Donnerstag, 26. Juli 2012

Chicken with Haloumi and Honey

Hi guys!

Summer is holding up in Switzerland and I have been keeping my eyes open for summery dishes for dinner that are easy and fast as I have been working pretty late lately. I still believe that nothing delivers "fast" and "easy" quite as Donna Hay's "fast, fresh, simple", so I decided to try another one of her recipes. This time it's chicken with haloumi and honey. Chicken is full of protein, but very lean, especially if you use chicken breast without skin, and perfect for dinner. I personally like haloumi, so I was eager to try and bake it with sort of a marinade instead of grilling it in the pan or over the barbecue. Donna has been cooking the recipe in the accompanying tv-show for "fast, fresh, simple", so you can follow the link and even watch the how-to-video.

Here's the link to the recipe: http://www.lifestylefood.com.au/recipes/15116/chicken-with-haloumi-and-honey 

Here's how mine turned out:



 The recipe is as easy as it gets:

1) Put the chicken and haloumi in a baking dish.
2) Mix the olive oil and honey and pour the mixture over the chicken.
3) Top with lemon zest and layer with a few thyme leaves. 
4) Bake until the chicken is cooked.

Active preparation time: 5 minutes
Total preparation time: 25 minutes

I love how fast you are able to assemble everything. No chopping needed whatsoever. I made the chicken with rice to make it a full dinner. The lemon adds a pinch of acidity while the honey provides the dish with a light sweet flavor. This dish is full of different flavors which makes it very interesting. I love contrasting flavors and this might seem like a funny combination at first, but it is working great. This recipe will make a perfect lunch or dinner in summer.

Have fun trying! 




Montag, 23. Juli 2012

Pasta with Broccoli, Lemon and Almonds

Hi guys!

Another Monday has come around and I am sharing another vegetarian recipe with you. As summer is still spoiling us with sunshine and warm weather, I wanted to stick with a recipe that is light, easy and fast and perfect for a summer evening dinner when your lunch has been rather small because of the heat. The recipe is from Donna Hay's "No time to cook". What I love about this book is that it keeps the promise it makes. The recipes are super easy and done in no time or with as little work as imaginable but no flavor sacrifice.

Here's today's recipe:

200g (a little less than 7 oz) orecchiete or any other short pasta
30g (1/4 stick) unsalted butter
1 teaspoon grated lemon zest
200g (about 7 oz) broccoli 
1 tablespoon lemon juice
60ml (1/4 cup) chicken or vegetable stock
sea salt and black pepper for seasoning
35g (little over 1 oz) flaked almonds
grated parmesan to serve

1) Bring a large pot of water to the boil. Add the pasta and cook according to packet directions until al dente.

2) In the meantime, cut the broccoli into small florets and grate the lemon zest. Melt the butter in a pan over medium heat. Add the lemon zest and steam it for about a minute.

3) Add the broccoli and cook for 3-4 minutes until the florets are just tender. Add the lemon juice, stock, salt and pepper and stir to combine. 

4) Drain the cooked pasta and add it to the pan. Toss the vegetables and pasta well to combine. Put the pasta on plates and serve with grated parmesan and chopped or flaked almonds.

© Copyright: Donna Hay, "No time to cook", p. 109.


Serves: 2 according to Donna, 3 if you're part of my family
Active preparation time: 5 minutes
Total preparation time: 15 minutes

Here's how mine turned out:


I really love the combination broccoli and lemon make. The broccoli gives a nice, earthy flavor while the lemon adds acidity and brightens things up. I used almond meal, because I didn't have whole almonds at hand. They add a nice, subtle sweetness. I think it is better to chop whole almonds or use almond flakes as they add crunchiness to the texture and make it more interesting. The recipe is definitely perfect for summer dinners as it is light and healthy. You can easily make it vegan:  simply substitute vegetable oil for the butter and omit the parmesan. 

Have fun trying!

Sonntag, 22. Juli 2012

Apple Waffles

Hi guys!

Weekend is here and so is my appetite for anything comforting and sweet. As you all know, I have quite the sweet tooth, but I like to add fruit to my baked goods not because I want to trick myself into thinking the result is healthier - though I could understand you doing this. I simply like the taste of fruit when it's been baked and I can digest it better than when it's left raw. This recipe for apple waffles is a classic at our house. My mum has been baking waffles for as long as I can remember and she has quite the recipe collection for different waffles. My sister will ask for the following almost every weekend. Not that I would mind... These waffles are super comforting and sweet with a little added twist from the apples. 

Here's the recipe:
250g (1 + 2/3 cup) all-purpose flour
125g (1 stick) unsalted butter
75g (1/3 cup) granulated sugar
4 eggs
1 teaspoon baking powder
125ml (1/2 cup) lukewarm milk
300g (10 oz) apples
50g (1/2 cup) ground almonds
1/2 teaspoon cinnamon 
grated zest of 1/2 lemon

1) Chop the apples up in little cubes, about 0.5cm (1/5 inch) wide. Beat the butter in an electric mixer or kitchen machine until pale and foamy. Add the lemon zest and eggs. 

2) Combine flour, baking powder, cinnamon and sugar and mix it with the butter. Add the milk and stir to combine.

3) Fold through the apple cubes and almond. Pour about 1/2 cup of the dough in a waffle iron and bake. Repeat until used up.

Serve with jam, maple syrup, honey, icing sugar, cinnamon and regular sugar. 

Yield: about 12
Active preparation time: 15 minutes
Total preparation time: 25 minutes

Here's how mine looked:

These are perfect for an afternoon tea in autumn and winter or summer when the apples are nice and ripe. You could also make them for breakfast. The apple adds a fresh tough to the dough and makes the waffles nice and moist. Serve the waffles on their own with a little bit of whipped cream in the side or add whatever topping you like. 

Have fun trying and enjoy!

Donnerstag, 19. Juli 2012

Lemon-Feta Chicken

Hi guys!

As summer is really pampering us at the moment, I have been searching for light dinners. I've been skimming through some books and have come across a recipe by Donna Hay: lemon-feta-chicken. As I am craving chicken at the moment and love feta as well as lemon, I jumped at the chance. 

Here's the recipe:
2 chicken breast filets (about 200g (7 oz) each
200g (7 oz) feta, cut into slices
5 sprigs of thyme
1 tablespoon lemon zest
2 tablespoons lemon juice
olive oil for drizzling
black pepper

1) Preheat the oven to 180°C (356°F). Wash the chicken and place it in a casserole dish. Add the feta, thyme, lemon zest and lemon juice. Drizzle with olive oil and season with a little freshly ground pepper.

2) Bake in the oven for 18 minutes until the chicken is cooked.

Serves: 2
Active preparation time: 5 minutes
Total preparation time: 23 minutes

I served mine with rice and added the feta on the side. 
   
The lemon adds great flavor to the chicken. It makes it taste very fresh. The flesh stays super-tender because you cook it in the oven and don't use very high heat unlike a frying pan. It would also be great to serve it with a salad if you want to have it lighter, as a lunch for example. 

Have fun trying and enjoy summer!

Montag, 16. Juli 2012

Pasta with Cherry-Tomatoes

Hi guys!

It's Monday again and I have a vegetarian recipe for you that's as easy as can be yet incredibly flavorful. Today's recipe is Pasta with Cherry-Tomatoes. It's from Donna Hay's book "No time to cook" that is filled with lots of fast and easy recipes using fresh ingredients. I prepared the pasta for lunch today and it literally takes 5 minutes to cook.

Here's the recipe:
200g (7 oz) Spaghetti or any pasta you like
30g (1 oz) butter
2 cloves of garlic
2 tablespoons balsamic vinegar
500g (16 oz; 1 lb) cherry tomatoes
2 bunches basil
grated parmesan cheese for serving

1) Cook the spaghetti in a large pot of boiling water for 10-12 minutes until al dente. 

2) In the meantime, melt the batter in a pan, add the garlic, tomatoes and vinegar and cook for 4 minutes on high heat, until the tomatoes are soft and warmed through.

3) Drain the spaghetti and add them to the tomatoes, fold through the basil. Serve with grated parmesan.

Serves: 3 
Active preparation time: 5 minutes
Total preparation time: 15-20 minutes
© Copyright: Donna Hay, "No time to cook", p. 94

Here's how mine turned out:

I used leftover fresh pasta I prepared on Sunday, but any dried pasta will work and you can use whatever shape you like. The rest of the recipe is super easy and uses ingredients you might have in your fridge anyways. The balsamic in combination with the tomatoes reminds me of caprese salad. I used lemon basil that we have growing in the garden. It adds a nice, fresh touch to the dish. It's a perfect recipe for summer. 

Have fun trying!

Samstag, 14. Juli 2012

Brownies, Pt. 2

Hi guys!

Another weekend has started and I had some serious chocolate cravings, so I decided to bake my favorite brownies. They are from Jamie Oliver's book "cook with Jamie". It is the first brownie recipe I ever made, but I haven't found anything quite as good as those ever since. You can find the recipe on his website: http://www.jamieoliver.com/recipes/chocolate-recipes/bloomin-brilliant-brownies

Here's how mine turned out:

I use 150g chopped pecan nuts, but the rest of the book version of the recipe is the same. I love the intense chocolate taste and the texture. I have not succeeded to bake other brownies that are as fudgy as these. The recipe is pretty fool-proof. I bake mine for 25 minutes and take them out. When tested with a skewer, they are not cooked, but they turn harder while cooling. 

Active preparation time: 15 minutes
Total preparation time: 45 minutes

Have fun trying!

Donnerstag, 12. Juli 2012

Simple apple-blueberry-cake

Hi guys!

When summer is here, I always like to make the most of it and bake as many cakes, muffins, pies and tartes with fresh fruit as possible. I had some leftover apples and blueberries the other day and decided to make a cake with it. The recipe is from Donna Hay's "fast, fresh, simple". The recipe is super-easy but still elegant, so you can make it for friends or bring it to a dinner party. 

Here's the recipe:
225g (1 1/2 cups) all-purpose flour
1/2 teaspoon baking powder
165g (3/4 cup) superfine sugar 
125g (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
2 eggs
125 ml (1/2 cup) milk
1 apple
100g (3 3/4oz) fresh or frozen blueberries
2 tablespoons brown sugar

1) Preheat the oven to 160°C (320°F). Combine the flour, baking powder, sugar, butter, vanilla, eggs and milk with a hand blender or kitchen machine until they form a smooth dough.

2) Fill the dough in a greased and flour-dusted springform tin (22cm; 8.5 inches). Cut the apple into thin slices. Layer the fruit on top and sprinkle with the sugar. Bake for 45 minutes or until a skewer comes out clean.

Yield: 12 pieces
Active preparation time: 15 minutes
Total preparation time: 1 hour

Here's how mine turned out:

 The cake is wonderfully moist and the fruit adds a nice touch. If you want to, you can caramelize the sugar on top using a broiler. I especially like the combination the fruit and the sweet cake base make. The fruit is nice and caramelized, but maintains a little acidity, while the cake is rather sweet. Plus the fruit just makes a simple cake just look so much better. 

Have fun trying and make the most of summer's various culinary offers! 

Mittwoch, 11. Juli 2012

Strawberry Vanilla Jam

Hi guys!

As summer is in full swing, lots of berries are getting to their best now. I am a huge breakfast lover, so I enjoy making marmalades and jams myself during summer. It's actually one of the easiest things to do, but I haven't cooked jam until recently. Their is no fixed recipe, it's pretty much fruit, sugar and gallant. 

Here's my recipe:

2 kg (4.5 pounds) strawberries, chopped
1 kg (4 1/2 cups) granulated sugar
2 tablespoons lemon juice
3 teaspoons vanilla paste or vanilla extract or 3 vanilla beans
2 pouches Gelfix

You can also use special preserving sugar. That way, I use a special type of preserving sugar that ensures I can use 1/3 sugar and 2/3 fruit. In this recipe, you would use 1 kg of preserving sugar.

1) Chop up the strawberries. They should be squares of 0.5cm (1/5 inch) width. 


2) Combine the strawberries with the sugar and Gelfix if you're using it in a large saucepan. Turn the heat to high and bring to a rapid boil.


3) Add the lemon juice and vanilla paste. Cook for 3 minutes.

4) Take a teaspoon full of the mixture and put it on a small plate. It should jell quickly. Fill the cooked jam in jars. Make sure the glasses are completely full to keep any air out. Close the jars up.

Here's how mine looks:

The lemon juice in the mixture ensures the strawberries don't turn brown gradually. It also adds depth to the flavor and balances the sugar. Depending on how ripe and sweet your strawberries are you can use more lemon juice, but not less. You can also leave the vanilla if you don't like it. 

Now you can get started with whatever combinations you like or that sound interesting. Last year, we spiced cherry jam with a little cinnamon and mixed raspberries and blackberries. There's endless possibilities!

Have fun trying and make the most of summer!

Montag, 9. Juli 2012

Gazpacho

Hi guys!

It's Monday once again, so today's recipe is going to be meat free. Vegan actually... And as summer is in full swing and it's nice and warm out, I've decided to go with a classic recipe from Spain... Gazpacho. This tomato-based soup is served cold and incredibly refreshing. And it's easy to make. The recipe is from Gwyneth Paltrow's "Notes from my kitchen table".

Here's the recipe:
8 ripe vine-ripened tomatoes, peeled and cored
1/2 cucumber, peeled, seeded and roughly chopped plus more diced for serving
1 red roasted pepper (I used grilled peppers, like the ones served as an antipasto, from the store)
1/2 red onion, peeled and diced plus more for serving
2 cloves garlic, peeled and finely chopped
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
50g 1cm bread cubes, cut from day-old sourdough, rustic bread, ciabatta or the like
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
1 lime, halved
croutons, for serving

1. Heat water over high heat until it's boiling. Carve an x in the bottoms of the tomatoes and put them in the water for 30 seconds to 1 minute. Immediately put them in ice water. The skin will slip off easily. Core the tomatoes and roughly chop them.

2. Peel, seed and roughly chop the cucumber. Peel and dice the onion and the garlic.

3. Put the cucumber, tomatoes, garlic, onion and pepper in a blender and blend a little. Add the bread cubes, olive oil, red wine vinegar, salt and pepper. Whizz away until it's as smooth as you like.

4. Chill for at least 1 hour before serving. Season to taste with more salt and the juice of the lime - you want enough acid to make it taste bright and fresh, but not limey. Serve with croutons, diced onion and cucumber.

Serves: 4
Active preparation time: 20 minutes
Total preparation time: 20 minutes plus at least 1 hour cooling
© Copyright: Gwyneth Paltrow: "Notes from my kitchen table", p. 62

Here's how mine turned out:

It takes a little work to chop the vegetables and peel the tomatoes, but you'll get it done pretty fast and it's worth the work. I chose to serve my gazpacho with just a little diced cucumber, as I don't like the taste of raw onions. I also left it quite thick, but you could certainly blend it more until it is very smooth if you like it better that way. The gazpacho is really refreshing because of the cucumber while the roasted pepper adds depth of flavor and the tomatoes make you feel like the sun is shining outside. The lime juice brightens things up as well. 

Have fun trying and treat yourself to a little refreshment!

Dienstag, 3. Juli 2012

Dark Chocolate Chip Muffins

Hi guys!

Another must-do for my blog is a decent chocolate muffin. I've been dreaming to make this for quite a while and finally had some spare time to whip them up. The recipe I've chosen is from Donna Hay's "simple essentials - chocolate" book that is heaven for any chocolate-addict like me. Recipes for brownies, muffins, chocolate mousse, chocolate soufflé and many more...


Here's the recipe:
300g (2 cups) all-purpose flour
50g (little less than 1/3 cup) cocoa powder
2 teaspoons baking powder
220g (1 cup) superfine sugar
2 eggs
1 teaspoon vanilla extract
160ml (2/3 cup) vegetable oil
125ml (1/2 cup) milk
150g (4 3/4 oz) milk chocolate, chopped.

1) Preheat the oven to 180°C (356°F). Chop the milk chocolate. Sift the flour and cocoa powder in a large bowl. Mix it with baking powder and sugar. 

2) In a separate bowl, stir the eggs, vanilla extract, vegetable oil and milk together. Add the egg-mixture to the flour and mix until combined. You can use a kitchen machine, hand blender or simple egg beater. Fold in the chopped chocolate.

3) Line a 12-hole muffin tin with paper cases. Fill the cases with the dough. Bake for 20-25 minutes until a skewer comes out clean. 

Yield: 12
Active preparation time: 10 minutes
Total preparation time: 40 minutes
© Copyright: Donna Hay, "simple essentials-chocolate", p. 40

Here's how mine turned out:

If you want your muffins to be slightly fudgy in the middle, bake them until a skewer comes out almost clean. I baked mine for 25 minutes, so they are baked through. You can chop the chocolate into pieces of any size you want. I went for squares of about 1/2 cm (0.2 inch). It's also good to invest in a good milk chocolate. You can taste the difference! 
If you like, you could add dried cherries, fresh orange zest or chopped nuts (pecans, walnuts) to spice things up. 

Have fun trying and give in to those chocolate cravings!

Montag, 2. Juli 2012

Otsu

Hi guys!

It's Monday again so time for more healthy recipes. I have been looking a dozens of blogs so far always looking for grab new recipe ideas in general as well as vegetarian and vegan recipes especially. This is how I stumbled across 101 cookbooks. This blog is written by Heidi Swanson. She writes cookbooks and travels the globe constantly feeding her blog 101 cookbooks with new recipes that she tries to keep as healthy and natural as possible. I love that she has created separated folders for vegetarian, vegan or gluten free recipes. You'll be able to find what you are craving very fast. 
Here's the link: http://www.101cookbooks.com/index.html

I have especially been looking up the vegetarian and vegan sections of the blog and got tons of ideas I want to try. Today's recipe is Otsu. I didn't know anything similar before but I loved the ingredients Heidi uses so I went for it.

Here's the link: http://www.101cookbooks.com/archives/000110.html

Here's how mine turned out:

Serves: 6
Active preparation time: 35 minutes
Total preparation time: 45 minutes

The recipe takes a little time and I split it in half, because I didn't want to eat it for the rest of the week. It still serves three easily. You can buy Soba noodles in Asian supermarkets or well-assorted grocery stores. The dressing is the star of the recipe. It ensures the soba noodles and tofu get interesting. Make sure to use good quality, organic, lemons and fresh ginger. It really makes a difference.

I love the different textures and various flavors the recipe offers. Spicy and sweet, crisp and soft combined in one dish. The dressing has quite a spicy touch from the ginger and cayenne pepper. The soy sauce adds a hint of sweetness. The cucumber adds crunch and the soba noodles are nice and soft. This recipe definitely surprised me and I am surely going to make it a lot from now on. 

Have fun trying!


Sonntag, 1. Juli 2012

Pasta Carbonara

Hi guys!

As I said in earlier blogs, I want to introduce you to some of my all-time favorites besides recipes I am trying every day. Spaghetti or Pasta Carbonara is one of those recipes. My mum has been making it ever since I can remember and I have been loving it for the same time. At university, my friends and I have been discussing this recipe, because in Switzerland they use a lot of cream in the sauce so I consider their "Carbonara" sauce more of a cream-sauce with added ham. One of my best friends is Italian so I asked her and she told me my mum's version was the original, the "right" way to do it. The original Italian Carbonara sauce is egg yolks mixed with a little cream, freshly ground black pepper and parmesan. You combine it with cooked pasta and cubed bacon.

Here's the recipe:

320g pasta
4 egg yolks
200ml (1 cup 80% filled) single pouring cream
freshly ground black pepper
60g parmesan, grated
400g bacon

1) Heat a large pot of salted water over high heat. Cut the bacon into small cubes, about 1/4inch wide. Heat a non-stick pan over medium-high heat and cook the bacon in it, stirring every now and then until the fat comes out and the bacon turns crisp. Drain on kitchen paper. 

2) Cook the pasta in boiling water according to package directions. Grate the parmesan. 

3) Combine the egg yolks with the cream and add the grated parmesan. Stir to combine. Season with black pepper. 

4) Drain the pasta and return it to the pot. Let it sit for about a minute until it has cooled a little. Stir in the sauce and add the bacon. Serve with extra parmesan and more freshly ground black pepper if you like.

Serves: 4
Active preparation time: 10 minutes
Total preparation time: 15 minutes

Here's how mine turned out:


Tips and tricks:
Pasta carbonara is a really easy dish once you know how to do it. It can be a little difficult at first though, because you might end up with pasta with scrambled egg. It is crucial that your pasta cools about a minute before you add the sauce. If you would stir the sauce through boiling hot pasta right away, the egg yolk in the sauce clots and you'll have scrambled eggs instead of a creamy sauce coating the pasta. But this is really as far as the magic goes. 

I love this recipe because it is so simple and comforting. It takes the time the pasta cooks to prepare and assemble the sauce. The sauce is wonderfully creamy and coating the pasta - there shouldn't be any excess while the pepper livens things up and the bacon adds crunchiness and a nice salty flavor.

Have fun trying! 

Pasta with sun-dried tomatoes, pine nuts and prosciutto di parma

Hi guys!

I love to use the extra time I have on weekends to cook something that needs a little more dedication, a little more time. My dad just loves home-made pasta, so I am happy to make his wish come true. I have decided to share a recipe my mum loves to make frequently in summer. I don't know how or when she came up with the idea, but it works great and is a favorite with the whole family. This recipe throws together a few summery ingredients that add great flavor on a few levels. 

First sun-dried tomatoes, one of my favorite ingredients of all time actually. I love their texture and the concentrated flavor of tomatoes picked at their best. 

Secondly, I add pine nuts. Pine nuts and tomatoes make a pretty basic combination for me. I like mine toasted to really set their flavor free and complement the tomatoes. 


My third ingredient is prosciutto di parma or parma ham. It is dry-cured ham that is typically served thinly sliced and uncooked. I cut my slices into thin strips and cooked them in a non-stick pan until they become crisp.


Here's the recipe:
Home-made pasta for as many people as you want to serve
100g sun-dried tomatoes
80g pine nuts
150g prosciutto di parma
parmesan, to serve
rocket, to serve

1) Cut the sun-dried tomatoes into medium-sized pieces. Toast the pine nuts in a non-stick pan without oil. Be careful not to let them turn black. 

2) Cut each slice of parma ham into thin strips. Cook in a non-stick pan until crisp.

3) Combine the tomatoes, pine nuts and ham with the cooked pasta and serve with freshly grated parmesan and, if you like to, some roughly torn rocket leaves.

Here's how it looks served plain...

 ... or with rocket:

I love this recipe; it shouts summer to me. The tomatoes, pine nuts and prosciutto work wonderfully together and the fresh pasta adds its distinct flavor to this dish. Perfect for a summer dinner outside!

Have fun trying!