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
Category: Cheese
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! Continue reading
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. Continue reading
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. Continue reading
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). Continue reading
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. Continue reading
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. Continue reading
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. Continue reading
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. Continue reading
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. Continue reading
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. Continue reading