Today, we are discovering The Butcher and his Daughter! What a cool name for a restaurant right? =)

The Butcher and his Daughter has opened their doors 2 weeks ago and we had a chance to taste their delicious burgers & salads.

Let’s start with the concept:

Their culinary style is to serve dishes from sustainable cultivation. They only serve what is in the season by using the local products.

Another idea of this place is to welcome everyone! I mean, if you are vegan, vegetarian or a meat lover, you can easily find delicious burgers ( yes plant based burgers toooooo), salads and more.

The team designed the space with an Art deco style and from the first moment that you enter, you feel like you can spend hours. It was such a joy sitting there and tasting their new menu.

As the space is quite big, they also have a garden & bar area. What we loved most is their delivery place where you can play Pac-man while you wait for your food to take away. What a cool idea!

The menu:

They don’t have a huge menu that you get lost. They keep it simple and creative. They use local and seasonal products so every season the menu changes!

Here are top 5:

1. Pink Hummus with Falafel (8.5 Chf)

2.Tatar – Plant based ( 13.5 Chf)

3.Chicken Pieces – Plant based ( 26 Chf)

4. Cheesecake – Glutenfree (9,5 Chf)  

5.Pulled  Jackfruit Burger (27.5 Chf) & Cauliflower (6.5 Chf)

Planted Tuesdays!

On Tuesdays they serve every dish as a plant based option. So you can try their fancy plant based Chicken Burger and their delicious handmade truffle fries and finish with a nice glutenfree cheesecake ( I loved that one).

Opening Hours

Monday to Saturday 11.00 – 23.00

Sunday 12.00 – 22.00

Address: Badenerstrasse 97, 8004 Zürich

Tel: 044 525 00 85

Web page: https://www.butcherdaughter.ch/

This is a great recipe for a rainy day… It is very easy to make it and delicious.  Normally I do it with minced meat but my little one is not a super fan of it – so I changed my recipe into a vegetarian one and he loved it

You can use this filling to stuff red pepper, eggplants etc. If you prefer, you can add fresh basil / mint too. You are free to use your imagination.

Ready to know the details? Here we go!

Enjoy.

Level: Easy – serves 4

Cooking Time: 25 mins

Ingredients:

• 6 medium size zucchinis
• 1 big onion – chopped into small pieces
• 2 tablespoon tomato paste
• 1 teaspoon dried mint
• 1 cup of rice
• ½ cup of water  
• Salt & pepper
• Oilve oil

1. Cut the zucchinis in half and cut the ends off.
2. Use a corer to carve out the zucchinis without breaking them.
3. In a pan, cook onions with little bit of olive oil & tomato paste –> for about 1- 2 mins.
4. Add 1 cup of rice, ½ of water, dried mint and start cooking them in medium heat. Here we try to precook the rice before stuffing it. Once there is no water left, put the rice aside to cool down.
5. Now we start filling our zucchinis. Start filling each zucchini with rice and make sure that you leave little bit of space because once the rice is cooked, it will get bigger.
6. Place all the stuffed zucchinis upright in a large pot. Add ½ cup of water & tomato paste, cook them in a low heat with lid closed. This will take around 20 – 25 mins.
7. After 20 mins, I always check if the rice is cooked. If yes, then turn the heat off and enjoy your meal

Hi there! Are you ready to cook something special for Christmas dinner? Then you are at the right place

Today, we will share our delicious risotto recipe that we prepared with fresh beetroot juice that I extracted with Novis VitaJuicer. I like to use Novis juicer not only for to make healthy juices but also for to create delicious recipes! I believe that a fresh beetroot juice gives a nice taste to this risotto and hope you tried at home too.

Here are the details:

Ingredients for 2 person
Takes 25 – 30 mins.

• 1 medium beetroot – Extract its juice
• 1 small steamed beetroot – cut in into small cubes
• 1 small onion
• 150 gr of Arborio rice
• 50 ml of white wine
• 500 gr of vegetable stock
• 6 scallops
• 50 gr parmesan cheese
• 2 tablespoon of butter

Details:

1. Heat 1 tablespoon of butter in a large pan over medium heat. Add onions and cook until browned.
2. Then add the rice, some salt and stir it.
3. Add wine and cook the rice until the wine is evaporated.
4. Once the wine is completely evaporated, start adding the beetroot juice, beetroot cubes. Stir it gently and slowly add the vegetable broth and continue cooking. Normally, I add little bit of broth and let it evaporated, then add the rest of the broth slowly until the rice is cooked ( it takes normally 15-20 mins).
5. While the rice is cooking, start grilling your scallops. For this, first dry the scallops with a kitchen towel, they must be wet Add a tablespoon of scallops in a pan, grill each side for 2mins.
6. Once the rice is cooked, then add the parmesan cheese and stir it very gently and Serve your delicious risotto with seared scallops. Your dinner is ready!

Enjoy!

Today we had Vacherin Mont d’or for lunch and i would like to share our recipe.

In the last couple of weeks, I made this recipe 2 times and I try to add Vacherin to our menu list at least once a month. I know it’s not super light & balanced meal but i love chesee! Especially when the weather is super cold, I like to treat myself with this amazing Swiss recipe.

Hope you enjoy it and let us know if you try it.

Cooking Level: Super easy

Cooking time: 20 mins

Ingredients:

• Vacherin Mont d’Or
• 3 tablespoon dry white wine
• 2 garlic clove
• dried oregano
• ** you can eat vacherin with boiled potatoes & bread, dried meat and pickled cucumbers It really depends on how you like it. For me bread, dried meat & cornichons are the best combo!

Steps:

1. Preheat the oven to 200C – fan option
2. Wrap the cheese box with aluminum – see the photo
3. On the top of the cheese, there is a thick layer of crust, we slightly take it off ( once the cheese melts, this crust gives a bitter taste and i dont like it).
4. Poke 5-6 slits in the top of the cheese with a knife.
5. Cut the garlic into 2 pieces and put them inside the cheese.
6. Pour the wine over the cheese and bake it for 20 mins.
7. Vacherin goes very well with flavorful white wine like Chasselas, Chardonnay or Sancerre ( my fav one)

Enjoy

Have you ever used Jerusalem artichokes  aka Topinambur? Recently I started to use them in my recipes.. They have a great artichoke taste and if you love artichokes like me then you should give it a try!

I’ve prepared this recipe special for Novis Team! My idea is to show people that they can use their Novis VitaJuicers to make some delicious food If you are ready, then let’s check the recipe!

Level: Easy

Servings: For 2-3 people

Ingredients:

• 400 grs of Jerusalem Artichokes – clean & slice them into circles
• 2 medium carrots – Clean & slice them into circles ( I’ve used the yellow carrots too)
• 1 small onion – chopped
• 2 small oranges – make a fresh juice out of it
• A Small size of turmeric – make a fresh juice out of it
• 1 glass of water
• 5 tbs of olive oil
• Salt & pepper

• Add the onions in a medium pan with 5tbs of olive oil. Cook them for 1 min.
• Then add the sliced Jerusalem Artichokes & carrots. Cook everything for 2 mins.
• Add the water, orange & turmeric juice and let it cook with a lid for 30 mins over a medium heat.
• Once all the vegetables are tender and there is less water left in the pan, then take it from the heat and serve it either warm / cold.

The fresh turmeric & orange juice makes a huge difference in this recipe! We would like to thank again to Novis team to let us try their Novis VitaJuicers 

Bon appetit!