With fresh corn season about to end, I chose the next best thing, frozen corn, to make the following tasty mini bakes. Continue reading “Corn and Cheese Mini Bakes”
Baked white rind cheese, such as and Camembert or Brie, is one of the easiest, yet most festive dishes for relaxed entertainment. Baking the cheese turns it even creamier, enhances its flavor, and keeps it in the perfect texture for serving with tasty additions, such as crackers and fruits. The pairing of delicately salty cheese and sweetish/aromatic additions is loved by all.Continue reading “Baked Camembert Cheese with Kumquat Marmalade and Brandy”
The combination of cheddar cheese and pimientos is mostly known as the base for the tasty pimiento cheese spread, which was the inspiration for creating the following baked cheese balls. Continue reading “Cheddar, Feta and Pimientos Baked Cheese Balls”
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. Continue reading “Blue Cheese and Goat Cheese Appetizers”
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! Continue reading “Quick Onion-Cheese Flat Bread”
Crispy, sweet and spicy, the following chicken wings and smashed potatoes are just perfect for a summer lunch. Continue reading “Sweet and Spicy Chicken wings and Smashed Potatoes”
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). Continue reading “Spelt, Yogurt and Olive Oil Burekitas and Roulade, with Mushrooms and Goat Cheese Filling”
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. Continue reading “Onions, Yogurt and Parmesan Cheese Savory Muffins”
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. Continue reading “Sephardic Spaghetti and Cheese Bake”
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. Continue reading “Camembert en Croûte with Salted Caramel Balsamic Pears “