Cook on low heat 1 hour. Blend the mixture. Combine 1-2 tsp. of Agar Agar or apple pectin with 5 tbsp. of cold water in a glass. Then fold in the pectin. When the ketchup gelatinizes pour in prepared preserving bottles or glasses. The ketchup can be stored for some weeks.

Chef’s Handyman tip: Preserving sugar can be used as well. Read the instructions for the portions, it depends on the brand.

Shopping list for two small bottles:
Fruits: 1 kg or 2 lb nectarines or peaches. 10 cherry tomatoes, 1 organic lemon
Baking Ingredients: 350 g sugar, 2 tsp. Agar Agar or apple pectin
Spices: 1 tsp. black pepper, salt, 0.5 tsp. chili flakes or fresh chili, 2 laurel leaves, 1 piece ginger

Have a great start into the barbecue season, yours Chef’s Handyman team.

Outlook of the next blog entry published in the Chef’s Handyman food blog: Berry and cappuccino ice cream! Summer is calling.

This cooking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Click on the update button (next to the shopping cart) on the bottom within the category screen in the free trial e-cookbook. Now the recipe and the book will be updated. Then check the side dishes. There you will find the new recipe. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.

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Spicy chocolate flan with vanilla foam and pomegranate, the weekly special published in the Chef’s Handyman food blog

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Spicy chocolate flan with vanilla foam and pomegranate, the weekly special published in the Chef’s Handyman food blog

Chocolate Flan

Chef’s Handyman Spicy Chocolate Flan with Vanilla Foam and Pomegranate

Chocolate makes happy, right? Chocolate is also everybody’s darling. Pomegranate seeds do shine ruby red. Both ingredients are an unbeatable team. The team spirit will be made by vanilla foam.  To score the goal is definitely done by the macadamia nut. All ingredients will turn into the delicious chocolate flan. Save a piece of the action and store the recipe in your database!

Chef’s Handyman’s weekly special: Spicy chocolate flan with vanilla foam and pomegranate seeds

For the flan; heat dark chili chocolate in a bain-marie until melted. Bring 5 dl or 16 fl. oz. of soy milk to the boil.  Add the liquid chocolate and a hint of cardamom. Slowly pour in a package of vanilla vegan friendly flan powder am whisk to combine. Reduce on low heat for 10-15 minutes stirring occasionally with a spoon so the flan powder doesn’t stick. When finished spoon in glasses. Allow the flan to cool for one hour in the fridge.

Whip the soy cream. Add vanilla sugar. Garnish the chocolate flan with cranberry seeds, vanilla foam and one coated macadamia nut.

Chef’s Handyman tip: If no macadamia nut is available, walnuts or other nuts can be taken as well. Substitute chili chocolate for a dark one.

Shopping list for 4 serves:
Baking Ingredients: 1 package of vegan friendly vanilla flan powder, 100 g  or 3.5 oz. chili chocolate,  1 tbsp. vanilla sugar
Spices: Cardamom
Soy Products: 5 dl or 16 fl. oz. soy milk, 2.5 dl or 1 cup soy cream
Fruits: Pomegranate
Nuts: 4 chocolate coated macadamia nuts

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

Outlook of the next blog post published in the Chef’s Handyman food blog: Homemade peach ketchup.

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