Tricoloured Rice

Tricoloured RiceI’m back from a really enjoyable week in Spain. After so many years it was great to spend a few days with my mother. We had errands to run but we surely didn’t skip on the laughs, tapas, wine, sun and when travelling a Bloody Mary or two never hurt. Feeling jolly, I decided to post a colourful recipe that reflects the week we had. As a base for this recipe I took the avocado cilantro lime rice from closetcooking. I just love the way the mashed avocado blends in the rice. From now on, each time I’ll pair avocado and rice, I’ll do it this way.

Tricoloured Rice

 

 

Tricoloured Rice

Recipe for 4

Prep time: 10-15 min

Cook time: 25-30 min

 

Ingredients:

300 g cherry tomatoes

240 g rice (I used quick cooking whole rice)

2 small avocadoes

4 generous tbsp. chopped coriander leaves

150 g mozzarella

Salt and pepper

Olive oil

Sherry vinegar

 

Recipe:

Preheat oven at 160°C.

Quarter the cherry tomatoes and place them in a baking dish cut side up. Drizzle a little olive oil and sprinkle salt and pepper on them. Bake in the oven for 25-30 min.

Meanwhile cook the rice according to package instructions.

Remove the flesh of the avocadoes, place them in a bowl and mash them with a fork. Season with salt and pepper to taste, add to the rice and mix.

Cut the mozzarella into 1 cm cubes and add it to the rice with the tomatoes and coriander. Blend all the ingredients together, correct taste with salt pepper and sherry vinegar to your liking. Serve warm or cold.

 

Cauliflower and Chickpea Stew

Cauliflower and Chickpea StewOn Sunday I’ll be heading to southern Spain with my mother for five days. It’s going to be the first time in seventeen years we leave together for such a long time. Continue reading

I’m excited but I hope we’ll get along well and will have a good time together. Like every mother/daughter relationship, there may be tensions. Fortunately we never hold a grudge for long 🙂

With an eye towards our upcoming trip, I wanted to post something colourful so I made this cauliflower and chickpea stew. This recipe is not only easy but it can partly or wholly be made in advance. Once you decide to serve it, just heat it up and add the final touch with the coriander leaves. I served this vegan stew with rice but you can also serve it with some bread, some eggs, chicken…

See you in a couple of weeks!

 

 

Cauliflower and Chickpea Stew

 

Recipe for 4 as a main

Prep time: 10 min

Cook time: 1h 30 min

 

Ingredients:

3 garlic cloves

1 large red onion

2 cans chopped tomatoes

2 cans chickpeas

400-450 g cauliflower florets

A three fingered pinch of sugar

Salt and pepper

2 tsp. harissa

Smoked paprika

2 tbsp. olive oil

4-5 tbsp. chopped coriander leaves

 

Recipe:

 

Chop the onion and the garlic. Heat olive oil on a pan over medium heat and add them onion and garlic to fry for 5 min or until translucent. Add the tomato sauce, the harissa and season with salt, pepper and smoked paprika to taste. Cover and let the tomatoes simmer on a low heat for about 1½ hour, stirring occasionally. You can also cook the sauce for 30 min to 1 hour but more is better in this case (not only the taste will improve but its nutritional properties too). Alternatively cook the sauce in advance and reheat it when you need it.

Add the cauliflower florets and the chickpeas; toss and cook for a further 6-8 min. Once the cauliflower is cooked to your liking (I like it when it still has a crunch) and the chickpeas are hot.

On top sprinkle the coriander just before serving.

 

 

Miso Glazed Tofu and Sweet Potatoes

Miso Glazed Tofu Sweet Potatoes

Well these have been an exciting couple of weekends with people I consider as family. After the weekend in Köln I went to a surprise birthday party for a friend and former boarding-school roommate in Barcelona. Continue reading

Her boyfriend organised it and she was so surprised by the party and by our presence (another friend also went all the way to Barcelona for the event). The look on her face was worth the journey and Barcelona a city one can only enjoy.

I took a week off from blogging after that because I had to work on a project. Despite the schedule, these past few weeks I’ve been eating incredibly healthy and I have drastically reduced my hard-cheese and salt intake and have upgraded my daily workout. I can say I feel great. So in the line of what I’ve been eating lately is this post’s recipe: Miso Glazed Tofu & Sweet Potatoes.

Miso Glazed Tofu Sweet Potatoes

Miso Glazed Tofu Sweet Potatoes

 

Miso Glazed Tofu & Sweet Potatoes

 

Recipe for 4

Prep time: 15 min

Cook time: 20-25 min

 

Ingredients:

480g tofu

960g sweet potatoes – peeled

4 tsp. toasted sesame oil

powdered chilli peppers to taste

2 tbsp. brown sugar

4 tbsp. miso paste

4 tbsp. rice vinegar

4 tbsp. soy sauce

1 tbsp. water

3 tbsp. sesame seeds

2-3 tbsp. chopped spring onions.

 

Recipe:

Cut the sweet potatoes into 2 cm cubes. Fill a pan with salted water and bring to a boil. Add the potatoes, cook for 5-7 min (until the sweet potatoes are a little soft but hold well together) and drain.

Cut the tofu into cubes of about the same size as the sweet potatoes. Pat dry the pieces with kitchen paper in order to remove as much moisture as possible.

In a non-stick pan heat the sesame oil on a medium-high fire. Add the sweet potatoes and the tofu with a little salt and brown on all sides, tossing regularly. After about five minutes add the powdered chilli peppers.

Meanwhile prepare the sauce by mixing the miso paste, rice vinegar soya sauce and water together.

Now that the sweet potatoes and tofu are brown, reduce the fire to low and sprinkle the sugar. Once it starts to caramelise, add the miso sauce and immediately toss. Add the sesame seeds, toss again and serve with the spring onion on top.

 

 

 

 

 

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.

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.

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.

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.

Roasted Butternut Mushroom and Quinoa Burgers

Roasted Butternut Mushroom and Quinoa Burgers Not being beach types we have finally found the destination for our honeymoon and it will be Paris and the Loire Valley: castles, history, food and wine all to be shared with my new husband! Since we’re not leaving for another couple of weeks I’ll keep enjoying my time here in Switzerland. Continue reading

I love living in a place where there are four distinct seasons, each is as enjoyable as the next for one reason or another. Autumn, not only has beautiful colours, it also has amazing produces and I’m always in for anything with squash or chestnuts. Last Saturday I stayed home getting ahead with my work but to keep my motivation up I felt like spoiling myself with a nice vegetarian burger… something I can hardly make when my husband is home because he loves his meat. After searching for a few ideas on what to cook, the quinoa burger idea grew on me and so I gave it a try. And in the end the roasted vegetables gave a great taste to this meal.

 

Roasted Butternut Mushroom and Quinoa Burgers

Recipe for 4

Cooking time: 30-35 min

Prep time: 15 min

 

Ingredients:

280 g butternut squash (peeled)

160 g button mushrooms

6 tbsp. grated Parmesan cheese

120 g quinoa

1 red onion (not too large)

Olive oil

¼- ½ tsp. smoked paprika

¾ tsp. garlic powder

Salt and pepper

 

Recipe:

Heat oven at 210°.

Place the quinoa in 1½ its volume in water and bring it to a boil until done, about 12-15 min. Once done set aside and let it cool a little.

Cut the butternut squash into cubes of 1.5-2 cm. Peel and slice the onion by its length and then cut it in half.

Place the butternut squash, the mushrooms and the onion pieces in a baking tin, drizzle with 1-1.5 tbsp. olive oil and sprinkle with salt and pepper. Toss and bake in the oven for about 20 min. flipping the ingredients once or twice.

Once the vegetables are brown remove them from the oven and let them cool a little before finely chopping them.

In a bowl combine the chopped vegetables, quinoa, Parmesan cheese, smoked paprika, garlic powder, salt and pepper and a dash olive oil. Mix everything together and let it rest for about 30 min.

Once the time is up form four patties about 1.5-2 cm thick.

On a medium to high fire heat a couple tbsp. olive oil in a pan and add the burgers to brown on both sides, cook for about 3-5 min per side. Serve them either on their own or with a bun complete with your desired topping.