Blue Cheese and Goat Cheese Appetizers

When entertaining, whether a small or large party, it’s always a good idea to have a plate of finger-food style appetizers, to keep the guests busy while serving drinks, and preparing to serve the food.

Quick Onion-Cheese Flat Bread

What to do if you’re craving fresh bread out of the oven, but you don’t want to invest  the time in waiting for the yeast to proof? This tasty rustic bread is the answer: it can be made in 30 minutes, baking time included!

Yogurt and Berries Cake

Happy belated 4th of July to all!

The following cake is yet another version of my “Yogurt Squares” (click HERE for the recipe), for which I’ve also posted quite a few versions in THIS post.

Sweet and Spicy Chicken wings and Smashed Potatoes

Crispy, sweet and spicy, the following chicken wings and smashed potatoes are just perfect for a summer lunch.

Spelt, Yogurt and Olive Oil Burekitas and Roulade, with Mushrooms and Goat Cheese Filling

The following recipe is a free-style version of the Sephardic Burekitas, (small hand pies), which I’ve previously posted here (check THIS and THIS posts).

Onions, Yogurt and Parmesan Cheese Savory Muffins

The following savory muffins will delight anyone who loves sautéed onions, as they contain a hefty amount of them. This time, I aimed at sautéing the onions only until they were soft, not  caramelized, as I wanted to retain a less sweetish onion flavor, that will pair well with the yogurt.

Sephardic Spaghetti and Cheese Bake

Unlike last week’s time consuming recipe, the following recipe requires very little effort or ingredients.
The original bake, which is known in the Sephardic cuisine as “Makarron reynado”, is a simple mix of cooked spaghetti, Feta cheese, eggs and milk, baked until set and golden.

Camembert en Croûte with Salted Caramel Balsamic Pears

Baked cheese is one of my favorite ways of serving semi-soft cheeses. The baking process enhances the cheese flavors and makes its texture even creamier. Served with fresh, or cooked fruits, (check HERE for a recipe with quince cooked in spiced red wine) the combination is even tastier.
In the following recipe, I took this combination a step further, and baked the cheese, along with cooked pears, “en croûte”, i.e. in a buttery puff pastry crust, and the result was simply irresistible.

Leeks, Gruyère Cheese and Walnuts Mini Bakes

Leeks are among my favorite vegetables, and are now at their best; fresh, plump and juicy. So obviously, I found myself buying some and then had to decide how to cook them. While I could use one of my former the recipes (check THIS PAGE), but this time, I’ve decided to use them as a base for mini-bakes.

Turkey Burgers with Halloumi Cheese and Herbs

If you follow this blog for a while, you know by now that I hardly ever use store bought ground meat, and always prefer to grind it a home. However, as fresh turkey legs/thighs were not available for the turkey burgers I’ve had in mind, I went with the next best option: ground dark turkey meat from a local farm.

Orange, Ricotta and Cardamom Cake

As the days are getting shorter, and citrus fruits rapidly replacing summer fruits at the stores, I felt it’s time for a comforting orange flavored cake, and the result was the following quick and easy “all in one bowl” cake.