Chef's Handyman, Food Blog

Flower shaped sweet rolls, a great baking recipe in the Chef’s Handyman food blog

Posted on January 2, 2014 by Charlotte

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Flower shaped sweet rolls, a great baking recipe in the Chef’s Handyman food blog

Chef’s Handyman flower shaped sweet rolls

HAPPY NEW YEAR! A new culinary expedition around the world has been started.

It’s a tradition in Switzerland to eat the sweet rolls at the 6^th of January. When the pastry will be bought in a bakery store, one of the rolls does hide a little plastic king character in the middle. The lucky one, who has taken the right piece will get a golden crown. So a new king is born for one day. Each family member tries to be an expert in finding the right roll. It might be a wise decision to buy more than one of these delicious flower shaped pastries.

Traditionally these rolls do contain raisins, I have substituted raisins for dates and Eastern spices. What a nice new taste! A new twist for a classic pastry!

Flower shaped sweet rolls with dates and Eastern spices, a great recipe in the Chef’s Handyman food blog

To make dough, place flour, sugar and salt in a huge bowl. Melt butter on low heat. Add milk and yeast. Combine all ingredients including egg, 1 tsp. of turmeric, a pinch of cinnamon, a pinch of cardamom powder, 1 tbsp. of vanilla sugar and grated lemon rind. Knead well. Cover dough with a humid tea towel and leave for 1.5-2 hours. Allow the dough to double in size. Cut the dates into small cubes. Fold the cubes into the dough and knead well.

Cover baking sheet with parchment paper. Form with one third of the dough one roll and with the remaining dough seven smaller ones. Place the center roll on the middle of the baking sheet. Arrange the rest around the center part. Cover the flower with a humid tea towel. Leave for another 20 minutes.

Apply yolk on top of the buns. Sprinkle with decorating sugar and flaked almonds. Bake in preheated oven at 190°C or 375°F for 22-25 minutes or until golden. Take out and cool.

Shopping list for one flower shaped sweet rolls, about 800-900 g or 25-28 oz.:
Baking Ingredients: 500 g or 16 oz. flour, 100 g or 3.5 oz. sugar, 1 tbsp. yeast, 2 tbsp. decorating sugar
Nuts: 2 tbsp. almond flakes
Eggs: 2
Dairy Products: 70 g or 2.5 oz. butter, 1 cup milk
Spices: 1 tsp. salt, 1 tsp. turmeric, 1 dash cardamom powder, 1 dash cinnamon, 1 tsp. vanilla sugar
Fruits: 1 lemon, organic, 3-4 dates

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

Outlook of the next posts in the Chef’s Handyman food blog: Fruity and fresh, vitamins for the cold season!

Posted in Pastries | Tagged food, food blog, homemade, roll, sweet rolls | Comments Off

Season’s Greetings

Posted on December 22, 2013 by Charlotte

Dear Chef’s Handyman food blog readers,

Chef’s Handyman – Ready for dinner!

Thanks a lot for all the feedback and greetings during the year, we did appreciate it very much. The Chef’s Handyman app is under construction. Within the next weeks the app will be updated. For technical reason, the website will show already new cover pictures which have not yet been published. We will inform you soon as possible when the update can be downloaded.

The Chef’s Handyman team will close the kitchen over Christmas holidays. We will be back in January 2014 with new cooking recipes.

MERRY CHRISTMAS and A HAPPY NEW YEAR!

Sincerely yours, Charlotte

Posted in App Information | Tagged Christmas, dinner, food blog, Weihnachten | Comments Off

Cranberry trifle, the finish of the Christmas serial posted in the Chef’s Handyman food blog

Posted on December 21, 2013 by Charlotte

Cranberry trifle another red and white variation, the finish of the Christmas serial published in the Chef’s Handyman food blog

Chef’s Handyman Cranberry Trifle

Some guests prefer sweet and sour tastes. So, the cranberry trifle would be the right choice to serve. Now is Cranberry season. Fresh berries can be bought in several stores. Cranberry compote can be stored for some days in the fridge. The compote goes also very well with ice cream and game dishes.

Red and white is still the color for the Christmas dessert published in the Chef’s Handyman food blog: Cranberry trifle

Bring the cranberry juice to the boil. Add lemon rind, star anise, 7 tbsp. of preserving sugar, vanilla pod and vanilla sugar. Add the berries. Reduce the heat and simmer them for 3 minutes or until soft. Remove the pan and allow the berries to cool.

Combine yoghurt and vanilla sugar. Fold in whipped cream.

Pound the shortbread bars roughly. Add the pieces into glasses. Add the yogurt and the cranberries by layers. Garnish with pistachios and chocolate drops.

Shopping list for 4 serves:
Fruits: 1 lemon, 250 g or 8 oz. fresh cranberries
Juice: 4 dl or 2 cups cranberry juice
Spices: star anise, 7 tbsp. preserving sugar, vanilla sugar, vanilla pod
Dairy Products: 250 g yoghurt, 2 dl or one cup whipped cream
Decoration: grounded pistachios and chocolate drops
Cookies: 10-12 shortbreads

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

Posted in Desserts | Tagged Christmas, Christmas dinner, cranberries, cranberry, cranberry trifle, food. food blog, red berries, trifle, winter | Comments Off

Pears – red and white – a great dessert published in the Chef’s Handyman food blog

Posted on December 18, 2013 by Charlotte

Pears – red and white – a great dessert published in the Chef’s Handyman food blog

Chef’s Handyman Pears Red and White

The icing on the cake is just and simple a dessert! I can hardly wait after a great dinner until the sweets will be served. The dessert is the top of the point for each dinner. I prefer light and fruity variations.

Red and white pears, the finish of the Christmas menu

Please use baby pears. Peel them and sprinkle with lemon juice. Bring the red wine or the grape juice in a large pan to the boil. Add cinnamon, sugar, vanilla, cardamom and a hint of tonka beans. Place the pears into the wine or juice. Reduce the heat and simmer them for 15 minutes or until soft. Remove the pan and allow the pears to cool.

Place the blueberries in a pan. Add 2-3 tbsp. of preserving sugar. Cook on medium heat for 5 minutes. Add vanilla pod, cinnamon and thyme. Simmer for another 2 minutes. Remove the pan from the heat.

Combine the yoghurt and the vanilla sugar. Fold in whipped cream.

Place the yogurt and the blueberries in the middle of the plates. Add pear halves. Garnish with eatable flowers and leaves.

Shopping list for 4 serves:
Fruits: 1 lemon, 10 baby pears, 1 cup blueberries
Wine or Grape Juice: 4 dl or 2 cups
Spices: Cinnamon, sugar 80 g or 3 oz., 3-4 tbsp. of preserving sugar, vanilla sugar, vanilla pod, tonka bean, 3-4 cardamom seeds or 0.5 tsp. of cardamom powder
Dairy Products: 250 g yoghurt, 2 dl or 1 cup whipped cream
Decoration: Eatable flowers and leaves

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

Posted in Desserts | Tagged food blog, healtyh food, pear, pear dessert, pear red and white, pears, vegetarian, vegetarian food | Comments Off

Coated veal tenderloin, a great Christmas dish, posted in the Chef’s Handyman food blog

Posted on December 14, 2013 by Charlotte

Coated veal tenderloin, a great Christmas dish, posted in the Chef’s Handyman food blog

Chef’s Handyman Coated Veal Tenderloin

Years ago coated tenderloin was a common dish for a Christmas dinner at our home. When the oven turned on, it took a long time to wait for the first bite. Actually we children had to wait to open the gifts until all the dishes had been finished. For a child this procedure is definitely too long. This year I feel like coated tenderloin again, a nostalgic view back to my childhood. Why not!

A nostalgic and great dish posted in the Chef’s Handyman food blog: Coated veal tenderloin

To make the filling, combine the sausage meat with the chopped bell pepper cubes and the herbs. Keep some herbs for the carrots aside.

Sear the tenderloin on each side. Meanwhile roll the puff pastry dough out. Place the tenderloin in the middle of the dough. Apply the sausage meat on top of the tenderloin. Add country or smoked ham on top. Close the dough around the tenderloin. Decorate with dough stars. Apply the yolk. Bake in oven at 200°C or 400°F for 50-55 minutes or until baked through and golden.

Meanwhile, prepare the carrots. Steam them or cook in salt water until soft. Take the carrots out. Melt butter in a large pan. Add herbs. Turn the carrots in the butter sauce.

Chop onions. Heat olive oil in a large pan. Add onions and glaze them. Add the spinach. Quench with pastis (anise liqueur). Add lemon juice. Close the pan. After 2 minutes, add a hint of sugar and cream. Season the spinach to taste with salt and black pepper.

Cut the tenderloin in pieces. Place the spinach on the preheated plates. Add the meat and the carrots.

Chef’s Handyman tip: Substitute the liqueur with anise seeds. Serve the tenderloin with butter tagliatelle or rice.

Shopping list for 4 serves:
Meat: 400 g or 13 oz. sausage meet, 800 g or 26 oz. veal tenderloin, 100 g or 4 oz. country ham or smoked ham
Dough: 1 puff pastry dough
Vegetables: 400 g or 13 oz. baby carrots, 400-600 g or 13-16 oz. spinach, 1 onion, 1 bell pepper
Fruits: 1 lemon
Herbs: Thyme, parsley
Spices: Salt, black pepper
Egg: 1
Oil: Olive oil
Dairy products: 1 cup cream, 1 butter
Liqueur: 3 tbsp. Pastis (anise liqueur) or star anise

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

Outlook of the next post in the Chef’s Handyman food blog: Red and white pears with blueberry compote and vanilla yoghurt

Posted in Main Dishes | Tagged Christmas, Christmas dinner, food blog, tenderloin, veal, veal tenderloin | Comments Off

Red Snapper with mashed pumpkin, the fish dish for the Christmas menu, published in the Chef’s Handyman food blog

Posted on December 11, 2013 by Charlotte

Red Snapper with mashed pumpkin, the fish dish for the Christmas menu, published in the Chef’s Handyman food blog

Chef’s Handyman Red Snapper with Mashed Pumpkin

Fish dishes are light and great in taste. I like the meat of the red snapper very much. Orange is my color through all the Christmas dishes. Therefore I will serve the fish together with mashed pumpkin. Beetroot stars and Brussels sprouts will give an eye catch on the plates. I’m sure, you will enjoy this dish as well.

Red snapper with mashed pumpkin, a great Christmas dish published in the Chef’s Handyman food blog

Cut the beetroot into thin slices. Cut stars out with a cookie cutter. Heat olive oil in a non-sticking frying-pan. Cook the stars on medium heat until cooked through. Steam the Brussels sprouts or cook in salt water until soft. When finished, heat olive oil in pan. Add thyme and Brussels sprouts. Cook for one minute.

Cut the pumpkin in small cubes. Chop the onion. Heat the olive oil in the pan. Add the chopped onion and the herbs. Glaze them. Then add the pumpkin cubes. Reduce the heat. Add 1 cup of vegetable stock. Simmer for 10-15 minutes or cooked through. Strain the pumpkin with the food mill. Season the mixture to taste with salt, black pepper and chili flakes.

Dust the fillets of red snapper with flour on the side of the skin. Heat olive oil in a non-sticking frying-pan. Cook the fish on the side with the skin for 5-7 minutes. Do not turn. Add tarragon leaves. Place the fish pieces in an oven proved form. Sprinkle with olive oil. Roast in oven at 180°C or 350°F for 10-15 minutes.

Place the mashed pumpkin in the middle of the preheated plates. Add 2 pieces of the red snapper. Garnish with Brussels sprouts and beetroot stars. Add truffle mayonnaise.

Chef’s Handyman tip: Serve with ginger rice.

Shopping list for 4 serves:
Fish: 4 fillets of red snapper
Mayonnaise: Truffle mayonnaise
Vegetables: 1-2 beetroots, 800 g or 26 oz. pumpkin, 400 g or 13 oz. Brussels sprouts, 1 onion
Flour: 2 tbsp.
Oil: Olive oil
Herbs: Tarragon, thyme
Spices: Salt, black pepper, chili flakes

Bon appetite, yours Chef’s Handyman team!

Outlook of the next post published in the Chef’s Handyman food blog: Coated veal tenderloin.

Posted in Main Dishes | Tagged Christmas, Christmas dinner, fish dish, food blog, red snapper | Comments Off

Vegetarian Christmas dish, published in the Chef’s Handyman food blog: Filled pumpkin!

Posted on December 7, 2013 by Charlotte

Vegetarian Christmas dish, published in the Chef’s Handyman food blog: Filled pumpkin!

Chef’s Handyman Filled Pumpkin

Filled pumpkin, a great dish, not only for vegetarian lovers! A light Eastern and Asian breeze will delight the tongue and the senses. The yoghurt with the peppermint leaves will give a cool touch and the chili will deliver the hot stuff. Over all, a vegetarian dish to die for.

Vegetarian dish, published in the Chef’s Handyman food blog: Filled pumpkin

Cut the pumpkin in two pieces. Take the seeds out. Apply olive oil on the skin. Sprinkle with spices.

To make filling, place 250 g or 8 oz. of couscous into a pan. Add 1-2 cups of hot water. Allow the couscous to swell. Add 2 tbsp. of butter, 1 tbsp. of olive oil, lemon rind, 3 tbsp. of ras el hanout, cinnamon, 2 dashes of salt, 3 dashes of black pepper, 1 tsp. of chili flakes, chopped herbs, dried fruits, nuts and vegetables. Fill the mixture into the pumpkin. Bake in oven at 220°C or 425°F for 20-35 minutes or cooked through, it depends on the size of the pumpkin. Apply each 5-10 minutes vegetable stock on top of the filling.

Combine the yoghurt with the chopped peppermint. Decorate the plate with pomegranate seeds.

Shopping list for 4 serves:
Couscous: 250 g or 8 oz.
Vegetables: 1 carrot, 1 bell pepper, 4 small pumpkins or one about 800 g or 26 oz.
Nuts and dried fruits: 6 tbsp. pistachio, 6 tbsp. cashews, 100 g or 3.5 oz. dates, 100 g or 3.5 oz. dried apricots
Fruits: 1 lemon, 1 pomegranate
Dairy Products: 1 cup yoghurt
Herbs: Peppermint, parsley, chives
Salad: Rocket salad for decoration
Vegetable stock: 2 dl or 1 cup
Oil, Butter: Olive oil, 6 tbsp. butter
Spices: Chili-flakes, salt, black pepper, ras el hanout, cinnamon

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

Outlook of the next post published in the Chef’s Handyman food blog: Red snapper with mashed pumpkin.

Posted in Main Dishes | Tagged Christmas, filled pumpkin, food blog, foodies, pumpkin, vegetarian | Comments Off

Papaya soup, fruity, salty and spicy, a great starter published in the Chef’s Handyman food blog

Posted on December 4, 2013 by Charlotte

Papaya soup, fruity, salty and spicy, a great start for the Christmas dinner

Chef’s Handyman Papaya Soup

Papaya soup, a fruity-hot note will surprise the guests. Papaya soup is not very well known. Ones tried and the soup will turn to the favorite dishes. Papaya is a great ingredient to use not only for sweet serves.

A sweet and hot starter for the Christmas dinner: Papaya soup!

For the soup, cut papaya into half. Remove core. Take out pulp with a spoon. Add pulp, coconut milk and vegetable stock in a pan. Mix pulp, coconut milk and vegetable stock with a hand blender. To get the full taste of the spices, simmer them with 1 tbsp. of olive oil in the pan for about 3 minutes. Then combine the spices with the papaya mixture. Simmer on medium heat for 15 minutes. Season the soup to taste with salt and black pepper. When soup does thicken, add more vegetable stock.

Serve soup in preheated cups or soup plates. Garnish with chili oil, coconut milk and black pepper.

Shopping list for 4 serves:
Asia Ingredients: 16 fl. oz. coconut milk
Spices: 2 pinch black pepper, 2 pinch salt, 1 tsp. curry paste, 1 pinch cumin, jeera, 2 pinch cilantro powder, 2 pinch cinnamon powder, 1 tsp. chili flakes, 1 tbsp. ras el hanout
Berries, Fruits: 1 lemon, organic, 2 papaya
Oil, Vinegar, Water: 1 teaspoon (s) white balsamic with limes
Stock: 6 fl. oz. vegetable stock

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

Outlook of the next post in the Chef’s Handyman food blog: Filled pumpkin not only for vegetarians.

Posted in Soups, Starters | Tagged Christmas, Christmas dinner, food blog, Papaya, papaya soup | Comments Off

Filled puff pastry cups for aperitif, the weekly special published in the Chef’s Handyman food blog

Posted on November 30, 2013 by Charlotte

Filled puff pastry cups for aperitif, the weekly special published in the Chef’s Handyman food blog

Chef’s Handyman Filled Puff Pastry Cups

When friends pop in or before starting with the dinner, an aperitif is always very welcome. So the host will find some time to finish the last steps for the dishes and the guests can enjoy the first part of the menu. Filled puff pastry cups are easy to prepare and the taste is just delicious.

Puff pastry cups for aperitif, the weekly special in the Chef’s Handyman food blog

To make filling, chop the herbs. Combine herbs with the cream cheese. Add lemon rind and pistachios. Season the mixture to taste with chili flakes, salt and black pepper. Fill the cream cheese into the puff pastry cups. Garnish with herbs and cherry tomatoes.

Shopping list for 4 serves:
Puff pastry cups: 30-30 small pieces
Dairy Products: 400 g or 13 oz. cream cheese
Herbs: Parsley, chives, peppermint , thyme
Fruits: 1 lime, 150 g or 5 oz. cherry tomatoes
Spices: Salt, black pepper, chili flakes
Nuts: 3-4 tbsp. pistachios
Decoration: Cherry tomatoes, eatable flowers, herbs

Have a great weekend, yours Chef’s Handyman team!
Outlook to the next post published in the Chef’s Handyman food blog: Spicy papaya soup.

Posted in Aperitif | Tagged cream cheese, filled puff pastry cups, food blog, Puff Pastry | Comments Off

Green wave, pesto with honey and wasabi nuts, the weekly special published in the Chef’s Handyman food blog

Posted on November 23, 2013 by Charlotte

Green wave, pesto with honey and wasabi nuts, the weekly special published in the Chef’s Handyman food blog

Chef’s Handyman Green Pesto with Honey and Wasabi Nuts

Today is the start for the Christmas serial posted in the Chef’s Handyman food blog. Delicious cooking recipes and ideas for the Christmas dinner will be published during the next weeks. At first an Italian aperitif will welcome your guests.

Do you like crusty baguette slices with pesto? When served you might not be able to resist these aperitif. Green basil accompanied with honey and wasabi nuts will give a special twist. After all, if there will be a left over, the pesto goes well together with pasta as well.

Weekly special published in the Chef’s Handyman food blog: Pesto with honey and wasabi nuts

To make pesto, place basil leaves in a bowl. Add 5 tbsp. of olive oil, 1 tsp. of chili flakes, salt, black pepper, lime zest, 1 garlic glove and 2 tbsp. of lukewarm water. Blend the ingredients.

Grate 6 tbsp. of wasabi nuts and 10 macadamias. Combine the nuts and 2 tbsp. of honey with the pesto sauce. Season the pesto to taste with salt and black pepper. If the mixture is too thick add another 2 tbsp. of water or olive oil.

Cut the baguettes in slices and toast them. Serve the bread with the pesto.

Chef’s Handyman tip: The pesto can be stored for some days in the fridge. Fill the pesto in glasses. Apply olive oil on top. Close the glasses.

Shopping list for 4 serves:
Herbs: 4 bunches basil
Fruits: 1 lime
Spices: 1 tsp. chili flakes, salt, black pepper, 1 garlic glove
Honey: 2 tbsp.
Nuts: 10 macadamias, 6 tbsp. wasabi nuts
Oil: 5 tbsp. of olive oil
Bread: 1-2 baguettes

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

Outlook of next week: Filled puff pastry cups for aperitif.

Posted in Aperitif | Comments Off

Flower shaped sweet rolls, a great baking recipe in the Chef’s Handyman food blog

Flower shaped sweet rolls, a great baking recipe in the Chef’s Handyman food blog

Season’s Greetings

Cranberry trifle, the finish of the Christmas serial posted in the Chef’s Handyman food blog

Cranberry trifle another red and white variation, the finish of the Christmas serial published in the Chef’s Handyman food blog

Pears – red and white – a great dessert published in the Chef’s Handyman food blog

Pears – red and white – a great dessert published in the Chef’s Handyman food blog

Coated veal tenderloin, a great Christmas dish, posted in the Chef’s Handyman food blog

Coated veal tenderloin, a great Christmas dish, posted in the Chef’s Handyman food blog

Red Snapper with mashed pumpkin, the fish dish for the Christmas menu, published in the Chef’s Handyman food blog

Red Snapper with mashed pumpkin, the fish dish for the Christmas menu, published in the Chef’s Handyman food blog

Vegetarian Christmas dish, published in the Chef’s Handyman food blog: Filled pumpkin!

Vegetarian Christmas dish, published in the Chef’s Handyman food blog: Filled pumpkin!

Papaya soup, fruity, salty and spicy, a great starter published in the Chef’s Handyman food blog

Filled puff pastry cups for aperitif, the weekly special published in the Chef’s Handyman food blog

Filled puff pastry cups for aperitif, the weekly special published in the Chef’s Handyman food blog

Green wave, pesto with honey and wasabi nuts, the weekly special published in the Chef’s Handyman food blog

Green wave, pesto with honey and wasabi nuts, the weekly special published in the Chef’s Handyman food blog

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