Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese

Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese The stress for the wedding preparations is rising and last weekend my fiancé went on his surprise stag party… which I helped coordinate in secret with the best man. Continue reading

I didn’t see him the rest of the weekend since when he got home he needed to rest. Son on Sunday I had the day to myself and I prepared this casserole inspired by thekitchn. I ate a big portion and kept the rest for another time. In the evening I was still full but a couple of great friends took me out on a surprise evening between girls. We went to have a nice dinner in the nearby Italy and after that, while there was a band playing we had some gelato. It was just what I needed. I realized how thankful and lucky I am to have them in my life. Being quite sensitive at the moment, I was really moved by their gesture. Friends who are there are are an essential thing in life… like good quality food 😉

Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese

 

 

Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese

Recipe for 4

Prep time: 20 min

Cook time: 40 min

 

Ingredients:

1 aubergine

2 zucchini

2 tsp. chopped garlic

2 tbsp. olive oil (+ extra for greasing the baking dish)

2 eggs beaten

zest of 1 lemon + the juice of ½ lemon

Cayenne pepper

1 tsp. dried oregano

240 g cooked chickpeas

100 g brown rice (I used the quick cooking type)

200 g feta cheese

0.5 dl cream

Salt and pepper

 

Recipe:

Heat oven at 180°C.

Cook the brown rice according to package instructions. Once done set aside.

Cut the aubergine lengthways into 1 cm thick slices. Still lengthways cut 1 cm strips out of these slices, then cut them crossways into 1 cm cubes. Heat 1 tbsp. olive oil on a medium heat and add the aubergines to brown on all sides, tossing every 2-3 min.

Meanwhile cut the zucchini following the same method as with the aubergine. Once the aubergine cubes are done set them aside and using the same pan, heat 1 tbsp. olive oil and brown the zucchini. Toss regularly and after 5 minutes add the chopped garlic and the dried oregano. Once the zucchini are ready add the aubergine back along with the rice, the chickpeas, lemon zest, lemon juice and the cayenne pepper, salt and pepper to taste. Once all the ingredients are tepid pour in the beaten eggs and fold them in.

Transfer everything to an oiled baking dish.

In a bowl crumble the feta cheese, add the cream and mix together. Spread the feta preparation on top of the other ingredients and bake in the middle of the oven for 20 min or until the top has a nice colour. Serve alone or with a salad.

Sweet Potato and Beetroot Tian with Goat Cheese

Sweet Potato and Beetroot Tian with Goat CheeseYay! I’m quite excited since I have just finished my first official copywriting job. I really hope they’ll be happy with what I have written. Since I am trying to get into the copywriting world and I’m also taking a course on the subject and with the wedding coming up, I will only be able to post once a week until the end of august. This recipe is actually something I made last week during one of the days where the temperature was a couple degrees lower. Today, I don’t think I’d be able to stay near the oven for more than a few seconds. This sweet potato and beetroot tian is actually the second one I ever made… but I like its look and its taste. As a base for my version I took the recipe from ohmyveggies. I chose this recipe because it looked like the result I was aiming for. I hope you like it!

Sweet Potato and Beetroot Tian with Goat Cheese Sweet Potato and Beetroot Tian with Goat Cheese

 

Sweet Potato and Beetroot Tian with Goat Cheese

 

Recipe for 4-6

Prep time: 20-25 min

Cook time: 1 h 30

 

Ingredients:

450 g raw beetroots

450 g sweet potatoes

20 g melted butter (+ extra to grease baking dish)

2 tsp. dried thyme leaves

60-80 g grated hard goat cheese

Salt and pepper

 

Recipe:

Heat oven at 180°C and grease a baking dish (mine has a 21 cm diameter).

Peel the beetroots and slice them using an electric or manual slicer. Place them in a bowl. Give the slicer a wipe or rinse it under the water. As with the beetroots, do the same with the sweet potatoes: peel, slice and place in a second bowl. In each bowl sprinkle one tsp. of the dried thyme and salt and pepper. Gently mix.

Place the beetroot and sweet potato slices in the baking dish by alternating them (1 or 2 of one sort per time). Make sure the slices are tightly placed together.

Bake in the oven for about 1 h 20 min. Sprinkle the goat cheese on top and bake for another 10-15 minutes. Let it rest for a few minutes before serving.

 

Peach, Blue Cheese and Arugula Salad with Caramelised Walnuts

Peach, Blue Cheese and Arugula Salad with Caramelised Walnuts So after a week in the very hot southern Spain I’m back and filled with motivation and excitement: – 1 month and 15 days to the wedding! Continue reading

The good thing about being back is that even if it’s too hot for Switzerland standards, it’s still cooler than in Marbella. Nevertheless the temperatures call for fresh recipes where you don’t have to stand too long in front of the kitchen plates. In this recipe I combined blue cheese and peaches because the work really well when paired. In addition I decided to add some caramelised walnuts for the sweet crunch effect. I found a really easy and quick recipe on natashaskitchen.com. Since I didn’t want to over do it with the sugar, I changed a little the proportions and it turned out just fine.

 

Peach, Blue Cheese and Arugula Salad with Caramelised Walnuts

 

Peach, Blue Cheese and Arugula Salad with Caramelized Walnuts

 

Recipe for 4 as a starter or a side dish or 2 as a main

Prep time 10 min

Cook time 5 min

 

Ingredients:

2 white peaches

50 g walnuts

50 g sugar

½ tbsp. sugar

100 g arugula

140 g Gorgonzola

3 tbsp. olive oil

1.5 tbsp. balsamic vinegar

Salt and pepper

 

Recipe:

Heat a non-stick pan on a medium fire and add the butter, sugar and walnuts. Cook for five minutes stirring often. Once the sugar has caramelised and is a nice brown colour, transfer the walnuts to a piece of parchment paper, spread them around and let them cool. Once they will have cooled roughly chop them with a large knife.

Cut the peaches in half and then into quarters before de-pitting them. Cut each quarter into three segments.

Cut the Gorgonzola into 1.5-2 cm pieces.

Prepare the dressing by mixing the olive oil with the balsamic vinegar then add salt and pepper to taste.

In a bowl place the arugula and pour in about ¾ of the balsamic dressing. Toss until evenly coated and place in a serving dish. On top distribute the peach sections and the Gorgonzola. Drizzle the remaining dressing and sprinkle the caramelised walnuts. Serve asap.

 

Blueberry & White Peach Pancake Batter Cake

Blueberry & White Peach Pancake Batter Cake It’s blueberry season and this year my garden has been really generous. Generosity doesn’t only come from my garden but also from the birds which are not as greedy as last year… maybe there’s more sources of food elsewhere. I really wanted to post a recipe with blueberries Continue reading

so looked for inspiration and found an idea I liked here and from there I made my own version of this pancake batter pancake. I find it’s a perfect recipe for the summer as its light consistence goes well with the warm weather. This will be my last recipe for the next two weeks. This weekend I’m off to a high school reunion (I can’t wait!) and next Thursday we’re off to Marbella for a week with my fiancé and a friend of ours. Meanwhile I wish you all a great beginning of summer and see ya in a couple of weeks!

 

Blueberry & White Peach Pancake Batter Cake

 

Recipe for 6-8 servings / a 22-24 cm x round cake pan

Prep time: 15-20 min

Cook time: 45-50 min

 

Ingredients:

2 dl milk

1 vanilla pod

50 g sour cream

2 large eggs

50 g butter melted

225 g all purpose flour

150 g sugar

2 tsp. baking powder

1 tsp. salt

130 g blueberries

1 white peach

Icing sugar

 

Recipe:

Heat oven at 180°C and grease a cake pan

Add the sour cream to a bowl. Incise the vanilla pod, scrape out the seeds and add them to the sour cream then mix. Now add the milk eggs and melted butter.

In another bowl place the dry ingredients: flour, sugar, baking powder and salt. If the baking powder is a little pebbly pass it though a strainer.

Add the wet ingredients to the dry ones and whisk until the dough is smooth. Use a strainer if you end up getting lumps.

Cut the peach in half and remove the pit. Cut each half into two parts and then divide each quarter into two parts.

Pour the batter in the cake pan. Sprinkle the blueberries on top and place the peach wedges in a circle.

Bake for 45-50 min. Once the top of the cake has a nice golden colour (check by inserting a toothpick in the batter and if it comes out dry it means it’s ready) remove it from the oven and wait 5-10 minutes before removing it from its mould. Dust the cake with icing sugar and serve.

 

Summery Einsiedeln Pie – With a Soft Potato Crust

Summery Einsiedeln Pie Last Friday after a short night I got active in the morning. After my jog I got to the kitchen and preparing this summer version of the Einsiedlen pie. Continue reading

For lunch I had a friend and her one-year-old daughter coming over. I set the table out on the terrace and we enjoyed a ladies’ only moment. Now I have little experience with children but I didn’t know such a little creature could eat that much… maybe my pie was really good ;). As a dessert the three of us moved to where the blueberries are in my garden and began raiding the trees. This is a new Swiss recipe I found out about and liking the idea of using potatoes as a crust. The crust of this pie is nice and soft and thicker than a usual pie crust and the nice thing is it’s easy to make. I adapted my version from the original recipe I found here (page in French). I filled my pie with some seasonal grilled vegetables to adapt the dish to the warmer days.

 

Summery Einsiedeln Pie

 

Recipe for 4 people / Baking tray (28 x 26 cm) or cake pan (30 cm Ø)

Prep time: 20 min

Cooking time: 1 h 20 min

 

Ingredients

Base:

700 g waxy potatoes boiled

150 g flour

1 ½ tsp. salt

freshly ground pepper

 

Filling:

1 small aubergine

1 small zucchini

2 spring onions

2 eggs beaten

2.5 dl milk

140 g grated cheese (I made a mix of two alpine cheeses but Gruyere or Appenzeller cheese are just as fine)

1 tbsp. flour

salt and pepper

Olive oil

 

Recipe

Slice the aubergine and the zucchini crosswise into 0.5-0.7 cm thick pieces. Brush the slices with a little olive oil and season them with salt and pepper. On a heated griddle pan or barbecue (if you don’t have any of them use a normal non stick pan) grill the slices on both sides. Once they have a nice colour, remove them from the heat and set them aside.

Mash the potatoes. Add the flour, salt and a little pepper and mix.

On a lightly floured board, roll out the dough (1 cm). Lay on the baking sheet lined with parchment paper. Alternatively you can shape the dough directly in the cake dish lined with baking paper, that’s what I did.

Mix in the eggs, milk, cheese and flour. Flavour. Brown the bacon and onions over medium heat in butter.

Divide the mass to eggs, bacon and onions on the pasta.

Cook ca. 45 Minutes in the lower part of the pre-heated oven at 180 °C. For the last 15 minutes move the tray towards the upper part of the oven to brown its surface. Remove from the oven and let the pie rest for 5 min before serving.

Tomato and Mushroom Galette


Tomato Mushroom GaletteI think I’ve gotten into the habit that if I’m feeling a little low, I get in the kitchen and cook something and this always helps. Continue reading

There was nothing wrong but with the wedding approaching it’s sometimes emotionally overwhelming when something unexpected comes up. So to lift my spirits  this post I made this galette. Between cooking and tasting the results, I was back to my usual mood. To make this recipe I took inspiration and example from a galette recipe from smittenkitchen but changed a few things according to what I had at hand. Today in a month is my birthday and I’m already considering the idea of inviting a few friends at home for a party and this recipe (maybe with a different filling) will definitely be on the menu.

Tomato Mushroom GaletteTomato and Mushroom Galette

 

Recipe for 4-6 as main or 8 as an appetizer

Prep time: 25-30 min

Cook time: about 1 hour

Ingredients:

For the pastry:

160 grams all-purpose flour

1/4 teaspoon table salt

110 grams cold unsalted butter, cut into pieces and chilled again

60 grams plain yogurt or sour cream

70 ml ice water

 

For the filling:

450 g cherry tomatoes (even better if you can vary the colours)

120 g chestnut mushrooms

1 tbsp. olive oil

3-4 spring onions

60 g grated cheese

Salt and pepper

To glaze: 1 egg beaten with 1 tbsp. water

 

Recipe:

Pastry: In a large bowl combine the salt and the flour. Distribute bits of butter in the bowl and using your fingertips work the ingredients until the preparation looks like breadcrumbs (the largest pieces should be the size of a lentil). In another bowl mix the yoghurt (or sour cream) and the water and add them to the flour mixture. Mix in the liquid with your fingertips until large lumps form then assemble them into a ball and wrap with plastic and refrigerate for a minimum of 1 hour (and up to 2 days).

Filling: Quarter the mushrooms and roughly chop the spring onions.

In a pan heat the olive oil on a medium fire and add the mushrooms to brown on all sides stirring occasionally. Once they’re nice and brown add the tomatoes and brown these too for a few minutes regularly shaking the pan to tilt them. Once they start to burst season with salt and pepper, cook for another minute or so and turn off the fire. Add the spring onions and set aside.

Making the galette: Heat oven at 200°C. On a floured surface roll out the dough into an approximate 30 cm round shape (don’t worry about precision for this recipe). Transfer the dough to a parchment lined baking tray. To do this easily, gently fold the dough into quarters (without cracking it) then transfer it to the baking tray before unfold it. Place the vegetable filling in the centre and spread it out leaving a 6 cm margin around. Spare a small tsp. of the grated cheese (for the crust) while sprinkling the rest of it on top of the filling. Fold the pastry on the outer borders of the galette and brush the pastry with the egg wash; finally sprinkle with the remaining cheese. Bake for 30-40 min. Let the galette rest for 5 min before serving.

 

Zucchini Sweet Potato Skins

Zucchini Sweet Potato SkinsRecently I find a lot of locally grown organic zucchini so I have been taking advantage of this delicious moment. Continue reading

From simple pan roasted zucchini to putting them in pasta, stuffing them and using them in a cake, the zucchini is just full of potential. This time I stuffed some sweet potato skins with these veggies and with a few ingredients I got myself half of the meal, the other half (in my attempt to loose a few kilos before the summer and especially the wedding) I filled it with a big green salad.

 

Zucchini Sweet Potato Skins

 

Zucchini Sweet Potato Skins 

 

Recipe for 8 pieces or 4-6 p.

Prep time: 15-20 min

Cook time: 1h 10 min

 

Ingredients:

4 sweet potatoes

2 zucchini

4 tbsp. pesto

60 g cream cheese

60 g grated cheese (I used Parmesan)

Salt and pepper

1 tbsp. olive oil

 

Recipe

Heat oven at 180°C and place your sweet potatoes to cook for 45 min to 1 h. Once they are tender in the centre when pricked with a fork remove them from the oven and let them cool a few minutes until you can handle them. Scoop out the inside using a spoon leaving between about 0.5-0.8 cm of the sweet potato flesh on the margins. Set the skins aside and mash the sweet potato flesh.

Cut the zucchini into about 1 cm cubes. Heat 1 tbsp. olive oil in a pan on a medium fire and add the zucchini to cook. Brown them on all sides tossing regularly. I like to keep my veggies on the crunchy side so I cooked them for about 5-7 min. Once done season them with salt and pepper, add the pesto and toss.

In a bowl mix the cream cheese, ¾ of the grated cheese and the mashed sweet potatoes. Add the mixed ingredients to the zucchini and gently combine.

Evenly spoon in the zucchini and cheese preparation in the sweet potato skins and sprinkle the remaining grated cheese on top.

Bake in the oven for about 15 min.

 

Aubergine Tomato Mozzarella Towers

Aubergine Tomato Mozzarella TowersMy cooking is mostly made up of vegetarian food but this weekend we should be heading to Crans Montana and if we go there, we will surely visit the Argentinian restaurant for a nice piece of meat. Continue reading

I wrote we should be going there because my fiancé twisted his ankle last weekend and it hasn’t totally healed yet… so I’m keeping my fingers crossed he will feel better tomorrow. So while I’m keeping my hopes up for the getaway weekend, in the line of my usual eating habits I used some Swiss produce to come make these aubergine tomato and mozzarella towers. These towers are very easy to make and they work great as first course or why not as a side dish.

Aubergine Tomato Mozzarella Towers

 

Aubergine Tomato Mozzarella Towers

 

Recipe for 3-4 p.

Prep time: 20-25 min

Cook time: 30-35 min

 

Ingredients:

350 g (about 2 small to medium) aubergines or 18 slices of 0.5 cm thick

2 meaty tomatoes

12 basil leaves

200 g mozzarella

Salt and pepper

Olive oil

 

Recipe:

Heat oven at 200°C and line a baking tray or two with parchment paper

Cut the tomatoes and the aubergines crosswise into about ½ cm slices. Brush the aubergines on both sides with some olive oil and season them with salt and pepper then place them on the baking tray. Place the tomatoes too on a baking tray and drizzle a little olive oil on top then season with salt and pepper. Bake in the oven for 25-30 min.

Meanwhile slice the mozzarella into ½ cm slices.

Once the vegetables have taken a nice colour remove them from the oven.

Build the towers by taking one slice of the aubergine, then a slice tomato, a basil leave, the mozzarella, then begin again with a slice aubergine, tomato, basil, mozzarella and finally top with a third aubergine slice. Secure by inserting a toothpick in the middle of the tower. Repeat for the other five remaining towers.

Bake in the over for 5-8 min or until the mozzarella is melting and the ingredients are heated through then serve.

 

 

Blackberry Yoghurt Pistachio Ice Pops

Blackberry Yoghurt Pistachio Ice PopsYesterday I was in my bathrobe and I noticed how without moving despite having just showered, I was already feeling hot and sticky… yup, humidity is a really annoying thing. Continue reading

Remembering I had received some ice pop moulds, when I went to do the groceries I took the opportunity to buy some fresh fruits to make these Yoghurt Blackberry Pistachio Ice Pops. In one day I ate four of them and each was as good and as refreshing as the next one. So now I have a pleasurable solution to sticky weather; the next thing will be how to get rid of the flies that, with the cows grazing in the fields have just swarmed in every house… should someone have a great solution to this problem, I’m a taker!

 

Blackberry Yoghurt Pistachio Ice Pops

 

Recipe for 4 pieces

Prep time: 10-15 min

Refrigeration time: min. 4-5 hours

 

Ingredients:

230 g blackberries

100 g Greek yoghurt

0.3 dl milk

50 g honey

15-20 g chopped pistachios

 

Recipe:

Place the blackberries in a blender and puree them. If you want a smooth result pass the liquefied blackberries through a small holed sieve (I didn’t do it). Add 20 g honey and whisk until all is blended together.

In another bowl pour the milk and the remaining 30 g of honey. Whisk to combine the two ingredients and then add the Greek yoghurt.

Take your ice pop moulds and fill them to a third with the blackberries, add about ½ tsp of the pistachios, then add 1/3 of the Greek yoghurt, another layer of pistachios and finally a last layer of blackberries.

Place the moulds in the freezer for a minimum of five hours.

 

 

Stuffed Zucchini

Stuffed ZucchiniDid I already mention my passion for zucchini and stuffed veggies? Well, I have combined the two of them and this is one possible result. Continue reading

In the beginning I wanted to use minced meat but since I’m in a very vegetarian phase I decided to use eggs as a protein. I guess in the end this recipe could be called “frittata stuffed zucchini”. This is a light recipe, which works great when the weather is hot and you don’t want to have a heavy meal.

 

 

Stuffed Zucchini

 

Recipe for 4 as a side dish or 2 as a main dish

Prep time: 15 min

Cook time: 50-55 min

 

Ingredients:

2 zucchini about 17 cm long

1 yellow pepper

1 red pepper

1 red onion

40-50 g grated cheese (I used Parmesan)

40 g breadcrumbs

1 tsp. dried oregano

1 tbsp. chopped basil

Olive oil

2 eggs

Optional: butter

 

Recipe:

Cut the zucchini in half lengthways and scoop out the seeds using a teaspoon. Take the seeds and chop them.

Remove the stem and the seeds from the bell peppers and dice them into about 1 cm pieces. Chop the onion

In a pan heat 1 tbsp. olive oil on a medium fire and place the zucchini halves cut side down to brown for 4-5 min. Once done remove them from the pan and place them on a baking tray lined with oven paper.

Wipe the pan, pour another tbsp. olive oil and add the onions. Cook until they have softened, 4-5 min. Then add the peppers season with salt, pepper and the oregano and cook for about 10-12 min. Finally add the zucchini and cook all the ingredients for a further 5 min. Correct taste with salt and pepper if needed and set aside to cool a little.

Break the eggs in a bowl and add ¾ of the grated cheese, the breadcrumbs, the basil and pepper.

Mix the content of the bowl to the vegetables.

Drizzle a little olive oil in the zucchini shells and season with a little salt then evenly spoon in the vegetable/egg mix. Sprinkle with the rest of the cheese and add a few butter flakes on top. Bake in the middle of the oven at 180°C for 30 min.