Root Vegetables Quinoa Bowl

Root Vegetables Quinoa Bowl

 

Sticking to seasonal produce in winter isn’t always a walk in the vegetable garden, the variety is limited, but if there’s one thing you can count on, it’s root vegetables, and Switzerland has plenty of it. Continue reading

They are not an exclusively winter produce, so this recipe can easily be done all year round. One thing I find works particularly well with such ingredients is adding a little sweetness; so after roasting them, I added a drizzle of maple sugar (for the quantities I quickly checked on the saveur site). For this post I wanted to have a nice flavour combination, so to complement the vegetables, I made a lemony quinoa with the added crunch of hazelnuts. On top I crumbled some goat cheese because it added some freshness to the dish, but it’s something you can easily replace with some chicken breast or even skip the animal proteins altogether (which is how I made it the first time I tried this recipe out). I had this as a main dish, after a smoked salmon based apéritif and it was enough, but if you’re hungry, I’d suggest either serving this as a side or using the ratios below for 2-3 people.

Root Vegetables Quinoa BowlRoot Vegetables Quinoa Bowl

 

Root Vegetables Quinoa Bowl

 

Recipe for 4

Cook time: 20-25 min

Prep time: 15-20 min

 

Ingredients

440 g cooked quinoa (made from 240g uncooked quinoa)

400 g peeled carrots

400 g peeled parsnips

3-4 tbsp. maple syrup

1 onion

1 lemon – juice and zest finely grated

2 tbsp. thyme leaves

2 tbsp. chopped parsley

4 tbsp. dry roasted hazelnuts

4 tbsp. olive oil

100g fresh goat cheese

Salt and pepper

 

Recipe

Pre-heat oven at 210°C.

Cut the carrots and parsnips into 2-2.5 cm chunks and place them in a baking tray. Drizzle them with 2 tbsp. olive oil, season with salt and pepper to taste and toss. Bake in the oven for 20-25 min, turning the ingredients once or twice during the process.

Meanwhile roughly chop the hazelnuts.

Finely chop the onion and add it to a pan with 2 tbsp. olive oil and cook on a low-medium fire until translucent, about 4-5 min. Add the thyme, zest and lemon juice and cook for a few seconds before adding the quinoa. Mix all the ingredients and cook until warmed through, stirring regularly. Season with salt and pepper to taste. Remove from fire; add the hazelnuts and parsley and mix.

Now that the root vegetables are nicely coloured, drizzle over the maple syrup and toss.

In each bowl, place ¼ of the quinoa and ¼ of the parsnips/carrots. With your hands crumble the goat cheese and evenly distribute it.

 

Asparagus Lemon Pasta Bake

Asparagus Lemon Pasta BakeIn a hurried week I really wanted to post this recipe, which I really enjoyed. The lemon gives this pasta bake has a light and refreshing taste and it’s asparagus season so I want to take advantage of it! Continue reading

As an inspiration for this recipe I took smittenkitchen’s mushroom Marsala pasta bake, a recipe I’ve been contemplating for some time and finally decided to adapt it to the spring season. I’m going to have to keep it short because I still have to finish packing for a special weekend where I get to spend time with a friend… but before he arrives in Zurich, I want/need to go shopping.

Have a nice weekend everyone!

Asparagus Lemon Pasta Bake

Asparagus Lemon Pasta Bake

 

Asparagus Pasta Bake

Recipe for 4-6

Prep time: 15 min

Cook time: 50-60 min

 

Ingredients:

280g short pasta (I used penne)

2 tbsp. olive oil

1 small-medium onion

0.8 dl white wine

45g butter

30 g flour (or 2 tbsp.)

3.5 dl vegetable stock

80g Parmesan cheese

The juice and zest of 1 small organic lemon

0.9 dl cream

400g asparagus (woody part removed)

 

Recipe:

Cook the pasta in salted boiling water but make sure it’s al dente. Drain it 1-2 minutes before doneness and set it aside.

Slice the asparagus at an angle into 0.5 cm pieces (if using thin asparaguses, cut them into 1-1.5 cm pieces. Chop the onion.

Heat 1 tbsp. olive oil on a medium-high heat and add the asparaguses to brown tossing occasionally. Once done set them aside with the pasta.

Reduce the fire to medium-low and add the second tbsp. of olive oil along with the chopped onion. Cook until the onion has softened (4-5 min). Pour in the white wine, lemon juice and lemon zest and cook until the liquid has almost evaporated, don’t stop stirring. Now add the butter and once it has melted, add the flour and continue stirring until it has been combined with the rest of the ingredients. Start adding the stock one splash at the time. Make sure that between splashes, the liquid is well combined. Do so until the stock is finished then let it cook for a couple of minutes to let the sauce thicken. Add the cream, stir and cook for another 2 minutes. Remove the pan from the fire and add ¾ of the grated cheese along with the pasta and the asparaguses. Mix everything together. If you’re using an ovenproof pan, you can bake the dish directly in there. If your pan is not oven proof transfer it to a baking dish. Sprinkle the pasta with the remaining grated Parmesan and bake for 25-30 min in a pre-heated oven at 200°C.

Zucchini Goat Cheese and Lemon Pasta

Zucchini Goat Cheese and Lemon PastaSometimes, finding what to write on a post is already enough of a challenge and then I get the added difficulty of my dog bringing me her toys to play and she can be vocal. Continue reading

At the moment I’m staring down and I can see that two cloth balls and her tiger teddy bear have made their way to my feet. The season of one of my favourite vegetable is coming to an end and I wanted to take advantage of zucchini one last time before next year. Talking about beloved food I paired the zucchini with some goat cheese and to add some freshness I added some lemon juice.

About zucchini…. I guess all regions/countries in the world have names to call their neighbours and here in Ticino, the term we use to call the Swiss Germans is actually “Zucchini”. This name probably has to do with the resonance of the names of the cities of Zug and/or Zurich. I think they call us something like “5 cents”; I haven’t found the exact spelling of the term, which I would spell something like “Chinqueli”. As long as these terms are not offensive, I find them funny and interesting as often there is something historically related to them.

Zucchini Goat Cheese and Lemon Pasta

Zucchini Goat Cheese and Lemon Pasta

 

Recipe for 4 as a main dish

Prep time: 15 min

Cook time: 10 min

 

Ingredients:

500 g zucchini

320 g long flat pasta (e.g. pappardelle, tagliatelle, taglierini…)

Juice of 2 lemons

5-6 tbsp. olive oil (optional: extra olive oil to drizzle on top of the pasta at the end)

salt and pepper

160 g goat cheese log

 

Recipe:

Cut the zucchini by their length into 0.5 cm thick slices. Then cut each slice into 0.5 cm strips.

In a bowl combine the lemon juice with 4 tbsp. lemon. Crumble the goat cheese and set aside.

Cook the pasta according to package directions.

Meanwhile in a pan heat 1-2 tbsp. olive oil, add the zucchini strips to brown on a medium fire for 5-7 min. Season with salt and pepper to taste and add the cooked pasta and the lemon olive oil mix. Toss; add the crumbled cheese, mix (eventually drizzle a little extra olive oil on top) and serve.

Spring Quinoa Salad with Ricotta Dressing / Salade de Printemps au Quinoa avec Vinaigrette à la Ricotta

Spring Quinoa Salad with Ricotta Dressing and Ramsons I’ve been into asparagus the whole month but this recipe is something I have already been  making about three times over the last couple of weeks. Continue reading

The most memorable I had this dish was when I could watch the view of the blossoming trees from my terrace  with some light music in the background… just relaxing and delightful. I love the freshness of this recipe and it’s a good idea for a light lunch with some fibre. The main theme in this recipe is spring’s ingredients: asparagus, peas and wild garlic. I enjoyed this salad on my terrace in this mild weather on my terrace…

Spring Quinoa Salad with Ricotta Dressing and RamsonsSpring Quinoa Salad with Ricotta Dressing and Ramsons

 

Spring Quinoa Salad with Ricotta Dressing 

 

Recipe for 4

Prep time : 10 min

Cook time : 10 min

 

Ingredients

240 g quinoa

20 asparagus stalks

160 g fresh peas

4 tbsp chopped wild garlic

1-2 sliced spring onions

 

For the dressing:

100 g ricotta cheese

1.2 dl lemon juice (8tbsp)

1.2 dl olive oil (8tbsp)

Zest of one lemon

Salt and pepper

 

Recipe

To make the dressing mix all the ingredients together and set aside.

Remove the woodier part of the asparagus and with what’s left cut them at an angle into pieces of about 3 cm long.

Place the quinoa in a pan with about two times its volume in water and boil on a low heat for 10 min.

In another pan bring water to a boil add the asparagus for about 3 min. After 1-2 min add the peas to the water.  Remove the vegetables from the pan and place them in icy water.

Add the vegetables to the quinoa with the dressing the spring onions and the wild garlic. Toss and serve.

 

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Version Française

Spring Quinoa Salad with Ricotta Dressing and Ramsons

 

J’ai bien profité des asperges pendant tout le mois mais cette recette je l’ai faite au moins deux à trios fois ces dernières trois semaines. La meilleure que j’ai dégusté ce plat c’était sur le midi, sur ma terrasse entrain de regarder le arbres entrain de fleurir, avec un peu de musique et en regardant le paysage… un moment juste relaxant et délicieux.  J’aime surtout la fraîcheur de cette recette, surtout pendant le déjeuner. J’ai beaucoup aimé la fraîcheur de cette assiette et c’est une bonne idée pour un repas léger avec une bonne dose de fibres. Le thème de cette recette sont surtout les ingrédients du printemps :asperges, petit-pois et de l’ail des ours.

 

Spring Quinoa Salad with Ricotta Dressing and Ramsons

 

Salade de Quinoa de Printemps et Vinaigrette à la Ricotta 

 

Recette pour 4

Temps de preparation: 10 min

Temps de cuisson: 10 min

 

Ingrédients

240 g quinoa

20 asperges

160 g petit pois frais

4 cs ail des ours haché

1-2 oignons nouveaux coupés en lamelles

 

Pour la vinaigrette:

100 g ricotta

1.2 dl jus de citron (8 cs)

1.2 dl huile d’olive (8 cs)

Zeste de 1 citron

Sel et poivre

 

Recette

 

Pour faire la vinaigrette mélangez tous les ingrédients et mettre de côté.

Enlevez la partie ligneuse des asperges et les couper à un angle en pièces de environ 3 cm.

Placez le quinoa dans une casserole avec deux fois sa quantité en eau et cuire à feu bas pendant 10 min.

Porter à ébullition de l’eau dans une autre casserole et ajouter les asperges pendant  environ 3 min. Après 1-2 min ajouter les petit pois. Sortir les légumes la casserole et les mettre dans un bain glacé.

Ajouter les légumes au quinoa avec la vinaigrette les oignons nouveaux et l’ail des ours. Mélanger et servir.

 

 

 

Roasted Jerusalem Artichoke, Brussels Sprouts and Potatoes

Roasted Jerusalem Artichoke Brussels Sprouts and Potatoes I guess I have a 90% obsession with vegetables and healthy eating (the 10% I keep for indulgence). Continue reading

I am fascinated about nutrition and what it can do. On Saturday, I had a long conversation on the subject over a delicious Indian dinner. I was with my boyfriend and our friend Luca, who I learned is just as interested on the subject. On the other hand, this is the kind of conversation where I do not hear much on my boyfriend’s side as he does not seem to really care. By the way, he has a terrible and terribly boring diet.  Sometimes I wonder if my focus on food and nutrition is not increased by his lack of interest in what he ingests. I care about his health and I am a little of a teaser. I am someone who cannot stay one day without vegetables and this is a recipe I came up with, when I had lunch with my mother this last weekend. When we eat together, there’s always vegetables… and a little wine and that’s a moment where I really feel at home.

Roasted Jerusalem Artichoke Brussels Sprouts and Potatoes

Roasted Jerusalem Artichoke, Brussels Sprouts and Potatoes

Recipe for 4 as a side dish

Prep time: 15-20 min

Cook time: 40-45 min

 

Ingredients:

340 g Brussels sprouts

340 g Jerusalem artichoke

400 g waxy potatoes

3-4 garlic cloves

2 tsp fresh thyme leaves

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp hazelnut oil

2 tbsp roasted roughly chopped hazelnuts

Salt and pepper

 

Recipe:

Heat oven at 190°C.

Remove any yellowish leaves from the Brussels sprout and cut them in half. Cut the Jerusalem artichoke in half lengthwise and repeat the action with each half. Cut the potatoes into roughly the same size as the Jerusalem artichoke.

Place the vegetables in a baking tray and add 2 tbsp olive oil with salt and pepper to taste. Toss and place in the oven. Cook for 20 min, toss the vegetables and cook for another 20-25 min.

Meanwhile, in a bowl mix the hazelnut oil, the rest of the olive oil, the lemon juice salt and pepper.

Once the vegetables are ready, remove them from the oven, sprinkle the thyme leaves add the dressing and finally the chopped hazelnuts. Toss and serve warm either alone or as a side dish.

Creamy Chicken and Leek Puff Pastry

Creamy Chicken and Leek Puff Pastry 1Back at home things have gone back to their usual rhythm except for the fact that this week I have broken one of my grocery shopping rules: Continue reading

I have bought commercial puff pastry. Usually I order it at my local baker because I know it’s made with butter and no other fat. I have trouble understanding why I Switzerland it’s almost impossible to find pure butter puff pastry in any food store, even in the organic ones. All store bought puff pastries I have seen are made with vegetable oil and the taste is clearly different. This week, when I made this recipe for my boyfriend and me I told him about my frustration about the no-butter puff pastry and he agreed with me. Next time I will use real puff pastry. I found the idea of this recipe in the book I bought over the Christmas holidays. This is a simple recipe idea which can be easily adapted to any taste. Next time I have guests I may try this with salmon instead of chicken.

Creamy Chicken and Leek Puff Pastry 2

Creamy Chicken and Leek Puff Pastry

Recipe for 4

Prep time: 15 min

Cook time: 20-25 min

 

Ingredients:

4 8X10cm rectangles puff pastry

350 g chicken breasts

Olive oil

1 tbsp butter

320 g leeks

1 shallot

1.6 dl chicken stock

Cayenne Pepper

2 tsp lemon zest

2 tbsp lemon juice

Salt and pepper

1.6 dl cream

Optional: egg or milk to brush the puff pastry

 

Recipe:

Heat oven at 220°C.

Slightly roll out the puff pastry triangles, eventually brush them with some egg or milk. Place in the oven for about 10 minutes or until golden brown.

Slice the chicken into about 0.8 cm pieces and in case the breast is large divide into two each slice.

Heat some olive oil in a pan and add the chicken to brown on all sides. Once ready set aside.

Chop the shallot and julienne the leeks. Put the butter in a pan and add the leeks, shallot,, cayenne pepper, salt and pepper and cook to soften for 8-10 minutes. Add the stock, the lemon juice and the lemon zest; leave to reduce by half. Add the cream and cook for a few minutes more. Add the chicken and stir.

Take the puff pastry rectangles and cut them in half horizontally. Place on a plate the bottom half of the rectangle, add the leeks and chicken and place top part of the puff pastry shapes on top. Serve warm.

Potato Salad with Basil and Lemon Dressing

Potato salad with basil and lemon dressing (816 x 612)Since barbecue is associated to gathering during summertime I thought I’d try a potato salad I had not tried before. So when my boyfriend came over to my place a few days ago we made a tête-à-tête barbecue and I made it an occasion to try this recipe out. Coming Continue reading

from the new world, potatoes are such a great addition to our diet and I found out that making a salad out of the spud is not a recent finding, not at all actually… John Gerrard (british herbalist and author, 1545-1612) is said to have noted down one of the first potato salad recipes in 1597 in his The Herball, or generall historie of plantes. According to Arnold Shircliffe (executive chef of Chicago’s Edgewater Beach Hotel during the 1920’s) the potatoes are ‘sometimes boiled and sopped in wine, by others boiled with prunes , and likewise others dress them (after roasting them in the ashes) in oil, vinegar and salt, every man according to his own taste. However they be dressed, they comfort, nourish and strengthen the body’ (source: http://www.foodtimeline.org/foodsalads.html ).

  • Potato Salad with Basil and Lemon Dressing
  • Recipe for 2
  • Time: 45 min (+ 1 hour resting time)
  • Ingredients:
  • 400g potatoes
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • 5-6 freshly chopped basil leaves
  • 1/2  tsp mild mustard
  • Salt and pepper
  • 1 large spring onion (or 2 small ones)
  • (eventually you can add some grated garlic to the dressing)

 

Recipe:

  • Heat the oven at 200°C.
  • Cut the potatoes in about 2 cm chuncks and boil them in some water with salt. Once they are soft remove the water and one teaspoon of olive oil, salt and pepper. Mix and make sure all potatoes are coated. Place them in the oven and cook for about 30 minutes or until brown. Remove from the oven and let them cool.
  • For the dressing mix together the olive oil, the lemon juice, the mustard, salt, pepper and eventually the grated garlic and the chopped basil leaves.
  • Once the potatoes have cooled down add the dressing, mix and garnish with chopped spring onions.