When time is short but I still want to get some great nutrients into my stomach, I like to make myself a smoothie. It’s easy and done in a few minutes and with the right ingredients its super tasty!
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IMMUN BOOSTING TURMERIC SMOOTHIE
AUTUMN LENTIL DAAL WITH POPPY SEED RICE AND AN APPLE CHUTNEY
I have started working at Werkhof102, a great cultural café in the bernese Mattenhofdistrict. If you have never been there, you have to stop by. The offer is great and the ambience is unique. I will cook lunch every Wednesday. I intend to create balanced vegetarian meals, the recipes will follow up on this blog. Two weeks ago I cooked a red lentil dahl with poppy seed rice and an apple chutney, instead of pumpkin, I used sweet potatoes….
OVEN ROASTED CHESTNUTS
Chestnuts are usually roasted in an apposite pan over an open fire. I have tried to bake them and the result was great. The only thing missing is the whole open fire experience and the smoky taste.
The way chestnuts are cut before they are roasted is crucial to make it easier to eat them after cooking. The best way is to cut the chestnut horizontally (from one side to the other). It is important to cut through the peel but not the meat.
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DARK CHOCOLATE CAKE – DELICIOUS AND GLUTEN FREE
When I crave dessert I usually crave for chocolate or something containing it. The perfect cake is dense and wet. A perfect way to get a great result is by using nuts. There is no need for flour, I used eggs and a little corn starch to keep everything together. If you love dark chocolate you will love this cake!!
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“BÄRNER ANKEZÜPFE” A TYPICAL SUNDAY BREAD
The “Bärner Ankezüpfe” is a typical Swiss bread. It is a dense and yet fluffy bread. The density comes from the butter and milk base, the fluffiness from the yeast and the braided form. I make my “Bärner Ankezüpfe” almost the way my grandma does. As I do not cook with white sugar and conventional flour, I use honey and Spelt flour, in my opinion the result is just as great.
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CHESTNUT, HAZELNUT AND CHOCOLATE CUPCAKES
Autumn is here and with it comes the chestnut season. Where I grew up, chestnuts are part of daily meals. In the Italian part of Switzerland, the forests are packed with chestnuts trees. Many houses are equipped with an open fire place and a chestnut roasting pan. Chestnuts are collected, cut and roasted over the fire. They are also dried and conserved such as made into flour for baking. Chestnuts are used for many different kind of dishes. Best of all, they are delicious and super healthy. The probably most popular chestnut product nowadays is Vermicelle (a paste made of chestnuts and sugar which is pressed through an apposite press with round wholes making the paste look like spaghetti), mainly served with meringue and whipped cream. In my opinion Vermicelle is great for baking. It gives the cake an intensity and a nutty flavor. For a special occasion I created these Chestnut, Hazelnut and Chocolate muffin – a great treat for this season.
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SIMPLE BUTTERNUT SQUASH SOUP
I love autumn – the colors, the smell in the air, the nice weather and all the great vegetables and fruits that the nature brings. One of them are squashes. There are so many different kinds which are suitable for different dishes. For soup, I like to use a sweet and nutty squash. The easiest to find at the market now are butternut squashes. In my opinion a squash soup doesn’t need many fancy ingredients, my aim is to make the squashes flavor shine. I steamed some extra squash in a separate pot for my daughter. Squash is a great vegetable for babies as it helps digestion regulation.
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MY WEEK IN COPENHAGEN – SOME CULINARY TIPS
Last week we went on holidays; destination: Copenhagen, the capital city of Denmark. I loved it and that’s why I want to share what I’ve enjoyed.
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MEDITERREAN VEGETABLES AND A BUFFALO-MOZZARELLA
My Boyfriend and I love oven roasted veggies. You will realise this as the seasons pass. One of our favorit summer vegetables are eggplants – so many great dishes can be done. I like to get inspired by the Oriental such as the Mediterranean cuisine when I want to create something new with eggplants.
This recipe is as simple as can be. Eggplants, zucchini, tomatoes and sweet potatoes seasoned with Olive oil, lemon and salt. Topped with a buffalo-mozzarella and some balsamic vinegar reduction. This is the kind of food we love on hot summer days.
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GLUTEN FREE DELICIOUS CHOCOLATE COOKIES
These cookies are inspired by a recipe I found in “The Sprouted Kitchen” a cookbook by Sara Forte. Instead of using cocoa nibs I use dark chocolate (70%). I love the chocolate version because the chocolate chips melt nicely. This cookie should be served warm or at least on the same day. It loses its nice crunchy outside and soft inside texture after a while.
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