Homemade crackers are so much better than any store bought ones. Not only that when you’re baking them at home you can control the quality of ingredients used, you can also prepare them exactly to your liking. Continue reading
Burekitas are a type of small hand pies that are well known in any Sephardic household. Continue reading
This post is not about a recipe per se, but more about how to create different looking dishes by using the very same ingredients. Continue reading
While we can get mushrooms year round, for some reason, winter always seems like a more appropriate season for mushroom dishes.
This easy and tasty tart is a good example for such dishes. It is hearty yet not too heavy – just perfect for a cold days lunch or dinner.
This easy to assemble tart has layers of flavors and colors: buttery and crispy puff pastry, topped with delicately salted prosciutto, roasted peppers and onions, creamy Brie cheese and crunchy pistachios. Continue reading
So, I went on a mission to create a quick, lighter and less sweet version of cheese cake. I tried low-fat cream cheeses, but didn’t like the taste or texture. Instead, I’ve decided to try and bake a cake with thick yogurt and just loved the results. Continue reading
It’s hot outside, so I thought about preparing a nice quick salad that doesn’t require cooking, and yet is filling like a cooked dish. Caprese is exactly this kind of salad. Continue reading
The amount given here may seem like a lot, but these tasty morsels are fairly small and on top of it, they are alarmingly addictive and tend to disappear very quickly, so it makes sense to have more… Continue reading
“Palmieres” is the French term for small pastries made of puff pastry. The dough is rolled in a way, that once cut and baked, the pastries resemble palm leaves, or “Palmiers” in French. In other places the pastries got some less complimenting names, such as Elephant Ears, or Pigs’ Ears – so obviously, it’s best to stick with the much nicer French term…
But no matter how you call them, these pastries are very delicious and very easy to make. Another great thing about Palmiers is that the rolled log can be kept in the freezer for up to a month. So having a prepared log in the freezer makes it easier to make them in no time. Continue reading
Many people find working with Filo dough to be complicated, but in fact, it is very easy once you get the grip of it.
The great thing about this thin, paper-like dough, is that it allows you to control the type and amount of fat you want to use, and it can be formed into many different shapes; from the traditional triangles, as shown here, to squares, layers, cups and more. The variety of fillings is also endless, from savory to sweet. Continue reading