Chef's Handyman, Food Blog

Drowning pear pie, a great dessert published in the Chef’s Handyman food blog

Posted on November 16, 2013 by Charlotte

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Drowning pear pie, a great dessert published in the Chef’s Handyman food blog

Drowning Pears

Drowning pear pie is a great dessert and a welcome change. Your guests will be amazed. No one will assume a whole pear inside the pie pieces. I prefer to use small baby pears. If they are not available bigger ones can be used as well. With normal sized pears, there will be no surprise, as the end of the fruits will show up on the top of the pie.

A warming cake for cold days, the weekly special published in the Chef’s Handyman food blog: Drowning pear pie

To make compote, place 2-3 cups of red wine or grape juice, 50 g or 1.5 oz. of sugar, 1 tbsp. of cinnamon, 1 star anise, 6 cardamoms, 1 piece of vanilla pod, orange zest and a hint of black pepper in a pan. Simmer on low heat for 10 minutes. Meanwhile peel the pears. Place them into the pan. Simmer for 30 minutes or until the pears are cooked through. Remove the pan from the heat. Cool the pears.

Chef’s Handyman tip: Substitute red wine for grape juice.

To make dough, beat 3 eggs, 80 g or 2.5 oz. of sugar, 1 tbsp. of vanilla sugar, lemon zest, 4 tbsp. of lemon curd, a hint of salt and 150 g or 5 oz. of butter until creamy and light. Add 100 g or 3.5 grated almonds, 200 g or 7 oz. of flour and 1 tbsp. of baking powder. Combine all ingredients.

Prepare a 9 inch pie shell with butter. Add dough. Place the whole pears into the dough. Decorate the top of the cake with almond flakes and pistachios. Sprinkle with sugar. Bake in oven at 180°C or 350°F.

Shopping list for one pie (9 inch pie shell or diameter 20-22):
Fruits: 6-8 baby pears, 1 orange, organic, 1 lemon, organic
Baking Ingredients: 200 g or 7 oz. flour, 100 g or 3.5 oz. grated almonds, 4 tbsp. almond flakes, 3 tbsp. pistachio, 1 tbsp. baking powder, 4-5 tbsp. lemon curd, 1 tbsp. vanilla sugar, 80 g or 2.5 oz. sugar
Eggs: 3
Wine or Juice: 2-3 cups of red wine or grape juice
Spices: Vanilla, star anise, cinnamon, cardamom, salt, black pepper
Dairy Products: 150 g butter

Bon appetite, yours Chef’s Handyman team!

Posted in Desserts | Tagged autmn, fall, food blog, pear, pear pie, pears, winter | Comments Off

Vegetarian burgers with Eastern spices and peppermint yoghurt dip, the weekly special published in the Chef’s Handyman food blog

Posted on November 9, 2013 by Charlotte

Vegetarian burgers with Eastern spices and peppermint yoghurt dip, the weekly special published in the Chef’s Handyman food blog

Vegetarian Burger with Roasted Pumpkin Slices

Do you prefer a light and healthy meal? Than the vegetarian burgers might be the right dish to cook. I prefer cooking recipes which can be prepared within no time. Sandwiches are perfect for lunch but they are a no go for dinner.

The vegetarian burgers are made of wholemeal and buckwheat, mixed up with Eastern spices and dried fruits and nuts. The pumpkin slices are roasted in the oven. They are delicious in taste and the nutrition is also very low. Have a try and you will never miss the pumpkin season again.

Chef’s Handyman tip: Vegetarian burger with roasted pumpkin slices

Cut the pumpkin into slices. Prepare baking sheet with parchment paper. Place the slices on top. Sprinkle them with olive oil, cinnamon, jeera salt and black pepper. Roast in oven at 220°C or 425°C for 15-20 minutes.

To make burger, combine hot water with the burger mixture about 200- 400 g or 7-14 oz. as written in the wrapping. Allow the mixture to rest for 15 minutes. Add 4 tbsp. of pistachio and 4 tbsp. of cranberries. Heat 3 tbsp. of olive oil in a non-sticking frying-pan. Form rounds and place in the pan. Cook on each side for 3-4 minutes or until golden. Place the burgers in an oven proofed form. To keep warm, leave the form with the burgers in oven for about 5 minutes together with the pumpkin slices.

To make salad, cut the cherry tomatoes in half. Sprinkle with olive oil and lemon juice. Add chopped rocket and parsley. Season the salad to taste with lemon rind, salt and black pepper.

To make dip, combine yoghurt with chopped peppermint leaves. Add black pepper, lemon rind and 1 tbsp. of lemon juice.

Serve the burgers with pumpkin slices, tomato salad and yoghurt dip.

Shopping list for 4 serves:
Burger: 200-400 g or 7-14 oz. vegetarian burger mixture (e.g. Alnatura)
Fruits, Vegetables: 200 – 300 g or 7-10 oz. cherry tomatoes, 2 lemons, 1 pumpkin 800 g or 28 oz.
Salad, Herbs: 1 bunch parsley, 1 bunch peppermint
Dairy Products: 250 – 350 g yoghurt
Spices: Salt, black pepper, jeera, cinnamon
Nuts, Dried Fruits: 4 tbsp. pistachio, 4 tbsp. cranberries
Oil: Olive oil

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

Posted in Aperitif, Main Dishes, Starters | Tagged autumn, fall, food blog, healthy food, pumpkin, pumpkin dishes, vegetarian food | Comments Off

Quince pie a great dessert, published in the Chef’s Handyman food blog

Posted on November 2, 2013 by Charlotte

Quince pie a great dessert!

Chef’s Handyman Quince Pie

Weeks before the quince season starts I scan my recipe box to get inspired for new delicious cooking recipes. Every year a good friend is delivering me a huge bag filled with these yellow fruits. A challenge than will be creating new recipes.

Lucky me, than, quinces can be used for salty and sweet dishes. They are so convenient, delicious and great in taste.

This year’s favorite is definitely the sweet quince pie.

Chef’s Handyman’s favorite: Quince pie

To make dough, combine flour, butter (cold), 1 egg, 1 hint of salt and 1 tbsp. of yoghurt or sour cream. Knead well. Cool dough for 20-30 minutes in the fridge.

Peel quinces and grate them. Combine with brown sugar, 2 eggs, 1 tbsp. of grated lime, 1 tbsp. of lemon juice, 1 tsp. of cinnamon, 1 tbsp. of vanilla sugar, 100 g or 3.5 oz. of grated almonds, 3 tbsp. of rose hip marmalade and 3-4 tbsp. of sour cream or yoghurt.

Roll dough out. Prepare spring form with oil. Place the dough in the spring form. Prick the bottom of the dough with a fork. Add the rest of the grated almonds. Fill the quince mixture on top of the almonds. Add the flaked almonds on top. Sprinkle with sugar.

Bake in oven at 180°C or 350°F for 55-60 minutes or baked through.

Take pie out and cool on wire rack. When cooled, sprinkle with powdered sugar.

Shopping list for one pie (spring form, diameter 20-22 cm or 8-9 inches)
Flour: 200 g or 7 oz.
Baking Ingredients: 100 g or 3.5 oz. brown sugar, 200 g or 7 oz. grated almonds, 4 tbsp. of almond flakes, powdered sugar, 3 tbsp. of rose hip jam
Spices: 1 tsp. cinnamon, 1 tbsp. vanilla sugar, 1 hint salt
Fruits: 1 organic lemon, 500 g or 16 oz. grated quinces (about 700 g or 19 oz. fresh fruits)
Dairy Products: 100 g or 3.5 oz. butter, 4-5 tbsp. of sour cream or yoghurt
Eggs: 3

Bon appetite yours Chef’s Handyman team!

Posted in Desserts, Pastries | Tagged autumn, fall, food blog, quince, quince pie, special dessert | Comments Off

Autumn salad with ruby red fruits, the weekly special, published in the Chef’s Handyman Food Blog

Posted on October 26, 2013 by Charlotte

Autumn salad with ruby red fruits, the weekly special, published in the Chef’s Handyman Food Blog

Autumn Salad with Figs, Plums and Dates

Figs, plums and pomegranates do show a still life on the plates. Violet figs, ruby red pomegranate seeds and the bright red of the plums are the stars in this special salad. Goat’s cheese will bring the salty side and the herbs will underline the herbal fragrance.

Please have a seat and enjoy this delicious salad!

Chef’s Handyman special: Autumn salad with fruits and goat’s cheese

Cut figs, plums and dates in pieces. Break goat’s cheese also in small pieces. Peel the pomegranate. Cut walnuts in half.

Place the rocket salad on the plates. Add the fruits, the goat’s cheese and the nuts. Garnish with cress and pomegranate seeds.

To make dressing, combine 5-6 tbsp. of olive oil, 1 tbsp. of vinegar, 1 tbsp. of maple syrup, herbs, 1 tbsp. of lemon juice and lemon rind. Season the dressing to taste with salt and black pepper. Sprinkle the salad with the dressing.

Chef’s Handyman tip: Serve the salad with chestnut bread.

Shopping list for 4 serves:
Fruits: 500 g or 16 oz. figs, 1 pomegranate, 1 lemon, 4 plums, 8 dates
Salad: 300 g or 10 oz. rocket salad, 1 handful cress
Herbs: Thyme, fresh peppermint
Vinegar, Oil: 5 tbsp. olive oil, 1 tbsp. vinegar
Baking Ingredients: 1 tbsp. maple syrup
Dairy Products: 200 g or 7 oz. goat’s cheese
Spices: Salt, black pepper
Nuts: 100 g or 3.5 oz. walnuts

Have a great weekend, yours Chefs Handyman team!

Posted in Salads, Starters | Tagged autumn, autumn salad, figs, food blog, healthy food, plums | Comments Off

Grandma’s apple pie, published in the Chef’s Handyman food blog

Posted on October 19, 2013 by Charlotte

Grandma’s apple pie, published in the Chef’s Handyman food blog

Chef’s Handyman, Grandma’s Apple Pie

Grandma’s apple pie is a favored Sunday dessert in our family, especially during the fall. By preparing this recipe I was just having a dream back to my childhood. It was so cozy, when the oven had been turned off and the fragrance of the apples was spread through the house. We children could hardly wait until the pie had been served. Within no time all the pieces had been gone. There was no chance to carry a left over.

Sunday dessert: Grandma’s apple pie

To make the dough: Separate eggs. Combine yolk, sugar, liquid butter and grated lemon rind until light. Add flour, 6-8 tbsp. of lemon curd and baking powder. Beat egg white with a dash of salt until stiff. Fold into the dough.

Cover spring form (9 inches, diameter) with parchment paper or grease with oil or butter. Add dough. Peel the apples and cut in quarter. Score some stripes into the back of the apples. Place the pieces on top of the dough. Apply marmalade or honey on top of the apples. Bake the cake at 400°F (200°C) in oven for 40-45 minutes or until golden and baked through. Cool cake. Sprinkle with powdered sugar.

Chef’s Handyman tip: Substitute apples for pears.

Shopping list for one cake:
Dairy Products: 4 oz. butter
Baking Ingredients: 2 tbsp. powdered sugar, 1 tbsp. baking powder, 4 oz. sugar, 4 oz. grated almonds
Jam, Jelly: 6 tbsp. lemon curd, honey or marmalade
Fruits: 4 apples, 1 lemon, organic
Flour: 6.5 oz. bleached flour
Eggs: 2

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

Posted in Desserts | Tagged apple pie, apples, autumn, fall, food blog, pie | Comments Off

Ravioli with chestnut filling and creamy lavender sauce, published in the Chef’s Handyman food blog

Posted on October 12, 2013 by Charlotte

Ravioli with chestnut filling and creamy lavender sauce, published in the Chef’s Handyman food blog

Chef’s Handyman chestnut ravioli with creamy lavender sauce

Now is chestnut season. The best time to get fresh chestnuts in the shops. This dish is made with chestnut puree. What about ravioli filled with chestnut puree served with a creamy lavender sauce? You will never forget the sweet taste of chestnut together with the fragrance of the lavender.

Chef’s Handyman’s autumn greetings: Ravioli with chestnut filling and creamy lavender sauce

To make filling, combine ricotta cheese, mascarpone and 6 tbsp. of chestnut paste. Season the ravioli to taste with lemon rind, salt, Jamaica pepper (allspice). The stuffing should thicken, if not, add more mascarpone.

The ravioli recipe is made with fresh pasta dough, which can be bought in several supermarkets.(2 pasta sheets = approx. 24 pieces of ravioli, 1 sheets = approx. 6.3 x 22 inches), Main dish, 10-12 ravioli per person, starter, dessert, 4-6 ravioli per person.

Take out pasta dough from the fridge, 10 minutes before you intend to use it. Then unfold it. Lay pasta sheet on a flat surface and apply a whisked egg or water on top. Place small portions of mixture on pasta sheet, spoon by spoon. There should be a space of 3 cm (1.2 inches) between each stuffing.

Place second pasta sheet carefully over first one. Press on border around the filling. Do not press stuffing. To give the shape of ravioli, cut along the middle of the spaces into squares or rounds with the pastry-cutting wheel. Make sure the border of ravioli has the same size around the stuffing. When finished, dust them with flour, so that they do not stick together.

Serve ravioli with creamy sauce. Preheat 1/2 of cream in a pan. Season the sauce to taste with salt, pepper and lemon rind. Whip rest of cream and fold into the sauce.

Boil the ravioli in hot salt water for 3-4 minutes. Drain and place them in preheated plates. Serve with sauce. Garnish with lavender and lemon rind.

Shopping list for 4 serves:
Dough, pasta: 2 x pasta dough (6.3 x 22 inches)
Dairy products: 7 oz. ricotta cheese, 8 fl. oz. whipped cream, 4 tbsp. mascarpone
Spices: 1 tbsp. lavender, 2 tsp. Jamaica pepper (allspice) powder, 1 tsp. salt
Baking ingredients: 2 tsp. lemon rind, organic, 100 g or 3.5 oz. chestnut paste
Egg: 1
Flour: 1 cup semolina powder

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

Posted in Main Dishes, Side Dishes, Starters | Tagged autumn, chestnuts, fall, food blog, food pictures, food shot, hotspot, pasta, ravioli | Comments Off

A breeze of Eastern in the soup! The seasonal hit in the Chef’s Handyman food blog: Pumpkin soup with Persian lemon

Posted on October 5, 2013 by Charlotte

A breeze of Eastern in the soup! The seasonal hit in the Chef’s Handyman food blog: Pumpkin soup with Persian lemon

Chef’s Handyman Pumpkin Soup with Persian Lemon

Persian lemons are dried citrus fruits. They are great ingredients for soups and stews. White citrus fruits are dried on the air and the black ones are dried over the heat. Tees flavored with Persian lemons are also great in taste.

Chef’s Handyman Persian Lemon

Pumpkins and the Persian lemons do harmonize. The flavor of this lemon is different from the standard citrus fruit. There is no fresh and fruity taste it’s more like an Eastern fragrance than a fruity note.

Chef’s Handyman’s seasonal hit: Pumpkin soup with Persian lemon

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

Add coconut milk. Season the soup to taste with salt and black pepper. Add a hint of cayenne pepper. Simmer for another 10 minutes on low heat.

Serve the soup in preheated cups or glasses. Sprinkle with pumpkin seed oil. As side dish spiced chili bread would go perfect with the sweet pumpkin taste.

Shopping list:
Fruits, Vegetables: 25 Oz pumpkin
Spices: 1 vanilla pod, 3-4 cardamom, salt, black pepper, 1 Persian lemon
Asia Ingredients and Stock: 7 Fl. Oz. vegetable stock, 1 cup coconut milk
Oil: Pumpkin seed oil

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

Posted in Aperitif, Soups, Starters | Tagged autumn, fall, food blog, healty food, persian lemon, pumpkin, soup, vegetarian food | Comments Off

Swiss alpine apples, a traditional dish with a twist, published in the Chef’s Handyman food blog

Posted on September 28, 2013 by Charlotte

Swiss alpine apples, a traditional dish with a twist

The Swiss alpine macaroni is a traditional dish and well known in the German part of Switzerland. It will be served up in the mountains and it’s a very popular menu during the winter season as well. As contrast to the salty and creamy sauce apple pieces or apple squish will be served as side dish to give a fresh and fruity taste.

Why not to serve the macaroni in a roasted apple? This meal will give a special twist and your family will love it. Autumn is the apple season and so the apple will play the main part in the kitchen.

Alpine apples, a rustic dish published in the Chef’s Handyman food blog

To make the sauce, cut the onions in slices. Melt 3 tbsp. of powdered sugar in a non-sticking frying-pan. Add the onions and caramelizes them. Heat olive oil in a pan. Add 2 tbsp. of onion pieces, 1 cup of cream and 2 tbsp. of Pastis. Season the sauce with salt and black pepper. Add 4 tbsp. of grated parmesan cheese.

Cook the macaroni in salt water until soft then drain them.

Preheat the oven at 200°C or 400°F. To prepare apples, cut away the top of the apples. Hollow out the apples. Sprinkle them with lemon juice. Fill in the macaroni. Add 2-3 tbsp. of sauce. Set on top the onions. Add parmesan cheese. Close the apple with the top.

Oil an oven-proved form. Add the filled apples and roast them in oven for about 30 minutes.

When finished, place the apples on a plate. Garnish with the remaining sauce, the onions and the herbs.

Chef’s Handyman tip: Substitute Pastis with 1 tsp. of anise. Enrich the meal with roasted bacon slices.

Shopping list (4 apples as side dish, 8 apples as main course):
Fruits: 4-8 apples, 1 lemon
Vegetables: 1-2 onions
Pasta: 250 g or 13 oz. macaroni
Dairy Products: 2,5 dl or 1 cup cream, parmesan cheese
Spices: Salt, black pepper
Spirits: 2 tbsp. Pastis
Baking Ingredients: 1-2 powdered sugar
Oil: 4 tbsp. olive oil

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

Posted in Main Dishes, Side Dishes, Starters | Tagged apple, autumn, fall, food blog, healty food, Macaroni, Swiss alpine apple | Comments Off

Autumn greetings, vermicelli cream with figs

Posted on September 21, 2013 by Charlotte

Autumn greetings, vermicelli cream with figs

When the summer turns into Fall I can hardly wait for the chestnut season. Vermicelli desserts are to die for. Chestnuts are great with venison and also for sweet desserts. They can be prepared salty as spread for aperitif as well. It will be a wise advice to store chestnut mousse in the fridge to have a dessert ready when friends pop in.

Autumn greetings in the Chef’s Handyman food blog: Vermicelli cream with figs

Whip cream. Set aside 4 tbsp. Fold in to the remaining cream vanilla sugar and vermicelli puree. Fill the mousse in a piping bag.

Cut figs in quarter. Marinate with red currant jam and rose blossom water. Place figs in glasses. Add vermicelli mousse. Garnish with cream and peppermint leaves.

Shopping list for 4 serves:
Chestnut Puree: 400 g or 13 oz.
Baking Ingredients: 1 tbsp. vanilla sugar, 3 tbsp. red currant jam, rose blossom water
Fruits: 4 figs
Dairy Products: 2.5 dl or 8 fl. oz. whipped cream
Herbs: 1 bunch of peppermint leaves

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

Posted in Desserts | Tagged autumn, chestnuts, cream, fall, food, food blog, vermicelli | Comments Off

Scrambled eggs with chanterelles, the perfect breakfast for Sunday

Posted on September 14, 2013 by Charlotte

Scrambled eggs with chanterelles, the perfect breakfast for Sunday

Fall is on the way. It’s the season for mushrooms, grapes, pumpkins and venison. With all these ingredients so many awesome recipes can be shared. I love the autumn with all the warm colors. Unfortunately it’s only a short period. Within no time, the weather will turn into the cold and wet winter season.

Scrambled eggs with chanterelles are delicious for breakfast. This recipe gives a smooth start into the fall. Hopefully you will enjoy this simple but great dish as much as I do.

Fall greetings posted in the Chef’s Handyman food blog: Scrambled eggs with chanterelles

Simmer the chanterelles with 2 tbsp. of olive oil in a non-sticking frying-pan on low heat for 5-8 minutes. Cover the pan for the last 2 minutes.

Crack 4 eggs and place them in a bowl. Add 4 tbsp. of cream. Season them with salt and black pepper. Add chopped herbs. Heat olive oil in a non-sticking frying-pan. Reduce heat on low and add the egg mixture. Simmer for some minutes until the eggs have been set. Fold in 2 tbsp. of sour cream.

Place the scrambled eggs and the chanterelles on plates. Garnish with herbs.

Shopping list for 2 serves:
Eggs: 4
Herbs: Garden Herbs
Mushrooms: 200-300 g or 8-10 oz. chanterelles
Dairy Products: 4 tbsp. cream, 2 tbsp. sour cream
Spices: Salt, black pepper
Oil: Olive Oil

Bon appetite, have a great Sunday, yours Chef’s Handyman team.

Posted in Side Dishes | Tagged autumn, breakfast, chanterelles, egg, eggs, fall, food, food blog, mushrooms, scrambled eggs | Comments Off

Drowning pear pie, a great dessert published in the Chef’s Handyman food blog

Drowning pear pie, a great dessert published in the Chef’s Handyman food blog

Vegetarian burgers with Eastern spices and peppermint yoghurt dip, the weekly special published in the Chef’s Handyman food blog

Vegetarian burgers with Eastern spices and peppermint yoghurt dip, the weekly special published in the Chef’s Handyman food blog

Chef’s Handyman tip: Vegetarian burger with roasted pumpkin slices

Quince pie a great dessert, published in the Chef’s Handyman food blog

Quince pie a great dessert!

Autumn salad with ruby red fruits, the weekly special, published in the Chef’s Handyman Food Blog

Autumn salad with ruby red fruits, the weekly special, published in the Chef’s Handyman Food Blog

Grandma’s apple pie, published in the Chef’s Handyman food blog

Grandma’s apple pie, published in the Chef’s Handyman food blog

Ravioli with chestnut filling and creamy lavender sauce, published in the Chef’s Handyman food blog

Ravioli with chestnut filling and creamy lavender sauce, published in the Chef’s Handyman food blog

A breeze of Eastern in the soup! The seasonal hit in the Chef’s Handyman food blog: Pumpkin soup with Persian lemon

A breeze of Eastern in the soup! The seasonal hit in the Chef’s Handyman food blog: Pumpkin soup with Persian lemon

Swiss alpine apples, a traditional dish with a twist, published in the Chef’s Handyman food blog

Swiss alpine apples, a traditional dish with a twist

Alpine apples, a rustic dish published in the Chef’s Handyman food blog

Autumn greetings, vermicelli cream with figs

Autumn greetings, vermicelli cream with figs

Autumn greetings in the Chef’s Handyman food blog: Vermicelli cream with figs

Scrambled eggs with chanterelles, the perfect breakfast for Sunday

Scrambled eggs with chanterelles, the perfect breakfast for Sunday

Fall greetings posted in the Chef’s Handyman food blog: Scrambled eggs with chanterelles

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