Butternut and Kale Bruschetta

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A few days ago I organised a brunch at home. It was the first time I invited someone over so early but it turned out to be a lot of fun; we started at eleven o’clock in the morning and finished at five the only remaining guest left. Continue reading

I don’t know you, but when I plan something like this, I spend days figuring out what the best recipe for the occasion is, I try to please everyone’s taste and I also always try to make recipes that leave me time to enjoy the moment without being confined to the kitchen. In the end I made pancakes, a raspberry cake, some cold meats, cheese and bread the butternut and kale bruschetta. I decided to share the last dish because it was my personal favourite one. This simple recipe can partly be prepared in advance; in addition it’s also tasty and healthy.

 

butternut-and-kale-bruschetta-butternut-and-kale-bruschetta

 

Butternut and Kale Bruschetta

Recipe for 6 pieces

Prep time: 15 min

Cook time: 10 min

 

Ingredients:

50 g wilted kale

200 g butternut squash (peeled)

2 tbsp. pine nuts

1 small red onion

olive oil

6 slices bread (if the slice is too large cut it in half) about 1.5 cm thick

2 tbsp. shaved parmesan

Salt and pepper

 

Recipe:

In a dry pan add the pine nuts and gently roast them tossing regularly so that they son’t burn. Once they have a nice brown colour, transfer them to a small dish and set them aside to cool.

Cut the butternut squash into small cubes of about 1 cm. Finely chop the wilted kale and the onion.

Add 1 tbsp. olive oil and the onions to a pan. Cook them on a medium fire until translucent, about 3-4 minutes. Add the butternut cubes and let them brown on all sides, tossing occasionally. Season with salt and pepper. Once the butternut has softened (although it shouldn’t become mushy) add the kale and cook for another 2-3 min. Add the pine nuts, season to taste with salt and pepper and set the pan aside.

Turn on you oven broiler. Take the bread and brush it with olive oil on both parts. Place the slices under the broiler and toast them for a couple of minutes on each side. Check regularly as they can easily burn.

Spread the toasted slices on a serving dish, on top evenly distribute the butternut, kale, pine nut mix.

Top with the parmesan shavings and optionally drizzle a little more olive oil. Serve.

 

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.

29-08-2015 The Day We Said Yes & A Welcome to Autumn

29-08-2015 The Day We Said Yes & A Welcome to Autumn

The reason I took a break last week is because on the 29th of August we got married! 😀

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Since I still had guests from away that stayed home I decided to dedicate my attention to them…besides the fact that I really needed some rest from all the pre-wedding stress and the partying (the night before the big event I only slept four hours). I can only say that the day exceeded my expectations as we had such an incredible time, ambience and weather: a day made of all the flavours of love. Here are just a few of the pictures from a wedding in southern Switzerland.

 

Since our wedding occurred on the last actual weekend of real summer weather and now we’re gently slipping into autumn I decided to welcome the new season by cooking something with butternut squash. A nice casserole/gratin always makes me happy and with cooler evenings it’s a dish that works well. I wanted the flavours to “marry” well together. After consulting my Flavour Thesaurus from Nikki Segnit I decided to use some goat cheese and rosemary to accompany the butternut squash and potatoes. I decided to lightly roast the potatoes and butternut before baking them in the oven, this added some extra flavour to the dish. I hope you will enjoy it as much as I did.

 

Butternut Potato Gratin with Goat Cheese and Rosemary

 

 

 

Butternut Potato Gratin with Goat Cheese and Rosemary

Recipe for 4-6

Prep time: 20-25 min

Cook time: 40-45 min

 

Ingredients:

500 g waxy potatoes

500 g butternut squash

1 tbsp. chopped rosemary leaves

2 garlic cloves

Cayenne pepper

1.5 dl milk

200 g sour cream (I used ½ fat)

1 egg

100 g grated hard goat cheese

1 tbsp. vegetable oil (+ extra to grease baking dish)

Salt and pepper

 

Recipe:

Peel the potatoes cut them into 2 cm pieces. Bring a pan filled with salty water to a boil and cook the potatoes until they’re soft. Once they’re ready drain them.

Meanwhile cut the butternut squash into 2 cm pieces, too. Pass the garlic through a garlic crusher.

On a medium fire, in a non-stick pan heat 1 tbsp. vegetable oil and add the potatoes and butternut pieces to brown. Season with salt, pepper and cayenne pepper to taste. Toss regularly. After about 10 minutes add the rosemary and garlic and continue cooking for another 5-10 min.

In a bowl combine the sour cream, milk and the egg and mix all together.

Grease a baking dish and transfer the vegetables, on top sprinkle the grated goat cheese and finally pour the milk, sour cream and egg mixture.

Cook in a preheated oven at 220°C for 15-20 min.

Goat Cheese Butternut Slices

Goat Cheese Butternut In winter it’s always nice to put some colour in you life, that’s what I’ve done with this post. Continue reading

The superb colour of the butternut squash was enough to lift my day, especially because after a week of sun we’re back under the clouds and the rain (which should be snow by now) and our bones are once again on the waiting list to produce vitamin D. Tuesday, I was working on some notes and I didn’t feel like spending too long in the kitchen so I made this recipe, which is quick to prepare and while it’s cooking in the oven, you don’t really have to keep a close eye on it.

 

 

 

Goat Cheese Butternut Slices

 

Recipe for 4 as a side dish

Prep time: 15 min

Cook time: 30 min

 

Ingredients:

1 small butternut squash

150 g goat cheese log (alternatively use hard grated goat cheese)

1 tbsp. finely chopped rosemary leaves

1 tbsp. breadcrumbs

2 tbsp. finely chopped walnuts

Zest of 1 lemon

Cayenne pepper

Salt and pepper

1 tbsp. olive oil

 

Recipe:

Heat oven at 190°C.

Cut the butternut in half and slice it crosswise into 1 cm thick slices. Place the pumpkin slices in a sealable bag with 1 tbsp. olive oil. Shake the bag in order to make the oil coat each slice. Place the butternut on a baking tray lined with wax paper and season the slices with salt.

In a bowl finely crumble the goat cheese and add the chopped rosemary leaves, the breadcrumbs, the chopped walnuts, the lemon zest, cayenne pepper, a little salt and pepper.

Sprinkle the goat cheese mix on top of the butternut slices and cook in the oven for about 30 min, or until the squash is soft when pierced with a knife. Serve.

 

One Pan Rice and Butternut Squash

One Pan Rice and Butternut SquashI don’t know about you, but I like it when the sink isn’t overcrowded with dishes, cutting boards, pans, knives and co. Continue reading

That is why I like it when I can throw everything in a pan and, almost magically, in a short time you get a tasty meal. Also, one ingredient I love to take advantage of in autumn is the butternut squash so I came up with this dish. In a few week I should cook for the company that helps me when I have blog related issues, changes and questions and since I will cook in their office, I thought that this is a recipe that could work well. I don’t know how their kitchen is and this is a dish where I don’t need much and it could work as either a first course, a side dish or even as a main course. In case anyone has an idea about other recipes I would love to hear them. I should mention that one of the seven members is a vegetarian and another is lactose intolerant.  🙂

 

One Pan Rice and Butternut Squash

Recipe for 4

Prep time: 10-15 min

Cook time: 25 min

Ingredients:

500 g butternut squash (about a small half one)

1 tbsp. olive oil

1 onion

10 sage leaves

¼ – ½ chopped chilli

Zest of 1 lemon

250 g wild rice mix

5.5 dl stock

4 tbsp. fresh goat cheese

 

Recipe

Peel and then cut the butternut into 1 cm cubes.

Finely chop the sage leaves and the onion.

In a pan place the olive oil and the onion to fry for 4-5 min on a medium fire stirring often. Then add the rice, the butternut cubes, the sage, the lemon zest and the chopped chilli; finally pour over the stock. Cook for 20 minutes on a gentle rolling boil, until the liquid has been absorbed. Stir all together. Serve with the fresh goat cheese on top.

Chicken, Butternut and Chestnut Pan Fry

Chicken Butternut and Chestnut Pan Fry
That’s it; autumn has officially started a couple of days ago. Continue reading

Today I noticed that even the cows have come down from the alps for the cold  and grassless months to come. By the way, don’t you like it when colours start shifting, evenings get a little colder and it’s time to restart taking advantage of the fireplace (if you have one)? I love this; it’s such a cosy time of the year. To celebrate the beginning of this new season, I wanted to make a recipe that contained some of the autumn staples; in this case they are butternut squash and chestnuts. To make this recipe I went to check on Niki Segnit’s The Flavour Thesaurus and, although I already know the book pretty well by now, I found that rosemary worked well with the butternut squash and the chestnuts. I had this dish with some fresh bread but you can accompany it with either potatoes, spaetzle or pasta…

Chicken Butternut and Chestnut Pan Fry

Chicken, Butternut and Chestnut Pan Fry

 

Recipe for 4

Prep time: 10 min

Cook time: 25 min

 

 

Ingredients:

4 chicken breasts

1 onion

500 g butternut squash cut into 2-3 cm chunks

120 g cooked chestnuts

1 tbsp. chopped rosemary leaves

4 dl chicken or vegetable stock

1,2 dl cream

3-4 tbsp. rapeseed oil

Cayenne pepper

Salt and pepper

 

Recipe:

Cut the chicken into regular chunks of 2-3 cm pieces and season them with salt and pepper. Heat 1-2 tbsp. oil in a pan; add the chicken to brown on all sides on a medium-high fire. Once done, remove from the pan and set aside.

Chop the onion and using the same pan cook with 1-2 tbsp. oil on a low-medium heat until translucent, about 5-7 min. Raise the heat a little, add the pumpkin, season with a little salt pepper and brown on all sides.

Add back the chicken with the rosemary, the cayenne pepper (up to taste) and the chestnuts, cook further for another minute or so and then add the stock. Let it reduce to about half stirring form time to time.

Pour in the cream and stir to combine with the reduced stock. Cook for another 1-2 minutes, correct taste with salt and/or pepper if needed and serve.