Mustardy Cauliflower with Herbed Sour Cream

Mustardy Cauliflower with Sour Cream Fortunately now I’m almost back to normal and my appetite is back but when my mother came over last Friday, I was coming down with a cold and didn’t feel too hungry so I made something light for the two of us on our weekly lunch. Continue reading

First, like always, we had a little smoked salmon and then I made this Mustardy Cauliflower with Herbed Sour Cream that we ate with a couple grilled chicken thighs she bought at the local butcher. I prepared the cauliflower; the seasoning and the sour cream earlier in the morning so that when she arrived I only had pop it in the oven at the right time. I liked the mustardy taste the seasoning brought to the lightly charred cauliflower; the sour cream added an additional layer of freshness which I enjoyed and craved for (maybe because I wasn’t feeling too well).

Mustardy Cauliflower with Sour Cream

 

Mustardy Cauliflower with Herbed Sour Cream

 

Recipe for 4 as a side dish

Prep time: 8 min

Cook time: 15-20 min

 

Ingredients

For the cauliflower:

450 g cauliflower florets

2 tsp. mustard powder

1 tbsp. lemon juice

1.5 tbsp. olive oil

½ bag saffron

1 tsp. water

2 tsp. sugar

Salt and pepper

 

For the sour cream:

100 g sour cream (I used ½ fat)

1 small or ½ garlic clove

1 tbsp. chopped parsley

2 tsp. walnut oil

Salt and pepper

 

Recipe:

Heat the oven on the highest setting of your oven.

In a bowl mix all the ingredients for the cauliflower (except for the cauliflower florets).

Place the cauliflower in a baking tin and pour oven the paste you have just prepared; toss well until all the vegetables are coated. Bake in the oven for 15-20 min, until the cauliflower is lightly charred. Toss 1-2 times during cooking process.

Meanwhile prepare the sour cream. Pass the garlic through a garlic crusher and mix it in the sour cream with the rest of the ingredients. Serve with the warm cauliflower.

 

 

Chicken Sauerkraut Spring Rolls with a Mustardy Dip

Chicken Sauerkraut Springrolls with Mustardy Dip 11.2In the past couple of weeks we’ve had maybe a couple of days of sun and frankly I’m starting to go a little crazy, fortunately I can spend some time in the kitchen and this helps pulling my spirits up. Continue reading

Last week, during one of my lunches with my mother, we made these spring rolls. I was lucky to be able to do this with her since a couple days later she came down with pneumonia. Fortunately she isn’t in the hospital and now she’s on the track of recovery. We had a nice moment together and enjoyed the result of our work.

I adapted this recipe from, once again, Betty Bossi’s Swiss Cookbook. The original recipe called for cheese instead of chicken and the dip was a combination of crème fraiche and the premade sweet chilli sauce. So, except for the idea, I went ahead .did it according to my taste and was really satisfied with the result. It takes a little time to prepare these spring rolls but it’s a fun activity and I loved the taste.

Chicken Sauerkraut Spring rolls with Mustardy Dip

 

Chicken Sauerkraut Spring Rolls with a Mustardy Dip

 

Recipe for 12 Spring Rolls

Prep time: 30-35 min

Cook time: 18-20 min

 

Ingredients

For the spring rolls:

240 g chicken breast(s)

250 g cooked sauerkraut

4 sheets filo pasty

50-60 g melted butter

1 tbsp. rapeseed oil

salt and pepper

For the dip:

100 g sour cream

2 tsp. mustard

1 tsp. honey

2 tbsp. chopped spring onions

 

Recipe

Cut the chicken into thin strips and season with salt and pepper. Heat one tbsp. rapeseed oil and add the chicken to brown for 4-5 min. Once done remove from the pan and set aside.

Heat oven at 200°C.

Take the sauerkraut place it in a tea towel, fold it and press out excess moisture.

Take one sheet of filo pastry and brush it with butter, take a second sheet of filo pastry and place it on top of the first one so that they stick together. Cut the double filo sheets in half lengthwise and then divide each half into three equal parts.

Take one of the cut pieces of filo pastry; add about one tbsp. of the chicken strips and one tbsp. of the sauerkraut. Take two opposing corners and fold them towards the centre. Take the corner that is nearest to you and fold that too; now roll the spring roll towards the last corner. Place the spring roll (join side down) on a baking tray lined with wax paper. Repeat with the rest of the other filo pastry squares. Restart the procedure with the second set of filo pastry.

Quite generously brush the spring rolls with melted butter and cook in the oven for about 15 min.

Meanwhile prepare the dip by mixing all the ingredients together. Serve with the spring rolls still warm from the oven.

Winter Vegetable Stir Fry

Mustardy Winter Vegetable Stir-Fry I am really trying hard to stick to seasonal vegetables, especially that in this season the choice is quite limited in Switzerland. Continue reading

The good thing is though, it’s a work out for my creativity and I like to try out recipes  with what I have in my fridge. And one thing which is never missing in my fridge is veggies. It was not always like this, in the past the only vegetables I prepared at home were salad and frozen vegetables. I liked vegetables but I didn’t feel confident enough to through myself and admittedly I was lazy. I had the habit and knowledge of veggies but not the hang of it. At least I was on the right path, unlike when I was a teenager. Well, during my high school years my diet consisted of pizzas, crêpes and yes salads: only when, with some friends, we would go on a diet. Our resolution lasted about two days and then we’d just forget about it. The longest time we held on was five days. I remember once we set a punishment where if one of us would fall into temptation even with just one bite of chocolate, chips, cheese… we would have to get down and do a hundred sit ups. The end of the diet came when one of us fell for chocolate and on about her forty-fifth sit-up we told ourselves that a few apples a day was okay but as a dessert.

Mustardy Winter Vegetable Stir-Fry

Winter Vegetable Stir-Fry

 

Recipe for 2 as main / 2 as side dish

Prep time: 15 min

Cook time: 30 min

 

Ingredients :

400 g waxy potatoes (I used the Charlotte kind)

2 carrots

1 small leek

150 g Savoy cabbage

2 tbsp rapeseed oil

2 heaped tsp mustard powder

½ tsp paprika

2 dl water

2-3 tbsp crème fraîche

2 tbsp pumpkin seeds

Salt and pepper

 

Recipe:

Cut the potatoes lengthwise and slice each half into 1 cm pieces. Cut the carrot into 3-4 cm long strips. Half the leek and slice into 2 cm pieces. Roughly cut the Savoy cabbage.

Heat 2 tbsp rapeseed oil and add the potatoes with some salt to brown on all sides for about 8 min, stir occasionally. Add the mustard powder and the other ingredients one at the time, regularly stirring to mix the ingredients. Add the water and ½ tsp salt and cook on a medium low heat for about 25 min, stir occasionally.

Once the vegetables are done add the crème fraîche, stir and cook for another 3-4 min. Correct the taste if needed and add the pumpkin seeds.  Serve warm, as a main dish or as a side with meat or fish.