chefsopinion

Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Today I tried out my new waffle iron.
I am happy to report that the Iron functions as it should, that I still can prepare delicious waffles and that both Bella and I are still big fans of freshly baked waffles with caramelized fresh fruit.
Simple and quick, yet soooo satisfying 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Sweet & Savory Waffles  on  ChefsOpinion
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Belgian Waffles Recipe :
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Ingredients :
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2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract

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Method :
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In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with fruits or syrup of your choice

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Veggie Salad With Chanterelles & Poached Eggs

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BUT FIRST, THIS :
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One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ?  🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Click here for more  Chanterelles on  ChefsOpinion
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Click here for more  Poached Eggs on  ChefsOpinion
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Veggie Salad With Chanterelles & Poached Eggs

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Veggie Salad With Chanterelles & Poached Eggs

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Veggie Salad With Chanterelles & Poached Eggs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Happy Holidays To All Friends Of ChefsOpinion, Bella And Hans

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Dear Friends, 

As 2017 draws to a close I would like to thank you all for the
time you have spent with me on ChefsOpinion during this eventful 2017.

I wish everyone the most Happy Holidays,
and a healthy, wonderful and prosperous 2018,
filled with love and blessings.

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The best wishes from Bella and me to all of you,

Hans Susser
(Soupi)
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God Bless
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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This  dish is one of my  “go to”  dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pasta  on  ChefsOpinion
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Click here for more  Curry  on  ChefsOpinion
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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# 1000 !!! (ChefsOpinion’s Post # One-Thousand)

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Dear Friends,
I would like to thank all my readers for being loyal followers of ChefsOpinion for the past four years.
When I started this blog, I was a very different, happier man. My wife Maria was still alive, I was still active and successful in the profession I had chosen more than four decades earlier, and I was still living the good life 🙂
But alas, in 2013 my life took a turn for the worse and all I had to keep me going was my dear Bella and my love for cooking. (And eating).
From that point of view, Bella and ChefsOpinion was what kept me alive and kicking 🙂
Originally, (before the downward spiral of my life), the idea was to build this blog into a professional website and make a living doing so. But I found out soon enough that I did not have the motivation, nor the drive, to build another business from scratch again.
So, after a bit of adjusting, ChefsOpinion became my  Culinary Diary.
The reward for spending lot’s of $, time and effort to produce my “Diary” is in my knowledge that I am able to entertain and inspire so many people with my food. Between my direct subscribers, the web-search results and mostly by my fellow linkedin hospitality-professionals, ChefsOpinion has now anywhere from 200 to 2000 hits a day. This is even more remarkable when you realize that most of the dishes I publish are down to earth, “real food” items, which are prepared for the purpose of being enjoyed as good-tasting, enjoyable and easy to re-create meals, not some fancy, over-styled concoction which solely exists to look pretty, as do so many (if not most) of the food-pics you’ll find nowadays on the internet, in books and in magazines.
My pictures are taken free-hand (no tripod or special lighting), with a $100 point and shoot camera. As for my writing, I usually do it at around 3.00 am when it’s quiet and Bella is asleep. No fancy proof readers, no quest to write in a never before seen witty style. If professional photography and professional essays are what you are looking for, ChefsOpinion is not it.
If, however, you are interested and maybe even passionate about food that comes from the heart and can be re-created and enjoyed day after day by you and your loved ones – welcome again to my humble publication.
I am also happy to report that my private life has started to normalize and I am enjoying life as much as possible, even without Maria by my side; but Maria is in my daily thoughts and prayers forever and I will never cease to love her 🙂
So, dear friends, I hope that I can entertain you with my blog for years to come and I hope to see you down the road when it is time to celebrate Post # 2000 🙂
Hans.
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Bon Appetit !   Life is Good !
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P.S.
If you have not subscribed yet, today is a great day to do so – and to tell your friends to do the same 🙂  Thanks !
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Merry Christmas, Happy Holidays And A Wonderful New Year

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Dear Friends, 

As 2015 draws to a close I would like to thank you all to have spend
time with me on ChefsOpinion during this eventful 2015.
I wish you all the most happy holidays and a healthy, happy and prosperous 2016,
filled with love and  goodness.

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The Best from me to all of you,
Hans Susser
(Soupi)

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merry-christmas-happy-new-year
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Salad Portuguese

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This  beauty of a salad will conclude Week One of “Hans’ Lighter, Healthier Comfort Food” meal plan. (There will be an initial 4 week plan)
For everybody not yet interested in a bit of a healthier lifestyle, I suggest you try this salad anyway. Healthier and lighter food in my case does certainly not mean tasteless and boring. 🙂  (As is the case with so many other lifestyle food suggestions out there) 😦
Now, I understand that sardines are not everybody’s favorite seafood, but as usual, feel free to replace them with the seafood of your preference, such as shrimp, lobster, sole, salmon, clams, mussels, scallops, crab meat, etc.
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Bon Appetit !   Life is Good !
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P.S.
So far I have lost 12 lbs in two weeks of “Hans’ Lighter, Healthier Comfort Food” meal plan.
I feel much better, sleep much better and on top of all the benefits of living a bit more on the sensible side of life, I eat as much as I want. (Except on the two days of the week which allow me a dinner of anything I crave, although in much smaller portions).
If you want to read more about my new, very much improved lifestyle, click HERE.
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P.P.S.
ChefsOpinion will of course keep its original format, content and attitude 🙂
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Salad Portuguese

Salad Portuguese

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Salad Portuguese

Salad Portuguese

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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ChefsOpinion’s Sabbatical



Dear Friend’s,

Due to personal circumstances I have to take a break from ChefsOpinion for the next four to six weeks.
This is mostly because next week I will  move from the home I shared for fifteen years with my beloved wife Maria  into a small (but very nice) apartment. During the move I will for some time be without internet access and it will also take me a while to set up my new kitchen. As you can imagine, there are many things involved with a life changing  move like that, especially when one has to do it all by oneself.

Anyway, I will try to get everything sorted out as soon as possible and hope to be back again during the middle or end of July 🙂

In the meantime, you can go back to earlier post’s to get inspiration for your daily meals or to simply drool over some mouthwatering food pictures –

simply click on this link :


ChefsOpinion Archive

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or simply click on this link :
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ChefsOpinion Pictures

I am hoping to see you all back soon on ChefsOpinion so we can continue our journey through  real food and real opinions 🙂

Ciao !  Life is Good !


Bon Appetit !   Life is Good !

Bon Appetit !   Life is Good !

Bon Appetit !   Life is Good !

Bon Appetit !   Life is Good !











 

New Look Of ChefsOpinion

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hans-susser1

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Dear Friend’s

Please let me know if you prefer the new, streamlined and brighter look of ChefsOpinion or the look of the  previous version 🙂

Thank you.
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100.000 Hits ! Thank You All !

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Dear Friend’s,

I am proud and happy to report that today ChefsOpinion has passed the 100.00 hits mark. This despite the fact that I am doing this in my spare time after work and that 99.9 % of all the food featured was cooked and photographed by myself at home. When I started this blog back in april of 2012 I never thought I would be able to find so many like minded folks out there who, like me, enjoy and appreciate ALL good food, but are down to earth and truthful enough to admit that on a daily basis, REAL food ( and real opinions) is what we crave the most.
So once again, thank you all for your loyalty and I hope I will see you hanging around ChefsOpinion for many years to come.

Best Regard’s,
Hans.

P.S.
Next goal : 1.000.000 Hits.
You can help me by subscribing and spreading the word 🙂
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2013-03-10 05.46.13 pm.
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