Apple-Rocket salad grilled cheese with crispy red onions


This apple-rocket salad grilled cheese with sautéed red onions is highly on my Monday to-do list. 

To me, fall is all about apples (and pumpkins). When I was planning my recipes in September, I had at least 9 recipes that included apples, counting this one. I'm happy to be sharing this grilled cheese as my very first apple recipe of the season. And while I have many more to come, this sandwich is near the top of my list of the most crave worthy, comforting and cozy recipes.

This grilled cheese is pretty simple to make. You have to butter the bread, layer it with apple, cheese, crispy red onions, rocket salad and mustard. Mustard? Yes, the Dijon mustard in this recipe takes this recipe from ordinary to extraordinary. With incorporation of Dijon, this grilled cheese becomes quality and simplicity. It pairs perfectly with the crisp apply, and cuts the sweet sautéed onions just perfectly with its slight acidity. 

The grilled cheese can be made in-between a grill or even in a pan above the stove. No matter how you do it, it's going to be amazing. It's sweet, salty, and extra cheesy. Slice the apples thin so that they soften up while cooking and as soon as the sandwich comes out of the pan, slice it and serve it. YUM!
This week has been pretty chill for me, mainly because I kept my dairy free since I had a deadline due today. The month November has been a month full of meetings and organising for me. At the moment, I am trying to organise a night out and a dinner for all the International Business students, since I am the president of the society. So far, the plans seem pretty great and we booked an amazing venue.
Another event that kept me busy is a business competition in Bristol, where I will be participating next week. I got approached in September and ever since, things have escalated. What started for me as a fun event, became a huge project. The university gave me all the responsibilities, I had to gather four teams that will compete in this competition. I had to organise the finances, logistics and accommodation, and almost everything that comes with organising an event. I have to admit, it was pretty amazing to organise this, but a lot of work. I cannot wait until next week, until we actually get to go.

Yesterday, I had my first horse riding competition for the university. We were competing against the  Southampton University. It was so bad and everything was outside, all I was craving was a hot tea and a cosy shower. It was a long day (5 in the morning till 8 in the evening), but our team came back with a fourth place! My individual dressage went not that very well, but my jumping got the highest score of everyone! That makes me so happy, since dressage is right down my alley, but jumping is something that I find really scary. 

Okay, enough about me. Let's gather some apples, fresh sourdough bread and red onions, and lets make this grilled cheese.

For 2 sandwhiches

- 1 tablespoon of oil (I used olive oil)
- 1 small red onion, thinly sliced
- fine sea salt and fresh ground pepper
- 4 slices of sourdough bread
- 2 tablespoons of butter, for cooking
- 1 tablespoon of dijon mustard
- 3-6 slices of Gouda cheese
- 1/2 tart, crisp apple (I used Pink Lady), sliced thin
- 1 cup baby arugula

  1. Place a skillet over medium heat, add the oil and then the sliced onion. Stir and add a pinch of salt and pepper. Cook the onions until they're soft and a bit crispy on the edge, about 10 minutes. Transfer the onions to a paper towel lined plate to remove any excess oil.
  2. Wipe the skillet down and preheat over medium heat.
  3. Generously butter one side of each side of the bread slices. Place one of the slices of bread (butter down) into the pan. Layer with cheese, apple slices, crispy onion and arugula. Top with another slice of bread that has an even and thin spread of dijon on the inside. Cook 2-3 minutes on each side until browned, and cheese is melted. Slice in half and serve. Repeat with remaining sandwich. 

Spiced Pumpkin Cinnamon Roll Pancakes


Combing two of my favourite fall foods together to create these incredible Spiced Pumpkin Cinnamon Roll Pancakes. Homemade and incredibly easy to make. Made with pumpkin and a lot of cinnamon, sweeten with honey and a big amount of pumpkin spice. The pancakes are fluffy and tender.
The cinnamon topping is equally simple: just a combination of sugar, butter and cinnamon. I decided to dollop the mixture onto the batter after flipping, resulting in melted and slightly caramelised cinnamon. Its like a cinnamon roll in pancake form.

The calendar tells me that it has been more than 5 months since I was last seen here, which made me wanted to start over. After my first few posts last year, I realised that a blog takes up quite some time (that I didn't had haha). It's the planning, the cooking, the photographing, the writing and editing. It is a lot for a full time student. I got overwhelmed and felt pressured to produce quality recipes every week.
I have always loved sharing my food and recipes with the world. I love what I eat and I want to show how delicious food can be. Since august, I have been planning and prepping recipes for a brand new start. I renamed my 'blog by Chynna" into "Chynna's kitchen", which is shorter and sounds a bit catchier. I bought a domain name and ordered a website template that I truthfully love. I have been testing and writing over 40 recipes, so I have a back-up incase I get overwhelmed again. The recipes that are coming are honestly delicious and I can't choose which one is my favourite. I hope you are as excited for this restart as I am. 

Anyway, I've been dying to share these pancakes with you all for a while now.  I've tested these pancakes so many times. Each time trying something just a little different. But this is the one. Fluffy and tender. Spiced with warming species and made complete with a buttery cinnamon topping to mimic that of a cinnamon roll. Perfect for the morning after Thanksgiving. 
The pancakes have everything you'd ever want out of a pumpkin pancake and every bite is so, so good. Perfectly sweet and all things fall. I am clearly over the moon with them, and I think you will too.


For the pancakes

- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk (you can use normal milk)
- 3/4 cup pumpkin puree
- 2 eggs
- 3 tablespoons salted butter, melted
- 1 tablespoon honey
- 1 tablespoon vanilla extract

For the cinnamon topping

- 6 tablespoons salted butter, room temperature
- 3 - 4 tablespoons granulated sugar
- 1 tablespoon ground cinnamon

  1. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a smaller bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, maple syrup and vanilla. 
  2. Pour the wed ingredients into the drive ingredients and mix the batter until just combined. If the batter feels thick, you can add more butter, 2 tablespoons at the time. It's alright if there are lumps in the batter. Set aside for 10 minutes.
  3. Meanwhile, make the cinnamon mix. Mix the butter, cinnamon and brown sugar together and transfer into a piping bag or even a sandwich bag will do. Snip a tiny portion of the corner off.
  4. Heat a large skillet over medium heat and grease with butter. Pour in about 1/4 cup of pancake batter onto the centre of the hot pan. Once bubbles appear to the surface, gently flip the pancake over and cook the other side for a minute. Use the piping bag with cinnamon butter and gently swirl the mixture onto the pancake. 
  5. Repeat with the remaining batter. Serve the pancakes warm with additional butter and maple syrup. Enjoy!
    © Chynna Falandt | Travel & Food Blog • Theme by Maira G.