Chef's Handyman, Food Blog

Treat in green, pesto with herbs, the weekly special published in the Chef’s Handyman food blog

Posted on May 10, 2014 by Charlotte

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Treat in green, pesto with herbs, the weekly special published in the Chef’s Handyman food blog

Chef’s Handyman Pasta with Herbs

Garden herbs are just what round it off! Dishes with herbs from the own garden are the cherry on top of each dish. The bouquet of fragrances tickles the nose and let also the mouth waters. That’s why I love pesto made from herbs.

Chef’s Handyman’s weekly special: Pasta with garden herbs

To make pesto, blend 3 bunches 150 g or 5 oz. of garden herbs, 3 tbsp. of olive oil, 90 g or 3 oz. of peeled almonds or pine seeds, half a cup of lukewarm water and 2 tbsp. of lemon juice. If the mixture will be too thick add more olive oil or water. Season the pesto to taste with salt and black pepper.

Steam or cook asparagus in salt water until soft. Cut them in strips. Combine pesto with the pasta add asparagus, top with cress, serve immediately.

Chef’s Handyman tip: All garden herbs can be taken. Peppermint, verbena and lemon balm do have a strong fragrance use them in small portions.

Shopping list for 1 glass of pesto:
Herbs: 5 oz. or 150 g of garden herbs, cress
Fruits, vegetables: 1 lemon, 10 asparagus
Nuts: 90 g or 3 oz. pine or cedar seeds
Oil: 3 tbsp. olive oil
Spices: Salt, black pepper
Pasta: 500 g or

Bon appetite, yours Chef’s Handyman team!

Outlook of the next blog post in the Chef’s Handyman food blog: Chocolate flan with pomegranate seeds.

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 main 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.

Posted in Main Dishes, Vegan | Tagged food blog, garden, green, healthy food, herbs, pasta | Comments Off

The Chef’s Handyman iPhone/iPad app has a new design!

Posted on May 6, 2014 by Charlotte

The Chef’s Handyman iPhone/iPad app has a new design!

Chef’s Handyman iPhone App

Chef’s Handyman App Recipes

Chef’s Handyman App Search

Dear Chef’s Handyman food blog reader,

The Chef’s Handyman iPhone/iPad app has a new design. The app grew up and new functions have been added. Now you may communicate with our team and the recipes can be forwarded to friends. We have used the flat design to put the focus on the recipes and the food photographs.

The existing books have received a new cover. Some of the recipes have been moved to the existing books, to get more space for new free recipes. We will communicate, when new free recipes will be added to the free trial recipe book.

A new e-cookbook is in production. The Chef’s Handyman team will focus on the vegan kitchen. The dishes will be prepared with lots of herbs planted in the garden and spices from all over the world. The fragrances will tickle your nose and senses. Also dessert recipes will be posted they are waiting to be discovered.

The new update will be rolled out and can be downloaded in Apple’s app store. We look forward seeing you using our new app.

Kind regards,

Charlotte

Posted in App Information | Tagged Chef's Handyman, food blog, iphone app | Comments Off

Sweet and coated, strudel with berries and almond paste, the weekly special published in the Chef’s Handyman food blog

Posted on May 2, 2014 by Charlotte

Sweet and coated, strudel with berries and almond paste, the weekly special published in the Chef’s Handyman food blog

Chef’s Handyman Strudel with Berries and Almond Paste

The coated outside is crunchy, the next layer is sweet and the core is fruity. Who has ever tried strudel? I love apple strudel with lukewarm vanilla sauce. This variation with berries and almond paste, let burst all your taste buds. One bite will make your heart melt. For all almond paste lovers it’s a must to try this extraordinary recipe.

Chef’s Handyman’s weekly recipe: Berry strudel with marzipan

To make strudel, roll the almond paste very thin out. Spread the almond paste on top of the strudel dough rectangle. Sprinkle with lemon rind and peppermint leaves. Spread out berries. Dust with black pepper. Add grated nuts. Apply liquid vegan friendly margarine on the steep ends of the dough. Fold in sides and roll to enclose. Prepare the baking sheet with parchment paper. Place the strudel on baking sheet. Apply margarine on top.

Bake in oven at 200°C or 400°F for 15-20 minutes or until golden. Apply from time to time new liquid margarine on top. When finished cool on wire rack. Dust before you intent to serve with powdered sugar.

Chef’s Handyman tip: Use pre-made strudel dough.

Shopping list for two small strudel:
Dough: 1 pre-made strudel dough
Baking Ingredients: 2 x 200 g or 13 oz. almond paste, powdered sugar
Nuts: 6 tbsp. grated almonds
Spices: Black pepper
Dairy Products: Vegan friendly margarine
Fruits, Berries: 250-400 g or 1 cup of each raspberries and blackberries, 1 lemon
Herbs: 1 bunch Peppermint

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

Outlook of the next blog post published in the Chef’s Handyman food blog: Spring pasta dish!

Posted in Desserts, Pastries, Vegan | Tagged berries, Berry Strudel, food blog, Spring, Strudel | Comments Off

Sweet and salty pancakes, published in the Chef’s Handyman food blog

Posted on April 26, 2014 by Charlotte

Sweet and salty pancakes, published in the Chef’s Handyman food blog

Chef’s Handyman Pancakes

Sweet or salty, that’s the question. Actually I prefer both directions. With Austrian influence my heart is more on the sweet side. I love this naughty sweet main dishes served in Austria. Naughty, because of the calories and also of the damn sweetness! I cannot resist on dumplings filled with plums or apricots. However after one of these heavy meals, you must rent a gym studio for a while. But there will be no way out, you have to try one of these sweet goodies, when you will stay in Vienna.

Being on the saver side, sweet vegan friendly pancakes also for lunch is a good alternative dish. Also the salty version will melt your heart.

Sweet pancakes with berries or fruits, the weekly special published in the Chef’s Handyman food blog

To make dough, combine 3 dl or 10 fl. oz. of apple drink (with sparkling water), 250 g or 8 oz. of flour, 100 g or 4 oz. of sugar, 1 dl or 4 fl. oz. of soy cream or coconut milk, 1 tbsp. of baking powder, 1 tbsp. of lemon juice and a dash of salt. Leave the dough for 15 minutes in the fridge.

Heat olive oil in a non sticking frying pan. If available use a pancake pan. Place small rounds in the pan and cook on each side until golden. Place the pan cakes on a plate and leave in preheated oven. Prepare more pancakes.

Marinate the berries with a tbsp. of sugar and lemon juice. Sprinkle the berries with rose blossom water.

Serve the pancakes with maple syrup, garnish with berries and peppermint leaves, dust with powdered sugar.

Shopping list for 8-10 pancakes:
Baking ingredients: 250 g or 8 oz. of flour, 100 g or 4 oz. of sugar, 1 tbsp. of baking powder, powdered sugar, rose blossom water
Spices: Salt
Milk, Juices: 3 dl or 10 fl. oz. apple drink (with sparkling water), 1 dl or 4 fl. oz. soy cream or coconut milk
Fruits, Berries: 1 lemon, 250 g or 8 oz. raspberries, 250 g or 8 oz. blackberries
Syrup: Maple syrup
Oil: Olive oil
Herbs: 1 bunch peppermint

Chef’s Handyman Salty Pancakes

Chef’s Handyman tip: For the salty version, use only the half of sugar, 3-4 tbsp. of fresh herbs add 3 tbsp. more soy cream. Season the dough with salt and black pepper. The salty recipe will be posted in the new vegan book, which is still in production.

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

Outlook of the next post in the Chef’s Handyman food blog: Strudel with berries and almond paste.

Posted in Main Dishes, Starters, Vegan | Tagged food blog, healthy food, pancakes, salty pancakes, sweet pancakes | Comments Off

Sweet Easter rolls, published in the Chef’s Handyman food blog

Posted on April 18, 2014 by Charlotte

Sweet Easter rolls, published in the Chef’s Handyman food blog

Chef’s Handyman Easter Rolls

To get up in the morning is always a fight! The fragrance of freshly baked rolls out of the oven in the nose is a sign not to stay too long in bed anymore. Otherwise you will risk, that other family members will take your piece of the cake, right!

Sweet Easter rolls, the weekly special, published in the Chef’s Handyman food blog

To make dough, place flour, sugar grated almonds and salt in a huge bowl. Melt vegan friendly margarine on low heat. Add soy milk and yeast. Combine all ingredients. Add 1 tbsp. of vanilla sugar and grated lemon and orange rind. Knead well. Cover dough with a humid tea towel and leave for 1.5-2 hours. Allow the dough to double in size.

Cover baking sheet with parchment paper. Form 8 rolls. If available, sprinkle small spring form tins with olive oil or margarine. Place rolls in the tins. Apply soy milk on top. Garnish with decoration sugar.

Bake in preheated oven at 190°C or 375°F for 22-25 minutes or until golden. Take out and cool.

Shopping list for 8 rolls (800-900 g or 24-27 oz.):
Baking Ingredients: 600 g or 17 oz. flour, 60 g or 2 oz. sugar, 2 tbsp. yeast, 8 tbsp. decoration sugar
Nuts: 120 g or 4 oz. grated almonds
Dairy Products: 140 g or 4.5 oz. margarine (vegan friendly), 4 dl or 13 fl. oz. soy milk
Spices: 2 tsp. salt, 2 tsp. vanilla sugar, a dash tonka bean
Fruits: 1 lemon, 1 orange, organic

Chef’s Handyman Chocolate Eggs

Enjoy Easter, yours Chef’s Handyman team!

Chef’s Handyman tip: Same dough as for Christmas cookies but Easter egg shaped, your guests will be delighted! Have a try!

Tip: Use as basic dough the recipe found under -sweet Easter eggs- substitute for vegan friendly pastry butter for margarine and egg for a half sized banana. Cover the cookies with melted chocolate and decorating sugar.

Outlook of the next post published in the Chef’s Handyman food blog: Vegan friendly sweet and salty pancakes.

Posted in Pastries, Vegan | Tagged Easter, Easter bread, eggs, food blog | Comments Off

Raspberry dreams, published in the Chef’s Handyman food blog

Posted on April 12, 2014 by Charlotte

Raspberry dreams, published in the Chef’s Handyman food blog

Chef’s Handyman Raspberry Smoothie

Red like blood, as black as pitch, as white as snow, no – this will be no story about snow white. This smoothie will write history! Once tried and you will be addicted to it. No guest will or can refuse this delicious drink. Raspberries combined with strawberries will give a bright ruby red. Raspberries combined with milk will reflect a light pink. Nothing can top this combination: Chocolate and raspberries will move you to heaven.

Chef’s Handyman’s favorite: Raspberry dream, lukewarm, cool and melting

To make smoothie: Blend raspberries (store some for decoration), soy milk and 1 vanilla sugar. If the smoothie is too thick add more soy milk. Beat soy cream until creamy and light.

Pour the smoothie in glasses. Add a spoonful of soy cream. Grate dark chocolate, garnish with raspberries. Serve the drink immediately.

Chef’s Handyman tip: Use yoghurt for vegetarian friendly cooking.

Shopping list for 4 glasses:
Berries: 500 g or 16 oz. raspberries
Milk: 5 dl or 16 fl. oz. soy milk, 2 dl or 7 fl. oz. soy beatable cream
Baking Ingredients: 2 tbsp. vanilla sugar, dark chocolate

Raspberry strawberry crumble, lukewarm served and you will melt

Chef’s Handyman Raspberry Strawberry Crumble

Place the raspberries and the strawberry pieces in a bowl. Combine the berries with vanilla sugar and 1 tbsp. of rose blossom water. Place them in an oven-proved pan.

To make crumble, combine 100 g or 3.5 oz. of sugar, 100 g or 3.5 oz. flour, 50 g or 2 oz. of grated almonds and 150 g or 5 oz. of vegan friendly margarine. Add orange and lemon rind. Cool in fridge for 15 minutes. When cooled spread the crumble over the berries.

Bake in oven at 180°C or 350°F for 15-20 minutes. Take out and cool. Serve lukewarm with whipped vanilla soy cream. Just a dream!

Shopping list for 4 serves:
Fruits, berries: 500-800 g or 16-25 oz. raspberries, 250 g or 8 oz. strawberries, 1 lemon, 1 orange
Milk: 5 dl or 16 fl. oz. soy beatable soy cream
Baking ingredients: 2 tbsp. vanilla sugar, 100-150g or 4-5 oz. flour, 50 g or 2 oz. grated almonds, 150 g or 5 oz. vegan friendly margarine, 1 tbsp. rose blossom water
Baking molds: 4

The recipe for the chocolate cream will be posted in the vegan cook book, which is still in process.

Have a great weekend yours Chef’s Handyman team!

Outlook of the next blog post published in the Chef’s Handyman food blog: Sweet Easter eggs and Easter buns!

Posted in Desserts, Vegan | Tagged Crumble, dessert with raspberries, food blog, healthy food | Comments Off

Wild garlic pesto and soup, only for tough cookies, published in the Chef’s Handyman food blog

Posted on April 5, 2014 by Charlotte

Wild garlic pesto and soup, only for tough cookies, published in the Chef’s Handyman food blog

Chef’s Handyman Wild Garlic Pesto

A tough cookie in context of this recipe is a person who loves the wild garlic and who does risk smelling like a huge garlic field after eating a bowl of this hot stuff. Anyway spring brings so many great herbs and fragrances into the house, that it will be a must, to try wild garlic in its season. The good thing is, that by commuting you will ever find a free space, the bad thing is, kissing after eating wild garlic is only a good thing, when the to be kissed person also had the same menu.

A glass of this pesto can be used as basic ingredient for many different menus. Within no time fancy dishes like spaghetti with pesto or soups or side dishes can be served. Wild garlic lovers should produce more glasses, to be on the save side.

Chef’s Handyman’s spring favorite: Wild garlic pesto

To make pesto, blend 3 bunches 150 g or 5 oz. of wild garlic leaves, 3 tbsp. of olive oil, 90 g or 3 oz. of cedar or pine seeds, half a cup of lukewarm water and 2 tbsp. of lemon juice. If the mixture will be too thick add more olive oil or water. Season the pesto to taste with salt and black pepper.

Chef’s Handyman tip: The pesto goes very well with asparagus.

Shopping list for 1 glass of wild garlic pesto:
Herbs: 5 oz. or 150 g of wild garlic leaves
Fruits: 1 lemon
Nuts: 90 g or 3 oz. pine or cedar seeds
Oil: 3 tbsp. olive oil

Chef’s Handyman’s weekly recipe: Wild garlic soup

Chef’s Handyman Wild Garlic Soup

To make wild garlic soup: Place 7-8 tbsp. of wild garlic pesto, 2.5 dl or 1 cup of vegetable stock and 1 dl or a quarter cup of soy cream in a pan. Bring the soup to the boil and reduce the heat. Simmer on low heat for 15 to 20 minutes.

Serve the soup in soup cups or plates. Garnish with bread and sprouts.

Shopping list for 4 serves (wild garlic soup):

Herbs: 3 bunches or 5 oz. or 150 g of wild garlic leaves
Fruits: 1 lemon
Nuts: 90 g or 3 oz. pine or cedar seeds
Oil: 3 tbsp. olive oil
Vegetable Stock, Soy Cream: 2.5 dl or one cup vegetable stock, 1 dl or quarter cup soy cream

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

Outlook of the next entry, posted in the Chef’s Handyman food blog: Raspberries a great love!

Posted in Side Dishes, Soups, Starters, Vegan | Tagged food blog, pesto, wild garlic, wild garlic soup | Comments Off

Chocolate almond rolls to go, published in the Chef’s Handyman food blog

Posted on March 29, 2014 by Charlotte

Chocolate almond rolls to go, published in the Chef’s Handyman food blog

Chef’s Handyman Chocolate Almond Rolls

To get up in the morning might be harder for night owls than for larks. Anyway, who knows not that feeling to be too late! Hurry up in the morning, take a short shower, grab the bag, fetch the mobile phone and run to the train station. Yes, for some it might be the daily life. Commuting by train without coffee and breakfast is a serious matter. How convenient it might be having already goodies stored in the storage tin. To be on the save side of life, I recommend these sweet little chocolate almond rolls. Have a good start into the new week!

Chocolate almond rolls, the Monday life saver, published in the Chef’s Handyman food blog

To make dough: Soak fresh yeast and 1 tsp. of sugar in lukewarm water (16 fl. oz. 5 dl). Place 2 lb. or 1 kg of flour, 3 tsp. of sea salt, 4 tbsp. of olive oil and the yeast water in a bowl. Combine all ingredients and knead well. Cover the bowl including the dough with a tea towel. Keep warm at least 60 minutes or much better, allow the dough to double in size overnight. Add 4 tbsp. of dark chocolate slivers and 1 tbsp. of orange rind. Knead again. Cut the dough in 6-8 pieces. Form rolls or croissants. Prepare baking sheet with parchment paper. Place the roll on top. Apply soy milk. Sprinkle with almond flakes and dust with vanilla sugar.

Bake in oven at 475°F (240°C) for 20-30 minutes or baked through. It depends on the size of the rolls. Take the rolls out and cool on wire rack.

Shopping list for 6-8 chocolate almond rolls:
Flour: 2 lb. or 1 kg bleached flour
Oil, Water: 4 tbsp. olive oil, 16 fl. oz. or 5 dl water
Spices: 3 tsp. sea salt
Baking Ingredients: 1 tsp. sugar, 1 tbsp. vanilla sugar, 1 x yeast fresh (1.5 oz), 4-5 tbsp. chocolate slivers
Nuts: 3-4 tbsp. almond flakes
Fruits: 1 organic orange or lemon

Bread with nuts, cranberries and fennel seeds, Chef’s Handyman’s favorite

Chef’s Handyman Bread with Nuts, Cranberries and Fennel Seeds

To make dough: Soak fresh yeast or 1 tbsp. of yeast powder and 1 tsp. of sugar in lukewarm water (8 fl. oz. 2.5 dl). Place 500 g or 16 oz. flour, 3 tsp. of sea salt and 2.5 tbsp. of olive oil in a bowl. Add yeast water, 3-4 tbsp. of fennel seeds, 3 tbsp. of cranberries and 60 g or 2 oz. of walnuts. Combine all ingredients and knead well. Cover the bowl including the dough with a tea towel. Keep warm at least 60 minutes or much better, allow the dough to double in size overnight. Prepare a baking sheet with parchment paper. Form a loaf. Dust it with flour.

Bake in oven at 475°F (240°C) for 30-35 minutes or baked through. Take the bread out and cool on a wire rack.

Chef’s Handyman tip: Without additional ingredients, like chocolate, almonds, cranberries, fennel seeds or nuts, any plain bread can be prepared as well.

Shopping list for 1 nut bread:
Flour: 500 g or 1 lb. bleached flour
Oil, Water: 2.5 tbsp. olive oil, 8 fl. oz. or 2.5 dl water
Spices: 3 tsp. sea salt, 3 tbsp. fennel seeds
Baking Ingredients: 1 tsp. sugar, 1 tbsp. yeast, 3-4 tbsp. cranberries
Nuts: 60 g or 2 oz. walnuts

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

Outlook of the next blog post in the Chef’s Handyman food blog: Wild garlic season is coming. Spicy wild garlic soup a great starter for spring menus.

Posted in Aperitif, Breads, Vegan | Tagged chocolate roll, food blog, rolls to go, spicy bread | Comments Off

Caramelized apple onion snack, published in the Chef’s Handyman food blog

Posted on March 22, 2014 by Charlotte

Caramelized apple onion snack, published in the Chef’s Handyman food blog

Chef’s Handyman Apple Onion Tart

Planting the own herbs in the garden is so relaxing. Harvest the herbs for cooking recipes is much more than that. Each year I can hardly wait until the garden seasons starts. I have already prepared a place outside next to the kitchen. So I will be able to pick some leaves for the soups and salads. It will take a few weeks until I can plant them. Meanwhile I have to buy my favorites in the shop.

The sun is calling, that means also couch potatoes should give themselves a humble for a walk in the woods or for jogging along a trail. Now it’s the time where the blooming starts. You can already smell the spring fragrance.

Chef’s Handyman’s weekly special: Caramelized apple onion snack

To make the filling, cut onions and apples in wafer-thin slices. Melt 3-4 tbsp. of powdered sugar in a non-sticking frying-pan. Add the slices and caramelizes them. Not all pieces together the better result will show a step by step approach. Season the mixture with salt and black pepper.

To make the tart flambee dough, combine 500 g or 16 oz. of flour, 3 tbsp. of yeast (20 g or 1 oz.), 2 dl or 7 fl. oz. of lukewarm water, 1 tsp. of sugar and 1 tsp. of salt and 3-5 tbsp. of olive oil. Knead well. Allow the dough to double in size for one hour.

Chef’s Handyman tip: The finished dough can also be bought in a shop.

Roll the dough out and place it on a baking sheet. Prepare the baking sheet with parchment paper. Apply soy cream on top. Add the caramelized slices. Season them with salt and black pepper. Garnish with spring salad or with rocket, nuts and herbs.

Serve the tart flambee with salad.

Shopping list for 4 serves:
Baking Ingredients: 500 g or 16 oz. flour, 3 tbsp. yeast, 1 tsp. sugar, 3-4 tbsp. powdered sugar, 2 dl or 7. fl. oz. soy cream
Oil: Olive oil
Spices: Salt, black pepper
Herbs: Parsley, oregano, thyme
Salad: Spring salad or rocket
Dough: Finished tart flambee dough (2-3 pieces), if no homemade dough will be used
Fruits, Vegetables: 2-3 apples, 4-5 onions
Nuts: Walnuts or pecans

Bon appetite, yours Chef’s Handyman team!

Outlook of the next blog post published in the Chef’s Handyman food blog: Fresh rolls for breakfast!

Posted in Aperitif, Starters, Vegan | Tagged apple, food blog, onion, Tart Flambee | Comments Off

Mediterranean roasted tomato aperitif! Easy to prepare and great in taste! The finger food recipe, published in the Chef’s Handyman food blog

Posted on March 15, 2014 by Charlotte

Mediterranean roasted tomato aperitif! Easy to prepare and great in taste! The finger food recipe, published in the Chef’s Handyman food blog

Chef’s Handyman Mediterranean Aperitif

Fast, great and easy to prepare. Mediterranean aperitif with roasted tomatoes and green pesto! Your guests will be delighted and amazed. No crowded beaches, ‘la dolce vita’ in the own house, what a great outlook. The finger food aperitif will be prepared within no time.

Chef’s Handyman’s finger food favorite: Mediterranean aperitif with roasted tomatoes and green pesto

To make the tart flambee dough, combine 250 g or 8 oz. flour, 2 tbsp. of yeast (15 g or 0.5 oz.), 1 dl or 3 fl. oz. of lukewarm water, 0.5 tsp. of sugar, 0.5 tsp. salt and 2-3 tbsp. of olive oil and knead well. Allow the dough to rest for 1 hour. Then roll the dough out. Cut out rounds with a cookie cutter or a glass.

Meanwhile place the cherry tomatoes in an oven proofed form. Sprinkle with olive oil, salt and black pepper. Add thyme. Roast in oven at 180°C or 350°F for 20-25 minutes. Cool the tomatoes.

To make pesto, place 3 bunches of basil, 6 tbsp. of olive oil, 50-60 g or 2 oz. pines and 3 tbsp. of lukewarm water in a cup. Blend the ingredients with a hand blender. Season the pesto to taste with salt and black pepper. If the mixture is too thick add more olive oil and water.

Bake the dough rounds in oven at 230°C or 450°F for 10-15 minutes or until golden. Take them out and cool.

Place the tart flambee rounds on a plate. Add green pesto and roasted tomatoes. Sprinkle with olive oil, salt and black pepper.

Chef’s Handyman tip: The tart flambee dough can be bought in the store as well.

Shopping list for 4 serves:
Fruits: 250-500 g or 10-16 oz. cherry tomatoes
Herbs: 3 bunches basil, 1 bunch thyme
Nuts: 50 g or 2 oz. pines
Oil: Olive oil
Spices: Salt, black pepper
Baking Ingredients: 2 tbsp. of yeast, 1 tsp. sugar, 250-300 g or 8-10 oz. flour
Dough: tart flambee dough, if no homemade dough is planned

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

Outlook of the next blog entry published in the Chef’s Handyman food blog: Welcome spring! Caramelized apple onion tart with garden herbs.

Posted in Aperitif, Vegan | Tagged food blog, healthy food, Italian dishes, mediterranean aperitif, roasted tomatoes | Comments Off

Treat in green, pesto with herbs, the weekly special published in the Chef’s Handyman food blog

Treat in green, pesto with herbs, the weekly special published in the Chef’s Handyman food blog

The Chef’s Handyman iPhone/iPad app has a new design!

The Chef’s Handyman iPhone/iPad app has a new design!

Sweet and coated, strudel with berries and almond paste, the weekly special published in the Chef’s Handyman food blog

Sweet and coated, strudel with berries and almond paste, the weekly special published in the Chef’s Handyman food blog

Sweet and salty pancakes, published in the Chef’s Handyman food blog

Sweet and salty pancakes, published in the Chef’s Handyman food blog

Sweet pancakes with berries or fruits, the weekly special published in the Chef’s Handyman food blog

Sweet Easter rolls, published in the Chef’s Handyman food blog

Sweet Easter rolls, published in the Chef’s Handyman food blog

Raspberry dreams, published in the Chef’s Handyman food blog

Raspberry dreams, published in the Chef’s Handyman food blog

Chef’s Handyman’s favorite: Raspberry dream, lukewarm, cool and melting

Raspberry strawberry crumble, lukewarm served and you will melt

Wild garlic pesto and soup, only for tough cookies, published in the Chef’s Handyman food blog

Wild garlic pesto and soup, only for tough cookies, published in the Chef’s Handyman food blog

Chef’s Handyman’s spring favorite: Wild garlic pesto

Chocolate almond rolls to go, published in the Chef’s Handyman food blog

Chocolate almond rolls to go, published in the Chef’s Handyman food blog

Bread with nuts, cranberries and fennel seeds, Chef’s Handyman’s favorite

Caramelized apple onion snack, published in the Chef’s Handyman food blog

Caramelized apple onion snack, published in the Chef’s Handyman food blog

Chef’s Handyman’s weekly special: Caramelized apple onion snack

Mediterranean roasted tomato aperitif! Easy to prepare and great in taste! The finger food recipe, published in the Chef’s Handyman food blog

Mediterranean roasted tomato aperitif! Easy to prepare and great in taste! The finger food recipe, published in the Chef’s Handyman food blog

Chef’s Handyman’s finger food favorite: Mediterranean aperitif with roasted tomatoes and green pesto

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