Baked Carrot Leek Frittata

Baked Carrot Leek Frittata
Among the dishes I enjoyed eating back when I was in kindergarten was the frittata. Continue reading

It’s actually the only food I remember they made in that canteen, except for the letter soup served with individually wrapped cream cheese. I remembered and rediscovered the pleasure of eating this dish when I began cooking more seriously about five years ago. I found this baked version on cookieandkate and it’s great because it’s so easy and fuss free that I will surely be making it again and again. Depending on the season and on what veggies I find, it’ll be fun to test all those possible flavour combinations.

 

 

Baked Carrot Leek Frittata

 

150 g carrots peeled and ends cut off

140 g leeks

1 tbsp. butter

6 eggs

60 g grated Gruyere

a generous splash of cream

2 tsp. thyme

Salt and pepper

 

Recipe:

Heat oven at 200°C.

Julienne the carrots either with a peeler or by using a knife. If using a knife, cut the carrot into about 4-5 cm sections. Slice lengthwise one side of the carrot. Place cut side of carrot down so it doesn’t roll when cutting. Cut carrot into thin slices lengthwise. Stack a few slices on top of each other and slice again lengthwise. You will end up with thin matchsticks. Then julienne the leeks. Again, cut into 4-5 cm sections, divide in half lengthwise and (always lengthwise) thinly slice.

Pace a pan on a medium heat and add the butter, once melted add the vegetables, thyme, salt and pepper and cook for about 5 min, or until just softened. Once done set aside to cool a little.

In a bowl break the eggs and add the cream, the grated cheese, salt and pepper.

Line a baking dish with oven paper and start by placing the vegetables, on top pour the egg mixture. Move the vegetables a little around to make sure the egg is evenly distributed.

Bake for 20-25 min, once the center of the frittata is a little puffed up and bouncy, it’s ready.

Bread and Cheese Pudding

Bread and Cheese Pudding

The one thing I would really have trouble giving up is cheese. Maybe because I’m Swiss or maybe it’s because it just tastes amazing and it’s an ingredient you can just have so much fun with in the kitchen. Continue reading

This Bread and Cheese Pudding is something I have already tried last year but this time when I tried it, I found it’s better not having the bread stick out of the mix as I find it becomes too hard and dry. I tested this recipe on my mother and remarkably she took a second helping, which is not very common for her. Do I need to mention I had a second helping too? I took a recipe from the Swiss Cooking book from Betty Bossi and made a few changes to make this dish a little lighter. For instance I replaces the double cream by using plain cream and instead of using three eggs I just used two large ones. This Swiss recipe is just an easy, moist and very tasty dish.

 

 

Bread and Cheese Pudding

Recipe for 4

Prep time: 10 min

Cook time: 25 min

 

Ingredients:

350 g white bread

2 tbsp. soft butter (optional)

1 dl dry white wine (alternatively use white grape juice with a few drops of lemon in it)

3 dl milk

2 large eggs

150g semi hard cheese (Gruyere, Emmetaler…)

¾ tsp. salt

Pepper

2 dl cream

 

Recipe:

Heat oven at 240°C.

Slice the bread into 1-1.5cm thick pieces. Optionally, butter each slice on one side with the butter and toast in the oven for about 5 min. Once done reduce the oven heat to 200°C. Place the bread slices in a baking dish by overlapping them.

In a bowl mix the milk with the eggs, salt and pepper.

Stiffly whisk the cream and gently fold it in with the milk/egg mix.

Pour over the bread slices and bake in the oven for 20 min.

Serve with a crunchy salad.

Avocado and Roasted Tomato Grain Salad

Avocado Roasted Tomato Grain SaladNow, this is a dish I would never have thought my dog would taste. As a pup and for years she has been so difficult with food but either my cooking has improved or she has become more of a glutton. Hopefully both theories are right. Continue reading

I love the colour of vegetables and find they always manage to make any dish livelier. In addition to the avocado and the cherry tomatoes, I added some grains to this Avocado & Roasted Tomato Grain Salad to bulk it up a little and make it more nutritious. Although the recipe portions are for four people as a starter or as a side dish, one can easily make a nice meal for two out of it.

Avocado and Roasted Tomato Grain Salad

Recipe for 4
Prep time: 15 min.
Cook time: 25-30 min.

Ingredients:
200 g amaranth (alternatively use quinoa, bulgur or cuscus)
300 g cherry tomatoes
2 tbsp. olive oil (+ 1.5 tbsp. to drizzle on the tomatoes)
2 tbsp. Sherry vinegar
1 small red onion
1 avocado
1 small bunch coriander leaves
Salt and pepper

Recipe:
Heat oven at 200°C.
In a pan bring to a boil the amaranth with two times its volume in water. Let simmer for 15-20 min or until water has all been absorbed. Once done, set aside.
Meanwhile cut the cherry tomatoes in half and place them cut side up on an oven paper lined baking tray. Drizzle the olive oil on the tomatoes and season with salt and pepper. Bake for 15.20 min. Once they are done remove from the oven and leave to cool a little.
Prepare the dressing by mixing the sherry vinegar, the olive oil and salt and pepper to taste.
Finely chop the red onion and the coriander leaves. Cut the avocado in two, remove the pit, scrape out the inside with the help of a tablespoon and cut it into pieces of about 2 cm per side.
In a bowl combine the amaranth, chopped onion, coriander leaves, avocado, cherry tomatoes, and dressing and gently toss. Alternatively save a little dressing to drizzle over the salad at serving moment.

Gluten Free Chestnut Pancakes

Chestnut Pancakes
I want to begin this post by sending my thoughts to France. As I mentioned last week, that’s the country we decided to spend our honeymoon in and I have been delighted by this country I had forgotten was so great in so many ways. As a history fan though, I know the French population is tough and they will bounce back. Nevertheless I can’t help but think about the victims and my heart is with them. Continue reading

Drawing from Joann Sfar

How can one make a sensible transition from something so sad to something we all enjoy like food? As for the first I have no words, for the latter, I could talk for hours, nutrition matters included… Lately I have noticed that when I eat too much of something containing flour I get spots on my face and as soon as I stop, they slowly disappear… and between you and me, I’ve had enough bad skin during my puberty. As a solution I limit myself to the equivalent of about one portion of pasta per week. It’s a change in my lifestyle but I mostly just have to adapt and find hacks to still please my palate. In the beginning I was surprised by how much I would have to limit myself, especially when you’re dining out as an almost vegetarian (in a place where the range of restaurants is basically limited to Italian food). To get into the no-wheat flow, last week I tried to make some chestnut pancakes, without the addition of flour and, even if they are a little more moist that the normal ones, they actually melt in your mouth, and this is something I really enjoyed! Just in case you don’t want to go full chestnut read the note below.

NOTE:
If you wish to use flour in this recipe, to the dry ingredients add 4 tbsp. flour or gluten free flour. In this case you will need to increase the amount of milk from 1 dl to 1.5 dl and you don’t necessarily need to whisk the egg whites. This will make the pancakes more consistent and in addition you will be able to make more of them! Here are a few images of the version with flour.


Here is the flour-less version

Gluten Free Chestnut Pancakes

Recipe for about 10 pancakes of 7 cm.
Prep time: 10 min.
Cook time: 10-14 min. per batch

Ingredients:
200 g boiled chestnuts
2 tsp. baking powder
1 dl milk
2 large eggs
50 g butter (melted)
2 tbsp. sugar
1 tsp. salt
Roasting butter to make the pancakes
Optional: the seeds of one vanilla pod.

Recipe:
Place the chestnuts in a blender and process them until they become like flour. Transfer to a bowl and add the baking powder, sugar and salt.
Separate the egg yolks from the whites into two separate bowls. To the bowl with the yolks add the milk and the melted butter (optionally add the vanilla pod seeds) and mix to combine. Add this to the ground chestnuts, sugar, baking powder and salt and whisk just enough to mix the ingredients.
Whisk the egg whites to a peak and fold them in gently with the rest of the ingredients. Just remember not to overwork the batter, stop as soon as the batter looks combined, even if the result doesn’t look too smooth.
Heat a pan on a medium fire; add a little roasting butter to melt. Once the grease has melted take a large tbsp. of the batter and place it in the pan, using the back of the spoon to spread it out until it’s a small cm thick. Repeat for the number of pancakes that the pan can hold and cook for 5-7 minutes per side. Repeat until the batter is finished and serve with your favourite toppings: honey, caramel sauce, chocolate sauce, maple syrup…

Butternut Pasta Bake

Butternut Pasta Bake

To think that until a few years ago the only times I ate anything with pumpkin I had it when someone cooked it for me… I’m happy this has changed. Continue reading

Honestly now that I’m back from my honeymoon, as much as country life is beautiful, now that I’ve re-spent some time in a city, I really miss it. I miss all the attractions and the possibility to talk to random people and so to keep my spirits up, I spend more time in the kitchen and in front of my computer, getting ahead with the novel I started some time ago. So yesterday within the realm of my kitchen, I’ve been making a pasta bake which is my favourite way of having this particular carb: it’s comforting and so tasty!

Butternut Pasta Bake

Recipe for 4
Cook time: 45 min
Prep time: 20 min

Ingredients:

800 g butternut (peeled and deseeded)
320 g short pasta (fusilli, penne, rigatoni…)
2 tbsp. olive oil
2 garlic cloves
1 red onion
3 tbsp. chopped sage
½ – 1 dl water or vegetable stock
3 dl cream
2 dl milk
2 knobs butter
Cayenne pepper
6 tbsp. grated cheese (+ 3-4 for topping
3 tbsp. pine nuts
2 tbsp. breadcrumbs
Salt and pepper

Recipe:
Cut the butternut into cubes (the smaller the pieces the quicker they’ll cook), chop the onion and pass the garlic cloves through a garlic crusher.
Place a pan on a medium heat and add the olive oil and the onion. Cook for 4-5 min. stirring occasionally. Add the sage leaves and the garlic and cook for another couple of minutes.
Now add the butternut cubes and season with salt, pepper and cayenne pepper. Cook for about 5 minutes before pouring in a little water or alternatively some stock (about ½-1 dl). Preferably add the water little by little during the cooking process rather that all at once. Cover the pan and cook until the butternut will have become soft, don’t forget to stir occasionally.
Once the butternut is soft, transfer the content of the pan to a bowl and mash it with a potato masher or if you want a very smooth result use a food processor. Place the mass back in the pan (always on a medium fire), add the cream and the milk and combine the ingredients by stirring. Add the knob of butter and correct taste with salt and pepper if needed. Remove the pan from the fire and add the grated cheese and stir to combine.
While the butternut is softening or once the sauce is done, prepare the pasta in salted boiling water but make sure you cook it until just al dente or once you cook it in the oven it will become too soft. To stop the cooking process, once you drain the pasta pass it under cold water. Add the drained pasta to the sauce and stir to combine.
Transfer the ingredients to a lightly greased baking dish and top with the remaining grated cheese, breadcrumbs and pine nuts (optionally add small pieces of butter on top which will help the browning process). Bake in the oven at 190°C for about 20 min.

Sweet Potato Slices with Avocado Dip

Sweet Potato Slices with Avocado Dip
I’m back from my honeymoon! And I can say we had a great time in France. In ten days I managed to satisfy my history curiosity, to make my taste buds happy with good food and good wine and finally to calm down my shopping cravings. Continue reading

All this, I experienced in the company of my husband (well, he didn’t find the shopping part as exciting as I did). We spent five days in Paris then moved to Tours where we visited a few of the castles of the Loire Valley. Here are a few pictures of our trip.

We came back on Saturday night and on Sunday my mother came by to return my hairy and wet nosed house mate Kumo, and kindly she also brought me some groceries since I had little left to eat at home. It was not much but I managed to make my lunch a treat by baking these sweet potato slices with this avocado dip. As a base for my sweet potatoes I used the recipe I found on
foodfunandhappiness.

Sweet Potato Slices with Avocado Dip

Sweet Potato Slices with Avocado Dip

Recipe for 4
Prep time: 20 min
Cook time: 30-35 min

Ingredients:

600 g sweet potatoes
2 tbsp. breadcrumbs
4 tbsp. finely grated cheese
2-3 tbsp olive oil
Cayenne pepper
Garlic powder
Salt

Dip:
2 avocadoes
2 tbsp. fresh cheese
2 tbsp. finely chopped onion
Cayenne pepper
Salt

Recipe:
Heat oven at 190°C.
Wash the sweet potatoes and slice them into 0.5 cm pieces. Rinse them under the water to remove as much starch as possible and then dry them well using kitchen paper (this process will make them crispier).
In a bowl add the olive oil, salt, cayenne pepper and garlic powder; add the sweet potato slices and toss until evenly coated. Now add the breadcrumbs and the grated cheese and toss again.
Line a baking tray with oven paper and spread the potatoes on a single layer. Sprinkle any remaining grated cheese and breadcrumb mix left on top of the sweet potato slices. Bake in the oven for 30-35 min, turning them every 10-12 min.
Meanwhile prepare the dip by removing the flesh of the avocado and mashing it with a fork. Combine with the fresh cheese, the chopped onion and cayenne pepper and salt to taste.
Once the potatoes are done serve them immediately with the dip.