Baked Mushrooms with Rosemary and Parmesan | © 2011 |

Healthy and tasty, this baked mushroom dish with fresh herb, lemon and Parmesan couldn’t be any simpler. It can serve either as a delightful appetizer or just as a light side dish, which goes really well with any meat dishes.

Baked Mushrooms with Rosemary and Parmesan

adapted from Eat Smarter

  • 1 Bio lemon
  • 1 tbsp Fresh rosemary, chopped
  • 25 ml Olive oil
  • 300 g White mushrooms, sliced
  • 20 g Parmesan, grated
  • Salt and freshly mulled black pepper

  1. Rinse lemon under running hot water. Dry and finely grate the zest. Squeeze out the juice for later use. Combine the chopped rosemary, lemon zest, and olive oil in a bowl.
  2. Preheat the oven to 200C/400F. Clean and thinly slice the mushrooms. Place the sliced mushrooms in a baking pan. Drizzle half of the oil mixture over and season with salt and freshly mulled black pepper.
  3. Bake in the hot oven for 10 minutes. Sprinkle the grated Parmesan over the mushrooms and continue to bake 5 more minutes until the cheese has turned lightly browned. Remove and drizzle the rest of oil mixture and some lemon juice over. | © 2011 | | © 2011 |

Yeast Corn Bread with Chilli, Capsicum and Cheddar | © 2011 | | © 2011 |

Unlike many other cornbread recipes, this one uses yeast as the leavening agent other than baking soda and baking powder, so the texture is different from the cakey quick bread. This cornbread has a crispy cheesy crust and a flavourful, moist interior, which is generously studded with sweet corn kernels, capsicum, chilli threads, and paprika salami.

Inspired by WDR

  • 200 g Cornmeal
  • 300 g Water, hot
  • 60 g Olive oil
  • 1 can / 300 g Sweet corn
  • 300 g Red capsicum, peeled and diced
  • 10 g Chilli threads
  • 10 g Freshly mulled black pepper

  • 250 ml Water, lukewarm
  • 20 g Fresh yeast
  • 500 g All purpose flour
  • 120 g Paprika salami, thinly sliced
  • 15 g Salt
  • 200 g Cheddar slices
  • Cornmeal

  1. Measure the cornmeal into a large bowl. Pour in hot water and leave it to soak for about 20 minutes. Prepare two baking sheets with parchment paper.
  2. Heat olive oil in a skillet until hot. Add in sweet corn and red capsicum. Stir briefly, and add in chilli threads. Cook until softened. Season with black pepper. Remove and leave it to cool until ready to use.
  3. Place water, fresh yeast, cornmeal mixture and flour in the bowl of a table mixer fitted with a dough hook. Stir at slow speed for 3 minutes, then increase the speed and mix for another 3 minutes.
  4. Cover the dough in the bowl and leave it to rest for 10 minutes. Now add in the corn capsicum mixture and paprika salami. Use your hand to mix them evenly into the dough. Cover again and rest for 20 minutes.
  5. Preheat the oven to 220C/430F. Divide the dough into 3 large portions for loaves or 12 small portions for smaller buns. Shape each small portion of dough into a round. Place Cheddar in a heatproof bowl. Put over a saucepan of simmering water and heat, stirring constantly, until the cheese melts.
  6. Spread melted cheese all over the surface of bread and sprinkle cornmeal over the dough and lightly press in with your hands. Bake buns for 15 minutes at 220C/430F, then reduce the oven temperature to200C/400F and bake another 20-25 minutes. | © 2011 | | © 2011 | | © 2011 |

Hasselback Potatoes with Creamy Gorgonzola Dressing | © 2011 | | © 2011 |

Swedish version of baked potatoes. These baked potato fans, also known as “accordion potatoes”, were named after the Hasselbacken Hotel in Stockholm, Sweden that first introduced them in the 1700s. They are crisp on the outside, tender on the inside and make an excellent accompaniment to baked cod, and roasted wagyu beef, or simply as an appetizer served with herb sour cream or blue cheese dressing. Potatoes may be fanned in advanced and placed in cold water to prevent discoloring until ready to use. Dry potatoes well before baking.

Creamy Gorgonzola Dressing Hasselback Potatoes

  • 1 cup Mayonnaise
  • 1/2 cup Plain yogurt
  • 1/4 cup Buttermilk
  • 1 clove Garlic, crushed
  • 1 tbsp Worcestershire sauce
  • 2 tbsp White wine vinegar
  • 1/2 tsp Sugar
  • 1/2 tsp Freshly ground black pepper
  • Dash of hot pepper sauce, or to taste
  • 80 g Crumbled Gorgonzola

  • 6-8 Oval-shaped potatoes, medium sized
  • 4 tbsp Olive oil
  • 3 Garlic cloves
  • 4 Rosemary sprigs
  • Salt | © 2011 |

  1. In medium bowl, stir together all dressing ingredients except cheese. Gently fold in the crumbled Gorgonzola. Dressing may be made 2 days ahead. Cover and refrigerate.
  2. Preheat the oven to 200C/400F. Rinse and dry the potatoes. Grease a baking pan with a tablespoon of olive oil. Put each potato, in turn, in the bowl of a wooden spoon, and cut across at about 3mm intervals.
  3. Brush the rest of olive oil all over each potato, then arrange in the baking pan together with garlic cloves and rosemary sprigs. Sprinkle with salt. Bake the potatoes in the middle of the oven until tops are crispy and potatoes are cooked through, 45 minutes. Serve warm with creamy blue cheese cheese dressing. | © 2011 | | © 2011 |

Savoury Pumpkin Spelt Tartlets with Sage and Lemon Thyme | © 2011 | | © 2011 |

Not only is pumpkin delectable and loaded with nutrients, but it can also be used to make a variety of sweet and savoury holiday tarts. Mellow, sweet flavour of pumpkin blends so well with cheese and herbs. The cream is used to give extra smoothness and richness to the filling. To enjoy them at their best, serve those tartlets soon after baking.

Inspired by Gordon Ramsay Recipes

Whole Grain Spelt Hazelnut Pastry Filling

  • 100 g Whole grain spelt flour
  • 100 g Ground hazelnut
  • Pinch of fine sea salt
  • 80 g Unsalted butter
  • 2 Large egg yolks
  • 1–2 tbsp Cold water

  • 200 ml Whipping cream
  • 10 Sage leaves, snipped
  • Few lemon thyme sprigs, plus extra leaves to sprinkle
  • Sea salt and freshly ground black pepper
  • 300 g Pumpkin purée
  • 2 Large eggs, lightly beaten
  • 3 tbsp Freshly grated Parmesan

  1. To make the pastry, combine whole grain spelt flour, hazelnut and salt in a bowl. Using your fingers, rub the butter into the flour mixture until it resembles coarse meal. Add the egg yolks and 1 tbsp water and pulse until the mixture starts to clump together. If it is too dry, add another 1–2 tsp water, until you can press the dough together into a ball. Wrap in cling film and chill for at least 30 minutes.
  2. Meanwhile, for the filling, put the cream into a small saucepan and add the snipped sage, lemon thyme sprigs and a pinch of salt. Bring just to a simmer, then remove from the heat and leave to infuse and cool completely.
  3. Roll out the pastry thinly on a lightly floured surface and use it to line twelve 5cm tarlet tins, trimming off the excess pastry. Place on a baking tray and chill for an hour.
  4. Preheat the oven to 180C/350F. Line the tartlet cases with greaseproof paper and baking beans or dried beans and ‘bake blind’ for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove from the oven and lower the setting to 170C/340F.
  5. Strain the herb-infused cream through a fine sieve into a bowl, discarding the herbs. Stir in the pumpkin purée, beaten eggs and freshly grated Parmesan. Season well to taste. Spoon the filling into the pastry cases, then sprinkle a few lemon thyme leaves on top. Bake for about 20–25 minutes until lightly golden and set. Let the tartlets cool in the tins before unmoulding. | © 2011 | | © 2011 | | © 2011 |

Fried Couscous Salad with Gorgonzola | © 2011 | | © 2011 |

Couscous, if not prepared properly, could taste really bland and boring. This Italian inspired fried couscous was a really pleasant surprise. The crunchiness of the toasted couscous, and rich, sharp flavour of Gorgonzola with tangy vinaigrette dressing are simply a perfect blend.

Stir-fried Couscous Salad with Gorgonzola

Inspired by Giada De Laurentiis

Couscous Dressing

  • 500 ml Hot vegetable broth
  • 1/3 tsp Salt
  • 280 g Couscous
  • 60 ml Extra-virgin olive oil
  • 2 Garlic cloves, peeled and crushed
  • 80 g Gorgonzola, cut into 1/2-inch pieces
  • 1/2 Large cucumber, peeled, seeded, and cut into 1/2-inch pieces
  • 4-5 Sun-dried tomatoes, chopped
  • 2 tbsp Chopped red basil leaves

  • 60 ml Extra-virgin olive oil
  • Zest and juice from 1/2 large lemon
  • 1/2 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  1. In a medium saucepan, bring the vegetable broth and 1/3 teaspoon salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
  2. In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes.
  3. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the Gorgonzola, cucumber, sun-dried tomatoes, and red basil. In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth. Pour the dressing over the salad and toss until the couscous is coated. | © 2011 | | © 2011 |

Gorgonzola Radicchio Salad with Orange Vinaigrette | © 2011 | | © 2011 |

Like arugula, this bright purplish red radicchio has a slightly peppery and bitter taste. It is loaded with nutrients and has no fat or cholesterol. The salad, a perfect blend of sweet, sour, salty and bitter, tastes so crispy, really flavourful, and easy to throw together.

Orange Vinaigrette Salad

  • 60 ml Orange juice
  • 2 tbsp White balsamic vinegar
  • 80 ml Olive oil
  • 2 tsp Dijon mustard
  • 2 tsp Honey
  • 1 tbsp Sesame seeds, roasted
  • Freshly ground black pepper and salt, to taste

  • 1/2 Radicchio, torn into bite-sized pieces
  • 100 g Gorgonzola, cubed
  • 1 handful Arugula leaves
  • 100 g White grapes, seedless
  • 1/4 Mango, diced
  • 1 tbsp Sundried tomatoes, diced
  1. In a small jar with a tight-fitting cover, combine all vinaigrette ingredients. Cover and shake well until blended. To store, refrigerate for up to 1 week. Shake well before serving.
  2. Combine all salad ingredients in a large salad bowl.Toss with orange vinaigrette. Serve with a glass of Chardonnay for a pleasant and light lunch. | © 2011 | | © 2011 |

Strawberry Yogurt Cake | © 2011 | | © 2011 |

A fresh and delectable summer cake layered with Joconde sponge and yogurt mixture that has been lightened up with whipped cream and elegantly finished with fresh strawberries and pistachios as topping. It’s perfect for people who enjoy creamy and light desserts.

Adapted from Das Neue Blatt magazine (No.29 13.July 2011)

  • 2 slice Square Joconde sponge cake (9-10 inch)
  • 10 sheet Leaf gelatine
  • 150 g Strawberry jam
  • 1000 g 3.5% Wholemilk yogurt
  • 1 package / 8 g Vanilla sugar
  • 100 g Sugar
  • 250 g Whipping cream
  • 350 g Fresh strawberries
  • 2-3 tbsp Pistachios, finely chopped

  1. Soak the gelatine in a small bowl of cold water until softened. Spread half of the strawberry jam on one piece of sponge cake and place it onto the bottom of a 9-inch square springform pan.
  2. Beat together the yogurt, vanilla sugar and sugar in a bowl until well-blended. Gently squeeze the softened gelatine to remove the excess water and place the gelatine in a saucepan.
    Over a very gentle heat, allow the gelatine to melt slowly, stirring once or twice. Once it has melted, stir about 3 tablespoons of yogurt cream into the melted gelatin, then pour it back to the rest of yogurt mixture. Stir until smooth and blended.
  3. Whip the cream until firm and fold into the yogurt mixture. Pour 2/3 yogurt mixture onto the sponge. Top with second sponge cake, then spread with the rest of strawberry jam.
  4. Attach a pastry bag with a star tip and fill in the rest of yogurt cream. Pipe the cream on the top of cake. Chill the cake for at least 2 hours until set. Decorate with chopped pistachios and fresh strawberries. Slice and serve. | © 2011 | | © 2011 |

Ricotta and Chive Filled Rye Loaf | © 2011 | | © 2011 | | © 2011 |

This is a rustic rye loaf hollowed out and refilled with a mixture of ricotta, cream cheese, chives, and vegetables. Original recipe calls for 150 grams of bacon bits for the filling, I omitted it for the sake of eating healthy and just used more potatoes and ricotta instead.

Recipe adapted from Essen und Trinken

  • 150 g Floury potatoes, such as Russet
  • 2 Eggs, hard boiled
  • 1 bunch Chives
  • 1 Yellow bell pepper
  • 1 Red bell pepper
  • 100 g Pickled gherkin
  • 380 g Ricotta
  • 100 g Cream cheese
  • Salt and freshly mulled black pepper
  • 1 / 750 g Rustic rye loaf from the bakery | © 2011 |

  1. Cook the potatoes in salted water for 20 minutes until fork tender. Drain. Peel the potatoes while still warm, and push through a passatutto or potato ricer.
  2. Hard boil the eggs for about 8 minutes. Drain, cover with cold water and leave to cool. Cut the chives into rings with scissors. Deseed the sweet bell peppers and finely dice. Cut the gherkin into fine dices. Peel the eggs and roughly chop them.
  3. Combine the chive rings, diced bell peppers, gherkin, eggs, ricotta and cream cheese in a large bowl together with mashed potatoes. Season with salt and pepper. Cut an inch off the top of bread loaf, and hollow out center of loaf.
  4. Refill the loaf with the prepared cheese mixture. Store the whole loaf in a paper bag and chill for 2-3 hours until the filling is set. Slice and serve. | © 2011 | | © 2011 |

Unbaked Cheesecake with Mint and Coconut

This light and delicious NO BAKE cheesecake is perfect for summer. It is made with lower fat cream cheese, whipping cream, Swiss meringue and garnished with a mix of coconut and mint. I have also added a layer of cake roll in between, but other cake leftover or even Oreo cookies would make a great substitute.

Recipe inspired by Food Network

  • 2 tbsp White rum
  • 2 tbsp Fresh lime juice
  • 1 envelope / 7 g Gelatin
  • 650 g 17% Cream cheese, softened
  • 100 g Whipping cream
  • 3 Egg whites
  • 120 g Sugar
  • 5 slice Swiss rolls
  • 2 tbsp Desiccated coconut
  • 10 Mint leaves

    1. Combine the rum and lime juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.
    2. Beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth. Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm.
    3. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions.
    4. Line a 25x13x6 cm /10x5x2 inch loaf pan with plastic wrap and set aside. Pour half of the filling into the prepared loaf pan, then the Swiss rolls and lastly the other half of the mousse. Cover and refrigerate until at least 6 hours or overnight until set.
    5. Use a vegetable chopper to process the desiccated coconut and mint leaves until well combined. Remove the cake from the form and place it on a serving plate. Sprinkle the coconut-mint mixture all over the cake.

    Spaghetti with Olive & Mint Pesto and Radicchio

    This pasta is REALLY simple, fast, and delicious, too, just like most of Italian recipes. It perfectly combines the delicious flavours with balanced nutrition and since the sauce can be prepared ahead of time, this is ideal for those who haven’t much time to cook, but are unwilling to compromise on a bottled sauce.
    Adapted from Taste

    • 120 g Pitted green olives
    • 2 Garlic cloves, roughly chopped
    • 1/2 bunch Mint, leaves picked
    • 1/2 bunch Flat-leaf parsley, leaves picked
    • 1/3 cup Grated Parmesan, plus extra shavings to serve
    • 100 ml Olive oil
    • Freshly mulled black pepper
    • 400 g Spaghetti
    • Some radicchio, shredded
    1. Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper.
    2. Cook pasta in a large pan of boiling salted water for about 10 minutes or until al dente. Drain, then return pasta to pan.
    3. Add the pesto and shredded radicchio. Toss gently to combine. Serve with extra cheese shavings.