Tasty recipes and more

Pineapple, Plum, Hazelnut and Coconut Crisp Ronit Penso

Fruit crisp desserts are not the prettiest desserts around, but what they lack in beauty, they have in flavor, texture and ease of preparation.

The following crisp is a somewhat nontraditional one, as I’ve added hazelnut meal and coconut to the crumbs mix, on top of the more familiar oats and flour. Instead of regular sugar, I used coconut sugar, that some claim is healthier than regular sugar. I’m pretty skeptical about that, but as I already had it, and I planned to add coconut to the crisp mixture, it made sense to use it. However, soft brown sugar can be used just as well.

I liked the combination of pineapple and plums, both in flavor and color. If no fresh ripe pineapple is available, use frozen or canned in natural juice.

Unlike in most crisp recipes, here I did not combine the fruit with sugar prior to adding them to the baking pan. This makes the crisp less syrupy and less sweet, which I personally prefer. If you’re into sweeter and more syrupy crisp, you can mix the cut fruits with 1/3 cup sugar and let sit for 15 minutes before adding to the pan.

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Flourless Roasted Vegetables Mini Bakes Ronit Penso

These easy and tasty mini bakes make use of any roasted vegetables you may have, whether especially made for the dish, or any leftovers you have from other dishes. The bakes contain no flour, which makes them perfect for gluten-free guests.
They are basically baked omelet with tasty and colorful additions, and therefore perfect for breakfast, omitting the need to fry individual omelets. If you have less people to serve, you can cut the amount in half. If this is still too much for your needs, you’ll be glad to know that these tasty morsels can keep well, in an airtight container in the fridge, for up to 5 days. They will, obviously, become a bit denser with time, but will be just as tasty. Pop them in the toaster-oven for a few minutes and serve hot, or at room temperature. They are also great cold, as a light snack, with a green salad on the side.
Here I’ve used  a combination of roasted eggplants, carrots, celery, zucchini, onions and cherry tomatoes. Feel free to use any other roasted vegetables you have.

Note: for best results, do not use per-grated cheese. It contains additives that help keep the cheese separated in the bag, but change the texture – and flavor – of the cheese when baked. Nothing like a real cheese that you grate prior to using.

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Crispy Pizza with Feta and Arugula Ronit Penso

Usually, even when I try to make the same recipe twice, I end up with a different version of some kind, and the following pizza is one of the examples for this habit. The original post from last year, included toppings such as fresh mozzarella cheese and Andouille sausage, along with peppers, onions and oyster mushrooms.
I made the dough exactly the same, as it is really the best and most crispy one I came out with. The same goes to the cherry tomatoes sauce, which I like better than regular tomato sauce.
However, as I’ve found wonderful goat milk Feta cheese in the market, the first change I’ve made was to use it instead of the mozzarella. Once I’ve done that, it made sense to go with more Mediterranean flavors, so I’ve added cured black olives instead of the sausage, and once the pizza was ready, I topped it with a handful of arugula leaves.
Obviously, the result was quite different than the original, but very good on its own right.
I plan to make this recipe again, exactly the same, but somehow I feel that the next version will also turn out a bit different…

To make the recipe easier to follow, instead of sending you to the original post, I’ve copied the original recipe and photos here, and only changed the topping ingredients to the ones I’ve used here.
As you can see, the basic recipe goes a long way. Feel free to improvise according to your likings.

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Pan Seared Scallops with Roasted Red Peppers Cream Sauce Ronit Penso

Scallops are one of my favorite seafood, for  their fresh, sweet flavor and wonderful texture. However, it’s not always easy to find really fresh ones. So, when I do, I immediately buy some and then cook them the very same day, and as close to serving time as possible, as fresh scallops need very short cooking time, otherwise their texture will quickly turn rubbery.

In this recipe, I paired them with a creamy sauce, that is full of the wonderful sweet and smoky flavor of roasted red pepper, with light additional flavors of orange and rosemary. The sauce complements both flavor and texture of the scallops, adds just the right amount of acidity, to balance the richness of the dish, and beautiful color, to round it all out.

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Curried Bow Tie Pasta Tuna Salad Ronit Penso

Here is a very easy and very tasty summer salad, which is a perfect addition to a BBQ lunch, or on its own (think lunch at work, for example).

The salad makes use of easy to find ingredients and is quick to assemble.
It is actually a mix of items that I like from other salads, such as curried tuna salad, apples and celery from the famous “Waldorf” salad (click HERE for the recipe), cooked corn and peas, which go so well together – all combined with bow tie (Farfalle) pasta, that is a perfect shape for cold pasta salads.
The result is a tasty mix of flavors and textures, that I’m sure you’ll like.

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Lamb Sliders with Tahini-Yogurt Sauce Ronit Penso

The term “sliders” in food originally described small hamburgers, served in a mini-hamburger bun. But later on, other types of small patties served in mini-breads, were happily sitting under the same definition.
In the version I have here, I used mini lamb patties and thought the mini-pita breads would be the perfect match for them. I added a Tahini-Yogurt dip, and plain yogurt garnished with cumin and olive oil on the side, so that every guest will be able to build their own slider according to their taste.

The small patties are suitable for outdoor or indoor grilling. The combination with the other ingredients is just perfect for a spring/summer lunch.

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Tasty Eats Ronit Penso:

Well… it seems I was too optimistic to think I can post a new post this week. So, once again, I’m re-blogging an older post from 2 years ago.
I use this recipe year-round, with different types of fruits, but this version with rhubarb is still my favorite. As rhubarb season is right now, I’m sure the recipe will come handy.

See you next week (hopefully) with a new recipe.

Originally posted on Tasty Eats:

Upside-down Rhubarb Cake Ronit Penso

Upside-down cakes got a bad reputation it the States, and it is no wonder why, when most of the recipes for it call for “a box of yellow cake mix, canned pineapples in heavy syrup and artificiality red colored maraschino cherries”…
Yet, upside-down cakes are wonderful when made properly; the sugar and butter at the bottom caramelize lightly, blending nicely with the fruit and with the cake batter on top. Add to this the fact that the cake is very easy to make, and you can’t help but wonder why on earth anyone would consider ruining this nice cake with all those horrid ingredients. So, here’s a chance to redeem the cakes’ bad reputation.

As I found beautiful rhubarb at the store, I’ve decided to use it for the fruit layer – and it turned out to be a great match. The color pops up and the tangy flavor is…

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