What do you do with all that Basil?

Summer time is here and with it an abundance of fresh produce in the gardens. I don’t have a green thumb but fortunately I have friends who do and who let me go shopping in their back yard. The other day I found lots of Lemon Basil in my friends herb garden. What a delicious smell and taste. It’s almost as if smelling a fresh lemon. But what to do with all this basil? The citrus smell and taste should be great in a mayonnaise! Sure enough, the result is wonderful. So here is the recipe for my

Lemon Basil Mayonnaise

2 fresh large egg yolks

3 Tbsp lemon juice (fresh is best but the one form a bottle will do as well)

1/2 cup freshly grated Parmesan cheese (If you don’t have fresh cheese use good quality pre-grated Parmesan)

1 Tbsp Dijon mustard

1/2 tsp salt

1 tsp fresh ground pepper

1- 1 1/2 cup chopped lemon basil leaves, lightly packed

1/2 tsp minced fresh garlic

1 cup vegetable oil (I like Canola oil best)

Make sure the egg yolk and the oil are at room temperature for best results. Place the egg yolks, lemon juice, salt, pepper, mustard, basil, garlic, and a little of the oil into the food processor. Process until smooth. If too dry add a bit more oil. Now slowly add the oil through the lid opening into the mixture while the processor is running until you have a thick emulsion. Add oil if needed. You might need a bit more salt. I’m always very careful with salt, it’s easier to add then to take it out later ūüôā

Enjoy on a sandwich, burger (my favorite, topped with fresh garden tomatoes), on grilled chicken breast or in a salad. Refrigerated, the mayonnaise should keep for at least a week.

So what do YOU do with your basil?




Light summer recipes for the pressure cooker

Pressure cookers are a great tool in your kitchen. They reduce your energy bill, the cook time, and the heat that develops in your kitchen. So when it’s hot outside use your pressure cooker!

Mediterranean vegetables with feta*

Meditteraenean Vegetable with FetaIngredients:

100 g sheep’s milk feta sliced,
150 g zucchini sliced in rounds,
120 g oil-packed sun-dried tomatoes drained,
120 g red onion peeled and sliced,
20 g cold-pressed olive oil,
5 g dark balsamic vinegar,
1g rock salt,
2 g freshly-ground black pepper,
2 g freshly-ground coriander,
20 g fresh basil leaves,
250 g baguette

Arrange feta, zucchini, onion and sun-dried tomatoes in slightly overlapping layers in a pressure cooker perforated insert. Drizzle with olive oil and balsamic vinegar, add seasonings. Steam in the Fissler vitavit¬ģ premium pressure cooker on the no pressure level. Arrange on pre-warmed plates, then finish with basil leaves and drizzle with olive oil, if desired. Serve with sliced baguette. Our tip: fresh tomatoes can also be used in summer and autumn. Also can be easily varied with olives, marinated artichoke hearts, fennel or aubergine. Substitute feta cheese with fresh mozzarella.

This is an easy and light summer recipe. Enjoy! We sure did! We used fresh tomatoes.

* Recipe courtesy of Fissler

Of course any pressure cooker or steamer will do for this recipe. Check out the different styles at www.MoreThanKitchen.com


3 Reasons Why I Love Quiche

1. It can be made in advance

2. It is an easy and cheap meal that allows to sneak in a healthy amount of vegetables

3. My kids love it

And here is what you need:

1 package of frozen puff pastry
1 bundle of leek (usually 3 or 4 stalks) sliced and washed
1 cup of sliced carrots
3 slices of bacon or salami or ham, chopped up (optional)
4 eggs
1 cup shredded cheese (I use raclette cheese, but any tasty cheese will do)
1 cup of whipping cream (or half and half, but the heavy cream is better)
1 tsp paprika, fresh ground pepper

Before you start chopping the ingredients, take out the puff pastry to thaw.

Heat up a large non-stick frying pan; add the bacon and sear a bit; turn down the heat; add leek and carrots until they are getting tender.

Butter a 10″ springform and lay out one sheet of puff pastry in the bottom. Divide the other sheet into 3 (that’s how it’s folded) and¬†build a wall around the sides. You need to pull a bit to cover everything. Now fill the bottom with the vegetables. Whisk the eggs with the cream, add the cheese and spices to taste. Pour over the vegetable filling. Now fold the sides over as far as possible. It will not cover the whole pan. Be creative in how to make it look pretty (not my strong suit).

After about 35 minutes at 375F in the oven your quiche is done. (10 minutes later there is no quiche left, I had to fight to get these pictures and as you can see, I wasn’t fast enough to get one from the whole quiche!)

A word to the springform: I use¬†a springform from the German company Kaiser Bakeware. Made in Germany, this¬†springform¬†has a flat, leak¬†proof base and the “Kairamic” coating is scratch resistant and allows for cutting the baked goods directly on that bottom. I also love that the ring can be completely unhinged and be cleaned. Most springforms¬†open up but can’t be separated on the side which makes clean up very difficult.

Tip: I like to use leek and carrots but just about any vegetable will do, just don’t use too many tomatoes, they contain too much water so the quiche gets a bit too liquid… Zucchini and red pepper are very tasty too.

So what do you think of this recipe? Fast, easy, and loved, right?

How an Induction Stove Top would have prevented Blisters

As usual I’m running late, trying to get dinner ready in time so my middle child can get to soccer in time (why a 5-year-old’s practice has to be as late as 6:30 has always been beyond me…) and my 3-year-old really wants to help me with the meal. So I sit him up on the counter next to the stove and let him stir the Sauce Bolognese for our pasta dinner. I drain the noodles, put them in a bowl and pour the sauce over it. The sauce pan goes in the kitchen sink and my youngest decides that he can’t wait for me to help him off the counter. So he turns, puts his hand (yes, you know where this is going) on the now empty stove top and, well, let’s just say we have¬†to skip soccer practice. I ran the hand under cool water and applied some Aloe Vera. Luckily his hand only briefly touched the surface, so he ended up with only 2 small blisters on his fingers.¬†However, it was very painful, and I have never left my kids’ sides when they helped me cook after that.
Had I had an Induction Stove Top none of this would have happened. An induction range not only cooks faster than an electric or gas stove, it also never gets hot. So how does that work? Here is a quick explanation from Popular Science from April, 2014:
“Inside the range, an electric current passes through copper coils, creating a magnetic field. The field interacts with the bottom of a cooking pot containing ferromagnetic material such as iron or stainless steel. This causes the molecules in the cookware to move, producing heat.”

So if you are in the market for cookware, make sure to buy induction ready cookware because that’s the future. It’s faster, more energy efficient and the cooktop stays cooler.

Induction cookware

If you want to know if your current cookware can be used on a new induction stove top, try to stick a simple refrigerator magnet on the bottom of the pot. If it sticks, it works. For more information on induction stove tops I recommend to read this article in Electrolux.
If you would like to find new quality cookware made in Germany suited for your future Induction Stove top please visit MoreThanKitchen.

And just in case you were wondering, no visible scars are left on my now-teenage son!

Spice up your Raclette Dinner Party

Raclette Spoces: black pepper, white pepper and nut meg

I receive a lot of emails and calls for raclette spices. In Switzerland you can buy those at every grocery store. I thought about importing them but the cost to do so are so high and it takes so little time to make your own, that I decided to share the recipe with you.
All you need is what you see above. White and black ground pepper, ground nutmeg. While it is best to grind the ingredients fresh, good quality ground can be used as well.

Mix it as follow:
5 parts white pepper
5 parts black pepper
1 part nutmeg

Find an empty spice jar, fill it with the fresh grounds and you made your own raclette spices.
Boiled new potatoes covered in melted raclette cheese sprinkled with these spices are just wonderful! I also like to add some paprika powder, spicy or mild.

And if you need to get cheese to go with the spices please visit my website at www.Raclettecorner.com

Raclette Plate - boiled fingerling potatoies, melted raclette cheese, cornichons and dried meat

Diamonds are a Girl’s Best Friend?

Diamonds are a girl’s best friend! Right?¬†I whole heartedly agree! I just don’t need them on my fingers, I want them in my¬†pans! Yes, that’s right.¬†I have tested Swiss Diamond Cookware and love it. The cookware is made in Switzerland and the coating is reinforced with¬†diamonds. Those diamonds help to give this cookware the non-stick feature. I’ve made pan cakes, and omelets in the frying pan with hardly any butter (just a bit for the taste). The food didn’t stick and clean up was easy, just rinsed with warm water and a bit detergent.¬†I also made a fantastic goulash using sirloin from our local butcher. The meat browned nicely and after adding some vegetables and red wine the whole pot was transferred into the oven. The cookware is oven safe up to 500F.¬†The manufacturer says that metal utensils can be used, but I can’t make myself try to abuse these nice pots and pans. Besides I have nice turners and ladles that can be used in any cookware.¬†Enough said, Swiss Diamond has currently some great deals that are being offered through MoreThanKitchen.com. Here you will find more detailed information about the cookware. By the way, I have tested the original Swiss Diamond cookware, but¬† they also offer non stick induction cookware for those of you lucky enough to have an induction stove top.

Below a bit more advertising for this great cookware!

Swiss Diamond Cookware Promotion
Swiss Diamond Cookware Promotion!
If you already own Swiss Diamond cookware: now is the time to stock up. If you are new to this fabulous diamond reinforced non-stick cookware, now is the time to try it. But hurry, offer ends March 31st!  
Try me Fry Pan 7" from Swiss Diamond

7″ Try me promo pan
$29.95 (rep. MAP $45)
this will be your favorite breakfast pan for omelets, French toast, or pan cakes Try it!
3-piece induction starter set from Swiss Diamond
3 piece Starter set for Induction
$199.95 (reg. MAP $249.95)
For your induction stove: This set get’s you started to enjoy the proven quality of Diamonds and the quality of induction cooking!
11" Wok with Lid from Swiss Diamond

11″ Wok with Lid
$129.95 (reg. MAP $169.95)
A fan of Asian Cuisine? Swiss Diamond offers a variety of woks. This 11″ pan comes at an exceptional price right now.

Chocolate Fondue for Valentine’s Day

Chocolate Fondue for Valentines day

Chocolate Fondue

Slowly melt 8 oz. of chocolate in a double boiler, while stirring add about 1/3 cup of whipping cream and (optional) 2 table spoons of brandy or cognac. When liquid and smooth, transfer into the fondue pot and start dipping your favorite fruits into the chocolate. Who can resist? A perfect dessert to a perfect dinner!