Beet and Feta Fritters

Beet and Feta Fritters
One thing I always like to keep in my fridge is a pack cooked beetroots because in the end they always come in handy as side dish, a dip, with some pasta or some cheese. Continue reading

Hanging in my fridge was a pack that would soon go past its consumption date and so when my mother came over I decided I’d use them to make some beet and feta fritters. As a base for this recipe I found a simple fritter recipe I liked on the justataste blog and adapted it to my version, which aside from the veggies also contained cheese. We really enjoyed the taste of these fritters; the only critique I would make to myself is that I could have let them brown a little more; next time I’ll try not to get stressed about being late for preparing lunch…
In the end we had a nice lunch combination as the fritters went well with our usual smoked salmon aperitif.

Beet and Feta FrittersBeet and Feta FrittersBeet and Feta Fritters


Beet and Feta Fritters

Recipe for 4
Prep time : 15 min
Cook time: 4-6 min per batch

Ingredients:
440g cooked beets without skin
180g feta
2 large egg
90g flour
a handful chopped spring onions
Salt and pepper
Olive oil

Recipe:
Grate the beets with a large holed grater and then transfer them to a sieve (with a bowl underneath), season them with a little salt and let them rest for 10-15 min to remove the liquid. Once the time has passed, using the back of a tablespoon or your hands, press on the beets to remove as much moisture as possible. Transfer to a bowl.
Roughly chop the spring onions, crumble the feta cheese and add them to the beets along with the flour and the egg. Mix until evenly combined.
Line a dish with kitchen paper.
Coat the bottom of a pan with oil and place on a medium-high heat. Once the oil is hot, take a heaped tbsp. of the beetroot fritter mix and place it on the pan, slightly press it down and shape it into a round. Repeat the operation with as many fritters you can fit, remembering that they should be a 4-5 cm apart from one another. Let the fritters cook for 2-3 minutes and once they are brown flip them and cook until the other side is brown too. Once done place them on the kitchen paper, optionally sprinkle some salt and do another batch.
Serve them by themselves or with some yoghurt or sour cream.

One Pan Alpine Pasta

One Pan Alpine PastaI love one-pan dishes, I find them fun, easy to make and no chance of towering up dishes in the sink which will have to be cleaned after the meal! I made this dish for my mother and myself one day we were running short of time but now that I’ve tried it, I’d totally remake it for an evening between friends, maybe with a nice platter of dried meat as a starter and a nice glass of wine (the latter is not a “maybe”). I found the base for this recipe in my Swiss Cooking book (by Alfred Haefeli) and adapted it in order to make it become a one-pan dish to save time and clean kitchenware.

Tip: To make this recipe a little lighter, instead of using whole milk I used the half-fat kind and I found it didn’t affect the final result.

 

 

One Pan Alpine Pasta

Recipe for 4

Prep time: 5-7 min

Cook time: 15-20 min

 

Ingredients:

200g short pasta (choose a kind of pasta that takes between 12-15 min to cook, I used rigatoni)

500g peeled potatoes

1 large onion

1-2 garlic cloves

5 dl vegetable stock

1 dl milk

2 dl cream

1 tsp. cornstarch

200 g alpine cheese or Gruyere

Nutmeg

Pepper

 

Recipe:

Cut the potatoes into 2cm cubes and chop the onion and the garlic.

Place the pasta, potatoes, onion and garlic and in a pan.

In a small bowl place the cornstarch along with a little milk and mix until the combined.

Pour over the stock, milk, cream and diluted corn starch, nutmeg and pepper and bring to a rolling boil and leave to cook stirring occasionally until the pasta and potatoes are cooked and the whole become creamy. If needed reduce heat.

Meanwhile grate the cheese.

Once the ingredients are cooked through, remove the pan from the fire, add the grated cheese and mix. Should the cheese not be completely melted, add the pan back to the fire for a short moment while constantly stirring. Optionally sprinkle a little more pepper and serve.

Chocolate Waffle Cookies

Chocolate Waffle Cookies

I can go for weeks without having a sweet treat and then my sweet craving go like from Dr Jekyll to Mr Hyde. Continue reading

In an attempt to minimise my intake I bake something not overly sweet but which I will still enjoy: here is the context where this kind of chocolate waffle cookies are made. I took this recipe from an old book about cookies from Pat Alburey. It’s the second time I make these and the more I eat them, the more I enjoy them. The cookie part is made of a thin waffle that is crispy on the outside and soft inside, while the topping is pure melted chocolate with something nutty on top. These cookies thin little treats and once I begin, I find it hard to stop munching on them… next time I’ll try and bake a large one instead of many little ones.

 

 

Chocolate Waffle Cookies

Recipe for 32 pieces

Prep time: 25 min

Cook time: 15 min

 

Ingredients:

60 g soft butter

90 g powdered sugar

a few drops vanilla extract

3 egg whites

A small pinch of salt

70g sieved flour

30 g cooled melted butter

120 dark chocolate

30 toasted hazelnuts – finely chopped (alternatively, like in the book, use shredded coconut)

 

Recipe:

Heat oven at 220°C.

In a bowl place the butter and the powdered sugar and whisk until fluffy. Add the vanilla extract and mix.

Whisk the egg whites with the salt until they’re foamy and add them gradually to the butter and sugar, mixing between additions. Add the sifted flour in two-three times, mixing between additions. Finally combine the melted butter.

Line a baking tray with oven paper. Take a spoonful of the batter, place it on the baking tray and gently flatten it with the back of the spoon. Space the portions apart, as the cookies will spread during the cooking process. You will need to make this in two batches so prepare one tray and bake it in the oven for 7-8 while you prepare the second one. A tip, keep an eye on the cooking process, while I made mine, I was doing the dishes and took the cookies out at the last moment.

Once the cookies are browned on the sides, remove them from the heat and transfer them to a rack and let them cool completely (it won’t take long).

Melt the chocolate in a bain-marie and using a teaspoon or a spatula, spread over the chocolate evenly.

Finally sprinkle the toasted hazelnuts on top of the cookies and leave to rest until the chocolate will have hardened.

Healthy Quinoa Casserole

Healthy Quinoa Casserole
Happy 2016! I’m back after large portions dinners, family, friends and a reasonable amount of party. With my husband and a friend we spent a few days in Crans Montana, even if the snow was sadly scarce, we still had a great time strolling around, tasting wine, treating ourselves to great foods like alpine cheese, fondue, pastries, Argentinean beef on a hot stone… Continue reading

Like many, the beginning of January is ideally for me a detox period. This doesn’t mean I’ll have steamed veggies and water, but at least no alcohol, no meat and not too many sugary and/or fatty foods. So to please myself with healthy food I made a healthy quinoa casserole where the use of cheese is limited and the white sauce contains no butter. A little over a year ago I made the Swiss grape juice pie and although a sweet treat, this recipe required a form of white sauce. Today’s recipe was a great opportunity to re-use such cooking process. With the light béchamel sauce I added the goodness of quinoa, carrots and kale to complement the healthy recipe aura.


Healthy Quinoa Casserole

Healthy Quinoa Casserole

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

Prep time: 20 min

Cook time: 45 min
Ingredients:

120 g quinoa

120 g carrots

120 g kale

1 red onion

60 g grated Gruyere

1 tbsp. butter

50 g flour

2.5 dl milk

2.5 dl vegetable stock (alternatively replace this part with more milk)

salt and pepper

Topping:

20 g grated Gruyere

3 tbsp. breadcrumbs

3 tbsp. milk

(optional: 1 tbsp. butter)

 

Recipe:

Place the quinoa in a pan in two times its volume of water and bring to a boil. Cook for 13-15 min. Set aside once done.

Wilt the kale in a pan over medium heat with a couple tbsp. water until the leaves have softened then set aside.

Prepare the white sauce by placing the flour in a bowl and adding a little milk. Whisk until the ingredients are combined and gradually add the rest of the milk and the stock. Transfer to a pan with high sides and heat the white sauce by constantly stirring. Once the preparation has thickened, remove form the fire and add the grated cheese and stir until combined. Season to taste with salt and pepper.

Chop the onion and cut the carrot into small cubes of about 0.5 cm. To cut the carrots, start by slicing by their length into 0.5 pieces. Take each slice and cut strips out of them. Finally place the strips together and cut them into small cubes.

Melt the butter in a pan and add the onion, season with salt and pepper and cook on a low-medium heat for about 10 min or until the carrot has softened but is not mushy. Stir occasionally.

Coarsely chop the kale and add it to the carrots and onion along with the quinoa and the white sauce. Mix until all ingredients are combined and transfer to a baking dish.

In a small bowl combine the breadcrumbs, 2 tbsp. milk and the grated cheese, mix and spread over the other ingredients. Optionally scatter a pieces of butter on top. Bake in a pre-heated oven for 15-20 min at 200°C.