Chef's Handyman, Food Blog

Gardener’s party soup, published in the Chef’s Handyman food blog

Posted on March 8, 2014 by Charlotte

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in D:\www\www124\blog-en\wp-content\plugins\pinterest-pin-it-button-pro\includes\simple_html_dom.php on line 1364 Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in D:\www\www124\blog-en\wp-content\plugins\pinterest-pin-it-button-pro\includes\simple_html_dom.php on line 684 Warning: Invalid argument supplied for foreach() in D:\www\www124\blog-en\wp-content\plugins\pinterest-pin-it-button-pro\includes\simple_html_dom.php on line 691 Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in D:\www\www124\blog-en\wp-content\plugins\pinterest-pin-it-button-pro\includes\simple_html_dom.php on line 684 Warning: Invalid argument supplied for foreach() in D:\www\www124\blog-en\wp-content\plugins\pinterest-pin-it-button-pro\includes\simple_html_dom.php on line 691 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in D:\www\www124\blog-en\wp-content\plugins\pinterest-pin-it-button-pro\includes\simple_html_dom.php on line 1364 Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in D:\www\www124\blog-en\wp-content\plugins\pinterest-pin-it-button-pro\includes\simple_html_dom.php on line 684 Warning: Invalid argument supplied for foreach() in D:\www\www124\blog-en\wp-content\plugins\pinterest-pin-it-button-pro\includes\simple_html_dom.php on line 691 Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in D:\www\www124\blog-en\wp-content\plugins\pinterest-pin-it-button-pro\includes\simple_html_dom.php on line 684 Warning: Invalid argument supplied for foreach() in D:\www\www124\blog-en\wp-content\plugins\pinterest-pin-it-button-pro\includes\simple_html_dom.php on line 691

Gardener’s party soup, published in the Chef’s Handyman food blog

Chef’s Handyman Gardener’s Party Soup

This weekend, spring is on its way. It will be the perfect time to clean the flagged floor with the high-pressure cleaner and to prepare the garden furniture. It’s not yet time to plan garden parties. Maybe it will be a nice gesture to welcome the spring with a Gardener’s party soup. Therefore finger food recipes are needed. I love it to pick here and there a little bite. One’s tried and still a favorite is the soup served in a bottle. Only one hand is needed, the other one still can hold a drink. A perfect outlook for an outdoor party, right!

Gardener’s party soup, the Chef’s Handyman’s favorite

To make the soup, cut the pumpkin, the carrots, the sweet pepper and potatoes in pieces. Place the pieces in a large pan. Add vegetable stock, vanilla pod, cardamom and the herbs. Cook the vegetables on medium heat for 20 minutes or until cooked through. Remove the spices and the herbs. When the pieces are soft, mix them with a hand blender.

Add coconut milk. Season the soup to taste with salt, lemon rind and black pepper. Simmer for another 10 minutes on low heat.

Serve the soup in preheated bottles.

Chef’s Handyman tip: The soup can be served cold as well.

Shopping list:
Fruits, Vegetables: 25 Oz pumpkin, 2 sweet peppers, 5 carrots, 5 potatoes, 1 lemon
Spices: 1 vanilla pod, 3-4 cardamom, salt, black pepper
Asia Ingredients and Stock: 7 Fl. Oz. vegetable stock, 1 cup coconut milk
Herbs: Basil, peppermint, parsley

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

Outlook of the next post published in the Chef’s Handyman food blog: Roasted cherry tomatoes for aperitif.

Layered berry cake for Sunday, published in the Chef’s Handyman food blog

Posted on March 1, 2014 by Charlotte

Layered berry cake for Sunday, published in the Chef’s Handyman food blog

Chef’s Handyman Layered Berry Cake

During the week, I normally do not eat sweets. Sunday is the only day for desserts. Our family likes this tradition. In winter pastries and cakes are warming the soul, in summer fruits and berries do give a refreshing taste. I can hardly wait until the fruit and berry season starts.

Layered berry cake, Chef’s Handyman’s Sunday special

To make cake, combine 200 g or 7 oz. of vegetable margarine, 1 dash of salt, 2 dl or 1 cup of lemon syrup, 100 g or 3.5 oz. grated hazelnuts, 1 tbsp. of baking powder, 250 g or 8 oz. of flour. When the mixture is too liquid, add more grated hazelnuts. Dust one cup of blueberries with flour. Then fold the berries in the dough.

Grease two small baking sheets (diameter 10 cm or 4 inches) with olive oil. Pour the mixture into the sheets.

Chef’s Handyman tip: The mixture can be used for muffins as well.

Bake the cakes in oven at 180°C or 350°F for 50-60 minutes. After 40 minutes baking time, cover the surface with aluminum foil. Check with a skewer. If no dough is sticking, then the cake will be finished. Allow the cakes to cool.

Meanwhile whip the soy cream. Place 5-8 tbsp. in a bowl. Add 2-4 tbsp. of grated coconut and 1 tbsp. of vanilla sugar. Combine all ingredients. Cool the cream in the fridge.

Cut away the top of the cake. Cut the rest in half. Apply on the first half coconut cream. Place the second half on top. Apply on the next part coconut cream. Decorate with the sliced strawberries. Decorate with soy cream and pomegranate seeds. Fill the soy cream in a piping bag and apply rounds on top.

Shopping list for 2 small cakes or a lager one:
Baking ingredients: 250 g or 8 oz. flour, 1 tbsp. vanilla sugar, 2 dl or 7 fl. oz. lemon syrup, 1 tbsp. baking powder, 3-4 tbsp. grated coconut, 100-150 g or 5 oz. grated hazelnuts
Soy milk: 2 dl or 7 fl. oz. beatable soy milk
Fruits, Berries: 250 g or 8 oz. strawberries, 1 pomegranate
Juice: 3-4 tbsp. orange juice
Butter: 250 g or 8 oz. vegetable margarine

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

Outlook of the next blog entry published in the Chef’s Handyman food blog: Gardeners Party Soup.

Posted in Desserts, Vegan | Tagged berry cake, food blog, healthy food, layered berry cake, vegan | Comments Off

Homemade mustard as basic for dressings, published in the Chef’s Handyman food blog

Posted on February 22, 2014 by Charlotte

Homemade mustard as basic for dressings, published in the Chef’s Handyman food blog

Chef’s Handyman Homemade Mustard

That’s what gives is that extra something. Salads with Italian or French dressings are so bored. To top a dressing is the extra flavor with a hint of mustard. Just a green leave salad can be tasteful by adding a salad dressing with an extra portion of homemade mustard. Within no time this delicious something will be ready to use.

Chef’s Handyman tip of the week: Homemade mustard with figs and with ginger apples

For the mustard with figs, chop the figs and place them in a pan. Add half a cup of water. Bring the water to the boil. Reduce to medium heat and simmer the figs for 10 minutes. When they are soft, mix them with the hand blender. Cool them. When cooled add one cup of coarse-grained mustard and blend the mixture again. Fill the mustard in glasses and store them in the fridge.

To make ginger apple mustard, chop the crystallized ginger. Add grated fresh ginger. Cut dried apples in pieces. Place the ingredients in a pan. Add half a cup of water. Heat the mixture and simmer on medium heat for 10 minutes. Blend the apple ginger pieces. Cool the mixture. When cooled add one cup of coarse-grained mustard and blend the mixture again. Fill the mustard in glasses and store them in the fridge.

Shopping list for 3 glasses:
Mustard: 2 glasses coarse-grained mustard
Fruits: 100 g or 3.5 oz. crystallized ginger, 1 piece fresh ginger, 150 g or 5 oz. dried apples, 150 g or 5 oz. figs

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

Outlook of the next post published in the Chef’s Handyman food blog: Layered berry cake.

Posted in Side Dishes, Vegan | Tagged dressing, food blog, homemade, mustard | Comments Off

Vanilla berry verrines, all in one, published in the Chef’s Handyman food blog

Posted on February 15, 2014 by Charlotte

Vanilla berry verrines, all in one, published in the Chef’s Handyman food blog

Chef’s Handyman Vanilla Berry Verrines

Summer is not yet on its way and nor are the berries! Good to have some fruits in the freezer or stored as compote in glasses. So it will be possible to bring the summer into the house, also during the season in between. The berries can also be substituted for citrus or other fruits.

The Sunday special published in the Chef’s Handyman food blog: Vanilla berry verrines

Prepare the pears one day before you intent to serve this dessert. Heat the sugar in a non-sticking frying pan. Peel the pears and cut them into cubes. Add the cubes when the sugar has been melted. Caramelizes the pear cubes. Place the pears into the glasses.

Prepare the vanilla pudding one day before you intent to serve this dessert. Bring soy milk and vanilla seeds to the boil. Mix 4-5 tbsp. of cornstarch with 4 tbsp. of cold water. Add the mixture to the soy milk. Whip with an egg beater. Add 4 tbsp. of sugar, a dash of cinnamon, Jamaica pepper and tonka bean. When thicken pour the pudding into glasses. Allow the pudding to cool for 2 hours, better overnight in the fridge.

Chef’s Handyman Cranberries

Prepare the cranberries one day before you intent to serve this dessert. Bring 5 dl or 2 cups of cranberry juice to the boil in a large pan. Season the juice with lemon rind, 50-100 g or 3.5 oz. of sugar, 1 dash of cinnamon and 1 tbsp. of vanilla sugar. Add the cranberries. Reduce the heat. Simmer for 2-3 minutes. Then remove the pan from the heat. Leave the cranberries for 15 minutes. When they are cooked through, bring them to the boil for 2 minutes. Fill in preserving glasses and close them. Turn them upside down for 5 minutes. Then turn again.

Add the cranberry compote on top of the pudding, when you intent to serve the dessert. Add the blueberries and the raspberries by layers. Decorate with powdered sugar and peppermint leaves.

Chef’s Handyman tip: The dessert can also be prepared with non-vegan ingredients. Verrines are prepared in small glasses, if you intent to take larger ones, please double the size of the ingredients for the pudding.

Shopping list for 4 serves:
Berries, Fruits: 1 cup blueberries, 1 cup raspberries, 2 cups cranberries, 1 organic lemon
Herbs: 1 bunch peppermint
Baking Ingredients: 100-150 g or 3.5-5 oz. sugar, powdered or confectioner sugar, 50 g or 2 oz. cornstarch
Juice, Milk: 0.5 l or 2 cups cranberry juice, 0.4 l or 14 fl. oz. soy milk
Spices: Cinnamon, vanilla sugar, vanilla pod, tonka bean, Jamaica pepper

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

Outlook of the next week, posted in the Chef’s Handyman food blog: Homemade mustard, basics for dressings.

Posted in Desserts, Vegan | Tagged berries, blueberries, cranberries, food blog, raspberry, vanilla, verrines | Comments Off

Couscous salad with roasted tomatoes, an Eastern romance, published in the Chef’s Handyman food blog

Posted on February 8, 2014 by Charlotte

Couscous salad with roasted tomatoes, an Eastern romance, published in the Chef’s Handyman food blog

Chef’s Handyman Couscous Salad with roasted Tomatoes

Couscous salad is definitely one of my favorites. It’s a light meal and the herbs and other ingredients flower out an incredibly flavor. Especially the herbs and spices let escape my dreams to Eastern countries. I still can smell the fragrance of the spices shown at the spice market in Istanbul. Each shop does expose lots of spices and herbs. Nobody will leave this place without different samples and gifts for friends in the bag.

Chef’s Handyman’s weekly special: Couscous salad with roasted tomatoes

Cook the couscous in salt water or in vegetable stock until soft. The cooking time depends on the brand. Please check also the cooking instructions on the wrapping. Cut the cherry tomatoes in half and place them in an oven-proofed form. Sprinkle with olive oil. Season the tomatoes to taste with salt, black pepper and dash of sugar. Roast in oven at 180°C or 350°F for 30 minutes.

Place the couscous in a bowl. Add the roasted tomatoes, 1-2 tsp. of Ras-el-Hanout, pistachios, 2 tbsp. of olive oil, lemon rind, 2 tbsp. of lemon juice and chopped dried apricots and chili. Combine all ingredients. Season the salad to taste with salt and pepper. Sprinkle with olive oil.

Place the salad on plates, garnish with peppermint leaves and lemon slices.

Shopping list for 4 serves:
Couscous: 400 g or 13 oz.
Fruits: 2 organic lemons, 1/2 cup of dried apricots, 250 g or 8 oz. of cherry tomatoes
Nuts: 40 g or 1.5 oz. pistachios
Spices: Black pepper, salt, sugar, 1 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 entry posted in the Chef’s Handyman food blog: Sweet dreams, vanilla with berries!

Posted in Main Dishes, Salads, Starters, Vegan | Tagged Couscous, food blog, healthy food, roasted tomatoes, vegan, vegetarian food | Comments Off

Colors on the plates! Colorful carrot salad, the weekly special published in the Chef’s Handyman food blog

Posted on February 1, 2014 by Charlotte

Colors on the plates! Colorful carrot salad, the weekly special published in the Chef’s Handyman food blog

Chef’s Handyman Colorful Carrot Salad

Food should not only taste good, food should please the eye as well, right?

Carrots in different colors, what a great surprise! The taste isn’t much different for each color. The traditional carrots are slightly sweeter, than the other colors.

I’m sure also non vegetable lovers will be delighted, when the colorful salad will be served. Check it out, please have a try!

Chef’s Handyman’s weekly special: Colorful carrot salad

Peel the carrots and cut into slices. Prepare a baking sheet with parchment paper. Place the slices on top of the sheet. Sprinkle the carrots with olive oil, black pepper and salt. Roast in oven at 220°C or 425°F for 15-20 minutes. Apply from time to time olive oil.

Chef’s Handyman Colorful Carrot Salad

To make dressing, combine 5 tbsp. of olive oil, parsley, thyme, lemon rind, 1-2 tsp. of mustard, 1 tsp. of maple syrup, 3 tbsp. of vinegar. If more dressing needed, double the ingredients.

Cut the salad leaves in waver thin stripes. Place the pieces on the plates. Arrange the carrots. Decorate with the sprouts. Sprinkle with the dressing.

Shopping list for 4 serves:
Vegetables: 800 g or 25 oz. carrots
Fruits: 1 organic lemon
Herbs: Parsley, thyme
Salad: 1 iceberg lettuce, sprouts
Spices: Salt, black pepper
Vinegar, Oil: Raspberry vinegar, olive oil

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

Outlook of the next blog post in the Chef’s Handyman Food Blog: Couscous salad with roasted tomatoes.

Posted in Salads, Starters, Vegan | Tagged carrot salad, carrots, food blog, healthy food, vegan, vegetarian food | Comments Off

Fresh in taste but still warming the soul – parsnip pumpkin soup with peppermint – the weekly special published in the Chef’s Handyman food blog

Posted on January 25, 2014 by Charlotte

Fresh in taste but still warming the soul – parsnip pumpkin soup with peppermint – the weekly special published in the Chef’s Handyman food blog

Chef’s Handyman Parsnip Pumpkin Soup with Peppermint

Fresh in taste but still warming the soul, the right office lunch for busy days! I prefer a short lunch break during the week. Heavy meals make me tired and crowded restaurants are annoying. That’s why I like to bring my own lunch. I know what’s in and I can decide how big the portion should be.

The fragrance of the fresh peppermint leaves and the juicy taste of the lemon rind do twist the peatiness of the parsnip. A very welcome combination for a short lunch break! Have a try!

Chef’s Handyman tip: Parsnip pumpkin soup with peppermint leaves

To make the soup, peel the parsnip and the pumpkin and cut the pieces into cubes. Chop the onions and glaze them. Add 16 fl. oz. of vegetable stock and then add the cubes. Simmer them on low heat for 15 minutes or until cooked through. Blend them. Add coconut milk. Season the soup to taste with salt and black pepper.

Pour the soup in bowls or glasses. Decorate with peppermint leaves, lemon rind and horseradish.

Shopping list for 4 serves:
Vegetables: 4-5 parsnips, 300 g or 10 oz. of pumpkin, 1 onion
Fruits: 1 lemon, organic
Vegetable Stock: 5 dl or 16 fl. oz.
Spices: Salt, black pepper
Milk: 2 dl or 7 fl. oz. coconut milk
Herbs: Peppermint
Oil: 1-3 tbsp. olive oil

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

Outlook of the next post in the Chef’s Handyman food blog: Colorful carrot salad!

Posted in Soups, Starters, Vegan | Tagged food blog, healthy food, parsnip, pumpkin dishes, vegan, vegetarian food | Comments Off

Japanese persimmon drink, the weekly special published in the Chef’s Handyman food blog

Posted on January 18, 2014 by Charlotte

Japanese persimmon drink, the weekly special published in the Chef’s Handyman food blog

Chef’s Handyman Japanese Persimmon Drink

Japanese persimmon is the star during the winter season. I prefer drinks and cereals for breakfast. Fresh persimmons do have such a lovely taste. A mixed drink with a hint of cinnamon, cardamom and vanilla is to die for. With all that the day definitely can start.

Japanese persimmon drink combined with cereals for breakfast, the weekend hit posted in the Chef’s Handyman food blog

To prepare drink, cut persimmon in pieces. Blend the pieces together with the soymilk, the spices and the lemon rind. If the texture is too thick, add more soymilk.

Chef’s Handyman tip: For non-vegan eaters, add a cup of yoghurt and a half cup of milk.

To make the müsli pour half a cup of cereals and one cup of mixture into a bowl. Add nuts. Decorate with lemon rind and peppermint leaves.

Chef’s Handyman Japanese Persimmon Muesli

Shopping list for 4 serves:
Fruits: 1 lemon, 2 Japanese persimmons
Milk: 2-4 dl or 2 cups of soymilk or 1 cup of yoghurt and 1 cup of milk
Cereals: 1-2 cups
Nuts: 4-5 tbsp. of hazelnuts or walnuts
Spices: 1 dash of tonka bean, cinnamon, cardamom and vanilla
Herbs: Fresh peppermint

Have a great weekend yours Chef’s Handyman team.

Outlook of the next post in the Chef’s Handyman food blog: Parsnip pumpkin soup with coconut milk.

Posted in Drinks, Vegan | Tagged breakfast, cereals, food blog, healthy, healty food, Japanese Persimmon, muesli, vegan | Comments Off

More vitamins for the cold days! Salad with cranberries and lychees weekly the special posted in the Chef’s Handyman food blog

Posted on January 11, 2014 by Charlotte

Winter salad with lychees and cranberries, the weekly special posted in the Chef’s Handyman food blog

Chef’s Handyman Winter Salad with Cranberries and Lychees

Next step to take on the project fit and healthy! To keep in mind the next beach season is on its way and so is the new beach cloths collection. This winter salad is full of vitamins. Herbs and fruits do remain on a light breeze while enjoying the flowering garden. Actually it’s still winter with rain, cold storms and snow. To substitute the garden place with a seat in front of the fireplace would be cozy as well, right?

Chef’s Handyman’s weekly special: Winter salad with cranberries and lychees

To make salad, bring water to the boil. Add sugar pees. Cook until soft. Drain and cool them. Place the salad into bowls. Add Lychees, cranberries, avocado, kiwi slices, pistachios and sugar pees. Decorate with sprouts and peppermint leaves.

Chef’s Handyman tip: If no cranberry compote is available, substitute compote for dried cranberries.

To prepare dressing, combine 5 tbsp. of olive oil, 3 tbs. of raspberry vinegar, 1 tbsp. of honey, 2 tbsp. of sallow thorn juice, salt, black pepper, salad herbs, lemon rind and juice. Sprinkle the salad with the dressing.

Shopping list for 4 serves:
Vegetables, Salad: 100 g or 3.5 oz. of fresh spinach leaves, 100 g or 2.5 oz. of rocket or green salad leaves, 50 g or 1.7 oz. sugar pees
Fruits: Lychees, 4 kiwis, cranberry compote or dried cranberries, 1-2 avocados
Sprouts: 4 tsp.
Herbs: Peppermint leaves
Nuts: 4 tbsp. pistachios
Spices: Salt, black pepper
Juices: 5 tbsp. of sallow thorn juice, if unsweetened, add 1 tsp. of honey
Vinegar, Oil: 3 tbsp. raspberry vinegar, 4 tbsp. olive oil
Honey: 1 tbsp.

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

Outlook of the next post in the Chef’s Handyman food blog: Japanese persimmon drink and breakfast müsli.

Posted in Salads, Starters, Vegan | Tagged cranberries, cranberry, food blog, lychees, winter salad | Comments Off

Emerald green – a tasty power drink posted in the Chef’s Handyman food blog

Posted on January 4, 2014 by Charlotte

Fancy drinks, soups and salads published in the Chef’s Handyman food blog

Chef’s Handyman Green Energy Drink

Healthy and light food is trendy. Especially after Christmas dinners with sweets and heavy roasted ducks and meet! There will be no way out, for the next couple of weeks! The targets are light and healthy meals. Detox and to slim down is the motto until the beach season starts. The goal to reach is a flattering silhouette in the swimming suit, right?

For some it will be a hard way, also for me. Nevertheless I’m sure the posted recipes will make the mouth water.

Emerald green – a tasty power drink posted in the Chef’s Handyman food blog

To make the drink cut the spinach, the kiwis, the avocados and apples in pieces. Add lemon juice, a cup of water and 2 tbsp. of honey. Blend all ingredients. If the mixture will be too thick, add more water.

Fill the drink into glasses and serve immediately.

Shopping list for 4 serves:
Fruits: 3 kiwis, 2 apples, 1 lemon, 2 avocados
Vegetables: 100 g or 3.5 oz. of fresh spinach
Honey: 2 tbsp.

Have a great start into the New Year, yours Chef’s Handyman team.

Outlook of the next post in the Chef’s Handyman food blog: Green salad composition with cranberries.

Posted in Drinks, Vegan | Tagged breakfast, emerald green, food, food blog, fruity, healty food, power drink | Comments Off

Gardener’s party soup, published in the Chef’s Handyman food blog

Gardener’s party soup, published in the Chef’s Handyman food blog

Gardener’s party soup, the Chef’s Handyman’s favorite

Layered berry cake for Sunday, published in the Chef’s Handyman food blog

Layered berry cake for Sunday, published in the Chef’s Handyman food blog

Homemade mustard as basic for dressings, published in the Chef’s Handyman food blog

Homemade mustard as basic for dressings, published in the Chef’s Handyman food blog

Vanilla berry verrines, all in one, published in the Chef’s Handyman food blog

Vanilla berry verrines, all in one, published in the Chef’s Handyman food blog

Couscous salad with roasted tomatoes, an Eastern romance, published in the Chef’s Handyman food blog

Couscous salad with roasted tomatoes, an Eastern romance, published in the Chef’s Handyman food blog

Chef’s Handyman’s weekly special: Couscous salad with roasted tomatoes

Colors on the plates! Colorful carrot salad, the weekly special published in the Chef’s Handyman food blog

Colors on the plates! Colorful carrot salad, the weekly special published in the Chef’s Handyman food blog

Chef’s Handyman’s weekly special: Colorful carrot salad

Fresh in taste but still warming the soul – parsnip pumpkin soup with peppermint – the weekly special published in the Chef’s Handyman food blog

Fresh in taste but still warming the soul – parsnip pumpkin soup with peppermint – the weekly special published in the Chef’s Handyman food blog

Chef’s Handyman tip: Parsnip pumpkin soup with peppermint leaves

Japanese persimmon drink, the weekly special published in the Chef’s Handyman food blog

Japanese persimmon drink, the weekly special published in the Chef’s Handyman food blog

More vitamins for the cold days! Salad with cranberries and lychees weekly the special posted in the Chef’s Handyman food blog

Winter salad with lychees and cranberries, the weekly special posted in the Chef’s Handyman food blog

Emerald green – a tasty power drink posted in the Chef’s Handyman food blog

Fancy drinks, soups and salads published in the Chef’s Handyman food blog

Recent Posts

Recent Comments

Archives

Categories

Chef's Handyman